‘‘PREVENTION OF TEMPERATURE ABUSE’’

‘‘CROSS CONTAMINATION & SOURCES’’

‘‘IMPORTANCE OF HANDWASHING & GOOD PERSONAL

HYGIENE’’

MEMBERS:

Acantilado, Justine Mae

Buque, Charles Con S.

Cabayao, Jemma D.

Del Rosario, Marico F.

Demate, Norielle A.

Tomas, Lowell T

Prof. Ivan Dean Salacata

 A. PREVENTION OF TEMPERATURE ABUSE

PREVENTING TIME-TEMPERATURE ABUSE DURING STORAGE FACTS

 Do not overload refrigerators or line shelving with foil or paper. This may prevent
airflow and make the unit work harder to stay cold.
 Store deliveries as soon as they are inspected. Put prepared food away until it is
needed.
 Check temperatures of stored food and storage areas regularly. Randomly sample
the internal temperature of refrigerated food with a calibrated thermometer.
 Never place hot food in the refrigerator. This could warm up the refrigerator's interior
enough to put other stored food into the temperature danger zone.
 Check for change. Set refrigerators to the proper temperatures. The setting must
keep the internal temperature of the food at 41 degrees Fahrenheit or lower.
 Keep dry-storage areas cook and dry. Moisture and heat are the biggest dangers to
dry and canned food. Keep the temperature of the storeroom between 50 and 70
degrees Fahrenheit and the relative humidity at 50 to 60 percent.
 The key to keeping food safe during storage is to keep it out of the temperature
danger zone, the temperature range between 41 and 135 degrees. In this range
microorganisms that may be present on food can grow and reproduce, making it
safe.
 Contrary to popular belief, refrigerating or freezing food does not kill microorganisms.
However, it does slow their growth. Refrigerators and freezers can only do their job if
they are well maintained and food is properly stored.

A leading cause of food borne illness is time and temperature abuse

of TCS (food requiring time and temperature control for safety) foods. TCS foods
are time and temperature abused any time they’re in the temperature danger zone,
41 to 140 degrees F. This occurs when food is:

 Not cooked to the recommended minimum internal temperature.

 Not held at the proper temperature.
  Not cooled or reheated properly.

Temperature danger zone: 41 to 140 F.

The longer food is in the temperature danger zone, the more time pathogens have
to grow. The goal is to reduce the amount of time TCS food spends in the
temperature danger zone. If food is held in this range for four or more hours, you
must throw it out. It’s better to check temps every two hours and take corrective
action when needed.

Time and temperature

Do you get confused over all the specific time and temperature requirements? For
a quick and reliable reference, print a copy of Minnesota Department of Health fact
sheet, Temperature Requirements for Potentially Hazardous Foods . All the
following times and temps are included.       

Cold holding - 41 F or less

Cold foods must be maintained at 41 F or less.

Cooking temperatures

The following MUST be cooked to listed internal temperatures and times:

145 F or above for 15 seconds

 Eggs for immediate service.

 Fish (except as otherwise required).
 Meat (except as otherwise required).
 Commercially raised game animals (except as otherwise required).
155 F or above for 15 seconds, or 
150 F or  above for one minute, or 
145 F or above for three minutes

 Chopped or ground meat.

 Chopped or ground fish.
 Chopped or ground commercially raised game animals.
 Pork.
 Injected meats.
 Eggs cooked for hot holding.

165 F or above for 15 seconds

 Poultry.
 Stuffed food products.
 Stuffing containing fish, meat, poultry or wild game animals.

Microwave cooking to 165 F

Time and temperature control for safety foods cooked in a microwave must be
cooked to 165 F. The product must be covered, and rotated or stirred during the
cooking process. After cooking, allow two minutes stand time before serving.

Hot holding temperatures at 140 F or above

Hot food must be maintained at 140 F or above.

Cool foods as quick as possible

Foods must be cooled from 140 to 70 F within 2 hours and from 70 to 41 F within
an additional 4 hours. The goal is to cool foods as quickly as possible.
Reheat foods to 165 F for 15 seconds

Food that is reheated must reach a minimum internal temperature of at least 165 F
for 15 seconds. Reheating must be done rapidly and the minimum temperature
must be reached within two hours. Steam tables, warmers, or similar equipment do
not heat food quickly enough and must not be used for reheating food.

Tools for temperature control

Train your staff

Remember it’s your responsibility to provide the training and the tools your staff
needs to monitor time and temperature. Your staffs need to learn:

 What to do.
 How to do it.
 Why it’s important. 
 What corrective action to take, if necessary.

Provide thermometers and temperature logs

Along with training, provide your staff with thermometers and temperature logs for
successful monitoring.

