FOOD SAFETY AND HYGIENE - Eastern Railwayer.indianrailways.gov.in/cris/uploads/files/1484209169081-Pesentati… · FOOD SAFETY AND HYGIENE Prof (Dr.) Indira Chakravarty PhD, D.Sc

FOOD SAFETY AND HYGIENEFOOD SAFETY AND HYGIENE

Prof (Dr.) Indira Chakravarty PhD, D.ScPadmashri Awardee

Chief Adviser, Public Health Engineering Department, Govt. Of West Bengal

Director - Independent, ECL, Coal, India

Chairman, CSR, ECL, Coal India

Chairman, Water and Beverage sc. Panel, FSSAI, Ministry of Health and Family Welfare, Govt. Of India

Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India

Prof (Dr.) Indira Chakravarty PhD, D.ScPadmashri Awardee

Chief Adviser, Public Health Engineering Department, Govt. Of West Bengal

Director - Independent, ECL, Coal, India

Chairman, CSR, ECL, Coal India

Chairman, Water and Beverage sc. Panel, FSSAI, Ministry of Health and Family Welfare, Govt. Of India

Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of IndiaChairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India

Chairman, Stop Diarrhoea Programme, Save The Children

Member, Core Committee, WASH (Swachh Bharat), Ministry of Drinking Water and Sanitation, Govt. Of India

Member, Hygiene Index Committee, Reckitt Benckiser

Chairman, Innovation Center, Scheveran and

Member, International Board of Advisers, United Nations University – IIGH

Former, Additional DGHS, Ministry of Health and Family Welfare, Govt. Of India

Former, Director, All India Inst. Of Hygiene &Public Health, Ministry of Health and Family Welfare, Govt. Of India

Former Director, Chittaranjan National Cancer Institute, Ministry of Health and Family Welfare, Govt. Of India

Former, Regional Director, South Asia, MI, IDRC (Canada)

Former Regional Advisor – Nutrition-Act, South East Asia, WHO, SEARO

Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India

Chairman, Stop Diarrhoea Programme, Save The Children

Member, Core Committee, WASH (Swachh Bharat), Ministry of Drinking Water and Sanitation, Govt. Of India

Member, Hygiene Index Committee, Reckitt Benckiser

Chairman, Innovation Center, Scheveran and

Member, International Board of Advisers, United Nations University – IIGH

Former, Additional DGHS, Ministry of Health and Family Welfare, Govt. Of India

Former, Director, All India Inst. Of Hygiene &Public Health, Ministry of Health and Family Welfare, Govt. Of India

Former Director, Chittaranjan National Cancer Institute, Ministry of Health and Family Welfare, Govt. Of India

Former, Regional Director, South Asia, MI, IDRC (Canada)

Former Regional Advisor – Nutrition-Act, South East Asia, WHO, SEARO

ISSUES THAT NEED TO BE CONSIDEREDISSUES THAT NEED TO BE CONSIDERED

1. Quality of ingredients

2. Food and water handling methods

3. Biological Hazards – Followed by chemical and physical

hazards

1/2

hazards

4. KAP of Food handlers

5. Hygiene of equipments

6. Personal Hygiene

7. Water quality

2Contd.Prof. Indira Chakravarty

8. Waste management

9. Food and Water Borne diseases and Recording

10. Consumer awareness and behavior

11. Attitude of authorities

ISSUES THAT NEED TO BE CONSIDEREDISSUES THAT NEED TO BE CONSIDERED2/2

3

11. Attitude of authorities

12. Legal control

13. Nutritional needs

14. Coordination among concerned stake holders

Prof. Indira Chakravarty

PREPARATION OF

SAFETY GUIDELINESSAFETY GUIDELINES

(Eg:- STREET FOODS)

Prof. Indira Chakravarty 4

OBJECTIVES OF PREPARING A GUIDELINE WITH

GRADINGS FOR STREET FOODS

By: WHO, India; Supported by FCSD

1. To enable all related stakeholders (Vendors, Consumers,

Heath inspectors, Regulatory authorities, Auditors, and

others, as appropriate) to assess that adequate and good

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others, as appropriate) to assess that adequate and good

Hygienic Standards are being maintained by the Street Food

vendors.

