Food safety and hygiene Presented by NABIL AL- HAJJ College of Health Science, Department of Therapeutic Nutrition, Science and Technology University, Aden, Yemen

Definition of food All human intake to meet his food needs, and be compatible with his cultural habits and religious laws. Food Quality Is that the food is healthy and contains desirable specifications for the consumer (Color - taste - smell - texture.... etc). Vary from country to country, region to region, depending on the consumer's desire. For example, American consumer loves chicken with yellow skin consumer in the Middle East loves chicken with white skin Hygiene Provide protective factors to maintain human health Food Hygiene Procedures that ensure the health, safety and suitability of food for consumption at all stages of its production, production, distribution, preparation and submission Food of Safety Ensure that food does not cause any harm or illness to the consumer

Food safe What is Food safe? Food which is free from contaminants & will not cause illness or harm from Production, processing, distribution, preparation and handling. If safety means that no health damage to humans occur when food is consumed. Food scientists look at food safety through risk and risk factors Food Safety Assessment 1. Identification of risk sources 2. The size of the risk or the risks that the risk source can cause 3. Take decision on these risks and accept or reject it. Generally all foods have some degree of risk, and there is no food security 100%

The responsibility for producing safe food The person who works in the food production chain or stages of production, preparation, preparation, processing and trading and submit it, and therefore the production of safe food requires the following: Control of the source of food "raw materials« Control the design of the product and control the manufacturing process Practice good health during production, processing, circulation, distribution, storage and sale. Take all measures to prevent microbes from entering the food

1.Protectingfoodfromriskofcontamination,includingharmful bacteria, poison and other foreign bodies. 2.Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food. 3.Destroying any harmful bacteria in the food by thorough cooking heating, freezing or processing. 4.Remove unfit or contaminated food. Understanding Food Hygiene

The cost of poor food hygiene 1.Food poisoning outbreaks and sometimes death 2.Food contamination, customer complaints and brand image 3.Pest infestations 4.Waste food due to spoilage 5.The closure of food premises Fines and costs of legal actiontaken because of contraventions in hygiene legislation, orbecause of the sale of unfit or unsatisfactory food. 7.Civil action taken by food poisoning suffers 8.Loss of production and food which has to be destroyed 9.Decontamination and replacement of damaged equipment.

The benefits of good food hygiene 1.Satisfied customers, a good reputation, increased businessand brand protection 2.Compliance with food safety legislation 3.Less food wastage 4. Goodworkingconditions,higherstaffmoraleandlowerstaff turnover, which promote increased productivity

Food classification Firstly, Depending on the speed of spoilage 1. sensitive food perishables: Animal and cooked foods) meat, fish and seafood - rice Cooked - milk - leafy vegetables - mayonnaise). 2. Low-sensitivity foods: Dry Grain - Flour - Oils - Sugar - Tea - Coffee - Salt - Fermented Food - Dry Food - Vinegar - Foods with a high content of sugar - canned food - jams. Secondly, depending on the seriousness 1. High-risk foods: Ready-to-eat foods without heat treatment such as salads. 2. Low-risk foods: Foods that will be treated at a high temperature before eating, such as bread.

1. What are food contaminants? Contaminants: A biological, chemical, radiological or physical agent not intentionally added to the food Affecting consumer safety. It is essential that we maintain the personal hygiene standards during food preparation. This will help prevent the spread of bacteria.

Contaminations Allergies Radiation Physical Chem ical Biology Bacteria Pesticide Stone Radia tion Eggs

Sources of food contamination Surfaces for food Plants Human Insects and rodents Sewage FOOD Air and dust Water Soil Animal s

PoorPersonal Hygiene Dirty HandsDirty Finger Nails Open Cuts Dirty Uniforms Smoking in Food AreasBeing Sick at Work

Biological Contaminations Bacteriaا Viruses Molds and Fungus Parasites Insects and rodents

Bacteria Bacteria are microscopic organisms, often referred to as germs, which are found everywhere, including on and in man, on food,in water, soil and air. Most Bacteria are harmless and some essential. Bacteria exist everywhere

