Control of bacterial hazards
Remove sources
• Purchase food from reputable suppliers
• Check delivery vehicles
• Inspect food on arrival
• Immediate storage
• Integrated pest management
• High standards of personal hygiene (exclusion)
• Visitors policy
Preventing contamination
• Effective instruction, supervision and training
• Good design of premises and equipment
• Good hygiene practices and high standards of personal hygiene
• Protect food
• Minimise handling of food
• Segregate high-risk and ready-to-eat food from raw food (colour coding)
• Effective cooling and thawing systems
• Segregate fit and unfit
• Cleaning schedules/systematic cleaning
• Satisfactory waste management
Preventing multiplication
• Store food out of the danger zone below 5°C or above 63°C
• Fermentation e.g. salami, yogurt and cheese
• Preservatives, e.g. salt and sugar or acid
• Keep dry foods free from moisture
Destroying bacteria
• Thorough cooking (75ºC)
• Processing (pasteurization, sterilization, UHT, canning (121ºC for 3 mins)
• Disinfection
• Preservation
Controls involve:
• Removing sources
• Preventing contamination of food (break the route)
• Preventing multiplication of bacteria
• Destroying bacteria
• Destroying unfit, suspect or contaminated food