Company

LOGO

FOOD HYGIENE

By: Ms. Anjana Bindlish X Cell

Ten Main Reasons For Food Poisoning 1A ,A

1. Food prepared too far in advance and stored at room temperature, i.e. not under refrigeration. 2. Cooling food too slowly prior to refrigeration 3.Not reheating food to high enough temperature to destroy food poisoning bacteria. 4. The use of cooked food contaminated with food poisoning bacteria. 5. Undercooking.

Ten Main Reasons For Food Poisoning

6. Not thawing frozen poultry for sufficient time.

7. Cross-contaminated from raw food to cooked food. 8. Storing hot food below 63o C. 9. Infected food handlers. 10. Use of leftovers.

Requirements for bacterial growth 3

Bacteria responsible for causing food poisoning need the following conditions to enable them to grow and in some Warmth cases, produce toxins.

Food

Some Air

Bacteria

Moisture Time

Warmth
The best temperature for the growth of most food poisoning bacteria is 37o C (body temperature) Although they can grow quite quickly between 20o C and 50o C. To prevent their growth we must ensure that the temperature of the food is kept below 5o C or above 63oC. The temperature range of 5o C to 63oC is often referred to as danger zone. Some bacteria are able to produce spores, which enable them to survive adverse condition such as high temperatures. Food poisoning bacteria reproduce rapidly in warm food rooms. But most will not grow in a refrigerator (1o C to 4o C) and none in frozen food (-18o C), Although many will survive and reproduce on thawing.

Food and Moisture

High protein foods are preferred, especially RICE, dairy produce, Dhal, Poultry, Sea Food, And meat,. Foods such as dried egg or milk powder do not provide the conditions necessary for growth moisture !
6

Time
Given the right conditions of food, moisture and warmth, some bacteria can divide into two every ten minutes. 1 = 2 every 10 minutes 1,00,000 = 2,00,000 every 10 minutes In 1 Hour 1,00,000 = ? This process is known as binary fission. If there is sufficient time, a few bacteria can multiply to such an extent that there are enough present to cause food poisoning. For this reason it is essential that high-risk foods are not left in the danger zone for longer than is absolutely necessary. 1,2 7

Are All bacteria Harmful?

No ! All bacteria are not harmful.
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. Some are essential bacteria for breaking down decaying matter, cheese manufacture, Yogurt manufacture. Some are harmless. Some bacteria cause food spoilage off taste, off color, off flavor, so food is thrown away. But some bacteria in food are harmful and cause illness these are called Pathogens. Several bacteria produce toxins (poisons) either in the food or inside the body. These last two types are the ones we are interested in.
8

High-risk foods
High-risk foods are usually considered as those, which support the multiplication of harmful bacteria and are intended for consumption without treatment such as cooking, which would destroy such organisms. These foods are usually protein and require refrigerated storage. They must always be kept apart from raw foods. Example include: All cooked meat and poultry; Cooked meat products including gravy and stock; Milk, cream, artificial cream, custards and dairy produce; Cooked eggs and products made from eggs, for example, mayonnaise; Shellfish and other seafood; Cooked rice.

Food Poisoning
Food poisoning is an unpleasant illness, which usually occurs within 1 to 36 hours of eating contaminated or poisonous food. Symptoms normally last for 1 to 7 days and include one or more of the following: abdominal pain, diarrhea, vomiting and nausea.

Food Poisoning may be caused by:

Bacteria or their toxins; Viruses; Chemicals such as insecticides and weed killers; Metals such as lead, copper and mercury; Poisonous plants such as deadly nightshade and toadstools.

10

COMMON FOOD POISONING BACTERIA

Salmonella Clostridium Perfringens Staphylococcus aureus

SOURCE

Animal and human Raw foods, especially excreta soil on meat, poultry, milk and vegetables, dust raw, meat/poultry, files, eggs, pets, rodents, birds, files, sewage, Cockroaches and other insects 6 to 72 hours (usually 12 to 36 hours) 8 to 22 hours (usually 12 to 18)

Human nose, mouth, skin, boils and cuts. Raw milk from cows and goats. 1 to 6 hours. Abdominal pain, vomiting, prostration and subnormal temperatures. Usually lasts 6 to 24 hours
11

ONSET PERIOD

Abdominal pain, diarrhea, vomiting and SYMPTOMS fever, which usually last for 1 to 7 days.

