Food Hygiene MPH 2015 Ext

Food hygiene

Meaza Gezu (MPH, PhD fellow)

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Session objective

• Define food hygiene?

• Describe the public health importance of Food

hygiene?

• Identify favorable environments for bacterial

growth in foods?

• Describe the good sanitary practice in food

establishment?

• Explain HACCP process?

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Definition • What is food?

• Food is any solid or liquid, when eaten and absorbed by the

body, produce energy, promote the growth and repair of tissue;

promotes resistance against diseases or maintains and regulates

these processes.

• It is the one which is physically, chemically and biologically safe

for consumption

• Food is any substance consumed to provide nutritional support

for the body. It is usually of plant or animal origin and contains

essential nutrients, such as carbohydrates, fats, proteins, vitamins,

or minerals. The substance is ingested by an organism and

assimilated by the organism's cells in an effort to produce energy,

maintain life, or stimulate growth.(Wikipedia)

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Defin….

• Food: “any raw, semi-processed or processed substance for

commercial purpose or to be served for the public in any way

intended for human consumption that includes water and other

drinks, chewing gum, supplementary food and any substance

which has been used in the manufacture, preparation or

treatment of food, but does not include tobacco and substances

used only as medicines”. (FMHACA 2009)

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Food hygiene

Define Food Hygiene?

Food hygiene : all conditions and measures necessary for ensuring

the safety, wholesomeness and fitness for consumption of food

at all its stages from its production, processing, storage,

distribution, preservation, and service. (WHO/FAO)

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Food hygiene

• Why food hygiene?

• Main objective: Ensuring consumers safety

• Specifically :

protect food from infection

Ensure wholesomeness of food

Ensure consumer’s expectation met

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Food hygiene…

• To meet all the above objectives, all food

supplies should be:

– Supplied from approved sources

– Wholesome:- not adulterated, protected from

contamination

– Not misbranded

– Potentially hazardous food should be stored

at safe temperature zone

Public Health importance

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Study place Zeway

(n=147, Feb 2001

Awash,

Dec 2003 (n=66)

Ambo Feb

2006

(n=178)

Latrine availability 59.2% 21.2% 61.7%

Proper dish washing

facility

66.7% 54.1% 25.4%

Proper hand washing

facility

72.8% 34.8% 69%

Water supply Well River Pipe line

Food handler’s with

infection

14.8%

(physical Obs)

6.7%

(physical Obs)

34.7% (Lab

Exam,

n=121)

Licensed 49.7% 86.4% 61.4%


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Parasite %

Ascaries

Lumbericode 37.2

Entoamba

Histolitica

32.6

Gardia lambila 9.3

Hook worm

species

9.3

Strongloid

storcoralies 2.3

T .Tricuria 2.3

H. nana 7

Overall 34.7

95% CI: (30,44)

Prevalence of intestinal parasites among food handlers in public catering establishment, Ambo town, West Showa Zone, Oromia Region, March 2007 (n=121)


A study conducted in Dangila in 2013

Total 406 respondents 97.2% of food handlers interviewed work

on establishments who have private Toilet facility

64.5 % are working in establishments with no hand washing

facility

52. 5% have good food handling practice

71.2% have poor knowledge score on food handling

Practice Vs knowledge?

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Requirements for food protection

• Food must be protected against

contamination from: Physical, Biological&

Chemical contaminants

a) dust, soot and smoking

b)flies, rodents and other vermin

c) Insecticides and other chemicals

d)Unclean utensils and work surfaces

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Requirements…

e) Over head leakage and dropping of water

from ceilings

f) Dirty hands, and cleaning rugs

g) Coughing and sneezing

h) Temperature

Factors affecting bacterial growth

• Micro-organisms need conditions to survive and reproduce these can include:

temperature

moisture

time

Oxygen

pH level

Light

food

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Factors affecting…

1. Temperature

• There are 3 classes of bacteria depending on temperature preference

a) Psychrophilic (cold temperature liking bacteria)

-Growth range 5-25oC; optimum 20-25oC

-Cause food spoilage at refrigeration temperature

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b) Mesophilic (middle temperature liking

bacteria)


-Pathologic bacteria to humans

c) Thermophilic (Heat liking bacteria)


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Factors affecting… 2) Time:

• bacterial division occurs every 20-30 min

• under suitable env’tal conditions, one cell could

give rise to over 17 million in 8 hours and 1

billion (109) in 10 hrs

• Cooked/ left over food that stay opened is

dangerous

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3) Moisture:

