SEMINAR PRESENTSTION

ON

FOOD HANDLING AND STORAGE PRACTICES

BY

AIFUWA SONIA OMOSEFE

MAT NO: FLS/HND/21/73864

UNDER THE SUPERVISION OF

DR. EZINNE PRISCA OBINWA
OUTLINE
•Overview
•Introduction
•Understanding food safety
•Food handling practices
•Food storage practices
•Cultural and environmental factors affecting
food handling and storage
•Government and health guidelines
•Challenges in maintaining food safety at
home
•Recommendations
•Conclusion
•References
 OVERVIEW
• This research highlights best practices in household food handling and storage to
ensure food safety and prevent foodborne illnesses.

• It covers hygiene, safe cooking, cross-contamination prevention, proper storage of

perishables and non-perishables, temperature control, and FIFO methods.

• It also addresses cultural, environmental, and economic factors influencing practices,

and emphasizes the role of government guidelines.

• The study concludes with recommendations to improve awareness, infrastructure, and

adherence to safe food practices.
 INTRODUCTION
• Proper food handling and storage at the household level are vital for preventing
foodborne illnesses, reducing waste, and maintaining nutritional quality.

• Unsafe practices like cross-contamination, poor hygiene, and incorrect

temperatures pose health risks (WHO, 2021; CDC, 2023).

• Many households lack awareness of protocols like refrigeration and airtight storage
(Kirk et al., 2022).

• Promoting food safety education is essential for reducing contamination, enhancing

public health, and supporting global food security (FAO, 2021; Tessema et al.,
2023).
 UNDERSTANDING
FOOD SAFETY
• Food safety involves proper food handling, cooking, and storage to prevent
contamination and illness (WHO, 2021).

• Common household causes of contamination include poor hygiene, cross-

contamination, inadequate cooking, and unsafe storage (Tessema et al., 2023;
Alegbeleye & Sant’Ana, 2020).

• Consequences include foodborne illnesses, nutrient loss, economic hardship, and

food waste (CDC, 2023; FAO, 2021).

• With over 600 million annual cases globally, most are preventable through
improved hygiene and storage (Kirk et al., 2022).
 FOOD HANDLING
PRACTICES

• Proper food handling is vital for preventing foodborne illnesses and preserving
food quality.

• Key practices include personal hygiene, such as hand washing and wearing
clean clothes (Tessema et al., 2023; WHO, 2021); safe cooking by using food
thermometers to achieve pathogen-killing temperatures (CDC, 2023; FAO,
2021); and preventing cross-contamination by separating raw and cooked foods
(Alegbeleye & Sant’Ana, 2020).

• Clean utensils and surfaces further ensure safety. Consistent application of

these practices significantly enhances household food safety (Kirk et al., 2022).
 FOOD STORAGE
PRACTICES

• Proper food storage preserves safety, nutrition, and quality, reducing spoilage and
foodborne illnesses.

• Perishables require refrigeration (below 4°C) or freezing (−18°C), while non-

perishables should be stored in cool, dry areas (FAO, 2021; Kirk et al., 2022).

• Temperature control, labeling, FIFO rotation, and airtight containers are crucial for
preventing contamination and waste (WHO, 2021; Tessema et al., 2023).

• These practices enhance household food safety, reduce waste, and support
sustainability (CDC, 2023; Alegbeleye & Sant’Ana, 2020).
 CULTURAL AND ENVIRONMENTAL
FACTORS AFFECTING FOOD
HANDLING AND STORAGE

• Cultural and environmental factors strongly influence household food handling and
storage.

• Traditional methods like sun-drying and fermentation are useful but may pose risks if
unhygienic (FAO, 2021; Alemayehu et al., 2023).

• Limited access to refrigeration, clean water, and stable electricity affects food safety in
low-income areas (Tessema et al., 2023; Alegbeleye & Sant’Ana, 2020).

• Education enhances awareness and safe practices (Kirk et al., 2022), while culturally
sensitive outreach is vital for promoting modern food safety (WHO, 2021; CDC, 2023).
 GOVERNMENT AND
HEALTH GUIDELINES
• Government and health organizations play a key role in promoting household food
safety through regulations, monitoring, and education.

• Guidelines like WHO’s Five Keys to Safer Food and Nigeria’s National Policy on Food
Safety guide safe handling practices (WHO, 2021; FMOH, 2021).

• Agencies such as NAFDAC and FDA enforce standards and raise public awareness
(NAFDAC, 2023; FDA, 2023).

• Community outreach and education programs are essential to bridging policy and
practice (Tessema et al., 2023; Alemayehu et al., 2023).
 CHALLENGES IN MAINTAINING
FOOD SAFETY AT HOME
• Maintaining food safety at home is challenged by economic hardship, low
awareness, and poor infrastructure, especially in low-income settings.

• Many households lack refrigeration, clean water, and safe storage, increasing
contamination risks (Onyeneho & Hedberg, 2020; NAFDAC, 2023).

• Limited food safety knowledge and ineffective outreach hinder proper hygiene
practices (WHO, 2021; Alemayehu et al., 2023).

• Inadequate housing and pests also pose threats (Obadina et al., 2021).
Overcoming these barriers requires education, infrastructure investment, and
culturally tailored interventions.
 CONCLUSION/
RECOMMENDATIONS
• In conclusion, food safety at the household level is crucial for public health, involving proper
hygiene, safe cooking, and effective storage practices.

• Challenges like economic constraints and lack of awareness hinder safety efforts, but multi-
stakeholder approaches, education, and infrastructure improvements can reduce contamination
risks and improve health outcomes.

• By adhering to hygiene standards such as promoting food safety education through community
workshops, school programs, and culturally tailored campaigns, encouraging hygiene practices
like regular hand washing and clean kitchen environments, supporting access to affordable
storage solutions such as solar refrigerators and airtight containers, and improving infrastructure
and regulatory efforts by ensuring clean water, electricity, and active monitoring by health
agencies, households can significantly reduce the risk of harmful bacteria and pathogens
contaminating food.
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THANKS FOR LISTENING