UNIT 19 ISSUE IN WORKER SAFETY AND

SECURITY

Structure
19.1 Introduction
19.2 Personal Hygiene and Sanitary Practices
19.2.1 Health of Staff
19.2.2 Sanitary Practices
19.3 Sanitation Training and Education for Food Service Workers
19.3.1 Sanitation Training and Education
19.3.2 Who should be Trained?
19.3.3 What a Training Programme should Include?
19.3.4 Employment Practice
1 19.4 Hazard Analysis and Critical Control Point (HACCP)
, 19.5 Work Place Safety
19.5.1 Why Accidents should be Prevented?
I 19.5,2 How Accidents Take Place?
C
i 19.5.3 Types of Accidents
19.5.4 Precautions to Prevent Accidents
19.6 Sanitation Regulations and Standards
19.6.1 Control of Food Quality
19.6.2 Adulteration and Misbranding
19.7 Let Us Sum Up
19.8 Answers to Check Your Progress Exercises

1 19.1 INTRODUCTION
In our previous unit, we have learnt about issues related to food borne infections and
poisoning and different modes of disease transmission in food service institutions.
Sanitation and hygiene plays a very crucial role in food service operations - storage,
processing, preparation, holding, and waste disposal - which is the responsibility of
every food service worker. Negligence on the part of the food handler can result in
a large epidemic. Despite the ample information we have on microorganisms and
effective measures in handling food, it is not effective because of lack of proper
application. Many a time unskilled personnel are involved in the handling of food and
these could be a major sourcqof contamination. Therefore knowledge about sanitary
practices must be the basis of all training programmes involving food handlers. The
prime responsibility, as you would agree to break the chain of transmission of disease
from carrier to food and from food to the consumer lies solely on the food handler.
This important aspect has been covered in this unit. Also, we shall deal with training
and education for food service workers. How training and education can aid in
preventing disease out breaks? This is the focus on the unit. The sanitation regulations
and standards, which you may recall have already been covered in Unit 14 in the
Food Microbiology and Safety Course, (MFN-003) have been summarized here as
well.
Objectives
After studying this unit, you will be able to:
discuss the importance of personnel hygiene and good sanitary practices,
identify safety issues and corrective measures to be taken for the worker, and
design good training programmes in food- safety for the food service worker.
 - - - -

Entrepreneurship and Food

p~

Service Management 19.2 PERSONAL HYGIENE AND SANITARY PRACTICES

You may be well aware of personal hygiene and sanitary practices as discussed in
Unit 10 earlier in the Food Microbiology and Safety Course, (MFN-003). Hence,
here we shall not go into much details but just touch upon these issues.

Personal hygiene is necessary for everybody but more so for the food handler
because the health and well-being of hundreds of people is in his or her hands. A
careless food handler could be responsible for the spread of an epidemic. It is,
therefore the duty of every caterer, in fact the caterer is legally responsible for the
wholesomeness of food supplied by him or her. It is also the moral obligation of every
food handler to ensure that food is prepared and served hygienically. Sanitation codes
call for a high degree of personal cleanliness for all employees in food establishments.
An employees suffering from a disease that can be communicated by food or one
who is a carrier of food brone disease, is not permitted to work till helshe is medically
certified.

Workers can spread infection knowingly by working when they are ill and infect other
workers and consumers directly or indirectly. Sometimes, healthy workers spread
disease by cross-contamination. They carry microorganisms from an infected area to
one that previously had no harmful microorganisms.

In some instances, the infected person does not show any visible signs or symptoms
of the disease. Such persons are called carriers, as discussed in the last unit, and I

they unknowingly spread disease producing organism which they carry in their bodies. 1
They are the most dangerous of all food handlers as it is very difficult to trace the
?
source of infection in such cases. I
i

Hence, it can be realized that food poisoning does not just happen, it is always caused
and the cause is carelessness on the part of the human being. It is estimated that
50 per cent of all food handlers carry microorganisms that can be transmitted to food.
For these reasons, personal hygiene is very necessary and should be practiced by
every food handler. The worker should be in a state of good health and maintain a
healthy health status and adopt good sanitary practices as highlighted in our subsequent
discussion.

19.2.1 Health of Staff

A sick worker is not only a source of infection, but being unwell, is likely to take less
care in handling food.

All staff employed in food preparation and service areas should be in a state of good
health. Working in a catering establishment means working for long hours. The work
may involve heavy physical exertion and mental tension and meal timings may be
irregular. Worker may have to lift heavy loads, work in hot steamy kitchens and
constantly be on their feet during working hours. They need to be active and alert.
For this, both the ,body and the mind must be in the best possible health.

Good health is not only the absence of disease. It does not depend on the person's
height and weight but means that both the body and mind are in excellent condition,
free from illness or tension. It also means that a person is physically fit and mentally
alert, capable of taking on spot decisions and handling crisis situations. He or she
should be able to carry out routine work without any signs of undue fatigue and still
have ample reserve energy for recreation or to meet an emergency, if required.

To achieve all this, it is necessary for the employer to ensure good health and safe
working conditions for all employees by observing the following:
1) It is compulsory to have a detailed medical checkup at the time of recruitment. Issue in Worker Safety and
Recent history of any illness should be known before employing a worker. All Security
food, service workers should be free from any infection that is likely to be
transmitted.
2) Medical checkups every six months and a checkup following a severe illness,
especially one related to the gastrointestinal tract, should be done. The cost for
this should be borne by the employer.
3) Periodic deworming (six monthly) and necessary inoculation (typhoid, tetanus,
etc.) should be ensured.
4) All illness should be reported to the management and ill workers should be kept
away from food during that period.
5) Personal cleanliness of employees in terms of general appearance, uniforms,
hands and fingernails, should be checked discreetly.
6) Restrooms and lockers used by employees should be inspected for cleanliness.
7) A nutritious and wholesome meal should be provided while on duly in a separate
room designed for this purpose.
8) The work area should be planned in such a way that accidents like falls, cuts
and burns are prevented from occurring while at work. The workers should also
be trained in proper methods of work.
9) Work hours should be 48 hours a week. This may be in shifts.
10) A weekly off is compulsory.
The employer should realize the importance of good health and help the employee in
maintaining it. Remember, good health and the right attitude towards work increases
work efficiency and productivity and this in turn increases the profits of the
establishments.
Personal appearance too is important as highlighted next.
Personal Appearance
A good personal appearance helps both the employee and the organization. It increases
one's self confidence. It helps in promoting business by improving performance at
work. It reflects on the standards set by the organization and customers know what
to except.

It inspires customer confidence, makes them feel important and helps in attracting
more customers. Good health and good personal appearance can be achieved by
maintaining personal cleanliness both at home and at work.
Let us review the sanitary practices next.

19.2.2 Sanitary Practices

It must be evident to you by now that a food worker needs to be healthy and clean
to prepare safe food. All employees at the food service operation need good personal
hygiene. Personal hygiene refers to all conditions and measures necessary to ensure
the cleanliness of a person's clothes and body. These measures are elaborated
herewith.

