FOOD HANDLERS COURCE MATERIALS
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- FOOD HANDLERS COURCE MATERIALS
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RF_NUT_8_SUDHA
POSS INSTITUTE UNIT OF OCCUPATIONAL
HEALTH
CERTIFICATE COURSE IN FOOT HYGIENE.AM? THE HANDLING OF FOOD
REFERENCE NOTES
CONTENTS
1)
npn
Course Time-Table
2)
Examination Syllabus
Tiao H.eiV?n A.U?;nwiA/oo
3)
Making Food Safe
- Digestion and the Digestive System
4)
5 J Nutritive Value of Some Common Foodstuffs
6)
Balanced Diets
7)
Introduction to Bacteriology
8)
Keeping Food Safe from Harmful Germs
9)
Food Handlers
10)
Food Poisoning
.11) Examples of Outbreaks of Food Poisoning and Food borne Illness
12)
The Protection of Food
13)
Health Education
14)
The Location and Design of Premises, Equipment and Utencils
15)
Materials used in Construction of Food Premises
16)
Cleaning Routines
17)
Standing Orders for Kitchen and Dining Hall of Restaurants/
Canteens
18)
Food Hygiene Legislation and Model Regulations
19)
Adulteration of Foods
20)
Prevention of Food Adulteration Act
CCLT?.7.AVL-J C-L.
47/1,(Fir-!Rc:-l--?u^kJ»
----------------------------------------------
|
BANGAuOnS-buvOOl
SOURCES
3,4,7,10,11,12 & 13 - Lecture Notcs/Poyal Institute of Public
Health and Hygiene, London
5 & 6----------------------- - Nutritive Value of Indian Foods, ICMR
(NIN) Publication
8------------------------------ -- WHO Chronicle, 31:143-149 (1977)
9 & 19------------------------- Preventive and Social Medicine, Textbook
(J.E. Park)
J-4------------------------------- Theory and Practice of Public Health,
(W. Hobson)
15, 16 & 17----------------- Manual of Health for the Armed Forces,1968
18------------------------------- vjhO Offset Publication - No. 34
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TISO H11V
Introduction
/aiNHlAJlAlOO
Th® St John*3 Medioi! Collage it? Instituting special
courses leading to the Certificate i« ®ood Hygiene and Kindling of
Food. The course will be conducted in collaboration with th® '&>yal
Institute of Public Health & Hygiene* London* which has done
pioneerin. work in such courses. The Certificates of nerlt will be
iasuod Jointly by these two institutions.
mtH CEL^
COMMUNITY HTA
F'°or'
>■- "
Objectives
1.
To highlight the importance of ensuring, the
safety and whole sotBmn.s of food at nil stages
fro;a its growth and production until its final
consuap tion
2.
To instruct on
cnur.ee, consequences and
prevention of in.f ■ctione tranaaitted throw!: food
?. To sake aware the legal provisions for ensuring
safety of food
4.
TO highlight the caur.oe, effects and pre-•;• atlon
of food-poisoning
5.
To depart knowledge of the various ncasuxes
employed in the protection and praoorv -.tion of
food stuffs
?o obtain i®prov^ont in the handling and
6.
distribution of food through persuasion* consent
and Health Munition of the nanageeento and their
staff
k8Ro8d
1
:2:
. Ae p(?r attached syllabus
Courr-e components
Tuition fees 8s.l5O/— per candidsta
Fear,;
gntiy to examination:
All candidst®* msthave attended tho at-.proved course
full time, befbru taking the examination.
Eligibility
These courses are open to restaurant sanagorn, catering
adainistratorc, canteen managers, food and beverage managers, area managers/
supervibox’:- and kitchen (superintendents.
Venue;
St John’s Medical Collage, Bangalore
Facultyt
The faculty of the Departments of St John’s Medical College
and Hospitals, Medical Officer of Health of Bangalore City Corporation,
Deputy Director of the Public Health Institute of Karnataka Oovenmsnt
and Chief Medical Officers of Factories, will participate in the teaching.
Duration of th* Course
2
woeke (16 hours)
These clasres will be conducted between 2.00 pa 4 4.00 pta from Monslay
through Thursday for two weeks to suit the convenience of managers and
prevent dislocation of their work. That course will torainate with an
examination (theory and oral) for the award of the Certificate of Merit.
Course Capacity:
25
Transport: For trips between college and other institutions for instructional
purposes, transport will be provided by St John’s Medical College.
Library facilities: The course participants will be given temporary loan
Cards for reference in the St John’s Medical College Library (hiring the period
of the course.
.3
53:
Assooiat^ship of Royal Institute of Public Bo.ilth & Byrlsmo
Successful candidates are eligible' to apply for the
Associateship cf Royal Institute of public Health & Hygione. after
payment of entrance and annual subscription fees. This'entitles them to
receive the Journal on Health and Hygiene, published by the Royal
Institute of Public Health, London.
Prograaae Director:
Director of Rural Hoal th Services and Training Programmes
St John’e Medical College, Bangalore
Date of cosrrenceaient and completion of the course will be finalised
following the Food Hygiene Seminar on 29.6.79.
For. further details.; ylojuse write to:
The Programme Direotoi1 r T) 'R.
~TP.
Certificate Course in Food B|ygieno and Hsndliw? of Food
St John’s Medical College
Bangalore 560034
///////
NuT 8-3
NOTES FCR frUirANCE OF STUDENTS
EXAMINATION SYiLABUS
This covers the subjects oq which questions will be
asked in both oral and written examinations. It is of course
necessary for the student to show .hat he or she has sufficient
knowledge of the subjects to obtain a pass; The following
points should give some guidance on the level of knowledge
required for each subject covered by the r/llcbus. The student
should have enough knowledge to deal confidently with all
the following points and questions
1.
The digestive Process
a) What is food, what are the component parts? Students
should be able to give examples of.carbohydrates,
proteins and fats and the functions they perform
in the human body. Also examples and functions of
minerals and vitamins.
b)
What happens to food when it is consumed? What chemical
processes take, place and where in the body do they occur?
rr) Students should be able to re-produce the drawing of
the digestive system as shown on page 5 of the lecture
notes.
d)
2.
What is peristalsis and what happens in.the body
when vomiting and diarrhoea occurs?
Food Poisoning and Food Eorne Diseases and their Prevention
a)
What is food poisoning and v.hat different types of
outbreaks occur?
What is toxin', ex^toxin and endotoxin?
A
b)
How can chemical, vegetable or bacterial food poisoning
be caused? The student musi be able to give examples
of each type pf poisoning.
c)
In bacterial food poisoning, what do germs need to
grow and multiply?
d)
What are the symptoms in human beings of the different
types of bactetial food poisoning and how are these
different types spread?
e)
How can the different types of food poisoning be
prevented? e.c. in-looking at the problem from the
point of view'of preventing contamination of food,
premises and food handlers.
f)
Typhoid, paratyphoid, brucellosis, tuberculosis and
dysentery and trichinosis arc- food borne diseases.
How is each disease passed on-to food and how
dangerous are these disease s?
....2/-
2
3.
Bacteriology;
a)
Sfhnna Y°h U1?^-rstand by terms such as:- micro-organism,
pathogen, bacilli, cocci, colony, Vibrio, spore? y
b)
4.
Where are bacteria found, how co they live and how are
they destroyed?
Transmission of infection:
a)
b)
How are food poisoning•organisms actually passed on to
the fooc from the sources of contamination? e.q. From
person to food, from ipdent to food, from
a slaughterhouse floor surface to food?
What are convalescent and healthy carriers?
c)
What are the environmental sources of food contamination
and what diseases can be cause: by them? e.g. What food
poisoning organisms can origin;te from the soil?
d)
How widespread is food poisonirg? Is the number of
cases increasing or decreasing? Are there any new types
of food poisoning being experienced? Has, for example, th*
increase in size of the broiler chicken industry any
significance in food poisoning patterns?
e ) Has the change in public eatinc habi-ts over the years
affected the number of food poisoning cases?
5. Investigation of an outbreak of food poisoning d)a food borne,
a) v'hat do you understand by "higr risk" food,' bacteriological
analysis of fooc and faeces specimens, exclusion from
work, incubation period and onset of symptoms?
b) Students must know the roles played by the MOH and the
Health Inspector in toe 'invest' gation of food poisoning
cases.
6. The law relating t'o fcod hygiene
Detailed knowledge of the Food Hygiene Regulations, Milk, &
Dairies Regulations and Food and. Prucjs Act etc. is not
required but students must know tne following :-
a) Resoonsibility for inspection of.food premises, stalls
and’vehicles of the Health Inspector and what this
Officer's general powers arc;
b) Responsibility of MOH relating to notificationand
investigation of food poisoning and food borne
disease.
c)
Responsibility of the employees in food premises
regarding food hygiene practices .and notification of
food poisoning and food borne diseases.
7. The Protection of Food:
a) Why is hand washing particularly important after use
of the W.C. and after coughinc or sneezing?
,...3/-
b
3
b) WhsJ i® cross cont agination, and how many forms can
it ta..e in passing zopd poisming from a contaminated
source to a healthy aumcn tej.,g? -
c)
What water temperatures arc effective for
i.
washing.food roup cui w ces . a»-.d equipment surfaces
11. sterilising rooc. mom turraces and equipment
surfaces?
d)
Students must be able rough.!.; to describe a standard
type- of washing machine omd n a large catering
kitchen, and -.hat the correct water temperatures should
e)
What dangers-bacterial.and otherwise, arise from
infestations of rats mice, fires, wasps and cockroaches
in food premises? What dang-cs. can arise from the
presence of domestic pets or birds? .
f)
What preventive measures can be taken to keep infestations
out of food premises, when nc-w premises are constructed,
or where existing premises have been cleared of an
infestation?
g)
Students should have some knowledge, of the materials
used in the construction of food premises and
particularly the- surface finishes of walls, ceilings
and floors in food rooms. Si.-face types of preparation
tables, chopping blocks and cold storage rooms should
also be- known.
h)
What is cooking, pasteurisation and sterilisation of'
food? What significance doc-: pasteurisation have as
regards milk, ice-cream and liquids c-ggs? What
basically happens in th: mir irig oi food?
i)
What arc the dangers associated with re-heating
of foods which have- bcen'cooied? What re-heating
temperatures arc- s&tisfactor-' and what ether
conditions should apply in m< king rc--hc-ated foods
acceptable?
j)
Vhy must food awaiting immediate- consumption in
Cc-finq premises be kept ether u,nder 50'F or above
ink F?
k)
In which foods is there biact' rial growth which is
likely bo cause food poisoning? What types of
common foods are hardly ever associated w.itb 'bacterial
food, poisoning, a:w -why?
1)
At what temperature does a d-mestic refrigerator, a
deep freeze and an ime-cream conseryat.or normally
operate?
