FOOD AND MILK SANITATION CONTROL METHODS FOR FOOD SANITATION

1. Keep Clean- While most microorganisms do not cause

disease, dangerous microorganisms are widely found in soil,
FOOD SANITATION
water, animals and people. These microorganisms are carried
 The practice of following certain rules and procedures to
on hands, wiping cloths and utensils, especially cutting boards,
prevent the contamination of food, keeping it safe to eat.
and the slightest contact can transfer them to food and cause
 -It typically refers to rules and procedures within the food
foodborne diseases.
industry, whether during production, packaging,
2. Separate Raw and Cooked- Raw food, especially meat, poultry
transporting or serving.
and seafood and their juices, can contain dangerous
 -The exercise of subsequent measures to avoid the
microorganisms which may be transferred onto other foods
microbial contamination of food processing.
during food preparation and storage.
3. Cooked Thoroughly- proper cooking can kill almost dangerous
Food sanitation includes protecting food from risk of contamination,
microorganisms. Studies have shown that cooking food to a
harmful bacteria, poisons and foreign bodies, preventing any
temperature of 70C can help ensure it is safe for consumption.
bacteria from multiplying to an extent which would result in an illness
Foods that require special attention include minced meats,
of consumers; and destroying any harmful bacteria in the food by
rolled roast, large joints of meat and whole poultry.
thorough cooking or processing.
4. Keep Food at Safe Temperature- Microorganisms can multiply
very quickly if food is stored at room temperature. By holding
o Contamination – The presence of harmful substances in the
at temperature below 5C or above 60C, the growth of
food.
microorganisms is slowed down or stopped. Some dangerous
o Cross Contamination – Occurs when microorganisms are
microorganisms still grow.
transferred from one surface or food to another
5. Use Safe Water and Raw Materials- raw materials, including
o Food – Any substance whether simple, mixed or compounded
water and ice, may be contaminated with dangerous
that is used as food, drink, confectionery or condiments.
microorganisms and chemicals may be formed in damaged
o Food Safety – is the overall quality of food fit for consumption.
and moldy foods. Care in selection of raw materials and simple
o Food Infection - microbial infection resulting from ingestion of
measures such as washing and peeling may reduce risk.
contaminated foods.
o Food Intoxication - type of illness caused by toxins. Under
FOOD PRESERVATION PROCESS
favorable conditions certain bacteria produce chemical
Food preservation refers to a set of practices that allow food to be
compounds called toxins.
stored for long periods of time without losing nutritional value or
o Food Spoilage - means the original nutritional value, texture,
allowing harmful bacteria to flourish.
flavor of the food is damaged, the food become harmful to
people and unsuitable to eat.
For the preservation of foods, there are three main objectives:
o Foodborne Illness –A disease carried or transmitted to people
1. Prevention of contamination of food from damaging
by food.
agents.
o Foodborne Outbreak –An incident in which two or more people
2. Delay or prevention of growth of microorganisms in the
experience the same illness after eating the same food.
food.
o Time-Temperature Abuse – Food that has been exposed to
3. Delay of enzymic spoilage, i.e., self-decomposition of the
temperature favorable to the growth of foodborne
food by naturally occurring enzymes within it.
microorganisms.
o Potentially Hazardous Foods – Food in which microorganisms
SANITATION WITHIN THE FOOD INDUSTRY
can grow rapidly. It is often moist, high protein, slightly acidic.
For example, if a deli worker failed to wash his or her hands after
o Personal Hygiene – Sanitary health habits that include keeping
using the restroom and then prepared a dozen boxed salads, many
the body, hair, teeth, clothes and washing hands regularly.
customers could get sick from fecal bacteria on the leaves of the
o Temperature Danger Zone – temperature range (41⁰F -140⁰F)
salad greens. If a case of meat at a packaging plant was not stored
food borne bacteria grow and reproduce
at the proper temperature, it could be sold, transported and then
served in a restaurant, possibly making the restaurant's customers
FOODS ASSOCIATED WITH FOODBORNE ILLNESS CONTROL
sick, even if the restaurant followed all of the proper food sanitation
METHODS FOR FOOD SANITATION
guidelines. Within many jurisdictions, any business that produces
food or sells it to consumers must pass regular inspections that
- Raw foods of animal origin, that is, raw meat and poultry, raw
ensure that all sanitation laws and procedures are being followed.