Bathing
Workers must bathe daily as body is offensive and skin is the main breeding ground
for bacteria. Use of good soap is important to wash away dirt, to emulsify secretions
of the sebaceous glands and to make cleaning of skin easy. A good deodorant should
be used after a bath and undergarments should be changed everyday.
Entrepreneurship and Food Hair
Service Management
Hair can be a breeding ground for bacteria found on the skin. Urxlean hair causes
dandruff and lice, and makes the scalp itch.

Running hands through hair or scratching the scalp is a common habit because of
which Staphylococci present on the scalp may spread and hair may fall into food.
The presence of hair in food is obnoxious and can be avoided if food handlers wear
caps, scarves or nets. These would discourage the employee from touching their
scalp and contaminating food.

A head covering helps to keep hair out of food, prevents contamination by

Staphylococci, keeps hair free from kitchen grease and prevent long hair from
getting entangled in machinery. Hair should be neatly tied if long. Hair length for men
should be up to mid-ears. Hair should be shampooed regularly. ousta aches and
beards should be clean and trimmed. Men without moustaches or beards should be
clean shaven. Kitchen staffs are not permitted to grow beards.

Eyes
Eyes must be kept clean and washed frequently. Rubbing of eyes should be avoided.
An employees suffering from sore eyes should not be allowed to work.

Teeth and Mouth

Teeth should be brushed regularly and thoroughly cleaned with a moderately hard
brush. This should be done twice a day, i.e., first thing in the morning and last thing
before retiring. Food particles get lodged in the teeth and cause decay. Deposition of
tartar requires attention or teeth may loosen at the root. Tooth brushes must be kept
clean and should be changed frequently. The tongue tends to get coated and can be
cleaned with a tongue cleaner. The mouth should be rinsed well and gargling is a must
after every meal. These habits ensure good dental health, prevent painful cavities and
bed breath.

Hands
The hands are possibly the most unsafe serving equipment in the chain of infection
in the entire food service operation. Bacteria flourish on the skin because of the ideal
temperature conditions. Skin secretions provide food for growth and microbes get
lodged in pores, crevices and possibly crack on the skin. The presence of
Staphylococcus on the skin is dangerous for the food industry. In addition to the
normal flora on the skin, inadequate hand washing could cause accumulation of
microorganisms usually found in the bowels or those or those which could have been
picked up from raw contaminated foods.
dh

Because our hands are in direct contact with food all the time, cross-contamination
can occur and bacteria can be transferred to high risk foods. To prevent this, hands
should be washed under the following conditions:
before beginning work and after a break,
before handling foods,
after eating or smoking a cigarette,
after using the toilet,
after touching infected or unsanitary areas of the body or combing hair,
after using a handkerchief, sneezing or coughing into the hands,
after handling raw foods, especially meat, fish and poultry,
after scullery or any cleaning operation after handling waste food or refuse, and
whenever they are dirty.
 -
Hands should be washed with plenty of soap and water and preferably rinsed in Issue in Worker Safety and
running water. If soap tables are used, they should be kept dry. Liquid soap is more Security
hygienic and economical to use. Washing hands with antiseptic soap and water
reduces the load of colifomz organisms and Staphylococci from the skin. But some
Staphylococci still remain and this is the reason why foods which favour growth and
which may not be heated before service, should not be touched by the fingers.
Hand washing should be done properly or it will not be effective. Hands must be
dried thoroughly by using a roller towel, a hot air dryer or disposable paper towels.
Frequent hand washing with soap and hot water can make the skin crack causing
. roughness. This can be prevented by wearing gloves or using a creanl to keep them
soft. Gloves are helpful as long as they are unbroken and cleaned well. The use of
gloves is recommended while working with foods like sandwiches, cold cuts, pastries
and salads. Plastic gloves must be changes frequently.
Cuts, bums and raw surfaces can harbour Staphylococci. These should be covered
with a waterproof dressing. If the wound is infected, inflamed or pus is formed, the
person should not be allowed to handle food. Even the smallest cut can harbour a
large number of bacteria.
Food should be touched with bare hand only if absolutely necessary. Fingers must not
be dipped into food to taste it or dipped in water being served. The use of tongs or
spoons for handling or tasting food should be encouraged.

Fingernails
Fingernails are a frequent source of contamination or cross-contamination. They
should be trimmed and kept clean. Long nails with ragged edges tend to harbour more
germs. Nail polish should be avoided in production areas as it may mask accumulated
dirt or it could chip and enter the food (some nail polishes are toxic). It has been
observed that if nails are varnished, food handlers do not like using nail brushes or
trimming their nails. Hence, use of nail polishes should be discouraged.

Jewellery
Any jewellery which comes into contact with food should not be worn. Finger rings
can accumulate dirt, like dough accumulating in a ring while kneading, which could
later enter the food. There is also danger of stones or small parts of rings, earrings
and necklaces falling into food. Bangles and bracelets get heated soon and come in
the way of work. Wrist watches should not be worn in the kitchen. They can fail off,
wrist watch faces can break and glass can accidentally get into food. Also, the skin
underneath remains moist and may harbour bacteria.

Feet and Footwear

As most of the jobs in catering establishments have to be performed standing, the feet
or employees are subjected to extra stress and strain. Hence extra attention should
be given to the feet. Feet should be washed and kept clean, especially between the
toes. Socks should always be worn with shoes to keep away dirt and absorb
perspiration. They should be washed daily. Shoes should be sturdy, clean, well polished
and form a part of the uniform. They should be comfortable and well fitting with a
low heel. Shoes are necessary for protection of the feet against falling objects and
spills.

Habits
Good habits play an important role in maintaining good health. Once formed, they are
difficult to break. Good habits grow by practice. Since man is a slave of his habits,
care should be taken to form good habits and avoid bad ones, particularly the common
ones listed herewith:
 -
Entrepreneurship and Food 1) Smoking while preparing food can lead to contamination of the food and hence,
Service Management is prohibited. Smoking may touch their lips or saliva could get transferred onto
their fingers and could contaminate food. Smokers are also prone to cough
which could contaminate food by droplet infection.
2) Unguarded cough and sneezes can disperse a number of bacteria in droplets of
moisture from the nose, mouth and throat. This can contaminate food directly or
indirectly.
3) Nose picking or fingering the nose may leave Staph~lococcior other hannful
bacteria on the fingers and should be avoided.
4) Avoid handling or shaking a dirty handkerchief near food. Paper or disposable
handkerchiefs are a more hygienic substitute for cloth ones.
5) Avoid using a dish cloth to wipe perspiration or wipe hands after using the water
closet (W.C.).
6) Avoid washing hands in sinks used for food preparation.
7) Avoid picking up bread, bread rolls, butter pats or ice cubes with bare hands. Use
disposable gloves and tongs.
8) Do not touch food contact surfaces of crockery and cutlery.
9) Tasting food with fingers or with the same spoon repeatedly should be avoided.
10) Chewing gum or taking snuff should not be allowed in food preparation and
service areas.
11) Leaving food uncovered for a long time should be avoided,
12) Blowing on paper or plastic bags to open them and on milk to keep cream from
being poured should be avoided.
Besides the measures described above, the food handlers need to all ensure protective
clothing as elaborated next.

