Hygiene and Sanitation PDF

MODULE I: HYGIENE AND SANITATION I. HYGIENE AND SANITATION: WHAT’S THE DIFFERENCE? Since health is wealth, it is important to know what sets apart the terms hygiene and sanitation, as these terms are both health-related. Without both of them, we cannot dream of being healthy. The w...

MODULE I: HYGIENE AND SANITATION I. HYGIENE AND SANITATION: WHAT’S THE DIFFERENCE? Since health is wealth, it is important to know what sets apart the terms hygiene and sanitation, as these terms are both health-related. Without both of them, we cannot dream of being healthy. The word hygiene mainly focuses on diseases and health, while sanitation focuses on the safe disposal of human waste, which could be human urine and faeces. However, both hygiene and sanitation aim at creating a disease-free world that is full of healthy people. What is Hygiene? According to World Health Organization (WHO), hygiene is related to health as it mainly focuses on preserving health and preventing diseases. In both public and private sectors, personal hygiene has gained popularity as it holds the key to the prevention of disease spread. Some of the good hygiene practices that help in preventing the accumulation of pathogenic bacteria in the body include hand-washing practices, bathing daily, and washing clothes. Good hygienic practices also contribute to preventing the communal spread of sexual and infectious diseases. For ladies, maintaining good personal hygiene during menstruation is paramount as it prevents diseases such as cystitis. What is Sanitation? According to World Health Organization (WHO), sanitation refers to the safe disposal of human waste and the provision of adequate services and facilities for that. Most governments and health organizations have paid close attention to the development of infrastructure facilities to enhance sanitation across the world, following proof from several findings that lack of sanitation makes a great global impact. Practicing good sanitation is a life-long solution for dangerous diseases and contaminations, hence should begin with the safe disposal of human waste in the household. When people practice open defecation (openly releasing urine and faeces) in streams or rivers, these water sources are polluted with pathogens that pollute drinking water. These pathogens make water a wet ground for disease-spreading insects and also contaminate the food growing in the soil. Sanitation is usually better in low population areas as management of waste disposal is easier. Areas that are densely populated tend to have more likelihood of disease spread, thus the importance of introducing good sanitary practices. MODULE I: HYGIENE AND SANITATION The difference between Hygiene and Sanitation As we have just discussed, both hygiene and sanitation are crucial in maintaining good health and preventing dangerous diseases as they both aim for cleanliness. The commonly used phrase when talking about hygiene is “personal hygiene”. Since hygiene mainly relates to the human body, maintaining good personal hygiene helps prevent the spread of pathogens among people. When it comes to sanitation which mainly relates to safe waste disposal around human beings, a lot of factors come into play. They are; Safe disposal of human urine and faeces. Food sanitation, since food can easily pass the pathogens into the community. Industrial sanitation highly affects biodiversity and the ecosystem. Reusing and recycling of disposed waste which has now been adopted by many countries in the world, as not only does it prevent diseases, but it also improves global economic development. Many years before the development of science and technology, there were no sources of knowledge and information regarding hygiene and sanitation. However, people had a worshipful culture that educated them on the importance of cleanliness, as they believed it is next to godliness/holiness. By promoting good hygiene and sanitation practices, we preserve that cleanliness as well as promote health, which is wealth. Inadequate hygiene and sanitation practices not only affect human beings adversely but also the rest of the earthly species. It is our collective duty to protect and save all lives in the environment. We have a huge responsibility to hand down this clean culture to our future generation. MODULE I: HYGIENE AND SANITATION II. TYPES OF HYGIENE In our previous lesson, we discussed the difference between hygiene and sanitation. Keep reading to know the different types of hygiene. Types Of Hygiene Personal hygiene Environmental hygiene Domestic hygiene Food hygiene 1. Personal hygiene Personal hygiene which involves the cleanliness of one’s body and clothing, proper living habits, healthy diet, rest, and exercise, basically means cleanliness of your body. Good personal hygiene means keeping all parts of the physical body clean and healthy. It is an essential part of maintaining both physical and mental health. In people who practice poor personal hygiene, the body offers a perfect environment for the growth of germs, hence leaving it vulnerable to infection. The main goal of personal hygiene is to improve or enhance personal standards of cleanliness, within people’s living conditions. Some of the personal hygiene practices include bathing, washing clothes, washing hands, proper use of the toilet, caring for the teeth, nails, feet, personal grooming, maintaining good practices when either spitting, sneezing, or coughing, and inculcating clean habits at a young age. 2. Environmental Hygiene The aim of environmental hygiene is to create safe spaces so as to prevent diseases. In general, environmental hygiene involves disinfection activities (to control the harmful organisms and bacteria that threaten health), rodent control, disinfestation, and fumigation activities. When the environment is polluted with toxic waste through either spitting or vomiting, the State is accountable for the respective cleaning of the environment using companies that are in the field of environmental hygiene. This way, children and other people who use the same street are prevented from falling ill due to exposure to such waste. Environmental hygiene takes care of the health of both current and future generations. 