GOOD DAY

EVERYONE :)
HYGIENE PRACTICES IN STORING
MEAT PRODUCTS
HYGIENE

Hygiene is a series of practices

performed to preserve health.
According to the World Health
Organization (WHO), "Hygiene refers
to conditions and practices that help to
maintain health and prevent the spread
of diseases." Personal hygiene refers to
maintaining the body's cleanliness.
PERSONAL HYGIENE

In both, industrial and domestic food

preparation, maintaining good personal
hygiene while handling food is very
important to prevent foodborne illness.
Not necessarily only ill personnel can pose
threat to food safety, everyone involved in
preparation of food can be a source of
contamination. Thus, food handlers should
perceive the highest possible standards of
personal hygiene to make sure that food
does not become contaminated by food
safety hazards.
 Many people equate hygiene with
'cleanliness,' but hygiene is a broad
term. It includes such personal habit
choices as how frequently to take a
shower or bath, wash hands,
trim fingernails, and wash clothes. It
also includes attention to keeping
surfaces in the home and workplace,
including bathroom facilities, clean
and pathogen-free.
FOOD HYGIENE

Food hygiene training is carried out

with an aim to teach safe behaviors
and/or to change the unsafe behavior of
food industry personnel which could lead
to a foodborne illness outbreak. Many
food hygiene training courses have
relied upon the provision of information
to employees in the belief that
knowledge will lead to direct changes in
behavior; however, this course of action
has been criticized
The followings are some general good hygienic practices
that everyone preparing food should consider.

1. Hands should be washed regularly and effectively with clean

water and soap, especially before and after preparing food,
before and after using kitchen utensils, after going to the toilet
and after handling raw food, waste or chemicals.
2. Sneezing or coughing into hands or touching hair, nose or month
while handling food should be avoided. In cases when these
actions cannot be avoided hands should be washed.
3. Avoid unsanitary habits such as eating, drinking, chewing and
smoking while working with food.
4. Personnel working in food handling areas should wear suitable,
clean and, where necessary, protective clothing such as hair
restrains, gloves, apron, etc.
To achieve high standard of sanitation, the ff.
measures should be strictly observed:

• 1. See to it that physical equipment and

layout are condusive to sanitary practices;
• 2. Handle, store and refrigerate food
properly to prevent spoilage and
contamination.
• 3. Safeguard the food during distribution
and service.
• 4. Wash and sanitize dishes glasses
utensils and equipment.
• 5. Clean floors walls ceilings counters
table and chairs regularly.
• 6. Eliminate vermin and rodents from
food areas.
• 7. Maintain adequate employer
supervision and constant program of
education in sanitation for food service
workers
• 8. Make sure that food service
employees are in good health and and
are not carriers of communicable
diseases. The three principal group of
communicable diseases that must be
guarded against in public feeding
operations are respiratory, intestinal
and skin diseases. Require medical
examination for food service
employees.
• 9. Provide at
regular employee
education on food
service sanitation.
TECHNIQUES IN STORING
MEAT
 Never use the area under the sink
for storing food because openings
around water and drain pipes are
impossible to seal. Pipes may leak and
damage the food.
If you reuse glass jars, wash
them thoroughly, wipe, and air-dry
before using. This helps remove any
trace of odors that may remain.
 Garlic and sausages are strong-
flavored foods and should be wrapped
tightly in plastic or foil and stored in
an air-tight container to prevent the
transfer of aromas to other foods.
 If plastic containers are used, allow
about 2.5 cm of headspace at the top
between the food and the lid so the
food can expand when if freezes.
Thaw frozen foods in the
refrigerator. Do not allow food to thaw
at room temperature. At this point,
microorganism will begin to grow.
 Our sanitary laws and regulations
are so designed to safeguard to
safeguard and promote health.
 Bacteria are all
around us, but they are
so small that they
cannot be seen by the
naked eye. There are
hundreds of different
kinds of bacteria. Some
harmless bacteria are
usefull and necessary
such as those essential
in preparing cheese.
Other bacteria are
essential in agricultural
and industry.
 However, many types of
bacteria are dangerous and
cause diseases if allowed to
multiply and be transmitted to
humans.
 Food contaminated with bacteria can
make people sick. Some of the common
illnesses are salmonellosis, perfringes
poisoning, staphylococcal poisoning and
botulism.
SANITATION

Sanitation refers to the provision of facilities and

services for the safe management of human excreta from
the toilet to containment and storage and treatment
onsite or conveyance, treatment and eventual safe end
use or disposal. More broadly sanitation also included the
safe management of solid waste and animal waste.
Inadequate sanitation is a major cause of infectious
diseases such as cholera, typhoid and dysentery world-
wide. It also contributes to stunting and impaired
cognitive function and impacts on well-being through
school attendance, anxiety and safety with lifelong
consequences, especially for women and girls. Improving
sanitation in households, health facilities and schools
underpins progress on a wide range of health and economic
development issues including universal health coverage and
combatting antimicrobial resistance.
 Sanitation is the best preventive
measure against food-borne diseases.
Sanitation means keeping bacteria out
of food through personal hygiene and
proper handling procedures. It also
means keeping the food at proper
temperatures so bacteria already
present do not have much chance to
multiply.
Food Sanitation

Food sanitation is the exercise of

subsequent measures to avoid the
microbial contamination of food
processing.
BACTERIA

Bacteria enter food in two ways.

Some are naturally present in food
when you buy it. Others get it because
of careless handling when food is
prepared and served.
Bacteria cannot travel by
themeselves, they are carried about by
people, animals, and insects as well as
objects.
 Salmonella bacteria, for instance,
can be found in food such as raw
meat, poultry, eggs and dairy products.
From these foods, the bacteria
contaminate others foods in the
kitchen.
STAPHYLOCOCCUS BACTERIA

- are found not

only in raw meat but
in food handlers with
poor personal hygiene.
The bacteria from
food handlers can be
transmitted to the
food through sneezing
and coughing.
STAPHYLOCOCCUS BACTERIA

--Staphylococcus aureus is the most

dangerous of all of the many common
staphylococcal bacteria.
-- is present in the nose (usually
temporarily) of about 30% of healthy
adults and on the skin of about 20%.
The percentages are higher for people
who are patients in a hospital or who
work there.
 Bacteria thrive on food, moisture,
and the right temperature in order to
grow. With careless handling these
growing conditions can occur in any
kitchen.
 THAT'S ALL
THANK YOU EVERYONE FOR
LISTENING!!!!!!!!!