Protection Clothing
All employees working in food establishments must wear a clean and appropriate
uniform while on duty. The uniform should be such that it (a) protects the workers
frorh external heat, grease and vapours from the work environment, (b) saves wear
and tear of clothes of the employee, (c) protects the food from any bacteria present
on the worker clothes. For this, it should be large enough to ensure that food will not
come into contact with any clothes worm underneath.

The choice of uniform will very for different areas of work. It should be so designed
that it helps the worker in his work and increases his efficiency. It should be light,
comfortable, and durable and should be made from absorbent material. It should be
easy to wash and must be laundered and changed daily. White or light colours are
selected as stains show up readily on them and they need to be changed frequently.
A review of the uniform specific for each operation i.e. kitchen, service etc. is
presented next.

Kitchen Uniforms
The chief's uniform is white in colour, made of heavy duty cotton and includes the
following:
1) a double breasted chef coat with full sleeves,
2) a large white apron tied around the waist,
3) a scarf around the neck,
4) a chef cap,
5) black and white checked trousers, and
6) shoes and socks
The double breasted chef coat with long sleeves and the apron protects the body and Issue in W~rkerSafety and
Security
the same from hot splashes. The chef cap is perforated on top to allow circulation
of air to the head. The cap prevents loose hair and dandruff from falling in food and
absorbs perspiration from the forehead.

Dishwashers and butches need waterproof aprons made of rubber sheeting or canvas.
Cleaners are not given white uniforms as they are difficult to maintain. Blue or khaki
are suitable colours for them.

Service Uniforms
In the food service area, the colours of the uniform should blend with the colour
scheme of the restaurant. Pastel shades suit most Indian complexions and the dCcor
of the place better than bright gaudy coloures. Waiters should wear washable jackets
and waitresses should wear light coloured wash and wear dresses or both could wear
the traditional black and white service uniform with a tie or bow. Synthetic blends of
fabric are easier to maintain than cotton and are permitted in the service area.

Uniforms most be worn properly and should be in a good state of repair. They must
be provided by the employer, who also makes arrangements for their storage and
washing. The employer should provide a suitable cloakroom with a full length mirror.
Uniforms should only be worn while on duty. Each employee should have a locker
to keep his or her uniform, personal clothes and uniforms. Clothes should be changed
in the cloakroom only. There should be a sufficient number of uniforms always
available. Only then can the employer question the employee about not being in
proper uniform. Uniform pockets should not be stuffed with personal belongings like
combs, wallets or other personal articles which may carry microorganisms.

Soiled clothing could harbour disease-producing organisms and also appear unappealing
to the customers. Bacteria can grow in food stains and perspiration stains.

A well dressed, neat and clean staff creates a good impression. Clean protective
clothing helps in boosting the staff morale by making them interested in their personal
appearance and hygiene.

Finally rest, exercise and recreation of workers go a long way in ensuring safe food.
Let us get to know how.

Importance of Rest, Exercise and Recreation

There should be a balance between the amount of work done and the rest, relaxation
and sleep obtained. Rest and relaxation help in reviving the individual, lessens
psychological and physical fatigue and motivates him or her to work. Fatigue reduces
the capacity of an individual to work. The long work hours, split duty and night duty
requires that workers get adequate amount of rest, relaxation and sleep to keep them
active and alert at work.

The amount of sleep required by an individual varies from four to nine hours. On an
average, person needs six to seven hours of undisturbed sleep to feel refreshed when
he awakens. Lack of sleep increases tension, and makes a person irritable and
aggressive.

For the human body to function properly and remain in good health, it must not only
be rested but exercised regularly as well. The amount of exercise required depends
on the nature of the job done. An active waiter or cleaner needs lesser exercise than
a desk manager who spends long hours in his office.

Exercising regularly in fresh air is necessary for people working under pressure, rush,
heat and odd working hours. Exercise helps to (a) promote good health by improving
Entrepreneurship and Food circulation and respiration, (b) maintains muscle tone and promotes digestion, (c)
Service Management keeps skin clcan and (d) maintains efficiency of the nervous system.

It keeps the individual fit and healthy with no extra fat. Exercise could be in the form
of wallung, jogging, cycling, swimming or yoga.

Sorne form of recreation is necessary in a person's leisure time. Recreation is necessary

for a healthy mind. The choice of recreation varies from individual to individual. What
may be work for one person may be recreation for another. Recreation helps in
breaking the monotony, frustration or dislike for one's job. It helps in refreshing the
mind, just like exercise refreshes the body.

Adequate rest, exercise and recreation are essential for both physical and psychological
fitness.

Let us next get on to the sanitation training and education for food service workers.
-

19.3 SANITATION TRAINING AND EDUCATION FOR

FOOD SERVICE WORKERS
The employer should check that all employees have a clean and tidy personal
appearance and follow sanitary practices while handling food. All employees should
observe healthy habits. They should be particular about their appearance and should
be in clean and comfortable uniform. Special attention also needs to be focused on
training all employees in safe food practices. Let us get to know more about this
crucial and important function in any food service set-up.

19.3.1 Sanitation Training and Education

In the industry today, special attention needs to be focused on training all employees,
directly or indirectly concerned with food, in safe food practices. In most instances,
it has been observed that the managers are busy with other matters like running the
food service establishment and proprietors may not be inclined to spend time and
llloney on training employees.
This training is, however, necessary for the following reasons:
1) The incidence of food borne illness is on the rise.
2) It is the legal responsibility of the management to serve clean, wholesome food.
3 ) Most of the employees have no formal training either before or at the time of
recruitment and have picked up the job from an older worker to whom they have
been assigned.
4) In this industry, the labour turnover rate, as well as, job change rate is very high.
5 ) Very few establishments have an inbuilt, well-structured sanitation programme.
6 ) Professionally trained food service personnel are not available or do not have the
time in their job. Training in sanitation should thus go on side by side and should
begin as soon as an employee joins duty.
An ideal situation would be one where it is mandatory for every food handler to
complete a course in sanitary food handling. This programme should be a continuous
one. But this may not always be feasible as some proprietors may object because of
high training expenses, as well as, high employee turnover. In such cases, to begin
with, all managers should be trained and they would train workers. This would cut
down on training expenses but would put pressure on the already over burdoned
managers.

Let us next have a look at the advantages of the training programme in terms of both-
employer and employee.
Advantages of the Training Programme Issue in Worker Safety and
Security
For the employer
1) labour turnover will be reduced,
2) employees will need lesser supervision,
3) increased food production,
4) need for skilled employees will be partly fulfilled,
5) working conditions will improve, and
6) reduction in cases of food borne illness.
For the employee
1) chances of advancement in position,
2) greater sense of security,
3) job satisfaction,
Being aware of the cost-factor of training programmes, as well as, its advantages,
let us now move on to understanding that who all among the employees must be
considered for training and why.

19.3.2 Who should be Trained?

For a food sanitation training programme to be successful, all employees should
be involved right from the job management down to the person doing the most menial
job.

Every person should understand the importance of his or her role in the overall
sanitation programme and how a simple act of carelessness on the part of one
employee can affect the health of a large number of people or wipe out the efforts
of other employees. For example, if cleaned, sanitized and properly stored glassware
is mishandled by the service personnel, the efforts of the dishwashing team would be
all in vain.

