UNI

T-1

I
NTORDUCTI
ONTOFOODSAFETY
Oneoftheessent
ialprer
equisi
tesforensuri
ngfoodqual
ityisfoodsaf et
y.Iti
sanimportant
publi
cheal
thi
ssueinthecurrentscenar
iowheremorethan200di seasesarespreadthr
ough
foodnear
ly2.
2mill
ionpeopleareestimatedtodi
eeveryyearduetof ood-bornei
ll
ness.

Thepresentdayfoodsupplyhasbecomehighl
ycompl exandtheconsumer saredemandi
ng
awi devari
etyoff oodswhi charenotonlyconveni
entandaf fordablebutaresafeand
wholesometoo.Ther ef
ore,
everyf
oodhandl
erandcateri
ngprofessionalshoul
dbeequi
pped
wit
hadequateknowl edgeandskil
l
srel
atedt
ov ar
iousaspect
soff oodsaf et
y.

KEYTERMS

Foodsafety
:Iti
sdefi
nedasanassur
ancethatthefoodwil
lnothav
eanyadverseeff
ecton
theconsumerheal
thwheni
tispr
epar
edand/oreatenaccor
dingt
oit
sint
endeduse.

Food qual i
ty:I
tisacompl excharacteri
sti
cwhi ch deci
desthef ood’svalueand/ orit
s
acceptabil
it
ybyt heconsumer s.I
tdenotesthedegreeorextenttowhi chafoodf ul
fil
sthe
characteri
sti
csdesir
ed byt he consumerpr ovi
ded itdoesnothar m t he heal
th orthe
envi
ronment .Theter
mi ncludesnutr
iti
vevalueandsensoryattr
ibut
essuchasappear ance,
text
ure,tasteaswell
asf uncti
onalpr
operti
es.

FoodSuitabi
l
ity
:Thister
mr efer
stoanassur
ancet hatfoodispr
oduced,pr
eparedand
packagedaccordi
ngtothestandar
dssetbyregul
atorybodi
esandisaccept
abletothe
consumerasperit
sint
endeduse.

SafeFood:Itreferstothefoodwhichisfreefrom bi
ologi
cal,chemi calorphysi
calmatt
er
capabl
eofcausi ngi l
l
nessorinj
urytotheconsumer .Inot herwor ds,safefoodcontai
ns
accept
able,t
oler
ableandsafelev
elsofcontaminant
s,adult
erants,natural
lyoccur
ri
ngtoxi
ns
oranyothersubstancethatmaymakeiti
njuri
oustohealth.

Food-borneIll
ness:Thesearediseasecausedbyagentsent er
inghumanbodyt hroughthe
i
ngest i
on off ood.Though the mostcommon sy mptoms off ood-
bor
ne diseases are
gastroi
ntest
inalin natur
e,manyt i
mes,these i
l
lness lead to seri
ous l
if
elong disor
der
(i
ncludingneurologi
cal
,gynaecol
ogicalori
mmunologicaldisorder
s),mult
ipl
e-organfail
ure,
canceranddeat h.

FoodHandler:Anypersoni nvolvedindi r
ecthandli
ngofpackagedorunpackagedfood,
rel
atedequi
pmentandutensils,offoodcontactsur
facei
sknownasfoodhandl
er.Heorshe
i
srequir
edtofol
lowthehygienicpr act
icesf
orensuri
ngsaf
etyoff
ood.

Contaminant:Itreferstoanybi ologicalorchemicalagent,for
eignmat teroranyot her
substancewhi chisnotaddedi ntentionall
ytothefoodbuti spr esentasar esul
toft he
producti
on,processing,packagi
ng,t ransportandholdi
ngoff ood.I tmayadversel
yaf f
ect
foodsaf et
yorsui t
abili
ty.Thetermi ncludesbact
eri
altoxi
ns,my cotoxi
ns,seafoodtoxi
ns,
pesti
cideresi
dueandmet al
li
ccont ami nants.

Cont
ami
nat
ion:Theoccur
renceori
ntr
oduct
ionofacontami
nanti
nfoodori
tsenvi
ronment
i
sknownascontami
nati
on.Thesour
cesofcontami
nat
ionar
eplant
s,ani
mal
s,sewage,soi
l
,
wat
erandai
r.

