Safe Plates for Home Food Handlers Module 4

Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination

Case Study

What Happened Family Restaurant in United Kingdom • 75 people ended up sick with Salmonella after eating at the same restaurant • 5 people went to the hospital • Multiple employees were also sick

What They Found • Raw chicken had been washed in the produce prep sink • Salad vegetables were later prepped in that sink • Cooked pasta was cross contaminated with Salmonella

Discussion Do you wash chicken before preparing it? Why do you think this is so common if it is risky?

Learning Objectives • Prevent contamination of ready-to-eat food and ice for consumption • Determine when to replace and use clean and sanitized equipment and utensils • Identify and prevent potential contamination events associated with consumer self-service areas • Describe how to store food to prevent contamination • Identify how to correctly store cleaned and sanitized utensils and equipment

Key Terms • Contamination - is the presence of substances in food that can be harmful to humans • Cross-contamination - is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food

Preventing Cross. Contamination

Cross-Contamination • Contamination can be transferred in many different ways – Unclean hands and poor hygiene – Improperly cleaned and sanitized prep areas, equipment, utensils – Standing or dripping water – Improperly stored food and chemicals • Preventing cross-contamination also includes personal hygiene, cleaning and sanitizing

Preparation and Service • Use properly cleaned and sanitized utensils for serving food, drinks and ice • Use single use gloves or utensils to prepare and serve washed fruits and vegetables • Regularly replace utensils after any chance of contamination • Utensils should be replaced at least every four hours when used at room temperature

Ice Used for Food • Ice used for food should be protected from contamination • Food, utensils and containers should not be stored in machines holding ice for consumption • Ensure that the ice machine is maintained cleaned and sanitized

Food Displays • Food should be displayed to prevent contamination • Self-serve items should be covered by a lid or sneeze guard • Each container should have its own utensil replaced with clean, sanitized ones a minimum of every four hours

Monitoring Self-Serve Areas • Customers must use a clean plate, dish or container each time they visit the self-service line • If someone unwraps an item, uses hands to serve food or otherwise contaminate the product it must be thrown out • Watch to see if utensils are returned to the proper containers and handles stay out of the food

Preventing Cross. Contamination in Storage

Food Storage • Food should be stored in a way that prevents contamination • Use durable containers securely covered with wrap, foil or lids • Label containers with contents and date • Store foods in cold storage in order of cooking final temperature

Proper Cold Storage

Storing Utensils • Clean, sanitized utensils should be stored to prevent contamination • Storage locations and containers should be cleaned and sanitized

Storing Utensils • Utensils used with TCS foods can be stored: – On a clean, sanitized prep surface – Under running water so that utensil is adequately rinsed – In container of water 135°F or above • Utensils used with non-TCS foods can be stored: – In a clean, protected location – In food containers if handle remains above the food

Discussion Think about making a turkey sandwich. How many steps are involved from getting the ingredients to eating the sandwich? How many opportunities are there for crosscontamination?

Review • Preventing contamination of ready-to-eat food and ice for consumption • Potential contamination events with self-service areas • Replacing and storing cleaned and sanitized equipment and utensils • Storing food to prevent contamination