Lecture 2: Principles of food hygiene Flashcards
Food hygiene and safety definition
all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
food hygiene
it refers to practices associated with ensuring good health and cleanliness.
hygiene
refers to the maintenance of health and healthy living.
food safety
Food safety refers to limiting the presence of
those hazards whether chronic or acute, that
may make food injurious to the health of the
consumer.
Food safety is about producing, handling,
storing and preparing food in such a way as to
prevent infection and contamination in the
food production chain, and to help ensure that
food quality and wholesomeness are
maintained to promote good health.
Food safety and hygiene contributory factors
1- personal hygiene 2- hygienic design of facilities,
equipment,
3- activities relating to cleaning and disinfection of
food premises and hygienic disposal of waste
Personal hygiene
• Personal hygiene is of great importance for the
maintenance of health in general.
• Human beings are natural carriers of many
microorganisms and sources include the hair,
skin, mucous membranes, digestive tract,
wounds, infections and clothing.
Hygienic design of facilities and equipment
• Hygienic design of food production facilities,
processing equipment, etc., is a most important
factor in ensuring that food is safe and
wholesome.
Sanitation
• Sanitation is a term for the hygienic disposal or
recycling of waste materials
• In the USA, there is a particular focus on the concept
of food sanitation, which may be defined as the
hygienic practices designed to maintain a clean and
wholesome environment for food production,
preparation and storage
Hygiene control measures
in food processing
•Hygiene in food processing started with the
introduction of general measures, including
cleaning and disinfection, prevention of
recontamination and treatment of food products
to kill any microbial pathogens present.
One of the first safety systems developed by the
food industry was that involving the application
of ………….. as a supplement to ………….
good manufacturing practice (GMP), as a
supplement to end-product testing.
General hygiene practices
• GMP covers all aspects of production, from starting
materials, premises and equipment to the training of staff,
and the WHO has established detailed guidelines.
• GMP also provide a framework for hygienic food
production, which is often referred to as good hygienic
practice (GHP).
General hygiene practices
Design of premises and equipment
• This includes the location and layout of the premises
to avoid hygiene hazards and facilitate safe food
production.
• Food processing and handling equipment should
always be designed with hygiene in mind, including
ease of cleaning.
General hygiene practices
Control of the production process.
• Control measures are applied throughout the supply
chain and cover factors such as raw materials,
packaging and process water, as well as the product
itself.
• Key aspects include management and supervision of
the process, as well as appropriate recording
systems.
General hygiene practices
Plant maintenance and cleaning
• Both processing equipment and the fabric of the
building should be maintained in good order.
• Suitable programs need to be developed for plant
cleaning and disinfection, and their effectiveness
monitored routinely.
• Systems are also needed for pest control and
management of waste
General hygiene practices
Personnal hygiene
•Staff are required to maintain high standards of
personal hygiene in relation to wearing of
protective clothing, hand-washing and general
behavior.
•Visitors must also be strictly controlled in these
respects.
•The health status of personnel should be
monitored regularly, and any illness or injuries
recorded.
