Food safety: Considerations, Measures, Acts, Five Keys to safe Food, Essentials Steps & Role of Food Handlers

1. FOOD SAFETY
SUBJECT: APPLIED
NUTRITION & DIETETICS
B.SC. NURSING 2ND
SEMESTER
PREPARED BY:
MR. DEEPAK SUWALKA
ASSOCIATE PROFESSOR
DEPARTMENT OF MENTAL HEALTH NURSING
RAMA COLLEGE OF NURSING
RAMA UNIVERSITY
KANPUR, UP

2. FOOD SAFETY
• FOOD SAFETY REFERS TO THE SET OF PRACTICES, MEASURES, AND REGULATIONS IMPLEMENTED
TO ENSURE THAT FOOD IS SAFE FOR CONSUMPTION AND DOES NOT POSE A RISK TO HUMAN
HEALTH.
• IT INVOLVES VARIOUS CONSIDERATIONS AND MEASURES THROUGHOUT THE ENTIRE FOOD
PRODUCTION, PROCESSING, DISTRIBUTION AND PREPARATION CHAIN TO MINIMIZE THE
POTENTIAL FOR FOODBORNE ILLNESSES, CONTAMINATION AND OTHER HAZARDS.

3. CONSIDERATIONS IN FOOD SAFETY
• MICROBIOLOGICAL HAZARDS: THIS INCLUDES BACTERIA, VIRUSES, PARASITES, AND FUNGI
THAT CAN CONTAMINATE FOOD AND CAUSE FOODBORNE ILLNESSES. EXAMPLES INCLUDE
SALMONELLA, E. COLI, LISTERIA AND CAMPYLOBACTER.
• CHEMICAL HAZARDS: CHEMICAL CONTAMINANTS CAN ENTER THE FOOD CHAIN THROUGH
VARIOUS SOURCES SUCH AS PESTICIDES, FOOD ADDITIVES, CLEANING AGENTS, AND
ENVIRONMENTAL POLLUTANTS. EXAMPLES INCLUDE HEAVY METALS, PESTICIDES, ANTIBIOTICS
AND FOOD DYES.
• PHYSICAL HAZARDS: FOREIGN OBJECTS LIKE GLASS, METAL, STONES OR OTHER PHYSICAL
CONTAMINANTS CAN ACCIDENTALLY ENTER FOOD DURING PRODUCTION, PROCESSING OR
PACKAGING. THESE HAZARDS CAN CAUSE INJURY OR POSE A CHOKING HAZARD.

4. MEASURES FOR ENSURING FOOD SAFETY
• GOOD AGRICULTURAL PRACTICES (GAPS): IMPLEMENTING PROPER FARMING TECHNIQUES,
SUCH AS ADEQUATE USE OF FERTILIZERS AND PESTICIDES, WATER MANAGEMENT, AND PROPER
HANDLING OF LIVESTOCK, TO PREVENT CONTAMINATION OF CROPS AND ANIMAL PRODUCTS.
• HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP): HACCP IS A SYSTEMATIC
APPROACH THAT IDENTIFIES AND CONTROLS POTENTIAL HAZARDS THROUGHOUT THE FOOD
PRODUCTION PROCESS. IT INVOLVES IDENTIFYING CRITICAL CONTROL POINTS, ESTABLISHING
MONITORING SYSTEMS, AND IMPLEMENTING CORRECTIVE ACTIONS.
• PROPER FOOD HANDLING AND STORAGE: MAINTAINING PROPER HYGIENE AND TEMPERATURE
CONTROLS DURING FOOD HANDLING, PREPARATION, AND STORAGE TO PREVENT THE
GROWTH OF BACTERIA AND OTHER PATHOGENS. THIS INCLUDES PROPER HANDWASHING,
SEPARATION OF RAW AND COOKED FOODS, APPROPRIATE COOKING TEMPERATURES, AND
SAFE STORAGE CONDITIONS.

5. • QUALITY CONTROL AND TESTING: REGULAR TESTING AND MONITORING OF FOOD
PRODUCTS FOR MICROBIOLOGICAL, CHEMICAL, AND PHYSICAL HAZARDS TO ENSURE
COMPLIANCE WITH SAFETY STANDARDS. THIS INCLUDES LABORATORY TESTING,
SAMPLING, AND ANALYSIS OF FOOD PRODUCTS.
• TRACEABILITY AND RECALL SYSTEMS: ESTABLISHING SYSTEMS TO TRACK THE ORIGIN AND
MOVEMENT OF FOOD PRODUCTS THROUGHOUT THE SUPPLY CHAIN, ENABLING
EFFICIENT RECALL PROCEDURES IN CASE OF SAFETY ISSUES OR PRODUCT DEFECTS.
• REGULATORY COMPLIANCE: ADHERING TO LOCAL, REGIONAL, AND INTERNATIONAL FOOD
SAFETY REGULATIONS AND STANDARDS. THIS INVOLVES OBTAINING NECESSARY
CERTIFICATIONS, FOLLOWING LABELLING REQUIREMENTS, AND MAINTAINING PROPER
DOCUMENTATION OF PROCESSES AND RECORDS.
• EDUCATION AND TRAINING: PROVIDING EDUCATION AND TRAINING PROGRAMS TO
FOOD HANDLERS, INCLUDING FARMERS, PROCESSORS, DISTRIBUTORS, AND FOOD
SERVICE PERSONNEL, TO ENHANCE THEIR KNOWLEDGE OF FOOD SAFETY PRACTICES AND
REGULATIONS.