eggs, unpasteurized milk, and raw shellfish are the most likely
to be contaminated.
TYPES OF FOOD PRESERVATION
- Fruits and vegetables can also be contaminated with animal
Salting - preserves food by drawing water out of the food, preventing
waste when manure is used to fertilize produce in the field, or
bacteria growing and spoiling the food. The food is surrounded by
unclean water is used for washing the produce.
salt and left in a cool dry place.
- Raw sprouts are particularly concerning because the
Curing - One of the most ancient food preservation techniques which
conditions under which they are sprouted are ideal for growing
reduces water activity sufficiently to prevent or delay bacterial
microbes.
growth.
- Unpasteurized fruit juices or cider can also be contaminated if
Refrigeration- Preserves food by slowing down the growth and
there are pathogens on the fruit that is used to make it.
reproduction of micro – organisms and the action of enzymes which
- Any food item that is touched by a person who is ill with
cause food to rot.
vomiting or diarrhea, or who has recently had such an illness,
Freezing - Also one of the most commonly used processes
can become contaminated. When these food items are not
commercially and domestically for preserving a very wide range of
subsequently cooked (e.g., salads, cut fruit) they can pass the
food including prepared food stuffs which would not have required
illness to other people.
freezing in their unprepared state.
Sugaring- "Sugar tends to draw water from the microbes - In terms of the environment, the milking and milk-handling
(plasmolysis). This process leaves the microbial cells dehydrated, processes must be carried out hygienically, avoiding
thus killing them. In this way, the food will remain safe from microbial contamination with soil, manure, animal hair or dirt from the
spoilage. cowshed. The milk containers must be clean and disinfected.
Pickling - Pickling is a method of preserving food in an edible,
antimicrobial liquid. Pickling can be broadly classified into two BOVINE TUBERCULOSIS
categories: chemical pickling and fermentation pickling. - Transmitted by the ingestion of unpasteurized milk or dairy
 Chemical pickling - the food is placed in an edible liquid products from tuberculous cows, by airborne in barns, and by
that inhibits or kills bacteria and other microorganisms. handling of contaminated animal products. Caused by
 Fermentation pickling - bacteria in the liquid produce Mycobacterium Salmonella
organic acids as preservation agents, typically by a
process that produces lactic acid through the presence of TYPHOID FEVER DYSENTERY SALMONELLA
lactobacillales. GASTROENTERITIS
Typhoid – a bacterial infection that can lead to a high fever, diarrhea,
Canning- Involves cooking food, sealing it in sterile cans or jars and and vomiting. It is caused by bacteria, Salmonella typhi
boiling the containers to kill or weaken any remaining bacteria as Dysentery – a type of gastroenteritis that results in diarrhea with
form of sterilization blood.
Heating - Heating food is an effective way of preserving it because - From unclean hands of milkers or other dairy employees
the great majority of harmful pathogens are killed at temperatures
close to the boiling point of water. DIPHTHERIA & SEPTIC SORE THROAT
Burial - Burial food preservation is when you bury your food below
the frost line in the ground. Burial of food can preserve it due to a Diphtheria – an infection caused by the bacterium Corynebacterium
variety of factors: lack of light, lack of oxygen, cool temperatures, pH diphtheriae, causes a thick covering in the back of the throat
level, or desiccants in the soil. The cooler temperatures and the Septic Sore Throat – an acute, toxin, streptococcus infection of the
soil's pH level preserve the food as well. throat producing fever, tonsillitis and other serious effects.
Transmitted by throat and nose discharges.
MILK
- Mammalian mammary glands release a whitish liquid. STAPHYLOCOCCAL TOXINS
- Before they are born, this is the principal source of nitrate for
juvenile mammals capable of digesting a variety of other foods Bovine Mastitis – inflammation of the mammary glands and udder
- Colostrum, which carries the mother's milk, is present in early tissue and the major endemic disease of dairy cattle.
lactation milk. - Most often transmitted by contact with the milking machine, and
- the baby's antibodies and can lessen the risk of a variety of through contaminated hands.
diseases
- Protein, fat, carbohydrate, and minerals are all key nutrients BRUCELLOSIS
found in this food to the human body, as well as vitamins. - Consumption of raw milk and cheese made from raw milk (fresh
Mammalian mammary glands release a whitish liquid. cheese) is the major source of infection in man.

