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The Importance of Good Food Hygiene:

Food hygiene refers to all conditions and measures necessary to ensure that food is safe and wholesome for human consumption.

If good food hygiene practices are not followed, the food may get contaminated and spoilt, and people eating such food may come down with foodborne illnesses.

This may result in:

• Pain and distress to the patrons
• Bad reputation for the business and subsequent loss of revenue
• Legal action and penalties

Foodborne Illnesses:

Foodborne illnesses are caused by the consumption of contaminated food or water which contains substances harmful to the body. Such harmful substances that can cause foodborne illnesses include:

• Micro-organisms (germs) and their toxins
• Chemicals and metals
• Poisonous plants, fish and naturally-occurring compounds (e.g. Cassava, puffer fish, kidney beans) or
• Parasites

Onset of foodborne illnesses may range from a few hours to days after consuming the contaminated food and can be classified into 2 categories namely, Food Poisoning and Foodborne Diseases.

1. Food Poisoning – describes foodborne illnesses that are caused by consuming contaminated food which subsequently lead to symptoms such as vomiting and/ or diarrhoea which may at times lead to shock and even death in acute cases.
2. Foodborne Diseases – describes foodborne illnesses that occur after consuming food that has been contaminated with a known causative agent (i.e. Micro-organisms (germs) and their toxins, parasites etc.).

Germs are very tiny and cannot be seen with the naked eye. Examples include bacteria, viruses, fungi/moulds and protozoa.

Germs can be found:

• On our hands, nose, hair and skin
• On the bodies of insects (e.g., flies and cockroaches) and rodents (e.g. rats)
• On the bodies of animals (e.g., cats and dogs)
• In human and animal wastes
• In raw food (e.g., meat, poultry, milk, egg, shellfish, vegetables and rice)

Some germs produce toxins inside the food while some cause the food to spoil faster.

Chemicals such as insecticides, pest baits, methyl alcohol and heavy metals such as lead may contaminate food and cause foodborne illness.

Poisonous plants and fish/seafood and other naturally-occurring compounds such as certain types of wild mushrooms and thunder crabs can cause foodborne illness.

Humans can become infected with parasites such as tapeworms and Toxoplasma gondii if they consume undercooked meat or untreated water, or by not washing their hands after handling their pets.

Examples of common foodborne illnesses are:

• Hepatitis A
• Campylobacteriosis
• Salmonellosis
• Escherichia coli food poisoning
• Staphylococcal food poisoning
• Vibrio parahaemolyticus food poisoning, and
• Clostridium perfringens food poisoning

There are certain types of foods which are commonly associated with the above foodborne illnesses. These are referred to as high-risk foods, and extra precautions should be observed when preparing and handling these foods.

Examples of high-risk foods include:

• Meat and meat-based products (e.g., gravies, stews, soups and stocks)
• Poultry
• Shellfish and seafood (e.g., oysters, raw fish, prawns and mussels)
• Dairy products (e.g., milk, cream and cheese)
• Eggs and egg-based products (e.g., mayonnaise, cake frosting)
• Ready-to-eat foods (i.e. foods which do not require further preparation before being consumed)

Ready-to-eat foods such as salads and cut fruits are considered high risk foods because they do not undergo further heat treatment such as cooking or microwaving. This means that if the food has been contaminated with bacteria or other causative agents, these bacteria will not be destroyed before the food is being served to the consumer.

To prevent foodborne illness, you must practise good food and personal hygiene. The rest of this handbook will guide you in preparing your food hygienically.

Below is a list of good practices and control measures necessary to keep your food clean and hygienic:

• Practise good personal hygiene
• Avoid cross-contamination. Cross-contamination is the spread of germs from contaminated food (usually raw) or surfaces to cooked/ready-to-eat foods
• Cook and reheat food thoroughly
• Store food at correct temperatures
• Keep premises clean and pest-free

The above are basic requirements that should be observed at all times and at all stages of food preparation, storage and serving. Observing these good practices are necessary to prevent the growth, survival and spread of germs.

Personal Hygiene:

Wash your hands thoroughly with soap and water before starting work and especially:

• Before handling cooked/ready-to-eat food
• After handling raw food
• After handling waste
• After cleaning duties
• After using the toilet
• After blowing nose, sneezing or coughing
• After handling money
• In between tasks

Keep fingernails short and clean. Germs can be harboured under fingernails.

Do not wear nail polish or fake fingernails.

Do not wear accessories/jewellery that may drop into the food during preparation. Such articles may also trap food debris that can contaminate food during preparation.

Wear clean aprons and tidy clothes when preparing and handling food.

