Serce oT leno 6 FOOD HYGIENE & SAFETY : Food Hazards A hazard is a biological, chemical or physical agent in food with a potential to cause an adverse health effect (harm). There are three types of food hazards: Biological hazards: especially microorganisms (bacteria, viruses, yeast, molds) and their toxins, ete. Chemical hazards e.g. cleaning chemicals, pesticides, drug residues, heavy metals, allergens etc. Physical hazards e.g. dirt, soil, bones, stones, metals, glass, plastics and other foreign bodies a) Biological hazards The presence of disease causing microorganisms (pathog human consumption and may lead to food borne disease or food poisoning. Other microorganisms do not cause food bore disease or food poisoning but may cause food spoilage. Food spoilage is the decay or decomposition of food which makes it undesirable for consumption. Spoilage is caused by activity of microorganisms, enzymes, chemical reactions or physical changes. The primary sources of microorganisms in food include: Soil water, plant and plant products, Intestinal tract of man and animals, food handlers, animal hides, air, dust and contaminated food utensils. Food contamination is the presence of harmful substance or microorganism in food. Food can be contaminated with pathogenic microorganisms that result from poor production and storage ‘environments, as well as unhygienic handling practices. Pathogenic microorganism may r direetly at slaughter from animal or human excreta, or transferred to food through conta "utensils, equipments and by flies. Once in the food, microorganis.. _.ow and multiply under the right conditions: Foods of animal origin including meat and meat products, milk and milk produets, eggs and gg products, fish and fish product have high nutrient content and provide the ideal growth media for pathogenic inicroorganism so they present high risks of microorganisms ot food borne dlisease or intoxication iftnot correctly handled or prepared s) in food renders the food unsafe for Sources of microbial food contamination Environmental sources ~contaminated soil and water where food is produced. Animal sources: - sick animals or animals carrying disease causing microorganisms (reservoirs), oF animal prodyéts, Products of animal origin contaminated with microorganisms Fish contaminated with pathogens Plant sources - vegetables contaminated with pathogens - Human sources - Food handlers carrying pathogenic microorganisms Contaminated raw materials used in the manufacture of food products Food processing and handling equipment and utensils Contaminated transport and storage facilities; Pests in the food environment. ‘Microbial toxins. These compounds are released by microorganisms while growing in food and are involved in causing food poisoning. Foods should be free of microorganism and they should be stored properly at refrigeration to avoid re-contamination and toxin production, b) Chemical hazards Various chemicals can contaminate food meant for human consumption. They include antibiotics,', mycotoxins, plant toxins, disinfectants, bacterial enzymes, which can. accumulate as residues in food. Anti These may be found in 1, Milk as a result of animal treatment or after intentionally being added as a pfeservative by unscrupulous farmers, 2. Beef: poultry, pork, meat, including edible offal as a result of animal treatment 3. Eggs following treatment of birds 4, Other Foods where it has been added as a preservative Effects of antibiotic residues 1. Cause anaphylactic shock, allergic reaction or di enicilli a i as ano ic reaction or death, e.g penicillin, when a person is allergic to it. 3. Neurological damage (e.g. gentamycin) 4 Presence of antibiotic residues in milk can destroy starter cultures especially when making cheese and fermented milk products including yoghurt. Control of antibiotic residues in food Control and regulation of distribution, sale and use of antibiotics usage; Implement proper controls e.g. ensurin, qualified physician or veterinarian; Limiting the prophylactic use of antibiotics and for growth promotion; ~ Ensure that the recommended withdrawal periods after animal treatment are observed before slaughter of animals and sale of milk or eggs. Withdrawal period depends on the antimicrobial agent used and the route of administration, + In addition, there is need for regular testing of meat, egg and milk for presence of antimicrobial to ensure prudent and responsible 1g that antibiotics are only purchased and use on prescription by a residues. Pesticides and Herbicides ‘These may be found in milk following animal dipping or spraying to kill ticks, food crops e.g tomatoes, cabbage, kales ete, following spraying for pest and weed control. These chemicals may be found in fodder, forage and fish muscle