Unit 4

Food sanitation
 • Food sanitation:- is the science which aims to
produce food which is safe for human consumption
and having genuine quality.
• Food:- any raw, cooked, processed edible substance,
beverage or ingredient used or intended for uses or
sale in whole or impart for human consumption.
• Nutrients: chemical components found in food

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 Objectives of food sanitation
• To control and prevent food borne disease

• To ensure wholesomeness of food, i.e. to

ensure that food is in good condition,
prepared and served in sanitary way.
• To control importation of food related
disease in to the country.
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 Kinds of food:
• Perishable foods: eggs, meat, fish, vegetables; milk; creamy
cake; etc
• Semi-perishable: bread, fruits, etc

• Non perishable: dry foods; canned foods; etc

Why such classification?

• Proper storage identification;

• Food service to the consumers safety needs;

• Identification of the food media for bacterial growth;

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 Inspection of food and drinking
establishment
• It is the legal monitoring of food and drinking
establishment to confirm the standard
sanitary requirement in order to protect the
public from food borne disease.

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 Purpose of inspection
• Protect purchaser from buying unsound food.
• Prevent the sale of food which is inferior in quality.
• Prevent the sale of food which is spoiled.
• Prevent the sale of food which have no natural quality.
• Protect the livestock of the country from disease.

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 Sanitary facilities of food and drinking
establishment
• Adequate and safe water supply.

• Conveniently located and easily accessible toilet facility.

• Suitable and accessible hand washing facilities and proper

general plumbing/drainage system.
• Proper refuse storage, collection and disposal

• Proper vermin/insects and rodent control.

• Other like properly constructed floor, wall, and proper

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lighting and ventilation system.
 Food and disease
• Micro/macro organisms are the cause of food borne
disease and most cause of gastrointestinal disturbance
usually followed by ingestion of contaminated food.

• Food borne disease is the general term applied to any

disease which result from ingestion of contaminated
food.

• Up to 60% of cause of food borne disease are caused by

poor food handling and by contaminated food served
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 What food causes illness?
• Any food can cause foodborne illness
• Characteristics of a time/temperature control
for safety food:
– Low acid
– Moist
– Contains protein

Keep time/temperature control for safety food out of

the temperature danger zone!
Temperature danger zone
• When food is in the danger
zone, harmful bacteria can
grow, multiply, and possibly
cause infection
• Bacteria can double in
number in as little as 20
minutes
 Temperature
• Temperature danger zone: temperature ranges 410F to
1400F (50C-600C) food borne bacteria grows and
reproduce.
• Temperature abuse: foods that have not been to a safe
temperature or kept at proper temperature.
Psychrophilic bacteria: grows with in a temperature
range of 320F (00C) to 700F (210C)
Mesophilic bacteria: grows within a temprature of
700F (210C) to 1100F (430C)
Thermophilic Bacteria: grows best above
1100F(430C)
 Criteria for Accepting or Rejecting a Food
Delivery
Food Criteria for Accept Delivery

Raw meat and 41°F or colder, reddish pink color or no odor, packaging
poultry clean and no tampering

Eggs Shell eggs at 45°F or colder, liquid eggs at 41°F or colder,

clean and uncracked, no tampering

Fresh produce Clean, in good condition and no tampering, if cut or

processed must be 41°F or colder

Dry foods Clean packaging and no tampering and no signs of pest

infestation

Canned foods Clean container and no tampering, label intact, no rust or

corrosion, no bulges, no sharp dents or on the seam
 Type of food borne disease

1. Food infection:
• It is a condition in which pathogenic microorganisms
enters to GI tract with contaminated food, multiplies, and
attacks intestinal tissue, causing illness or infection.
• Causative agent: virus, bacteria, protozoa, helminthic.

Example: Infectious Hepatitis A; poliomyelitis; typhoid

fever, shigellosis; amoebiasis, giardiasis; taeniasis;
ascariasis, etc
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 Mode of transmission:
• Feco-oral (5Fs);

Control measures:
• at the source of infection;
• at the environment;
• at the susceptible host;

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 2. Food poisoning:

• A condition in which a chemical agent, or a

poisonous plant, or animal or bacterial toxin present
in food before it is eaten,
• Causes an intoxication when it is consumed.
• The common ones are toxin producing fungus.
 a. Chemical food poisoning:
• Intentionally and not intentionally induced:

• Heavy metals (lead, antimony, zinc, copper, and

mercury),
• Pesticides, insecticides, rodenticide, herbicides,
fertilizers.
• Incubation is usually less than one hour.

Common symptoms: vomiting, diarrhea, and

intoxication.
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b. Microbial intoxication:-
• Botulism (clostridium botulinum);
• Clostridium Perfringes;
• Staphylococcal aurous food poisoning
 3. Food Spoilage
Definition: Food spoilage is alteration of food in color,
odor, taste, texture, consistency due to food
decomposition, decaying, rottening, and fermentation.
• Food spoilage makes the food unsuitable, unhealthy,
undesirable for eating.
• It is more aesthetical than disease causing by
contaminated food.
• It is the reciprocal of ‘fresh food’.
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 • Causative agents: bacteria, fungi, insects, food
enzymatic action (autolysis), reaction with the
surrounding oxygen (food oxidation)
• Conditions for food spoilage: aerobic condition,
suitable temperature, suitable PH, moisture, time
exposure.
• Health impact: food deficit, degrades the dignity of
freshness i.e. food wholesomeness leading to un-
acceptableness by consumer.