What hastens when feud, contaminated with bacteria,
is placed in a domestic refrigerator or deep freeze?
What should 5 housewife de la maintain properly a
dcm.cst i c re i-'l ■-■-rater, and ’• e obtain ths niaYim>1m
benefit from it?
NvT S-M
‘
.<7?;'
*• OoOOOl
MAKING FOOD SAFE
. . . T!?e problem of making food safe is clearly a vast one-,
for it involves an understanding of all the hazards to which the
whole variety of foods (and drinks) are exposed"; and the ways
in which such hazards can be ..minimized, if not completely removed.
Because of the size of the subject; the format of the notes for
this lecture differs from those c-lc-sewhere in this booklet and
does in fact’conform more to true note .form, than do the papers
on other topics. Under the various sub-headings, some brief
implications are mentioned, but neither the headings themselves,
nor the additional remarks, “arc in any Ky exhaustive. It is ’
hoped, however, that they provide a framework of ideas which
readers can enlarge upon’, and add to, in the light of their own
experience, for one of the problems facing us
in deciding the content of this brier course, is that
those taking it, come from a variety of jobs and industries, and
the only thing which many have in common, is a shared responsibility
for food which others eat.
...
The order of the topics here, is not. necessarily the
only one possible, based as ii; is on the- history of various
food .items from their source to their consumption, and clearly
some workers will have no control at all over some, aspects of
the food with which they deal at different stages in this che-in.
Lastly, some hazards will clearly appear more than once in the
chain, c.g. the danger of Salmonella from duck eggs.THE NATURAL HIST CRY OF FOOD:
'
COMMUNITY HEALTH CELL
47/1,(First ?!ocw)3t. Marks Dead
A SOURCE'
Degree- of control available .
r,salohe-w
1.
MEAT Inspection of slaughter-houses, sampling of
imported meat.
2; POULTRY Control of rearing conditions.
3.
EGGS Control of import of dried eggs. Note danger
of Salmonella from duck eggs.
4.
MILK Brucellosis-free herds.
Tubcrculin-testc-d (attested) herds.
5.
VEGETABLES Avoid excessive soil -contamination-B.
Cercus. Possibility of danger from pesticide spraying.
Possible danger of intestinal infections if faecally
contaminated,'’vegetables, e.g. salads, are consumed raw.
6.
WATER Dangers of intestinal infections, e.g. Cholera,
Typhoid Fever, Dysentery from faecal contamination,
if untreated.
B. TRANSPORT
1.
Danger of cross-infection of animals; increase in
Salmonella before slaughter if crowded' or too long
in transport.
2.
Cross contamination-of food from animal excreta.
3.
If meat, danger of spoilage and bacterial-multi
plication unless refrigcratec.
2
THE TREATMENT OF FOOD
A wide variety of methods are designed to preserve
food, and to prevent bacterial and other contamination.
C
1 . HYGIENIC SLAUGHTERING (Sec B (1) above).'
2. CANNING - to a temperature sufficient to kill
all pathogens, c-.g. a "Botulinum Cook". Ensure
proper scaling of tin-cf. contamination of corned
brcc-f in the Aberdeen Typhoid outbreak.'
D
3.
FREEZING Rapidity is an important factor for quality.
Does not kill all pathogens.
4.
ACCELERATED FREEZE DRYING
5.
DEHYDRATION
6.
SMOKING AND CURING.
7.
SALTING AND PIC KLIN. GJ .g • the salt beef of Nelson's
Navy.
8.
PASTEURISATION, c.g. milk, canned ham. Kills
pathogens - but spoilage organisms may survive.
9.
STEFILISATION, c-.g. milk-kills all germs.
10.
ULTRA HEAT TREATMENT-as for sterilization. '
11.
ADDITION OF PRESERVATIVES, c.g. Sulphur Dioxide to
sausages, etc. Only a short-term effect.
STORAGE
1 . REGRIGERATION-Tcmperaturc control vital.
(a) Deep frc-czc-rs.
(b) Frozen food cabinets-w;tch the load’line.
(c; Domestic type- refrigerctors-avoid overloading
and introducing-hot food-
2.
2. PEST CONTROL
3.
.E
Rodents, insect pests, especially flies.
STOCK ROTATION- consider implications of date
stamping.
PREPARATION
1.
Consider construction and use of premises.
2.
CONSIDER FOOD HADLERS ("Man in his own worst enemy").
Clothing.
Cleanliness.
Absence- of infection in throat, nose, on skin,
in bowels.
Hygienic practices.
3. STORAGE AFTER PTgFATATION
Avoid contamination.
4.
DISCARD THE DOUBTFUL FOOD.
Avoid bacterial growth.
•
> 3
F
SERVINS.FOOD
1. Cleanliness of handlers.
\
2. Cleanliness of utcnsils-washing methods.
6
DISPOSAL OF WASTE FOOD
1. Dustbins-refusc- collection.
2. Drains.
3.
H
Flics, vermin, other pests.
MONITORING
1. From within, by regular supervision-and irregular
checks.
2. From without by the Food Inspectors of the Local
Authority.
I
THE AIM-is to break the chain.
1. Not to allow food to become contaminated.
2. To prevent bacterial growth.
J
THE FINAL ANSWER IS HEALTH EDUCATION.
DIGESTTON MT) THE DIGESTIVE SYSTEM
The life of nan can bn regarded as a continual production of energy
by oxidation or burning of the food he consume s._ Oxygen in the inspired air
frees the potential energy of foodstuffs by oxidizing then in the cells of the
body to form C0„ and water, and liberates heat end energy. The heat maintains
the body tenonraturn and. the energy is expended in movement. The whole cycle
of activity is known as Metabolism. Th® build up or repair of body tissues
is called Anabo~iism, while the break down of the tissues with the liberation
of energy and the excretion of wastes is called Katabolism. The waste
products are excreted hy the kidneys, bowel, lungs and skin a.nd consist
largely of water, C0_ a.nd nitrogenous breakdown products of protein' such as
urea, mostly found in the urine but also in the faeces.
Digestion converts the complex insoluble constituents of the food
into simple and absorbable substances which diffuse through the lining of the
intestine to enter the blood or lymph to be dealt with by the tissues.
food consists of carbohydrate, protein a.nd fat together with small
quantities of vitamins and minerals, all of which should bo present in a
balanced diet. Water, which constitutes about 70ff of the body weight, is
essential to life.
Carbohydrates are sugars and starches, which nrovide energy and
are broken down to sugar by the body. Rice, IJheat and Ragi are probably the
carbohydrates most commonly and extensively eaten in this country.
Proteins are obtained from lean meats_, fish, eggs, noas, beans,
nuts and milk. Protein is required ■por the growth and repair of the body
tissues.
Fats, which may be either animal or vegetable as also are the
proteins, are valuable, energy producing foods and are stored in the body
as energy reservoirs. They are al so useful vehicles of vitamins A & D
Ex: Animal fats - Ccxfivor oil, Shark liver oil
Vegetable fats -'Ground nut oil, Coconut oil, Mustard oil.
The most important minerals in th® diet are calcium, iron,
phosphorus and iodine.
Carbohydrates are reduced to monosaccharides such as glucose, and
disaccharides such as maltose and. lactose. All are absorbed as monosaccharides
after digestion.
Proteins are reduced to amino-acids and fats to fatty acids.
Digestion is accomplished by the enzymes contained in the digestive juices
formed by the various glands found along the length of the digestive system.
The process of chewing, hunger, the smell of a well cooked meal
or even the anticipation of appetising food promotes the flow of saliva from
the salivary glands situated in the mouth and the saliva thus secreted aids
the process of mastication by softening and diluting the food introduced into
the mouth. The saliva comes from the Parotid, Submaxillary and Sublingual
Glands and contains Mucin and Ptyalin Enzymes the first to soften the food
and the second to start the digestion of starch to maltose.
When the masticated bolus of food is ready to be swallowed it passes
into the Pharynx where a reflex mechanism prevents its-passage into the Larynx
or windnipe by means of the Epiglottis, which s^als off the qntry, while the soft
palate is raised and closes the nasal ..passages. The food is thus carried into
the Oesonhagus, a long thin muscular tube leading from the nharynx to the Stomach.
The Stomach (Gastor) is a hoT'ow muscular organ whose walls, when it
is emnty, lie close, together but can'separate and dilate to accommodate-the food
which enters. Waves o-p muscular contractions start in the umer nart of the
stomach, occur.ing 3-4 times, every minute and they sweep down to the nylorus or
exit of the- stomach. , They thus both mix the food with the gastric juices and
provide the force to drive the gastric contents cut through the nylorus in small
jets. These waves are called Peristaltic waves and in front of each wave the
pylorus, which is a muscular ring, relaxes-to allow a small nart of the stomach
contents to be ejected into the Duodenum.
The stomach acts as a reservoir, a temperature regulator and also be
begins the digestion of proteins through the action of its glands which secretehydrochloric acid and ^ensin. Ponsin acts unon the n^otcins, reducing them topentones. A further function that tho stomach performs is a protective one, as
its highly acid contents exert an antimicrobial action. Gastric digestion lasts
3-4 hours.
The first nart of the small intestine is known as the Duodenum into
which flow bile from the Liver and pancreatic juice from the Pancreas, an organ
lying close to the spine with its head enclosed by the duodenum. Both the
bile and the pancreatic juices are alkaline in enaction and so the acidity of the
chyme entering the duodenum from the nylorus is quickly reduced.
The pancreatic juice contains throe powerful enzymes:
Trynsin - Completes the digestion of nroteins to their constituent
amino-acid s.
Amylase - Break clown starch and other carbohydrates to glucose.
Linase - Break uh fats into fatty acids and glycerol.
-Bile is secreted by the liver and' is stored in the gall bladder
which is attached to the under-surface of the li^er. When food enters the • ,
duodenum the gall bladder contracts and eynols b-n.e into the duodenum. Bile is
a viscid green fluid, the colour being due to the bile pigments and these mixed
with the food give the faeces their characteristic colour. It also contains bile
salts which emulsify fats, thus facilitating their digestion by the pancreatic
linase.
On leaving the duodenum, the food enters the tejunum, which secretes
two enzymes - Enterokinase, which helps to produce aminoacids, and Sucrase,
which helps to produce glucose. This part of th-> intestine also contributes
a large amount of water to facilitate the solution and absorption of the
digested food.
On the whole the jejunum is chiefly occupied with secretion and
digestion while the lower nart of the small, intestine or Ileum is largely
concerned with absomtion, but both processes can proceed simultaneously to
some extent. The increasingly digested food is passed along the 20 feet of the
small intestine by peristaltic waves occuring approximately 11 times per minute.
Absorption, in the ileum is carried out by minute hair-like projections
into the gut, called Villi. Each villus is richly supplied with blood, vessels
and a central lymphatic channel called a Lacteal for carrying digested fat
globul.es to the main lymphatic channel of the body. Th” amino-acids, the
monosaccharides and the water are absorbed into the blood vessels o< the Villi
and then distributed to liver and th? tissues.
