User:Nishtha/Sandbox

=HYGIENE IN FOOD HANDLING=

FOOD HYGIENE
"Food hygiene refers to the maintenance of cleanliness while handling food, to ensure freedom from contamination by harmful microorganisms". Absence of food hygiene can lead to food poisoning and other illnesses.Food poisoning develops within one to 36 hours of consuming infected food and is characterized by cramps, diarrhoea and vomiting.

Cross Contamination
bacteria are transferred from contaminated to uncontaminated sources through contact, knives, working surfaces, chopping boards etc.

Improper Preservation
bacteria remain dormant at low temperatures but as soon as food is thawed, they becomeactive and start multiplying. Hence, food once thawed, if placed back in freezer, can cause food poisoning.

Undercooking
Raw eggs that are used to prepare mayonnaise often have Salmonella bacteria. Most meats when barbequed, are under cooked from inside and may contain Clostridium Perfringens.

Long Holding Period
Bacteria grow between 10 degree Celsius and 63 degree Celsius especially under moist conditions. thus, any cooked food kept at room temperature for an extended period may cause poisoning.

Infected Food Handlers
Staphylococci bacteria are normally present int he hands, boils, sores,uts,throats and nose of infected persons and may infect the food.

Hygiene In Kitchen
As far as food preparation is concerned, a kitchen is the most important area. It is essential that it should remain clean at all times. The following points are important in maintaining the kitchen's hygiene: 1. Work surfaces, floor & walls should be non-absorbent, washable & without cracks. Walls and ceilings must be free from flaking. These surafces should be cleaned frequently, preferably with hot water and a disinfectant.

2. Kitchen should be kept free from household pest like flies, cockroaches, ants, rats, lizards etc. Insecticides should be sprayed periodically to check these pests. The drains should have cockroach traps and windows & doors should be fitted with wire meshes.

3. Adequate lighting should be provided in the kitchen so that dirt and grin can be see and cleaned.

4. Adequate exhaust fans, windows should be provided for proper ventilation. These exhaust fans must be regularly clean so that grease and grin do no fall on food.

5. Dustbins should be lying covered and emptied daily.

6. Kitchen equipment should be so designed that they can be easily cleaned and are free from unnecessary crevices and ridges. The equipment must be made of non-toxic, non-absorbent, smooth, chip and rust-resistant material.

Personal Hygiene
Germs harbour on the body and can be transferred onto anything the body comes in contact with. Hence, it is important for food handler to adopt the following practices: 1. The food handler should bath everyday.

2. People suffering from skin disease, boils, cold, cough or any other infectious disease should not handle food.

3. All cuts, wounds, scratches & burns must be covered with a water proof dressing.

4. Hands should be washed thoroughly with hot water and bactericidal soap with the help of nailbrush, particularly after using the toilet, before beginning work and during handling of food.

5. Rings should not be worn as particles of food may be caught under these.

6. Check bad habits like scratching hair, nose picking, spitting etc.

7. food sticking on fingers should not be licked.

8. Food should be tasted with a clean spoon.

Hygienic Practices
1. Discard any stale, infected food from refrigerators, bins etc.

2. Wash fruits and vegetables with potassium permanganate to kill the micro organisms.

3. All family members including the food handlers hold be De-wormed.

4. Unsafe practices such as soaking pulses for more than two days, cooking food in unlined brass utensils should be avoided.

5. Any spillage should be immediately cleaned.

6. Use clean utensils to cook and serve food.

7. After cooking food, cover and hold it at a suitable temperature. Keep hot foods above 63 degrees Celsius and cold foods below 0 degrees Celsius.