Food hygiene

Production, Preservation, Preparation, Purchase and Consumption of Foods

1. FOODHYGIENE:-(Prodection,Preservation,Preparation,Purches,Consumption)By:-Deveshwar.P.D

2. DefinitionOfFoodHygiene:-AccordingtoWHO:"Foodsafety/foodhygieneincludesallconditionsandmeasuresthatarenecessaryduringproduction,processing,storageanddistributionandpreparationoffoodtoensurethatitissafe,soundandwholesomeandfitforhumanconsumption.Production:—Indiahas0.6hectareoflandsurfaceandpercapitaarablelandforanaverageIndianis0.3hectare.TheyieldsperhectareinIndiaisone-fourthofthoseachievedintheIndustrialcountries.Byadoptingadvancedtechnology,foodproductioncanbeincreased.Forhygienicproductionoffood,itisessentialthatthefoodto•beproducedinanareawhere:
(a)Thereisnopotentialityofharmfulsubstances.(b)Thereisnounacceptablelevelofsubstanceinfood.Atprimaryproductionsiteoffood,air,waterandsoilshouldnotbecontamin-atedandnosuchsubstanceshouldbeusedinproduction,whicharepotentialtofoodborneillnessessuchaspesticidesorfertiliserscontainingtoxins,possessingthreattohumanhealth.Itisnecessarytoprotectthefoodfromthefaecalandothercontaminantsatthetimeofproduction.
(c)Itisessentialtousesafetygoalsforprimaryproducers.

3. AccordingtoJolntFAO/WHO,codexAllmentarlus:Producershouldimplementasfaraspracticablemeasuresto:Controlcontaminationfromair,soil,water,fertilisers(includingnaturalfertilisers),pesticides,veterinarydrugsandotheragentsusedinproduction.Controlplantandanimalhealthsothatitdoesnotposeathreattohumanhealththroughfoodconsumptionoradverselyaffectthesuitabilityoftheproducts.Protectthefoodsourcesfromfaecalandothercontaminants.Primaryproductionoffoodrequireappropriatemanagementofwaste,adoptionOfsafetygoals,appropriatepersonalhygieneandappropriatecleaning&maintainingoffoodatproduction.
FoodPreservationFoodpreservationisthewayoftreatingandhandlingthefoodbyvastrangeofmethods,toolsandcombinationofingredientswithaneffecttopreservethefoodvalue.Forpreservingfood,foodadditivesareused.FoodadditivesFoodadditivesarenonfoodsubstanceswhichareaddedtoIncreasetheshelllifeoffood.Improvethetasteoffood.Changethecolourandtextureoffood.

4. Aimsoffoodpreservation:-Todecreasetheprocessofspoilage.Topreventtheoccuranceoffoodborneillnesses.Topreventthegrowthofbacteriaandmicro-oragnisms.Toinhibitnaturalagingoffood.Tomaintainnutritivevalueoffood„textureandflavourtherebyinhibitingdiscolouration.Variousmethodsoffoodpreservation:1)Drying:-Dryingincludeskeepingthefoodinairorsunlightfordrying,resultinginthereductionofwateractivitywhichissufficienttopreventordelaythegrowthofmicrooragnisms.Thefoodswhichcanbedriedareapples,peas,bananas,mangoes,papaya,apricots,raisinsetc.2)Smoking:—Itisthemethodinwhichheatisusedtodrythefoodwithoutcookingandaromatichydrocarbonsofsmokepreservethefood.e.g.:—meat,fish.3)Freezing:-Thisisoneofthecommonestmethodusedinwhichthelowtemperatureisusedforpreservingthefood.Thismethodinvolvesthereductionofwateractivitytherebyinhibitingthemicrobialgrowth.E.g.Potatowaffles.Incoldstores,freezingmethodisusedtostorelargevolumeoffoodforlongterm.

