- Participate in safe food handling practices - Use hygienic practices for food safety - It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria. - Aims & Objectives AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of principles of food safety & how to apply knowledge to control hazards & prevent food poisoning.

1. Food safety and hygiene
Presented by NABIL AL- HAJJ
College of Health Science, Department
of Therapeutic Nutrition, Science and
Technology University, Aden, Yemen

2. Definition of food
• All human intake to meet his food needs, and be compatible with his cultural
habits and religious laws.
Food Quality
• Is that the food is healthy and contains desirable specifications for the
consumer (Color - taste - smell - texture .... etc).
Vary from country to country, region to region, depending on the consumer's
desire.
For example, American consumer loves chicken with yellow skin consumer in
the Middle East loves chicken with white skin
Hygiene
• Provide protective factors to maintain human health
Food Hygiene
• Procedures that ensure the health, safety and suitability of food for consumption
at all stages of its production, production, distribution, preparation and
submission
Food of Safety
• Ensure that food does not cause any harm or illness to the
consumer

3. Food safe
What is Food safe?
• Food which is free from contaminants & will not cause
illness or harm from Production, processing, distribution,
preparation and handling.
• If safety means that no health damage to humans
occur when food is consumed.
• Food scientists look at food safety through risk and risk
factors
Food Safety Assessment
1. Identification of risk sources
2. The size of the risk or the risks that the risk source can cause
3. Take decision on these risks and accept or reject it.
• Generally all foods have some degree of risk, and there is
no food security 100%

4. The responsibility for producing safe food
• The person who works in the food production chain or stages
of production, preparation, preparation, processing and
trading and submit it, and therefore the production of safe
food requires the following:
 Control of the source of food "raw materials«
 Control the design of the product and control the
manufacturing process
 Practice good health during production, processing,
circulation, distribution, storage and sale.
 Take all measures to prevent microbes from entering the food

5. 1. Protecting food from risk of contamination, including harmful
bacteria, poison and other foreign bodies.
2. Preventing any bacteria present multiplying to an extent which
would result in the illness of consumers or the early spoilage of
the food.
3. Destroying any harmful bacteria in the food by thorough cooking
heating, freezing or processing.
4. Remove unfit or contaminated food.
Understanding Food Hygiene

6. The cost of poor food hygiene
1. Food poisoning outbreaks and sometimes death
2. Food contamination, customer complaints and brand image
3. Pest infestations
4. Waste food due to spoilage
5. The closure of food premises
Fines and costs of legal action taken because of
contraventions in hygiene legislation, or because of the sale of
unfit or unsatisfactory food.
7. Civil action taken by food poisoning suffers
8. Loss of production and food which has to be destroyed
9. Decontamination and replacement of damaged equipment.

7. The benefits of good food hygiene
1. Satisfied customers, a good reputation, increased business and
brand protection
2. Compliance with food safety legislation
3. Less food wastage
4. Good working conditions, higher staff morale and lower staff
turnover, which promote increased productivity

8. Food classification
• Firstly, Depending on the speed of spoilage
1. sensitive food perishables:
Animal and cooked foods) meat, fish and seafood - rice
Cooked - milk - leafy vegetables - mayonnaise).
2. Low-sensitivity foods:
Dry Grain - Flour - Oils - Sugar - Tea - Coffee - Salt -
Fermented Food - Dry Food - Vinegar - Foods with a high
content of sugar - canned food - jams.
• Secondly, depending on the seriousness
1. High-risk foods: Ready-to-eat foods without heat
treatment such as salads.
2. Low-risk foods: Foods that will be treated at a high
temperature before eating, such as bread.

9. 1. What are food contaminants?
Contaminants:
• A biological, chemical, radiological or physical agent
not intentionally added to the food Affecting
consumer safety.
• It is essential that we maintain the personal
hygiene standards during food preparation . This
will help prevent the spread of bacteria.

