public health issues on foood hygiene and sanitation

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Public health issues onfood hygiene and

sanitationByNARENDIRAN.P


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INTRODUCTION

Food is the also the most importantto sustain life on this planet

it is a potent source of pathogens,toxins and diseases.

A food borne disease is one where

the agent is toxic or infectious, and istransmitted to the body through food


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FOOD HAZARDS

Biological


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Cont...

Chemical Contamination

Natural plant and animal toxins

Unlabeled allergens (allergen-causing protein)

Cleaning compounds

Food additives

Insecticide


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PROCESS OF STORAGE ANDPROCUREMENT OF VARIOUS

FOOD PRODUCTS Procurement : Food should be procured from a

reliable supplier.

The hygiene standards maintained by the suppliershould be

noted, such as cold and chilled storage, separationof raw and

cooked foods, handling of raw and cooked foods,cleanliness of

premises and equipment. No more food should be

purchased


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Contd.

Non-vegetarian foods : Raw andcooked meat and poultry, milk,cream, and fish should be bought in

quantities sufficient for one day only.Meat and fish should not berefrigerated for more than three

days. Dry and canned foods : Dry foods

and canned foods should

be bought in reasonable quantities.


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Contd

Refrigerate

perishable foods :Meat, poultry, dairy

products, fish, and cooked


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Deep freeze unit :

For longer storage Deep freezer is

used. A temperature of -18C is desirable.

Vegetables : Vegetables should also

be procured on a dailybasis. Theymust be kept in a cool dry storageplace away fromdirect sunlight. Most

vegetables can be refrigerated.


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maintain during food

preparation

. Avoidprolong


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Cont

Do not reheat cold food to store in a warmholding apparatus (hot cupboard, hotcase, casserole). Place only hot food in

such equipment, that too for a short whilebefore consumption.

Minimize handling of cooked foods withbare hands.

Use suitable kitchen tools.

Use new clean paper/cloth for wrappingand covering food.

Kee animals and insects out of the


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GOLDEN PRINCIPLES OFHACCP

The 1997 National Advisory Committee for theMicrobiological Criteria for Foods (NACMCF)recommendations updated the seven HACCPprinciples to include

Perform a Hazard Analysis

Decide on the Critical Control Point

Determine the Critical Limits.

Establish Procedures to Monitor CCP

Establish Corrective Action

Establish Verification Procedures

Establish a Record Keeping System.


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conclusion

Whether you used this principle tobuild a new food safety managementsystem for your operation or merely

to enhance the one you already havein place, if You are taking proactivesteps to improve the safety of foods

prepared and sold in yourestablishment.They government willbe working to accomplish ourcommon goal of delivering safe,quality food to consumers.

public health issues on foood hygiene and sanitation

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