Food Hygiene under community health and disease control

Food hygiene

1. Food Safety and Hygiene Group 8

2. Food Safety and Hygiene Group 8 Members 1. Rita Obuobi - BSSN/DD/241579 2. Kekeli Sulleman - BSSN/DD/241425 3. Jennifer Tawiah - BSSN/DD/242250 4. Ahele Keziah Naa Odarle - BSSN/DD/242281 5. ⁠Nasiba Samba - BSSN/DD/241559 6. Degboe Janelle Pounds - BSSN/DD/241780 7. Panford Blessing - BSSN/DD/241802 8. ⁠Elizabeth Ewurakua Assifuah - BSSN/DD/241841 9. Esther Aboagye - BSSN/DD/241668 10. ⁠Nyarko Wendy Agyiewaa - BSSN/DD/242855 11. ⁠Celestine chioma Gift - BSSN/DD241479 12. ⁠Egbenayabuwa Michael - BSSN/DD/242732

3. Food hygiene Food Hygiene refers to all involved in handling, preparing and storing food to ensure it is safe and free from contamination.

It plays a vital role in preventing foodborne diseases and promoting good health within communities.

Food Hygiene is simply conditions to ensure food safety from farm to fork. Food Safety and Hygiene

4. Food Safety and Hygiene Why food hygiene matters? One in 10 people globally fall ill from contaminated food yearly (WHO). Below are reasons why food hygiene matters: Prevent diseases like cholera, E.coli and salmonellosis. Food poisoning cause families and hospitals a lot of money and saves money. Clean food protects children, pregnant women and sick people the most.

5. Food Safety and Hygiene According to WHO there are 10 golden rules for handling food. They include: Choose food processed for safety Eat cooked food immediately Store cooked food carefully Reheat cooked food thoroughly Avoid contact between raw food and cook food Wash hands repeatedly Protect food from insects rodents and other animals Keep all kitchen surfaces meticulously clean Cook food thoroughly Use safe water Safe Food Handling

6. Food Safety and Hygiene . Food Production : involves growing, harvesting, and processing food. Contamination can occur at any stage. Key Considerations: - Agricultural practices – the use of clean water for irrigation, safe fertilizers, and pest control. - Hygienic handling– Workers should maintain personal hygiene. - Avoiding chemical contamination– Proper use of pesticides and veterinary drugs. - Quality control– Regular inspections and testing for pathogens. _Hygienic milking and slaughtering for animal products.

7. Food Safety and Hygiene Food hygiene in terms of transportation Transportation in terms of food hygiene is how food is conveyed from farms of factories to market and stores. Transport must maintain food safety by: Use clean temperature controlled and covered vehicles perishables.(Meat, diary, tomatoes) Minimise handling and exposure to sunlight . Avoid exposure to dust, insects and animals. Prevent cross contamination(i.e. Raw meat should not touch raw vegetables.

8. Food Safety and Hygiene Food Preparation Food preparation entails the activities carried out before food is cooked or processed. Hygiene matters more in the area of food preparation. Using clean water Washing raw ingredients thoroughly Washing hands, surfaces and utensils before handling food Cooking food to the correct temperature

9. Food Safety and Hygiene Cross- please what I'm pumped about to do if Keep fast food hot seriously I And the first blanketsou me okay Serving and consumption of food Safe serving practises ensure food remains uncontaminated until eaten. Key practices ; Keep hot foods hot(≥60°C) and cold food cold (≤ 5°C ) Use food covers to prevent contamination. Avoid bare hand contact with ready to eat foods Ensure consumer awareness (e.g. Checking expiry dates).

10. Food Safety and Hygiene Food preservation and storage. Refrigeration ( 0 – 5°C): Slows bacterial growth. Freezing ( -18 ° C): Stops microbial activity. Canning: Heat treatment kills microbes. Drying/ dehydration: Removes moisture Fermentation: Use beneficial bacteria (e.g. Yogurt, pickles) Salting/ Sugaring: Reduces water activity.

11. Food Safety and Hygiene Storage Guidelines First In, First out ( FIFO) to prevent spoilage. Store dry foods in airtight containers away from pests . Keep meat at the bottom of the fridge to avoid dripping.

12. Food Safety and Hygiene FIFO (First In, First Out) – Food Storage Principle What is FIFO? - A system where the oldest stock is used first to prevent spoilage. FIFO Checklist for Safe Storage: 1. Label & Date all food items (e.g., "Cooked Rice – 25/06/2025"). Q 2. Place newer stock behind older stock (so older items are used first). 3. Rotate stock weekly (move older items to the front). 4. Use clear containers for easy visibility. 5. Discard expired items immediately. Example: - If milk is purchased on Monday and more on Wednesday, place Wednesday’s milk behind Monday’s milk in the fridge.

13. Food Safety and Hygiene Conclusion Ensuring food hygiene from production to consumption is critical in preventing foodborne illnesses. Proper handling, storage, and awareness can significantly reduce health risks. Also, following the food hygiene best practices, including the WHO Five Keys and FIFO storage, we can prevent foodborne illnesses and promote community health.

14. Food Safety and Hygiene THANK YOU