UNIT VI

HYGIENE

INTRODUCTION
Do you agree that food safety and sanitation has become an issue of importance for the

retail food industry?

Well, you should note there are many ways for food to be contaminated between

production and consumption.

We often read the headline about the occurrence of food-borne illnesses in schools,

universities, restaurants and so on.

We are sure that if given a choice, we would only choose food which is completely safe.

Unfortunately, this is almost impossible.

Throughout history food has always carried risk, whether from toxins naturally found in

the food or substances contaminating it.

Despite advances in science and technology these risks still exist today.

Government agencies and food manufacturers work to ensure that the food you eat is

healthy and safe, but you as a consumer need to consider the risks and benefits when you

decide which foods to buy, which to eat, and how to handle, store, and cook them.

In order to serve food that is safe to be consumed, it is the responsibility of every person

working in the food industry to keep things clean and sanitary.

Effective cleaning of equipment reduces the chances of food contamination during

preparation, storage, and service.

 This topic will explain to you on the food safety issues and what cause them to happen, as

well as how to prevent it from happening.

The proper procedures of cleaning and sanitizing foodservice equipment and utensils will

be discussed later in this topic.

OBJECTIVES
The importance of this study is to:
Appreciate the need for personal hygiene and know how to maintain good health.
To understand why particularly those employed in the catering industry should acquire
good hygiene habits
 To develop a responsible attitude to hygiene practices.

IMPORTANCE
Germs or bacteria are to be found in and on the body and they can be transferred onto
anything with which the body comes into contact.
Therefore personal cleanliness is essential to prevent germs getting on to food.
It is therefore important that food handlers must understand and practice hygiene in their
everyday working lives.
There are three aspects of these areas; they are personal, food and kitchen hygiene

1. PERSONAL HYGIENE

PERSONAL CLEANLINESS
Self-respect is necessary in every food handler.
Because a pride in ones appearance promotes high standard of cleanliness and physical
fitness. Therefore persons suffering from ill-health or who are not clean about themselves
should not handle food.
Bathing regular bathing is very important particularly in warm weather.
Hands must be washed thoroughly and frequently before and after handling food with
hot water, soap from a fixed container or liquid gel, with a nail brush, dried with a clean
towel or hot-air drier.
Rings (except plain or wedding band) watches, jewelry accumulates germs and therefore
must not be worn when handling food.
Jewelry can fall into food unknown to the wearer, and will not allow vegetables to be
washed well.

Finger nails cut short and clean, so dirt cannot lodge under them.
Hair short and washed regularly and covered when handling food.
- Never handle hair i.e. scratch, comb etc. when handling food.
- Nose do not sneeze over food or touch the nose, if possible, use disposable napkins and
throw away afterwards
 - Mouth not to be touched
- Do not use cooking utensils for tasting but a clean teaspoon
- Coughing over food should be avoided.
- Ear not to be touched when handling food
- Teeth cleaned regularly
- Feet rested after long standing
- Cuts, burns and sores covered with waterproof dressing.
- Cosmetics be used in moderation but ideally their use should be discouraged
If used, hands should be washed afterwards
Smoking over food should not be allowed by food handlers, because ash on food is
most objectionable.
Spitting must not be done where food is being handled
Clothing clean and protective clothing: washable, suitable colour, light in weight,
comfortable and absorbent.
- Sleep and relaxation
- Exercise and fresh air.
- Wholesome food and pure water

2. KITCHEN HYGIENE
Neglect in the care and cleaning of any part of the premises and equipment could lead to
a risk of food infection
Kitchen hygiene is of very great importance to:
- Those who work in the kitchen because clean working conditions are more agreeable to
work in than dirty kitchen
- The owners because custom will increase when the public know the kitchen is clean
- The customer no one should want to eat food prepared in a dirty kitchen

KITCHEN PREMISES
- Fumes from stove,, stale air in stores, larder, still room etc. extracted with extractor fans
by erecting hoods over stoves
- Hoods and fans must be kept clean from grease and dirt.
- Windows for ventilation should be screened to prevent entry of dust, insects, birds etc.
- Good ventilation facilitates evaporation of sweat from the body to keep one cool.

