Food hygiene

Meaza Gezu (MPH, PhD fellow)

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Session objective
Define food hygiene?
Describe the public health importance of Food
hygiene?
Identify favorable environments for bacterial
growth in foods?
Describe the good sanitary practice in food
establishment?
Explain HACCP process?
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Definition

What is food?
Food is any solid or liquid, when eaten and absorbed by the
body, produce energy, promote the growth and repair of tissue;
promotes resistance against diseases or maintains and regulates
these processes.
It is the one which is physically, chemically and biologically safe
for consumption
Food is any substance consumed to provide nutritional support
for the body. It is usually of plant or animal origin and contains
essential nutrients, such as carbohydrates, fats, proteins, vitamins,
or minerals. The substance is ingested by an organism and
assimilated by the organism's cells in an effort to produce energy,
maintain life, or stimulate growth.(Wikipedia)
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Defin.
Food: any raw, semi-processed or processed substance for
commercial purpose or to be served for the public in any way
intended for human consumption that includes water and other
drinks, chewing gum, supplementary food and any substance
which has been used in the manufacture, preparation or
treatment of food, but does not include tobacco and substances
used only as medicines. (FMHACA 2009)

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Food hygiene
Define Food Hygiene?
Food hygiene : all conditions and measures necessary for ensuring
the safety, wholesomeness and fitness for consumption of food
at all its stages from its production, processing, storage,
distribution, preservation, and service. (WHO/FAO)

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Food hygiene
Why food hygiene?
Main objective: Ensuring consumers safety
Specifically :
protect food from infection
Ensure wholesomeness of food
Ensure consumers expectation met

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Food hygiene
To meet all the above objectives, all food
supplies should be:
Supplied from approved sources
Wholesome:- not adulterated, protected from
contamination
Not misbranded
Potentially hazardous food should be stored
at safe temperature zone
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Public Health importance

Study place

Zeway
(n=147, Feb 2001

Latrine availability

59.2%

Awash,
Ambo Feb
Dec 2003 (n=66) 2006
(n=178)
21.2%
61.7%

Proper dish washing

facility
Proper hand washing
facility
Water supply

66.7%

54.1%

25.4%

72.8%

34.8%

69%

Well

River

Pipe line

Food handlers with

infection

14.8%
(physical Obs)

6.7%
(physical Obs)

Licensed

49.7%

86.4%

34.7% (Lab
Exam,
n=121)
61.4%

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Public Health importance

Parasite
%
Ascaries
37.2
Lumbericode
Entoamba
32.6
Histolitica
Gardia lambila 9.3

Hook worm
species
Strongloid
storcoralies
T .Tricuria
H. nana
Overall
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Prevalence of intestinal parasites

among food handlers in public
catering establishment, Ambo town,
West Showa Zone, Oromia Region,
March 2007 (n=121)

9.3
2.3
2.3
7
34.7
95% CI: (30,44)
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Public Health importance

A study conducted in Dangila in 2013
Total 406 respondents 97.2% of food handlers interviewed work
on establishments who have private Toilet facility
64.5 % are working in establishments with no hand washing
facility
52. 5% have good food handling practice
71.2% have poor knowledge score on food handling

Practice Vs knowledge?
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Requirements for food protection

Food must be protected against
contamination from: Physical, Biological&
Chemical contaminants
a) dust, soot and smoking
b)flies, rodents and other vermin
c) Insecticides and other chemicals
d)Unclean utensils and work surfaces

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Requirements
e) Over head leakage and dropping of water
from ceilings
f) Dirty hands, and cleaning rugs
g) Coughing and sneezing
h) Temperature

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Factors affecting bacterial growth

Micro-organisms need conditions to survive and
reproduce these can include:
temperature

moisture
time
Oxygen
pH level
Light

food
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Factors affecting
1. Temperature
There are 3 classes of bacteria depending on
temperature preference
a) Psychrophilic (cold temperature liking
bacteria)
-Growth range 5-25oC; optimum 20-25oC
-Cause food spoilage at refrigeration
temperature

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Factors affecting
b) Mesophilic (middle temperature liking
bacteria)
-Growth range 20-45oC; optimum 30-37oC
-Pathologic bacteria to humans
c) Thermophilic (Heat liking bacteria)
-Growth range 45-70oC; optimum 50-55oC
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Factors affecting
2) Time:
bacterial division occurs every 20-30 min
under suitable envtal conditions, one cell could
give rise to over 17 million in 8 hours and 1
billion (109) in 10 hrs
Cooked/ left over food that stay opened is
dangerous

