food hygine note.pptx

food hygine note.pptx

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  Food hygine courses Name:-Mohamed Dahir ( Awal) Awaldahir79@gmail.com Haramaya University, Jijiga,Ethiopia 2023 Phone +251916759539
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  : 1. nasal carriersand 2. individuals whose hands and arms are infected with boils & carbuncles and who are permitted to handle foods. -Milk can also be a source of infection from infected udder of the cow. -Such infection of the cow’s udder is known as mastitis.
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  Examples of foodpoisoning/ intoxication diseases. 1.Staphylococcal food Poisoning 2. Food poisonings caused by gram positive spore forming bacteria 3. Chemical food poisoning: 4. Food poisoning due to the consumption of certain animal & plant tissues or their products: 1.Staphylococcal food Poisoning • Is a disease from food contaminated with staphylococcal organisms. • Types of staphylococcus bacteria:  Staphylococcus aureus,  Staph.epidermides, and  Staph.sapropyticus. - Of these Staphylococcal aureus is most commonly responsible for food poisoning. - S. aureus is able to release an exo-toxin called entero-toxin b/c it causes gastro-enteritis (inflammation of intestinal tract).
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  Factors contributing toStaphylococci food poisoning outbreak: • Inadequate refrigeration of prepared food • Preparing food far in advance • Infected persons practicing poor personal hygiene • Inadequate cooking of food • Holding in warming devices at bacterial growth temperature.
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  2. Food poisoningscaused by gram positive spore forming bacteria i. Botulism: • A food poisoning disease caused by a spore forming bacteria, called Clostridium botulinum • It is a gram positive, Mesophilic organism • It is a saprophyte normally found in soil • Also found in crops and intestinal contents of animals. • It produces a toxin known as neurotoxin 3. Chemical food poisoning: • Various chemical products are normally used for beneficial purposes. • Fore-example: - In agriculture: pesticides, herbicides, insecticides & rodenticides, etc. - In public health: chemicals are used for controlling disease vectors – mosquitoes, flies etc. • But these chemicals if ingested above the maximum allowable concentration can be detrimental to human life and health.
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  Food Infections Examples offood infections Salmonellosis: Cholera: Bacillary dysentery (Shigellosis)  Enteropathogenic Escherichia coli Typhoid fever i. Salmonellosis: An infection due to ingestion of viable cells of salmonella organisms with contaminated food, water or beverages. •The genus salmonella belongs to the family Enterobactericeae in which most intestinal pathogens are classified. •There are 3 important salmonella species: • S.typhi • S.paratyphi • S.typhimerum
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  Prevention and control: •Prevention & control of salmonellosis is rather difficult for several reasons: 1. Salmonella are widely distributed in nature: - In all types of climate - Harbored in human & many animal species. 2. Are relatively resistant to different environments: • Grow in a wide T0 range (80C to 450C, optimum around 370C); • pH 4 to 8; • Tolerate low moisture content; Principles of control of salmonellosis: 1. Avoiding contamination of food and beverages (proper personal and environmental hygiene) 2. Inhibition of growth 3. Destruction of the organism 4. Avoid food from long standing at room T0
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  Trichinosis Trichinosis, although causedby a nematode worm, Trichinella spiralis, usually is discussed along with bacterial food infection because all have similar symptoms and all are food-borne. • Symptoms: • Incubation period is variable as short as a day up to several weeks. • The first symptoms may confuse with food poisoning when the larvae freshly released from their cyst invade the mucosa. • Symptoms may include nausea, vomiting, diarrhea, profuse sweating, colic and loss of appetite and may continue for days. • Later symptoms resulting from migration of the larvae travel to the muscles and their encystment there, mostly related to muscular soreness and swelling. • Death may follow in severe cases.