The small intestine also contains many bacteria which assist in the
process of digestion and produce a slightly acid environment, this helping to
inhibit the production of toxic materials.
The last part of the small intestine which is tho ileum emoties its
contents into the Caecum. This is the first part of the larg? intestine, which
is approximately 6 feet in length. The time taken bv food to roach the caecum
varies greatly in time. Food takes about two or three days to traverse the
whole intestinal tract.
The Caecum, to which is attached that vestigial organ, the Vermiform
Appendix, leads into the Ascending, Transverse and Pescending Colon and this
finally empties into the Rectum. The Anus is tho tight muscular ring which
guards the exit to the Rectum.
The importance of the large bowel, especially tho caecum and ascending
colon, is in the conversion of the fluid ileal contents into e formed stool.
This is done by th' absorption of the fluid elements of the- contents as a result
of which a semi-solid mass of faeces is formed. Faeces are principally composed
of bacteria, secretions and undigested food residues. Peristaltic action
continues slowly to move the faecal mass along the colon until th rectum is
full and■defaecation takes pi ace. The bacteria normally found in +he colon
will produce gases from food residue not completely broken down in tho small
intestine.'
.4/-
fVUT 8-G
47/1,(First Floor) C -> Marks
3ANGAL03E - 560 001
II. BALANCED DIETS II' TFRMS OF STAIDARD. CUPS Al'JD SPOONS
The balanced diets for different categories of
people are given in terms of'standard cup* ard spoons in
the following table:
Table-1: Balanced ^iet for Adult Man(Moderate worker)
Food Stuff
= “ ~=---=—~--- =-- - =Z—-- —
Approximate
volume in std 1 Number
cup .and .std..
-spoon*
- ————— -=——-------------- —. ---- ----------—
I. CFRFALS
1. Rice
2. Vifbeat flour
335
14a
1-3/5
1 '
50
30
1/5
6 std. sp.
125
1-4/5
LOO
3/0
« medium' s'
sized ones
T5
1/2
12-15 »r a
handful
-
3 segments*
II. PULSES
1. Redgram dhal
2. Rlackgram dhal
ITI.. GREEN LEAFY VEGETABLE
1. Amaranthus
IV. Roots and Tubers
3 bundles
.
Photato
V. OTHER VEGETABLES
Beans
VI. FRUIT
Orange
'
30
VII. Milk
4/5
-
VIII. Fats and oils .
40
2/5
-
IX. Sugar & Jaggery
4®
1/5
' *i
2
Table-II: Balanced Diet for an Aduit Women (Moderate
)
I, CERFAL
1. Rice
2. Wheat
1
230
-4/5
II.- PULSFS
45
25
-1/5
5 std. sp.
-
125
1-4/5
3 bundles..
*75
1/2
1
75
1/2
12-JL55or a
handful.
VI. FRUITS - Orange
30
-
3 segments
or a quarter
fruiti
VIT. ' Milk
200
4/5
-
VIII. Fats and Oils
35
1/5
-
3Q
6 Std. sp. - .
1. Redgram dhal
2. Blackgram dhal
III. GRFEN LEAFY VEGETABLE
Amaranth
IV. ROOTS AND TUBERS
Potato
V. OTHER VEGETABLES - Beans
IX. Sugar and Jaggery
.
Table-Ill: • Additional Allowance-for Pregnancy and Lactation
Lao-tation
Pregnancy
Food Stuff
Qty
AppxiVol.
in std.cup.
50
1/5
*
Qtv
(g)
Appx.Vol.
in std.cup
40
60
• 1/5
®/5
20
2 std.sp.
.
I. CfeREALS:
Rice
Wheat
-
II. PULSFS:
• R.edgram dhal
III. GREEN LEAFY
VEGETABLE
VI. Milk
V. Fats & Oils
■VI. Sugar &, Ja
ggery
2/5
Dfe
125
10
.
i
3/4 bun-25
dies
- 1&5
. 15
2 std.sp’
-
20
2/5 '
-
3/4bundles
1A
std.sp.
4 std.sp.
-------- ----- ----- -----------
i
= 3 =
Table - IV: Balanced Diet for a Child between the Age
3-6 years (Ref. - 6 years old child)
Food Stuff
Qty
(g)
(1) _
Appx.Vol.in
std. cup
N>.
-
_=■
-
I. CEREALS
1. Rice
2. Wheat flour
140
60
3/5
2/5
30
15
15
6 std. sp.
3 "
3 "
' 75
1-1/5 std.sup
-
II. PULSES
1. Redgram dhal
2. Elackgram dhal
3. Other grams
III. GREEN LEAFY VEGETABLE:
Amaranth
1—i bundles
IV. ROOTS AND TUBERS
Betato
50
2/5
"
1 medium si;
50
2/5 std.sp.
8-10’ in no.
5ft
2/5 std.oup.
5 segments.
V. OTHER VEGETABLES
Beans
VI. FRUITS
Orange
VII. Milk
250
1
"
VIII. Fats and Oils
25
7.
std.sp.
40
8 std. sp.
IX. Sugar and Jaggery
4
.4' Table - V-: Balanced Diet for a'Child Between the Age 1-3 years
(Re.f: 3 year old- child J
(1)
•
(3)
• (2)
(4)
' I. CEREALS
1. Rice
2. Wheat
2/5.
2/5
-
25
10
15
5 std. sp.
2 std. sp.
3 std. sp.
—
-
50
4/5 cup —
30
2/5.cup
30
2/5.cup
5-7 in no.
1-1/5
5 segments
-
90
60
’
II. PULSES
1. Rcdgram dhal
2. Blackgram dhal
3. Greengram dhal
III. GREEN LEAFY VEGETABLES
Amaranth
1 bundle
IV. FOOTS AFT TUBERS
Potato
V. OTHER VEGETABLES
Beans -
VI. FRUITS - Orange
50
VII. Milk
300
VIII. Fats and Oils.
£0
6 std. sp.
30
6 std. sp.
JX. Sugar and' 'Jaggery
... 1 small
o
fZ-h<
WHO Chronicle, 31: 143-149 (1977)
COMMUNITY
CiU.
47/1,(First FlooflSt, Murks noad
SANGiALOBE - 560 OOl
FWTNG Fpop SA^.FRCM
HAPMFTJL GWS
The health of people depends to a large ezten'; on the food they eat.
Keepinc food safe from harmful germs and thei" taric products is there
fore an important problem, which over the years has engaged the
attention of various WHO expert committees concerned with different
aspects of food hygiene. The latest report of the 'JHO Expert Committee
on microbiological aspects of food hvgiene, which met in Geneva in
_j
March 1976 (with the participation of FAO), his recently been published
and it describes the microbiological agents of food-borne disease and
the microbiological hazards in relation to foods. The article below,
which is adapted from the second part of the report, describes the
microbiological hazards related to food brocessing, handling and storage,
population movements, tourism, etc, as well as the measures available to
control them;
'
Hazard's related to food preparation
The largest proportion of food-bone disease is probably
caused not by commercially processed foods but by food prepared at
heme, in institutions, or in food catering establishments, food
processing plants were implicated in 6% of food-borne disease outbreaks
in the USA are unexpected contamination of tl s raw food material and
faulty preparation techniques. One study of disease outbreaks that
could be attributed to food processing plants suggested that most of
the outbreaks were due to contaminated raw materials (for products not
given a terminal heat process) and to faulty applications of processing
and packaging techniques.
.
Common faults in the handling and i rocessing of food in homes,
restaurants, and other food catering establishments, which led to
disease outbreaks, are given in Table 1. In some cases several faults
were found without the possibility of identifying the importance of
each one. Several outbreaks of food poisonira, usually caused by
salmonellae, were found to be due to the trar sfer of organisms from
contaminated raw food to cooked food, by hands, uterfsils, and unclean
surfaces.
.Table-1. Factors contributing to 4Q3 outbrea]s of disease caused by
foods processed in homes or in food catering establishments8.
Factor
Inadequate refrigeration
Food preparation far in advance of serving
Infected persons and poor personal hygiene
Inadequate cooking or heating
Food kept "warm" at a wrong temperature
Contaminated raw materials in uncooked foods
Inadequate reheating
C ros s-c ontamination
Inadequate cleaning of equipment
Other conditions-• —.................... -
■Wo. of outbreaks
336
■ 156
151
140
.114
84
66
58
52
■
16O
: 2 :
a Adapted fran BRYAN, F.L. Microbiological food hazards today-based on
epidemiological information.
Food technology, 2P(Q): 58(l°74)
Hazards related to storage
Hazards related to the storage.of food are determined by
various combinations of factors-length of storage, type of food, methods
of processing and preservation,.tvnes and relative proportions of organisms
present, PH, water activity, and temperature.
1 WHC Technical Report Series, No.598, 1976 (Microbiological aspects of
.food hyf’ieno). T’onort op p lrT0 Expert Ccnmitteo with the nart,-'c5pnt.ion
of FAO-, 103 nares, Price;-Hw.' fr. o.-.
Temperature control is of major importance in reducing hazards
fran pathogenic bacteria, limiting spoilage, and keeping food safe. In
countries where refrigeration facilities are r.->'ailable perishable foods
should be stored at temperatures that inhibit the growth of pathogenic
bacteria, i.e., less than 4 C (or alternatively above 60 C). The low
temperatures must be achieved quickly after processing in order to obtain
the greatest benefit from refrigeration. .. Slow- cooling may allow heatinjured spures to recover and subsequently to grow before the temperature
reaches an inhibiting level.
At low temperatures, particularly under'chilled storage, changes
may occur in food usually as a result of the growth of psychronhilic
bacteria such as Pseudomonas, Achromobacter, Mavobactorium, and Alcaligenes
and certain yeasts and moulds.
Hazards related to food habits
Food ha.bi.ts vary from one country to another .and ever. '■'ithin a
country, but these habits are subject to chaiire. In countries where
environmental sanitary conditions are noor, gastroenteric diseases are
one of the most important causes of morbidity and mortality. Food and
water are important-channels of transmission of these diseases'.
The following factors tend to increase .food-borne diseases:
(l) Intensive production of livestc'qk and the use of
contaminated feeds.
(2) Consumption of raw or undercooked meat or poultry. This
increases the risk of parasitic diseases and ’ acteria'*
1- infections and
intoxications, e.g,, salmonellosis, toxoplasmosis, human ’’innirtulosis,
Taenia saginata and T. sodium infestations ..and trichinosis. Even in
countries where meat is thoroughly inspected to prevent transmission,
mild infections of carcases can still ibe missed. ■ The habit of cooking
large cuts of meats into which heat cannot adequately penetrate may
sanetimos.be responsible for these infections.