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Factors affecting
3) Moisture:
Bacterial cell contains about 80% water
Water is an essential requirement for bacterial
existence

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Factors affecting
4) Oxygen:
Aerobic Need oxygen
Facultative can survive both in the presence
and absence of O2
Anaerobic No need of oxygen for survival

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Factors affecting
5) pH:
most bacteria prefer slightly alkaline (7.2-7.6) pH

6) Light:
bacteria grow best in darkness (UV light has
bactericidal effect)

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Factors affecting MOs

7. food: high protein
Eg. Meat, fish, dairy
Kinds of food
Perishable foods: eggs, meat, fish, vegetables;
milk; creamy cake (Potenially hazardous food)
Semi-perishable: bread, injera, fruits;
Non perishable: dry foods; canned foods
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Sanitation of eating & drinking establishments

A functional model ordinance is required with features included:
A.
B.
C.
D.

Food
Personnel
Utensils and equipment's
Sanitation facilities

A. Food

From approved source/supplies

Unsafe or unsuitable for human consumption should be

condemned

Potentially hazardous food must be stored at a safe To

On display must be protected against handling, sneezing and

coughing and against contamination by flies, rodents etc
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Food and Drink establishment

B. Personnel
Medical check-up (pre-employment and periodical)
Should keep hands clean, wear clean outer garments &
wear hair restraints (coverings)

Persons with boils, infected wounds, sore throat or any

communicable disease couldnt be permitted to work

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Food Handlers hygiene

Dirty Hands

Dirty Finger Nails

Dirty Uniforms

Smoking
in Food Areas
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BeingMeaza
SickGat
Work
2015

Open Cuts

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Hand washing
People who work with food should always
WASH their hands with SOAP and warm
water
after going to the toilet,
smoking,
touching their hair, nose and mouth.
after sneezing and coughing,
touching raw foods
handling rubbish
handling chemicals

Every time a food handler enters a KITCHEN they must

ALWAYS wash their HANDS
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Food and Drink establishment

C. Food equipment and utensils
Should be in good conditions or in good repair & no
cracks
Should not be from toxic materials (Cadmium, Zinc,
Antimony, lead, etc)
No corrosion of surfaces
Must be cleaned and sanitized regularly

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Cleansing of utensils
Cleaning and bactericidal treatment of utensils and
equipment
Two basic methods for dishwashing and
sanitizing
1. Manual dish washing
2. Mechanical dish washing

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Cleansing of utensils
1.

Manual dish washing: can be fixed or movable with three

bowl, dishes or sinks

The first- for washing or thorough scraping to eliminate large

food particles

The second- for rinse in water at Temp 110-120 0F with soap

or other detergents

The third- for rinsing combined with an effective germicidal

process to sanitize
Sanitizing can be obtained by using:

Boiling water at least half minute or 170 0F for 2 min

Chlorine solution 150 ppm for 2 min

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Cleaning Utensils
2. Mechanical dish washing: washing procedure is by using
machine (depending on the instruction given)

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Food Drink establishment

D. Sanitation facilities and controls
Safe and adequate hot and cold water supply

Proper sewage disposal system

Plumbing must be properly installed
Toilet facilities should be available
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Sanitation facilities...
Proper solid waste management
Rodents, flies and other vermin must be avoided

Sufficient light and ventilation

Washable walls, floor and ceilings

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Institutions involved in the provision of food

safety
Ethiopian Standard Authority
sets standards for enforcement;
Monitors and evaluates food standards
Provides information for the public
FMHACA former DACA/EFDA: sets food hygiene legislation
and food hygiene code of practice in a form of Guidelines
FMOH/ RHB: food law development and enforcement
Local Authorities: Kebele/Municipality/ Woreda Health Office:
IEC/BCC; routine inspection and enforcement
Ethiopian public health institute
Universities
Ministry of Culture and tourism?
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Storage and preservation of food

Food should be stored:
On clean racks, shelves, cabinets or other clean
surface at sufficient height, proper arrangements
and food place
On properly labeled container

Wet storage of packed food and beverage is

prohibited
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Correct Food Storage

Foods to be covered and stored separately

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Food preservation
food preservation is a technique by which foods are kept for
intended longer periods with out altering their natural state.
In order to protect food
Damaging agents
Delay growth of Mos
Delay of self decomposition
Any traditional food preservation methods?