FoodHy gi
ene:Itencompassesal lcondi
ti
onsandmeasur
esrequi
redforensuringfood
safetyandsuitabil
i
tythr
oughvar
iousstagesoff
oodchai
nsuchasproduct
ion,pr
eparat
ion,
processi
ng,storageanddist
ri
but
ion.

Sani
tat
ion:I
tref
erst
oacomprehensi
veprogr
ammedesi gnedtocontr
olpathogensi
saf
ood
est
abli
shment.Thet
ermi
ncl
udespersonalhy
gieneandenvir
onmentalsani
tat
ion.

HACCPSy st
em:Hazar
dAnal ysi
sandCr i
ti
calCont
rolPoint(
HACCP)i ti
sascient
if
icand
syst
emati
cwayofdefi
ning,evaluati
ngandcont
rol
li
nghazardstoensuret
hesaf
etyoffood.
HACCPisat oolt
oassesshazar dsandsetupcontrolsyst
emswhi chhav
eapr event
ive
appr
oachrat
hert
hanend-pointtesti
ng.

Hazard:Thi
stermr ef
erstoanagentofbi ol
ogical,chemicalorphysicalori
ginpresenti
nthe
foodoracondi t
ionoffoodwhi chcancauseanadv erseeff
ectonhumanheal th.Thefood
hazards r
ange from microorgani
sms (bacteri
a,moul d,vir
uses),agricul
tur
alchemi cal
s
(pest
ici
deresi
due) ,v
eter
inarydrugsresidues( ofgr owthpromoters,mi l
kenhancer sand
drugsusedintheproduct
ionofanimalproducts),adulter
ant
sandmi suseofaddi ti
ves.

FoodSafetyManagementsy st
em (
FSMS):Iti
sanet workofi
nterrel
atedelementswhich
toget
herensurethatthefooddoesnotleadtoanyadv er
seeffectonhumanheal t
h.It
i
ncludesGoodHygieni
cPracti
ces(
GHP),HACCP,st
atut
oryandr
egulatoryrequi
rement
sand
communicati
on.

Food Saf et
y Objecti
ves (
FSO) : They speci
fyt
he maximum concent
rat
ion of a
microbi
ologicalorchemi
calhazar
dinafoodwhichi
sconsi
deredsaf
eatthetimeofits
consumpt i
on.

GoodHy gi
eni
cPracti
ces(GHP):Theyincl
udeal
lpract
icesrelat
edtothecondi
ti
onsand
measur
esnecessar
yforensur
ingthesafet
yandsui
tabi
l
ityoffoodatal
lst
agesofthef
ood
chai
n.

Potentiall
yHazar dousFood( PHF)andTi me/ TemperatureCont r
olforSaf et
y(TCS)Food:
Thet erm pot ent
iall
yhazardousf oodrefer
st operi
shablef oodswhichencouragerapi
dand
progressivegr owthofpathogenicandt oxi
genicmicroorganisms.‘
Time/temperat
urecontrol
forsafetyf ood’isanequivalentandt r
ansit
ionalt
erm( coinedin2005)f orPHF.Suchfoods
needat emper atureti
mecont r
oltolimitgr
owt hofpathogenicmicroorganismsorfor
mat i
on
oftoxinf orensur i
ngthei
rsafety
.

RiskAnal
ysi
s:Itisaprocesswhi
chincl
udesr
iskassessment
,ri
skmanagementandr
isk
communicat
iontoensur
esafef
ood.

Ti
me/Temperat
ureAbuse:I
tref
erst
oimpropertemper
atur
econt
rolf
orapr
olongedper
iod
oft
imedur
ingstor
age,di
spl
ayandtr
anspor
tat
ionofPHE.

I
mpor
tanceoff
oodsaf
ety

1.Preventi
onofFood- borneIl
lness:Foodsafet
ypr ot
ectstheconsumerfrom food-
borne il
lnesses and the associat
ed per
sonalsufferi
ng,pr
eventabl
e death and
avoidabl
ef inanci
alburden.Ont heotherhand,unsafefoodcancausef ood-
borne
 di
seases whi ch affect
s personalhealth and wel l
-being.They havef i
nancial
consequencesforindivi
dual
s,famili
es,
communi t
ies,f
oodbusi nessesandcountr
ies.
Thehospital
izat
ionandt r
eat
mentl eadtosubst
antial
bur denonhealth-
car
esystems.

