5/10/2018

Basic Food Safety and Hygiene

Management in Restaurants
and Processing Units

Dr. Muhammad Jahangir

Assistant Professor of Chemistry
GC University, Lahore

Day Distribution
• First Session
– Food Hygiene
– What encourages foodborne pathogens

• Second Session
– Preventing Foodborne Illnesses
– 4Cs of food safety
– Food flow
– Sanitary facilities and pest management

• Third Session
– Seven HACCP principles
– HACCP process flow map

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History of Food Laws and Authorities

• 1862: Charles M Wetherill, a chemist, is appointed to the Bureau of Chemistry under the United
States Department of Agriculture. His investigations into the adulteration of agricultural
commodities eventually lead to the formation of the Food and Drug Administration (FDA) in
1930.

• 1906: The Pure Food and Drug Act is passed in the US by Congress. The act’s jurisdiction
includes the prohibition of the sale of misbranded and adulterated food, drinks and drugs. On
the same day, the Meat Inspection Act is also passed.

• 1937: The Central Advisory Board of Health is set up in India to build upon efforts made since
1919 to control the standards of adulterated foods. The board seeks to unify health standards of
food across the country through the establishment of a committee designed to look into food
quality.

• 1954: The Prevention of Food Adulteration Act is passed in India and governs all things food
related, from food inspectors and product labelling to regulations for paan masala packets. The
act also establishes the practice of sending food samples to laboratories for testing.

• 1960: The West Pakistan Pure Food Ordinance is created to control standards for the
preparation and sales of food in West Pakistan. It prohibits things such as false warranty of food
quality and unauthorised mixing of ingredients and chemicals in food

History of Food Laws and Authorities

• 1960: The Pillsbury Corporation developed the HACCP control system with NASA to ensure food
safety for the first manned space missions. The guidelines for its application were defined by the
Codex Alimentarius Commission and implemented by FAO and WHO jointly.
• 1976: The Pakistan Hotels and Restaurants Act is passed to regulate the standards of amenities
for tourists in hotels and restaurants in Pakistan. The act not only pertains to hotel quality and
rates, but also to the service criteria required by one, two, three, four and five star hotels.
• 1996: Following an outbreak of E. coli 0157 in Scotland, the Pennington Report recommended
that HACCP be adopted by all food businesses to ensure food safety.
• 1996: The Pakistan Standard and Quality Control Authority is established which oversees food
testing and inspecting mechanisms. It has the authority to inspect, sample, fine and revoke the
licences of any authorities that do not comply with standards. It also provides training to local
authorities to oversee standards.

• 2009: The Sindh Health Department meets to address potential changes to the Pure Food Rules
(1965) and Pure Food Ordinance (1960) in order to create stricter regulations and penalties for
violation of the directives.

• 2011: The Punjab Food Authority Act is established, which determines the jurisdiction of the
authority, methods of enforcement and penalties.

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FOOD HYGIENE

Definitions
• Safety – is overall quality of food fit for consumption.
• Sanitation – is being clean and conducive to health.
• Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
• Microorganisms - organism of microscopic or submicroscopic size. (bacterium ,
protozoan).
• Food Infection - microbial infection resulting from ingestion of contaminated
foods.
• Food Intoxication - type of illness caused by toxins. Under favorable condition
certain bacteria produce chemical compounds called toxins
• Food Spoilage - means the original nutritional value, texture, flavor of the food
are damaged, the food become harmful to people and unsuitable to eat.
• Foodborne Illness – A disease carried or transmitted to people by food.
• Contamination – The presence of harmful substances in the food
• Time-Temperature Abuse – Food that has been exposed to temperature
favorable to the growth of foodborne microorganisms.
• Personal Hygiene – Sanitary health habits that include keeping the body, hair,
teeth, clothes and washing hands regularly.

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Understanding Food Hygiene

Food hygiene is more than cleanliness ......
1. Protecting food from risk of contamination, including harmful
bacteria, poison / chemicals and other foreign bodies.
2. Preventing any bacteria present multiplying to an extent which
would result in the illness of consumers or the early spoilage of
the food.
3. Destroying any harmful bacteria in the food thorough cooking or
processing.
4. Discarding unfit or contaminated food.

The cost of poor food hygiene

1. Food poisoning outbreaks and sometimes death

2. Food contamination, customer complaints and brand image
3. Pest infestations
4. Waste food due to spoilage
5. The closure of food premises
6. Fines and costs of legal action
7. Civil action taken by food poisoning suffers
8. Loss of production and food which has to be destroyed
9. Decontamination cleaning and replacement of damaged
equipment.

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The benefits of good food hygiene

1. Satisfied customers, a good reputation, increased business and
brand protection
2. Compliance with food safety legislation
3. Less food wastage
4. Good working conditions, higher staff morale and lower staff
turnover, which promote increased productivity

How does food become hazardous?

