Preventing Introduction, Growth and Cross-Contamination of Listeria monocytogenes - PowerPoint PPT Presentation

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Preventing Introduction, Growth and Cross-Contamination of Listeria monocytogenes

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  1. Preventing Introduction, Growth and Cross-Contamination of Listeria monocytogenes ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.

  2. Contamination • Introduction • LM is brought into the facility from an outside source • Growth • LM present in the facility/food has the ability to multiply • Cross-contamination • LM present in the facility/food is transferred to another food or surface

  3. Introduction of LM Non-food items Rodents/Pests Retail Facility Vendors Employees Customers Contaminated Food

  4. Retail establishments are open to the public • Restrictions & controls should be designed to complement normal operations

  5. Introduction of LM • Employees • Sources • Ill employees • Unclean hands, clothing • Prevention • Good personal hygiene • Restriction of ill employees • Training

  6. Introduction of LM • Vendors • Sources • Ill vendors • Unclean hands or clothing • Prevention • Restriction from high risk areas • Training/vendor agreements

  7. Introduction of LM • Customers • Sources • Ill customer • Unclean hands • Prevention • Facilitate proper handing of food • Tongs, single use paper • Instructions for proper handing

  8. Introductions of LM • Rodents/Pests • Sources • Feces • Rodents/pest carrying LM on feet and body • Prevention • Pest control program • Maintenance of indoor and outdoor facilities

  9. Introduction of LM • Contaminated Food • Sources • Raw products (meat, poultry, fruits, vegetable) • Ready-to-eat foods • Prevention • Vendor assurances (HACCP plan, testing) • Vendor audits

  10. Introduction of LM • Non-food Items • Sources • Contaminated packaging, other supplies • Prevention • Receiving standards

  11. Growth of LM • Since it is not possible to eliminate all sources of LM in the retail environment, preventing growth is essential • On Food • On Equipment • In the Environment

  12. Controls to Prevent Growth • Adequate time and temperature controls • Proper cleaning and sanitation • Good personal hygiene

  13. Time/Temperature Controls • Cold Holding (Refrigeration) 41ºF for 7 days OR 45ºF for 4 days • LM can grow at refrigeration temperatures, so holding time is important • Control of LM growth is the basis for 2005 Food Code cold holding temperature/time combinations

  14. Time/Temperature Control • Date Marking • Requires active managerial control • Applies to: • Certain high risk foods • Foods held for greater than 24 hours • After prepared by a food establishment • After opened, if a processed food

  15. Estimated Reduction of Cases of Listeriosis from Limits on Refrigeration Temperatures

  16. Time/Temperature Controls • Hot holding • Minimum of 135ºF • No temperature control • Can be held for no longer than 4 hours at ambient temperatures

  17. Cleaning & Sanitation • Prevention of LM growth requires a sanitation program that is: • Properly designed • Properly carried out • Target areas • Food contact equipment at room temperature • Refrigerated storage & display cases

  18. Controls to Prevent Cross-Contamination • Cleaning & Sanitation • Good Personal Hygiene • Proper Flow of Food & Employees

  19. Cleaning & Sanitation • To prevent cross-contamination • Always clean between working with raw and ready-to-eat products • Regularly clean to reduce chance that contaminated product transfers to uncontaminated product

  20. Personal Hygiene • Handwashing stations • Easily accessible to promote frequent handwashing • Properly supplied • Appropriate training • Employees should understand concept of cross-contamination

  21. Proper Flow of Food • Facility design • Separation of raw and ready-to-eat areas • Adequate storage and work space • Refrigeration • Preparation tables • Display cases

  22. Flow of Employees • Facility design • Location of hand washing facilities • Locations of locker & rest rooms • Separation of raw and ready-to-eat areas • Designated tasks for employees • Designated work areas

  23. Refuse Storage Receiving Locker / Rest Rooms Dishwashing Area Dry Storage Refrigerated Storage Employee Entrance Cooler Prep Table Prep Table Handwashing Sink Service Area / Cooler Customer Entrance Flow of Employees

  24. Prevention of LM • Prevent • Introduction • Growth • Cross-contamination