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 Food preservation methods
1. Dehydration
Use of high temperature: Drying by sunlight:
• Vegetables, cereals (traditional method);

• Process heating (milk powder);

• Smoking {fish, meat, cereals (bikil)}

Dehydration by chemicals: salting in 18% brine solution (fish, meat);

• Mixing or rubbing with a dry solid salt (butter, meat);

• Dehydration by 65% sugar solution (fruits);

• Pickling/preserving in concentrated natural acid solutions like

vinegar
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 2. Use of temperature methods:

a. Pasteurization: is the killing of pathogenic

microorganisms and spoilage microbes with out
appreciably destroying the useful flora and enzymes of milk.

The methods are:

• The holding (batch or vat) method: at 630c/30 minutes
contact time,
• High temperature short time (HTST) or flash method:
720C/15 seconds,
• Ultra high temperature (UHT): 880c one second.

All methods followed by immediate cooling at<100C.

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 b. Sterilization:
• The killing of all pathogenic and non
pathogenic microbes by using very high
temperature: about 120-1320C, Such food can
be stored at room temperature for long period
within the shelf life.
• Food canning is an example.

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 3. Use of PH regulation

Most bacteria will not grow in pH<4.5:

transformation of food into an acidic state:
• Injera and bread baking;
• Milk products (cheese);
• Pickling/preserving (use of vinegar);
 Food adulteration
Definition: food that intentionally and illegally contains any
substance other than its genuine component.
Health impact: adulterated food can be poisonous, contain putrid
substances, unusual color and odor change, subtraction natural food
components or addition of foreign matter.
Examples:
• Water added to milk;

• Smashed banana added to butter;

• Maize oil added to pea nut oil;

• Melted sugar to honey;

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 Control of adulteration
• National food regulation compliance for
permit and practice:
• International trade practice: WHO/FAO
codex alimentary;
• Consumers association right to protect the
public

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 Food protection
Control of food from its source to ultimate consumer:
• Production, transportation, storage, processing,
distribution, display, and serving.
• Food handlers health, fly control, food storage, cover
food, methods of food preservation, washing
procedures of utensils, adequate cooking, serving hot
foods, etc are essentials for food protection

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 • Adequate sanitary facilities:- Safe water and safe
waste management both liquid and solid waste;
• Vector control

• Adequate space, ventilation, light.

• Veterinary health service;

• Food sanitary inspection enforcement: pre-

employment and periodical.

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 Milk sanitation
Objectives:-
• Prevent animal disease to man.

• Prevent communicable disease of man from animal ex.

Bovine TB.
• Prevent disease result from malnutrition ex. Marasmus,
kwashiorkor, under-weight, stunting and wasting for
children.
• Improve nutritional status of vulnerability group.
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Health importance of milk sanitation
• Good bacterial growth media

• Easily contamination during production and processing;

• High risk of spoilage under favorable condition;

• High probability to be consumed as raw;

• Milk usually used by vulnerable groups: infants, elderly, the

sick.

• High risk of adulteration

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 Source of milk borne disease
• The cow: bovine TB (mycobacterium tuberculum),
Brucellosis (brucella abortus); streptococcal infection,
streptococcal infections, pesticide contamination.
• The milk handler: contaminated milk: typhoid fever,
staphylococcal and streptococcal infections; dysentery, etc.
• The milk utensils and container;

• The milk handling, processing;

• Environment: flies, water, wastes, cows body and manure.

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 Control measures for milk safety and its
preservation
• Source prevention: sanitary cattle shed, cow and the
milk handler health;
• Environmental sanitation: utensil cleanliness, safe
water; proper waste management; etc.
• Boiling for a few minute;
• Pasteurization and immediate cooling at <100C
• Preserve milk as dry milk powder made at high
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 • Sterilization: boiling of milk for1000C for 15
minutes in a closed sterilizer;
• Condensed milk to 1/4th original volume by
heat and packing as creamed or skimmed milk,

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Ten golden rules for food safety for consumer (WHO)
• Choose food processed for safety

• Cook food thoroughly

• Eat cooked food immediately

• Store cooked food immediately

• Reheat Cooked foods thoroughly

• Avoid contact between raw and cooked foods

• Wash hands repeatedly

• Keep all kitchen surfaces meticulously clean

• Protect foods from insects, rodents, and other animals

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• Use pure water.
 Food service employees training
• Employees who will engaged in the preparation and handling
of food should fully understand the method by which may serve
to spread diseases and the precaution need to be taken in order
to prevent such disease from occurring or spreading.

Purpose of training:-
• To ensure the wholesomeness of food

• To protect food from infection or contamination

• To meet consumers expectation

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Thank you