Food Hygiene

Worku Tefera (BSc, MPH)

School of Public Health, Medical Faculty
Addis Ababa University

May 2000 Wt 1
 Introduction

 Definition:

 Food: is any raw, cooked or processed

edible substance, beverage or ingredients
used or intended for use or for sale in whole
or in part for human consumption

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 Definition…

 Food Hygiene:

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 Intro...cont’d
 Food Supplies and their protection

 Objectives of food sanitation/hygiene

 Broadly, it is the protection of the health of the

consumer

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 Objectives…
 Specifically, it is designed to:

 Protect food against infection

 Insure wholesomeness of food
 Meet consumer expectations

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 Objectives…
 To meet all the above objectives, all food
supplies should be:

 from approved sources

 Wholesome:- not adulterated, protected from
contamination
 Not misbranded
 Potentially hazardous food should be stored at <45
o
F or >140 oF i.e. safe temperature zone

May 2000 Wt 6
 Food protections
 Proper food protection measures
should include:

1)Strict observation of personal hygiene by food

handlers

2)Keeping potentially hazardous foods refrigerated

or heated at all times to their proper To

3)Application of good sanitation practices in

storage, preparation, display and service of food
May 2000 Wt 7
 Proper Measures..

4)Adequate cooking of certain food animals to

assure destruction of pathogens

5)Thorough washing and proper storage of fruits

and vegetables

6)Provision of adequate and convenient equipment

and facilities for proper conduct of operations

May 2000 Wt 8
 Requirements for food protection
Food must be protected against
contamination from:

a) dust, soot and smoking

b) flies, rodents and other vermin
c) Insecticides and other chemicals
d) Unclean utensils and work surfaces

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 Requirements…

e) Over head leakage and dropping of

water from ceilings
f) Dirty hands, and cleaning rugs
g) Coughing and sneezing
h) Temperature

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 Factors that affect bacterial growth
1. Temperature
 There are 3 classes of bacteria depending on
temperature preference

a) Psychrophilic (cold temperature liking bacteria)

-Growth range 0-25oC; optimum 20-25oC
-Cause food spoilage at refrigeration
temperature

May 2000 Wt 11
b) Mesophilic (middle temperature liking
bacteria)
-Growth range 20-45oC; optimum 30-37oC
-Pathologic bacteria to humans

c) Thermophilic (Heat liking bacteria)

-Growth range 45-70oC; optimum 50-55oC

May 2000 Wt 12
 Factors affecting…

2) Time:

 bacterial division occurs every 20-30 min

 under suitable env’tal conditions, one cell
could give rise to over 17 million in 8 hours
and 1 billion (109) in 10 hrs
 Cooked/ left over food that stay opened is
dangerous

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 Factors affecting…

3) Moisture:

 Bacterial cell contains about 80% water

 Water is an essential requirement for
bacterial existence

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 Factors affecting…
4) Oxygen:
 Aerobic – Need oxygen
 Facultative – can survive both in the
presence and absence of O2
 Anaerobic – No need of oxygen for
survival

May 2000 Wt 15
 Factors affecting…

5) pH:
 most bacteria prefer slightly alkaline (7.2-
7.6) pH

6) Light:
 bacteria grow best in darkness (UV light
has bactericidal effect)

May 2000 Wt 16
 Sanitation of eating & drinking establishments

I. Cleaning and bactericidal treatment of

utensils and equipment

 Two basic methods for dishwashing and

sanitizing

1. Manual dish washing

2. Mechanical dish washing

May 2000 Wt 17
 Cleaning & bactericidal…

1. Manual dish washing: can be fixed or movable

with two or three bowl, dishes or sinks

 The first- for rinsing or thorough scraping to eliminate large food

particles
 The second- for washing in water at T0 110-120 0F with soap or
other detergents
 The third- for rinsing combined with an effective germicidal
process to sanitize

Sanitizing can be obtained by using:

 Boiling water at least half minute or 170 0F for 2 min
 Chlorine solution 150 ppm for 2 min

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 Cleaning & bactericidal…

2. Mechanical dish washing: washing procedure is

by using machine (depending on the instruction given)

Question:
How could we measure/determine the
efficiency of dish washing?

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 Cleaning & bactericidal…

 The efficiency of dish washing can be

determined bacteriologically using swab test
(you can refer food microbiology)

 The standard is not more than 100 colonies per

utensil.

May 2000 Wt 20
 II. A functional model ordinance is
required
Features include:
A. Food
 From approved source/supplies
 Unsafe or unsuitable for human consumption
should be condemned
 Potentially hazardous food must be stored at a
safe To
 On display must be protected against handling,
sneezing and coughing and against
contamination by flies, rodents etc

May 2000 Wt 21
 Ordinances…
B. Personnel
 Medical check-up (pre-employment and
periodical)

 Should keep hands clean, wear clean outer

garments & wear hair restraints (coverings)

 Persons with boils, infected wounds, sore throat

or any communicable disease couldn’t be
permitted to work

May 2000 Wt 22
 Ordinances…
C. Food equipment and utensils

 Should be in good conditions or in good repair &

no cracks

 Should not be from toxic materials (Cadmium,

Zinc, Antimony, lead, etc)

 No corrosion of surfaces

 Must be cleaned and sanitized regularly

May 2000 Wt 23
 Ordinances…
D. Sanitation facilities and controls

 Safe and adequate hot and cold water supply

 Proper sewage disposal system

 Plumbing must be properly installed

 Toilet facilities should be available

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 D. Sanitation facilities...

