FOOD SAFETY

INTRODUCTION-Food is a potential sour source of infection. There are chances of

contamination of food by bacteria or other microorganisms from the production to the
consumer. High standard of food hygiene minimize food spoilage.

DEFINITIONS-

FOOD SAFETY-Food safety is used as a scientific method/discipline describing handling,

preparation, and storage of food in ways that prevent food-borne illness"

FOOD HYGIENE-"It is defined as the hygiene in the production, handling, distribution and
serving of all types of food"

FOOD SAFETY CONSIDERATIONS AND IT MEASURES-

► Food safety is generally used as food defense to protect the consumers.

► The main focus is on safety between industry and the market and then between the
market and the consumer
► Food can transmit pathogens which can result in the illness or death of the person or
other animals.
► The main types of pathogens are bacteria, viruses, mold, and fungus.
► Food can also serve as a growth and reproductive medium for pathogens.
► The availability of adequate safe water, is a medium for spreading of diseases.
► Food poisoning is 100% preventable.
► This cannot be achieved due to the number of persons involved in the supply chain.

FOOD CONTAMINATION-

Food contamination occurs when foods are corrupted with another substance. It can occur in
the process of production, transportation, packaging, storage, sales, and cooking process.
Contamination can be physical, chemical, or biological

PHYSICAL CONTAMINATION-

The entry of a foreign object in the food, is a physical contamination, Physical contaminants
are objects such as hair, plant stalks or pieces of plastic and metal. In case the foreign object
is bacteria, both a physical and biological contamination takes place

CHEMICAL CONTAMINATION-

Chemical contamination occurs when food is contaminated with a natural or artificial

chemical substance. The chemical contaminants are:

► Pesticides, herbicides and veterinary drugs.

 ► The contamination can also occur from environmental sources (water, air or soil
pollution)

BIOLOGICAL CONTAMINATION-

Biological contamination occurs by the substances produced by living creatures such as

humans, rodents, pests or microorganisms. This includes bacterial contamination, viral
contamination, or parasite contamination. It is transferred through saliva, pest droppings,
blood or fecal matter. Bacterial contamination is the most common cause of food poisoning
worldwide.

FOOD SAFETY REGULATORY MEASURES IN INDIA-

All kinds of food hygiene legislation in India is developed by Food Safety and Standards
Authority of India. It is a premier organization that is administered by Ministry of Health and
Family Welfare dedicated to ensuring food safety and hygiene requirements in India.

FOOD LAWS IN INDIA-Indian parliament has passed the Food Safety and Standards Act,
2006, that overrides all other food related laws, such as-

► Preservation of Food Adulteration Act 1954

► Fruit Product Order, 1955
► Meat food Product Order, 1973
► Vegetable Oil Product Order, 1947
► Edible Oil Packaging Order, 1988
► Milk and Milk product order, 1972

FOOD STANDARDS-

Food Safety and Standards Authority of India (FSSAI) is a statutory body under Food Safety
and Standards Act, 2006. This is the primary law for the regulation of food products. This act
also sets up the formulation and enforcement of food safety standards in India. The FSS Act
is popularly known as the Food Act.

AGMARK (1937)-

It is a standards cover quality guidelines for 224 different variety of pulses, cereals, essential
oils, vegetable oils, fruits and vegetables and as well as semi-processed products

It classifies the various foods according to their quality-

S. No. GRADE QUALITY

1. I Special
2. II Good
3. III Fair
4. IV Ordinary
FRUIT PRODUCT ORDER (FPO)-

Objective of FPO-

► To lay down the quality standards to manufacture fruit and vegetable products,
maintaining sanitary and hygienic condition, in the premises.
► It is mandatory for all fruits and vegetable products including some non-fruit products
like non-fruit vinegar, syrup and sweetened aerated water to obtain a license under
this order.
Following are the minimum requirements laid down in the fruit product
order for hygienic production and quality standards.
 Location and surroundings of the factory
 Sanitary and hygienic condition, in the premises.
 Personal hygiene
 Portability of water
 Machinery and equipment with installed capacity
 Product standards
 Limits for preservatives and other additives.

