Learning Material 1807307 VIVAT KEAWDOUNGLEK

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety -Product specification; -Coding; -Temperature measurement; -Proper disposition of distressed merchandise. 5.3 Package Food There are many types of food packaging such as hermetic packaging and modified atmosphere packaging. Hermetic packaging is the defined as the container sealed completely to prevent the entry and loss of gases and vapors including metal cans and glass bottles. On the other hand, modified atmosphere packaging (MAP) is a process whereby foods are placed in containers and air is removed from the package. Different gases, such as nitrogen and carbon dioxide, are then added to the packaged food to preserve it (As can be seen in Figure). For all the packaged food, you must be always checking the packaging for; -leak -bulges -dents -broken seals -damage along seams -rust -missing labels If you accept the unsuitable food packaging, it is due to the foodborne illness in brighter future. For instance, some of food cans will be leak or bulge at either end, this can indicates that some of gas is being produced inside caused by the growth microorganism. For the MAP, it must be check the expiration date printed on the package, refrigerate constantly (below 50C), and heat according to the time and temperature provided on the package directions. Some of the preservation technique used by the radiation in other to prevent the growth of microorganism and delay spoilage is known as “food irradiation”. Although the irradiated foods is not radioactive and does not pose a risk to consumers, federal law require that irradiation food must be labeled with the international symbol called as “Radura” and accompanied by the words “treated with irradiation”(see in figure 5.2). Page | 43

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety Figure 5.2 Radura Source: US EPA, 2012. 5.4 Red meat product Meat and meat products are obtained in several forms such as fresh, frozen, cured, smoked, dried, and canned. Meat accepts fresh if the product temperature exceeds 5oC. On odor in meat product is indicated that some of meat will be spoilage. For the frozen meat, it should be solidly frozen when they arrive at the food establishment. Moreover, it should be packaged to prevent freezer burn. 5.5 Poultry Poultry products support the growth of disease-causing and spoilage microorganism. In addition, the intestinal tract and skin of poultry may contain a variety of foodborne disease bacteria such as Salmonella spp. and Campylobactor jejuni. Most spoilage bacteria come from the live bird’s skin or intestinal tract. The bacterial grow on the skin of the slaughtered bird and inside the birds’ carcasses. Spoilage is indicated by meat tissue that is soft, slimy, and has an objectionable odor. Therefore, Poultry that is discolored or has darkened wing tip or sticky skin should be rejected, and it should be packaged on a bed of ice that drains away from the meat as it melts and held at or below 5oC. 5.6 Egg Because the raw shell of egg may contain Samnella spp. bacteria, raw shell eggs should be clean, fresh, free of cracks, and refrigerated at 5-7 0C or below when delivered. The shelf life of egg is limited. Only buy the quantity of egg the establishment will use in a 1 or 2 periods. 5.7 Milk product This food group includes milk, cheese, butter, ice cream, and other type of milk products. When receiving milk and milk products, make certain they have been pasteurized (Pasteurization indicates that milk is forced between metal plates or through pipes heated on the outside by hot water, and the milk is heated to 720C (1610F) for 15 seconds). Some of milk product is mark “UHT”. The process is achieved by spraying the milk or juice through a nozzle into a chamber that is filled with high-temperature steam under pressure. After the temperature reaches 1400C. The fluid is cooled instantly in a vacuum chamber, and packed in a pasteurized Page | 44

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety airtight container. UHT milk can be stored safety for several weeks if keep under refrigeration at 5OC. 5.8 Fish The quality of fish and seafood is measured by smell and appearance. Fresh finfish should have a mild, pleasant odor and bright, shiny skin with the scale tightly attached. Fish with the head intact should have clear, bulging eyes and bright red, moist gills. The flesh of fresh fish should be firm and elastic to the touch. Fish and shellfish must be frozen throughout to a temperature of (-20) 0C or below for 7 days. 5.9 Vegetable and Fruit Most fruit and vegetable spoil very rapidly. Hence, purchase raw fruit and vegetable from approved source and wash them thoroughly to remove soil and other contaminants before they are cut, combined with the other ingredients, cooked, served, or offered for human consumption in a ready-to-eat food. 5.10 Juice product For juice products that have not been pasteurized, they be labeled to inform consumers of the potential risk with the following label information “WARNING: this product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and PERSONs with weakened immune systems. 5.11 Ingredient substitution There are normally recipes for all produce that are prepares in retail food establishments. The recipe usually includes a list of ingredients and instruction for how to prepare, store, and label the food item. When there is a lack of ingredients available for a recipe, other ingredients may be substituted so that the food item can still be prepare and sold. However, all ingredients substitutions should be identified in recipe beforehand. Ingredient substations may also be appropriate for “rework” products. For example, if there is an excess of rotisserie chickens which they are unlikely to be sold, the chicken may be cold and then used in another recipe for cool chicken salad. Ingredient substitutions may never compromise the safety of the food and should not be allowed unless they are identified and allowed in the recipe. 5.12 Hand-washing Hand, especially the tips of the fingers, is known to be significant sources of contamination and cross contamination of foods. This is especially true during the steps of preparation and service. Prevention of foodborne illnesses begins with good personal hygiene and includes proper hand-washing. The importance of scrubbing forearms, hands, and nails using soap, running water, and friction cannot be overstated. With the vigorous removal of visible soil, harmful microbes can be washed down drain. Page | 45

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety 5.13 Proper Storage of food Stock rotation is a very importance part of effective food storage. A First In, First Out (called FIFO method) is the method of stock rotation help ensure that older foods are used first. FIFO is a basic rule of product rotation that protects product quality and freshness. Rotate foods so the first products displayed (IN) are the first products sold (OUT) to minimize spoilage and waste. Every product has a code date. Do NOT use products past their code or “use-by” dates. The three most common types of food storage area are the; -Refrigerator must be maintains the air temperature at about 3-5 0C or bellow. Fish and shellfish must be stored in refrigerator at (-1) to 1 0C. -Freezer is design to keep food solidly frozen. Freezer equipment must also be equipped with indicating or recording thermometers to monitor the temperature of the ambient air inside the unit. If your freezer is not frost free, defrost it regularly to ensure proper operation. Wrap frozen food and transfer them to the refrigerated storage area until the defrosting process is complete. -Dry storage area is usually use to storage the food packaged in cans, bottles, jars, and bags. The dry storage area should have a moderate room temperature of 10-21 0C and relative humidity of 50-60% to maximize the shelf life of the foods stored there. Moreover, stored food in the dry stored should be on slatted shelves, at least 18 centimeters (6-inches) off the floor and away from the wall. Do not store chemical near the food, and do not use toilet room, locker areas, and mechanical room for storage food. And do not storage food near the water and sewer line pipe. Table 5.1 summarizes the storage condition for food. Table 5.1 Storage condition for food Type of food Range temperature Other Suggestion Meat and meat product 0-5 0C for fresh meat product With a relative humidity Frozen meat between 85-90 % (-1)-2 0C or below Wrapped the frozen meat Poultry with in moisture-proof paper (-1)-2 0C or below to prevent them from drying Egg product out. Milk (-18) 0C or below for 4-6 With a relative humidity month between 75-85 % 0-5 0C for storage product Keep them in cool and dry (-18) 0C or below for freeze place 1-5 0C for keep up to 10 days, especially the pasteurized milk Fish and shellfish Keep in freezer Should be used within 24 hrs. for ready-to-eat-food Source: McSwane et al, 2005, pp. 133-134. Page | 46

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety 5.14 Freezing Sometime freezing foods can make them safer. Although bacteria are generally not destroyed by freezing, parasite can be killed if frozen at the proper temperature for the proper length time. Food should be frozen throughout to (-20) 0C and held for 7 days in a freezer or food should be frozen throughout to (-35) 0C using a blast chiller, and held that temperature for 15 hours. 5.15 Thawing Thawing frozen foods is a common activity in food establishments. The most common and acceptable methods for thawing foods include: -keep the thawing frozen under refrigeration maintains the food temperature at 5oC or below -completely submerged under running water following these recommendation; -at a water temperature of 21 0C or below; -with enough water velocity to remove contaminants from the surface of the food -for the period of time that does not allow thawed portions of ready-to-eat foods to rise above 5 0C -for the period of time that does not allow thawed portions of a raw animal food requiring cooking to be in the temperature danger zone for more than a total time of 4 hours -as a part of the cooking process -use any procedure (i.e., microwave oven) that thaws a portion of frozen ready-to-eat food that is prepared for immediate service in response to an individual consumer’s order. 5.16 Cooling Improper cooling is one of the leading contributors to foodborne illness in food establishments. Food is in the temperature danger zone during cooling and there is no way to avoid it. After proper cooking, potentially hazardous food need to be cooled from 57oC to 5 0C as rapidly as possible. There are several methods to reduce cooling time for food as listed follow; -use containers that facilitate heat transfer; -transfer food into shallow pans that will allow for a product depth of 3 inches or less; -transfer food into smaller containers; -stir food while cooling; -place containerized food in an ice water bath; -stir food in a container placed in an ice water bath; -use cooling paddles to stir the food; -add ice directly to a condensed food. When using shallow pans to cool liquid food, the pan should be only 4 inches high. The depth of foods cooled in a shallow pan should be less than 3 inches for liquids (soap) and less than 2 inches for viscous products (chill or beef stew) Page | 47

