UNIT : 13

FOOD SAFETY
MS. ASU VASAVA
TERMINOLOGIES
• Contamination: The unintended presence of potentially harmful
substances, including microorganisms in food.

• Cross-contamination: The transfer of harmful substances or disease-

causing microorganisms to food by hands, food-contact surfaces,
sponges, cloth towels, and utensils that touch raw food, are not
cleaned, and then touch ready-to-eat foods. Cross-contamination can
also occur when raw food touches or drips onto cooked or ready-to-eat
foods.
Cont….
• Food borne Illness - A general term often used to describe any
disease or illness caused by eating contaminated food or drink.

• Food contact surfaces - Surfaces of equipment and utensils with

which normally comes in contact, and those surfaces from which food
may drain, drip, or splash back onto surfaces normally in contact with
Food.
Cont..
• Food Handler - Anyone who comes
into contact with food or drink (whether
packaged or not) as part of their work.

• Food Handling - Any operation in the

production, preparation, processing,
packaging, storage, transport
distribution and sale of food.
 Cont..
• Food poisoning - An illness of sudden
onset caused by the recent consumption
of contaminated or poisonous food.

• Food hygiene is the practice of

properly chilling, cooking, cleaning
food and avoiding cross-contamination
to prevent the spread of bacteria in
food.
DEFINITION
FOOD SAFETY IS a scientific discipline
describing:
• Handling
• Preparation
• Storage
• Serving
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.
 Food safety considerations
and Measures
• Clean: always wash your fruits & vegetables, hands, counters
and cooking.

• Separate: Keep raw food separately.

• Cook: cook foods for the appropriate length of time and

temperature.

• Chill: put the fresh food in the refrigerator right away.

• Important: do use safe water and raw materials.

 5 KEEP CLEAN

KEYS SEPARATE RAW & COOKED

FOR COOK THOROUGHLY

SAFER KEEP FOOD AT SAFE

TEMPERATURES

FOOD USE SAFE WATER & RAW

MATERIAL
 FOOD STORAGE, FOOD
HANDLING AND COOKING

1. STORAGE OF FOOD:

All kind of foods are bound to spoil

with varying speed.

Classification:
A. Parishable
B. Semi parishable
C. Non parishable
 • Perishable foods are fish, meat, poultry, milk and milk products, bread
& bread products, butter, cream. Cheese, fruits and vegetables and
1. cooked food.

• Semi perishable foods are cereals, pulses and their products, roasted
nuts, fried products oil seeds, eggs, cakes, biscuits and sweet like
gulabjamun, burfis, fruits like citruss fruits, apples and vegetables like
2. pumpkin, roots , potatoes and onions.

• Non parishable foods are all canned foods such as jams, jelly, [pickles,
whole pulses, cereals, legumes, sugar, jaggery, pure honey, pure ghee,
3. tea, coffee, spices, condiments and food flavors.
 A. STORING FOOD IN REFRIGERATOR:

METHODS Food can be stored in freezer as it is stayed frozen

the whole time. But there is one drawback of long
freezing instructions marked upon the food tables.
OF The temperature is in between 0 to 10c.

STORAGE
FOOD Perishable food items are stored for 3-5 days in
it.after this time period enzymatic activities start.

Always keep food items covered in it o avoid drying

and preventing mixing of odors.
 B. STORAGE OF DRY FOODS:
• Food store: it is an area which is used to store non parishable items.

• Store for cleaning supply: food should be stored in a separate store or area as
it includes harmful chemicals which may contaminate the food items.

• Equipment store: e.g., Mixer grinder, toasters, etc.

• Trash storage: garbage or waste materials are stored. Area needs to be cleaned
time to time to maintain hygiene.

• Shelf life of food: used by date are found on food. So it is important to not use
any food or drink after the end of use .
 General principles of food storage of food
items
1. Beware of the temperature danger zone
2. Take special care with high risk food such as Raw and cooked meat, dairy
products, eggs & eggs products, seafood, prepared salad, ready to eat foods,
package foods.
3. Storing food in a fridge: temp should be at 5C or below.
4. Freezing food safely while shopping
5. Storing cooked food safely
6. Avoid refreezing thawed food ( avoid refreezing)
7. Store raw food separately from cooked food
8. Choose strong, non toxic food storage containers
 1. Dry storage

TYPES OF 2. Cold storage

STORAGE

3. frozen storage
1. Dry storage
• A lot of food is preserved by drying
under the sun.

