HACCP

Click here  for related video... Understanding Cross-Contamination / BIOLOGICAL CONTAMINATION Biological contamination occurs when food becomes contaminated by living organisms or the substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms. Biological contamination is the leading cause of  food-borne illness and food poisoning *, and a common cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne illness: bacteria, viruses, parasites, protozoa, fungi and prions. Most food-borne illnesses in Canada are caused by bacteria or viruses, with the most common being: Norovirus Listeria Salmonella E. coli Campylobacter Food-borne illness occurs when disease-causing microorganisms, also called pathogens, get into food and multiply to unsafe levels before being eaten. This can happen remarkably quickly; in conditions ideal for bacterial growth, one single-cell bacteria can become two...

Click here  for related video... Food Risk Categories / High risk foods High risk foods are ready to eat foods that support the multiplication of pathogenic bacteria that could be harmful. It is important to handle and store high risk foods separately from raw foods to prevent the risk of cross contamination. High risk foods include: Cooked meat and poultry. Smoked salmon. Cheesecake. Prepared salads and vegetables. Cooked sliced meats. Cooked chicken pieces. Milk, cream, ice cream. Meat gravies, sauces, pâté and meat pies. Eggs – especially foods made with raw egg, such as mousse and mayonnaise. Seafoods such as shellfish, cooked prawns and oysters. Cooked rice, pasta, cooked potato and vegetables that aren’t high in protein. Bacteria that can cause food poisoning Cooked meat and poultry that is raw or undercooked have a higher risk of causing food poisoning. Salmonella and Campylobacter are two of the most common contaminates. Cooking the raw meat kills the bacteria, however if ...