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TEAM - HSEQ

Health and Safety

Our No 1 Priority

FOOD CONTAMINATION AND

PREVENTION

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What is Food Contamination?

Food contamination refers to the presence in food of harmfulsubstances (foreign objects), chemicals and microorganisms whichcan cause consumer illness.

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Sources Of Food Contamination

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Types of Food Contamination

Food can be contaminated by

Physical Hazard

Chemical Hazard

Biological Hazard

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Physical Hazard

Any potentially harmful extraneous matter not normally found

in food. For example,

Glass

Wood

Stones

Metal

Plastic

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Chemical Hazard

A chemical hazard arises from contamination with harmful or

potentially harmful chemicals.

The ways of chemical invasion in

food could be because of

Naturally Occurring

Intentionally added Unintentionally added

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Biological Hazard

Biological hazards are microbes like

Bacteria, Parasites, Molds& Viruses

They are too small to be seen with

the naked eye, but can be seen

with a microscope.

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Micro-organisms

Microorganisms are everywhere. They can be found in theair, in water, in soil, in animals, and even in humans.

Some are beneficial, such as those used to make fermenteddairy and meat products.

Others cause spoilage. And, a small number are pathogenic(or harmful) and so can cause disease, such as food borneillness.

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Prevention of Food Contamination

Hand washingAlways wash your hands before handling food and in-

between handling raw and ready-to-eat foods

Washing your hands thoroughly is a good way to reduce thechance of contaminating food with bacteria

Sanitize food contact surface Use of colour coding for

Cutting board

Knives

Cleaning clothsStorage crates

Garbage bins

Store raw and cooked foods separately

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Hand Washing Procedure

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Sanitizing The Food Contact Surface

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Chopping Board Colour Coding

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Kitchen Knife Colour Coding

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Storage Crate Colour Coding

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Cleaning Duster Colour Coding

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Garbage Bin Colour Coding

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Store Raw And Cooked FoodSeparately

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Find The Unsafe Storage Practices inThis Picture

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There are ten unsafe storage practices in this picture: The chef is going to place a large amount of hot food into the

refrigerator.

The chef is going to store an uncovered stockpot of cooked foodin the refrigerator.

The refrigerator is overloaded. The chef is smoking a cigarette.

The chef has an uncovered bandage on his hand.

Some items in the refrigerator are labeled, while others are not.

Food has been stored on the floor and one bag has a tear.

Chemicals and cleaning tools have been stored with food. Many of the dry goods stored on the shelf are missing labels.

From the cobwebs, it appears the establishment does not do agood job cleaning the storeroom and rotating stock.

Instructor Notes

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The reasons are many but the solution is one

AWARENESS AND IMPLEMENTATION