1. Causes of contamination: 1. Physical 2. Biological 3. Chemical

2. Biological Contaminates  Main source of food contamination  Can be caused by bacteria, viruses and parasites  Many of these naturally exist on foods because of the environment in which they grow or live  Our job is to purchase uncontaminated food, sanitize food, or keep the microbe from growing to an unsafe level, keep these microbes from infecting safe foods

3. Sources of Contamination:  People  Raw Foods, such as raw meats and fish  Pests and Pets  Air and Dust  Water  Soil  Food Waste

4. How Contamination Occurs:  Most often foods which cause illness and not the original foods containing the bacteria  CROSS- CONTAMINATION is to blame  Raw foods come in contact with ready-to-eat food (RTE) or potentially hazardous food (PHF)

5. Factors which allow bacteria to grow:  F: food  A: acidity, low or mild  T: temperature  T: time  O: oxygen  M: moisture  Most organisms require these conditions to grow, although a few do not need acidity or oxygen

6. Cross Contamination happens when:  Raw food comes in direct contact with RTE or PHF  Liquid from raw food comes in contact  Contaminated hands, utensils, work surfaces, dishes, dish cloths or containers come in contact with RTE or PHF

7. To best prevent contamination:  Raw, Cooked, RTE and PHF should be kept separate at all times: storage, transportation, preparation and display  All food contact surfaces should be cleaned and thoroughly sanitized after each use

8. General Temperature Control  Restrict time that PHF is in the “DANGER ZONE”  Cold food should be under 41*  Hot food should be over 135* (holding)  “Holding” Temperatures are usually lower than “cooking” temperatures

9. Specific ways to control temp:  Keep PHF refrigerated until immediately before use  Cook food completely (to a specified temp)  keep hot food hot until served  Cool hot food as quickly as possible (shallow containers are best)  Thaw foods under refrigeration  Reheat foods adequately, usually to 140* or above

10. Keeping a Clean and Safe Kitchen:  Dry goods should be stored on shelves, 6” (or higher) above the floor  Clean spills ASAP  Keeps pests from being attracted  Prevents slips and falls  Rotate foods on FIFO basis (First In, First Out)  insures less waste and guards against use of potentially spoiled food

11. Keeping a Clean and Safe Kitchen:  Always use separate work spaces for PHF  further insures limited bacterial contact  Garbage facilities should be well away from food prep areas  Store foods with the basic principles of food safety in mind

12. Critical Control Points and Critical Violations  CCP: a point at which food is susceptible to active microbial growth – such as being at room temperature  These points must be monitored by management and employees to prevent food borne illness  CV: written documentation of a time/temperature abuse of food by food safety inspectors

13. Kitchen Worker Safety  Prevent cuts: Store and wash knives separately Cut can lids completely off Clean up broken glass ASAP  Prevent Burns (contact,steam, flash and chemical) Use potholders (no wet ones) Avoid loose clothing Open lids away from your face Open oven door and allow heat to escape before reaching inside) Read all precautions on cleaning products before using  Prevent Electric Shock Switch appliances off before disconnecting Pull on plug ends, not cords Never operate switches with wet hands Keep cords in good repair

14. First Principles of Food Safety  There is no substitute for exemplary personal hygiene  Food should be checked upon delivery to insure wholesomeness  Store immediately and properly  Rotate food supplies  Monitor food temperatures often  Follow Public Health standard regulations