The basic principles underlying food sanitation should be made clear to all employees.
Only when a person understands the importance of following certain guidelines for
completing a job, will the task become interesting, it will also make the employee feel
responsible for the job.

Once the management has decided upon employees training, careful thought and
considerable action is required to carry it out. If the task of training a new employee
is given to an experienced but untrained older employee, the chances that the new
employee will pick up all work training is not enough, it needs to be implemented
continuously. Such training programmes need to be conducted all round the year, both
for new and experienced employees.
Now, let us see what a training programme must include.

19.3.3 What a Training Programme should Include?

The training programme should include issues related to personal, food and
environmental hygiene. Instructions and training material should be specifically related
to the catering industry. To make it interesting, posters on hygiene should be distributed
free of cost to all employees.

For a training programme to be really effective, it must be carefully planned, well

executed, continually monitored and evaluated.
Let us list down the steps in planning and implementing a training programme.
Entrepreneurship and Food Steps in Planning and Implementing a Training Programme
Service Management
The training programme should be planned after
1) listing the objectives of the programme,
2) preparing the content,
3) identifying the group,
4) selecting the trainer,
qs 5) preparing or procuring training material,
6) planning the training schedule,
7) conducting the training,
8) motivating the trainees, and
9) evaluating the programme through written tests and actual performance.
Training workers in safe food practices will cost the management both time and
money, as workers and trainers will stay away from work for some time; learning
resources like films slides, posters and handouts have to be procured and a professional
trainer may also be needed. However, in the long run, this training is beneficial as it
helps cut down on:
1) losses incurred due to visibly spoiled food
2) loss of reputation on account of:
a) outbreak of food borne illness,
b) presence of hair, insect dropping or body parts or any other filth in food
served,
c) unhygienic service of food, and
d) dirty toilets.
3) financial loss if licence is suspended.
Most workers belong to the lower socioeconomic group and may have studied till
primary school only. They may have language problems and difficulties in reading and
writing. They usually have no formal training and for them chances of promotion are
bleak. Because of this ground, they do not understand the importance of sanitation.

Because of low chances of promotion, low pay scales, inconvenient long work hours,
working break shift or on holidays and the temporary nature of some jobs, the
employee turnover is high. There is a frequent need to train new employees about
their job. Training in sanitation should thus go on side by side and should begin as soon
as an employee joins duty.
1

An ideal situation would be one where it is mandatory for every food handler to
complete a course in sanitary food handling. This programme should be a continuous
one. But this may not always be feasible as some proprietors may object for a
training programme to be really effectivelit must be carefully planned, well executed,
continually monitored and evaluated.

The managers should maintain a separate file for every employee and regularly
record performance, appearance, absenteeism, etc. Good records should be recognizes
and appreciated. If such systems are followed, it will encourage employees to practice 1
good work habits.
The next sub-section focuses on employment practices.

19.3.4 Employment Practice

For any employment, a certificate indicating state of general health, past medical
history and sometimes, result of medical examination is required by the management
prior to appointment. Employees handling food or working in the kitchen or dishwashing
area need to furnish additional information.
The information on past illness should be filled in by the health authority and the h e in Worker Safety and
questionnaire should be signed by the employee. Apart from the other information Seclhrity
required, the questionnaire should record past history of typhoid, paratyphoid, dysentery,
diarrhoea and tuberculosis. Any regarding boils, skin rash or discharge from eyes or
nose, etc, is to be noted. Place and date of visit abroad should also be noted.

The employee should be given to understand that this information is needed not only
to safeguard the customer but also to check whether the employee needs any special
treatment for his or her own protection. It should also be explained that rejection on
medical grounds is quite uncommon. After they are recruited, they will be medically
examined every six months.

Next, let us study about HACCP - a food safety control system that is used by many
food industries, you may be already aware of it. Let us read the following. and refresh
our memory.

19.4 HAZARD ANALYSIS AND CRITICAL CONTROL

POINT (HACCP)
The provision of safe food to the customer is the responsibility of the management.
In order to ensure that food served is safe, it is necessary to establish a food safety
control system. The HACCP approach is one management technique that may be
useful to caterers. It is mainly used to guarantee microbiology safety of foods. A
detail review on HACCP- a food safety control system is already presented in the
Food Microbiology and Safety Course (MFN-003). Look up Unit 13 of the course
now.

You would recall studying that hazard analysis is the identification of all ingredients,
stages in process, environmental features and human factors that can lead to hazards
for the customer. The risks and likelihood of them occurring is estimated.

Critical control points (CCP) are the points at which control is essential to
guarantee that potential hazards do not become actual hazards. HACCP is a
location, a practice, procedure or a process which, if not controlled, could result in
an unacceptable safety risk. The term CCP draws attention to the fact that not all
hazards are necessarily critical to the safety of the end product.
Lets have a look at some of the examples of CCPs. Examples of CCPs include:
1) Inspection of goods on delivery and before use include temperature checks
where applicable.
2) Separate storage and handling of ingredients and the finished product.
3) Correct temperature ranges for refrigerated and frozen goods.
4) Cleaning procedures for equipment and utensils.
5) Cross contamination with other menu items in process.
6) Personnel hygiene and health standards.
Let us specifically learn about the use of HACCP in food service andlor catering.
Use of HACCP in Catering
The most important aspects to be considered are:
1) handling and storage procedures from delivery to service of the menu items,
2) holding times and temperature,
3) cooling times, and
4) personnel training.
Entrepreneurship and Food Now that we have refreshed our memories about food safety and control points, let
Service Management us discuss few aspects about work 'place safety.
--

19.5 WORK PLACE SAFETY

Food service establishments should be safe to work in. A safe and clean establishment
increases productivity and profits. Not only should customers be protected from food
borne illnesses, but in the interest of both customer and employees, premises should
be safe and it is the foremost duty of the management to ensure safety at the work
place.

Prevention of accidents and sanitation are closely related in the sense that accidents
may result in food contamination. The food service manager should realize that
accidents do not just happen, they are caused. They can very often be prevented
from happening by practicing proper work habits.

An accident can thus be defined as is an unintended event which results in injury,

loss or damage. It may or may not result from human error.

19.5.1 Why Accidents should be Prevented?

'

Accidents have a direct or indirect effect on individual and the establishment. Let us
have a look at what these effects are.
A) Direct eflect of accidents
1) Injury: Accidents result in injury which can cause much pain and absenteeism
from work. Unattended wounds may become a source of infection. For the
uninjured workers and customers it creates tension and anxiety.
2) Experzditrrre: Accidents are expensive. Workers must be covered by medical
insurance through Employees State Insurance Scheme (ESIS) and disability
compensation is required for employees injured on the job.
Frequent accidents will result in additional expenditure to the management.
B ) Indirect effect of uccidents
I) Damaged or broken material.
2) Reduced efficiency, if area is accident-prone, workers try to avoid accidents
work slowly; other staff will be engaged in attending to the injured, cleaning
up the mess. doctors visits and investigations.
3) Work schedule and routine is upset: work is completed in hurry and hygienic
aspect tends to get overlooked in an attempt to just complete the job.
4) Injured workers may have to stay away from work and need to be replaced,
resulting in training of new employees or being staffed.
5) Accidents lower morale: frequent accidents indicate that management is not
concerned about the customers and employees welfare.
6) Accidents spoil reputation.
7) Accidents can result ln fines or imprisonment: under the occupational Safety
and Health Act, the food service operator may face legal action.
Next, let us find out how accidents take place.

