personal hygiene fsq...

HMT331

FOOD SAFETY

It is a scientific discipline describing

handling, preparation, and storage

of food in ways that prevent food born

illness.

Food-Borne DiseasesA general term applied to all types of

illnesses caused by an organism, substance or material of any kind

which is present in food and gains

entrance into the body when such food is

consumed.

CLASSIFICATION OF DISEASES

Mode of transmission of diseases

Direct TransmissionIndirect TransmissionCross-contamination

Direct Transmission of Diseases

The food handler(diseased or career)

Coughs and sneezes(respiratory tract)

Open sourcesCuts, boils

(Skin)

Soiled hands(intestinal

tract)

Prepared foodFood is

consumed

Illness results

Pathogens are excreted

Indirect Transmission

Prepared food Food is consumed

Illness results

Pathogens areexcreted

Disease causing agents

Various routes of transmission

Food-Borne illness

Food Poisoning Food Infections

Food poisoning• Illness caused by toxins present in contaminated food• In bacterial food poisoning toxins produced during multiplication of

cell.• Functions in stomach and intestines• Toxins need much higher temperature to be destroyed

Food infections• Illness caused by microorganism• Function in stomach and small intestine• Incubation period 12 hours or more

• One million or more bacteria requires to occur food infectionTime lapse between consumption of food and appearance of symptoms

Control of food borne diseases• Food should be handled in a hygienic manner• Avoid cross-contamination• Reduce time-gap b/w preparation and consumption• Use cook-chill• Reheat thoroughly• Thawing carefully (between 10°-15° C)• Hot food should be served piping hot• Refrigerate leftover food immediately• Prepare adequate quantity of food• Discard suspected food• Adequate wash-room and wash-basin facilitate• Purchase from certified dealer

Good hygienic practices for small food operations

Personal hygiene

Hygienic handling of food

Premises and kitchen utensils

FS0802 2 2000

Personal hygiene (1)

Importance of personal hygiene lies in the fact that Man is a reservoir for infectious disease agents

(e.g. V. cholerae, S. typhi, Shigella sp.) Man is a reservoir for enterotoxin-producing

S. aureus Some pathogens (e.g. Shigella sp, viruses) can

cause infection at low levels of contamination Food handlers’ hands can be a route of cross-

contamination FS0802 3 2000


Personnel should be encouraged to

Wash hands frequently

Carefully bandage any wounds on hands and arms

Avoid coughing or sneezing over food

FS0802 4 2000


Refrain from smoking

Wear clean clothes and overalls

Always keep hair covered

Avoid wearing jewellery

Keep fingernails short

FS0802 5 2000


Food handlers should report illnesses with the following symptoms to their employer

Jaundice Diarrhoea Vomiting Fever Sore Throat (with fever) Visible infected skin lesions

(boils, cuts etc..) Ear, eye and nose discharges

FS0802 6 2000

Hygienic handling of food

FS0802 7 2000

Hygienic handling of food (1)

Perishable food should be stored under refrigeration

Perishable food should not be stored too long, even at refrigeration temperature

Thoroughly defrost frozen meat and poultry before cooking

Discard all drips accumulated during defrosting of meat and poultry and clean all soiled surfaces

FS0802 8 2000


Cook food thoroughly Keep cooked food hot - at a

temperature of at least 60oC

Refrigerate cooked food in shallow containers

Reheat cooked food to at least 70oC Keep cooked food separate from

raw food FS0802 9 2000


Cooked components of mixed dishes that will be eaten cold should be cooled before adding other ingredients

All work with perishable food must be carried out quickly

Cooked food should not be touched by hand

FS0802 10 2000

Premises and kitchen utensils

FS0802 11 2000

Premises and kitchen utensils (1)

Keep kitchen area and adjoining rooms clean

Have plenty of light in all work and storage rooms

Keep kitchens tidy

Frequent cleaning ensures hygienic kitchens

FS0802 12 2000


Cloths and drying towels that come into contact with dishes and utensils should be changed every day

Protect kitchen and storage area from insects and other vermin

Keep pets and other animals away from the kitchen

Keep dangerous/poisonous substances, outside the kitchen area in labelled and closed

containers FS0802 13 2000


Defrost and clean refrigerators regularly Avoid overloading the cold-storage

equipment

Do not change dishwasher timings/techniques/temperatures

Provide good cleaning equipment Dispose of waste correctly

FS0802 14 2000

personal hygiene fsq...

Food

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