• Bacterial cell contains about 80% water

• Water is an essential requirement for bacterial

existence

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4) Oxygen:

• Aerobic – Need oxygen

• Facultative – can survive both in the presence

and absence of O2

• Anaerobic – No need of oxygen for survival

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5) pH:

• most bacteria prefer slightly alkaline (7.2-7.6) pH

6) Light:

• bacteria grow best in darkness (UV light has

bactericidal effect)

Factors affecting MOs…

7. food: high protein

• Eg. Meat, fish, dairy……

• Kinds of food

Perishable foods: eggs, meat, fish, vegetables;

milk; creamy cake (Potenially hazardous food)

Semi-perishable: bread, injera, fruits;

Non perishable: dry foods; canned foods

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Sanitation of eating & drinking establishments

A functional model ordinance is required with features included:

A. Food

B. Personnel

C. Utensils and equipment's

D. Sanitation facilities

A. Food

• From approved source/supplies

• Unsafe or unsuitable for human consumption should be condemned

• Potentially hazardous food must be stored at a safe To

• On display must be protected against handling, sneezing and coughing and against contamination by flies, rodents etc

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Food and Drink establishment…

B. Personnel

• Medical check-up (pre-employment and periodical)

• Should keep hands clean, wear clean outer garments &

wear hair restraints (coverings)

• Persons with boils, infected wounds, sore throat or any

communicable disease couldn’t be permitted to work

Food Handlers hygiene

Dirty Hands Dirty Finger Nails

Open Cuts

Dirty Uniforms

Smoking in Food Areas

Being Sick at Work 5/4/2015 23 Meaza G 2015

Hand washing People who work with food should always WASH their hands with SOAP and warm water after going to the toilet, smoking, touching their hair, nose and mouth. after sneezing and coughing, touching raw foods handling rubbish handling chemicals Every time a food handler enters a KITCHEN they must

ALWAYS wash their HANDS

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Food and Drink establishment…

C. Food equipment and utensils

• Should be in good conditions or in good repair & no cracks

• Should not be from toxic materials (Cadmium, Zinc, Antimony, lead, etc)

• No corrosion of surfaces

• Must be cleaned and sanitized regularly

Cleansing of utensils

Cleaning and bactericidal treatment of utensils and

equipment

– Two basic methods for dishwashing and

sanitizing

1. Manual dish washing

2. Mechanical dish washing

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Cleansing of utensils

1. Manual dish washing: can be fixed or movable with three

bowl, dishes or sinks

• The first- for washing or thorough scraping to eliminate large

food particles

• The second- for rinse in water at Temp 110-120 0F with soap

or other detergents

• The third- for rinsing combined with an effective germicidal

process to sanitize

Sanitizing can be obtained by using:

• Boiling water at least half minute or 170 0F for 2 min

• Chlorine solution 150 ppm for 2 min

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1 2 3

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Cleaning Utensils

2. Mechanical dish washing: washing procedure is by using

machine (depending on the instruction given)

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Food Drink establishment

D. Sanitation facilities and controls

• Safe and adequate hot and cold water supply

• Proper sewage disposal system

• Plumbing must be properly installed

• Toilet facilities should be available

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Sanitation facilities...

• Proper solid waste management

• Rodents, flies and other vermin must be avoided

• Sufficient light and ventilation

• Washable walls, floor and ceilings

Institutions involved in the provision of food

safety

Ethiopian Standard Authority

– sets standards for enforcement;

– Monitors and evaluates food standards

– Provides information for the public

FMHACA former DACA/EFDA: sets food hygiene legislation

and food hygiene code of practice in a form of Guidelines

FMOH/ RHB: food law development and enforcement

Local Authorities: Kebele/Municipality/ Woreda Health Office:

IEC/BCC; routine inspection and enforcement

Ethiopian public health institute

Universities

Ministry of Culture and tourism? 5/4/2015 Meaza G 2015? 33

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Storage and preservation of food

Food should be stored:

• On clean racks, shelves, cabinets or other clean surface at sufficient height, proper arrangements and food place

• On properly labeled container

• Wet storage of packed food and beverage is prohibited

Correct Food Storage

Foods to be covered and stored separately

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Food preservation

• food preservation is a technique by which foods are kept for

intended longer periods with out altering their natural state.

In order to protect food

• Damaging agents

• Delay growth of Mos

• Delay of self decomposition

Any traditional food preservation methods?

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Food borne diseases

It can be categorized into 4:

•Food Borne Infection

•Food Borne intoxication

•Chemical poisoning

•Posioness plant or animals

Food Borne Disease..

