Food hygiene and legislation in Pakistan aims to protect consumers from contaminated or unsafe food. The key laws include the Pure Food Ordinance which regulates food production and prohibits adulterants. The Cantonment Pure Food Act has similar provisions for military areas. The Hotels and Restaurants Act regulates hygienic food preparation and service in establishments. Proper cleaning and sanitation of surfaces and utensils helps prevent food poisoning. Current food safety oversight involves both federal import standards and provincial production standards and enforcement.
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
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
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 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
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
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.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
- 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.
T-Cell Activation
• Concept of immune response
• T cell-mediated immune response
• B cell-mediated immune response
I. Concept of immune response
• A collective and coordinated response to the introduction of foreign substances in an individual mediated by the cells and molecules in the immune system.
II. T cell-mediated immune response
• Cell-mediated immunity is the arm of the adaptive immune response whose role is to combat infection of intracellular pathogens, such as intracellular bacteria (mycobacteria, listeria monocytogens), viruses, protozoa, etc.
Major Histocompatibility Complex
MHC:
• Major Histocompatibility Complex
– Cluster of genes found in all mammals
– Its products play role in discriminating self/non-self
– Participant in both humoral and cell-mediated immunity
• MHC Act As Antigen Presenting Structures
• In Human MHC Is Found On Chromosome 6
– Referred to as HLA complex
• In Mice MHC Is Found On Chromosome 17
– Referred to as H-2 complex
• Genes Of MHC Organized In 3 Classes
– Class I MHC genes
• Glycoproteins expressed on all nucleated cells
• Major function to present processed Ags to TC
– Class II MHC genes
• Glycoproteins expressed on macrophages, B-cells, DCs
• Major function to present processed Ags to TH
– Class III MHC genes
• Products that include secreted proteins that have immune functions. Ex. Complement system, inflammatory molecules
Antigen Processing and Presentation MID
Antigens and “foreignness”
• Antigens (or, more properly, immunogens) have a series of features which confer immunogenicity.
• One of these features is “foreignness.”
• So, we can infer that – most often – antigens – ultimately – originate externally.
• (There are exceptions, of course. Some cells become transformed by disease [e. g., cancer] or by aging. In such instances, the antigens have an internal origin.)
Extinction of a particular animal or plant species occurs when there are no more individuals of that species alive anywhere in the world - the species has died out. This is a natural part of evolution. But sometimes extinctions happen at a much faster rate than usual. Natural Causes of Extinction.
Difference between In-Situ and Ex-Situ conservation
Conservation of biodiversity and genetic resources helps protect, maintain and recover endangered animal and plant species. There are mainly two strategies for the conservation of wildlife: In-situ conservation and Ex-situ conservation. Although, both the strategies aim to maintain and recover endangered species, they are different from each other. Let us see how they differ from each other!
Evolution Of Bacteria
Bacteria have existed from very early in the history of life on Earth. Bacteria fossils discovered in rocks date from at least the Devonian Period (419.2 million to 358.9 million years ago), and there are convincing arguments that bacteria have been present since early Precambrian time, about 3.5 billion years ago. Bacteria were widespread on Earth at least since the latter part of the Paleoproterozoic, roughly 1.8 billion years ago, when oxygen appeared in the atmosphere as a result of the action of the cyanobacteria. Bacteria have thus had plenty of time to adapt to their environments and to have given rise to numerous descendant forms.
Impact of Environment on Loss of Genetic Diversity and Speciation
Genetic variation describes naturally occurring genetic differences among individuals of the same species. This variation permits flexibility and survival of a population in the face of changing environmental circumstances. Consequently, genetic variation is often considered an advantage, as it is a form of preparation for the unexpected. But how does genetic variation increase or decrease? And what effect do fluctuations in genetic variation have on populations over time?
GENE ENVIRONMENT INTERACTION
Subtle differences in one person’s genes can cause them to respond differently to the same environmental exposure as another person. As a result, some people may develop a disease after being exposed to something in the environment while others may not.
As scientists learn more about the connection between genes and the environment, they pursue new approaches for preventing and treating disease that consider individual genetic codes.
How to store food in hot
The Good News
To maximize benefit of preservation, keep your food as fresh as possible for as long as possible. You can do this, even in the heat, by creating a “cooler” made from two basic terra cotta pots, one larger than the other. Put the smaller pot in the larger one, fill the gap with sand, and saturate the sand with water. Then cover it with a cloth. To add additional insulation from the heat, bury the pot up to its rim. The evaporation of moisture from the wet sand will cool the air around the food and help keep it fresh.
