Micro organisms and contaminants
cannot move by themselves
They are carried to foods and
contact surfaces by humans, rodents
This transfer is referred to as
Is the process where one item
becomes contaminated and then
contaminates a food or a tool.
3 steps to reducing cross-
1. Personal Cleanliness
2. Dish and Equipment Cleanliness
3. Pest Control
Decreasing the risk of spreading illness:
1. Wash your hands frequently
2. Keep fingernails short and clean
3. Keep cuts and wounds antiseptically
bandaged and wear latex gloves.
4. Keep your hair clean and restrained
5. Do not eat, drink, smoke or chew gum in
food preparation areas.
There is a difference between clean and
Clean: means that there is no visible soil
Sanitary: means that harmful substances
are reduced to safe levels.
Sterilize: all living microorganisms are
Dish and pot washing in a three compartment sink
Scrape or pre-rinse; pre-soak cutlery
minimum 45°C (113°F) with approved detergent
immersion in clear water; min. 45°C (113°F)
Immersion in clear water with appropriate chemical
sanitizing solution; minimum 77°C (170°F) for 2 minutes
An insect or rodent infestation is
considered a serious health hazard and
should be dealt with immediately and
Pest must be controlled by:
Building them out of the facility
Creating an environment in which they cannot
find food, water or shelter
Relying on professional extermination
Store all foods at least 15 cm (6 in.)
off the floor and 5 cm (2 in.) away
Rotate stock to disrupt nesting places
and breeding habits
Provide good ventilation
Clean up spills and crumbs
Hazard Analysis Critical Control Points
An effective and efficient system for
maintaining sanitary conditions in all
types of food service operations
A Critical Control Point is any step during the processing of a
food at which a mistake can result in the transmission,
growth or survival of pathogenic bacteria
At each step there is some hazard of contamination:
Contaminated Raw Food
HACCP focuses attention on the flow
of food through the foodservice
facility at critical points of the foods
receiving, storing, preparation,
cooking and serving.
HACCP combines a number of steps to
ensure that food is kept as safe as
Food Handling Procedures
HAACP flow chart:
Identify procedures and foods that
are likely to cause a food borne
Develop facility procedures that will
reduce the risk of food borne illness.
Monitor procedures in order to keep
We must look at the steps that food goes
through in the kitchen before it is served.
Food Holding and Serving
What if you see a hazard?
After you have identified the critical
control points… follow the procedures
to minimize the hazards.
Time and Temperature are 2
ways of controlling hazards.
They have a huge impact on food safety
High temperatures used when cooking kills most
of the harmful bacteria in the food.
Meats must reach a minimal internal
Minimal internal temperature is the lowest
temp at which foods can be safely cooked.