Abdominal pain and diarrhea, vomiting is rare. Illness usually lasts 12 to 48 hours

COMMON FOOD POISONING BACTERIA

Salmonella Clostridium Perfringens
Direct contact with contaminated raw meat or vegetables or indirectly via work surfaces, equipment, wiping cloths and hands. Inadequate cooking (or reheating) followed by slow cooling is the major problem.

Staphylococcus aureus

MODE OF SPREAD

Direct contact or indirectly via work surfaces, utensils, wiping cloths and hands, thawing poultry and meat, pests, droppings and urine, undercooking.

Usually via the hands after touching the nose, mouth, hair, septic cuts or spots.

CONTROL

Strict personal hygiene and good hygiene practices. Proper sanitization of utensils, cloths and work surfaces. Effective Pest Control. Cooking at correct temperatures and proper thawing of food.

Strict personal hygiene and good hygiene practices. Separation of raw and highrisk foods. Strict temperature control especially through cooking and rapid cooling.

Avoid handling food directly. Good personal hygiene especially regarding hand washing. Use of water proof dressings. Exclude operatives with boil septic cuts or who are sneezing and coughing. Rapid cooling and refrigeration of high-risk foods. 12

Food borne diseases

Other bacterial illnesses, which can be transmitted via food, include typhoid, paratyphoid, tuberculosis, dysentery, and brucellosis. However, unlike bacterial food poisoning, only small numbers of bacteria are required to cause the illness, a multiplication of bacteria within the food is not necessary. Two types of bacteria causing food-borne disease are Campylobacter and listeria.

13

Food borne diseases

The bacteria responsible are found, among other places, in mans intestine and the chain of infection is the same as that involved in food poisoning, i.e.
Bacteria in Feaces Transferred Via Hands or sewage To Food Illness in Man

Consumed

14

FOOD CONTAMINATION
To prevent the consumption of unsound and unsafe food it is essential that contamination of high-risk food is kept to minimum. There are three types of contamination of high-risk food:
A) Bacterial Contamination which usually occurs within food premises because of ignorance, inadequate space, and poor design or because of food handlers taking short cuts. Contamination of this sort is the most serious and may result in food spoilage, food poisoning or even death. B) Physical Contamination by foreign bodies which may be dangerous, for example glass or nails, but is normally unpleasant and nuisance. C) Chemical Contamination From pesticides, waste or cleaning chemicals. Food should never be stored near poisonous chemicals, and such chemicals, should never be stored in empty food containers.

15

SOURCES OF FOOD POISONING BACTERIA

The person Raw food Insects Rodents Dust Refuse and waste food Animals and birds

16

Vehicles and routes of bacterial contamination Sometimes, harmful bacteria pass directly from the source to high-risk food, but, as bacteria are usually static and the source may not be in direct contact with food, the bacteria rely on other things to transfer them to food. These things are known as vehicles and the main ones are:

Hands Cloths and equipments Hand-contact surfaces Food-contact surfaces.

17

---Continued
Indirect contamination using an intermediate vehicle is by far the commonest, for example the passage of bacteria from the intestine of food handler to food via the hands, after using the toilet. When contamination is passed from raw food to high risk food via, for example a worktop, this is known as cross- contamination. The path which bacteria use to transfer from the source to the food is known as the route
18

SOURCES, VEHICLES AND ROUTES OF CONTAMINATION

Man Raw Foods Insects Animals Rodents Refuse Dust Soil

Hands Equipments Cloth Food or Hand Contact Surfaces

HIGH RISK FOODS

Sources

Vehicles

19

Physical contamination
Foreign bodies found in food may be brought into food premises with the raw materials or introduced during storage, preparation, service or display. Although there are many different types of foreign
bodies, it is essential that managers are aware of those commonly found in their particular of food industry and that they exercise all due diligence to secure their removal or prevent their introduction. Food handlers must observe all company rules and take appropriate precautions to ensure that they are not responsible for the contamination of food.
20

