This document discusses food hygiene and preservation methods. It defines food hygiene as maintaining hygienic conditions during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. Some key aspects of food hygiene include personal hygiene, preventing cross-contamination, cleaning procedures, allergen control, safe food storage and cooking at proper temperatures. Common food preservation methods include refrigeration, freezing, drying, salting, pickling, and using chemical preservatives to prevent microbial growth and food spoilage. Proper food hygiene and preservation are important to prevent foodborne illness and protect public health.
This document discusses food hygiene and preservation methods. It defines food hygiene as maintaining hygienic conditions during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. Some key aspects of food hygiene include personal hygiene, preventing cross-contamination, cleaning procedures, allergen control, safe food storage and cooking at proper temperatures. Common food preservation methods include refrigeration, freezing, drying, salting, pickling, and using chemical preservatives to prevent microbial growth and food spoilage. Proper food hygiene and preservation are important to prevent foodborne illness and protect public health.
This document discusses food hygiene and preservation methods. It defines food hygiene as maintaining hygienic conditions during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. Some key aspects of food hygiene include personal hygiene, preventing cross-contamination, cleaning procedures, allergen control, safe food storage and cooking at proper temperatures. Common food preservation methods include refrigeration, freezing, drying, salting, pickling, and using chemical preservatives to prevent microbial growth and food spoilage. Proper food hygiene and preservation are important to prevent foodborne illness and protect public health.
This document discusses food hygiene and preservation methods. It defines food hygiene as maintaining hygienic conditions during food production, processing, storage, distribution and preparation to ensure food is safe for consumption. Some key aspects of food hygiene include personal hygiene, preventing cross-contamination, cleaning procedures, allergen control, safe food storage and cooking at proper temperatures. Common food preservation methods include refrigeration, freezing, drying, salting, pickling, and using chemical preservatives to prevent microbial growth and food spoilage. Proper food hygiene and preservation are important to prevent foodborne illness and protect public health.
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FOOD HYGIENE
INTRODUCTION Food hygiene means maintaining hygienic conditions in the production, preservation, distributing and serving all type of food to people (I,e) consumption level . It sets a guidelines to keep the food safe from contaminations spoilage. DEFINITION According To WHO Food hygiene is defined as the conditions and measures that are necessary during production, processing, storage and distribution and preparation of food to ensure that it is safe, sound and wholesome and fit for human consumption. ELEMENTS OF FOOD HYGIENE
Personal hygiene It includes handwashing, protective clothing, illness procedures, and other duties. Preventing cross contamination. It includes to prevent bacterial, physical, chemical, allergenic contamination, particularly by having appropriate equipment in place. Cleaning procedures
Through cleaning of the kitchen, equipment
and kitchenware is vital. Allergen control. All business must clearly and must prevent allergens from cross contaminating other food. Safe storage of food It includes storage locations and containers, a first – in- first out system, labelling and temperature control. Cooking Temperature It must ensure cooking and holding of food at appropriate temperature to prevent bacterial risks. Principles of food hygiene • Prevent contaminating food with pathogens spreading from people, pet and pests. • Separate raw and cooked foods to prevent contaminating the cooked foods. • Coking foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Importants of food hygiene
• To prevent food borne disease
• To prevent food poisioning • To adopt hygiene measures at all levels till consumption. Define food fortification
According To WHO Food fortification is defined as the process whereby nutrients are added to food ( in small quantity) to maintain or improve the quality of diet of a group, community or a population. Criteria for food fortification
• The food must be consumed daily by larger section or
whole of population. • The nutrients added shouldnot cause hazardous effect if consumed in water. • The added nutrient should not cause any change in food in realtion to smell, taste or appearance. • The cost of food which is fortified shouldnot beyond the reach of population, who are in need. Methods in food hygiene
• Safe food handling
• Proper food selection • Proper storage • Use of potable water • Washing and cleaning 1.Safe food handling
Food comes in contact with human hands in all
stages from harvesting to consumption. Food hygiene rests directly upon the state of personal hygiene of the personal working in the food handling. Proper handling of foods, utensils,dishes and good personal hygiene are of greater significance in food hygiene. 2.Proper food selection
Foods are checked carefully fir
their freshness and wholesomeness food selection plays an important role in food hygiene. Fresh and healthy foods are selected. 3. Proper storage When the foood is available more than present use, if needs to be stored and preserved properly for future use. If food is not preserved properly, if gradually undergoes defination or spoilage with respect to time and become unfit eating. Food need to be stored and preserved properly to prevent spoilage. 4. Use of potable water
Water is a potential source of
contamination. Water is essential in many ways and stages of food preparation. Water used for washing the food before preparation also used as cooking medium. So water should be free from all contamination water should be properly treated. 5. Washing and cleaning
Food should be throroughly washed cleaned with
Clean water, before use. Skin or outer layer of plant and food centain contamination like microorganism,dust particles , the dast or dirt present with the food can be carriers of spores of microorganism. The skin, intestines of animals harbour microorganism. There it is advisable to discard them or use it after thorough washing of food materials also reduces pesticides utensils and equipments used in food handling should also be throroughly cleaned. 6. Control of insects and rodents
Insects like housefly, cockroachs,
rodents like rats, mice and bandicoots are potential sources of contamination. Control of insects and rodents play an important role in food hygiene. Methods in food storage and prevention
• Container storage • Refrigeration and cold storage • Freezing • Heating • Drying or dehydration • Salting and pickling, jam • Using chemical preservation 1.Container storage non perishable foods like cereals,pulses,spices, sugar are generally stored in clean,dry, container (tin, wooden box) which have fight fitting lids to keep away from moisture, dirt, rodents Etc. 2.Refirigeration and cold storage microorganisms are less active at low temperature. Refrigeration and cold storage are used of home and commercial place for the storage of perishable foods like fruits, milk even cooked food. Foods are kept just above the freezing point 10° c. 3. Freezing Freezer in commercial plants and deep freezers compartment in refrigerators are used to preserve food by freezing. Meats, fishes, fruits are preserved by freezing. Freezing check the growth of microorganisms. 4. Heating when the food is heated to abalt (60-75) and inactivater certain enzymes which spoil the food. If results in pasteurized or sterlized food products eg. Milk pasteurized 5.Canning Canning is a procedure of keeping tre sterlized foodien a can and then sealing it In this method food is heated and sterlized at high temperature, cooled and placed in presterilzed cans in a sterile environment which are closed and sealed. 6. Drying or dehydration . Removal of water is an ancient method of food preservation. Drying is the process of removing the water of foods and without water microorganisms cannot grow. Foods generally preserved by drying are 7. Salting and pickling Salting is a good preservatives it has antiseptic property and it removes moisture salt along with condiments and spices are used as preservatives in pickling of certain foods like mangoes, lemon, even fish. 8.Vinger Vinger is also used as preservative vegetables like onion pieces of rodlish and lemon are preserved in innegar. 9.Sugar and jam Sugar is used as preservative in jam preparation. 10. Using chemical preservatives Chemical are used in preservation of foods by preventing of retarding the growth of microorganisms. Eg sodium benzoate Summary Conclusion
• Food is one of the basic to human.
Therefore, there should not be such problems that serious health issues to protect consumer rights. Food preservation are important to prevent loss, improve storage stability, and retain most nutrients during storage .
