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7/31/2019 Food Contamination & Prevention
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TEAM - HSEQ
Health and Safety
Our No 1 Priority
FOOD CONTAMINATION AND
PREVENTION
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What is Food Contamination?
Food contamination refers to the presence in food of harmfulsubstances (foreign objects), chemicals and microorganisms whichcan cause consumer illness.
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Sources Of Food Contamination
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Types of Food Contamination
Food can be contaminated by
Physical Hazard
Chemical Hazard
Biological Hazard
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Physical Hazard
Any potentially harmful extraneous matter not normally found
in food. For example,
Glass
Wood
Stones
Metal
Plastic
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Chemical Hazard
A chemical hazard arises from contamination with harmful or
potentially harmful chemicals.
The ways of chemical invasion in
food could be because of
Naturally Occurring
Intentionally added Unintentionally added
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Biological Hazard
Biological hazards are microbes like
Bacteria, Parasites, Molds& Viruses
They are too small to be seen with
the naked eye, but can be seen
with a microscope.
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Micro-organisms
Microorganisms are everywhere. They can be found in theair, in water, in soil, in animals, and even in humans.
Some are beneficial, such as those used to make fermenteddairy and meat products.
Others cause spoilage. And, a small number are pathogenic(or harmful) and so can cause disease, such as food borneillness.
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Prevention of Food Contamination
Hand washingAlways wash your hands before handling food and in-
between handling raw and ready-to-eat foods
Washing your hands thoroughly is a good way to reduce thechance of contaminating food with bacteria
Sanitize food contact surface Use of colour coding for
Cutting board
Knives
Cleaning clothsStorage crates
Garbage bins
Store raw and cooked foods separately
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Hand Washing Procedure
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Sanitizing The Food Contact Surface
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Chopping Board Colour Coding
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Kitchen Knife Colour Coding
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Storage Crate Colour Coding
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Cleaning Duster Colour Coding
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Garbage Bin Colour Coding
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Store Raw And Cooked FoodSeparately
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Find The Unsafe Storage Practices inThis Picture
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There are ten unsafe storage practices in this picture: The chef is going to place a large amount of hot food into the
refrigerator.
The chef is going to store an uncovered stockpot of cooked foodin the refrigerator.
The refrigerator is overloaded. The chef is smoking a cigarette.
The chef has an uncovered bandage on his hand.
Some items in the refrigerator are labeled, while others are not.
Food has been stored on the floor and one bag has a tear.
Chemicals and cleaning tools have been stored with food. Many of the dry goods stored on the shelf are missing labels.
From the cobwebs, it appears the establishment does not do agood job cleaning the storeroom and rotating stock.
Instructor Notes
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The reasons are many but the solution is one
AWARENESS AND IMPLEMENTATION