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1. Improving Hygiene in Food Industry
Md. Mostafizur Rahman
MS in FPP
ID: 1905171

2. Hygiene
• Conditions and practices that preserve the quality of
food to prevent contamination and food-borne
illnesses.
• All measures necessary to ensure the safety and
wholesomeness of foodstuffs.
• All conditions and measures necessary to ensure the
safety and suitability of food at all stages of the food
chain.

3. • WHO estimates that foodborne and waterborne
diarrheal diseases together kill 2.2 million people
annually
• Foodborne diseases and threats to food safety are a
constantly growing public health problem.
• Every person working in the food industry has a
responsibility to prepare food that is safe and suitable
to eat

4. Hazards that can contaminate food
Food can be contaminated by the following three main hazard types.
• Physical hazards - metal, wood, glass, plastic etc.
• Chemical hazards- bleach, caustic soda, detergents, pesticides etc.
• Microbiological hazards- bacteria, viruses, moulds and parasites
Food that is contaminated with any of these hazards is unsafe and
unsuitable to eat.

5. Preventing Biological contaminant:
• Purchasing foods only on reputable supplier
• Do not use wild mushrooms
• Maintain good personal hygiene
• Observe proper hand washing
• Clean and sanitize equipment
• Maintain clean and sanitize facilities

6. Preventing Physical
Contaminants:
• 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
• Place shields on lights

7. Preventing Chemical
Contaminants:
• Teach employees how to use chemicals
• Store chemicals in original containers
• Make sure labels are clearly identify chemical contents of
chemical containers
• Always test sanitizing solution
• Wash hands thoroughly after working with chemicals
• Wash foods in cold running water
• Monitor pest control operator and make sure chemicals do
not contaminate foods

8. Cross Contamination

9. Filth Processing Unit

10. Unsafe Food

11. • Improving building design
• Water supply and waste disposal
• Landscaping and the surrounding area
• Roof areas
• Improving the design of floors
• Improving the design of walls
Improvement of hygiene: BY..

12. Continued….
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
• Improving the hygienic design of Pipes
• Hand washing facilities
• Cleaning
• Pest Control
• Waste management

13. Site selection and plant layout: Considering--
•Fat content-odor free
• Prevailing winds
• Swamp or wildlife area
• Abattoir or a landfill or open agricultural fields

14. Site selection and plant layout: Considering--
• Fat content
•Prevailing winds-blow contaminants
• Swamp or wildlife area
• Abattoir or a landfill or open agricultural fields

15. Site selection and plant layout: Considering--
• Fat content
• Prevailing winds
•Swamp or wildlife area-insects,
rodent, birds.
• Abattoir or a landfill or open agricultural fields

16. Site selection and plant layout: Considering--
• Fat content
• Prevailing winds
• Swamp or wildlife area
•Abattoir or a landfill or open agricultural fields-
dust and odor

17. Improving the hygienic design of….
•Water supply and waste disposal
Enough water,
Waste water treatment .

18. Improving the hygienic design of….
• Water supply and waste disposal
•Landscaping and the surrounding
area
Ponds or rivers
-source of bird, insects and rodents

19. Improving the hygienic design of….
• Water supply and waste disposal
• Landscaping and the surrounding area
•Roof areas-
tarpaper gravel,
Downspouts to remove water

20. Improving the hygienic design of….
• Water supply and waste disposal
• Landscaping and the surrounding area
• Roof areas
•Improving the design of floors
withstand chemical abuse,
mechanical means dropped tools and equipment
Drained easily
cleanable

21. Improving the hygienic design of….
• Landscaping and the surrounding area
• Roof areas
• Improving the design of floors
•Improving the design of walls
•Impervious,solid and non toxic
External: bird, rodent and insect proof
Internal: water-resistant, smooth,
washable, and easily cleaned.

22. Improving the hygienic design of….
• Improving the design of floors
• Improving the design of walls
•Improving the hygienic design of closed
equipment
Should be easily cleanable
Sometimes impossible to clean
Detergents is to clean

23. Improving the hygienic design of….
• Improving the design of walls
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
Pasteurization and sterilization
Heat exchanger
Designed to easily cleanable

24. Improving the hygienic design of….
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
•Improving the hygienic design of Pipes
non-absorbent and resistant to the product and
cleaning-in-place (CIP) fluids
Smooth
Coupling should avoided
Drainable easily

25. Improve Hygiene--
Hand washing facilities
Must be accessible to all food handlers.
To be used only for the washing of hands.
Provide soap and warm potable water.
Provide equipment/disposable towels for
drying hands.
Provide a bin for the disposable towels.

26. Improve Hygiene--
Cleaning
Essential for the safe operation of any food
business.
Must be continuous and ongoing.
Implement a cleaning schedule to ensure that
cleaning is conducted on a regular basis.

27. Improve Hygiene--
Pest Control
•Keep them out — seal the food premises.
•Starve them out — keep food premises clean.
•Throw them out — conduct regular pest inspections or
services.
•Don’t give them a home - remove all unnecessary
equipment and items.

28. Improve Hygiene--
Waste management
Place waste in plastic lined bins.
Remove all waste from the premises as
required.
Empty and clean waste bins regularly.
Ensure all external bins are covered.
Protect external waste bin area from pests
and birds.

29. Conclusion
• Required skills and knowledge of food safety and food handling
controls to minimize the risk of food poisoning.
• As a food handler, it’s responsibility to ensure that food for customer
is safe and suitable to eat.

30. Thank You