56 of surveillance can serve as an early warning and can be complemented by monitoring
hygiene indicators such as Enterobacteriaceae. The food-processing environment is an important but still poorly recognized and
understood source of recontamination. Pathogens may access food-processing environments through raw materials, personnel or mobile equipment such as forklifts,
through leaks and openings in buildings, or through pests. Some pathogens may become established in the processing environment and find niches where they can survive for
long periods of time. Cracks and crevices in floors and walls, interfaces between floor and equipment, hollow structures in the building or in equipment may form such niches.
In certain cases, however, such as in wet environments or following wet cleaning procedures, pathogens may even multiply to high levels. A number of recent
publications devoted to the occurrence of selected pathogenic, spoilage or indicator microorganisms in processing environments clearly demonstrate the importance of this
source Langfeldt et al., 1988; Mead, 1992; Lawrence and Gilmour, 1995; Miettinen et al
., 1999; Fredriksson-Ahomaa et al., 2000; Norton et al., 2001; Thorberg and Engvall, 2001; Fries, 2002; Aantrekker et al., 2003a,b.
Figure 11. Scores of processing sanitation based on hygiene and sanitation inspection.
4.2.5 Water source and usage
Water source refers to the supply from where water was obtained by the ready- to-eat food outlets. The usage implies how the water was used in terms of washing the
utensils. In this study, all three outlets got their water from ground water source and used it in different ways to accomplish washing of utensils Figure 12.
57 All three RTE food outlets had the same water source, pipeline with pumps
connected and water pumped from ground water source. The difference in the scores was due to how each outlet having to use the water differently, and how the water was
collected and stored. All three outlets stored water in buckets with lids as reservoirs for cooking purposes mostly.
Water for washing utensils was differently carried out in all the ready-to-eat food outlets. In outlet I, a plastic trough was used to collect the water in for washing. It was
observed that the trough had darkblack marks in and outside of the plastic trough most probably biofilms as well. Changing of the washing water was done by overfilling the
trough in the sense that dirty water overflowed out. Unfortunately, heavier food particles that settle to the bottom of the trough remained in the water providing nutrient sources
for microorganisms such as coliforms. In outlet II, washing of utensils was done in a bucket filled with water. Method
of changing the water was by emptying out the water from the bucket, hence new water used for washing. Here in outlet II, consideration towards the frequency of changing the
washing water would be questionable. For example, each round of plates that have more greasy surfaces or more food particles should be frequently changed compared to plainer
meals like soup with less oily surface. Utensils washing water in outlet III was directly from the tap, so running water
was used. The outlet had a completely defined wash area with brick wall surrounding the tap. With this practice, much of the utensils washing was done with less concern,
except the method of washing being questionable usage of detergent and the likes. It is important to note that water is a good transporter of pathogens, therefore
handling and storage methods are of vital importance.
58
Figure 12. Scores of water source and usage based on hygiene and sanitation inspection.
One of the studies carried out in South Africa Mosupye and von Holy 2000 indicated that water contamination in ready-to-eat food outlets is a major microorganism
vector. The study, revealed a potential risk of preparing unsafe foods due to cross contamination and recontamination of cooked products. Recontamination of ready-to-eat
foods resulted, in most cases, from the use of cooking utensils that were not thoroughly cleaned. The study indicated that these utensils may have been contaminated by the dish
water when they were washed. By the time food was ready to be served the dishwater was highly contaminated, because it was not regularly changed Mosupye and von Holy
2000. This revealed the need for access to clean running water for the vendors and proper sanitary facilities.
4.2.6 Overall hygiene
