Lecture 13

Question 1

How should faculty personnel manage themselves when working?

Answer 1

• Facilities should make employees let other faculty know about environmental concerns
  -Employees should put away jewleries, neclaces and accessories
  -Should wash hands for 15-20seconds
  -wear clean clothing
  -should wash hair
  -wear hair nets
  -wear lab coats
  -should not chew gum, tobacco or eat any material in facility
  -should not come to work if they are sick
  -Bath everyday
• don’t bring in and perfumes and aftershaves- lead to bad smells and tastes in food products
  -make nails are shortly cut
  -Wear long pants and sleeves
  -make sure shoes are covered
  -put personal clothes and items away
  -let facility know if longterm illness could contaminate food
  -don’t use medication in facility- antibiotics could get in food which people may be allergic to
  -cover up any wounds or cuts on body
  -put dust pans, and brooms away
  -don’t leave boxes on floor, surface to package contamination
  -don’t leave gloves and masks lying around»>could lead to microbe and insect nest
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Question 2

Where do contaminating materials come from?

Answer 2

-random accessories
-food materials
-dangerous wastes
-people
-not properly storaged packed materials
-contaminated people dealing with food, food contact surfaces and packaging
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Question 3

What are some requirements that facilities should follow?

Answer 3

Facility should instill:

• proper education programs to educate about food safety
• Supervise workers to make sure their following the rules
• implement cleaning procedures
• eliminate safety hazardous tasks

Question 4

What are some ways to clean equipment that is going to be used in the facility? Ex: Cellphones, washing hands,

Answer 4

• Cell phones should be washed using 70 percent ethanol

- People should wash hands for 15-20 seconds

Question 5

Why are paper towels more effective than hand driers?

Answer 5

-Paper towels prevent the spread of germs and the air and from spreading microbes long distances after touching surfaces

Question 6

What are some ways that proof of sanitization can be detected (microbial methods?):

Answer 6

-Conventional methods: Aerobic plate count: Colonizes bacteria on petri dishes and counts their total number within 24-48 hours
-Speeds up the production of microbial ATP into Amp and biolumincesce light which allows it to be detected by microbes. This is called an ATP bioluminescence assay and the equation for that is: ATP+O2+luciferin»>Amp +Co2 +oxyluciferin+pryophosphate+light. This tells you the amount of sum of the masses of microbes present on piece of food removed through swabbing and placing them in a slide reader to conduct a chemical reaction.
During swabbing, all physical debris of food would be eliminated and left over microbes would be put into reader through placement on slide for ATP conversion testing.
-Chlorometer: Detects the amount of free chlorine present in hand sanitizers and free chlorine are the chemical compounds capable of reacting with and killing microbes.
-3M Petri films:
-Place a lot of petri films into a small place that can be stored into a refirgerator
-Maintain them at a certain temperature and give them time to colonize
-autoclave waste products once your done
-Can be used to test the presence of aerobic microbes (Spoilage and pathogenic), pathogens, yeast and mold.

Question 7

What are standards of sanitation protocols?

Answer 7

Protocols which involve:
-sanitization or reducing the microbial load of foods (used on body and food products)
-cleaning equipment of processing component material and dust
-Sterilization: used to completely get rid of bacteria (most often used on equipment)
These are the requirements implemented by the FDA and USDA to make sure that sanitary practices are being made use of to reduce microbes.