Food Hygiene and Sanitation

HTM 2523
Lesson 1: Introduction to Food Hygiene
1. Hygiene is free from harmful microorganism. It is more than cleanliness, it is science of
preserving health.
2. Good personal hygiene practices by food handlers are
a. Wear clean overalls, aprons and headgear. Keep sleeves rolled up or securely
fastened at the wrist so that cuffs cannot dip into food.
b. Wash hands and dry hands properly
- After using toilets
- After sneezing or coughing
- After blowing nose
- After handling raw meat such as poultry or vegetables
c. Cover cuts and sores with coloured water proof dressing which must be changed
regularly
d. Change gloves after cleaning
e. Wash hands before and after handling raw food and cooked food.
3. Bad personal hygiene practices by food handlers are
a. Wear any jewelry (other than plain wedding rings) in kitchen
b. Smoke in kitchen
c. Sneeze or cough over food or comb hair in kitchen
d. Talk over food
e. Touch food with bare hands
f. Eat while preparing food
g. Allowed to work and handle food when infected or ill.
Lesson 2: Microbiology and Microbial Growth
1. Microorganism is a general term for a small living organism that cannot be seen without
using a microscopes and include bacteria, yeast, moulds and viruses.
2. Food spoilage is the deterioration in the quality of food which can be detected by taste,
smell, colour and texture.
3. Pathogens is microorganism that capable of causing disease or illness are called
pathogens as example food poisoning bacteria.
4. Bacterial spore are formed at dormant or inactive stage of the bacteria.
5. Facultative anaerobes is bacteria that grow under either aerobic or anaerobic
conditions.
6. Mesophiles is bacteria that grow best either at room temperature or at body
temperature (37 C).
7. Thermophiles is bacteria that can survive and grow well at high temperature of about 60
C.
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Bachelor of Science (Hons) (Culinology)| BSc 5

8. Psychrophiles is bacteria that grow well in cold and refrigerated conditions.

9. Aerobic bacteria or aerobes is bacteria that grow in the presence of oxygen.
10. Anaerobic bacteria or anaerobes is bacteria that grow in the absence of oxygen.
11. Bacteria growth phases and the description of bacterial growth phases:
a. Lag phase Bacteria beginning to grow but numbers not yet increasing
b. Log phase Numbers doubling quickly
c. Stationary phase Food/water or other factors being used up, no overall
increase in number
d. Decline phase Numbers increasing rapidly as food is used up and toxic products
accumulated.
12. Conditions required for bacterial growth and multiply
a. Water or moisture
b. pH
c. suitable temperature
d. respiration oxygen and/or carbon dioxide
e. food and nutrients
f. sunlight / ultra violet rays
g. time
Lesson 3: Food Transmitted Diseases, Food Poisoning and Food Borne Infection
1. Food poisoning is an illness caused by eating food which is naturally poisoning or
contaminated by the toxic chemicals or pathogenic bacteria.
2. Bacterial food poisoning and symptoms is an illness caused by eating food contaminated
by harmful bacteria which cause disturbance of the gastrointestinal tract with symptoms
such as diarrhea with or without vomiting, headache, fever, nausea and abdominal pain.
3. Toxin is poisonous substance produced by food poisoning bacteria while the bacteria
are growing and multiplying in food.
4. Endotoxin is toxin released in the gut.
5. Exotoxin is toxin released on the food.
6. Bacterial food borne infection is a disease transmitted by eating food, which contain
microorganism. The microorganism do not increase in numbers in the food but use the
food to gain excess to their human host. Example: cholera and thypoid
7. Infective food poisoning is the food becomes contaminated by bacteria and bacteria
grow in the food.
8. Toxic food poisoning is the food becomes contaminated by bacteria and as bacteria
grow in the food, they produce poisonous chemical called exotoxin which is released on
the food. When the food is consumed, exotoxin causes onset of food poisoning.
9. Characteristics of Salmonella sp:
a. Incubation period: 12-36 hours
b. Duration of illness: 1-8 days
c. Suitable growth temperature: mesophilic
d. Respiration: facultative anaerobe
e. Spore forming capability: non-spore former
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f. Type of toxin: endotoxin

