Home > Basics of food safety and Hygiene

• People are becoming increasingly concerned about the health risks posed by microbial pathogens and potentially hazardous chemicals in food.
• Ready-to-eat foods sold by public food vendors in the cities of the developing world contribute significantly to food insecurity
• The WHO estimates that up to one-third of the populations of developed countries are affected by food-borne illness each year
• The problem is likely to be even more widespread in developing countries if actions are not taken

What is food hygiene and food safety?

• Food Hygiene- all sanitary measures, principles and procedures put in place to ensure that food is free from agents of contamination or disease germs in any form.
• Food safety-The process of handling, preparation and storage of food in ways that prevent food-borne infection/illness.

Key considerations in food safety:

• Keep a clean food preparation and serving utensils, and environment
• Separate raw and cooked
• Cook Food thoroughly
• Keep food at safe temperatures
• Hand washing at all times
• Use safe water and raw materials

Keep a clean environment and utensils:

• Keep vending unit and location clean – especially all working surfaces should be made of impermeable, easy to clean material and kept well above the ground.
• Vending location should be away from rubbish, toilets, open drains and animals.
• Waste bins with lid should be used and emptied on a regular basis.
• Basic infrastructure to promote sanitation, e.g., toilets, hand washing facilities, safe water supplies and drainage should be accessible.
• Food should be protected from dust, insects, dirt and direct sun.
• Wash your hands before handling food and often during food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for food preparation
• Protect kitchen areas and food from houseflies, insects, pests and other animals
• While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people.
• These microorganisms are carried on hands, wiping cloths, waste containers and utensils, especially cutting boards and the slightest contact can transfer them to food and cause food-borne diseases.
• In the environment animals dust and polluted water may also carry germs.

Cook food thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling to make sure that they have reached 70°C.
• For meat and poultry, make sure that juices are clear, not pink.
• Ideally, use a thermometer
• Reheat cooked food thoroughly before serving
• Proper cooking of food kills almost all pathogens,
• Studies have shown that cooking food to a temperature of 70°C can help ensure it is safe for consumption.
• Foods that require special attention include minced meats, rolled roasts, large joints of meat and whole poultry

Separate raw and cooked

• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and cutting boards for handling raw foods
• Store food in containers to avoid contact between raw and prepared foods
• Proper cooking kills most pathogenic microbes.
• Studies have shown that cooking food to a temperature of 70°C can ensure it is safe for consumption.
• Foods that require special attention include minced meats, rolled roasts, large joints of meat and whole poultry.

Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours
• Refrigerate promptly all cooked and perishable food (preferably below 5°C)
• Keep cooked food hot, at more than 60°C; prior to serving
• Do not store food for too long even in the refrigerator
• Microorganisms can multiply rapidly if food is stored at room temperature.
• By holding food at temperatures below 5°C or above 60°C, the growth of microorganisms is slowed down or stopped.
• Some dangerous microorganisms still grow below 5°C.

Use safe water and raw materials

• Use potable water or treat it to make it safe
• Select fresh and wholesome food products
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten planned to be eaten raw
• Do not use food beyond its expiry date
• Raw materials, including water and ice, may be contaminated by dangerous microorganisms and chemicals.
• Toxic chemicals may be formed in damaged and mouldy foods.
• Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.

Food Contamination

• Contamination is the unintended presence of harmful substances or microorganisms in food.
• There are three main types of hazards
  • Biological Hazards: Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.
  • Chemical Hazards: Pesticides, food additives, misapplication of food keeping chemicals
  • Physical Hazards: Foreign matter such as dirt, broken glass and other objects that accidentally get into food.

Cross contamination of food

Cross-contamination is the transfer of harmful substances or micro-organisms to food.

Cross-contamination occurs when:

• Hands touch raw foods and then touch cooked or ready-toeat foods
• Food-contact surfaces touch raw foods, are not cleaned and sanitized, and the touch food that is ready-to-eat
• Cleaning clothes and sponges touch raw food, equipment, or utensils; are not cleaned and sanitized; and are then used on surfaces, equipment, and utensils, for ready- to-eat foods
• Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods.

Personal Hygiene protocol

• Personal hygiene is the way a person maintains their health, appearance, and cleanliness
• Good personal hygiene can help prevent the spread of infectious diseases and food borne illness
• Frequent and thorough hand washing is the most critical aspect of personal cleanliness. Dirty hands and fingernails can contaminate food products

ALWAYS WASH YOUR HANDS BEFORE:

• beginning work
• Putting on a new pair of gloves

Personal sanitation Protocol

• Food vendors should
  • wear clean clothes and avoid loose garments that can accidentally touch food.
  • Roll up long sleeves.
  • Wear an apron.
  • If a utensil or dish towel falls on the floor, DO NOT use it again until washed.
• Use a separate spoon for tasting, not the one you use for stirring.

ALWAYS WASH YOUR HANDS AFTER:

• Using the restroom
• Handling raw foods
• Touching your hair, face, or body
• Eating or drinking
• Sneezing or coughing
• Cleaning
• Taking out the garbage
• Touching anything that may contaminate your hands

GOOD PERSONAL HYGIENE ALSO INCLUDES THE FOLLOWING:

• Keep nails short and clean
• Cover all cuts and sores with bandages and plastic gloves
• Wash your hands before putting on gloves and changing gloves
• Wash your hair and bathe daily
• Wear a clean uniform and apron. Work clothes should be worn only on the job, not for personal use
• Wear hair restraints
• Do not wear excessive jewelry to work. It is hard to clean. It can also fall off and get lost in food.

Factors implicated in Food-borne Outbreaks:

• Failure to thoroughly heat or cook food to a temperature which kills bacteria
• Infected employees (Typhoid Mary)
• Food vendors who practice poor personal hygiene at home and at work
• Preparing food, a day or more in advance of being served
• Raw food is mixed with food that has already been cooked
• Allowing foods to stay for too long at temperatures that favor bacterial growth
• Failure to reheat cooked foods to temperatures that kill bacteria
• Cross-contamination of cooked food by raw food
• Inadequate cleaning of equipment

Types of food-borne Illness:

Salmonella:

• Symptoms- Abdominal pain, headache, nausea, vomiting, fever, and diarrhea
• Source- Domestic and wild animals, also human beings
• Food involved- Poultry and poultry salads, meat and meat products, milk, shell eggs, and other protein foods

Shigella:

• Symptoms – Fever, chills, diarrhea, and dehydration
  • Source- Human beings (intestinal tract), flies
  • Food Involved – Potatoes, tuna, shrimp, turkey, and macaroni salad, lettuce
• Staphylococcus:
  • Symptoms – Nausea, vomiting, dehyrdration
  • Source – Human beings (skin, nose, throat, infected sores), also animals

1. coli:

• Symptoms- Diarrhea, severe abdominal pain, nausea, vomiting occasional fever
• Source- Animals, particularly cattle, human beings (intestinal tract)
• Food involved- Raw and undercooked ground beef and other red meats, imported cheese, unpasteurized milk
• Hepatitis A is a contagious viral disease, which causes inflammation of the liver. These microorganisms contaminate food through poor personal hygiene by food handlers, contaminated water supplies, or shellfish taken from sewage-contaminated water.
• The best defense against food-borne viruses is to use good personal hygiene.

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