PPT FOOD HYGIENE PRC-1.pptx

Public health aspects of food
hygiene and sanitary regulations of
eating establishments

Contents
 Introduction
 Major Public Health issues of food safety
 Five keys to safer food
 Role of health workers in food safety
 Laws and Regulations governing Food safety in India
 Standards for eating establishments
 Food handlers
2

Contents contd...
• Food safety in anganwadis
• Street food safety
• Hazard analysis and critical control points (HACCP)
• Food surveillance and monitoring system in India
• Conclusion
• References
3

Introduction
• Food Safety and Standards Act 2006,
 any substance, whether processed, partially processed or
unprocessed, which is intended for human consumption.
 does not include any animal feed, live animals unless they
are prepared or processed for placing on the market for human
consumption, plants prior to harvesting, drugs and medicinal
products, cosmetics, narcotic or psychotropic substances.
4

Introduction contd...
• Important to sustain life
• Can also result in ill health
• Also may result from what a food contains rather it lacks
• Potential source of infection
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Food Safety
• WHO,
“all conditions and measures that are necessary during the
production, processing, storage, distribution and preparation
to ensure that it is safe, sound and wholesome and fit for
human consumption”.
 Primary aim is to prevent food poisoning and other food borne
illnesses
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“Illness due to contaminated food is perhaps the most widespread
health problem in the contemporary world and an important
cause of reduced economic productivity.”
-FAO & WHO, 1983

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Major public health issues in food hygiene
systems &
• 1/3rd of the population in developed in countries affected
• 2.2 million death annually in developing countries
• >10% of the world’s population at risk
• Significantly affect people’s health and well-being
• Impose a substantial burden on health-care
markedly reduce economic productivity.

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Causes of food borne illness:
9

Microbiological hazards
-Three key factors generally contribute-
• contamination
• growth
• survival
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Microbiological hazards
• Bacterial infections- E. coli (25%), C. Jejuni
Shigella (5-15%)
(10-15%),
• Parasitic infections - Giardia lamblia, Entamoeba histolytica,
Toxoplasma gondii, Sarcocystis hominis, Fasciola hepatica,
Taenia solium and T. saginata
• Viral Infections – Polio, Hepatitis-A,E, Norwalk-like agents,
Enterovirus and Rotavirus.

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Chemical hazards
• Natural toxicants or anti nutritional factors
• Oxalic acid (rhubarb, spinach), solanine & glycol alkaloids
(potatoes), dioscorine (yams), haemagglutinin (red kidney
beans) protease inhibitors (legumes), amatoxin, psilocybin and
others(toxic mushroom), environmental contaminants
• 51% of food commodities are contaminated with pesticide
residues in India.

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Physical hazards
• Extraneous material or foreign objects that are not normally
found in foods
• Care and vigilance are the best ways to avoid physical hazards.

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Milk Hygiene
Methods of Pasteurization:
• Holder (Vat) method
• Continuous Flow Method
• High Temperature Short Time (HTST) Method
• Ultra high temperature (UHT) Method
• Pasteurization in Bottles

Milk Hygiene
 Laboratory Tests:
• Specific Gravity
• Chemical Tests
(i) Gerber’s Test
(ii) Total Solids
(iii) Methylene Blue Test
(iv) Phosphatase Test
(v) Bacteriological Tests
 Inspection of Dairies and Milk Depots
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Meat and fish hygiene
Inspection:
 Smell
 Appearance and Firmness
 Colour
 Skewer Thrust Test (Meat)
 Eyes & Floatation Test (Fish)
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Tinned Meat
Tins / Cans to be Viewed with Suspicion
• Damaged, dented or rusted tins
• Leaking tins
• Excessively convex tins
• Blown tin (owing to the formation of gas from
decomposition)
• Abulging tin under pressure
• Tainted, foul smelling or bad taste of contents
• If in doubt, subject to laboratory analysis
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Slaughter House Sanitation
• Structural soundness of the building
• Fly proofing, rat proofing and dog proofing of the premises.
• Method of disposal of offal, blood, discarded animal tissues
• Sanitation of the lair
• Separate slaughtering, skinning and hanging rooms
• Availability of water for maintaining the sanitation
• Maintenance of equipment of slaughtering, skinning & handling
finally the personal hygiene of the workers
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Five keys for safer food
1) Keep clean
2) Separate raw and cooked food
3) Cook thoroughly
4) Keep food at safe temperatures
5) Use safe water and raw materials
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The role of health workers in food safety
• Education in food safety
• Focused and relevant to the target audience
• Specific target groups for food safety education
• HACCP-based approach
• Surveillance of food borne diseases

Food Standards and Safety Act,2006
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Emphasis of the law
• Safe and wholesome food for human consumption
• Laying down Food Safety standards on scientific basis
• Unified law
• All issues are addressed comprehensively
• Creation of infrastructure for testing and certification procedures
• promote recognition, co-ordination with governmental and
nongovernmental organisation world over.
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Bureau of Indian Standards (BIS):
• Cover raw materials and their quality parameters, hygienic
conditions under which products are manufactured and
packaging and labelling requirements.
• Obtain the ISI Mark that can be exhibited on product packages

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Directorate of Marketing and Inspection
(DMI) / AGMARK Standards
• Ministry of Agriculture enforces the Agricultural Products
(Grading and Marketing) Act 1937
• AGMARK - grading of an article in accordance with
grade/standards
• Use "AGMARK" labels on their products if they comply with
standards

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National Codex Committee (India)
• To advise government on the implications of various food
standardization
• To provide important inputs to the government so as to assist
in ensuring quality and safety of food
• To appoint Shadow Committees
• To meet as and when necessary to formulate national position.

