Food sanitation For nursing

1. FOODSANITATION
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2. OBJECTIVES
At the end of my presentation the learners will be able to :
Definition of healthy foods
Describe the different methods of food preservation.
Explain the principles of safe food handling.
Elaborate the prevention at transmission of food-borne diseases
How to Control of food-borne disease
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3. FOOD
Food good for you if high in fiber, natural vitamins etc. Healthy
foods may reduce, cholesterol, reduce atherosclerosis and risk of
stroke, help control glucose and reduce the risk of infection and
cancer. Healthy food is food presented as beneficial to health in
ways that go beyond a normal healthy diet required for human
nutrition.
Example: fish, garlic, Apple, beans, carrots, ginger, yogurt, nuts,
olive oil etc.
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4. FOOD PRESERVATION
1 DRYING:
Drying is one of the oldest techniques used to hamper the deposition of food
products. Vegetables and fruits are naturally dried by the sun and wind. Removing
water prevents the microorganisms from growing or digesting the food.
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5. 2 FREEZING:
Freezing is one of the most commonly used processes both commercially and domestically
for preserving a very wide range of foods Including prepared foods that would not gave
required freezing in their unprepared state. Bacteria cannot reproduce at low temperatures
and the water in the food is frozen. -10 to -20F
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6. 3 COOLING:
Cooling preserves food by slowing down the growth and reproduction of micro-organism
and the action of enzymes The food is kept at a low temperature (4°C) so bacteria cannot
reproduce (they're not killed).
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7. 4 BOILING:
Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to
kill any harmful microbes that may be present in them.
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8. 5 PICKLING:
It is a process of soaking food in a solution containing salt, acid or alcohol . It can
be used with most foods. Pickling is often combined with another method such as
fermenting, canning or just refrigeration method of preserving food in an edible,
anti microbial liquid. Chemical pickling the food is placed in liquid that inhabits or
kills bacteria and other micro-organism or produce lactic acid .
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9. 6 CANNING:
it involves cooking food sealing it sterile and a jars, and boiling in containers to kill or
weaken any remaining bacteria as a form of sterilization
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10. 7 PASTEURIZATION:
It is a process for preservation of liquid food. In this method, milk is heated at about 70 C
for 15 to 30 seconds to kill the bacteria present in it.
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11. 8 VACUUM-PACKING:
It stores food in vacuum environment, usually in an air-tight bag or bottle. The vacuum
environment strips bacteria of oxygen needed for survival.
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12. 9 PRESERVATIVE FOOD ADDITIVES:
It can be antimicrobial, which inhibit the growth of bacteria or fungi, including mold
or antioxidant, such as oxygen absorbers.
10 IRRADIATION:
Irradiation of food is the exposure of food to ionizing radiation. Treatment effects
include killing bacteria, mold, and insect pests, reducing the ripening and spoiling of
fruits.
11 Adding salt or adding sugar:
Removes water by osmosis
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14. FOOD SAFETY
1: WASH HAND REPEATEDLY
Wash your hands thoroughly before start preparing food in between any interruption.
2: USE SAFE WATER
Safe water is just as important for food preparation as for drinking
3: EAT COOKED FOOD IMMEDIATELY
When cooked food cool to room temperature microbes begin to proliferate
4: CHOOSE FOODS PROCESSED FOR SAFETY
Fruits and vegetables best un their natural state but other simply are not safe
Examples: Always buy pasteurized milk as opposed to raw milk
5: COOKED FOOD THROUGHLY
Many raw foods like meals poultry eggs and unpasteurized milk may be contaminated with
diseases causing organism. The temperature of food must reach at least 70°C
6: STORE COOKED FOOD CAREFULLY :
This rule is very important because if you planned to store food for 4 to 5 hours, specially for
infants. A common error responsible for count less food borne-diseases in storing too large
quantity of warm food secondly to store food in an over burden refrigerator
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15. 7: REHEAT COOKED FOODS
This is your best protection against microbes because proper storing slows down
microbial growth but does not kill the organisms
8: AVOID CONTACT BETWEEN RAW FOODS AND COOKED FOODS
Safety cooked food can become contaminated through even the slightest contact
you with raw foods.
9:KITCHEN SOURCES AND APPLIANCES CLEAN
Any surface cutting board kitchen appliances, utensils must be kept absolutely clean
10: PROTECT FOOD FROM INSECTS RODENTS AND OTHER ANIMALS
Animal frequent carry pathogenic microorganisms storing foods in closed container
in your best choice
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16. FOOD BORNE DISEASES
Food poisoning is a disease carried or transmitted to people by food. Any illness
resulting from the food spoilage of contaminated food, pathogenic bacteria,
viruses or parasites that contaminate food, as well as toxins such as poisonous
mushrooms and various species of beans that have not been boiled for at least 10
minutes.
ORAL FECAL ROUTE TRANSMISSION:
Through the oral-fecal route many types of food borne sickness are transmitted.