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  • Cross contamination: Example: -Cutting raw and cooked foods on the same board without sanitizing. - Use same slicers, choppers and grinders without cleaning between changed uses. • Unsanitary utensils and equipment: • Infected food handlers: • Sick • Having wounds • Carriers. • Improper food handling procedures: Example: - Unnecessary use of hands during preparation and serving; - The thawing of frozen foods at room temperature;
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  • Unsafe coldholding and re-heating or delayed use of foods and leftovers. Example: • Slow cooling and re-heating of foods; • Large mass food storage in large quantity containers; • Failure to re-heat food to safe serving temperatures; • Improper food storage: Example: • Uncovered foods on refrigerator shelves; • Raw foods stored directly on shelves or against refrigerator walls; • Raw foods stored in direct contact with prepared foods. • Insects and rodents: Example: • Failure to eliminate pest breeding or entry areas; • Chemicals stored near food and unlabeled containers. • Unhygienic food preparation area: Example: • Dirty kitchen area; • Unhygienic utensil and lack of washing facilities.
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  The 4 categoriesof food and drink catering establishments 1. Establishments open to public patronage • These constitute the majority among the food service industry • These include all the hotels, restaurants, bars, cafes, night clubs…which are open to the public (any person). 2. Establishments offering Semi-Public food services • Hospitals, prisons, schools, university cafeterias and the like 3. Establishments providing limited type of services • Private clubs, society clubs, church clubs, sport clubs… 4. Temporary food service establishments • Street foods, wedding ceremonies, picnics, church ceremonies .. • These are among the high risk categories • They lack adequate sanitary facilities such as adequate and safe water supply, toilet, waste disposal, sanitary fixtures,…
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  Two salient featureswhich are important for food protection: 1. The separation of raw and cooked foods in the general work flow; this includes the necessity of having different areas, workers and equipment and utensils for raw ingredients and for the cooked products. 2. The care of foods after cooking by almost any method: it is essential to cool quickly and refrigerate all foods which are not to be eaten hot and freshly cooked.
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  The 10 goldenrules of WHO for safe food 1. Choose foods processed for safety 2. Cook foods thoroughly 3. Eat cooked foods immediately 4. Store cooked foods carefully 5. Reheat cooked foods thoroughly 6. Avoid contact between raw and cooked food 7. Wash hands repeatedly 8. Keep all kitchen surfaces meticulously clean 9. Protect food from insects, rodents and animals 10. Use safe water
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  Food quality criteria •The quality and safety of food supply is a topic of continual interest in the general public. • The word quality has many different meanings. • The average consumer associates quality with personal preferences and may therefore subjectively interpret the term as indicating whether the food is liked or disliked, good or poor. • In addition to these psychological factors, sensory stimulations such as flavor, color texture, visual appearance, and packaging are important. • Thus, food quality is determined by four main categories of qualitative properties: 1. Organo-leptic aspects (how it affects the sense; its taste and smell), 2. Nutritional value, 3. Functional properties (e.g longer shelf -life), and 4. Hygienic properties.
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  Regulatory authorities andstandard setting • National regulatory authorities are responsible for food safety standards, thus in principle, every country can have its own standards. • Currently in Ethiopia, the authority for controlling safety of food is given to the Food, Medicine and Health- care Administration and Control Authority (FMHACA) • To achieve the acceptance of food standards across national boundaries, many countries adopt values proposed by international bodies such as the WHO and FAO of the UNs. Two joint committees of the WHO and FAO function as scientific advisory bodies of what is known as the “Codex Alimentarius Commission”: the Joint Expert Committee on Food Additives (JECFA), which evaluates food additives, food contaminants, and residues of veterinary drugs; and The Joint Meeting on Pesticide Residues (JMPR), which evaluates pesticide resides on the basis of toxicological and biochemical data and proposes maximum residue limits (MRLs). The Codex Alimentarrius Commission has the following goals:  Protection of the health of the consumer and the safeguarding of fair practice on food trade;  Coordination of all food regulatory activities carried out by international governmental and nongovernmental organizations;  Establishment of priorities for the preparation of provisional standards;  Finalizing of provisional standards that will be published in a Codex Alimentarius  Amendment of already published standards, if necessary.