6. FOOD SAFETY REGULATORY MEASURES IN
INDIA
• IN INDIA, FOOD SAFETY REGULATORY MEASURES ARE PRIMARILY GOVERNED BY THE FOOD SAFETY AND
STANDARDS AUTHORITY OF INDIA (FSSAI). THE FSSAI IS A STATUTORY BODY ESTABLISHED UNDER THE
FOOD SAFETY AND STANDARDS ACT, 2006, WHICH CONSOLIDATES VARIOUS LAWS AND REGULATIONS
RELATED TO FOOD SAFETY.
HERE ARE SOME KEY REGULATORY MEASURES IN INDIA FOR ENSURING FOOD SAFETY:
1. FOOD SAFETY AND STANDARDS ACT, 2006: THIS ACT ESTABLISHES THE FSSAI AS THE CENTRAL AUTHORITY
RESPONSIBLE FOR FORMULATING AND ENFORCING FOOD SAFETY STANDARDS IN INDIA. IT PROVIDES THE
LEGAL FRAMEWORK FOR REGULATING FOOD PRODUCTION, DISTRIBUTION, AND SALE, AND SETS OUT
PENALTIES FOR NON-COMPLIANCE.
2. FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESSES) REGULATIONS,
2011: THESE REGULATIONS SPECIFY THE LICENSING AND REGISTRATION REQUIREMENTS FOR DIFFERENT
TYPES OF FOOD BUSINESSES. IT CATEGORIZES FOOD BUSINESSES BASED ON THEIR SIZE AND NATURE, AND
MANDATES OBTAINING APPROPRIATE LICENSES OR REGISTRATIONS.

7. 3. FOOD SAFETY AND STANDARDS (PACKAGING AND LABELLING) REGULATIONS, 2011: THESE
REGULATIONS PRESCRIBE THE REQUIREMENTS FOR FOOD PACKAGING AND LABELLING, INCLUDING
INFORMATION ON INGREDIENTS, NUTRITIONAL CONTENT, ALLERGENS, AND MANDATORY
DECLARATIONS.
4. FOOD SAFETY AND STANDARDS (FOOD PRODUCT STANDARDS AND FOOD ADDITIVES)
REGULATIONS, 2011: THESE REGULATIONS DEFINE THE STANDARDS AND SPECIFICATIONS FOR VARIOUS
FOOD PRODUCTS AND ADDITIVES. IT COVERS PARAMETERS SUCH AS PERMISSIBLE LIMITS FOR
CONTAMINANTS, FOOD ADDITIVES, AND MICROBIOLOGICAL REQUIREMENTS.
5. FOOD SAFETY AND STANDARDS (IMPORT) REGULATIONS, 2017: THESE REGULATIONS LAY DOWN
THE PROCEDURES AND REQUIREMENTS FOR IMPORTING FOOD PRODUCTS INTO INDIA. IT INCLUDES
REGULATIONS ON PRODUCT TESTING, CERTIFICATION, LABELLING, AND COMPLIANCE WITH INDIAN
FOOD SAFETY STANDARDS.
6. FOOD SAFETY AND STANDARDS (PROHIBITION AND RESTRICTIONS ON SALES) REGULATIONS, 2011:
THESE REGULATIONS SPECIFY THE PROHIBITED SUBSTANCES, CONDITIONS, OR PRACTICES IN THE
PRODUCTION, DISTRIBUTION, OR SALE OF FOOD. IT PROHIBITS THE SALE OF UNSAFE, SUBSTANDARD,
OR MISBRANDED FOOD PRODUCTS.

8. 7. FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS)
REGULATIONS, 2011:
THESE REGULATIONS OUTLINE THE STANDARDS AND PROCEDURES FOR FOOD
SAMPLE COLLECTION, ANALYSIS, AND LABORATORY TESTING. IT SETS GUIDELINES FOR
THE ACCREDITATION OF FOOD TESTING LABORATORIES AND THE METHODS USED FOR
ANALYSIS.
8. FOOD SAFETY AND STANDARDS (ENFORCEMENT) REGULATIONS, 2011:
IT IS IMPORTANT TO NOTE THAT THESE ARE SOME OF THE KEY REGULATIONS, AND
THERE MAY BE ADDITIONAL GUIDELINES, NOTIFICATIONS, AND AMENDMENTS ISSUED
BY THE FSSAI FROM TIME TO TIME TO ADDRESS SPECIFIC FOOD SAFETY CONCERNS.
COMPLIANCE WITH THESE REGULATORY MEASURES IS ESSENTIAL FOR ENSURING FOOD
SAFETY AND PROTECTING THE HEALTH OF CONSUMERS IN INDIA.

