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 Food safety, food hygiene and
food security are inextricably linked

Food safety is the absence of hazards in food

that may harm the health of consumers.
Food safety has a critical role in assuring that
food stays safe at every stage of the food chain
from production to harvest, processing,
storage, distribution, all the way to preparation
and consumption
Food hygiene refers to the practices that
prevent microbial contamination of food at all
points along the chain from farm to table.

Production of
raw materials
Transport of
raw materials
Food
processing
Food
packaging
Transport of
food
Storage and
distribution
The
 Food safety: A public health
Foodpriority
containing harmful bacteria, viruses, parasites or
chemical substances- a cause of more than 200
diseases from diarrhoea to cancers.
Foodborne diseases hamper socioeconomic
development, medical and health care systems, and
retard trade and tourism.
Bacteria

Viruses
Parasites

Fungi
Chemicals
Toxins

Source: World Health Organisation

 What is Food Poisoning?
• Food poisoning is an acute illness, usually of
sudden onset, caused by eating contaminated
or poisonous food.
• The symptoms normally include abdominal pain,
diarrhea, nausea, vomiting and fever.
High-Risk Foods
• Cooked poultry
• Cooked meats
• Dairy produce
• Dishes with Eggs
• Fish and sea food
• Cooked rice
• Soups, gravies and stocks

Low-Risk Foods
• Dried or pickled foods
• Chemically-preserved
foods
• Foods with high sugar
content
• Food with high salt
content

Important factors influencing microbial food spoilage are

temperature, pH levels, and moisture of the food.

Temperature range, 40°F– 40° F (Danger Zone),

bacteria doubling its number in 20 min.

Foods that are less acidic like milk, enable bacterial growth at
higher rates than acidic foods, like lemon juice.
 Food-borne hazards
Physical Hazards
• Occurs when a foreign object gets into food
accidentally, or natural objects are left in food.
• Occurs in food by contamination or introduced
during food handling / food processing.

Chemical Hazards
• Occur in food naturally, e.g. mycotoxins, marine
biotoxins, cyanogenic glycosides, mushroom toxins
• Maybe intentionally added chemicals, such as
preservatives or unintentionally added chemicals like
pesticides, toxic metals, PCBs etc.
 Food-borne hazards
Biological hazards
• Contamination of food by microorganisms like
bacteria, viruses, fungi or parasites.
• Found in air, food, water, animals, and human
body

Food infection:
Ingestion of viable
pathogens along with food
leading to lodgement of
pathogens in consumers’
organ(s).

Food intoxications:
Ingestion of toxins
already produced by
microorganisms in the
food.

Toxi-infection:
Ingestion of microbes
along with food, which
then produce toxins in
situ to bring about
symptoms of poisoning.

Microbes prefer
warmer, wetter
environments,
which make moist
foods hotbeds for
microorganism
growth
 Transmission Sources
 Consumption of contaminated food, person-to-
person body contact, or aerosols.

 Consumption of food contaminated either from an

infected food handler during preparation or by
contact with sewage, sewage sludge or polluted
water

 Consumption of fish and shellfish harvested from

sewage-polluted waters

 Contamination of fruits and vegetables fertilized

with sewage sludge or irrigated with sewage-
contaminated water

 Consumption of contaminated water and ice, or

their use in food preparation

 Consumption of raw milk, partially cooked meat, or

other products from infected animal

 Contamination of kitchen shelves, utensils or food

by insects like cockroaches, lizards, and flies.

 Consumption of ready to eat foods contaminated after

preparation or during storage at inappropriate
temperature.
 Ten Main Reasons for Food
1. Poisoning
Food prepared too far in advance, and stored at
warm temperature.
2. Storing hot food below 63ºC.
3. Cooling food too slowly prior to refrigeration.
4. Not reheating food to high enough temperatures to
destroy food poisoning bacteria.
5. Use of cooked food contaminated with food
poisoning bacteria.
6. Under cooking.
7. Not thawing frozen poultry and meat for sufficient
length of time.
8. Cross-contamination from raw food to cooked
food.
9. Infected food handlers.
10. Use of leftovers.