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  The quality andtypes of equipments and utensils recommended for food and drinking service establishments • Equipment and utensils of approved materials (harmless/not toxic): glasses, stainless steel, etc. (materials that are made or coated with lead, zinc, cadmium, antimony, manganese.. are toxic) • Of good repair • No chips, pits and have no seams • Smooth and not rough • Not corrosive • Attractive • Easy to clean, wash and inspect Dish washing in food and drinking establishments • Dish washing is a routine activity in food and drinking establishments. • Proper dish washing is an important public health measure. • The essentials of dish washing include: • Health aspect (prevent disease transmission) • Aesthetic aspect (psychological satisfaction: Good to see clean things) • Economic aspect: People may not be forced to pay for food served in un-hygienic manner
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  Disinfection is essentialin food hygiene. • Sterilization may not be essential from practical aspects in food hygiene; but disinfection is an important consideration. • Disinfection can be brought about by the following actions: 1. Cleaning 2. Heat 3. Chemical disinfectants or Combination of the above actions A. Disinfection by cleaning: Most useful of the above three methods May be used alone or in combination with the other two High proportion of MOs from the hands, equipment and premises can be removed by thorough cleaning.
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  B. Disinfection byheat The most reliable of the three methods • Boiling is an effective and cheap disinfectant • Steam is also a useful disinfectant C. Disinfection by chemicals • Widely advertised but with limitations: • Is more costly • Is less reliable than heat disinfection effectiveness depends on several variables: • Some are active against wide range of bacteria • Others have a narrow range of antibacterial activity • Others are no more than bacteriostatic (prevent growth)
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  Effectiveness of achemical disinfection depends on: • The time of contact (duration) • The temperature of the solution • The concentration of the solution • Higher temperature of disinfectant solutions increase effectiveness of a chemical disinfectant. Chemical disinfectants are inactivated by all kinds of organic materials including food remains: • So food remains should be scraped before attempt to wash • Hard water also inactivated action of chemical disinfectants (Good is distilled water).
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  Maintain high standardof hygiene in food premises, should: • Choose heat for disinfection wherever possible • Use a chemical when heat is impossible • Clean the equipment before disinfection by heat or chemical • Select a chemical of a wide antibacterial activity. • Hypochlorite solution is best choice at concentrations of 100 to 200 ppm to scrupulously clean surfaces. • Ensure fresh preparations daily • Remember effectiveness of a chemical disinfectant depends on the user
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  • Level ofdecontamination by cleaning depends on several factors: 1. The design, the type of materials and condition of surfaces and equipment to be cleaned. • Ease of reaching all parts • Ease of dismantling • No chips or scratches 2. Individual care and efforts affects the level of cleaning • E.g.: Failure to change the cleaning water 3. Choice of cleaning agents 4. Care of the cleaning apparatus
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  General properties ofa good detergent should include: 1. Wetting: The ability to wet readily the utensils being cleaned 2. Emulsification: the ability to break up and disperse fat 3. Dissolving: The ability to dissolve food materials principally protein 4. The ability to break-up any solid food matter, no matter what it is 5. The prevention of scum and scale formation in hard water 6. Rinsing: The property of being easily rinsed away 7. Harmlessness to man
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  Factors affecting cleaningperformance (Acronym: TACT WINS) • Time: Contact time on the surface being cleaned • Action: Physical force exerted on to the surface (velocity or flow) • Concentration: Amount of cleaner used • Temperature: Amount of energy (as heat) used in the cleaning solution • Water: Used to prepare cleaning solution (hard or soft water). • Individual: Worker performing clean-up-operation • Nature: Composition of the dirt (soil) • Surface: What material is being cleaned?
