food safety .pdf

17/08/2024 Introduction to FOOD SAFETY by: Geraldine G. Tayag Instructor, DFST Let’s get to KNOW each OTHER… 1 17/08/2024 Yes, he is OSAMA Bin Laden Copyright 2024_Geraldine Tayag_CLSU 2 17/08/2024 He’s a TERRORIST! Copyright 2024_Geraldine Tayag_CLSU There is also what we called Terrorist/s to our food… Copyright 2024_Geraldine Tayag_CLSU 3 17/08/2024 They are… Copyright 2024_Geraldine Tayag_CLSU Salmonella E-coli non-O157 E-coli O157:H7 Microorganisms Copyright 2024_Geraldine Tayag_CLSU Source: Food Infographic - Food Poisoning Salmonella E. Coli Food Safety; https://tinyurl.com/y69lknr6 4 17/08/2024 and these MICROORGANISMS are causing what we called… Copyright 2024_Geraldine Tayag_CLSU Foodborne Illnesses Copyright 2024_Geraldine Tayag_CLSU 5 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Copyright 2024_Geraldine Tayag_CLSU 6 17/08/2024 What is Food Safety? Food Safety refers to the assurance that food will not cause harm when it is prepared or eaten according to its intended use. - Food Safety Act of 2013 (R.A. 10611) - Copyright 2024_Geraldine Tayag_CLSU The NEED for FOOD SAFETY Copyright 2024_Geraldine Tayag_CLSU 7 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Copyright 2024_Geraldine Tayag_CLSU 8 17/08/2024 PNP on ErgoCha milk tea deaths: All evidence points to owner’s son as suspect By Coconuts Manila May 12, 2015 | 1:43pm Manila time Cause of food poisoning:  Victims had ingested oxalic acid, a substance commonly used as a cleaning or bleaching agent. Copyright 2024_Geraldine Tayag_CLSU Illness from Food 9 17/08/2024 Foodborne Illness  Intoxication  an illness cause when a bacteria produce exotoxins that are released into food; short onset time.  Ex. Botulism, Staphylococcal Gastroenteritis  Infection  is caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract.  Ex. Listeriosis, Salmonellosis, Shigellosis, Hepatitis A 10 17/08/2024 11 17/08/2024 Possible Causes of Foodborne Illness  Purchasing food from unsafe sources  Holding food at improper temperatures  Poor general sanitation in critical areas  Dishes and tableware inadequately washed and sanitized  Improper hand washing procedures Possible Causes of Foodborne Illness  Contaminated cutting boards, countertops and equipment  Failure to cook food to a high enough temperature  Failure to cool food properly before storage  Raw food mixed with food that has already been cooked  Leftover food not reheated to the proper temperature 12 17/08/2024 Note: Food poisoning is mostly caused by food that smells good, tastes good and looks good. 13 17/08/2024 Implications of FOOD SAFETY Breach Copyright 2024_Geraldine Tayag_CLSU Socio-Economic Implications People suffer from Worldwide Millions of jobs were diseases casualties lost Copyright 2024_Geraldine Tayag_CLSU 14 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU This week an Australian judge found KFC guilty of food poisoning and ordered the company to pay $8.3 million (USD) to the family of a 7-year-old girl who was left brain damaged after eating one of its chicken wraps. In 2005, Monika Samaan, then age 7, shared the chicken wrap with both her parents and brother. All of them became ill with vomiting and diarrhea. Monika, however, fell into a coma for 6 months and became severely brain damaged. Copyright 2024_Geraldine Tayag_CLSU 15 17/08/2024 This week an Australian judge found KFC guilty of food poisoning and ordered the company to pay $8.3 million (USD) to the family of a 7-year-old girl who was left brain damaged after eating one of its chicken wraps. In 2005, Monika Samaan, then age 7, shared the chicken wrap with both her parents and brother. All of them became ill with vomiting and diarrhea. Monika, however, fell into a coma for 6 months and became severely brain damaged. Copyright 2024_Geraldine Tayag_CLSU FOOD SAFETY in the Philippines Copyright 2024_Geraldine Tayag_CLSU 16 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Republic Act No. 10611 An act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access of local foods and food products, and for other purposes. Signed by Pres. Aquino on August 23, 2013. Copyright 2024_Geraldine Tayag_CLSU 17 17/08/2024 Participating Agencies Responsible for food safety in the primary production and post harvest stages of food supply chain Responsible for the safety of processed and prepackaged foods Conduct monitoring and epidemiological studies on food-borne illnesses Shall supervise the enforcement of food safety and sanitary rules and regulations Shall supervise inspection and compliance of business establishments Copyright 2024_Geraldine Tayag_CLSU Source: Glenwood Technologies International, Inc. GOALS of Food Safety Act of 2013  To protect the public from food- and water- borne illnesses, and unsanitary/ adulterated food  To enhance industry and consumer confidence in the food regulatory system  To achieve economic growth and development: fair trade practices for domestic and international trade Copyright 2024_Geraldine Tayag_CLSU 18 17/08/2024 VIOLATIONS Penalty: P50,000.00 – P500,000.00 Imprisonment: 6 months – 6 years Copyright 2024_Geraldine Tayag_CLSU Food Safety Tools Ensuring Food Safety from Farm to Fork Copyright 2024_Geraldine Tayag_CLSU 19 17/08/2024 Food Hazards: causes of Foodborne Illness Copyright 2024_Geraldine Tayag_CLSU 25% of the worlds food supply is lost to spoilage 20 17/08/2024 Hazard  Anything with potential to cause harm. Food Hazard  Anything in the food that could harm consumers by causing illness, injury, or discomfort. Copyright 2024_Geraldine Tayag_CLSU Types of Food Hazard Hazard Examples  Broken glass or packaging materials, such as string  Sharp objects Physical   Fragments of shell or bone Parts of machinery  Jewelry, hair and fingernails  Dust and dirt  Bodies of pests Copyright 2024_Geraldine Tayag_CLSU 21 17/08/2024 Types of Food Hazard Hazard Examples  Industrial or agricultural products in the food chain  Cleaning chemicals used in food premises Chemical  Pest bait in food premises  Dissolved metals from inappropriate use of metal containers  Leaching chemicals from inappropriate use of plastic food containers Copyright 2024_Geraldine Tayag_CLSU Types of Food Hazard Hazard Examples  Bacteria that can cause illness or spoil food  Viruses Biological  Fungi, such as mold and yeast, that can spoil food  Naturally occurring poisons, such as those found in some plants, fishes and mushrooms  Microscopic parasites Copyright 2024_Geraldine Tayag_CLSU 22 17/08/2024 Introduction to FOOD SAFETY by: Geraldine G. Tayag Instructor, DFST Factors Contributing to Food Safety and Spoilage Copyright 2024_Geraldine Tayag_CLSU 23 17/08/2024 Type of Foods physical properties, chemical composition, etc. Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and may give rise to foodborne illnesses. Action: Pay more attention to these categories of food. Copyright 2024_Geraldine Tayag_CLSU Type of Foods physical properties, chemical composition, etc. Acid Low acid food (poultry, fish, dairy, eggs) are considered potentially hazardous. Action: Cook food at high temperature. Check expiry dates. Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked beans). Copyright 2024_Geraldine Tayag_CLSU 24 17/08/2024 Microorganisms contaminating pathogens, spoilage organisms Microbial contamination happens when a food has been contaminated by microorganisms, including bacteria, viruses, mold, fungi, and toxins. For example:  Undercooking chicken can give rise to campylobacter, a type of bacteria.  During the rearing and slaughtering of animals, the salmonella that lives in animal intestines can transfer onto food products.  Storing and preparing high-risk raw foods close to ready to eat food can lead to cross-contamination.  Fish and shellfish may eat toxic-producing organisms that are dangerous to humans if they eat them. Copyright 2024_Geraldine Tayag_CLSU Is it safe to eat MOLDY bread? Copyright 2024_Geraldine Tayag_CLSU 25 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Source: Glenwood Technologies International, Inc. Source: Glenwood Technologies International, Inc. 26 17/08/2024 Environment temperature, pH, humidity Temperature Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well. Action: Do not leave food at room temperature for too long (e.g. rice and starchy foods). Store foods at the correct temperature. Copyright 2024_Geraldine Tayag_CLSU 27 17/08/2024 Environment temperature, pH, humidity Time After 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption. Action: Food should not be kept at the TDZ for more than 4 hours. Copyright 2024_Geraldine Tayag_CLSU  Food poisoning bacteria multiply at temperatures between 50C and 630C. Temperature Danger Zone/ Room Temperature 28 17/08/2024 4 – hour RULE Copyright 2024_Geraldine Tayag_CLSU 165 0F in 2 hours Copyright 2024_Geraldine Tayag_CLSU 29 17/08/2024 GGTayag Copyright 2024 Copyright 2024_Geraldine Tayag_CLSU GGTayag Copyright 2024 Copyright 2024_Geraldine Tayag_CLSU 30 17/08/2024 GGTayag Copyright 2024 Copyright 2024_Geraldine Tayag_CLSU Environment temperature, pH, humidity Oxygen Microorganisms require oxygen to grow. Action: Cover food at all times. Moisture Microorganisms grow faster in food with high water content (fresh poultry, meat, fish and raw eggs). Action: Ensure these foods are stored at the proper temperatures with reduced moisture. Copyright 2024_Geraldine Tayag_CLSU 31 17/08/2024 Human hygiene, handling practices, food safety culture PEOPLE  People have a unique microenvironment that surround their bodies. The human body is home to billions of microorganisms.  They are found on skin surfaces, intestinal tract, in the mouth, nose, and other body openings.  If we do not utilize good aseptic technique and form good habits, the product can become contaminated.  Just the presence of people in a manufacturing area poses risks to parenteral products. Copyright 2024_Geraldine Tayag_CLSU Type of Foods physical properties, chemical composition, etc. Microorganisms contaminating pathogens, spoilage organisms Environment temperature, pH, humidity Human hygiene, handling practices, food safety culture Copyright 2024_Geraldine Tayag_CLSU 32 17/08/2024 REMEMBER Microorganisms requires the following to grow. Philippine Food Standards  FDA Circular No. 2013-10  List of Microbiological Standards for Processed Food  Philippine National Standards for Drinking Water 2007 (DOH AO 2007-0012) Copyright 2024_Geraldine Tayag_CLSU Source: Glenwood Technologies International, Inc. 33 17/08/2024 current Good Manufacturing Practices (cGMP)  Describe the methods, equipment, facilities, and controls for producing processed food.  The minimum sanitary and processing requirements for producing safe and wholesome food  Food produced under unsanitary condition is deemed adulterated and unfit for human consumption US Food and Drug Administration Copyright 2024_Geraldine Tayag_CLSU Source: Glenwood Technologies International, Inc. Did you know this? Cutting boards you use for raw meat have 200 times more bacteria than a toilet seat. - Charles Gerba, PhD, University of Arizona Copyright 2024_Geraldine Tayag_CLSU ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 34 17/08/2024 Personnel Hygiene & Training Copyright 2024_Geraldine Tayag_CLSU TRAINING  All personnel must have proper training on specific operation, hygiene, and safety. HYGIENE  People with illness that is likely to be transmitted in food should not be allowed inside the processing area.  Suitable clothing and covering Copyright 2024_Geraldine Tayag_CLSU 35 17/08/2024 Not allowed to handle food Products Personnel with: Jaundice Diarrhea Vomiting Fever Sore throat with fever Visible infected skin lesions (boils, cuts) Discharges from the ear, eye or nose Copyright 2024_Geraldine Tayag_CLSU Hair Eyes Earrings Ear Staphylococcus Pimples aureus Moustache Beard TRANSFERRED Armpits TO HANDS BY BODY HABITS Infections Boils Cuts Salmonella, Jewelry Clostridium Perfringens, FAECAL CONTAMINATION E Coli OF HANDS INADEQUATE HAND WASHING EQUIPMENT / FOOD PREPARATION SURFACES FOOD POISONING Workers asCopyright Sources of Contamination 2024_Geraldine Tayag_CLSU 36 17/08/2024 Hair Restraints: Caps or Hairnets Clean White Shirt Ideal Worker Traits  Properly Groomed PVC Aprons (Malinis at maayos)  Regularly Bathes Clean, manicured (Palaging naliligo) hands, no nail polish  Healthy and Certified free and no jewelry worn (rings, bracelets, wrist from Contagious Diseases watches) (Malusog at walang sakit)  Have Clean and Hygienic habits (Hindi burara o salaula) Rubber Boots  Good Work Attitude and Discipline (Masinop, may malasakit at disiplinado) A Properly dressed worker and Ideal worker traits Copyright 2024_Geraldine Tayag_CLSU How to wash your hands Hands can transfer pathogens to food Handwashing is a critical step for avoiding food contamination 37 17/08/2024 “Happy birthday to you, happy birthday to you…” “Happy birthday to you, happy birthday to you…” GGTayag Copyright 2024 38 17/08/2024 Good Personal Hygiene Hands and Nails Good Personal Hygiene Hands and Nails X 39 17/08/2024 Areas Frequently Missed Copyright 