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety 5.17 Hot-holding, Cool-holding, Reheating Hot-holding is holding potentially hazardous food above 57 0C during transportation and delivery to any site away from the primary preparation and service areas, while cool-holding is holding potentially hazardous foods which are to be consumed cold at 5 0C. All potentially hazardous foods meant to be held hot, which have been cooked and then cooled, must be reheated to at least 74 0C within 2 hours. Food can be heated more quickly when heated in smaller quantities or by using preheated ingredients. Stir food frequency during reheating to reduce the time needed to reheat. 5.18 Inadequate Cooking (Knechtges, 2012, pp. 204-205) Done properly with regard to time and temperature, cooking can destroy human pathogens, zoonotic pathogen, and vegetative forms of toxigenic microorganism. Cooking guidelines and requirements are based on the microbial population density (i.e., loading) and heat resistance of those pathogens associated with certain foods. Dishes containing meats and eggs warrant particular attention because the raw animal products may be contaminated with zoonotic pathogens. Hence, Table 5.2 summarizes minimum food cooking temperature (FDA & PSH, 2009 cited in Knechtges, 2012, pp. 204-205) Table 5.2 Summary of minimum internal cooking temperature and holding time Food Minimum Internal Minimum Holding Time at Temperature Specified Temperature -Raw eggs prepared for immediate 630C 15 seconds service -Commercially raised game animal -Fish, pork or other meats not specified below 68 0C -Raw eggs not prepare for immediate service or one of the less than 1 second -Comminuted meats, fish, or 1 minute commercially raised game animals following combinations; 3 minutes -Mechanically tenderized meat 70 0C; -Ratites (ostrich, rhea, and emu) 66 0C; 63 0C -Poultry (e.g., chicken, turkey) 74 0C 15 seconds -Baluts (fertilized eggs) -Stuffed fish, meats, pasta, poultry, and ratites -Stuffing containing fish, meat, poultry, or ratites -Wild game animal 74 0C Hot cover for 2 minutes after Food cooked in a microwave removal from microwave oven Source: the Food Code, 2009 cited in Knechtges, 2012, p.205. Page | 48

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety Conclusion For the raw material selection, you should select or buy your raw material including the fresh fruits, egg, fresh vegetable, pork, and beef from the credible fresh market or shops. Before you buy several of raw material, you should observe the complete of label, the expired date, and the physical characteristic of the raw material. You should clean or thoroughly wash the raw material to prevent the physical contamination. In addition, FIFO or first-in-first-out should be applied to the ordination of the raw material usage and flow. Generally, some of microorganism in the food can rapidly growth in the room temperature approximately 25-40 0C. Therefore, the raw material should be kept in the temperature below 5 0C to control the growth of microorganism affecting to the rotten of raw material. Moreover, the temperature for cooking should be provided as more than 70 0C to kill the pathogen contaminated in your raw material. Questions; 1. Please describe the example or best practice for raw material selection of your meal. 2. Why we keep the raw material at the 5 0C of temperature or below? 3. Please describe the importance of the principle of FIFO. 4. Please describe the danger zone temperature affecting to the raw material keeping. References Knechtges, P.L. (2012). Food safety: theory and practice. Massachusetts: Jones&Bartlett Learning. McSwane, D., Rue, N.R., & Linton, R. (2005). Essential of food safety and sanitation (4th ed.). New Jersey: Pearson Education. US EPA. (2012). Radiation Protection: Labeling. Retrieved on February 26, 2015 from http://www.epa.gov/radiation/sources/food_labeling.html Suggested Web Sites Youtube https://www.youtube.com/watch?v=0dL9et91nJA Page | 49

Learning Material 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key At the end of the session, students must be able to 1. Describe the principle of food safety key 2. Apply the principle of food safety key in daily life Every day people all over the world get sick from the food they eat known as “foodborne disease”. Foodborne disease is major problem in public health or health care system in both developing and developed countries. Moreover, more than 200 known diseases are transmitted through food. In addition, it is due to the obstacle for economic development and international trade. Hence, the core messages of food safety keys developed by the World Health Organization (WHO) are intensively important to prevent the foodborne disease form the contaminated food including 1) keep clean; 2) separate raw and cooked; 3) cook thoroughly; 4) keep food at safe temperature; and 5) use safe water and raw material 6.1 Keep Clean (The world Health Organization, 2006, pp. 12-14) Figure 6.1 Keep Clean Source: The World Health Organization, 2006, p.12.

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key Because of the microorganisms are carried on hands, wiping cloths and utensils can transfer them to food and cause foodborne disease, the keep clean for safer food is the preventing solution to reduce the spread of microorganism. This information is very important to keep the clean for food as listed followed; 6.1.1 If slaughtering of animal at home is practiced in your region, -Keep the area clean and separate from food preparation area; -Change clothes and wash hand and equipment after slaughtering, -Do not slaughter sick animals; -Be aware of on-going diseases in your area as Avian influenza. Human risks from these diseases may require additional controls such as using personal protective gear. Contact the local government authority for further information; -Remove faces from the home and keep it separate from food growing, preparation and storage areas. -Wash hands to prevent contamination with fecal material -Keep domestic and other live animal away from the growing, preparation and storage areas such as pets, poultry, animals raised in the home. 6.1.2 You should wash your hands; -before handling food and often during food preparation; -before eating; -after going to the toilet; -after handling raw meat or poultry; -after changing a baby’s nappy (diaper) -after blowing your nose; -after handling rubbish -after handling chemical (including those used to clean) -after playing with pet animal; -after smoking To wash your hand you should; -web hands under running water; -rub hands together for at least 20 seconds with soap; -rinse hands under running water; and -dry hands thoroughly with a clean dry towel, preferably a paper towel. 6.1.3 How to clean plates and utensils -Clean while preparing food, so microorganisms do not have a chance to grow; -Pay special attention to eating, drinking and cooking utensils that touch raw food or the mouth; -Sanitize cutting boards and utensils after they have been in contrast with raw meat or seafood; -Do not forget to clean and dry the cleaning equipment, as microorganisms grow fast in damp places. For cleaning after the meal, one should; -Scrape excess food into a rubbish bin; Page | 51

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key -Wash in hot water with detergent, using a clean cloth or brush to remove left-over food and grease; -Rinse in clean hot water; -Sanitize utensils with boiling water or with a sanitizing solution; and -Leave dishes and cooking utensils to air-dry, or wipe with a clean dry cloth. 6.1.4 How to protect food preparation areas from pets -Keep food covered or in close containers; -Keep rubbish bins covered and removed the rubbish regularly; -Keep food preparation areas in good condition (repair wall cracks or holes) -Use baits or insecticide to kill pests (taking care not to contaminate food); and -Keep domestic animals away from food preparation areas. According to the information to keep clean, there are four of core information as list below; -wash your hands before handling food and often during food preparation; -wash your hands after going to the toilet; -wash and sanitize all surfaces and equipment used for food preparation; -protect kitchen area and food from insects, pests and other animals. 6.2 Separate raw and cook (The world Health Organization, 2006, p.15) Figure 6.2 Separate Raw and Cook Source: The World Health Organization, 2006, p.15. Page | 52

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key Raw food, especially meat, poultry and seafood and their juices, can contain dangerous microorganisms which may be transferred onto other food during food preparation and storage. To avoid the foodborne disease causing from the cross contamination, we should; -Keep raw meat, poultry and seafood separate from other foods (while shopping). -In the refrigerator, store raw meat, seafood and poultry below cooked or ready to eat foods to avoid cross-contamination; -Store food in containers with lids to avoid contact between raw and prepared foods. -Wash plates used for raw food. Use a clean plate for cooked food. 6.3 Cook thoroughly (The world Health Organization, 2006, pp.16-17) Figure 6.3 Cook Thoroughly Source: The World Health Organization, 2006, p.16. Proper cooking can kill almost the microorganism affecting to the main problem of foodborne disease. Therefore, there are four guidelines for cooking thoroughly including; -Cook food thoroughly, especially meat, poultry, eggs and seafood; -Bring foods like soups and stews to boiling to make sure that they have reached 70 0C; -For meat and poultry, make sure that juices are clear, not pink (Ideally, use a thermometer) -Reheat cook food thoroughly. For cooking in microwave; -Microwave ovens can cook unevenly and leave cold spots where dangerous bacteria can survive. Make sure that food cooked in a microwave oven is at a safe temperature throughout. Page | 53