5. 4)Canning:-Canningisawayinwhichfruitsandvegetablesarecookedandsealedinsterilecansandasaformofpasteurisation,thecansareboiledtokillanyremainingmicroorganisms.5)Jellying:-Jellyingisthewayinwhichthefoodwhichissolidiscookedtoformagelwithorwithoutaddingamaterialsuchassipunculidworms.6)VacuumPacking:-Vacuumpackingisthemethodofpreservingthefoodinwhichairtightbagsorbottlesareusedforstoringthefood.Thevacuumcreatedinthecontainerreducestheoxygendemandofbacteriafortheirsurvival.7)Salting:-Saltingmethodisusedtopreservethefood.Saltingtechniquedrawsthemoisturefromfoodbyosmosis.8)Pickling:-Picklingmethodisoneinwhichthefoodispreservedbyusinganedibleantimicrobialliquid.Itincludestwoprocesses:—A)Chemicalpickling.B)Fermentationpickling.A)Chemicalpickling:

6. Inchemicalpickling,theagentssuchasbrine,vinegar,vegetablesoilandmanyotheroilsareused.B)FermentationPicklingWhenthefoodisfermented,itproducespreservingagentbytheprocessofproductionoflacticacid.Examplesoffermentationpicklingarecurtidoorkinchietc.9)Irradiation:-Thefoodisexposedtoionisingradiations(highenergyelectronsorxrayfromacceleratorsorgammarays).Thisprocessofirradiationisalsoknownascoldpasteurisation.10)Useofsugarasapreservationmethod:—Thefoodwhichneedtobepreservediscookedinsugartothepointofcrystallisationandtheoutcomeproductisthendriedandstored,suchasapples,peaches,apricots,plumsetc.arepreservedbythismethod.11)Jugging:-Thismethodisusedtostoremeataftercuttinginsmallpieceswithgravyorbrineinairtightcontainer.12) Enrichedatomsphere:-Thismethodofpreservationisusedtopreservegrain.Atthebottomofgrain,ablockofdryiceiskeptandexcessofgasesisburped.Bythismethod,graincanbepreservedfor5years.

7. FoodPreparation:
Foodispreparedforeatingpurposebycookingwiththeapplicationofheat.Thereareavastrangeofmethodsusedforcooking.VariousinstrumentssuchasGriddle'(tawa)onheat,iandoor,fryingpanetc.areusedtopreparethefood.Griddleisusedformakingchapati,parantha,tandoorformakingnaan,kulcha,tandoorirotiandtandoorichicken.Tandoorisacylindericalcoalfireoven.Methodsusedforpreparationoffoodare:-1.Steaming2.Simmering3.Boiling4.Braising5.Blanching6.Baking7.Frying.somepointsincludedforfoodsafetywhilpreparingfoodinclude:-1.Thoroughlywashallfruitsandvegetablesincleanwater,soastoremovaAil.theharmfulpathogens,insects,chemicalsorsoil.2.Rawandreadytoeat(preparedfood)shouldbekeptseparatelytoavoidcrosscontamination.3.Cuttingboardsshouldbewashedandsensitized.Hotwater&soapfollowedbyarinseshouldbeusedforwashingthecuttingBoard.4.Plasticcuttingboardsshouldbeusedinplaceofwooden,asplasticcuttingboardsarelessporousandlesslikelytoharbourbacteria.As

8. cuttingboardscanbeaplaceforbreedingbacteria.5.Keepthefoodcoldatabelow5ocandhotat60ocorhotter.Avoidkeepingthefoodintemperaturedangerzone*(5
o
c-57
o
c)i.e.41
O
F-135
O
F.6.Useseparateknives,choppingboardsetc.forrawfoodandcookedfood.7.Usecleananddryutensilsforcooking.8.Foodshouldbecookedtoover75QCasthistemperaturekillsmostofbacteria.9.Thawthefrozenfoodonthebottomselfofrefrigeratorandkeepitinrefrigeratortillitistobecooked.10.Maintainhygieneofthearea(kitchen)tomaintainfoodhygienewhilepreparingfoodThecookingareaincludingfloors,walls,ceilings,countersandappliancesshouldbeclean.Washthedishesimmediatelyaftereatingsothatnoresidueisdriedinthedishes.Launderthekitchenclothesandtowelsespeciallyaftercleaningrawanimalproducts.Drythedishesappropriatelyasthebacteriacanremainoverthereaftercleaningwithdampcloth.Bacteriagrowquicklyinhighriskfoodswhenkeptbetween(5
0
C)i.e.whythistemperaturezoneisknownastemperaturedanger.11.Personalhygieneofanindividualwhoiscookingthefoodneedtobemaintained.12.Whilecooking,keepthefaceawayifsneezingorcoughingoccursandcoverthemouthandnosewithatissuewhilepreparingfood&thenwashthehandsafterwards.