MEAT FOOD PRODUCT ORDER (MFPO)-

Meat Food Product Order (MFPO)1973 states that all manufacturers of meat food products
engaged in the business of manufacturing, packing, repacking, relabeling meat food product
meant for sale must be licensed.

The order aim at-

 License is required to set the factory for processing unit.

 All meat processing units comes under its purview.
 Maintenance of sanitation in slaughter houses.
 This regulates the manufacturing, quality and sale of meat products

INDIAN STANDARDS INSTITUTION (ISI)-

Indian Standards Institution (ISI) was established in the year 1947. It has been renamed as the
Bureau of Indian Standards (BIS).

OBJECTIVES-

Its main aim is to lay down quality standards for consumer and industrial goods.

PROCEDURE-

► A producer who wants to adopt a standard for his product has to obtain a license from
the ISI under its marking scheme. He has to adopt certain procedures for quality
control as prescribed by the license.
 ► The inspectors of the ISI will constantly watch whether the producer maintains the
specified quality or not. They may collect samples for the purpose of investigation at
any time even from the open market. These samples will then be tested in the
laboratories of the ISI.
► If any customer has complaints against the quality of ISI marked products, he/she can
inform the ISI officials regarding the same. The ISI will take prompt action on any
such specific complaint.
► If any producer is found to be using the ISI mark fraudulently, he/she will be liable
for Punishment
► For the purpose of testing products, the ISI has set up laboratories in India.

FUNCTIONS OF ISI-The functions of ISI may be stated as follows:

 To prepare standards for materials and processes.

 To help in the production of quality goods.
 To certify industrial goods.
 To circulate information relating to standardization.
 To promote general standards both at the national and international levels.
 To protect the consumers by assuring them good quality and product performance.
 To eliminate unnecessary varieties.
 To cut down the cost of production.

BUREAU OF INDIAN STANDARDS (BIS)-

It is established under the Bureau of Indian Standards Act, 1986. Bureau is considered as the
leader in all matters concerning standardization, certification and quality of food with the
objectives of satisfying the consumers in terms of product quality.

New Bureau of Indian standards (BIS) Act 2016 which was brought into force with effect
from 12 October 2017. The act establishes the Bureau of Indian Standards (BIS) as the
National Standards Body of India.

MAIN ACTIVITIES OF BIS-

Main activities of BIS are depicted in bellow-

 To provide new thrust to standardization and quality control.

 Harmonious development of standardization, marketing and quality certification.
 To evolve a national strategy for according recognition to standards and integrating
them with growth and development of production and exports.

MILK AND MILK PRODUCT ORDER (MMPO)-

 As per provision of this order, any person/a plant handling more than 10,000 liters per
day of milk needs to be registered with the registering authority appointed by the
central government.
  The registration number shall be labeled of on milk container, carton, tin etc. or
punched or printed prominently

PREVENTION OF FOOD ADULTERATION ACT 1954-

The act was announced by the parliament in 1954 to make provision for the prevention of
adulteration of food. PFA act covers food standards for general producers for sampling.
Analyzing the food, power of authorized officers, nature of penalties and other parameters
related to food. Act was amended in 1964, 1976, and lately in 1986.

Definition of Adulterations: Adulterations usually refers to the mixing of any inferior or

harmful quality matter with food and drink intended to be sold. As a result, the quality of
food or drink is deteriorated and it becomes unfit for consumption.

OBJECTIVES-

 To protect the public from poisonous and harmful food.

 To protect the sale of substandard food.
 To protect the interest of the consumer by eliminating fraudulent practices.

FOOD ADULTERATION-

It is defined as the process of degrading the quality of food being sold by the addition or by
the use of inferior quality substance or by extracting some valuable components of a food
article.

It is a common fraudulent practice adopted by the sellers to earn profit.