2024_Geraldine Tayag_CLSU 40 17/08/2024 Good Personal Hygiene What to wear: Always wear a clean hat or other hair covering when: – Prepping food – Working in prep areas – Working in areas used to clean utensils and equipment Good Personal Hygiene What to wear: Wear clean clothes every day –This includes chef coats and uniforms 41 17/08/2024 Good Personal Hygiene What to wear: Remove jewelry from hands and arms: – Before prepping food – When working around prep areas Do NOT wear: – Rings, except for a plain metal band – Bracelets, including medical bracelets – Watches Good Personal Hygiene Eating, drinking, smoking, and chewing gum or tobacco: NEVER do these things in the following areas: –In prep areas –In service areas –In areas used to clean utensils and equipment 42 17/08/2024 Preventing Contamination & Cross- contamination Copyright 2024_Geraldine Tayag_CLSU GGTayag Copyright 2024 Copyright 2024_Geraldine Tayag_CLSU 43 17/08/2024 Cross-contamination Copyright 2024_Geraldine Tayag_CLSU 44 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Copyright 2024_Geraldine Tayag_CLSU 45 17/08/2024 Proper Waste Disposal Copyright 2024_Geraldine Tayag_CLSU Foot Traffic Control Control foot traffic of non-essential personnel in the food production area Copyright 2024_Geraldine Tayag_CLSU 46 17/08/2024 Cleaning & Sanitizing Copyright 2024_Geraldine Tayag_CLSU What is the purpose of Cleaning and Sanitation? Copyright 2024_Geraldine Tayag_CLSU 47 17/08/2024 CLEANING  is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.  it is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. Copyright 2024_Geraldine Tayag_CLSU SANITIZING  is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level.  it is accomplished by using either heat, radiation, or chemicals. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. Copyright 2024_Geraldine Tayag_CLSU 48 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU What are the CLEANING agents? ACID SOLVENT CLEANERS CLEANERS ABRASIVE DETERGENTS CLEANERS Copyright 2024_Geraldine Tayag_CLSU 49 17/08/2024 DETERGENTS  All detergents contain surfactants that reduce surface tensions between the soil and the surface  detergent can penetrate quickly and soften the soil Copyright 2024_Geraldine Tayag_CLSU SOLVENT CLEANERS  Often called degreasers, solvent cleaners are alkaline detergents that contain a grease-dissolving agent.  These cleaners work well in areas where grease has been burned on. Examples include Fantastik. Copyright 2024_Geraldine Tayag_CLSU 50 17/08/2024 ACID CLEANERS  Use on mineral deposits and other soils alkaline cleaners cannot remove  Often used to remove scale in warewashing machines and steam tables Copyright 2024_Geraldine Tayag_CLSU ABRASIVE CLEANERS  Use to remove heavy accumulations of soil often found in small areas  The abrasive action is provided by small mineral or metal particles, fine steel wool, copper, or nylon particles. Copyright 2024_Geraldine Tayag_CLSU 51 17/08/2024 Frequency of Cleaning All Food Contact Surfaces All Hand-held Equipment All Processing Equipment Raw Product Storage Copyright 2024_Geraldine Tayag_CLSU Frequency of Cleaning Floors, walls, ceilings Rest rooms – supplied with soap, hand sanitizers Lunch and Locker rooms Shipping & Receiving Docks Copyright 2024_Geraldine Tayag_CLSU 52 17/08/2024 Frequency of Cleaning Racks and Shelving, Door gaskets, and hardware Copyright 2024_Geraldine Tayag_CLSU Sanitizers Effective Cleaning is 99% of the sanitation job. The remaining 1% is the job of sanitizers Copyright 2024_Geraldine Tayag_CLSU 53 17/08/2024 Five Step Method for Cleaning & Sanitizing Chemical disinfection Rinse Final rinse Cleaning Pre rinse Copyright 2024_Geraldine Tayag_CLSU If it is not SAFE, it is not FOOD! Copyright 2024_Geraldine Tayag_CLSU 54 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU Copyright 2024_Geraldine Tayag_CLSU 55 17/08/2024 Copyright 2024_Geraldine Tayag_CLSU 56 24/08/2024 Food Hazards 25% of the world’s food supply is lost to spoilage. 24/08/2024 Hazard  Anything with potential to cause harm. Food Hazard  Anything in the food that could harm consumers by causing illness, injury, or discomfort. Types of Food Hazard Hazard Examples  Broken glass or packaging materials, such as string  Sharp objects Physical   Fragments of shell or bone Parts of machinery  Jewelry, hair and fingernails  Dust and dirt  Bodies of pests 24/08/2024 Key points on how the treat to health starts There are hazards all around food. Hazards have the potential to cause harm to all customers. The events that lead to food poisoning start with contamination, the presence in food of something harmful. Controlling contamination is a crucial way to prevent illness. Some products and ingredients can cause illness in particular individuals who have allergy to food. Key points – Physical Hazard Physical contamination causes considerable complaint and dissatisfaction Some physical hazards are natural part of food, such as leaves, shells, scales, so they are likely to be present in many food premises. Fruit, vegetable, grains, and pulses carry soil and dirt Wash all raw food before use and be careful not to contaminate other food in the process 24/08/2024 At all stages from field to work  Food handlers are a major source of physical contamination.  Wear appropriate protective clothing. Do not wear anything, such as jewelry, that can contaminate food.  Keep food areas and food equipment clean and in good condition.  Report any damage to premises and equipment that could cause contamination.  Report any food waste and rubbish from food areas frequently throughout the day and dispose of it safely and hygienically.  Report any signs of pests in the building. Types of Food Hazard Hazard Examples  Industrial or agricultural products in the food chain  Cleaning chemicals used in food premises Chemical  Pest bait in food premises  Dissolved metals from inappropriate use of metal containers  Leaching chemicals from inappropriate use of plastic food containers 24/08/2024 Chemical hazards – Sources Chemical hazards in the environment such as poisoning of metals from rubbish dumps and the by- products of industrial processing Agricultural or veterinary residues, such as traces of pesticides, fertilizers, animal antibiotics or growth hormones Incorrect quantities of additives, such as food colorings or flavor enhancers Inappropriate workplace practices, such as careless use of lubricants like bleachers, sanitizers Prevention Someone in your company is responsible for buying food from a reputable supplier and for making checks on physical and chemical contaminants in food and ingredients. You can play your part by:  Carrying out appropriate food safety measures such as sieving and washing;  Watching out for physical contaminants in food and following your workplace rules in dealing with them;  Reporting to your supervisor any hazards that you spot that could result in food contamination; and  Working safely with cleaning chemicals. 