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Food Hygiene

Food hygiene involves practices to ensure food is clean and safe for consumption, emphasizing personal hygiene to prevent infection. Key rules include washing hands, using clean utensils, and proper food storage to avoid spoilage and contamination. Additionally, water treatment methods like sedimentation, filtration, and boiling are essential to prevent waterborne diseases.

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23 views5 pages

Food Hygiene

Food hygiene involves practices to ensure food is clean and safe for consumption, emphasizing personal hygiene to prevent infection. Key rules include washing hands, using clean utensils, and proper food storage to avoid spoilage and contamination. Additionally, water treatment methods like sedimentation, filtration, and boiling are essential to prevent waterborne diseases.

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an5743711
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FOOD HYGIENE

Food hygiene refers to the practices that are followed to ensure that food prepared is clean and
safe for eating. It therefore concerns cleanliness in the purchase , selection, preparation,serving
and storage of food. A high standard of personal hygiene plays an important part in preventing
the spread of infection through food ,from the food handler to the individual who eats the food.
Food should therefore be hygienically prepared,eaten and stored to ensure it is free from disease
causing pests, insects and micro-organisms.

Rules of food hygiene


1. Wash hands before handling food using soap and clean water;
(i) before preparing food,
(ii) after visiting the toilet
(iii) after blowing your nose
(iv) after doing dirty jobs
2. Do not touch the nose, ears, and hair while preparing food.
3. Do not cough or sneeze towards or over food.
4. Cover cuts or wounds on hands while preparing food.
5. People with infectious diseases should avoid preparing meals.
6. Prepare , cook and store food in clean utensils.
7. Do not lick fingers and utensils and put them back to food ; bacteria from the mouth may
contaminate food.
8. Cover all food that needs to be covered.
9. Do not handle cooked food with bare hands.
10. Leftover food to be cooled and stored under low temperatures preferably in the
refrigerator.
11. Use clean water for cooking.
12. Perishable foods should be stored in the refrigerator.
13. Thawing frozen food properly to enable heat to penetrate food well.
14. Prepare food on clean surfaces.

Kitchen Hygiene
The kitchen must be kept clean to avoid pests and insects that harbour and spread germs.
Micro-organisms that contaminate food multiply in warm, moist, dark and dirty places.
The kitchen can be kept clean by;
1. Cleaning all kitchen equipment and work surfaces.
2. Cleaning all spilt foods, crumbs and scraps.
3. Food to be prepared on clean surfaces,
4. Keeping food storage areas and equipment clean, well ventilated and free from insects
e.g refrigerators.
5. Keeping a garbage bin in the kitchen that has a well fitting lid . It should be emptied
daily and washed frequently. Wrap refuse before throwing it in the bin. Clean and disinfect
to avoid flies and smells, The bin should be lined to avoid staining by food stuffs.and
disinfected.
6. Thoroughly washing cooking pots and serving dishes.
7. Keeping dishcloths clean and sterilized frequently.
8. Ensuring adequate lighting in the kitchen.

FOOD SPOILAGE AND FOOD POISONING


Food Spoilage
Refers to the deterioration of food resulting in food becoming unfit for human consumption.
It may be caused by micro-organisms or as a result of:changes within food.
Aerobic food spoilage is caused by micro-organisms, in the presence of oxygen e.g moulding
on bread while anaerobic food spoilage occurs within the interior of food parts or in sealed
containers where oxygen is either absent or present in limited amounts e.g in canned
containers.

Agents of food spoilage:


Enzymes
- Are chemical substances found in living organisms. They help in ripening fruits and
continues till food goes bad. The process can be slowed / stopped in food e.g by intense heat
(boiling)
Mould
- Fungus that grow on food kept in warm and moist conditions. Destroys the taste and colour
of food.
Yeast
- Causes certain foods to ferment. Useful in bread making. Excess alters colour and taste.
Bacteria
Are living organisms that are present everywhere. They multiply faster when there is moisture
,warmth , air and food. Some produce toxins that are harmful to the human body.
- Bacteria gets into the body through dirty food habits e.g not covering food, touching with
dirty hands and using contaminated utensils.

