Food Hygiene



Hygiene is a set of performs did to reservation health. According to the World Health Organization, “Hygiene mentions to circumstances and applies that help to uphold health and stop the banquet of diseases.” Personal hygiene mentions to preserving the body’s cleanliness.

Food hygiene:

This is a condition and measure that are needed to ensure the food safety from first step of production to end point consumption.
Food can be contaminated at any point of production as slaughtering, harvesting, handling, processing, storage, transportation and distribution.

Importance of food hygiene:

Food hygiene provides food safety that is important to keep us healthy by keeping out the reach of diseases. As we know everyday people are becoming ill, the rooms of hospitals are becoming full of patients and people are dying in maximum ratio. The most important factor of illness is the contaminated food that people are consuming every day. Because contaminated food contains many kind of microorganisms such as bacteria, viruses, and parasites etc. that cause food poisoning. People are consuming contaminated food as there is no way to find the contamination because food feels normal by smell, aroma and taste. Food poisoning is caused by the consumption of contaminated food that can lead to gastroenteritis, hydration and most serious health problems as like kidney failure. Food poisoning is more serious in people having weaker immune system such as babies, children, older people and pregnant woman.

Elements of food hygiene

There are four important elements of good food hygiene

1. Cleaning:

The 1st and most important point in hygiene is cleaning of hands, equipment, storage place and vehicles used for transportation of food.
1st step in cleaning is washing of hands with soap and warm water before and after the handling of food. After washing a person should dry his hands with clean towels.
Bacteria can hide under jewellery such as rings so 2nd step is to remove jewellery.
3rd step is to clean the working place and utensils with sanitizing agents.

2. Storing food

Keep your fridge at 5˚C or below to freeze the food to prevent the reach of microbes. Keep meat at -18˚C in separate small pouches for complete freezing.
Put your food in fridge within one hour after slaughtering, harvesting or cooking.
Does not store food in open tins. Once you open tin bacteria get into contents.
Allow cooling of cooked food at room temperature before storage.
Prepare food according to your need. Eat the leftover food with in two days and one day for rice. Maintain the wattage of food at zero level.

3. Preparing food

Do not use the expired food even if they look fine. They are not safe to eat. Because the quality of food is not best after the expired date.
Get freeze foods out of fridge at the last minute just before you eat.
Use separate chopping boards, knives and utensils to prepare different foods. Clean them with sanitizers and warm water after each use. Raw meat and fish contain pathogenic microorganisms that are killed during cooking but they can transfer from chopping boards and knives to other foods.

4. Cooking:

Cooking food at pasteurization temperature (70˚C) for 2 minutes can kill any kind of bacteria. So it is necessary to cook foods at this temperature.
Keep time temperature relationship according to recommended cooking ranges. Cook meat all the way through. Aside from rare steaks, or lamp and beef joints, meat should not be pink in the middle. If it’s cooked properly juices will run clear. Cook shell fish to the time at which the shells become open, flesh looks opaque, flakes easily if you prod it with fork.
Only reheat the pre-cooked foods once. If you are cooking food in a microwave, stir it well from time to time to ensure that its evenly cooked all the way through.

Author: Tehreem Hayat


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