Type of food Main source Onset

viruses time
Hepatitis A Shellfish, water, cooked 15 to 50
foods after contact with days
infected food handler;
fish from contaminated
waters

Noroviruses Contaminated water, 24 to 72

food, or food contact hours
surfaces
 Bacterial Foodborne illness chart
Food borne Foods Onset
bacteria Involved Time
Bacillus cereus cereal products, rice, custards, upto 24
(toxico-infection) sauces hours

Campylobacter raw milk; poultry; beef liver; raw 2 to 5 days

jejuni (infection) clams; contaminated water

Clostridium home-canned low-acid food; garlic 18 to 36

botulinum and oil mixtures; vacuum packed hours
(intoxication) fish; marine mammals

Clostridium cooked meat; poultry; gravy; 8 to 22 hours

perfringens sauces; soups
(toxico-infection)

Escherichia coli soft unpasteurized cheese; 24 to 72

O157:H7 contaminated water; any undercooked hours
(toxico-infection) animal-source foods, especially
hamburger

Listeria unpasteurized milk; soft cheeses; 2 to 70 days

monocytogenes undercooked poultry & meats;
(infection) unwashed raw vegetables

Salmonella poultry, eggs, other food 12-36 hours,

(Infection) contaminated by feces of infected maybe 6 to
humans and other animals 72 hours

Shigella Infection moist prepared foods, salads; raw fruits 12 to 50

and vegetables; unpasteurized milk and hours
dairy products; poultry

Staphylococcus ham; meat; poultry; cream-filled 2 to 4 hours

(intoxication) pastry; food mixtures; leftover foods

Vibrio undercooked or raw seafood, such as 4-96 hours

parahaemolyticus shellfish
(infection)

Yersinia meats (especially pork, beef and lamb); 24 to 48

(infection) tofu; oysters; fish; ice cream; hours
powdered milk; unpasteurized milk;
raw vegetables; soy products
 Parasites and Foodborne illness
Common foodborne parasites
Cryptosporidium parvum, Giardia spp, Cyclospora,
Toxoplasma gondii, Trichinella spiralis, Anisakis
Diphyllobothrium , Taenia saginata, Taenia solium

Transmission of parasites
• Consumption of contaminated food, water, under-
cooked meats, fish, crabs and mollusks
• Eating raw vegetables contaminated by human or
animal feces
• Eating raw aquatic plants, such as water chestnuts and
watercress etc.
• Touching hands to your mouth after gardening,
handling infected pets, cleaning a pet's litter box, or
anything that has come into contact with feces
• Mother-to-fetus

For prevention of
toxoplasmosis, pregnant
women and
immunocompromised
people should avoid:

• Unpasteurized milk
• Raw or under-
cooked meat/eggs
• Contact with cat
faeces and soiled
cat litter
Picture source: Castro 2019
(https://www.the veterinarynurse.com)
 Symptoms of Foodborne Illness
Fever, Abdominal Pain
Stomach cramps
Diarrhoea
Nausea, Vomiting
Malaise

Signs of severe food

poisoning
• Bloody diarrhea
• High fever (temperature over 102°F)
• Frequent vomiting
• Diarrhea that lasts more than 3 days
• Signs of dehydration, including little or
no urination, a very dry mouth and throat, or
feeling dizzy when standing up
 People With a Higher Risk
of
Food Poisoning
Aged People
Nearly half of people aged 65 and older
suffering from foodborne illness due to
Salmonella, Campylobacter, Listeria or
E. coli need
hospitalization (CDC,USA).
Children Younger than 5 Years
Children younger than 5 are three times more
likely to be hospitalized from Salmonella
infection. 1 out of 7 children under age 5 with E.
coli O157 infection suffer from kidney failure
(CDC,USA).

People with Weak Immune System

These include persons with chronic
diseases, diabetes, liver or kidney
disease, alcoholism, HIV/AIDS; or
under chemotherapy or radiation
therapy
Pregnant Women
Pregnant women are more likely prone to
suffer from food illnesses like
Toxoplasma and Listeria infection etc.

Picture source: https://www.cdc.gov/foodsafety/people-at-risk-food-poisoning.html

 What is the Danger Zone ?

Time and
temperature Abuse

• Danger Zone is the range of temperature

between 5°C and 60°C at which
bacteria reproduce/multiply the
fastest.

• The longer a food spends (time) in the

Danger Zone (temperature), the
higher the risk of foodborne
illness.
 Avoiding the Danger Zone
• Store raw meat and milk at 4°C or below
• Frozen foods should be thawed in the refrigerator, on a
tray or under cool running water or during the
cooking process.
• Cooked foods like rice, vegetables and meats
should be held above 60°C.
• Cooked foods should be rapidly chilled so they
spend as little time as possible in Danger Zone.
• Ideally, hot foods (which are to be consumed later)
should be cooled from 60°C to 4°C or less within 4
hours.
• Foods before consumption should be reheated
quickly to above 73°C before serving, as reheating kills
bacteria which may have multiplied while food was
being cooled.
• Temperatures for both hot and cold foods should be
checked at scheduled intervals with calibrated
food thermometer.

