Hygiene and sanitation.pptx in 9th semester

Human Nutrition and dietetics

1. Ms. AYESHA ASLAM SENIOR LECTURER UIDNS Semester 9 th Hygiene and sanitation Lecture 3

2. Hygiene Hygiene refers to the general cleanliness of the establishment and its surroundings including people, their work habits and behavior . OR Its an act of keeping the human body as well as environment clean. Hygiene

3. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases.” WHO

4. Sanitation It Involves activities which help to maintain healthy and hygienic conditions, free from the hazards of infection and disease. It includes all the activities necessary to bring about, establish and maintain healthy and hygienic conditions Sanitation

5. Sanitization can refers to Cleaning and Disinfection of an area or an item. The sanitizing is mostly used in the food preparation areas and refers to eliminating or reducing bacteria by cleaning and disinfecting. Cont.…..

6. The clean ability of walls, floors and ceiling, sanitary, preservation of equipment, furniture and fittings, and the quality of air and water available are important determinants of environmental hygiene . Hygiene with respect to people focuses on their personal cleanliness; development and maintenance of hygienic habits while sanitation focuses on handling, preparing, cooking and serving food. Determinants Of Environmental Hygiene

7. The maintenance of good standards of hygiene are of particular importance and therefore kitchen and service staff must be told what standards are expected of them, since achievement of food safety standards is the prime goal for any food establishment. Cont.…..

8. To assess the hygiene and sanitation requirement of a catering establishment, it is important to look at its various aspects operating in the food service Hygiene and sanitation may be considered under four broad categories namely: Environmental hygiene Food handling practices Personal hygiene Customer perceptions and hazards. Cont.…

9. Factors affecting hygiene and sanitation in food service establishments

10. There are two common types of chemical sanitizers- chlorine bleach and quaternary ammonium compounds . Chlorine bleach is the easiest and most effective chemical sanitizer to use. such as countertops and cutting boards with this bleach solution and allow to air dry. Sanitization in commercial kitchens

11. Important in commercial kitchens of restaurants Important where chlorine is used to ensure that chlorine solution is of right concentration . A solution that is 200ppm is strong enough to destroy bacteria while a solution of 10 ppm is nearly inactive . Chlorine test strips

12. Quaternary ammonium compounds : solutions store well and extremely effective in killing germs and relatively affordable. Cleaner Solutions are good on cleaning and disinfecting your commercial kitchen. Iodine: Iodine has a variety of practical uses such as cleaning wounds and even purifying water. Some commercial kitchens use iodine for sanitizing purposes as well . Cont.…

13. Kitchen equipment

14. The state of being ventilated ,an installation in a building that provides a supply of fresh air The need for proper ventilation in all areas of food service establishments is required for proper sanitation. ventilation

15. People are working together, handling, cooking and consuming food, the atmosphere gets heated up and polluted with carbon dioxide as a result of normal respiration. This creates conditions conducive to the growth of microorganisms. Without that atmosphere would be polluted or unhealthy. Ventilation

16. Ventilation

17. In service areas Ventilation, takes on a very important role in clearing the hot air and bringing down the temperature as well as the carbon dioxide content. All kitchens must be provided with exhaust fans and extraction hoods above cooking ranges to remove steam and organic impurities. Cont.…..

18. Ventilators should be hinged in such a way as to allow air to enter a room in an upward direction. service areas while overcrowding needs to be avoided, the provision of ceiling fans to push out the warm air, and enough windows and ventilators to replace it, are important to hygiene. Equipment are now available which can help to purify the air in congested areas or areas subject to fumes, dust and other forms of pollution. Cont.…….