10. Contaminations
Allergies
Radiation Physical
Chem
ical
Biology
Bacteria
PesticideStone
Radia
tion
Eggs

11. Sources of food contamination
Surfacesforfood Plants
HumanInsects and rodents
Sewage
FOOD
Airanddust
Water
Soil
Animal
s

12. Poor Personal Hygiene
Dirty Hands Dirty Finger Nails
Open Cuts
Dirty Uniforms
Smoking in Food Areas Being Sick at Work

13. Biological Contaminations
Bacteria‫ا‬
VirusesMolds and
FungusP a r a s i t e s
Insects and
rodents

14. Bacteria
Bacteria are microscopic organisms, often referred to as germs, which
are found everywhere, including on and in man, on food ,in water, soil
and air.
Most Bacteria are harmless and some essential.
Bacteria exist everywhere

15. 1. Warmth 370 C - Best temperature for the growth of
most poisoning bacteria( body temperature)
200 C - 500 C - Bacteria growth quit quickly
50 C- 630 C is Danger Zone
10 C -40 C - Sleepy
-180 C – Nogrowth
2. Moisture
3. Food /Moisture
4. Time: The number of germs doubles every 20 minutes
5. PH
Requirements for bacterial growth

16. Time
Bacteria
WarmFood/Moisture
Food/Moisture PH
Requirements for bacterial growth

17. The number of germs doubles in each (20) minutes once
(1) Germ after 20 minutes
(2) after 40 minutes)
(4) after 1 hour
(8) germs after 2 hours
(128) bacteria after 3 hours
(2048) after 4 hours
(32768) germ after 5 hours up to more than 5 million

18. 5.PH.Effect of alkalinity and acidity
Is a value ranging from
(0-14)
7
alkaline
Acidic

19. What happens if bacteria grow on food?
+ Bacteria
Food
Food Spoilage
Food poisoning
diseases
Diseases of
food
infections

20. Food poisoning
Definition:
Is a sudden illness that affects two or more people as a result of
eating unfit food during a period of 30 to 4 days.
Symptoms:
• deafness
• Nausea, nausea and dizziness
• Abdominal pain
• High temperature
• Diarrhea
• Botulinum toxin is accompanied by blurred vision, difficulty in
breathing, paralysis and death.
Food spoilage
• Food damage or food spoilage is a change in appearance,
flavor, smell, and other food attributes due to the growth of
bacteria that leads to food degradation, spoilage.

21. The most sensitive groups of food poisoning
They are vulnerable groups:
• Children .
• Pregnant women .
• Elderly .
• People with weak immune
Diseases of food infections
• And is a pathological situation that occurs as a result of
transmission of the causative agent through an unfit
food that is contaminated with the causative agent.
• Such as: typhoid - Maltese fever - tuberculosis –
hepatitis Viral - mad cows - tapeworms ... etc
Often contaminated by food appearance intact

22. But there are beneficial bacteria in food processing
Such as bacteria used in dairy and
vinegar production.

23. 2. What are the risks of these contamination?
 The occurrence of food poisoning.
 Disease of food infections
 Incidence of food allergies.
 Damage to the person (wounds - suffocation)
 The result and outcome will have an impact on
human resources working and non-working and
increasing the cost of medical care and economic and
legal losses.

24. What to do to control bacterial contamination

25. Workers in the preparation of food
They should be:
• Healthy
• They abide by customs, conditions and health practices.
• They have minimal knowledge of the basics of food
safety.

26. By Having Good Personal Hygiene
Wash your hands regularly Especially after
going to the
bathroom
Have a Clean
Uniform Available
If Sick Stay Home
Place a Band Aid on Cuts

27. Personal Hygiene
Hands and Skins
(Food handlers must wash their hands especially)
1. After visiting the toilet
2. On entering the food room, after a break and before handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a baby’s nappy
5. After handling raw food Including eggs, and before handling ready – to eat food.
6. After cleaning up animal faces or handling boxes contaminated by bird dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.
10. After handling external packaging, flowers or money.

28. • It is essential that we maintain the personal hygiene standards
when working in food preparation . This will help prevent the
spread of bacteria.
1. Wear a clean uniform
 wear a hair net, hat or cap
 Remove jewelers before reporting to work
 Keep finger nails short and without artificial nails or polish
 Wash your hands regularly
 Report any sickness or illness immediately

29. Food Not Covered

30. Dirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops Old Chopping
Boards

31. Food Has Past its Expiration Date
Spoilage Meat Mouldy Cheese
Mouldy Bread
Off Milk

32. Keep Kitchen Clean

33. Check Expiry Dates and Label Foods

34. Why do we need Food labels?
Food labels provide information to help us make choices.
Labels do the following:
• Tell us which nutrients, in what amounts, are in a product
• Warn us if a food contains food allergens
• Inform us if the food is fresh or out of date
• When necessary, explain how to store, prepare or cook the
food we buy
• List product ingredients
• Give us information on where the food was produced and
which company has marketed it
Essentially, food labels are there to provide us with basic
information about what is in the food we eat and how best to
handle it.