What is IUPAC naming?
In order to give compounds a name, certain rules must be followed. When naming organic compounds, the IUPAC (International Union of Pure and Applied Chemistry) nomenclature (naming scheme) is used. This is to give consistency to the names. It also enables every compound to have a unique name, which is not possible with the common names used (for example in industry). We will first look at some of the steps that need to be followed when naming a compound, and then try to apply these rules to some specific examples.
IUPAC Nomenclature
IUPAC nomenclature uses the longest continuous chain of carbon atoms to determine the basic root name of the compound. The root name is then modified due to the presence of different functional groups which replace hydrogen or carbon atoms in the parent structure.
Hybridization describes the bonding atoms from an atom's point of view. For a tetrahedral coordinated carbon (e.g. methane CH4), the carbon should have 4 orbitals with the correct symmetry to bond to the 4 hydrogen atoms.
INTRODUCTION:
Hybrid Orbitals
Developed by Linus Pauling, the concept of hybrid orbitals was a theory created to explain the structures of molecules in space. The theory consists of combining atomic orbitals (ex: s,p,d,f) into new hybrid orbitals (ex: sp, sp2, sp3).
1. Why Firefly give light during night?
2. Why atomic mass and Atomic numbers are given to elements ?
3. Why elements have been characterized and classified into different groups?
4. What is the transition of elements and what they play their role in elements stability?
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Understanding Food Hygiene
Food hygiene is more than cleanliness ......
1. Protecting food from risk of contamination, including harmful
bacteria, poison and other foreign bodies.
2. Preventing any bacteria present multiplying to an extent
which would result in the illness of consumers or the early
spoilage of the food.
3. Destroying any harmful bacteria in the food by thorough
cooking
or processing.
4.Discarding unfit or contaminated food.
3. The benefits of good food hygiene
1. Satisfied customers, a good reputation, increased
business and brand protection
2. Compliance with food safety legislation
3. Less food wastage
4. Good working conditions, higher staff spirits
and lower staff turnover, which promote increased
productivity
4. High risk Food
High risk foods are ready –to eat foods , which support the
multiplication of harmful of harmful bacteria and are intended
for consumption without treatment, such as cooking, which
would destroy such organisms.
These foods are usually proteins.
Require refrigerated storage.
They must be kept separate from raw foods.
Example....
1. Cooked meat and cooked poultry.
2. Cooked meat product including paste, gravy, stews.
3. Milk, cream, artificial cream, custards, and dairy produce.
4. Eggs and products made from raw eggs.
5. Food Poisoning
Food poisoning is an acute illness, which usually occurs
within 1 to 36 hours of eating contaminated or poisonous
food.
Symptoms normally last from 1 to 7 days and include one or
more
of the following
• Abdominal pain
• diarrhea
• Vomiting
• Fever
6. Food poisoning may be caused by:
1. Bacteria or their toxins
2. Moulds (mycotoxins)
3. Chemicals such as insecticides, cleaning agents
and weed killers.
4. metals such as lead, copper and mercury
5. Poisonous plants such as deadly nightshade and
toadstools
6. Poisonous fish or shellfish
7. The Prevention of food poisoning
Food poisoning rarely occurs of a single isolated mistake.
Food poisoning results from management failing to identify
hazards and /or failing to control these hazards.
The food poisoning chain consists of 3 major
hazards.
1.The contamination high – risk food
2.The multiplication of bacteria within the food
3.The survival of bacteria within the food
controlling these hazards breaks the chain and
prevents food poisoning .
8. How to Protect food from
contamination
1. Effective instruction, supervision and training of food
handlers
2. Maintaining highstandard of personal hygiene and good
hygiene practices
3. Well designed and constructed food premises and food
rooms
4. Effective pest control
5. The separation of raw and high – risk food at all stages of
delivery, storage, preparation , serving and distribution.
9. How to prevent bacteria within food from
multiplying
1. Storing food out of the danger Zone.
Food should be kept below 50 C or kept above
630C
2. Cooling food as rapidly as possible
3. Not allowing dried foods to absorb moisture
4. Using suitable preservatives - Salt, Sugar , Vinegar
(Acid)
5. Fermentation- Yoghurt , Curd
10. Any surface that comes in contact with food must be cleaned
and sanitized
•Clean: Remove food and other types of soil from a surface
•Sanitize: Reduce the number of microorganisms on a
clean surface to safe levels
•Bleach Solution: One capful bleach (1 ½ tsp) to one
gallon of water
•Other approved sanitizers
Clean and Sanitize
11. Clean and Sanitize
What surfaces?