after accumulation in fat tissues. Pesticides can be shed in mother's milk which contaminate infants’ diet. Effects- Pesticides have carcinogenic effects i.e can cause cancer in human beings consuming food contaminated with these pesticides. Control will include observation of recommended withdrawal periods before consumption of milk, meat or food crops sprayed with the pesticides: Mycotoxins Mycotoxins are molecules produced by certain fungi when in favourable ecophysiological conditions. They can be toxic for humans and some animal species when a certain quantity is ingested, The main mycotoxin producing fungi are Aspergillus flavus and Aspergillus parasiticus which produce aflatoxins, Fusarium moniliforme and Fusarium proliferatum produce famonisins, and Fusarium graminearum and Fusarium culmorum which produce Zéaralénones. f : ‘Mycotoxins are ingested by animals in contaminated feed that is improperly stored or feed that is processed using contaminated ingredients e.g. mouldy maize. The compounds may be shed in milk, High doses of these compounds can cause acute toxicity that is characterized by haemorthages in various parts7 id body. Low doses cause cancer of the liver. Cereals and cereal products have high risk of contamination with molds which grow and multiply in such foods to produce mycotoxins that cause human illness and death. 5 Plant toxins. Some plants contain toxic alkaloids that cause toxic effects in animals and human beings when they are consumed, People can avoid plant poisoning by consumption of plants that are known to be non-toxic. Animals should not be fed with toxie plants Disinfectants. These are compounds used for cleaning of food containers such as iodides and @ hypochlorides. Residues may be left in containers which can be avoided by rinsing containers thoroughly. Ensure correct use of disinfectants and properly label bottles containing disinfectants. Avord decanting disinfectants into unlabelled containers. ©) Physical Hazards Physical hazards including foreign bodies such as glass, plastics and metal can cause physical injury to the consumer of the food Food hygiene ‘Food hygiene refers to all efforts applied along the entire food production, processing, and distribution chain that are aimed at ensuring food safety e.g. eliminating or excluding physical, chemical and biological hazards from food. Impact of food contamination. 1. Cause food borne diseases/intoxication 2. Cause huge costs in consumer suffering illness, injury or loss of life. 3. Considerable costs arise due to lost production, recalls and disposal of faulty products. ~ 4, Incidents often result in bad publicity and loss of market for the product. 5. Legal costs related to illness or loss of life, 6. Costs to national/local health service 7. Food loss due to spoilage and unfit food — leads to loss of income. Good hygienic practices must be applied across the food chain from primary production to consumption in order to ensure consumer protection. Primary production is the part of the food chain up to and including harvesting, slaughter, milking anc fishing, Food hygiene prevents food from going bad or becoming contaminated. One of the key components of food hygiene is food preservation. Food preservation is a method of treating food to prolong the length of time for which it retains its quality and appeal. The principle is to destroy or inhibit the elements responsible for causing spoilage. Food preservation methods: - Drying ~ Drying deprives bacteria of moisture hence they cannot survive in dried or smoked food. Drying can be done by fire or sun ~ _ Smoking — food is smoked by burning wood t produce smo which is directed on to the food. ‘Smoke contains antimicrobial substances and also dries the s..face of the food. Sterilization — food is treated to heat of over 100°C which kills all microorganisms. Used for milk and fruits..d to prevent more bacteria getting in ~ Canning — bacteria in food is killed then the food is seale it, Same principle is applied in bottling ~ _ Refrigeration — Temperature of food is lowered ai Ww point. Used for milk, fruits, vegetables, Refrigeration is not useful i invaded the food . Freezing ~ preservation of food by freezing, Uses temperatures of -18°C or below. Saturation with salts or sugar. This makes it inhabitable for bacteria. Used for fish, jam, ham Fermentation — the process produces acids or alcohol which inhibits bacteria. ind kept at low temperature but above freezing f bacteria have already Contamination of food ean be prevented by safe food handling practices he following are the basic procedures that help keep all food safe: i. Purchasing and receiving All foods served in a food service establishment must come from an approved source. Food service establishments should