Food Cross Contamination question

[tech4arab]

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

[harry]

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.

[Ajit Basrur]

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

[tech4arab]

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

[Ajit Basrur]

Simple answer is YES - segregation is required

[dQApprentice]

Originally Posted by tech4arab

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

Originally Posted by tech4arab

1- is this situation is right

NO

Originally Posted by tech4arab

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

Originally Posted by tech4arab

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

CANNOT

Originally Posted by tech4arab

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.

[tech4arab]

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 ?

[Ajit Basrur]

Originally Posted by tech4arab

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