Lighting
- Good lighting is necessary so workers will not strain their eyes
- Natural lighting is preferable to artificial lighting
- Good lighting is also necessary to enable staff see into corners so that cleaning can be
well effected

Plumbing
- Adequate supply of both hot and cold water, for both cooking and cleaning
- Hand washing facilities, suitable toilet facilities away from food preparation centers.
- Cleaning of toilet and sinks must never be done by a food handler

FLOORS, WALLS AND CEILINGS

o Floors should be able to withstand considerable amount of wear and tear therefore it must
be:
a. Capable of being cleaned easily
b. Smooth but not slippery
c. Even
d. Without cracks or joints
e. Impervious (non-absorbent)
Quarry tile floors are suitable since they fulfill the above requirements
- Walls should be strong, smooth, impervious washable and light colour
- Joint between wall and floor should be rounded for ease of cleaning
- Tiling is the best wall surface since it is easy to clean and maintain.
- Ceiling must be free from cracks and flaking
- They should not be able to habour dirt
- Doors and windows should be fit correctly and be clean
- Glass should be clean inside out to allow maximum light
- Food lifts should be clean with no food particles left in them as they are ideal places for
rats, mice and insects.

Kitchen Equipment
- Should be designed that:
a. It can be cleaned easily, and readily be inspected to see that it is clean
- Materials used for the construction of equipment should be
a. Hard, so that it does not absorb food particles
b. Smooth so as to be easily cleaned
c. Resistant of rust
d. Resistant of chipping
e. Avoid ornamentation

3. FOOD HYGIENE (SAFETY ACT 1990) Includes;

- Increase powers for the Environmental Health officer
- Provision of training for food operatives
- Registration of food premises with the local authority
- The defense of due diligence. If the person in charge of a catering operation can show
that he or she took all reasonable precautions to avoid committing an offence then this
can be used in defending any presentation under the Food Safety Act 1990.
A law compelling restaurants, hotels and other catering outlets to publish the results of
their food and hygiene inspections has been passed.
The duty of every food handler is to prevent contamination of food by germs and to
prevent these germs and bacteria from multiplying
Therefore:
- Food handlers must know the Food Hygiene regulations
- But not only to know but also practice hygiene habits.

FOOD POISONING - DEFINITION

 Food poisoning can be defined as illness characterized by stomach pains and diarrhoea
and sometimes vomiting, developing within 1to 36 hours after eating the affected food.
Failure to prevent it may be due to;
a. Ignorance of the rule of hygiene
b. Carelessness, thoughtlessness or neglect
c. Poor standard of equipment or facilities to maintain hygiene standards
d. Accidents

CAUSES OF FOOD POISONING

Food poisoning results when harmful foods are eaten. Food may be harmful from:

a. GERMS (HARMFUL BACTERIA

May have entered food from humans, animals or other sources and bacteria themselves,
or the toxins (poisons) produced in the food by certain bacteria have caused the food to
be harmful.

b. CHEMICALS
May have entered food accidentally during growth, preparation or cooking.
Chemical food poisoning may be caused by certain chemicals which may accidentally
enter food through leakage, spillage or during processing and caused food poisoning.
For example residues of drugs, pesticides and fertilizers may be present in raw material.

Pesticides sprayed unto fruits and vegetables just prior to harvesting may result in
culminative toxic effect
For example in 1995, warnings were issued regarding the need to peel carrots.
Chemical additives of food can also cause food poisoning
It may also occur because of the waste, such as mercury compounds polluting river water
used for drinking and food preparation.
Several metals are toxic and if ingested in sufficient quantities can give rise to food
poisoning
 Acid foods should not be cooked in equipment containing any of the following metals
- Antimony used in the enamel coating of equipment
- Cadmium for painting utensils
- Copper for lining interior of saucepans and when worn can become poisonous/not to be
used for storing food.
- Lead can contaminate fruits and vegetables through airborne lead from petrol
- Tin and Iron most cans used for the storage of food are constructed of tin plated iron
sheet. Occasionally due to prolong storage, certain acid foods such as pineapples, citrus
fruit, tomatoes etc. react with tin plate and hydrogen gas is produced.
- Zinc is used in galvanizing of metals. Galvanized equipment should not be used in
direct contact with food, particularly acid foods.
- Aluminum some evidence exists that there is a link between pre-senile dementia and
aluminum.
Prevention
Using correctly maintained and suitable kitchen utensils
Obtaining foodstuffs from reliable sources
Care in the use of rat poison etc.

BACTERIA FOOD POISONING

Bacteria food poisoning is the most common cause of food poisoning. This results from:
Cross Contamination this is when bacteria are transferred from contaminated food via
hands, boards, knives, surfaces etc.

