URDANETA CITY UNVERSITY

San Vicente West, Urdaneta City, Pangasinan 2428

College of Science & Mathematics

Principles of Safety Hygiene & Sanitation with Hazard Analysis and Critical Control Point(HACCP)

Unit I
Introduction

HISTORY OF HYGIENE & SANITATION

2000 BC
 Ancient Indo-Aryan water purification.
 Sanskrit writings describe the purification of foul water by boiling and filtering.
460-377 BC
 The "birth" of "Hygiene"
 time of Greek physician Hippocrates,
 “hygiene” became known as the branch of medicine dedicated to the "art of health,"
300 BC-AD 400
 The system of aqueducts built in Ancient Rome provided inhabitants with fresh running water,
which was piped directly to homes of the wealthy, and to public fountains and baths. This
greatly improved domestic sanitation and adequate disposal of sewage.
200-100 BC
 "It is more important to prevent illness than to cure the illness when it has arisen" -from The
Yellow Emperor’s Treatise on Internal Medicine (Ancient China).
 Clean water was known to be important in disease prevention so wells were covered, devices
were used to filter water
 Chhii Shih (“sanitary police”) removed all animal and human corpses from waterways and
buried all bodies found on land.
1600s-1700s
 Human contact with waste was minimized in Japanese cities because it was collected for use as
crop fertilizer.
 Sewage was not discharged to rivers so pollution of waterways was minimized.
1800s
 England’s population increased rapidly but its number of toilets did not.
 Human waste made its way into cesspools; dung heaps, cellars or the street.
 Waste and garbage made its way into rivers, polluting the water and giving rise to foul odors.
1842
 public health reformer Sir Edwin Chadwick published in his Sanitary Health Report:
o "only two or three public privies...for the great bulk of the inhabitants"
o "the whole area of the cellars of both houses were full of night soil [human excrement]"
o "a square court...occupied entirely as a dung receptacle of the most disgusting kind"
o "a dunghill in one street...is never removed...the malarious moisture oozes through the
wall, and runs over the pavement"
1848
 Public Health Act was instituted
1854
 Dr. John Snow showed that cholera was spread by water.
1860
 The first septic tank was invented by Louis Moureas
 Used by communities to remove solids from waste before the liquid was discharged into a body
of water.
1865
 New York New York. "Domestic garbage and filth of every kind is thrown into the streets…In
winter, the filth and garbage, etc., accumulate in the streets to the depth sometimes of two or
three feet."
1866
 Sanitary Act, making local authorities responsible for sanitary regulation including sewage
disposal, water supply and housing density & occupancy, and introducing penalties for persons
suffering from dangerous infectious diseases who endangered others in public places.
1893
 The design of the septic tank was improved by use of trickling sand filtration from
1800s-1900s
 Sewer systems were constructed in many European and US cities, initially discharging untreated
sewage to waterways. When discharge of untreated sewerage became increasingly
unacceptable, experimentation towards improved treatment methods resulted in sewage
farming, chemical precipitation, filtration, sedimentation, chemical treatment, and activated
sludge treatment using aerobic microorganisms.
1900
 Clean up Sydney!
o The Plague was brought to The Rocks area of Sydney by rats from ships. This led to one
of the first major clean-ups of Sydney: slums were demolished, streets lime washed,
1423 dead animals removed from Sydney harbour, 44,548 rats destroyed, more than
28,455 tons of garbage taken out to sea and another 25,430 tons of garbage burned.
1960s
 Garbage compactors.
 The first patents for residential garbage compactors were filed in the USA.
2004
 The National Health and Medical Research Council published Australian Drinking Water
Guidelines, providing guidance on what constitutes good quality drinking water. Australia’s
drinking water is currently sourced from dams, rainwater, bore water and desalination plants,
whilst increasingly treated grey water is being reused for irrigation and for selected household
uses.

Foodborne Illnesses recognized by World Health Organization as

 are a problem in developing and developed countries alike;
 place a burden on healthcare systems;
 seriously affect infants, young children, the elderly and those who are already ill;
 spawn a vicious circle of diarrhea and malnutrition;
 Undermine the economy and national development efforts, as well as international trade.