work with their suppliers to ensure the foods they are using meet the food safety standards, ii, Dry storage of goods All canned foods and dry ingredients are stored in a designated area. Foods should not be stored in areas such as restrooms, furnace rooms, stairwells or hallways. Foods should be stored off the floor and in closed containers. Storage areas should be well ventilated and pest fee, Dry storage areas can become a food sour for rodent and insects. Stock rotation is a good management practice. Foods and chemicals need to be stored separately. Chemicals should be stored below and away from foods to prevent chemical contamination. iii, Cold holding of food Cold holding is storing food under refrigeration at 41°F or below. Refrigeration prevents food from becoming a hazard by slowing the growth of most microbes. iv, Walk-in refrigerator temperature ‘The walk-in refrigerator is the major cold storage area in a food service establishment, The temperature of a walk-in refrigerator must be sufficient to adequately hold the food temperature at 41°F or below. The temperature of a walk-in refrigerator is usually colder than 41°F to compensate the opening and closing of doors and demands of adding additional foods for storage and cooling. Foods need to be stored to prevent contamination. All cooked foods and foods that will receive no further cooking should be stored above other foods. Foods need to be stored to allow enough space for air to | circulate around them, v. Cooking temperatures Cooking is the thermal heating of foods at sufficient temperature over time to kill microorganisms in the food. ‘The following are the requirements for the different foods: «Beef, fish, seafood, eggs - 145°F. Rare Roast Beef - 130°F, Pork - 145°F, Poultry, food containing poultry, stuffed meats or stuffing containing meat, casseroles, containing potentially hazardous foods - 165°F. + Reconstructed meat, ground or fabricated meat - 155°P.Cooking requi ' oon fir Se 7 the bolo of pathogens. Different species of microorganisms have s to heat. To kill the pathogenic a . fed tothe eguied rnet t Pathopale organisms in fod, cooking mt heat ll parts of Pies Sharacteities also contribute to the lethality of cooking temperatures. Heat penetrates different ods at different rates. High fat content reduces the lethality of heat, High humidity in the cooking Container or the moisture content of the food aid the lethality of heat To effectively eliminate pathogens, there are a number of factors to consider: the level of pathogens in the aw product and the initial temperature of the food and the bulk of the food. Another factor to consider, vi. Reheating foods Reheating is the thermal process to heat foods that have been previously cooked and cooled in a food service establishment. Proper reheating can eliminate a major portion of pathogens. Proper reheating is heating a food to 165°F within two hours. vii, Hot holding foods Once a food is heated or cooked, the food must be maintained at a temperature to limit the growth of bacteria. The correct hot holding temperature is 140°F. viii, Cross-contamination Bacteria (pathogens) can be transferred to food from utensils, surfaces (cutting boards), food workers hands, raw meats, poultry, fish and seafood. Contamination is the presence of disease-causing microorganisms or harmful substances in food. Food can become contaminated at any time and can be contaminated by other foods. To help prevent cross- contamination, raw meats, fish, and poultry must be kept away from cooked and ready-to-eat foods. (i separate cutting boards, separation of duties, preparing vegetables before preparing meats ) Employees need to minimize bare hand contact with cooked and ready-to-eat foods. Equipment, utensils and food contact surfaces must be washed, rinsed and sanitized. ix. Room temperature storage 3 Temperature is one of the prime factors that control the growth of bacteria in food. Many types of pathogens and spoilage bacteria are prevented from multiplying to significant levels that cause foodborne illness with proper holding practices. All foods need to be stored cold at 41°F and below, or hot at 140°F or above. ¢ Preparation procedures should have builtin barriers to limit the time potentially hazardous foods are in the temperature danger zone. (41°F to 140°F.) Control measure to ensure foods are out of temperature for limited times include: + Refrigerate foods before preparation. + Prepare foods not further in advance than necessary. + Prepare small batches of food and return them to the refrigerator before cooking and serving. x. Final cook temperatures Cooking requirements are based on the biology of pathogens, The amount of heat required to destroy the organisms will vary. Different species of microorganisms