If the food is being held in the Danger Zone,

it should be DISCARDED
Safety tips for
preparing common
foods
 Clean Milk
Production
Features of clean milk
• Produced from healthy animals in hygienic conditions
• May contain only a small number of harmless bacteria
• Free from debris and sediments
• Free from hazardous chemical and antibiotic residues
• Better keeping quality
• High commercial value
• Protection against diseases like typhoid, dysentry,
diptheria, septic sore throat etc.
• Produces good quality dairy products

Sources of Milk Contamination

Measures for production of clean milk

• Care for animal’s health and hygiene
• Cleanliness of milch animal’s body and udder
• Milker’s hygiene and hygiene during milking process
• Utensils / equipment hygiene
• Farm hygiene and environmental hygiene
 Tips to handle chicken in kitchen
• Place chicken in a disposable bag before putting in
refrigerator to prevent raw juices from getting onto
other foods.
• Wash hands with warm soapy water for 20 seconds
before and after handling chicken.
• Do not wash raw chicken. During washing, chicken
juices can spread in the kitchen and contaminate other
foods, utensils, and countertops.
• Use a separate cutting board for raw chicken.
• Wash cutting boards, utensils, dishes, and
countertops with hot soapy water after handling and
preparing chicken.
• Use a food thermometer to make sure chicken is
cooked to a safe internal temperature of 165°F.
• The thermometer should be inserted into the thickest
part of the chicken without hitting fat or bone.
• Refrigerate leftover chicken within 2 hours (or within
1 hour if the temperature outside is more than 90°F).

Proper internal cooking

temperature is a MUST

Keep vegetables
and raw meats
separately
 Handling Eggs
Bacteria like Salmonella can contaminate the inside of
eggs or the egg shells may become contaminated with
poultry droppings when laid.

Storing whole eggs

• Keep eggs refrigerated at 5°C
• Store eggs separately from ready-to-eat foods.
• Discard any cartons that contain spilt raw egg.
• Discard any cracked or dirty eggs.
• Do not wash eggs.

Handling eggs
• Do not separate raw egg white and yellow by using
the shell or with bare hands.
• Avoid foods that contain raw or undercooked eggs,
such as mayonnaise, raw egg salad dressings and
raw egg high-protein smoothies.
• Dishes containing raw eggs should not be served to
vulnerable people at greater risk from food poisoning.
• Cook eggs until the yolks and whites are firm, to
an internal temperature of 160°F (71°C) or hotter.
• Do not taste or eat batter or dough with raw egg.
• If eggs get a crack while transport, discard or
cook them thoroughly.
• Do not keep eggs or foods made with eggs warm
or at room temperature for more than 2 hours.
• Wash hands and items that came into contact with
raw eggs - including counter tops, utensils, dishes,
and cutting boards.
Fish and Seafood
hygiene
 What is Cross-
contamination?
Cross contamination is the transfer of harmful bacteria or
microbes from one food to another food via means of utensils,
equipment or human hands.
It also can occur when a raw food touches or
drips onto a cooked or ready-to-eat food.

Two most common mistakes:

• Using the same knife and cutting board to cut chicken
and vegetables without cleaning the equipment first.
• Placing a thawing piece of meat on the refrigerator shelf
above the one with ready to eat/cooked meals

Preventing cross contamination

• Wash, rinse & sanitize cutting boards,
knives, utensils & kitchen countertops
after contact with raw meat
• Store raw meat below and away
from all ready-to-eat foods in refrigerator

• Wash hands before handling food and after touching

raw meat
 Four Steps to Food Safety
CDC (USA) & FSSAI (India) recommends
Four Core Practices to reduce the risk
of foodborne illnesses

Wash your hands and surfaces

frequently
• Wash hands for 20 seconds with
soap and water before, during &
after preparing food & before
eating.
• Wash your utensils, cutting
boards, & countertops with hot,
soapy water.
• Rinse fresh fruits & vegetables
• under running water.

Separate: Don't cross-contaminate

• Keep raw meat, poultry, seafood, and
eggs away from other foods in
grocery shopping carts, grocery
bags and refrigerator.
• Use separate cutting boards, knives
and plates for raw meat, poultry, and
seafood.
• Never place cooked food on a plate
that previously held raw meat,
poultry, fish, seafood or eggs.
 Four Steps to Food
Safety
Cook to the right temperature
• Meats should reach a safe minimum
internal temperature of 165°F.
• Cook eggs until the yolk and white are
firm, not runny. Don’t use recipes in
which eggs remain raw or only
partially cooked.
• Cook fish to 145°F or until the flesh is
opaque and separates easily with fork.
• Bring sauces, soups & stocks to a boil
when reheating.
• Heat leftovers thoroughly to 165°F.
• Make sure there are no cold spots in
food (where bacteria can survive)
when cooking in a microwave oven.

