HYGIENE

 HYGIENE

Every customer has the right to demand that their food is secure, hygienically prepared, and of high quality. Because of this, food handling must be done carefully to avoid risks. Good hygiene practices are a set of guidelines for avoiding food contamination so that consumers can eat healthy food. Foodborne infections can arise when faulty procedures, such as when there is

● lack of environmental hygiene and poor sanitation

● mixed and inappropriate transportation

● poor storage

● poor personal hygiene,

● unsafe source of food

Contaminants are identified as being

1. Biological organisms include bacteria, viruses, and parasites that can be found in soil, water, food, animals, and humans.

2. Physical: Visible particles including pebbles, stones, metal, glass, wood, insects, soil, filth, jewelry, hair, fingernails, etc. are examples of foreign bodies in food that are typically found owing to unintentional contamination and/or improper handling techniques.

3. Chemicals include those used to clean and sanitize surfaces that come into touch with food, pest control chemicals, paints and water treatment compounds, pesticides, fertilizers, fungicides, and a category of dangerous chemicals that are produced naturally, such as mycotoxins.

Food handling, preparation, storage, and distribution must all be done in a way that complies with the standards set forth in the Food Safety and Standards Regulations. The operator of the food business shall be held accountable for ensuring compliance with requirements. In addition to the tasks listed here, FBO is required to identify activities, take the necessary actions to ensure food safety, and make sure that safety procedures are established, put into place, maintained, and frequently evaluated.

 Primary production:

❖ Environment hygiene:

It is crucial because unsafe surroundings and manufacturing environments can allow pollutants to infiltrate food as early as the production stage. All restaurants must be away from locations where insect infestations are likely and from places where solid or liquid waste cannot be removed adequately..

❖ Hygienic production of food sources:

Protect food supplies from faeces and other contaminants by controlling contamination from air, soil, water, feedstock, pesticides, veterinary medications, and any other agent used in primary production.

❖ Handling storage and transport :

Make use of the right tools and supplies for storage. When handling food or used for storage, preparation, processing, packing, and serving, equipment and containers must be made of corrosion-free materials that do not taint the food and should be simple to clean and/or disinfect.

• Prevent food and food ingredients from becoming contaminated during handling, storage, and transportation by pests, chemicals, microorganisms, physical agents, or other undesirable things.

❖ Cleaning, Maintenance and Personal hygiene:

The three indicated above are crucial for avoiding cross-contamination. There should be sufficient places to clean and sanitize tools and equipment. The surroundings must be maintained and kept immaculate. At all times, emphasis on good personal cleanliness must be thoroughly monitored.

❖ Establishment Design and Facilities :

Establishment To ensure food safety, design and facilities must be made in a way that minimizes risk. Identification of the operations' nature and related hazards is necessary. Equipment and facilities should be kept in such a way as to eliminate contamination risk.

● Internal design, structures, and layout of the premises rooms and equipment should be such that they prevent contamination.

● Location can be a potential source of contamination as offensive odor, fumes, excessive soot, dust, smoke, chemical or biological emissions, and pollutants from surroundings can enter food.

● Equipment should be made of sturdy, transportable materials that can be disassembled for cleaning.

● Facilities and equipment should be simple to maintain, keep clean, sanities, and keep track of.

Facilities that directly or indirectly impact food safety must be strictly adhered to like

● Water quality: Water used for food preparation should be drinkable grade, and it shouldn't contaminate anything while being cleaned. To distinguish between potable and non-potable water, pipes should be properly marked.

● Air quality: ventilation systems, whether mechanical or natural, must be built with air filters and exhaust fans to prevent airflow from contaminated to clean areas.

● Drainage and waste disposal: Solid, liquid, and gaseous effluents must be disposed of in accordance with Factory/Environmental Pollution Control Board regulations. Construction of the drainage and waste disposal system should prevent the possibility of food or water contamination.

● Temperature control: A facility for moving and keeping food at a controlled temperature must be offered. Must be a cold storage facility

● Personal Hygiene: All food handlers must wear sufficient and appropriate clean protective clothes, a head covering, a face mask, and gloves. There must be a sufficient handwashing station.

● Illumination: Either natural or artificial lighting must be sufficient to allow personnel to conduct hygienic operations. Wherever necessary, lighting fixtures must be safeguarded to prevent food contamination due to electrical fitting damage.

● Storage: Make sure that contaminants are effectively protected while being stored. Separate, safe storage should be provided for raw, processed, rejected, recalled, or returned materials and goods. separate sections for keeping stationary, hardware, cleaning supplies, printed packaging materials for food, and raw goods.

Blog Article by Saniya Begum

MSc II year.