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key -Some plastic containers release toxic chemicals upon heating and should not be used in the microwave to heat food. How to use the thermometer; -Place the thermometer in the center of the thickest part or the meat; -Make sure that the thermometer is not touching a bone or the side of the container; -Make sure the thermometer is cleaned and sanitized between each use to avoid cross-contamination between raw and cook food. If a thermometer is not available; -Cook poultry until the juices are clear and the inside is no longer pink; -Cook eggs and seafood until piping hot throughout; -Bring liquid based food such as soups and stews to boil and continue to boil for at least 1 minute. 6.4 Keep food at safe temperatures (The world Health Organization, 2006, pp. 18- 19) Figure 6.4 Keep food at safe temperatures Source: The World Health Organization, 2006, p.18. Microorganisms can quickly multiply if food is stored at room temperature. To prevent the wildly spread of foodborne microorganisms, we should; -Do not leave cooked food at room temperature for more than 2 hours; -Refrigerate promptly all cooked and perishable food (preferably below 50C) prior to serving; -Do not store food too long even in the refrigerator; -Do not thaw frozen food at room temperature; -Cooking food as the common reference temperature at 70 0C. How to keep food at safe temperature; -Promptly cool and store leftovers; Page | 54

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key -Prepare food in small amounts to reduce the amount of leftovers; -Leftovers food should not be stored in the refrigerator for longer than 3 day and should not be reheated more than once; -Thaw food in the refrigerator or other cool location. 6.5 Use safe water and raw materials (The world Health Organization, 2006, pp. 20-21) Figure 6.5 Use safe water and raw materials Source: The World Health Organization, 2006, p.18. Raw material, including water and ice, may be contaminated with foodborne microorganisms and toxic chemical formed in damaged and moldy foods. To reduce the risk occurring from the hazard of contaminants in raw food and water, we should; -Use safe water or treat it to make it safe; -Select fresh and wholesome foods; -Choose foods processed for safety, such as pasteurized milk; -Wash fruits and vegetables, especially if eaten raw; -Do not use food beyond its expire date. Safe water is need to: -Wash fruits and vegetables; -Add to food; -Make up drinks; -Make ice; -Clean cooking and eating utensils; -Wash hands. When buying or using food; -Select fresh and wholesome food; -Avoid food that is damaged or rotting; -Choose foods processed for safety such as pasteurized milk or irradiated meat; -Wash fruits and vegetables with safe water, especially if eaten raw; Page | 55

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key -Do not use food after its expire date; -Throw away smashed, swollen or oxidized cans; -Choose ready to eat, cooked or perishable foods that are stored correctly (either hot or cold, but not in the danger zone) Conclusion Five keys is the basic principle for food sanitation and safety generated by the World Health Organization (WHO) to prevent the food contamination and reduce the numbers of hospitalization from foodborne disease on the globe. There are five principle for five keys which are; 1) keep clean, for example, you should be always wash your hands to prevent contamination; 2) separate raw and cook is the principle for separating the raw food and ready-to-eat food to prevent the cross-contamination; 3) cook thoroughly is the high temperature such as more than 70 0C for cooking; 4) keep food at safe temperatures that the raw food should be keep approximately lower than 5 0C; and 5) use safe water and raw material including use the fresh material and use the cleaned water for cooking. If this principle is difficult to rememorize the long term of this keywords, the short of keywords for easily remember for five keys are the keep, separate, cook, temps, and use safe as can be seen in figure 6.6. Figure 6.6 The short term of five keys Source: Adapted from the World Health Organization, 2006. Page | 56

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key Questions; 1. Please fill the example of three practices according to the Five Keys principle …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… ……………………………………………………………. …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… ……………………………………………………………. Page | 57

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… ……………………………………………………………. …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… ……………………………………………………………. …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… …………………………………………………………… ……………………………………………………………. Page | 58

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 6: Food Safety Key 2. From the below picture, how to apply the principle of Five Keys to prevent the unsafe food? Figure 6.7 Food contamination from vector Source: St. Lucia News Online, 2018. Reference St. Lucia News Online. (2012). Unsafe foods cause over 200 illnesses. Retrieved on January 20, 2019 from https://www.stlucianewsonline.com/unsafe-foods- cause-over-200-illnesses-paho/ The World Health Organization. (2006). Five Keys to Safety Food Manual. France: World Health Organization. Suggested Web Sites Youtube https://www.youtube.com/watch?v=ONkKy68HEIM Page | 59

Learning Material 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety At the end of the session, students must be able to 1. Describe the principle of good hygiene and sanitation practices 2. Describe the type and the method for cleaning and sanitizing 3. Apply the principle of good hygiene and sanitation practices for food sanitation and safety Good personal hygiene is defined as the essential guideline for the food worker including the personal habits, personal health. Additionally, it is referred to the suitable practices for; 1) preventing the pathogen distribution from food worker, and 2) avoiding the pathogen which will be contaminated to the food worker. Hence, it is concluded that the personal hygiene mean good health habits including bathing, washing hair, wearing clean clothing, and the interesting the good practice to avoid spreading possible infection (McSwane, Rue, &Linton, 2005, p. 90). In this part, the good hygiene is focused on the good personal hygiene, cleaning the food utensils, and sanitizing the utensils. The knowledge of this part can apply to prevent the food contamination from the lack of personal hygiene, and the lack of process for cleaning and sanitizing of any utensils. 7.1 Good personal hygiene for food worker To actually contribute the good hygienic practice for food worker, there are several guidelines to arrive the good personal hygiene as lists follow; -Wearing clean clothing; -Wearing the gloves (and changing the gloves in every 4 hours), hair net, and face mask during food preparation, cooking and service; -Wearing the boots during food preparation, cooking and service; -Harboring the jewelry accessory, including medical information jewelry, ring, bracelets, necklaces, earrings, watches, and personal belongings that can be accumulated for the increasing of microorganisms; -Covering any wound with the water-resistance bandages.

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 7.2 Hand Washing Personal involved in food preparation and service must know how and when to wash their hands. Therefore, the handwashing guideline is the significant practice to support the good personal hygiene when handwashing is required following (McSwane et al., 2005,p.91) -Before food preparation; -After touching human part; -After using the toilet; -After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking; -During food preparation when switching between raw foods and ready-to-eat products; -After engaging in any activities that may contaminate hand (taking out the garbage, wiping counters or tables, handling cleaning chemicals, picking up dropped item, etc.); -After caring for or touching animals. Figure 7.1 and 7.2 provide the proper handwashing technique for the Good personal hygiene. Page | 61

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Figure 7.1 Handwashing guideline for 20-30 seconds Source: World Health Organization, 2009, p.2. Page | 62

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Figure 7.2 Handwashing guideline for 40-60 seconds Source: World Health Organization, 2009, p.3. Page | 63

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 7.3 Personal Health Food employees must also repot when they have symptoms of intestinal illness (such as vomiting, diarrhea, fever, sore, throat, or jaundice) or lesion containing pus such as a boil or infected would that is open or draining. If a food employee has some of these symptoms such as Hepatitis A virus, Hepatitis B virus, Typhoid, Tuberculosis, Varicella, Mumps, and Leprosy, he or she must not work until certified as safe by a licensed physician, nurse practitioner, or physician assistance because the health of food worker is intensively significant in the management for safe food. Recently, there has not been a medically documented case of Acquired Immune Deficiency Syndrome (AIDS) transmitted by food. Furthermore, AIDS is not consider a foodborne illness. 7.4 Basic principle of cleaning and sanitizing Generally, cleaning is the physical removal of soil and food residues from surface of equipment and utensils. Sanitizing, on the other hand; is the treatment that has been previously cleaned to reduce the number of disease-causing microorganism to safe levels (McSwane, Rue, & Linton, 2005, p.250). Therefore, it is conclude that cleaning uses soap and water, while sanitizing uses chemical or heat to kill germs. Because of surfaces that look clean can still have germs, sanitizing reduces these germs to safer levels. Figure 7.3 illustrates the definition term of cleaning and sanitizing. Dirty Clean Sanitary Figure 7.3 The meaning of dirty, clean and sanitary Source: Adapted from MaSwane et al, 2005, p.13. Page | 64

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Where : is the visible blot on the surface of the equipment and utensils. is the biological contamination, such as microorganism. To arrive the effective of cleaning, there are four separate events including (McSwane et al., 2005, p.250): 1) A detergent or other type of cleaner is brought into contact with the soil; 2) The soil is loosened from the surface being cleaned; 3) The loosened soil is dispersed in the wash water; 4) The dispersed soil is rinsed away along with the detergent to prevent it from being re-deposited onto the clean surface. Some addition guidelines for cleaning food-contact surface include (McSwane et al., 2005, p.257): 1) Before each use with a difference type of raw animal food such as beef, fish , lamb, pork, or poultry; 2) Each time there is a change from working with raw food to working with ready-to-eat foods; 3) Between uses with raw fruits and vegetables and with potentially hazardous food; 4) Before using or storing a food temperature-measuring device; 5) At any time during the operation when contamination may have occurred. 7.5 Step of cleaning and sanitizing McSwane et al. (2005, p.253) state that there are several factors affect the efficiency of cleaning as lists below: -Type of soil to be removed; -Water quality (hard water, contaminated water, purify water, softening water); -The detergent or cleaner to be used; -Water temperature (around 54-71 0C); -Water velocity or force; -Time detergent remains in contact with the surface -The concentration of cleaner. Page | 65

