See below

1. © ™Fazlea Allahie | All Rights Reserved | Bachelor of Arts in Tourism & Hotel Management | Email: fazleaallahie@gmail.com
PAGE 1Food Hygiene & Sanitation - Notes
 Food Contamination & Spoilage - Script No. 02
1. FOOD CONTAMINATION:
Contamination is the Presence of Physical, Chemical or Biological Matter in our food or
Food Environment. Contamination can occur at Several Points along the Food Chain --
 On the Farm or in the Field
 At the Slaughter plant
 During Processing
 At the Point of Sale
 Before Delivery
 At home
 By Customers
 Because of Poor Hygiene
2. TYPES OF CONTAMINATION:
1. PHYSICAL: Hair, Glass, Paper, Plastic, Scabs, Rodent Dropping, Flies, Bones from Meat/Fish
2. CHEMICAL: Pesticides Sprayed on Fruit or Vegetables, Freezer, Refrigerants, Drags, Food
Additives & Chemicals from Cleaning Products & Metal or Non-Food grade Cookware & Storage.
3. BIOLOGICAL: Bacteria, Viruses, Fungi, Parasites. This Contamination usually Occurs due to
Ignorance, lack of Space or Poor building design. It may occur when Food Handlers take
Shortcuts or don’t Practice Good Hygiene.
Which Type of Contamination Occurs Most Often?
Biological Contamination is the most common Types of Contamination & can have very serious
consequences. It is usually hard to detect at first, but may result in Spoiled food, Food borne
illnesses or even Death.
Causes of Contamination –
 Cross Contamination
 Poor Personal Hygiene
 Improper Cleaning & Sanitation
 Time & Temperature Abuse…
Causes of Contamination –
 Cross Contamination
Is the Transfer of Microorganisms or Chemicals from Contaminated food, hands or Contact
Surfaces to other Foods or Surfaces. Proper hand washing , Cleaning, Sanitizing & Storage can
Prevent Cross-Contamination. Raw Food must Always be Stored below & ready to eat Food to
Avoid cross-Contamination.
Employees Who don’t wash their hands Properly or Often enough are one of the biggest risks to
Proper food Safety. Other Measures, such as Wearing Proper Attire, using hair clip & Covering
sores & cuts, also help to Prevent Contamination of Food.

2. © ™Fazlea Allahie | All Rights Reserved | Bachelor of Arts in Tourism & Hotel Management | Email: fazleaallahie@gmail.com
PAGE 2Food Hygiene & Sanitation - Notes
Causes of Contamination –
 Cross Contamination
Unclean or Un-sanitized Equipment can Contaminate Food.
Abuse of the Temperature Danger Zone (50 - 650 C) is not a cause of Food Contamination. But rather
it allows Bacteria that are to Multiply rapidly. Food must be Stored at the Proper Temperature to
ensure its Quality. A Temperature Danger Zone Exists between 41 0 F (50 C) & 135o F (570 C)
Minimize the Time that Food is Exposed to this Temperature danger zone.
3. PREVENTION : RECEIVING FOOD
1) Correct Labeling
2) Proper Temperature
3) Proper Appearance
4) Delivery Vehicle
5) Signs of Pets
6) Placement of Raw Foods
7) Seal Problems
8) Leaks
9) Lids that are Popped
10) Major dents
11) Rust
12) Put food away in a certain order: Chilled, Frozen , dry
13) Store food in Original Packaging
14) Use FIFO
15) Minimize Time in the danger zone
16) Prevent Cross Contamination
4. PREVENTION : STORING FOOD
A good Storage area has:
1) Refrigerators, Freezers & dry Storage at the Correct Temperature
2) Refrigerators, Freezers that are not overloaded
3) A lock & Key
4) A well-maintained, dry, cool clean, well lid, Ventilated dry Storage
5) Food Six inches above the floor & four inches away from the Walls
6) Food Separate from all Cleaning , chemicals & Clothing Closets
7) Check the Temperature of Food & Storage areas with a Verified Thermometer
8) Store Refrigerator foods at 410 F or less
9) Store Frozen foods at 0o F or less
10) Store dry foods between 50 – 700 F
11) Store Whole Produce at room Temperature & cut Produce at 410 F or less
12) Document Temperature reading for any Refrigerator, Freezers & dry Storage once a week.
5. PREVENTION: TRANSPORTING FOOD
1. Clean the inside of the delivery vehicle regularly
2. Pack food in insulated Containers that can keep food at 410 F or lower if Possible
3. Make a note of the Time at Which you left the Food bank
4. Ensure that Refrigerated food does not Exceed 700 F
5. Ensure that Frozen food does not thaw ( ছুঁড়ে মারা )

3. © ™Fazlea Allahie | All Rights Reserved | Bachelor of Arts in Tourism & Hotel Management | Email: fazleaallahie@gmail.com
PAGE 3Food Hygiene & Sanitation - Notes
6. PREVENTION: CLEANING & SANITIZING
1. Clean & Sanitize food handling equipment after every use. Always inspect prior to use
2. Sanitize hand contact Surfaces such as Taps or Door Handles
3. Use Cleaning & Sanitation Chemicals According to Label Instruction & use Personal
Protection Container
4. Make sure all Cleaners are in their Original Container
5. Store Chemicals & Cleaning equipment Separate from food & Utensils
7. PREVENTION: PEST CONTROL
RODENTS
1. Sightings of live or dead bodies
2. Dropping / Smear marks against walls
3. Glow in the dark urine
4. Damaged Packaging
5. Electrical wires & wood
6. Scratching, Gnawing Noises, Weird smells
INSECTS
1. Sightings of Adults, eggs, Maggots
2. Dropping from Cockroaches or lies
3. Unusual smells, especially front roaches
Remove these Conditions minimize the risk of Infestation:
1. Report defects in the building
2. Seal access points & Openings
3. Make Regular Inspections
4. Protect the Bottom of Wooden doors with Metal Kick Plates
5. Keep doors & Window Closed
6. Inspect all Deliveries Closely
7. Maintain a well Planned Cleaning Schedule
8. Never leave Food Outside
9. Store food in pest Proof Containers of the Floor & way from walls
10. Rotate Stock
11. Maintain Drains & Water Taps
12. Remove Vegetation from Around the Premises