Food Safety 101: Food has been safely cooked when the internal temperature is
high enough to kill any organisms that could make you sick. Employees often incorrectly
assume food is cooked to the proper temperature because it appears that way. Don’t
allow assumptions to threaten your customers’ safety. These four tips will keep you from
committing time-temperature abuse:
1. Use a thermometer

The kitchen is not a place you want to live dangerously. Keeping food out of the Danger
Zone seems simple, but temperatures can quickly slip into a tailspin. How do you
prevent this? Treat the thermometer like it’s the Goose to your Maverick. Check the
temperature of your dry and cold storage every hour and record the number.

Keep your thermometer cleaned between readings and covered when not in use to
prevent contamination between food items.

2. Train employees regularly

Sometimes the best thing you can do is to go back to the basics. Temperature rules
vary depending on if the food is hot, cold and what has happened to it before it hits the
dinner plate. It’s natural that some of the many food safety rules would start to become
dull in an employee’s memory. Employees should know what temperatures are in the
Danger Zone and what to do if food crosses that threshold. Continuous training should
decrease the chance for food to be mishandled.

Remember: Time-temperature abuse is most common in situations where food has

been held or stored at the incorrect temperature, cooked and reheated improperly or
cooled incorrectly.

3. Store food safely during transport

When transporting food for events, it is imperative that food stays out of the Danger
Zone. Simply packing up your food and putting it in the trunk is not enough.
Cambro’s insulated food transporters keep your food fresh and at the correct
temperature. Whether you need your food to stay hot or cold, there are several options
and accessories in case you need a little extra assurance. Carriers keep food at safe
temperatures for up to four hours.
4. Thaw foods correctly

Don’t forget that how you thaw food is just as important as how you cook it. According to
the ServSafe training program, there are four safe ways to thaw food to keep bacteria
from wreaking havoc in your kitchen:

 in a refrigerator at 41°F or lower

 submerged in running water that is no more than 70°F
 in a microwave, if it will be cooked immediately afterward
 during the cooking process

When defrosting meat in the refrigerator, use Cambro’s Colander Pans to allow water to
drain into the pan below and away from your food. Perishable foods should never be
thawed on the counter because bacteria can multiply more rapidly at room temperature,
posing a serious food safety risk if it reaches the Danger Zone. These four approved
ways allow you to control the thawing temperature, ensuring there is little to no chance
of food crossing into the Danger Zone.
SOURCES:

A. PREVENTION OF TEMPERATURE ABUSE

RESEARCH AND SUMMARIZATION BY:

 CABAYAO, Jemma D.

 TOMAS, Lowell T.

II-AHRM

 https://blog.cambro.com/2018/09/21/how-to-stop-time-temperature-abuse-from-
happening-in-your-restaurant/
 https://prezi.com/9ktc_7tfg9jj/preventing-time-temperature-abuse-during-storage-facts/
 https://extension.umn.edu/food-service-industry/keep-food-safe-time-and-temperature-
control

B. CROSS CONTAMINATION AND SOURCES

CONTAMINATION

Contamination is the presence of a constituent, impurity, or some other

undesirable element that spoils, corrupts, infects, makes unfit, or makes inferior a

material, physical body, natural environment, workplace and other places.

FOOD CONTAMINATION
 A commonly used term. However, only a few people are aware of the exact

reasons for food contamination and its effects on your health. When food items are not

handled or cooked safely, the disease causing organisms such as bacteria, parasites,

and viruses result in food contamination.

TYPES OF FOOD CONTAMINATION

1. Biological contamination

-Contamination of food items by other living organisms is known as

biological contamination.

2. Chemical contamination

-These contaminants can lead to food poisoning

3. Physical contamination

- When harmful objects contaminate the food it leads to physical

contamination

4. Cross-contamination

-Cross contamination takes places when pathogens are transported from

any object that you use in the kitchen.

CROSS CONTAMINATION

Cross-contamination is defined as the transfer of bacteria or other

microorganisms from one substance to another. Cross-contamination is also defined as

the transfer of bacteria or other microorganisms from one substance to another. It can

happen during any stage of food production.

 Many people assume that foodborne illness is mostly caused by eating at

restaurants, but there are many ways in which cross-contamination can occur, including

 PRIMARY FOOD PRODUCTION — from plants and animals on farms

 DURING HARVEST OR SLAUGHTER

 SECONDARY FOOD PRODUCTION — including food processing and

manufacturing

 TRANSPORTATION OF FOOD

 STORAGE OF FOOD

 DISTRIBUTION OF FOOD — grocery stores, farmer’s markets, and more

 FOOD PREPARATION AND SERVING — at home, restaurants, and

other foodservice operations.

TYPES OF CROSS CONTAMINATION

1. FOOD-TO-FOOD

 Adding contaminated foods to non-contaminated foods results in food-to-

food cross-contamination. This allows harmful bacteria to spread and

populate.

