Hygienic & Sanitary Practice

around KU restaurants

Prepared by : Presented to :Anon Chaulagain (7) Prof. Dr. Tika B. KarkiSagar Dahal (8) Head of DepartmentPragyesh Dhungel (10) Department of Biotechnology

What is Hygiene and Sanitation?

• Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes.

• Hazards can be: – physical – biological – chemical

Access of sanitation Globally:

THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE

FOR CATERING SERVICES: 1. Construction and maintenance of premises2. Water supply3. Drainage4. Personal washing facilities5. Sanitary facilities6. Storage of clothing7. First aid materials8. Storage of refuse9. Food10. Equipment11. Personnel

Critical Control Points(CCPs) in Food Handling

• A Critical Control Point (CCP) is a specific place where food is exposed to contamination.

• Essential to ensuring food safety in the restaurant.

CCPs in Food Preparation Process

• Most menu items can be divided into three groups: 1. No cook step2. Same day service 3. Complex food preparation

Process 1: No cook step

• Food is served cold and never cooked• Food never goes to “kill step”• Examples : salads, fresh vegetables, etc.• CCPs for this process are:

1. Receiving temp. and certification tag2. Cold holding 3. Date marking4. Freezing

Process 2: Same day service

• Food is cooked before it is served• Food goes to “kill step”• CCPs for this process are:

1. Cooking2. Hot holding or using time

Process 3: Complex food preparations

• These foods pass through the danger zone more than once before they are served to the customer

• Temperature strictly monitored to prevent contamination

• CCPs for this process are:1. Cooking2. Cooling3. Hot and cold holding or using time4. Date marking5. Reheating for hot holding

Methods usedfor Obtaining the

data!

Hand Washing Pattern0

10

20

30

40

50

60

70

80

90

100

Soap

Disinfectant

None

Both

Hand Washing Pattern

Common Practice

Close Head Use Gloves Wear Apron0

20

40

60

80

100

120

Yes

NO

Washing Pattern

Wash Equipments0

20

40

60

80

100

120

Yes

NO

Washing Material0

10

20

30

40

50

60

Detergent

Soap

Ash

Washing Process

Storage Pattern

Storage0

5

10

15

20

25

30

35

40

Refrigerator

Openly

Store

Raw and Cooked food together

0

10

20

30

40

50

60

70

80

90

100

Yes

NO

Re-Heat Cooked Food Use Beyond Expury Date Thaw Frozen Food0

20

40

60

80

100

120

Yes

NO

Other Common Practice

CCP Analysis

Water Source0

10

20

30

40

50

60

70

80

EuroGuard

Tap Water

Filtered

Boiled

MSG Use0

10

20

30

40

50

60

70

No

Yes, Few Pinches

Yes, More than Few pinches

Cleaning Practice

Cleaning Chemical Proximity

0

10

20

30

40

50

60

70

Nearby Kitchen

Far From Kitchen

Distance between Cleaning and

Cooking Place

0

20

40

60

80

100

Less than 1 m

1-5 m

> 5 m

Other Practice

Garbage Disposal0

10

20

30

40

50

60

70

80

Compost

Garbage Collector

In Road

Other

Food Delivary0

20

40

60

80

100

120

Openly

Closed

Malpractice leads to disease

Some Food Borne Disease :

1. Clostridium botulinum : Botulism2. Staphylococcus aureus : Food poisoning - RF3. Salmonella : Gastroenteritis4. Clostridium perfringens : Food Poisoning- IS5. Norwalk like Virus : Gastroenteritis - SS6. Bacillus cereus : Food Poisoning

We are prone to these and many other food born diseases.

A SITUATION IN KATHMANDU RESTAURANTS:

During preparation of chicken momo :• Highest TAMC: 2.8 × 106cfu/g• Highest yeast and mold count : 2.1 × 103cfu/g• Highest coliform : 1.92 × 105cfu/g • Highest S. aureus: 3.4 × 103cfu/g

ALL THESE RESULTS WERE AT UNSATISFACTORY AND HAZARDOUS LIMIT

Five keys to Safer food

1. Keep Clean – • Wash hands before handling food and often

during preparation• Wash hands after going to toilet• Wash and sanitize all surfaces and equipment

used for food preparation.

2. Separate raw and cooked food -• Separate raw meat , poultry n seafood from other foods• Use separate utensils for handling raw foods.• Store food in containers to avoid contact between raw and

cooked foods.

Five Keys to Safer Food

3. Cook Thoroughly –• esp. Meat , poultry , eggs and Seafood• Bring soups n stews to boiling (ensure>70degree temp)• Reheat cooked food thoroughly

4. Keep food at safe temperature -• Don't leave cooked food at room temp >2 hours.• Prompt refrigeration of cooked n perishable food.• Don’t store food too long even in refrigerator > 4days.• Don’t thaw frozen food at room temperature.

Five keys to safer food

5. Use safe water and raw materials-

• Use safe water or treat to make it safe

• Select fresh and wholesome fruits

• Choose foods processed for safety - pasteurized milk

• Wash fruits n vegetables if eaten raw

• Don’t use food beyond expiry date

SUGGESTION FOR IMPROVEMENT:

• Proper sanitation and personal hygiene training.

• Proper storage (refrigeration) technique can be advised.

• Food safety education – community and food handlers.

• Environmental measures - Discourage sewage farming for growing fruits and vegetables through awareness program.

• Best would be phase-wise action:1. Awareness2. Workshop3. Enhancement Policy4. Implimentation

Acknowledgement

• H.K. Fast Food• KU Fast Food• Hamro DD • DMI Canteen• Laxmi Fast Food• Banepa Fast Food• Greenzone Fast Food• Maile Dai

• Esp. Thanks to Prof. Dr. Tika B. Karki for guiding us throughout!

References:

• Poonam Thapa, Anjana Singh and Tika Bahadur Karki. 2008. Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City. Nepal Journal of Science and Technology 9 (2008) 49-56

• Food Hygiene in catering establishments; Legislation and model regulation ; WHO in collaboration with UNEP (PDF)

• http://www.slideshare.net/search/slideshow?searchfrom=header&q=sanitation+in+restaurants

• http://blog.foodservicewarehouse.com/blog/2011/04/08/the-importance-sanitation-in-the-restaurant/

• http://www.unicef.org/lifeskills/index_7247.html• http://www.britishsoftdrinks.com/PDF/GoodHygienePractices.pdf• http://foodsafety.suencs.com/archives/tag/restaurant-sanitation-and-hygi

ene• http://pathogencombat.wur.nl/FSCS/PreventiveMeasuresDesign/Personal

HygieneRequirements/General/PathogenCombat/Shared%20Documents/In%20depth%20analysis%20of%20hygienic%20practices%20in%20FSE%204.pdf