are susceptable to varied levels of heat. To kill all pathogens in foods, cooking must bring all parts of the food to required temperature for a correct length of time. xi, Serving procedures Develop good serving procedures to protect food and customers.hn) Employees should wash their hands after bse and cleaning tables and after touchin; any item that can contaminate their hands + Avoid touching ready-to-eat foods with bare hands. Use a utensil such as a tong, deli tissue or glove. i + Do not re-serve unwrapped bread, rolls, crackers, salad dressings, or relish trays, Avoid touching the food-contact surfaces of glasses, cups, plates or tableware. \ xii, Personal hygiene Good personal hygiene of each food service worker is important to good food handling practice. Improper hand washing is known to be the number one cause of food borne illness. Food service workers should wash their hands by applying soap and using warm water, scrubbing thoroughly, rinsing, and then drying using paper towels or a drying device. Food service workers must wash: ‘+ before starting to work during work as necessary to prevent contamination of foods after handling unclean items after handling raw meat, poultry, or aquatic foods after using the restroom (must wash twice, once in restroom and again in kitchen) + after eating or smoking Food service workers are required to use utensils to handle ready-to-eat foods. (i.e. tongs, spoons, tissues, foil, gloves). No bare hand contact of ready-to-eat foods. Food service workers must maintain a high degree of personal cleanliness and restrain hair as necessary. All food handlers should undergo medical examination prior to employment and at regular intervals of 6 ‘months. No food handler known or suspected to be suffering from disease should be allowed to work in any food handling area food Safety Issues Taken into Account in the Preparation of rules/ Regulations: — if Food Additives- International standards, National rules, Approval Procedures and Toxicological facilities ities, Registration it, Pesticide Residues - International standards, National rules, Toxicological fa procedures iit. Sanitary facilities at food processing and food service levels - These include, ° © Water supply + Plumbing Maintenance Insect control Toilet facilities Waste disposal + Ventilation Other Items included in the Rules and regulations Rules and regulations provide for the following: + Conditions and facilities for inspection * Site accessibilityLabeling of food * Date marking and marking of weights & measures; Sampling procedures Importation & exportation of food In-process quality control Licensing & registration of food premises Closure of unhygienic food premises * Health control of food handlers * Advertising of food Use of safe food packaging material Ante-mortem and/or post-mortem examination of food animals Provision and adequacy of sanitation measures on board aircraft, trains, ship and in-service terminals Measures to be implemented in the event of national disasters ‘Irradiation of food Quality certification by an appropriate authority * Quarantine measures Warranty measures © Penalties. Food processing plants are required to have their own quality control laboratories, either on an individual or shared basis, to ensure the safety and quality of their products. Food prohibitions The food, drugs and chemical substances act defines food and prohibits: ‘+ Sale of unwholesome, poisonous or adulterated food Labelling, packaging, treating, processing, selling, advertising food in a manner which is false and/or deceptive Labelling, packaging, selling and advertising food that does not conform to prescribed standards Sale of food which is not of the true nature, substance or quality demanded by the purchaser © Preparation of food under unsanitary conditions A meat control act controls meat and meat products intended for hn consumption. It controls slaughter houses, meat processing plants, import & export of meat and meat products. Food Inspec: Inspection of Food Establishments Food premises are any building or parts thereof used for sale, preparation, packaging, conveying or storing of food. Types of food establishments i, Permanent food establishment A permanent food business is an establishment operating at a fixed location for more than twenty-one (21) consecutive days. ii, Temporary food establishments A temporary food business is an establishment operating at a fixed location for not more than twenty-one(21) consecutive days in conjunction with a single event or celebration or operating not more than 3.42 aweek in conjunetion with a recurring organized event. iii, Mobile food establishments Mobile Food Establishments include food carts, trailers, and trucks as well as food kiosks. Before