2. To provide a simple, practical and user friendly document to

enable implementation of good Hygiene standards for Clean

and hygienic street-vended food and beverages.

2/2

OBJECTIVES OF PREPARING A GUIDELINE WITH

GRADINGS FOR STREET FOODS

By: WHO, India; Supported by FCSD

3. To enable delivering clean and hygienic street food to the

masses, thereby reducing incidents of Food borne illnesses.

4. Improve over all Nutritive value of foods


1. Safe Handling of Food -

1. Procuring raw materials

2. Cleaning raw materials

3. Storage of raw food

4. Extracting/ Thawing

STEPS TO BE CONSIDERED (1/4)

INDEX

4. Extracting/ Thawing

5. Cooking/Processing of food

6. Transporting of food

7. Display of food

8. Delivering & Serving of food

9. Packaging of food

10. Storing and Preservation of left overs


2. Water and Ice

1. Availability of safe water at accessible distance in adequate

amounts

2. Proper storage and use of safe water

3. Proper cleaning and washing practices


INDEX


3. Proper cleaning and washing practices

4. Using ice made with potable waters

5. Proper water quality monitoring

3. Proper garbage disposal and removal techniques.

4. Proper sanitation facilities.

5. Safe environment.- Placement of Kiosks


INDEX

6. Healthy food handlers.

7. Proper Personal Hygiene and behaviour of vendors and

customers


8. Awareness of the food handlers as well as consumers

regarding food and water safety and healthier food choices

9. Improving nutritional value of street foods

10. General issues


INDEX


10. General issues• Air – free moving

• Adequate Lighting

• Over all cleanliness

11. Proper information sharing with authorities

1. Safe Handling of Food

1.1. Procurement of Raw Food

• Fresh - buy from reliable shops • Selecting healthier options over unhealthy ones (natural

seasonings, quality of oil etc.)• Has no unwanted additives or pollutants

STEPS TO BE CONSIDERED1/24

• Has no unwanted additives or pollutants • Not to purchase food beyond expiry date (Packaged Food)

• Raw material storage should be above 3 feet from the ground

level.

1.2. Washing of Raw Food

• Use of safe and potable running water • Thorough cleaning

• Wash fruits and vegetables, most carefully, if eaten raw


1.3. Storage of Raw Food

• Use cool and dry place• Proper storage temperature to be maintained (below 4° C for

chillers and -18° C for freezers) if stored• Use FIFO (First In First Out) and FEFO (First Expired First Out)

rotation, if stored• Store raw food separately from cooked food


• Store raw food separately from cooked food • Store vegetarian and non-vegetarian food separately• In case if food is stored in a fridge then it should be cleaned at

least once a week to remove stains, ice particles and food particles and the temperature kept between 4° C - 6° C

• Use deep freezer for longer storage, if needed (rarely done by

Vendors)


1.4. Thawing of food

• Should be done in room temperature

• Thawed food should not be frozen again



STEPS TO BE CONSIDERED

1.5. Cooking and Processing of Food

• Thorough heating is required throughout the food material, (>74°C for food that is non-vegetarian.)

• Keep food out of a prolonged danger zone (4.4° C - 60° C)• Always keep cooked food in covered containers to avoid

contamination• Food should be stored in food grade plastic / steel containers to

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• Food should be stored in food grade plastic / steel containers to prevent leaking

• Refrigerate perishable food if it is to be used beyond 4 hours• Use safe ingredients and potable water• Use healthier cooking techniques such as steaming, boiling,

stewing, grilling, poaching, shallow frying instead of deep frying

• Minimize use of preservatives and increase use of natural

seasoning Eg. honey/jaggery instead of sugar.