•Kitchen counters
•Knives, mixing spoons and other utensils
•Mixing bowls and other food preparation
containers
•Cutting boards
•Tables children eat on
12. •Dishwashing Procedures (see next slide for illustration)
•Manual (3-compartment sink)
1. Rinse, scrape or soak items before washing
2. Wash in 110° - 125°F (43°- 51°C) water, using
soap/detergent
3. Rinse by immersing in clean, hot water to remove
soap/detergent or by spraying soap/detergent off,
removing all traces of food and detergent. If dipping
the items, change the rinse water when it becomes
dirty.
4. Sanitize for minimum 2 minutes in 1 ½ teaspoons of
bleach per gallon of water
5. Air-dry Items – upside down so they will drain
Clean and Sanitize
13.
14. Clean and Sanitize
•If your center has a two compartment sink, you must
arrange for all three steps: Wash, rise and sanitize:
•Purchase a bucket/tub to put your sanitizing solution in and
sanitize your dishes in the tub (1 ½ teaspoons of bleach per
gallon of water or other Department of Health Services approved
sanitizer)
OR
•Wash and rinse dishes in the two sinks, drain the rinse sink,
make a sanitizing solution and sanitize the dishes after
15. Clean and Sanitize
•Dishwashing Procedures continued
•Commercial
•Dishwasher shall have a visible temperature gauge
•Wash at 130°F to 150°F (54°- 65°C) for 20 seconds,
rinse and sanitize at 180°F (82°C) for 10 seconds or
more OR use chemical sanitizer
•All dishes/utensils must be air dried
•Home-type dish washer
•After dishwasher is done, sanitize dishes/utensils by
submerging for minimum 2 minutes in 1 ½ teaspoons
of bleach per gallon of water (or other Department of
Health Services approved sanitizer)
•All dishes/utensils must be air dried
16. There is a number of laws related to food safety in Pakistan.
However, these laws have categories according to the need,
there are different law for the hygiene production of food
products, save transport of the products and the supply of
food products.
There are four laws in Pakistan that particularly bargain with
food safety. Three of these laws have a direct relation with
issues affiliated to food safety, while 4th law is named
as Pakistan Standards & Quality Control Authority Act
(PSQCA), but is indirectly related to food hygiene.
Food Legislation
17. The Pure Food Ordinance
This law was passed in 1960, this law deal with
hygiene production or preparation of food product & the
sale of these food products.
• All the provinces in Pakistan and some areas in Northern
sides adopted this law by making some corrections in it.
• The main purpose of this law is to make sure that the purity
of food is being delivered to the citizen in the market, by
preventing the addition of adulterants.
• The law forbids any person to add or mix color, stain or
powder in any food product.
• If the addition of these is more than the limit set by the
rules, so it’s likely to make food products injurious for
human health.
18. The Cantonment Pure Food Act,
1966
• The Pure Food Ordinance 1960 does not apply to
cantonment areas. There is a separate law for cantonments
called "The Cantonment Pure Food Act, 1966".
• There is no substantial difference between the Pure Food
Ordinance 1960 and The Cantonment Pure Food Act.
• Even the rules of operation are very much similar except:
Prohibition of mixing coloring staining or powdering of
food etc.
Manufacture import and sale of unwholesome food.
Import or manufacture without complying with rules.
Register for manufacture wholesale business.
19. Pakistan Hotels and Restaurant
Act, 1976
• Pakistan Hotels and Restaurant Act, 1976 applies to all
hotels and restaurants in Pakistan and seeks to control and
regulate the rates and standard of service(s) by hotels and
restaurants.
• In addition to other provisions, under section 22(2), the sale
of food or beverages that are contaminated, not prepared
hygienically or served in utensils that are not hygienic or clean
is an offense.
20. Pakistan Hotels and Restaurant
Act, 1976
There are no express provisions for consumer
complaints in the Pakistan Restaurants Act, 1976, Pakistan
Penal Code, 1860 and Pakistan Standards and Quality
Control Authority Act, 1996.
• The laws do not prevent citizens from lodging
complaints with the concerned government officials;
however, the consideration and handling of complaints is a
matter of choice of the officials.
21. Current Status
• Pakistan’s food imports are regulated by the federal
government.
• Food safety standards are regulated by the provincial
governments.
• Pakistan’s 18th constitutional amendment transferred most
of the functions including agriculture to the provinces.