By the end of this unit, we should be able to:
≈ apply food hygiene and sanitation at workplace.
≈ practice hygiene procedures accordingly.
≈ maintain workplace hygiene and sanitation.
INTRODUCTION
Are you aware that food is a potential source of infection? Do you know that food is liable to contamination by micro organisms at any point during it’s journey from the produce to the consumer? So what is food hygiene?
Food hygiene means hygiene in production holding distribution and serving of all types of food which intended to prevent food poisoning and food borne illness.
IMPORTANCE OF FOOD HYGIENE AND SANITATION AT WORKPLACE
We have all washed hands before, after and during food handling . By doing this, we are ensuring that our food is clean and safe.
Food hygiene means preparation of foods in a way that is safe for human consumption, whereas the term usually refers to protection of food from contamination.
Food hygiene in the home kitchen includes; the proper storage of food before use, washing one’s hands before handling food, maintaining a clean environment when preparing food and making sure that all serving dishes are clean and free of contaminants.
IMPORTANCE OF HYGIENE AND SANITATION AT WORK PLACE
- Helps to reduce the risk of food poisoning.
- Helps to obey the law of national bureau of standards.
- It helps to control harmful bacterial which can cause serious illness like stomachache, diarrhoea, vomiting, nausea and even death.
- Good food hygiene is essential for you to make or sell food that is safe to eat.
The nature and composition of food makes it susceptible to microbial and enzymatic spoilage. Therefore proper hygiene should be ensured in order to prevent food contamination. This should be done through ensuring that both the food handler and the food processing area are maintained clean.
Rules for food hygiene
- Food must be protected from flies, mice or domestic animals.
- Food must not be touched with hands that have been in contact with any dirt.
- Food must be stored, prepared and cooked in clean utensils.
- Food should be cooked while fresh and at a correct temperature.
- Cooked food should be eaten while hot or immediately.
- Cooked food should be stored while well covered.
In order to ensure food hygiene, the following should be considered:
a. Personal hygiene b. Kitchen hygiene
a. Personal hygiene
1. Hands should be washed thoroughly with soap and water before food is handled and always after visiting the toilet or using a handkerchief. Also immediately after preparing raw meat or poultry.
2. Hands should be free from cracks, roughness and abrasions and nails should be short, clean and unbroken.
3. Rings should be removed and nail vanish should not be used.
4. Wounds and cuts should be covered with clean water proof plasters.
5. Fingers should not be licked also avoid fingering other parts of the body such as nose, hair, ears, mouth and others when preparing food.
6. Use clean disposable paper tissues for blowing the nose rather than handkerchiefs and wash hands every after blowing.
7. Wear some form of protective clothing such as an overall or an apron.
8. Hair should not come in direct contact with food, it can be tied back or covered during food handling.
9. Individuals suffering from any illness should not prepare food for others.
10. It is not hygienic to allow animals in the kitchen.
Kitchen hygiene
After carrying out our activity of cleaning kitchen tools, materials and equipment, we should also note the following:
1. There should be nothing in the kitchen to attract vermin. Any food spilt should be cleaned up once and leftovers from meals disposed of hygienically.
2. All equipment and utensils should be kept very clean.
3. Work surface should be washed everyday. The floor should be swept more than once a day, washed when spills occur and cleaned thoroughly at least once a week.
4. Dishes, clothes and table towels should be washed daily. Soaking in bleach and boiling are recommended. Dirty clothes are a dangerous source of infections.
5. Dispose of all scraps promptly using small waste bins which should be lined up with plastic bags and emptied daily, clean with detergent and drains should be disinfected regularly.
6. Large bins should be kept outside positioned away from windows leading to the kitchen ladder. Bins should have a tightly fitting lid and be raised above ground so that area is easy to clean and metal bins are less likely to become messy.
7. Kitchen should be well ventilated to prevent humidity.
8. Good washing up facilities for example, a dish washer are essential as the high temperature of water sterilizes the dishes.
9. Use disinfectants regularly in sinks and drains
Food safety is the handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.
