Business sanitation

Dr. Yunus BAYRAM

Sources of Food Contamination and
its Prevention
Sources of contamination in food and prevention

FOOD CONTAMINATION RESOURCES

FOOD
• Foods can be contaminated at almost every stage, such as growing, harvesting,
storage, distribution, and preparation for sale.

• These contaminations should be kept to a minimum level to prevent consumption of

unsafe foods.

• There are two types of contamination:

• 1. Bacterial contamination - From neglect to insufficient contamination from
processes and times. This type of contamination is the most dangerous and causes
food spoilage, food poisoning and even death.

• 2. Physical contamination - Contamination from foreign materials that could be

dangerous. For example, foreign objects such as glass, nails, metal.
 Bacterial contamination sources
• Specific bacteria contaminated with food spread in a particular way.
• The food industry is particularly concerned with bacterial sources that cause food
poisoning.

• These;
• 1. People / staff
• 2. Raw food
• 3. Insects, rodents, animals and birds
• 4. Environment (soil, air, dust)
 People / staff

• Those working in contamination of food by microorganisms are the biggest

resource.
• Humans harbor microorganisms that cause food poisoning in their hands,
nose, mouth and intestines.
• Failure to show the necessary care, carelessness, negligence during the
processing, storage and distribution of foods cause food contamination and
food poisoning.
• All food manufacturers should apply high standards of personnel hygiene,
ensure that the personnel produce with protective clothing, and direct
contact with food should be avoided as much as possible.
 The Numbers of Microorganisms in Various Parts of the Body

• In hands 100-1.000 pcs / cm2

• Forehead 10.000 -100.000 pcs / cm2
• On the scalp 1 million pcs / cm2
• Under the Armchair 10 million pieces / cm2
• In Nasal Purification 10 million pieces / cm2
• In saliva 100 million pieces / cm2
• In stool 1 billion pieces / cm2

Moreover,
Millions of bacteria can be found in small wounds, cuts and cracks in the skin.
Bacteria from feces to uncleaned hands after toilet can be transmitted.
People's hair, clothing and beards are also a source of bacteria.
It is known that 30-50% of people carry a type of bacteria in their nose that causes food poisoning.
This ratio increases to 65-80% for the personnel working in hospitals.
• Unprocessed (raw) food
• Food itself is the most important source of contamination.
• Meat, milk, fish and shellfish, and eggs are foods easily infected by bacteria that cause food
poisoning.

• Red meat and poultry meat

• Infection primarily begins on the farm where the animals live.
• Especially dirty and crowded environments where the animal lives and their feed contains
bacteria that cause food poisoning.
• Sick animals should be separated from healthy animals and sick animals should be treated
as soon as possible so that the infection does not spread to other animals.
• Pathogen outbreaks without any symptoms are big problems.
• Livestock and poultryand must be transported to the slaughterhouse with disinfected
clean vehicles.
• Vehicles should not be overfilled.
• Sections, hygiene rules should be fully applied.
• Before slaughter, the animal should be as clean as possible and care should be taken after
slaughter.
• All dismantling should be done on a clean surface.
• Cold storage of carcasses, especially in hot weather, It is important to keep it in the cold.
• All animals, their meat and internal organs should be examined by experts.
• However, organisms that cause food poisoning cannot be detected with this visual
inspection.
• Fish and crustaceans
• Pathogenic bacteria can multiply in fish kept in poor conditions after catching.
• Removal of fish digestive contents in a clean environment, it should be immediately kept
in cold storage or freezer storage after washing.
• Crustaceans are always a potential source of danger.
• Especially crustaceans that hunt in polluted waters contain dangerous bacteria.

Milk
Milk is an ideal environment for microorganism growth. Microorganisms in milk;
1. From the diseased and very dirty animal
2. From the person carrying milk
3. It is transmitted from unhygienic milk equipment or storage tanks.
To reduce the problems caused by milk;
It should be adopted as a government policy that the entire flock is tested for tuberculosis
and free from brucellosis.
Milk obtained from animals with mastitis should never be used for human consumption.
Because these milks are infected with staphylococci and streptococci.
The source of food poisoning caused by raw milk are the bacteria Salmonella and
Staphylococcus aureus.
Again, another epidemic reported with raw or poorly processed milk is Campylobacter
species.
Water
Water is used as a cleaning material during the sanitation process and as an ingredient
in formulations of various processed foods.

