Food hygiene control

1. Food hygiene
T.Haripriya
Clinical
instructor
AAcon

2. Food hygiene
• Food is a potential source of infection and is more
prone to get contamination by microbes, at any
point during its journey from the producer to the
consumer.
• Food hygiene may be defined as the sanitary science
which aims to produce food which is safe for the
consumer and of good keeping quality.

3. • WHO (1984) has defined food hygiene as all
conditions and measures that are necessary
during production, processing, storage,
distribution and preparation of food to ensure
that it is safe, wholesome and fit for human
consumption.
• The primary aim of food hygiene is to prevent
food poisoning and other food borne illness.

4. Different branches of food hygiene
include:
• Milk hygiene
• Meat hygiene
• Fish hygiene
• Egg hygiene
• Hygiene of vegetables and fruits
• Food handlers hygiene
• Sanitation of eating place.

5. Milk hygiene
• Milk is an efficient vehicle for a great variety of
disease agents.
• Milk get contaminated by various sources like
utensils, personal hygiene of the handlers,
storage environment, water etc.
• Diseases like streptococcal infections
Off Milk

6. Clean and safe milk
• First essential is a healthy and clean animal.
• Secondly, the premises where the animal is
housed should be sanitary.
• Milk vessels must be sterile and kept covered.
• Water supply should be bacteriologically safe.

7. • Milk handlers must be free from communicable
diseases.
• Milk should be cooled immediately to 10o c

8. Methylene blue reduction test
• It is indirect method for detection of
microorganisms in milk.

9. Meat hygiene
• The diseases which may be transmitted by meat
are:
• Tapeworm infestations
• Tinea saginata
• Trichinella
• Fasciola hepatica

10. Fish hygiene
• The signs of fresh fish:
1) It is in a state of stiffness or rigor mortis
2) The gills are a bright red
3) The eyes are clear and prominent

11. EGG HYGIENE
• Although the majority of freshly laid eggs are
sterile inside, the shells become contaminated by
faecal matter from the hen.
• Microorganisms including pathogenic
Salmonella can penetrate a cracked shell and
enter the egg yolk leading to spoilage .

12. FRUITS AND VEGETABLES HYGIENE
• Vegetables & fruits host many
pathogens like bacteria , fungal
,protozoan which can enter the
plant material during or after
harvesting.
• Freshly harvested products are
routinely washed to remove soils
,pesticide residues ,insects , plant
debris , and microbes.

13. Hygiene for Food Handlers
• The infections which are likely to be transmitted
by the food handlers are diarrhoea, dysenteries,
typhoid viral hepatitis, protozoa cysts,
streptococcal and staphylococcal infections.

18. Rules for food handling
• Medical examination carried out of all food
handlers at the time of employment. Any person
with a history of typhoid fever, chronic
dysentery, tuberculosis or any other
communicable disease should not be employed.
• Persons with wounds, skin infections should
not be permitted to handle food or utensils.
• Any illness which occurs in a food handler's
family should at once be notified

19. • Education of food handlers in matters of
personal hygiene, food handling, utensils,
dishwashing, and insect and rodent control
is the best means of promoting food hygiene.
• Personnel hygiene to be promoted:
(a)Hands: The hands should be clean at all
times. scrubbed and washed with soap and
water, nails to be kept trimmed and free
from dirt.

20. (b) Hair – to provide covering to the head
(c)Overalls: Clean white overalls to be worn by
all food handlers.
(d)Habits: Coughing and sneezing in the
premises of food, smoking on food premises are
to be avoided.