Bacteria are minute, single-celled organism which can only be seen under a microscope.
They are everywhere in our surroundings
They are transferred onto food by coming into contact with food since they cannot move
by themselves
Some form spores that can withstand high temperatures (even six hours)
Some also produce toxins outside their cells, so they mix with food and cause food
poisoning after a few hours
Some bacteria will grow in the absence of air (anaerobes, others need it (aerobes)
 Not all bacteria are harmful. Some are useful, example those used in the production of
cheese, yogurt and sour milk.
The time between eating the contaminated food (ingestion) to the beginning of the
symptoms of the illness (onset) depends on the type of bacteria.

Conditions favourable for bacteria growth

Food must be the right kind
Temperature must be suitable
Moisture must be adequate
Time must elapse

FOOD
Most foods are easily contaminated, those less likely to cause food poisoning have a high
concentration of vinegar, sugar, salt or preserved in some special way.

Food that need extra care include:

Stock, soups and sauces
Meat and meat products
Eggs and egg products
All foods that are handled
Milk and milk products

TEMPERATURE
Bacteria multiply rapidly at 37oC (98.6oF)
They grow at temperature between 5oC and 63oC
Boiling water will kill bacteria in a few seconds
To kill the most heat-resistant spores, 4-5 hours boiling is required
It is necessary not only to heat food sufficiently in high temperature, but also sufficient
length of time.
 Bacteria are not killed by cold, although they do not multiply at very low temperatures
In a deep freezer they lie dormant for long periods
If foods have been contaminated before freezing or raising the temperature the bacteria
will multiply
Foods removed from the refrigerator, kept in a warm kitchen and returned to the
refrigerator for use later on may well be contaminated.

MOISTURE
Bacteria require moisture to grow they cannot multiply on dry food
Ideal foods for their growth are jellies meat in soups, sauces, creams, custards etc.

TIME
Under ideal conditions one bacterium divides into two every 20 seconds therefore in
about six to seven hours millions of bacteria will have been produced.
Small number of bacteria may have little effect but,
In a comparatively short time, sufficient numbers can be produced to cause food
poisoning.
Care must be taken with food stored overnight, especially if adequate refrigerated space
is not available.

TYPES OF FOOD POISONING BACTERIA

1. Salmonella Group (causes food poisoning because of large number of bacteria in the
food)
a. They are present in the intestines of animals, human beings.
They are excreted and anything coming into contact directly or indirectly with excreta
may be contaminated, example raw meat at the slaughter house, handled with unwashed
hands of infested persons)
Infected excreta from humans and animals may contaminate rivers and water for
drinking, although chlorination is effective.
It is carried out in a chain, example:
 a. Flies land on excreta of dogs which have eaten infested meat and flies then go
onto the food.
b. If the food is then left out in warm conditions for a time, those who eat the infested food
will suffer
c. Insects and Vermin because salmonellae are spread by dropping, feet, hairs etc
d. Food Itself as occasionally with duck eggs.
e. Cross Contaminated example if a chicken is eviscerated on a board and the board is
not properly cleaned before another food such as cold meat is cut on the board, the
bacteria will be transferred and spread.
f. Foods infested by human beings who have the disease or who is a carrier (that is a person
does not suffer from food poisoning, but who carries and passes on the germs to others).

2. Staphylococcus
Germs present on human hands and other parts of the skin, sores, spots, nose, ear and
throat, cuts etc.
This is spread through the handling of food by staff whose hands have been infested by
any of the above.

3. Clostridium Perfringens (Welchi)

Distributed from the intestines of humans and animals and are found in the soil.
Affected foods include;
raw meat, the spores of which survive light cooking
4 Campylobacter botulinum a type of bacteria which causes diarrhoea
Common in poultry and meat, but adequate cooking will kill the bacteria.
5 Bacillus cereus found in soil where vegetable and cereals like rice may grow, and long
storage of warm cooked food especially cooked rice
SOURCES OF INFECTION
The soil
Humans intestines, nose, throat, skin, cuts, sores spots, etc.
Animals insects and birds, their intestine and skin.
Prevention food handlers must:
Prevent bacteria from multiplying
Prevent bacteria from spreading from one place to another. This means:
g. Harmful bacteria must be isolated
h. Chain of infection must be broken
i. Eliminate favourable conditions

KITCHEN HYGIENE
SPREAD OF INFECTION
Humans coughing, sneezing, hands
Animals, insects, birds, droppings, hair etc
Inanimate objects towels, dishcloths, knives, boards etc.

