Food Handling/Food Storage

Germs need time to multiply, and temperature. Germs are everywhere, especially on your skin and in the air. Some germs are used to make foods such as beer, wine, yoghurt and cheese, but other germs can make you sick.

You as a food handler can keep these germs out of food and prevent food poisoning by removing at least one need:

1.FOOD AND MOISTURE

2.TIME TO MULTIPLY

3.TEMPERATURE

Germs love high risks food such as meat, fish, milk, eggs and cream.

FOOD AND MOISTURE

High risk foods include:

· Soup

· Seafood

· Sandwiches

· Sandwiches

· Cold meat

· Poultry

TIME TO MULTIPLY

· At room temperature germs will double in number every 10 to 20 minutes. Never leave high risk food at room temperature.

TEMPERATURE

· Germs multiply best at body temperature (37.5˚C)

· Germs also grow well at room temperature (20˚C)

· Chiller temperature (below 5˚C) will slow growth of germs

· Freezer temperature(below -18˚C) will stop the growth of germs

Food poisoning can be prevented by taking care when receiving, storing and handling. Care handling keeps food safe and makes it last longer. Keep food out of danger zone.

Conditions for Bacteria Growth

It is essential to understand the conditions that enable bacteria to multiply to levels that cause food poisoning; they are a combination of four main requirements.

· Food

· Moisture

· Warmth

· Time

Food

Like all living things bacteria needs nutrients. Although different types of pathogens can live on a range of foods, most prefer something that is both moist and high in protein, such a those listed above. These foods support bacterial growth even after they are cooked thoroughly and served cold later.

Moisture

Pathogenic bacteria need moisture to stay alive; they can not multiply on dried foods. However as soon as liquid is introduced to foods, such as dried eggs and powder milk, the reconstituted products provide ideal conditions for bacterial growth. In contrast, quantities of salt or sugar (in food such as savory biscuits and bacon, confectionary and jam) absorb the available moisture in the food, making it harder for bacteria to multiply.

Temperature

Most pathogenic bacteria multiply at between 5˚C and 63˚C. This range of temperatures is therefore called the danger zone. Ambient temperatures (room temperatures) are generally within the danger zone. The ideal temperature for growth is about 37˚C, which is also the average body temperature. At temperature colder than 5˚C most bacterial multiplication slows down or stops altogether. This is why refrigerators should be at 5˚C or colder. Even so most bacteria will survive cool temperatures and resume multiplication when conditions return to normal. Freezing makes most bacteria dormant (inactive), but they may not kill them. When frozen food is thawed away any surviving bacteria can start multiplying again. Cooking at high temperatures kill most bacteria, providing that the food is cooked long enough, as a guide food needs to be cooked at 75˚C for a minimum of two minutes, right though to the centre or thickest part of the product.

Time

Bacteria need time in the right conditions to be able to multiply. When these conditions are right they only need about 10 – 20 minutes to do so. One bacteria splits into two, then two becomes four, and four becomes eight and so on, it will not take long for there to be enough bacteria to cause food poisoning.

Other bacterial requirements

Levels of acidity can affect multiplication; vinegar has traditionally been used to preserve food by pickling. The presence of lack of oxygen also effects the multiplication.

Aerobes: - need oxygen to multiply

Anaerobes: - don’t need oxygen to multiply

Typical High Risk Foods/High Protein Foods

High risk foods are full of protein and can be of animal or plant; they may be raw or have been cooked at an earlier stage, so that they can be eaten cold or reheated just before consumption. The main high risk foods are:

· Cooked meat and cooked poultry

· Cooked meat products – such as gravies, stews, and soups made with meat or meat stock

· Meat or fish pates and spreads

· Milk and eggs, and uncooked and lightly cooked dishes made with them – such as mayonnaise, hollandaise sauces and mousses

· Shell fish and seafood – including prawns, shrimps, mussels, oysters, crab, lobster and scampi

· Cooked rice

· Soft cheese

· Prepared/pre – packed salads and vegetables

High Risk Foods

Some products, described as high – risk foods are more likely to cause food poisoning than others. This is because they help to provide the ideal condition for bacterial multiplication to levels that cause illness.

