1. Food contamination refers to foods
that are spoiled or tainted because
they either contain
microorganisms, such asbacteria
or parasites, or toxic substances
that make them unfit for
consumption.
2. Objects ft›ot gek into thefood
during preparation or serving
• Equipment part
Damaged utensils
Cleaning Brush
3. 0a 6e«0a›z› fnadtan
• Hair restraint using suitable cap or hair net
• Long sleeve uniform
• Jacket’s pocket always empty
• Clean environment, closed windows and doors to avoid
dust coming from outside
• Equipment well maintained (check the screws, the
plastic accessories...)
• Avoid the usage of deteriorated utensils
• Ceiling and walls well maintained
4. Several insects may transfer food
poisoning bacteria to food.
Fliesoften land on animal fasces
where they pick up large numbers of
bacteria on their hairy body.
In acIdition they poop and vomit
previous meals back onto the food
as they feed.
Cockroaches often lives insewers
Incl commonly feed on infected
waste.
They hide in the most dift gtL@
reach places infood rooms.
5. "FAT TOP"
bacteria requiresa highprotein, highcc•t›ohydratefood source
Exp.: wheat,Seaf d,Poult , Cooked plant food b ked potato, pada,ice...)
FOOdS that w e aCidiC or s I @ ¥ y neUtrol
Bocteña can not typicaXy r e d u c e in a hilly acidic food
Bocteña rapidly ‹ep‹oduce bet veen (5 —
60 C)TO D HGERZONE
Given enou
reproducing
lime in the danger zone range, bacteria wzlstart rapidly
Themaximum time is4ho xs
There we certain bacte thot requires oxygen to reproduce and we veil it
aerobic bacteria
bacteña requires /vtoistfood to reproduce.
E .:
ByJP Lawgnd
6. at nen
f3acterta
74
tctnperature and time: the Mgtzer the ternpezatuze or
toszper the timo. timegreater the destructJor›-
fi’
ood mtzet t›e handled qutckly In teste rar te.
—
1
8 § ceaae to grow but do ruft dae.
ByJP Lawand
8. 5 C (colder preferred, Verify periodically)
Don t overload
Allow for air transfer (slottedshelves)
Date items
Properly sealed
Rawfuncookedonbottom—awayfromreadytoeat
foods
9. Freezer
- 18 C, store foods immediately forfoods that are
frozen upon receipt
Slottedshelves(circulation)
Use moistureproofcontainerswrappings
Avoidmultipleentries
Segregate largewarm“container’ intosmallerones
10.
11.
12. Wash hands before serving food
Clean/sanitary Tong handled ladles and spoons for
serving
Never touch parts of cups/plates that will have contact
w/food
Cover cuts w/ bandages and cover with gloves
Change gloves after contact with contaminated
surface
3neeze guards
Avoid CrossContamination
Pre-wrap food as much as possible
Watch customer behavior —
remove contaminated
food.
13. Boi /heat to > J5 C within 2hours of removal from
refrigeration
Never reheat more than once
Never mixleftover and fresh food
Discard leftovers refrigerated for more than a week from
preparation date