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 7.5.1 Manual Dishwashing Manual dishwashing is typically performed in a sink. If you are washing dishes by hand, all dishes and food contacted surface must be washed, rinsed, and sanitized. The processes for manual dishwashing are following; 1) Clean and sanitize the sink; 2) Scrape left over food to the garbage, remove the food particle by soaking or water-spray; 3) Wash dishes in warm soapy water (around 54-71 0C) in the first sink to remove the soil including food deposits (proteins and carbohydrate), mineral deposits (salts), fat and oil, dirt, and debris; 4) Rinse dishes with clean warm water (around 54-71 0C) in the second sink; 5) Sanitize by soaking the dishes in the third sink using the hot water (at 77oC for at least 30 seconds) or approved chemical sanitizer; 6) Always air-dried before storage and avoid the cloth drying of equipment and utensils because it can repeatedly be contaminated with the equipment and utensils; 7) Store clean and sanitary items in a clean, dry area where they are protected from contamination. 7.5.2 Mechanical Dishwashing The mechanical dishwashing process contains the 8 steps to wash and sanitize equipment and utensils. A summary of the mechanical process follows. You must (McSwane et al, 2005, p.266): 1) Pre-scrape and pre-flush soiled equipment and pre-soak utensils to remove visible soil; 2) Rack equipment and utensils so that wash and rinse waters will spray evenly on all surfaces and the equipment will freely drain; 3) Wash equipment and utensils in a detergent solution that satisfies the temperature requirements prescribed in table 7.1; 4) Rinse equipment and utensils in clean water at a temperature consistent with the type of dishwashing machine being used; 5) Rinse equipment and utensils in a fresh hot water sanitizing rinse between 82 0C -900C, except for the single-tank, rinse may not be less than 74 0C. The recommended final rinse temperature for low- temperature chemical sanitizing dishwashing machines is 49 0C or less 6) Air-dry equipment and utensils; 7) Store clean and sanitary items in a clean, dry area where they are protected from contamination; 8) Clean and maintain the machine to keep it in proper working condition. Page | 66

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Table 7.1 Minimum wash and rinse temperatures of Mechanical Dishwashing Machine Type of Machine Wash Temperature Rinse Temperature Single-tank, 74 0C 74 0C stationary-rack, single-temperature 71 0C 82 0C machine 66 0C 82 0C single-tank, 66 0C 71-82 0C conveyor, 49 0C 49 0C dual temperature machine single-tank, stationary-rack, dual temperature machine multi-tank, conveyor, multi-temperature machine Chemical sanitizing machine Source: McSwane et al, 2005, p.267. 7.5.3 Cleaning for the fixed equipment (McSwane et al, 2005, pp.272-273) Some equipment such as floor model mixer, slicer, and grinders cannot be cleaned and sanitized using either mechanical or conventional manual ware washing process. This equipment should be disassembled to expose food-contact surfaces to cleaning and sanitizing agents. The basic steps for cleaning fixed equipment are: 1) To avoid electrocution and other injury, always disconnect power to the equipment before disassembling it for cleaning; 2) Equipment must be disassembled as necessary to allow access of the detergent solution to all part; 3) Use a plastic scraper to clean equipment parts and remove food debris that has accumulated under and around the equipment. Scrap all debris into the trash; 4) Carry the parts that have removed from the equipment to the manual ware washing sink where will be washed, rinsed, and sanitized; 5) Wash the remaining parts of the equipment using a clean cloth, brush, or scouring pad and warm, soapy water. Clean from top to bottom; 6) Rinse thoroughly with fresh water and a clean cloth; 7) Swab or spray a chemical sanitizing solution, mixed to the manufacturer’s recommendations, onto all food-contact surfaces; 8) Allow all parts to drain and air-dry; 9) Reassemble the equipment; 10) Re-sanitize any food-contact surface that might have been contaminated due to handling when the equipment was being reasonable. Page | 67

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Large equipment such as preparation table and band saws can be clean by using a foam or spray method. In this process, detergents and degreaser, fresh water rinse, and a chemical sanitizer are applied using foam and spray guns. The hoses, feed lines, and nozzles that make up the foam or spray unit should be in good condition and attached properly. The bucket method is often used to clean equipment that could be damaged by pressure spraying or immersion in the manual ware washing sink. This system employs separate buckets for washing, rinsing, and sanitizing. Three buckets are required when sanitizing with a clean cloth and sanitizer solution. Only 2 buckets (1 for wash and another for rinse) are required if the sanitizer is sprayed on the equipment from a spray bottle. 7.5.4 Cleaning environmental area (McSwane et al, 2005, pp.276-279) Food debris or dirt on floors, walls, ceilings, floor drains, and other non food-contact surfaces may provide a suitable environment for the growth of germs that employees may accidentally transfer to food. These surfaces must be cleaned regularly to minimize contamination, odors, and pest infestations. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary condition. The process description for cleaning environmental area can be explained as follows; 1) Ceilings Ceiling should be checked regularly to make certain they are not contaminating food production areas. Ceilings, light, fans, and covers can be cleaned using either a wet or dry cleaning technique. When wet-cleaning ceilings and fixtures, it is best to use a bucket method to keep water away from lights, fans, and other electrical devices. Whenever possible, disconnect power before cleaning fixtures. 2) Walls Some parts of the walls in a food production area, such as those around a sink or food production equipment, should be considered food-contact surfaces. These areas should be washed, rinsed, and sanitized whenever the other food-contact surfaces in the area are cleaned. Other wall areas are considered non food-contact surfaces in the area are cleaned. Other wall areas are considered non food-contact surfaces and do not need to be clean as often. Walls may be cleaned using either the bucket or the spray method. However, walls should not be spray cleaned if spraying will damage the wall or contaminate exposed equipment and supplies in the area. Page | 68

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 3) Floor drain The step commonly used to clean these types of floor drains are listed below; - Remove the grate or cover over the drain; - Clean out waste and other debris from the drain; - Use a sprayer or hose to flush the drain and grate or cover; - Pour in drain cleaner to break up grease and other waste in the drain; - Wash the drain using a brush or water pressure from the sprayer; - Rinse the drain with hot water; - Pour or spray sanitizer into the drain. Odor problems from floor drains can be solved by regularly flushing drain with hot water. This should be the last step in the daily cleaning program. 7.6 Detergents and cleaner to be used area (McSwane et al, 2005, pp.254-256) A detergent is a cleaning or purifying solvent. The origin of the word is from the Latin, detergeo, meaning “to wipe away”. Water act as a detergent when soils are readily soluble. However, we can improve the cleansing action of water by adding soap, alkaline detergent, acid detergent, degreasers, abrasive cleaner, and other detergent sanitizers. Table 7.2 summarizes the requirement of cleansing detergent. Table 7.2 The requirement of cleansing detergent Type of cleansing detergent The advantage The disadvantage Soap Easily to clean, especially -Most soap does not the oil and grease. dissolve in cool water. -In hard water, soap Alkaline detergent (i.e., Sodium -Easily remove by water form troublesome hydroxide, Mild alkalis, Sodium -Commonly used to clean precipitates and films carbonate) -Good buffers which that lose their cleaning enhance detergency power and break down Acid detergent (HCl, H2SO4, -Easily dissolve mineral into fatty acid. HNO3, H3PO4) deposits - -Effectively to clean in hard water -Some acid can be irritated to human skin (except the organic acid) and corroded in the metal equipment such as cleaner sink. Page | 69

