Dear friend i have some question about cross contamination and related example and i hope if you correct me


1- i visit a restaurant , they hope to get ISO 22000 , they cutting the meet and chicken and vegetables in the same place with the same tool

when i ask thier manager he told me that

1- they use this place only for uncoocked food like raw meat , raw chicken and fresh vegetables

2- all of previous will coocked with using a tool for the cocked food


my question and please i hope if some one answer all question : according to ISO 22000

1- is this situation is right

2- is this important to separate the places used for cutting the raw meat , rae chicken and raw vegatables i.e. ( is this important to make a separate room for every type)

3- can we use the same tool for uncoocked food like raw meat , raw chicken and fresh vegetables




if there is a cross conamination please describe where the cross conamination and how it happen ?


thanks

In short, cross-contamination is when bacteria spread between food, surfaces or equipment.

Example:
different food stored together or processed together - no
different food processed separately but on same surface (not cleaned in between) - no
different food processed separately and on different surfaces but using the same equipment (not cleaned in between) - no
and other combinations.

This is more specifically an issue of Cleaning and Cross-contamination and not wise to put the entire ISO 22000 into the picture as ISO 22000 is much more than mere cleaning and preventing these types of issues.

Having said this, they could get possibly an Observation for not defining these steps in the proocedure adequately :D

Cleaning and preventing cross-contamination are both essential to make sure the food that is being consumed is safe to eat.

Effective cleaning gets rid of bacteria on hands, equipment and surfaces, which helps to stop harmful bacteria from spreading onto food.

Cross-contamination is when bacteria spread between food, surfaces or equipment. It's most likely to happen when raw foods gets in touch with the cooked food as raw food is rich in bacteria.

If you cut raw meat on a chopping board, harmful bacteria will spread from the meat to the board and knife and if the same board is used for cutting cooked food, the food would be full of these bacteria.

Incidently, I had started my working career in a Flight Catering Unit and we had different sections for raw and cooked food with different sets of choping boards, knives and other accessories. :)

Just a headsup from US Department of Agricultre - Food Safety and Inspection (http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp)

i can't understand

i know we must separate between coocked food and uncoocked food


but i want a reply for my question in the toipc

Simple answer is YES - segregation is required :)

Dear friend i have some question about cross contamination and related example and i hope if you correct me


1- i visit a restaurant , they hope to get ISO 22000 , they cutting the meet and chicken and vegetables in the same place with the same tool

when i ask thier manager he told me that

1- they use this place only for uncoocked food like raw meat , raw chicken and fresh vegetables

2- all of previous will coocked with using a tool for the cocked food


my question and please i hope if some one answer all question : according to ISO 22000



1- is this situation is right


NO


2- is this important to separate the places used for cutting the raw meat , rae chicken and raw vegatables i.e. ( is this important to make a separate room for every type)


YES
i suggest this practice...

1. Cutting board and knives (handles)
Green = vegetables and fresh fruits
Red = Beef
Blue = Sea foods
Pink/Orange = Pork
Yellow = Poultry
White = Dairy and bread

2. Crates
Green = vegetables and fresh fruits
Red = Beef
Blue = Sea foods
Pink/Orange = Pork
Yellow = Poultry

3. Cleaning tools
Green = Food contact surfaces in the Production Area (e.g. prep. Tables, inside equipment, shelves inside storage units/hot cabinets, etc)
Red = Non-food contact surfaces in the Production Area (e.g. outside of equipment, shelves for pots and pans, floors, walls, and other non-food contact premises)
Yellow = Dry Areas in the Counter and Dining Areas
Blue = We Areas in the Counter and Dining Areas



3- can we use the same tool for uncoocked food like raw meat , raw chicken and fresh vegetables


CANNOT


if there is a cross conamination please describe where the cross conamination and how it happen ?


POSSIBLE
Contamination – presence of something objectionable on/in food.
Contaminants – any substance or object that makes food harmful, objectionable or contaminate.
Cross contamination – microorganisms are carried from one source to another.

very thanks to all

but i think we can use one tool for raw meat and raw chicken and cut them in the same tables

they are the same type ?

or we must separte between them ?

very thanks to all

but i think we can use one tool for raw meat and raw chicken and cut them in the same tables

they are the same type ?

or we must separte between them ?

