CHAPTER 9: FOOD HYGIENE AND SANITATION

              So today will discuss about food hygiene and sanitation . 

 Food hygiene divided by two which is by induvidual and by food industry

Individual=Food borne illness could result to illness or diseases that could affect overall health, work and personal lives.

• Loss of family income 

• Increased insurance

• Medical expenses 

• Cost of special dietary needs

• Loss of productivity, leisure and travel opportunities 

• Death or funeral expense

Food Industry – Food borne illness outbreak can cost thousands ringgit loss, or even be the reason to closed the business. 

• Loss of customers and sales

• Loss of reputation

• Lawsuits 

• Lowered employee morale 

• Employee absenteeism

• Increase employee turn over 

• Embarrassment 

 

Definition food:

Any substance whether solid, semi-solid or liquid that is consume by human

Definition Sanitation:

Being clean and conducive to health

Definition cleanliness:

Absence of visible dirt and not necessarily sanitized

Definition food infection:

Microbial infection resulting from ingestion of contaminated foods.

Definition intoxication:

type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins.

Definition food spoilage:

 The original nutritional value, texture, flavor of the food are damaged and become harmful to people and unsuitable to eat.

Definition borne ilness:

 A disease transmitted to people by food.

Difference between cleaning and sanitizig

-Cleaning removes the visible soil and food particles from a surface.

-Sanitizing reduces the number of microorganisms (bacteria, viruses, etc.)

Cleaning Vs Sanitizing

-Something that looks clean does not mean it is sanitary.  Billions of microorganisms may be present even though they are not visible to the naked eye.

-Both cleaning and sanitizing are essential in preventing foodborne illness.

Types of contaminants And preventation

1. Biological Contaminant
2. Physical   Contaminant
3. Chemical Contaminant

Biological contaminant

May cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)

Ex: • Sea food toxins • Mushroom toxins • Clostridium Botulinum • Salmonella bacteria.

Prevention

• Maintain good personal hygiene 

• Observe proper hand washing 

• Clean and sanitize equipment 

• Maintain clean and sanitize facilities 

• Purchase foods only on reputable supplier 

• Do not use wild mushrooms 

• Control pests

Physical contaminant

Any foreign object that accidentally find its way into food

 • Staple wire • Dust • Metal shavings • Nails • Earrings • Hair clips • Plastics • Metal

• Glass fragments • Insects • stones

Prevention

 

-Wear hair cap(men) or veil(women)

-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

-Remove staple wire in the receiving area

-Place shields on lights

Chemical contaminant

A chemical substance that can cause food borne illness. Substances normally found in restaurant

Ex; • Toxic metals • Pesticides • Cleaning product • Sanitizers • Preservatives

Prevention

• Train employees how to use chemicals 

• Store chemicals in original containers to prevent accidental misuse 

• Labels are clearly identify chemical contents of chemical containers 

• Wash hands thoroughly after working with chemicals 

• Monitor pest control operator and make sure chemicals do not contaminate foods

 

Causes of food borne illness. There are three main causes of food borne illness

1. Cross- Contamination 

2. Time-Temperature Abuse 

3. Poor Personal Hygiene

 

Cross contamination: The process by which bacteria or other microorganisms are unintentionally transferred from one object to another, with harmful effect.

The bacteria can transfer from :

1. Hand to food 

2. Food to food 

3. Equipment to food

Prevention Hand to food

• Wash hands properly 

• Cover cuts, sores and wounds 

• Keep fingernails short, unpolished & clean 

• Avoid wearing jewelry, except for plain ring

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Food to Food contaminatios

• Separate raw and cooked foods 

• Store cooked foods in the refrigerator on a higher shelf than raw foods 

• Wash fruits & vegetables, in a cold running water 

• Do not let raw meat and raw vegetables be prepared on the same surface at the same time

Equipments to food contaminants

• Use separate cutting boards for different foods 

• Prepare raw foods in separate area from fresh and ready to eat foods 

• Clean & sanitize equipment, work surfaces & utensils after preparing each foods

Time-temperature abuse

• Food is not stored, prepared or held at a required temperature 

• Food is not cooked or reheated to temperature high enough to kill harmful microorganisms 

• Food is not cooled low enough

Good personal hygienes

• Medicines should be kept inside the locker and away from foods 

• Clean and cover cuts and wounds 

• Never use bare hands when handling ready to eat foods

Hygienes requiments

Food handlers must:

 • wash their hands whenever they are likely to be a source of contamination (after using the toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the hair, scalp or body)

• take all practicable measures to prevent unnecessary contact with ready-to-eat food.

Employer responsibilities:A food business must:

• ensure food handlers do not handle food if there is a possibility of contamination

• maintain easily accessible hand washing facilities and supplies of hot running water, soap and single-use paper towel

Reference

(All these notes based on my lecturer's note, Sir Mohd Jamalil Azam bin Mustafa)