personal hygiene slide show by sunil

2. HMT331

3. FOOD SAFETY
It is a scientific discipline describing
handling, preparation,
and storage of food in ways that
prevent food born illness.

4. Food-Borne Diseases
A general term applied to all types of
illnesses caused by an organism,
substance or material of any
kind which is present in food and gains
entrance into the body when such food is
consumed.

5. CLASSIFICATION OF DISEASES

6. Mode of transmission of diseases
Direct Transmission
Indirect
Transmission
Cross-contamination

7. Direct Transmission of Diseases
The food handler
(diseased or career)
Coughs and sneezes
(respiratory tract)
Open sources
Cuts, boils
(Skin)
Soiled hands
(intestinal
tract)
Prepared food
Food is
consumed
Illness results
Pathogens are
excreted

8. Indirect Transmission
Prepared food
Food is
consumed
Illness results
Pathogens are
excreted
Disease causing
agents
Various routes of
transmission

9. Food-Borne illness
 Food Poisoning
 Food Infections

10. Food poisoning
• Illness caused by toxins present in contaminated food
• In bacterial food poisoning toxins produced during multiplication of
cell.
• Functions in stomach and intestines
• Toxins need much higher temperature to be destroyed

11. Food infections
• Illness caused by microorganism
• Function in stomach and small intestine
• Incubation period 12 hours or more
• One million or more bacteria requires to occur food infection
Time lapse between consumption of food and appearance of symptoms

13. Control of food borne diseases
• Food should be handled in a hygienic manner
• Avoid cross-contamination
• Reduce time-gap b/w preparation and consumption
• Use cook-chill
• Reheat thoroughly
• Thawing carefully (between 10°-15° C)
• Hot food should be served piping hot
• Refrigerate leftover food immediately
• Prepare adequate quantity of food
• Discard suspected food
• Adequate wash-room and wash-basin facilitate
• Purchase from certified dealer

14. Good hygienic practices
for small food operations
 Personal hygiene
 Hygienic handling of food
 Premises and kitchen
utensils
FS0802 2 2000

15. Personal hygiene (1)
Importance of personal hygiene lies in the fact
that
 Man is a reservoir for infectious disease agents
(e.g. V. cholerae, S. typhi, Shigella sp.)
 Man is a reservoir for enterotoxin-producing
S. aureus
 Some pathogens (e.g. Shigella sp, viruses) can
cause infection at low levels of contamination
 Food handlers’ hands can be a route of cross-
contamination
FS0802 3 2000

16. Personal hygiene (2)
Personnel should be encouraged to
Wash hands frequently
 Carefully bandage any wounds on
hands and arms
 Avoid coughing or sneezing over food
FS0802 4 2000

17. Personal hygiene (3)
 Refrain from smoking
 Wear clean clothes and overalls
 Always keep hair covered
 Avoid wearing jewellery
 Keep fingernails short
FS0802 5 2000

18. Personal hygiene (4)
Food handlers should report illnesses with the
following symptoms to their employer
 Jaundice
 Diarrhoea
 Vomiting
 Fever
 Sore Throat (with fever)
 Visible infected skin lesions
(boils, cuts etc..)
 Ear, eye and nose discharges
FS0802 6 2000

19. Hygienic handling of food
FS0802 7 2000

20. Hygienic handling of food (1)
 Perishable food should be stored under
refrigeration
 Perishable food should not be stored too
long, even at refrigeration temperature
 Thoroughly defrost frozen meat and
poultry before cooking
 Discard all drips accumulated during
defrosting of meat and poultry and clean all
soiled surfaces
FS0802 8 2000

21. Hygienic handling of food (2)
 Cook food thoroughly
 Keep cooked food hot - at a
temperature of at least 60oC
 Refrigerate cooked food in shallow
containers
 Reheat cooked food to at least 70oC
 Keep cooked food separate from
raw food
FS0802 9 2000

22. Hygienic handling of food (3)
 Cooked components of mixed dishes that
will be eaten cold should be cooled before
adding other ingredients
 All work with perishable food must be
carried out quickly
 Cooked food should not be touched by
hand
FS0802 10 2000

23. Premises and kitchen utensils
FS0802 11 2000

24. Premises and kitchen utensils (1)
 Keep kitchen area and adjoining
rooms clean
 Have plenty of light in all work and
storage rooms
 Keep kitchens tidy
 Frequent cleaning ensures hygienic
kitchens
FS0802 12 2000

25. Premises and kitchen utensils (2)
 Cloths and drying towels that come into contact
with dishes and utensils should be changed
every day
 Protect kitchen and storage area from insects
and other vermin
 Keep pets and other animals away from the
kitchen
 Keep dangerous/poisonous substances, outside
the kitchen area in labelled and closed
containers
FS0802 13 2000

26. Premises and kitchen utensils (3)
 Defrost and clean refrigerators regularly
 Avoid overloading the cold-storage
equipment
 Do not change dishwasher
timings/techniques/temperatures
 Provide good cleaning equipment
 Dispose of waste correctly
FS0802 14 2000