• Drying removes most water from food.

Most bacteria die or become inactive
when the food is dried.

• Anchovies and dried chilies are

examples of dried food
2. Cold Storage
• Cooling slows down the action of
microorganisms, thus it takes longer to
spoil.
• It allows fruit from different parts of the
world to appear on our supermarket
shelves.
• Cold storage is for foods that must be kept
in the refrigerator or cool room below
5degree centigrade
 3. Frozen Storage
• The frozen storage is used to store
foods which need to be kept frozen
solid at -15 degree centigrade .e.g..
meat, fish, seafood , veggies like green
peas etc.

• At frozening temperature,
microorganisms become inactive, thus
food cannot spoil when it is frozen.
 SAFE FOOD HANDLING
Handling food properly and safety is essential to prevent food-borne disease.

Food poisoning can be avoided by following simple guidelines:

• Preparing and serving in a safe manner.
• Preventing the spread of bacteria through cross-contamination.
• Presenting food in a hygienic way.

The handling of the food can take place during:

• Re-heating
• Purchasing
• Cooking
• Serving
• Refrigerating
• Storage
 Role of food handles in food borne disease
A food handler has certain set of responsibilities while working in kitchen for ensuring the
safety of food. These are ensuring and observing
(a) Hand washing practices
(b) Good personal hygiene
(c) Clean work attire
(d) Management of illnesses
(e) Following food hygiene practices during work
(f) Regular training Hand washing
• Restrain hair and tie back long hair
• Secure hair clips, hair pins, buttons on clothes, jewellery, bandages
• Make sure bandages or dressings on any exposed parts of the body are covered with a
waterproof covering.
 A food handler MUST NOT:
• Sneeze, blow, cough over unprotected food or surfaces likely to come into contact with
food
• Eat over unprotected food or surfaces likely to come into contact with food
• Spit, smoke or use tobacco or similar preparations in areas where food is handled
• Touch food after touching earrings, hair, nose, ear, eye, skin lesions, saliva, mucus,
sweat, blood, money and before washing hands, urinate or defecate, except in a toilet.

If a food handler has skin injuries or sores or is otherwise unwell-

• Food handlers must tell their supervisor about any infections or conditions that may
result in discharges from the ears, nose or eyes that may make food unsafe or
unsuitable.
• Food handlers with such conditions must make sure that they do not contaminate food.
 Food safety regulatory measures in India
• Food safety and standards authority of India( FSSAI) is a statutory
body established under the Ministry of health & family welfare, Gov
of India.

• The FSSAI has been established under the food safety and standards
act, 2006.

• The FSSAI is responsible for protecting and promoting public health

throught the regulation and supervision of food safety.
Cont..
• FSSAI is headed by a non-
executive chairperson, appointed
by the Central Government , either
holding or has held the position of
not below the rank of Secretary to
the Government of India.

• The food Safety and standards act

(FSS) , 2006 is the primary law for
the regulation of food products.
 Aim of FSSAI
• Lay down science-based standards for articles on food
• To regulate the manufacture, storage, distribution, import and sale of food.
• To facilitate the safety of food.

The FSS act is a bucket for all the older laws, rules & regulations for food safety. The FSS
Act took 7 older acts into the umbrella.
• Prevention of food Adulteration Act, 1954
• Fruit Products Order, 1955
• Meat food products order, 1973
• Vegetable oil product( control) order, 1947
• Edible oils packaging ( Regulation) order 1988
• Solvent Extracted oil, de- oiled meal and Edible flour ( Control) order, 1967
• Milk and milk product order, 1992
 Prescribed standards by FSSAI
Dairy products and Fruits and vegetable
Fats, oils and fat emulsions
analogues products

Cereal and cereal products Meat and meat products Fish and fish products

Sweetening agents Salt, spices, condiments

Sweets & confectionery
including honey and related products

Beverages, (other than

Other food product and
dairy and fruits & Proprietary food
ingredients
vegetables based)

Fortification of staple foods

Irradiation of food i.e. vegetable oil, milk, salt,
rice and wheat flour/maida