IV General Categories of

Contamination
  - Raw
food materials may appear
wholesome, but microorganism,
chemicals or even hard, foreign objects
1. Inherent of may be found in or on a raw food as it is
Raw Materials grown, harvested, caught or
slaughtered.
  - A food is said to have been time-
temperature abused if it has been allowed
to stay too long at temperature favorable
to the microorganism, referred to as
2. Contamination Temperature Danger Zone.
through Time-  Contamination due to time-temperature abuse may
Temperature result from:
Failure to hold or store food at required cold or hot
Abuse temperature
Failure to cook and/or reheat to temperatures that will
kill harmful microorganism
Too long interval between food preparation and
serving without appropriate temperature.
  – Occurs when microorganism are transferred
from a contaminated food surface or food to a
non-contaminated surface or food.
 Common cross contamination opportunities are:
3. Cross- 1. Addition of a raw material to a cooked ingredient
Contamination without further heating or cooking
2. Contamination from dirty apparel of food handlers
3. Contamination with food surfaces
 Common Personal Hygiene
Violations that can result in Food-
Borne Illness include:
Common Personal Hygiene Violations that
can result in Food-Borne Illness include:
1. Failure to wash hands
properly

2. Failure to follow hygienic

habits

3. Working when sick

4. Lack of training in
personal hygiene
practices
THE FOOD SYSTEM HAZARD
CONTROL POINTS
  Plants and animal food sources that are grown,
harvested and handled on the farm are subject to
contamination from various sources. The soil and
fertilizers in which plants are grown contain safe
and unsafe vegetative microorganisms,
pathogenic spores, chemicals and hard foreign
objects. People who harvest food from the fields
may be contaminated with pathogens that they
HAZARDS FROM transfer to the food.
GROWING AND
 Fields are not usually equipped with hygienic facilities
HARVESTING such as toilets and fingertip washing stations, etc.,
where workers can maintain a safe level of personal
hygiene.
HOW CONTAMINATED IS THE
FOOD?
  Animals carry pathogens from soil and manure in
and on their bodies. Insects, rodents, birds, cats
and wild animals carry disease-causing
pathogens that can infect cattle, sheep, and pigs in
the barns and feedlots. Additional sources of
HOW contamination of plants and animals used as food
CONTAMINATED include animal feeds, litter, and farm chemicals.
IS THE FOOD?
- Some molds produce toxins when they grow.
Consumption of products containing these mold
toxins (aflatoxins) is no known to cause liver
cancer.
  POULTRY AND EGG HAZARDS - Poultry and eggs are
good, nutritious foods. However, there is sometimes a
lack of control of pathogens in the environment in
which chickens are raised and eggs produced. As a
HOW result, the poultry becomes diseased, and occasionally
eggs become contaminated.
CONTAMINATED
Two types of pathogenic bacteria often associated with
IS THE FOOD? eggs and poultry are:
Salmonella spp. Campylobacter jejuni
  FISH AND SHELLFISH HAZARDS - Fish and fish products can
pose a threat to consumers, because the waters in which fish
are caught may be contaminated. On fish farms,
environmental contamination will depend on the oathogen
content of the feed that the fish are given and the pathogens
from wild birds if they are allowed access to the water.
HOW
CONTAMINATED Shellfish are a particular problem. Shellfish taken from
IS THE FOOD? polluted waters can carry pathogenic bacteria and viruses.
They should NEVER be eaten raw. Some shellfish contain
dangerous toxins that can cause death if consumed.
  HAZARDS ON FRUITS AND VEGETABLES - Fruits
and vegetables have always been randomly
contaminated. Frequently, manure from animals
that may or may not have been diseased is used to
HOW fertilize fields.

CONTAMINATED IS
THE FOOD?
  HAZARDS FROM SLAUGHTERING AND
PROCESSING\Contamination of raw meat, poultry
and fish in slaughtering and processing plants is
difficult to control or prevent. If slaughtering is not
done precisely and with care, the pathogens
found on the hides and in the intestines of animals
HOW can cross-contaminate the immediate vicinity,
CONTAMINATED including other already slaughtered animals, food
IS THE FOOD? handlers and equipment.
  HAZARDS IN TRANSPORTATION AND
DISTRIBUTION Food is wrapped, boxed, labelled,
crated, and undergoes a variety of treatments
before it is ready to be shipped to retail food
facilities. It often travels great distances over
extended periods of time at temperatures that will
allow some pathogens to multiply before it
HOW reaches the local warehouse and food market. As
CONTAMINATED a result, the probability of food spoilage increases
IS THE FOOD? the longer the food is held.
  HAZARDS AT THE MARKET – Food arriving at the
grocery store is handled and unboxed by
receiving personnel and is rejected or accepted.
The receiving area accepts unpasteurized raw
food that has often been handled frequently and
travelled great distances. With each step on its
way to shelf, the quality of raw food deteriorates.
Cans are bumped, packages crushed, lids loosen
HOW on glass jars, plastic bags are cut or broken, etc.
CONTAMINATED This may result in possible contamination of the
IS THE FOOD? contents.
  THE HUMAN FACTOR – People, because they
participate in the production of food from growing
to consumption, are a continuing source of
pathogen.

HOW
CONTAMINATED
IS THE FOOD?