The Elsmar Cove Forum and Site Map The Elsmar Cove Wiki More Free Files The Elsmar Cove Forums Discussion Thread Index Post Attachments Listing Failure Modes Services and Solutions to Problems Elsmar cove Forums Main Page Elsmar Cove Home Page

Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety


The Elsmar Cove Forum SideBar!
Monitor the Forum
Monitor New Forum Posts
New Threads Feeds
RSS FeedRSS Feed
Sponsor Link










$ Contributor Forum Access
Courtesy Quick Links

Links that Elsmar Cove visitors will find useful in your quest for knowledge:


Howard's International Quality Services

Atul's Symphony Technologies

Dave Scott's Scott Quality Solutions

Praxiom Research Group


NIST's Engineering Statistics Handbook

IRCA - International Register of Certified Auditors

SAE - Society of Automotive Engineers

Quality Digest Portal

IEST - Institute of Environmental Sciences and Technology

ASQ - American Society for Quality


All the Important Standards and Related Web Sites in the World
Reply
 
Thread Tools Search this Thread Rate Thread Content Display Modes
  #1  
Old 5th June 2009, 04:01 PM
tech4arab tech4arab is offline
Quality Eng.

Registration Date: Feb 2007
Age: 27
 
Posts: 176
Thanks Given to Others: 21
Thanked 2 Times in 2 Posts
Karma Power: 15
Karma: 20
tech4arab has less than 100 Karma points so far.
Send a message via MSN to tech4arab Send a message via Yahoo to tech4arab
Question Food Cross Contamination question

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
Reply With Quote

Sponsored Links
  #2  
Old 6th June 2009, 12:55 AM
harry harry is offline
Super Moderator

Registration Date: Sep 2005
Location: Johore/Malaysia
 
Posts: 2,941
Thanks Given to Others: 571
Thanked 1,030 Times in 746 Posts
Blog Entries: 1
Karma Power: 231
Karma: 7778
harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.
harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.harry is appreciated, and has over 1700 Karma points.
Default Re: Food Cross Contamination question

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.
Reply With Quote
Thank You to harry for your informative Post and/or Attachment!
Sponsored Links

  #3  
Old 6th June 2009, 02:45 AM
Ajit Basrur's Avatar
Ajit Basrur Ajit Basrur is offline
Super Moderator

Registration Date: Dec 2005
Location: India
Age: 46
 
Posts: 2,645
Thanks Given to Others: 674
Thanked 802 Times in 579 Posts
Karma Power: 176
Karma: 5443
Ajit Basrur is appreciated, and has over 1700 Karma points.
Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.
Default Re: Food Cross Contamination question

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

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
__________________
I have no special talents. I am only passionately curious - Albert Einstein

Last edited by Ajit Basrur; 6th June 2009 at 02:48 AM. Reason: added USDA weblink
Reply With Quote
Thanks to Ajit Basrur for your informative Post and/or Attachment!
  #4  
Old 6th June 2009, 04:13 AM
tech4arab tech4arab is offline
Quality Eng.

Registration Date: Feb 2007
Age: 27
 
Posts: 176
Thanks Given to Others: 21
Thanked 2 Times in 2 Posts
Karma Power: 15
Karma: 20
tech4arab has less than 100 Karma points so far.
Send a message via MSN to tech4arab Send a message via Yahoo to tech4arab
Default Re: Food Cross Contamination question

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
Reply With Quote
  #5  
Old 6th June 2009, 04:43 AM
Ajit Basrur's Avatar
Ajit Basrur Ajit Basrur is offline
Super Moderator

Registration Date: Dec 2005
Location: India
Age: 46
 
Posts: 2,645
Thanks Given to Others: 674
Thanked 802 Times in 579 Posts
Karma Power: 176
Karma: 5443
Ajit Basrur is appreciated, and has over 1700 Karma points.
Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.
Default Re: Food Cross Contamination question

Simple answer is YES - segregation is required
__________________
I have no special talents. I am only passionately curious - Albert Einstein
Reply With Quote
  #6  
Old 6th June 2009, 05:59 AM
dQApprentice's Avatar
dQApprentice dQApprentice is offline
One bite at a time

Registration Date: Apr 2009
Location: manila, philippines
 
Posts: 456
Thanks Given to Others: 128
Thanked 60 Times in 54 Posts
Karma Power: 29
Karma: 860
dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.dQApprentice is appreciated, and has over 700 Karma points.
Default Re: Food Cross Contamination question

Quote:
Originally Posted by tech4arab View Post

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
Quote:
Originally Posted by tech4arab View Post

1- is this situation is right
NO

Quote:
Originally Posted by tech4arab View Post

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


Quote:
Originally Posted by tech4arab View Post

3- can we use the same tool for uncoocked food like raw meat , raw chicken and fresh vegetables
CANNOT

Quote:
Originally Posted by tech4arab View Post

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.
Reply With Quote
Thanks to dQApprentice for your informative Post and/or Attachment!
  #7  
Old 6th June 2009, 01:41 PM
tech4arab tech4arab is offline
Quality Eng.