Food poisoning
This is an illness caused by eating contaminated food. Food poisoning may occur from
chemicals, bacteria or natural poisons.
1. Chemical poisoning.
Chemicals such as herbicides, pesticides, detergents may contaminate the food.
2. Bacterial poisoning
Bacteria enter the human body and multiply ; produce toxins that cause abdominal pain
and other symptoms such as vomiting.
3. Natural poisoning ;
Commonly occurs in badly stored grains (stored in damp conditions or when not
completely dry) which produce poisons known as aflatoxins.
Symptoms
1. Severe vomiting
2. Diarrhea,
3. Severe abdominal pain,
4. Fever
5. Headache.
6. General body weakness
Guidelines for prevention of food spoilage and food poisoning.
1. Buy fruits in season to ensure freshness.
2. Buy foods from clean markets and vendors.
3. When buying foodstuffs, always check the expiry date.
4. Store foods under the right conditions to avoid spoilage.
5. Food storage facilities should be clean and free from dust, insects and rodents.
6. Toxic chemicals should not be stored near foods.
7. Leftover foods should be cooled properly, packed in small portions and stored under low
temperatures.Do not reheat food more than once.
8. Food should be cooked properly,
9. Frozen foods should be thawed completely before cooking for better heat penetration.
10. Fruits and vegetables should be properly washed under clean running water
11. Canned foods should not be preserved in rusted or dented tins.
12. Refuse should be placed in appropriate and sealed containers away from the food area.

Food storage:-
Why foods should be stored properly:-
(i) to keep for long
(ii) to avoid micro- organisms and chemicals contaminating it,
(iii) to keep away from destructive pests e.g weevils.

NB:- Foods should be in good condition before storage


- Should be checked to remove spoilt ones before storage.
Storage of dry foods (non perishables):
Are foods that don’t go bad quickly;
Examples ; - cereals, flour, sugar, Tea, Coffee, Nuts
Points to note when storing non perishable
- dry food stuffs to be stored in containers e.g jars, bottles, plastic containers/sachets
- container should be well labeled,
- they should be stored in a room that is cool, dry and well ventilated,
- should be protected from flies and weevils.

Storage of perishable foods:-


These are foods that get spoilt easily . Examples:milk, meat, fish, chicken, green vegetables
NB:- Perishables can keep fresh if stored at low temperature e.g in a refrigerator

Storage of perishables in the absence of refrigerator


Vegetables and fruits
- Can be put in wire basket/wire rack where there is free air circulation,
- standing leafy ones green in jug of water by their stalks ,
- removing those showing signs of withering and spoilage.

Meat, fish and poultry


- using a larder protected from flies and pests ,
- salting,
- smoking,
- drying and keeping in a dry cool place.
NB ; Use fish within 24 hrs
Milk
- boil
- pour in a clean jug
- stand it in a basin/sufuria of cold water,
- cover with a cotton cloth with ends in water (cold),
- the water absorbed by the cloth evaporates and keeps the milk cold.
NB ; Use milk within 24 hrs if untreated

Draw diagram on pg 151 KLB Form One Students’ book./ Focus Bk 1 pg 120
WATER TREATMENT AT HOME
Water has to be treated because it is never clean. As it rains, it always absorbs gases in the
atmosphere. It also absorbs chemicals as it penetrates through soil and rocks. It collects dirt
as it moves.

Reasons for treating water


- to prevent water borne diseases e.g cholera and typhoid.

Methods of treating water at home

i) Sedimentation
Water is left in a container for a while ; solid particles settle down .Clean water at the top is
decanted into a clean container. Boil the water to kill bacteria and make it safe for drinking.
NB:- process quickened by addition of salts of aluminium especially when it has clay or the
water is hard..Clay sinks to the bottom.
ii) Filtration
Done after sedimentation.
Water is passed through a filter bed. The bed consists of grades of sand and gravel.
Tiny particles are trapped in the layers, leaving clean water. Homemade filters are useful
where water is fetched directly from the rivers, dam or lake. After the water is filtered , it can
be boiled or a low concentration of chlorine is added to kill any disease causing
micro-organisms.
iii) Boiling
Safest method. Kills disease causing microorganisms.Water is boiled for 20- 30 mins to kill
harmful germs.
Procedure,
Filter water using a clean cloth.
Put in a pan and bring to boil for about 20 mins.
Cool while covered
Store in a clean container
NB- The boiled water should be stored in clean and sterile containers to prevent contamination.

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