24/08/2024 Types of Food Hazard Hazard Examples  Bacteria that can cause illness or spoil food  Viruses Biological  Fungi, such as mold and yeast, that can spoil food  Naturally occurring poisons, such as those found in some plants, fishes and mushrooms  Microscopic parasites 24/08/2024 Biological  Bacteria  Biological hazards are the main cause of food poisoning. Most cases of illness are caused by bacteria.  Not all types of bacteria are harmful.  Bacteria can be divided into three types: helpful bacteria, pathogenic bacteria, and spoilage bacteria  Bacteria that need oxygen to survive are known as aerobic. Bacteria that do not need oxygen are called anaerobic. 24/08/2024 Lactobacillus bulgaricus Streptococcus thermophilus 24/08/2024 “A healthy intestine leads to a long life”. And YAKULT is good for our intestine. 6.5billion/bottle Yakult’s unique good bacteria suppresses the harmful bacteria present in our intestine. Helpful bacteria Sometimes known as ‘friendly bacteria’, they help us:  Grow crops;  Make food such as yoghurt, cheese, and frizzy drinks;  Digest the food we eat;  Treat sewage to make it safe; and  Manufacture laundry and cleaning products. Bacteria multiply and reproduce asexually and very fast. In just a few hours, a single bacterium may multiply to millions 24/08/2024 Pathogenic bacteria These type of bacteria are responsible for most cases of food poisoning and foodborne illness.  Food handlers’ bodies carry bacteria  Anything that touches food is a possible vehicle of contamination  Hands are a common vehicle of contamination  Follow strict personal hygiene habits while working with food  Do not touch your hair, or eat or drink to avoid the transfer of bacteria from your head to mouth or food  Cross-contamination occurs when pathogenic bacteria are transferred from a contaminated source (such as raw food) to a high risk food  Wash your hands frequently and thoroughly Spoilage bacteria These bacteria are present in the environment and cause contamination in the same way as pathogenic bacteria.  Spoilage bacteria can damage the quality of food, reduce its shelf life and cause illness  Bacteria reproduce by multiplying 24/08/2024 Other Biological Hazards VIRUSES These microorganisms are smaller than bacteria, and do not need food or moisture for their own survival.  Viruses are carried in food and water.  The main source of viruses are sewage and polluted water. Other Biological Hazards PARASITES These organisms live on or in other organisms, such as fleas on dogs and cats, or ascaris found in vegetables contaminated with with fecal matter. Meat and fish must be cooked thoroughly to kill any parasites present in raw food. 24/08/2024 Other Biological Hazards Naturally Poisonous Food Some foods are naturally poisonous to people. They include:  red kidney beans  some treated fish that have not been processed correctly  rhubarb leaves  some fungi  castor beans  some molds that produce toxins Factors Contributing to Food Safety and Spoilage Type of Foods – physical properties, chemical composition, etc. Microorganisms – contaminating pathogens, spoilage organisms Environment – temperature, pH, humidity Human – hygiene, handling practices, food safety culture 24/08/2024 CAUTION Germs Hiding! 24/08/2024 Even when the kitchen LOOKS clean, germs can hide. Look at the top 5 causes of foodborne illness: Food from unsafe sources Contaminated Poor equipment personal or work hygiene surfaces Not Not holding cooking hot or cold food enough enough ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 What is contamination?  Anything that can get onto food and make it unsafe. Germs  E. coli, Salmonella, Campylobacter, Shigella, Clostridium, Staph germs, Norwalk virus, Hepatitis ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. For safe food, we need more than clean. We need sanitary work surfaces. Sanitary Means safe from harmful levels of germs. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 When germs transfer from one surface to another, that’s called cross contamination.  Germs pass from hands or gloves to food  Germs also pass from knives, cutting boards, countertops, equipment, and utensils  Germs pass from one food to another Safest Choice® pasteurized shell eggs provide authentic, unprocessed egg flavor and texture Safest Choice® pasteurized shell eggs enhance menu variety using popular fried or soft-boiled formats to upgrade dishes. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. Cross contamination is dangerous because:  You can’t see the germs  They cause illness ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 What can you do?  After you clean, always sanitize to wipe out germs you can’t see. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. When you store food:  Separate raw animal foods (meat, poultry, and fish) from produce and ready-to-eat foods  Keep foods covered and labeled  Keep storage areas and refrigerators clean and sanitary Did you know? Raw meat can drip germs onto foods below it. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 When you prepare food:  Always start with clean, sanitized work surfaces and equipment  Start with freshly washed hands and fresh gloves  Clean and sanitize all equipment and work surfaces between recipes Did you know? Germs stay on equipment and pass to the next food. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. When you prepare food:  Be aware that germs spread when you handle ingredients and mix foods  Sanitize to wipe out germs you can’t see Did you know? When you crack an ordinary raw egg, Salmonella can spread 16” across the counter. It can live for 24 hours. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 When you prepare food: Pay special attention to knives, cutting boards, bowls, utensils, and sinks where you wash produce. Did you know? If you chop meat on a cutting board, it leaves germs that contaminate the next food you chop. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. Did you know this? Cutting boards you use for raw meat have 200 times more bacteria than a toilet seat. - Charles Gerba, PhD, University of Arizona ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 When you are cooking or serving food:  Use separate utensils for raw or cooked foods, like hamburgers on a grill, or fried chicken  Change gloves when you switch from raw to cooked or ready-to-eat foods  Sanitize dining tables between seatings Did you know? Using the same tongs for raw and cooked chicken can transfer germs. That makes the cooked chicken unsafe. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. When you are transporting food:  Make sure equipment is clean and sanitized  Keep food covered  Keep it in sight ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 When you are monitoring buffets or self-service:  Use separate utensils for each food  Label foods so customers don’t taste test  Remove soiled dishes  Watch the activity  Sanitize dining tables between seatings Did you know? Buffets have been linked to several foodborne illness outbreaks. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 Keeping your food safe at appropriate TEMPERATURE Solution:  Store food carefully  Clean and sanitize  Wash hands  Change gloves  Pay attention to food safety procedures Did you know? Guarding against cross contamination is a great way to show love to the people you serve. ©2009-2016 NATIONAL PASTEURIZED EGGS, INC. 24/08/2024 ALLERGENS Allergens are a hazard to anyone with an allergy to that food. Care needs to be taken to avoid contamination by food linked to allergies, such as:  Nuts, seeds and products made from them  Shellfish and fish  Milk and dairy products  Food colorant and flavor enhancers  Chocolate  Fruit  Flour Preventing Allergic Reaction  Staff must be trained to identify menu items containing major food allergens  Staff must be able to recognize the symptoms of an allergic reactions  Label allergenic items in the menu and carefully read all labels  Use a separate preparation area for items containing allergenic ingredients  Carefully clean table and utensils that have come in contact with an allergen  Serve sauces on the side  Have an emergency procedure in place to handle allergic reactions 24/08/2024 Let’s Play… FOOD: Keep or 24/08/2024 Tacos left on the kitchen counter overnight 24/08/2024 Why toss tacos left out overnight? Even if you reheat tacos left out overnight, some bacteria can form a heat- resistant toxin that cooking won’t destroy. Refrigerate perishable foods within 2 hours! Cut or peeled fruits/vegetables left at room temperature for MORE than 2 hours 24/08/2024 Why toss cut fruit left out longer than 2 hours? When fruit is peeled or cut, bacteria on the outside can be transferred to the inside. 24/08/2024 Food Safety tip… Remember: Refrigerate cut/peeled fruits, veggies & other perishable foods within 2 hours! Here’s how fast bacteria can multiply... Just 1 bacteria in foods can grow to 2,097,152 bacteria in 7 hours! 24/08/2024 Leftover pizza refrigerated within 2 hours after it was cooked 24/08/2024 Why is the pizza considered safe? If perishable foods have been at room temperature for less than 2 hours (1hr in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days. Leftovers kept in the refrigerator for over a week 24/08/2024 Why toss leftovers refrigerated over a week? Even refrigerated leftovers may become unsafe after 3 to 4 days. 24/08/2024 Food Safety tip… You can’t always see or smell or taste if a food is unsafe. You could get sick tasting a food! When in Doubt… 24/08/2024 Toss it out! 24/08/2024 14/09/2024 Employee Health and Personal Hygiene Based on US Food and Drug Administration (2020) GERALDINE G. TAYAG, CLSU [email protected] Aside from the home contamination of food, various other sources such as consumers and food vendors, farms, supply chain and lack of proper knowledge for implementing hazard analysis critical control point measures during food production also play a significant role. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Source: https://www.nm.org/healthbeat/healthy-tips/reduce-your-risk-of-foodborne-illness-infographic GERALDINE G. TAYAG, CLSU [email protected] GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Importance of Personal Hygiene GERALDINE G. TAYAG, CLSU [email protected] The Big 6 GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 There is no specific treatment for norovirus, but you Norovirus should drink plenty of fluids to prevent dehydration.  Norovirus is commonly called the stomach flu or stomach bug.  It’s the most common cause of vomiting and diarrhea and foodborne illness.  A few norovirus particles is all it takes to make people sick. Type: Virus Symptom onset: 12–48 hours Symptoms: Diarrhea, stomach cramps, nausea, vomiting Symptom duration: 12–60 hours Common sources: Foods handled by an infected food handler, raw produce, shellfish from contaminated waters  wash your hands regularly How to prevent  rinse fruits and vegetables Norovirus:  cook shellfish thoroughly  let your manager or the person in charge know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected] Preventing Norovirus Source: https://www.youtube.com/watch?v=zFHnfLlMFD8&t=3s GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024  Hepatitis A is a virus that affects the liver. Hepatitis A  In rare instances, hepatitis A can cause liver failure and death, but this is more common in highly susceptible populations.  A vaccine exists for hepatitis A, but it’s still important to handle food safely to prevent it from spreading. Type: Virus Symptom onset: 15–50 days Symptoms: Dark urine, diarrhea, flu-like symptoms, jaundice, stomach pain Symptom duration: 2–12 weeks Common sources: Contact with an infected food handler, raw produce, shellfish from contaminated water How to prevent  rinse fruits and vegetables  cook shellfish thoroughly Hepatistis A:  let your manager know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected] Hepatitis A Source: https://www.youtube.com/watch?v=jxbdcOj39T8 GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024  Most strains of Escherichia Coli (E. Coli) are harmless and are actually an E. coli important part of a healthy digestive tract.  