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