FOOD HYGIENE

NISHA YADAV
M.SC.(N) IIND YEAR
SUBHARTI NURSING COLLEGE
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 INTRODUCTION

• Food is any substance consumed to provide nutritional

support for the body. It is usually of plant or animal origin,
and contains essential nutrients, such as carbohydrates,
fats, proteins, vitamins, or minerals.
• Food is a primary need of living being. So food safety is very
essential for good and disease free health.
• Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent food
borne illness. This includes a number of routines that
should be followed to avoid potentially severe health
hazards.

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FOOD HYGIENE
DEFINITION:-
“It is wide's sense implies hygiene in the production,
handling, distribution and serving of all type of food.”

Food Safety/ Food Hygiene : All conditions and

measures that are necessary during the production ,
processing, storage, distribution and preparation of
food to ensure that it is safe, sound, wholesome and
fit for human consumption.
“World Health Organization 1984”

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THE BENEFITS OF GOOD FOOD HYGIENE

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 FOOD POISIONING
• 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 :-
flash card

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FOOD POISONING MAY BE CAUSED BY:
01. Bacteria or their toxins
02. Moulds (mycotoxins)
03. Chemicals such as insecticides, cleaning agents and weed
killers.
04. Poisonous plants such as deadly nightshade
05. Poisonous fish or shellfish

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THE PREVENTION OF FOOD POISONING

• Food poisoning rarely occurs of a single isolated mistake. Food

poisoning results from management failing to identify hazards and
/or failing to control these hazards.
The food poisoning chain consists of 3 major hazards.
1. The contamination high – risk food
2. The multiplication of bacteria within the food
3. The survival of bacteria within the food
Controlling these hazards breaks the chain and prevents
food poisoning .

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FOOD SPOILAGE AND PRESERVATION

FOOD SPOILAGE :-
• Spoilage commences in food as soon as it is harvested , taken from
the sea or slaughtered.
• Spoilage results from the action of
Bacteria
Poor Hygiene Practices
• Poor temperature control
• Unsuitable packing
• Rough handling
result in damage and accelerates spoilage

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SIGNS OF SPOILAGE
1. Off odors

2. Discoloration

3. Change s in texture – e.g. dry or spongy

4. Unusual taste

5. The production of gas

6. Blown cans or packs

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Objectives Of Food Preservation Principles Of Food Preservation

Prevent
Maintain entry of the
Preserve Prolong organism by
nutritive the life of asepsis air tight
value food package

Make liquids
Destroy
free from
Add variety Make food enzymes by
bacteria by
blanching eg)
to available in filtration
pasteurization
preparation off seasons through
of milk
porcelain filters

Avoid Destroy
Save time in pathogens by
wastage of
procurement irradiation of
food fruits and
vegetables etc

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 FOOD FORTIFICATION

• It is the process wherein nutrients are added in small quantities, to the

foods, to maintain or to improve the quality of food aimed at prevention
and control of some nutritional disorders, as a long term measure.

• For fortification, the nutrient and the vehicles should fulfill the following
criteria:

 The vehicle must be consumed consistently by the community as a part of

the regular diet.

 The nutrient should not be hazardous.

 The nutrient should not undergo any change in taste, smell, appearance or
consistency.

 The cost of fortification should not be beyond the reach of the patients.
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ADULTERATION IN FOODS

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FOOD ADULTERATION
• Adulteration usually refers to mixing other matter of an inferior
and sometimes harmful quality with food or drink intended to be
sold. As a result of adulteration, food or drink becomes impure and
unfit for human consumption.

• The federal Food and Drug Administration prohibits transportation

of adulterated foods, drugs, and cosmetics in interstate commerce,
as provided under the Food, Drug and Cosmetic Act ([1938])

• "Adulteration" is a legal term meaning that a food product fails to

meet federal or state standards.