10. Characteristics of Clostridium Perfringens:
a. Incubation period: 8-24 hours
b. Duration of illness: 12-24 hours
c. Suitable growth temperature: thermophilic
d. Respiration: anaerobe
e. Spore forming capability: spore former
f. Type of toxin: exotoxin
11. Characteristics of Staphylococcus:
a. Incubation period: 2-6 hours
b. Duration of illness: 6-24 hours
c. Suitable growth temperature: mesophilic
d. Respiration: facultative anaerobe
e. Spore forming capability: non-spore former
f. Type of toxin: exotoxin
Lesson 4: Reservoirs of Microorganism Causing Food Poisoning
1. Four common types of pathogenic bacteria are:
a. Salmonella sp
b. Clostridium perfringens
c. Staphylococcus aureus
d. Bacillus cereus
2. Salmonella sp. Originated is from animal intestines / human intestines.
3. The food will Salmonella sp. Likely contaminate is undercooked meat (pork or poultry),
eggs and shellfish.
4. Staphylococcus aureus is originated from human hair, mouth, nose and throat.
5. The food will Staphylococcus aureus like contaminate are cooked meat such as ham or
poultry, dessert such custard, trifles and cream.
6. Bacillus cereus is originated from soil.
7. The food which Bacillus cereus will likely contaminate is rice.
Lesson 5: Food Contamination and Its Prevention
1. Food contamination means that food is infected by harmful contaminants or the
presence of substances or conditions in the food that can be harmful to human being,
i.e. food is infected by harmful contaminants.
2. Bacterial contamination in the food means the food contains bacteria which are capable
of causing food borne illness.
3. Cross contamination is the transfer of the harmful bacteria from the contaminated
source to the uncontaminated source.
4. High risk food is the food that is easily contaminated by bacteria under favourable
conditions, high risk food support the multiplication of harmful or pathogenic bacteria.
5. Ways in which cross contamination can occur:
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a. Cross contamination caused by inadequate cleaning of equipment and utensils

after each use.
b. Cross contamination from contaminated hands or bare hands to high risk foods
caused by inadequate hand washing
c. Cross contamination from raw to high risk food or ready to eat foods
d. Cross contamination from contaminated wiping cloth, work surfaces/area,
equipment and utensils (cutting boards, knives) to cooked food.
6. The preventive measures to prevent cross contamination:
a. Clean all equipment, utensils thoroughly after each use
b. Wash hands after handling raw meat, poultry and eggs.
c. Store raw and cooked food (particularly meat)
d. Use separate wiping cloth, work surface/area, equipment such as chopping
board and knives, utensils for preparing raw food and cooked food.
e. Ill or infected food handlers should not be allowed to handle food.
7. Cross contamination can occur and their preventive measures to prevent cross
contamination:
a. Cross contamination caused by inadequate cleaning of equipment and utensils
after each use
i. Preventive measure 1: Clean all equipment, utensils thoroughly after
each use.
b. Cross contamination from contaminated hands or bare hands to high risk food or
ready to eat foods caused by inadequate hand washing
i. Preventive measure 2: Wash hands after handling raw meat, poultry and
eggs
c. Cross contamination from raw to high risk food or ready to eat foods
i. Preventive measure 3: Store raw and cooked food (particularly meat)
d. Cross contamination caused by poor personal hygiene by the food handler due
to lack of understanding of food hygiene principles by these kitchen staff
i. Preventive measure 4: Ill or infected food handlers should not be allowed
to handle food
e. Cross contamination from ill or infected food handlers who are allowed to
handle food
i. Preventive measure 5: Train kitchen staff on proper food handling and
hygiene practices such as a maintain good personal hygiene, make sure
hands wash properly and never talk over food.
Lesson 6: Handling and Preparing Food
1. Danger zone is temperature between 5 C and 63 C, a temperature range which
encourage the growth and multiplication of bacteria.
2. Two common mistakes made by food handlers that cause the outbreaks of food
poisoning is:
a. Use contaminated raw foods and ingredients
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Bachelor of Science (Hons) (Culinology)| BSc 5