9. RELEVANT ACTS
• IN ADDITION TO THE FOOD SAFETY AND STANDARDS ACT, 2006, WHICH IS THE PRIMARY
LEGISLATION GOVERNING FOOD SAFETY IN INDIA, THERE ARE SEVERAL OTHER ACTS THAT ARE
RELEVANT TO THE FOOD INDUSTRY. HERE ARE SOME KEY ACTS:
1. PREVENTION OF FOOD ADULTERATION ACT, 1954 (PFA ACT): THE PFA ACT WAS THE PRIMARY
FOOD SAFETY LEGISLATION IN INDIA BEFORE THE FSSAI WAS ESTABLISHED. IT AIMED TO
PREVENT THE ADULTERATION OF FOOD AND REGULATE ITS MANUFACTURE, STORAGE,
DISTRIBUTION, AND SALE. MANY PROVISIONS OF THE PFA ACT WERE INCORPORATED INTO
THE FOOD SAFETY AND STANDARDS ACT, 2006.
2. FRUIT PRODUCTS ORDER, 1955: THIS ORDER REGULATES THE PRODUCTION AND SALE OF FRUIT
AND VEGETABLE PRODUCTS, INCLUDING JUICES, CONCENTRATES, SQUASHES, JAMS, JELLIES,
AND MARMALADES. IT SETS QUALITY AND LABELLING STANDARDS FOR THESE PRODUCTS.

10. 3. MEAT FOOD PRODUCTS ORDER, 1973: THIS ORDER REGULATES THE HYGIENIC PRODUCTION AND
SALE OF MEAT AND MEAT PRODUCTS. IT ESTABLISHES STANDARDS FOR SLAUGHTERHOUSES,
PROCESSING UNITS, AND MEAT PRODUCTS TO ENSURE FOOD SAFETY AND QUALITY.
4. MILK AND MILK PRODUCTS ORDER, 1992: THIS ORDER REGULATES THE PRODUCTION AND SALE OF
MILK AND MILK PRODUCTS, SUCH AS MILK POWDER, CONDENSED MILK, BUTTER, GHEE, AND ICE CREAM.
IT SETS QUALITY AND LABELLING STANDARDS FOR THESE PRODUCTS.
5. STANDARDS OF WEIGHTS AND MEASURES ACT, 1976: THIS ACT ENSURES THE ACCURACY AND
UNIFORMITY OF WEIGHTS AND MEASURES USED IN TRADE, INCLUDING THE PACKAGING AND
LABELLING OF FOOD PRODUCTS. IT HELPS PREVENT FRAUD AND MISREPRESENTATION IN THE SALE OF
PACKAGED FOOD PRODUCTS.
6. ESSENTIAL COMMODITIES ACT, 1955: THIS ACT EMPOWERS THE GOVERNMENT TO REGULATE THE
PRODUCTION, DISTRIBUTION, AND PRICING OF ESSENTIAL COMMODITIES, INCLUDING CERTAIN FOOD
ITEMS. IT AIMS TO ENSURE THE AVAILABILITY AND FAIR DISTRIBUTION OF ESSENTIAL FOOD PRODUCTS.
THESE ACTS, ALONG WITH THE FOOD SAFETY AND STANDARDS ACT, PROVIDE A COMPREHENSIVE
REGULATORY FRAMEWORK FOR FOOD SAFETY IN INDIA. IT IS ESSENTIAL FOR FOOD BUSINESSES TO
COMPLY WITH THE PROVISIONS OF THESE ACTS TO ENSURE THE PRODUCTION AND SALE OF SAFE AND
WHOLESOME FOOD PRODUCTS.

11. FIVE KEYS TO SAFER FOOD
• THE "FIVE KEYS TO SAFER FOOD" IS A SET OF GUIDELINES DEVELOPED BY THE WORLD HEALTH
ORGANIZATION (WHO) TO PROMOTE FOOD SAFETY AND PREVENT FOODBORNE ILLNESSES.
THESE KEYS HIGHLIGHT ESSENTIAL PRACTICES FOR FOOD HANDLERS AND CONSUMERS TO
FOLLOW. HERE ARE THE FIVE KEYS:
1. KEEP CLEAN.
2. SEPARATE RAW AND COOKED:
3. COOK THOROUGHLY:
4. KEEP FOOD AT SAFE TEMPERATURES:
5. USE SAFE WATER AND RAW MATERIALS:

12. KEEP CLEAN
 WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE HANDLING FOOD
AND AFTER USING THE TOILET, HANDLING WASTE, OR TOUCHING ANIMALS.
 MAINTAIN CLEANLINESS AND HYGIENE IN FOOD PREPARATION AREAS, UTENSILS,
AND EQUIPMENT.
 PROTECT FOOD FROM CONTAMINATION BY PESTS, CHEMICALS, AND OTHER
SOURCES OF CONTAMINATION.