Keep your hair tied back and in a tidy condition. Cover your hair with a cap or hair net.

If you have sores or cuts on your hand, you must cover them with a brightly-coloured waterproof plaster.

Do not prepare or handle food if you had any of the following in the last 48 hours:

• Diarrhoea
• Vomiting
• Fever
• Any other illnesses

Report your illness to your manager and see a doctor immediately.

Do not do any of the following when handling or preparing food:

• Smoke
• Spit
• Pick nose
• Clean ears with fingers
• Blow or breathe on glassware or cutlery to polish them
• Wipe hands on a dirty cloth
• Comb or touch hair
• Wipe off perspiration with bare hands
• Blow into plastic bags or food wrappers to open them
• Taste food with fingers or with a spoon that has not been cleaned between each tasting

Utensils and Equipment Used for Food Preparation:

1. Wash dirty/soiled crockery, utensils, storage containers and appliances immediately after use. Keep them in a clean condition at all times. Avoid leaving cooking utensils unwashed overnight.
2. Thoroughly clean and sanitise chopping boards and knives between tasks and after use.
3. The cooking utensils and equipment should be washed using the following steps:

• Pre-clean soiled utensils and equipment by scraping, rinsing and soaking where applicable
• Wash, by scrubbing or spraying water at high pressure, with detergent and clean water, and rinse thoroughly
• Sanitize to remove or kill any bacteria. The following methods can be used to sanitise:
  • Immerse in hot water at a temperature above 100°C for at least 30 seconds
  • Use a food-grade sanitiser

Store plates, bowls, pots, pans and other kitchen utensils in the following way:

• On clean, raised shelves or racks or in cupboards
• Away from insecticides, detergents and cleaning equipment

Do not use crockery, utensils and appliances that are chipped, broken or cracked.

Do not reuse disposable crockery, drinking straws or food wrappers/packages.

Use separate towels for different tasks e.g. wiping the utensils/ equipment, wiping tables and wiping your hands. Use colour codes or different designs to distinguish towels for the different tasks. Wash the towels regularly with hot water and detergent.

Use SEPARATE chopping boards, knives, tongs, spoons and other utensils for cooked and uncooked food to avoid cross-contamination.

Meat grinders used for processing mutton, beef, chicken and pork must be labelled, separated and thoroughly washed and sanitised after every use.

Display and Serving of Food:

Keep food properly covered to prevent contamination. Display all food for sale orderly and within the confines of the display showcases.

Do maintain showcases and sneeze guards by cleaning and sanitising daily at the end of the business day.

Do not use bare hands to handle cooked/ready-to-eat food including cut fruits.

Always use tongs, ladles, spoons or wear disposable gloves when handling cooked/ready-to-eat food including cut fruits.

Do not use bare hands to handle and place ice in glasses. Always use a ladle or tong.

Do not touch the inside or the rim of glasses when serving drinks. Use a food tray wherever possible.

Use gloves when handling cooked/ready-to-eat food. Do not use the same gloves for purposes other than handling food.

Change gloves regularly, especially after different tasks, or when they are soiled or torn.

Remove gloves when handling money. Dirt and germs may be found on money and this will contaminate the gloves and any food that is handled afterwards.

During preparation of food, avoid handling coins/money or other articles that may contaminate the food.

Do not mix, sell or resell any cooked or ready-to-eat food, which has:

• Dropped on the floor
• Been stored unprotected from dust, germs and pests
• Been stored at incorrect temperatures

It is a good practice to provide serving spoons to patrons for shared dishes.

Storage and Packaging of Food:

Storage of cooked/ready-to-eat and raw food at the correct temperature is very important. This helps to prevent germs from multiplying and minimise the risk of food spoilage.

It is advisable to use a thermometer to check that the refrigerator or freezer is operating at the correct temperatures and do monitor the temperatures regularly.

For pre-packed food, follow the storage instruction indicated on the packaging. Refer to the chart below for the correct temperatures for storing fresh produce:

Cut huge pieces of raw meat into smaller pieces before freezing and only take out the required quantity from the freezer for use.

Segregate different types of raw meat and seafood by placing them in separate compartments or containers when storing in the refrigerator or chiller.

Ensure that food sold in the frozen state is not defrosted and re-frozen for sale.

Do not overstock the refrigerator or freezer with foods, especially with foods that are still warm. This will raise your refrigerator’s temperature, and bring the temperature into the Temperature Danger Zone.

Avoid leaving the refrigerator or freezer door open for too long as this will raise the temperature inside the refrigerator and allow the germs to multiply.

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