1. Awareness and Implementation of Hygiene in Poultry Farm Dr. Namrata P Wakhaloo International Consultant-Food Safety

3. Have you ever suffered from food borne illness?

4. How do you recognize it? jaundice; diarrhea; vomiting; fever; sore throat with fever;

5. Guess what is the……. Most common illness in children below 5 years of age in Bangladesh? Major cause of infant mortality in Bangladesh? Disease reports 1.5 billion episodes annually? Single cause for 2.5 million death every year in developing countries SINGLE ANSWER … Diarrhea

6. What is food safety….?

7. Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

8. What are these things that cause it Bacteria Virus Fungus Harmful chemicals Physical injury due to glass, wood, metal pieces, stones

9. Who Is Responsible? Are You Responsible ? Who Else Responsible ? Is Government Responsible ? Is consumer Responsible ? Is farmer Responsible ? Is shopkeeper/Owner Responsible ? Is Transporter Responsible ?

10. Who Shall be Responsible? Each and everyone is responsible

11. How do we reach that goal

12. By following basic food hygiene practices

13. Food Hygiene all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

14. Implement Where ? PREMISES – Inside and out side PEOPLE – Personal Hygiene and Practices PRODUCT – Handling it from raw material to packaging and selling it to customer

15. PREMISES

16. Surrounding Outside

17. PREMISES Internal - Floors - Walls - Roof -Windows

18. PREMISES

19. Drain and Waste Disposal

20. PREMISES Equipment and utensil

21. PREMISES Utensil and Hand Washing Facility

22. PREMISES Water – Source and Storage

23. VETERINARY PRACTICES

24. PEOPLE

25. Health Status – Annual or bi annual check ups – Day to day health status – Wounds and injury – shift to no direct contact with product

26. PEOPLE Protected Clothes Apron and Cap Design Worn properly Clean Limited to the processing area

27. PEOPLE Personal Behavior & Effects/jewelry

28. PEOPLE Personal HABITS/Effects –Clean – Daily Bath –No Chewing & Spitting –No Smoking –No Sniffing –No Coughing –No Scratching –No Nail Biting –No Jewelry ALSO REMEMBER TO WASH HANDS

29. PEOPLE Hand Washing 12 8 7 6 5 4 3

30. PEOPLE When should one wash hands? Before starting work Immediately after going to the toilet After handling raw materials Any time one touches dirty/contaminated material

31. PEOPLE Training on – Understanding premises hygiene – how to keep surrounding hygienic – Understanding personal hygiene – how to keep self hygienic and use hygienic practices – Understanding product hygiene – how to keep and handle product hygienically

32. PRODUCT

33. Raw Material – Where to buy – How to transport – How to store – FIFO

34. PRODUCT Egg Production and handling

35. PRODUCT Handling & Transporting to shop

36. PRODUCT Simple Records Incoming material records In-process records Finished products records IDENTIFICATION and TRACEABILITY

37. GROUP ACTIVITY

38. IMPLEMENTATION DOCUMENTS – Standard operating procedures – Pre requisite programmes RECORDS – Incoming material – Health & status record (vacination, deworming, medication) – Milking records (animal wise)

39. Questions and doubts 39

40. Training assessment Please give your feedback on the course conduct and content. Thank You … 40