19.5.2 How Accidents Take Place?

The Human Factor (The Careless, Negligent and Slack Food Handler) is the prime
suspect.
In a vast majority of cases, it has been noticed that people are responsible for most Issue in Worker Safety and
of the accidents as they are the ones who create unsafe conditions. They ignore Security
wiring where insulation has worn off, leave cupboard doors and drawers open, block
passages with equipment, are not particular about protective clothing, leave spills on
the floor unmapped, and do not remove accumulated grease on filters.
They may be careless, for example:
1) Pick'up' broken glass with bare hands
2) Ignore operating instructions on equipment
3) Lift very heavy loads alone
4) Do not use safety devices on grinders and slicers
They may be inattentive, for example,
1) bump into other people,
2) drop heavy items or spill hot liquids on their own feet,
3) close doors and drawers on their own fingers and squash them,
4) rush with arms full and minds elsewhere on wet greasy floors,
Besides the human factor the work place may be unsafe as highlighted next.

The LInsafe Work Place

The layout be badly planned or conditions in the kitchen may be conducive to
unnecessary accidents. The unsafe work place may also be created by negligence
on part of the employees.
Unsafe surrounding are created by the following:
1) steep, narrow, dark stairways,
2) unnecessary steps,
3) clogged floor drains,
4) narrow aisles caused by furniture equipment wrongly arranged in heavy traffic
areas,
5) ladders to short to reach uppermost shelves so boxes are used instead,
6) unprotected meat slicer blades,
7) doors opening onto corridors,
8) knives left lying around, and
9) handles of pots and pans protruding onwards.
What are the types of accidents that might occur in food service establishments? Let
us have d look at them.

19.5.3 Types of Accidents

Accidents occurring in food service establishments are classified into the following
categories:
1) Cuts and lacerations
2) Bums and scalds
3) Falls and collisions
4) Fires
5) Electrical shock
6) Back strain
Let us discuss each of these briefly.
Entreplreneurship and k 1) Cuts and Lacerations: Cuts and lacerations are skin breaks caused by: (a)
Service Management careless handling of knives, food slicers, choppers, mixers, broken glass, etc. by
untrained employees during the rush hour, (b) by sharp edges of badly designed
equipment, and (c) by following incorrect practices such as catching knives as
they fall, leaving them in the dishwater, in sinks or washing them in the dishwashing
machine or using blunt knives which need a lot of pressure to cut with.

2) Bums and Scalds: Burns and scalds are the second most common accidents in
the kitchen. They results in injury of varying degrees of severity. They are
caused by contact with: (a) hot surfaces of grills, ovens, griddles, burners, etc.
(b) hot water or steam from boilers and steamers, (c) spillage or splashes from
hot food or drink, (d) hot fat from frying pans, woks, deep fat fryers and (e) by
using defective equipment like loose handles on utensils, faulty tongs. etc.

3) Fall and Collision: Workers are generally in a hurry during peak hours of
business, carrying things to and fro and items which can obstruct vision.

Workers may (a) slip and fall on floors made of slippery material - floors can be
made slippery because of grease, fruit and vegetables peels and water on the floor-
or workers footwear may have slippery soles, (b) fall from a height while trying to
reach for things - they may climb on unsafe boxes, chairs, shelves and rickety
ladders (c) collide with other people, equipment furniture, etc. damaging it, as well as,
hurting themselves or (d) trip and fall if shoe gets stuck in tom carpets or matting,
fall over a loose tile or hole in the floor, miss an unseen step, trip over trailing power
cables.

Objects (a) stacked at a height or stored on a rickety shelf in a dangerous position

on the shelf may land on someone's head, (b) objects precariously placed can be
dropped by clumsy people, or (c) objects placed in passageways may make people
trip and fall.

Falls and collisions result in bruises, bumps, sprains or fractures.

4) Fires: Maximum numbers of fires are reported from the food industry. They
damage buildings, equipment and provisions cnd result in death or injury to people.
Of all the fires occurring, one-third are of electrical origin caused by faulty
wiring, operation and placement of equipment, overloaded circuits, old worn-out
wiring, overheating and burning of motors due to insufficient ventilation.

Hot fat in deep fat-fryers reaches its flash point and bursts into flames. Grease
uccumulnted in filter traps on walls catches fire very fast.

Burning cigarette butts discard carelessly in trash or near inflammable material may
smolder unnoticed for hours before bursting into flames. A leak in the gas pipeline or
cylinder can cause serious fires. The severity of a fire is increased by:
1) inadequate fire protection equipment like extinguishers, blankets, alarms,
2) outdated fire extinguishers,
3) employees not trained in their use,
4) poor housekeeping practices,
5 ) over crowding, and
6) exits not clearly marked.
A large number of electrical gadgets are used nowadays. If these are not handled
carefully, they can seriously shock unwary users. Figure 19.1 depicts the various
kinds of fire and the relevant extinguisher that must be used.
 --- f ,\rtr. in M'orker SaKety and
KIND OF FIRE 4l'PR!)VI;ll 'rYl?I-0 1 : 1 ~ X l l N ~ ; l . ~ J s l ~ l - ~ . ~ I Security
--.-. -.-..---- 4
Dccidu ...tlien hTatcli 111) ~ N ! I I \ ., I: . ~ ~ ~ ~ I Iwitii
~ ~ Ic It iI ~~os<r~iirc
~~ I ~sli,)\\t~
I . :]I left
llic chcck thc
class o f c o l u ~ n n s F":""
fire l o tllc (s01111ionof' Dioxide

Class B Fires
use these
extinguishers
>
Flamtnable
liquids, grease
gasoli~~c
paints
oils. etc.

Adapted
Sul~rcc.: tc S.c:l'i', :*~i:.ii jc.8
ii.om National I n s t i t ~ ~of'O~.i.i.~~,.~~i,)~~;ii .:: ( i:;i;:

Figure 19.1: Appro\c.tl t \ l ~ cot ('\.Iif:::tri.r:)z!s

Electrical app1i:ulces pose n Ii,l~;~rtl.

il':
I) they arc poorly 1~1;lintainetl.wircs arc cxj~tr>.c.tl.
j > l u ~ , \:xi: I . I . I I S ~ I ~ ; .ctc.,

3) placcd rn dw1111 01' ~vcl:was tlcklr t!ic siillk. 011 tile tJ~.aiuboard or handled with
wet hands. and
4) operator stand in cl pool of' wutcr or wrtiiour I'oolwc;tr,
Ljfting heav!. awkwalcl ilctliq :llone or i t ] ;I Inuliy 1)17zitiori1:iltI iiljure the n~uselesof
the back and thc sprrlul cord.

A vast majority of all accidents in t'ood service ehtahlishmeuts can be avoided by

practicing good habits kuid keen foresight on the part of all employees.