1.6. Transporting food

• Food to be transported (from point of cooking / Processing to point of sale) with utmost caution so that no extraneous material gets contracted

• Temperature/time should be maintained

• Perishable food should not transported in as minimal time as

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• Perishable food should not transported in as minimal time as

possible

1.7. Display of food

• Food should be covered all the time• Clean food grade utensils need to be used• Food should be at least 3 ft. above the ground

• Cooked food should be sold within 4 hrs.

1.8. Delivering and Serving of Food

• Wash hands (20 secs) with soap and water, before touching food. • Use clean and food grade utensils, equipment’s, kiosks, tables etc. • Cooking utensils and crockery should be clean and in good condition.

It should not be broken or chipped.• Utensils should be cleaned of debris, rinsed, scrubbed with detergent


• Utensils should be cleaned of debris, rinsed, scrubbed with detergent and washed under potable running water after every use

• Utensils should be wiped with clean cloth• Utensils made of non-food grade material should not be used for

cooking, storage and serving• Separate ladles should be used to serve food items• Sale points, tables, benches, boxes, cupboards, glass cases etc. should

be clean

Prof. Indira Chakravarty 16Cont.


• Keep food covered• Serve food in clean environment (eg: avoid open drains, latrines, garbage

dump etc.)• Do not reuse disposable items• All containers should be kept clean, washed and dried at the close of

business so that mould/fungi and infestation cannot grow

• Cloth used for floor cleaning should never be used for cleaning tables,

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• Cloth used for floor cleaning should never be used for cleaning tables,

working areas etc.

1.9. Packaging of Cooked Food

• Use proper food grade utensils and packaging material

1.10. Storage and preservation of left overs

• Food should be cooked as per the day’s requirement to avoid leftovers

• Consumable left overs, if kept, should be refrigerated immediately

• Use of leftover foods should be avoided as far as possible


• Use of leftover foods should be avoided as far as possible• Leftovers should be heated, properly before reused• Store ready to eat food above the raw foods, inside refrigerator

• Do not overcrowd the refrigerator


2. Water and Ice

2.1. Easy Access to sufficient supply of potable water at all times

• Source of water should be properly identified to ensure

availability of sufficient water of safe quality.


2.2. Hand washing facilities

• Street food areas should have hand washing facility available at

the premises with continuous supply of water

• Use of soap and clean paper/tissue towel should be encouraged.


2.3. Washing of equipments and utensils

• Washing facilities in cleaning areas with clean running water

supply, use of safe detergent to clean utensils / equipments

• Care should be taken so that it is at a safe distance so that it does

not pollute the area.


2.4. Storage of water

• Water containers should be covered and made of hygienic material

with a side tap for withdrawal.

• No dipping should be allowed.

• The container has to be cleaned regularly with safe cleaning

material.


2.5. Ice

• Ice should be made of potable water and stored in clean

containers.

• Ice used for storage should not be added into beverages or food

to be consumed


2.6. Water quality Monitoring

Water quality should be regularly monitored as per following

norms -

• Faecal Coli form count (FPM) of drinking and cooking water to

be zero (0).

• MPN – less than 180°


3. Garbage disposal

3.1. Waste water disposal

• Stalls should have an efficient waste water disposal system

which should be maintained in a good state of repair.

• The system should be large enough to carry peak loads


• The system should be large enough to carry peak loads

• It should be provided with traps to ensure that only liquid waste

is discharged into the drain/sewer.


3.2. Solid waste disposal

• Solid waste should be collected at stalls in covered bins.

• The waste should be removed from the working area of the stall

as often as possible.

• Organic waste should be separately kept for earliest disposal.

• Receptacles used for waste storage and any equipment which


• Receptacles used for waste storage and any equipment which

has come into contact with the waste should be cleaned using

properly approved methods.

• The waste storage area should also be cleaned daily.

• The waste under no circumstances should come in contact with

the food or water.