1. All the guidelines for personal hygiene should be emphasised and followed.
2. Direct handling of food should be avoided if possible particularly cooked food.
3. Food should be covered to prevent contamination.
4. Equipment and utensils should be clean.
5. Cook food thoroughly and use clean water.
6. Hot food should be eaten while it is still hot.
7. If the food is to be eaten cold, it should be cooled rapidly and refrigerated within 90 minutes, cold food should be kept below 5 degrees in a refrigerator.
8. Cooked food should not be stored too long; up to 3 days in a refrigerator is maximum time. For longer storage, freezing is advisable.
9. It is not advisable to reheat food. Careful planning can minimise the problem of food leftover.
10. Avoid buying or eating food which is old. Check the expiry dates on food products and buy from clean shops.
11. Cook or reheat food properly, but avoid overcooking, because this can destroy nutrients.
12. Keep cooked and raw foods apart when preparing or storing them. This helps to prevent germs from moving from one to the other.
13. If you have a fridge, avoid keeping cooked food or raw meat for more than 24 hours unless it is in the freezer.
14. Do not keep food in metallic tins, which can get rusty. Rather keep the food in clean plastic containers with lids.
15. Keep food storage and preparation places clean and tidy.
16. Wash dishes and utensils for example knives, spoons, and other items immediately after use and store them in a clean place where flies or dust can’t get on them.
17. If you do not have a fridge, do not keep cooked food for more than a few hours in cool weather. In warm weather, eat it as soon as possible. To avoid waste, rather cook smaller amounts than cooking too much food which has then to be kept for too long or thrown away.
18. Do not eat cracked eggs. Wipe eggs clean with a clean, damp cloth before use, cook eggs until they are no longer runny.
19. Choose fruit and vegetables that are fresh and healthy looking and wash them in clean water before eating and cooking.
20. Food must be protected from flies, mice and domestic animals.
21. Avoid coughing and sneezing over food.
Household refuse is waste material that has been thrown away.
Household refuse may be:
a) Organic that it has had life, for example dead flowers, stale food, leaves, vegetable peelings, scrapings and so on.
b) Inorganic, for example broken crockery, glass, tins, plastic, nylon, dust and so on.
It is important to dispose of household rubbish as quickly as possible because:
i. It attracts rats, lice and other insects which spread disease germs.
ii. Organic refuse decomposes rapidly and produces bad odour.
iii. Inorganic refuse left lying about looks unpleasant, takes up space and makes cleaning difficult. It is also causes accidents.
NOTE: Household refuse should be stored in dustbins which should be emptied or washed everyday. In cities or large towns, health authorities usually arrange for the collection and proper disposal of refuse. Rubbish is anything in the house or compound for which there is no use
Disposal of solid rubbish
i. Segregation of waste such as glass, vegetable matter, plastic and paper that is, put the ones which can decompose alone and the ones that do not decompose separate.
ii. Burning: refuse that does not rot should be burnt, e.g. rags, paper, pieces of wood;
iii. Burying: empty tins, broken plates, cups, buckets should be buried. If left lying about the compound these could collect rain water that would harbour mosquitoes. Plastic, nylon and any article of synthetic
material should be buried.
iv. Composting: some refuse makes good manure for the soil. Put it in a pit and allow it to rot, or dig it straight into the garden. Vegetable peelings, fruit skins, scraps of meat, tea leaves, egg shells, dead leaves and plants, ashes can all be buried in the compost pit.
v. Using animal food: scraps of food, bones and vegetable peelings may be useful for feeding animals such as cows, dogs, cats, pigs , goats and chickens.
Scraps for animals should be put in a separate bin and kept covered, because if left uncovered they attract flies and rats which carry disease.
vi. Storing in a covered dustbin: any rubbish which cannot be disposed of in any of these ways, inform the health authorities about such rubbish or waste water.
vii. Recycling: Recycling is an option for disposing of waste. The process involves reprocessing the raw materials and transforming them into similar or new products. Recyclable materials include; aluminium, glass, paper and plastic
Disposal of liquid refuse
In pairs, discuss the sources of liquid refuse and how it is disposed of.
Liquid refuse is water from the following;
a) Water from baths, sinks and wash basins.
b) Water used for washing up utensils, for scrubbing the floor and so on.
c) Water used for laundry.
d) Water from water closets.
e) Rain or storm water.
