Methods to Control Foodborne Pathogens Related to Food Handlers and Food Contact Surfaces in Food Premises

FST 5206 MICROBIOLOGY OF FOOD SAFETY

INTRODUCTION
Foodborne illness outbreak happens a lot due to mistakes and bad habits Pathogens spread mostly due to cross-contamination Food poisoning bacteria can be found: on the hands, in cuts, boils, sores and spots, in the stomach, in the hair, ears, nose and mouth, and on clothes. Most common foodborne illness are due to e.coli and salmonella.

CROSS CONTAMINATION IN FOOD PREMISES

Food Handlers Personnel responsible in food preparation and mainly referes to people who directly touch open food as part of their work. Contaminations may come from personnel apparel, hands, injuries during handling the foods

CROSS CONTAMINATION IN FOOD PREMISES

Food Contact Surfaces Refers to any surface that may come into contact with food during preparation, serving, holding, and cooking process. Occurs directly on the food surface when using the equipment or utensils Rough surfaces retain more pathogens than smooth surfaces

Source: Pathogen Combat Publications

HOW TO CONTROL FOODBORNE PATHOGENS IN FOOD PREMISES?

Food handlers Personnel apparel Personal hygiene and cleanliness Hand washing Injuries Medical condition Food contact surface Cleaning Sanitizing Disinfecting Sterilizing

FOOD HANDLER - PERSONNEL APPAREL

Hair restraint

Clean clothes

FOOD HANDLER - PERSONNEL APPAREL

Wearing a clean apron

Wearing glove Change glove: As often as wash the hand When they are torn

Wearing glove
When handling food anytime and anywhere
(or when have a cut or sore on hands or when cannot remove the jewelry)

Using glove does not replace hand washing (only a tool and must be used properly) Plastic or latex glove can prevent crosscontamination in the following manner:

washing hand thoroughly before and after wearing gloves any cuts or mounds on hands are properly bandaged and protected gloves are properly stored to protect them from contamination

FOOD HANDLER - PERSONAL HYGIENE & CLEANLINESS

Dos Wash hands thoroughly wear headgear that confines the hair wear clean clothing and change aprons as often as necessary Donts smoke in the kitchen area handle food if his/ her is ill with diarrhea, coughing and sneezing. handle food if one have open cuts on his/her hands or wearing band-aids. biting nails, touching face especially around the mouth, nose and eyes.

trimmed nails before preparing food

wear jewelry when preparing food

Wear artificial nails or nail polish

FOOD HANDLER - HAND WASHING

Hands are the main vehicle for transferring food poisoning bacteria. For this reason, hands like equipment must be kept clean and washed frequently throughout the day. Wash hands:
Before handling the food After handling the food

A special light reveals deadly bacteria.

FOOD HANDLER - HAND WASHING

WASH HANDS AFTER:

smoking

handling hazardous or raw food (e.g:meat)

sneezing

Touching something contaminated

coughing

FOOD HANDLER - HAND WASHING

WASH HANDS AFTER:

Touching animals/ pets

Using the washroom Handling waste and touching bins Changing a dressing or touching open wounds

FOOD HANDLER - HAND WASHING

FOOD HANDLER - INJURIES

Do not work with food if you have an infected cut, burn or sore on your hand. Cover it with an impermeable bandage and wear a non-latex glove over the bandage.

Waterproof bandage

Wear glove

FOOD HANDLER MEDICAL CONDITION

Do not go to work if feel sick. Sick personnel can infect other people through the food prepared from him/her. Rate of infection higher if the personnel sick with vomitting, fever, diarrhea and sore throat with fever. For illness from Hep. A virus, Salmonell typhi. Shigell spp, E.coli (0157:H7) or norovirus, the personnel required to stay at home until the doctor tells it is okay to go to work again.

FOOD CONTACT SURFACE - CLEANING

Purpose: to completely remove dust, food soil, organic matters, microorganism, and other visible debrises Only removes significant number of microorganisms but not necessarily kills or eliminates them Different food contact surface requires different cleaning process

Fat-based soil

Other insoluble soil

Protein-based soil

Microbiological-based soil

Carbohydrate-based soil

Mineral salt-based soil

FOOD CONTACT SURFACE - SANITIZING

Refers to the reduction of the level of microorganism to a safe level based on the public health viewpoint Two types of sanitization: Thermal sanitization Chemical sanitization Mixing of sanitizers could produce harmful chemicals

FOOD CONTACT SURFACE - SANITIZING

Effectiveness of sanitizing depends on: physical factors chemical factors biological factors Most important is proper cleaning and rinsing must be completed for sanitizers to be effective

Items are let air dried after sanitizing process

FOOD CONTACT SURFACE - DISINFECTING

Refers to inanimate microorganism and the destruction of all vegetative cells but not spores Crucial in surfaces involving the production of ready-to-eat food Mostly sold in concentrated form. Proper handle and care is needed.

FOOD CONTACT SURFACE - STERILIZING

Refers to the elimination or destruction of all types of microorganisms including bacterial spores Mostly concerned in packaging of foods.

Some methods: autoclave, hydrogen peroxide, ethanol, peracetic acid, and others
Rinse using sterile water

SUMMARY
Cross contamination is a very common cause of foodborne illness Good principles and guideline have been created to take preventive measures as to overcome the issues Food handlers and personnel operators should have sound knowledge about safety and risks involving foods