Factors affecting the increase of foodborne illnesses

 the growing number of operators who intervene in the food chain between the primary
producer and the consumer;
 inadequate hygiene controls at various steps of production and distribution, as well as in the
consumer's own kitchen;
 a change in the way food is prepared and consumed: shorter cooking times, more consumption
of raw products either for taste or to save time, less canning and more freezing, more
fermented products , cold - smoked fish, and so on;
 more consumption outside the home in restaurants, canteens, etc.; more preparation of food,
ready- to -cook or ready to eat; greater sensitivity of products to spoilage (e.g.: less salt or
sugar used);
 increased demand for meat or fish, which are more prone to contamination;longer food
preservation periods due to the complexity of the food chain and greater distance between the
field and the consumer's table;
 a larger quantity of food involved as a result of industrialization of the agri -food chain and
centralization of distribution systems;
 more international trade, more transport and storage, which offers fewer guarantees that the
cold chain has been maintained ;
 better detection of bacterial contamination (more cases are reported);
 more exotic products in the diet;
 less respect for growing seasons.

Main Factors leading to foodborne illnesses outbreak

 Contamination of raw materials
 Non-respect for the cold chain during meal preparation
 Error in food preparation processes
 Too much time between preparation and consumption
 Contamination by equipment
 Contamination by employees
 Non-respect for the hot chain
Definition of terms:

HYGIENE
the measures and conditions necessary to control hazards and ensure fitness for human consumption
of a foodstuff taking into account its intended use

Food Hygiene
is regular cited as a cause of food poisoning.
Food Poisoning
cause by contaminants which can be toxic to the consumers.

Hazard
a physical or biological agent or substance with the potential to cause a proven adverse effect on
health.

Risk
probability of an adverse health effect.
refers to exposure to a hazard, in other words to consumption of a contaminated food (quantity and
frequency of consumption) .

Crisis: a situation in which a real or hypothetical risk can lead to collective misgivings throughout a
population group. It is clear that a crisis can occur even if the risk never materializes.
occurs when a malfunction is measured or when a gap between reality and expected standards is
either measured or suspected
a situation where organizations, private firms and competent authorities (ministries, inspection agents,
laboratories, etc.) strive to cope with a situation considered as 'critical'.

Concept of Hygiene

hazards attributed to food originate in the failure to respect hygiene rules at the place of production
This can be in the field or on the packaging line, or during storage or transport
general rules of hygiene applicable to the food industry are also valid for primary production
an essential requirement for the conformity of these products.

Components of Food hygiene

 food safety , which guarantees the harmlessness of food, the absence of adverse effects for the
consumer's health when prepared and/or consumed in keeping with its intended use ;
 food suitability, which concerns the intrinsic characteristics of the product, namely taste, smell,
texture and presentation, characteristics that can change with the presence of spoilage
microbes (bacteria, yeast and mold) . Suitability is the assurance that the food is ' acceptable
' for human consumption.
Concept of Safety

stronger than that of suitability

References:
William Radde. The North American Journal of Homoeopathy Volume XIV . Henry Ludwig Book
and Job Printer and Steroetyper New York.
Accord 2011. Hygiene for Health. http://www.hygieneforhealth.org.au/public_sanitation.php
www.britannica.com/EBchecked/topic/637296/water-supply-system/286105/Developments-in-water-
treatment
Hoyt, E. P. (1972) "Hygiene in Ancient China", in Chest Vol 61, No 2, p133
Needham, J. & Gwei-Djen, L. (1959) "Hygiene and preventative medicine in ancient China", in
Health Education Journal, Vol. 17, p170-179
Aiello, A. E., Larson, E. L., Sedlak, R. 2007, Against Disease: The Impact of Hygiene and
Cleanliness on Health, The Soap and Detergent Association, p3,4
www.ashland.or.us/Files/Anceint History.pdf
"One Hundred" exhibition, Mitchell Library, Sydney
www.life123.com/home-garden/home-appliances/inventions/invention-timeline.shtml