Most of the water is collected in gutters and carried away into either street drains or a soak pit. Water used for laundry may be sprinkled, in the compound to help keep down the dust. Water from toilets is flushed into the septic tank.
The refuse bin and its care
Relating this to other subjects
This unit is related to other subjects like agriculture when teaching about disposal of refuse like composting and so on. It is related to Biology when we are talking about food hygiene and safety techniques.
INTRODUCTIONAre you aware that food is a potential source of infection? Do you know that food is liable to contamination by micro organisms at any point during it’s journey from the produce to the consumer? So what is food hygiene?Food hygiene means hygiene in production holding distribution and serving of all types of food which intended to prevent food poisoning and food borne illness.IMPORTANCE OF FOOD HYGIENE AND SANITATION AT WORKPLACE
We have all washed hands before, after and during food handling . By doing this, we are ensuring that our food is clean and safe.Food hygiene means preparation of foods in a way that is safe for human consumption, whereas the term usually refers to protection of food from contamination.Food hygiene in the home kitchen includes; the proper storage of food before use, washing one’s hands before handling food, maintaining a clean environment when preparing food and making sure that all serving dishes are clean and free of contaminants.
IMPORTANCE OF HYGIENE AND SANITATION AT WORK PLACE
The nature and composition of food makes it susceptible to microbial and enzymatic spoilage. Therefore proper hygiene should be ensured in order to prevent food contamination. This should be done through ensuring that both the food handler and the food processing area are maintained clean.Rules for food hygiene
In order to ensure food hygiene, the following should be considered:a. Personal hygiene b. Kitchen hygienea. Personal hygiene1. Hands should be washed thoroughly with soap and water before food is handled and always after visiting the toilet or using a handkerchief. Also immediately after preparing raw meat or poultry.
2. Hands should be free from cracks, roughness and abrasions and nails should be short, clean and unbroken.3. Rings should be removed and nail vanish should not be used.4. Wounds and cuts should be covered with clean water proof plasters.5. Fingers should not be licked also avoid fingering other parts of the body such as nose, hair, ears, mouth and others when preparing food.6. Use clean disposable paper tissues for blowing the nose rather than handkerchiefs and wash hands every after blowing.7. Wear some form of protective clothing such as an overall or an apron.
8. Hair should not come in direct contact with food, it can be tied back or covered during food handling.9. Individuals suffering from any illness should not prepare food for others.10. It is not hygienic to allow animals in the kitchen.Kitchen hygiene
After carrying out our activity of cleaning kitchen tools, materials and equipment, we should also note the following:1. There should be nothing in the kitchen to attract vermin. Any food spilt should be cleaned up once and leftovers from meals disposed of hygienically.2. All equipment and utensils should be kept very clean.
3. Work surface should be washed everyday. The floor should be swept more than once a day, washed when spills occur and cleaned thoroughly at least once a week.4. Dishes, clothes and table towels should be washed daily. Soaking in bleach and boiling are recommended. Dirty clothes are a dangerous source of infections.5. Dispose of all scraps promptly using small waste bins which should be lined up with plastic bags and emptied daily, clean with detergent and drains should be disinfected regularly.6. Large bins should be kept outside positioned away from windows leading to the kitchen ladder. Bins should have a tightly fitting lid and be raised above ground so that area is easy to clean and metal bins are less likely to become messy.7. Kitchen should be well ventilated to prevent humidity.8. Good washing up facilities for example, a dish washer are essential as the high temperature of water sterilizes the dishes.9. Use disinfectants regularly in sinks and drains
Food safety is the handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.1. All the guidelines for personal hygiene should be emphasised and followed.2. Direct handling of food should be avoided if possible particularly cooked food.
