Insects and Rodents
Flies and cockroaches are associated with
living quarters, eating establishments, and
food processing facilities, as well as with toi-
lets, garbage, and other filth. These pests
transfer filth from contaminated areas to
food through their waste products; mouth,
feet, and other body parts; while the regurgi-
tation of filth onto clean food during con-
sumption. To stop contamination from these
pests, eradication is necessary, and food pro-
cessing, preparation, and serving areas
should be protected against their entry.
Rats and mice transmit filth and disease
through their feet, fur, and intestinal tract.
Like flies and cockroaches, they transfer filth
from garbage dumps and sewers to food or
food processing and foodservice areas. (Dis-
cussion about the control of rodents, insects,
and other pests is provided in Chapter 13.)
Protection against contamination
The Environment
Foods should not be touched by human
hands when consumed uncooked or after
cooking, if such contact can be avoided. If
contact is necessary, workers should thor-
oughly wash their hands prior to and periodi-
cally during the time that contact is necessary.
Contact with hands can be reduced by the use
of disposable plastic gloves during food pro-
cessing, preparation, and service. A processed
or prepared food, either in storage or ready
for serving or holding, should be covered with
a close-fitting clean cover that will not collect
loose dust, lint, or other debris. If the nature
of the food does not permit this method of
protection, it should be placed in an enclosed,
dust-free cabinet at the appropriate tempera-
ture. Foods in small modular wrappers or
containers, such as milk and juice, should be
disposed of directly from those wrappers or
containers. If foods are served from a buffet,
they should be presented on a steam table or
ice tray, depending on temperature require-
ments, and should be protected during display
by a transparent shield over and in front of
the food. The shield will protect the food
against contamination from the serving area
(including ambient air), from handling by
those being served, and from sneezes, coughs,
or other employee- and customer-originated
contamination. Any food that has touched
any unclean surface should be cleaned thor-
oughly or discarded. Equipment and utensils
for food processing, packaging, preparation,
and service should be cleaned and sanitized
between uses. Foodservice employees should
be instructed to handle dishes and eating
utensils in such a way that their hands do not
touch any surface that will be in contact with
food or the consumer’s mouth.Storage
Storage facilities should provide adequate
space with appropriate control and protec-
tion against dust, insects, rodents, and other
extraneous matter. Organized storage lay-
outs with appropriate stock rotation can fre-
quently reduce contamination and facilitate
cleaning, and can contribute to a tidier oper-
ation. In addition, storage area floors can be
swept or scrubbed and shelves and/or racks
cleaned with appropriate cleaning com-
pounds and subsequent sanitizing. (Chap-
ters 9 and 10 discuss appropriate cleaning
compounds and sanitizers.) Trash and
garbage should not be permitted to accumu-
late in a food storage area.Litter and Garbage
The food industry generates a large vol-
ume of wastes: used packaging materials,Food Contamination Sources 81