MILK SANITATION Caused by Brucella

- In milk sanitation, the important factors are healthy workmen;  Brucella melitensis (Highest pathogenicity)
utensils and equipment of sanitary design for routine and  Brucella suis (High pathogenicity)
effective cleansing and periodic sterilization; and suitable  Brucella abortus (Moderate pathogenicity)
processing and handling units for cooling, pasteurization and  Brucella canis (Moderate pathogenicity)
bottling. Progressive farmers look upon milking machines as a
means of eliminating many of the usual problems, but it must Other names:
also be remembered that in order to maintain these machines - Bruce’s septicemia
in a sanitary state the recommended procedures for cleaning - Chumble Fever
must be strictly followed. In their education programs, local - Continued Fever
health agencies can put to good use the care and intelligence - Crimean Fever
traditionally attributed to the farmer, in order to help to maintain - Cyprus Fever
high standards of milk sanitation - Febris Melitensis
- Febris Undulans
The provision of a safe supply of milk is of great importance for - Fist of Mercy
public health, with the following objectives:
 The improvement of nutritional status of infants, children OTHER NAMES FOR BRUCELLOSIS
and mothers. - Goat Fever
 The prevention of disease or physical defects arising from - Melitensis Septicemia
malnutrition. - Melitococcosis
 The prevention of communicable, zoonotic disease - Milk Sickness
transmission. - Neapolitan Fever
 The control of milk adulteration. - Satan’s Fever
- Scottish Delight
SOURCES OF MILK-BORNE DISEASES - Jones Disease
- Disease organisms in milk are derived from the dairy animal - Contagious Abortion
itself, the human handler or the milk-handling environment. - Maltese Fever
Q – FEVER PASTEURIZATION
- A worldwide disease with acute and chronic stages  Heat-treatment process that destroys pathogenic
caused by the bacteria Coxiella Burnetii microorganisms in certain foods and beverages.
- Cattle, sheep and goats are the primary reservoirs  The times and temperatures are those determined to be
- Results from inhalation of a spore-like small cell variant, necessary to destroy Mycobacterium tuberculosis and
and from contact with the milk, urine, feces, vaginal other, more heat-resistant, non-spore-forming, disease-
mucus, or semen of infected animals. causing microorganisms found in milk.
- Usually develop within 2 - 3 weeks of exposure.  Pasteurization is not sterilization but it is a process in
which all pathogenic microorganisms, many other non-
ESSENTIAL OF MILK SANITATION spore forming bacteria and many enzymes in the milk are
1. Healthy Cows destroyed or inactivated without much affecting the
2. Clean and Healthy Workers nutritive value and the chemical nature of the milk. In
3. Clean Environment practice one expects to find no faeco-oral bacteria and not
4. Separate Milk Room more than 10,000 microorganisms of any type per milliliter
5. Proper design of equipment and utensils of pasteurized milk.
6. Effective sanitation and scrupulous cleanliness of pails,
cans, coolers and bottles. The application of heat to milk for the purpose of destroying disease
7. Prompt cooling and proper handling of milk. – producing organisms.
8. Pasteurization Types:
1. Holding or Vat Pasteurization (142-143°F for 30 minutes)
BACTERIOLOGICAL TEST OF MILK 2. High Temperature, Short Time Pasteurization (160-162°F
for 15seconds)
Total count 3. Flash Pasteurization (190°F for 2 seconds)
 Calculating the number of organisms that will be able to
grow on agar Destruction of bacteria by heat is dependent on temperature and
 Individual organisms can also be counted by counting time of exposure:
clusters of bacteria found in the field with a microscope 1. Diphtheria (130°F for 30 mins)
2. Streptococci (133°F for 30 mins)
