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Mitigating Cross Contamination in the Food Flow
Jeannie Sneed, PhD, RD, CP-FS, SNSCatherine Strohbehn, PhD, RD, CP-FS
Janell Meyer, MBAPaola Paez, MS
Project funded by the United States Department of Agriculture Cooperative State Research, Education, and Extension Service Project Number 2005-51110-03282
Purposes in the Study • Evaluate food handling practices that were
potential sources of cross contamination in the flow of food.
• Test the effectiveness of mitigation strategies to minimize cross contamination.
Study Sample
• 4 Assisted-Living Facilities
• 4 Child Care Centers • 4 Restaurants • 4 Schools
Methods • 4-hour observation period
– Start of project – After 6 months – After 2 years
• Flow of Food Form • Validated Food Handling Practices
Observation Form
Methods, cont.
• Measurements – Time/temperatures – Sanitizing concentrations
• Used data logger to follow temperature of cold cuts – Storage – Preparation – Service
Logged Temperature From Storage to Service
Results
• Sources of cross contamination in flow of food
• Cold chain management • Food Safety Practice Scores
Cross Contamination
Sources of Cross Contamination— Receiving/Storing
Delivery person placed products in storage Storage accessible to non-foodservice staff Food stored on floor Food stored where it could be contaminated
4 5 2 2
Sources of Cross Contamination--Preparing
• Packages on food contact surfaces 12
• Touching other surfaces 12
• Multiple items on same cutting board 9
• No sanitizing of food contact surfaces 6
• F&V not washed in preparation 5
• Sinks used for multiple purposes 5
• Towels used for wiping multiple surfaces 2
Sources of Cross Contamination--Serving
Self service Inadequate sanitizing of surfaces Boxes on food contact surfaces RTE foods served with bare hands Gloves not changed when needed
7 7 5 4 4
• Limited corrective actions taken 2
Sources of Cross Contamination, Cleaning and Sanitizing
• Inadequate cleaning and sanitizing of food contact surfaces 8
• No handwashing between handling dirty and clean dishes 8
• Sanitizer concentration not checked 7 • Sanitizing concentrations too low 3 • Hot water not hot enough 2
Cold Chain Management
Cold Meat/Sandwich Temps
Some Supporting Data
• Cold food held at 41 ⁰F or below in 7 of the 16 operations at 1st visit; 12 of 16 at 2nd
visit • Hot food held at 140 ⁰F or higher in 11 of 16 operations at 1st visit; 12 of 16 at 2nd visit
As educators, we seem to have gotten
the word out about hot food!
Key Educational Messages Based on Research
• Handwashing—frequency and technique
• Cleaning and sanitizing techniques • Avoiding cross contamination • Maintaining cold temperatures • Cleaning produce • Keeping facility secure
– Showed video, “Do It in Your Sleeve”
Educational Strategies • Initial Site Visit
– Installed soap dispensers with audible – Demonstrated SpotCheck
• At 6 months – Trained foodservice manager on use of
revealing powder and black light – Face-to-face training
SpotCheck
Clean vs. Soiled
Educational Strategies
• Reports of observations after each site visit
• Provided sector specific standard operating procedures
Educational Strategies, cont.
• Ongoing educational messages based on results of research – Calendar with monthly picture and message
based on observations – “Yuck” photos – Newsletters
• Food Code • Handwashing • Cross contamination • Sandwich making
Microorganisms found on the bottom of the lettuce box
Microorganisms from fingers that have touched the lettuce box
Microorganisms found on the celery bag
Microorganisms from fingers after touching the
celery bag
Microorganisms found on the counter after the celery bag sat on it
Growth of microorganisms from fingers that have touched a
well-used food film box
Sample of microorganisms found on a food film box in a production
kitchen
A clean and sanitized cutting board shows no sign of microorganisms
Food Safety Practice Scores
Sector Mean Pre Score Mean Post Score
Assisted Living 76.8 + 14.0 82.5 + 10.7 Child Care 68.0 + 11.4 72.2 + 9.9 Restaurants 63.7 + 5.7 70.7 + 7.7 Schools 84.1 + 1.8 90.0 + 4.9
Post intervention scores increased for all sectors (p < 0.05)
Improvements • Thermometer use • Cold holding temperatures • Sanitizing solution concentrations • More frequent changing of sanitizing
solutions • Fewer packages on countertops • More cutting board/countertop sanitizing
Conclusions
• Cross contamination potential at all steps in the flow of food
• Organization of work needed to reduce potential for cross contamination and need for handwashing
•Organize work •Use multiple employees •Use barriers