Water is also a source of contamination. Water pollution;

sewage mixing into the water source contamination of animal feces.

Water polluted in this way should never be used as drinking water or in food processing
without proper treatment (such as chlorination).
Vegetable and fruit
Products such as cereals, legumes and fruits, toxic materials
should be grown in soil free from soil and insecticides and other chemicals should be
applied by spraying.

Especially sewage contaminated water should not be used for irrigation. These waters
contain pathogens, parasitic eggs or parasites.

After the grain and legumes are harvested, they should not be stored in environments
where there is a risk of contamination.

It should be ensured that animals and birds are kept away from storage areas.
Insects and Rodents
Flies and cockroaches are creatures that feed on food processing waste and live in toilet,
garbage and other dirty environment.
These creatures carry dirt elements from contaminated areas into food through their
mouths, feet and other parts of their bodies.
Rodents such as mice and rats secrete organisms such as Salmonella.
Food contamination occurs when these rodents bite food, leave their faeces, urine, or
wander on food or surfaces that come into contact with food.
These creatures also carry dirt from dumps and sewers to food or food processing and
service areas.
Effective methods of combating these insects and rodents should be used, and the
business should be protected against the entry of these creatures.
Moreover, these creatures are vectors for transmitting any microorganisms from one
places to another places.
Animals and birds
On the bodies of both domestic and wild animals, they are known to carry pathogens in their
intestines.
For this reason, foods should not be in their environment.
Birds are known to be the cause of salmonella epidemics.
Air / Dust
Bacteria are found floating in air and dust. Food should not be left open.
Ventilation should be done from high risk area to low risk area.
The most effective method to prevent air contamination is food to filter the air entering the
processing and preparation areas or to protect the food from the air with packaging techniques
and materials.
Soil
The soil contains a large number of pathogens. Especially Clostridium perfringens. When
vegetables and fruits that come into direct contact with the soil are harvested (such as potatoes,
carrots, lettuce), it is important that the raw products are cleared of soil when they enter food
stores.
 Bacterial contamination tools
• Bacteria can pass directly from the source to high risk foods. However, since they are
mostly static, they are transmitted through a vehicle instead of direct contact with food.
These elements that help carry bacteria are called "TOOLS". Major tools;
• 1. hands
• 2. Dress and equipment
• 3. Hand contact surfaces
• 4. food contact surfaces

• In indirect contamination there needs to be a tool in the middle. For example, bacteria
from the intestines from someone using the toilet contaminate the hand and the food
they come into contact with. Contamination from raw food to high risk food (workbench
e.g.) It is called «CROSS CONTAMINATION».

• The way bacteria transfer from source to food is also called «ROUTE». It is necessary to
have source, vehicle and route information to prevent food poisoning..
• Cross-contamination is the indirect transmission of harmful agents to foods. For
example;
• Any person touching a raw food such as chicken meat, which is strongly
contaminated with harmful factors, with his hands, and then touching a food that will
not be cooked or heat treated, such as a salad (transport of harmful agents from one
place to another by means of a vehicle).
• The contact of a kitchen utensil (knife, spoon, etc.) or cleaning cloths touching any
raw food with another food ready to be eaten without thoroughly cleaning
• Direct contact of raw or contaminated food with cooked or ready-to-eat food or
contact with liquids leaking from this food.
 Physical contamination
Foreign substances in food can come from raw material or contaminate food during processing,
storage and sale.
There are many foreign objects (stone, soil, screws, glass, sand, etc.)
The producer / manager should know the foreign substances that may contaminate the food he /
she processes and take measures accordingly.
Bolts, screws, nuts, wires and other metal parts, plastic packaging bandages, paper, cigarette butts,
physical objects originating from personnel (earrings, hair, nails, buttons, comb), pen tip, glass,
grease etc.
Screwing the screws automatically as possible is necessary. These metals must be stainless and
placed in the equipment so that they cannot fall.
Engineers producing food equipment must be trained in this regard. While installing these
equipments in the enterprise, care should be taken that there is no metal part left.
Before starting food processing, it is necessary to make trial production with this device together
with engineers
Protection from contamination

➢environment
➢Storage
➢Garbage collection
 Other measures to be taken against contamination

Uncooked and raw food should not be touched by hand to prevent food contamination. If contact is
mandatory, employees must wash their hands periodically.
Hand contact should be reduced by using plastic gloves to prevent contamination during food
production, preparation and service.

