Food hygiene and sanitation

Objectives
• Understand more - Food hygiene and sanitation

Food Hygiene and Sanitation

Food can be contaminated at any time during slaughter or harvesting, processing, storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to foodborne illness and death of the consumer.

The term food hygiene is used to describe the storage and preparation of food in a way that ensures that food is safe for human consumption. The term usually refers to these processes at the individual or family level. Food hygiene in the home kitchen includes things like proper storage of food before use, washing hands before giving food. Maintain a clean environment when preparing food and ensure that all utensils are clean and free from contamination.

Food waste disposal usually refers to these types of processes at the commercial level in the food industry, such as those produced and packaged or in stores or restaurants. Sanitation is the conditions and measures needed to ensure food safety from production to use.

Does WHO assist member states in promoting safe food management through systematic disease prevention programs and health education programs targeted at food administrators, including consumers?

Regulations

Food safety is important to ensure that food served to customers is safe to eat. There are various rules and regulations to ensure that this happens to all tourist businesses, and that there are procedures to ensure that they are used properly and are maintained.

The food safety law covers important requirements that businesses must apply to ensure compliance with the law properly. These requirements include the following:

• All employees receive appropriate, standard and accurate training in food safety and health and safety. Records of training done must be kept.

• All employees exercise and demonstrate a high level of personal safety and hygiene.

• employees must comply with the law and regulations governing the organization.

• Employees must adhere to and adhere to the organisation's written policies in accordance with that law.

• All records required under the law are created, monitored and maintained.

• Examples of such records should include temperature records, cleaning records, use of reputable suppliers and final records including an pest control contract.

Good practice

• Wash your hands often

• remove as you go

• Wear a proper uniform

• Use gloves in the oven when moving hot pans

• follow the correct lifting process

A bad habit that indicates an unclean level

• Not washing hands after handling raw meat

• Leaving spilled food to attract insects

• Wearing a dirty uniform

• Use a tea towel or cloth instead of suitable oven gloves

• Poor care when working at high altitude