Food Hygiene and sanitation

By: Zewudu A.(BSc, MSc)

•1 •Zewudu A. •19 May 2019

Presentation outline
 Definition of terms

 Objective of food sanitation and inspection

 Food borne illnesses

 Sanitary requirements and cleanliness of structure facilities, equipment and

furniture

 Strict observation of the health and hygiene of food service employees and
application of appropriate food handling practices

 Proper preservation of food products to prevent spoilage

 Control of vectors in food services

 Routine inspection, licensing procedure and legal enforcement

•2 •Zewudu A. •19 May 2019

Introduction
What is food?

 Food is any solid or liquid things when eaten and absorbed by

the body :

 Produces energy,

 Promotes the growth and repair of tissue,

 Promotes resistance against diseases or maintains and

regulates these processes.

•3 •Zewudu A. •19 May 2019

 Cont…
What is food hygiene?

 Food hygiene means all conditions and measures necessary for

ensuring the safety, wholesomeness, and fitness of food for
consumption at all its stages from its production, processing,
storage, distribution, preservation, and service (WHO, FAO).

•4 •Zewudu A. •19 May 2019

Food Safety and Hygiene

Public Health importance of food:

 Food borne diseases

 Microbiological infections

 Chemical poisoning

 Adulteration

 Misbranding

 Control of food spoilage

•5 •Zewudu A. •19 May 2019

 Cont…
Kinds of food according to perishability:

 Perishable foods: Eggs, meat, fish, milk, creamy cake…;

 Semi-perishable: bread, fruits

 Non perishable: dry food, caned foods

Why such classification?

 Identification proper storage site;

 Food service to the consumers safety needs;

 Identification of food media for bacteria growth;

 Identification of food hazard and critical control point

•6 •Zewudu A. •19 May 2019
Classification of bacteria in terms of Temp. liking

Type of bacteria Temp. liking Minimum Optimum/ Maximum

Behavior temp. Best temp. temp.

Pschrophilic Low 5 0C 10-20 0C 25-30 0C

Mesophilic Medium 10 0C 30-40 0C 45-55 0C

Thermophilic High 25-45 0C 50-60 0C 65-80 0C

•7 •Zewudu A. •19 May 2019

 Cont…
Temperature Control

 Mesophilic (30-40 0C) bacteria

 The most important growing in human body temperature,

are usually pathogenic

 Spoilage microorganisms can be found at all extreme of

temperature

•8 •Zewudu A. •19 May 2019

 Cont…
 The primary rule of sanitation

 Is to pay strict attention to food temperatures

 Avoid prolonged holding in danger zone (40 -140°F)

 Provide functional thermometers to all food storage boxes

 Monitor the temperature on serving lines on a regular

frequency

 Thaw frozen foods under refrigeration

 Do not thaw foods at room temperature

•9 •Zewudu A. •19 May 2019

Source of food borne diseases:
From raw food:

 TB,

 Ameobiasis and Giardiasis from raw vegetables;

From the environment:

 Flies, Rats, Contaminated water and equipment

From sick animals:

 Salmonellosis

•10 •Zewudu A. •19 May 2019

Food borne diseases:

Food borne diseases

Food
Food infection
intoxication/poison

Caused by various
pathogenic
Chemical poisoning Biological poisoning
microorganisms
ingested with food

Poisonous plant Poisonous animal

tissue tissue

•11 •Zewudu A. •19 May 2019

 Cont…
 Food infection

 It is a condition in which pathogenic micro organisms enters

the GI tract with contaminated food,

 Multiplies, and attack intestinal tissue, causing illness or

infection

 Causative agents:

 Virus, Bacteria, Protozoa, Helminthes

•12 •Zewudu A. •19 May 2019

 Cont…
 Example:

 Infectious hepatitis A,

 Poliomyelitis,

 Typhoid fever,

 Shigellosis,

 Ameobiasis,

 Giardiasis,

 Taeniasis,

 Ascariasis,etc,
•13 •Zewudu A. •19 May 2019
 Cont…
 Most causative agents live in:

 Soil,

 Water and animals,

 Anthropologic infections

•14 •Zewudu A. •19 May 2019

 Cont…
 Incubation period:

 Varies from a day to few weeks:

 1-3 days- shigellosis,

 4-12 weeks for taeniasis in man.

