4.

Food Hygiene and Sanitation

UNIT I - General principles of food hygiene
Hygiene in rural and urban areas in relation to food preparation, personal hygiene, kitchen hygiene
and food handling habits; place of sanitation in food plants. Sanitary aspects of building and
equipment: plant layout and design.

UNIT II - Safe and effective insect and pest control

Extraneous materials in foods, principles of Insects and pest control. Physical and chemical control,
effective control of micro-organisms: micro-organisms important in food sanitation, micro-organisms
as indicator of sanitary quality. Precaution to be taken while handling pesticides.

UNIT III - Sanitary aspects of water supply

Source of water, quality of water, water supply and its uses in food industries. Purification and
disinfection of water, preventing contamination of potable water supply.

UNIT IV - Effective detergency and cleaning practices

Importance of cleaning technology, physical and chemical factors in cleaning, classification and
formulation of detergents and sanitizers, cleaning practices.

UNIT V - Sanitary aspects of waste disposal

Establishing and maintaining sanitary practices in food plants, role of sanitation, general sanitary
consideration and sanitary evaluation of food plants. Training techniques for food service personnel in
sanitation.

Learning outcomes
The student will be able to
 Effectively educate the personnel working in kitchen/handling food on hygienic sanitary
practices
 Apply the concepts of hygiene and sanitation in day to day life.
 Understand and practically identify the quality of sanitation in any industrial plant.
Text books
1. Ananthanarayan , Paniker , Arti Kapil, 2013. Textbook of Microbiology. 9th Ed.
2. Sheth M and Sukul S (2009). Food Safety Training Manual for food service providers. M. S.
University Press, Vadodara.
3. Pelczar MJ, Chan ECS and Krieg NR (2008). Microbiology (5th ed.). Tata McGraw Hill
Publishing Co Ltd, New Delhi

Reference books
1. Jay JM (2004). Modern Food Microbiology (7th ed.) CBS Publishers and Distributors,
Springer Publications, Delhi.
2. William Frazier (2008) Food Microbiology, 4th Ed, The Mc Graw Hill Co Inc. Newyork
3. K. Vijaya Ramesh (2007) Food Microbiology, , MJP Publishers, Chennai
Journals
1. Journal of food hygiene and safety
2. International Journal of Food Safety, Nutrition and Public Health

Web references
www.cdc.gov/nceh/ehs/ehsnet/docs/jfp_food_worker_hand_hygiene.pdf