2.Protection of Vul nerableI ndiv

iduals:Chi l
dren,pregnant women,el der
ly and
i
ndividual ssuffer
ingfr
om ot herdiseasearemor esuscepti
bletofood-bornedi
seases
andr elatedcompl i
cat
ions.Saf ef oodprotectstheseindi
v i
dual
sandt hepoorwho
earnthei rli
vingformtheirday-to-
daywor k.Otherwi
se,thel
ossofi ncomeduet ofood
-bor
nei llnessesinthepoorcanper petuat
ethecy cl
eofpov er
ty.

3.BoostingofConsumerConfi
dence:Safetyoff oodnotonl yprotect
sdeceptionand
fr
audbutal soi
ncr
easesconsumerconfidenceinthefoodpr oducerandthepr oduct
.
Unsafefood,onthecontr
ary,canleadtot helossoftrustint heproducerandt he
product,cl
osur
eofthef
oodbusinessanddeclineinfoodtrade.

4.Protecti
onoft hePr oducer:Safef oodsupplyprovi
despr otecti
ont othepr oducer
formt hefi
nanciall
ossassociatedwi thpr
oductrecal
landl egalbatt
les.Threattothe
safetyoffoodcanr esultinit
sr ecallf
rom t
hemar ketleadingtohugef inanci
alloss
forthepr oducer.Besides,manyf oodcompani esint hewestar ef acinglit
igat
ion
chargesduet otherecentincr
easei nnumberoffood-borneoutbreaks.

5.ImprovedProduct
ivi
ty:Foodsaf etyimprov
esproducti
vi
tyandtheimageofthefood
establ
ishment
.Incontrast,anoutbreakoffood-
bornei
ll
nesscanir
rev
ersi
blydamage
thebrandimageofar estaurantorachainofhotel
s.

6.Growt
hofFoodTrade:Pr
ovi
sionofsafefoodal
somaintai
nsi
ntegr
it
yoff
oodt
rade
andhel
psi
nit
sgrowthatl
ocal
, nat
ional
andgl
oball
evel
.

NewChal
l
engest
oFoodSaf
ety

Thepresentdayfoodsupplyi
sextr
emelycompl
exandthecontaminat
ionoff
oodsuppl
yby
undesi
rabl
eorganismsandchemicalsandit
sef
fectontheconsumerisdeci
dedt
oal ar
ge
ext
entbythenewchallengest
ofoodsafet
y.

1.Globalizati
onofFoodsuppl y:Duet oglobalizati
on,thefoodgr owni nonecount ryis
beingt ransport
edandpr ocessedinanot herr egi
onandconsumedi nseveralother
countries.Thi shasr esulted intransmission ofdi sease-causi
ng organismsand
chemi calcontami nantstof ar-
offdist
ancesandhasmul ti
pliedtheri
skoff ood-borne
i
llnesses.Inaddi t
ion,thepr essureonthedev el
opingcountriestoproducemor ef ood
forexpor thas pr omoted i nappropri
ate agr i
cult
uralpr acti
ces.Food saf etyi s
compr omi sedinsuchascenar i
owher et hereishigherr i
skofcont aminationfrom
my cotoxins,veter
inarydrugsandpest i
cideresidues,andotherchemi cal
s.

2.Changi ng Food consumpt i

on Patter
ns:Touri
sm and growing interestin ot
her
cult
ur eshaspr edi
sposedtheconsumer stotr
yandt ast
eexoticandunusualf oods
from di f
fer
entpart
soft heworld.Theyaredemandingmorevari
etyinf oodandalso
call
ingf orf oodsthatarenoti nseasonorar enotgrowni nther egionofthei
r
resi
dence.The t r
end ofeat i
ng outhas led to an i
ncr
eased numberoff ood
establishmentscateri
ngt oawi derangeofconsumersfrom streetst ofi
vestar
hotels.Sadly,thefoodsafetyeducati
onandcontrolhav
enotkeptpacewi t
hthese
 changes.Asar esul
t,food i
n manyoft heseestabl
ishmentsisnothandl
ed or
prepar
edsaf
elyandsubsequent
lybecomesathreatt
ofoodsafety
.

