This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptxDR.SUMIT SABLE
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
This document provides an overview of food safety practices including Good Warehousing Practices (GWP), Standard Sanitary Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses how disease can be transmitted through food and emphasizes the importance of employee health, hygiene, and illness reporting. Key aspects of GWP covered include policies for hair, clothing, jewelry, and wounds to prevent contamination. Personnel should not work with food if sick and must report symptoms like diarrhea or fever. Maintaining cleanliness and proper temperature control are also vital to preventing foodborne illness.
- 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.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptxDR.SUMIT SABLE
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
This document provides an overview of food safety practices including Good Warehousing Practices (GWP), Standard Sanitary Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses how disease can be transmitted through food and emphasizes the importance of employee health, hygiene, and illness reporting. Key aspects of GWP covered include policies for hair, clothing, jewelry, and wounds to prevent contamination. Personnel should not work with food if sick and must report symptoms like diarrhea or fever. Maintaining cleanliness and proper temperature control are also vital to preventing foodborne illness.
- 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.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Food hygiene aims to ensure food is safe for consumption by preventing contamination and spoilage at all stages from production to consumption. It includes hygiene practices for different foods like milk, meat, fish, eggs, fruits and vegetables. Milk can become contaminated during milking, handling or storage and cause diseases. Meat may transmit tapeworms or other parasites if not handled hygienically. Fish spoil quickly so signs of freshness like rigidity and bright gills are important. Eggs can become contaminated through cracked shells. Food handlers must maintain hygiene like clean hands and covering hair to prevent spreading infections. Proper sanitation of food premises is also important for food hygiene.
This document discusses various topics related to food hygiene including definitions of food hygiene, objectives of food control, branches of food hygiene such as milk hygiene and meat hygiene. It describes hygiene practices for different foods like milk, meat, fish and eggs. It also discusses food adulteration, laws related to food control in India, food standards, HACCP principles and principal food control options like education, inspection and microbiological testing.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Food sanitation involves protecting food from contamination and harmful microorganisms. It requires strict personal hygiene during all stages of food handling from preparation to serving. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Proper sanitation and food safety practices such as cleaning and sanitizing surfaces, cooking foods to the right temperatures, and frequent handwashing are essential to prevent contamination and the growth of harmful bacteria.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
The document discusses food hygiene and safety. It defines food hygiene as sanitary science that aims to produce safe, good quality food. The primary goal of food hygiene is to prevent food poisoning and illnesses. It explains that food can become contaminated during various stages from production to consumption. Proper hygiene of milk, meat, fish, eggs and fruits and vegetables is important to prevent diseases. Good hygiene practices during food preparation, processing, storage and consumption are also discussed.
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Food sanitation involves protecting food from contamination and harmful bacteria through practices like proper handling, cleaning, and cooking. The primary goal is absolute cleanliness during all stages of food preparation and storage. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Bacteria, viruses, parasites, and fungi can all contaminate food and make people sick if proper sanitation practices are not followed.
Food hygiene aims to produce safe food by preventing contamination and spoilage. Key aspects of food hygiene include hygienic production, handling, storage and preparation to prevent foodborne illness. Food control further aims to ensure food quality and labeling standards through administration of relevant laws and regulations. The Hazard Analysis and Critical Control Points (HACCP) system is a science-based tool used to identify and control food safety hazards at critical points during food production.
The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate bacteria and viruses that can cause disease. Key risks include improper temperature control of foods in the danger zone between 41-135°F where bacteria multiply fastest, as well as poor personal hygiene of food workers who can transmit illnesses.
This document discusses food safety and foodborne illness. It covers:
1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Food hygiene aims to ensure food is safe for consumption by preventing contamination and spoilage at all stages from production to consumption. It includes hygiene practices for different foods like milk, meat, fish, eggs, fruits and vegetables. Milk can become contaminated during milking, handling or storage and cause diseases. Meat may transmit tapeworms or other parasites if not handled hygienically. Fish spoil quickly so signs of freshness like rigidity and bright gills are important. Eggs can become contaminated through cracked shells. Food handlers must maintain hygiene like clean hands and covering hair to prevent spreading infections. Proper sanitation of food premises is also important for food hygiene.