CONCEPTS OF ADULTERATION-

 If the food contains any other substance which affects the quality of food. The article
has been prepared, packed or kept under the unhygienic conditions, whereby it
becomes injurious to health.
 If the article contains any poisonous ingredients.
 If the article contains any prohibited preservative or permitted preservative is excess
of prescribed amount/limit.
 If the amount of prescribed colouring matter is not within the prescribed limit.
 If food contains any other substance which affects the nature, substance or quality of
food.
 If the quality or purity of the article falls below the prescribed standards

SALE IS PROHIBITED IN CASE OF-

 A cream which has not been prepared from the milk or contains less than 25% of milk
fat.
 Milk which contains added water.
 Mixture of two or three edible oils.
  Food which contains any artificial sweeteners beyond the prescribed limit.
 Curd not made out of milk.

Procedure for Sampling and Analysis-

 The food inspector can inspect the article anywhere, i.e. the place where it is
manufactured, stored for sale or exhibited.
 The inspector can issue the notice then and there to the seller. Three samples are taken
one is sent for analysis, other two are sent for local health authorities.

PENALTIES-

New anti-adulteration law makes the adulteration an offence punishable with life
imprisonment and can be fined up to Rs. 10 lakh. This act was passed in the parliament in
2006

INTERNATIONAL STANDARDS ORGANIZATION (ISO)-

 ISO 22000 was first published in 2005.

 Every 5 years standards are reviewed to determine whether a revision is necessary, to
ensure that the standards remain as relevant and useful to businesses as possible.

FIVE KEYS TO SAFER FOOD-

1. KEEP CLEAN-

 Wash hands before handling food and often during food preparation.
 Wash hands after going to the toilet, changing the baby or being in contact with
animals.
 Wash all surfaces and equipment used for food preparation or serving cleanly.
 Always wash fruits and vegetables, counters and cooking utensils.
 Protect kitchen areas and food from insects, pests and other animals.

2. SEPARATE RAW AND COOKED FOODS-

 Separate raw meat, poultry, fish and seafood from other foods.
 Germs can spread from one food to another.
 Use separate equipment and utensils such as knives and cutting boards for handling
raw foods.
 Store foods in covered containers to avoid contact between raw and cooked foods.

3. COOK THOROUGHLY-

 Cook food thoroughly, especially meat, poultry, eggs, fish and seafood.
 Cook foods for the appropriate length of time and at the appropriate temperature to
kill pathogens.
 For meat and poultry, make sure juices are clear, not pink.
  Bring foods like soups and stews to boiling point.
 Reheat cooked food thoroughly. Bring to the boil or heat until too hot to touch. Stir
while re-heating.

4. KEEP FOOD AT SAFE TEMPERATURES-

 Do not leave cooked food at room temperature for more than two hours.
 Do not store food too long, even in a refrigerator.
 Do not put frozen food at room temperature.
 Store food at the proper temperature.
 Food for infants and young children as well as other people with low immune systems
should ideally be freshly prepared and not stored at all after cooking

5. USE SAFE WATER AND FOODS-

 Use safe water or treat it to make it safe.

 Choose fresh and wholesome foods.
 Do not use food beyond its expiry date.
 Wash fruits and vegetables in safe water, especially if eaten raw.

STORAGE OF FOOD-

There is a need for special storage to prevent the spoilage for all kinds of food. The food can
be classified as perishable, semi-perishable and non-perishable.

TYPES OF FOOD AND THEIR STORAGE-

Perishable Foods: These are fish, meat, poultry, milk and milk products, bread and bread
products, butter, cream, cheese, fruits and vegetables and cooked food.

Semi-perishable Foods: These pulses, their products and oil, seeds, eggs, cakes, biscuits and
sweets like gulab jamuns, barfi etc. Fruits like citrus fruits, vegetables such as pumpkins,
onions, partially and wholly prepared foods

Non-perishable Foods: These are canned foods such as jams, jelly. pickles, whole pulses,
cereals, legumes, sugar, jaggery, pure honey, pure ghee, tea, coffee, spices, food flavors etc.