The food sz:vice mnr~:~gersshould plan out work to be done to reduce haste. A well-
planned layout elimtnates pliysicnl hazards. Tlle entrance and exit should be clearly
marked and doors should be kept shut. The management should ensure that fire
extinguishers are provided in all areas where fires can occur and a well stocked first
aid box is available in an accessible area. At least some e~nployeesshould be trained
in giving first aid.

Workers should be trained in good safety habits and constant supervision should be
provided to ensure safe working conditions and to eliminate faulty practices. S d e
working and good work habits go hand in hand.
Entrepreneurship and 'ood Some safe work habits are highlighted herewith.
Service Management
Safe working habits
1) Keep all surfaces clean and dry.
2) Mop up spills immediately.
3) Use protective clothing.
4) Follow operational instructions on equipment.
5 ) Keep appliances in good condition.
6) Check for earthing, cover glass bulbs with shields.
7 ) Avoid shortcuts to save time.
8) Work in well lit, well ventilated rooms.
9) Keep drawers anr; cupboards shut.
10) Repor: illness irnmediately.
11) Cleac, treat and dress wounds with protective water poof dressing.
12) Practice perso~ialhygiene.
Let us next move on to precautions that must be followed to prevent outbreak of
accidents.

19.5.4 Precautions to Prevent Accidents

To prevent accidents from happening, the following precautions should be taken:
1) Cuts a i d tc;crr.a:ions
a) While c a ~ y i a ga knife, hold the point down and keep the sharp edge away
from the body.
S) When cutting, use a chopping board, hold material correctly and cut away
from the body.
C ) Sharpen knives when they become blunt. Blunt knives are more dangerous
as mater~alslips away while cutting or rnore pressure needs to be used.
d) Ilo not catch a falling knife, move away, let it fall and then pick it up. 4
e) Knives should not be washed in the dishwasher or left soaking in detergent
solution in the dishwashing sink.
f) While chopping meat, do not rest your leftlfree hand on the meat block but
place hand behind the knife.
g) Do not cut frozen meat; the knife blade may slip.
hj Concentrate on your work and follow instructions while operating appliances.
i Handle broken glassware with care.
j) Open tin cans with a cutter only, to prevent jagged edges. Do not open
bottle caps by putting it in the mouth.
k) Use proper shears for opening packetshoxes and not teeth or hands.
I) Use safety guards. For example if coconut scraper attached to wet masala
grinder is not it) use, keep it covered.
m) Smoothen out and seal all sharp edges or rough comers on equipment.
n) Keep fingers out of mincing machine when in use.
2) Burns and scalds
a) Store highly inflammable material carefully.
b) Place equipment on a non-combustible base.
C) DO not bend over open flames.
d) Use protective (,lothing made of cotton or fire resistant material. .
e) IJse padded g1;lves or dry dusters to pick up hot items as wet or damp
clothes transmit heat faster and cause bums.
 f) Do not put frozen, wet items in the deep fat fryer. Worker Safety and
Security
g) Keep level of fat-in deep fat fryer not more than two-thirds full.
h) Check taps of all bums and boilers.
i) Train all employees on use of fire extinguishers, through fire drills.
j) Ensure that steam condenser pipes are kept free to prevent hot steam build-,
up in equipment.
3) Falls and collisions
a) Provide adequate lighting.
b) Keep floors clean, dry and grease-free.
c) Mop up spills at once.
d) When mopping or polishing floors, put up sign boards.
e) On wet floors, use duckboards or non-skid mats.
f) . Floors, flooring and stairs should be well maintained. Torn carpets. loose tiles,
broken floors, loose steps, loose electrical wires, or any other obstruction
should be attended to at once.
g) Matting and carpeting should be well laid.
h) Use a step-ladder whith is tall enough to reach for material kept at a height.
i) Arrange all material to be stored at a height, safely on a sturdy shelf.
j) Keep traffic lines clean, dry and free from obstruction.
k) While carrying large items, do not let it block your view.
1) Have self-closing doors with transparent glass at eye level.
m) Take care of your head and prevent bad bumps while bending down and
getting again.
4) Shock
a) Place electrical appliances in a safe place.
b) Check earthing of all equipments.
C) Ensure proper wiring and installation. Change old, frayed wiring.
d) Use all safety devices provided.
e) Do not change blades of the mixer without switching off electricity.
f) Do not clean electrical appliances unless plug is removed from the socket.
g) Do not misuse appliances, follow the instructions given.
h) Allow skilled workers to operate complicated machinery.
i) Long loose hair or flowing clothing can get caught in equipment.
It is thus quite obvious that accidents occur because of two main reasons: (a) unsafe
conditions already existing in the surrounding which can be greatly minimized, and (b)
unsafe conditions created by the food handlers through ignorance, carelessness,
negligence and faulty habits which can be corrected through continuous supervision
and training.
Now in the last section of this unit we shall review sanitation regulations and standards.
But before that let us recapitulate what we have learnt so far. Answer the questions
included in the check your progress exercise 1.
Check Your Progresi Exercise 1
1) It is necessary for the employer to ensure good health and safe working
conditions for all employees. What measures should the employer observe
for the same?
................................................................................................................
................................................................................................................
Entrepre~leurshipi t t ~ t l1 o(w1 :
Service Alanagemcnt v - ) , \ i l cmldcy.ees (I; t l x food service npt:r;lr!on ~!ec'(lgood personal hygrene.
I f:l:il>::rntc O I I he statzment giving example\
i
I

3 ) In the inda\try today. special attention neecis to be focused on training a11

employees. Discuss the 4gnificance of training workers.

19.6 SANITATION REGULATIONS AND STANDARDS

Food quality, as you would have realized by now, is a major determinant of ensuring
patronage of any food service organization. A safe, wholesome food of excellent
cluality ensures clientele and customer satisfaction providing maximum profits. In this
section, we shall look at the various standards that have been outlined to make sure
quality food is being served to customers. Also we shall look into the aspect of
adulteration what is it? How does it a t t c t us? What are the laws and standards that
have been enforced to prevent malpractice of adulteration? You may recall reading
about the food regulations and standard in the Food Microbiology and Sufcty Course,
(MFN-003) in Unit 14. The concept of adulteration has alqo been covered in Unit 8
in the same course. It would be a good idea lo supplement the inforniation given here
in this unit with the detail review provided in (!nit 8 and 14 ol' the MFN-003 course.
Let us then begin our study now.

19.6.1 Control of Food Quality

In our discussion so far we have focused on the pcrhonal hygiene, sanitary practices
and work place safety to ensure safe food to thc customers. The next issue which
is important for food service operators is to have a good so~mdknowledge of all
legislations and regulations at the national and international level to ensure food
safety. Let us get to know about them. We begin with the food standards.

Food Standards
To protect people from health hazards because of adulteration, it is necessary to
impose control and check over the quality of food available to consumers. Standards
are yardstirks established by un authority for meusuring quantity, weight or
gualdQ. This system ensures that each food stuff is what it proposes to be or what
its label claims it to be and asswes uniformity. National standards are set to safeguard
the consumers health and ensure fair food trade practices. In 1963, the FA0 and
WHO established a commission for setting up international food standards.