3.Evolvi
ng Farm-LevelPr act
ices:Changi ng farm pract
ices have cr eated newer
ecologi
calplaceforpat hogensandhav ei nt
roducednew chemicalf oragricul
ture.
Manyoft hesepat hogenssur viv
eint hef oodandcausef ood-
bor neill
ness.Ont he
otherhand,t
helivestockisbeingattackedbynewerst rai
nsofpathogenswhi chhave
higherabil
i
tyt ocausedi seaseandhi gherresist
ancetoant i
bioti
cs.I tisanew
chall
engetodealwi t
ht hesetrends.

4.NewerFood Component s and Changing Processi ng Techni ques:Many oft he

meal s/
snacksconsumesout si
dehomear eexposedt oext ensivefoodhandl i
ng.
Being aware oft he r ole di
eti n opt
imalheal t
h,t he presentday consumeri s
demandi ngfoodst hati mprovequalit
yofl i
feandhel pinlongev it
y.Someoft hese
maybecol df oods(e.g.,minimall
yprocessedready-to-eatf
ruitandv egetabl
esalads)
whichar enotheatedpr i
ort oconsumption.Unless,HACCPi spr acti
cedeffect
ively
,
thereisaconsiderabler i
skoft r
ansmissi
onoff ood-bor nei
ll
nessf r
om handlert
ot he
consumerv i
asuchf oods.

Manymoder nprocessi
ngandcooki ngmakeuseofaddi t
ive(suchasflavouri
ngs)to
createproduct
sanddi shes.Unlesssaf eandef fecti
veaddi t
ivesar
eusedwi t
hinthe
prescri
bedlimi
ts,theycanbecomeasour ceofchemi calcontaminati
on.Newerf ood
component sarebeingextr
actedf rom onefoodandaddedt oanotherproduct.Such
component sshouldundergoext ensiv
et oxi
cologicaltri
alsbeforebei
ngl aunchedin
themar ket.Onesuchexampl ei scow peapr oteinisolatewhichhast r
ial
sbeen
extract
edattheIndianAgri
cult
ureResear chInsti
tute(IARI).

Amongt henew t echnologiesaregenet icengineer

ing,i
rradi
ation,andmodified-
atmosphere packaging whi ch should be used caut iousl
y and onl y after
underst
andingthepotenti
alrisksi
nvolved.Inter
nati
onall
yacceptedpr i
ncipl
esoffood
safet
y should be consi
der ed al
ong wi t
h heal t
h benefi
ts,ethicalissues,socio-
economicfactorsandenvir
onment alconsiderati
ons.

5.Shi
ftingPopulati
onDemogr aphy :Incr
easedlongev i
tyhasl edtothehi ghernumberof
el
der l
ywhoar emor eatriskofdev el
opi
ngadv er
seheal thoutcomesf ol
lowingfood-
bornei ll
nesssuchasLi steri
osi s.Othergr oupswhi char evulnerableto acquire
i
nfectionsfrom somepat hogensar epregnantwomen,y oungchil
dr enandi nfant
s.
Bei
ngi mmune-compromisedt heHumanI mmunodef iciencyvir
us( HIV)patient
sar e
mor esuscepti
bletoi
nfecti
onsr esulti
ngfrom theingest i
onofcontami natedfood.

6.EmergingPat hogens:Therecentemergenceofbacteri
alstr
ainshavingincr
eased
resi
stancetoantibi
oti
csisacauseofwor ry.Anot
herexampleisthemeatandbone
meal prepar
edfrom cat
tl
einfect
edwit
hBov i
neSpongifor
m Encephal
it
isBSE.

Consumerawar
enessonfundamentali
ssuesrelat
edt
ofoodsaf
etyi
sver
yimpor
tantt
o
ensur
esafef
oodduri
ngt
heacti
vechainofsuppl
y.