4. Sanitation- Toilets

4.1. Every vendor, helper or food handler should have access to facilities

which are approved by the relevant authorities kept at all times in a

clean and operational condition.

4.2. Food handling areas should be at a safe distance from the toilets


4.2. Food handling areas should be at a safe distance from the toilets

areas

4.3. Must have enough supply of clean water, soap etc.


5. Safe Environment (1/2)

5.1. The street food selling zones should be in a clean area to avoid

contamination.

5.2. Immediate surroundings should be cleaned and washed repeatedly.

5.3. The space in and around the vendors' stall shall be free of stored


goods, discarded articles etc.

5.4. The stall should have a convenient access for consumers.

5.5. It should have proper drainage system for disposing waste water in

a sanitary manner.

5.6. The Kiosks should be made of safe materials which are easy to clean

and can be maintained easily.

Prof. Indira Chakravarty 25Cont.


5.7. Adequate number of racks should be provided for storage of articles

of food, with clear identity of each

5.8. Proper compartment for each class of food should be provided

5.9. Wiping cloth should be washed regularly with soap and water

5.10. Cloth / wipes should be used to remove dust/ crumb from plate or

utensils into dustbin.

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utensils into dustbin.

5.11. Standard detergents and Disinfectants to be used for cleaning

5.12. Drains, Garbage dumps and latrines should be away at a safe

distance.

5.13. Contaminations from rubbish, waste water, toilet facilities, open

drains and stray animals should be avoided, by keeping at a safe

distance.

6. Healthy Food Handlers

6.1. All food handlers should be free of any contagious diseases and

should keep any cuts or injuries on hand and other body parts

properly bandaged and clean.

6.2. Health check-up should be done regularly (annual basis) and


6.2. Health check-up should be done regularly (annual basis) and

recorded in a health card. This should be facilitated by the Municipal

authorities.

6.3. Food handlers should be Vaccinated for Hepatitis A, typhoid

6.4. Food handlers should be healthy

6.5. The handler suffering from infectious disease shall not be permitted

to work


7. Personal Hygiene (1/3)

The vendor (Food handler) should -

7.1. Bathe daily

7.2. Wash hair regularly

7.3. Wear a hair restraint / head cover of any sort


7.3. Wear a hair restraint / head cover of any sort

7.4. Clean and wash their hands with soap/detergent and water before

commencing work and every time before touching food or using toilet

7.5. Hands should be dried using single use paper towel or clean wash cloth

7.6. Wear clean and proper clothing

7.7. Wear clean light coloured aprons

7.8. Clothing etc. should be kept out of cooking and storage areas


Cont.


7.9. Use disposable gloves while handling food and dispose it after use

7.10. Avoid wearing loose items that might fall into food

7.11. Avoid wearing jewellery in hands

7.12. Wash hands before and after handling raw food before touching cooked

food; after handling money; after touching mobile; after going to toilet;

after coughing or sneezing etc.

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after coughing or sneezing etc.

7.13. Keep fingernails clean, unpolished and trimmed short.

7.14. Treat and bandage wounds and sores immediately. When hands are

bandaged, wear single use gloves to cover bandage.

7.15. Have no noticeable body odour

Cont.

7.16. Cooked/Ready-to-eat food is not be touched with bare hands or as

little as possible.

7.17. Food is handled using ladles which are washed frequently

7.18. Persons cooking, handling or serving food should use hand gloves and

clean apron as well as clean wash cloth for wiping utensils

7.19. Separate cloth should be used for wiping hands and cleaning surface


7.19. Separate cloth should be used for wiping hands and cleaning surface

7.20. Do not eat, drink, smoke, use tobacco or any drugs or chew gums in

food processing and serving areas.

7.21. Avoid touching /scratching their face, head or hair

7.22. Eating, chewing, smoking, spitting, coughing, sneezing and nose

blowing should be avoided within the premises.


