Bharathiar University 2nd year Microbiology Topic- Food hygiene Regulation Lesson 13

1. FOOD HYGIENE
REGULATION

2. INTRODUCTION
• HYGIENE IS THE SCIENCE AND PRACTICE OF
PRESERVING HEALTH AND IS ONE OF THE MOST
IMPORTANT ASPECTS FOR A FOOD HANDLER

3. FOOD HYGIENE REGULATIONS
• THE FOOD SAFETY GENERAL FOOD HYGIENE REGULATIONS
1995
PROPRIETORS OF FOOD PREMISES ARE REQUIRED
1. To operate hygienically
- analyze food hazards
- Identify where hazards may occur
- Decide which points are critical to food safety
- Implement control and monitoring procedures, review
periodically and change when necessary
2. Premises to be kept clean and in a good condition
- Designed to permit good hygienic practices
- Adequate washbasins, toilets and cleaning disinfecting
facilities
- Satisfactory standards of lighting and ventilation
3. Walls, floors & food- contact surfaces must be easy to
clean and where necessary disinfect

4. FOOD HYGIENE REGULATIONS
• THE FOOD SAFETY GENERAL FOOD HYGIENE
REGULATIONS 1995
PROPRIETORS OF FOOD PREMISES ARE
REQUIRED
4. Conveyance and containers used for
transporting food must be kept clean and in
good repair
5. Food equipment must be kept clean and in
good repair
6. Food waste and refuse must not be
accumulated in food rooms. Adequate
provision must be made for its storage &
removal
7. Adequate supply of drinking water to be
provided

5. FOOD HYGIENE REGULATIONS
• THE FOOD SAFETY GENERAL FOOD HYGIENE
REGULATIONS 1995
PROPRIETORS OF FOOD PREMISES ARE
REQUIRED
8. Food handlers:
 Must keep then selves clean
 Wear suitable clean and appropriate
protective cleaning
 Should they suspect that they are unwell with
any food borne disease or have an infected
cut or skin condition, they need to inform
their manager
 They must not be allowed to work if they are
likely to contaminate food

6. FOOD HYGIENE REGULATIONS
• THE FOOD SAFETY GENERAL FOOD
HYGIENE REGULATIONS 1995
PROPRIETORS OF FOOD PREMISES ARE
REQUIRED
9. Food including raw material must be for
human consumption, stored and
protected to minimize risk of
contamination
10. They need to be trained and supervised
in food hygiene matters

7. EQUIPMENT
Hotel Kitchen Equipment may be divided into 3
categories
1. Large
2. Mechanical
3. Small
Equipment
& Utensils

8. EQUIPMENT
Large
• Ranges & stoves
• Steamers
• Boiling pans
• Fish fryers
• Sinks
• tables
Mechanical
• Peelers
• Mincers
• Mixers
• Refrigerators
• dishwashers
Small Equipments &
Utensils
• Peelers
• Mincers
• Mixers
• Refrigerators
• dishwashers

9. LARGE EQUIPMENT
• Ranges & Stoves- available in varieties, gas, electricity, solid fuel or oil
- Range tops should be wash and clean with a pad when cool.
- Stoves can be cleaned and washed using and abrasive such as emery
paper
- In open stoves racks and bars to be removed
and cleaned with hot water and detergent and
The dried and put back
- All gas jets should be lit to check that none are
blocked
-enameled parts should be checked and cleaned.
Oven from outside and inside should be cleaned
with hot water and detergent when oven is hot
-Oven and doors should be closed

10. LARGE EQUIPMENT
• Steamers- need less maintenance
- Door to be greased properly
- Trays and inside should be cleaned
with hot water and detergent
-should be checked by a qualified
engineer

11. LARGE EQUIPMENT
• Boiling Pans/Steam-Jackets Kettle-
-available in different metals and sizes
-after use pan and lid should be thoroughly
washed with a mild detergent and rinsed
- Moving parts to be greased regularly
- If gas fired, the gas jets and pilot should be checked

12. LARGE EQUIPMENT
• Hot cupboards & Bain-Marie
-used for cooking individual portion
-Has adjustable temperature
-After use, turn off and plate to be cleaned
• Sinks
-For heavy post wash- heavy
galvanized iron
-For glass & chinaware-
teak or other hard wood
-For General Purpose stainless steel
-For general light purpose-
glazed earthenware

