main factors contributing to outbreaks of foodborne illnesses

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Main factors contributing to outbreaks of foodborne illnessesBelow is a list of the most common factors contributing to outbreaks of foodborne illnesses.

These factors can be categorised into two groups:

1. Microbiological contamination of food i. Use of unsafe food source

ii. Cross-contamination

iii. Infected food handlers

2. Survival or growth of food poisoning micro-organisms in food (related to improper time / temperature control)i. Inadequate cooking

ii. Prolonged storage of food between 4°C and 60°C (Temperature danger zone at Appendix 1(i) )

iii. Improper cooling

iv. Inadequate reheating

v. Inadequate thawing of food before cooking

vi. Preparation of food too far in advance and storage of food at temperature danger zone

vii. Improper handling of leftovers

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Microbiological contamination of food

Survival or growth of food poisoning micro-organism

in food

Outbreaks of foodborne

illnesses

Improper time/temperature control

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Temperature danger zone

* Note: Some of the food poisoning bacteria can still grow at low temperature, e.g. Listeria monocytogenes.

Food should be stored at 4°C or below or above 60°C to retard the growth of food poisoning bacteria.

High Temperature

(Not suitable for food poisoning bacteria to

survive)

Temperature Danger Zone(Food poisoning

bacteria grow rapidly)

Low Temperature(Food poisoning

bacteria grow slowly)*

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i)

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Examples of hazardsA hazard is anything in food that may cause harm to consumers.

Hazards may be biological, chemical or physical:

Biological

Chemical

Physical

Glass fragments

Metal fragments

Stones

Salmonella spp.

Staphylococcus aureus

Vibrio parahaemolyticus

Listeria monocytogenes

Norovirus

Hepatitis A virus

gastrointestinal tract of humans and animals

skin, hair, nose and throat of humans, and animals

marine environment and seafood

soil, faeces of humans and animals, sewage and grease

Sewage and shellfish

Sewage and shellfish

Meat and its products, milk and eggs, etc.

Flour confection, milk and its products, egg products, ham and ready-to-eat foods (e.g. cooked food, sandwiches and sushi), etc.

Shellfish to be eaten raw and undercooked shellfish, etc.

Raw milk, soft cheese, poultry, meat and cold dishes (e.g. salad, coleslaw and sandwiches), etc.

Salad, raw vegetables and shellfish (e.g. oysters), etc.

Shellfish (e.g. clams and oysters), etc.

Sources Suspected Food Items

Leafy vegetables

Coral reef fish

Corns, nuts/peanuts and their products, cereals and figs

Prohibited pesticides

Toxins (Fish)

Mycotoxins

Suspected Food Items

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Food Safety Plan Worksheet

Production Flow Chart

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Food Safety Plan Worksheet

Stage :

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Appendix 4

Hazards Control LimitsMonitoring Procedures

Corrective Actions RecordsWhat How When Who

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Appendix 5

Approved Suppliers Record Form

Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) SignatureDate

approved Remarks Date

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Appendix 6

Unqualified Suppliers Record Form

Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) SignatureCauses of failure Date

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Appendix 7

Purchasing Record Form

Ordered date Name of product PackagingSupplier Amount of product

Specification (with / without) Arrival date Signature

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Appendix 8

Record Form for Receiving Frozen Products

Date Time Amount of productName of product Supplier Corrective actions

(if any)CommentsPackaging Temp (°C) Signature

Standard Temperature: at –18°C or below or food is entirely frozen Absence of large ice crystals Package: intact

Monitoring Methods Visual inspection and use of suitable food thermometers

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Appendix 9

Record Form for Receiving Chilled Products


(if any)CommentsPackaging Temp (°C) Signature

Standard Temperature: 4°C or below Expiry date: use by and best before dates Package: intact

Monitoring Methods Visual inspection and use of suitable food thermometers

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Appendix 10

Record Form for Receiving Dry Products


(if any)CommentsPackaging Signature

Standard Expiry date: use by and best before dates Package: intact

Monitoring Methods Visual inspection

Location/Code :

Check Frequency :

Remarks :

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Temperature Log

Device*: Freezer/Chiller/Hot holding apparatus/

Standard*: –18°C/ 4°C / >60°C / Corrective Action :

Date TimeCorrective actions

(if any)Temperature Comments Signature

Audited by : Date :

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* Please delete where inappropriate.