This document discusses various topics related to food hygiene including definitions of food hygiene, objectives of food control, branches of food hygiene such as milk hygiene and meat hygiene. It describes hygiene practices for different foods like milk, meat, fish and eggs. It also discusses food adulteration, laws related to food control in India, food standards, HACCP principles and principal food control options like education, inspection and microbiological testing.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Food sanitation involves protecting food from contamination and harmful microorganisms. It requires strict personal hygiene during all stages of food handling from preparation to serving. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Proper sanitation and food safety practices such as cleaning and sanitizing surfaces, cooking foods to the right temperatures, and frequent handwashing are essential to prevent contamination and the growth of harmful bacteria.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
The document discusses food hygiene and safety. It defines food hygiene as sanitary science that aims to produce safe, good quality food. The primary goal of food hygiene is to prevent food poisoning and illnesses. It explains that food can become contaminated during various stages from production to consumption. Proper hygiene of milk, meat, fish, eggs and fruits and vegetables is important to prevent diseases. Good hygiene practices during food preparation, processing, storage and consumption are also discussed.
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Food sanitation involves protecting food from contamination and harmful bacteria through practices like proper handling, cleaning, and cooking. The primary goal is absolute cleanliness during all stages of food preparation and storage. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Bacteria, viruses, parasites, and fungi can all contaminate food and make people sick if proper sanitation practices are not followed.
Food hygiene aims to produce safe food by preventing contamination and spoilage. Key aspects of food hygiene include hygienic production, handling, storage and preparation to prevent foodborne illness. Food control further aims to ensure food quality and labeling standards through administration of relevant laws and regulations. The Hazard Analysis and Critical Control Points (HACCP) system is a science-based tool used to identify and control food safety hazards at critical points during food production.
The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate bacteria and viruses that can cause disease. Key risks include improper temperature control of foods in the danger zone between 41-135°F where bacteria multiply fastest, as well as poor personal hygiene of food workers who can transmit illnesses.
This document discusses food safety and foodborne illness. It covers:
1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
Semelhante a 1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).ppt (20)
This study examined how addiction to fast food can turn into avoiding fast food due to health concerns. The researchers found that when people become more aware of the negative health effects of fast food, their addiction can transform into avoiding it for health reasons. Concerns about weight gain, high cholesterol and other diet-related diseases mediated the relationship between fast food addiction and anti-consumption of fast food.
This document discusses food preservation and spoilage. It outlines various intrinsic and extrinsic factors that influence microbial growth in foods, such as water availability, pH, temperature, and packaging methods. It also describes different types of food spoilage caused by bacteria and fungi, as well as foodborne illnesses. Common preservation techniques are then outlined, including removal of microorganisms, low temperature storage, high heat treatments like canning and pasteurization, controlling water availability through drying or adding salt/sugar, and use of radiation. Detection and surveillance of foodborne pathogens is also discussed.
This document summarizes food safety and sanitation. It discusses that foodborne illness affects millions in the US each year, costing billions. It outlines various foodborne pathogens and diseases. Proper food purchasing, receiving, storage, preparation, cooking, cooling, reheating, and serving are described to prevent contamination and growth of pathogens. The Hazard Analysis Critical Control Point (HACCP) system is introduced as a framework to identify and monitor critical points to reduce risk.
This document provides an overview of microbial food safety and foodborne illnesses. It defines foodborne infections as diseases resulting from eating food containing living pathogens, and foodborne intoxications as damage from toxins produced by microbes in food. The etiology of foodborne illness is discussed, along with those most at risk. Testing methods for foodborne pathogens are also summarized, including traditional culturing and newer molecular techniques. Limitations and the need for standardized testing methods are also addressed.
This document discusses safe food handling procedures. It describes how foodborne illnesses occur from bacteria growing in the "danger zone" between 41-140°F. It identifies potentially hazardous foods like meat, dairy and eggs that must be properly stored, cooked and handled to prevent bacteria growth. Proper personal hygiene, receiving, storage, thawing, cooking, holding, cooling, reheating, cleaning and sanitizing procedures are outlined to limit contamination and inhibit bacterial growth. Maintaining proper temperatures and sanitizing practices at each stage of food handling is key to preventing foodborne illness.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
1) The document discusses various food safety issues related to India's food export and import trade. It outlines the national food control system and regulators like FSSAI that are responsible for food safety.
2) Key food safety hazards include physical, chemical and biological hazards as well as adulteration. Common causes of foodborne illness are discussed.
3) Ensuring proper hygiene, sanitation, cooking, storage and transportation of food is important to prevent contamination and food poisoning outbreaks. Street food safety is a particular challenge in India.
Vitamins are nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. The document discusses the top 10 questions asked about vitamin supplements, including whether to get vitamins from food or supplements, who should take a multivitamin, what RDA means, the differences between fat-soluble and water-soluble vitamins, and factors to consider before taking supplements. It also provides details on specific vitamins like B vitamins, Vitamin A, potential deficiencies, and risks of too much intake.