Physical contaminants
Foreign bodies which often in food complaints include:

1. bolts, nuts, wire, staplers and other pieces of metal often found
after maintenance and repair work; 2. cardboard, string and polythene often introduced from packaging; 3. rodents, rodent hairs, insects, feathers and droppings; 4. sweet papers and cigarette ends; 5. items from personnel such as earrings, fingernails, hair, buttons, pen tops, soiled bandages and plasters; 6. glass; 7. cleaning materials; 8. moulds; 9. wood splinters; 10.grease and oil; 11.flaking paints or rust.
21

POINTS TO REMEMBER
Food must not be exposed to the risk of contamination. Open food exposed for sale must be covered or effectively screened from contamination. Food must not be placed lower than 45.5 cm (18) from ground in any yard or forecourt. Unfit food must be kept separate from fit food. It is an offence to sell food which is unsafe or not of the nature, substance or quality demanded by the purchaser.
22

THE PREVENTION OF FOOD POISONING

There are three main ways of breaking the food poisoning chain: Protecting food from contamination; Preventing any bacteria within food from multiplying; Destroying those bacteria present within the food

Food Poisoning

High Risk

Given Bacteria Time

5 63 C Multiply Warmth Infect People

Contaminate Bacteria Food

23

Steps to Protect food from contamination

Keeping food covered wherever possible; Not using unsuitable, defective or dirty equipment; Not using dirty wiping cloths. Disposable cloths our preferable. Only handling food when unavoidable. Tongs, plates and trays should be used in preference to hands; Separating raw and cooked food at all stages of preparation, storage and distribution. The same equipment and working surface must not be used to handle raw and high-risk foods;
24

--- Continued
Preventing insects, animals and birds from entering food rooms or coming into contact with foods; Storing food in rodent-proof containers and ensuring that the lids are tightly replaced after use; Maintaining the highest standards or personal hygiene at all times; All food handlers wearing suitable protective clothing; Not handling parts or crockery and cutlery that comes into contact with food, for e.g. knife, blade or inside glasses and cups;
25

--- Continued
Removing unfit or waste food and refuse promptly and keeping them apart from high-risk food; Keeping food and equipment off the floor; Ensuring that the liquids from thawed frozen meat and poultry does not come into contact with high-risk food or surfaces and equipment used for high-risk food; Using the correct cleaning and disinfecting procedures; Not using wash hand basins for washing food or food equipment and not using food sinks for hand washing; 26 Purchasing food from reputable sources.

Steps to Prevent Bacteria within food

from multiplying 5
Storing food out of the danger zone. Food should be kept below 5o C, for example in a refrigerator, or kept above 63o C, for example in bain-marie; Ensuring that during preparation, food is within the danger zone for as short a time as possible. Highrisk food must not be left in the ambient temperatures of kitchens or serving areas, unless in the course of preparation or needed for immediate consumption; Using suitable preservatives such as salt and sugar; Not allowing dried foods to absorb moisture.
27

Steps to Destroy those bacteria within food

Through cooking; Heat processing such as pasteurization, sterilization or canning

28

Tips
A combination of a suitable temperature and sufficient time is always required to destroy bacteria. The time and temperature required will depend on the particular organism. For example, spores of Clostridium perfringens are much more heat resistant than salmonella bacteria. Pasteurization of milk can be as low as 63o C for 30 minutes, whereas the canning of vegetables requires 121o C for three minutes. Cooking temperatures of 75o C should normally be achieved at the center of food to ensure safety.