PHYSICAL TEST OF MILK 3. Typhoid Bacilli (136°F for 30 mins)
4. Tubercle Bacilli (139°F for 30 mins)
Butterfat test
 Determines whether the cream content is up to standard STERILIZATION
- The term ‘sterilized’ is used to describe milk that has been
Specific Gravity Test & Cryoscope (Water Freezing Point) Test packed in airtight containers and subjected to
 Determine the content of solid not-fat and indicate whether temperatures in excess of 100 °C. The severe heat
milk has been watered. treatment of the milk results in a caramelized, burnt flavor
and a brown color. The product is usually packed before
CHEMICAL TEST OF MILK heat treatment.
- Attained by ultra-high temperature but not high enough to
Chemical test destroy the important nutrients in milk except Vitamins C.
 Made when milk is suspected to contain preservatives. Sterilization milk will keep longer on the shelf provided it
 Phosphate test show that this enzyme has been destroyed is not opened. Once opened, it will behave like fresh and
by heat and indicates whether milk has been properly pasteurized milk.
pasteurized.
Types of milk
OTHER TEST FOR MILK o Ordinary Milk – contains 8.25 solids non fat like protein,
lactose & minerals which are not fats and 3% of milk fat.
Organoleptic test o Carabao or Buffalo’s Milk – 8.5% of milk solids not fat, 7.5%
 Permits rapid segregation of poor-quality milk at the milk of milk fat
receiving platform. o Raw Milk – fresh, unpasteurized milk straight from the cow
 No equipment is required, but the milk grader must have o Whole Milk – high milk fat
good sense of sight, smell and taste o Low fat Milk – labeled as lowfat, 1% or 2%
o Skim Milk – also known as nonfat milk
Clot on boiling (C.O.B) test o Buttermilk – made by adding a special bacterial culture to
 It is one of the old test too acid milk (pH < 5.8) or abnormal milk produces the desirable acidity, body, flavor, and aroma.
milk (e.g. colostral or mastitis milk) o Chocolate Milk – made by adding chocolate or cocoa and
sweetener to 2% milk.
Resazurin test o Sour Cream – cream that has been sourced by lactic-acid
 Most widely used test for hygiene and the potential bacteria.
keeping quality of raw milk. o Evaporated Milk – canned whole milk concentrate, prepared
by evaporating enough water, under a vacuum, to reduce the
 Resazurin is a dye indicator.
volume by half.
o Sweetened Condensed Milk – prepared like evaporated
The alcohol alizarin test
milk, but with added sugar.
 Alizarin – a color indicator changing color according to the
o Nonfat Dry Milk – obtained by removing water from
acidity
pasteurized skim milk.
 o Whipping Cream – the fat of whole milk It is a “kill” step that kills microorganisms or a control step that
o Half-and-half – a blend of milk and cream prevents or slows their growth.
o Fortified – the addition of one or more vitamins, minerals, or Hazard – Unacceptable contamination, microbial growth,
proteins not already present in a food. persistence of toxins or survival of microorganisms that are of a
concern to food safety.
HYGIENIC MILK PRODUCTION Monitoring – Checking to determine if the criteria established by the
 Animals must be clean and healthy. critical control point(s) (CCP) have been achieved.
 Milking should be done away from the herd. Risk – Probability that a condition(s) will lead to a hazard.
 The milk handler should also be clean and healthy. S/he Severity – Seriousness of the consequences of the results of a
should wear clean outer garments during milking or hazard.
processing the milk.
 The milking room should be clean, ventilated and Practical HACCP principles
dustless. - adapt the seven HACCP steps into a form that is easily
 Utensils and equipment for milking and milk handling must applied in a non-commercial setting. The seven steps deal
be clean. with the issues of thorough cooking and cooling which are