13. SEPARATE RAW AND COOKED
 KEEP RAW AND COOKED FOODS SEPARATE TO PREVENT CROSS-CONTAMINATION.
 USE SEPARATE CUTTING BOARDS, UTENSILS, AND STORAGE CONTAINERS FOR RAW AND
COOKED FOODS.
 STORE RAW FOODS BELOW COOKED FOODS IN THE REFRIGERATOR TO AVOID DRIPPING
OR CROSS-CONTAMINATION.

14. COOK THOROUGHLY
 ENSURE THAT FOOD IS COOKED THOROUGHLY, ESPECIALLY MEAT, POULTRY,
EGGS, AND SEAFOOD.
 USE A FOOD THERMOMETER TO CHECK THE INTERNAL TEMPERATURE OF COOKED
FOODS TO ENSURE THEY ARE PROPERLY COOKED AND SAFE TO EAT.
 FOLLOW RECOMMENDED COOKING TEMPERATURES FOR DIFFERENT TYPES OF
FOOD TO DESTROY HARMFUL BACTERIA.

15. KEEP FOOD AT SAFE TEMPERATURES
 KEEP HOT FOODS HOT (ABOVE 60°C/140°F) AND COLD FOODS COLD
(BELOW 5°C/41°F).
 PROPERLY STORE PERISHABLE FOODS IN THE REFRIGERATOR AND MAINTAIN
REFRIGERATOR TEMPERATURE AT OR BELOW 5°C (41°F).
 USE INSULATED CONTAINERS AND ICE PACKS WHEN TRANSPORTING PERISHABLE
FOODS.

16. USE SAFE WATER AND RAW MATERIALS
 USE SAFE AND POTABLE WATER FOR FOOD PREPARATION, COOKING, AND
CLEANING.
 ENSURE THAT RAW MATERIALS AND INGREDIENTS USED IN FOOD PREPARATION
ARE OF GOOD QUALITY AND SAFE FOR CONSUMPTION.
 CHECK FOR EXPIRY DATES AND AVOID USING SPOILED OR EXPIRED FOOD
PRODUCTS.

17. • THESE FIVE KEYS TO SAFER FOOD HELPS TO PREVENT FOODBORNE ILLNESSES AND ENSURES
THAT FOOD IS SAFE FOR CONSUMPTION. THESE GUIDELINES ARE APPLICABLE TO BOTH FOOD
HANDLERS IN THE INDUSTRY AND CONSUMERS IN THEIR HOMES. BY PRACTICING GOOD FOOD
SAFETY MEASURES, WE CAN PROTECT OUR HEALTH AND THE HEALTH OF OTHERS.

18. FOOD STORAGE
HANDLING AND COOKING

19. • PROPER FOOD STORAGE, HANDLING, AND COOKING PRACTICES ARE
CRUCIAL FOR MAINTAINING FOOD SAFETY AND PREVENTING THE
GROWTH OF HARMFUL BACTERIA OR OTHER CONTAMINANTS. HERE
ARE SOME GUIDELINES FOR EACH OF THESE AREAS:

20. FOOD STORAGE
• REFRIGERATION: KEEP PERISHABLE FOODS LIKE RAW MEAT, POULTRY, FISH, DAIRY PRODUCTS, AND
PREPARED FOODS REFRIGERATED AT OR BELOW 5°C (41°F) TO SLOW DOWN BACTERIAL GROWTH.
ENSURE THAT THE REFRIGERATOR IS SET TO THE CORRECT TEMPERATURE.
• FREEZING: FREEZE FOODS THAT YOU DON'T PLAN TO CONSUME WITHIN A FEW DAYS TO PRESERVE
THEIR QUALITY. USE AIRTIGHT CONTAINERS OR FREEZER BAGS TO PREVENT FREEZER BURN AND
MAINTAIN FOOD QUALITY.
• PROPER PACKAGING: STORE FOODS IN APPROPRIATE PACKAGING TO PREVENT CROSS-
CONTAMINATION. USE SEALED CONTAINERS OR WRAP FOODS TIGHTLY IN PLASTIC WRAP OR
ALUMINIUM FOIL.
• FIFO (FIRST IN, FIRST OUT): PRACTICE THE FIFO PRINCIPLE WHEN STORING FOOD. USE OLDER FOOD
ITEMS BEFORE NEWER ONES TO AVOID FOOD SPOILAGE AND WASTE.
• STORAGE SEPARATION: KEEP RAW MEATS, POULTRY, AND SEAFOOD SEPARATE FROM READY-TO-EAT
FOODS TO PREVENT CROSS-CONTAMINATION. STORE RAW MEATS IN LEAK-PROOF CONTAINERS ON
THE LOWEST SHELVES TO AVOID DRIPPING ONTO OTHER FOODS.