29

7Food Storage
Correct storage of food is fundamental to the hygiene operation of any food business. Failure to ensure satisfactory conditions of cleanliness, temperature, humidity and stock rotation can result in problems of unfit or spoiled food, including mould, discoloration, staleness and insect and rodent infestations
30

--- Continued
Storage conditions should ensure that the nutritional value, appearance, taste and fitness of food are of the highest standard. Storage areas must not be overloaded and the available space must be taken into account when purchasing food.
31

Dry Food Stores

Storage rooms of dried and canned foods should be dry, cool. Well-lit ventilated, vermin-proof and kept clean and tidy. Food should be stored away from the walls and pipes affected by condensate. Off the floor on suitable shelves such as tubular stainless steel racks, or in mobile bins. Spillage should be cleared promptly. Goods should be inspected before placing in storage for:
a) soiled delivery trays, b) infestations, c) damaged and leaking cartons, d) rusty cans and out-of-date stock.
32

Canned foods
The risk from canned foods is very small compared with the number produced and this safety record will continue if: Blown cans are not used; Badly-dented, seam-damaged, holed or rusty cans are rejected; stock rotation is carried out.

33

The storage of perishable food

High-risk and perishable foods may be contaminated by harmful bacteria, which can multiply to dangerous levels if not stored under refrigeration. The recent trend to remove additives means that some foods must now be stored under refrigeration when previously they didnt need to be, for example opened bottles of tomato sauce.
34

The correct use of refrigerators

The common food poisoning organisms are incapable of multiplying and producing poisons at temperatures below 5o C. Food handlers must receive clear instructions on the use of refrigerators to ensure that they control the temperature effectively. Siting Construction Operating temperature Defrosting and cleaning Packing and stock rotation Hot food Contamination and covering of food
35

Opens cans of food

To avoid the acid attack on opened and part-used cans, they should not be stored in refrigerators, especially such foods as fruit, fruits juice or tomatoes. The unused contents should be emptied into a suitable container such as covered plastic bowl.

36

Staff training and responsibilities

All food handlers must receive instruction on the correct use of the refrigerator and, in particular, be told to keep the door open for the minimum amount of time. The temperature of refrigerated deliveries should be checked on arrival and records maintained

37

Freeze and frozen food

Commercial freezers should operate 18o C or slightly below. Spores and pathogens will survive above 10o C, spoilage organisms, especially moulds and yeast, begin to cause problems. The temperature, and packaging, of deliveries of frozen food should be checked before unloading. If the temperature is around 18o C the food should be transferred to the freezer as quickly as possible. Deliveries above 12o C are unacceptable.
38

Stock Rotation
Most food must be labeled to indicate the use-by or best before date, together with details of any special storage conditions, for example keeping under refrigeration.

39

Food preparation
Observe good hygiene practices during food preparation. Raw food and high-risk food should be prepared in separate, clean equipment. Raw food should be washed thoroughly in a separate sink, which is not for washing utensils etc. and is positioned to avoid cross-contamination of high-risk food or clean utensils/equipment. Disposable wiping cloths should be used if possible. Food should not be left in warm, humid atmospheres for long durations. Food handlers must work in a logical, planned manner ensuring that work surfaces are kept as tidy as possible. Spillage and waste food should be cleared away promptly.
40

Cooking A minimum center temperature of 75o C will usually be required and this should be checked with a probe thermometer. After cooking, the food should be eaten as fast as possible. Food been reheated for immediate consumption should be heated to at least 82o C. Microwave If food is to be kept hot prior to serving, it must be maintained above 63o C.

41

Serving
All plates and utensils must be clean and dry, and those parts likely to come into contact with high-risk food should not be handled. Food should be pre-wrapped, covered or protected with sneeze screens. High-risk food should be kept in refrigerated display units.

42

Cooling
Food which is to be refrigerated should be cooled quickly and placed in the refrigerated within 1 hour of cooking. The time between: refrigeration and cooking (or processing); cooking and eating; cooking and refrigeration; refrigeration and serving; must be kept as short as possible.