1. Warmth 37 0 C- Best temperature for the growth of most poisoning bacteria( body temperature) 20 0 C C- Bacteria growth quit quickly 5 0 C C is Danger Zone 1 0 C C- Sleepy C – No growth 2. Moisture 3. Food /Moisture 4. Time: The number of germs doubles every 20 minutes 5. P H Requirements for bacterial growth

Time Bacteria Warm Food/ Moisture PH Requirements for bacterial growth

The number of germs doubles in each (20) minutes once (1) Germ after 20 minutes (2) after 40 minutes) (4) after 1 hour (8) germs after 2 hours (128) bacteria after 3 hours (2048) after 4 hours (32768) germ after 5 hours up to more than 5 million

5. PH. Effect of alkalinity and acidity Is a value ranging from (0-14) 7 alkaline Acidic

What happens if bacteria grow on food? + Bacteria Food Food Spoilage Food poisoning diseases Diseases of food infections

Food poisoning Definition: Is a sudden illness that affects two or more people as a result of eating unfit food during a period of 30 to 4 days. Symptoms: deafness Nausea, nausea and dizziness Abdominal pain High temperature Diarrhea Botulinum toxin is accompanied by blurred vision, difficulty in breathing, paralysis and death. Food spoilage Food damage or food spoilage is a change in appearance, flavor, smell, and other food attributes due to the growth of bacteria that leads to food degradation, spoilage.

The most sensitive groups of food poisoning They are vulnerable groups: Children. Pregnant women. Elderly. People with weak immune Diseases of food infections And is a pathological situation that occurs as a result of transmission of the causative agent through an unfit food that is contaminated with the causative agent. Such as: typhoid - Maltese fever - tuberculosis – hepatitis Viral - mad cows - tapeworms... etc Often contaminated by food appearance intact

But there are beneficial bacteria in food processing Such as bacteria used in dairy and vinegar production.

2. What are the risks of these contamination? The occurrence of food poisoning. Disease of food infections Incidence of food allergies. Damage to the person (wounds - suffocation) The result and outcome will have an impact on human resources working and non-working and increasing the cost of medical care and economic and legal losses.

What to do to control bacterial contamination

Workers in the preparation of food They should be: Healthy They abide by customs, conditions and health practices. They have minimal knowledge of the basics of food safety.

By Having Good Personal Hygiene Wash your hands regularly Especially after going to the bathroom Have a Clean Uniform Available If Sick Stay Home Place a Band Aid on Cuts

Personal Hygiene Hands andSkins ( Food handlers must wash their hands especially) 1.After visiting the toilet 2.On entering the food room, after a break and before handling any food. 3.After putting on or changing a dressing 4.After dealing with an ill customer or a baby’s nappy 5.After handling raw food Including eggs, and before handling ready – to eat food. 6.After cleaning up animal faces or handling boxes contaminated by bird dropping. 7.After combing or touching the hair, face, nose, mouth or ears 8.After handling waste food. 9.After cleaning, or handling dirty cloths, crockery.etc. 10.After handling external packaging, flowers or money.

It is essential that we maintain the personal hygiene standards when working in food preparation. This will help prevent the spread of bacteria. 1. Wear a clean uniform wear a hair net, hat or cap Remove jewelers before reporting to work Keep finger nails short and without artificial nails or polish Wash your hands regularly Report any sickness or illness immediately

Food Not Covered

Dirty Kitchens Fridge Not Cleaned Dirty Stove TopsOld Chopping Boards

Food Has Past its Expiration Date Spoilage Meat Mouldy Cheese Mouldy Bread Off Milk

Keep Kitchen Clean

Check Expiry Dates and Label Foods

Why do we need Food labels? Food labels provide information to help us make choices. Labels do the following: Tell us which nutrients, in what amounts, are in a product Warn us if a food contains food allergens Inform us if the food is fresh or out of date When necessary, explain how to store, prepare or cook the food we buy List product ingredients Give us information on where the food was produced and which company has marketed it Essentially, food labels are there to provide us with basic information about what is in the food we eat and how best to handle it.