Produced or prepared foods; It should be protected from dust, dirt and other residues during
packaging, service and transportation and should be covered with clean covers. If the product is
not suitable for this type of protection, it can be put in a clean closed container at an appropriate
temperature.

Foods in small packages such as milk and fruit juice should be distributed directly in their packages.

Tool and equipment should be cleaned and disinfected between uses.

Food service personnel should be taught the service rules so that the customer does not touch the
surface that will come into contact with the food with their hands.
• During storage, there should be sufficient space to provide ease control and protection should be
provided against garbage, insects, and other pests.
• The storage environment should be designed to prevent contamination, easy to clean and suitable
for regular processing.
• Store floors should be able to be swept and brushed.
• Racks and floor should be able to be cleaned and disinfected with cleaning agents for sidewalls and
ceiling.
• Garbage and wastes should not be allowed to be collected in food tanks.
• The food industry produces large amounts of waste. Garbage collection vehicles should be kept
away from food areas to reduce contamination.
• All garbage containers should be periodically washed and sanitized.
• Toxic substances should not be stored close to food production areas.
• Only chemicals required for cleaning can be stored inside the building.
• Chemicals are strictly must be labeled.
• Cleaning agents should never be handled during food processing.
Why personnel hygiene
Why personnel hygiene???

Staff could spread between 10,000 – 100,000 microorganisms per minute.

Food processors can contaminate foods in the following situations;

If you have foodborne illness,

If there is a symptom of a disease related to the gastrointestinal system,

Have infected wounds,

Is sick or living with sick people,

If he is touching any food with his dirty hands,

Has bad work habits

• Even people who seem healthy, foodborne such as Hepatitis A can be a source of illness.

• A few weeks before symptoms appearance is the most contagious period.

• In some other diseases, pathogens may remain in the infected person for months after the
symptoms have passed.

• These persons are called carriers. Carries the pathogen, infects others, but does not become
sick itself.
 What does laboratory tests the porter examination include?

⇒ Some tests should be done to be able to determine whether the employees have
infectious diseases. These tests are blood, stool, x-ray or saliva tests. An accurate porter
examination should include the following tests.

⇒ Stool Culture (in terms of Salmonella and Shigella, at least once a

year).

⇒ Microscopic examination of feces (at least every six months in terms of Entamoeba
histolytica cysts, Giardia lamblia cysts and Helminth eggs).

⇒ Throat and Nose Culture (in terms of Staphylococcus aureus, at least once a year).

⇒ Chest X-ray (In terms of tuberculosis, at least once a year).

 Components of a good personnel hygiene program are;

Hand hygiene practices,

Personnel cleaning,
Clean and appropriate workwear,
Avoiding unhygienic habits and behaviors,
Being healthy,
Reporting illnesses.
 Quality product is obtained with good personnel hygiene.
To prevent cross contamination to food; hands should be ??
• Before starting work,
• Before touching the food,
• While touching the raw material and ready-to-eat product,
• After going to the toilet,
• After touching the raw material,
• After touching the waste,
• After eating, drinking, smoking, coughing, sneezing and touching the face,
• After the break,
• After touching chemicals,
• After touching the money, hands should be washed.
Personnel hygiene policy
Contaminations are controlled by applying strict personnel hygiene standards. The personnel
hygiene policy of the business is usually posted to the business under shortened main headings
and includes:
Staff should wash their hands regularly and always keep clean.
He must know when wash his hands and according to which method.
They should keep their clothes clean and wear protective clothing, shoes and headgear. He
should not wear his protective clothing outside.
He should always protect his hair, so that hair and dandruff are prevented from falling into the
food. He should not wear hair pins.
Usually a mustache is not allowed. If given, it should be short and well groomed.
Hair should not be combed or straightened in food preparation areas.
 Personnel hygiene policy
• Rings, bracelets, necklaces, watches, hangers used for ornamental purposes in the food
processing field. should not wear.

• Too much makeup and perfume are not allowed.

• Personal items (wallet, money, phone) should not be brought to the production area.

• Wounds, bruises and scratches should be completely covered with waterproof material.
These bands should be changed regularly. If the bands fall off, management should be
notified immediately.

• Tapes in a color that can be easily distinguished from food should be used.

• Smoking is prohibited in food production, storage and distribution areas.