Chill: Refrigerate promptly

• Keep your refrigerator at 40°F or
below.
• Refrigerate perishable food within 2
hours. (If outdoor temperature is
above 90°F, refrigerate within 1
hour)
• Thaw frozen food safely in the
refrigerator, in cold water, or in
microwave.
Food Safety Management Systems

Hazard Analysis Critical Control Points (HACCP)

Good Manufacturing Practices (GMP)

Food Safety Management Systems
Techniques/ways to maintain/ensure
food safety, quality and hygiene

Sanitation Standard Operating

Procedures (SSOPs)

Good Handling Practices (GHP)

 Non-Government body, designed to enable organizations to
control food safety along food chain
Global standards for Food Safety Management Systems

 ISO 9001 – Quality Management System (QMS)

 ISO 14001 – Environmental Management System (EMS)
 ISO 22000- Food Safety Management Systems (FSMS)

ISO 22000 works for maintaining good hygiene

practice in meat production by integrating the
principles of HACCP system to ensure food safety

Benefits of ISO 22000 Certification

• Global recognition as a reputable supplier
• Proven business credentials
• Customer satisfaction
• Ability to win more business
• Legal compliance
• Respond to situations compromising food safety

Applications of ISO in hygienic meat production

• It helps organizations identify and control food safety
hazards
• Applicable to all types and sizes of organizations
• Provides a layer of reassurance within global food
supply chain
• Helping products cross borders and bringing people
food that they can trust
 Food Safety and Standards
Authority of India

• A statutory body established under the Ministry of

Health & Family Welfare, Government of India.
• An agency established under the Food Safety and
Standards Act, 2006, a consolidating statute related to
food safety and regulation in India
• An agency responsible for protecting and promoting
public health through regulation and supervision
• Conducts food testing with standardized testing
protocols

One Nation
One Food Law

Major Functions of FSSAI

• It frames the rules, standards and guidelines related
to food items
• Quality control enforcement on imported articles
• Registration and licensing to food
business operators
• Issuing certification of food safety management to
food businesses
• Graded penalty depending upon the gravity of
offences for selling substandard food,
misbranded food including misleading
advertisement.
 FSSAI
LICENSE
FSSAI license is issued by Food Safety
Authority of India (FSSAI) to various business
holders dealing with food products

Benefits
• Improved
Consumer Base
• Legal
advantage
• Using FSSAI
Logo
• Business
Expansion
• The license holder can
use the FSSAI logo in
the menu card and
also in his
promotional business
advertisements.
• It is advisable to get
• It helps enhancing the FSSAI license before
brand image and gives you open your business
an edge to the officially.
business. • FSSAI license gives an
• The license can help added advantage of
secure loans and increase in customer
funding which is base.
required for • Food license cost lesser
business than the penalties you
expansion. might have to pay.
 Frequently Asked
Questions
(FAQs)
1. What is the importance of food hygiene?

Food hygiene implies adopting practices and

behaviours that protect food from being unsafe. It is an
important aspect of public health since many diseases can be
transmitted to humans via unsafe food.
2. What is Food Control?
Food control is the system that regulates the food
industry by checking that food laws and regulations are
followed. It covers all stages in the food supply chain,
from the producers on the farm, through all stages of
processing and transport to the consumer.
3. What is Quality Control (QC)?

Quality control may be defined as a planned

system of activities to provide quality food product.

4. Why is it important to adopt a ‘farm to table’ approach?

This is important because food hazards may arise at any
stage and, by monitoring the whole supply chain,
preventive measures can be put in place at the
appropriate point.

5. What is Good Manufacturing Practice?

The part of a food control operation aimed at

ensuring that products are consistently
manufactured to a specified quality appropriate to their
intended use.
6. What are different categories of licensing by FSSAI ?
As per FSS (Licensing & Registration) Regulations,
2011, there is a 3-tier system for licenses i.e.
Registration, State license and Central License.
7. What is the eligibility for FSSAI registration certificate
for Small Food Business Operators
(FBOs)?

Small FBOs with annual turnover upto Rs. 12

Lacs and/or whose production capacity is below 100
kg or litres/day, or handling milk is upto 500
litres/day, or slaughter upto 2 large animals/10
small animals/ 50 poultry birds/day should obtain
FSSAI Registration Certificate.

8. What is a Critical Control Point (CCP) ?

It is a step at which control can be applied in a

food process (stable to table) and is
essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.

9. What does the ‘use by’

date mean?

Highly perishable foods will have a use by date. This

is the date that the food must be used by. It is illegal
to use food beyond its use by date because it can
compromise safety standards.

10. What does the ‘best before’ date mean?

Best before dates often apply to longer shelf life

foods and usually relates to quality of the food
rather than the safety. It is common practice to
destroy food beyond its best before date
 Finally, Never Forget:

Good Food Handling Practices are the Most

Important Aspect of Food Hygiene.

Follow and Adhere to Right Practices, and

you should Achieve Food Safety.

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