13. LARGE EQUIPMENT
• Tables
-Wooden table tops to be scrubbed and clean
with hot soda water
- Stainless steel to be washed with hot
detergent water
- Marble to be scrubbed with warm water and
rinsed
- All moisture to be removed with dry cloth
- No cutting to be done on tabletops
- Do not place hot utensils and pans on table
tops
- Legs and necks and shelves to be cleaned
with hot detergent water

14. MECHANICAL EQUIPMENT
• POTATO PEELER
- SHOULD BE CLEAN CAUSE DIRT CAN DAMAGE IT
- BEFORE LAODING POTATOS, SPRAY SHOULD BE
TURNED ON AND ABRASIVE PLATES SET IN
MOTION
- CLEAN MACHINE DAILY BY REMOVING ABRASIVE
PLATES
- PEEL TRAP TO BE EMPTIED AND FREQUENTLY
- WASTE OUTLETS TO BE KEPT FREE FROM
OBSTRUCTION

15. MECHANICAL EQUIPMENT
• REFRIGERATORS
- DEFROST WEEKLY
- RACK AND INTERIORS TO BE WASHED RINSED AND DRIED
- CLOSE DOORS PROPERLY
- STORE FOOD SENSIBLY FOR COLD AIR TO CIRCULATE
• FOOD MIXERS
- SHOULD BE OILED REGULARLY
- DO NOT OVER LOAD
- WASH AND DRIED AND NO RUST OCCURS

16. MECHANICAL EQUIPMENT
• FOOD SLCIKERS AND CHOPPERS
- 2 TYPES MANUAL AND ELECTRIC
- PLACE WORKING INSTRCUTION NEAR MACHINE
- MATERIALS WHICH CAN DAMAGE THE BLADES SHOULD
NOT BE USED
-BLADES TO BE SHARPENED AND MOTORS AND MOVING PARTS SHOULD
PARTS TO BE OILED REGULARLY
-CAUTIONED TO BE TAKEN WHEN BLADES ARE EXPOSED

17. REQUIREMENTS FOR FOOD PREMISES
• TOILETS
1. CLEAN AND VENTILATED
2. NOTICE REQUIRING OF WASHING OF HANDS TO BE
DISPLAYED
3. VENTILATION OF SOIL DRAINAGE MUST NOT BE IN A
FOOD ROOM
• WASHING FACILITIES
1. HAND BASINS
2. HOT WATER
3. SOAP
4. HAND DRYING FACILITY

18. REQUIREMENTS FOR FOOD PREMISES
• OTHER
1. 1ST Aid
2. Lockers
3. Lighting and ventilation
4. Sleeping rooms
5. Refuse
6. Buildings
7. Storage

19. FOOD SAFETY ACT
FOOD SAFETY IS ACHIEVED PROVIDED ONES
1. Keep yourself clean
2. Keep the area clean
3. Wear suitable clean clothes
4. Protect food from contamination
5. Serve and display food at correct temperature
6. Inform manager of illness
7. Do not work with food if you have food poisoning symptoms
FOOD SAFETY ACT 1990
Food poisoning, also called foodborne illness,
is illness caused by eating contaminated food.
Infectious organisms — including bacteria,
viruses and parasites — or their toxins are the
most common causes of food poisoning.

20. FOOD SAFETY ACT
FOOD SAFETY ACT 1990
Food contamination refers to food that has been
corrupted with another substance – either
physical, biological or chemical.
Cross contamination of food, caused by contact
with an infected raw food or non-food source
such as clothes, cutting boards, knives. Also
called cross-infection.
Personal Habits- avoid touching hair, ears, nose,
moth and spots when preparing food. Never
use handkerchief, use disposable tissues. Do
not sneeze or cough over food. Do not bite
nails. Use utensils to handle food. Wash hands

21. FOOD SAFETY ACT
FOOD SAFETY ACT 1990
OFFENCE

22. FOOD SAFETY ACT
FOOD SAFETY ACT 1990

23. FOOD SAFETY ACT
FOOD SAFETY ACT 1990

24. FOOD SAFETY ACT
FOOD SAFETY ACT 1990

25. FOOD SANITATION

26. CONTROL & INSPECTION OF FOOD