i. Preventive measure: Obtain raw materials from approved suppliers with

Certificate of Analysis (COA) during receiving and/or analysis raw
materials on receipt.
b. Cross contamination caused by inadequate cleaning of equipment and utensils
i. Preventive measure: Clean all equipment, utensils thoroughly after each
use.
3. The critical factors by food handlers in food preparation before, during and after
cooking which can also cause major outbreaks of food poisoning:
a. Inadequate thawing of raw meat:
i. Raw meat thawed at room temperature and not thawed at temperature
of < 5C
b. Inadequate cooking of raw meat
i. Centre of meat is not cooked thoroughly or undercooked. Food not
cooked at proper internal food temperature >70 C for >2 mins.
c. Inadequate hot holding
i. Food held at room temperature and not held at temperature of >63 C.
d. Inadequate cooling
i. Food cooled at room temperature and not cooled at temperature of <5 C
e. Inadequate chilling/refrigeration
i. Food not kept at refrigerated temperature <5 C during cold storage
4. The critical factors and type of preventive control measures by food handler in food
preparation before, during and after cooking which can also cause major outbreaks of
food poisoning:
a. 3 (a)
i. Preventive control measure 1:
1. Thaw at temperature of <5 C for 24 hours in chiller/refrigerator
2. Thaw with running water at ambient temperature for <2 hours
3. Thaw using microwave and cook within 2 hours after thawing
b. 3 (b)
i. Preventive control measure 2:
1. Cook centre of meat thoroughly at temperature >70 C for >2 mins.
2. Use a thermometer to measure internal food temperature of
meat. Internal food temperature must be at >70 C for >2 mins for
solid food or at >80 c for >2 mins for gravy/liquid food.
c. 3 (c)
i. Preventive control measure 3:
1. Use a proper hot holding equipment such as a bain marie with
proper temperature control of >63 C
d. 3 (d)
i. Preventive control measure 4:
1. Ensure rapid cooling at temperature of <5 C in chiller/refrigerated
2. If cooling in room temperature, it must be within 2 hours
maximum by using a shallow pan and immediately put into chiller
and refrigerator.
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Bachelor of Science (Hons) (Culinology)| BSc 5

5. Good hygiene practices on correct handling procedures by food handlers when handling
raw food:
a. Handle raw food such as raw meat, poultry, seafood and eggs thoroughly as if
contaminated.
b. Marinate raw food (meat and poultry) in refrigerator not on counter. Cooked
marinate only be used to taste food.
c. Stuff raw poultry just before cooking.
d. Wash hands after handling raw food and also before cooking.
6. 3 good hygiene practices on correct handling procedures by food handlers in handling
cooked food:
a. Keep cooked food hot at temperature of >63 C and cold food at temperature <5
C.
b. Should not reheat cooked food more than once.
c. Wash hands before and after handling cooked food.
7. Important to keep food at temperature of below <5 C or above >63 C, if food is kept ayt
temperature of <5C or .63C, it is out of danger zone (with temperature between 5C to
63C) as this temperature range will not encourages the growth and multiplication of
bacteria.
8. It is important to thaw frozen meat completely before cooking, if frozen meat is not
thawed completely, the meat will be undercooked. Undercooked meat could contain
bacteria that can cause food poisoning.
9. Precautions must be taken during handling and preparation on thawing of frozen meat
a. Frozen food must be thawed in a manner that ensures that food remains cold.
This can be done by thawing in a refrigerator or in a chiller or a cool area of the
kitchen.
b. Thawing of raw meat/poultry should be done in an area where no other food is
likely to become contaminated by any liquids from the thawing food.

Bachelor of Science (Hons) (Culinology)| BSc 5