Main factors contributing to outbreaks of foodborne illnesses

Transcription

1 Appendix 1 Main factors contributing to outbreaks of foodborne illnesses Below is a list of the most common factors contributing to outbreaks of foodborne illnesses. These factors can be categorised into two groups: 1. Microbiological contamination of food i. Use of unsafe food source ii. Cross-contamination iii. Infected food handlers 2. Survival or growth of food poisoning micro-organisms in food (related to improper time / temperature control) i. Inadequate cooking ii. Prolonged storage of food between 4 C and 60 C (Temperature danger zone at Appendix 1(i) ) iii. Improper cooling iv. Inadequate reheating v. Inadequate thawing of food before cooking vi. Preparation of food too far in advance and storage of food at temperature danger zone vii. Improper handling of leftovers Improper time/temperature control Microbiological contamination of food Survival or growth of food poisoning micro-organism in food Outbreaks of foodborne illnesses 24

2 Temperature danger zone Appendix 1(i) High Temperature (Not suitable for food poisoning bacteria to survive) Temperature Danger Zone (Food poisoning bacteria grow rapidly) Low Temperature (Food poisoning bacteria grow slowly)* Food should be stored at 4 C or below or above 60 C to retard the growth of food poisoning bacteria. * Note: Some of the food poisoning bacteria can still grow at low temperature, e.g. Listeria monocytogenes. 25

3 Appendix 2 Examples of hazards A hazard is anything in food that may cause harm to consumers. Hazards may be biological, chemical or physical: Biological Salmonella spp. Staphylococcus aureus Vibrio parahaemolyticus Listeria monocytogenes Norovirus Hepatitis A virus Sources gastrointestinal tract of humans and animals skin, hair, nose and throat of humans, and animals marine environment and seafood soil, faeces of humans and animals, sewage and grease Sewage and shellfish Sewage and shellfish Suspected Food Items Meat and its products, milk and eggs, etc. Flour confection, milk and its products, egg products, ham and ready-to-eat foods (e.g. cooked food, sandwiches and sushi), etc. Shellfish to be eaten raw and undercooked shellfish, etc. Raw milk, soft cheese, poultry, meat and cold dishes (e.g. salad, coleslaw and sandwiches), etc. Salad, raw vegetables and shellfish (e.g. oysters), etc. Shellfish (e.g. clams and oysters), etc. Chemical Suspected Food Items Prohibited pesticides Toxins (Fish) Mycotoxins Leafy vegetables Coral reef fish Corns, nuts/peanuts and their products, cereals and figs Physical Glass fragments Metal fragments Stones 26

4 Food Safety Plan Worksheet Appendix 3 Production Flow Chart 27

5 Appendix 4 Food Safety Plan Worksheet Stage : Hazards Control Limits Monitoring Procedures What How When Who Corrective Actions Records 28

6 Appendix 5 Approved Suppliers Record Form Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) approved Remarks Signature 29

7 Appendix 6 Unqualified Suppliers Record Form Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) Causes of failure Signature 30

8 Appendix 7 Purchasing Record Form Amount of Ordered date Name of product Supplier Packaging product Specification (with / without) Arrival date Signature 31

9 Appendix 8 Record Form for Receiving Frozen Products Time Name of product Supplier Amount of product Packaging Temp ( C) Comments Corrective actions (if any) Signature 32 Standard Temperature: at 18 C or below or food is entirely frozen Absence of large ice crystals Package: intact Monitoring Methods Visual inspection and use of suitable food thermometers

10 Appendix 9 Record Form for Receiving Chilled Products Time Name of product Supplier Amount of product Packaging Temp ( C) Comments Corrective actions (if any) Signature 33 Standard Temperature: 4 C or below Expiry date: use by and best before dates Package: intact Monitoring Methods Visual inspection and use of suitable food thermometers

11 Appendix 10 Record Form for Receiving Dry Products Time Name of product Supplier Amount of product Packaging Comments Corrective actions (if any) Signature 34 Standard Expiry date: use by and best before dates Package: intact Monitoring Methods Visual inspection

12 Temperature Log Appendix 11 Device*: Freezer/Chiller/Hot holding apparatus/ Standard*: 18 C/ 4 C / >60 C / Corrective Action : Time Location/Code : Check Frequency : Remarks : Corrective actions Temperature Comments (if any) Signature Audited by : : * Please delete where inappropriate. 35

13 Corrective Action Record Form Appendix 12 Time Control limits contravened Corrective actions Signature 36

14 Cleaning Schedule Record Form Appendix 13 Equipment to be cleaned Cleaning agents to be used Cleaning method Location of the equipment Cleaning frequency Time Signature Remarks Audited by : : 37

15 Pest Control Inspection Record Form Appendix 14 Location checked Signs of pests (Yes / No) Actions taken Signature 38

16 Pest Control Monitoring Record Form Appendix 15 Location checked Type of baits Evidence of infestation Actions taken Signature 39

