2. FOOD SANITATION

• PUBLIC HEALTH IMPORTANCE OF FOOD

  1. Nutrition
  2. Disease
  3. Food-borne infection
  4. Food-borne or intoxication
• Nutrition


  food provides essential nutrients needed by our body
• Disease


  food serves as a vehichle or reservoir fo food-borne diseases
• Food-borne infection


  caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission
• Food-borne or Intoxication

  this may be caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods.
• TERMS ASSOCIATED WITH FOOD SANITATION

  1. Food Control
  2. Food Management
  3. Food Technology
  4. Food Handlers
• Pure Foods Law ensures the safety of foods and safeguard against adulteration and misbranding of processed foods as to quality, quantity and source
• Food Management refers to government nutrition policies ascertaining the amounts of nutrients needed by the population to be fed
• Food technology refers to the economic application of laws and processes of biology, physics, chemistry and engineering in the preparation and preservation of food products
• Food Handlers are people who handle food
• FOUR RIGHTS (Rs) IN FOOD SAFETY

  1. Right Sources
  2. Right Preparation
  3. Right Cooking
  4. Right Storage
• METHODS OF FOOD PRESERVATION

  1. Refrigeration
  2. Drying
  3. Salting
  4. Pickling or souring
  5. Sugaring
  6. Smoking
  7. Canning and Sterilization
• Refrigeration


  Low temperature (0-4C) prevents bacterial activity. Natural flavor maybe maintained
• Drying


  Removes moisture from food stuff essential for bacterial growth and multiplication since bacteria need water or moisture to live and multiple so drying will kill the bacteria
• Salting


  involves the addition of relatively large amounts of common table salts to preserve foods.
• Salt is bacteriostatic
• Pickling or Souring


  preserving food using weak acid (vinegar, lactid acid)
• Sugaring


  Involves the storage of foods in syrup containing more than about 50% sugar as sucrose or dextrose
• Smoking


  This involves rapid drying over smoke. The preserving action comes from some preservatives in the smoke. Usually done in meat and fish
• Canning and Sterilization


  Cooking and preserving in airtight tin cans
• FOODS MAY BE ALTERED AS FOLLOWS:

  • Mixing
  • Substitution
  • Subtraction of valuable constituents
  • Concealing inferiority
  • Addition of adulterants
  • Misbranding
  • Foods from sick animals or contaminated vegetables