Reducing the risk of microbiological contamination Flashcards
what are the 6 ways that listeria contamination can be prevented in a sandwich bar?
-promote high standards of cleaning
-have a HACCP plan
-ensure fridges and chill counters are a the right temperature
-wash all fresh produce used
-ensure employee hygiene
-cook food thoroughly
-follow use buy date
-purchase ingredients from a reputable supplier
how do high standards of cleaning prevent bacteria contamination in a sandwich bar?
-hygiene when food is prepared, cooked and served helps prevent bacteria contamination
-clean all equipment and stations with antibacterial soap/ rinse off to avoid it contaminating food
-clean as you go systems
-cleaning schedules drawn up for daily cleaning checklist
how does a HACCP plan prevent the risk of bacterial contamination in a sandwich bar? what is an example of a hazard that may occur?
-required by the Food Hygiene Regulations law 2006
-reduce the risk of contamination from listeria by identifying hazards before they occur
-example of a hazards in a sandwich bar includes fridges working at wrong temperature
how do fridges working a the correct temperature prevent listeria contamination?
-must operate at 5 degrees or below
-maximum of 3 days is food allowed to be displayed and purchased from the counter
-temperatures of fridges and chilled counters recorded at least once a day to prevent growth of bacteria
how does washing all ingredients/ following hygiene standards prevent the risk of listeria contamination?
-fruit, vegetables and salad must be washed to remove dirt or pesticide residues
-high hygiene standards must be followed e.g. frequent hand wash/ glove changes, hair tied back, apron and proper sanitation of equipment
-correct colour of chopping boards must be used to prevent cross contamination
how does properly cooking food prevent the growth of listeria?
-internal middle temperature of 75 degrees
-microwaves must be used properly e.g. use correct stand times to ensure even heating
-uneven heating is a breeding ground for listeria
-left over reheated food must be discarded
how does following the use buy dates prevent the contamination by listeria?
-prevents growth of bacteria in the food
-food which has been cooked and is not eaten immediately must be rapidly cooled and stored in the fridge
how does purchasing ingredients from a reputable supplier help prevent the risk of contamination? which foods are most commonly associated with listeria?
-traceability can be seen from farm to fork
-this information is passed onto the sandwich bar
-cold cut meat, pre- cooked seafood and salads
what are the 6 ways primary producers/ farmers can minimise the risk of microbial contaminantion?
-GAP- good agricultural practices
-proper use of pesticides
-livestock management
-water source protection
-monitoring and record keeping
-ensuring high standards of hygiene
what are the 4 things GAP ensures which protect against microbial contamination? what are the specific contaminants at each step?
-water quality management protects against salmonella
-soil management also protects against salmonella
-staff hygiene e.g. washing hands protects against listeria
-sanitation of equipment, storage areas and transport also protects against listeria
how can microbial contamination be prevented using pesticides and fertilisers properly?
-pesticide/ fertiliser management by following the best practices for its application prevents the contamination of water sources e.g. only apply in dry weather
how can livestock management prevent microbial contamination?
-proper storage and application of manure prevents the runoff contamination water sources
-maintaining animal health through veterinary visits reduces the risk of disease transmission
how can water sources be protected against microbial contamination?
-buffer zones help to prevent manure run off into water sources which prevents contamination
-keeping livestock animals away direct water sources prevents contamination
how can monitoring and record keeping help to prevent against microbial contamination?
-regular testing water and soil sources to identify potential contaminants
-detailed records of farming practices, pesticide usage and fertiliser usage helps to ensure traceability and manage contamination risks
what are the 6 ways that microbial contamination can be minimised during the manufacturing stage?
-GMP- good manufacturing practices
-preventing cross contamination
-temperature control
-regular monitoring and testing
-training and education
-source control form reputable suppliers
how does GMPs prevent microbial contamination of food? what pathogen is likely to spread onto food as a result of staff not washing their hands?
-through hygiene protocols e.g. all staff wearing protective clothing, hairnets
-sanitation procedures to ensure clean equipment
-campylobacter
how is cross contamination avoided to prevent microbial contamination?
-separate raw and cooked foods by using different utensils/ coloured chopping boards
-dedicated areas for preparation for raw and ready to eat foods
-proper storage by storing raw and ready to eat foods in a fridge to prevent contamination
what are the 3 temperature controls which prevents microbial contamination?
-cooking e.g. meat must be cooked to a core temp of 75 degrees to ensure bacteria is killed, in some cases toxins can be produced due to insufficient cooking
-cool food rapidly to avoid the danger zone for bacteria growth
-store food in a correctly operating fridge
how is traning given to food handlers to prevent the risk of the growth of microbial pathogens?
-FSA provides guidance and courses on how to improve food hygiene at CAFRE
-they also make food handlers aware of their responsibilities in ensuring food safety
what is the way source control can be guaranteed which reduced the risk of microbial contamination?
-supplier verification which ensures food suppliers follow the strict legislation set by the FSA, EFSA and DAERA
what are the 6 ways that microbial contamination can be reduced at an establishment that serves food?
-HACCP plan
-clean premises
-preventing cross contamination
-effective staff hygiene
-effective cleaning
-temperature control
what are the 4 ways food law inspectors help to ensure safe food in establishments that serve food?
-regular inspections
-investigating complaints
-taking action
-food hygiene rating schemes