3. Domestic hygiene Domestic hygiene which involves cleanliness, the sanitary preparation of food, and ventilation, generally means cleanliness in homes. Domestic hygiene practices include all the work done to keep people’s clothes, beddings, and houses clean. These activities include washing clothes and beddings, cleaning the toilet, sweeping and cleaning floors, and washing dishes after meals. It is important to keep the house clean so that it remains a healthy place. In the case where the house and things in it are not often cleaned, dirt and moisture accumulate, making the house ideal for the breeding of parasites, germs, and disease-carrying animals. MODULE I: HYGIENE AND SANITATION These germs can cause infection or sickness to the people living in the house. Domestic hygiene also entails the use of soap, proper ventilation, fresh air, hygiene in food storage, proper waste disposal, and keeping away household pests, rats, and insects. 4. Food hygiene One of the greatest risks to the health of a population is contaminated food. It is a leading cause of disease outbreaks and transmission. Food that is kept for too long contains pathogens or toxic chemicals whereas foodstuffs that are consumed raw, such as vegetables and fruits, can get contaminated by flies, dirty hands, or unclean water. Food that has been improperly prepared can also lead to chemical poisoning. For instance, improperly pounded and cooked cassava leaves may contain dangerous cyanide levels. Therefore, to promote good health, food should be prepared and stored properly. Any facility where food is prepared or served for public consumption must adhere to the set hygiene practices by health regulating agencies. These systems are put in place to regulate the general environment where food is prepared, the methods used to prepare and serve it, how the food is stored, and the personal employee hygiene standards. Required equipment for food hygiene includes stainless steel surfaces for the preparation of food and cooking utensils. These regulations also include specific standards for water and food temperatures and the required sanitation systems for disinfecting and cleaning utensils and surfaces. MODULE I: HYGIENE AND SANITATION WEEK ASSESSMENT Required Output: Video Presentation Direction: In a group with maximum 4 members, create an infomercial that dramatize hygiene and sanitation practices at home and in public areas. Video must have a minimum of 2 minutes and a maximum of 4 minutes. Be creative and resourceful in making video presentation. It should have audio and must be visually appealing. MODULE I: HYGIENE AND SANITATION III. HYGIENE AND SANITATION PRACTICES Personal Hygiene Practices Good personal hygiene is about keeping your body clean. It also helps to protect you from getting infections such as gastroenteritis, colds and flu and COVID-19. Washing your hands with soap removes germs that can make you ill. Having good personal hygiene will also help prevent you from spreading diseases to other people. Personal hygiene includes: cleaning your body every day washing your hands with soap and water after going to the toilet brushing and flossing your teeth twice a day covering your mouth and nose with a tissue (or your sleeve) when sneezing or coughing washing your hands after handling pets and other animals Preventing body odour The simplest way to get rid of body odour (BO) is to shower or bath regularly. This gets rid of the bacteria on your skin. Using soap when you wash helps to control the naturally occurring bacteria. After washing, make sure that you dry yourself well. Apply deodorant to your armpits. Deodorants help make your armpits less friendly to bacteria and hide odours. Antiperspirants help block your sweat glands to reduce sweating. Put on clean, dry clothing. Wearing clothes made from natural fibres such as cotton, silk and wool can keep you dry. Wash your clothes often and, if possible, hang them outdoors to dry. If you have a problem with sweating too much, make an appointment to see your doctor. Importance of Personal Hygiene It is imperative for safe food-handling outcomes for all workers to be familiar with standard sanitation and hygiene practices. Table below shows the cycles of transmission of micro-organisms. One of the basic principles is to break the cycle by avoiding cross-contamination, which can be achieved by ensuring personal hygiene practices are followed. The cycle of bacterial transmission. Image created by go2hr and used under a CC BY 4.0 Licence. MODULE I: HYGIENE AND SANITATION Workplace Sanitation Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to pre‐ pare food. Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food preparation. Leading sanitizers used in the food service industry are chlorine solutions (bleach), quaternary solutions (quats), and iodine. Dishwashing Procedures Effective dishwashing ensures that all equipment is sanitary and ready for use when required. Using soiled or dirty china is not only dangerous, but it will tell customers that the operator as little or no regard for customer safety. The table below shows the proper procedures for both manual and automatic dishwashing. Before washing, scrape dishes and pre-soak any items with hard to remove residue. Then follow the procedure on the table below, depending on whether you are using a high or low-temperature dishwasher or you are washing dishes manually. Routine Equipment Maintenance Most kitchen equipment is intended to be disassembled for cleaning. Some equipment is intended to be cleaned in place. All equipment must be routinely cleaned and inspected. Older equipment may have nooks and crannies where dirt and bacteria can hide, which can be difficult to clean effectively. Proper cleaning procedures must be established and followed at all times with regular review to ensure that procedures are working. If equipment is replaced or cleaning materials change, the process may have to be adjusted. MODULE I: HYGIENE AND SANITATION IV. INTRODUCTION TO THE PRINCIPLES OF FOOD HYGIENE AND SAFETY What is food? Food consists of edible materials such as meat, bread and vegetables; it may be raw or cooked, processed or semi-processed. Food is a nutritious substance eaten by us to maintain our vital life processes. It is a fundamental need, a basic right and a prerequisite to good health. Food can be described in a number of different ways. Here are some terms you will find useful: Perishable food: food items that have a short storage life and will become spoiled or contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits, vegetables and the like. Non-perishable food: foods which are not easily spoiled or contaminated, e.g. sugar and cereals. Wholesome food: food which is sound, clean and free from harmful ingredients – it is suitable for human consumption. Food hazard: food that is contaminated with biological, chemical or physical agents and, if eaten, will cause ill health. In previous sessions of this Module, you have been introduced to the concept of hygiene, which was defined as the set of practices associated with the preservation of health. One important aspect of this is food hygiene, which refers to the many practices needed to safeguard the quality of food from production to consumption. This is sometimes referred to as ‘from farm to fork’ or ‘from farm to table’, because it includes every stage in the process from growing on the farm, through storage and distribution, to finally eating the food. It also includes the collection and disposal of food wastes. Throughout this chain of events there are many points where, directly or indirectly, knowingly or unknowingly, unwanted chemicals and microorganisms may contaminate the food. The term ‘food hygiene’ refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food hygiene is vital for creating and maintaining hygienic and healthy conditions for the production and consumption of the food that we eat. The overall purpose of food hygiene is to prepare and provide safe food and consequently contribute to a healthy and productive society. Within this overall aim, the specific objectives for food hygiene are to: Prevent food spoilage, i.e. changes that make food unfit for consumption due to microbial or chemical contamination. Inform and educate people about simple and practical methods of keeping food safe to protect themselves against foodborne diseases. Protect food from adulteration (intentional contamination). Ensure proper practice in the food trade to prevent the sale of food that is offensive or defective in value and quality. MODULE I: HYGIENE AND SANITATION V. FOOD SAFETY Food safety is a condition where the food served (sold) is food that is suitable (healthy) for consumption. Food production in such outlets is associated with poor or incomplete hygiene of food production and distribution, which poses a danger to consumer health (Wiatrowski, et., al., 2021). Safe Food Handling and Preparation Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. Cook, clean, chill, and separate - these are the four vital rules for handling and preparing foods safely. In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly. Shopping Purchase refrigerated or frozen items after selecting your nonperishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By," or other expiration dates. Storage Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low- acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted. Thawing Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. MODULE I: HYGIENE AND SANITATION Cold Water—Place food in a leak-proof plastic bag for faster thawing. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. Microwave—Cook meat and poultry immediately after microwave thawing. Preparation Always wash hands with soap and warm water for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water. Marinate meat and poultry in a covered dish in the refrigerator. Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Cooking Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat at higher temperatures. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer. Serving Hot food should be held at 140 °F or warmer. Cold food should be held at 40 °F or colder. When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Use a food thermometer to check hot and cold holding temperatures. Perishable food should not be left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F). Leftovers Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F). Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. Use most cooked leftovers within 3 to 4 days. Reheat leftovers to 165 °F. Freezing Meat and poultry that has been defrosted in the fridge can be frozen again before or after it has been cooked. If thawed by other methods, cook before refreezing. MODULE I: HYGIENE AND SANITATION Foodborne Illness and Disease What Is Foodborne Illness? It is an illness that comes from eating contaminated food. The onset of symptoms may occur within minutes to weeks and often presents itself as flu- like symptoms, as the ill person may experience symptoms such as nausea, vomiting, diarrhea, or fever. Because the symptoms are often flu-like, many people may not recognize that the illness is caused by harmful bacteria or other pathogens in food. How do Bacteria get in Food Microorganisms may be present on food products when you purchase them. Thousands of types of bacteria are naturally present in our environment. Microorganisms that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Foods, including safely cooked and ready-to-eat foods, can become cross- contaminated with pathogens transferred from raw egg products and raw meat, poultry, and seafood products and their juices, other contaminated products, or from food handlers with poor personal hygiene. Most cases of foodborne illness can be prevented with proper cooking or processing of food to destroy pathogens Danger Zone Bacteria multiply rapidly between 40 °F and 140 °F. To keep food out of this "Danger Zone," keep cold food cold and hot food hot. Store food in the refrigerator (40 °F or below) or freezer (0 °F or below). Cook food to a safe minimum internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Maintain hot cooked food at 140 °F or above. When reheating cooked food, reheat to 165 °F. MODULE I: HYGIENE AND SANITATION HACCP Principles What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. HACCP is a Food Safety Management System that strives to proactively identify food safety risks and devise strategies to decrease or eliminate them from the point of food production to the point of consumption. Compliance with HACCP is also a legal requirement in some countries. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures. The Steps for Developing a HACCP Plan There are seven important steps or principles that need to be followed in HACCP: 1. Conducting a hazard analysis – The hazard analysis is the first and foremost step in the HACCP process. The relative risk of each hazard must be assessed, and measures must be devised to prevent, eliminate, or control the hazards. 2. Making a list of Critical Control Points (CCPs) – Using the commodity flow diagram, the HACCP team determines if there is a chance of a potential hazard at this step. They also determine if any control measures is present at this point for the hazard. In case adequate control measure is not available, and there is no other control measure at another step for the hazard, and is critical to ensure food safety, the particular step in the flow diagram is defined as a Critical Control Point for the particular hazard. Control measures can be adopted and hazards can be minimized, removed, or lowered to acceptable levels at critical control points in the process. 3. Setting up of important boundaries – The control points’ critical limits will be established next. The maximum or minimum limit that must be met is specified. These are found in scientific research or regulatory norms. Temperatures, pH levels, and visual appearances are frequently used as criteria for setting those limits. 4. Monitoring critical control points – The efficiency of the HACCP strategy depends on how well it is monitored. Each crucial control point must have its own set of restrictions. It’s critical that the procedures enable swift corrective action to be taken. MODULE I: HYGIENE AND SANITATION 5. Determining corrective actions – Corrective actions must be taken when a deviation occurs at a critical control point. To prevent, remove, or minimize dangers to a tolerable level, predefined procedures are used. It is critical to act quickly to prevent the release of potentially harmful food. 6. Establishing methods for verification – It is very important to evaluate and verify if all of the processes established steps are following the plan on a regular basis. This could entail a review of the data, machine maintenance, or ensuring that measures are working as intended. To keep the food and consumers safe, HACCP procedures must be successful. 7. Establishing procedures for keeping records – The last step is to keep meticulous records of the plan and practices. It demonstrates that the appropriate procedures have been followed and the food has been handled safely. Why is HACCP Important? The purpose of HACCP implementation is to reduce the risk of unsafe food which is purely based on science. Having a HACCP certification increases the confidence of the stakeholders in the final product produced by the company as they are assured of the safety of the food. By implementing HACCP, your organization can: Prioritize and manage potential food safety issues Control major food hazards, such as microbiological, chemical, and physical pollutants. Provide confidence to stakeholders that food was produced safely. Cover all forms of potential food safety risks, whether they occur naturally in the food, or caused by the environment, or caused by a production error. Help you comply with legal requirements.