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Standards for eating establishments
FSSAI ,
Premises where public is admitted for repose or for
consumption of any food or drink or any place where cooked
food is sold or prepared for sale
Excludes:
Food processing establishments, retail food stores, private
homes where food is prepared or served for family
consumption.

Eating establishments
 Restaurants & Hotels
 Dhaba
 Snack Bars
 Canteens (Schools, Colleges, Office, Institutions)
 Food Service at religious places
 Neighbourhood Tiffin Services / dabba walas
 Street food vendors
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Specific characteristics that make them potential focus of food
borne outbreaks or epidemics:
 Single infection may affect many people simultaneously
 Much of the food is prepared in advance of the normal
mealtime rush
 Hours tend to encourage poor and unsatisfactory methods of
dish-washing

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• Improper holding temperatures
• Inadequate cooking, such as undercooking raw shell eggs
• Contaminated equipment
• Food from unsafe sources, and
• Poor personal hygiene

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Standards of eating establishments
Location and surroundings:
• away from environmentally polluted areas and industrial
activities
• not be used for residential purpose
Layout and design of food establishment premises:
• food preparation / manufacturing process are not subject to
cross-contamination from receiving & pre processing
• Area occupied by machinery shall not be more than 50% of the
manufacturing area.

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Kitchen premises- General principles:
• Spacious, lighted, fly proof, rat proof, airy and spotlessly clean
• Floors: must have non slip surfaces should be impervious
• Ceiling: should be smooth, resist condensation with provisions
for exhaust/chimney vents
• Lighting: must be good both natural and artificial
• Ventilation: both natural and artificial is necessary
• Toilets: Foot operated flushes are more preferable

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 Kitchen proper
 Kitchen equipment
 Preparation room
 Store room
 Scullery
 Dining Room

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Washing arrangements
 Good layout of washing-up area
 Correct temperature of wash and rinse water
 Agood detergent suited to the type of water
 Orderly methods of work in rinsing, stacking, racking, and
storage

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Washing Arrangements
 One Sink Method
 Two Sink Method
 Dish washing machine

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Waste disposal:
• Within the kitchen - pedal-operated bins
• Outside the kitchen
Environmental control:
• Control of Flies
• Cockroaches
• Sprays and other insecticide formulations

Food Handlers
• Immaculate personal hygiene of the cooks - prime importance
in the prevention of food borne infections
• Cooks must be subjected to regular medical examinations for
communicable diseases
• Worthwhile doing a stool examination
• They should also be vaccinated against the enteric group of
fevers.
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Disease Work status Duration of Work
Restriction / comments
Abscess, boils, etc Relieve from direct contact
and food handling.
Until drainage stops and
lesion has healed or
employee has negative
culture.
AIDS or ARC (AIDS
related
complex)
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May work (per CDC
guidelines).
No open lesions, upper
respiratory diseases, or
communicable diseases.
Employee will be
counselled
and educated.
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Acute stage (aetiology
known)
Relieve from
food handling.
direct Until symptoms resolve
and infection with
Salmonella, Shigella or
Campylobacter is ruled
out
Campylobacter Relieve from
food handling.
direct Until symptoms resolve
or after appropriate
antibiotic therapy for
48 hours
Salmonella Relieve from
food handling.
direct Until stool is free of the
infecting organism in
two consecutive
cultures, not less than
24 hours apart

Shigella Relieve from
food handling.
direct Until stool is free of the
infecting organism in
two consecutive
cultures, not less than
24 hours apart
Hepatitis A Relieve from
food handling.
direct Until seven days after
onset of jaundice. Must
bring note from
physician upon return
Staphylococcus aureus Relieve from
food handling.
direct Until lesions have
resolved and the
employee has negative
culture

Personal cleanliness
• Any cut or wounds - not come in direct contact
• Wash their hands with soap and clean potable
water
• Refrain themselves from smoking; spitting;
chewing or eating; sneezing or coughing over
any food
• Trim their nails periodically
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Food hygiene in anganwadis
• Pregnant mothers, infant and young children are especially
vulnerable to infection
• Local procurement - FIFO (First in First Out)
• Storage of raw materials
• Safety Measures during Cooking
• Precaution taken before serving
• Safety Measures while Feeding

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Street food safety in India
Challenges to street food safety:
• Lack of basic infrastructure and services
• Difficulty in controlling the large numbers of street food
vending operations
• Insufficient resources for inspection and laboratory analysis.
• General lack of factual knowledge
• Poor knowledge in basic food safety measures.
• Inadequate public awareness of hazards