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EXAMPLES OF FOOD ADULTERATION

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 • PREVENTION AND CONTROL OF FOOD
ADULTERATION:
• FOOD STANDARDS:
CODEX Indian Standard
PFA Standards Agmark Standard
ALIMENTARIUS Institution (ISI)
• Codex alimentarius • Standards laid down • Prescribed by the • Prescribed by the
commission (CAC) under the Directorate of Bureau of Indian
is a principal organ Prevention of Food marketing and Standards
of joint FAO/WHO Adulteration Act Inspection of the • The Agmark and ISI
Food Standards 1954 by the Central Govt of India. are not mandatory
Program. Committee of Food • This gives the but purely
• This has formulated Standards, to obtain assurance of the voluntary.
food standards for minimum level of quality of the food • They express degree
the international quality of food stuffs. of excellence above
market. stuffs. PFA standards
• The standards • These standards are • The presence of ISI
prepared by CAC statutory and there mark also gives the
has been accepted is a legal backing to consumer an
internationally. it. assurance of the
good quality of the
product. 16
PREVENTION OF FOOD ADULTERATION ACT 1954
• Government of India enacted it. Amendments in
1965,1976,1986.
• The State Government enforces the act.
• The Act :
1. Provides protection against adulteration of food
2. Deals with the frauds for supplying cheaper and
adulterated food.
3. Regulates the use of chemicals, pesticides, flavors
and other additives in food preparation.
4. Dumping of sub-standard foods.
5. Enrichment and fortification of food. 17
Food preservation
• Preservation is the treatment of food prevent or delay spoilage
and destroy or inhibit the growth of pathogenic organism.
Main ways to preserving foods
1. High temperature , pasteurization ,ultra –heat treatment ,
sterilization , cooking , canning and bottling

2. Low temperatures , refrigeration and freezing

3. Dehydration (the removal of moisture) - e.g. Soup, Vegetables

and Meet

4. Chemicals – e.g. salt, sugar, and Sulphur dioxide

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FOOD BORNE ILLNESS
• Food-borne illnesses have an impact in both Developing and
developed countries. A significant proportion of diarrheal cases
are food-borne in origin, and the more than 3 million resultant
deaths per year are an indication of the magnitude of this
problem.
• Moreover, in developing countries, up to an estimated 70% of
cases of diarrheal disease are associated with the consumption
of contaminated food.
• Due to poor or non-existent reporting systems in most
developing countries, such diseases take a heavy toll in human
life and suffering, particularly among infants and children

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• In 2011 CDS (Centers for Disease Control and
Prevention) estimated that each year roughly 1 in 6
Americans (or 48 million people) gets sick,
128,000 are hospitalized, and 3,000 die of food
borne diseases.

• Few studies were conducted in past Focusing the

hygienic aspect of food handlers and eating
environment. Therefore this study was aimed at
assessing personal hygiene of food handlers presently
working in different eating establishments of medical
college and hospital as well as their knowledge in
the areas of food borne diseases and food hygiene.

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 FOOD SAFETY AND
STANDARDS ACT, 2006

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Issues with existing regulatory regime-
• Ten different laws and six different ministries governing the food sectors.

• Laws framed by different Ministries/Depts. With different perspective

and enforcement approach.

• Overlapping laws with different quality standards & labelling

requirements.

Need for new law-

• Removal of multiple regulations
• Harmonizing with international law
• Framing regulatory requirements based on science and risk analysis
• Facilitating trade without compromising consumer safety and
bringing in innovation in foods
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 INDIAN SCENARIO
Export (Quality Control &
Prevention of Food Adulteration Act
Inspection) Act
1954 and Rules Department of Commerce
Department of Health Ministry of Commerce & Industry
Ministry of Health and Family Welfare

Fruit Products Order Meat Products Order

Ministry of Food
Ministry of Food
Processing Industries
Processing Industries
INDIAN
FOOD
Milk and Milk Products Order Agricultural Produce
Department of Animal Husbandry
LAWS (Grading & Marketing) Act
Ministry of Agriculture Department of Agriculture and
Cooperation
Ministry of Agriculture

Standards of Weights and Measures Act and Packaged Commodity Rules,

The Vegetable Oil Products (Control) Order,
The Edible Oils Packaging (Regulation) Order,
The Solvent Extracted Oil, Deoiled Meal, and Edible Flour (Control) Order
Ministry of Consumer Affairs, Food and Public Distribution
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• The Food Safety & Standards Act 2006 is Act to consolidate the laws
relating to food and to establish the Food Safety and Standards
Authority of India for laying down science based standards for articles
of food and to regulate their manufacture, storage distribution, sale
and import, to ensure availability of safe and wholesome food for
human consumption and for matters connected therewith or
incidental thereto.