It all depends on how you put up your practices. A good system would be to use different tools :D

1- It is good that they use a separate area for raw material preparation

2- It is not always practical to use separate raw preparation areas

3- The same equipment can be used for all raw materials. There is a risk of cross contamination between raw materials so it is good practice to clean in between. However, as all the raw materials are to be cooked any contamination should be eliminated. The most important thing is to segregate raw and cooked rather than types of raw.

Typical Catering Requirements:

Separate clearly identifiable colour coded cutting boards, knives and other equipment should be used for raw and cooked foods.

There should be segregated storage of equipment.

Use a separate area(not necessarily a different room) for each of the colours of cutting board and knife.

There should be clear signage to indicate which type of food (Raw or Cooked) is to be prepared in each area.

The complexity of the colour coding should be judged on the size of the operation. It is better to keep colour coding simple so that everyone knows and understands the system. Using one set of colour coded equipment and area for all raw materials is acceptable providing all the raw materials are cooked afterwards.

Another thing to consider is food like salads which need to be prepared but are not cooked. This is sometimes managed by washing at a sink and passing over to the cooked area.

So a basic colour coding system could be Red for Raw, Green for Salads & Fruit, White for Cooked.

Please note cross contamination is just as likely to come from the staff so somebody should not be working with cooked and raw at the same time.

Hope this helps,

Tony

Thanks for the detailed and informative post, Tony :agree1:

1- It is good that they use a separate area for raw material preparation

2- It is not always practical to use separate raw preparation areas


3- The same equipment can be used for all raw materials. There is a risk of cross contamination between raw materials so it is good practice to clean in between. However, as all the raw materials are to be cooked any contamination should be eliminated. The most important thing is to segregate raw and cooked rather than types of raw.

Typical Catering Requirements:

Separate clearly identifiable colour coded cutting boards, knives and other equipment should be used for raw and cooked foods.

There should be segregated storage of equipment.

Use a separate area(not necessarily a different room) for each of the colours of cutting board and knife.

There should be clear signage to indicate which type of food (Raw or Cooked) is to be prepared in each area.

The complexity of the colour coding should be judged on the size of the operation. It is better to keep colour coding simple so that everyone knows and understands the system. Using one set of colour coded equipment and area for all raw materials is acceptable providing all the raw materials are cooked afterwards.

Another thing to consider is food like salads which need to be prepared but are not cooked. This is sometimes managed by washing at a sink and passing over to the cooked area.

So a basic colour coding system could be Red for Raw, Green for Salads & Fruit, White for Cooked.

Please note cross contamination is just as likely to come from the staff so somebody should not be working with cooked and raw at the same time.

Hope this helps,

Tony

I agree but the important thing:

Preparation tables
- must be visibly clean
- must be made of stainless steel and not porous materials like wood
- must not have no damage/breakage/presence of rust
- must be kept clean, sanitized and dry after operation


Temperature Guidelines

Food
Storage temperature
Poultry = -12 to -18ºC
Pork = -12 to -18ºC
Beef = -12 to -18ºC
Fish = -12 to -18ºC
Live shellfish = 1.7 to 7.2 ºC

Cooking temperature
Poultry = 73.8 ºC (15 sec)
Pork = 63 ºC (15 sec)
Beef = 63 ºC (3 mins)
Fish = 63 ºC (15 sec)
Live shellfish = 63 ºC (15 sec)

Area
Storage temperature
Dry storage Room = 10 to 25 ºC
Chiller/Refrigerator 0 to 8 ºC
Freezer = -12 to -18ºC

Please note cross contamination is just as likely to come from the staff so somebody should not be working with cooked and raw at the same time.


Tony

For personal hygiene,

1) hand washing,
2) hair washing. Keep hair clean. Oily, dirty hair can carry number of disease-causing bacteria.
3) of course, workers should bath daily. :lmao::lmao:
4) use proper working clothes. ‘Hair restraint’ is important. Workers should wear hair nets, hats or caps to keep hair from contaminating food.
not wearing hairnet during operation is a mortal sin.:whip:
5) no wearing of any kind of jewelry. :nope:

I agree but the important thing:

Preparation tables
- must be visibly clean
- must be made of stainless steel and not porous materials like wood
- must not have no damage/breakage/presence of rust
- must be kept clean, sanitized and dry after operation


Temperature Guidelines

Food
Storage temperature
Poultry = -12 to -18ºC
Pork = -12 to -18ºC
Beef = -12 to -18ºC
Fish = -12 to -18ºC
Live shellfish = 1.7 to 7.2 ºC

