Introduction to Food hygiene in PH I.pptx

Food hygiene refers to the practices and conditions necessary to ensure the safety of food from production to consumption. It involves all measures taken to protect food from contamination, prevent foodborne illnesses, and maintain nutritional quality.

1. Food Hygiene I Introduction to Food Hygiene Lecture -1

2. Lecture Objectives 1 . Define the concept of food hygiene and explain its meaning. 2. Discuss the importance of maintaining good food hygiene in food handling and preparation. 3. Describe the scope and components of food hygiene practices. 4. Explain the relationship between food hygiene and public health. 5. Emphasize the role of individuals and organizations in promoting food hygiene and safety.

3. 1. Definition of Food Hygiene Food Hygiene refers to all the conditions and measures necessary to ensure the safety, wholesomeness, and suitability of food for human consumption from the point of production to consumption. According to the World Health Organization (WHO): “Food hygiene comprises all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.”

4. Contd…… Key Concepts: • Food safety: Ensuring food is free from hazards that can harm consumers. • Food suitability: Ensuring food meets quality standards for intended use. • Food chain: Includes every step — production, processing, storage, transportation, preparation, and consumption.

5. Principles of Food Hygiene The World Health Organization (WHO) emphasizes that following these principles is essential for ensuring that food remains safe, wholesome, and fit for human consumption .

6. Contd… 1. Prevention of Contamination Keep food free from contaminants such as dust, dirt, pests, and microorganisms. Maintain clean working surfaces, utensils, and equipment. Avoid contact between raw and cooked foods to prevent cross-contamination . Use clean water and hygienic handling at all stages.

7. Contd… 2. Maintenance of Personal Hygiene Food handlers must maintain high standards of personal cleanliness. Wash hands thoroughly before handling food, after using the toilet, or touching raw foods. Wear clean protective clothing (aprons, gloves, hairnets). Avoid working with food when ill, especially with gastrointestinal symptoms.

8. Contd…. 3. Proper Cooking Cook food thoroughly to destroy harmful microorganisms. Use appropriate internal temperatures (e.g., poultry: ≥75°C). Avoid partial cooking followed by long storage before reheating.

9. Contd…. 4. Safe Storage Store food at the correct temperatures to prevent bacterial growth. Cold foods: below 5°C Hot foods: above 60°C Keep raw and cooked foods separate. Use proper containers with lids

10. Contd…. 5.Temperature Control (Time and Temperature) Limit the time food spends in the danger zone (5°C–60°C) where bacteria multiply rapidly. Refrigerate leftovers promptly. Use thermometers to monitor food temperatures.

11. Contd…. 6. Use of Safe Water and Raw Materials Use clean, potable water for cooking, cleaning, and washing ingredients. Select high-quality raw materials and check expiry dates. Avoid using food from unreliable sources

12. Contd…. 7. Cleaning and Sanitization Regularly clean and sanitize all food contact surfaces, equipment, and utensils. Implement a cleaning schedule for the food premises. Use approved detergents and disinfectants correctly.

13. Contd…. 8. Pest Control Prevent entry of pests such as flies, rodents, and cockroaches. Keep premises clean and food covered. Dispose of waste properly and regularly

14. Contd…. 9. Waste Management Dispose of food waste promptly in covered bins. Keep waste areas separate from food handling zones. Clean bins regularly to prevent odor and pest attraction.

15. Contd…. 10. Education and Training Food handlers should receive training in food safety and hygiene practices. Update training regularly to comply with changing regulations and standards.

16. Importance of Food Hygiene Maintaining proper food hygiene is essential for individuals, communities, and nations. Its importance can be discussed under several key areas: a) Protection from Foodborne Diseases: Prevents illnesses caused by bacteria, viruses, and parasites; reduces food poisoning outbreaks. b) Safeguarding Public Health: Clean and safe food promotes health, reduces healthcare costs, and prevents loss of productivity.

17. Contd…… c) Maintenance of Food Quality: Ensures food retains its nutritional value, flavor, and appearance. d) Economic Benefits: Improves business reputation, reduces waste, and supports international trade. e) Legal and Ethical Responsibilities: Helps comply with laws and ensures ethical handling of food .

18. Contd…… f) Environmental Benefits: Reduces pollution and supports sustainability through proper sanitation and waste management.

19. Scope of Food Hygiene The scope of food hygiene covers all stages of food handling and various factors influencing food safety: a) Personal Hygiene – habits and cleanliness of food handlers. b) Environmental Hygiene – cleanliness of food preparation areas and surroundings. c) Food Handling and Preparation Practices – safe cooking, storage, and serving.

20. Contd…… d) Equipment and Utensil Hygiene – cleaning and sanitizing all tools used in food preparation. e) Water Quality – using safe and potable water in food processing. f) Food Storage and Transportation – maintaining proper temperatures and cleanliness. g) Waste and Pest Control – effective disposal of waste and prevention of infestations.

21. 4. Relationship Between Food Hygiene and Public Health Food hygiene and public health are closely linked. Ensuring good food hygiene directly improves community health: a ) Prevention of Foodborne Diseases – breaks the chain of infection and prevents outbreaks. b) Promotion of Nutritional Health – safe food ensures better nutrition and growth. c) Support for Disease Control Programs – complements sanitation and vaccination efforts.

22. Contd…… d) Public Confidence and Safety – builds consumer trust and supports tourism. e) Government and Community Impact – reduces healthcare burden and enhances productivity.