The physician undergoes extensive education and training, including obtaining a bachelor's degree, attending medical school for 4 years, and completing a residency program lasting 3-8 years. Physicians must pass a licensing exam to practice medicine and may specialize in areas like internal medicine, surgery, or pediatrics. Physician assistants and medical assistants support physicians but require less education, with physician assistants needing a master's degree and medical assistants typically receiving on-the-job or associate's degree level training.
Hariyali Teej is celebrated in August and marks the marriage of Lord Shiva and Goddess Parvati. Women dress in green, representing fertility and nature, and participate in rituals like applying henna and fasting to pray for their husbands' well-being. Key rituals include receiving gifts from in-laws and swinging on branches to celebrate married life. Kajari Teej in late August honors Parvati through traditional Rajasthani dress and songs. Hartalika Teej in early September sees women fasting and dressing in red and green to seek marital bliss from Parvati and Shiva.
The document discusses nutrition and its relationship to periodontal health. It defines key terms, classifies foods and nutrients, and describes the functions and effects of macronutrients, micronutrients, and minerals on periodontal health. Specific deficiencies are shown to increase risks of periodontal diseases by impacting collagen formation, wound healing, immune response and more.
This document discusses the six major classifications of nutrients: water, carbohydrates, lipids (fats), proteins, vitamins, and minerals. It provides details on the functions, sources, and examples of important nutrients within each classification, including key nutrients like water, carbohydrates, fats, proteins, vitamins, and minerals. The document emphasizes that nutrients are chemical substances in food that help maintain the body and notes there are over 50 nutrients divided into these six groups.
Dr. RM Pandey -Importance of Biostatistics in Biomedical Research.pptxPriyankaSharma89719
The document discusses the importance of biostatistics in biomedical research. It defines clinical research and outlines common issues and questions in biomedical research such as diagnosis, risk factors, and treatment effectiveness. It emphasizes that clinical expertise alone may not improve patient outcomes and that research should be aimed at improving patient lives. The document stresses that all studies should begin with a well-defined research question and overview types of study designs used in clinical research such as observational and interventional studies. It discusses key concepts in research including variables, biases, confounding, and validity and reliability of results.
2. INTRODUCTION
• Food, apart from being necessary for growth, energy
& development can also spread disease.
• Food is a potential source of infection which is
liable to contamination by micro-organisms while
passing through the producer to the consumer. This
may arise from:
• Contamination by human or animal excreta
• Microorganism who also use the same food as food
• Natural process of food spoilage due to the activity
of enzymes
4. FOOD SAFETY/HYGIENE
Definition: Food Safety/ Food Hygiene is defined as
all conditions and measures that are necessary during
production, processing, storage, distribution and
preparation of food to ensure that it is safe, sound
,wholesome and fit for human consumption. (WHO)
5. FOOD HYGIENE AND SAFETY
• Food Hygiene: can be described as
practices in food handling that help to keep food
clean and safe to eat in order to avoid food
poisoning due to bacterial, fungal, viral or chemical
contamination of food.
• Food safety: can be defined as the absence of
adverse health effects following food consumption
6. COMMON NIGERIAN FOODS
• Nigerian foods have a rich variety. Reports suggest
that over 21 different types of starchy roots and
tubers, 21 types of nuts/ seeds. 20 types of legumes,
116 types of vegetables, 12 varieties of mushrooms
and 36 varieties of fruits exist all year round.
• Meat and fish are part of the daily food. Bush meat is a
delicacy in many parts.
• In addition to staple foods, Nigerians prepare and use a
variety of fermented foods where microorganisms play
an important role.
7. FOOD HYGIENE
• Important international program carrying out
activities in the field of food hygiene is the joint
FAO/WHO food standard program, while in
Nigeria, NAFDAC and SON are solely
responsible.
• Food safety is considered an essential component
of primary health care.
• The primary aim of food hygiene is to prevent
food poisoning and other food-borne illnesses.
8. REASONS FOR FOOD HYGIENE CONTROL
1. Development of community feeding in schools,
factories, hospitals etc.
2. Increase in food consumption outside home
evidenced by increased number of catering
establishments & development of provision of
meals/snacks in public places etc.
3. High levels of contamination of some foods entering
retail food premises.
4. Poor level of understanding of food hygiene
practices by workers in food industry at both
managerial & operative levels.