 Grows well at body temperature (20-370C); aerobic

 The common symptoms depends on dose and host

resistance

•15 •Zewudu A. •19 May 2019

 Cont…
 Manifestation

 Fever, bloody diarrhea, abdominal cramp, loss of apatite,

weakness

 Mode of transmission:

 Feco-oral (5Fs):- faeces, finger, food, flies, and fomites

 Control measure:

 At the source of infection;

 At the environment;

 At the susceptible host

•16 •Zewudu A. •19 May 2019
 Cont…
 Food poisoning:

 A condition in which:-

A chemical agent or

A poisonous plant or animal tissue or bacterial toxin

present in food before it is eaten and causes intoxication
when it is consumed

 The common ones are toxin producing fungus

•17 •Zewudu A. •19 May 2019

Chemical food poisoning:
 The introduction of chemical non intentionally

 Heavy metals (lead, zinc, copper, and mercury)

 Pesticides, Insecticides, Herbicides, Fertilizers

 Incubation is usually less than one hour

 Vomiting diarrhea and intoxication are common symptoms

•18 •Zewudu A. •19 May 2019

 Cont…
 Ways of chemical contamination:

 Contamination in the crop field;

 Accidental poisoning, from cooking metal containers;

 Unauthorized use of additives;

 Use of unclean contains used for chemical storage;

 Migration of metals from metal containers to food in acidic

condition

•19 •Zewudu A. •19 May 2019

 Cont…
 Microbial intoxication:

 Botulism (clostridium butulinum);

 Clostridium Perffringes;

 Staphylococcal aureus food poisoning.

•20 •Zewudu A. •19 May 2019

 Cont…
 The agent of food intoxication characterized as:

 Enterotoxin produced in food before ingestion;

 The toxin and spore are heat resistant forms enterotoxin at

room temperature (18-25);

 Incubation period: from one hour to 24 hours; 2-4 hours for

staphylococcus; 2-36 hours for botulism;

•21 •Zewudu A. •19 May 2019

 Cont…
 Source of infection:

 Canned food (fish, meat, edible fungus) for botulism;

 Milk and its products,

 Creamy cakes,

 Infected person/food handler for staphylococcus poisoning

•22 •Zewudu A. •19 May 2019

 Cont…
 Clinical symptoms:

 Explosive onset acute gastro-enteritis

 Vomiting,

 Abdominal pain,

 Watery diarrhea,

 Nausea, and

 Headache

 Fever is not common

•23 •Zewudu A. •19 May 2019

 Cont…
 Mode of infection:

 Spore and vegetative forms of bacteria in the source of

growing at favorable environment produces enterotoxin

 PH, moisture, room temperature

 By eating the contaminated (intoxicated) food

•24 •Zewudu A. •19 May 2019

 Cont…
 Control measures:

 Sterilization of caned foods:

 boiling and cooking of suspected food for long duration;

 Prevention of food contamination from animals and soil;

 Pasteurization of milk;

 Personal hygiene;

 Food handlers health check up;

 Animals health check up;

 PH and moisture control, food storage temperature control

•25 •Zewudu A. •19 May 2019
Food spoilage:
 It is the alteration of food in:-

 Color, taste, texture,

 Consistency due to food decomposition, decaying, rottening,

and fermentation

 Food spoilage makes the food unsuitable, unhealthy, and

undesirable for eating

 It is of more aesthetical than disease causing (contaminated

food)

•26 •Zewudu A. •19 May 2019

 Cont…
 It is the reciprocal of fresh food.

