Biomedical Engineering Reference
In-Depth Information
Table 7.4
Key food safety points for receipt and in store storage
Factor
Hazard
Control
Chemical
Contamination
Contamination of food with
chemicals or chemical taints,
e.g., cleaning fl uids, disinfectants,
perfumes, etc.
Store foods and chemicals/non-food
household products in separate
storage areas or on separate racking
within the storage area.
Microbiological
Contamination
Cross-contamination of
pathogens, e.g.,
Salmonella
spp.,
E. coli
,
Campylobacter
spp.,
Listeria monocytogenes
from raw
to RTE foods directly or via
contaminated/leaking packaging
Keep raw foods and RTE foods in
separate storage facilities, e.g., raw
meat chiller, provisions chiller.
Where space is limited, ensure raw
foods are always stored below RTE
foods, i.e., on different shelving and
that they are covered and in
secondary packaging/crates.
Colleague hygiene, i.e., hand
washing to prevent common areas of
the store becoming cross-
contamination hazards, e.g., chiller
door handles, etc.
Temperature
Growth of surviving/
contaminating microorganisms
including spore-forming bacteria,
e.g.,
Clostridium botulinum
,
Bacillus
species and
Clostridium
perfringens
and post-process
contaminants e.g.,
Listeria
monocytogenes
,
Staphylococcus
aureus
due to temperature abuse
during storage
Incoming temperature checks of
delivery vehicles. Store chilled foods
at
≤
8 °C (ideally
≤
5 °C) and frozen
foods at
-18 °C. Monitoring of cold
store/freezer temperature (manual or
automated) with defi ned contingency
procedure for refrigeration failure.
Transfer chilled and frozen foods
from delivery vehicles to freezers/
cold stores and from freezers/cold
stores to display cabinets quickly,
e.g., within 30 min.
≤
Shelf life
Growth of psychrotrophic
pathogens, e.g.,
Listeria
monocytogenes
,
Clostridium
botulinum
in perishable chilled
foods due to exceeding shelf life
Stock rotation and code checking
procedures.
Physical
Infestation
Contamination of food with
insects and rodent/bird droppings
Check incoming goods for evidence
of pest activity/infestation, e.g.,
chewed bags, etc. Design, fabrication
and proofi ng of store e.g. doors,
walls and fl oors fully sealed to
prevent nesting. Loading bay doors
kept closed when not in use. Product
stored on racking and pallets to allow
easy access for cleaning. Clean as
you go for spillages. Electronic fl y
killers at entrances, bait and activity
monitors, sited in consultation with a
pest control expert.