(3) Consumption of raw milk, either from choice or for
economic reasons.
(4) Consumption of raw or undercooked fish. Infections due
to vibrio parahaemolyticus., Pinhyllobothrium latum or other c~stodes,
trematodes, and nomatodos may result.
: 3 :
(5)
Consumption of wild animal men+ • Out-breaks of trichinosis
have occurred through consumption of wild bear and bear neat.
(6)
Improper home canning of foods. Tn the USA the majority
of outbreaks of botulism occur as a result of home canning of vegetables
and fruits where adeauate processing has not '-pen carried out.
(7)
Preparation of ready-to-eat foe’s in bulk and mass feeding,
where under certain conditions normal habits of food hygiene are relaxed.
(8)
Consumption of traditional food; delicacies. Ufrijak, an
Eskimo delicacy prepared by keening seal flippers soakin-' in oil until
rotten, has been responsible for whole families dying from botulism.
Hazards related to population movements and travel
1Jith improvements in the sp^ed and safety of travel, more and .
more people now visit other countries; in the case of "package" tours,
organized to attract tourists, a considerable number of people are exposed
to environmental hazards which theywould not experience in their own
countries or homes.
Outbreaks of food-borne disease duo to Staphylococcus aureus,
Clostridium perfringens, salmonellae, V, parahaemolyticus, cholera and
non-cholera international air travel. Strict control of food hygiene
in flight kitchens as well as on board aircraft is essential.
Humeious outbreaks of entoric infection have been recorded on
passenger ships;' several of these have beer reported on cruise'ships.
Replenishment of ships' water sunnlies during a voyage has always
presented a particular hazard since many opportunities exist for conta
mination of water between ship and shore., An additional hazard is cross
contamination of -drinking-water with bilge or waste water... Several
outbreaks of V._-parahaemolyticus gastroenteritis were reported on
cruise ships sailing from ports in.’the USA in 1°75. Tn one of these
outbreaks V., narahaemolyticus serotync
was isolated from sick
passengers and seafood coc1'tail was implicated. ^t was thought that the
food was contaminated with polluted se> water. Tn another investigation
of tho incidence of gastroenteritis on a pasr-ngnr shin, Escherichia coin
027 was the predominant organism■■ is ole ted fra; patients with diarrhoea..
In addition to the specific hazards of weld-known enteric
infections and intoxications, travellers' and holiday-makers are exposed
to other infections usually classed as "tm’n1.1 nrs1 diarrhoea"; such
infections are of limited duration. There is evidence-that travellers'
diarrhoea is associated xiith strains of enterotoxigenic E. coll-new to
the individual and acquired through the mediui of food and water;
Amoebiasis and- giardiasis may also be involved in tourists' gastro
enteritis’ originating from food and water.
Owing to the influx of large numbers of noonio to Sites
of pilgrimages and refugee camps., the throat of cholera and other
enteric diseases in these places is very real. Canning and caravan
sites, fairs, and festivals can also present '-azards of food-borne
disease outbreaks if the sanitary arrangements are not satisfactory.
...4
• 4 :
Hazards related to -imported roods
Large Quantities of foods for hura-: consumption and . for
feeding animals are transported' from ' one. cc.ir-tiy, or from one part of
the world, to another’, The exporting country nay have no knowledge
of the ways in which their products are used <n importing countries,
anch foods'that are considered, safe in the country-of origin nay provoke
disease in the importing country as a conseournce of di f^erent food
habits. The'imnort-’’nn country, on the other hand’, often has insufficient
knowledge about the production and'processing-of the food, and public
health authorities are concerned about the uni pawn"risks.""’'This has
led to the setting up of control systems or requests for guarantees on
wholescneness, absence of pathogens, etc/, which.information meny
exporting countries are generally unable to give,. . Import control based
only on sampling and" testing-of lots is often ineffective and has not
been able to prevent several outbreaks of disease due to imported foods
in various countries.
. ’.
Eliminating harmful germs
Different processing methods, e.g., heat, treatment,
refrigeration; etc., are available, for combating food-borne diseaseagents such as bacteria, parasite?, and viruses. .The effects of such
treatment.on these agents or on toxins produc'd by them are. summarised
below.
Effect of heat processing
. ,
(l)
fon-snore-Toming bacteria.
Officially approved heat
treatment of moist foods for the purpose of eliminating non-gporefonning bacteria, notably salmonella^,, ranges from-3.5 minutes’at
61.1 C for liquid Whole .egg to 1 secoi.’ at 131.2 0 or. direr for ultrahigh temperature treatment .of milk. Foods with low water activity or'
high fat content require more intense .h-at tr atnent than foods- with
high water activity.or low fat content. Such troatr-ent can be expected
to effectively eliminate salmonellae, stanhyloiocci', pathogenic
streptococci,"brucollae,' etcs Studios of the 1 mat resistance of
V. para haem ol yticus have shown that fy’s org.a’-ism. is kiXTed as easily
as other non-snre-forming bacteria.
'
(2)
Spore-forming bacteria.
The -.eat resistance .of
spores of C.botulinum type A has. been the win for calculating
minimum heat processes for Ipw-acid earned food-for .half- a century.
Spores of C. botulinum types B and F may have r. heat resistance
approaching-that of type A; snores of most type E strains are-destroyed
at temperatures below 100°C and strains 0 and D -barely survive heating
to 100°C. The spores of type G seem to be as resistant as tyros 0 and D.
The heat'resistance of 0. nerfring j..- tyro A snores may
approach that'of 0.botulinum t-»pe A, which means that they are not
killed by.normal cooking (boiling) of food. The resistance of snore*
of non-haemolytic strains is’generally higher than that of B.haemolytic strains. Heat-shocked C. nerfringens spores, when ingested, germinate
in the intestine. Later sporulation of these vegetative forms gives, a
greater yield of spdyps and. therefore more toxin.
(3)
Parasites. Trichina and several other parasites are
kllied by exposure to a temperature of 5^°G " id all food-borne
parasites seem to be destroyed by boiling (1CO C) for a. short time.
... .5
■ 5 •
(4)
-v iruses.
Oncogenic viruses in ice-cream mi^es
were, effectively destroyed by standard pasteurization (68.3 0 for
30 minutes or 79.4 0 for 3.5 minutes resulted. in a nillion-fold
or tenthousand-fold decrease’ in poliovirus and echoviruses,
respectively.' Studies of survival o’" poliovirus and Coxsackie
viruses during broiling of hamburn,e”s showed that 4 minutes at
u71 C respectively were required for 90%’ reduction. For comnlete
destruction of some viruses it may be necessary to boil the food.
(5)
Microbial toxins. Most fungal toxins, including the
aflatoxins, are not destroyed by'boiling or autoclaving. Staphy
lococcal enterotoxins are also very heat-resistant; more than 9
minutes at 121.1 C may be required for 90% destruction. Boiling
readily destroys bbtuli-nal toxins as well as G. nerfringens toxin,
but the latter-is never or only rarely present in fpods.
(6)
Microwave heating. Microwave heating of food has become
widespread in recent years. Frequencies of 915 or 1450 MHz are
most often use’d. Microwaves generate heat in foods and it has been
suggested that their effect is solely due to the generated heat.
There are indications of additional nodes of action when vegetative
cells are killed by microwave. However, microwaves do not effectively
kill spores at temperatures below 100°C.
Effects of irradiation
Resistance of food-borne pathogens to ionizing radiation
might be a problem in irradiation preservation of foods. Low doses
of irradiation have been suggested as a means of prolonging,the
shelf-1?fe of food and eliminating radiation-sensitive disease
agents such as salmonellae. Large doses (4-8 x 10* Gy (gray)4.8
megarad) or more) have been recommended for sterilizing canned
foods.
(l)
Non-snnrefoyronng bacteria. Irradiation of food
with dose's of up to 1 x 10* Gy (1 megarad) will effectively
eliminate bacteria’'such as calnonellae, stanhvlococci, vibrio and
others.
(2)
Spores, ^ores of 0. botulinum are among the most
radiation-resistant microbial forms. The dos'’ required to destroy
90% of spores is a little more than 3 x 10^ Gy (0.3 megarad) forthe most res? stant strains of types A and B and more than 6,x 10J Gy
(0.6 megarad) for nroteolytic tyne F. In the USA, 4.8 x 10* Gy
(4»8-megarad) has become the accepted sterilizing dose for food.
(3)
Parasites, viruses, toxins. Parasites are rather
sensitive to irradiation. Larvae of Trichine?la sniral is (0.01
megarad) suffices to sterilize the female larvae and thus' interrupt
the infection cycle. lri ruses are quite reais'ant but it is
believed that a sterilizing dose (4-8 x 10* Gy or 4.8 megarad)
will inactive viruses naturally nresent in fo<d. Toxins, in
food cannot be inactivated by irradiation.
...6
: 6 :
Refrigeration:
(l)
Non-spore-forming bacterial '"he growth of
Salmonellae is arrested at temneraturos below 5.2 C grid above
LJ+-1+1 C. Whether they will actually grow at these temperature
extremes depends on other factors; low pH or water activity
narrows the^range of growth. Staphylococci can grow-at temperatures
between 6.7 C and 45.4% and enterotoxin nroductiori can occur at
temperatures ranging from 10 C tc46 C. The lowest reported '
temperature permitting growth of . naraaaenolyticus>is 3 0 and
the maximum 44 0.
.
(2)
Spore-forming bacteria. While the growth of
protoeoljrtic strains of C. botulinum is arrested at temperatures
below 10 C it has repeatedly been confirmed that non-nroteolytic
E and F strains grow and produce toxins at temperatures down to
3.3 0. The minimum growth temperature for C.■porfringens is 6.5°C
but growth is slowed down considerably at, temperatures below 20%.
No clostridia have been found to multiply at temperatures higher
thano50 C. ■ Bacillus cereus can multiply in the temperature range
7-49 0. Pathogenic bacteria may remain viable, but without growth,
for a long-time, in refrigerated foods-.
. •
(3)
Parasites, viruses, toxins. These agents do not
multiply in foods but nay remain active indefinitely at refrigeration
temperature s.
(4)
Mould s. The ma jority of fungal toxins may' be produced
in food kept'at temperatures between 4% and 40°C, but fungi that.
produce alimentary toxic aleukia can grow and produce toxin in the
range of -2 G to -10 C with an optimum temperature for toxin production
of 1.5 -.4 0.
Freezing
(1)
Non -spore-forming bacteria. Fr-'zing not only results
in arrest of growth but also in destruction of some cells. However,
like salmonellae and staphylococci, V. parahaenolytisus shows better
sumrival at low freezing temperatures. At - 30 0, they may survive
for longer than 4 months.
(2)
Spcre-forming bacteria. While the vegetative cells
of bacilli and Clostridia are not much more resistant to freezing
than' non-spore-forming organisms, their spores are highly resistant.