8. Awareness of food handlers and consumers on food

safety

8.1. All stake holders should be made aware of issues already mentioned

above –

• Vendors/ Cooks

• Consumers



• Consumers

• Authorities

• Other related persons

9. Improving nutritional value of street foods

10.1. Use healthy cooking oils in reasonable amounts

10.2. Use iodized salt

10.3. Use preservatives minimally

10.4. Use healthier ingredients, such as whole wheat flour instead of


10.4. Use healthier ingredients, such as whole wheat flour instead of

refined flour, etc.

10.5. Use seasonal vegetables and fruits


10. General issues

9.1. Air

• Food should be kept covered at all times to avoid pollution from particulate matter in air viz. dust, dirt, flies etc

• Food selling areas should be dry and airy and not damp.

9.2. Lighting


9.2. Lighting

• The area should be adequately lighted to ensure proper visibility.

9.3. Over all Cleaning

• All working surfaces, table tops, floors and surrounding areas should be thoroughly cleaned, disinfected and sanitized daily using safe cleaning agents

• Mosquito breeding to be prevented in or about the food selling

areas


11. Proper information sharing with authorities

All the above information’s need to be shared with the Stake holders



CATAGORISATION AND GRADING OF STREET FOODS

For the purpose of Grading, a standardised procedure of

clubbing together the street food vending establishments into

three categories is suggested, as was done while conducting the

HACCP of street foods viz CALCUTTA MODEL by the FAO

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HACCP of street foods viz CALCUTTA MODEL by the FAO

supported Calcutta Study.

CATAGORISATION AND GRADING OF STREET FOODS

Category I

Food prepared in small scale or as a cottage scale industry and brought to the street food stalls by different vendors for sale e.g. Sandesh (Sweet Condiment), Golgappas, papdi etc.

Foods prepared at the home of a vendor and brought

2/2


Category IIFoods prepared at the home of a vendor and brought to the street food stall for sale e.g. Channa, Curry, Biryani etc.

Category IIIFoods prepared and sold at the street food stall itself e.g. Paratha roll, savoury Puffed rice, Chowmien, Jalebis etc.

Based on the Categorisation mentioned in previous slide, the

two levels of Grading are suggested-

Level 1 – Preliminary Basic Safety Rating System

Level 2 – Advanced Safety Rating System

GRADING OF STREET FOODS

Level 2 – Advanced Safety Rating System


Level 1. PRELIMINARY BASIC SAFETY RATING SYSTEM

(by WHO-FCSD)

For the purpose of Preliminary Grading of the street food

establishments a simple basic assessment rating methods mostly

visual, is suggested.

GRADING SYSTEM


visual, is suggested.

Level 2. ADVANCED SAFETY RATING SYSTEM

(by WHO-FCSD)

For doing a more Confirmed Grading, specially for either high risk

foods or foods sold in vulnerable areas like near school, hospitals

etc. a supportive laboratory supported assessment is suggested.

LEVEL 1 – PRELIMINARY BASIC SAFETY RATING

• For the purpose of Preliminary Grading, the street food

establishments can be assessed as per the following Street

Food Safety Rating system which is a simple basic grading.

• The rating can be done on the basis of a few selected The rating can be done on the basis of a few selected

indicators.


Issue Category I Category II Category III

1. Raw Material

● Fresh

● Good Quality (Visually)

1/7


CATEGORY WISE CHECKLIST OF STREET FOODS

● Healthier and seasonal raw ingredients used preferentially

2. Storage of Raw material

● Washed and Cleaned

● Separated from cooked food



3. Processing and Cooking

● Use of clean equipment’s, amenities’ etc.

● Clean hands and overall personal cleanliness of handler

2/7




● Use of potable water

● Thorough cooking done at above 74° C temperature (?)

4. Transportation to street food stall / Kiosk

● Properly packed / covered ―

● Reach area within a short time (Maximum 4 hours) (?)