3. Food should be covered to prevent contamination.4. Equipment and utensils should be clean.5. Cook food thoroughly and use clean water.6. Hot food should be eaten while it is still hot.7. If the food is to be eaten cold, it should be cooled rapidly and refrigerated within 90 minutes, cold food should be kept below 5 degrees in a refrigerator.8. Cooked food should not be stored too long; up to 3 days in a refrigerator is maximum time. For longer storage, freezing is advisable.9. It is not advisable to reheat food. Careful planning can minimise the problem of food leftover.10. Avoid buying or eating food which is old. Check the expiry dates on food products and buy from clean shops.11. Cook or reheat food properly, but avoid overcooking, because this can destroy nutrients.12. Keep cooked and raw foods apart when preparing or storing them. This helps to prevent germs from moving from one to the other.13. If you have a fridge, avoid keeping cooked food or raw meat for more than 24 hours unless it is in the freezer.14. Do not keep food in metallic tins, which can get rusty. Rather keep the food in clean plastic containers with lids.15. Keep food storage and preparation places clean and tidy.
16. Wash dishes and utensils for example knives, spoons, and other items immediately after use and store them in a clean place where flies or dust can’t get on them.17. If you do not have a fridge, do not keep cooked food for more than a few hours in cool weather. In warm weather, eat it as soon as possible. To avoid waste, rather cook smaller amounts than cooking too much food which has then to be kept for too long or thrown away.18. Do not eat cracked eggs. Wipe eggs clean with a clean, damp cloth before use, cook eggs until they are no longer runny.19. Choose fruit and vegetables that are fresh and healthy looking and wash them in clean water before eating and cooking.
20. Food must be protected from flies, mice and domestic animals.21. Avoid coughing and sneezing over food.
Household refuse is waste material that has been thrown away.Household refuse may be:a) Organic that it has had life, for example dead flowers, stale food, leaves, vegetable peelings, scrapings and so on.b) Inorganic, for example broken crockery, glass, tins, plastic, nylon, dust and so on.It is important to dispose of household rubbish as quickly as possible because:i. It attracts rats, lice and other insects which spread disease germs.ii. Organic refuse decomposes rapidly and produces bad odour.iii. Inorganic refuse left lying about looks unpleasant, takes up space and makes cleaning difficult. It is also causes accidents.NOTE: Household refuse should be stored in dustbins which should be emptied or washed everyday. In cities or large towns, health authorities usually arrange for the collection and proper disposal of refuse. Rubbish is anything in the house or compound for which there is no use
Disposal of solid rubbishi. Segregation of waste such as glass, vegetable matter, plastic and paper that is, put the ones which can decompose alone and the ones that do not decompose separate.ii. Burning: refuse that does not rot should be burnt, e.g. rags, paper, pieces of wood;
iii. Burying: empty tins, broken plates, cups, buckets should be buried. If left lying about the compound these could collect rain water that would harbour mosquitoes. Plastic, nylon and any article of syntheticmaterial should be buried.
iv. Composting: some refuse makes good manure for the soil. Put it in a pit and allow it to rot, or dig it straight into the garden. Vegetable peelings, fruit skins, scraps of meat, tea leaves, egg shells, dead leaves and plants, ashes can all be buried in the compost pit.
v. Using animal food: scraps of food, bones and vegetable peelings may be useful for feeding animals such as cows, dogs, cats, pigs , goats and chickens.Scraps for animals should be put in a separate bin and kept covered, because if left uncovered they attract flies and rats which carry disease.
vi. Storing in a covered dustbin: any rubbish which cannot be disposed of in any of these ways, inform the health authorities about such rubbish or waste water.vii. Recycling: Recycling is an option for disposing of waste. The process involves reprocessing the raw materials and transforming them into similar or new products. Recyclable materials include; aluminium, glass, paper and plastic
Disposal of liquid refuseIn pairs, discuss the sources of liquid refuse and how it is disposed of.Liquid refuse is water from the following;a) Water from baths, sinks and wash basins.b) Water used for washing up utensils, for scrubbing the floor and so on.c) Water used for laundry.d) Water from water closets.e) Rain or storm water.Most of the water is collected in gutters and carried away into either street drains or a soak pit. Water used for laundry may be sprinkled, in the compound to help keep down the dust. Water from toilets is flushed into the septic tank.The refuse bin and its care
Relating this to other subjectsThis unit is related to other subjects like agriculture when teaching about disposal of refuse like composting and so on. It is related to Biology when we are talking about food hygiene and safety techniques.