(3)
Parasites. Protozoa are generally destroyed by freezing.
Trichinella spiralis, Anise bis, .and Toxoplasma cysts can be Filled
by exposure to freezing temperatures for long enough periods of time.
The same is true for intermediate stages of Taenia and Piphyilobothrium
latum in fish.
(4)
Viruses, toxins, moulds.
very resistant to’ freezing.
These agents are generally
T 7 :
Water activity, pH. and otter factors
fifferent typos of microorgarism teve characteristic
ranges of growth with rejsncct to the water Activity in foods. The
.latter is reduced by increasing the concentration of.tsoTutes,
which can be accomplished by drying and/or the addition of agents
such as sodium chloride,. sucrose, glucose, glycerol and propylene
glycol. The type of agent used infJuencos the response of micro
organisms to variations in -water activity. Values that are inhibitory
to the growth of microorganisms do not necessarily destroy then or
viruses or toxins. However, trichina and possibly other parasites'
die in heavily salted foods. Minimum and optimum levels of water
activity that favour the growth of different bacteria and moulds m.ay
be found in the renort on which this article "s based.•
The effect of the acidity (or nH) of food on the growth
of different organisms, etc., may be summarized as follows:
(l)
Non-snore-forming bacteria. Staphylococci can grow
under aerobic conditions in food within' the pH range 4.3-8.0 or
higher, but enterotoxin production (with the possible exception.of type
C enterotoxin) doos-not occur- at pH values below 4.5. The limiting
acidity for anaerobic enterotoxin production is nH 5-3. Salmonellae
can grow in the pH range 4.1-8.0 and V.narahaenolyticus in the range
pH 4.8-11.0. Values below nH 4 are lethal to most vegetative cells
of pathogenic food-borne bacteria.' The lethal, effect and the growth
inhibitory effect denend. on temperature, -pH, and on the acids used.
(2)
Spore-forming bacteria. Growte of 0. botulinum in
foods does not occur at nH values below 4.6. At thi.s pH value the
growth 'of 0. nerfrangers and P. cercus is a-1 so inhibited although the1 tter may grow slowly at nH 4-4. in certate. types of food... Bacterial
snores die out slowly in foods with nH levels too low tn permit growth.
(3)
Parasites, viruses, toxins. T.-'ttlo or no information
seems to be available about the effect of note's on paras-'tes-in foods.
Some viruses are sensitive to acids but
are very resistant.
Most toxins are quite resistant.
(4)
Moulds. Aflatoxins can be produced in grapefruit
juice (pH 3.3) and at even lower nH values in laboratory media. The
fungi neutralize (metabolize) the organic acids during growth.
Fermentation, often combined with other means (^specially
salt), is used for preserving many types of food. T.he main preserving
effect of fermentation is due to acid “production, but 'other compounds
inhibitory to food-borne nathogers nay be formed by fomenting organisms.
The growth of pathogens nay be inhibited through competition for
essential nutrients. The only effect of fermentation that can fairly
accurately be predicted is the one based on acidity; the other
effects are still not well understood..
Other factors in food processing or preservation, ,
e.g., oxidation/reduction potential or the presence of carbon dioxide,
exert small but important effects on pathogenic organisms in foods.
The widespread use of nla'stic materials.(with low oxygen permeability)
for packaging has been discussed in recent yc-rs. Vacuum Packaging
prolongs the shelf-life of various products but does not offer protection
against growth of all food-borne pathogens.
....8
Combined effect of preservation methods
'’’hr* preserving effect of high and low temperatures, low
pH, low water activity, irradiation, and curing salts is increased
when these act together, as is very often the case in fond preservation.
The combined effect may be additive or there nay bo interaction
producing a greater than additive total effect. These combined
effects are difficult to predict quantitatively because of the
complexity of the required experiments. Even in the case of cured
meats where .the combined effect of different treatments ('each used
at a subinhibitory level) is crucial, it is net possible to predict
accurately the minimum' changes required to ensure safety if any nart
of the treatment is reduced.
Influence of food habits
Microbiological hazards tend to be reduced by certain food
habits, such as:
(l)
Pasteurization or boiling of milk. In many tropical and
subtropical countries, mi"1]? is boiled before consu'-rption, thus reducing
the risk of milk-borne disease. Where pasteurization can be enforced,
the effectiveness of the treatment must be carefully and continuously
controlled. For small and rural communities, v-at pasteurization is
recommended in the initial stares. Modern methods of pasteurization
(HTST, high temperature," short time; and UHT, ultra-high temperature)
should be used in urban areas.
(2)
Use of fermented milk. Fermented milk is a common food
in certain narts of Asia and. in central and southern Europe. The
concentration of lactic acid in fermented milks is sufficiently high
to kill or inhibit the growth of salmonellae, shigellae, and other
food-noisoning organisms.
(3)
Prolonged-cooking of-foods. Except when a heat
stable toxin is present, food that is adequately cooked and eaten while
hot is safe. After cooking, prolonged storage without refrigeration
must be avoided because heat-activated spores of C. perfringens and
B. cereus may germinate and multiply.
(4)
Vegetarianism. As neat, meat products, fish, and
eggs are important media for food-noisoning organisms, the cmis'sion
of these products from diets diminishes the risk of food-borne disease.
However, the risk of infection with shigellae, E. coli, parasites,■ and
other intestinal pathogens orginating from vegetable foods remains.
Importance of health education in Vood hygiene
Preventive measures ir ML coufdrios should -include health
education to discourage unhygienic food habits. Health education should
stavt in the schools. Adult education nay be Provided in maternal and
child health centres and teacher training colleges, ns well as by mobi..e
teams, radio and television broadcasting, and other means of .
mass communication.
■ 9 :
Travellers, particularly these going to countries with a
low standard of hygiene, should be .given information on the precautions
to be taken. The inclusion of such information in travel brochures
and similar literature, as is done by sone travel agencies, should be
standard nractice; this inform’ ion could be combined with details
about vacination requirements. This natter is discussed with special
reference to air travel in ijhc- second edition of Guide to hygiene
and sanitation in aviation.
General measures for controlling food-borne microbiological
hazards include the sanitary nroduction of raw materials, cleaning
and disinfection of food processing plants, and hygienic practices
by nersonnel, especially when handling food. ’’’hose measures are
described in most reference works on food hygi’ane and in the Joint
FAA/WHO Food' Standards^rogranme code of practice in food hygiene, which
is now under revision."
2PATLRY, J. Guide to hygiene and sanitation in aviation.
Second edition. Geneva, World Health Organization (in nress).
^CGPHX AL"’l/T^T'TAp"njS CQ1f'TSSTGJT. Recommended international code of
practice: General nrincinlos of food hygiene. Fore, FAO and 1-IM0,
1969 (Ref. No. CAC/PCP 1-1069).
COMMUNITY HEALTH CELL
FOOD POISONING
47/1, (First Floor)St. Marks Road
BANGALORE -560 001
Foor’ poisoning is a general term applicc’ to certain
illnesses, frequently of sudden onset, brouqht about through the
consumption of food. They usually affect the gastro-intestinal
tract, although in some cases other systems may be mainly affected.
A notable example of the latter is Botulism in which the major
symptoms are related ta damage to the nervous system. Food
poisoning can be chemical, vegetable or bacterial in origin, and,
when the- gastro-intestinal tract* is mainly affedted, it is
associated with nausea, abdominal pain, vomiting and diarrhoea,
occurring soon after the responsible food has been.taken. In
such cases the time of onset of symptoms Varies from 10 minutes
to 48 hours after the ’food has been consumed, according to the
nature of the poisonous substance ingested.
TYPES
Incidents are divided into thrc- categories :-
(1) General outbreaks'
-
Two or more cases in different
families.
(2) Family outbreaks
-
Two or more cases in the same
family.
03) Sporadic cases
Single cases which are isolated
occurences, having no connection
with other cases or carriers.
With certain uncommon exceptions the mortality is low
and it is virtually confined to the very young and very old. The
term "food poisoning" is nowadays applied more and more to those
outbreaks caused by germs., as these are the commonest cause.
Chemical Poisoning:
Chemical poisoning by metals is comparatively rare these
days as the manufacturers of canned goods take stringent precautions
to obviate the contamination of their products by metallic salts.
Lead poisoning r'’'~ to the absorption bf lead (from
pipes and storage tanks) caused by soft water,' acid in reaction,
is now a thing of the past, while- the use of arsenic as a
preservative is strictly controlled by law. The .spraying of
fruits and vegetahle-s with poisonous insecticides has in recent
times attracted considerable attention.. A recent statement
from the U.S.A, suggests that people who use a lot of spray
insecticide such as D.P.T. in the home, have a correspondingly
high concentration of residue in their bodies. Furthermore,
investigations by W,H.O. and the Food & Agricultural Organization
of the United Nations, indicate that there may be a link
between pesticides, insecticides and liver damage. These
sprays are used all over the world and can contaminate food.
The chief substances implicated are Aldrin, Pieldrin,
Endrin, Rothane and Endosulfan.
2
Although chemical food poisoning is uncommon nowdays
dramatic incidents do occur occasionally, as for’ example in 1965
when 84 people became ill through eating bread made from flour
which had been contaminated by a chemical hardener for epoxy
resin. The latter had been carried in the same lorry as the
sacks of flour and spillage of the chemical had occurred. This
incident also illustrates the fact that very rarely are chemical
poisons destroyed by cooking.
Most cases of chemical food poisoning fall within the
province of home or industrial safety, being caused by carelessly
stored pesticides, paraffin, detergents or sterilising agents
leading to spillage or leakage or by these substances being
placed in unmarked old food containers* It is particularly
important, therefore, when such stores are bought in bulk and
subsequently broken down for convenient use that the smaller
containers are clearly labelled and kept well away from all
food stuffs and out of the reach of children.
In recent years it has been shown that pollution of
estuary waters by factory waste can cause disturbingly high
concentrations of mercury compounds in the flesh of in-shore fish.
This has led to strenuous efforts' being made to control such
pollution.
dh
Vegetable Poisoning :
Certain plants when consumed are poisonous to human beings.
Such poisoning is generally accidental, the plant, fruit or berry
being mistaken for an edible variety. Examples are Hemlock,
Aconite, Datura and Deadly Nightshade, while the commonest cause
is the Toadstool. ; With regard to Mushrooms, the only safe
procedure is to learn to identify certain well-known species by
their botanical features and to avoid fungi growing under trees
and those which are brightly coloured.
Bacterial Poisoning:
Food poisoning caused by micro-organisms is almost
invariably due to infected solid food, as to-day water and milk
supplies are treated so effectively as to render them compara
tively uncommon as vehicles of infection.
Bacteria or germs are extremely small. Approximately
a million can be accommodated on a' pin's head. They are.living
organisms which produce themselves by simple division which
takes place every 20-30 minutes. Thus one germ alone could in
12 hours produce between 500 and 1,000 million offsp-ring.