―

● Unpacked using clean hands ―


5. Display / sale of food

● Food is kept covered

● Sold using clean food grade holding utensils and serving utensils with no damage

3/7




● Disposable utensils not reused

● Proper cleaning and washing of equipment’s and utensils

● Veg and Non-Veg food separated

● Cooked and uncooked food separated

● Cooked food sold within 4 – 5 hours (?) and temperature maintained at 65° C (?)


6. Use of left overs

● Disposed off in covered bins

● If reused should be heated at 74° C

4/7




● If reused should be heated at 74° C (?) temperature and used immediately


7. Personal Hygiene and Health of Food handlers

● Wash hands with soap and water before touching food

● Wear clean clothes / apron

5/7




● Have no contagious diseases

● Any cuts on fingers are properly bandaged and kept clean

● Wear no jewellery on fingers / hands

● Disposable gloves (if used) not reused

● Loose hair tied and covered

● Medical check-up (annual) Certificate available


8. Overall cleanliness

● Working surface clean and Hygienic

● Kiosk cleaned with safe cleaning agent

6/7




agent

● Placement not near any latrine / garbage dump / dirty area

● surrounding area clean / not congested

● properly lighted


9. Water and Ice

● Source of water – Potable

● Water container cleaned daily with safe cleaning agents

● Water container covered with a side

7/7




● Water container covered with a side tap

● Ice made of potable water

● Ice used for storage, kept separately

10. Nutrition

● Use of healthy Seasonal vegetables and fruits

● Healthier cooking methods eg. Steaming, boiling, sauté etc

● Use of Iodised salt

Numbers Category I Category II Category III

Overall Indicators 10 10 9

Sub Indicators 42 42 39


SUMMARY OF INDICATORS (NUMBERS)


The street food establishment can be rated for their food safety based on the

level of implementation and compliance to these categorized indicators and rated

as follows:-

LEVEL 1 – PRELIMINARY BASIC SAFETY RATING OF OF

STREET FOODSSTREET FOODS

GRADING PROCESSGRADING PROCESS


1. Excellent (5 Stars)

2. Good (4 Stars)

3. Fair (3 Stars)

4. Below Fair (No Star)

Ratings are proposed as follows:-



PROPOSED RATINGSPROPOSED RATINGS

Ratings

Excellent All ‘overall’ Indicators complied with Plus 90% - 100% compliance of sub indicators


Excellent All ‘overall’ Indicators complied with Plus 90% - 100% compliance of sub indicators

GoodAll ‘overall’ Indicators complied with Plus over 80% - Below 90% compliance of sub

indicators

FairAll ‘overall’ Indicators complied with Plus over 60% to Below 80% compliance of sub

indicators

Below Fair All overall Indicators not covered or sub indicators complied below 60%

GRADES

OVERALL INDICATORS SUB INDICATORS

CATEGORIES CATEGORIES

Number of Indicators to be complied with



BASED ON THE PERCENTAGE (%) SUGGESTEDBASED ON THE PERCENTAGE (%) SUGGESTED

1 (10) 2 (10) 3 (9) I (42) II (42) III (39)

EXCELLENT 10 10 9 38+ - 42 38+ - 42 35+ - 39

GOOD 10 10 9 34+ - 38⁻ 34+ - 38⁻ 31+ - 35⁻

FAIR 10 10 9 25+ - 34⁻ 25+ - 34⁻ 23+ - 31⁻

BELOW FAIR < 10 < 10 < 9 < 25 < 25 < 23


Numbers in Brackets ( ) – Indicate total no: (100%) of Indicators.

Street food management needs active involvement of numerous stakeholders viz

• Food Safety officers

• Municipality / Corporation / Local urban body personnel

• Police


CHECK POINTS (INDICATORS) FOR VARIOUS STAKEHOLDERS

• Police

• Vendors

• Community (Customers)

• NGO’s and Voluntary bodies

• Experts.



