The document discusses food hygiene and sanitation, outlining the importance of potable water, hygienic food products and handling, and measures like proper sanitation of equipment and facilities, hygiene of food handlers, and implementing Hazard Analysis and Critical Control Points (HACCP) to identify and prevent food safety hazards. Key aspects covered include sources of water contamination, spoilage microorganisms, sanitation procedures, and the 7 principles of HACCP for establishing critical control points and monitoring food safety.

1. FOOD HYGIENE AND SANITATION
SUBMITTED BY
PRIYANKA RANA

2. INTRODUCTION
 Food is a potential source of infection and
is liable to contamination by
microorganisms.
 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.
 Food hygiene implies hygiene in the
production, handling, distribution and
serving of all types of food.

3. FOOD HYGIENE IMPLIES
 A safe and potable supply of water
 Food product
 Hygienic handling

4. POTABLE WATER
 Water which is free from harmful bacteria.
For example: water containing appreciable
numbers of psychrotrophs of genera
Pseudomonas or Alcaligenes might be
unsatisfactory without treatment.
 Water may contain dissolved salts or minerals.
Hard water is undesirable.
 Excessive organic matter may lead to off
flavors.
 Special treatment should be given to remove
these impurities & make it safe for potable
purposes

5. SOURCES OF CONTAMINATION
 Through the seepage of sewage.
 Sewage can be carrier of many pathogenic
bacteria.
 Many healthy persons may be carriers.
 Human excreta is deposited near shallow
wells, ponds or even rivers especially in rural
areas.
 There is no facility for drainage, used water
and sewage stands, encouraging breeding of
mosquitoes & flies.

6. MEASURES
 Treatment with chlorine.
 In plant continuous chlorination beyond break point
i.e. the point where the chlorine demand has been
satisfied.
 For equipment's like conveyors or belt, can coolers
5-7 ppm chlorine is required.
 For polluted water lines- 50 to 100 ppm of chlorine
for 12-48 hrs.

7.  Aeration along with pre- chlorination for removal of
dissolved iron and other major dissolved inorganic. Aeration
is done by aerating mixers or diffusers.
 Sedimentation for solids separation from water.
Sedimentation tanks remove flocs of biological growth.
 Filteration to remove particles from water either by passage
through sand bed that can be washed and rushed or by
passage through a purpose designed filter that may be
washable.
 Sodium hypochlorite is used for water purification.

8. Hygiene of food products
Hygiene of raw materials is important. The number
of bacteria in ingredients are important in foods for
which there are bacterial standards.
For example:- large number of spores of aerobes are
undesirable in dry milk to be used in bread making
because of high risk of ropiness.
 Heat resistant spores in sugar and starch may add
difficulty in adequately heat processing canned
vegetables.
 Excessive mold mycelium in raw fruit may lead to
contamination of the canned or frozen product.

9. Spoilage of food products by microorganism
FOOD PRODUCT MICROORGANISM
INVOLVED
EFFECT ON PRODUCT
MILK Lactococcus lactis
Clostridium spp.
Alcaligenes viscolactis
Souring
Produce butyric acid
ropiness
MEAT Pseudomonas, Alcaligenes,
Bacillus
Lactobacillus, Leuconostoc
Surface sliminess
Changes in color of meat
pigments
FISH Micrococcus or Bacillus
spp.
Discoloration i.e.red or
pink
FRUITS AND VEGETABLES Erwinia carotovora
Botrytis cinerea
Bacterial soft rot
Gray mold rot
EGG Pseudomonas fluorescens
Alcaligenes, Pseudomonas
Green rot
Colorless rot

10. Measures
 Wash the vegetables & fruits before using.
 All exposed foods must be washed with clean water.
 Outer layers, skin of plant material contain thousands of
microorganisms & must be washed before use.
 The skin, hair, feathers, intestines of animals contain a
number of microorganisms should be removed before
preparation.

11. Hygiene For Food Handlers
 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.
 Food sanitation rests directly upon the state of personal hygiene and
habits of the person working in food industries.
Personal hygiene include
 Hands: The hands should be clean at all times. Scrubbed and
washed with soap and water immediately after visiting a laboratory.
Nails to be kept trimmed and free from dirt.
 Hair – to provide covering to the head.
 Habits: Coughing and sneezing in the vicinity of food, licking the
fingers before picking up an article of food, smoking on food premises
are to be avoided.