HUMANS
j. People feeling ill example diarrhoea, vomiting, sore throat cold, etc must not handle food
k. People suffering from typhoid or the above must inform the person he/she is responsible
to and see a health officer

ANIMALS
Vermin, insect, birds, domestic animal are carriers
Food handlers must avoid them when handling food

RATS AND MICE

They carry harmful bacteria on themselves and in their droppings
They also infest sewages and drains through coming into contact with excreta which is
the main source of food poisoning bacteria.
They frequent dark warm corners, they are also found in lifts, meters, cupboards, wall
openings where pipes enter, low shelves and very high shelves
 Enter premises through any holes, open door ways, in sacks of food stuffs etc.
They are as many as humans and spoil food ten times as much as they eat.
They are also very prolific, averaging ten babies per liter and six liters per year.
They can be prevented by;
l. Store rooms must be well examined to see that there are no rats and mice before storing
food stuff
m. No scraps of foods should be left lying about
n. Cover swill bins and dust bins with a tight fitting lid
o. Accumulation of filth outside premises of food preparation areas should not be allowed
p. Buildings must be kept in good repair
q. If infected, contact your doctor or environmental health inspector.

INSECTS INFECTION
Houseflies alights on filth and contaminate their legs, wings and bodies with harmful
bacteria and contaminate food with their excreta and saliva.

This is what happens when a fly lands on your food.

Flies cant eat solid food, so to soften it up they vomit on it.
Then they stamp the vomit in until its a liquid, usually stamping in a few
germs for good measure.
Then when its good and runny they suck it all back again, probably dropping
some excrement at the same time
And then, when theyve finished eating, its your turn.
r. Cockroaches like warm, moist dark places, they leave their droppings and a liquid
which gives off a nauseating odour.
They carry harmful bacteria and drop them on food
s. Silverfish are small silver-covered insects which feed on starchy foods.
They are found in moist surfaces, badly ventilated areas.
Improved ventilation will get rid of them
t. Beetles found in warm places and carry harmful bacteria from place to place.
Can be destroyed by using insecticides, but let people familiar with this work handle it.

CATS AND DOGS

Domestic pets should not be permitted in the kitchen or where food is being prepared
Because they carry bacteria on their coats and have unclean habits
Cats can introduce fleas and should not be allowed in cooking areas.
BIRDS entry of birds through windows should be resisted, as they carry poisoning
bacteria from their feathers and droppings

DUST
Contains bacteria therefore should not be allowed to settle on food

Kitchen premises should be kept clean. Sweeping should not be encouraged during food
preparation, but rather before and after cooking.

Handling of dirty vegetables should be avoided, and hands must be cleaned after handling
them.

CONTROL OF WASTE AND RECYCLABLE MATERIAL

Waste Materials
u. Potential threat to food safety because it is a source of contamination.
Can also provide food for a lot of pests.
Catering industry has the responsibility of being environmentally friendly by recycling if
possible, and could be jeopardy if they fail to do so.
 THE FOOD SAFETY GENERAL FOOD HYGIENE REGULATIONS 1995
(PROPRIETORS OF FOOD PREMISES ARE REQUIRED) TO:
1. operate hygienically:
a. analyze food hazards
b. identify where hazards may occur
c. decide which points are critical to food safety
d. implement control and monitoring procedures, review periodically and change when
necessary

2. Premises must be kept clean and in good repair:

a. Design to permit food hygiene practices/adequate washbasins, toilets and cleaning
disinfectant facilities
b. Satisfactory standards of lighting and ventilation

3. Walls, floors and food-contact surfaces must be easy to clean and where necessary, to
disinfect
4. Conveyance and containers used for transporting food must be kept clean and in good
repair.
5. Food equipment must be kept clean and in good repair
6. Food waste and refuse must not be accumulated in food rooms. Adequate provision must
be for its storage and removal.
7. An adequate supply of drinking water must be provided
8. Food handlers must:
a. Keep themselves clean
b. Wear suitable, clean and where appropriate, protective clothing
c. If they know or suspect they are carrying a food borne disease, or have any infected cut
or skin condition, their manager must be advised.
d. They must not be allowed to work if they are likely to contaminate food
9. Food, including raw materials, must be fit for human consumption, stored and protected
to minimize risk of contamination,
10. Food handlers must be trained and supervised in food hygiene matters
11. Offences are punishable on conviction:
a. Fines of up to 5000 for each offence
b. In serious cases up to two years imprisonment

FOOD SAFETY ACT 1990

The food safety is achieved provided you:
Keep yourself clean
Keep the workplace clean
Wear suitable clean clothing
Protect food from contamination
Store, prepare, serve and display food at the correct temperature.
Inform manager if you have an illness
Do not work with food if you have food poisoning symptoms.