9. 13.Coverthecutorsoresonthehandswhilepreparingorcuttingthefoodbeforepreparation.14.Checkthefoodbeforepreparingforitsspoilagei.e.checkforodourfromfood.15.Usetwoplates&twopairsoftongsi.e.onesetforrawmeatandonesetforcookedmeattopreventcontamination.16.Washhandsfrequentlyafterusingtoiletbeforepreparingfood&afterhandlingrawmeat.17.Don'tchoporcutfreshvegetablesonacuttingboardwhichisusedforrawmeat.18.Don'tcutthefoodintoverysmallpieces.19.Washtheknifeandvegetablesbeforecuttingthem.20.Don'tkeepthecutfooduncoveredandcookthefoodinacoveredcontainersoastopreventcontamination.21.Preservethenutritivevalueoffoodwhilecooking.
Foodpurchase:-
Theconsumersshouldpurchasethefoodwhichisnotspoiledandwhichcannotdeterioratethehealthofhumanbeings.Therearecertainprincipleswhichshouldbekeptinmindwhilepurchasingthefood:-1.Donotpurchaseafoodfromwhichtheodourcomes.2.Lookfortheexpirydateoffoodproducts&don'tpurchaseoutdatedpackagesoffood.

10. 3.Purchasethelabelledproductstoknowthetypeofingredientsused.4.Purchasetheproductslabelled"keeprefrigerated"onlyiftheyarestoredintherefrigeratorcaseandarecoldtotouch.5.Purchasethecannedfoodswhicharefreefromdents,cracksandbulginglidsetc.6.Beforepurchasing,checkforanyhole,tearoropencontainers.7.Avoidsamplingrawfoodifyoudon'tknowwheretheproductsareharve-stedorpackaged.8.Don'tpurchasecrackedeggs.9.Don'tpurchaseanythingwithstoragecolourorodour.10.Purchasethefoodfromfoodoutletswhicharecleanandthefoodhandlersshouldalsobecleanedwithtidyclothesandrestrainedhairs.Sodon'tpurchasethefoodfromsloppyordirtyfoodhandlers.11.Avoidpurchasingtheunwrappedorhalfcutitemsastheycanbecontami-natedfrominsects,dustsetc.12.Don'tpurchaseperishablefooditems(meat,eggs,diaryproducts)thathavebeenatroomtemperatureforlongperiodsoftime.13.Checkforanyoldaldulterantinfood.Andiffoundadulterated,don'tpurchaseadulteredfood.14.Checkforfoodadditivesonthelabelofcontainer.Always

11. checkfornatureandquantityoffood.
Foodconsumption
Foodconsumedbypeopleshouldbesafeandwholesome,preparedandcookedinahygienicwayandthepersonconsumingshouldhandlethefoodhygienicallytopreventtheoccuranceoffoodborneillnesses.Pointstoremember:Neverconsumerottenorspoiledfoodorfoodwithchangeoftextureorodour.Makesurethattheconsumerwashesthehandsbeforeandafterconsumptionoffoodandafterusingtoilet.Don'tsneezeorcoughovereatingfood,soifsneezingorcoughingisfeltbyconsumerwhileeating,keepthefaceawayfromfood.Don'teatorconsumethefoodwhichishalfcutorcutintopiecesandleftuncoveredorleftoverfood.Avoideatingquicklycannedbread&cakesastherearemorechancesofbotulismwhichcankillorsickenthepersonbyeatingtheproduct.Don'tboilthefoodinresearchablebagsbeforeconsumingasthesebagshavelowmeltingpoint.Thesebagsmeltwhenboiled.Lowboilingpointusedforpreparingfood,willnotbeabletokillbacterialikesalmonellainfood.Sofoodpreparedafterboilingalongwithresearchablebagshouldnotbeconsumed.Thesanitationplaces,wherethepeopleconsumefoodshouldhaveminimumstandardsassuggestedforrestaurantsandeatinghousesinIndiaundermodelpublicAct,1955.

12. Itshouldnotbelocatednearopendrainsorothersourcessuchasstableormanurepits.Thefloorofeatingplacesshouldbehigherthanadjoiningland.Thematerialusedforflooringandwallsupto3feetshouldbeimpervious,sothatfloorandwallscanbeeasilycleaned.Thereshouldbeadequatelightandventilation.Therooms(dinningrooms)ofeatingplacesfor1personshouldnotbelessthan100sq.feet,Thekitchenofeatingplacesshouldhaveminimum60squarefeetareaandwindowsof25percent-offloorareaandventilationof2%offloorarea,Thedoorsandwindowofkitchenshouldberatandflyproofi.e.norat,insectcouldenterkitchen,floorokitchenshouldnotbeslipperyanditshouldbeeasytocleanandmadeupofimperviomaterial.