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HCM 2337 Food Preservation, Handling and Storage
HCM 2337 Food Preservation, Handling and Storage
STORAGE
EVAH MAINA
SCHOOL OF HEALTH SCIENCES
KYU
What is food?
• Edible or potable substance (usually of animal
or plant origin), consisting of nourishing and
nutritive components such as carbohydrates,
fats, proteins, essential mineral and vitamins,
which (when ingested and assimilated through
digestion) sustains life, generates energy, and
provides growth, maintenance, and health of
the body.
Introduction
• Food production occurs at specific areas and at
certain periods of the year due to variation in
weather conditions.
• Food therefore has to be collected and stored
for use during periods of low or no food
production.
• However, storage is complicated by the fact that
food begin to deteriorate shortly after harvest,
gather or slaughter.
Food spoilage
According to one estimate, nearly 50 percent of healthy food handlers carry disease
agents that can be transmitted by food.
The most important tool you have to prevent foodborne illness is good personal
hygiene
• Proper bathing
• Hand washing
• Clean hat/hair restraint
• Trim nails, avoid nail polish
• Clean clothes
• Proper glove use
• Remove jewelry
• Maintain good health
• Avoid unsanitary habits/actions
• Report wounds and illnesses