Food Hygiene and Sanitation

Introduction
Outline

1 2 3 4
History of The Concept of Importance and Roles of
Hygiene and Food Hygiene Elements of FHS Individuals with
Sanitation in and Sanitation respect to FHS
Food
 History of Hygiene and Sanitation

• Hunter-Gatherer Groups of
People developed different
practices that ensured which
food are safe to eat
• Foraging and Hunting
• Fire as a tool
 History of Hygiene and Sanitation

• Farming and Agriculture soon

replaced Hunter-Gatherer
societies
• Storage = Spoilage and Food
Poisoning
• Early Food Preservation =
Drying, Fermenting, salting
 History of Hygiene and Sanitation
• With the advent of religion,
teachings and practices
paved ways for learning and
controlling food hygiene
and onset of disease
• External and Internal
Purity
• Religious gatherings
relative to infections
 History of Hygiene and Sanitation
• With the establishment of
governance, laws were
stated to ensure safety for
food but with little
understanding how
• Ban on some food
products
• Identification of spoiled
food
 • Anton Van
leeuwenhoek
(1675)

History of Hygiene and

Sanitation
History of Hygiene and
Sanitation

• Great Sanitary
Awakening
• Edwin Chadwick (1842)
History of Hygiene and
Sanitation
Louis Pasteur
Discovered yeasts
and the concept of
sterility (1857)
History of Hygiene and
Sanitation

Joseph lister and the

use of antiseptics
and the aseptic
technique (1867)
History of Hygiene and
Sanitation

Robert Koch and the

germ theory of disease
(1876)
Industrialization
and Food Hygiene
• Nicolas Appert and
Appertization
• Peter Durand and Tin
can processing
 Cholera and Typhoid Fever

Industrialization
Focused mainly on unsafe water
and Food (some until present)
Hygiene

Visual Inspection = main

method
 Urbanization

Industrial/mass production
Modernization
and Food
Hygiene Increase in the number of vulnerable
individuals

Increase in international trade

 “All Conditions and measures necessary to ensure
Food Hygiene the safety and suitability of food at ALL Stages of
the food Chain”

Codex Alimentarius Commission, 2003

 “Assurance that food will not cause harm to the
Food Safety consumer when it is prepared and/or eaten
according to its intended use”

Codex Alimentarius Commission, 2003

 Food “Assurance that food is acceptable for human
consumption according to its intended use.”
Suitability

Codex Alimentarius Commission, 2003

 Food Sanitation

SAFE HEALTHY HYGIENIC

Raw Materials + Food Handler + Environment
=
WHOLESOME Food

Culmination of Principles and actions imposed

to attain hygienic conditions
Health and Hygiene
• “A state of complete Good Hygiene Bad Hygiene
physical, mental and
social well-being and • Good • Food
not merely the Reputation Poisoning
• Compliance Outbreaks
absence of disease
with the law • Customer
or infirmity”
• Increased Complaints
• May be a function of keeping • Poor Shelf-
Hygienic practice quality life

World Health Organization

The Food System and Responsibilities
1. Raw Food Production
2. Food Processing
3. Food Distribution and Sale
4. Food Preparation - retail and consumers
5. Food Consumption