5. Inadequate temperature control of risk foods i.e.
meat & meat products, milk, fish & fish products
9. PRINCIPLES OF FOOD HYGIENE
1. Personal Hygiene:
• Wash hands: before commencing work, after using the
toilet, between different work tasks especially after
handling raw foods.
• Wear clean protective clothing including a suitable,
effective hair covering.
• Keep all cuts, boils etc, covered with waterproof
dressings.
• Keep fingernails short.
• Do not cough or sneeze over food.
• Do not touch the mouth, nose or face – at least without
washing your hands afterwards.
• Report any illness which may be food poisoning to the
supervisor and consult your doctor.
10. PRINCIPLES OF FOOD HYGIENE
2. Food Storage:
• A good system of stock rotation should be operated
through which the oldest stock is used.
• Stock should be kept at least a few inches off the
ground to give a circulation of air and to enable
insect and rodent infestations to be detected.
• Food stores must be adequately ventilated and be
kept at a temperature below 10oC.
• Refrigerators, Chillers, Freezers etc. must be
regularly checked for operating efficiency against
their designed temperature range.
• Keep food either hot, i.e. above 630C, or cold i.e.
below 10oC
11. PRINCIPLES OF FOOD HYGIENE
3. Cross Contamination:
Avoid contamination of a ready–to-eat risk food by
another food directly by way of a transmitting agent.
Keep raw and cooked foods separate at all times including
in storage.
Use separate surfaces, utensils and other equipment for
the preparation of raw and cooked food.
Separate staff should be used for handling raw and cooked
food.
Cleaning and sterilization of food slicing machinery.
Avoid reheating of foods where possible. Reheated food
should be brought to temperatures above 63oC.
12. PRINCIPLES OF FOOD HYGIENE
4. Temperature Control: Factors such as moisture,
type of food, time & temperature facilitates the
growth of food poisoning organism.
• Risk foods should be kept as short a time as
possible at temperatures which are conducive to
bacterial growth, i.e. between 10oC and 63oC.
• Below 10oC : No bacterial growth; Above 63oC:
Pathogenic organisms are destroyed.
• Food processing temperatures are critical to the
production of safe product and should always be
checked where risk foods are involved.
14. PRINCIPLES OF FOOD HYGIENE
6. Equipments: Equipments in food premises must be:
• Constructed so as to facilitate ease of cleaning
• Non-absorbent;
• Placed in such a way that cleaning is possible on all
sides;
• Well maintained.
7. Cleansing: The fundamental objective in food
premises is the killing of pathogenic organisms and
elimination of situations in which they might thrive.
• Cleaning of the structure, equipment and working
surfaces should be planned based on principle of
good house keeping.
15. PRINCIPLES OF FOOD HYGIENE
7b. Cleansing materials:
• Detergents: Reduce surface
tension & remove grease, thus
enabling sterilants to act
effectively.
• Sterilants or Disinfectants:
Kill bacteria. Examples:
Hypochlorites, Iodophors,
Quaternary Ammonium
Compound (QAC), Phenolic
disinfectants.
8. Use of PPE in Food
Premises:
Hair Net Hand Gloves Aprons/Hygienic Wear
16. HIGH RISK FOODS
These are foods with greatest risk of microbial
contamination because they are processed or
stored within the temperature of 10°C to 63°C in
an unsterilized environment.
This include meat, poultry, dairy products,
eggs, seafood, cooked rice, cooked pasta,
prepared salads, coleslaws, pasta salads,
prepared fruit salads...etc.
17. GOOD PRACTICES FOR PREPARATION
AND COOKING OF HIGH-RISK FOODS.
• A Calibrated Digital Probe Thermometer should be used
to check temperatures randomly.
• Rapid cooling of food: if not for immediate service,
cooked food must be cooled quickly and refrigerated. No
cooled food should be left for longer than 1.5 hrs without
refrigeration.
• All high-risk food and ingredients should be refrigerated
below 10oC or kept above 63oC if not for immediate
service.
• Cross-contamination must be avoided, and separate
designated areas should be used for raw meat and other
foods.
• No food should be prepared too far in advance and re-
heating should be avoided.
18. FOOD HANDLERS
• Proper handling of foods, utensils and dishes and
good personal hygiene are of great importance.
• The infections which are likely to be transmitted by
the food handlers are diarrhoeas, dysenteries,
typhoid and para-typhoid fevers, entero-virruses,
viral hepatitis, protozoal cyst, eggs of helminths,
strepto and staphylococcal infections, and
salmonellosis.
Complete medical examination carried out of all
food handlers at the time of employment is
necessary.
