Food hygiene and food surveillance

introduction of food hygiene, food additives, food processing, sanitation of food establishment, food handlers, conservation of nutrients, before, during and after food preparation, food fortification, food adulteration, food standards, PFA act, milk hygiene, pasteurization of milk, tests of pasteurization, meat hygiene, slaughterhouse hygiene, fish hygiene, egg hygiene, along with references.

1. - dr . s unaina kumthekar Jr3, Dept. of community medicine Gmc , aurangabad Food hygiene

2. content Introduction Food additives Food processing Sanitation of food establishment Conservation of nutrients Food fortification Food adulteration Milk Hygiene Meat hygiene

3. Introduction Food hygiene- “Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption.”

4. Food additives Addition of ‘non-nutritious’ substances to food, in small quantity, to improve appearance, flavor & storage properties.

5. Effects of food additives- Allergy, food poisoning, carcinogenicity Ex- B read, biscuit, cake, jam, jellies, soft drinks etc. A dulterated = if > permissible level Printed on label- Nature & quantity of additive Govt. regulations- PFA act & Fruit products order

6. FOOD processing “Set of techniques used to transform raw ingredient into food or to transform food into other forms for consumption.”

7. Sanitation of food establishment (Restaurant, Eating Places) Location Floor Rooms Walls Lighting & V entillation Kitchen Store room & furniture Collection of refuse

8. Location- not near open drainage, stable, manure pit Floor- higher than adjoing land, impervious, easy to keep clean Rooms- whr meals r served shall not <100sq ft. accommodate max 10 pers Walls- upto 3ft.smooth, impervious, easily washable Lighting & Ventillation -ample natural lighting aided by artificial wth gud circular air Kitchen-floor space- min 60sqft. Window opening- to be 25% of floor ar., flooe -impervious easy to wash non slippery, doors windows-rat n fly proof,self closing type. Ventillators-2% of floor ar in addn to smoke pipes. Store room & furniture-separate room for cooked n raw foods, rat n vermin proof.. Strong furniture easy to clean n dry Collection of refuse- in covered, impervious bins, disposed off twice a day Water suppl-independnt.adequate,continous Washing facility- cleaning o futensils crockery in hot water follwed by disinfection

9. Food handlers- Pre-placement medical examination Day to day health appraisal Abstain from duty if infection present Periodic medical check up & prompt t/t Education of food handlers. Maintain high std of personal hygiene- Hairs, Hands, Habits

10. Conservation of nutrients

11. Food fortification Def - “Process whereby nutrients are added to foods to maintain or improve the quality of diet of a group, a community , or a population” Food vehicle Fortificant Food enrichment- Replacing nutrients lost in processing.

12. Need for fortification- Micronutrient deficiency Ex . Vanaspati Ghee - Vit A & D Common salt- Twin fortification Wheat flour- Groundnut flour, lysine Fluoridation of water

13. Choosing a fortificant Regular diet by community S table Non hazardous No change in smell, taste n appearance Cost

14. Food adulteration Def - “Process of mixing, substitution, concealing the quality, putting up decomposed foods for sale, misbranding or giving false labels & addition of toxicants.” Traders – Greed for money Disadv : Paying more & at risk

15. Food standards

16. Prevention of food adulteration (PFA act 1954) Objectives : Ensure, protect, prevent Rules by central body c/a “Central committee for food std.” Enforced by state Govt . State Govt. appoint- Food Analyst & Food Inspector Chain of 82 state food labs & 4 central labs

17. Punishment Import, manufacture, storage, sale or distribution of any food article which is adulterated by allowing its quality or purity to fall Giving a false warranty in writing in respect of any food article. Preventing a food inspector from taking a sample Injurious to health Likely to cause death or grievous bodily harm. Health education approach

18. Milk Hygiene Source of infection Dairy animal Human handler Environment/ premises Milk vessels A fter drawn - cooled immediately to <10 ºC

19. Pasteurization of milk

20. Kills 90% bact. Heat resistant tubercle bacillus, Q fever org. Does not kill thermoduric bact. n or bact. Spores.

21. TESTS FOR PASTEURIZATION

22. Phosphatase test- 60 ºc (30min)-addition of buffer disod.phenyl phosphate nd incubated.If enz present, releases phenol which is indicated by adding Folin’s reagent turns milk blue= enz present=not pasteurized / /addition of raw milk Std. Plate count- 30k/ml permissible limit of bact. Coliform count- ab /ml-should destroyed by pasteurization. Methylene blue reduction test-to detect destruction of bacilli.1ml methyln blue+10ml milk- incub in water bath for 5hrs. Discoloration=presence of bact.

23. Meat Hygiene Meat – various tissues of animal origin. Diseases- Tapeworm infestation, Bacterial infestation. Meat inspection- Proper inspection by veterinary staff. AM & PM examination Good meat- N ot pale pink/ deep purple, slimy, not shrink on cooking F irm n elastic with agreeable odour , marble appearance

24. SLAUGHTER HOUSE STD. ( Under model public health act 1955 INDIA) Location Structure – floor n walls Disposal of waste- Blood, garbage not into public sewers Water supply- Instrument- Other animals- Storage of meat- For overnight, temp <5 ºC Transportation of meat

25. Fish hygiene Signs of fresh fish- Firm n stiff to touch When held flat on hand, tail should not drop Eyes, gills Scales- not easily detachable D ecomposition begins- flaccid body, blood-dull red wth offensive odor Diseases Tinned fish- Inspection of tin

26. EGG HYGIENE Freshly laid- sterile Pathogenic salmonella- penetrate cracked shell

27. references K. Park, Parks’s textbook of preventive & social medicine, 25 th edition, Feb 2019, pages 710-716. P. Agrawal , DART, fssai , pages 6-36 AH Suryakantha , Community medicine with recent advances, 4 th edition 2017, pages 180-187 R. Bhalwar , Textbook of community medicine, 2 nd edition 2018, pages 470-474, 481-490. h ttps://ffrc.fssai.gov.in https://www.indiafilings.com/learn/punishment-food-adulteration-fssai J.P. Baride , A.P.Kulkarni , Textbook of community medicine, 3 rd edition, 2006, pages 720-725. https://www.who.int/foodsafety/areas_work/food-hygiene/en/

28. THANK YOU