However, other strains like Shiga toxin-producing E. Coli (STEC) are harmful. Type: Bacteria Symptom onset: 1–3 days Symptoms: Diarrhea (often bloody), stomach cramps, some vomiting Symptom duration: 3–7 days Common sources: Water or food contaminated with human feces  wash your hands regularly How to prevent  rinse fruits and vegetables E.coli:  cook foods to safe minimum internal temperatures  let your manager know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected] E. coli outbreak: How to protect yourself from bacteria, infection? Source: https://www.youtube.com/watch?v=mMCRIlKQaGA GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024  Shigella bacteria cause a foodborne illness called shigellosis. Shigella  Most people recover without treatment, but highly susceptible populations may need antibiotics. Type: Bacteria Symptom onset: 4–7 days Symptoms: Diarrhea (may be bloody), fever, stomach cramps Symptom duration: 24–48 hours Common sources: Contaminated water, foods handled by an infected food handler, raw produce, uncooked foods  wash your hands regularly How to prevent  cook foods to safe minimum internal temperatures  wash fruits and vegetables Shigella  avoid cross-contamination  let your manager know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected] What you need to know about Shigella during an outbreak Source: https://www.youtube.com/watch?v=rbbQMUdUPuc GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Salmonella  Salmonella Typhi causes typhoid fever.  Infected individuals can then spread it to food. Typhi Type: Bacteria Symptom onset: 1–3 weeks Symptoms: Achiness, diarrhea, fever, stomach cramps Symptom duration: 2–4 weeks Common sources: Contaminated produce, poultry, meat, unpasteurized milk or juice  wash your hands How to prevent  rinse fruits and vegetables  cook foods to safe minimum internal temperatures Salmonella Typhi  let your manager know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected]  Salmonella causes a foodborne illness called salmonellosis. Salmonella  The strains that cause salmonellosis are different than the strain that (nontyphoidal) causes typhoid fever. Most people can recover from a Salmonella infection but highly susceptible populations may need antibiotic treatment. Type: Bacteria Symptom onset: 6–72 hours Symptoms: Diarrhea, fever, nausea, stomach cramps Symptom duration: 4–7 days Common sources: Contaminated produce, poultry, meat, unpasteurized milk or juice  wash your hands often How to prevent  rinse fruits and vegetables Salmonella  cook foods to safe minimum internal temperatures  let your manager know if you’re experiencing symptoms GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Salmonella - a quick introduction and overview Source: https://www.youtube.com/watch?v=xOamez79hLA GERALDINE G. TAYAG, CLSU [email protected] What is effective handwashing?  It is the act of cleansing hands by applying soap and water, rubbing them together vigorously, rinsing them with clean water, and thoroughly drying them.  This process gets rid of dirt and germs.  Every handwashing stage is important and effectively contributes to soil removal and reduction of microorganisms that can cause illness. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024  Handwashing reduces the spread of pathogenic microorganisms that are transmitted through food.  The hands of food employees can be colonized with microorganisms such as Staphylococcus aureus or contaminated with organisms from human fecal material, such as Norovirus, Shigella spp., hepatitis A virus, E. coli O157:H7, or Salmonella Typhi, or contaminated from raw animal foods, with E. coli O157:H7 and Salmonella spp GERALDINE G. TAYAG, CLSU [email protected] Hand Washing Glo Germ Gel Source: https://www.youtube.com/watch?v=h-O279tiR3s GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 When should food employees wash their hands? They should do this immediately after engaging in activities that contaminate the hands and: When entering a food Before putting on clean, Before engaging in food preparation area; single-use gloves for working preparation; with food and between glove changes; GERALDINE G. TAYAG, CLSU [email protected] When should food employees wash their hands? They should do this immediately after engaging in activities that contaminate the hands and:  Before handling clean equipment and serving utensils;  When changing tasks and switching between handling raw foods and working with RTE foods;  After handling soiled dishes, equipment, or utensils;  After touching bare human body parts, for example, parts other than clean hands and clean, exposed portions of arms;  After using the toilet;  After coughing, sneezing, blowing the nose, using tobacco, eating, or drinking; and  After caring for or handling services animals or aquatic animals such as molluscan shellfish or crustacea in display tanks. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 What handwashing steps do food employees need to follow? GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 What handwashing steps do food employees need to follow? Clean hands and exposed portions of arms, including surrogate prosthetic devices for hands and arms, for at least 20 seconds by the following method: Rinse under clean, Apply soap. Rub all surfaces and Apply friction for least warm running water. fingers. 10 to 15 seconds GERALDINE G. TAYAG, CLSU [email protected] What handwashing steps do food employees need to follow? Giving particular attention to the area under the fingernails, between the fingers/fingertips, and surfaces of the hands, arms, and surrogate prosthetic devices; GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 What handwashing steps do food employees need to follow? Thoroughly dry the hands Avoid recontamination of Rinse thoroughly and exposed portions of hands and arms by using a Clean hands with clean, warm arms with single-use paper clean barrier, such as a toweling, a heated-air hand- paper towel, when running water. drying device, or a clean, turning off hand sink faucets unused towel from a or touching the handle of a continuous towel system that restroom door. supplies the user with a clean towel. GERALDINE G. TAYAG, CLSU [email protected] Clean hands and exposed portions of arms, including surrogate prosthetic devices for hands and arms, for at least 20 seconds by the following method: How important is the TEMPERATURE of water used for handwashing?  The water temperature used in handwashing can also affect the solubility or emulsification of some soils.  Warm water is more effective than cold water in removing fatty soils.  An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands.  The 2017 FDA Food Code specifies that a handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 How important is properly drying your hands after handwashing?  Hand drying is a vital part of the handwashing process because thorough hand drying can provide an added reduction of microorganisms on the hands.  