This document discusses sanitation and hygiene. It defines sanitation as dealing with preserving good health and hygiene as meaning the art of health. Proper sanitation and hygiene practices include regular bathing, cleaning clothes, brushing teeth twice a day, washing hands before eating and after contact with contaminated materials, using mosquito nets, and not drinking untreated water. Food handlers should maintain hygiene by wearing protective clothing, washing hands, refraining from behaviors that could contaminate food, and not using scented substances. Areas where food is processed or laboratories are located should restrict access, implement cleaning protocols, and audit sanitation practices to ensure effectiveness.

1. Presented By
Bishajit Debnath
1
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

2. Sanitation
The Art And Branch Of Science
That Deal In Preserving Good
Health Is Hygiene.
It Is Derived From “Hygieia”
Meaning: “Art Of Health”
The Word Sanitation, Derived
From The Latin Word: Sanus:
Meaning “Sound And Healthy”
The Knowledge As Well As The
Acceptance And Effective
Application Of Sanitary Measure
Of Good Health
2
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

3. *Health examination
-For direct operator.
*General Good Practice of personal hygiene
*Hygiene maintain in laboratory, Research centre, and industry.
*Training and Check.
3
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

4. Ensure that those who come directly
or indirectly into contact with food are
not likely to contaminate food by
*Behaving and operating
in an appropriate manner
*Maintaining an appropriate
level of personal cleanliness
4
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

5. Food handlers should wear suitable protective clothing
Personnel should always wash their hands when personal cleanliness
may affect food safety (for example, after handling contaminated material)
Personnel should refrain from behaviour that could result in food
contamination (for example, smoking, spitting, chewing/eating)
Personnel should not use perfumes and other highly scented substances
that could taint the coffee
Personal effects such as jewellery, watches, etc. should not be brought
into food handling areas
5
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

6. 1. Always keep the body clean. Take a bath once every day. As a
minimum, bathe your feet, hands and private parts.
2. Change you underclothing daily if possible. If not, at least twice a week.
Inspect them for lice, fleas or other bugs that may keep you itchy.
3. Change clothing, shoes or socks immediately after they get wet to avoid
getting colds, athlete's foot or other illness.
4. Brush your teeth at least twice a day, preferably after waking up and
before going to bed. Brush your teeth on the inside and outside, away
from the gums.
6
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

7. 1. Always wash your hands with soap and water before eating, after doing
fatigue duty etc.
2. Use only your own eating and drinking utensils if possible. You may
contact diseases from infected mess gears or personal article of others.
3. When mosquitoes and other flying insects are present in the area, be sure
to use a mosquito net.
4. Never drink water from any untreated source until it has been declared
safe.
7
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

8. Workflow
Designated to avoid potential contamination
Access
To production or laboratory area restricted to authorized person
Area clearance check
Processing checking
Check the cleaning agent is fully removed
SOP for cleaning and sanitation of the water purification system
should be including distribution pipe work.
8
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

9. A. Monitored for effectiveness
B. Periodically verified through
Audit pre-operational inspections
Microbiological inspections
C. Regularly reviewed
D. Adapted to reflect changed
circumstances
9
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

10. sanitation
Protection from insects,
microbes and weather
•From receipt of materials to
dispatch of released product Design
•Walls, floors,
drains, air supply,
dust extraction
Drains
Effective cleaning and
disinfection
•Choice of materials and
chemicals, validation
Effective cleaning and
disinfection
•Choice of materials and
chemicals, validation
Prevention of build-up of
dirt and dust
•Cleaning programme,
appropriate cleaning,
cleaning record
10
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

11.  Segregated areas- Area of biological material.
 Ventilation system and airlocks- Incoming pressure and air
should be filtered.
 Clothing- Protection of operator and product, garments need to
be cleaned.
 Closed processing system –Water purification, tanks fitted with
appropriated filtration
 Cleaning and decontamination- procedure for removing soil and
dirt, chemical residue, residue of microorganism.
11
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com

12. 12
Bishajit debnath, Primeasia
University, Bangladesh.
Bishajitdebnath@yahoo.com