There are two main methods of storage of food as follows.

STORING FOOD IN REFRIGERATOR-

Food can be stored in refrigerator. Various type of refrigerators are available in the market
with temperature varying from 0 to 10°C Perishable food items can be stored for 3-5 days in
it

STORING FOOD IN FREEZER-Food can be kept safely in freezer. Check instructions on

food labels or in the freezers to check how long food should be frozen. The temperature of
freezer storage is maintained between -20 and 0°C
FOOD PRESERVATION-

 Food preservation includes food processing practices which prevent the growth of
microorganisms, such as yeasts
 By preserving food, food waste can be reduced, which is an important way to
decrease production costs and increase the efficiency of food systems, improve food
security and nutrition and contribute towards environmental sustainability. ।

OBJECTIVES OF FOOD PRESERVATION-Purposes of food processing are as follow-

 Removal of Unwanted Matter from Food -Unwanted matters may be indigestible

or harmful to health, such as husk from grain, the skin of some vegetables, etc. The
unwanted matter has to be removed by a different process including shelling, milling,
peeling etc.
 Making Food Safe for Consumption -Some food contains natural toxins which need
to be inactivated, infected portions of food materials, green portion of potato is
removed by visual examination. Ensure the safety of food by using a process to
remove toxins and heat to destroy microorganism and their toxins. Safe processing
prevents contamination.
 Increased Digestibility - Most foods are difficult to digest unless they are cooked.
Cooking softens fiber, and makes food easier to digest. Foods need special kind of
processing" for preservation.
 Enhance Flavor Color and Taste: The acceptability of food depends on its qualities.
Processing techniques enhance the appearance of food and many techniques make
food more tasteful.
 Improving Texture and Consitancy: Process such as emulsification are aimed to
improve the texture and consistency of ready to eat food.
 Minimized Nutrients Loss: Nutrition is better retained by controlled processing
conditions such as freezer drying and controlled heat. Other processed food often
enriched with vitamins, minerals and lysine.
 Extending the Self-life- Processing extends the Self-life because apart from
removing unwanted, spoilt, and harmful matter and subjecting the food to
temperatures outside the danger zone, all processes such as dehydration.

PRINCIPLE OF FOOD PRESERVATION-The basic principle of food preservation

includes: Preservation or delay of microbial decomposition can be achieved by-

► Keeping out microorganisms (asepsis).

► Removal of microorganisms, i.e., by filtration.
► Delaying the growth of activity of microorganisms, i.e., by low temperature, drying,
anaerobic conditions.
► Killing the microorganisms
► Preservation or delay by self-decomposition of food.
► Preservation or delay of chemical reactions
 ► Preservation of damage caused by insects, animals and mechanical causes.

TYPES OF PRESERVATION-There are three groups of products which can be preserved

Preservation of Meat and Fish: The storage of meat and fish for a long time can only be
achieved by freezing. It should be stored at temperature below 15°C.

Preservation of Fruits and Vegetables: The best method for preserving these items is to
keep the product alive and slow the natural enzyme activity to slow down the rate of ripening
or maturity. Only few fruits and vegetables can benefit from freezing.

Preservation of Other Commodities: Apples, tomatoes, oranges etc. cannot be frozen. For
long term storage, close control of temperature is necessary.

FOOD HANDLING-Food handling is any aspect of the operations in the preparation,

transport, storage, packaging, and wrapping, exposure for sale, service, or delivery of food

DEFINITION-Food handling is the act and process handling food.

FOOD SAFETY-Food safety is used as a scientific method/ discipline describing handling,

preparation and storage of food in ways that prevent food-borne e illness.

NEED OF SAFE FOOD HANDLING-

 Handling food properly and safely is essential to preventing food borne illness.
 Serving food in a safe manner.
 Stopping the spread of bacteria through cross-contamination.

