This document discusses food safety and hygiene. It begins with an introduction to food safety and types of food contamination including physical, chemical, and biological. The main causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and sanitation, and time and temperature abuse. Key practices for prevention include proper hygiene, sanitizing surfaces, and storing food at safe temperatures. Maintaining clean facilities and equipment is important to prevent contamination.

1. FOOD SAFETY
AND HYGIENE
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 An Introduction of Food safety
 Types of Contamination
 Causes of contamination
 Prevention

3.  Food safety refers to the conditions and practices that preserve the quality of food
to prevent contamination and foodborne illnesses.
 Poor food handling and inadequate food safety can cause infection (foodborne
illness).
 Usually include stomach problems.
 Especially in young children, older adults, pregnant women.
 People with weakened immune systems.
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 Physical:
Hair, glass, plastic,
scabs, rodent,
droppings, files,
bones from
meat/fish.

6.  Chemical: Pesticides
sprayed on fruits or
vegetables, freezer
refrigerants, drugs,
food additives, and
chemicals from
cleaning products
and metal or non
food cookware and
storage.
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7.  Biological:
Bacteria
Viruses
Fungi
Parasites.
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8. Cross Contamination
Poor Personal Hygiene
Improper Clean and Sanitation
Time and Temperature Abuse
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9.  High risk of cross - contamination during preparation because food is
in contact with hands, surfaces, equipment & raw food could
contaminate cooked food.
 Also food is in the danger zone i.e. between 5 - 65ºC.
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10.  Poor Personal Hygiene Occur when food Handlers:
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12.  Time Temperature Abuse is What happens when
Potentially Hazardous Food are left in the
Temperature Danger Zone for too long.
 A Potentially Hazardous Food is any food that will
support the growth of harmful microbiological
organisms. Food items high in protein such as
meats, soy products, and dairy items are usually
considered potentially hazardous foods and need
special handling care.
 The temperature Danger Zone is the temperature
range in which harmful microbiological organisms
grow/ reproduce most rapidly.
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13.  Cross Contamination
 Personal Hygiene
 Storing Cook Food
 Receiving Food
 Storing Food
 Cleaning/Sanitizing
 Pest Control
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14.  Separate Equipment
Use separate equipment for different types
of food
 Prepare food at Different Times
Prepare raw meat, seafood and poultry at
different times the ready to eat food (when
using the same prep table)
 Clean and Sanitize
Clean and sanitize all work surfaces,
equipment and utensil after each task.
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15.  Good Personal Hygiene Includes:
 Maintaining personal cleanliness
 Wearing proper work attire
 Following hygienic hand practices
 Avoiding unsanitary habits and actions
 Maintaining good health
 Reporting illnesses
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16.  Single –use gloves used for handling food:
 Must never be used in place of hand washing
 Must Never be washed and reused
 Must fit properly
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17.  When to change gloves:
 As soon as they become soiled or torn
 Before beginning a different task
 After handling raw meat, seafood or
 poultry and before handling ready-to –
 eat food.
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18.  Food Handlers Must Not:
Eat, drink, smoke, or chew gum or
tobacco while working.
 When:
 Preparing or serving food
 Working in food preparation
 Working in areas used to clean utensils
and equipment
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19.  All food must have a label that includes:
 Name of the food
 Date by which it should be sold, eaten of thrown out.
 Discard food that has passed the manufacture’s
expiration date.
 Ready- to – eat food that was prepared in house:
 Can be stored for 3 Days at 41°F (5°C) or lower
 Must be thrown out after 3 days.
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20.  Cool down food quickly.
 Put in shallow pans.
 Use the ice wands or ice paddles.
 Leave uncovered in the Freezer.
 Check and record the temperature often.
 Remember to date and label the food.
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21.  What do you check for when receiving food?
 Food Quality
 Food Brand
 Correct labeling with Expiring date.
 Proper appearance
 Proper temperature
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22.  Box, container and canned
food must be labeled and not have:
 Bulky
 Pierced
 Rust
 Lids that are popped
 Seal problem
 Leaks
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23.  Put food away in a certain
order: Chilled, Frozen and Dry
 Store food in original packaging
 Use ‘First in First Out’ System (FIFO)
 Minimize time in the danger zone
 Prevent cross - contamination
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24.  Check the temperature of food and storage areas with a verified thermometer.
 Store refrigerated foods at 41°F (5°C). Or less.
 Store frozen food at 0°F (-18°C), or less
 Store dry foods between 50-70°F (10°C-21°C)
 Store whole produce at room temperature, and cut produce at 41°F (5°C)
 Document temperature readings for your refrigerators, freezers and dry storage.
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25.  Clean and sanitize food handling equipment after every use.
 Sanitize hand –contact surface such as taps or door handles.
 Use cleaning and sanitation chemicals according to label instructions.
 Make sure all cleaners are in their original container.
 Store chemicals and cleaning equipment separate from food and
 utensils.
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26.  Report defects in the building
 Seal access points and openings
 Keep doors and windows closed or use screens
 Inspect all deliveries closely
 Maintain a well planned cleaning and schedule
 Never food outside
 Store food pest –proof containers off the floor and way from walls
 Rotate stock
 Maintain drains and water taps
 Make regular inspections
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27. THANK YOU
Presented by:-
Dr. Sandeep Kumar Rajoriya (Batch:- 2017)
Dr. Pragya Singh ( Batch:- 2017 )
Guided by:- Dr. Sachin Gupta Sir ( Professor
of Community Medicine)