 Causative agents:

 Bacteria, fungi, insects, food enzymatic action (autolysis),

reaction with surrounding air (food oxidation)

 Conditions for food spoilage:

 Aerobic condition, suitable temperature, suitable PH, moisture,

time exposure

•27 •Zewudu A. •19 May 2019

Public health impact:
 Bring food deficit/Shortage,

 Degrades the dignity of freshness

Food spoilage control:

 The methods and approach is to prevent and control those

environmental favorable conditions for the growth of spoilage
agents

•28 •Zewudu A. •19 May 2019

Food preservation methods:
 Dehydration:

 Use of high temperature:

 Drying by sun light:

 Vegetables, cereals (traditional method); process
heating(milk powder);
 Smoking {fish, meat, cereals (bikil)};

•29 •Zewudu A. •19 May 2019

 Cont…
 Dehydration by chemicals:

 Salting in 18% brine solution (fish, meat);

 Mixing or rubbing with dry solid salt (butter, meat);

 Dehydration by 65% sugar solution (fruits);

 Picking in concentrated natural acid solutions like vinegar

•30 •Zewudu A. •19 May 2019

 Cont…
 What is Pasteurization?

 It is the killing of pathogenic microorganisms and spoilage

microbes with out appreciably destroying the useful flora
and enzymes of milk

•31 •Zewudu A. •19 May 2019

Methods of Pasteurization:
 The holding (batch or vat) method:

 At 63 0C/ 30 minutes contact time;

 High temperature short time (HTST) or flash method:

 At 72 0C/15 seconds;

 Ultra high temperature (UHT):

 At 88 0C, one second;

 All methods followed by immediate cooling at < 10 0C

•32 •Zewudu A. •19 May 2019

 Cont…
 Sterilization:

 The killing of all pathogenic and non pathogenic microbes by

using very high temperature

 That is about 120-132 0C

 Such food can be stored at room temperature for long

period within the shelf life

 Food canning/packing is an example

•33 •Zewudu A. •19 May 2019

 Cont…
 Use of PH regulation:

 Most bacteria will not grow in PH:

< 4.5: transformation of food into an acidic state:

 Injera and bread baking,
 Milk products (cheese);

 pickling/immersing (use of vinegar)

•34 •Zewudu A. •19 May 2019

 Cont…
 Use of low temperature:

 Refrigeration from:

 0-7.2 0C (32-45 0F)

 Fest at 0-4.4 0C (32-40 0F);

 Freezing <0 0C;

 Deep freezing < -18 0C;

•35 •Zewudu A. •19 May 2019

Food adulteration:
 Food that intentionally and illegally contains any substance
other than its genuine component

 Health impact:

 Adulterated food can be poisonous,

 Contained decomposed substances or food,

 Unusual color, odor change,

 Subtraction natural food components or addition of foreign

matter

•36 •Zewudu A. •19 May 2019

 Cont…
 Decreased its nutritive value,

 Has valuable constituents wholly or partially omitted or

substituted,

 Inferiority has been concealed in any manner,

 Substances added to or mixed to increase its bulk or weight to

make it appear better

•37 •Zewudu A. •19 May 2019

 Cont…
 Example of adulteration food:

 Water added to milk;

 Smashed banana added to butter;

 Maize oil added to pear nut oil;

 Melted sugar to honey;

 Unauthorized color additives to Tej;

•38 •Zewudu A. •19 May 2019

Food additives:
 Is a non nutritive substance which is added intentionally to
food

 It include any substance not exempted by law,

 Additives are legally practiced

 Generally in small quantities, to improve its appearance, flavor,

texture, or storage properties”

•39 •Zewudu A. •19 May 2019

 Cont…
 Class of additives:

 Nutrient supplement (vitamins);

 Non nutrient sweetening (sugar substitutes: calcium

saccharin);

•40 •Zewudu A. •19 May 2019

Control of adulteration:
 National food regulation compliance for permit and practice;

 International trade practice:WHO/FAO codex alimentations

 Consumers association right to protect the public

•41 •Zewudu A. •19 May 2019

Mass catering (public food service establishments)

 It is the process and preparation and serving of considerable

amount of food to a large group of food item within a fixed
time

 These are: hotels, restaurants, bars, cafeteria,

•42 •Zewudu A. •19 May 2019

 Cont…

 Environmental health control:

