Food sanitation and hygiene
Food sanitation implies
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Cleanliness
Preparing
Storing &
Serving of food & water
Food sanitation is essential aspect of food preparation
Some items need particular attention are
A safe and potable water
supply
Selection of wholesome
ingredients &
Hygienic handling
Water
• Is essential in food preparation
Water is used to
Wash food before cooking
Clean the containers
Make beverage
It should be free from pathogenic bacteria
Potable water
• Water which is free from pathogenic bacteria
• Water should be free from harmful bacteria
• Water may contain dissolved salts or minerals
• Special treatment should be given to remove these impurities &
make it safe for potable purposes
Sources of contamination of water
• Through the seepage of sewage
• Sewage can be carrier of many pathogenic bacteria
• Many healthy persons may be carriers
• Human excreta is deposited near shallow wells, ponds or even
rivers especially in rural areas
• Hutment dwelling without proper sanitary & water facilities
develop into health hazard
• There is no facility for drainage & used water and sewage
stands, encouraging breeding of mosquitoes & flies
What you can do about pesticide residue
• It can cause a serious problem in the diet
Precautions
Thoroughly rinse & scrub fruits &
vegetables
Remove outer leaves of leafy
vegetables
Trim fat from meat, poultry & fish
Throw back the big fish
Food
• Wash the vegetables & fruits before using
• All exposed foods must be washed with clean water
• Outer layers, skin of plant material contain thousands of
microorganisms & must be washed before use
• The skin, hair, feathers, intestines of animals contain a number of
microorganisms should be removed before preparation
Food handling
• Food comes into contact with human hands during harvesting,
storage, preparation and serving
• Food handlers should be free from any communicable diseases
• Human hair, nasal discharge, skin can also be source of
microorganism
Persons handling food must
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Wash hands with soap
Refrain from touching hair or wiping nose
Food sanitation is a way of life
A number of gastrointestinal disorders are communicated by
use of contaminated water or food
Spread of diseases through fecal contamination
Diseased person
Feces
Water
Hands
Flies
Food
New victim
Soil
Food contamination
foods may be contaminated if the
Water is not
potable
Soil not
removed
Utensils are not
cleaned
Unhygienic
habits
Communicable
Disease
Equipment
• It is necessary that all equipment coming in contact with food
should be kept clean
• They should be scrubbed, cleaned with detergent & water then
rinsed with potable water
• The equipments are dipped in hot water at 80°C for at least 30
seconds or more & then drain dry
• Parts of blenders, mixers should be inspected after cleaning to
ensure that there is no food material remaining
• Use separate cutting boards for different foods (meat- veg)
• Prepare raw foods in separate area from fresh and ready to eat
foods
• Clean & sanitize equipment, work surfaces & utensils after
preparing each foods
• Use specific containers for various food products
• Make sure cloth and paper towel use for wiping spills are not
used for any other purposes
Control of insects & rodents
and common insects contaminating foods
• Rodents which include rats, mice & bandicoots may also be
carriers of diseases such as plague
Housefly
Cockroach
Insects
Preventive measures to exclude the entry of
insects
• Keeping the prepared food in cupboards with wire-netting
• Filling cracks, fissures in the walls & flooring
• Covering drains, holes with wire gauze
• Spraying or dusting with an pesticide in home
• Fumigation may be resolved to in large godowns, factories as
it destroy insects & rodents
• Insecticides are poisonous must be used in very small amount
only when needed
Good sanitation before preparation
Use
cleaned
Cooked food utensils &
should be
equipments
stored covered
Left over foods
should be stored
in a refrigerator
Reheat before
use