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 PFA
• All manufacturing units under
Local authorities
• All manufacturing units under
Local authorities
• No provisions of improvement
notices
• GMP/GHP Not mandate
• No provision of annual returns
• Punishment through court
• No import regulation
FSSAI
• Big manufacturing units under
central licensing FSSAI (Delhi)
• Pre Inspection compulsory
before giving license
• Provision of improvement
notices
• GMP/GHP Mandatory
(schedule 4)
• Provision of annual returns
before 31stMay
• Fine/Penalty through
adjudication. & Punishment
through court
• Special import regulation
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 FOOD SAFETY
ADJUDICATING SPECIAL
APPELLET
OFFICER COURTS
TRIBUNAL

State Govt. to notify Central Govt. or

Central Govt. or
Adjudicating Officer State Govt. may
State Govt. may
not below the rank constitute special
notify and establish
of Addl. District courts for trial of
one or more
Magistrate. offences relating
tribunals known as
to grievous injury
Food Safety
or death of the
Appellate Tribunals
consumer

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 PREVENTION AND SOCIAL MEASURE
• ACTION AT FAMILY LEVELS: Through community health
workers and multipurpose workers :
- Educating the husband and wife both about the selection
of right kind of local food.
- Planning of nutritional adequate diet within their budget.
- Sanitation of the food handler, kitchen. ( hand wash)
- Vegetable and fruits washing and setting away from flies.
- Harmful food taboo and dietary prejudice should be
identified and corrected.
- Action also needed to counter misleading commercial
advertisements especially with regards to baby food.
- Awareness about adulteration and Food standards.
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NEWS ON MID DAY MEAL ADULTERATION –
Check for the samples of food regularly
• A mid-day meal being served to students in Delhi, as it
emerged that only 50 out of 280 meals tested in the
Capital passed the required quality tests.
• PUBLISHED: 22:17 GMT, 18 July 2013 | UPDATED: 22:17
GMT, 18 July 2013. MAIL ONLINE INDIA

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ACTION AT INTERNATIONAL LEVEL:
Food and nutrition are global problems.
International cooperation can play an important role in mitigating
the effects of acute emergencies.
The establishment of multi lateral WORLD FOOD PROGRAM in
1963 to simulate and promote economic and social development as a
mean of providing enough safe food.
WHO announced the World Health Day 2015 theme April 7th as
“From Farm to Plate - Make Food Safe”.
• The campaign aims to:
1) Spur governments to improve food safety through public
awareness campaigns and highlight their ongoing actions in this
area, and
2) Encourage consumers to ensure the food on their plate is safe (ask
questions, check labels, follow hygiene tips)

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• Health instrument and mechanism : International Health
Regulation (IHR), CODEX, International Food Safety Authorities
Network (INFOSAN).
• A new regional strategy (2013-17) has been developed.
- Developing A Multi-sectorial Approach
- Identifying And Prioritizing Food Safety Actions In All Relevant
National Sectors.
- Who Five Keys To Safer Food Serves As A Basis For Educational
Programs.
• Key 1: Keep clean
• Key 2: Separate raw and cooked food
• Key 3: Cook food thoroughly
• Key 4: Keep food at safe temperatures
• Key 5: Use safe water and raw materials.

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• Convened by the World Health Organization (Country
Office) in India, 10 organizations including DFID
(Department of International Development),ILO
(International Labor Organization), UNICEF (United
Nation Children Fund), and the World Bank are working
together to promote greater commitment to Universal
Health Coverage in India.

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CONCLUSION

• Food related diseases and food adulteration is a public

health significant problems.

• One of the social evils.

• Unless the complete awareness comes in the public the

threat will persist.

• It is here the voluntary agencies and consumer guidance

societies can play a major role.

• As a public health professional major strategies to approach

the public for awareness should be formulated.
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REFERENCES

• PARK’S TEXTBOOK OF PREVENTIVE AND SOCIAL

MEDICINE – 23rd Edi
• AH Suryakantha – Community Medicine with Recent
Advances – 3rd Edi
• AFMC TEXTBOOK OF PREVENTIVE AND SOCIAL
MEDICINE – 1st Edi
• J.Kishore’s National Health Programs Of India, National
Policies and Legislations Related to Health – 11th Edi
• http://www.who.int/countries/ind/en/
• www.fssai.gov.in/

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