In order to grow and multiply a germ needs :-
(1)
Warmth
Blood heat is the most favourable temperature for
growth.
■
•
(2)
Time
Although germs multiply rapidly,.a.certain time
is required before there is sufficient growth
to cause illness.
(3)
Moisture
Like all living organisms, germs require water.
....3 .
4
Salmonellae:
Salmonellae are sometimes c'arried' in the human bowel
and in the bowels of cats, dogs, rats and mice, cattle and pigs.
Toilet paper is porous anr’ it. follows that after c’efaecation all
adults and children should immediately scrub their hands with soap
and hot water, otherwise the organism can be transferred from the
fingers to food stuffs,. The lavatory chain,.lavatory seat anc'
door handle should receive frequent cleaning. Towels, especially
roller towels can spread- infection.
Flies can also spread infection as they will feed on
animal deposits out of;doors and then enter a kitchen or alight on
uncovered food stuffs.,Domestic pets can be a danger in the
kitchen. Another source of danger is the lidless dust-bin
or swill-tub which attracts flies.
In the past, imported bulked egg products, both frozen
and dried, have been a source of food poisoning, but the treatment
of shelled egg products is now established. The Liquid Egg
(Pasteurisation) Regulations, 1963 ensure that liquid egg is heat
treated before use and this measure has been very successful.
Salmonella organisms can infect the duck and infected
ducks can lay eggs which are infected even before the shell is
formed. Alternatively, an uninfected egg may become infected
through having been laid in a dirty environment as the infection
can penetrate the porous shell. Cakes made with duck eggs are
safe to eat because the high temperature at which cakes are baked
ensures that they arc ste;rile when leaving the oven. On the
other hand, lemon meringue pies with the meringue made from duck
egg whites can be unsafe because temperature and time of cooking
of the meringue is below the thermal death point of the organism.
If duck eggs are eaten whole they should be hard boiled for
approximately eight minutes.
Salmonellae in animal fee-ding stuffs can introduce
infection into farm stock. Spread depends on factors in the
farm, in transit and in the slaughterhouse. Strain, cold? wet,
deprivation of.food and drink, can spread the infection within the
animal-body. Long transport, long waits and high killing rates
increase the excretion of Salmonella organisms. 'Cattle- and pigs
are important foci of infection and poor hygiene in slaughter
houses can lead to contaminated carcases and then to contaminated
manufactured products, e.g. sausages.
Infection in the raw meat of cows and pigs in butchers '
’shop can be transmitted to Cooked meats by the practice of using
the same knife to cut both raw and cooked meats. .Pet food can be
heavily contaminated,by Salmonella organisms and in. the home great
care.should be taken that cross-infection to food for human
consumption does not take place. Desiccated coconut used to be
a frequent source of Salmonella infection but legislation intro
duced by the- Cc-ylon Government reduced the incidence of infection
considerably. Many of our own bakers and -confectioners sterilise
raw coconut by steam treatment.
.. ..5
3
(4) Foot1
Unfortunately in the case of organisms which
cause food poisoning the foods they thrive on
best are those most palatable to human beings,
e.g. meat and pultry, 'milk' and cream.
How food Poisoning Germs Cause Illness:
Harmful germs are capable of producing poisons known
as toxins, which cause illness in human beings. These toxins may
be produced in one of two ways. Some germs produce the toxin
outside their own bodies (exotoxin) so that it mixes freely with
their surroundings. Others produce toxins inside their bodies
(endotoxin) and these are not released until the organism dies.
These two forms of toxin produce different kinds of
illness. If germs growing in food produce exotoxih then the
food itself becomes poisonous and when taken will give rise to
symptoms shortly afterwards. If, on the other hand, the germs
growing in food are ones which produce endotoxin, then symptoms
of food poisoning will necessarily be delayed until the germs have
entered and established the-mselves in the bowel, and their numbers
are such that the amount-of toxin released from dying organisms
is sufficient to'cause illness.
An important fact in this connection is that exotoxin
produced by the food poisoning staphylococcus is resistant to heat
and may not be destroyed even by boiling for a short time. Thus
stews and gravies, for example, in which this form of toxin has been
produced, may still cause illness .even if heated to foiling point
before serving.
The commonest organisms responsible for food poisoning
are the Salmonellae, Clostridium Welchii, Staphylococcds Aureus,
and very rarely in this country Cl. Eotulinum.
Symptoms
Agent.
Time of Onset
Salmonellae
12-48 hours
Abdominal pain, diarrheoa,
vomiting, fever.
Cl. welchii
8-24 hours
Abdominal pain, diarrhoea and
often mild vertigo.
Staph, aureus •
1-6 hours
Cl. Botulinum
' 12-36 hours
,
Salivation, nausea, .vomiting,
abdominal pain, prostration and
sub-normal temperature.
Change of voice, double vision,
paralysis of cranial nerves,
obstinate constipation.
Method of Spread:
If we know tohere the different organisms live we can
trace their method of spread and so take steps to prevent it.
. .. .4
6
Staphylococci:
Food poisoning due to staphylococci depends largely
upon the presence of sufficient exotoxin in the food, and the
susceptibility of the individual. The predominant human sources
arc- the nose, throat, skin and septic lesions. Thus, the personal
hygiene of the food handler is of the utmost Importance in
preventing the growth of staphylococci in foods. Furthermore-, the
appropriate use of the refrigerator is of the utmost value. The
majority of outbreaks are caused by the direct contamination of
cooked foodstuffs by hands soiled with the secretion from the nose,
mouth and skin lesions. Frequently the cooked food has been
handled while warm and subsequent storage conditions have encouraged
the staphylococci to grow and form toxin. Staphylococcal
enterotoxin is heat resistant and this is of importance because,
even if the food is thoroughly heated and all the staphylococci
destroyed, the enterotoxin may well persist, so causing food
poisoning of this type. Staphylococci have been found in 38%
of raw meat samples and, as with Salmonellae, cross contamination
can occur from raw to cooked meats.
Cheese prepared from raw or inadequately treated milk
can present a problem.
The increasing veterinary use of antibiotics in the
treatment of disease-especially staphylococcal mastitis in cows
has resulted in the development of antibiotic resistance by the
responsible organisms.. These may therefore persist, be present'
in raw milk and in products manufactured from raw milk, and,
flourishing under poor storage conditions be responsible for
outbreaks of food poisoning. If only pasteurised milk is used
in cheese making, such outbreaks can be avoided. Reports have
also been received of Brucellosis being caused by cheese made
from untreated milk.
Cl. Botulinum:
The toxin of the Cl. Botulinum is a highly poisonous
substance which affects the Nervous System, and can be fatal.
Cases rarely occur in Great Britain but are reported from other
countries such as Canadat the U.S.A; and Japan. They have been
attributed to uncooked, under-cooked or-stale fish. Smoked
fish and canned tuna fish have given rise to occasional outbreaks
in various countries in ree’ent years and the tee of home preserved
foods, such as meat and vegetables, have also bec-n associated' with
outbreaks. The famous Loch Maree incident in 1922, when eight
people died, was attributed.to duck paste sandwiches. The last
incident in Britain some nine years ago was due to pickled fish
privately imported.
Prevention:
Food poisoning can be avoided by:-
(a) Preventing gc-rms getting into the food, or if this fails,
(b) storing the food so that any germs present do not multiply,
(c ) ensuring that food is so well cooked'that all germs in it are
destroyed.
. . .7
In many parts of the worldinducing the- United
Kingdom, antibiotics are- incorporated into animal feeding stuffs
to promote- rapid growth and fatening (presumably by keeping down
bacteria in the animal body and so minimising the production of
toxic substances which slow •■•the animal's growth). Antibiotics
arc also used in the treatment of animal infections. Infecting
organisms therefore tend to become antibiotic resistant and
such resistant bacteria may infect man by contact with the
animal or by the- ingestion of infected food of animal origin.
■ An important point which has only redc-ntly been discovered and
is the subject of much investigation at present, is that in the
human gut such antibiotic resistance is transferrable from onespecies of bacterium to another.' The importance of this in the
spread of cross-infection with antibiotic-resistant bacteria is
obvious.
Clostridium V/elchii :
Clostridium- wclchii is an organism that develops spres
which are hardy and capable of living through adverse physical
conditions such as high temperatures and dehydration. They can
survive for long periods of time in dust and dirt and may be
present in food after cooking. Raw meat and poultry are common
sources of these organisms but they have- been found in up to 25% of
human and animal stools and also in the soil. The majority of
outbreaks of Cl. wclchii food poisoning occurred in canteens,
hospitals, schools and hotels, and the foods responsible were
.chiefly meat and poultry products, where the meat was pre-cooked and
reheated.
Meals which include cooked meat eaten cold or reheated
and meat pies have frequently caused Clostridium welchii food
poisoning.' in large Canteen kitchens meat is frequently cooked,
allowed to cool slowly at atmospheric temperature and stored in a
cool or cold room overnight. T1-’-? following day it is served cold,
warmed up, sliced in hot gravy or made into pics or meat puddings..
This practice is dangerous, as in meats cooked at.a temperature not
higher than 212'F(1OO‘C) spores of Cl. welchii may survive cooking ai
in slowly cooling meat germinate into large numbers of actively
multiplying bacteria able to cause food coisoning. Big cuts of
meat are particularly dangerous because heat penetrates very slowly
into .meat. Meat thus reheated is.responsible for the majority,
of cases of Cl. welchii poisoning.
Bacillus cercus:
This is a sporing bacillus which occurs in soil. It . is
a common contaminant of cereals. Food poisoning by this organism is
being more frequently reported in the last two.or three.years,
particularly as a result of eating infected rice in Chine-se
restaurants. The spores resist the initial cooking (boiling)
of the rice. This is' often done in the evening and the boiled.
rice left overnight on a table. The spores germinate' and the
vegetative forms multiply rapidly. Next day the rice.is served
after a rapid process of re-heating, insufficient to kill.off
the veoetative bacteria. The problem is therefore essentially
similar to that of Cl. Wclchii food poisoning, except that rice
takes the place of meati The cure in c-ach case is the same. If
re-heating must be used, the food should be- refrigerated as soon
as possible after cooking and re-heating should be adequate. In
both cases cross-contamination via infected surfaces and
equipment is possible.
•
7
Of these three, the safe- storage of food is perhaps the
most important. During this period, everything possible must be
done to rob the germ of the things it needs to grow anc’ multiply.
(i) Warmth
Food poisoning germs do not multiply in cole1 conditions.
Storage in a refrigerator or cool larc’cr will retard their
growth. Deep freezing will stop their growth. No form of
cold will kill germs and they will start growing as soon as
the food is warmed up again.