APPLIED NUTRITION AND DIETETICS-

PROMOTING SAFE FOOD HANDLING-There are "Five Keys to Safer Food", which
were developed to educate safe food handling behaviours to all consumers and food handlers.

 Keep clean
 Separate raw and cooked
 Cook thoroughly
 Keep food at safe temperatures
 Use safe water and raw materials

COOKING-Cooking is an art which is linked with dietary habits and cultural pattern of
people. It is the skill of preparing the food fit for consumption by combining, mixing and
heating ingredients. It is an important step towards meeting the nutritional needs of an
individual. It provides a new flavour and thereby stimulates digestive juices. Food should be
pleasing in appearance, taste and appealing to one's appetite.

MEANING-The process of subjecting food to the action of heat is termed as cooking.

DEFINITIONS-"Cooking is the process of transfer of heat into food items to make them
more palatable, easily digestible and improve their bacteriological and tasteful aspect.
 Cooking is a process of preparing food with any method of heat"

BENEFITS OF COOKING FOOD-

 It increases the palatability of food.

 It makes the food easy to digest. Cooking makes the food soft, easy to chew and
swallow.
 It sterilizes food by killing pathogenic microorganisms, parasitic ova and eggs.
 It increases the acceptability of food.
 It improves the appearance, color, flavor, texture and taste of many foods.

FOOD HYGIENE-Food hygiene is defined as the hygiene in the production, handling,

distribution and serving of all types of food. Food is a potential source of infection. There are
chances of contamination of food by bacteria or other microorganism from the production to
the consumer.

PRINCIPLES OF FOOD HYGIENE-

Basic principles of food hygiene are as follows.

 Prevent the food contamination by bacteria and microorganisms.

 Control the multiplication of bacteria or microorganism if there are chances of their
entry.
 Thorough cooking destroys all bacteria.

PREVENT CONTAMINATION-

 Raw and cooked food should be kept separate.

 Washbasins and sinks should be kept clean.
 Dispose spoiled food immediately.
 Use clean towels and handkerchiefs.
 Use protective clothes i.e. gloves, aprons and caps while handling the food.

CONTROL THE MULTIPLICATION OF BACTERIA OR MICROORGANISM-

 Cook the food for the time and temperature required for destroying the
microorganisms.

IMPORTANCE OF FOOD HYGIENE-

 In community feeding, spoiled or infected food can lead to many cases of food
poisoning
 Heating and reheating of food leads deterioration in the quality of food.
 Weekly shopping instead of daily and improper storage of food enhances the risk of
food poisoning.
 Increased use of packed meal leads to contamination.
MILK HYGIENE-Milk is an common vehicle for the transmission of disease agents, e.g.
Tubercle bacilli, and typhoid bacilli. Spoiled milk is favorite media for bacterial growth.

 Milk born diseases: Directly from milk

 Indirectly from infected milk: From animals such as anthrax, cowpox,
Pasteurization of Milk

PASTEURIZATION OF MILK-

Pasteurization of milk is defined as "The heating of milk to such temperature and for such
period of time as are required to destroy any pathogens that may be present while causing
minimal changes in the composition, flavor, and nutritive value." Three methods of milk
pasteurization are given below-

1. High Temperature Short Time (HTST)- In this method milk is heated to a

temperature of 72*c for 15 minutes and then quickly cooled to below 5*c
2. Ultra High Temperature- In this method the temperature of milk is raised to 150*c
for a few second then quickly cooled.
3. Holder Method or Low Temperature- In this method milk is heated to 62-65*c for
30 minutes and then quickly cooled to below 5*c.

TEST TO CHECK PASTEURIZATION-This test is used to check whether the milk has
been properly pasteurized or not. The enzyme phosphate which is present in raw milk is
destroyed during pasteurization. If phosphate enzyme is present after pasteurization, it
indicates that the milk has not been properly pasteurized.

BOILING OF MILK-Boiling is an old method of making it safe for human consumption.

There are some disadvantages of boiling as follows-

 Boiling kills all organisms; even the useful lactic acid bacteria are killed.
 It also destroys Vitamin B and C also.
 Boiling also coagulates the proteins of milk.