19. FOOD HANDLERS CONTD
Any person with a history of typhoid fever, diphtheria,
chronic dysentery, tuberculosis or any other communicable
disease should not be employed.
Persons with wounds, otitis media or skin infections should
not be permitted to handle food or utensils.
Day to day health appraisal of the food handlers is
important; those who are ill should be excluded from food
handling.
Any illness which occur in food handlers family should at
once be notified.
Education of food handlers in matters of personal hygiene,
food handling, utensils, dish washing, and control of insect
and rodent is the best means of promoting food hygiene.
20. FOOD CONTAMINATION
• It is the presence of a substance or agent that makes
food unsuitable for consumption.
• Foods may be contaminated by physical, chemical
or biological agents .
• Physical agents include sand, wood, metals, nails,
hair, debris, radiation, etc.
• Chemical agents may be pesticides, cleaning
materials used in the house, and toxic chemicals
arising from outside sources
• Biological agents are bacteria, viruses, yeast,
moulds and parasites or their eggs
21. FOOD CONTAMINATION
Food can be contaminated through:
1. Production
2. Processing
3. Handling
4. Transportation
5. Eating
.
22. FOOD CONTAMINATION
There are 5 agents that can contaminate food:
1. Microorganisms
2. Toxins: Exotoxins: toxins released on the
food by microorganism. Endotoxins:
microorganisms grow inside the food and
produces toxins in its cells.
3. Chemicals: Chemicals added illegally or
ignorantly. They are normally;
Preservatives e.g Vinegar, Salt, Sugar,
tartaric acid etc. some food industries use
sodium benzoate for preservation. This is
known to be carcinogenic
23. FOOD CONTAMINATION (CONTD)
Artificial sweeteners: Sugar (10kg/head/per
year is recommended). 25-30g/day/person.
Cyclamates: Are derived from coal tar, by-
product petroleum, a product of benzene
hydrocarbon, causes cancer.
Sweetners e.g saccharine: they are also
carcinogenic, causes cancer of the kidney.
Flavors and Colorings: They are products of
Hydrocarbon materials.
24. FOOD CONTAMINATION (CONTD)
Adulteration: Adulterated products are
harmful. Oil used for frying more than 3
times will be contaminated and harmful.
Monosodium glutamate: Glutamate is not
easily metabolized by the cells. It causes
Chinese syndrome. Symptoms –Cramps,
body pains. It can cause cancer of the bone,
kidney etc. Limited use of this substance
should be encouraged.
25. FOOD CONTAMINATION (CONTD)
4. Natural Toxins: Some food naturally contains toxin
materials. Examples are
• Groundnuts Afflotaxins
• Fishes Accumulates heavy metals
• Cassava Cyanides
• Mushrooms Alkaloids; this cannot be destroyed
by heat. This results in abdominal
cramps.
• Potatoes (Irish) Solanin is a form of alkaloides. It can
be destroyed by heat
• Note: The toxins are protective materials for the plants.
5. Parasites: Such as Tape worm (Taeniasis Trachuriasis). All
produce toxins in the food.
26. DYES/COLOURANTS - Effects
• Amaranth (E123): cause cancer, birth defects, still births,
sterility and early foetal deaths.
• Ponceau (E124): used mainly in dessert mixes, weak
carcinogen
• Erythrosine (E127): used in candied cherries and
children’s sweets; found to act as a potent
neurocomptetitive dopamine inhibitor; possible carcinogen.
• Caramels (E150): over 100 different formulations are
currently in use, mostly by cola drinks, beer and alcohol
industry. It is also used as a colourig agent in crisps, bread,
sauces, gravy.
• Brown FK: mainly used as a colouring agent in fish such
as kippers; cardiotoxin,
27. DYES/COLOURANTS - Effects
• Tartrazine (E102): is primarily used by the soft drink
industry, implicated in food intolerance; symptoms include
feeling of suffocation, weakness, heat sensation, blurred
vision.
• Curcumin E100: used mainly in flour, confectionery and
margarine; found to cause mutations in bacteria; thyroid
damage.
• Sunnet yellow (E110): used in biscuits, found to damage
kidneys and adrenals; carcinogenic.
28. PRESERVATIVES/ANTIOXIDANTS
• Benzoates E210 – 219: used mainly in marinated
fish, fruit –based filling, jam, salad cream, soft drinks,
beer; found to provoke urticaria, angioedema and
asthma; childhood hyperactivity.
• Nitrates and nitrites E220 – 227: used in corned
beef and some cheese; found to cause headache in
susceptible individuals; linked with cancer &
mutagenecity.
