Food hygiene

its about food hygiene

1. BY DR. DEBASIS PARAMANIK DR. SUDIPA BANERJEE DR. SNEHASIS GUHA

2. Introduction Food is a potential source of infection. Deaths due to Unsafe food- 2 million/ yr Unsafe food is responsible for diarrhea, Amoebiasis , Typhoid, malnutrition, Cancer etc. Food borne diseases impede socioeconomic development by straining health care systems, and harms national economies. 03/02/2015 2

3. FACTORS AFFECTING FOOD SAFETY- Washing hands Preventing contamination of food Using gloves Cooking food to the right temperature Keeping heated food hot Keeping cooled food cold Reheating food should be minimised & to the right temperature 03/02/2015 3

4. factors affecting food safety- cont.. Globalization Urbanization industrialization of agriculture and animal production growing consumer demand changes in consumer habits climate change 03/02/2015 4

5. Percentages of energy supply (per capita/day) derived from imports and from locally available foods, 1985-1996 in Fiji 03/02/2015 5

6. FOOD BORNE DISEASES : 03/02/2015 6

7. FOOD BORNE DISEASES: Food borne intoxications- 1. Due to naturally occurring toxins- a. Lathyrism (BOAA) b. Endemic ascitis ( Pyrrolizidine ) 2. Due to toxin produced by certain bacteria-a. Botulism b. Staphylococcus poison 3. Due to toxin produced by some fungi- a. Aflatoxin b. Ergot c. Fusarium toxin d. Ochratoxin ( affect the immune system and normal development, or cause cancer ) 03/02/2015 7

8. 4. Food borne chemical poisoning- a. Heavy Metals- Hg, Pb , Cd b. Oils- Trycresyn phosphate c. Migrant chemical from packaging d. Asbestos e. Pesticide residue- DDT, BHC f. Foreign Matter – dead insect, jewellery , glass Food borne Infections: 1 . Bacterial Diseases- Typhoid, Botulism, Diarrhoea etc. 2. Viral Diseases- Hepatitis-A, Gastroenteritis 3. Parasites – Taeniasis , Hydatidosis , Trichinosis, Ascariasis , Amoebiasis 03/02/2015 8

9. Food Adulterant: Food Item Adulterant Cereals Mud,grit Dal Kesari dal,dyes Chilli Brick powder,dye Milk Water,starch Edible oil Argemone oil Turmeric Dye Ghee or butter Vanaspati Wheat flour Chalk powder 03/02/2015 9

10. GENERAL PRINCIPLES 03/02/2015 10

11. Food Hygiene implies- Hygiene in the production Handling Distribution Serving Aim of Food Hygiene- Prevention of food poisoning Prevention of food borne illness 03/02/2015 11

12. PROCUREMENT & STORAGE 1. Procure food from reliable supplier who maintains hygiene standards. 2. Buy non-vegetarian foods in quantities sufficient for one day only. 3. Avoid overstocking of dry & canned foods. 4. Refrigerate perishable foods – 1 - 4◦ C. 03/02/2015 12

13. Contd … Store non-perishable foods in cool, well-ventilated & dry room. For longer storage use deep freezer - 1 8 ◦C. Procure vegetables daily & store in cool, dry place. 03/02/2015 13

14. FOOD HANDLER’S HYGIENE 1. Cooks should be provided with special set of clothing. Their nails & hairs are clipped short 2. Facilities for scrubbing hands with brush & washing with soap & running water should always be available 3. Touching food with bare hands to be avoided 4. Cooks must be subjected to regular medical examinations. 03/02/2015 14

15. COOKING PRACTICES: 1. Food must be fully cooked. 2. Cooked rapidly & consumed quickly, otherwise, refrigerate at the earliest – below 4◦C. 3. Avoid reheating of food. 4. Insist on consuming fresh & hot food. 5. Use of pressure cookers, microwave, frying & grilling are safer cooking methods. 03/02/2015 15

16. SERVING OF FOOD 1. Avoid prolonged exposure of susceptible foods to warm environment. 2. Avoid warm storage of cooked food. 3. Minimize handling of cooked foods with bare hands. 4. Keep covered all cooked foods . 03/02/2015 16

17. KITCHEN HYGIENE & SANITATION Kitchen premises should be spacious, lighted, fly proof, rat proof, airy & clean. Kitchen should have properly constructed cooking range, flanked with platforms to keep prepared food. Kitchen surfaces, equipments, utensils, slicing & mincing machines should be kept clean. 03/02/2015 17

18. Use of separate work areas for raw & cooked food. Provision of fly proofing & good ventilation is necessary in preparation room. A separate fly proof & airy store room for raw fresh food stuffs should be provided. Scullery should be dry, clean & tidy Dining room should be clean, fly proof, well lit & ventilated. 03/02/2015 18

19. Efficient washing up arrangements are necessary to clean & remove bacteria from all dining room & kitchen equipment. Waste must be collected in pedal-operated bin or plastic bags for proper disposal Take measures to control rats, mice, flies, cockroaches, ants. Cracks & crevices of walls & floors to be well-cemented. 03/02/2015 19

20. Indicator to monitor the Food Hygiene : Supply of safe drinking water- Sufficient/ manageable/ difficult to manage/ not manageable Facilities for scrubbing hands with brush & washing with soap & running water- Always available /Sometime available/ Never Touching food with bare hands- Always/Sometime/Never Kitchen premises is spacious, lighted, fly proof, rat proof & Clean- Yes / No Average duration of storage of food before disposal- <2hrs/ 2-4hrs/4-6hrs/6-8hrs/>8hrs How food is stored- always covered/ some times covered/ occasionally covered/ Never covered Temperature of food maintained or not during storage- Y/N Food items are labelled properly or not-Y/N 03/02/2015 20

21. EVALUATION OF FOOD QUALITY 1. Sensory characteristics of food – appearance, flavour, odour, taste, texture. 2. Sensory tests – Types: - a) Difference tests – paired comparison test, duo-trio test, triangle test. b) Rating tests – ranking test, single sample test, and two sample difference test. c) Sensitivity tests - sensitivity threshold test, dilution test. d) Descriptive flavor profile method 3 . Objective evaluation tests – a) Chemical method b) Physico -chemical method c) Microscopic examination d) Physical methods– weight, volume, specific gravity Baker’s jelmeter , Stormer viscometer, Adams consistometer , Penetrometer , digital spectral camera etc. are some instruments used for testing food 03/02/2015 21

22. Legislations Prevention of Food Adulteration Act 1954 Essential Commodities Act 1955 F.S.S.A- Food Safety & Standard act-2006 03/02/2015 22

23. VOLUNTARY STANDARDS & CERTIFICATION SYSTEM BUREAU OF INDIAN STANDARDS AGMARK STANDARD EXPORT INSPECTION COUNCIL CONSUMER PROTECTION ACT 1986 FOOD STANDARDISATION & REGULATION AGENCIES IN INDIA: Food department, State food & drug administration, Food corporation of India, PDS etc . World Standards Day is on 14 th October. INTERNATIONAL STANDARDS CODEX ALIMENTARIUS HAZARD ANALYSIS CRITICAL CONTROL POINT( HACCP) : 03/02/2015 23

24. EMERGING TRENDS IN FOOD TECHNOLOGY Biotechnology application Genetically modified foods Biofortification Nutraceuticals Low cost nutrient supplements Convenience foods Organic Food Space foods 03/02/2015 24

25. W.H.O. Slogan for 2015- ‘FOOD SAFETY’ THANK YOU 03/02/2015 25