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Table 7.2 (Continue) Type of cleansing detergent The advantage The disadvantage Degreaser -Easily remove grease or -It is suitable for hard oily soil. surface equipment. Abrasive (any material or -Use for polishing action -It should be used with substance used for grinding, care since it can cause polishing) -Clean, and then sanitize scratches on metal the equipment in just one surface, including Detergent sanitizer cleansing solvent stainless steel. -It should not be clean and sanitize immediately (use solvent for cleaning in first step, and then use solvent for sanitizing) . Source: Adapted from McSwane et al, 2005, pp.254-256. 7.7 Principle of Sanitizer (McSwane et al, 2005, pp.259-265) Sanitizer or sanitizing process can be reduce disease causing microorganism which may be present on equipment and utensils even after cleansing. Sanitization is not sterilization because some bacterial spores and a few highly resistant vegetative cells generally survive. There are two type for sanitizer as lists follow: 7.7.1 Heat Sanitizing Heat sanitizing in manual warewashing operations involves immersing cleaned equipment and utensils for at least 30 second in hot water that is remained at 770C or above. In addition, we can use the stream cleaning machine which should be sufficient to achieve 770C for at least 15 minutes or 940C for at least 5 minutes. 7.7.2 Chemical Sanitizer The effectiveness of a chemical sanitizer weakens as bacteria and other microorganism are destroyed. Also, water from the wash and rinse stages of the warewashing process will dilute the sanitizer. Keep a chemical test kit or test strips on hand to permit personnel to routinely check the effective of sanitizing solution. Replace the sanitizing solution in the sink whenever it is contaminated or if the concentration falls below the minimum recommended by the chemical manufacturer. There are several factors affecting the action of chemical sanitizer including: 1) Contact of sanitizer; 2) Selective of sanitizer; 3) Concentration of sanitizer (More is not always better, and high concentrations of sanitizer can be toxic) 4) Temperature of solution (the suitable of temperature range is between 24oC -490C, chorine and iodine should be avoid to sanitize the equipment and utensil at high temperature or more than 490C) Page | 70

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 5) pH of solution (Chorine and iodophors generally decrease the effectiveness with an higher pH); 6) Time of exposure. A summary of the advantage and disadvantage of chemical sanitizers used most frequently in retail food establishment is shown in table 7.3 Table 7.3 The advantage and disadvantage of chemical sanitizers Type of Sanitizer Concentration The advantage The disadvantage Chlorine -50 ppm for 7 -Economical cost -Corrosive to seconds with in -Kill many types of equipment Iodophors (or iodine) water temperature at germs -Can irritate human least 24 0C -38 0C -Good for most skin and hand Quaternary Ammonium and the pH of sanitizing application Compounds: Quats solution is less than -Moderate cost (ammonia salts) 10 -Less corrosive to -Can stain - 25 ppm in water equipment equipment temperature of 49 0C -less irritating to skin or 100 ppm in water -Good for killing -Extremely temperature of 13 0C germs on hands expensive in 10 seconds -Stable at high -12.5 ppm for 30 temperature seconds with in -Stable for a longer water temperature at contact time least 24 0C -39 0C -Good for in-place -25 ppm in swab and sanitizers spray application -200 ppm for immersion sanitizing of food contact surface at least 30 seconds -500 ppm in hardness water Source: McSwane et al, 2005, pp.263-265. Page | 71

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety Conclusion For the good personal hygiene, food handlers should wear the clean clothing and gloves (and changing the gloves in every 4 hours), hair net, and face mask during food preparation, cooking and service, wear the boot, and cover any wound with the water-resistance bandages. Food handlers should wash their hands before catching a food or after toilet using the clean water and soap or detergent, and the proper duration time of hand-washing is 20 seconds. In the cleaning process of any utensils, the washing with some of detergent such as soap or degreaser is not remove the some kinds of microorganism contaminated in the utensils. It is therefore to see that the sanitizing process should be provided after the cleaning any utensils. Several types of sanitizing process are utilized for the food sanitation and safety including the heat sanitizing and the chemical sanitizing. Questions; 1. Please fill the type of sanitizer in the box of sanitizing process - Sunlight - Chlorine -Iodine - Hot Stream -Quats - Detergent sanitizer -Ammonium Salt -Hot air oven Heat sanitizing process Chemical sanitizing process Page | 72

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 7: Good Hygiene for Food Sanitation and Safety 2. From the below figure, how to solve the behavior of these chefs according to the principle of good personal hygiene? Figure 7.4 The example of poor personal hygiene Source: Convenience Foods for Special Occasions, n.d. References Convenience Foods for Special Occasions. (n.d.). Hygiene and Food safety. Retrieved on January 31, 2018 from http://conveniencefoodandhygiene.weebly.com/hygiene-and-food-safety.html McSwane, D., Rue, N.R., & Linton, R. (2005). Essential of food safety and sanitation (4th ed.). New jersey: Pearson Education. World Health Organization. (2009). Hand Hygiene: Why? How &When? France: World Health Organization Suggested Web Sites Youtube https://www.youtube.com/watch?v=lAcoUszRGxc https://www.youtube.com/watch?v=RAFMIXPq9BE Page | 73

Learning Material 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety At the end of the session, students must be able to 1. Describe the principle of sanitary design 2. Describe the concept and method of pest control and waste management 3. Apply the principle of good sanitary design in the real situation Although the good personal hygiene is built to prevent the food hazards and contamination, some of mistake for the utensils and equipment design is one of the poor sanitation, for example, using the plastic utensil for the hot soup. Hence, the design and environmental management is one of the principles to support the food sanitation and safety. In this part of learning material, the author include the main content associated with the design and environmental management including the sanitary design, waste and wastewater management from the kitchen, and the pest control. 8.1 Design, Layout, and Facilities The design and layout of facilities, such as the kitchen, dish room, and dining area, should provide an environment in which work may be done efficiently and effectively. The ideally designed facilities enables the use of multiple sources of energy (electric and gas) as well as energy efficient appliances and equipment. To achieve the good of design, layout, and facilities used in the food establishment, McSwane, Rue, & Linton (2005, pp. 209-211) suggest that the task with in the function should firstly be determined. Next, arrange these tasks in a way that allows a smooth and sequential flow within that area. In addition, a properly designed food work provides adequate facilities and space for efficient production, fast service, a pleasant environment, and easily to cleanup. Generally, the general areas of a food establishment are: - receiving and delivery; - storage; - preparation;

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety - holding; - service; - warewashing; - garbage storage and pickup - food display area or dining room - housekeeping; - toilet facility It is extremely important to select the right piece of equipment for the job. Compare different pieces of equipment for a particular job and look at such features as (McSwane et al, 2005, p.214): 1) Need The basic needs of a food establishment should be dictate the purchase of equipment. Need should be evaluated on the basic of whether the addition of a particular piece of equipment will improve sanitation, and contribute to the bottom line of the establishment. Food establishment management should assign a priority to their equipment needs. When buying equipment, look for products that meet current and future needs and demands of the operation, do not require extraordinary repair and upkeep, and will properly for many years. 2) Cost Some of the major costs associated with the purchase of equipment are the purchase price, installation cost, operating cost, maintenance costs, maintenance costs, and finance charges. Compare these costs for the different prices of equipment that you are considering before you make a purchase. Some of these costs will be calculated by the manufacturers and provided for comparison purpose. For other, the food establishment manager or his agent will have to collect information to assist in making a purchasing decision. It is not advisable to buy equipment that is more expensive, larger, or more sophisticated than which is required to meet the needs if the operation. 3) Size and design Size and design are also importance for food establishment. Equipment that sits on the floor and is not easily movable must be elevated on legs or sealed to the floor. When legs are used, they should provide a minimum clearance of 15 centimeters between the floor and the bottom surfaces of the equipment. Heavy equipment such as ranges and cabinets may be mounted on a raised masonry, tile, or metal platform and sealed to the floor. This helps prevent trash and pests from collecting under the equipment. Table mounted equipment (that is not easily movable) should be on 10 centimeter legs. Page | 75

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.2 Principle of sanitary design Huffman (2005) concludes that there are seven principles of sanitary design as list below: 8.2.1 Separate raw from ready-to-eat food A food plant should have physical separation between ready-to-eat, and raw area. This separation includes personnel, personnel traffic, air handing, equipment, clean-in-place system (CIP), looker rooms, or other situations that could carry microorganisms from a raw to a ready-to-eat area. 8.2.2 Must be cleanable A food plant and equipment must be constructed and be maintained to sustain clean ability, to prevent bacterial and insect ingress, survival, growth and reproduction. This includes: equipment, walls, floors, ceilings, door and insulation. 8.2.3 Made of compatible material Construction materials used for structure must be completely compatible with the product, environment and cleaning material used and the method of cleaning. Equipment material of construction must be inert, nonporous and nonabsorbent. 8.2.4 Smooth and accessible surface All parts of product zone shall be free of pits, cracks, corrosion, recesses, open seams, gaps. Lap seams, protruding ledges, inside threads, bolts rivets and dead ends, and shall be readily accessible for cleaning and inspection of easily disassembled for cleaning without the use of tools. 8.2.5 Must be Self Draining Equipment shall be self-draining to assure that water or product liquid dose not pool on the product zones and that liquid cannot drain, de drawn, or drip onto product zone areas. 8.2.6 Framework not penetrated Tubular steel equipment framework must be totally sealed and unpenetrated. Bolts, studs, etc. must be welded to the surface of the tubing and not attached via drilled and tapped holes. 8.2.7 Proper Ventilation Adequate ventilation of appropriately filtered air (by product sensitivity) should be provided to prevent the formation of condensation, odor or mold, which could result in contamination of raw material or food. The example of sanitary design is provided as can be seen in figure 8.1 Page | 76

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety Figure 8.1 The example of sanitary design Source: Moerman, n.d. Page | 77

