MODULE 3

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MODULE 3

• PREVENTING
• CONTAMINATION

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Cross-contamination

• Cross-contamination is the transfer of a
  harmful substance to food by vehicles such as

CHEMICALS
FOOD
HANDS
UTENSILS EQUIPMENT
BACTERIA
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How does it happen?

• Improper storage practices
• Contact with food workers
• Food and/or ingredient contamination
• Contact with food contact surfaces of equipment,
  utensils, and wiping cloths
• Contamination from ice
• Contamination by consumers

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Ready-to-eat food items

• Foods that do not require cooking or further
  preparation prior to consumption.

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Contamination by food handlers

• Sick food service workers
• Open cuts, scrapes and burns
• Inadequate hand washing
• Eating, drinking, or using tobacco
• Soiled clothing

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Protecting stored food

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

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Contamination from food contact surfaces

• Improperly washed sanitized equipment
• Knives Cutting
  boards
• Grinders
  Slicers
• Improper storage of in-use utensils
• Spoons
  Tongs
• Food ice scoops Frozen
  dippers
• Store equipment in a clean, protected location

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Contamination from wiping cloths

• DO NOT store cloths on equipment or preparation
  surfaces
• Store wiping cloths in sanitizer when not in use
• Use paper towels when utilizing sanitizer from a
  spray bottle

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Cleaning and sanitizing

• Utensil washing
• By hand
• Mechanical
• equipment
• Food contact surfaces
• Cleaning-in-place equipment

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Sanitizer concentrations
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• Chlorine-------------------------50-100ppm
• Quaternary Ammonia-----------200ppm
• Iodine--------------------------------12.5ppm

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Contamination from ice

• Product packaging
• Food displays
• Cooling

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Cross-contamination from consumers

• Provide sneeze guards for food displays, service
  lines, and self-service areas
• Provide clean tableware for second portions and
  refills
• Have provisions for condiment protection

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Demonstration for in-place sanitizers and
wiping cloths