29. PRESERVATIVES/ANTIOXIDANTS
• Butylated hydroxyanisole – Bha E320: used in
soup mixes and cheese spread; found to be tumour-
producing; linked with angioedema and asthma.
• Sulphites E220 – E227: used mainly in dried fruits,
fruit juices and syrups, beer and wine; linked with
pruritus, urticaria asthma and angioedema.
• Carmoisine (E122): used in jams and preserves,
unavoidably contaminated with low levels of beta –
napthylamine, a well-known mutagen.
30. SWEETENERS
• Sacharin: used in soft drink and sweet food
industries; known to be carcinogenic, mutagenic,
and growth inhibitor in animals
• Aspartame: has key ingredient phenylalanine
widely used by soft drink and sweet food
industries; increases brain tyrosine, followed by a
considerable reduction on brain tryptophan levels
resulting in aggressive and violent behaviour.
• Sucrose/Table sugar: lead to reactive
hypoglycaemic condition on low protein diets;
increases children’s restless and destructive
behaviour. Consumption of 10Kg/person/annum is
recommended.
31. BACTERIAL CONTAMINATION (VEHICLES
AND ROUTES)
Clean food can be contaminated by bacteria from
four main sources -
- the people present in the workplace and their
clothing.
- other food that is already contaminated.
- dirty kitchen or work premises and equipment.
- insects and vermin.
Sometimes, harmful bacteria pass directly from the
source to high risk food, but, usually they rely on
other things to transfer them to food. These things
are called Vehicles.
32. • Indirect contamination using an intermediate
vehicle is the most common, e.g.- the
movement of bacteria from the intestine of a
food handler to food via unwashed hands, after
using the toilet.
• Where contamination is passed from raw food
to high risk food via for example, a cutting
board, this is known as Cross Contamination.
• The path that bacteria use to move from the
source to the food, is known as the Route.
33. Cross Contamination
Cross contamination is what happens when
bacteria from one food item are transferred to
another food item, often by way of unwashed
cutting boards or countertops, as well as knives
and other kitchen tools, or even unwashed
hands.
Cross contamination can in turn lead to food
poisoning.
34.
35. • Route: The most common route is the faecal-oral
route
water
soil
faeces
fingers
flies
food mouth
Faecal-oral transmission routes
36. CLASSIFICATION OF FOOD
• Milk & Milk products
• Meat & Meat products
• Fish & Fish products
• Poultry
• Beverages
• Baking
• Fruits & Vegetables
37. MILK HYGIENE
• Milk is an efficient vehicle for great
variety of disease agents. Sources of
infection or contamination:
1. Diary animal
2. Human handlers
3. Environment e.g, contaminated vessels,
polluted water, flies, dust, etc.
38. MILK BORNE DISEASES:
1. Infections of animals that can be transmitted to
man
• Tuberculosis, Brucellosis, Streptococcal
Staphylococcal infections salmonellosis & Q
fever. Cowpox, Foot and mouth disease, Anthrax,
Leptospirosis & Tick-borne encephalitis.
2. Infections primary to man that can be transmitted
through milk:
• Typhoid & paratyphoid fevers, shigellosis,
Cholera, Enteropathogenic Escherichia coli,
• Non-diarrhoeal diseases: Streptococcal infections,
Staphylococcal food poisoning , Diphtheria ,
Tuberculosis, Entero-viruses Viral Hepatitis.
39. Clean & Safe Milk
• Healthy and clean animal (healthy Udder).
• Premise where the animal is house and milked
should be sanitary.
• Water supply should be bacteriological safe.
• Milk handlers must be free from communicable
disease
40. PASTEURIZATION OF MILK
• Is the heating of milk to temperatures 68-90oC for periods
of time as required to destroy pathogens that may be
present while causing minimal changes in the composition,
flavor and nutritive value.
• It is a preventive measure of public health importance and
corresponds in all respects to the modern principles of
supplying safe milk.
• Pasteurization kills nearly 90% of bacteria in milk
including the more heat resistant tubercle bacillus & the Q
fever organisms. Do not kill thermoduric bacteria &
bacterial spores.
• To check the growth of microorganisms, pasteurized milk is
rapidly cooled to 4oC, should be kept cool until it reaches
consumers.
41. MEAT HYGIENE
• The term “meat” includes various tissues of animal
origin. The diseases which may be transmitted
eating unwholesome meat are:
1. Tape worm infestations: Tinea solium, T. saginata,
Trichinella spiralis and fasciola hepatica.