Identifying the risk

Food handlers need to recognize high risk foods so that they can take all necessary steps to prevent them causing illness. There are three important things to remember

High risk foods:

· Are ready to eat

· Help provide the ideal condition for bacterial multiplication

· Require strict time and temperature control

Ready to eat foods

Most high risk foods are ready for eating. As the name suggest, ready to eat foods can be eaten straight away, without extra preparation (such as additional washing or full cooking) that would destroy pathogens just before the food is eaten.

Food & moisture

Most high risk foods are also moist and full of protein. These are conditions that favor bacterial multiplication when food spends enough time in a warm environment.

Time & temperature control

As most high risk foods are moist and full of protein, food handlers must ensure that these foods spends as short a time as possible in warm conditions. This time & temperature control is a major step to prevent poisoning.

How to Control Pest

Deny pest access to the catering facility

· Use reputable suppliers and inspect deliveries

· Screen windows and vents

· Fill holes around pipes

· Seal cracks in floors and walls

· Seal spaces around equipment

Deny pest food and shelter

· Dispose of garbage quickly and properly

· Properly store all food and supplies quickly

· Clean an sanitize the facility thoroughly

Fly control

Keep flies and flying insects out of the catering facility with:

· Fly screens over windows and doors

· Self closing doors

· Cover all food

· Keep the area around the catering facility clean

· Ensure all waste products are disposed of in the correct bin

· Eliminate all strong odors

· Make sure all bins have a tight fitting lid

Rodent control

Look for the signs, droppings and entry holes in the catering facility. Most rodent activity will take place at night; a daily cleaning program will assist the detection of rodent infestation.

Rodent will enter through:

· Poorly fitted doors

· Open windows and doors without fly screens

· Holes in the floor or walls

· Broken plumbing

Rodents need to drink lots of water, make sure:

· Taps are not dripping

· Water is not left in the sink or a bucket over night

Roach control

The most common roach found in the catering facility is the ‘German’ cockroach. The larger ‘Australian’ and ‘American’ cockroaches are usually found around the rubbish area, toilet and grease traps.

· Seal all cracks no matter how small or how high, (remember – roaches can walk along your ceiling)

· Remove dirt and food from drains

· Remove all rubbish from the catering facility

· Empty all bins regularly

· Remove cardboard boxes

· Do not leave food out over night

Pest control contractors should be used to assess the requirements for chemical, electrical or manual traps. These can be:

· Fly zappers

· Bait boxes

· Glue pads

· Chemical spray

Kinds of Pest in the Food Industry

· Rodents (rats & mice)

· Flies & Insects

· Birds

· Any other animal that enters a food room

Signs of an infestation

· Droppings

· Footprints in dust

· Gnaw marks and damages

· Smear marks from fur

· Holes and nesting sites

· Rat runs in undergrowth

· The animals themselves either dead or alive

Signs of a roach infestation

· Strong oily odor

· Droppings similar to grains of pepper

· Capsule – shaped egg cases

Signs of rodent infestation

· Droppings

· Signs of gnawing

· Tracks

· Nesting materials

· Holes

Signs of a fly infestation

· Bodies of insects

· Live insects

· Excreta (small splashes/smears on surfaces

· Webbing

· Nests

· Droning or buzzing

· Maggots and pupae

Pest Control

Pest control will help keep dangerous germs out of your catering facility.

Good pest control means:

· Keeping pest out

· Keeping the catering facility and rubbish area clean

· Checking for signs of pets

· Removing access to food and water

· Covering all food

· Removing rubbish and damaged products from the catering facility

Adequate control of pests is essential to the maintenance of a safe and decent environment for people to live in.

Pests pose a range of health hazards. They spread pest – borne illnesses, which reduce people’s quality of life and increase the demand on scarce medical resources.

Pests cause damage to structures and contaminate products. Rodent activity is a nuisance. Birds fouling can make pavements unsafe, resulting in significant claims for damages. Food and medical supplies are rendered unusable when contaminated by either insects or rodent pests.