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.3 Construction Material (McSwane et al., 2005, pp. 215-217) Food equipment and utensils have food-contact surfaces and non food- contact surfaces. The former, food contact surfaces, are the part which normally come into contact with food or from which food may drain, drip, splash, or spill contact with food. The latter, non food contact surfaces, are the remaining part and the surrounding area that should not make contact with food during production. Generally, the material for food-contact surface should be required as lists below: - Smooth; - Seamless; - Easily cleanable; - Easy to take apart - Easy to reassemble; - Equipped with rounded corners and edges; - Nontoxic and non-impart colors, odors, or tastes to food such as stainless steel. 8.3.1 Metal Lead, brass, copper, cadmium, and galvanized metal must not be used as food- contact surfaces for equipment, utensils, and containers. This is because these metals can cause chemical poisoning if they come into contact with high acid food (food with a low pH). Chromium over steel gives an easily cleanable, high-luster finish. It is used for appliances, such as toasters and waffles iron, and trim where high luster is designed. Noncorrosive metals formed by the alloys of iron, nickel, and chromium may also be used in the construction of foodservice equipment. 8.3.2 Stainless Steel Stainless steel is one of the most popular materials for food operations. It is commonly used for food containers. Table tops, sinks, dish tables, dishwashers and ventilation hood systems. The highly durable finish has a shiny surface which easily shows soil and makes it easier to clean and maintain. Stainless steel also resists rust and stains formation and can resist high temperature. However, the more polished the metal, the more easily it is scratched. Stainless steel, for example, must be polished and cleaned with great care. Do not use abrasive cleaners and scouring pads to clean stainless steel because they scratch the surface of the metal which can become “germ farms”. 8.3.3 Plastic Plastic and fiberglass are frequently used in foodservice equipment because they are durable, inexpensive, and can be molded into different combinations. Some examples of plastics used in food establishment are: - Acrylics (used to make covers for food containers); - Melamine (used for a variety of dishes and glassware); - Fiberglass (used in boxes, bus trays, and trays); - Nylons (used in equipment with moving parts); - Polyethylene (used in storage container and bowls); - Polypropylene (used for dishwashing racks). Page | 78

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety Make sure you use only food-grade plastic. There are many different brand names for plastic. Select then on the basis of their used and durability. Harder, more durable plastics are easier to clean and sanitize. 8.3.4 Wood Wood has both advantage and disadvantages for use in foodservice equipment. It is light in weight and economical. However, wood is porous to bacteria and moisture, and it absorbs food odors and stains. Therefore, we should use the hard of wood such as maple, tamarind wood for cutting board, cutting box or baker table. 8.4 Other type of equipment (McSwane et al., 2005, pp. 218-230) 8.4.1 Ovens A good of oven should rise to 232 oC within 20 minutes, and proper heat circulation is important. Ovens should be able to cool quickly when a drop in temperature is required. 8.4.2 Steam-Jackted Kettles Stream-jackted kettles as can be seen in figure 8.2 consist of 2 bowl-like sections of welded aluminum or stainless steel with an air space between for circulation of stream. When the stream is released inside the jacket, it condensed on the outside of inner shell, thereby giving up its heat to the metal, from which it is then transferred to the food. The stream does not come directly in contact with the food being heated. Stream is commonly produced in remote stream boiler. These boiler systems will need to be treated with chemicals periodically to prevent the buildup of scale on the boiler tubes and to prevent corrosion in the boiler will come. When there is a chance that stream produced in these boilers will come into direct or indirect contact with food, the chemicals added to the boiler water must be approved. Figure 8.2 Stream-jackted kettles Source: Kajiwara, Co.Ltd., n.d. Page | 79

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.4.3 Refrigeration and Low-temperature storage equipment Refrigeration and low-temperature storage equipment are widely used to protect perishable foods and preserve wholesomeness. Many foods deteriorate rapidly at room temperature. A lot of waste can be eliminated by keeping foods at lower temperatures until they are used. The FDA food code state that cooked potentially hazard food must be cool from 21-57 oC within 2 hours and from 5-57 oC or below within 6 hours. The storage of food in shallow containers, placed on slatted shelves or tray slides to permit good circulation of chilled air, is essential for both shot-and long- term storage. Maintenance of the refrigerated equipment in the kitchen and other area is an importance responsibility. Clean refrigerators on a regular basis to maintain good sanitary condition and eliminate odors. Wash the inside walls, floor, shelves and other accessories of a walk-in unit as needed to clean up spills and remove debris. Clean the fan grates and condenser unit periodically. 8.4.4 Cook-chill and rapid-chill system In standard cook-chill system, the food is cooked and then placed in sealed plastic pouches. The pouches are placed in a chill tumbler which looks similar to a front loading clothes washing machine. The pouches are then tumbled inside the machine in ice cold water. The food is typically chilled to 3 oC in 90 minutes or less and is stored at temperatures between 1 oC – 3 oC for 5 days. Rapid-chill systems are designed to cool hot foods very quickly. This type of equipment can typically get a few hundred pounds of hot food through the temperature danger zone in 2 hours or less. Although this equipment is somewhat expensive, it can be a very good investment for many establishments. 8.5 Environmental Condition of premises 8.5.1 Proper water supply and sewage disposal system The water source and drinking water for food establishment must be obtained from an approved source. Periodic sampling is required to monitor the safe of the water and to detect any change in water quality. 8.5.2 Floors, Walls, and Ceilings In food production and ware washing areas, avoid the use of wood, vinyl, and carpeting because they are not easy to clean and tend to absorb water, soil, and other forms of contamination. Floor graded to drains are need in food establishment where water-flush methods are used for cleaning. Additionally, the floor and wall must be coved and sealed. Coving as can be seen in figure 8.2 is a curved sealed edge between the floor and wall that eliminates sharp corners or gaps that would make cleaning difficult and ineffective. Slips and falls are the most common type of accidents in food establishment. Hence, Anti-slip mat (as can be seen in figure 8.3) should be used. These devices should also be impervious, nonabsorbent, and easy to clean (avoid the sawdust, and diatomaceous earth). Page | 80

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety Figure 8.3 Anti-slip mat Source: Ideal mat, n.d. Wall of food establishment should be smooth, nonabsorbent, and easy-to-clean such as concrete, ceramic tile, or fiberglass. Light colors enhance the artificial lighting in these areas and make soil easy to see for better cleaning. Ceilings should be constructed of nonporous, easily cleanable materials. Studs, rafters, joists, or pipes must not be exposed in walk-in refrigeration units, food preparation and warewashing system components, wall-mounted fans, decorative items, and other attachments to walls and ceilings must be easy to clean and maintained in good repair. 8.5.4 Toilet Material used in the construction of toilet rooms and toilet fixtures must be durable and easily cleanable. The floor, walls, and fixtures in toilet areas must be clean and well maintained. Supply toilet tissue at each toilet. Provide easy to clean containers for waste materials, and have at least one covered container in toilet rooms used by women. 8.5.5 Handwashing Facilities A handwashing station must be equipped with hot and cold running water under pressure, a supply of soap, and a means to dry hands. A handwashing lavatory must be equipped to provide water at a temperature of at least 38 0C though a mixing value is used, it must provide a flow of water for at least 15 seconds without the need to be reactivated. Page | 81

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.5.6 Grease traps Grease traps are especially important when the food establishment is connected to a septic system or other type of on-site wastewater treatment and disposal system. A grease trap must be located for easily accessible cleaning. Failure to locate a grease trap so that it can be properly cleaned and maintained can result in the harborage of the vermin and/or the failure of the sewage system (see in figure 8.4). Figure 8.4 Grease Trap Source: Drainnet, n.d. 8.6 Pest control All food establishments must have a pest control program. Insects and rodents which spread disease and damage food are the targets including rats, house mice, house, cockroaches, small moths, and beetle. Insects and rodents carry disease causing bacteria in and on their bodies. McSwane et al (2005, p.305) state that the combination of three separate activities to keep pests in check as lists below: 1) Prevent entry of insects and rodents into the establishment; 2) Eliminate food, water, and places where insects and rodents can hide; 3) Implement an integrated pest management program to control insect and rodent pests that enter the establishment. 8.6.1 Insect Many insects can be spread disease, contaminated food, destroy property, or be nuisances in food establishments. It needs water, food, and a breading place in Page | 82