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Food borne diseases

It can be categorized into 4:
Food Borne Infection
Food Borne intoxication
Chemical poisoning
Posioness plant or animals

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Food Borne Disease..

1. Food-borne infections:

due to ingestion of food containing pathogenic m.os (Bacteria,

parasite, viruses)

E.g. Salmonellas, Shigellosis, Brucellosis, Amoebiasis,

Taeniasis, infectious hepatitis
2. Food-borne intoxication: Due to bacterial toxins
A) Staphylococcus food poisoning: toxin is heat resistant
(withstanding boiling To)
B) Botulism caused by Cl. Botulinum
Toxin is formed under anaerobic condition
Destroy by boiling at 120oc for 10-15 min
Home canned foods are mostly involved
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Food-borne diseases
3.

Chemical poisoning:
Sources of poisonous chemicals:
Metals: Cd, Zn, Cu, Pb migrate from plate or container
Chem. Substances used in cleaning & sanitizing if used in
excess or accidentally mixed
Use of insecticides or rodenticides around stored, in process
or ready to be served food or residual pesticides from farms
4. Poisonous plants and animals:
Poisonous Mushrooms cause AflaToxin
Some sp. of fish

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The WHO Golden Rules

(for food preparation/ hygiene)
1. Choose foods processed for safety
2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect foods from insects, rodents, and other
aminals
10. Use pure water
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Place of food hygiene

Home;
Farm
Mass Catering establishments, etc;
Industries;
Institutions: Schools, hospitals, etc;
Traditional practices: weeding ceremonial place
Serg, Digis, funeral

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Standard criteria FAO

There are some standards used for analysis of food like

MRL (maximum residue limit)
ADI (Acceptable daily intake)
PTWI (Provisional Tolerable Weekly Intake)

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Standard criteria FAO.

MRL (maximum Residue Limit): the maximum concentration of
pesticide residue acceptable in or on a food , agricultural
community, or animal feed (measures the level of pesticide
residues in food/crops).
It is measured in terms of weight of contaminates per weight of food
ADI (Acceptable Daily Intake): the daily amount of a chemical,
which can be consumed over an entire lifetime without
appreciable risk (measure the amount of pesticide consumption
by humans).
ADI is measure in terms of Mg of chemical per Kg body weight

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Standard of FAO .
PTWI (Provisional Tolerable Weekly Intake) measure the amount
of contaminants which have accumulating potential in the
human body (As, Cd, Pb, Hg, ).
It is measured as Mg of chemical per Kg of body weight

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HACCP

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 Defn
HACCP is systematic preventive approach to
food and pharmaceutical safety that
addresses physical, chemical, and biological
hazards as a means of prevention rather than
finished product inspection.

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Preliminary Tasks in the Development of the

HACCP Plan(Need assessment/ Analysis)
Assemble the HACCP Team
Describe the Food items and its Distribution
Describe the intended Use and Consumers of
the Food
Develop a Flow diagram Which Describes the
Process
Verify the Flow Diagram/ categories food by
process
Design HACCP
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VIDEO on HACCP
Please find HACCP materials.
HACCP -Making Food Products Safe, Part 2
HACCP - Making Food Products Safe, Part 1 or
find other videos of HACCP training
from www.youtube.com

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References
1. Lewis H.K. Clays Handbook of Environmental Health, 9th edition
,New York, Taylor & Francis e-Library, 2004
2. Salvato JA. Environmental Engineering and Sanitation, 5 th edition New
Jersey, John Wiley & Sons, 2003
3. Teka GebreEmanuel. Food Hygiene: principles and methods of food
borne diseases control with special emphasis to Ethiopia. Addis Ababa.
Addis Ababa University Press, 1997.
4. Gashe A, Alemu K, Haile D. Factors affecting food handling Practices
among food handlers of Dangila town food and drink establishments,
North West Ethiopia; BMC Public Health 2014, 14:571
5. Nigusse D, Kumie A: Food hygiene practices and prevalence of intestinal
parasites among food handlers working in Mekelle university students
cafeteria, Mekelle. Global Adv Res J Soc Sci (GARJSS) 2012, 1(4):065071.
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