2. Hygiene
• Conditions and practices that preserve the quality of
food to prevent contamination and food-borne
illnesses.
• All measures necessary to ensure the safety and
wholesomeness of foodstuffs.
• All conditions and measures necessary to ensure the
safety and suitability of food at all stages of the food
chain.
3. • WHO estimates that foodborne and waterborne
diarrheal diseases together kill 2.2 million people
annually
• Foodborne diseases and threats to food safety are a
constantly growing public health problem.
• Every person working in the food industry has a
responsibility to prepare food that is safe and suitable
to eat
4. Hazards that can contaminate food
Food can be contaminated by the following three main hazard types.
• Physical hazards - metal, wood, glass, plastic etc.
• Chemical hazards- bleach, caustic soda, detergents, pesticides etc.
• Microbiological hazards- bacteria, viruses, moulds and parasites
Food that is contaminated with any of these hazards is unsafe and
unsuitable to eat.
5. Preventing Biological contaminant:
• Purchasing foods only on reputable supplier
• Do not use wild mushrooms
• Maintain good personal hygiene
• Observe proper hand washing
• Clean and sanitize equipment
• Maintain clean and sanitize facilities
6. Preventing Physical
Contaminants:
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking and holding foods
(ring, earrings)
• Do not carry pencil or pen
• Do not wear nail polish or artificial nails when working with foods
• Clean can openers regularly
• Place shields on lights
7. Preventing Chemical
Contaminants:
• Teach employees how to use chemicals
• Store chemicals in original containers
• Make sure labels are clearly identify chemical contents of
chemical containers
• Always test sanitizing solution
• Wash hands thoroughly after working with chemicals
• Wash foods in cold running water
• Monitor pest control operator and make sure chemicals do
not contaminate foods
11. • Improving building design
• Water supply and waste disposal
• Landscaping and the surrounding area
• Roof areas
• Improving the design of floors
• Improving the design of walls
Improvement of hygiene: BY..
12. Continued….
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
• Improving the hygienic design of Pipes
• Hand washing facilities
• Cleaning
• Pest Control
• Waste management
13. Site selection and plant layout: Considering--
•Fat content-odor free
• Prevailing winds
• Swamp or wildlife area
• Abattoir or a landfill or open agricultural fields
14. Site selection and plant layout: Considering--
• Fat content
•Prevailing winds-blow contaminants
• Swamp or wildlife area
• Abattoir or a landfill or open agricultural fields
15. Site selection and plant layout: Considering--
• Fat content
• Prevailing winds
•Swamp or wildlife area-insects,
rodent, birds.
• Abattoir or a landfill or open agricultural fields
16. Site selection and plant layout: Considering--
• Fat content
• Prevailing winds
• Swamp or wildlife area
•Abattoir or a landfill or open agricultural fields-
dust and odor
17. Improving the hygienic design of….
•Water supply and waste disposal
Enough water,
Waste water treatment .
18. Improving the hygienic design of….
• Water supply and waste disposal
•Landscaping and the surrounding
area
Ponds or rivers
-source of bird, insects and rodents
19. Improving the hygienic design of….
• Water supply and waste disposal
• Landscaping and the surrounding area
•Roof areas-
tarpaper gravel,
Downspouts to remove water
20. Improving the hygienic design of….
• Water supply and waste disposal
• Landscaping and the surrounding area
• Roof areas
•Improving the design of floors
withstand chemical abuse,
mechanical means dropped tools and equipment
Drained easily
cleanable
21. Improving the hygienic design of….
• Landscaping and the surrounding area
• Roof areas
• Improving the design of floors
•Improving the design of walls
•Impervious,solid and non toxic
External: bird, rodent and insect proof
Internal: water-resistant, smooth,
washable, and easily cleaned.
22. Improving the hygienic design of….
• Improving the design of floors
• Improving the design of walls
•Improving the hygienic design of closed
equipment
Should be easily cleanable
Sometimes impossible to clean
Detergents is to clean
23. Improving the hygienic design of….
• Improving the design of walls
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
Pasteurization and sterilization
Heat exchanger
Designed to easily cleanable
24. Improving the hygienic design of….
• Improving the hygienic design of closed equipment
• Improving the hygienic design of heating equipment
•Improving the hygienic design of Pipes
non-absorbent and resistant to the product and
cleaning-in-place (CIP) fluids
Smooth
Coupling should avoided
Drainable easily
25. Improve Hygiene--
Hand washing facilities
Must be accessible to all food handlers.
To be used only for the washing of hands.
Provide soap and warm potable water.
Provide equipment/disposable towels for
drying hands.
Provide a bin for the disposable towels.
26. Improve Hygiene--
Cleaning
Essential for the safe operation of any food
business.
Must be continuous and ongoing.
Implement a cleaning schedule to ensure that
cleaning is conducted on a regular basis.
27. Improve Hygiene--
Pest Control
•Keep them out — seal the food premises.
•Starve them out — keep food premises clean.
•Throw them out — conduct regular pest inspections or
services.
•Don’t give them a home - remove all unnecessary
equipment and items.
28. Improve Hygiene--
Waste management
Place waste in plastic lined bins.
Remove all waste from the premises as
required.
Empty and clean waste bins regularly.
Ensure all external bins are covered.
Protect external waste bin area from pests
and birds.
29. Conclusion
• Required skills and knowledge of food safety and food handling
controls to minimize the risk of food poisoning.
• As a food handler, it’s responsibility to ensure that food for customer
is safe and suitable to eat.