 Raw, undercooked, or improperly washed food can harbor large amounts

of bacteria, such as Salmonella, Clostridium perfringens, Campylobacter,

Staphylococcus aureus, E. coli, and Listeria monocytogenes — all of

which can harm your health if consumed.

  Foods that pose the highest risk of bacterial contamination include leafy

greens, bean sprouts, leftover rice, unpasteurized milk, soft cheeses, and

deli meats, as well as raw eggs, poultry, meat, and seafood.

 Leftovers kept in the fridge too long can result in bacterial overgrowth.

Therefore, eat leftovers within 3–4 days and cook them to proper

temperatures. If you plan to mix leftovers with other foods, the new meal

should not be stored again as leftovers.

2. EQUIPMENT-TO-FOOD

 Equipment-to-food is one of the most common yet unrecognized types of

cross-contamination.

 Bacteria can survive for long periods on surfaces like countertops,

utensils, cutting boards, storage containers, and food manufacturing

equipment. When equipment is not washed properly or unknowingly

contaminated with bacteria, it can transfer large volumes of harmful

bacteria to food. This can happen at any point during food production —

both at home and in food manufacturing

 Improper food preservation techniques can lead to cross-contamination.

3. PEOPLE-TO-FOOD

 Humans can easily transfer bacteria from their bodies or clothes to food

during many steps of food preparation.

  For example, a person may cough into their hand or touch raw poultry and

continue to prepare a meal without washing their hands in between.

RISKS OF CROSS CONTAMINATION

 The side effects of cross-contamination can be mild to severe.

 Minor side effects include upset stomach, loss of appetite, headache, nausea, and

diarrhea. Usually, these side effects present within 24 hours, although they can

appear weeks after exposure, making it difficult to determine the specific cause

 In cases involving vomiting or diarrhea, it’s important to rehydrate properly — for

example with a sports beverage — to restore hydration, blood sugar, and electrolyte

levels

 Severe side effects include diarrhea for more than 3 days, bloody stools, fever,

dehydration, organ failure, and even death

 Seek immediate medical attention if your side effects worsen or last longer than 1–2

days, as well as if you’re considered to be in an at-risk population.

WAYS TO AVOID CROSS CONTAMINATION

To lower the chance of getting affected by food poisoning it is very important that

you must be careful about what you are eating, how you are storing, washing and

preparing your food. The most important thing that one should follow is to wash fruits,

vegetables, raw meat, poultry, fish and seafood properly before consumption. Simple

washing with tap water may not be effective enough to remove the harmful germs and
chemicals from the surface of the eatables and consuming it can cause severe food

poison.

There are also other ways to avoid cross-contamination from happening.

Food Purchasing and Storage

 Avoid purchasing food close to its expiration date, unless you intend to eat it right

away.

 Store raw meat in a sealed container or plastic bag on the bottom shelf of the

refrigerator to prevent juices from leaking onto other foods.

 Use separate grocery bags for raw meat and eggs.

 Use refrigerated leftover food within 2–3 days and cook it to proper temperatures.

Food Preparation

 Wash your hands with soap and water for at least 20 seconds after touching raw

meat, petting an animal, using the washroom, coughing or sneezing, using your

phone, or related instances.

 Wash your utensils, countertops, cutting boards, and other surfaces with soap

and warm water, especially when handling raw meat.

 Use separate cutting boards for meat and vegetables.

 Use clean sponges and dishcloths.

 Cook foods to their proper temperatures by using a food thermometer.

Personal Hygiene

 Thoroughly wash your hands and face when handling food. Coughing, sneezing

or even touching your hair can lead to cross-contamination.

 Using face mask or mouth guard to avoid your saliva and bacteria from going to

you food.

 Avoid wearing accessories when handling and preparing food.

 Avoid handling rood with your bear hands if you have cuts and wounds.

Disposal of Waste

 Make sure you store and seal garbage correctly to prevent any contamination.

 Clean and sanitize waste bins to prevent infestation risks.

SOURCES:

B. CROSS CONTAMINATION

RESEARCH AND SUMMARIZATION BY:

 BUQUE, Charles Con S.

 DEMATE, Norielle A.

II-AHRM

 Healthline : Bacterial Cross-Contamination: All You Need to Know

Written by : Katey Davidson, MScFN, RD on January 21, 2020

Link:https://www.healthline.com/nutrition/what-is-cross-contamination#how-to-avoid-it

 Kent Healthcare Products : Four Most Common Types of Food Contamination

Written by : KENT RO SYSTEMS

Link: https://www.kent.co.in/blog/four-most-common-types-of-food-contamination/

C. Importance of Hand washing and Good Personal Hygiene

Personal hygiene, hand washing, employee illness awareness and training are
key factors in limiting the transfer of disease from known sources of contamination.  
Unwashed hands are considered the most significant pathway to pathogen transfer
and food safety experts advise hand washing procedures should be implemented
and strictly monitored.
 
