Good Hygienic Practices - 2 6 PDF

GOOD HYGENIC PRACTICES
(GHP)
BY
SREELEKHA K
SAPNA RAVEENDRAN
MANJU M J
SOUMYA PRAKASH
AMALU JOHNY
SHIKHA K A
KALA WILSON
YASMIN N R
SREERAJ P MANI
INTRODUCTION
HYGIENE
It refers to the set of practices
associated with the preservation of
health and healthy living.
CONCEPT OF HYGIENE
• The term "hygiene" is derived from hygeia,
the Greek Godess of health, cleanliness
and sanitation
• A concept related to medicine, personnel
and professional practices related to most
aspects of living.
GHP
• Good Hygienic Practices deal with

safety and suitability requirements to
be followed world-wide
• GHP include all practices regarding the
conditions and measures necessary to
ensure it
Medical hygiene
• Medical hygiene pertains to the hygiene

practices related to the administration of
medicine, and medical care, that prevents
or minimizes disease and the spreading of
disease.
.
Body hygiene
• Body hygiene pertains to hygiene

practices performed by an individual to
care for one's bodily health and well being,
through cleanliness.
Culinary hygiene
• Culinary hygiene pertains to the practices

related to food management and cooking to
prevent food contamination, prevent food
poisoning and minimize the transmission of
disease to other foods, humans or animals.
Culinary hygiene practices specify safe ways to
handle, store, prepare, serve and eat food.
• Culinary practices include:
• Cleaning and sterilization of food-preparation areas and

equipment (for example using designated cutting boards
for preparing raw meats and vegetables).
• Proper storage of food so as to prevent contamination by

vermin.
• Refrigeration of foods (and avoidance of specific foods in

environments where refrigeration is or was not feasible).
• Labeling food to indicate when it was produced (or, as

food manufacturers prefer, to indicate its "best before"
date).
• Proper disposal of uneaten food and packaging

Personal service hygiene
• Personal service hygiene pertains to the

practices related to the care and use of
instruments used in the administration of
personal care services to people:
• Personal hygiene practices include:
• Sterilization of instruments used by service
providers including hairdressers, aestheticians,
and other service providers.
• Sterilization by of instruments used in body
piercing and tattoo marking.
• Cleaning hands.
Food hygiene
There are some essential principles of
food hygiene to achieve the goal of
ensuring that food is safe and suitable for
human consumption
Food safety
Assurance that food will not cause
harm to the consumer when it is
prepared and /or eaten
Food suitability
Assurance that food is acceptable
for human consumption
Contaminant
Any biological or chemical agent,

foreign matter, or substances not
intentionally added to food which may
compromise food safety or suitability
Contamination
The introduction or occurrence of a
contaminant in a food or food
environment
Cleaning
The removal of soil, food residue, dirt,

grease or other objectionable matter
Disinfection
The reduction, by means of chemical
agents and/or physical methods, of the
number of microorganisms in the
environment, to a level that does not
compromise food safety or suitability
Areas examined under GHP
1. Primary production
2. Establishment: design and facilities
3. Control of operation
4. Establishment: maintenance and sanitation
5. Establishment: personal hygiene
6. Transportation
7. Product information and consumer
awareness
8. Training
Primary production
• Hygienic practices should reduce the

likelihood of introducing hazards that
may be difficult or impossible to
control at later stages of the food chain
• Examples: pesticides, antibiotics,
mycotoxins, microorganisms in foods
eaten raw or fresh
Establishment : design (1)
Premises, equipment, surfaces and

facilities should be located, designed
and constructed to ensure:
• minimum contamination
• proper maintenance, cleaning,
disinfection
• protection against pests
Establishment: design (2)
Evaluation of the premises takes into account:

1. Location
2. Equipment
3. Facilities :
• water
• air
• lighting
• storage
Establishment : practice
• “Good housekeeping” applies to the surroundings

and the roof of the establishment
• Pest control starts at the boundaries of the premises
• Water management deals with incoming and used
water
• Windows are closed or screened
• Internal surfaces are smooth and easy to clean
• Floors have rounded corners
• Ceilings and ducts are accessible for cleaning
Establishment : practice ( cont. )
• Dry zones are designed to remain dry

• Drains can be cleaned
• Cable trays carry cables, not dirt or dust
• Only potable water is in contact with food
• Air handling systems deliver the required air
quality (and not contaminants)
• Doors are closed when not used
Control of operation
• Control of food hazards through HACCP

• Hygiene control:
1. Time & temperature
2. Humidity
3. contamination
4. Microbiological specifications
• Incoming materials (incl. packaging materials)
• Water, air, steam
• Management, documentation, recall procedures
Control : practice
• Keep potentially contaminated materials

separated from uncontaminated ones
• Assure effectiveness of treatments
• Assure effectiveness of cleaning
• Assure reliability of measurements, tests and
• recording
• Perform hazard analysis when changes
occur
• Assure updating of HACCP plan
Establishment :
maintenance & sanitation
Objective to control possible sources

of food contamination through:
• Maintenance and cleaning
• Pest control systems
• Waste management
• Monitoring
Maintenance
Establishments and equipment
should be kept in condition to:
• facilitate sanitation procedures
• function as intended, particularly at
Critical Control Points (CCPs)
• prevent contamination of food
e.g.debris, chemicals,pests, dust etc.
Cleaning
Cleaning procedures involve:

• removing gross debris from surfaces
• applying a detergent solution
• rinsing with water
• disinfection where necessary
• dry cleaning
Pest control
• Good hygienic practices should:
• prevent pests from entering the
premises
• protect food from pests
• eradicate infestations immediately
• include regular inspections
Transportation
• Measures should be taken to :

• protect food from :
i) contamination sources
ii) damage likely to render the food
unsuitable for consumption
• provide an environment which controls
the growth of pathogenic or spoilage
microorganisms and the production of
toxins in food
Product information and
consumer awareness
• Product information
• Labelling
• Consumer education
Consumer information
• Consumers should know enough about food

hygiene to be able to :
• understand the importance of product
information
• make informed choices appropriate to the
individual
• prevent contamination and growth or
survival of food borne pathogens by storing,
preparing and using it correctly
Training
• Awareness and responsibilities

• Training programmes
• Instruction and supervision
• Refresher training
KEY MESSAGES
• Good Manufacturing Practices are the basis
of the production and preparation of safe
food
• Good Hygienic Practices deal with safety and
suitability requirements to be followed world-
wide
• Each food operation should adapt existing
codes to their specific set of conditions
• Food operations should also decide which
practices are critical for the safety of a
product and thus have to be included in the
HACCP plan

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GOOD HYGENIC PRACTICES

• Good Hygienic Practices deal with

• Medical hygiene pertains to the hygiene

• Body hygiene pertains to hygiene

• Culinary hygiene pertains to the practices

• Cleaning and sterilization of food-preparation areas and

• Proper storage of food so as to prevent contamination by

• Refrigeration of foods (and avoidance of specific foods in

• Labeling food to indicate when it was produced (or, as

• Proper disposal of uneaten food and packaging

• Personal service hygiene pertains to the

Any biological or chemical agent,

The removal of soil, food residue, dirt,

• Hygienic practices should reduce the

Premises, equipment, surfaces and

Evaluation of the premises takes into account:

• “Good housekeeping” applies to the surroundings

• Dry zones are designed to remain dry

• Control of food hazards through HACCP

• Keep potentially contaminated materials

Objective to control possible sources

Cleaning procedures involve:

• Measures should be taken to :

• Consumers should know enough about food

• Awareness and responsibilities

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