Food hygiene community project

Food Hygiene

Photo

• Names

Topography

Food hygiene

• WHO defines that,

“All condition and measures that

are necessary during the Production,

processing, storage, distribution and

preparation of food to ensure that it is

safe, sound, wholesome and fit for human

consumption.”

Observation

Places enquired:

• Hostel mess

• College canteen

• Hospital canteen

Canteen

People enquired

Mrs.Rajeshwari Mrs.Ramadevi Mr.Rajendran

Canteen Location – No nearby pits, open drain or accumulation of filth

– Properly located

Floors – Higher than the adjoining land

– Impervious, Non-slippery

– Washes twice in a week

Rooms – Not less than 100 sq.ft

Walls – Impervious, easily washable, 3 feet high

Lighting and ventilation – Proper lighting & ventilation

– Smoke pipes present

Kitchen – Adequate floor space

– Adequate ventilation

Doors and windows: – Rat-proof, but not fly-proof.– Not of self cleaning type.

Store rooms:– Perishable and non-Perishable articles kept separately.

– Rat-proof, Vermin-proof.

– No refrigerator for perishable articles. Furniture:

– Reasonably strong and easy to keep clean and dry. Disposal of refuse:

– Disposed outside, near doctor’s quarters Washing Facilities:

– Cold water and soap are used.

Veg – Bought daily.

Non-veg – Bought daily, Stored in Refrigerator.

Egg – Bought and stored twice a week.

Oil – 2 to 2.5 litres used

– Sunflower oil, changed once in 2 days.

Water supply – Water doctor.

– Adequate, continuous, safe.

Insecticides – used on vegetable only during holidays.

Workers – Stay outside of college

– No gloves or hairnets used.

Worker’s health – given leave if infected.

Hostel mess

Mess Supervisor : Mr. Sathish Kumar

Observation

• Location – No nearby pits, open drain or accumulation of filth

– Properly located

• Floors – Higher than the adjoining land

– Impervious, Non-slippery

– Mopped once a day

• Rooms – Not less than 100 sq.ft

• Walls – Impervious, easily washable, 3 feet high

• Lighting and ventilation – Proper lighting & ventilation

– Smoke pipes and exhaust fans present

• Kitchen – Adequate floor space

– Adequate ventilation

• Doors and windows:

– Rat-proof, but not fly-proof.

– Not of self cleaning type.

• Store rooms:

– Perishable and non-Perishable articles kept separately.

– Rat-proof, Vermin-proof.

– No refrigerator for perishable articles.

• Furniture:

– Reasonably strong and easy to keep clean and dry.

• Disposal of refuse:

– Given as feed for cows

– Adequate, continuous, safe

• Washing Facilities – Cold water and soap are used.

• Veg – Hot water used when non veg food is served.

– Bought on Tuesdays, Thursdays and Saturdays.

• Non-veg – Bought on the day of serving non veg,

– Cooked within 2 hours.

• Egg – Bought twice a week and cooked within 2 hours.

• Oil – 45 litres used.

– Sunflower oil, changed once a day.

• Water supply – From tank above the mess, Purified by

Rapid Sand Filtration.

• Insecticides – used on vegetables weekly.

• Milk – 52 litres per day.

• Workers – Stay in mess storage room.

– Uses polythene gloves, changed daily.

• Worker’s health – given leave if infected.

Hospital canteen

Observation

• Location – No nearby pits, open drain or accumulation of filth

– Properly located

• Floors – Higher than the adjoining land

– Impervious, Non-slippery

– Mopped once a day

• Rooms – Not less than 100 sq.ft

• Walls – Impervious, easily washable, 3 feet high

• Lighting and ventilation – Proper lighting & ventilation

– Smoke pipes and exhaust fans present

• Kitchen – Adequate floor space

– Adequate ventilation

• Doors and windows:

– Rat-proof, but not fly-proof.

– Not of self cleaning type.

• Store rooms:

– Perishable and non-Perishable articles kept separately.

– Rat-proof, Vermin-proof.

– No refrigerator for perishable articles.

• Furniture:

– Reasonably strong and easy to keep clean and dry.

• Disposal of refuse:

– Thrown off at the backside.

– Adequate, continuous, safe.

• Washing Facilities:

– Cold water and soap are used.

– Hot water used for a few utensils.

• Veg – Bought daily.

• Non-veg – Not available.

• Egg – Not available.

• Milk – 60 litres bought a day.

• Oil – 15 litres used.

– Sunflower oil, changed once a day.

• Water supply – RO purifier used.

• Insecticides – Used.

• Workers – 15 Tamils, 4 North indians. (on a contract)

• Worker’s health – given leave if infected.

Ideal conditionsThe following minimum standards have been

suggested for restaurants and eating houses in india

under the Model Public Health Act (1955)

1) Location: Shall not be near any accumulation of Filth or open drain, stable, manure pit and other sources of nuisance.

