Introduction
Health concerns have increased over the years due to the rising number of wild spread illnesses.
Some of the illnesses have resulted from food borne diseases caused by germs and dangerous chemicals found in food such as preservatives. Food sold in public have become unhygienic due to improper handling which have caused food insecurity.
According to WHO ( World health organisation,they) estimate that up to one-third of the populations of developed countries are affected by food borne illnesses each year.They have also warned that this problem of food borne diseases will spread more in developing countries like Nigeria, etc if actions are not taken.
What is Food hygiene and Food Safet
• Food Hygiene- are measures principles and procedures put in place to ensure that food is free from agents of contamination or disease germs in any form.
• Food safety-The process of handling, preparation and storage of food in ways that prevent food-borne infections and illness.
4 BASICS STEPS FOR FOOD SAFETYl
CLEAN
Always wash your food, and hands before cooking
Wash your cooking utensils.
Rinse fruits and vegetable
Clean the canned foods before opening e.g milk, malt, corned beef etc.
SEPARATE (Keep apart )
Keep raw foods to themselves.
Germs can spread from one food to another.
Keep raw meat, fish away from other foods.
COOK
Foods should be cooked and remain hot until lt is served because
Heat kills germs.
CHILL
Keep food inside the fridge or freezer after cooking.
When you follow these four steps, it will keep you
and your family safe.
Key considerations in food safety
1. Keep a clean food preparation and serving utensils, and environment
2. Separate raw and cooked food
3. Cook Food thoroughly
4. Keep food at safe temperatures
5. Hand washing at all times
6. Use safe water
KEEP A CLEAN ENVIRONMENT AND UTENSILS
• Waste bins with lid should be used and emptied on a regular basis.
• Food should be protected from dust, insects,
• Wash your hands before handling food and often during food preparation
• Wash your hands after going to the toilet
• Wash all the utensils used for food preparation
• Protect kitchen areas and food from houseflies, insects, pests and other animals
• Most microorganisms are carried on hands, wiping cloths, utensils, especially cutting boards and the slightest contact can transfer them to food and cause food-borne diseases.
COOK FOOD THOROUGHLY
• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling to make sure that they have reached 70°C.
•• Reheat cooked food thoroughly before serving
• Proper cooking of food kills almost all microorganisms.
• Studies have shown that cooking food to a high temperature of 70°C can help ensure it is safe
for consumption.
SEPARATE RAW AND COOKED
Separate raw meat , poultry and seafood from other foods.
Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
Store food in containers to avoid contact between raw and prepared foods.
KEEP FOOD AT SAFE TEMPERATURES
Refrigerate promptly all cooked and perishable food below 5 degree Celsius in the refrigerator
Do not store food for too long in the refrigerator.
Microorganisms can multiply rapidly if food is stored at room temperature.
But by storing food at cold temperatures below 5 degree Celsius or high temperatures above 60 degree Celsius, the growth of microorganisms is slowed down or stopped totally at this temperatures.
USE SAFE WATER
• Use potable water or treat the water to make it safe
• Select fresh and wholesome food products
• Choose foods processed for safety, such as pasteurized milk in cans ,etc
• Wash fruits and vegetables, especially if planned to be eaten raw
• Do not use food beyond its expiry date.
FOOD CONTAMINATION
• Contamination is the unintended presence of harmful substances or microorganisms in food.
• There are three main types of hazards
– Biological Hazards: Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.
– Chemical Hazards: Pesticides, food additives,
– Physical Hazards: Foreign matter such as dirt, broken glass and other objects that accidentally get into food.
CROSS CONTAMINATION OF FOOD
• Cross-contamination is the transfer of harmful substances or micro-organisms to food.
– Cross-contamination occurs when:
• Hands touch raw foods and then touch cooked or ready-to eat food
• Raw or contaminated foods that touch or drip fluids on cooked or ready to eat foods
PERSONAL HYGIENE PROTOCOL
Personal hygiene is the way a person maintains their health, appearance, and cleanliness
• Good personal hygiene can help prevent the spread of infectious diseases and food borne illness.
• Frequent and thorough hand washing is the most critical aspect of personal cleanliness. Dirty hands and fingernails can contaminate food
Always wash your hands after
1) using the restroom
2) touching your hair, face or body
3) eating or drinking
4) Sneezing and coughing
5) Taking out the garbage
7) Handling raw foods
8) wash your hair and bathe daily.
PERSONAL SANITATION PROTOCOL FOR FOOD VENDORS
Food vendors should
1) wear clean clothes and avoid loose garments that can accidentally touch food.
2) Roll up long sleeves
3) wear an apron when cooking and serving food.
4) Do not use a utensil or dish towel that has fallen on the floor without washing it.
FOOD BORNE ILLNESSES: are caused by food contaminated with bacteria, viruses,,etc
SYMPTOMS OF FOOD BORNE ILLNESSES
Diarrhea, stomach cramps, vomitting, nausea, fever, eadache etc.
FACTORS THAT CAN CAUSE FOOD BORNE OUTBREAKS
1) failure to thoroughly heat or cook food to a temperature which kills bacteria.
2) Food vendors who practice poor personal hygiene at home and at work
3) Preparing food for a day or more without putting them in the refrigerator.
4) Raw food is mixed with food that has already been cooked
5 )Allowing foods to stay for too long can favor bacterial growth
6 ) inadequate cleaning of equipment.
7) Failure to reheat cooked foods to temperatures that kill bacteria
LIST OF SOME AGENCIES RESPONSIBLE FOR FOOD SAFETY IN NIGERIA
1)NAFDAC ( national agency for food and drug administration and control.
2)SON ( Standard Organisation of Nigeria)
3) Federal ministry of agriculture.
THANK YOU