Fact
orsaf
fect
ingsaf
etyoff
ood
Knowledgeaboutt heser i
skf actorsformst hebasisforprevent
ivemeasures.The
ri
skleadingtofood-borneil
lnesscanbepr esentinhomecookedf oodandt hefood
cookedataf oodservi
ceest abli
shment .Thesefactor
shav ebeeni
dentif
iedbasedon
theepidemiol
ogicalst
udiescar r
iedoutbyCent reforDiseaseCont
rolandPrevent
ion,
andarer ef
err
edt oasfood-bornei l
l
nessr i
skfactor
s.

1.
Cont
ami
nat
ionf
act
ors(
cont
ri
but
ingt
otr
ansmi
ssi
onofcont
ami
nant
stot
hef
ood)

2.
Sur
viv
alf
act
ors(
hel
pingi
nthesur
viv
alofpat
hogens)

3.
Prol
i
fer
ati
ngf
act
ors(
hel
pingi
nthegr
owt
handr
epl
i
cat
ionofpat
hogens)

1.Foodfrom unsafesour ces:Foodobt ainedfrom unsaf

epl antoranimalsour
cesar e
mor epronet omicrobialcont amination.Plantfoodsmaybecont ami
natedatt he
farmlevelthroughfaultyagr icul
turalpracti
cesincludi
ngt hemi suseofpestici
des.
Animalfoodsi npart
icularareatr iskofcont aminati
on.Fishandshel lf
isharemor e
l
ikelyt
obecont aminatedwi t
hbact eri
a,parasi
tes,al
galtoxins,
vir
usesandchemi cals.

2.Poorper sonalhealt
handhy gi
ene:Ifawor kerexhi
biti
ngsy mpt omsofr espi
ratory
orgast r
ointesti
nalinfecti
on( suchasdi ar
rhoeaandv omi t
ing)continuestohandl e
food,thereisapot entialri
skoff oodcontami nat
ionandsubsequentt ransf
err
ingof
i
llnesstot heconsumert hroughitsingest
ion.Unheatedr eady-t
o-eatfoodssuchas
saladsareexcel l
entmeansf orthetransmissionoffood-borneinfecti
on.Incaset he
i
nf ect
edwor ker
shandl ehugebat chesoff oodtheill
nessi stransferredtoal arge
numberofpeopl eresulti
nginanout break.

3.Cont aminatedEquipment /inadequateProtecti

onf r
om Contaminati
on:Inadequate
cleaningandsani ti
zi
ngofut ensi
ls,equi
pmentandf oodearl
i
eri ncontactwitharaw
animalf ood.Thesepr act
isesincreasetheriskofcontaminat
ionwi thpathogeni
cand
toxigenicmi croor
ganisms.Env ir
onment alcontaminati
onandi nadequatepackaging
alsohamperf oodsafety.

4.I
nadequat
ecooki
ng:Hightemperat
ureusedi ncookingl
eadst odestr
uct
ionof
veget
ati
veformsofdiseasecausi
ngmi cr
oorgani
sms.Thegui del
ineforcooki
ng
eggsis63degreesfor15seconds.Chickenandt urkeyshoul
dbecookedi na
mannert
hatt
hei
nnert
emper
atur
ereachesatl
east74degr
eesf
or15seconds.

Coki
ngdestr
oysonlytheveget
ati
vefor
msofmostpat
hogensbutitdoesnotki
l
lthe
spor
es(e.
g.ofclost
ri
dium bot
uli
num)ort
hepr
efor
medtoxin(e.
g.thetoxi
nfor
med
byst
aphyl
ococcusaureus)

5.I
mproperholdi
ngtimeandt emperat
ure:Time/t
emperat
ureabuseisamajorrisk
fact
orinfastprol
if
erat
ionofbacteri
ainf ood.
PHF/TCSfoodsshoul
dbestoredat
cold(˂
4˚C)orhott emperat
ure(˃60˚C).Theinter
mediat
etemperat
urer
epresents
thedangerzone.

Tr
aini
ngi
nPr
oductSaf
ety

1.Allworkersshouldbeempower edtopr i
ori
ti
zefoodsafetywhi leworking.They
shouldbei mpart
edt henecessar
yknowledgeaboutmi croorganisms,food-borne,
sourcesofcontaminati
on,causesoffoodspoilageandprinci
plesofpr eserv
ati
on.
Additi
onall
y,t
heyshouldbetrai
nedinsani
tati
onandhy gi
enepr act
icesnecessaryto
ensurefoodsafet
y.