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Corrective Action Record Form

Date Time Corrective actionsControl limits contravened Signature

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Cleaning Schedule Record Form

Date Time RemarksSignature

Audited by : Date :

Equipment to be cleaned

Cleaning agents to be used

Cleaning method

Location of the equipment

Cleaning frequency

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Pest Control Inspection Record Form

Date Location checked Actions takenSigns of pests (Yes / No) Signature

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Pest Control Monitoring Record Form

Date Location checked Actions takenType of baits Evidence of

infestation Signature

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Staff Training Record Form

Name

Position

Previous training received

Name of programme / Type of certificate Contents Organisation Date of training

Additional training required:

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Customer Complaint Record Form

Date of complaint

Name of the complainant

Telephone number of the complainant

Cause of the complaint

Ways of sending the complaint

Staff receiving the complaint

Oral/Written

Staff handling the complaint

Result of the investigation

Corrective actions taken

Response of the complainant

Remarks

Not satisfactory/Satisfactory

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Food Safety Plan

Manager Self-inspection Checklist

Checked by : Date:

Part 1

Standard Yes No N/A Comments Date corrected

I. Personal Hygiene

Employees wear proper clothing

Food handlers wear hair restraintsFingernails are short, unpolished and cleanJewellery is limited to watch and plain ring

Gloves are changed at critical points

Open sores, cuts or bandages on hands are completely covered while handling food

Adequate handwashing and drying facilities are available

Wash hands routinely and thoroughly, follow proper handwashing procedures

No smoking in preparation, service, storage and warewashing areas

Eat, drink, or chew gum only in designated areas away from work areas

Employees take appropriate action when coughing or sneezing

Disposable tissues are used and disposed of after coughing/blowing nose

Personnel with infections restrictedEmployee illnesses are documented



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II. Utensils and Equipment

All small equipment and utensils, including cutting boards and can openers, are thoroughly cleaned between uses

Small equipment and utensils are air dried

Work surfaces are clean to sight and touch

Work surfaces are washed and sanitised between uses

Thermometers are washed and sanitised between each use

Drawers and racks are clean

Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored

III. Cleaning and Sanitising

Three-compartment sink is properly set up for warewashing (wash, rinse and sanitise)

Cleaning procedures are in place for utensils, equipment and premises

Chlorine test kit or thermometer is used to check sanitising rinse

If heat sanitising is used, utensils should be immersed in boiling water

If using chemical sanitiser, proper dilution should be ensured

Cleaning chemicals and equipment are stored properly

The utensils are allowed to air dryAdequate clean wiping cloths are provided

Cleaned tableware and utensils are properly stored



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IV. Waste Disposal

Adequate waste disposal bins are provided

Waste disposal bins are washed and sanitised

Waste disposal bins are emptied as necessary

Cartons and waste are removed from food preparation area

Waste storage area is insect - or rodent - proof

Proper storage is available for brooms, mops and other cleaning utensils outside food preparation area

V. Pest Control

Screens are put on open windows and doors and properly maintained

A pest control program is in place

No evidence of pests is present

Stage Control limits Yes No N/A Comments Date corrected

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Food Production

Receiving Inspect incoming food and supplies immediately upon receipt

All foods and supplies are promptly moved to proper storage areas

Receiving area is clean and free of food debris, boxes or other refuse

Chilled and frozen products are arriving at correct temperature

Products are supplied by approved suppliers

Dry Storage

Storage area is dry and well ventilated

All foods and paper supplies are stored off the floor

All foods are labelled with name and (expiry / delivery) date

FIFO (First-in-first-out) is used

There are no bulging or leaking canned goods in storage

Opened bulk-food supplies are stored in containers with tight-fitting lids

Food is protected from contamination

All surfaces and floors are cleanChemicals and cleaning supplies are stored away from food and other food-related supplies

Checked by : Date:

Part 2

Frozen foods are thawed under refrigeration or in cold running water

Food is kept under appropriate temperature (i.e. cold foods at 4°C or below and hot foods above 60°C Food is tasted using proper method

Food is prevented from cross-contamination

Food is handled with clean utensils or clean hands

Avoid touching parts of utensils that directly contact food

Proper cooling procedures have been practised


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StorageThermometers are conspicuous and accurate

Proper temperatures are maintained: 4°C or below for chillers and –18°C or below for freezers

All foods are stored off the floorUnits are clean

Food is arranged in a way to allow air circulation

Cooked foods are stored above or separately from raw foods

Proper chilling procedures have been practised

All foods are properly wrapped, labelled and dated

FIFO (First-in-first-out) is used

Food Handling

Transport containers and carts are regularly cleaned and sanitised

Proper temperatures are maintained during transport: at 4°C or below for cold foods and above 60°C for hot foods

Transport carts and containers for food are covered

Transport vehicles are clean


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HoldingUnits are clean

Food is heated to 75°C or above for at least 30 seconds before placing in hot holding

Temperature of food being held is above 60°C

Food is protected from contamination

Display

Transport

Display of ready-to-eat and non ready-to-eat foods is separated

Different sets of utensils are used to handle ready-to-eat and non ready-to-eat foods

Hot foods are kept above 60°C

Cold foods (e.g. raw oysters, sashimi and salad) are kept at 4°C or below

main factors contributing to outbreaks of foodborne illnesses

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