FOOD HYGIENE AND SAFETY.

WHAT IS FOOD?

Food is any edible substances that contains nutrients which when consumed or eaten, it
nourishes the body and promotes healthy growth.

WHAT IS HYGIENE?

Hygiene is the practices conducive to maintaining health and preventing disease, especially
through cleanliness.

THEREFORE, Food Hygiene is the practice of proper handling, chilling, cooking, cleaning and
serving of food and the avoidance of cross contamination to prevent the spread of bacteria in food.

Furthermore, food safety is the handling, preparation and storage of food in ways that prevent
food-borne diseases or illness. Food safety includes practices relating to food labelling, food hygiene and
food additives. In food safety, we must follow some measures to avoid health hazards like vomiting,
stooling and poisoning.

RULES OF FOOD HYGIENE

1. Avoid food with micro-organisms like contaminated food from people, pets, pests, etc.

2. Raw and cooked food should be prevented to avoid contamination of cooked food.

3. Cook foods at the appropriate temperature to kill pathogens.

4. Cook foods for appropriate length of time.

5. Safe water and materials should be use for food preparation.

6. Food should be stored at the proper temperature.

7. Proper washing of hands with soap and water should be maintained.

IMPORTANCE OF FOOD HYGIENE AND SAFETY.

1. It reduces the risk of food-borne diseases.

2. It aids longevity.

3. It improves standard of living.

4. It prevents food poisoning.

5. It helps individual to live healthy after consuming the prepared food.

6. It encourages healthy purchases.

 GUIDELINES FOR FOOD HYGIENE AND SAFETY.

1. Purchase foods that are fresh.

2. Do not buy dented canned food.

3. Buy food under hygienic condition. That is, food preparation room which is the kitchen, must be
clean all the time.

4. Keep foods, that are raw, fresh and cooked in a clean store and food containers.

5. All cooked foods should be covered with a lid and serve hot.

6. Food should be stored appropriately, that is; fresh foods are to be kept in freezers and refrigerators,
while other foods may be stored in dry and air-tight containers.

7. Always clean canned food before opening it.

8. Fresh fruits and vegetables should be washed thoroughly.

9. Food should be served in a clean plate and cutlery should be used to eat.

10. Thorough hand washing is necessary before and after using the toilet.

REASONS FOR HEALTHY FOOD HYGIENE AND SAFETY

1. It may save life.

2. It spares family from illness or diseases.

3. It helps retain and maintain fresh appearance, pleasant aroma and texture that contribute strongly to
nourishment of the body.

4. It helps one to set good examples for other family members.

5. It helps to preserve food quality.

6. It helps to enjoy the nutritional benefit of foods.

7. It saves money. That is; the money one saves from food borne illness and diseases could be used for
other.

8. It inspires confidence and helps peace in the family.

HYGIENIC WAYS OF HANDLING FOOD FOR SAFETY

1. Hand washing should be done regularly with soapy water before and after handling foods.

2. Leftovers within 2 hours must be properly heated.

3. Foods must be cooked at proper temperature.

4. Perishable foods should be freeze or refrigerated.

5. Sanitize cutting board and counters with a dilute bleach solution, vinegar, salt solution etc.

6. Iced food from refrigerator must be thawed before use.

7. Wash cutting boards, knives and cutleries with hot soapy water after food preparation, especially
after cutting raw meat, poultry or fish.

8. Serve hot foods hot and cold foods cold to avoid growth of micro-organisms that can make food
unsafe and cause illness.

FOOD POISONING

Food poisoning is the result of eating contaminated, spoiled or toxic foods. Food poisoning could
result to some damages in the body system, illness or at times death. It is not usually serious and most
people get better within a few days without treatment.

CAUSES OF FOOD POISONING

1. Bacteria and Virus

2. Parasites

3. Allergens

4. Mold, toxins and contaminants.

5. Yeast.

SOURCES OF FOOD POISONING

1. Air. 2. Dust. 3. Dirty equipment. 4. Sewage. 5. Rodents. 6. Flies. 7. Person.

8. Insects.

FOOD CONTAMINATION.

Food contamination is defined as foods that are spoiled because they either contain micro-
organisms, such as bacteria or parasites, that make them unfit for consumption. A food contaminant can
be biological, chemical or physical in nature. Contamination of raw foods can also occur from the soil,
sewage, life animals and internal organs of meat animals.

CONSEQUENCES OF CONTAMINATED FOODS.

1. Diarrhea.
2. Vomiting.

3. Fever

4. Nausea

5. Restless.

6. Allergy.

7. Stomach cramps.

8. Nerve damage.

9. Paralysis

10. death.

SIGNS OF FOOD SPOILAGE

1. Unpleasant odour.

2. Unpleasant taste.

3. Texture.

4. Colour.