2.Thef i
rst-
li
newor ker
smustbei nstr
uct
edandt rainedinfoodsaf etymeasur
es
rel
atedtotheirworkactiv
ity
,thati
s,thetypeoffoodbeinghandled,itspr
ocessi
ng
cooking,
storageandservi
ce.Theyshouldbeabletorecogni
zedeviat
ionsandreport
them tot
heirsuper
visor
s.

3.Manager
sshoul
dbeabl
etoi
dent
if
ycr
it
ical
poi
ntsandt
aker
emedi
alact
ions.

4.Behavi
ouralsci
enceshouldbeemployedt
oensurethatt
hefoodsaf
etyknowl
edge
i
sputt oact ualpract
ice.I
not herwor
ds,humanbehav i
our
,groupdynamicsand
organi
zat
ionalcul
tureshoul
dalsobegiv
endueconsider
ati
on.

5.Theeff
ecti
venessoft
rai
ningandawar
enessoff
oodhandl
ersshoul
dbeev
aluat
ed
peri
odi
cal
ly.

6.Routi
nesupervi
si
onandchecki
ngmustbecar
ri
edoutt
oensur
eadher
encet
ofood
safet
ypract
ices.

7.Thetrai
ningprogr
ammeshouldberevi
ewedandupdat
edkeepi
ngpacewi
tht
he
cur
rentdevelopment
sint
hef
iel
doffoodsafet
y.

FoodSaf
etyi
nHospi
tal
i
tyI
ndust
ry

Purchaseofr awmateri
als:Tomi ni
mizemi cr
obial
,chemicalandphy sicalhazards,all
raw materi
alsshouldbepr ocuredfrom r eli
ableandaut hor
izeddeal ers.Meat ,fi
sh
andpoultryshouldspeci
f i
call
ybepur chasesf rom li
censedoutlets.Theyshoul dbe
checkedv i
suall
yforanydet er
ior
ati
onf oreignbodycont aminati
on.Ther awmat er
ial
shouldalsobet est
edfort heexpirydates,t emperatur
econt r
ol,adulterat
ion,pests
andcontami nat
ion.
Pr e-
pr epar
ati
on:Wholef r
uit
sandv egetabl
esshouldbewashedpr operl
yandonly
food- gradeequi
pmentandut ensi
l
sshoul dbeused.Whi
l
epeeli
ngand/ orcut
ti
ngthe
fruitsandv egetabl
es,car
eshouldbet akennottousethesamechoppi ngboar
ds,
kni v
esandgl oveswhichwereearl
ieri
ncontactwit
hrawmeat/
fish/
poultr
y.

Cooking/ preparat
ion/pr
ocessing:Adequat etimeandtemper
aturecontr
oliscruci al
part
icularlyforPHF.Thenon- v
eget ari
anfoodshoul
dbecookedtoanadequat einner
temper aturetodestroythepat hogensandr educet
henumbertoanacceptabl
elev el.
Thev egetari
anandnon- vegetari
anf oodmustbecookedsepar at
ely
.Cookedf ood
shouldbehel dattemper atur
eabov e63˚Corbelow4˚
Ctopreventthemulti
pli
cation
ofmi croorganisms.

Reheat
ing:Thefoodshouldbereheat
edinanov en,
steamer,microwaveovenorina
cooki
ngrange.Itshoul
dnotbereheatedonasteam tabl
e,i
nabai n-mari
eorundera
heatl
amp.Whi l
ereheati
ngthei
nnertemperat
ureoffoodshouldreach74˚C.

Chi
ll
i
ng:PHFssuchassemi -f
ull
ycookeddi shes,sal
ads,desser
tsandpuddings
pr
ovidegoodmedi
um forrepli
cati
onofpathogens.Ther
efore,
theymustbechi
l
ledat
4˚
Corbelow.Ther
efr
igeratoranddispl
ayunit
smusthav etemperat
urebel
ow4˚C.