MEAT HYGIENE-

Meat can be a source of infection if it is bad or unwholesome. Some meat borne diseases are
as follows-

 Tapeworms: Taenia solium, Taenia saginata- from pork

 Bacterial: Anthrax, Tuberculosis, food poisoning. Actinomycosis,

MEAT INSPECTION-

 ANTE-MORTEM EXAMINATION: Meat inspection is the close checking of meat

for color, touch and smell. The animals to be slaughtered are first examined by the
 qualified veterinary surgeon. This is called 'ante-mortem examination. The diseased
and sick animals are excluded and only healthy animals are passed for slaughter.
 POST-MORTEM INSPECTION: A second examination is carried out soon after
slaughter. This is called as post-mortem inspection. If any disease condition like liver
fluke, hydatidosis, infection of liver and lung disease is found, the meat is rejected.

SIGNS OF GOOD MEAT-

1. COLOR: The color should be bright pink, not pale pink or deep purple.
2. TOUCH: It should be firm and elastic to touch and not be greasy or sticky.
3. SMELL: The odor should be agreeable

SANITATION OF EATING PLACES-Sanitation of eating places i.e. restaurants, hotels or

hospital kitchens are mandatory to maintain the hygiene. Consider the following points to
meet the minimum standards for eating places.

1. Location: Should not be near any accumulation of filth, open drains, manure pits and
other source of infection in the hospital.
2. Floor: Made up of impervious material and higher to adjoined land.
3. Rooms: Rooms for serving the meal should not be less than 100 sq feet and shall
provide the accommodation for 100 people with lighting facility.
4. Kitchen: Floor space should be 60 sq feet, floor should be smooth and non-slippery,
with fly proof doors and windows, ventilation should be 2% of floor area.
5. Storage of Cooked Food: Separate room for storing the cooked food, control of
temperature is needed.
6. Storage of Uncooked Food: This storage room should be rat proof and perishable
and non-perishable items should be kept separately.
7. Furniture: Strong furniture and easy to keep clean and dry.
8. Disposal of Refuse: Refuse to be collected in covered, impervious bins and discarded
twice a day.
9. Water Supply: There should be provision of adequate, independent and continuous
water supply.
10. Washing Facilities: Cleaning of utensils and crockery should be done in hot water
and followed by disinfection.

PRINCIPLES OF FOOD STORAGE-

 Keep all storage places i.e. cupboards and pantries clean.

 All highly perishable foods such as eggs, milk, meat etc. should be stored in
refrigerator or freezer.
 Over packing the fridge can affect the rate of spoilage and overall quality of food.
 Always check the expiry dates on food for safety and health reasons.
 Wash out and defrost your fridge at least once a week to clean up the spoilage
immediately.
 All the cleaning chemicals should be kept out of storage place and cooking area.
  Try to keep the raw and unclean root vegetables in a separate storage area

BASICS OF SAFE FOOD HANDLING-To prevent the food borne illnesse, safe food
handling, cooking and storage are essential. Food handling should be taken care during
purchase, storage, cooking, preparation, serving, reheating and refrigerating.

IMPORTANT POINTS FOR SAFE FOOD HANDLING (ROLE OF FOOD

HANDLERS)-

 Use the liquid soap or soap strips.

 Wash hands frequently.
 Use towels to dry hands.
 Do not use dirty plates.
 While preparing food wear clean, appropriate and washable protective clothing.
 Personal hygiene of food handlers should be maintained while receiving, storing,
cooking, processing, packing, transporting or distributing the food.
 Do not touch nose, teeth, ears and hair while handling food.
 Never cough, smoke, spit, or sneeze near food.
 In case of damaged skin, wound or injury, gloves should be used.
 Handle the knives and sharp equipment with care.
 Wash and dry the knives every time to prevent rust and cross contamination

FOOD BORNE ILLNESS-Food borne illness (also called food poisoning) is an illness
caused by eating foods that have harmful organisms in them. These harmful germs can
include bacteria, parasites and viruses. They are mostly found in raw meat, chicken, fish, and
eggs, but they can spread to any type of food. They can also grow on food that is left out on
counters or outdoors or is stored too long before you eat it.