21. FOOD HANDLING
• HAND HYGIENE: WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE HANDLING
FOOD, ESPECIALLY AFTER USING THE TOILET, TOUCHING RAW MEAT, POULTRY, OR SEAFOOD,
AND HANDLING GARBAGE. USE HAND SANITIZERS IF SOAP AND WATER ARE NOT AVAILABLE.
• CROSS-CONTAMINATION PREVENTION: AVOID CROSS-CONTAMINATION BY USING SEPARATE
CUTTING BOARDS, UTENSILS, AND PLATES FOR RAW AND COOKED FOODS. CLEAN AND
SANITIZE THESE ITEMS THOROUGHLY AFTER EACH USE.
• SAFE THAWING: THAW FROZEN FOODS IN THE REFRIGERATOR, UNDER COLD RUNNING WATER,
OR IN THE MICROWAVE, NEVER AT ROOM TEMPERATURE, TO PREVENT BACTERIAL GROWTH.
• PROPER WASHING: RINSE FRUITS AND VEGETABLES UNDER RUNNING WATER TO REMOVE DIRT
AND BACTERIA. HOWEVER, DO NOT WASH RAW MEAT, POULTRY, OR SEAFOOD, AS IT CAN
SPREAD BACTERIA TO OTHER SURFACES.
• TIME AND TEMPERATURE CONTROL: MINIMIZE THE TIME FOOD SPENDS IN THE TEMPERATURE
DANGER ZONE (5°C-60°C OR 41°F-140°F) WHERE BACTERIA CAN MULTIPLY RAPIDLY. KEEP HOT
FOODS HOT AND COLD FOODS COLD DURING TRANSPORTATION AND SERVING.

22. COOKING
• INTERNAL TEMPERATURE: COOK FOODS, ESPECIALLY MEATS, POULTRY, EGGS, AND SEAFOOD,
TO THE APPROPRIATE INTERNAL TEMPERATURE USING A FOOD THERMOMETER. THIS ENSURES
THAT HARMFUL BACTERIA ARE DESTROYED. REFER TO RECOMMENDED COOKING
TEMPERATURES FOR SPECIFIC FOODS.
• UNIFORM COOKING: ENSURE THAT FOODS ARE COOKED EVENLY. AVOID UNDERCOOKING OR
LEAVING RAW SPOTS THAT MAY HARBOUR BACTERIA.
• AVOID CROSS-CONTAMINATION: DO NOT USE THE SAME UTENSILS, CUTTING BOARDS, OR
PLATES FOR RAW AND COOKED FOODS WITHOUT PROPER CLEANING AND SANITIZATION.
• REHEATING: REHEAT COOKED FOOD TO A TEMPERATURE OF AT LEAST 75°C (165°F) TO KILL ANY
BACTERIA THAT MAY HAVE GROWN DURING STORAGE.

23. GENERAL PRINCIPLES
OF
FOOD STORAGE
&
FOOD ITEMS

24. MILK STORAGE
• TEMPERATURE: MILK SHOULD BE STORED AT A TEMPERATURE OF 5°C (41°F) OR BELOW. IT IS
ESSENTIAL TO KEEP MILK REFRIGERATED TO SLOW DOWN THE GROWTH OF BACTERIA AND
MAINTAIN ITS FRESHNESS.
• ORIGINAL PACKAGING: KEEP MILK IN ITS ORIGINAL PACKAGING, SUCH AS CARTONS OR BOTTLES, AS
THEY ARE DESIGNED TO PROTECT AGAINST LIGHT AND CONTAMINATION. IF THE ORIGINAL
PACKAGING IS DAMAGED OR OPENED, TRANSFER THE MILK TO A CLEAN, AIRTIGHT CONTAINER.
• PLACEMENT: STORE MILK ON A SHELF IN THE REFRIGERATOR RATHER THAN THE DOOR, AS THE
TEMPERATURE ON THE DOOR FLUCTUATES MORE. THIS HELPS TO MAINTAIN A CONSISTENT
TEMPERATURE AND EXTEND THE SHELF LIFE OF THE MILK.
• AVOID CROSS-CONTAMINATION: KEEP MILK AWAY FROM STRONG-SMELLING FOODS LIKE ONIONS
OR GARLIC, AS MILK CAN EASILY ABSORB ODOURS. STORE MILK SEPARATELY FROM OTHER STRONG-
SMELLING ITEMS TO PRESERVE ITS FLAVOUR.