43

PERSONAL HYGIENE 8, 8A

44

Hands and skin

Food handlers must wash their hands regularly throughout the working day and especially. After visiting the W.C.; On entering the food room and before handling any food equipment; In between handling raw and cooked food; After combing or touching the hair; After eating, smoking, coughing or blowing the nose; After handling waste food or refuse; After handling cleaning chemicals. 45

The nose, mouth and ears

40 % of adults carry staphylococci in the nose and mouth. Disposable single-use paper tissues are preferable to handkerchiefs. As the mouth is likely to harbor staphylococci, food handlers should not eat sweets, chew gums, taste food with the finger or an unwashed spoon or blow into glasses to polish them. Discharges from the ears, eyes and nose must be reported immediately
46

Cuts, boils, whittles and septic spots

Cuts, spots and spores provide an ideal place for bacterial multiplication. To prevent contamination of food by harmful bacteria and blood, these lesions should be completely covered by waterproof dressings, preferably coloured blue or green to aid detection if they become detached.

47

Others
Jewelry and perfume Hair Smoking Protective clothing General health and reporting of illness Hygiene Education

48

Dos and Don'ts for Food handlers

Food handlers must: Keep themselves and their clothing as clean as practicable; Cover cuts and abrasions with a waterproof dressing; Wear clean and washable over clothing; Report to the person carrying on the food business if they are suffering from a food-borne illness. Food handlers must not: Use tobacco or snuff whilst handling open food or in a room containing open food; Expose food to risk of contamination; Spit.

49

EQUIPMENT FOR FOOD HANDLING

Equipment Working surfaces Utensils Cutting boards Handles of knife Brushes ( wooden/steel/ polypropylene) Color Coding mobility, cleanliness, Practical
50

THE CONSTRUCTION AND DESIGN OF FOOD PREMISES

Site selection Design of food premises Construction details Ceiling Wall finishes Floor Surfaces Windows and doors Wooden finishes PEST CONTROL Good housekeeping The storage and disposable waste
51

6The cleaning procedure

Cleaning and disinfection normally consist of six basic stages: Pre-clean: Removing excess soil by sweeping wiping or pre-rinsing; Main clean: Loosening of the surface grease and dirt using a detergent; Rinse: Removal of loose dirt and detergent; Disinfection: Destroying micro-organisms using for example bleach; Final-rinse: Removal of disinfectant; Drying: Preferably natural by evaporating dry.
52

NOTE: In light soil conditions the preclean may be combined with the main clean. Soiled water must be changed as frequently as necessary. If air-drying is not possible, single use towels or a clean, dry cloth should be used.
53

Where to Sterilize
Food contact surfaces equipment, cutting boards, slicing machines, utensils, handles on drawers refrigerators will need cleaning and disinfecting, often several times through out the day and always following the use of raw food before high-risk food prepared.
54

Where no need to Sterilize

Walls, floors, drains equipment legs requires through cleaning and degreasing but are unlikely to require disinfection, unless there is a risk of food contamination. Ovens and similar devices which use high temperature to destroy bacteria to not require disinfection. 55

The reason for cleaning

To remove matter on which bacteria would grow, thus reducing the risk of food poisoning and spoilage; To allow disinfection of specific equipment and surfaces; To remove materials which would encourage pest infestations; To reduce the risk of foreign matter contamination; To ensure a pleasant and safe working environment; To promote a favorable image to customers; To comply with law.

56

Cleaning Terms
Disinfection- The reduction of microorganisms to a level that is safe and which will not cause premature food spoilage. Detergent- A chemical used to remove grease, dirt and food particles. Disinfectant- A chemical used for disinfection.
57

Effective cleaning
To be effective, cleaning must be planned A schedule which stipulates the frequency, method of cleaning, the amount and the type of chemical to use and the person responsible, must be drawn up and implemented. Staff must be trained to clean as they go . Suitable protective clothing must be worn. Chemical manufactures instructions must always be followed. Open food must not be exposed to risk of contamination during cleaning. Chemicals must always be stored separate from and should never be emptied into unmarked or food containers, especially bottles. 9 58

Thank You!
ENJOY HEALTH AND HYGIENE

59