Food Sanitation and Hygiene - Global Food Safety Resource
According to WHO (), food handling personnel play important role in ensuring food safety throughout the chain of food production and storage (5). Only a sanitizer will kill bacteria and ensure the area is safe for food preparation. Leading A sanitation plan is important in any food service preparation area. Important principles in food hygiene and safety On all of these occasions, food indirectly serves as an instrument to develop social bonds and relationships. handling at all stages to attain a good sanitary quality, otherwise it could turn.
Information on the food safety knowledge and practices from Bahir Dar is limited. The aim of this study was therefore to obtain current information on the food safety knowledge and practices of food handlers and the sanitary conditions of food service establishments in Bahir Dar town.
Materials and Methods A cross-sectional study was conducted in May to evaluate the food safety knowledge and practice of food handlers and assess the sanitary conditions of food and drink establishments in Bahir Dar town.
The town has a total population ofand it is one of the tourist destinations in the country In Bahir Dar rural to urban migration is on the increase and the number of people eating outside their homes is expected to increase which in turn demands for more food establishments. A census was conducted to obtain the list of food and drink establishments in Bahir Dar town and the town was divided into three zones based on the density of food and drink establishments.
A proportional sample size was determined for each zone and the food service establishments were randomly selected from each zone using random table. Four hundred fifty five food handlers working in hotels, cafe and restaurants cafes, hotels and juice houses were randomly selected for the study. Five sanitarians were recruited for data collection and supervision.
Data collectors and supervisor were oriented about the purpose of the study, the components of the questionnaire and data quality management. A pretested, structured questionnaire was used for data collection.
The questionnaire was initially prepared in English and translated into Amharic for data collection. The knowledge questionnaire contained items on the source and methods of transmission of food borne pathogens and knowledge of food handling.
The questionnaire on food safety knowledge includes seven questions. Data collectors interviewed the food handlers and observed the food handlers while they were performing their chores to see their food handling practices and collected information on food preparation and handling in the facilities and the sanitary condition of the facilities.
Food handlers were asked to indicate their level of agreement to the statements. It is really a win win. Utilizing this program to help the small dairies meet requirements helps to ensure the food safety and quality of the whole supply chain.
To integrate local requirements, strategies will need to be somewhat customized, however all will be held to a minimum level of competencies needed to pass operation audits.
Elected as vice chairmen were Neil Marshall, global director, quality and food safety strategy, policy, and programs, The Coca-Cola Company; and Mike Robach, vice president, food safety, quality and regulatory affairs, Cargill. Rey has been a strong advocate of the importance of collaboration between the private and public sectors and has contributed to building partnerships with key stakeholders. Given the growing importance of Asia and its role in the global supply chain, GFSI needs to grow its presence in this part of the world.
Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana
All of these are to be completed in Increasing global recognition of GFSI by governments and integration of GFSI with the administrative standards will strengthen global harmonization of food safety standards, Rey said.
To aid in the government recognition initiative, GFSI is working on an efficiency study through which it is developing mechanisms to gather and analyze data to demonstrate the efficacy of GFSI strategy, including productivity, profit, and quality, along with food safety. Through the development and continuous improvement of successfully benchmarked schemes, applicable from farm to fork, GFSI has gained momentum and recognition. But there is a gap between food safety risk and the cost to achieve it.
Choose foods that are not easily damaged by transportation, accidents or by storage. Cook foods thoroughly, especially meat Figure 7. Zegeye Hailemariam Eat cooked foods immediately after they are cooked, rather than leave them out and eat later. Delays in eating cooked food can lead to the growth and reproduction of microorganisms in the cooked foodstuff. Store cooked food carefully at an appropriate temperature.
It should either be kept cold, ideally in a refrigerator, or it should be kept hot. If food must be reheated, be sure to reheat it thoroughly. Avoid contact between raw and cooked food. Wash hands properly before handling food and before eating.
Keep all kitchen surfaces and utensils meticulously clean. Protect food from animals including insects, rodents and other animals. Use safe water in food preparation and for washing fruits and vegetables to be eaten raw Figure 7. Pam Furniss These principles will be described in more detail in Study Session Its purpose is to provide consumer protection and ensure that all foods during production, handling, storage, processing and distribution are safe, wholesome and fit for human consumption.
A food control system ensures that foods conform to safety and quality requirements and are honestly and accurately labelled, as required by law. The scope of food control includes: Food safety, which refers to all those hazards that may make food unhealthy for the consumer. Food control covers all stages of production, processing and distribution of food.
It covers controls on food that is produced or imported for consumption within the region and food that is exported outside the country. The principal objective of the national food control system is the protection of public health by protecting consumers from unsafe, unwholesome, mislabelled or adulterated food.
It also contributes to economic development by maintaining consumer confidence and providing sound regulatory controls for domestic and international trade in food. We will consider four key aspects: Integrated farm-to-table concept The integrated farm-to-table concept refers to safety and quality built into food products from production through to consumption.
Food control systems should address all stages of the food supply chain, including imported food.
Personal hygiene for food handlers - victoryawards.us
Consumers should expect protection from all hazards at all stages of the chain, i. This calls for a comprehensive and integrated approach in which the producer, processor, transporter, distributor, vendor, regulator and consumer all play a vital role in ensuring food safety and quality. Preventive measures It is much better to prevent food hazards arising than it is to simply monitor food at the point of sale or consumption. Sampling and analysing the final product will not provide adequate protection to the consumer.
The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, also makes better economic sense, because unsuitable products can be identified earlier along the chain.
HACCP can be applied at all stages in the production, processing and handling of food products.
- Navigation menu
- The Importance of Sanitation
- Proactive Customer Education
It is a preventive measure designed to provide a systematic structure to the identification and control of foodborne hazards. Governments should recognise the application of a HACCP approach by the food industry as a fundamental tool for improving the safety of food.
Introduction to the Importance of Sanitation | Global Water Pathogen Project
Risk analysis Food control requires the analysis of risks associated with unsafe food. There are three main components of risk analysis in food safety, namely risk assessment, risk management and risk communication. At the risk assessment stage, food hazards and risks are identified and described.
Risk management means weighing up the alternatives and selecting appropriate options for prevention and control of food hazards. Risk communication is the stage in which information about the risks and hazards is shared among all people involved.