9 2.4: Prevention and Control Measures
2.3 PREVENTION AND CONTROL MEASURES
TEDxNelson Foodborne Illness: The Solution is Prevention – Cath McLeod
Prevention and control measures for keeping food safe are essential to reduce the risk of foodborne illnesses. These measures include maintaining personal and kitchen hygiene by regularly washing hands, utensils, and surfaces to prevent the spread of contamination. It’s crucial to separate raw foods from ready-to-eat items to avoid cross-contamination, especially when handling meat, poultry, and seafood. Cooking food to the correct internal temperatures ensures that most harmful bacteria are destroyed, while proper refrigeration slows bacterial growth by keeping perishable items at safe temperatures. Additionally, storing food promptly and using safe methods for thawing, reheating, and preserving helps maintain food safety. By following these practices consistently, food employees can significantly minimize the risk of contamination and ensure the food served is safe to eat. The person in charge is responsible for creating guidelines and rules to follow, as well as for reporting any illness and knowing when to send employees home.
What is FATTOM?
FATTOM is a food safety acronym that represents the six conditions that support the growth of harmful bacteria in food: Food, Acidity, Time, Temperature, Oxygen, and Moisture. Bacteria thrive on nutrient-rich foods, especially those high in protein and carbohydrates. They prefer environments with low acidity (a near-neutral pH), and given enough time, typically more than four hours in unsafe conditions, they can multiply rapidly. The temperature danger zone between 41°F and 140°F (4°C to 60°C) is ideal for bacterial growth, making proper cooking and refrigeration essential. Some bacteria require oxygen, while others can grow without it, and most need moisture to survive and reproduce. Understanding and controlling these six factors is key to preventing foodborne illness and keeping food safe.
While FATTOM is specific to preventing bacteria growth, preventing viruses, parasites, and fungi in food involves a similar combination of safe food handling practices, proper sanitation, and effective temperature control. To prevent the spread of viruses like norovirus and hepatitis A, food handlers must maintain a high standard of personal hygiene—washing their hands thoroughly with soap and water, wearing gloves when handling ready-to-eat foods, and staying home when they are ill. Preventing parasites requires cooking meat and seafood to the recommended internal temperatures, avoiding cross-contamination, and using clean water for washing fruits and vegetables. For fungi, including molds that may produce harmful mycotoxins, it is crucial to store food in dry, well-ventilated environments, check for visible spoilage or musty odors, and discard any contaminated items promptly and properly. Regular cleaning of food preparation areas, using approved food sources, and following food safety guidelines will help minimize the risk of these biological hazards and protect public health.