Prevention of food contamination and hazards

Food saftey

1. To prevent food contamination and hazards, implementation of food compliance and personal hygiene standards in the food industry

2. OUTLINE OF THE PRESENTATION:

3. under the nails on the skin A h ea l t h y hu m a n i s c o v e r e d w i t h microorganisms : in the nose in the mouth on ha i r ( i nc l . beards and mustaches)

4. Both direct and indirect routes of contamination exist : Direct contamination involves transfer of microorganisms from people to food through direct physical contact Indirect contamination is possible by various pathways

5. MICROBIAL CONTAMINATION : Impact of Microbial Contamination in Food Items Spoilage: Bacterial or fungal growth leads to off-flavors, texture changes, and visible signs of decay 2. Foodborne Diseases: Contaminated food can cause illnesses , Ranging from mild discomfort to severe health issues Reference: Overview of Microbial Contamination of Foods and Associated Risk Factors | SpringerLink

6. The contamination paths of the fecal-oral route are complex Food workers can become permanent carries of pathogens and yet exhibit no signs of illness. A known example are Salmonella carriers

7. W ound s s h e d p a t hog e n i c microorganisms t i m e Open wounds can shed high amounts of bacteria and the shedding will continue until the wound is healed A person with an open wound must not handle food Wounds must be bandaged to ensure that food are not contaminated wound healed

8. FOOD HANDLERS ACTS AS A KEY ELEMENT IN FOOD SAFETY Behaviour Patterns & facilities that improve food safety Sneezing and Coughing Etiquette Food Handlers Jewellery policy Beware of False Sense of Security: Overlook potential risks or food labelling fraud Prioritizing Food Safety builds brand Loyalty Risk Mitigation and Cost savings: Preventing incidents like Product recall leads to efficient resource allocation and operational continuity Managing Personal Hygiene Crucial to ensure safe food handling and prevent foodborne illnesses Handwashing: Follow rules Oral Hygiene: Brushing teeth daily & floss daily Bathing & Showering: Take regular showers using mild soap Clothing & Laundry: Change cloth daily & wash them regularly Nail Care: Trim nails to prevent dirt buildup Hair & Beard Care: Wash hair regularly & follow Beards restraints Footwear: Maintain your footwear (clean & non-slippery)

9. Good Hygiene: Personal & Clean premises Adequate food safety regulations : Through stringent monitoring and penalties for non-compliance contribute Raw materials handling: Keep raw ingredients separate from finished products Clean water access , coupled with inadequate Waste disposal systems Regular Training programs Pest Control : Implement measures to prevent pests and rodents. Adequate Refrigeration & Storage facility: Temperature control, Store sweets at appropriate temperature to prevent spoilage Supply chain management Packaging & Labelling: Properly label sweets with production dates and expiry dates FOOD HYGIENE: KEEPING FOOD SAFE

10. CHEMICAL CONTAMINATION : UNINTENTIONAL INTRODUCED SUBSTANCES Cleaning chemicals: Designated area for placement Avoid cross contamination: Use thoroughly clean surfaces & utensils for mixing and cutting

11. FOOD ADULTERATION: Clean, fresh, and healthy foods are important to human health Almost every food, including milk and dairy products, fats and oils, fruits and vegetables, grain foods, coffee, tea, honey, etc., is susceptible to adulteration Selected foods Adulterants Their impacts on public health Milk Water, starch, urea, and extraction of fat Digestive system disorder Sugar Chalk powder Stomach infections Tea Artificial pigments/dye and iron fillings Liver disorders and cancer Selected food items, adulterants, and their impacts on public health Incident: Adulterated sweets, wrongly labelled items caught by FDA during festive season (Mumbai, Ganpati festival, Oct 14, 2022 )

12. Misuse of food additives While these chemical agents may serve to enhance the appearance, flavor, or shelf-life of our foods . Many of them can pose significant risks to our health and well-being.

13. MISLABELING & INCORRECT LABELING CAN LEAD TO ALLERGEN EXPOSURE COMMON ALLERGY SYMPTOMS: SWELLING ITICHING OR IRRITATION ASTHMA ATTACK ECZEMA ON THE SKIN CRAMPS HEADACHES NAUSEA, VOMITING, DIARRHEA

14. OUTDATED FOODS ITEMS: KNOW YOUR FOOD EXPIRATION DATES QUALITY, STORE MANAGER, SUPERVISORS & FOOD HANDLERS must take care of all the Expiry of items before sending them in production process Provide suitable temperature conditions for storage of Raw material & Finished goods to maintain their taste and flavors “ First in, First out ” Inventory Rule – must be applicable, so, products with the earliest expirations dates are sold first Visual Inspection : Regularly inspect sweets for signs of spoilage, mold, or contamination Taste Testing : Taste samples periodically to ensure consistent quality

15. HYDERABAD: Continuing its crackdown on hotels dishing out unhygiene food. Read more at: http:/ timesofindia.indiatimes.com/articleshow/58273774.cms? utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst 6 food in unhygienic conditions news U P D A T E D : J u l 26 , 201 7 18 : 1 1 I S T Food served on Indian trains has been in focus recently, and for all the wrong reasons. First, we had the Comptroller and Auditor General report announcing that the packaged food and water served on Indian Railways is unfit for human consumption. And then came the shocking discovery of a lizard in the food served to a passenger aboard the Poorva Express!