Microorganism within the fecal matter contaminates your food . If you do not wash
your hands with soap and water once after using the washroom, the contamination
of meal while preparing it is more. It will cause you to sick. Wash your hands
properly with soap and water after using washroom. It will prevent from
transmitting foodborne diseases.
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17. RAW OR UNCOOKED FOODS TRANSMISSION:
Raw or uncooked foods are often a transmission route for foodborne health
problems. If you eat that it will cause you to health problem like nausea and vomit
etc. Cooking foods to minimum temperatures between 145 to 160 degrees
Fahrenheit depending on the type of meat. It eliminates the danger of this kind of
sickness.
IMPROPER FOOD STORAGE TRANSMISSION:
Storing cooked foods incorrectly is another potential way to develop foodborne
diseases. If the food is neglected the bacterium grows on food if it has been left out
without refrigeration for extended period of time. Eat hot food immediately upon
serving to scale back your risk of contamination, the left over of the food should be
stored in the refrigerator within two hours.
CONTAMINATION OF SURFACES TRANSMISSION:
Contamination of surfaces are also a route for foodborne diseases. Bacterium from
raw eggs and poultry stuck on cutting boards, knives and kitchen counters contains
a likelihood of contaminating different foods. Sanitizing kitchen surfaces and
utensils watchfully will stop this sort of foodborne diseases.
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18. BIOLOGICAL HAZARDS
Bacteria, viruses and parasites are responsible for most food borne diseases or
illness, biological hazards are the biggest threat to food safety (I.e. time/temperature
abuse)
PHYSICAL HAZARDS
Can include metal sharing from cans and plastic pieces or broken glasses etc.
CHEMICAL HAZARDS
Include Natural toxins and chemical contaminants some natural toxins are
associated with the food it self
I:e; certain mushrooms, shell fish. Some adjectives such as sulfites can be a hazard
to some people. Chemical contamination can occur when product (I.e. cleaners) are
not used completely.
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19. FOOD BORNE PATHOGENS
Bacteria
Clostridium botulinum gram+ve, Bacillus cereus +ve ,Staphylococcus
aureus +ve ,Salmonella -ve ,Clostridium perfringens+ve ,Yersinia
enterocolitica -ve ,Campylobacter jejuni -ve ,Escherichia coli -ve
Viruses
 Norovirus/Norwalk agent are most common viral food borne illness, which
causes gastroenteritis, a medical condition characterized by diarrhea, vomiting
and abdominal pain
 Hepatitis A and E cause inflammation of the liver
 Rotavirus particularly associated with gastroenteritis in children
 Enterovirus gateway for the virus to cause more serious disease
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20. FOOD BORNE PATHOGENS
Amoeba
Giardia lambia
Ent amoeba histolytica
Cryptosporidium
Fungi 100s of poisonous mushrooms
Aspergillus produce aflatoxins, poisonous carcinogen
Algae certain marine algae produce Neurotoxins which contaminate
shell fish
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21. Food infection
Bacteria are consumed after that raising temperature. It have Longer incubation
period than After a period of incubation pathogen establishes itself, it usually in
the intestine and cause infection
Food intoxication
Toxin contaminated food is eaten , it have Shorter incubation period and that
Toxin is the cause of disease
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22. PREVENTION OF FOOD BORNE DISEASES
Each day thousands of people die from preventable foodborne
disease
Is a problem in both developing and developed countries
Is a strain on health care systems
Severely affects infants, young children, elderly and the sick
Creates diarrhea and malnutrition
Hurts the national economy and development, and international
trade
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23. PREVENTIVE MEASURES
Wash hands, food preparation surfaces and utensils thoroughly
before and after handling raw foods to prevent recontamination of
cooked foods
Keep refrigerated foods below 40 degrees F
Serve hot foods immediately or keep them heated above 140
degrees F
Divide large volumes of food into small portions for rapid cooling
in the refrigerator. Hot, bulky foods in the refrigerator can raise the
temperature of foods already cooled
Remember the danger zone is between 40 degrees F and 140
degrees F.
Heat canned foods thoroughly before tasting.
When in doubt, throw it out 23

24. PREVENTIVE MEASURE
Personal Hygiene
Employee Restriction
Cleaning Measures
No Bare Hand Contact with Ready-to –Eat Food
No Raw or Undercooked Foods
Hold all Leftover Foods for Laboratory Analysis
Monitoring
Time/Temperature Control of Food
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25. References
Slam. A (2002). Health sector reforms in Pakistan: Why is it needed.
Pakistan Medical Associations, 52, (3), 95-100.
 Kozier, B., Erb, G. & Oliveri, R. (1991) Fundamentals of Nursing:
Concepts Process. and Practice. (4th ed.) St. Louis: Mosby-Year Book.
Basavanthappa, B.T. (2006). Community Health Nursing
New Delhi: Jaypee Brothers.
https://www.cdc.gov/foodsafety/symptoms.html
https://www.nhs.uk/conditions/food-poisoning/
https://www.mayoclinic.org/diseases-conditions/food-
poisoning/symptoms-causes/syc-20356230
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