Proper hand hygiene requires three components:

1) a proper protocol
2) an appropriate hand washing or cleansing agent
3) Compliance (execution at frequent enough interval to prevent infection). 

Importance of Hand washing

 
 When done correctly, is the single most effective way to prevent the spread of
communicable diseases. 
 Significantly reduce the spread of infectious diseases.
 Washing your hands with soap removes germs that can make you ill.
 vital in preventing contamination of food by food handlers. Harmful bacteria such
as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus)
present on the hands of food workers are removed by proper hand washing
techniques.
 Thoroughly washing your hands reduces the chance of contaminating food with
bacteria from yourself.
Correct hand washing is broken down into 6 steps:

1. Wet hands - Use warm to hot water to wet your hands and remove any visible
dirt or grime.

2. Apply soap - Apply a liquid soap to your hands. Try to avoid or limit the use of
bar soaps as they can harbour bacteria. If you do need to use bar soap, then
ensure that it is stored in a container that allows for self drainage and is cleaned
regularly.

3. Lather and scrub - Rub your hands together well with the soap for a minimum of
20 seconds. Make sure to thoroughly clean palms, the back of the hands,
between each finger and under the fingernails.

4. Rinse - Rinse off the soap using warm running water for at least 20 seconds and
be sure to point fingers downwards while rinsing.

5. Turn off the tap - Taps can be a breeding ground for bacteria when people turn
them on using dirty hands, so try to use a paper towel to turn the tap off.

6. Dry - Wet hands can carry up to one thousand times more germs than dry
hands, so it’s important to dry hands thoroughly using a paper towel or hand
dryer. Do not use a tea towel or your apron as this will contaminate your hands
again

Wash your hands after:

 going to the toilet

 handling raw food

 blowing your nose

 handling garbage

 touching your ears, nose, mouth or other parts of the body

 smoking

 every break
  Handling animals.

 If you are wearing disposable gloves, change them regularly – at the same times
you would normally wash your hands if you weren’t wearing gloves. Wash and
dry your hands before putting on gloves.

Personal hygiene 

Good personal hygiene is essential for any food handler and minimizes the risk
of food contamination. Most people carry harmful bacteria on their bodies and can
unwittingly transport them to food. Touching your mouth, nose, hair or even your
clothing can spread bacteria and cause contamination. Even healthy people are not
immune and must practice good personal hygiene to minimize this risk.

Importance of Good Personal Hygiene

 Can prevent food poisoning. Bacteria that cause food poisoning can be on
everyone – even healthy people. You can spread bacteria from yourself to the
food if you touch your nose, mouth, hair or your clothes, and then food.

 Good personal hygiene also makes good business sense. Customers like to see
food-handling staff who take hygiene seriously and practice safe food handling
 Essential for any food handler and minimizes the risk of food contamination.
 Ensure a safe working environment and prevent the spread of foodborne
illnesses.
 One personal benefit of good hygiene is having better health. Keeping your body
clean helps prevent illness and infection from bacteria or viruses.

Personal Hygiene Tips:

 wash and dry your hands thoroughly before handling food, and wash and dry
them again frequently during work
 dry your hands with a clean towel, disposable paper towel or under an air dryer
  never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or
food storage area
 never cough or sneeze over food, or where food is being prepared or stored
 wear clean protective clothing, such as an apron
 keep your spare clothes and other personal items (including mobile phones)
away from where food is stored and prepared
 tie back or cover long hair
 keep fingernails short so they are easy to clean, and don’t wear nail polish
because it can chip into the food
 avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings
 completely cover all cuts and wounds with a wound strip or bandage (brightly
colored waterproof bandages are recommended)
 wear disposable gloves over the top of the wound strip if you have wounds on
your hands
 change disposable gloves regularly
 Advise your supervisor if you feel unwell, and don’t handle food.

SOURCES:

C. Importance of Hand washing and Good Personal Hygiene

RESEARCH AND SUMMARIZATION BY :

 ACANTILADO, JUSTINE MAE

 DEL ROSARIO, MARICO F.

II-AHRM

 Personal hygiene for food handlers

Written by: Department of Health & Human Services, State Government of Victoria,
Australia
Link: https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-
how-to-keep-it-safe/personal-hygiene-for-food-handlers

 A Food Handlers Guide to Personal Hygiene

Written by: Australian Institute of Food Safety

Link: https://www.foodsafety.com.au/blog/a-food-handlers-guide-to-personal-hygiene