Transpor tat
ion:Thev ehi
cleusedf ortransport
ingcookedfoodshouldbeusedcl ean
andshoul dcarrynothingotherthanf ood.Itshouldhaveprovi
siontokeephotf ood
andcol df oodcoldbey ondthedangerzonet emperatur
e(between5˚ Cand63˚C).To
preventt he mul t
ipli
cati
on ofmi cr
oor gani
sms,t he t
ime oft r
ansportshould be
minimi zed.Toav oidcontaminati
on, t
hef oodshouldbekeptcov er
edandt hesealof
packaged f ood shoul d be protect
ed.Al lsurpl
us and unused thawed food be
di
scar ded.

Storage:Raw meat / poult

ryshouldbest oredawayf rom otherf oods.Thecooked
foodshoul dbest oredabov etheuncookedf oodandt hev egetari
anfoodabov ethe
non-veget ari
anfoodonsepar at
er acksofr efr
igerator.Frozenf oodsshouldbestored
at-18˚Corbel ow.Cookedf oodshoul dbecool edqui ckl
ybef orebeingstoredinthe
refr
igerator.Tomi nimi zewastageandensur ef oodsaf ety,thepackagesort he
containersbel abell
edwi t
hthehelpofst i
ckerstodenot ethedat eofmanuf act
uri
ng.
Topr ev entcont aminat i
onfrom pet s,low moi sturef oodsuchasf lourandgrain
pulsesshoul dbest or edabovethegr oundlevelinr e-
sealablecont ai
ners.

Specialr
equi
rement
sforhighr
iskfoods:somef
oodsneedspeci
alhandl
i
ngsi
nce
theyareathi
ghri
skasperHACCP.

1.Freshf r
uitsandv egetabl
eswhencutorj ui
cedshoul
dbeusedqui ckly
.They
canbest oredunderrefri
gerati
onf orshortdurat
ioni
nsanit
izedandcov er
ed
containers.Onl
ypot ablewat ershouldbeusedf orbever
agesandi ce.Jui
ce
dispensingmachineshoul dbecleanedr egul
arl
y.
2.Confecti
onaryproduct
sshouldbestoredi
nair
ti
ghtcont
ainer
sanddispl
ayed
hygi
enical
ly.Fi
nishedproduct
sshoul
dbelabel
l
edindi
cati
ngthe‘bestbef
ore
 dat
e’pr
iort
obei
ngr
efr
iger
ated.
3.Meatf ishandpoul tryshoul dbepur chasedi nchill
ed(˂
5˚C)orf rozen(
-18˚
C)
statefrom author
izedslaughterhouses/ vendors.Theyshouldbewashedwi t
h
potablewat erandcookedadequat elyunt i
lthecoretemper at
urereaches75˚C
(f
oratl east15seconds) .Uncookedmeat ,fi
shandpoul tryshouldbest or
ed
below thecookedonesi nt heref
r i
gerators.Processi
ng/cookingareashould
be cleaned and di si
nfected quickly and the wast e should be removed
prompt l
y.
4.Water-basedchut neysandsaucesshoul dbepr epar
edf r
om cleanf rui
tsand
vegetablesusi
ngpot ablewat erandpermitt
edadditi
veswithi
nt heprescri
bed
l
imits.Theyshoul dbest or
edi nfoodgradeplasti
corglasscont ai
nersand
keptandkeptr efri
geratedwhennoti nuse.Per i
shablechutneysshoul dbe
consumedi mmedi at
ely.Theymustbedi scar
dedifsignsofspoilageinterms
ofchangesi ncolour/f
lavour/
odourarenoted.
5.Foodswi t
hgr avyshoul
dnotbekeptatroom temperat
uref
ormor
ethant
wo
hours.Theyshoul d be ei
therref
ri
ger
ated (˂
4˚C)orkepthot(
˃63˚
C)for
prol
onging t hei
r storage li
fe. No wat er shoul
d be added af
ter
cooking/r
eheati
ng/boi
li
ng.
6.Fri
edfoodsshouldbeprepar
edi
ngoodqual
it
yoil
s/fats.Useofhydr
ogenat
ed
fat
(ri
chintrans-
fat
)andoil
swhi
chhavebeenreheatedseveralt
imesshoul
d
beavoided.
7.Left
overfoodwhichhasbeenondi spl
ayshoul
dbedi scar
ded.PHFfoods
suchashol l
andai
sesauce,omel
ett
esandcutmel onsandtomatoesshoul
d
notbereused.
8.Thawingoff r
ozenf oodsshoul
dbecar
ri
edoutinaref
ri
gerat
orat5˚corless.
Alter
nat
ivel
y,mi crowaveorrunni
ngwat
ershoul
dbeusedfort
hawing.Thawed
foodshouldbel abell
edagainwit
hdat
eandt i
metodenotethebeginni
ngof
secondshelfli
fe.
Wor
kerHy
giene