constructing, remodeling, or changing ownership; mobile food establishment owners must submit plans for review and approval. iv. Catering and home-based food establishments Catering and home-based food businesses need a food service permit to legally prepare and serve food as hired prior to private parties and events in given area Food inspection involves the Inspection of food establishments. It covers the following + Food processing plants Eating places Markets Bakeries Fish or meat shops/stalls Grocery stores Milk shops Slaughterhouses Items Included in the Prescribed Inspection Form © Food handler’s certificates © Food establishments’ permits/licenses © Health certificates of food handlers. Requirements for Employment of Food Handlers © Good health and personal cleanliness; + Knowledge of food handling techniques. Location of food establishments Food establishments should be located away from: © environmentally polluted areas and those with industrial a contaminating food # areas subject to flooding unless sufficient safeguards are provided ‘© areas prone to infestations of pests # areas where wastes, either solid or liquid, cannot be removed effectively. ities which pose a serious threat of Potential sources and pathways of contamination need to be considered when deciding where to locate food establishments, Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability Design of food establishments a) Buildings Slaughterhouses and food processing plants sitting and construction are normally approved by the planning, veterinary or health authoritiesBuildings of food establishments should be: -Well constructed and in adequate state of repair. -The working space should be enough to allow satisfactory performance of all operations, permit easy and adequate cleaning and facilitate proper supervision of food hygiene. - The building should prevent the entrance of pests and environmi. con dust. -There should be separation of operations that may cause cross-examination. -Should provide appropriate temperature for processing products “Food handling areas should have sloping floors for liquids to drain to a trapped outlet loot should be waterproof, washable, easy to clean & disinfect. It should be made of materials that are non-slip, non-toxic materials. They should painted a light colour, “Angles between walls, between walls and floors, and between walls and ceiling should be sealed and covered to facilitate cleaning. : “Ceilings should be designed, constructed and finished in order to prevent the accumulation of dirt; and minimize condensation mould development and flaking. They should be easy to clean. Windows and other openings should be constructed to avoid accumulation of dirt. Those that open should be fitted with movable screens for easy cleaning. -Inside window sills should be sloped to prevent use as shelves. -Doors should be smooth, non-absorbent, tight fitting and self-closing -Stairs, lifts platforms, ladders and chutes should be situated so as not to cause contamination of food. “Lighting - Adequate natural or artificial light should be provided throughout. Ventilation - At least one-twentieth ("9") of the floor area should be open to natural ventilation. Artificial ventilation from duets, hoods and canopies is recommended for removal of odours, smoke or fumes from smoking areas. Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas -Storage facilities- Adequate facilities for the storage of food, ingredients and non-food chemicals (¢.g. cleaning materials, lubricants, fuels) should be provided. Food storage facilities should be designed and constructed in a manner to enable food to be effectively protected from contamination during storage, and provide an environment which minimizes the deterioration of food (e.g. Regulation of temperature and humidity). itaminants such as smoke and b) Facilities ‘The food establishment must have the following: ‘© Adequate supply of safe running water ‘Adequate, suitable and conveniently located toilets and changing areas Well- lit and ventilated Toilets, They should not open directly in to food handling areas. Hand-washing facilities with hot and cold water; and a hygienic means of drying hands. If possible, non-hand operable types of taps are the most appropriate. + Cleaning facilities - Sinks or similar facilities for cleaning and disinfecting implements, They should supply hot and cold water in sufficient quantities. * Drainage and waste disposal facilities - Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed to avoid the risk of contaminating food or water supply. + Waste storage containers- They should be designed to prevent access by pests and animals and also to avoid contamination of food. The containers should be impervious, leak-proof and easy to clean.