food hygiene

• Food Hygiene


  The measures and conditions necessary to control hazards and ensure the safety of food
• Food Safety


  The practices used to prevent food from becoming contaminated and causing harm to consumers
• Common Foodborne Pathogens


  • Bacteria
  • Viruses
  • Parasites
  • Fungi and Mold
• Salmonella


  • Often found in raw poultry, eggs, and meat
• Escherichia coli (E. coli)


  • Commonly present in undercooked beef and contaminated water
• Listeria monocytogenes


  • Found in unpasteurized dairy products and ready-to-eat foods
• Norovirus


  • Spread through contaminated food, water, and surfaces
• Hepatitis A


  • Transmitted through contaminated food and water, especially shellfish
• Toxoplasma gondii


  • Found in undercooked contaminated meat and unwashed fruits and vegetables
• Aspergillus


  • Produces aflatoxins in nuts and grains stored in warm, humid conditions
• Key Principles of Food Hygiene and Safety

  • Personal Hygiene
  • Safe Food Handling
  • Temperature Control
  • Food Storage
  • Cleaning and Sanitizing
  • Safe Food Sourcing
• Hand Washing


  Wash hands thoroughly with soap and water before and after handling food
• Cross-Contamination Prevention


  • Use separate cutting boards and utensils for raw and cooked foods
• Proper Cooking


  • Cook foods to the appropriate temperatures to kill harmful pathogens
• Danger Zone


  • Keep food out of the temperature range between 4°C (40°F) and 60°C (140°F) where bacteria grow rapidly
• Refrigeration


  • Store perishable foods at 4°C (40°F) or below
• Freezing


  • Freeze food at -18°C (0°F) or below to prevent bacterial growth
• Proper Storage


  • Store raw meat, poultry, and seafood separately from other foods in the refrigerator
• Date Marking


  • Label and date food items to ensure they are used within their safe consumption period
• Clean Surfaces


  • Regularly clean and sanitize food preparation surfaces, utensils, and equipment
• Pest Control


  • Implement measures to prevent pests from contaminating food
• Trusted Suppliers


  • Purchase food from reputable sources that follow food safety regulations
• Inspection of Food


  • Check for signs of spoilage or contamination before purchasing and using food products
• 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 always
  • Use safe water and raw materials
• Sources of Contamination


  • People (hands, mouth, nose, anus, skin)
  • Clothes
  • Utensils (dirty utensils, especially those used for raw then cooked foods without adequate cleaning and sanitizing in between, tea towels)
  • Raw foods (especially red meat, chicken, seafood, vegetables, water)
  • Flies and pests
  • Garbage
• Prevention


  • Develop and maintain high standards of personal hygiene
  • Avoid cross-contamination of foods
  • Establish and maintain correct storage conditions
  • Clean and sanitize all utensils and equipment used in handling and preparation of food
  • Control pests
• Personal Hygiene Practices


  • Having a bath or shower daily
  • Wearing clean undergarments daily
  • Using a deodorant but avoid the use of overpowering perfumes
  • Washing hair regularly
  • Shaving daily, for males with beards
  • Beards, if worn, should also be washed daily and kept trim
  • Cleaning teeth frequently to ensure oral hygiene and fresh breath
  • Keeping fingernails clean; nail polish should not be worn when preparing food