unit four

• Food sanitation


  The science which aims to produce food which is safe for human consumption and having genuine quality
• Food

  Any raw, cooked, processed edible substance, beverage or ingredient used or intended for uses or sale in whole or impart for human consumption
• Nutrients


  Chemical components found in food
• Objectives of food sanitation


  • To control and prevent food borne disease
  • To ensure wholesomeness of food, i.e. to ensure that food is in good condition, prepared and served in sanitary way
  • To control importation of food related disease in to the country
• Kinds of food

  • Perishable foods: eggs, meat, fish, vegetables; milk; creamy cake; etc
  • Semi-perishable: bread, fruits, etc
  • Non perishable: dry foods; canned foods; etc
• Why such classification?


  Proper storage identification; Food service to the consumers safety needs; Identification of the food media for bacterial growth; Identification of food hazard and critical control points
• Inspection of food and drinking establishment is the legal monitoring of food and drinking establishment to confirm the standard sanitary requirement in order to protect the public from food borne disease
• Purpose of inspection


  • Protect purchaser from buying unsound food
  • Prevent the sale of food which is inferior in quality
  • Prevent the sale of food which is spoiled
  • Prevent the sale of food which have no natural quality
  • Protect the livestock of the country from disease
• Sanitary facilities of food and drinking establishment

  • Adequate and safe water supply
  • Conveniently located and easily accessible toilet facility
  • Suitable and accessible hand washing facilities and proper general plumbing/drainage system
  • Proper refuse storage, collection and disposal
  • Proper vermin/insects and rodent control
  • Other like properly constructed floor, wall, and proper lighting and ventilation system
• Food borne disease


  The general term applied to any disease which result from ingestion of contaminated food
• Micro/macro organisms are the cause of food borne disease and most cause of gastrointestinal disturbance usually followed by ingestion of contaminated food
• Up to 60% of cause of food borne disease are caused by poor food handling and by contaminated food served in food service establishment
• Any food can cause foodborne illness
• Characteristics of a time/temperature control for safety food

  • Low acid
  • Moist
  • Contains protein
• Keep time/temperature control for safety food out of the temperature danger zone!
• Temperature danger zone


  When food is in the danger zone, harmful bacteria can grow, multiply, and possibly cause infection
• Bacteria can double in number in as little as 20 minutes
• Temperature danger zone


  Temperature ranges 41°F to 140°F (5°C-60°C) food borne bacteria grows and reproduce
• Temperature abuse


  Foods that have not been to a safe temperature or kept at proper temperature
• Psychrophilic bacteria


  Grows with in a temperature range of 32°F (0°C) to 70°F (21°C)
• Mesophilic bacteria


  Grows within a temperature of 70°F (21°C) to 110°F (43°C)
• Thermophilic Bacteria


  Grows best above 110°F(43°C)
• Criteria for Accepting or Rejecting a Food Delivery

  • Raw meat and poultry: 41°F or colder, reddish pink color or no odor, packaging clean and no tampering
  • Eggs: Shell eggs at 45°F or colder, liquid eggs at 41°F or colder, clean and uncracked, no tampering
  • Fresh produce: Clean, in good condition and no tampering, if cut or processed must be 41°F or colder
  • Dry foods: Clean packaging and no tampering and no signs of pest infestation
  • Canned foods: Clean container and no tampering, label intact, no rust or corrosion, no bulges, no sharp dents or on the seam
• Food infection


  A condition in which pathogenic microorganisms enters to GI tract with contaminated food, multiplies, and attacks intestinal tissue, causing illness or infection
• Causative agents of food infection

  • Virus
  • Bacteria
  • Protozoa
  • Helminthic
• Food infection


  • Infectious Hepatitis A; poliomyelitis; typhoid fever, shigellosis; amoebiasis, giardiasis; taeniasis; ascariasis
• Mode of transmission of food infection

  Feco-oral (5Fs)
• Control measures for food infection

  • At the source of infection
  • At the environment
  • At the susceptible host
• Food poisoning


  A condition in which a chemical agent, or a poisonous plant, or animal or bacterial toxin present in food before it is eaten, causes an intoxication when it is consumed
• Chemical food poisoning


  Intentionally and not intentionally induced: Heavy metals (lead, antimony, zinc, copper, and mercury), Pesticides, insecticides, rodenticide, herbicides, fertilizers
• Incubation is usually less than one hour
• Common symptoms of chemical food poisoning

  Vomiting, diarrhea, and intoxication
• Microbial intoxication


  Botulism (clostridium botulinum); Clostridium Perfringes; Staphylococcal aurous food poisoning
• 25


  April 10, 2024
• Food Spoilage


  Alteration of food in color, odor, taste, texture, consistency due to food decomposition, decaying, rottening, and fermentation. Food spoilage makes the food unsuitable, unhealthy, undesirable for eating. It is more aesthetical than disease causing by contaminated food. It is the reciprocal of 'fresh food'.
• Causative agents of food spoilage

  • Bacteria
  • Fungi
  • Insects
  • Food enzymatic action (autolysis)
  • Reaction with the surrounding oxygen (food oxidation)
• Conditions for food spoilage

  • Aerobic condition
  • Suitable temperature
  • Suitable PH
  • Moisture
  • Time exposure
• Health impact of food spoilage

  Food deficit, degrades the dignity of freshness i.e. food wholesomeness leading to un-acceptableness by consumer
• 27


  April 10, 2024
• 28


  April 10, 2024