The 2017 FDA Food Code lists four different effective methods. These include:  drying the hands with heated or pressurized air dryer; and  using a single-use towel or a clean, unused towel. GERALDINE G. TAYAG, CLSU [email protected] Can hand antiseptics (hand sanitizers) be used in place of adequate handwashing in food establishments? No. Hand antiseptics should be used only in addition to proper handwashing. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 What are some ways a food establishment can promote compliance with handwashing requirements? Train food employees on:  When to wash hands;  How to wash hands; and  Where to wash hands. GERALDINE G. TAYAG, CLSU [email protected] Where to wash your hands Do not use handwashing sinks for other things – NEVER dump dirty water in them – NEVER prep food in them GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Where to wash your hands Keep handwashing sinks easy to clean – NEVER stack food, equipment, or supplies in them or in front of them GERALDINE G. TAYAG, CLSU [email protected] Handwashing Sink: Which sink should NOT be used to wash your hands?  GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 What are some ways a food establishment can promote compliance with handwashing requirements? Stress the importance of:  Following proper cleaning procedures;  Keeping hands and exposed portions of arms, including surrogate prosthetic devices for hands and arms, clean;  Keeping fingernails trimmed;  Washing hands only in designated handwashing sinks; and;  Following the appropriate use of hand antiseptics. GERALDINE G. TAYAG, CLSU [email protected]  A stocked sink should have: Warm running water, Soap, Single-use Stocking The paper towels, Garbage container Handwashing Sink  If these items aren’t stocked, tell your manager GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Using Gloves The Right Way Use the correct gloves – only use single-use gloves when handling food GERALDINE G. TAYAG, CLSU [email protected] Using Gloves The Right Way Wash your hands before putting on gloves and when changing to a new pair GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Never rinse, wash, or reuse gloves! GERALDINE G. TAYAG, CLSU [email protected] Gloves should be changed:  As soon as they become dirty or torn GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Gloves should be changed:  After handling raw meat, seafood, or poultry, and before handling ready-to-eat foods GERALDINE G. TAYAG, CLSU [email protected] Gloves should be changed:  At least every four hours during continual use  More often if necessary GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Hands and Nails:  Keep nails trimmed short, do not wear nail polish and NEVER wear fake nails.  All employees that handle food need to have good personal hygiene and it all starts with good nail care. GERALDINE G. TAYAG, CLSU [email protected] GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Managers are responsible for:  Ensuring that food employees wash their hands, as required;  Providing accessible, properly maintained, designated handwashing sinks;  Making sure that handwashing sinks have clean, running warm water, soap and paper towels, or other approved means for drying;  Posting signage that notifies food employees of the handwashing requirement; and  Monitoring food employees to ensure proper handwashing and good hand hygiene protocol during the work shift. GERALDINE G. TAYAG, CLSU [email protected] Tips for promoting effective handwashing practices in food establishments:  Inform food employees about local and  Emphasize handwashing before shifts, restroom national foodborne outbreaks in the media use, handling raw meat, and glove changes for to encourage symptom reporting, illness effective hand hygiene. awareness, and proper handwashing.  Use a “buddy” system so that fellow food  Provide weekly reminders to food employees can support each other. employees about hand hygiene's  Implement training and incentives to encourage significance. food employees to adopt and maintain good personal hygiene habits. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 Tips for promoting effective handwashing practices in food establishments: GERALDINE G. TAYAG, CLSU [email protected] No Bare Hand Contact with Ready-to-Eat Foods In cases of heavy hand contamination, thorough handwashing alone may not prevent the transfer of pathogens to Ready-to-Eat (RTE) foods. The 2017 FDA Food Code advises against bare hand contact with RTE foods and mandates the use of utensils like spoons, tongs, or gloves when handling them. GERALDINE G. TAYAG, CLSU [email protected] 14/09/2024 GERALDINE G. TAYAG, CLSU [email protected] GERALDINE G. TAYAG, CLSU [email protected] Principles of CLEANING and SANITIZING Outline Purpose of cleaning & 1 sanitizing Types & functions of cleaners & sanitizers 2 3 Mechanisms & frequency of cleaning and sanitizing Recommended usage of Sanitizers & verification of cleaning 4 What is the purpose of Cleaning and Sanitation? CLEANING → is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. → it is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. SANITIZING → is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level. → it is accomplished by using either heat, radiation, or chemicals. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. What are the CLEANING agents? ACID SOLVENT CLEANERS CLEANERS ABRASIVE DETERGENTS CLEANERS DETERGENTS → All detergents contain surfactants that reduce surface tensions between the soil and the surface → detergent can penetrate quickly and soften the soil SOLVENT CLEANERS → Often called degreasers, solvent cleaners are alkaline detergents that contain a grease-dissolving agent. → These cleaners work well in areas where grease has been burned on. Examples include Fantastik. ACID CLEANERS → Use on mineral deposits and other soils alkaline cleaners cannot remove → Often used to remove scale in warewashing machines and steam tables ABRASIVE CLEANERS → Use to remove heavy accumulations of soil often found in small areas → The abrasive action is provided by small mineral or metal particles, fine steel wool, copper, or nylon particles. Mechanisms of Cleaning Hydro lysis Hydrolysis “Breaks compounds apart by reaction with water” Caustics and acids with extreme pH Extreme pH can be corrosive to soft metals (brass, galvanized surfaces) Mechanisms of Cleaning Hydro Disso- lysis lution Dissolution “Dissolving soil from a substrate into a liquid to form a solution.” Dissolving the soil through whichever means