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  scientific basics fordish washing: Basic systems for dishwashing and sanitizing of utensils • There are two systems for dish washing:  Manual dish washing system and  Machine (mechanical) dish washing system .Principles are the same for both • The manual dish washing system may use three compartment (accepted and preferred method) or a two compartment method (accepted but not preferred) Essential steps in dish washing (for manual 3 or 2 compartment system) 1. Get ready/prepare materials and equipment (detergents, sinks, scrapper, brush, garbage bins, drying racks, utensils to be washed….) 2. Scrap dishes/utensils and pre wash (to decrease food remains) 3. Wash at compartment one (use detergent, warm water of temperature 43 to 49 C: This removes grease and oil)  Washing at compartment one would decrease high load of MOs  High manual manipulation (use of the hands) required.
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  Requirements for hygienicpractices of food handlers Management must establish a protocol to ensure hygienic practices by employees. Supervisors and managers should set an example for employees by their own high levels of hygiene and good health. Managers should ensure provision of facilities important for keeping hygiene of their employees including training. • Hands are the leading carriers of germs  Streptococci  Staphylococcus  Pseudomonas  Escherichia coli  Viruses and others
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  What are thestrategic times for Hand-washing?  During the work shift ensure hand washing at strategic conditions  After using the toilet  After handling garbage, other waste, and coming in contact to soiled surfaces  After handling of raw foods  After handling money  After smoking, coughing or sneezing , etc. Personal cleanliness should be maintained by daily bathing.  Keep fingernails short and trimmed  Remove jewelry and ornaments from the fingers and hands  Wearing of clean and white working cloths and covering of hair  Protected from bad habits such as picking of the nose, open coughing and sneezing, scratching of the hair, smoking while at work, etc.
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  Examination of fecesfor pathogenic bacteria and parasites (WHO, 1989) • The main factors to be taken into account in assessing the value of these tests are: a.The number of specimens examined and the intervals between successive examinations b.The likelihood of finding a carrier c.The possible significance of carriers when detected and d.The costs of screening programs as compared with the perceived benefits.
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  HACCP system offood service establishment safety controls HACCP is an abbreviation for Hazard Analysis Critical Control Point. It is a proactive prevention-oriented program which is based on sound science. (Based on evidence). HACCP was developed by NASA.  HACCP system consists series of interrelated actions and observations that are taken to ensure the safety of all processed and prepared foods at critical points during the stages of production, storage, transport, processing, preparation and serving. Definitions: A Hazard: is the potential to cause harm to the consumer (a risk condition). A CCP: is an operation or step by which preventive or control measures can be exercised that will eliminate, prevent, or minimize a hazard that has occurred prior to this point.
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  Preliminary tasks providea foundation for developing HCCP plans 5 preliminary tasks in developing HCCP plans: 1. Assemble a HACCP team. 2.Describe the food and its distribution 3. describe the intended use and consumers of the food. 4.Construct a flow diagram which describes the process. 5.Verify the flow diagram. Seven basic principles: 1. Identify the potential hazards (determine hazards and assess their severity and risks) 2. Determine the Critical Control Points (CCPs) for the identified hazards (identify critical points). 3. Establish the target levels/ tolerance for controlling the CCPs (minimum standards). (Institute control measures and establish criteria to ensure control) 4. Establish monitoring systems for controlling CCPs (monitor critical control points).
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  5. Establish correctivemeasures to be taken when there is a deviation from established critical limit (take action whenever monitoring results indicate criteria are not met). 6. Establish procedures for verification that the HACCP plan is working correctly: verify that the HACCP system is working. (verify that the system is functioning as planned). 7. Establish effective record-keeping procedures that document the HCCP plan. Establish a documentation system for procedures and records.
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  Risk Categorization ofFood and Drinking Establishments • The establishments should be assigned their risk status based on the kind of public service they render. • Frequencies of inspection and monitoring activities should thus be based on the assumed risk potentials of the establishments. • Risk categorization should be based on established criteria.