 The main method is sanitary inspection and control

 There exist:

 Pre-employment and

 Periodical sanitary inspections

•43 •Zewudu A. •19 May 2019

Objective of sanitary inspection:
 Regulatory:

 License issuance and renewal for sanitary guidelines and

codes of practice compliance;

 Detecting

 Possible hazards or insanitary practice or hygiene violation

 Violation enforcement:

 Permit suspension or revocation; citation; closure; and court

cases;

•44 •Zewudu A. •19 May 2019

Objects of sanitary inspection:
1. The physical structure:

 compound proper sitting and cleanliness; wall ceiling, floor

conditions; food storage kitchen, dinning rooms;

 Ventilation and lightning conditions

2. Sanitary facilities:

 Solid and liquid waste management,

 Vector control,

•45 •Zewudu A. •19 May 2019

 Cont…
 Water supply, latrines,

 Hand washing means,

 Air pollution;

 Food handlers health conditions

 Cutlery, cookery dishes, glasses, etc. cleaning and handling

mechanisms;

 Temperature control points;

 Control of cross contamination

•46 •Zewudu A. •19 May 2019

Manual dish cleaning methods:
 Scrapping;

 Washing in warm water(43-50 0C) with detergents,

 Rinsing in warm water (better in 50-60 0C);

 Sanitizing in hot water for at least two minutes or rinsing in

200ppm chlorine solution for at least one minute exposure; or
12.5ppm iodine solution for at least one minute at 75 0F

•47 •Zewudu A. •19 May 2019

•48 •Zewudu A. •19 May 2019
Adequate sanitary facilities:
 Safe water and safe waste management both human and solid
waste;

 vector control;

 Adequate space, ventilation, light;

 Veterinary health service;

 Food sanitary inspection enforcement:

 pre-employment and

 periodical

•49 •Zewudu A. •19 May 2019

Milk hygiene
 Cow milk composed or made of large water (87%)

 Various constituents are present in solution or in suspension

from:

 Proteins, fats, carbohydrates, minerals, enzymes, and

vitamins

 Generally milk is considered as balanced diet & easily

digestible

•50 •Zewudu A. •19 May 2019

Public health importance of milk sanitation

 Good media bacterial growth

 Easily contamination during protection and processing

 High risk of spoilage under favorable condition;

 High probability to be consumed as raw

 Milk usually used by vulnerable groups: infants, elderly, sick

 High risk of adulteration

•51 •Zewudu A. •19 May 2019

Sources of milk borne diseases
 The cow

 The food handler

 Contaminated milk

 The milk utensil and containers

 The milk handling

 Processing environment

•52 •Zewudu A. •19 May 2019

Control measures of milk safety and its preservation

 Source prevention:

 Sanitary cattle shed,

 Prevent cow and milk handler’s health

 Environmental sanitation:

 Utensil cleanliness,

 Safe water,

 Proper waste management, etc.

•53 •Zewudu A. •19 May 2019

Control measures of milk safety and its preservation?

 Boiling for few minutes

 Pasteurization and immediate cooling at <100C

 Preserve milk as dry milk powder made at high temperature

 Sterilization: 1000C for 15 minutes in a closed sterilizer;

 Condensed milk to 1/4th original volume by heat and packing

as creamed or skimmed milk

•54 •Zewudu A. •19 May 2019

Meat hygiene:
 It is the provision of safe and wholesome meat to the
consumer

 Health importance of meat hygiene

 Zoonotic infections

 Salmonellosis, typhoid,…

 Easily spoiled: bad odor, taste, color, consistency;

•55 •Zewudu A. •19 May 2019

Control measures:
 Meat production: hygienic abattoir:

 The abattoir process:

 Animal pen ( anti mortem),

 Quarantine for 12-24 hours,

 Stunning (stroking or stubbing the medulla oblongata),

 Slaughtering,

 Slaying/ illegal killing (skimming), dressing,

 Post mortem, washing, stamping, transport,

•56 •Zewudu A. •19 May 2019

Medical service:
 Veterinary and medical health service:

 Anti and post mortem examination;

 Stamping ;

 Food handler check up;

 Proper sanitation facilities provisions:

 water, vector control, liquid and solid waste; cloak rooms,

showers, latrines;

•57 •Zewudu A. •19 May 2019

Hygienic butcher’s shop:
 Source of meat from:

 Licensed abattoir with legal stamp and

 Acceptable means of meat transport;

 The butchery be licensed;

 Physical structure:

 Rooms (enclosed and fly proof space for meat sale,

 Room for offal and meat remains handling,

 Storage with fridge;

 Size of rooms be adequate;

•58 •Zewudu A. •19 May 2019
Hygienic butcher’s shop:
 Adequate ventilation and lighting;

 Wall, ceiling, floor be acceptable color and washable;

 Sanitary provisions:

 Shower, water supply, waste management, vector control;

 Meat handling:

 Method of hanging,

 Smooth cutting and chopping surfaces,

 Wrapping materials,

 Cutlery and utensil disinfection and storage;

 Cooling room

•59 •Zewudu A. •19 May 2019

Meat quality control:
Criteria Fresh meat Spoiled meat

Organoleptic: Red Pale, dark red grey

 Color Firm, elastic on touch Soft, edema
 Consistency Dry on the surface Moist
 Moisture No bad odor Putrefied, rotten odor
 Odor Acidic Alkaline
PH Clear, clear with CuSO4 Turbid; sediments with CuSO4
 Meat soup Shinny, marbled Faded, grimy
Fat . few/ field coccal bacteria many/field coccal bacteria
Microscope . <3cystcercos/40cm2 . many
Biochemical No free nitrogen, fatty acids Free NH3 compounds and fatty
acids
•60 •Zewudu A. •19 May 2019
Food hazard analysis and critical control points (HACCP)

 It is a system by which food processing and service industries

and establishments ensure the safety and quality of
consumable food products

 It is a management system in which food safety is addressed

through the analysis and control of:

 Biological, chemical, and physical hazards from:

 Raw material production, procurement and handling, to

manufacturing, distribution and consumption of the finished
product

•61 •Zewudu A. •19 May 2019

Cont…
 HACCP

 It is also a process for cost efficiency and cost effectiveness

attainment from quality food commodities.

 HACCP started in food preparation for the space astronauts

in USA in the 1970s,

 then widely used in USA and Japan industries

 The elements of HACCP:

 Hazard analysis: - hazard identification,

 its severity and
 -risk assessment
•62 •Zewudu A. •19 May 2019
Cont…
 A hazard is: acceptable contamination, growth, or survival of
microbes in food that may affect food safety and quality

 Unacceptable production or persistence in foods or in

products of substances such as

 Toxins, enzymes, toxic chemicals, or products microbial

metabolism;

•63 •Zewudu A. •19 May 2019

 Cont…
 Severity is the magnitude of hazard or the seriousness of
consequences that a hazard may result.

 Risk is an estimate of the probability of hazard occurring

 Determination of critical control point (CCP) required to

prevent or control:

 A CCP is an operation, practice, procedure,

•64 •Zewudu A. •19 May 2019

 Cont…
 HACCP essentially follows:

 Problem identification,

 Priority setting for control,

 Establishment of criteria for control,

M and E of those established criteria indicators, and a feed

back to medial action

•65 •Zewudu A. •19 May 2019

The ten golden rules for safe food preparation and consumption (WHO)

1. Choose food processed for safety

2. Cook food thoroughly

3. Eat cooked food immediately

4. Store cooked food immediately

5. Reheat cooked foods thoroughly

6. Avoid contact between raw and cooked foods

7. Wash hands repeatedly

8. Keep all kitchen surface meticulously clean

9. Protect food from insects, rodents, and other animals

10. Use pure water

•66 •Zewudu A. •19 May 2019
Thank U!
•67 •Zewudu A. •19 May 2019