1. FOOD HYGIENE

2. DEFINITION
The subject of control of food-borne disease may be termed food hygiene.
Food hygiene covers a wide field and includes the rearing, feeding, marketing and slaughter of animals as well as the sanitation procedures and handling practices designed to prevent pathogenic contaminants from reaching and growing in foods.

3. FOOD HYGIENE Prevention of Food Contamination Food Storage
Monitoring of Product Microbiological Quality
Legislation and Education

4. Prevention of Food Contamination
Foods may become contaminated with microorganisms prior to harvest or slaughter (primary contamination) or subsequently after harvesting or slaughter (secondary contamination).

5. In every cleaning operation in which sanitizers are used the following broad procedure should be adobted:
Them item should be thoroughly cleansed so that on visual inspection there are no organic residues apparent
Carry out sanitaion
Rinse away sanitizer with clean, non-polluted water.

6. FOOD STORAGE
The way in which food is stored during the various processing and retail steps is of prime significance in determining microbiological quality and safety.
Pathogenic bacteria of concern in foods do not grow outside the temperature range 4o – 60oC so that foods stored below 4oC or above 60oC may be done so safely.
Perishable products should also be refrigerated and refrigerator temperatures should be regularly checked.

7. Cooked foods such as served in restaurants and take away food shops should be consumed with 1-2 hr of cooking. If they must be stored they should be refrigerated promptly – not left overnight to cool before refrigeration. This applies particularly to cooked meat and poultry products which, if undercooked, may still contain vaible cells of Salmonella species of Clostridium perfringens.
Foods which must be kept warm, as in take - away – food – shops, should be maintained at temperatures above 60oC (C1. Perfringens may grow at 55OC). Frozen products should be cooked immediately upon thawing and not permitted to remain in the thawed state for any length of time.

8. Monitoring of Product Microbiological Quality
Large companies will generally have trained staff to monitor the microbiological quality of their products, not not only the final product, but also at different points during processing.
Prevention its better than cure, and good microbological monitoring will also include regular analyses of the raw materials to check that they meet appropriate specifications.

9. Legislation and Education
National and local public health authorities should be established to oversee the problem of food-borne disease.
Their role would be to surveille the incidence and types of food-borne disease, develop legislation governing codes of hygienic practice and product microbilogical quality, and to enforce legislation through trained food inspectors, staff skilled in the microbiological analyses of foods, and courts of law.
The food industry it self must be made aware of the need for microbiological safe food products and should be encouraged to train staff in good hygiene practice.