Food Contamination

FREE

Welcome to Food Contamination

This course will focus on the strategies you must follow to prevent food contamination.

Lesson Overview In this lesson, we will: define food contamination; explain the types of food contamination; discuss how contamination occurs; and describe the best practices in preventing food contamination.

Which action does not demonstrate proper food temperature control? Select the best answer

Welcome to Cleaning Procedures

After introducing you to food contamination and the best practices to combat it, it's time to learn about cleaning procedures.

Lesson Overview In this lesson, we will: explain the best practices for reducing or eliminating, contaminants; discuss the prevention of pests such as insects and rodents; and define cleaning against sanitizing along with suitable cleaning and sanitizing practices.

Segragate produce, fish, meat, and poultry and place them in appropriately sealed containers to deter ants, flies, or rats.

Watch out for signs of pest infestation such as droppings, bite marks in food products or packaging containers, or strange smells in the kitchen or food containment areas.

Keep our garbage bins covered and sealed to repel pests and dispose of garbage regularly.

Notify your coworkers or manager immediately if you observe any signs of pests in the kitchen or the food containment area.

Welcome to Cross-Contaminatinon

After learning the appropriate cleaning procedures, we move on to cross-contamination. The risk of cross-contamination is very common when handling food despite our cleaning procedures.

Lesson Overview In this lesson, we will: define cross-contamination; explain the guidelines to prevent cross-contamination; and discuss the best kitchen practices against cross-contamination.

More on Cross-contamination Cross-contamination happens when the HACCP guidelines are not strictly followed. Recall the principles from the first lesson. Direct cross-contamination happens when an allergen is applied then removed from a dish. On the other hand, indirect cross-contamination happens when the allergen is not applied to the dish. We advise that you remember the acronym SAFE to avoid committing direct or indirect cross-contamination. Staff As part of the staff, you must always adhere to your responsibilities, follow our guidelines, and observe good personal hygiene. Areas Our company areas must be kept clean with proper designations. For instance, food preparation areas should be kept separate from disposal areas. Food Raw food must be physically separated from cooked food and each classification must further be segregated and properly stored. Equipment Use separate equipment for handling raw and cooked food. Also, follow colour-coding.

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Welcome to Allergens

Food allergies have been prevalent in recent years. Most of the time, customers are not allergic to the food itself but to allergens that have come in contact with the food.

Lesson Overview In this lesson, we will: define allergens; explain your responsibilities in preventing allergen cross-contamination; and discuss the procedures to prevent allergen cross-contamination.

Soy Wheat

Eggs Milk

Peanuts Tree nuts

Fish Shellfish

Be sure to adhere to our guidelines in food preparation, especially if you also have food allergies.

Employee Responsibilities

Front workers or Waitstaff Pay attention to customer orders and note any allergies customers may have. Inform customers about the contents of each dish and provide more information at their request.

Front workers or Waitstaff The chef should be notified verbally and in writing (on the order docket) of a customer's food allergy.

Back workers or Kitchen staff Take note of customer allergies while preparing meals. Adhere to meal preparation areas. Each kind of food must have designated areas in the kitchen.

Back workers or Kitchen staff Wash and sanitize all utensils and kitchen equipment after use and never reuse utensils or equipment for different ingredients. Always check food labels! Talk to suppliers about reformulated products to verify that new formulas do not contain allergens.