Hygiene Standards & Food Safety
The foremost responsibility of food control is to enforce the food law ( s ) protecting the consumer against unsafe , impure
and fraudulently Quils-restaurant InterConJoburg O . R Tambo presented food by
prohibiting the sale of food not of the nature , substance or quality demanded by the purchaser .
Confidence in the safety and integrity of the food supply is an important requirement for consumers . Foodborne disease outbreaks involving agents such as Escherichia coli , Salmonella and chemical contaminants highlight problems with food safety and increase public anxiety that modern farming systems , food processing and marketing do not provide adequate safeguards for public health . Factors which contribute to potential hazards in foods include improper agricultural practices ; poor hygiene at all stages of the food chain ; lack of preventive controls in food processing and preparation operations ; misuse of chemicals ; contaminated raw materials , ingredients and water ; inadequate or improper storage , etc .
Specific concerns about food hazards have usually focused on :
• Microbiological hazards ;
• Pesticide residues ;
• Misuse of food additives ;
• Chemical contaminants , including biological toxins ; and
• Adulteration .
Antibiotic Resistance and Food Safety
While many foodborne infections are mild and do not require treatment , antibiotics can be lifesaving in severe cases . Antibiotic resistance compromises our ability to treat these infections and is a serious threat to public health .
Salmonella and Campylobacter , two of the many bacteria commonly transmitted through food , cause an estimated 410,000 antibiotic-resistant infections in the United States each year .
Food Procurement Program to ensure food purchased for distribution to employees is free of harmful chemical and biological contamination . Example program elements to achieve this objective include the following :
• Procurement will be limited to food stocks which have passed inspection to meet applicable government standards including those pertaining to quality , cleanliness , and the absence of pesticide residues and biological contamination . In the absence of established government testing , the company shall obtain commercial testing and / or implement inhouse testing to ensure food quality .
• Food stocks will be purchased from vendors who rigorously follow industry good practices in both production and quality assurance techniques .
• Upon receiving , food stocks will be visually inspected
to ensure quality was not compromised during storage and shipping .
Food Storage and Preparation Program to ensure food served to employees is stored and processed using safe practices to minimize food contamination . Example program elements to achieve this objective include the following :
• The company will adopt recognized safe food handling and storage practices , such as those recommended by USDA , FDA , CDC , and public health organizations , as standard operating procedures . These organizations prescribe safe practices for a wide scope of food operations including specifications for food storage and cooking temperatures , dish washing temperatures and procedures , training and medical screening of food handlers , and appropriate cleaning procedures for food preparation surfaces and hand washing .
• Food handlers will be adequately trained , medically screened , and will otherwise comply with applicable regulations to maintain current certification .
Keeping food clean and safe to eat
Matt Montag , distribution sales manager for CleanCore Technologies , which manufactures aqueous ozone cleaning systems used in the food service industry , writes ... “ According to public health officials , there are three primary ways that food in restaurants and food processing facilities can become contaminated and unsafe to consume . These are :
1 . Biological : unhealthy microorganisms in the food 2 . Physical : hair , dirt , airborne pollutants that get in the food
3 . Chemical : intrusion of cleaning chemicals into the food Knowing the three main types of hazards that can contaminate food helps us find ways to prevent food contamination .
Some of these ‘ sanitisation tips ’ are based in common sense . For instance : * Appropriate personal hygiene of all staff members handling food ; this includes
InterConJoburg O . R Tambo frequent washing of hands , arms , and making sure all sores or cuts are covered
* Storing food only as long as recommended and at proper temperatures to ensure freshness and safety
* Effective cleaning and sanitizing of all food contact surfaces , food equipment , and utensils * Proper cleaning of all floors , walls , and surfaces
However , proper cleaning typically involves using cleaning solvents and this can be a double-edge sword . This is because we know if cleaning chemicals get into food , it can be dangerous .
22 Africa Water , Sanitation & Hygiene • March - April 2017