Hygiene and housekeeping in FOOD

SAFETY MANAGEMENT

Submitted by:
Jamini Hasda
 WHAT IS HYGIENE ?
 The term hygiene includes all conditions or practices
conducive to maintaining health and preventing health
and preventing disease specially through cleanliness .
 while food hygiene is defined is define as ‘all conditions
and measures necessary to ensure the safety and
suitability of foods at all stages of food chain ‘ which
involves preventing objectionable matter getting into the
food.
 The term food safety means an assurance that food will
not cause harm to the consumer when it is prepared or
eaten .
 All food handlers should remember that hygienic practices affect the quality and
safety of food.

GOOD GOOD
HYGIENIC MANUFACTURING
PRACTICES PRACTICES

Provides quality
Prerequisites for any food.
safety programe and include
assurance and
practices such as storing comprise of a variety
perishables promptly in the of practice s that
correct storage continually measure
area ,cleaning and quality parameter
sanitizing food contact while the product is
surface s ,thawing food etc being manufacture .
 FOOD SAFETY MANAGEMENT SYSTEMS
GUIDELINES
 Location and Surroundings
 The canteen/catering establishment should be located away
from any environmental pollution. No pollutants such as
o dust, smoke, and fumes
o No garbage dumps
o  No stagnant water
o No pest infestations
 The kitchen/food preparation area should not be located near a
toilet, bathroom or urinal .
 Supply of potable water must be available and premises should
have sufficient storage tanks, wash basins, and sanitary
conveniences with proper sewage treatment/disposal facilities.
 Layout and Design of Food Establishment
 The food service area must be well planned and designed to
 Prevent cross contamination at any stage of food handling
 Impervious floors, ceilings and walls, easy to clean, and no faking paint or
plaster
 Area well maintained to minimize accumulation of dirt, condensation of
moisture, and growth of molds.
 Adequate drainage.
 Equipment, Work Surfaces, and Containers
 Food contact surfaces should be intact with no cracks or crevices, inert, durable,
easy to clean maintain, and sanitize.
 Equipment and containers used for food preparation and storage should be .
Preferably stainless steel
 Food grade/ISI mark
 Designed for easy maintenance and cleaning Properly fitted with cover or lid to
prevent contamination
 Facilities
 Proper ventilation and lighting systems Personnel facilities and
change rooms for food handlers
 Storage tanks to be cleaned once in six months and records
maintained Drinking water to be stored in clean covered
containers Non-potable and potable water pipes to be clearly
distinguished
 Cleaning and sanitizing area for utensils and equipment
preferably with hot water .
 Hand wash and utensil wash facilities
 PORSONAL HYGIENE
 No personnel suffering from a disease shall be allowed to enter into
any food handling area ,Any person suffering from a disease shall
immediately report illness to the management and medical
examination of a food handler shall be carried out immediately.
 All personnel shall be medically examined once in a year and a
record signed by a registered medical practitioner shall be
maintained.
 All the personnel shall be compulsorily inoculated against the
enteric group of diseases and a record shall be maintained.
 BEHAVIOURAL AND
PERSONAL CLEANLINESS
 Food handlers at the canteen/catering units should strictly follow
personal hygiene practices:
 Personal hygiene is a habit and is part of good grooming. A well
groomed person has a pl personality, is more attentive at work and
is confident.
 Maintain good personal cleanliness by daily baths or showers,
frequent shampoos, clean cloth short nails, and good dental
hygiene.
 Wear clean protective clothing.
 Do not wear street shoes inside the food preparation area while
handling and preparing.
 Some precautions to be taken while
handling the food

 Hair should be properly tucked inside the cap

 Hand must be washed at least 20 sec. before and after the
food handling
 No earrings or necklace/chains No outer pockets
 Wear neat and clean clothes
 No wrist watch/rings
 Cover all wounds Nails should be short and clean
 Torn clothes should be repaired or replaced
 Wear clogs and safety shoes
 CHECK

CONSUM CLEAN
E Check

The 7 C’S of food

COOL/ hygiene
COVER
CHILL
R

CROSS
COOK CONTAMINA
TION AVOID