On each layer, the laser beam traces a part crosssection pattern on the surface of the liquid resin. Exposure to the UV laser light cures, or, solidifies the pattern traced on the resin and adheres it to the layer below.

1. Assignment
Entrepreneurship
Topics:- Effect of good hygiene
practices in confirming safe food
Name:- RITWIK R PODDER
Roll:- 2020MEM001
MTECH 1st Year 2nd Sem

2. Introduction to good hygiene practices and Safe
Food
 Good food hygiene • Food is a potential source of
infection and is liable to 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. • It
covers a wide field and includes the rearing, feeding,
marketing and slaughter of animals as well as the
sanitation procedures designed to prevent bacteria of
human origin reaching food stuff.
 Food Safety means assurance that food is acceptable
for human consumption according to its intended use.

3. Food hygiene
 in its widest sense, implies hygiene in
the production, handling, distribution and
serving.
 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 udder, utensils, personal hygiene of
the handlers, storage environment, water
etc. Off Milk

6. Meat hygiene
 The diseases which may be transmitted
by eating unwholesome meat are:
 Tapeworm infestations
 Tinea saginata
 Trichinella spiralis
 Fasciola hepatica

7. Fish hygiene
 Fish deteriorates or loses its freshness
because of autolysis which sets in after
death and because of the bacteria with
which they become infected.
 Stale fish should be condemned.
 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

8. 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
.
 Eggs can also be pasteurized to increase
the shelf life.

9. FRUITS AND VEGETABLES HYGIENE
 Vegetables & fruits host many pathogens
like bacteria , fungal ,protozoan which can
enter the plant material during or after
harvesting.
 Generally proper washing and sanitization
are employed to increase shelf life and
product safety.
 Freshly harvested products are routinely
washed to remove soils ,pesticide residues
,insects , plant debris , and microbes

10. Conclusions
 Food safety is a primary requirement.
 Chemical, microbiological and physical hazards during
primary production can pose a significant threat to food
safety and quality.
 Safe plant products destined for food or for animal feed
play a significant role in ensuring a safe and hygienic food.
 Food raw materials carrying potential hazards from primary
production cannot always be reliably identified during
receipt at a food and separated.
 Many of the hazards cannot be corrected by processing
food such as microbial hazards be completely eliminated in
production.
 Food producers must carefully choose and monitor their
suppliers. Often suppliers are required to restrict their
sources to GAP- certified farms.

11. END
THANK YOU