2. Bacterial infections: anthrax, actinomycosis,
tuberculosis, and food poisoning.
MEAT INSPECTION:
• Animals intended for slaughter are subjected to
proper ante mortem and postmortem inspection by
qualified veterinary personnel.
42. Principal Causes of Ante Mortem
Ejection of Animals
♦ Emaciation
♦ Exhaustion,
♦ Pregnancy
♦ Sheep-pox
♦ Foot-rot
♦ Actinomycosis
♦ Brucellosis
♦ Febrile conditions
♦ Diarrhoea
43. Principal Causes of Postmortem
Rejection of Animals
Cysticercus bovis
♦ Liver fluke
♦ Abscesses
♦ Sarcocystis
♦ Hydatidosis
♦ Tuberculosis
♦ Cystcercus
cellulosae etc.
♦ Parasitic & Nodular
infections of Liver
and Lungs
♦ Septicaemia
44. MEAT INSPECTION
• Animals to be slaughtered for human consumption
must be subjected to ante-mortem and post-mortem
inspection by qualified veterinary officers.
• Animals must be rejected if they are found with the
following conditions:
• Febrile conditions Pregnancy Brucellosis
• Exhaustion Emaciation Actinomycosis
• Sheep pox Septicaemia Tuberculosis
• Infections of liver & lungs liver fluke
• Abscesses Sarcocystis
Hydatidosis etc.
45. CHARACTERISTIS OF A GOOD MEAT
• Animals for sale or slaughter should be healthy
as demonstrated by
• Alertness
• Clear eyes
• Cool and wet nose
• Free breathing
• Normal stool
• Firm and elastic to touch
• Not slimy
• Has an agreeable odour
• Neither pale, not pink nor a deep purple tint
46. SLAUGHTER HOUSE
♦ Places where animals whose flesh are
intended for consumption are killed.
STANDARDS FOR SLAUGHTER HOUSE:
♦ Location: Away from residential areas.
♦ Structure: Floors & Walls up to 3ft should
be impervious & easy to clean.
♦ Disposal of Waste: Blood, offal should not
be discharged into public sewers but should
be collected separately. Solid waste should
be properly treated or recycle. e.g. Horns,
bones
47. SLAUGHTER HOUSE
♦ Water supply: Should be independent,
adequate and continuous.
♦ Examination of animals: Ante mortem &
Postmortem should be arranged..
♦ Storage of meat: store in rat-proof & fly-
proof rooms.
♦ Transportation of meat; Fly-proof cover
van.
♦ Temperature of rooms where meats are kept
overnight must be less than 5oC.
48. FISH
• Fish loses its freshness because of autolysis
that set in after death & also due to bacteria
effect.
• Fish is the intermediate host of the tape
worm, Dibothriocephalus latus. This
cestode is communicable to man, but rarely
encountered.
• Fish may carry Vibrio parahaemolyticus,
Salmonella spp., Clostridium botulinium
type E, and other organisms.
49. FISH CONTD
TINNED FISH:
• To inspect tinned fish (or meat or any food),
the following points should be noted:
1. The tin must be new & clean without
leakages or rusting.
2. There should be no evidence of having been
tampered with such as sealed openings
3. On opening the tin, the contents should not
be blown out which indicates decomposition.
50. FRUITS & VEGETABLES
• This group constitute another source for spreading
pathogenic organisms, protozoan and helminthes.
• When sewage is used to grow vegetables,
consumption therefore, becomes an issue of public
health importance.
• Vegetables which are consumed raw in the form of
salads pose a problem in food sanitation.
• People should be educated on the need to wash the
vegetables before eating. Cooked vegetables are free
from this danger
51. FOOD POISONING
• Food poisoning: any condition in which a food
causes a toxic reaction, whether as a result of
a toxin naturally present in the food (for example,
green or sprouting potatoes, partially cooked red
kidney beans, many mushrooms etc
a toxin acquired by the food as a result of natural
accident (such as contamination of fish or shellfish
with toxins from dinoflagellate organisms in
plankton.
fungal spoilage leading to the production of
mycotoxins in the food; or
52. Food Poisoning (contd)
Contamination of the food with toxins during
agricultural processing (for example, pesticide
residues)
Or food processing (such as accidental contamination
with industrial chemicals).
The term is generally reserved for gastrointestinal
disease resulting from bacterial (or sometimes viral)
contamination of foods
Food poisoning may occur within 1-36 hours of eating
contaminated food.
