Principles of Food Sanitation

82 PRINCIPLES OFFOODSANITATION

containers, and waste products. To reduce
contamination, refuse should be placed in
appropriate containers for removal from the
food area. The preferred disposal method
(required by some regulatory agencies) is to
use containers for garbage that are separated
from those for disposal of litter and rubbish.
Clean, disinfected receptacles should be
located in work areas to accommodate waste
food particles and packaging materials.
These receptacles should be seamless, with
close-fitting lids that should be kept closed
except when the receptacles are being filled
and emptied. Plastic liners are inexpensive
and provide added protection. All receptacles
should be washed and disinfected regularly
and frequently, usually daily. Containers in
food processing and food preparation areas
should not be used for garbage or litter, other
than that produced in those areas.

Toxic Substances

Poisons and toxic chemicals should not be
stored near food products. In fact, only
chemicals required for cleaning should be
stored on the same premises. Cleaning com-
pounds should be clearly labeled. Only
cleaning compounds, supplies, utensils, and
equipment approved by regulatory or other
agencies should be used in food handling,
processing, and preparation.

Summary.................................................................................................

Food products are rich in nutrients
required by microorganisms and may
become contaminated. Major contamina-
tion sources are water, air, dust, equipment,
sewage, insects, rodents, and employees.
Contamination of raw materials can also
occur from the soil, sewage, live animals,
external surface, and the internal organs of

meat animals. Additional contamination of

animal foods originates from diseased ani-

mals, although advances in health care have

nearly eliminated this source. Contamina-

tion from chemical sources can occur

through accidental mixing of chemical sup-

plies with foods. Ingredients can contribute

to additional microbial or chemical contami-

nation. Contamination can be reduced

through effective housekeeping and sanita-

tion, protection of food during storage,

proper disposal of garbage and litter, and

protection against contact with toxic sub-

stances.

Study questions

1. What is the chain of infection?


2. What is the major source of contami-
   nation of food?


3. Which microorganism is most likely to
   cause foodborne illness if large pieces
   of meat or broth have been stored in
   slowly cooling containers?


4. Which pathogenic microorganism may
   be found in unpasteurized dairy prod-
   ucts that have become cross-contami-
   nated?


5. What is the best way to reduce contam-
   ination from food equipment?


6. How can sewage-contaminated water, if
   consumed, affect humans?

REFERENCES

Bryan, F.L. 1979. Epidemiology of foodborne diseases. In Food-

borne infections and intoxications. 2nd ed., eds. H. Riemann,

and F.L. Bryan, 4. New York: Academic Press.

Chao, T.S. 2003. Workers’ personal hygiene. In Food plant sani-

tation, eds. Y.H. Hui, et al. New York: Marcel Dekker,

Inc.

Slade, P.J. 2002. Verification of effective sanitation control

strategies.Food Safety Magazine8, no. 1: 24.