17 Staff Training Record Form Appendix 16 Name Position Name of programme / Type of certificate Previous training received Contents Organisation of training Additional training required: 40

18 Customer Complaint Record Form Appendix 17 of complaint Name of the complainant Telephone number of the complainant Cause of the complaint Ways of sending the complaint Oral/Written Staff receiving the complaint Staff handling the complaint Result of the investigation Corrective actions taken Response of the complainant Not satisfactory/satisfactory Remarks 41

19 Food Safety Plan Appendix 18 Manager Self-inspection Checklist Part 1 Checked by : : I. Personal Hygiene Standard Yes No N/A Comments Employees wear proper clothing Food handlers wear hair restraints Fingernails are short, unpolished and clean Jewellery is limited to watch and plain ring Gloves are changed at critical points Open sores, cuts or bandages on hands are completely covered while handling food corrected Adequate handwashing and drying facilities are available Wash hands routinely and thoroughly, follow proper handwashing procedures No smoking in preparation, service, storage and warewashing areas Eat, drink, or chew gum only in designated areas away from work areas Employees take appropriate action when coughing or sneezing Disposable tissues are used and disposed of after coughing/blowing nose Personnel with infections restricted Employee illnesses are documented 42

20 Appendix 18 II. Utensils and Equipment Standard Yes No N/A Comments All small equipment and utensils, including cutting boards and can openers, are thoroughly cleaned between uses Small equipment and utensils are air dried Work surfaces are clean to sight and touch Work surfaces are washed and sanitised between uses Thermometers are washed and sanitised between each use Drawers and racks are clean Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored corrected III. Cleaning and Sanitising Standard Yes No N/A Comments Three-compartment sink is properly set up for warewashing (wash, rinse and sanitise) Cleaning procedures are in place for utensils, equipment and premises Chlorine test kit or thermometer is used to check sanitising rinse If heat sanitising is used, utensils should be immersed in boiling water If using chemical sanitiser, proper dilution should be ensured Cleaning chemicals and equipment are stored properly The utensils are allowed to air dry Adequate clean wiping cloths are provided Cleaned tableware and utensils are properly stored corrected 43

21 Appendix 18 IV. Waste Disposal Standard Yes No N/A Comments Adequate waste disposal bins are provided Waste disposal bins are washed and sanitised Waste disposal bins are emptied as necessary Cartons and waste are removed from food preparation area Waste storage area is insect- or rodent - proof Proper storage is available for brooms, mops and other cleaning utensils outside food preparation area corrected V. Pest Control Standard Yes No N/A Comments Screens are put on open windows and doors and properly maintained A pest control program is in place No evidence of pests is present corrected 44

22 Appendix 18 Part 2 Checked by : Food Production Stage Control limits Yes No N/A Comments Receiving Inspect incoming food and supplies immediately upon receipt All foods and supplies are promptly moved to proper storage areas Receiving area is clean and free of food debris, boxes or other refuse Chilled and frozen products are arriving at correct temperature Products are supplied by approved suppliers : corrected Dry Storage Storage area is dry and well ventilated All foods and paper supplies are stored off the floor All foods are labelled with name and (expiry / delivery) date FIFO (First-in-first-out) is used There are no bulging or leaking canned goods in storage Opened bulk-food supplies are stored in containers with tight-fitting lids Food is protected from contamination All surfaces and floors are clean Chemicals and cleaning supplies are stored away from food and other food-related supplies 45

23 Appendix 18 Stage Control limits Yes No N/A Comments Cold Storage Thermometers are conspicuous and accurate Proper temperatures are maintained: 4 C or below for chillers and 18 C or below for freezers All foods are stored off the floor Units are clean Food is arranged in a way to allow air circulation Cooked foods are stored above or separately from raw foods Proper chilling procedures have been practised All foods are properly wrapped, labelled and dated FIFO (First-in-first-out) is used corrected Food Handling Frozen foods are thawed under refrigeration or in cold running water Food is kept under appropriate temperature (i.e. cold foods at 4 C or below and hot foods above 60 C Food is tasted using proper method Food is prevented from cross-contamination Food is handled with clean utensils or clean hands Avoid touching parts of utensils that directly contact food Proper cooling procedures have been practised 46

24 Appendix 18 Stage Control limits Yes No N/A Comments Hot Holding Display Transport Units are clean Food is heated to 75 C or above for at least 30 seconds before placing in hot holding Temperature of food being held is above 60 C Food is protected from contamination Display of ready-to-eat and non ready-to-eat foods is separated Different sets of utensils are used to handle ready-to-eat and non ready-to-eat foods Hot foods are kept above 60 C Cold foods (e.g. raw oysters, sashimi and salad) are kept at 4 C or below Transport containers and carts are regularly cleaned and sanitised Proper temperatures are maintained during transport: at 4 C or below for cold foods and above 60 C for hot foods Transport carts and containers for food are covered Transport vehicles are clean corrected 47