B.V. Mahadeva reddy Mk 821 lll B.

Sc(Agmaco)

HYGIENIC CONDITIONS IN PROCESSING UNIT

 HYGIENIC CONDITIONS IN:

Buildings Equipments Personal hygiene Processing methods Storage and distribution

BUILDINGS
Suitable Location and materials for construction Cleanliness of doors , walls etc.. Good lightening and ventilation Use of clean water Prevention of birds, rats and other pests Not used for sleeping Separate washing and changing facilities for staff No one should smoke, eat, drink and spit

Equipments
All equipments should be kept clean and in good conditions Do not let dirt gather around equipments Take all waste out of the food handling room all equipments should be stored where they can be kept clean when not in use

Personal hygiene
All the food handlers should keep themselves clean and wear clean ,washable protective clothing. Room should have washing facilities with soap ,nail brush potable water and clean cloth for hand drying If a food handler suffers from stomach upset ,that person should not handle the processed food

Processing methods
Clean and wash all the materials before processing Keep all chemicals and poisonous materials away from food Keep unfit food separate from good quality food ,before throwing them away Use of compatible packing material Lable the food correctly

Storage and distribution

Keep all processed foods at least 45cms above the ground The foods should be kept cool (below 8c)or hot (above 63c)during storage and distribution Keep food covered, if not packaged Store all packaged food away from heat, light, insects, rodents and dampness

REFERENCE
Processing of fruits and vegetables for value addition by. -Vijay sethi, Shruthi sethi, Y.R.Meena, Bidyut C.Deka.