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Listeria monocytogenus cause of contamination - Coggle Diagram
Listeria monocytogenus cause of contamination
Environmental contamination
Uncleaned floors and walls
Airborne contamination
Insufficient cleaning protocols and safety measures
Inadequate airflow control between raw and cooked zones
Wet or humid environments favour listeria growth
Personnel
Poor personal hygiene from workers
Poorly washed hands and glove changing
Workers hands, gloves, clothing can transmit listeria
Lack of training on food safety
Equipment
Poorly cleaned equipment such as slicers conveyors, knifes etc
Using same equipment/utensils during raw and cooked food production
Failure to use colour coded tools and utensils causing cross-contamination
Raw materials
Listeria on cabbage from soil/water
Contaminated water used for washing vegetables
Failure of supplier to comply with food safety standards
Listeria on raw bacon from infected pig or contaminated during slaughter
Packaging
Contaminated packaging due incorrect to storage conditions eg.damp
Recontamination during packaging process
Incorrect storage of cooked product can cause listeria to grow during storage
Processing
Insufficient cooking of bacon causing listeria to survive
Improper cooling of cooked food causing listeria to grow
Cross contamination between raw food zone and cooked food zone