Sometimes food borne illness happens when people don't wash their
hands before they touch food. Most of the time, food borne illness is mild and goes away
after a few days. Harmful germs can get into food when-

 Meat is processed: It is normal to find bacteria in the intestines of healthy animals

that are used for food.
 The food is watered or washed: If the water used to irrigate or wash fresh fruits and
vegetables has germs from human sewage in it, those germs can get on the fruits and
vegetables.
 The food is prepared: When someone who has germs on his or her hands touches the
food, or if the food touches other food that has germs on it, the germs can spread. For
example, if the same cutting board is used for chopping vegetables and preparing raw
meat, germs from the raw meat can get on the vegetables.

SYMPTOMS OF FOOD BORNE ILLNESS-

 Usually diarrhoea.
 Feeling sick in stomach, vomit, or have stomach cramps.
  Some food borne illness can cause a high fever and blood in the stool.
 Severe diarrhoea may lead to dehydration.

TREATMENT OF FOOD BORNE ILLNESS-

 In most cases, food borne illness goes away on its own in 2 to 3 days
 It is recommended to do rest and get plenty of fluids to prevent dehydration from
diarrhoea.
 Drink a cup of water or rehydration drink each time after a large, loose stool.
 Soda and fruit juices have too much sugar and shouldn't be used to rehydrate.
 Antibiotics usually aren't used to treat food borne illness.
 Medicines that stop diarrhoea (antidiarrheal) can be helpful, but they should not be
given to infants or young children.

PREVENTION OF FOOD BORNE ILLNESS-Following points may help one to prevent

food borne illness-

CLEAN-

 Wash hands often and always before to touching the food,

 Keep the knives, cutting boards, and counters clean, wash them with hot, soapy water,
or put items in the dishwasher and use a disinfectant on your counter.
 Wash fresh fruits and vegetables.

SEPARATE-

 Keep germs from raw meat from getting on fruits, vegetables, and other foods.
 Put cooked meat on a clean platter, not back on the one that held the raw meat.

COOK-

 Make sure that meat, chicken, fish, and eggs are fully cooked.

CHILL-

 Refrigerate leftovers right away.

 Don't leave cut fruits and vegetables at room temperature for a long time.

WHEN IN DOUBT, THROW IT OUT-

 If you aren't sure if a food is safe, don't eat it.

FOOD HANDLERS-A food handler is anyone who works in a food business and who either
handles food or surfaces that are likely to be in contact with food such as cutlery, plates and
bowls.

ROLE OF FOOD HANDLERS IN SPREAD OF FOOD BORNE DISEASES-

The food handlers should have thorough medical examination before placement and then
periodic examinations to assess the diseases which can be spread to the consumers through
food.

GENERAL HEALTH CHECK-UP OF FOOD HANDLERS-General physical assessment

includes the following:

1. INSPECTION: The food handler's body should be assessed for normal color, shape and
consistency. Certain findings on "inspection" may include:

o Skin: To look for bruising, cuts, moles or lumps

o Face and Eyes: Inspect if they are even and "normal"
o Neck Veins: Inspect if these are bulging, distended (swollen)
o Chest and Abdomen (Stomach Area): Inspect if there are any masses, or bulges
o Legs: Inspect if there is any swelling
o Muscles: Check for good muscle tone
o Elbows and Joints: Check for swelling and inflammation, if any deformities are
present

2. PALPATION: In palpation, the food handlers should be assessed for lymph nodes, chest
wall (to see if heart is beating harder than normal), and abdomen

3. PERCUSSION: In percussion, the food handlers are tapped with hands on an area of
body. The "tapping" produces different sounds.

