2. What is food hygiene
• The term "food hygiene" is used to describe the preservation and
preparation of foods in a manner that ensures the food is safe for
human consumption.
• The principles of food safety aim to prevent food from becoming
contaminated and causing food poisoning.
3. Specifically, the aims of food hygiene include the following:
• To prevent food from spoiling due to contamination as a result of
unclean environmental conditions, poor food hygiene practices,
and lack of orientation on food safety.
• To orient and educate people involved in the processing of your
product on how to practice safe food handling and sanitary
practices.
• To extend the shelf-life of your product through clean processing.
• To prevent releasing unsafe food to the market that can result in
foodborne illnesses.
5. 1. Cook
• Cook food to the recommended internal temperature.
2.Clean
• Practice food hygiene like leg and hand washing, not working when
sick, wearing hair net, etc.
• Thoroughly clean and sanities food contact surfaces and equipment
before and after use.
• Only use the suggested level of cleaning and sanitizing solutions for
kitchen surfaces.
6. 3.Store/Chill
• Properly store foods inside a refrigerator. Follow the recommended
fridge food safety layout
• Maintain at least 40°F (4F) during refrigeration and 0°F (-18°C) for
freezing temperatures.
• Maintain a temperature of 135°F (7°C)for hot holding foods.
• Storage areas must always be clean.
4.Separate
• Use separate utensils and kitchen tools for preparing raw and ready-to-
eat foods.
• Do not use a shared preparation table for raw and ready-to-eat foods
7. Food hygiene facts & tips at home
• Millions of people get ill every year from contaminated foods. WHO states that 1
in every 10 ten gets sick from eating unsafe food, with many of them remaining to
have long-term health problems.
• Many food poisoning cases happen at home. So, it's important how you prepare
and handle food.
• Contaminated water serves as a carrier of an array of foodborne illness-causing
pathogens.
• You need at least 20 seconds of hand washing to make the process effective.
Make sure to cover your nails and the spaces between your fingers.
8. • Staphylococcus aureus, one of the leading causes of
foodborne illnesses, is commonly transferred through cross-
contamination. This bacteria is commensal, which means it lives
in some parts of our body, including the skin, ears, hands, and
nose. Therefore, touching your skin and then the food you are
handling can cause cross-contamination.
• Unsafe water is a common prerequisite for the occurrence of
diarrhoea.
9. Here are some basic food hygiene rules you should follow at home.
• Keep everything clean. Always wash your food, surfaces, hands,
and tools properly. You also need to rinse your hand before
handling food. Keeping your kitchen and pantry clean will also
prevent insects and pests from invading your food storage.
• Separate raw and ready-to-eat food. Keeping raw ingredients and
ready-to- eat food separate effectively prevents bacteria from
spreading onto each other (cross-contamination). Use different
chopping boards for vegetables, raw meat, dairy products, and
cooked food.
10. • Cook thoroughly. We need to cook foods thoroughly to kill
harmful germs. Use a food thermometer to ensure that food is
cooked to an appropriate temperature.
• Follow the 2-hour rule. Refrigerate leftovers in an airtight
container within 2 hours of cooking. Discard any pieces that have
been standing at room temperature for an extended period.
11. Food Sanitation
lt 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.
12. • A foodborne illness is a disease transmitted to humans from food.
• Bacteria, parasites, viruses, fungi and chemicals are examples of
things that make food unsafe.
• Bacteria such as E.coli and Salmonella can make a person
extremely sick.
Food Borne Illness
13. Food Contamination
Food contamination refers to food that
has been corrupted by a substance –
either physical, biological or chemical –
that makes food unfit for consumption.
Types of food contaminants:-
• Physical
• Chemical
• Biological
14. Physical Contamination
Any foreign object that accidentally find its way into food.
Examples:Hair,Staple wire, Dust
How to prevent it:-
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking and holding foods (ring,
earrings)Do not carry pencil or pen
• Do not wear nail polish or artificial nails when working with foods.
• Clean can openers regularly.
• Remove staple wire in the receiving area.
15. Chemical Contaminants
A chemical substance that can cause food borne illness. Substances normally
found in restaurant.
Examples: Toxic metals, Pesticides, Cleaning product, Sanitizers
How to prevent it:-
• Store chemicals in original containers to prevent accidental misuse, as well as
leakage into food.
• Make sure labels are clearly identify chemical contents of chemical containers
• Wash hands thoroughly after working with chemicals.
• Wash foods in cold running water.
• Monitor pest control operator and make sure chemicals do not contaminate
food.
16. Biological Contaminants
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.
How to prevent it:-
• Do not use wild mushrooms.
• Maintain good personal hygiene.
• Observe proper hand washing.
• Clean and sanitize equipment.
• Maintain clean and sanitize facilities.
• Control pests
17. Main cause of food borne illness
1. Cross-Contamination
2. Time-Temperature Abuse
3. Poor Personal Hygiene
18. Cross Contamination
Cross Contamination - occurs when microorganisms are transferred from one
surface or food to another. The bacteria can transfer from:
1. Hand to food Contamination - Occurs when contaminated hands handle
cooked or ready to eat foods.
How to prevent hand to food contamination?
• Wash hands properly
• Cover cuts, sores and wounds
• Keep fingernails short, unpolished & clean
• Avoid wearing jewelry, except for plain ring
19. 2. Food to Food Contamination - When harmful organisms from one
food contaminate other foods. (raw meats, thawing meat on top of
the shelf where it can drip on the other foods).
How to prevent Food-Food Contamination
• Best to practice mix left over foods with fresh foods
• Wash fruits & veg, in a cold running water.
• Do not let raw meat and raw vegetables be prepared on the same
surface at the same time.
20. Time Temperature Abuse
Happens when the food is exposed to Temperature Danger Zone (41°F -
140°F)for more than 4 hrs.
Time Temperature Abuse occur when:
• Food is not stored, prepared or held at a required temperature.
• Food is not cooked or reheated to temperature high enough to kill harmful
microorganisms.
• Food is prepared in advance and not set to a safe required internal
temperature while the food is on hold.
21. Preventing Time Temp. Abuse:-
• Never expose the food to Temperature danger zone: 41°F - 140°F.
• Not to exceed 4 hours, except cool-down.
• Includes receiving, storage, preparation, holding, serving, cooling,
and reheating.
• Pass food through danger zone quickly
22. Poor Personal Hygiene
Food handlers are carriers of disease causing bacteria. Food service personnel
can contaminate food.
How to prevent:-
• Never use bare hands when handling ready to eat foods.
• Disposable gloves should be used once.
• Take a bath everyday.
• Wear appropriate attire.
• Refrain from wearing jewelry, makeups, and nail polish.
• Observe proper hand washing procedures at all times