Registration Date: Feb 2007
Age: 27
 
Posts: 176
Thanks Given to Others: 21
Thanked 2 Times in 2 Posts
Karma Power: 15
Karma: 20
tech4arab has less than 100 Karma points so far.
Send a message via MSN to tech4arab Send a message via Yahoo to tech4arab
Default Re: Food Cross Contamination question

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 ?
Reply With Quote
  #8  
Old 6th June 2009, 02:39 PM
Ajit Basrur's Avatar
Ajit Basrur Ajit Basrur is offline
Super Moderator

Registration Date: Dec 2005
Location: India
Age: 46
 
Posts: 2,645
Thanks Given to Others: 674
Thanked 802 Times in 579 Posts
Karma Power: 176
Karma: 5443
Ajit Basrur is appreciated, and has over 1700 Karma points.
Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.Ajit Basrur is appreciated, and has over 1700 Karma points.
Default Re: Food Cross Contamination question

Quote:
Originally Posted by tech4arab View Post

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
__________________
I have no special talents. I am only passionately curious - Albert Einstein
Reply With Quote
Reply

Lower Navigation Bar
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety

Bookmarks


Visitors Currently Viewing this Thread: 1 (0 Registered Visitors and 1 Unregistered Guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Forum Search
Display Modes Rate Thread Content
Rate Thread Content:

Posting Settings
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Discussion Threads
Discussion Thread Title Thread Starter Forum Replies Last Post or Poll Vote
Critical Control Points development and Cross contamination in food preparation Sartaj Bedi ISO 22000, HACCP (21 CFR 120) and Food Safety 3 10th August 2009 04:59 AM
Cobalt 60 contamination in Stainless Steel ScottK RoHS, REACH, ELV, IMDS and Restricted Substances Related Regulations 5 30th April 2009 09:32 AM
Food Sampling Matrix for Microbial Testing (number per batch) for Fast Food Processor desmond ISO 22000, HACCP (21 CFR 120) and Food Safety 5 31st October 2008 07:17 PM
Measuring Part Contamination Quantatively gctgrs Misc. Quality Assurance and Business Systems Related Topics 2 14th August 2007 03:48 PM
Implant Contamination - 17-4 SS Devices - Machine Shop Katydid ISO 13485 - Medical Devices - Quality Management Systems 3 4th November 2004 10:50 AM



The time now is 09:02 PM. All times are GMT -4.
The time zone can be changed in your UserCP --> Options.



   

All Y'All Come Back Now, Y' Hear?

Made With A Mac! FreeBSD OS Powered by Apache!
Using php4 Forums provided and maintained by Marc Smith Database by MySQL

FAIR USE and CORRECTNESS NOTICE: This site contains copyrighted material the use of which has not always been specifically authorized by the copyright owner. We are making such material available in our efforts to advance understanding of environmental, political, human rights, economic, democracy, scientific, and social justice issues, etc. We believe herein constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the US Copyright Law. In accordance with Title 17 U.S.C. Section 107, the material on this site is distributed without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. For more information go to: http://www.law.cornell.edu/uscode/17/ If you wish to use copyrighted material from this site for purposes of your own that go beyond 'fair use', you must obtain permission from the copyright owner. In addition, I do not guarantee the correctness of the content. The risk of using content from the Elsmar Cove web site and forums remains with the user/visitor.

Responsibility Statement: Each person is responsible for anything they post in the Elsmar Cove forum. Neither I, Marc Timothy Smith, nor any of the forum Moderators, are responsible for the content of posts people make. Liability for post content resides with the poster as does interpretation and/or acceptance and/or use of advice by the reader.

Complaints: If you have a complaint with a post in a forum discussion thread, including Content in general, fighting, flaming, copyright infringement, defamation and/or 'slander', please use the 'Report This Post Report This Post Button button which appears at the top of every post in every thread.

Site courtesy of:
Marc Timothy Smith - Cayman Business Systems, 8466 Lesourdsville-West Chester Road, West Chester, Ohio 45069-1929 - USA
(513) 341-6272

To contact me, click the Google Voice link below, enter Your Name and Your Phone Number and Google will ring your phone and connect you for free!

The Elsmar Cove Web Site is *CopyFree*
no new posts