 Proper solid waste management

 Rodents, flies and other vermin must be avoided

 Sufficient light and ventilation

 Dressing rooms with lockers

 Washable walls, floor and ceilings

May 2000 Wt 25
 III. Enforcement provision
 The issuance: licensing

 The supervision: interrupting/stopping for

the time, cessation of operation

 The reinstatement: to restore into former

place after correction

 The revocation of permits

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 Storage of food
Food should be stored:
 On clean racks, shelves, cabinets or other
clean surface at sufficient height, proper
arrangements and food place

 On properly labeled container

 Wet storage of packed food and beverage

is prohibited
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 Food borne diseases
 It can be categorized into 4:
1. Food-borne infections:
 due to ingestion of food containing
pathogenic m.os (Bacteria, parasite,
viruses)
 E.g. Salmonellas, Shigellosis,
Brucellosis, Amoebiasis, Taeniasis,
infectious hepatitis

May 2000 Wt 28
 Food-borne diseases…
2. Food-borne intoxication:
 Due to bacterial toxins
 E.g.
A) Staphylococcus food poisoning
 The toxin is heat resistant (withstanding boiling
To
B) Botulism caused by Cl. Botulinum
 Toxin is formed under anaerobic condition
 Destroy by boiling at 120oc for 10-15 min
 Home canned foods are mostly involved

May 2000 Wt 29
 Food-borne diseases…
3. Chemical poisoning:
 Sources of poisonous chemicals:
 Metals: Cd, Zn, Cu, Pb used to plate containers
 Chem. Substances used in cleaning & sanitizing
if used in excess or accidentally mixed
 Use of insecticides or rodenticides in our food
area

4. Poisonous plants and animals:

 E.g. Mushrooms, Casava (core),

May 2000 Wt 30
 Food-borne…
 Biological origin:
 Bacterial: Cl. Botilinum; Staph. Aures; Bacilus
Aures
 Fungal: mycotoxicosis: ergotism; lathyrism;
aflatoxicosis
 Poisonous animal tissues

May 2000 Wt 31
 Meat Sanitation
 Objective:
 Those animals meat for food should be free
from disease

 Animals which may be suspected of disease

should not be taken to slaughter houses

 The meat should be protected from

contamination starting from slaughter to
identify sick and healthy aminals

May 2000 Wt 32
 Meat Sanitation…
 Inspection of food animals intended for
slaughter: Two aspects
1. Ante-mortem examination
 Examination of live animals before slaughter
 To identify sick and healthy animals (S/S)

2. Post-mortem examination
 Examination of slaughter animals
 Carcass and organs for specific disease id
 If the meat is found infected, would be rejected
in part or totally

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 Milk Sanitation
 The physical and chemical characteristics of milk
may help in the processing of milk and testing
for adulteration
 E.g. specific gravity of milk is 1.27-1.035

 Sp.grav. of milk > water, milk is heavier than ..

 The more the fat in the milk the lower the
Sp.grav., but when the fat is removed the sp.g.
increases i.e. > 1.035
 The addition of water tends to decrease the sp.g.
i.e. < 1.027

 Phosphates test: used to test the efficiency of

pasteurization
May 2000 Wt 34
 Milk Sanitation…
 Sources of milk contamination
1. From human discharge
2. From air-borne dusts and droplets
3. From animal body: hide, udder, &
droplets
4. From milking utensils and dirty water
5. From milkers and their clothing
6. From diseased animals

May 2000 Wt 35
 Methods of milk treatment
1. Boiling: at home & use it immediately
 Cause change in flavor
 Loss of nutritional values e.g. Vit. C
 Technically difficult to process on a large
scale
2. Pasteurization: it is the heat that kills
part, but not all of the m.os,
 usually <100oc,
 dependent on To & Time; as To ↑, Time↓ or
reverse
May 2000 Wt 36
 Control measures in food hygiene
1. Source inventory: sanitary inspections;
healthy fresh foods, animal health
2. Food handler’s health
3. Use of temperature:
 Storage: < 10 oC and > 60 oC
 Cooking: Use: immediately cooked food
 Drying (dehydration): bread, meat, milk, etc
 Sterilization of canned food;
 Smoking of meat and fish,
 Pasteurization: milk, beer
4. Use of chemicals: preservatives, salting
5. PH regulation: pH<4.5
May 2000 Wt 37
 The WHO Golden Rules
(for food preparation/ hygiene)
1. Choose foods processed for safety
2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked
foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect foods from insects, rodents, and other
aminals
May Use pure water
10.2000 Wt 38
 HACCP
 Hazard Analysis & Critical Control Points

 Designed for US spaceship program

 Adopted to industries later on

 Now ISO standard requirement for quality

in food processing industries

May 2000 Wt 39
 End of food hygiene

May 2000 Wt 40