Cooking temperature
Poultry = 73.8 ºC (15 sec)
Pork = 63 ºC (15 sec)
Beef = 63 ºC (3 mins)
Fish = 63 ºC (15 sec)
Live shellfish = 63 ºC (15 sec)

Area
Storage temperature
Dry storage Room = 10 to 25 ºC
Chiller/Refrigerator 0 to 8 ºC
Freezer = -12 to -18ºC



I think this has gone slightly off topic now, however I would like to know where these temperatures have come from.
I like to keep things simple so there are too many different combinations quoted that make things complicated. In the UK recent HACCP guidelines quote a minimum core temperature of 75ºC apart from Scotland where it is 82ºC.
So in a catering operation I would use a single core temperature check to a single temperature of 82ºC to be on the safe side. This eliminates the need for timing hence easier to carry out correctly.
The UK Food Standards Agency quote the following combinations as acceptable:
60 °C for a minimum of 45 minutes
65 °C for a minimum of 10 minutes
70 °C for a minimum of 2 minutes
Previously the UK Department of Health quoted:
75 °C for a minimum of 30 seconds
80 °C for a minimum of 6 seconds
This strongly suggests that the temperatures/time combinations quoted in your earlier post Pork = 63 ºC (15 sec), Beef = 63 ºC (3 mins), Fish = 63 ºC (15 sec) and Live shellfish = 63 ºC (15 sec) are inadequate which is why I am interested to know where they came from.

Regards,

Tony

I think this has gone slightly off topic now, however I would like to know where these temperatures have come from.
I like to keep things simple so there are too many different combinations quoted that make things complicated. In the UK recent HACCP guidelines quote a minimum core temperature of 75ºC apart from Scotland where it is 82ºC.
So in a catering operation I would use a single core temperature check to a single temperature of 82ºC to be on the safe side. This eliminates the need for timing hence easier to carry out correctly.
The UK Food Standards Agency quote the following combinations as acceptable:
60 °C for a minimum of 45 minutes
65 °C for a minimum of 10 minutes
70 °C for a minimum of 2 minutes
Previously the UK Department of Health quoted:
75 °C for a minimum of 30 seconds
80 °C for a minimum of 6 seconds
This strongly suggests that the temperatures/time combinations quoted in your earlier post Pork = 63 ºC (15 sec), Beef = 63 ºC (3 mins), Fish = 63 ºC (15 sec) and Live shellfish = 63 ºC (15 sec) are inadequate which is why I am interested to know where they came from.

Regards,

Tony

That comes from our practice.

Pork and any food containing pork such as sausage or bacon should be cooked with all parts or heated to at least 150 °F or 65.6 °C. This internal temperature is considered a margin of safety to kill any bacteria that may have infected the pork.

For fish, must have an internal temperature of 140 ºF or 60 °C.

For beef, raw beefsteak should be cooked to a minimum internal temperature of 140 °F or 60 °C.

Rolled roast must be cooked to a minimum internal temperature of 140 ºF or 60 °C for at least 12 minutes. When cooking an entire beef roast, the weight and mass of the roast as well as the type of the oven used will determine the cooking time.

Be certain that all parts of the meat are cooked to minimum internal temperature of 139 ºF or 54.4 °C for minimum of 2 hours.

If you think that the above information is not right, don’t use it.

Going back to original topic re cross contamination...

Tech4arab, I strongly suggest you make inquiries on preparations, cooking, holding hot foods, holding cold foods, cooling food safely, reheating food items, to serving the food. Tony C can give you the correct and more detailed answers.

really i very stasify now


i have a littel question

can we use the doors made by wood , or it must change to metal doors or stainlsteel

really i very stasify now


i have a littel question

can we use the doors made by wood , or it must change to metal doors or stainlsteel

Yes, provided that it’s clean and sanitized. Remember your responsibility is to protect the food from anything that could harm consumer’s health.

i understand from your reply


ok we can use wood doors


, but is the wood door can be cause of forming a bectria or fungs when be wit by water

i understand from your reply


ok we can use wood doors


, but is the wood door can be cause of forming a bectria or fungs when be wit by water

if you are going to buy a door, i recommend the stainless steel.
if the door is installed already, made of wood, well to use or not to use is influenced by many factors e.g. environmental condition, etc