1. Food-borne infections:

• due to ingestion of food containing pathogenic m.os (Bacteria, parasite, viruses)

• E.g. Salmonellas, Shigellosis, Brucellosis, Amoebiasis, Taeniasis, infectious hepatitis

2. Food-borne intoxication: Due to bacterial toxins

A) Staphylococcus food poisoning: toxin is heat resistant

(withstanding boiling To)

B) Botulism caused by Cl. Botulinum

– Toxin is formed under anaerobic condition

– Destroy by boiling at 120oc for 10-15 min

– Home canned foods are mostly involved

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Food-borne diseases… 3. Chemical poisoning:

• Sources of poisonous chemicals:

Metals: Cd, Zn, Cu, Pb migrate from plate or container

Chem. Substances used in cleaning & sanitizing if used in excess or accidentally mixed

Use of insecticides or rodenticides around stored, in process or ready to be served food or residual pesticides from farms

4. Poisonous plants and animals:

Poisonous Mushrooms cause AflaToxin

Some sp. of fish

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The WHO Golden Rules (for food preparation/ hygiene)

1. Choose foods processed for safety

2. Cook food thoroughly

3. Eat cooked foods immediately

4. Store cooked foods carefully

5. Reheat cooked foods thoroughly

6. Avoid contact between raw foods and cooked foods

7. Wash hands repeatedly

8. Keep all kitchen surfaces meticulously clean

9. Protect foods from insects, rodents, and other aminals

10. Use pure water

Place of food hygiene

• Home;

• Farm

• Mass Catering establishments, etc;

• Industries;

• Institutions: Schools, hospitals, etc;

• Traditional practices: weeding ceremonial place

“Serg”, “Digis”, funeral

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Standard criteria FAO

• There are some standards used for analysis of food like

MRL (maximum residue limit)

ADI (Acceptable daily intake)

PTWI (Provisional Tolerable Weekly Intake)

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Standard criteria FAO….

• MRL (maximum Residue Limit): the maximum concentration of

pesticide residue acceptable in or on a food , agricultural

community, or animal feed (measures the level of pesticide

residues in food/crops).

It is measured in terms of weight of contaminates per weight of food

• ADI (Acceptable Daily Intake): the daily amount of a chemical,

which can be consumed over an entire lifetime without

appreciable risk (measure the amount of pesticide consumption

by humans).

ADI is measure in terms of Mg of chemical per Kg body weight

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Standard of FAO ….

• PTWI (Provisional Tolerable Weekly Intake) measure the amount

of contaminants which have accumulating potential in the

human body (As, Cd, Pb, Hg, ).

It is measured as Mg of chemical per Kg of body weight

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HACCP

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• Defn

HACCP is systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

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Preliminary Tasks in the Development of the HACCP Plan(Need assessment/ Analysis)

• Assemble the HACCP Team

• Describe the Food items and its Distribution

• Describe the intended Use and Consumers of the Food

• Develop a Flow diagram Which Describes the Process

• Verify the Flow Diagram/ categories food by process

• Design HACCP 5/4/2015 Meaza G 2015 47

• VIDEO on HACCP

• Please find HACCP materials.

• HACCP -Making Food Products Safe, Part 2

• HACCP - Making Food Products Safe, Part 1 or find other videos of HACCP training from www.youtube.com

•

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https://www.youtube.com/watch?v=gRJ7q_2Vkrc



https://www.youtube.com/watch?v=7nbjd_TnU8o




http://www.youtube.com/

References

1. Lewis H.K. Clay’s Handbook of Environmental Health, 9th edition

,New York, Taylor & Francis e-Library, 2004

2. Salvato JA. Environmental Engineering and Sanitation, 5th edition New Jersey, John Wiley & Sons, 2003

3. Teka GebreEmanuel. Food Hygiene: principles and methods of food borne diseases control with special emphasis to Ethiopia. Addis Ababa. Addis Ababa University Press, 1997.

4. Gashe A, Alemu K, Haile D. Factors affecting food handling Practices among food handlers of Dangila town food and drink establishments, North West Ethiopia; BMC Public Health 2014, 14:571

5. Nigusse D, Kumie A: Food hygiene practices and prevalence of intestinal parasites among food handlers working in Mekelle university student’s cafeteria, Mekelle. Global Adv Res J Soc Sci (GARJSS) 2012, 1(4):065–071.

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Documents

Food Hygiene MPH 2015 Ext