4. AUSCULTATION: The food handlers are ascultated (heart, lungs, neck or abdomen), to
identify the problems. If there is an abnormal finding on examination, further testing may be
suggested.

ESSENTIAL STEPS IN SAFE COOKING PRACTICES-

BASIC PRINCIPLES OF COOKING-Consider the following principles while cooking-

o Embrace the new variety

o Cook and eat mindfully and responsibly
o Cook more often
o Eat more whole foods
o Eat less meat, more plants
o Cook seasonally and when possibly locally
o Learn new cooking techniques
o Buy the best ingredients

MEASURES TO PREVENT THE LOSS OF NUTRIENTS DURING COOKING-

There are chances of loss of nutrients at all stages of pre-preparation and preparation of food.
Some of these losses can be prevented with the help of certain practices.
PRECAUTIONS FOR VEGETABLES-

PREFER TO EAT FRESH FOOD-

o Fresh fruits and vegetables are rich in nutrients.

o Try to purchase the fruits and vegetables daily or from local vendors to avoid the loss
of nutrients.

WASHING-

o Wash the vegetables before peeling and cutting, to avoid the water soluble vitamins
and minerals loss

CUT THE VEGETABLES INTO LARGER PIECES REDUCE SURFACE

EXPOSURE-

o Larger pieces will retain more nutrient than small pieces.

INCLUDE RAW VEGETABLES IN DIET-

o Include salads in your daily diet.

o Cooking of vegetables destroys some vitamins and nutrients e.g. broccoli contain
sulforaph, carrot contains polyphones and another protective group of chemicals
which are destroyed by cooking

USE THE STEAM WHERE POSSIBLE-

o The vegetables should be cooked in pot by keeping the lid on it.

o The steam will preserve the nutrients of vegetables e.g. Vitamin B will leach out in
water
o Microwave cooking also preserves maximum nutrients.
o Green leafy vegetables can be cooked without water, as they contain lot of water and
oil.

PRECAUTIONS FOR FRUITS-

o Choose fruit ripened in sun to have more nutrients.

o Avoid the fruits picked green in order to preserve the nutrients.
o Cut just before eating.
o Consume in the natural form.
o Wash and consume apples and chiku without removing the skin

PRECAUTIONS FOR CEREALS AND PULSES-

o Do not sieve atta as the bran is rich in B complex vitamins.

o Avoid repeated, prolonged washing of rice and pulses; it prevents loss of Vitamin B
complex.
o Wash and soak rice and dals, use the soaking water for cooking to save the vitamins.
 o Avoid use of cooking soda to preserve nutrients.
o Use of pressure cooker: Steaming under pressure in pressure cooker will save the
time and nutrients.
o Use of airtight containers: To avoid the loss of nutrients, use moisture proof
containers.
o Minimize reheating: Cook food according to requirement, reheating spoils the
vitamins
o Minimum use of canned food

FOOD TOXICITY-Toxicants are the poisonous/harmful substances capable of causing

disease if consumed in large amount by the body. There are some toxicants including other
nutrients in food.

FOOD TOXINS-Followings are the food toxins:

NEUROLATHYRISM-The cause of this problem is a toxin which is found in the seed of a

pulse called Keshari Dal. Neurolathyrism is a public health problem in certain parts of the
country where the pulse is eaten.

SIGNS AND SYMPTOMS-

 Disturbance in gait, paraesthesia and muscular stiffness.

 Atrophy of thigh and leg muscles.
 In advance stage, the patient needs crutches for support.

MERCURY-Some species of fish have high level of natural mercury, which when consumed
causes harmful effects on central nervous system, digestive system, immune system lungs
and kidney.

SYMPTOMS OF MERCURY TOXICITY-

 Insomenia, memory loss and headache

 Cognitive and motor dysfunction.

MYCOTOXINS-Mycotoxins are toxic substances produced by molds and fungi, such as

mushrooms

SYMPTOMS OF TOXICITY-

 Severe stomach ache, nausea, vomiting diarrhea.

 Liver damage if not treated earlier/