1. MODULE 3 PREVENTING CONTAMINATION CONTAMINATION

2. Cross - Contamination Cross-contamination is the transfer of a harmful substance to food by vehicles such as: Cross-contamination is the transfer of a harmful substance to food by vehicles such as: HANDS UTENSILS & EQUIPMENT CHEMICALS BACTERIA

3. Ready-to-Eat Food Items Foods that do not require cooking or further preparation prior to consumption.

4. How Does It Happen? n Contact with food workers n Improper storage practices n Food and/or ingredient contamination n Contact with food contact surfaces of equipment, utensils, and wiping cloths n Contamination from ice n Contamination by consumers

5. Contamination by Food Handlers n Sick food service workers n Open cuts, scrapes and burns n Inadequate hand washing n Eating, drinking, or using tobacco n Soiled clothing

6. Protecting Stored Food n Keep food storage areas clean, sanitary and properly organized n Keep foods covered n Store foods away from toxic items n Store foods on shelves at least six inches above the floor n Prevent insect and rodent infestation n Prevent leakage from overhead pipes

7. Contamination From Food Contact Surfaces n Improperly washed & sanitized equipment Knives Cutting boards Knives Cutting boards Grinders Slicers Grinders Slicers n Improper storage of in-use utensils Spoons Tongs Spoons Tongs Food & ice scoops Frozen dippers Food & ice scoops Frozen dippers n Store equipment in a clean, protected location

8. Contamination From Wiping Cloths n DO NOT store cloths on equipment or preparation surfaces n Store wiping cloths in sanitizer when not in use n Use paper towels when utilizing sanitizer from a spray bottle

9. Sanitizer Concentrations T Chlorine-------------------------50-100ppm T Quaternary Ammonia-----------200ppm T Iodine--------------------------------12.5ppm   

10. Cleaning & Sanitizing W W Utensil Washing – –By hand – –Mechanical equipment W W Food Contact Surfaces W W Cleaning in Place Equipment

11. Contamination From Ice r Product packaging r Food displays r Cooling

12. Cross - Contamination From Consumers Cross - Contamination From Consumers n Provide sneeze guards for food displays, service lines, and self-service areas n Provide clean tableware for second portions and refills n Have provisions for condiment protection

13. Bacterial Growth Bacterial Growth At time = 90 minutes: 72 bacterial cells