Codex alinlentarius are International stmdczrds set by FA0 and WHO for ~ 1 the 1
principal foods whether processed, semi-processed or mu: It includes standards
regarding food hygiene, food additives, pesticide residues, contaminants, labeling and
presentation and methods of analysis and sampling.

A codex standard may be accepted by a country entirely or with more stringent

requirements for trade and distribution of food within its territory. The Indian standards
are described herewith.
Indian Standards Issue in Worker Safety and
Security
These are based on the international codex alimentarius with suitable modification.
They include: (a) compulsory standards, and (b) voluntary standards. A brief
recapitulation of these standards are presented herewith.
a) Compulsory Standards
Under compulsory standards, we have a set of Acts and Orders, which deal with the
food quality and food adulteration. These include:
Prevention o f Food Adulteration Act, 1954 (PFA). These standards prescribe
the minimum requirements for all types and categories of food. Any food that does
not conform to the minimum standards laid down by PFA rules is said to be adulterated.

Note, the legislation that most directly affects the food handler working in a catering
establishment is the Prevention of Food Adulteration Act 1954 and Rules, 1955. This
legislation is enforced by the local health authorities in their respective area through
Sanitary Inspectors and Food Inspectors. Apart from enforcing legislation, these
inspectorsf officers are available to give advice and guidance on any matter pertaining
to food hygiene.

Essential Commodities Act, 1954: Under this act, there are a number of control
orders. The main objectives of this act are to regulate the manufacture: commerce
and distribution of essential commodities including food. The following orders are
included under this act:

1) The Fruit Products Order 1955 (FPO): The manufacture and distribution of all
fruit and vegetable products, synthetic syrups, aerated beverages and vinegar is
regulated under this order. It lays the limits for the presence of poisonous elements.
permitted food colours, preservatives and additives. The order specifies the
standards of sanitation and hygiene to be followed in factories. It gives direction
regarding packing, marking and labeling of containers. It stipulates the standards
for quality products. Under this order, it is mandatory for manufacturers of fruit
and vegetable products to secure a valid licence from the Ministry of Food
Processing Industries.
2) Meat Products Control Order 1973: This order controls the manufacture, quality
and distribution of all raw and processed meat and meat products. The order is
regulated by the Directorate of Marketing and Inspection and requires that the
meat be obtained from healthy animals, slaughtered in a licenced slaughter house
and is fit for human consumption.
3) Milk and Milk Products Order 1992: This order is applicable to large units
handling rnore than 10,000 liters milk per day or milk products containing milk
solids in excess of 500 tonnes per year. The production, sale, purchase and
distribution of milk powder and milk products is covered under this.
4) Solvent Extracted Oils, De-oiled Meal and Edible Flour Control Order
1967 and Vegetable Products Control Order 1976: The manufacture and
distribution of solvent extracted oils, de-oiled meals, edible flours and hydrogenated
vegetable oils is controlled by this order. The order stipulates that any vegetable
oil product, unless if conforms to the standards of quality and offers requirements
for vanaspati or bakery shortening or margarine, shall not be manufactured,
stocked or sold.
5 ) Stnndal-ds orz Weights and Measures (Packaged Commodities) Rules 1977:
Under this rule, it is obligatory to declare the quantity of the packed commodity
on the label.
Next, 1etkus review the voluntary standards.
Entrepreneurship and Food b) Volunlary Standards
Service Management
Under voluntary standards too, we have a set of food standards. These include BIS
and AGMARK, you surely would have heard about them or perhaps even learnt
about them. Let us look at them.

1) Bureau of India Standards(BIS): The BIS has formulated Indian 'standards for
processed foods with respect to raw material, hygiene, packing and labeling.
Manufacturers who comply with the standards laid down by BIS can obtain
Indian Standards Institute (ISI) mark. However, certain items like additives, food
colours, vanaspati, milk powder, condensed milk and packaging containers need
compulsory certification.
2) Agricultural Produce (Grading and Marketing) Act 1937 (Agmark): Agmark
provides standards for grading and marking agriculture commodities. The consumer
is assured of the quality as per standards laid down. The standards/grades are
based on physical and chemical characteristics, intrinsic and acquired during
processing or otherwise. Agricultural and allied commodities are graded 1,2,3,
and 4 or Special, Good, Fair and Ordinary.
Manufacturers who comply with the standards laid down by Directorate of
Marketing and Inspection, put an Agmark label on their product. Complying
with these standards is not compulsory.
Let us briefly review what do we mean by adulteration and misbranding and what
are its economic and health related implication on consumers.

19.6.2 Adulteration and Misbranding

Adulteration of food consist of a large number of practices such as mixing other food
or non-food items, substitution, extraction, concealing the quality, selling decomposed
food, misbranding or giving false information on the labels and addition of poisonous
or toxic substances to food.

Food adulteration has an economic significance and with increasing prices, the
unscrupulous traders indulge in adulteration to exploit people. Some forms of adulteration
are injurious to health, for example, addition of argemone oil to mustard oil. The
consumer looks for dealers who supply food at a lower rate, ignorant of the fact that
the cheaper substitute may be adulterated. The consumer may be attracted by apparent
improvements in colour, taste and aroma caused by using compounds which are
bannid by law. Consumption of adulterated food leads to ill health and food poisoning.

According to the Indian Prevention of Food Adulteration Act (PFA) 1954, a food
is said to be adulterated if it has any ingredient which is injurious to health.
A food is said to be adulterated if :
1) It contains any poisonous or deleterious substance which may render it injurious
t~ health (unless naturally present in less than harmful level).
2) It bears or contains any added poisonous or added deleterious substance which
is unsafe.
3) It contains in while or in part any filthy, putrid or decomposed substance, or if
it is otherwise unfit for consumption.
4) It has been prepared, packed or held under unsanitary conditions.
5) It is, in whole or in part, the product of a diseased animal or of an animal which
has died otherwise than by slaughter.
6) If its container is composed, in while or in part, of any poisonous or deleterious
substance which may render the contents injurious to health.
Some simple tests for detecting common adulterants in food are summarized in Issue Wcrker Ca%,fy w:i
Table 19.1. Security

Table 19.1: Some simple tests for detecting common adulterants in food
Sl. Food Stuff Adulterant Test

