Food sanitation and hygiene

Food sanitation implies

• Cleanliness
• Preparing
• Storing &
• Serving of food & water

Food sanitation is essential aspect of food preparation

Some items need particular attention are

A safe and potable water

supply

Selection of wholesome
ingredients &

Hygienic handling
Water
• Is essential in food preparation

Water is used to

Wash food before cooking

Clean the containers

Make beverage
It should be free from pathogenic bacteria
Potable water

• Water which is free from pathogenic bacteria

• Water should be free from harmful bacteria

• Water may contain dissolved salts or minerals

• Special treatment should be given to remove these impurities &

make it safe for potable purposes
Sources of contamination of water

• Through the seepage of sewage

• Sewage can be carrier of many pathogenic bacteria

• Many healthy persons may be carriers

• Human excreta is deposited near shallow wells, ponds or even

rivers especially in rural areas
• Hutment dwelling without proper sanitary & water facilities
develop into health hazard

• There is no facility for drainage & used water and sewage

stands, encouraging breeding of mosquitoes & flies
What you can do about pesticide residue

• It can cause a serious problem in the diet

Precautions
Thoroughly rinse & scrub fruits &
vegetables

Remove outer leaves of leafy

vegetables

Trim fat from meat, poultry & fish

Throw back the big fish

Food
• Wash the vegetables & fruits before using

• All exposed foods must be washed with clean water

• Outer layers, skin of plant material contain thousands of

microorganisms & must be washed before use

• The skin, hair, feathers, intestines of animals contain a number of

microorganisms should be removed before preparation
Food handling
• Food comes into contact with human hands during harvesting,
storage, preparation and serving

• Food handlers should be free from any communicable diseases

• Human hair, nasal discharge, skin can also be source of

microorganism
Persons handling food must

• Wash hands with soap

• Refrain from touching hair or wiping nose
• Food sanitation is a way of life
• A number of gastrointestinal disorders are communicated by
use of contaminated water or food
Spread of diseases through fecal contamination
Diseased person

Feces

Water
Hands Flies Soil

Food

New victim
 Food contamination
foods may be contaminated if the

Water is not Soil not

potable removed

Utensils are not

cleaned

Unhygienic
habits Communicable
Disease
Equipment

• It is necessary that all equipment coming in contact with food

should be kept clean

• They should be scrubbed, cleaned with detergent & water then

rinsed with potable water

• The equipments are dipped in hot water at 80°C for at least 30

seconds or more & then drain dry
• Parts of blenders, mixers should be inspected after cleaning to
ensure that there is no food material remaining

• Use separate cutting boards for different foods (meat- veg)

• Prepare raw foods in separate area from fresh and ready to eat
foods
• Clean & sanitize equipment, work surfaces & utensils after
preparing each foods

• Use specific containers for various food products

• Make sure cloth and paper towel use for wiping spills are not
used for any other purposes
 Control of insects & rodents
and common insects contaminating foods
• Rodents which include rats, mice & bandicoots may also be
carriers of diseases such as plague

Housefly Cockroach Insects

Preventive measures to exclude the entry of
insects

• Keeping the prepared food in cupboards with wire-netting

• Filling cracks, fissures in the walls & flooring

• Covering drains, holes with wire gauze

• Spraying or dusting with an pesticide in home

• Fumigation may be resolved to in large godowns, factories as
it destroy insects & rodents

• Insecticides are poisonous must be used in very small amount

only when needed
Good sanitation before preparation

Use
cleaned
Cooked food utensils &
should be equipments
stored covered
Left over foods
should be stored
in a refrigerator
Reheat before
use