FOoD hygiene

presentationby:-Nikita Jangra
roll no.01
2nd year Bsc nursing
College of nursing
Dr.rml hospital
 FOOD HYGIENE
Food hygiene, otherwise known as Food safety
can be defined as handling, preparing and storing
food or drink in a way that best reduce risk of
consumers becoming sick from food -borne
disease.

WHO(1984) has defined food hygiene as all

conditions and measures that are necessary
during production, processing,storage,
distribution and preparation of food that ensure
that our is safe, wholesome and for for human
consumption.
GENERAL PRINCIPLES OF FOOD
HYGIENE
1. Avoiding the use of contaminated water for the irrigation of
three lands, especially the lands used for the cultivation of
fruits and vegetables.
2. Packing of food items should be fine in safe packings and at
proper temperature. Proper temperature should be
maintained while transporting them.
3. During storage, preservation, processing, coming all the
precautions should be followed to prevent the contamination
and infection.
4. Some of the foodstuffs such as mili, meat, fish eggs,
vegetables andfruits---their contamination can cause various
diseases.Therefore, special efforts and arrangements are done
for their hygiene.
5.It is very important to have a safe kitchen with adequate
space, water supply and drainage system. It should be well
ventilated and lighted.Proper cleanliness should be
maintained. Hand washing arrangements shoulder bed
there.
6. Food handlers should maintain their personal hygiene.
Medical examination sound be done for tuberculosis and
typhoid.
7.Personal hygiene should be observed while serving and
eating food.
Different branches of food hygiene include:-
• Milk hygiene
• Meat hygiene
• Fish hygiene
• Egg hygiene
• Fruits and vegetables hygiene
• Food handlers hygiene
• Sanitation of eating places
 CAUSES OF FOOD BORNE
ILLNESSES
improper cooking or
reheating Poor personal hygiene

Chemicals in food
Cross contamination
rodents and insects FOOD BORNE ILLNESS

improper food handling

infected food handlers
unclean equipment
use of unsound,
unwholesome or unfit unsafe holding of temp.that
food permit bacterial growth
 Milk hygiene
Milk hygiene is a study of all the methods necessary to ensure the
production, handling, and final delivery to the consumer of clean,
wholesome, unadulterated milk or milk products-cream, butter,
buttermilk, ice cream, etc.
Milk borne disease
• salmonellosis
• cowpox
• fever
• brucellosis
• anthrax
• encephalitis
• tick borne encephalitis
Test to check milk quality
Pasteurisation of milk-Pasteurisation is the method of
having safe milk..It kiks approximate 90% of bacteria in milk. It is
done by these methods:-
Meat hygiene :-Meat Hygiene refers to a set of activities that
require the implementation of specific standards, codes of practices and
regulatory action by the competent authority to ensure safety and suitability of
the meat the consumers eat.

Meatborne diseases:-
• tapeworm infestation
• tuberculosis
• anthrax
• actinomycosis
• food poisoning
 Clean and safe meat
Prevention of microbial contamination during meat product manufacture by
adopting proper cleaning and sanitation practices.
Minimization of microbial growth in meat products by storing them at a low
temperature.
Reduction or elimination of the risk of microbial contamination by applying
suitable heat treatment and packaging systems at the final processing stage.
and meat inspection-antemortem and postmortem.
Fish can be host ofmicro
organismsuchas
:-parasitic- tape wrom
virus-typeA
vibrio parahaemolyticus
clostridiumbotulinum
type E.
THANK YOU