Toensur ef oodsafety
,alltheworkershandli
ngf oodmustbei nagoodst at
eof
health.Knowledgeaboutf oodsafetyandsanit
isationmustbeimpar t
edt oallthe
personnelhandlingfood.I nordertoensurebet tercompli
ance,theyshoul dbe
explainedinsimpletermst hesci
entif
icbasi
sforthespecifi
edhygienicpracti
ces.
Thewor ker
sshoul dusehand- fr
eemet hodssuchasdi sposabl
egl oves,tongs,
spoonsorspat ulaforreadytoeatfoodswhichshoul dneverbehandledwi t
hbar e
hands.

3E’
SofFoodSaf
ety

I
) SAFETYEUDCATI
ON
 Safetypr
ogramsandpolici
escanonl
ybeeffect
ivei
tthestaf
faretr
ained
tothi
nkandactsaf el
yatwork,f
ort
his,
educati
ngthem i
nthefol
lowing
areasisnecessar
y.

i
. Teachi
ngsafemethods,
withpar
ti
cul
aremphasi
sonareasof
potent
ial
danger
s&howt hesecanbeguar
dedagai
nst
.

i
i
. Demonstr
ati
ngtheuseofsafet
yequi
pmentinst
all
edi
nthe
est
abl
ishment,
andlocat
ionanduseoff
ir
staidmater
ial
.

i
i
i. Incul
cat
inginpeopl
etheabi
li
tyt
orecogni
zethesi
gnsofhazar
ds
aroundthem,i
ncoll
eguesandequi
pmente.gunwel
lper
sonoran
unusualsoundfr
om anequi
pment.

i
v. Teachingstaf
fthel
egal
impl
i
cat
ionofnonadher
encet
osaf
ety
procedure

Saf
etyEducat
ion—

 shoul
dst
artdur
ingi
nduct
ionoft
heempl
oyeet
otheest
abl
i
shment
.

 i
sef
fect
ivebyf
ormat
ionofsaf
etycommi
tt
eesi
ntheest
abl
i
shment
.

 shouldincl
udegivi
nginf
ormat
ionaboutl
egal
andf
inanci
al
i
mpl i
cat
ionofacci
dent
s.

 shouldbedoneusi
ngaudi
o–visual
aidsdi
scussi
on,
bul
l
eti
n
boards,weekl
ysaf
etyt
heme.

I
I)SAFETYENGI
NEERI
NG

Thisinvol
vesthebui
ldi
nginofsafetyfeatur
esint hestr
uct
ureoftheest
ablishment
i
nt heequipment,
fur
nit
ureandf it
ti
ngs,andtheirproperar
rangementswit
hinthe
space.Equipmentshouldbeselectedwithcaretoensuresafet
yindesi
gn,thatcan
makei tpossi
blet
omai nt
ainsanit
ationofpart
st hatcomeincontactwi
thfood.

I
II
)ENFORCEMENTOFSAFETY

Iti
simplementat
ionorpract
icesaf
etyr
ulesneedt
obeenf
orcedbyr
ule,
lawor
custom andpr
actice.Al
soby

i
. Di
sci
pli
neatwor
k

i
i
. Cl
osesuper
visi
onofal
lact
ivi
ti
esi
nvul
ner
abl
ear
eas&atpeakhour
s

i
i
i. Cl
osi
ngal
lswi
tchesf
orf
uel
suppl
y&wat
ert
apswhennoti
nuse
i
v. Immedi
ateatt
enti
ontorepai
rofl eaks&regul
armai
ntenance&ser
vici
ngof
equi
pmenttoensureopt
imum operati
on.