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety order to survive. The best method of insect control is keeping them out of the establishment coupled with good sanitation and integrated pest management. 8.6.2 Flies Houseflies, blowflies, and fruit flies are the types of flies most commonly found in food establishments. Additionally, some of pathogen or bacteria can sticks to its body and leg hairs when a fly feed on waste material. To prevent this problem, the food such as raw food material should properly be stored and properly stored garbage should be provided. Moreover, good sanitation including proper cleaning of kitchen, dinning, and toilet facilities, and should be a routine practice. Equip windows, entrance, and loading and unloading areas with tightfitting screens or air curtain to prevent the entry of flying insect. Insect electrocuter traps are device used to control flying insects such as moths and houseflies. The traps contain a light source that attracts the insects to a high voltage wire grid. Upon contact with the grids, the high voltage destroys the flies and other insects. According to the FDA food code (McSwane et al, 2005, p. 307), we should not install the insect eletrocuter traps over the food preparation area because many of dead insects can be fall on the food. Form this obstacle, non-electrocuting system such as glue trap or pheromone attractants may be selected to control flying insects. 8.6.3 Cockroaches (McSwane et al, 2005, pp. 308-309) Similar to flies, cockroaches are capable of carrying disease organisms on their body. They crawl from toilets and sewers into kitchens, running over utensils, food preparation areas, and unprotected food. They carry bacteria on their hairy legs and body as well as in their intestinal tract. Roaches avoid light and commonly hide in cracks and crevices under and behind equipment and facilities. It is possible to have a cockroach infestation and not realize it until they are caught by surprise some night when a light is turned on suddenly in a room. To control cockroaches, maintain good housekeeping indoors and outside. Eliminate hiding places by picking up unwanted materials, such as boxes and rags. Also fill cracks and crevices in floors and walls and around equipment. Doors and windows should be tight fitting. Door and windows; if keep open for ventilation or other purposes, must be protected by screening, air curtains, or other effective means. Check incoming food and supplies for signs of infestation such as eggs case and live roaches. Store food in container that are insect proof and have tight-fitting lids. Keep floors, tables, walls, and equipment clean and free of food wastes. Frequent cleaning will help remove egg cases and reduce the roach population. Chemical control is only recommended in combination with the other control procedures and not as the primary method. It is recommended that insecticides be applied by a reputable, professional pest control operator to avoid the insecticide contamination of food and food contact surface. Page | 83

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.6.4 Ant (Chartered Institute of Environmental Health, 2009, p. 14) Ants belong to the order of insects known as Hymenoptera which includes some of the most highly evolved insects such as wasps and bees. They have a caste system by which nest building, nursing of young and foraging for food is undertaken by workers (sterile females). Reproduction is performed by fertile females (queens) and males. Although considered as a nuisance pest, the presence of ants can still have an impact on the safety and sale ability of food. Ants find their way into kitchens and production areas and there is a risk that food may become contaminated by ant bodies. Many infectious organisms are present in hospitals and these may be transmitted to patients by ants crawling on infected surfaces and used dressings. Food containing ants must be discarded to prevent contaminated product being sold or served. The presence of ants in packaging will also make the product unsalable. The disposal of waste food may result in a greater chance of rodent infestations. Most food business staff handle foods which are highly attractive to ants. Prosecutions by environmental health departments, stopped production and the adverse publicity from product recalls will lead to damage to the company’s reputation and financial loss. It will also lead to job losses if premises are closed down. 8.6.5 Rodent (McSwane et al, 2005, pp. 310-315) Rodent adapts easily to human environments and tolerate a wide range a wide range of conditions. They may carry germs that can cause a number of diseases including salmonellosis, plague, and murine typhus. According to the Chartered Institute of Environmental Health (2009, p. 8), rodents have the ability to adapt themselves to almost any environment. Their great reproductive potential, natural cunning and survivability puts them among the most successful animals on earth. Rodents use the five senses of smell, touch, hearing, sight and taste in order to survive. The sense of touch is considered the mosthighly developed of the rodents’ senses using the vibrissae or whiskers on the muzzle and guard hairs that are found among the fur. These organs help rodents orientate in the dark and help them judge shapes and sizes of objects. After a short learning period on the whereabouts of objects in the immediate environment, runs become well established. Smell will also play a part in the forming of the runs. When danger threatens, automatic use of this information will be vital. There are mainly three types of rodent. First is Norway rat (as can be seen in figure 9.1), it hides in burrows in the ground and around buildings and in sewers. Norway rat will eat almost any food but prefer garbage, meat, fish, and cereal. They stay close to food and water, and their range of travel is usually no more than 100 to 150 feet. Page | 84

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety Figure 8.5 Comparison of the physique of a roof rat (Rattus rattus) with a brown rat or Norway rat (Rattus norvegicus) Source: Wikipedia, 2015. The roof rat (see in figure 9.2) is smaller than the Norway rat but is a very agile climber. It generally harbors in the upper floors of the building but is sometimes found in sewers. Roof rats prefer vegetables, fruits, cereal, and grain for food. The range of travel for the roof rat is also about 100-150 feet. Figure 8.6 The roof rat Source: The University of Arizona, n.d., p.1. Page | 85

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety The house mouse (see in figure 9.3) is the smallest of the domestic rodents. It is found primarily in and around building, nesting in walls, cabinets, and stored good. The house mouse is a nibbler, and it prefers cereal and grain. It range of travel is 10 to 30 feet. Figure 8.7 The house mouse (Mus Musculus) Source: Society for Mucosal Immunology, 2014. Effective rodent control begins with a building and grounds that will not provide a source of food, shelter, and breeding area. Get rid of all unwanted materials that may provide food and shelter for rodent. This means storing trash and garbage in approved-type containers with tight-fitting lids. Plastic liners help to keep cans clean, but they will not exclude rats and mice. Garbage must be removed frequently from the food establishment to cut off the food supply. Rat can enter a building through holes as small as ½ inch. Mice can enter through even smaller holes. Building and foundations should be constructed to prevent rodent entry, and all entrances and loading and unloading areas should be equipped with self-closing doors and door flashings that will serve as suitable rodent barriers. Metal screen with holes no larger than ¼ inch should be installed over all floor drains. Traps are useful around food establishments where rodenticide are not permitted or are hazardous. Live traps can be used for collecting live rats. Check traps at least once every 24 hours. Killer or snap traps can also be used as part of a rodent- control program. When using these types of traps, place them at right angles to the wall along rodent runways. Glueboards are shallow trays that have a very sticky surface. They catch mice when the mouse’s feet stick to the board when they walk on it. Rodenticides are dangerous chemicals that can contaminate food and food- contact surfaces if not handled properly. Baits should be used outdoors to stop rodents at the outer boundaries of your property. These substances should not be applied by a professional pest control operator. Baits should be placed in a tamper-proof, lock bait box that will prevent children and pets from being exposed to the toxic chemicals inside. Always make certain that pesticides are stored in properly labeled container, Page | 86

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety away from food in a secure place. Dispose of containers safety and know emergency measures for treating accidental poisoning. 8.7 Non-chemical method for pest control 8.7.1 Trapping Mammal traps Spring traps, which are designed to kill the rodent, as well as live traps, are available for rats and mice. Sticky or glue board traps are also available for both rats and mice. Traps are extremely useful in areas where it is not possible to use rodenticides, for example, in sensitive food production areas. Spring traps Only spring traps may be used for killing and taking animals. Such traps must be used in accordance with their conditions of approval in order to meet legal requirements and avoid risks to non-target wildlife and persons, particularly children. Break-back traps commonly used for the destruction of rats, mice and other small ground vermin and spring traps of the kind commonly used for catching moles in their runs are exempted from the requirement to be approved. Live traps Live catch mouse traps are available in either single or multi catch versions. They can be used as an alternative to toxic baits in high risk/ production areas, although the presence of a bait attractant may pose a contamination risk. Cage traps which catch the target animal live are of limited use as a control measure but may be employed when there is a risk to protected species from other methods. Any animal caught should be dispatched humanely. Non-target species must be released unharmed. Bird traps Cage traps are usually constructed from wire mesh, into which birds are enticed using a decoy, or suitable bait. Once inside, the bird is prevented from leaving by a cone entrance, bob wires or non-return door. It is a legal requirement that birds are caught alive; non-pest species can then be released and the remaining birds can be humanely dispatched. Traps must be visited at least daily to release or dispatch birds. Food and water must be available in the trap to prevent undue stress. 8.7.2 Electric Fly Control Units (EFK) Flying insects are attracted to the ultra-violet light emitted by the unit and are either trapped on an adhesive board or killed by means of a high voltage electric charge. EFK units should not be placed: - Outside or by open windows and doors where they will catch non- target species and may attract pests to the site; - Beside windows or fluorescent lighting where they will compete with natural sources of UV light; - Over food preparation surfaces where there will be a risk of fall-out from the unit Page | 87

