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    Food Hygiene: Presentationby:-Nikita Jangra Roll No.01 2Nd Year BSC Nursing College of Nursing DR - RML Hospital

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    Nikita Jangra
    This document discusses food hygiene and safety. It defines food hygiene as handling, preparing, and storing food in a way that minimizes risk of foodborne illness. The WHO defines it as all conditions and measures necessary during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. It outlines general principles of food hygiene like avoiding contaminated water and maintaining proper temperatures during storage, transport and cooking. Specific branches of food hygiene discussed include milk hygiene, meat hygiene, fish hygiene and food handler hygiene. Causes of foodborne illness include improper cooking, poor personal hygiene, chemicals in food, infected food handlers and unsafe food temperatures.

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    Food Hygiene: Presentationby:-Nikita Jangra Roll No.01 2Nd Year BSC Nursing College of Nursing DR - RML Hospital

    Uploaded by

    Nikita Jangra
    614 views29 pages
    This document discusses food hygiene and safety. It defines food hygiene as handling, preparing, and storing food in a way that minimizes risk of foodborne illness. The WHO defines it as all conditions and measures necessary during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. It outlines general principles of food hygiene like avoiding contaminated water and maintaining proper temperatures during storage, transport and cooking. Specific branches of food hygiene discussed include milk hygiene, meat hygiene, fish hygiene and food handler hygiene. Causes of foodborne illness include improper cooking, poor personal hygiene, chemicals in food, infected food handlers and unsafe food temperatures.

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    2 nd year Bsc nursing a/c to INC Syllabus

    Original Title

    Food hygiene

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    This document discusses food hygiene and safety. It defines food hygiene as handling, preparing, and storing food in a way that minimizes risk of foodborne illness. The WHO defines it as all conditions and measures necessary during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. It outlines general principles of food hygiene like avoiding contaminated water and maintaining proper temperatures during storage, transport and cooking. Specific branches of food hygiene discussed include milk hygiene, meat hygiene, fish hygiene and food handler hygiene. Causes of foodborne illness include improper cooking, poor personal hygiene, chemicals in food, infected food handlers and unsafe food temperatures.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    614 views29 pages

    Food Hygiene: Presentationby:-Nikita Jangra Roll No.01 2Nd Year BSC Nursing College of Nursing DR - RML Hospital

    Uploaded by

    Nikita Jangra
    This document discusses food hygiene and safety. It defines food hygiene as handling, preparing, and storing food in a way that minimizes risk of foodborne illness. The WHO defines it as all conditions and measures necessary during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. It outlines general principles of food hygiene like avoiding contaminated water and maintaining proper temperatures during storage, transport and cooking. Specific branches of food hygiene discussed include milk hygiene, meat hygiene, fish hygiene and food handler hygiene. Causes of foodborne illness include improper cooking, poor personal hygiene, chemicals in food, infected food handlers and unsafe food temperatures.

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    FOoD hygiene

    presentationby:-Nikita Jangra
    roll no.01
    2nd year Bsc nursing
    College of nursing
    Dr.rml hospital
    FOOD HYGIENE
    Food hygiene, otherwise known as Food safety
    can be defined as handling, preparing and storing
    food or drink in a way that best reduce risk of
    consumers becoming sick from food -borne
    disease.

    WHO(1984) has defined food hygiene as all


    conditions and measures that are necessary
    during production, processing,storage,
    distribution and preparation of food that ensure
    that our is safe, wholesome and for for human
    consumption.
    GENERAL PRINCIPLES OF FOOD
    HYGIENE
    1. Avoiding the use of contaminated water for the irrigation of
    three lands, especially the lands used for the cultivation of
    fruits and vegetables.
    2. Packing of food items should be fine in safe packings and at
    proper temperature. Proper temperature should be
    maintained while transporting them.
    3. During storage, preservation, processing, coming all the
    precautions should be followed to prevent the contamination
    and infection.
    4. Some of the foodstuffs such as mili, meat, fish eggs,
    vegetables andfruits---their contamination can cause various
    diseases.Therefore, special efforts and arrangements are done
    for their hygiene.
    5.It is very important to have a safe kitchen with adequate
    space, water supply and drainage system. It should be well
    ventilated and lighted.Proper cleanliness should be
    maintained. Hand washing arrangements shoulder bed
    there.
    6. Food handlers should maintain their personal hygiene.
    Medical examination sound be done for tuberculosis and
    typhoid.
    7.Personal hygiene should be observed while serving and
    eating food.
    Different branches of food hygiene include:-
    • Milk hygiene
    • Meat hygiene
    • Fish hygiene
    • Egg hygiene
    • Fruits and vegetables hygiene
    • Food handlers hygiene
    • Sanitation of eating places
    CAUSES OF FOOD BORNE
    ILLNESSES
    improper cooking or
    reheating Poor personal hygiene

    Chemicals in food
    Cross contamination
    rodents and insects FOOD BORNE ILLNESS

    improper food handling


    infected food handlers
    unclean equipment
    use of unsound,
    unwholesome or unfit unsafe holding of temp.that
    food permit bacterial growth
    Milk hygiene
    Milk hygiene is a study of all the methods necessary to ensure the
    production, handling, and final delivery to the consumer of clean,
    wholesome, unadulterated milk or milk products-cream, butter,
    buttermilk, ice cream, etc.
    Milk borne disease
    • salmonellosis
    • cowpox
    • fever
    • brucellosis
    • anthrax
    • encephalitis
    • tick borne encephalitis
    Test to check milk quality
    Pasteurisation of milk-Pasteurisation is the method of
    having safe milk..It kiks approximate 90% of bacteria in milk. It is
    done by these methods:-
    Meat hygiene :-Meat Hygiene refers to a set of activities that
    require the implementation of specific standards, codes of practices and
    regulatory action by the competent authority to ensure safety and suitability of
    the meat the consumers eat.

    Meatborne diseases:-
    • tapeworm infestation
    • tuberculosis
    • anthrax
    • actinomycosis
    • food poisoning
    Clean and safe meat
    Prevention of microbial contamination during meat product manufacture by
    adopting proper cleaning and sanitation practices.
    Minimization of microbial growth in meat products by storing them at a low
    temperature.
    Reduction or elimination of the risk of microbial contamination by applying
    suitable heat treatment and packaging systems at the final processing stage.
    and meat inspection-antemortem and postmortem.
    Fish can be host ofmicro
    organismsuchas
    :-parasitic- tape wrom
    virus-typeA
    vibrio parahaemolyticus
    clostridiumbotulinum
    type E.
    THANK YOU

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