CHAPTER 9 : FOOD HYGIENE AND SANITATION

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FOOD HYGIENE
Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to foodborne diseases and death of the consumer.

Definition of terms

• Food: Any substance whether solid, semi-solid or liquid
• Sanitation: Being clean and conducive to health.
• Cleanliness: Absence of visible dirt and not necessarily
• Food Infection: Microbial infection resulting from ingestion
• Food Intoxication: type of illness caused by toxins. Under that is consume by human. sanitized. of contaminated foods.
• Food Spoilage: The original nutritional value, texture, flavor favorable condition certain bacteria produce chemical compounds called toxins of the food are damaged and become harmful to people and unsuitable to eat.
• Food borne Illness: A disease transmitted to people by food. 



 CLEAN AND SANITIZING

Clean means that soil and food are visibly removed from surfaces
sanitized it means that those surfaces have a reduction of pathogens. There still may be        
                 microorganisms present, but they are at safe levels.
~Something that looks clean does not mean it is sanitary. Billions of microorganisms may be present even though they are not visible to the naked eye. Both cleaning and sanitizing are essential in preventing foodborne illness.

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 Types of Contaminants

1. Biological Contaminant
May cause a food borne illness (bacteria,viruses, fungi, parasites, biological toxins)

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Examples:   • Sea food toxins
                    • Mushroom toxins
                    • Clostridium Botulinum
                    • Salmonella bacteria
Prevention
• Maintain good personal hygiene      
• Observe proper hand washing
• Clean and sanitize equipment
• Maintain clean and sanitize facilities
• Purchase foods only on reputable supplier
• Do not use wild mushrooms
• Control pests

** Cooking does not destroy toxins**
2. Physical Contaminant
 Any foreign object that accidentally find its way into food
• Hair
• Staple wire
• Dust
• Metal shavings
• Nails
• Earrings
• Hair clips
• Plastics
• Metal
• Glass fragments
• Insects
• stones

Prevention
• Wear hair cap (man) & veil or cover (woman)
• Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)
• Do not carry pencil or pen
• Do not wear nail polish or artificial nails when working with foods
• Remove staple wire in the receiving area
• Place shields on lights









3. Chemical Contaminant

 A chemical substance that can cause food borne illness. Substances normally found in restaurant
• Toxic metals
• Pesticides
• Cleaning product
• Sanitizers
• Preservatives

 Prevention
• Train employees how to use chemicals
• Store chemicals in original containers to prevent accidental misuse
• Labels are clearly identify chemical contents of chemical containers
• Wash hands thoroughly after working with chemicals
• Monitor pest control operator and make surechemicals do not contaminate foods


Three main causes of food borne illness
1. Cross- Contamination
2. Time-Temperature Abuse
3. Poor Personal Hygiene


 references
- http://www.who.int/foodsafety/areas_work/food-hygiene/en/
-www.co.brown.wi.us/i_brown/d/health/cleaning_and_sanitizing.
 -noted that had been given from my lecterur Sir Mohd Jamalil Azam Bin Mustafa