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety 8.7.3 Pheromone traps As with adhesive traps the male insect is attracted by the pheromone released by the lure. Once in the trap the insect may be trapped with an adhesive insert or simply be unable to find its way out. The pheromone is specific to one or a number of related species and acts as an indicator rather than a control method. 8.7.4 Temperature Control • Heat treatment – Raising the core temperature of a space or product above 55OC will result in the death of all insect life cycle stages. Care must be taken to prevent structural or commodity damage while attempting to achieve a uniform temperature throughout. • Freezing – Tests have shown that freezing of stored product insects to (-35)OC is an effective method of control. Increasing the cooling rate reduces the temperature at which the insect will die. • Modified/controlled atmosphere – By sealing commodities in an oxygen barrier film they can be treated using carbon dioxide or nitrogen. The techniques require specialist equipment, training and due to the length of the exposure period are generally reserved for high value finished products 8.8 Chemical method for pest control Chemical method is the solution solving the wide-spread of many insects and rodent. In fact, many of the products can be hazardous to people, especially when stored, handled, applied, or disposed of improperly. Thus, US EPA (n.d., pp.) suggest that there are five main processes using chemical method for pest control as list follows: - Choosing the right pesticide product. We can choose the form of pesticide best suited to your target site and the pest we want to control. Before you buy a product, read the label! Compare product labels, and learn as much as you can about the pesticide. Contact your County Cooperative Extension Service (listed in the telephone book), local pesticide dealers, etc. - Reading the pesticide label Before we choose the chemical pesticide, please find and read the three words in labeling product that is CAUTION, appears on pesticides that are the least harmful to you. A pesticide with the word WARNING is more poisonous than those with a Caution label. Pesticides with the word DANGER on the label are very poisonous or irritating. They should be used with extreme care because they can severely burn your skin and eyes. Moreover, we should be read the precautionary statements, environmental hazard, direction for use, first aid instructions, and storage and disposal. - Determining the Correct Amount To Use Many products can be bought in a convenient ready-to-use form, such as in spray cans or spray bottles, that won’t require any mixing. However, if you buy Page | 88

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety a product that has to be measured out or mixed with water, prepare only the amount of pesticide that you need for the area where you plan to use the pesticide (target area). The label on a pesticide product contains much useful information, but there isn’t always room to include examples of different dilutions for every home use. Thus, it is important to know how to measure volume and figure out the exact size of the area where you want to apply the pesticide. Determining the correct amount for your immediate use requires some careful calculations. Use the following example as an illustration of how to prepare only the amount of pesticide needed for your immediate pest control problem. - Using Pesticides Safely and Correctly When you use the chemical pesticide, you must be read and following the label direction. Moreover, you must be ware protective clothing. Do not smoke or eat in process of pesticide preparation and utilization. Finally, you must be mix and apply only the amount that you need. 8.8.1 Insecticide Chemical control of arthropods involves the use of insecticides or acaricides. These are chemicals that kill insects and mites or prevent their development, thus preventing the production of the next generation. Insecticides can be classified by their mode of action. Most insecticides affect one of five biological systems in insects including the nervous system, the production of energy, the production of cuticle, the endocrine system, and water balance. 8.8.2 Rodenticide Rodenticides usually need to be ingested, that is either eaten in the form of bait or taken into the body via the mouth while grooming. Rodenticides fall into two categories; acute: these are quick acting and effective but often painful in their action, and chronic: these are slow acting, often multi-feed baits that generally cause minimal pain in their action. Baits are the most common way to present a rodenticide. They can either be edible or liquid. Both edible and drinkable baits generally contain colored dyes. This is principally a safety measure used to indicate product contamination or when a non-target organism has eaten bait. Anticoagulant rodenticides are usually colored red, blue, purple, grey or green. Rats and mice have very wide-ranging tastes, feeding on whatever is available. However, they do have a general preference for cereal based foodstuffs and so these usually form the base of edible baits. 8.9 Preventing Pest (US EPA, n.d., pp. 6-7) We can do this by removing the elements that they need to survive. Take the following preventive actions: 8.9.1 Indoor Prevention - Remove water All living things, including pests, need water for survival. Fix leaky plumping, and do not let water accumulate anywhere in or around your home. For example, do not leave any water in trays under your refrigerator, or in buckets overnight. Page | 89

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety - Remove or block off indoor hiding places Caulk cracks and crevices to control pest access. Bathe pets regularly and wash any mats or surfaces they lie on to control fleas. Avoid storing newspapers, paper bags, and boxes for long periods of time. Also, check for pests in packages or boxes before carrying them into your home. - Block pest entryways Install screens on all floor drain, windows, and door to discourage crawling and flying pest from entering your home. Make sure any passageways through the floor are blocked. Place weather-stripping on doors and windows. Caulk and seal openings in walls. Keep doors shut when not in use. 8.9.2 Outdoor Prevention - Remove or destroy outdoor pest hiding place Remove piles of wood from under or around your home to avoid attracting termites and carpenter ants. Destroy diseased plants, tree pruning, and fallen fruit that may harbor pest. Rake fallen leaves. Keep vegetation, shrubs, and wood mulch at least 18 inches away from your house. - Remove breeding sites Clean up pet droppings from your yard; they attract flies that can spread bacteria. Do not accumulate litter or garbage; it draws mice, rat, and other rodents. Drain off or sweep away standing puddles of water; water is a breeding place for mosquitos and other pests. Make sure drain pipes and other water sources drain away from your house. - Take proper care of all outdoor plants These include flowers, fruit and shad tree, vegetable and other plants. Good plant health care reduces pest control needs healthy plants resist pest better than do weak plants. Plant at to reduce weeds and maintain even soil temperature and moisture. Water adequately, native flowers, shrubs, and tree often are good choice because they adapt well to local conditions and require minimal care. 8.10 Integrated Pest Management (US EPA, n.d., pp. 3-5) The most effective strategy for controlling pests may be to combine methods in an approach knows as integrated pest management (IPM) that emphasizes preventing pest damage. In IPM, information about pests and available pest control methods is used to manage pest damage by the most economical mean and with the least possible hazard to people, property, and the environment. Knowing the options also give you the choice of limiting your exposure to potentially harmful chemicals. No matter what option you choose, you should follow these steps to control your pest problem: 8.10.1. Identify the pest problem This is the first and most important step in pest control (figuring out exactly what you’re up against). For example, other sign is look like the pest, but it can be misleading because it is a sign of dirty. To learn more the effective method for Page | 90

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety preventing and controlling this problem, the several sources including library, website will be used to find them. 8.10.2 Decide how much pest control is necessary Pest control is not the same as pest elimination. Insisting on getting rid of all pests inside and outside your home will lead you to make more extensive, repeated and possibly hazardous chemical treatments than are necessary. Be reasonable. Before select the chemical for pest control, This question be asked for yourself “is anyone in your home known to be the hazard of this method, or could you replace the effective method which has the minimum of poisoning effect in environment and human health?” 8.10.3 Choose an effective option Use the information gathered in step 1, your answer to question in step 2, and guidance in the section titled “Preventing Pest”, “Using non-chemical pest control” and “Using chemical pest control” to determine which option you want to choose. 8.10.4 Evaluate the results Once a pest control method has been chosen and implemented, always allow time for it to work and then evaluate its effectiveness by taking the following steps: - Compare pre-treatment and post-treatment condition. Is there evidence of a clear reduction in the number of pests? - Weigh the benefits of short-term chemical pesticide control against the benefits of long-term control using a variety of other treatments, including non- chemical method. 8.11 Waste management ACO, Co,Ltd. (n.d., pp. 10) suggest that to meet the highest hygienic standards in commercial kitchens, the waste management should be provided to avoid cross contamination, as well as eliminate the occurrence of the unpleasant smells that accompany food waste. Food residues are usually collected in wheelie bins, which have to be stored in cool places in order to avoid the creation of bad of bad odor and maggot infestation. The bins are removed at regular intervals by a specialized waste collection company. Handling of commercial food residues is both costly and time consuming but hygiene is a critical factor. The use of container bins and bio-bins for disposal and handling of animal and plant kitchen waste (wet waste) creates significant risks for a smooth operation and responsible functioning of commercial kitchens. There is the danger of cross contamination during the transportation of bins with wet waste from the clean areas into the bio-bin that’s situated in the unclean areas, enabling pathogenic microorganisms to get into the processing area of the kitchen. Figure 9.4 illustrates the traditional waste disposal in kitchens Recently, biogas produced from food waste is the alternative solution for food waste disposal. Generated in Thailand, some of biogases can be produced from nearly all kind of biological feedstock and various organic waste streams such as manure, food waste, or leaches. Biogas process has two main products that; one is a low cost Page | 91

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 8: Environmental Design and Management for Food Sanitation and Safety renewable energy used as fossil fuel such as gasoline, LPG. On the other hand, the substrate digested from bacterial process in this process could commonly be used as a fertilizer. Moreover, this process has a numerous profits as follows (Bond & Templeton, 2011); 1) cheap technology for organic waste management; 2) reduced greenhouse gas and nuisance from odors and flies; 3) reduced pathogens and disease transmission; 4) improved efficiency of fertilization; and 5) less demand of the other alternative fuels, for example conservation of woodland and time save collecting fire wood. The schematic diagram of biogas digester is shown in figure 9.5 Figure 8.8 Traditional waste disposal in kitchens Source: ACO Co,Ltd., n.d., p.10. Page | 92