Food sanitation program 2011
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The document discusses sanitation and integrated pest management (IPM) programs. It explains that the goals of a sanitation program are to prevent microbial and insect growth and protect product quality. Poor sanitation can result in lost sales, damaged products, lost consumer confidence, and legal action. It emphasizes that employees are a major source of microorganisms and proper sanitation practices and training are needed to control contamination.
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Sanitation in food premises
http://www.fao.org/good-hygiene-practices-toolbox
This presentation is from the course “Sanitation in food premises” of the FAO Good Hygiene Practices (GHP) Toolbox.
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© FAO: http://www.fao.org
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Cleaning and sanitation
This document discusses cleaning and sanitation procedures for food processing plants and machinery. It defines key terms like cleaning, disinfection, sanitization, and sterilization. It explains that cleaning removes visible dirt while sanitization reduces microbes to safe levels. Various factors that influence effective cleaning and sanitation programs are outlined. Food contact surfaces that require washing, rinsing, and sanitizing are identified. Recommended cleaning materials and procedures for different surfaces are provided. The importance of routine cleaning and sanitation to food safety is highlighted.
Food hazards1
1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Cleaning and sanitation
Sanitation in the food industry is important to destroy microorganisms and prevent human contact with hazards while not negatively impacting products. Cleaning is a prerequisite to sanitation by removing oils, greases and proteins. Sanitizers are then used to reduce microorganisms to a safe level and include steam, hot water, and chemical sanitizers like chlorine compounds. Proper sanitation methods and the difference between manual and mechanical dishwashing processes are outlined to promote hygiene.
Food soils
Cleaning and sanitization principles involve identifying appropriate cleaning methods based on soil and surface characteristics. Soils can be organic like proteins or inorganic like minerals. Biofilms are collections of microbes embedded in a protective polymer matrix. Effective cleaning requires understanding soil properties and using the proper detergent or cleaner. Cleaning food contact surfaces is a multi-step process including dry cleaning, pre-rinsing, cleaning with detergent, post-rinsing, and sanitizing to remove soils, particles, and microbes.
Food hygiene, sanitation legislation
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
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Recommended
Sanitation in food premises
http://www.fao.org/good-hygiene-practices-toolbox
This presentation is from the course “Sanitation in food premises” of the FAO Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full learning experience.
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Cleaning and sanitation
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Food hazards1
1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Cleaning and sanitation
Sanitation in the food industry is important to destroy microorganisms and prevent human contact with hazards while not negatively impacting products. Cleaning is a prerequisite to sanitation by removing oils, greases and proteins. Sanitizers are then used to reduce microorganisms to a safe level and include steam, hot water, and chemical sanitizers like chlorine compounds. Proper sanitation methods and the difference between manual and mechanical dishwashing processes are outlined to promote hygiene.
Food soils
Cleaning and sanitization principles involve identifying appropriate cleaning methods based on soil and surface characteristics. Soils can be organic like proteins or inorganic like minerals. Biofilms are collections of microbes embedded in a protective polymer matrix. Effective cleaning requires understanding soil properties and using the proper detergent or cleaner. Cleaning food contact surfaces is a multi-step process including dry cleaning, pre-rinsing, cleaning with detergent, post-rinsing, and sanitizing to remove soils, particles, and microbes.
Food hygiene, sanitation legislation
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
Good Manufacturing Practices
This document outlines good manufacturing practices for food production facilities. It discusses contamination prevention through proper employee hygiene like handwashing, illness policies, and restricting jewelry/nails. Food handling best practices are also covered, such as storage temperatures, cleaning equipment and work areas, and first-in-first-out ingredient rotation. The presentation emphasizes that careless employee behaviors can cause contamination and outlines policies for clothing, illness reporting, and prohibiting eating or smoking in production areas.
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Cross contamination occurs when germs are transferred from one food item or surface to another. It can happen through contaminated hands, equipment, or utensils. To prevent cross contamination, foods should be stored and prepared separately with raw foods below ready-to-eat foods. Good hygiene practices like hand washing and cleaning food surfaces are important. Cross contamination is avoided by keeping raw and cooked foods apart during storage, preparation, serving, and using clean utensils and surfaces for each.
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ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
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Cross contamination
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Ecological sanitation is an alternative approach to managing human excreta that aims to be more sustainable than current chemical-intensive practices. It involves separating solid and liquid waste to later use as fertilizer. Urine can be diluted and used as fertilizer after a few weeks, while feces decomposes for 8-12 months before use. Experiments show crops like maize, banana, and radish grow larger when fertilized with human urine compared to chemical fertilizers or no fertilizer. Ecological sanitation toilets are designed to safely collect and store excreta for later use, reducing pollution, illness, and reliance on chemical fertilizers.
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The laws and agencies relating food safety and sanitation
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Green Life
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Discuss one cause of foodborne illness..Not E coli ... State why it .pdf
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The discuss why this problem occurs, Also discuss current control measures recommended and
used to prevent and control the foodborne illness that is the focus of your discussion. Finally, you
should propose a new control strategy or measure(s) that, if implemented, you believe would
reduce or eliminate the problem that you have characterized earlier Your proposal for improved
prevention and control practice should utilize terms and concepts,You should explain how your
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Solution
- Listeriosis is a serious infection caused by the germ Listeria monocytogenes. People usually
become ill with listeriosis after eating contaminated food. The disease primarily affects pregnant
women, newborns, older adults, and people with weakened immune systems. It\'s rare for people
in other groups to get sick with Listeria infection.
Listeriosis is usually a mild illness for pregnant women, but it causes severe disease in the fetus
or newborn baby. Adults 65 years and older and people with weakened immune systems most
commonly develop severe infections of the bloodstream (causing sepsis) or brain (causing
meningitis or encephalitis). Listeria infections can sometimes affect other parts of the body,
including bones, joints, and sites in the chest and abdomen.
- it is a public health problem because Recognized as an important public health problem in the
United States, Listeria monocytogenes is a ubiquitous, intracellular pathogen known to cause
food-contaminating outbreaks. These microorganisms have the ability to multiply within host
cells and spread from cell to cell
- control measures -
Avoiding Outbreaks
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inspection and routine testing are important. While regular cleaning can help prevent outbreaks,
continuous monitoring is needed to assess further control measures. Determine sample points
and frequency for routine environmental testing, food cont.
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Food sanitation program 2011
- 1. SANITATION FOR SUCCESS PART 1 SANITATION & IPM
- 9. Recognize conditions that contribute to pest problems and food safety issues
- 10. Insects & Temperature (Heat Treatment Options)
- 11. Supervisor Follow-up IS ESSENTIAL! You missed a spot! Nag! Nag! Nag!
- 12. GMP Facility Auditing (Inspect what you Expect) Behind It, Above It, Below It, Among It, Between It, Atop It!
- 15. SANITATION FOR SUCCESS PART 2 MICRO-ORGANISMS & SANITARY DESIGN
- 17. Biofilms • Bacterial Attachment • Mass with Protective Film (Slime) • Traps Nutrients and Bacteria • Prevents Anti-Microbial Action • Effective Cleaning Required
- 19. Growth Conditions GROWTH Water Temperature (Room) 45 – 140 F Food
- 21. SANITATION FOR SUCCESS PART 3 CLEANING FACTS
- 31. SANITATION FOR SUCCESS PART 4 CLEANING WITH SUCCESS
- 44. CIP SYSTEMS: Components Diagram
- 45. CIP SYSTEMS: Flow Rates for Turbulent Flow to Clean Here is a look at flow rates needed to clean inside piping, according to pipe diameter/size.