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Street food safety in India
Policies and provision on street foods:
• National Policy on Urban Street Vendors - Ministry of
Housing and Urban PovertyAlleviation in 2009
• “Street Food Vendors- Food Safety Requirements”- BIS
• More recently, 2012- schedule 4 of the FSSAI

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Hazard Analysis and Critical Control
Points(HACCP)
• Approach to food safety focusing on identifying and
controlling critical points
• Food handlers are trained to implement key strategies to
eliminate infection triggers at critical points
• Specified by the CodexAlimentarius, 1997

46
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HACCP
Seven basic principles:
• Analyze hazards
• Identify critical control points
• Establish preventive measures
• Establish procedures to monitor the critical control points
• Establish corrective actions
• Establish procedures to verify the system
• Establish effective record keeping

Food surveillance and monitoring system in
India
• To ensure that the food supplied in the market is safe
• Allow the identification of potential area of focus to be tabled for
subsequent action by the food authority
• Organize the collection, retrieval and analysis of information
• Plan and implement five yearly dietary surveys
• Establish a data bank
• Ensure that good agricultural, manufacturing and laboratory
practices are followed
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Conclusion
• Food - not only an agricultural or trade commodity, but also a
public health issue
• Food safety - an essential public health function
• Must be integrated with the three sectors—
industry and consumers
government,
• Necessary that food safety forms an essential component of
health-based nutrition policies and nutrition education.
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References
1. Balwar R, Vaidya R, Tilak R, Guptha RK, Kunte R. Textbook of Public
Health and Community Medicine. 1st ed. Department of community
medicine, AFMC, Pune in collaboration with WHO India office.New
Delhi (India); 2009. p.772-91
2. Park K. Park’s Textbook of preventive and social medicine. 22 ed.
Jabalpur (India): BanarasidasBhanot Publishers; 2013. P.654-6
3. Operational guidelines for food safety and hygiene for supplementary
nutrition under ICDS. Ministry Of Health and Family Welfare. Govt. Of
India [Online] 2013 Dec 24 [cited on 2015 Apr 23]; Avialable
from:URL: http://wcd.nic.in/order20122013/merged_document_3.pdf

References
4. Jacob M. Safe food handling – a training guide for managers of food
establishments. World Health Organisation [online] 1989 [cited on
2015 Apr 23]; Avialable from:URL:
http://apps.who.int/iris/handle/10665/36870
5. Kaferstein FK. Food safety in food security and food trade.
International food policy research institute [online] 2003 Sep [cited on
2015 May 2]; Avialable from:URL:
http://www.ifpri.org/sites/default/files/publications/focus10.pdf
/ Final.pdf

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References
6. A surveillance and monitoring system for food safety in India (under
Food safety and standards Act, 2005). International Life Sciences
Institute- India [online] 2007 [cited on 2015 May 2]; Avialable
from:URL: http://www.ilsi-
india.org/PDF/Conf.%20recommendations
7. Food Safety and standards Act 2006. Ministry Of Law and Justice
(Legislative Department) [Online] 2006 Aug 23 [cited on 2015 May 1];
Avialable from:URL: www.fssai.gov.in/portals/0/pdf/food-act.pdf

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References
8. FSMS Program. Manual of Food Safety Management System, FSS
Act, 2006 [Online] 2006 [cited on 2015 Apr 30]; Avialable from:URL:
http://www.fssai.gov.in/Portals/0/Pdf/manual%20of%20food%20safet
y%20management%20system,%20fss%20act%202006.pdf
9. Food borne Diseases. CD Alert. Monthly Newsletter of National
Centre for Disease Control, Directorate General of Health Services,
Government of India [Serial Online] 2009 [cited on 2015 Apr
26];13(4): p.1-12.Avialable from:URL:
www.nicd.nic.in/writereaddata/linkimages/dec_091047732317.pdf

References
10. Chakravarty I. Street Food Vendors – Food Safety Requirements.
Bureau of Indian standards [online] 2011 [cited on 2015 May 6]:
Avialable from:URL: http://www.bis.org.in/sf/StreetFoodVendors.pdf
11.Food Regulatory Enforcement & Complience Through Inspection.
The training manual for food safety regulators who are involved in
implementing Food Safety and Standards act 2006 across the country.
FSSAI [Online] 2009 [cited on May 2]; Avialable from:URL:
http://www.fssai.gov.in/Portals/0/Training_Manual/Volume%20II%20
Food%20Safety%20Regulators%20and%20Food%20Safety%20Man
agement.pdf

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References
12.Adams M, Motarjemi Y. Basic food safety for health workers. World
Health Organisation [online] 1999 [cited on 2015 May 6]; Avialable
from:URL:
http://whqlibdoc.who.int/hq/1999/WHO_SDE_PHE_FOS_99.1.pdf
%3Fq%3Dfood-safety-when-cooking-better-health-channel
13.WHO- Global strategy on Food Safety. Food Safety Program -2002.
World Health Organisation [online] 2002 [cited on 2015 May 6];
Avialable from:URL: http://www.who.int/fsf

When one’s food is pure, one’s being becomes pure
- Chandogya Upaniṣad 7.26.2
THANK YOU
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