(ii) Time
Germs are like seeds. The more that are planted, the more
likely it is that there will be a successful crop, or in the
case of germs, a successful "infection". Germs need time
to multiply. Therefore, if food is eaten shortly after it is
prepared, the risk of food poisoning is. considerably reduced.
iii) Moisture:
Germs do not multiply in dry products, e.g. dried egg and dried
milk, but when these are mixed with water the germs can multiply
freely. Such food should always be used shortly after mixing.
(iv) Food:
Stored food must be adequately protected from all forms of
contamination.
(v) The Human Factor:
When it is known how human beings can spread the organisms of
food poisoning it becomes obvious that the maintenance of
strict personal hygiene is of paramount importance.
ms*/30/l/80/
Source : Royal Institute of Public Health & Hygiene
- London
py.'jipiqe nr nrjrpprAKS or FOOT pnTRO’'jpn
App pogp pnRjy hj<RSS
The Principal features of Bacterial Food Poisoning.
Practical nruposes there are three main tyres of bacterial food
poisoning, salmonellae, staphylococci and Clostridium welchii. The onset of
symptoms are : Salmonella (12-24 hours),■Clostridium welchii (3-22 hours) and
staphylococci (1-6 hours). Table B provides a detailed breakdown of incidents
of each in 1974.1975,
Method of Spread of the Bacterial Food Poison:
•, ■
Pood can become contaminated due to the poor hygiene practised h^ a
food handler who may be a symptomless excreter, by vermin, flies, or during the
slaughter oP an animal. If the bowel of a slaughtered beast is.cut during
preparation, the contents, of the gut will snill into the carcass and contaminate
the muscle tissue. Food may often be. cross-contaminated if prepared on an ’
• ‘
infected work surface or by addition to an already infected food substance, such
aS meat or gravy.
EXAMPLES OF fUTBPEAFS OF SAJi'ONELLA. PUrsCFIMi
1.
Salmonella typhimurium: Thref members of a family became ill! after eating a
chocolate mousse prepared with uncooked: white of an egg. Salmonella
typhimurium was isolated ^rom the faeces (stools) of all three cases. The
eggs used were laid by-the family1s hens. Salmonella typhimurium were isolated
■from the hens’ eggs and their droppings. .The same type was identified from
the patients' stools and the eggs. .
2.
Salmonella dubl.in: 249 cases of Salmonella dub?in fond poisoning occurred in
90 households. 35 out of 29 households investigated had. a common milk supply.
Salmonella dublin was isolated from the milk supply and from a number of cows
and calf on a farm sunnlying this particular dairv. It was also found that
several of the farm, workers were svmptomless excreters op the germ.
3.
Salmonella virchow: 50 people out d’P- 1°0 who had attended a club dinner
subsequently developed both diarrhoea and vomiting. Salmonella virchow was
. found to be the causative organismUnfortunately samples of the food served
were hot available for bacteriological examination during the course of the
i nvestigati.on.
The meal had included snit-roasted chicken portions prepared and packed
by a catering firm. Samnl.es of snit-roasted’ chicken grew salmonella virchow.
The source of supply was traced back through the'caterer’s usual sunnlier to a
processing plant and from there to individual farms. Fromthe investigation r "
carried out it did not annear that the chicken had been the cause of the outbreak
of food poisoning.
The catering firm's procedure had been store the chickens overnight in
a dee-freeze. The following morning the chickens were left at- room temperature
to unfreeze for two hours a.nd then cooked on a snit roaster Por about one-anda-half hours. They were then allowed to cool for an hour before they were
quartered. The portions’?were' packed into boxes and sent to the club where they
arrived during the mid-morning still warm. The working space at the catering
establishment was reported to be unhygienic. Thawing out after freezing and the
subsequent cooling a^ter cooling were done on the same restricted surface. The
cleanliness op the snits and ovens was also criticised. Eight oP the 11 persons
employed on the premises were found to be carriers of the organism Salmonella
virchow.
...2/-
When the warm chicken portions were received at the club they remained
in their boxes, unopened, on a very hot afternoon from mid-morri'ing until 4.30 pm.
when about 100 portions were served. The remainder of the portions were eaten
at s^out 9.30 p.m.
N.B. There were 45 deaths reported in 1975 in which Salmonellae
organisms were isolated either ante or post mortem.
STAPHYLOCOCCI.
Illustrative Examples
1. Eight explosive outbreaks of food poisoning, totalling some 1,1Q0 cases,
occured as a result of food contaminated by Stanhylococci.which was served in a
school canteen. The incriminated food substance was spray-dried skim milk.. In
each incident the food prepared rtom this was artificial cream made from the skim
milk that had not been heat-treated. It was•consumed within 3r4 hours after
preparation. The milk nowder was found to contain very large numbers of
staphylococci. In one instance it was found that a cook had a septic finger.
Staphylococci of an identical type were- isolated from the firmer. Staphylococci j
of an identical type were isolated from the- fijiger and the unopened tins,, of
milk powder. It was concluded from this that the milk powder had infected the
cook, 'rather than the reverse. The factory which had prepared the milk powder
was then investigated. This showed that some hatches of dried milT-grew
20,000,000 and 9,000,000 stanhylococci bacteria per gram on two separate
occasions. Those counts included 500,000 and 2,750,000 stanhylococci per
• gram.
2. ' Sixty-one•out of 110 people on a coart party developed food poisoning two
hours after eating cold ham at a cafe. Stanhylococci were. isolated from some
of the patients stools, and vomit. These types were identified with those
i solated from the ham slicer and the chef1 s hands as well a’s from other -food in
that cafe.
3. Six out of eight people who are home-made "veal and ham" pie later developed
food poisoning. Staphylococci were isolated from the six patients. The bacteria
were similar to those isolated from the'nose of the person who had made the pie.
CLOSTRIDIA
(a) Clostridium welchii.
(b) Clostridium 'botulinum.
Illustrative Examples
(a) Clostridium welchii
1. Twenty-five out of 30 people who ate a Lancashire "hot-not" served in an
office canteen became ill between eight to twelve hours later. Clostridium
welchii organisms were isolated from 12 of the patients tested and from the
"hot-pot", which had been cooked two days previously and had been re-cooked
twice subsequently.
2. Thirty-one out of 63 people who ate a turkey Christmas lunch in a canteen
became ill between 9 to 15 hours later. Clostridium welchii was isolated from
9‘ of the patients, from 1'1 of the food handlers and from the table on which the
turkey had been cared.
: 3 : •’
(b) Clostridium botulinum
An .outbreak may result from badly -prepared ^ood -contaminated by the organism.
This particular type of food poisoning is now very uncommon in England and Wales.
Incidents have occurred in North America which were attributed to the homocanning of vegetables; Clostridium botulinum causes a food poisoning called
botulism. The organisms produce a strong'poison (toxin) which almost invariably
results in. death. The nois'-n has a specific effect- on the central nervous
system causing paralysis of the muscles.
BACILLI
B. CEREUS
Hl ustrative Eyamp?e s
1. Two persons who ate a meal from a Chinese take-away restaurant developed
vomiting 3 hours later. One also had diarrhoea. The meal included curried
pra’.-ms, curried chicken and fried rice. B. cereus was isolated from the one
.patient, who submitted a. specimen of faeces.' 2.00 million bacilli (P.cereus)
per gram were isolated from fried ri.ee. B. cereus was also isolated from
freshly boiled rice and from- curry.
2. An outbreak of food poisoning affecting two groups of people occurred after
a meal in a Chinese.restaurant. Six young men in one party, and another two
people, all of whom had the. "meal of the day" were taken ill with vomiting
to 2 hours later. The fheal consisted of soup, rice, prawns, beanshoots and
finished up with ice cream.
B. cereus was isolated from the seven affected patients who submitted specimens
of faeces, the count in one instance being 2-y million nor gram of faecesI None
of the. suspect rice was available but subsequent samples prepared as usual
yielded over 30 million B. cereus per gram.
FOCP BORNE ILLNESSES
Food borne illnesses (unlike food poisoning caused by Salmonellae,
Staphvlococci or Clostridia) have a longer incubation period. The diseases
normally run a different.course. The food borne illnesses include:
..(a) Certain bacteria, e.g. typhoid fever, nara-tynhoid fever
(i-.«, enteric fever), undulant fever, tuberculosis and' sonne■ dysentery, and
(b) Some types ©'f .food borne parasites (i.e. worms such as Cysticercus
bovis and Triphjnella spiralis).
EXANPT.ES’ OF F0(T> BORNE ILLNESSES AND INFESTATION
Enteric Fever: Enteric fever includes typhoid jfpvor.and para—typhoid fever.
Typhoid- fever is caused by the organism Salmonella typhi. The incubation
■period for .typhoid foyer is between 5 and 25 days (usually 21 days). Para
typhoid fev=r is usually caused by Sa?monel-la para-typhoid B.' The incubation
period is 7-10 da^s.
Sources of germs: Poth typhoid.and para-typhoid organisms are excreted in
the faeces and., urine of patients suffering from the disease or in the excreta
of convalescent or symptom?ess carriers.
.....4/-
Method of spread: Outbreaks of both diseases have occurred through water
contaminated by sewage. Siroiarlv, milk supplies, cream or ice cream have
sometimes been infected by the contaminated hands of food handlers who were
convalescent or healthy carriers of the organism . Less often, outbreaks of
enteric fever have boon caused by eating sh-11 fish taken from sewage
■ contaminated sea-water or water cress which has been grown in sewage contaminated
water. pnteric fdvor is accompanied by generalised fever. (pyrexia) 'weakness
severe diarrhoea and prostration. It can still cause death in severe or un- ’
treated cases. The intestinal symptoms do not usually predominate until the
second or third week when severe diarrhoea may occur.
Illustrative Examples
(a) Typhoid fever
1. Two large outbreaks
typhoid f-ver occurred in 1946 and IQ64. In 1946
nearly 200 persons developed tvnhoid fever after eating contaminated ice croam
in Abervstvr'th, North Wales. The epidemic was explosive in character, 97 cases
occurred In the Borough itself, 30 other cases occurred in neighbouring rural
districts. The remainder occurred elsewhere in the country'and was thought to
be attributable to visitors who had been on holiday in the town. Four of the
97 local cases died as a result of the illness. The ice cream was manufactured
under the supervision of the local authority and was considered to be, satisfac
tory. The manufacturer had been registered as an authorised ice cream vendor.
One of his staff was found to be a healthy "carrier"..
2. A more recent epidemic of tvphoid fever was reported in Zermatt
(Switzerland) in 1964- Approximately 437 cases occurred inand around Zermatt.
As a result or this outbreak some 260 case's of tynhoid fever were'subsequently
discovered in the United Kingdom and. America. For some years nrior to 1964 it
had been found that the wat;nr supplies at Zermatt were inadequate to cope with
the extra demands made on them, by the tourists visiting the area. To meet
this demand, the local authorities had given their approval for water to be
taken from certain streams. This water was used, for human consumption after
treatment. Unfortunately, some of the water in a storage tank became
contaminated by a sewage effluent.