25. MEAT STORAGE
• TEMPERATURE: RAW MEAT SHOULD BE STORED AT A TEMPERATURE BELOW 5°C (41°F) TO SLOW
BACTERIAL GROWTH AND MAINTAIN ITS QUALITY. STORE MEAT IN THE REFRIGERATOR OR FREEZER,
DEPENDING ON HOW SOON YOU PLAN TO USE IT.
• PACKAGING: KEEP MEAT IN ITS ORIGINAL PACKAGING TO MAINTAIN ITS FRESHNESS AND PREVENT
CONTAMINATION. IF THE PACKAGING IS DAMAGED OR LEAKING, TRANSFER THE MEAT TO A LEAK-
PROOF CONTAINER OR WRAP IT TIGHTLY IN PLASTIC WRAP OR ALUMINIUM FOIL.
• PLACEMENT: PLACE RAW MEAT ON A TRAY OR PLATE ON THE BOTTOM SHELF OF THE REFRIGERATOR
TO PREVENT ANY DRIPS OR LEAKS FROM CONTAMINATING OTHER FOODS. IF STORING COOKED
MEAT, KEEP IT SEPARATE FROM RAW MEAT TO AVOID CROSS-CONTAMINATION.
• FREEZING: IF YOU DON'T PLAN TO USE THE MEAT WITHIN A FEW DAYS, STORE IT IN THE FREEZER.
WRAP IT TIGHTLY IN FREEZER-SAFE PACKAGING, SUCH AS FREEZER BAGS OR ALUMINIUM FOIL, TO
PREVENT FREEZER BURN AND MAINTAIN QUALITY.
• THAWING: THAW FROZEN MEAT IN THE REFRIGERATOR, UNDER COLD RUNNING WATER, OR USING
THE DEFROST FUNCTION OF A MICROWAVE. AVOID THAWING MEAT AT ROOM TEMPERATURE, AS IT
CAN ALLOW BACTERIA TO MULTIPLY.

26. FISH STORAGE
• TEMPERATURE: FRESH FISH IS HIGHLY PERISHABLE AND SHOULD BE STORED AT A
TEMPERATURE BETWEEN 0°C (32°F) AND 4°C (39°F). IT IS BEST TO STORE FISH ON ICE OR IN THE
COLDEST PART OF THE REFRIGERATOR TO SLOW DOWN BACTERIAL GROWTH AND MAINTAIN
FRESHNESS.
• PACKAGING: KEEP FISH IN ITS ORIGINAL PACKAGING OR WRAP IT TIGHTLY IN PLASTIC WRAP OR
ALUMINIUM FOIL TO PREVENT EXPOSURE TO AIR, WHICH CAN LEAD TO OXIDATION AND
SPOILAGE. FOR LONGER STORAGE, PLACE FISH IN AN AIRTIGHT CONTAINER OR FREEZER BAG.
• PLACEMENT: STORE FISH ON A TRAY OR PLATE TO CATCH ANY DRIPS AND PREVENT CROSS-
CONTAMINATION WITH OTHER FOODS IN THE REFRIGERATOR. RAW FISH SHOULD BE STORED
SEPARATELY FROM READY-TO-EAT FOODS TO PREVENT THE RISK OF CONTAMINATION.
• TIME SENSITIVITY: FRESH FISH SHOULD IDEALLY BE CONSUMED AS SOON AS POSSIBLE. IF
YOU'RE NOT PLANNING TO USE IT WITHIN A DAY OR TWO, CONSIDER FREEZING IT TO
MAINTAIN ITS QUALITY.

27. EGG STORAGE
• TEMPERATURE: EGGS SHOULD BE STORED AT A CONSISTENT TEMPERATURE BELOW 5°C (41°F).
THE REFRIGERATOR IS THE BEST PLACE TO STORE EGGS TO PREVENT BACTERIAL GROWTH AND
MAINTAIN FRESHNESS.
• ORIGINAL PACKAGING: KEEP EGGS IN THEIR ORIGINAL CARTON, AS IT PROVIDES PROTECTION
AND HELPS MAINTAIN THEIR QUALITY. AVOID TRANSFERRING EGGS TO THE REFRIGERATOR
DOOR, AS THE TEMPERATURE THERE CAN FLUCTUATE MORE.
• PLACEMENT: STORE EGGS ON A SHELF INSIDE THE REFRIGERATOR, RATHER THAN ON THE
DOOR, TO MAINTAIN A MORE CONSISTENT TEMPERATURE. THIS HELPS TO KEEP THEM FRESH
FOR A LONGER PERIOD.
• AVOID ODOUR ABSORPTION: EGGS CAN ABSORB ODOURS FROM STRONG-SMELLING FOODS,
SO IT'S BEST TO STORE THEM AWAY FROM SUCH ITEMS IN THE REFRIGERATOR.
• FRESHNESS TEST: IF YOU ARE UNSURE ABOUT THE FRESHNESS OF AN EGG, YOU CAN PERFORM
A SIMPLE TEST BY PLACING IT IN A BOWL OF WATER. IF IT SINKS TO THE BOTTOM, IT IS FRESH. IF
IT FLOATS, IT MAY NOT BE FRESH AND SHOULD BE DISCARDED.