Symptoms normally last 1-7 days and may include
one or more of the following:
Abdominal pain, diarrhoea, vomiting, nausea, fever,
gastroenteritis
54. CAUSES OF FOOD POISONING
• Inadequate cooking of contaminated raw food,
and inadequate reheating of pre-cooked food,
so that the temperature is not sufficiently high
to kill the bacteria
• Keeping cooked food at temperatures that
favour the growth of bacteria
• Cross-contamination between raw and cooked
food
• Poor personal hygiene in food handlers
55. PREVENTION/CONTROL OF FOOD
POISONING
Protect food from contamination by:
- keep food covered whenever possible
- do not use unsuitable, defective or dirty
equipment
- do not use dirty wiping cloths, disposable
preferable
- only handle food when unavoidable (use
tongs, plates, & trays)
- separate raw and cooked food at all stages of
preparation, storage and distribution
- prevent insects, animals and birds from
coming in contact with food
56. PREVENTION/CONTROL OF FOOD
POISONING CONTD
- store food in rodent-proof containers and
ensure lids are tightly replaced after use
- protective clothing for all food handlers
- maintain high standard of personal hygiene
- use correct cleaning and disinfection
procedures
- refuse disposal
- purchase food from reputable sources
- environmental sanitation (clean environment
with good water supply and sanitation)
57. PREVENTION & CONTROL OF FOOD
POISONING
Prevent bacterial within food from multiplying
by:
- employing appropriate storage
temperature (store food out of danger zone-
10oC - 63oC)
- using suitable preservative (salt, sugar).
- Do not allow dry foods to absorb moisture
- other methods: canning, freezing, drying
and dehydration, smoking
58. Destroy those bacteria within food
(disinfection) by:
- thorough cooking, heat processing such
as pasteurization, sterilization (e.g. UV) or
canning
Inspection of food premises
Basic food hygiene education for food
handlers
Medical screening for food handlers
59. Good manufacturing practices (GMPs)
Adequate quality control using the Hazard
Analysis Critical Control Point (HACCP)
system.
Legislation
60. FOOD-BORNE DISEASES
• Defined as a disease, usually either infectious
or toxic in nature, caused by agents that
entered the body through the ingestion of
food.
• Food borne diseases may be classified as:
Food borne intoxications
1. Due to naturally occurring toxins in some foods
(a) Lathyrism ( beta oxalyl amino-alanine)
(b) Endemic ascitis (Pyrrolizidine alkaloids)
61. FOOD-BORNE DISEASES
2. .Due to toxins produced by certain bacteria.
(a) Botulism
(b) Staphyloccus poisons
3. Due to toxins produced by some fungi
(a) Aflatoxin
(b) Ergot
(c) Fusarium toxins
62. FOOD-BORNE DISEASES
4. Food borne chemical poisoning
(a) Heavy metals, e.g., mercury ( usually in
fish), cadmium (in certain shell fish) and lead
( in canned food).
(b) Oils, petroleum derivatives& solvents (e.g.,
Trycresyn phosphates or TCP)
(c) Migrant chemicals from package materials
(d) Asbestos
(e) Pesticides residues (DDT, BHC).
63. FOOD-BORNE DISEASES
Food borne infections
GROUP EXAMPLES OF ILLNESS IN EACH GROUP
Bacterial Diseases Typhiod fever, Paratyphoid fever,
Salmonellosis, Staphylococcal intoxication,
Cl. Perfringens illness, Botulism, B.cereus
food poisoning, E.coli diarrhoea, Non-cholera
vibrio illness, V. parahaemolyticus infection,
Streptococcal infection, Shigellosis
Brucellosis
Viral diseases Viral hepatitis, Gastroenteristis
Parasites Taeniasis Hydatidosis, Trichinosis, ascariasis,
Amoebiasis, Oxyuriasis
64. GOOD MANUFACTURING PRACTICES
Organization of personnel and training
Facilities and equipment
- Facilities: buildings, premises, services which
provide optimum environment for manufacturing)
- equipment: for manufacturing, packaging, storage
etc
Control of components
- production and process control
- packaging and labeling
- warehousing and distribution
Quality control : raw materials, materials in process,
finished product
65. AGENCIES INVOLVED IN ENSURING
FOOD HYGIENE
• NAFDAC
• SON
• Ministry of Environment
• Federal and State Public Health
Laboratories
67. REFERENCES
• Basavanthapa, B. T., Community Health
Nursing (2nd edition). Jaypee brothers medical
publishers , New Delhi
• Park, K. (18th ediition) Park’s textbook of
preventive and social medicine. Banarsidas
Bhanot Publishers, India.