Biomedical Engineering Reference
In-Depth Information
Table 7.7
(continued
)
Factor
Hazard
Control
Microbiological
Contamination
Cross-contamination of
pathogens e.g.
Salmonella
spp.,
E. coli
,
Campylobacter
spp.,
Listeria monocytogenes
,
Staphylococcus aureus
from
raw to RTE foods, from
infected individuals or from
environmental sources, e.g.,
equipment and utensils
Separation of raw and ready to eat
counters, equipment, preparation areas
and associated staff. Separate handling of
'uncooked' RTE foods e.g. fermented
meats, raw milk cheeses, from other
ready to eat foods capable of supporting
growth of pathogens, e.g.,
Listeria
monocytogenes
Equipment suitable for the job and
capable of being cleaned and disinfected.
Simple, clearly documented cleaning
procedures visible to colleagues. Clean as
you go and deep clean regimes
established for all equipment and
demonstrated to be adequate for the
purposes used, i.e., daily strip clean of
cream machine, clean as you go for slicers
with end of day full strip clean, etc.
Cleaning effi cacy checks using visual
inspection and rapid hygiene monitors
e.g. ATP, protein, sugars.
Protective clothing that is clean and
hygienically laundered.
Training of food handlers in food
hygiene practices to a minimum of Level
2 in Food Safety.
Infectious disease control—excluding
individuals until at least 48 h symptom
free.
Colleague hygiene, i.e., hand washing.
Temperature
Survival of enteric pathogens
due to undercooking of
in-store prepared foods
Cooking validation to generate cooking
procedure for in-store cooked products,
e.g., cooked chicken and bulk meats to
ensure a minimum cook to 70 °C for
2 min or equivalent
Growth of contaminating or
surviving 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 or inadequate cooling
of in-store prepared foods
Temperature monitoring of cabinets
using automated sensors or manual
temperature checks and associated action
plan in the event of refrigeration failure.
Adhering to maximum loading of
counters, i.e., not overfi lling, not
interrupting 'air fl ow' and regular icing
of fi sh on counters.
Cool in-store prepared foods to <5 °C in
6 h maximum (longer for bulk meats; see
text) using forced air or water cooling.