28. ROLE OF FOOD HANDLERS IN
FOOD BORNE DISEASES

29. • FOOD HANDLERS PLAY A CRUCIAL ROLE IN PREVENTING FOODBORNE
DISEASES. THEIR ACTIONS AND PRACTICES DIRECTLY IMPACT THE
SAFETY AND HYGIENE OF THE FOOD THEY HANDLE. HERE ARE SOME KEY
ROLES AND RESPONSIBILITIES OF FOOD HANDLERS IN PREVENTING
FOODBORNE ILLNESSES:
1. PERSONAL HYGIENE:
FOOD HANDLERS SHOULD MAINTAIN HIGH STANDARDS OF PERSONAL HYGIENE TO
PREVENT THE SPREAD OF PATHOGENS. THIS INCLUDES REGULAR HANDWASHING WITH
SOAP AND WATER, ESPECIALLY BEFORE HANDLING FOOD, AFTER USING THE TOILET,
AND AFTER TOUCHING RAW FOOD OR SURFACES. THEY SHOULD ALSO FOLLOW GOOD
RESPIRATORY HYGIENE, SUCH AS COVERING THEIR MOUTH AND NOSE WHILE
COUGHING OR SNEEZING.

30. 2. SAFE FOOD HANDLING PRACTICES:
FOOD HANDLERS SHOULD BE TRAINED IN PROPER FOOD HANDLING TECHNIQUES TO MINIMIZE
THE RISK OF CONTAMINATION. THEY SHOULD HANDLE FOOD WITH CLEAN AND SANITIZED
UTENSILS, CUTTING BOARDS, AND EQUIPMENT. THEY SHOULD ALSO AVOID CROSS-
CONTAMINATION BY SEPARATING RAW AND COOKED FOODS, USING SEPARATE CUTTING
BOARDS FOR DIFFERENT FOOD ITEMS, AND PREVENTING CONTACT BETWEEN RAW AND READY-
TO-EAT FOODS.
3 TEMPERATURE CONTROL:
FOOD HANDLERS SHOULD BE KNOWLEDGEABLE ABOUT TEMPERATURE CONTROL TO PREVENT
THE GROWTH OF HARMFUL BACTERIA. THEY SHOULD STORE PERISHABLE FOODS, SUCH AS RAW
MEATS, POULTRY, AND DAIRY PRODUCTS, AT APPROPRIATE TEMPERATURES, BOTH DURING
STORAGE AND WHILE SERVING. THEY SHOULD USE THERMOMETERS TO ENSURE THAT FOODS
ARE COOKED AND HELD AT SAFE TEMPERATURES.
4. ALLERGEN AWARENESS:
FOOD HANDLERS SHOULD BE AWARE OF COMMON FOOD ALLERGENS AND TAKE NECESSARY
PRECAUTIONS TO PREVENT CROSS-CONTACT. THEY SHOULD PROPERLY LABEL AND STORE
ALLERGENIC INGREDIENTS, USE SEPARATE UTENSILS AND EQUIPMENT FOR ALLERGEN-FREE
PREPARATION, AND INFORM CUSTOMERS ABOUT THE PRESENCE OF ALLERGENS IN THE FOOD.

31. 5. CLEANING AND SANITIZATION:
FOOD HANDLERS SHOULD MAINTAIN A CLEAN AND SANITARY FOOD PREPARATION AREA. THEY
SHOULD REGULARLY CLEAN AND SANITIZE UTENSILS, SURFACES, AND EQUIPMENT TO PREVENT
THE GROWTH AND SPREAD OF BACTERIA. THEY SHOULD FOLLOW PROPER CLEANING AND
SANITIZATION PROCEDURES AND USE APPROVED CLEANING AGENTS.
6. REPORTING ILLNESSES:
FOOD HANDLERS SHOULD BE VIGILANT ABOUT THEIR OWN HEALTH AND REPORT ANY
ILLNESSES OR SYMPTOMS OF FOODBORNE DISEASES TO THEIR SUPERVISORS. THEY SHOULD
REFRAIN FROM HANDLING FOOD IF THEY ARE EXPERIENCING SYMPTOMS SUCH AS DIARRHOEA,
VOMITING, OR FEVER.
7. TRAINING AND KNOWLEDGE:
FOOD HANDLERS SHOULD RECEIVE APPROPRIATE TRAINING ON FOOD SAFETY PRACTICES AND
REGULATIONS. THEY SHOULD STAY UPDATED WITH THE LATEST FOOD SAFETY GUIDELINES AND
REGULATIONS TO ENSURE THEY ARE IMPLEMENTING THE BEST PRACTICES IN THEIR WORK.
• BY ADHERING TO THESE RESPONSIBILITIES AND PRACTICING GOOD FOOD SAFETY MEASURES, FOOD
HANDLERS CAN SIGNIFICANTLY REDUCE THE RISK OF FOODBORNE DISEASES AND ENSURE THE
SAFETY OF THE FOOD THEY HANDLE.