CHECK POINTS FOR DIFFERENT STAKE HOLDERS FOR GRADING

SL. NO

CHECK POINTS VENDORSFOOD SAFETY /

MUNICIPAL OFFICERSPOLICE CUSTOMERS

EXPERTS / OTHERS

1 RAW MATERIAL ―

2STORAGE OF RAW MATERIAL

―

3 PROCESSING AND COOKING ―


3 PROCESSING AND COOKING

4TRANSPORTATION TO STREET FOOD STALL / KIOSK

― ―

5 DISPLAY / SALE OF FOOD ―

6 USE OF LEFT OVERS ― ―

7PERSONAL HYGIENE AND

HEALTH OF FOOD HANDLERS ―

8 OVERALL CLEANLINESS

9 WATER AND ICE

10 NUTRITION ―

Grading of Street foods done as per the Level – 1 rating system

can be confirmed by doing a sample survey and analysis

following the Physical, Chemical and Microbiological

assessment methods.

LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM1/5


LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM

Indicators Clinical Significance

1. Filth • Since street foods are sold in open, physical

contaminants may cause stomach irritation

etc.2. Dust

3. Dirt

1. Physical Contaminants

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etc.

• Smell and appearance indicates whether food

is acceptable.

• Taste / eatability indicate weather the food is

of good quality or not.

3. Dirt

4. Appearance

5. Smell

6. Taste

7. Eatability

2. Chemical Contaminants


1. Ash Discerned by consumers, deterrent for sale

2. Argemon Oil Toxic adulterant in edible oils

3. Lathvrus Sativus Lathvrism



4. Metanil Yellow Toxic colour – carcinogenic

5. SaccahrinCo-carcinogenic agent – chronic consumption might be

injurious to health

6. Heavy metal Pigmentation, vomiting, irritation

7. Aflatoxin Toxin from fungal infection

3. Microbiological Contaminants


1. E.coli Indicate faecal coliform contamination

2. Salmonella Cause food poisoning related typhoid

3. Shigella Cause dysentery

4. Streptococcus Cause food poisoning



Food

4. Streptococcus Cause food poisoning

5. Fungus Bad odour, bad taste and toxic symptoms etc.

6. Proteus Invasive and toxigenic causes diarrhoea

7. StreptococcusExotoxin in food causes vomiting and diarrhoea.

Generally fever is absent

8. Enterococcus Causes diarrhoea

9. Bacillus Toxin in food causes vomiting and diarrhoea

Water1. Coliform Imparts bad odour and taste

Indicates presence of faecal coliform2. E.Coli

Presence of any of the above contaminant will rate the food as unsafe

LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM

5/5


WATER QUALITY MONITORINGWATER QUALITY MONITORING

As per the CALCUTTA STUDY (Reff: FAO of the United Nations), the water quality can be assessed in a step wise manner


MONITORING OF WATER QUALITYMONITORING OF WATER QUALITY

Water sample analysis can be carried out in three stages

I. At source

II. Immediately after collection by the vendors

III. Water offered to the consumers (after 3 hours)


Estimations to be done –

Number of coliform (MPN) – Should be less than 180

Faecal coliform (FPN) – Should be absent

1. MPN count more than 180 makes water not potable

2. Presence of FPN makes water not Potable

MONITORING OF WATER QUALITYMONITORING OF WATER QUALITY


WHO SUPPORTED CONSULTATION TO DEVELOP GUIDELINESWHO SUPPORTED CONSULTATION TO DEVELOP GUIDELINES

(Implemented by (Implemented by Foundation for Community Support and Development)Mysore Mysore –– December, 2015December, 2015


BUREAU OF INDIAN STANDARDS – OCT, 2016

BIS has now created the Standard Grading system of Street foods based on it.



Documents

FOOD SAFETY AND HYGIENE - Eastern Railwayer.indianrailways.gov.in/cris/uploads/files/1484209169081-Pesentati… · FOOD SAFETY AND HYGIENE Prof (Dr.) Indira Chakravarty PhD, D.Sc