1) Asafoetida Scented and coloured Pure asafoetida dissolves in water to

resin or gum form a milky white solution.
Grains infested with Infested grains will have an off taste
ergot fungus and will float on water.
3) Betelnut power Saw dust and artificial Saw dust will float in water and added
colour will dissolve in water.
4) Bura sugar Washing soda Gives effervescence with hydrochloric
acid if washing soda is present; if
dissolved in water, soda will turn red
litmus blue.
5) Cardamom Essential oil is Talcum can be rubbed off the pods; on
removed and pods tasting, if there is hardly any aromatic
are coated with flavour, it indicates removal of
talcum power essential oil.
6) Chilli powder Saw dust and Saw dust will float in water and added
artificial colour colour will dissolve in water.
7. Cinnamon Cassia bark Thick bark with less aroma than pure
cinnamon, which is thin, shows
adulteration.
8. Cloves Oil may be removed If oil is removed, cloves appear
shrunken in appearance.
9. Coconut Any other oil Refrigerate oil in a bottle. Pure coconut
oil solidifies leaving the adulterant as
a separate layer.
Shake a small sample in cold water,
coffee will float while chicory will sink
and stain the water brownish.
11) Coriander power Powdered horse dung When powder is soaked in water, horse
dung will flat.
12) Cumin seeds Grass seeds coloured If rubbed in hands, finger will turn
with charcoal dust black.
13) Edible oil Argemone A reddish brown precipitate is formed
when oil and hydrochloric acid are
gently mixed with ferric chloride
solution if argemone is present.
14) Ghee (pure) Vanaspati Dissolve a large pinch of cane sugar in
10 ml concentrated hydrochloric acid.
Add 10 rnl of melted ghee and shake
thoroughly for two minutes. Allow it to
stand for 10 minutes. If vanaspati is
present, aqueous layer will turn red.
15) Groundnut Oil Cotton seed oil Mix 2.5 ml of a f a t with 2.5 ml Halphens
reagent. Lightly screw cap and heat in
boiling water for 30 minutes. The test
is positive if a rose colour is obtained.
16) Mustard seeds Argemone seeds Visual examination, small black seeds
resembling mustard but not uniformly
smooth or round are visible under a
magnifying glass.
Rntrc.prc.ncar~~-\hip and
Serlicc A l a o a g e ~ l ~ r ~ ~ t

r I?)
is)

1'))
Peppa'ci~rns
PLIISI:~
i~\xht)le\

Pulscs (split
anti dchuskcd)

20) Sal'ii-on
/
Dried papaya seeds
I nsccts. larvae
Visual examination
Grains float on water and unpleasant
odour and taste is seen.
Kca1.j. dal and metaiiil Visual examination reveals wedge
\clio~

llried. coloured and

scenlcd mailc fibre\
shaped dal and on addition of
concentrated hydrochloric acid, yellow
dal turns magenta red.
Genuine saffron is tough. Maize fibres
brrah ca\ily and disrolvc in water
giving instant aroma of saffron.
Z l i Sago Sand and twlcuin Gritty feel in mouth; pure sago swells
on burning leaving very little ash.
22j Semolina Iron filings Pass magnet through semolina. Iron
filings will cling to it.
2.3) Tc3 clust I!\cd tea leaves which Sprinkle dust on wet white filter paper.
have !?een dried Spots of yellow; pink and red
appealing powdered and coloured on
paper indicate artificial colouring.
24) Turmeric powder Metanil ycllow If tnetanil yellow is present. a magenta
colouring colour de\~elopswhen conc. HC1 is
added to a solution of turmeric powder.

Can you suggest what measures can we adopt to prevent food adulteration. Prepare
a list and tally your responses with the list presented herewith.
Prevention of Food Adulteration
1 ) Purchase food from authorized dealers only. Children should be discouraged
from purchasing sweets, kulfis and ice creams from hawkers as they are likely
to contain harmful coloul- and artificial sweeteners.
2) Before purchasing processed food items like masalu powders, canned foods.
bottled preserves, etc, check the expiry date and AgmarkIlSI mark/ FPO licence.
3) Always ask for a cash or credit memo for all purchase. It helps the consumer
in filing a complaint, if necessary.
4) Destroy labels on empty tins. cartons and bottles before selling them to scrap
dealers as they are likely to be misused for repacking spurious and adulterated
food stuffs.
5) Keep drugs, preservatives and detergents away from food stuffs to prevent
accidental adulteration.
6 ) Always purchase food articles in sealed. intact packages.
7) Insist on Agmark, IS1 mark or FPO licence.
In our discussion so far we have reviewed adulteration and specified the measures
which can be adopted to prevent adulteration. Now let us also understand what we
mean by the term misbranding.

Misbranding: A food is misbranded if its labeling is false or misleading in any

particular. A food is deemed to be misbranded if it contains a chemical preservative,
which is riot stated on the label. The Prevention of Food Adulteration Act. 1954 states
that the term chemical preservative means any chemical which, when added to food,
tends to prevent or retard deterioration but does not include common salt, sugar,
vinegar. spices or oils extracted from spices or substances added by wood smoke.
With this we end our study of issues in worker safety and security.
 7

Check Your Progress Exercise 2

I ) What do the fcrl!o\ving ahbreviatic)n\ sland J ~ J - :
a ) UHTS: .................................................................................................
b) HACCP: ................................................................................................
c ) PFA: ......................................................................................................

2) Design an effective raining programme for cooks and service personnel

working in a A grade restaurant.
................................................................................................................
...............................................................................................................
................................................................................................................
3) Differentiate between adulteration and misbranding giving examples.
................................................................................................................
................................................................................................................
................................................................................................................

19.7 LET US SUM UP

In this unit we learnt about the issues linked to worker safety and security. We learnt
that personal hygiene and good sanitary practices are necessary for everybody but
more so for the food handler because the health and well-being of hundreds of people
is in herhis hand. In this context, therefore, the various hygiene and sanitary measures
to be adopted by the workers were enumerated. The role of safe work place was
further highlighted. The presence of pests, their body parts or droppings in food
served will not only result in contamination and spread in disease but can ruin the
reputation of any catering establishment. This aspect was emphasized in the discussion
on pest control.

Further the unit focused on sanitation training and education. It is the duty of the
management to train all employees, directly or indirectly concerned with food, in safe
food practices. It should keep a check on training is implemented. All programmes
must be monitored and evaluated.

To control food quality, and to prevent adulteration and misbranding of food various
standards have been laid down for different commodities. This was finally presented
in the unit. The legislation that most directly affects the food handler is the PFA Act
1954 and Rules 1955 which have been modified and updated from time to time.

19.8 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES
Check Your Progress Exercise 1

I) Refer to sub-section 19.2.2, which presents the measures necessary for the
employer to ensure good health and safe working conditions for all employees.
Read the measures carefully and write the answer on your own.
2) All employees at the food service operation need good personal hygiene. Personal
hygiene refers to all conditions and measures necessary to ensure the cleanliness
Enrrtprcnc:xrslltp and Frr?)d of a person's clothes and body. These measures are elaborated in sub-section
Servicr ;Management 19.2.2. Read these measures and write the answer in your own words giving
examples.
3) Training of workers is necessary for the following reasons:
The incidence of food borne illness is on the rise.
* It is the legal responsibility of the management to serve clean, wholesome
food.
Most of the employees have no formal training either before or at the time
of recruitment and have picked up the job from an older worker to whom
they have been assigned.
In this industry, the labour turnover rate, as well as, job change rate is very
high.
Very few establishtnents have an inbuilt, well-structured sanitation programme.
Professionally trained food service personnel are not available or do not
have the time in their job.
Check Your Progress Exercise 2
1) a) Food Product Order
b) Hazard Analysis Critical Control Point
c) Prevention of Food ,Adulteration Act.
2) Answer the question based on your understanding of athe topic.
3) Adulteration of food consist of a large number of practices such as mixing other
food or non-food items., substitution, extraction, concealing the quality, selling
decomposed food, misbranding or giving false information on the labels and
addition of poisonous or toxic substances to food. A food is misbranded if its
labeling is false or misleading in any particular aspect.
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