1. Employment Food Safety Training Program
1/28/05
Cross Contamination
Employment Food Safety Training Program
American Association of Meat Processors One Meating Place Elizabethtown, PA Phone: (717) Fax: (717) Website:
Sanitation

2. When anything gets into food that is not supposed to be there.
What is It?
When anything gets into food that is not supposed to be there.

3. Material Causing Cross Contamination
Physical
Wood, metal, glass, hair, etc.
Biological
Bacteria (including pathogens)
Chemicals
Sanitizers, cleaners, pesticides
Allergens
Peanuts, milk, etc.

4. Proper Use of Chemicals
Proper chemical handling practices
Use only if properly trained to use them
Follow manufactures instructions
Only use if USDA approved
Store in designated areas when not in use
Use only chemicals that are properly labeled

5. Sources of Contamination
People
Equipment
Packaging Materials
Building

6. Prevention Methods Separate raw and cooked products
Separate allergenic foods
Eliminate horse-play
Basketball
Spraying with hoses
Forklifts (Horse racing)
FOOD FIGHTS!!!!!

7. Prevention Methods Never eat product you are working with
Handle chemicals carefully

8. Prevention Methods Good personal hygiene Good housekeeping
Wash hands
Boot washes
Good housekeeping
Foreign material detection

9. Proper Use of Chemicals
Proper cleaning techniques
Put food and packaging materials away before using chemicals
Cleaners
Sanitizers
Pesticides

10. Proper Use of Chemicals
Chemicals in production areas
Be aware of chemical residues
Before start up
After mid shift cleanup
After pesticide application
Area must be inspected for residues
Equipment
Food contact surfaces
Surrounding area

11. Proper Use of Chemicals
After pesticide application
Line and surrounding areas must be
Cleaned
Rinsed
Sanitized
Inspected before production

12. Making Sure Product Hasn’t Been Contaminated
Several detection methods are used
Metal detection
Visual inspection
Microbial testing
Taste testing

13. Conclusion Preventing cross contamination Following company rules
Understand what causes it and why
Apply principles of controlling it
Make it a habit