 Immediately before milking the udder and teats of the cow the major causes of foodborne illness
must be washed with clean lukewarm water and dried with
clean cloths – a separate one for each cow. Formal haccp seven steps
 Immediately after milking the milk must be removed from 1. Conduct a hazardous analysis
the shed, placed in a clean and covered receptacle and 2. Determine Critical Control Points (CCP’s)
kept in a cool place. 3. Establish Critical Limits
4. Establish Monitoring Procedures
Methods of making milk safe 5. Establish Corrective Actions
- Remember that raw milk should not be consumed without 6. Establish verification procedures
treatment to protect consumers from milk borne diseases. 7. Establish record-keeping and documentation procedures
The following methods are recommended:
PRACTICAL HACCP SEVEN STEPS
1. Boiling 1. Review menu and highlight potentially hazardous foods
This is the most widely practiced domestic 2. Review recipes that include potentially hazardous foods
method of making milk safe. Milk must be boiled for 30 and highlight problem ingredients.
minutes and then cooled to below 10ºC. It must be 3. Include critical temperatures and times in the
protected from contamination by flies, dust, etc. Boiling in recipes/procedures.
this way can prevent the transmission of bovine TB and Use critical temperatures established by USDA for
brucellosis. consumer use. (Note critical temperatures may be
somewhat different for the food industry and are based on
2. Sterilization state/federal regulations.)
This method ensures that all microorganisms 4. Check food temperatures during preparation, holding,
and their spores are killed, but it also affects the nutritional cooking and cooling.
quality of the milk as the process destroys vitamins, Food temperatures should be checked using a bi-
especially vitamin C. Sterilization is carried out by raising metallic food thermometer. Remember, when cooling
the temperature to between 110ºC and 130ºC for at least food, time is critical. The food needs to be cooled to 40° F
20 minutes. in no more than two hours.
5. Correct if required temperatures are not being met.
3. Drying Specific steps to be taken should be previously
In the drying process all the water is removed established and could be included in SOP’s. For example,
by evaporation and what remains is solid, dry milk when roasting a chicken, if at the end of the prescribed
(powdered milk). The powder is not sterile, but once dry, cooking time, if the temperature has not reached 180°F,
it can be stored for extended periods. the correction is to continue cooking until that temperature
is reached. However, in some cases, the “correction” may
HAZARD ANALYSIS OF CRITICAL CONTROL POINTS involve throwing the food item away because throughout
PRINCIPLES the preparation process, the food may have been
mishandled.
Hazard Analysis Critical Control Points (HACCP) is a system which 6. Verify that the previous steps are being followed.
provides the framework for monitoring the total food system, from a. Review plan
harvesting to consumption, to reduce the risk of foodborne illness. b. Review deviations and corrections
The system is designed to identify and control potential problems c. Visual inspection
before they occur. In its Model Food Code, the Food and Drug 7. Record time and temperatures.
Administration has recommended the HACCP system “because it is A system for recording temperatures should be
a system of preventive controls that is the most effective and developed. This system can be in the form of a notebook
efficient way to assure that food products are safe ” (1999 FDA or chart that includes the intervals at which the
Model Food Code) . The application of HACCP is based on technical temperatures should be taken and recorded.
and scientific principles that assure safe food