The manager should be informed if any of the following situations exist.

• Hepatitis A
• Diarrhea
• Vomiting
• Fire
• Throat ache
• Skin rash
• Boil
• Incision
• Runny eyes, ears, nose
• If ready-to-eat food is processed, it should not be touched with a finger,
but a tongs should be used.

• It should be well known that microorganisms in the aerosol caused by

coughing and sneezing can pass to food and other personnel, and should
not be coughed or sneezed on food.

• Handle knives and tongs by the handles, glasses by the body, plates by the
edges.

• When leaving, the work area should be left clean.

• Those with infected wounds on their hands or from the elbow to the wrist
should know that they should not process food until the lesion has
completely healed.
• Habits such as licking fingers, cleaning teeth with nails, biting nails, blowing away, wetting
the finger with saliva and taking paper or nylon are not only visually acceptable, not only
because they contaminate the hands, but also foods and surfaces.

• Eating and chewing gum is completely prohibited in production areas. Eating and drinking
is not allowed outside the canteen and recreation areas.

• Spitting is prohibited in all areas, including the garden.

• Staff should be well educated about the practices they are responsible for and should
be made sure that they do the right actions almost instinctively.

• This way, conflicts between staff and the supervisor are reduced.

• It may be considered that health control is necessary at the beginning of each

workforce in high-risk jobs. However, it is clear that reporting the illness of the staff
himself is not only a social responsibility but also the person's own responsibility.

• Personnel should make sure that their jobs and wages will not be reduced and they
should not abuse this system.
 Personnel equipment to be provided by the administration

• Sufficient number of work clothes,

• dining area,
• dressing room,
• sink and toilet,
• hand washing sinks and hand soaps,
• Conditions must be provided to minimize accidents.
Protective gear
• Bones;

• Face masks;

• Protective gloves
Washing clothes
Clothes and caps should be changed every day, even when they are soiled and not soiled.
Spare in case of getting dirty while working clothes must be worn. The frequency of changing
the clothes and the degree of contamination depends on the job. Clothes can be washed in
the business or in a contracted private company. Aprons should be kept in separate rooms
from other materials. Dirty clothes should be kept separate from cleaners.

First aid
Sufficient amount of bandages and antiseptics should be available to treat injured people. Cuts
and burns should be covered with a waterproof material to prevent the spread of infection.
First aid supplies should be available in the staff rest room or dressing room. Those with
wounds on their hands or boils on their face should not be employed in a high risk area,
should be taken to a low risk dry area or sent home.
 First aid
• Sufficient amount of bandages to treat injured
persons and antiseptics should be available.

• Cuts and burns should be covered with waterproof

material so thatt he spread of infection should be
prevented.

• First aid supplies should be available in the staff rest

room or dressing room. Those with wounds on their
hands or boils on their face should not be employed
in a high-risk area, taken to a low-risk dry area or
sent home.
Hand washing sinks
Hand washing sinks and placements needed in the field of food processing vary
according to the characteristics of the business, however, in general, they should
be placed in easily accessible positions. Washbasins;
In toilets
Locker rooms
It should be in food preparation areas, and no mirrors should be hung on it.
In food establishments, at least 10 people should have one 50-60 cm hand washing
sink. Always should be kept clean and well maintained. There should be
unperfumed liquid soap and hand drying facilities in each unit. In high-risk areas,
hands should be rubbed with alcohol-based hand sanitizer in liquid or gel form
after hands are dried.
 Changing rooms

• Adequate equipment of changing rooms,

• In some sectors, it should be divided into two as dirty and clean areas.
• The separation can be made by a 60 cm high wall. Thus, contamination between the two
areas is prevented.
• Lockers should be at least 15 cm above the floor and have sloping tops to prevent staff
from putting anything on it.
• It should be made of stainless steel plate or wire mesh to withstand continuous use.
Hygiene barrier (turnstile)
Toilets and sinks
Toilets should never be opened directly to food processing and consumption areas.
There should be sufficient ventilation and lighting, and should be easy accessible.
Toilet doors should be self-closing type.
Regular maintenance and cleaning should be done.
The number of toilets should be according to the number of personnel.
Number of staff working in the same shift Number of toilets
1-15 1
16-35 2
36-55 3
55-80 4
81-110 5
111-150 6
More than 150 One extra for every 40 people
Training starts on one day and requires regular repetition.