Food becomes hazardous by contamination. Contamination is the
unintended presence of harmful substances or microorganisms in food.
Food can become contaminated from:

• Chemical hazards
• a chemical substance that can cause food borne illness. Substances
normally found in restaurant, e.g. Toxic metals, Pesticides, Cleaning
products, Sanitizers, Preservatives

• Physical hazards
• any foreign object that accidentally find its way into food, e.g. Hair,
Staple wire, Dust, Jewelry or from light

• Biological hazards
• A microbial contaminant that may cause a food borne illness
(bacteria, viruses, fungi, parasites, biological toxins), e.g. Sea food
toxins, Mushroom toxins, Salmonella bacteria

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Personal Hygiene
Hands and Skins
(Food handlers must wash their hands especially)

1. After visiting the toilet

2. On entering the food room, after a break and before handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a baby’s nappy
5. After handling raw food Including eggs, and before handling ready – to eat food.
6. After cleaning up animal faces or handling boxes contaminated by bird dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.
10. After handling external packaging, flowers or money.

What is “cross contamination?”

Cross-contamination is the transportation of harmful substances to

food by:

What conditions encourage bacteria to grow?

Warm Neutral-slightly acidic pH

Moist Protein-rich

41°F (5°C) and 135°F (57°C)

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High risk Food

High risk foods are ready –to eat foods , which support the multiplication
of harmful of harmful bacteria and are intended for consumption without
treatment, such as cooking, which would destroy such organisms.
These foods are usually proteins.
Require refrigerated storage.

They must be kept separate from raw foods.

Example....

1. Cooked meat and cooked poultry.

2. Cooked meat product including paste, gravy, stews.
3. Milk, cream, artificial cream, custards, and dairy produce.
4. Eggs and products made from raw eggs.
5. Fish and other sea foods including oysters, prawns etc.

Food Poisoning
Food poisoning is an acute illness, which usually occurs within 1 to
36 hours of eating contaminated or poisonous food.
Symptoms normally last from 1 to 7 days and include one or more
of the following
Abdominal pain
diarrhea
vomiting
fever
collapse

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Bacteria
Bacteria are microscopic organisms, often referred to as germs,
which are found everywhere, including on and in man, on food ,in
water, soil and air.
Most Bacteria are harmless and some essential.

OOD

CIDITY

IME

EMPERATURE

XYGEN

OISTURE
Conditions Bacteria Needs to Grow and Multiply

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FOOD
A
T
T
O • Foodborne microorganisms need nutrients to grow. These
M
are commonly found in potentially hazardous food, such
as meat, poultry, dairy products, and eggs.
• Bacteria feed on Protein and Carbohydrates.
• Foods that contain these items can support the growth of
microorganisms
• Potentially Hazardous Foods have the potential for
contamination, they have the characteristics to allow
microorganisms to grow and multiply.

ACIDITY
T
T
O
M

pH is a measurement of how acidic or alkaline a food is.

pH 0-6.9 = acidic foods (ex. lemons)
pH 7.1-14 = alkaline (ex. crackers)

pH 4.6-7.0: neutral to slightly acid (bacteria grows best)

pH < 4.6: bacteria will not grow
pH 7.0-9.0: bacteria may survive

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F
A

TIME
T
Foodborne microorganisms
need sufficient time to grow!
O
M
They are capable of doubling their
population every twenty minutes.

If potentially hazardous food

remains in the temperature
danger zone for four hours or
longer, foodborne microorganisms
can grow to levels high enough to
make someone ill.

F
A
T

TEMPERATURE
O
M

Temperature Danger Zone = 41-135° F

Food must be handled very carefully when it is:

*Thawed *Cooked
*Cooled *Reheated

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370C - Best temperature for the

growth of most poisoning bacteria
(body temperature)
200C - 500C - Bacteria growth quit
quickly
50C - 630C - Danger Zone
10C - 40C - Sleepy
-180C – No growth

F
A
T
T

OXYGEN
M

Bacteria differ in their oxygen requirement.

Anaerobic bacteria – cannot survive when oxygen is present. They can
grow well in vacuum packaged foods or canned foods
Aerobic bacteria – need oxygen to grow
Facultative anaerobic bacteria – can grow with or without free oxygen
Microaerophilic organisms – can survive in a very little amount oxygen

Examples of foods that are associated with bacteria that do not need oxygen to grow are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes

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F
A
T
T
O

MOISTURE
Water Activity Food Examples
0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
0.8-0.75 Jam
Perishability

0.75-0.65 Nuts
0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
Water activity or aw is the partial vapor pressure of water in a substance
divided by the standard state partial vapor pressure of water.

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