16. Controlled access and instantly visible signalling support personal hygiene behaviour Instructions and visible signalling throughout premises Controlled entry into food production sites for Visitors & Contractors to ensure the compliance of hygiene

17. A special dress code is required for EVERYONE who enters a food-handling area Everyone: Foodhandlers Visitors Management Contractors Auditors clean shoes c l ean protect i ve c l oth i ng no jewelry cover beards cover hair

18. Hairnets and coats for visitors must be available at the entrance to production areas Visitors comply with the same before entering the premises Provide hygiene coats and hairnets ava il a b l e a t re l e v an t entr i es to production areas

19. Ha nd s n ee d t o b e w a s h e d regularly I mmediately - Before working with food After using toilet After handling rubbish/waste After smoking, coughing, sneezing using tissue, eating drinking, after touching hair or scalp or mouth If hands are unclean, sanitizers are not effective. Sanitizers do not replace hand washing for food operators!

20. G l o v e s a r e no t c l ea n e r t h a n hands change gloves as often as you should wash your hands!

21. Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements: R unning water, S oap , and Hand dry er Carefu l wash i ng i nc l udes : S crubb i ng pa l ms, B ack of hands, B etween fingers, U nder nails Step 1 Step 2 Step 3 Step 4

22. Forbidden behaviour in a food-handling environment No sneezing into food No eating, S pitting, S moking , C hewing gum or T obacco near open food Personal items such as jewels, wa t ches , r ad i o s an d telephones are a source of contamination The y d o no t be l on g i n a r ea s o f higher hygiene

23. PERSONAL HYGIENE & CULTURE DEVELOPMENT IS ALSO A MANAGEMENT RESPONSIBILITY Management is responsible for providin g personnel hygiene behaviour (including how to deal with sickness, disregard of hygiene rules, responsibilities, etc.) Hygiene culture through clear commitment to GHP, visible support of Quality personnel, requirement to adhere to hygiene rules for all hierarchy levels Financial means to provide fac ili t i es and resources (human and technical) to ensure GHP

24. Personal hygiene can only ever be as good as the provided facilities clean facilities i m prove h y g i ene behaviour dirty facilities will l ead to l ower l eve l s of hygiene

25. Maintaining control over the health of food handlers Employee health status should be brought up at the point of employment Provide first hygiene training prior to uptake of work Inform new employee that sick food- handlers can transmit diseases to customers Ask about: last illness with diarrhea or vomiting sk i n troub l e anywher e o n bod y discharges from eye, ear, mouth d i gest i o n prob l em s medical history re - typhoid/paratyphoid C urrent international guidance on managing personnel hygiene- WHO report "Health surveillance and mana g ement p rocedures for food-handlin g p ersonnel“ provides

26. A d e qu a t e b e h a v i o r m u s t b e t a ugh t a n d controlled I n addition, regular contro l s are requ i red to mon i to r th e c o mp l i ance with regulations R egu l ar tra i n i ng sess i ons are necessary to create a stable level of personal hygiene

27. Training starts on day one and needs regular repeating date of h i r i ng good hyg i ene repeat tra i n i ngs infrequent training will lead to l o w l eve l s o f persona l hyg i en e bad hyg i ene time frequen t tra i n i n g w il l l ea d t o h i g h levels of personal hygiene

28. Praise personnel when things are done correctly This part tends to get forgotten and people tire of constant l y be i ng to l d what was done wrongly A personal thank-you from a supervisor for correct behaviour works wonders CORRECT PEOPLE BUT ALSO GIVE PRAISE AND APRRECIATION

29. Pe r s on a l h y g i e n e i n f oo d p r odu c t i on : Conclusions Humans shed microorganisms and can contaminate food through unhygienic behavior Food handlers need to be aware of indirect paths of contamination Washing hands is the most effective way to stop the spread of microorganisms Personal hygiene is a management responsibility and directives must be documented in a GMP programme Hygienic behavior must be taught and controlled Hygienic behavior includes the wearing of clean protective clothing and avoiding activities such as eating near unprotected food products Sick people must be prevented from handling food Personal hygiene can only ever be as good as the provided facilities