HACCP terminology
Critical Control Point (CCP) – A procedure/practice (control) in food
handling/preparation that will reduce, eliminate or prevent hazards.
FOODBORNE ILLNESS CHART

Pathogen Signs and Symptoms Incubation Period Food Involved

Anisakis simplex abdominal pain; 12 hours to several
salt-water fish
(infection) vomiting; coughing days
Bacillus cereus nausea; abdominal pain; cereal products; rice; custards
up to 24 hours
(toxico-infection) diarrhea; vomiting and sauces; meatloaf
diarrhea (sometimes bloody);
Campylobacter jejuni severe abdominal pain; fever; raw milk; poultry; beef liver; rawclams;
2 to 5 days
(infection) anorexia; headache; contaminated water
vomiting

vertigo; double vision; difficulty

home-canned low-acid food; garlic and oil
Clostridium botulinum swallowing, speaking and breathing;
18 to 36 hours mixtures; vacuum- packed fish; fermented fish
(intoxication) weak muscles; respiratory paralysis.
eggs;fish; marine mammals
Frequently fatal.

Clostridium perfringens cooked meat; poultry; gravy;

abdominal pain; diarrhea 8 to 22 hours
(toxico-infection) sauces; soups

severe diarrhea; low- any food product that comes into

Cryptosporidium
grade fever and severeintestinal 1 to 12 days contact with a contaminated person or
(infection)
distress contaminated water

severe abdominal pain; diarrhea

(sometimes bloody); nausea; soft unpasteurized cheese; contaminated
Escherichia coli O157:h7 (E.coli)
vomiting; fever; chills; headache; 24 to 72 hours water; any undercooked animal-sourcefoods,
(toxico-infection)
muscular pain; especially hamburger
bloody urine

Giardiasis lamblia abdominal pain;

1 week water; raw vegetables and fruits
(infection) diarrhea; fever; cramps

shellfish; contaminated water; any food

fever; anorexia; nausea; abdominal contaminated by the feces, urine or blood of
Hepatitis A (infection) 15 to 50 days
pain; jaundice infected
humans and other primates

nausea; vomiting; stomach cramps; unpasteurized milk; soft cheeses;undercooked

Listeria monocytogenes
diarrhea; headache; 1 to 70 days poultry; prepared meats; unwashed raw
(infection)
constipation; fever vegetables

nausea; vomiting; contaminated water, food, or

Norovirus (infection) 24 to 72 hours
diarrhea; abdominal pain food contact surfaces

Pathogen Signs and Symptoms Incubation Period Food Involved

poultry; meant and meat products; eggs
usually 12 to 36 hours,
abdominal pain; diarrhea; and egg products;other food contaminated
Salmonella (infection) but could be6 to 72
chills; fever;nausea; vomiting by the feces of infected humans and
hours
other animals
moist prepared foods, especiallysalads
abdominal pain; diarrhea such as potato, tuna and macaroni salads;
Shigella (infection) (sometimes bloody); chills; fever; 12 to 50 hours raw fruits and vegetables; unpasteurized
dehydration milk
and dairy products; poultry
ham; meat; poultry; cream-filledpastry;
Staphylococcus nausea; vomiting; abdominal
2 to 4 hours food mixtures; leftover
(intoxication) pain; diarrhea
foods
 1 to 2 days for
abdominal pain; vomiting;
gastrointestinal
nausea; fever; swelling around
Trichinella (infection) symptoms; other pork; bear meat; walrus flesh
the eyes;muscular pain; chills;
symptoms occur
laboured breathing
within 2 to 4 weeks
watery diarrhea; vomiting;
meats (especially pork, beef andlamb);
abdominal pain; fever;
tofu; oysters; fish; ice cream; powdered
Yersinia (infection) headache; sore throat; may 24 to 48 hours
milk; unpasteurized milk; raw
mimic
vegetables; soy products
appendicitis

Other Types of Foodborne Illness

Cause of Illness Signs and Symptoms Incubation Period Food Involved

flush; tingling skin; hives; various—common allergens include

difficulty breathing; varies—can be nuts, wheat, soya, MSG,milk, eggs,
Allergies
anaphylactic shock. instantaneous fish/shellfish,
Sometimes fatal. sulphites

nausea; vomiting; diarrhea;

Food intolerances and varies—can be
bloating;fatigue; weakness; various
sensitivities instantaneous
headaches

tingling; burning; numbness

Paralytic/neurologic shellfish
around lips and finger tips;
poisoning (alsoknown as mussels, clams and other bivalve
giddiness;incoherent speech; 30 minutes to 2hours
‘Red Tide molluscs
difficulty standing;
Poisoning’)
respiratory paralysis