Note: majority of botulism poisonings occur in HOME-CANNED FOODS. one of the major causes of FBD in the world. generally produces FBD in "rich foods", such as cakes, pies, potato salad and custards. most common sources of salmonella infection are fecal-contaminated animal meats.food poisoning, this FBD is usually the result of improper storage of food prepared in advance. Salad and sandwitchFried rice
Hygienic and sanitary practice around ku restaurants
Hygienic & Sanitary Practice around KU restaurantsPrepared by : Presented to :Anon Chaulagain (7) Prof. Dr. Tika B. KarkiSagar Dahal (8) Head of DepartmentPragyesh Dhungel (10) Department of Biotechnology
What is Hygiene and Sanitation?• Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes.• Hazards can be: – physical – biological – chemical
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE FOR CATERING SERVICES:1. Construction and maintenance of premises2. Water supply3. Drainage4. Personal washing facilities5. Sanitary facilities6. Storage of clothing7. First aid materials8. Storage of refuse9. Food10. Equipment11. Personnel
Critical Control Points(CCPs) in Food Handling• A Critical Control Point (CCP) is a specific place where food is exposed to contamination.• Essential to ensuring food safety in the restaurant.
CCPs in Food Preparation Process• Most menu items can be divided into three groups: 1. No cook step 2. Same day service 3. Complex food preparation
Process 1: No cook step• Food is served cold and never cooked• Food never goes to “kill step”• Examples : salads, fresh vegetables, etc.• CCPs for this process are: 1. Receiving temp. and certification tag 2. Cold holding 3. Date marking 4. Freezing
Process 2: Same day service• Food is cooked before it is served• Food goes to “kill step”• CCPs for this process are: 1. Cooking 2. Hot holding or using time
Process 3: Complex food preparations• These foods pass through the danger zone more than once before they are served to the customer• Temperature strictly monitored to prevent contamination• CCPs for this process are: 1. Cooking 2. Cooling 3. Hot and cold holding or using time 4. Date marking 5. Reheating for hot holding
Hand Washing Pattern1009080 Soap70 Disinfectant60 None5040 Both302010 0 Hand Washing Pattern
Common Practice120100 Yes8060 NO4020 0 Close Head Use Gloves Wear Apron
Washing Pattern120 60100 50 Detergent80 Yes 40 Soap60 30 NO Ash40 2020 10 0 0 Wash Equipments Washing Material
Storage Pattern40 100 9035 8030 70 Yes Refrigerator25 60 Openly 5020 NO Store 4015 3010 20 105 00 Raw and Cooked food Storage together
Other Common Practice120100 Yes8060 NO4020 0 Re-Heat Cooked Food Use Beyond Expury Date Thaw Frozen Food
CCP Analysis80 70 No70 60 EuroGuard60 Tap Water 50 Yes, Few50 Pinches Filtered 4040 Boiled 3030 Yes, Mor 20 e than20 Few 10 pinches100 0 Water Source MSG Use
Cleaning Practice70 100 9060 80 Nearby 70 Less than 1 m50 Kitchen 6040 50 1-5 m30 40 3020 Far 20 >5m From10 10 Kitchen 00 Distance between Cleaning Chemical Cleaning and Proximity Cooking Place
Other Practice80 12070 Compost 10060 Openly Garbage 8050 Collector40 In Road 60 Closed30 Other 4020 20100 0 Garbage Disposal Food Delivary
Malpractice leads to diseaseSome Food Borne Disease :
A SITUATION IN KATHMANDU RESTAURANTS: During preparation of chicken momo :• Highest TAMC: 2.8 × 106cfu/g• Highest yeast and mold count : 2.1 × 103cfu/g• Highest coliform : 1.92 × 105cfu/g• Highest S. aureus: 3.4 × 103cfu/g ALL THESE RESULTS WERE AT UNSATISFACTORY AND HAZARDOUS LIMIT
Five keys to Safer food –• Wash hands before handling food and often during preparation• Wash hands after going to toilet• Wash and sanitize all surfaces and equipment used for food preparation.• Separate raw meat , poultry n seafood from other foods• Use separate utensils for handling raw foods.• Store food in containers to avoid contact between raw and cooked foods.
Five Keys to Safer Food –• esp. Meat , poultry , eggs and Seafood• Bring soups n stews to boiling (ensure>70degree temp)• Reheat cooked food thoroughly• Dont leave cooked food at room temp >2 hours.• Prompt refrigeration of cooked n perishable food.• Don’t store food too long even in refrigerator > 4days.• Don’t thaw frozen food at room temperature.
Five keys to safer food• Use safe water or treat to make it safe• Select fresh and wholesome fruits• Choose foods processed for safety - pasteurized milk• Wash fruits n vegetables if eaten raw• Don’t use food beyond expiry date
SUGGESTION FOR IMPROVEMENT:• Proper sanitation and personal hygiene training.• Proper storage (refrigeration) technique can be advised.• Food safety education – community and food handlers.• Environmental measures - Discourage sewage farming for growing fruits and vegetables through awareness program.•
Acknowledgement• H.K. Fast Food• KU Fast Food• Hamro DD• DMI Canteen• Laxmi Fast Food• Banepa Fast Food• Greenzone Fast Food• Maile Dai• Esp. Thanks to Prof. Dr. Tika B. Karki for guiding us throughout!
References:• Poonam Thapa, Anjana Singh and Tika Bahadur Karki. 2008. Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City. Nepal Journal of Science and Technology 9 (2008) 49-56• Food Hygiene in catering establishments; Legislation and model regulation ; WHO in collaboration with UNEP (PDF)• http://www.slideshare.net/search/slideshow?searchfrom=header&q=sanitatio n+in+restaurants• http://blog.foodservicewarehouse.com/blog/2011/04/08/the-importance- sanitation-in-the-restaurant/• http://www.unicef.org/lifeskills/index_7247.html• http://www.britishsoftdrinks.com/PDF/GoodHygienePractices.pdf• http://foodsafety.suencs.com/archives/tag/restaurant-sanitation-and-hygiene• http://pathogencombat.wur.nl/FSCS/PreventiveMeasuresDesign/PersonalHygi eneRequirements/General/PathogenCombat/Shared%20Documents/In%20de pth%20analysis%20of%20hygienic%20practices%20in%20FSE%204.pdf