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Uploaded byPriyakshi Borkotoky
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Food safety & COVID 19

Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.

Food◦
Food helps in mental and physical growth of all human beings during developmental stages & throughout the life.
Three parameters which are of utmost importance and are major issues in undermining nutrition and health of people are: a. Food Security b. Food Quality c. Food Safety Production & distribution Food diversity Germ free Balance diet
the state of having reliable access to a sufficient quantity of affordable, nutritious food. the quality characteristics of food that is acceptable to consumers. the food processing to reduce the risk individuals becoming sick from food borne illnesses.
➢Annually 2.2 million people die because of food and water borne diseases (WHO). ➢Hazard of food safety and incidence of food borne disease are increasing day by day. ➢ Food safety and incidence of food borne are important public health concern of present time.
Chemical Hazard - Pesticides residues, insecticides, antibiotics etc. Physical Hazard - Stones, dusts, pebbles etc. Biological/ Microbiological Hazard – Bacteria, fungi, virus etc.
Machines: Improper design, installation, maintenance Method : Wrong processing, handling, storage & transportation Material: Poor quality raw material, additives, adulterants Man Not maintaining hygiene Manufacturing environment Unhygienic, poor waste management
Most food and food products help in microbial growth providing a excellent environment (suitable pH, sugar and salt content of the food, moisture content, temperature etc.) for spoilage and degradation. . Microorganisms such as molds, yeasts, and bacteria can affect the quality of the food through rapid multiplication.
➢Protozoa ➢Helminthes
Acinetobacter, Aeromonas, Escherichia, Proteus, Alcaligenes, Flavobacterium, Pseudomonas, Arcobacter, Lactococcus, Serratia, Campylobacter, Shigella, Citrobacter, Listeria, Staphylococcus, Micrococcus, Salmonella, Corynebacterium, Vibrio Enterobacter, Paenibacillus, Weissella, Enterococcus, Yersinia
Alternaria Aspergillus Botrytis Cladosporium Fusarium Geotrichum Monilia Manoscus Mycotoxins are poisonous substances produced by certain molds/fungi found primarily in grain and nut crops. Aflatoxin is a cancer-causing poison produced by certain fungi. Mortierella Mucor Neurospora Oidium, Oosproa Penicillium Rhizopus Thamnidium
Norovirus (commonest virus responsible for food borne illness, causes gastroenteritis and characterised by diarrhoea, vomiting and abdominal pain) Hepatitis A and E (which cause inflammation of the liver) Rotavirus (particularly associated with gastroenteritis in children) Contamination of food through, ➢Infected food handlers (poor hygienie),animal waste, human sewage or sewage-polluted water. ➢Consumption of products of animal origin contaminated with viruses (e.g. meat, fish etc.).
➢ Hygiene maintenance. ➢ Addition of chemicals, radiation etc. ➢ Thermal treatment & freeze drying : pasteurization and canning. ➢ Physical removal of microorganisms : filtration, centrifugation.
COVID-19 transfer from ➢ Mother to breast milk ➢ Breast milk to child ➢ Food to food ➢ Food to individual ➢ Food animal to individual ( Indian origin)
➢Avoids overcrowding by limiting the numbers of customers at a time. ➢Restricts entry of customers having COVID-19 symptom. ➢Manages physical distancing, respiratory hygiene. ➢Provides hand sanitizers, spray disinfectants, and disposable paper towels at store entry points. ➢ Regular sanitization of the shop.
➢Use safe and clean water. ➢Keep the kitchen clean and safe. ➢Rinse fresh fruits and vegetables under running tap water. ➢Avoid cross contamination of raw animal food, fruits, vegetables an other non perishable food items. Do not cook, prepare or serve foods or beverages while you are sick.
➢ Segregate fruits and vegetables. ▪ Hard-skinned fruits and vegetables ▪ Tender-skinned items ▪ Leafy vegetables ➢ Cook properly (cooked to at least 70°C). ➢ Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if the outside temperature is 32°C or warmer). Chill them at 4°C or colder in a clean container. ➢ Packages of dry items may me sanitized with chlorinated water or more than 60% alcohol.
➢Clean your hands & wear clean cloths. ➢Tie back or cover you hair. ➢Keep nails short and clean. ➢Avoid unnecessary contact with food. ➢Cut any bruise are on fruit and vegetables. ➢Avoid touching face and hair while cooking. ➢Do not cough or sneeze.
✓Before starting work. ✓Using toilet. ✓Using handkerchief of tissue. ✓Touching hair and face or any body parts. ✓Before and after handling raw foods. ✓Before handing cooked foods. ✓After any cleaning task.
•Kitchen towels •Can openers •Cutting boards •Countertops •Scrubbers •Garbage disposals •Sink drains •Refrigerators •Food processors, blenders, and eggbeaters
➢Kitchen tops or other surfaces need to be cleaned frequently using common floor cleaners or veridical disinfectants such as 0.05% sodium hypochlorite (NaClO) or products based on ethanol (at least 70%). Alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol) are proved to significantly reduce the viral contamination when used in concentrations of 70-80% with one-minute exposure time. ➢ For others, common detergents and/or utensil cleaners are sufficient.
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply, production, procurement, transportation including processing, packaging, storing, cooking, distribution and consumption.
1. Good Hygienic Practices (GHP) 2. Good Manufacturing Practices (GMP) 3. Codex Alimentarius (international standards for the safety and quality) 4. Hazard Analysis Critical Control Points (HACCP) 5. Microbiological Risk Assessment (MRA)
Microbiological Risk Assessment (MRA) a. Hazard Identification: involves the collection, organization, and evaluation of all information pertaining to a pathogen or a nutrient. b. Hazard Characterization: determines the relationship between a pathogen and any adverse effects. c. Exposure Assessment: involves determining how much of pathogen might be ingested in a serving of food. d. Risk Characterization: involves evaluating the risk and related information.
1937: Appointment of Central Advisory Board on Health 1954: Prevention of food Adulteration passed 1955: Fruit Products Order 1967: Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order 1973 : Meat Food Products Order 1988 : Edible Oils Packaging (Regulation) Order 1992: Milk and Milk Products Order 2006: FSS A Bill passed FoodLawsVoidafter commencementofFSSAct, 2006
To consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected there with or incidental there to. * FSSAI is under MoHFW, Govt. of India.
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