works best - water, solvents, like or opposite pH). An example of dissolution is removing hard water scale with acid. The calcium does not change, just dissolves. Mechanisms of Cleaning Hydro Disso- Disper lysis lution sion Displacement/Dispersion “Penetrates between the soil and substrate and lifts the soil off suspending it in water” Alkaline, non-caustic products use displacement by suspending the soil in solution. Dispersing agents keep the soil in suspension to aid rinsing Mechanisms of Cleaning Hydro Disso- Disper Emulsifi lysis lution sion cation Emulsification “Dispersing oil in water” Surfactants (detergents) pull greasy, oily soils into water and keeps them there Mechanisms of Cleaning Hydro Disso- Disper Emulsifi Peptiza lysis lution sion cation tion Peptization “Breaks soils into smaller pieces.” Necessary in recycled solutions to keep soil from re-depositing on the surface. Phosphates help peptize soil. Mechanisms of Cleaning Hydro Disso- Disper Emulsifi Peptiza Chela lysis lution sion cation tion tion Chelation/Sequestration Chelators complex metal ions (EDTA, heptonate, phosphonates) Help to mitigate the effect of hard water on cleaning chemicals Mechanisms of Cleaning Hydro Disso- Disper Emulsifi Peptiza Chela pH lysis lution sion cation tion tion buffering pH Buffering “Stabilize the pH of cleaning solutions by neutralizing any added acid or alkali.” Holds the pH where you want it to be. Extends the effective life of cleaning solutions Frequency of Cleaning All Food Contact Surfaces All Hand-held Equipment All Processing Equipment Raw Product Storage Frequency of Cleaning Floors, walls, ceilings Rest rooms – supplied with soap, hand sanitizers Lunch and Locker rooms Shipping & Receiving Docks Frequency of Cleaning Racks and Shelving, Door gaskets, and hardware Frequency of Cleaning Packaging and Storage Areas → Harvest Equipment → Freezers & Coolers Sanitizers Effective Cleaning is 99% of the sanitation job. The remaining 1% is the job of sanitizers SOIL Definition: Any substance that is found on a surface but is not an intended part of that surface and therefore is unwanted; Any substance that is suspended in air and may deposit on a surface but is not intended to be present there Synonyms: Dirt, Contamination, Biofilm Produce Plant Soils Include: Dust, mud, grime, manure, mineral deposits, protein, carbohydrates, rust SOIL harbors, and provides food for, microorganisms Biofilms – Sterilex Products The only EPA-approved biofilm remover Removes E. Coli, Salmonella, Listeria and other problem organic contaminants Used as a weekly “shock treatment” in drains and troughs or plant Drain Foamer surfaces Terminologies ANTISEPTIC DISINFECTANT SANITIZER BACTERICIDE SANITATION GERMICIDE STERILIZATION BACTERIOSTAT Antiseptic → an agent used against sepsis or putrefaction in connection with human beings or animals Disinfectant → an agent that is applied to inaminate objects; it does not necessarily kill all organisms Sanitizer → an agent that reduces the microbiological contamination to levels conforming to local health regulations Germicide → an agent that destroys microorganisms Bactericide → an agent that causes the death of a specific group of microorganisms Bacteriostat → an agent that prevents the growth of a specific group of microorganisms but does not necessarily kill them Sanitization → the process of reducing microbiological contamination to a level that is acceptable to local health regulations Sterilization → the process of destroying all microorganisms 10 Principles of Sanitary Design i. Cleanable to a microbiological level ii. Made of compatible materials iii. Accessible for inspection, maintenance, cleaning and sanitation iv. No product or liquid collection v. Hollow areas should be hermetically sealed Continuation… vi. No niches vii.Sanitary operational performance viii.Hygienic design of maintenance enclosures ix. Hygienic compatibility with other plant systems x. Validated cleaning and sanitizing protocols CHLORINE Usage: 50 ppm in water between 75-100 0F (7sec) Advantages DisAdvantages – corrosive, irritating to the – effective on a skin wide variety of – effectiveness decreases bacteria with increasing pH of – highly effective solution – not affected by – deteriorates during hard water salts storage and when – generally exposed to light inexpensive - Inactive at high temperature Quaternary Ammonia Compounds “QUATS” Usage: up to 200 ppm in water at least 750F (30 sec) Advantages DisAdvantages – nontoxic, odorless, – slow destruction of colorless, noncorrosive, coliform and nonirritating psychrophilic – stable to heat and organisms relatively stable in the presence of organic – non-compatible with matter; active over a anionic detergents and wide pH range hard water salts – quite active against – not effective against thermoduric organisms bacteriophage Iodine-based Sanitizer Usage: 12.5-25 ppm in water at least 750F (30 sec) Advantages DisAdvantages – forms brown color that – bactericidal effectiveness is indicative of the decreases greatly with an germicidal strength increase in pH (most active at – not affected by hard pH 3.0 and very low acting at water salts pH 7.0) – active against a wide – less effective against bacterial variety of non-spore spores and bacteriophage than forming bacteria is chlorine, should not be used – activity not lost as at temperatures greater than rapidly as chlorine in 120 degrees F the presence of – may discolor equipment and organic matter surfaces. Sanitizing Methods Steam 170 degrees F for 15 minutes or 200 degrees F for 5 minutes Hot at least 171 degrees F (77 degrees C) water Final rinse: 180 degrees F (30sec) Hot 180 degrees F for 20 minutes. air Factors that affect the efficacy of sanitizers Concentration Temperature Contact time Cleaned item The presence of Chemical must be in an insufficent sanitizers work contact with the amount of a best a sanitizer (either sanitizing agent temperatures heat or approved will result in an inadequate between chemical) for the 55 0F (13 0C) and recommended reduction of 120 0F (49 0C). length of time. microorganisms. Five Step Method for Cleaning & Sanitizing Chemical disinfection Rinse Final rinse Cleaning Pre rinse Verification of Cleaning Visual Inspection – is it clean? Pre-Operational Testing Sanitation can be confirmed through the use of pH test strips, ATP (Adenosine Triphosphate) test swabs or rapid bacterial test equipment. Other confirmation test protocols may be included in a good sanitation program

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