2) Floors: To be higher than the adjoining land, made with impervious material and easy to keep clean.

3) Rooms: a) Where meals are served shall not be less than 100 sq.ft and shall accommodate for a maximum of 10 persons.

b) Walls upto 3 feet should be smooth, corners to be rounded, should be impervious and easy to clean.

3) Lighting and ventilation: Ample Natural lighting facilities

aided by artificial lighting with good circulation of air are

necessary.

4) Kitchen: a) Floor space minimum 60 sq.ft

b) Window opening to be 25% of floor area

c) Floor to be impervious, smooth, easy to keep

clean and non slippery

d) Doors and windows to be rat proof, fly proof, and

of the self closing type

e) Ventilators 2% of the floor area in addition to the

smoke pipes.

5) Storage of cooked food: Separate room to be provided, for

long storage, control of temperature is necessary.

6) Storage of uncooked food stuff: Perishable and non

perishable articles to be kept separately, in rat proof and

vermin-proof space; for storage of perishable articles

temperature control should be adopted.

7) Furniture: Should be reasonably strong and easy to keep

clean and dry.

8) Disposal of refuse: To be collected in covered, Impervious

bins and disposed off twice a day.

9) Water supply: To be an independent source, adequate,

continuous and safe.

10) Washing facilities: To be provided. Cleaning of utensils

and crockery to be done in hot water and followed by

disinfection.

Hostel mess Hospital canteen

Food handlers

• Food sanitation rests directly upon the

state of personal hygiene and habits of

personal hygiene.

• The infections likely to be transmitted by

food handlers are: Diarrhoea, Dysentery,

Typhoid, Viral hepatitis, strepto and

staphylococcal infections.

PREVENTION:

• The first essential is to have complete medical examination

carried out of all food handlers at the time of employment.

• Any person with the history of typhoid fever, diphtheria,

chronic dysentery ,tuberculosis should not be employed .

• Person with wounds or skin infections should not be permitted

to handle food or utensils.

• Education of food handlers in matters of personal hygiene ,

food handling, utensils, dish washing is the best means of

promoting food hygiene.

• Hands- Should be scrubbed and washed with soap

immediately after visiting a lavatory. Finger nails should be

trimmed and free from dirt.

• Hair- Head coverings should be provided.

• Overalls- Clean overall should be worn by all food handlers.

• Smoking should be avoided.

Ill effects of bad hygiene

• Food poisoning:

• Reason: Food poisoning is the outcome of having stale food or rotten food.

• Effects: Food poisoning leads to vomiting at times spitting out blood, loose motions, extreme sweating, choking of the wind pipe, extreme stomach ache etc.

• Acidity:

• Reason: Having food that has too much oil.

• Effects: It is a burning sensation in the gut

and in the chest at times. It can further lead

to peptic ulcers and mouth ulcers if not

treated. This raises the stomach pH and

gives a restless and burning sensation.

• Stomach disturbance:

• Reason: Having street food that is highly

adulterated and unbalanced.

• Effects: People having these foods are

often found complaining about stomach

upsets or constipation.

• Asthma:

• Asthma is a disease affecting the airways that carry air

to and from your lungs. People who suffer from this

chronic condition (long-lasting or recurrent) are said to

be asthmatic.

• Reason: Asthma has been found to be in higher

abundance in Kitchens where there are cockroach

infestations.

• Effects: The inside walls of an asthmatic's airways are

swollen or inflamed. This swelling or inflammation

makes the airways extremely sensitive to irritations and

increases your susceptibility to an allergic reaction.

• Halitosis:

• Halitosis, popularly known as bad breath, is a disease of

the mouth that causes foul breath. In this condition,

unpleasant odor comes out of the mouth of the patient.

• Reason: Certain foods, adverse health conditions and

unhygienic habits are the main causes of bad breath.

• Effects:

• Bad breath

• Bitter, sour, or metallic taste in mouth

• Post-nasal drainage

Food-Borne diseases

• A disease usually either infectious or toxic in nature

caused by agents that enter the body through the

ingestion of food.

• Causes: Increases in:

- Urbanisation

- Industrialization

- Tourism

- Mass catering system

Classification of Food-Borne diseases

Food adulterationIt is the addition of a non food item to increase

the weight /quantity of food item in raw form or prepared form which may result in loss of actual quality of food item .

Disadvantages:

• Expensive low quality food .

• Health problems.

eg: food material: milk

adulterant: water

Steps to Improve

• Oil should be rotated once a month.

(to prevent heart diseases by keeping the omega-3 and

omega-6 fatty acid ratio in check)

• Extra food can be given to orphanages.

• Avoid usage of rotten vegetables.

• Oils should not be reused.

• Gloves, hairnets, aprons can be provided.

• Refrigerators can be used to preserve perishable

foodstuffs.

• Proper disinfectants should be used to clean the utensils.

How students can help

• Can reduce the food wastage.

• Dispose the remains properly.

• Wash hands before and after eating.