13. Sanitation Of Eating Places
 Location: Shall not be near filth or open drain, stable,
manure pit and other sources of nuisance.
 Floor: To be higher than the adjoining land, made with
impervious material and easy to keep clean.
 Lighting and ventilation – ample natural lighting facilities
aided by artificial lighting with good circulation of air are
necessary.
 Storage of cooked food
Separate room to be provided. For long storage, control
of temperature is necessary.
 Storage of uncooked foodstuffs.
Perishable and non-perishable articles to be kept separately in
rat-proof space .For storage of perishable articles
temperature control should be adopted.

14.  Disposal of refuse: To be collected in covered, impervious
bins and disposed off twice a day.
 Water supply: To be an independent source, adequate,
continuous and safe.
 Washing facilities: To be provided. Cleaning of utensils
and crockery to be done in hot water and followed by
disinfection.

15. Equipment
 It is necessary that all equipment coming in contact with
food should be kept clean.
 They should be scrubbed, cleaned with detergent &
water then rinsed with potable water.
 The equipment's are dipped in hot water at 80°C for at
least 30 seconds or more, then drain & dry.
 Parts of blenders, mixers should be inspected after
cleaning to ensure that there is no food material
remaining.

16.  Use separate cutting boards for different foods (meat-
veg)
 Prepare raw foods in separate area from fresh and ready
to eat foods
 Clean & sanitize equipment, work surfaces & utensils
after preparing each foods. Among sanitizing agents
commonly used are hot water, flowing steam or steam
under pressure.
 Use specific containers for various food products
 Make sure cloth and paper towel use for wiping spills are
not used for any other purposes

17. HACCP-Hazard Analysis and Critical
Control Points
 HACCP is a process control system designed to identify
and prevent microbial and hazards in food production. It
include steps designed to prevent problems before they
occur and to correct deviation as soon as they occur.
PRINCIPLE 1- CONDUCT A HAZARD ANALYSIS
Identify the hazard and assess the risks associated with
them at each step in the commodity system. Describe
possible control measures. Hazards may be biological,
chemical, or physical.

18.  PRINCIPLE 2- DETERMINE THE CRITICAL CONTROL POINTS
A Critical Control Point (CCP) is a step in the product handling
process where controls will reduce or eliminate hazard. CCP should
be designed to control food safety hazards that could be
introduced :-
 In the processing plant environment.
 Outside the processing plant environment.
 Before, during and after harvest.

19.  PRINCIPLE 3- ESTABLISH CRITICAL LIMITS
A critical limit is the maximum or minimum value to which a
physical, biological, or chemical, hazard must be controlled
at critical control point to
 Prevent
 Eliminate
 Reduce
the hazard to an acceptable level.

20.  PRINCIPLE 4- ESTABLISH A MONITORING SYSTEM
Monitoring is a planned sequence of measurements or
observations to ensure the product or process is in control
i.e. within the critical limits. Monitoring procedures may
include:
 Visual observations
 Sensory evaluations
 Chemical measurements
 Physical measurements
 Microbiological measurements

21.  PRINCIPLE 5- ESTABLISH A PROCEDURE FOR CORRECTIVE
ACTION
Corrective actions are intended to ensure that no product is
injurious to health. Corrective actions need to be
established for each critical limit at each CCP.
It include:
 Rejecting products not meeting buying specifications
 Adjusting a cooler's thermostat to get the proper
temperature
 Modifying food-handling procedures
 Discarding products

22.  PRINCIPLE 6- ESTABLISH PROCEDURE FOR VERIFICATION
Monitoring results must be recorded for review by
management. Record keeping is an essential part of the
HACCP system. These records indicate to management and
government inspectors proper evaluation, handling, and
processing of foods and ingredients.
 PRINCIPLE 7- VERIFICATION PROCEDURE
Management must verify that the HACCP plan is controlling
food safety hazards that are likely to occur, and that the
plan is being correctly implemented. Verification procedure
may include such activities as review of HACCP plans, CCP
records, critical limit and microbial sampling and analysis.

23. References:
 Frazier W.C , Westhoff Dennis C; FOOD MICROBIOLOGY
 Sumati R. Mudambi , Shalini M. Rao, M.V. Rajagopal ;
FOOD SCIENCE