Date post: | 07-Nov-2014 |
Category: |
Technology |
Upload: | pragyesh-dhungel |
View: | 1,623 times |
Download: | 0 times |
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