BUBENDORFF MEMORIAL GRAMMAR SCHOOL, ADAZI-NNUKWU

SUBJECT: HOME ECONOMICS

CLASS: JSS3
TERM: THIRD TERM

RESPONSIBILITIES OF FOOD SAFETY MANAGER TO THE CONSUMERS.

MEANINING OF FOOD SAFETY:
Food is safe when it is kept in hygienic condition and free from contamination or free from
germs.
MEANING OF FOOD HYGIENE
Food hygiene means preventing harmful substances and micro- organisms or bacteria from
growing in the food by keeping the food clean and safe.
FOOD SAFETY MANAGER:
A food safety manger is a person that coordinates the activities of other people in the
organization to achieve the goals of food safety. He is responsible for all the activities involved
in meal preparation and service.
Food safety management occurs in the family where the homemaker [house wife] acts as the
food manager. It also occurs in the food service industry, etc. In these places, a person is
designated as a food manager. The manager is responsible to the consumers. The consumer is
the person who eats the food.
THE RESPONSIBILITIES OF A FOOD SAFETY MANAGER TO THE CONSUMERS
1. He makes sure that the food served to the consumer is safe for human consumption.
2. Food preparation and service are carried out in a clean environment.
3. The people who handle the food should maintain good personal hygiene in meal
preparation.
4. Good quality food items are used in meal preparation.
5. Cooked food is properly packaged.
6. The manager makes sure that only the approved additives are used, which do not exceed
the maximum limit permitted.
7. Cooked food should be kept at safe temperature.
8. The facilities for food preservation, storage, preparation, service should be kept clean
and hygienic.
9. The food safety manager makes sure that contaminated or spoilt food is properly
disposed of.
10. Provide necessary information to the consumers about food they wish to consume.

HYGIENIC FOOD MANAGEMENT STRATEGIES.

Hygienic food management strategies are the various ways or methods of keeping food
healthy for consumption. These include:
1. Personal cleanliness of food handler.
 BUBENDORFF MEMORIAL GRAMMAR SCHOOL, ADAZI-NNUKWU

2. Cleanliness of food preparation environment.

3. Cleanliness of food preparation utensils.
4. Thorough cooking of food to kill most disease organisms in food.
5. Periodic inspection of foods, abattoir, restaurants, hotels, and other food processing
sites.
6. Reheating cooked food thoroughly.
7. Keep food at safe temperature.
8. Not leaving cooked food at room temperature for more than two hours.
9. Serving food hot.
10. Not using food items beyond its expiry date.
11. Using clean [portable] water for food preparation.
12. Not exposing food to flies and pests.
13. Not storing cooked food too long in the refrigerator.
14. Enforcement of relevant regulations and obeying the laws.

EFFECTS OF HYGIENIC AND UNHYGIENIC FOOD HANDLING TO THE

CONSUMERS.
THE EFFECTS OF HYGIENIC FOOD HANDLING ARE AS FOLLOWS:
1. Prevents food borne diseases.
2. Prevents food poisoning.
3. Lead to good health.
4. It reduces food wastage through spoilage.
5. Helps to preserve food taste.
6. Conserves resources. It saves money and time that would have been spent on
medical treatment.
7. Promotes the enjoyment of meals.

THE EFFECTS OF UNHYGIENIC FOOD HANDLING ARE AS FOLLOWS:

1. Can lead to food poisoning.
2. Result in food borne disease.
3. Spending money on hospitals and drugs.
4. Poor health.
5. Death occurs in extreme cases.
6. There may loss of patronage when consumers feel unsafe and decide to
boycott the particular food vendor