32. ESSENTIAL STEPS IN SAFE IN SAFE COOKING
PRACTICES
• SAFE COOKING PRACTICES ARE ESSENTIAL TO PREVENT FOODBORNE ILLNESSES AND ENSURE
THAT FOOD IS COOKED THOROUGHLY AND SAFELY. HERE ARE SOME ESSENTIAL STEPS TO
FOLLOW FOR SAFE COOKING:
1. CLEANLINESS AND HAND HYGIENE:
 WASH YOUR HANDS THOROUGHLY WITH SOAP AND WATER BEFORE HANDLING FOOD, ESPECIALLY
AFTER USING THE TOILET, TOUCHING RAW MEAT, POULTRY, OR SEAFOOD, AND HANDLING GARBAGE.
 KEEP YOUR COOKING AREA CLEAN AND SANITIZED, INCLUDING COUNTERTOPS, CUTTING BOARDS,
UTENSILS, AND EQUIPMENT.
2. SAFE FOOD PREPARATION:
 USE SEPARATE CUTTING BOARDS AND UTENSILS FOR RAW MEAT, POULTRY, SEAFOOD, AND READY-
TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
 WASH FRUITS AND VEGETABLES THOROUGHLY UNDER RUNNING WATER BEFORE COOKING OR
CONSUMING.

33. .3. COOKING TEMPERATURE:
 COOK FOODS, ESPECIALLY MEATS, POULTRY, EGGS, AND SEAFOOD, TO THEIR SAFE INTERNAL
TEMPERATURE USING A FOOD THERMOMETER.
 REFER TO RECOMMENDED COOKING TEMPERATURES FOR SPECIFIC FOODS TO ENSURE THEY
REACH THE REQUIRED TEMPERATURE FOR SAFETY.
4. THAWING SAFELY:
 THAW FROZEN FOODS PROPERLY BEFORE COOKING. THAW IN THE REFRIGERATOR, UNDER COLD
RUNNING WATER, OR USING THE DEFROST FUNCTION OF A MICROWAVE. AVOID THAWING AT
ROOM TEMPERATURE.
5. ADEQUATE COOKING TIME:
 COOK FOODS FOR THE APPROPRIATE DURATION TO ENSURE THEY ARE COOKED THOROUGHLY.
FOLLOW RECOMMENDED COOKING TIMES AND USE A TIMER IF NECESSARY.
6. AVOIDING PARTIAL COOKING:
 DO NOT PARTIALLY COOK FOOD AND THEN REFRIGERATE OR HOLD IT TO FINISH COOKING
LATER, AS THIS CAN PROMOTE BACTERIAL GROWTH.

34. 7. HANDLING LEFTOVERS:
 REFRIGERATE OR FREEZE LEFTOVERS PROMPTLY AFTER COOKING TO PREVENT BACTERIAL
GROWTH.
 REHEAT LEFTOVERS TO A SAFE INTERNAL TEMPERATURE, TYPICALLY 75°C (165°F), TO KILL
ANY BACTERIA THAT MAY HAVE DEVELOPED.
8. CROSS-CONTAMINATION PREVENTION:
 AVOID CROSS-CONTAMINATION BY KEEPING RAW MEATS, POULTRY, SEAFOOD, AND THEIR
JUICES AWAY FROM READY-TO-EAT FOODS.
 CLEAN AND SANITIZE UTENSILS, CUTTING BOARDS, AND SURFACES AFTER CONTACT WITH
RAW FOODS.
9. STORAGE TEMPERATURES:
 STORE PERISHABLE FOODS IN THE REFRIGERATOR AT OR BELOW 5°C (41°F) TO SLOW
DOWN BACTERIAL GROWTH.
 USE A REFRIGERATOR THERMOMETER TO ENSURE THE REFRIGERATOR IS MAINTAINING THE
CORRECT TEMPERATURE.

35. 10. ALLERGEN SEPARATION:
 TAKE PRECAUTIONS TO PREVENT CROSS-CONTACT WITH ALLERGENS, ESPECIALLY
IN KITCHENS WHERE ALLERGENIC FOODS ARE PREPARED.
 SEPARATE UTENSILS, CUTTING BOARDS, AND SURFACES SHOULD BE USED FOR
ALLERGEN-FREE FOOD PREPARATION.
BY FOLLOWING THESE ESSENTIAL STEPS, YOU CAN MINIMIZE THE RISK OF FOODBORNE
ILLNESSES AND ENSURE THAT THE FOOD YOU COOK IS SAFE AND HEALTHY FOR
CONSUMPTION.

36. THANK YOU !!