I will talk about all the definitions that related with the topic:
(a) Food- Edible or potable substance that consisting of nourishing and nutritive components.
(b) Sanitation- promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage or wastewater.
(c) Cleanliness- that there is absence in physically such as dirt, dust, stains and bad smells.
(d) Food Infection- a microbial infection resulting from ingestion of contaminated foods.
(e) Food Intoxication- type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins.
(f) Food Spoilage- the original nutritional value, texture, flavor of the food are damaged and become harmful to people and unsuitable to eat.
(g) Food borne Illness- A disease that transmitted to people by food.
What is the difference of cleaning and sanitizing?
- Something that looks clean does not mean it is sanitary. Billions of microorganisms may be present even though they are not visible to the naked eye.
- Both cleaning and sanitizing are very important in preventing food-borne illness.
(source: http://slideplayer.com/slide/224190/)
Types of contamination
There are 3 types of food contamination, they are:
(a) Physical- any foreign object that accidentally find its way into food.
(b) Chemical- a chemical substance that can cause food borne illness. It normally found in restaurant.
(c) Biological- it may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
(source: http://www.123rf.com/stock-photo/food_contamination.html)
How to prevent it?
(a) Biological contamination:
- Maintain good personal hygiene
- Observe proper hand washing
- Clean and sanitize equipment
- Maintain clean and sanitize facilities
- Purchase foods only on reputable supplier
- Do not use wild mushrooms
- Control pests
** Cooking does not destroy toxins**
(b) Physical contamination:
- Wear hair cap (man) & veil or cover (woman)
- Avoid wearing jewellery when preparing, cooking and holding foods (ring, earrings)
- Do not carry pencil or pen
- Do not wear nail polish or artificial nails when working with foods.
- Remove staple wire in the receiving area
- Place shields on lights
(c) Chemical contamination:
- Train employees how to use chemicals properly.
- Store chemicals in original containers to prevent accidental misuse.
- Labels are clearly identify chemical contents of chemical containers.
- Wash hands thoroughly after working with chemicals.
- Monitor pest control operator and make sure chemicals do not contaminate foods.
Causes of Food Borne Illness
Three main causes of food borne illness:
1.Cross-Contamination
The process by which bacteria or other microorganisms are unintentionally transferred from one object to another, with harmful effect.
The bacteria can transfer from:
1.Hand to food.
2.Food to food.
3.Equipment to food.
(source: https://www.emaze.com/@ALQFLZT/Hospotality)
How to prevent it?
(a) Hand to food:
- Wash hands properly
- Cover cuts, sores and wounds
- Keep fingernails short, unpolished & clean
- Avoid wearing jewellery, except for plain ring.
(b) Food to Food Contamination:
- Separate raw and cooked foods.
- Store cooked foods in the refrigerator on a higher shelf than raw foods.
- Wash fruits & vegetables, in a cold running water.
- Do not let raw meat and raw vegetables be prepared on the same surface at the same time.
(c) Equipment to Food Contamination:
- Use separate cutting boards for different foods
- Prepare raw foods in separate area from fresh and ready to eat foods
- Clean & sanitize equipment, work surfaces & utensils after preparing each foods
- Use specific containers for various food products
- Ensure cloth & towel use for wiping spills are not used for any other purposes
2.Time-Temperature Abuse:
It occurred when:
- Food is not stored, prepared or held at a required temperature
- Food is not cooked or reheated to temperature high enough to kill harmful microorganisms
- Food is not cooled low enough
- Food is prepared in advance and not set to a safe required internal temperature while the food is on hold.
(source: http://healthinspectorsnotebook.blogspot.my/2015_04_01_archive.html)
How to prevent it?
(a) Cold Holding- Cold foods must be maintained at 41°F or less.
(b) Microwave Cooking- Time and temperature control for safety foods cooked in a microwave must be cooked to 165°F.
(c) Reheating Foods- Food that is reheated must reach a minimum internal temperature of at least 165°F for 15 seconds. Reheating must be done rapidly and the minimum temperature must be reached within two hours.
3.Poor Personal Hygiene
(source: http://slideplayer.com/slide/242674/)
How to prevent it?
(a) Stay Home!
- Stay home if someone is suffering from these illnesses:
i) Hepatitis A
ii) Shigella
iii) E-Coli Infection
iv) Salmonella
* Sick employees must not work with foods*
Food Safety
- Unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer.
- Food-borne illnesses are defined as diseases, usually either infectious or toxic in nature,
- It caused by agents that enter the body through the ingestion of food.
Other food safety issues
Other food safety issues are:
(a) Naturally occurring toxins
- Mycotoxins, cyanogenic glycosides and toxins occurring in poisonous mushrooms, periodically cause severe intoxications.
(b) Unconventional agents
- Bovine spongiform encephalopathy (BSE, or "mad cow disease"), is associated with variant Creutzfeldt-Jakob (vCJD) Disease in humans.
- Consumption of bovine products containing brain tissue is the most likely route for transmission.
(c) POPs
- Persistant Organic Pollutants: compounds that accumulate in the environment & human body.
- E.g. Dioxins & PCBs (polychlorinated biphenyls).
(d) Metals
- Lead & mercury, cause neurological damage in infants & children.
- Exposure to cadmium cause kidney damage in elderly.
Food Analysis and Evaluation
(a) HACCP stands for Hazard Analysis Critical Control Point.
- A management tool used to protect the food supply against biological, chemical and physical hazards.
- Purpose: it formally recognize food processing industry to implement and maintain an effective HACCP system for food products.
(b) Food Premises Inspection
-Aim: to examine the status of cleanliness & hygienic of the premises (raw food, storage, preparation, serve and food handler itself).
- It is routine activity undertaken by the District Health Office and Local Authorities.
- They also inspect among school canteen and kitchen, the Institute Higher Education and Training Institutions, plant food, stalls and restaurants in the area of public attention and caterer.
Legislations
(a) Food Act 1983/ Akta Makanan 1983
(b) Peraturan Makanan 1985
(c) Peraturan Makanan (Eksport Ikan) 2009
(d) Peraturan Kebersihatan Makanan 2009
(e) Peraturan Iridiasi Makanan 2011
All the points given above are not mine, some of it based from my lecturer, named Mohd Jamalil Azam Bin Mustafa and please refer the links given below and at the image:
- http://www.businessdictionary.com/definition/food.html
- https://en.wikipedia.org/wiki/Sanitation
- https://simple.wikipedia.org/wiki/Cleanliness
- http://www.extension.umn.edu/food/food-safety/food-service-industry/prep-storage/keep-food-safe-with-time-and-temperature-control/
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