| 3 categories of factors that compromise the microbial safety of foods | Food (raw products and ingredients), people, facilities & environment |
| Microbial safety: food | - microorgansims on raw agricultural products (source: soil, dust, water, air, animals, plants)
- spoilage microbes and pathogens can be present |
| Carrots, potatoes, garlic, onions | bacterial spores on raw foods grown in soil (Bacillus, Costridium), mold spores are almost always present |
| Poultry | - salmonella on raw meat and found in intestinal tract of live bird
- fecal contamination of raw poultry meat during processing
- Campylobacter jejuni on poultry carcasses |
| Raw milk | Listeria monocytogenes |
| Potentially hazardous foods | moist, nutrient-rich, and pH >= 4.6
- fresh meat
- poultry products
- seafood
- dairy products
- cooked peas, beans
- seed sprouts |
| Microbial safety: people | - food handlers and customers
- need training in safe food handling and good personal hygiene
- knowledge, training, and attitue |
| Microbial safety: facilities and equipment | - must allow implementation of safe food handling and other practices for food safety
- sanitary design of facilities and equipment
- filthy work areas that are difficult to clean and dirty equipment are a serious risk |
| Sanitary design of facilities | - physical separation of raw and finished foods
- smooth, durable walls and floors
- curved wall to floor junction
- sloped/slanted floor towards drain |
| Sanitary design of equipment | - smooth stainless steel food contact surfaces (crevices can harbor bacteria even after cleaning)
- easily taken apart for proper cleaning
- free of dead spots, cracks, and gaps
- no hollow areas (in frames, rollers) where possible |