(b) Para-typhoid fever
This disease is similar to typhoid fever but. the symptoms are generally
less severe. The incubation period is between 7-10 days. The illness arises
most frequently in the summer months. Sometimes para-typ^oid fever presents
the same characteristics as Salmonellosis but more often resembles a prolonged
mild form of tynhoid.. Outbreaks of para-tynhoid fever have 'been and are
occasionally-associated .with food substances containing artificial or
synthetic creams which have become contaminated by the organism Salmonella
paratyphi B.
.Para-tynhoid organisms are thought to be responsible for about 400 cases
of paratyphoid (enteric) fever each year. It has a low death rate. Paratynhoid fever is an illness which is commonest in the age group 15-30 years
old. Anart from human contamination typhoid and para-typhoid gems may be
conveyed to uncovered food substances by flies or vermin which may have
previously boon in contact with infected excreta. Clearly great care must
always be taken to ensure that food substances are always adequately nrotecte ,
from both flies and vermin. Hand washing after using the toilet, is essential
as part of the prevention of the spread of both diseases.
: .5:
BRUCELTOSTS (Uridulant or Abortus Foyer)
The causative germ is called Brucella abortus. ' The infection has
a variable incubation period of 1-4 weeks.
Source of germs is from infected cattle, goats or pigs.
Method of Spread is either by drinking raw contaminated, untreated milk for
milk products such as cheese), or as a result of coming into physical contact
with animals which are Infected by the organism Brucella abortus. The illness
is.characterized bv the gradual onset of recurrent fever, sweating, pain in the
joints and. in .the muscles. The disease gives rise to prolonged ill health.
Illustrative Examples
.Illustrative examples of recent outbreaks are difficai?t to find, since
in most instances the signs and symptoms are transient and relatively mild. The
diagnosis, therefore, may sometimes be confused between enteric fever (more
especially para-typhoid fover) aor influenza. The diagnosis is confirmed both
bacteriologically and by means of certain blood tests. The majority of cases of
Brucellosis are thought to result from physical contact with infected animals
or infected carcasses. The transmission of Brucellosis to man from contaminated
cows’- milk is"now rare in this country. All milk sold for. human consumption
should be pasteurised. This lolls the brucella abortus "germ". For many years •
past it has become possible to immunize herds pf cattle, against Brucellosis by
means of vaccination. The immunity'given to .calves lasts about seven years.
Pregnant cows suffering from Brucellosis tend to abort, hence the second name
Abortus Fever. . The by means of the vaccination process previously described.
• Two other strains of the Brucella organism have b^en described. One .
affects goats and may-be transmitted to man by drinking" contaminated
unpasteurized goats’ milk. The other is a strain which sometimes affects pigs.
Some decades ago Brucellosis was endemic on the island of Malta.
TIJBP.RCm.OSIS
Drin'-in? unnasteurized tuberculous contaminated milk (obtained from
a diseased cow) may cause bovine tuberculosis-in man. The ’illness causes
chronic ill health, until detected.. Advances in modem- drug therapy have
greatly helped to combat the disease. Tuberculosis-free herds have been built
up in this country to a point at which boin.ne tuberculosis is rare. Even so,
this is no justification in abandoning the heat-treatment of milk
(pasteurization).
DYSEJiTEPY
There are two types of dysentery.:
(l) Amoebic dysentery caused by a unicellular organism in tropical
■ and sub-tronical countries. This is rare in Europe.
(2) Bacillary dysentery'(the commonest form of dysentery in Europe),
is caused by a bacillus. The incubation ger? od for the disease
may bn from two to four days.
6/-
.
: 6 :
= w i
of bacillary dysentery occur most often in institutions and
schools. Cross-infection plays a considerable part in the spread or the disease
but this can be greatly reduced by hand '--ashing after using to-flets. Th«re are
almost 25,000 cases of dysentery reported in this country each year. Most of
these cases occur during the month.- of January and June.'
FCW-RORFE PARASITIC WCPMS
(a) Tapeworms
These are flat worms consisting of a head and a chain or flat oblong segments
arising from the head-piece. The two tapeworms of most importance in man are
the beef tanevorm (Taenia saginata) and the pork tapeworm (Taenia solium).
Poth-of those parasites have a two-stage life cycle, a larval stage which
occurs in the intermediate host, and an adult stage which occurs in man. In
■
the-case of the beef tapeworm, the intermediate host is a member.of the ox
family .which becomes infected by eating the eggs of the adult worm, passed in
bis -faeces by an infected human. In the ox the eggs liberate their embryos
which invade the tissues of the jaw, tongue, shoulder, heart and other muscles
the beast, producing oval cysts in these areas. This stage in the life
cooked rui' 1'r,r”',n as eysticereus bovis and the disease in cattle which is
adult taneS T.' snrinauJ ‘
infected neat is inadequately
''’•'■"•“lops, ’in his cut, into the
While moat inspectors nay not infrequently fine xn.....
worm is nevertheless uncommon.among the native population of this
suggesting a.high standard of meat inspection, and adequate standards of cookii^,
infection of home grown beo.f is uncommon because hygiene facilities are such
that incestion by cattle of the eggs shed by.humans must be rare.
The pork tapeworm (T.solium) has a similar double life cycle, the inter
mediate host being the nig. However, this worm does not occur in the United
kingdom, and need not-be discussed further, except to point -out that in this
case the condition of cysticercosis can also occur in man.
b) The Trichina Worm
It infests the small intestine
' This is a roundworm and is not segmented
is fertilized within the gut,
of its hosts, man,’pig, rat
burrows its way into the <niut wail and there lays its larvae, the fertilized
eggshatching "within the womb of the woym. The larvae are carried throughout
the body of the host and undergo further development within its muscles. In
man this is the end of their life cycle, but in rare cases, migration may
occur into the brain and cause neurological symptoms, including unexplained
epilepsy. In the ease of the nig, the infected flesh if inadequately
cooked and consumed by man, will cause infection of the human, this infection
being known as Trichiniasis. The larvae in .the consumed meat develop into .
_■ adults in the subject's gut and the' .life cycle is repeated.
Source : Royal Institute of Public Health & Hygiene, London
prk* 1.2.RO
NVT 8- H
l'
CEI.C
CLEANING ROUTINES
All merchandising techniques produce the need for
specialized designed cleaning techniques to fit the trade or
selling circumstances. Here is an example of such a routine.
This is designed for the bakery trade, hut all other trades can
be studied and routines of similar calibre designed.
ROUTINE CLEANING CHART
Equipment or area
GENERAL GOOFS STCRE
Walls and shelves
Floors
ISSUING STORES
General
Walls and shelves
Floors
EQUIPMENT
Utensils and supply
vessels
Routine to follow
Sweep and/or vacuum
clean.
Wash down with hot
water containing
detergent.
Sweep and/or vacuum
clean.
Wash down with hot
water containing de- .
tercent.
Sweep and/or vacuum
clean. Wash any sur
face that comes into
contract with food
with hot water con
taining detergent.
Wash "down with hot
water containing
detergent. Walls
can be hosed with
’live steam' if
facilities exist.
Wash down with hot
water containing
detergent or hose
with Hive steam'
if facilities
available.
frequency of cleaning
Frequently and regu
larly
At least once a week
Frequently and regu
larly
Daily
laily
Frequently and regu
larly
Daily
At least once a day,
Wash with hot water
more frequently if
containing detergent,
the
process requires
rinse and dry or wash
out with 'live, steam'
if facilities availa
ble. If the. utensils,
etc., are used for
meat, cream, • imitation
cream, or egg the hot
water should contain
detergent with sterilant
. . .2
Equipment or area
Routine to follow
Measures and pans
Clean thoroughly,
'
wash with hot , water.;.
containing detergent., .
rinse, and dry. If
the measures and skaps
are used with meat,
cream, imitation
• cream, or eog the- hot
water shouId coniain
detergent with sterllant.
Frequently and
regularly
Ventilation ducts
and fans
Brush and/or vacuum
clean outside sur
faces of ducts and
metal fitments.
When cleaning the
walls of the appro
priate .st-o-x.e
Wash down with hot
water containing ■
detergent.■
Clean inlet screens
and filters in the
same way.
Erain tank. Wash interior with hot water
containing detergent.
Rinse thoroughly -and
run off. ’’/hen refilling
first run off suffi
cient water to dispose
of any residues.
Regularly in other
parts of the permise's.
At least once a week
Storage tanks (not
completely sealed)
Brining tanks
Bulk egg^storage
tanks'
Scrape, scrub, and wash
with hot water con- .
taining detergent.
Rinse thoroughly.
Alternatively, wash out
with flive steam1 if
facilities-available.
Wash out with cold
water to remove
residues'. Wash with
hot water containing
detergent with sterilant. Rinse thoroughly
with cold water.
Frequency of cleaning
At least once every 6
months
Before Refilling
Before refilling
Blocking, forming,
and stamping
machines.
Dismantle, degre-ase, and Frequently and
regularly.
clean thoroughly, Im
merse dismantled parts
in boiling water or swab
thoroughly with wa?r.
water containing deter
gent. Rinse, dry, and
reassemble.
Homogenizers
■Dismantle, was working
parts in warm wate?
and detergent, rinse
with sterilant, rinse
with clean w.-.ter, re
assemble .
At the close of
every working period
. . .3
3
Equipment or area
Routine to follow
Frequency of
cleaning
Whisks and cooling
utensils
Clc-an thorougBily and
scrub in water at •
43.5’ C. or above,
immerse in warm water
containing detergent
with sterilant. Scour,
rinse, and dry.
After every period
of use
Conveyor belts
Clean off dropped
Frequently and
materials.
regularly during use
Swab with warm water
At least once a day
containing detergent.
Clean surface of roller; . At least once a
day.
Clean thoroughly.
When necessary
Proving and baking
tins
Proving trolleys
Ddugh and pastry
mixers
Flavours, essences,
and colour contain
ers
Pastry boards and
icing tables
Scale pans and
measures
Wash with hot water
containing detergent,
rinse, and dry.
Remove spillage and
extruded food I
Clean thoroughly and
wash with warm water
containing detergent.
Rinse with cold ’water
and dry.
Frequently and regu
larly during use
At the close of every
working period
Clean the outside of containers.
Each time they are
used.
Keep clean.during use.
Remove all traces of
flour or sugar deposit.
Immerse boards in
boiling water and.
scrub, or scrub with
warm water containing
detergent with stc.'ilant. Always scru?
wooden surfaces with
the grain.
At the close of
every working
period.
Remove deposit or spil
lage .
Wash with warm water
containing detergent,
rinse, ano dry, If
the pans and, measures
are used with meat,
cream, or egg'the
water ,should contain
detergent with-sterilant.
Frequently and regu
larly during use
At the close of<every
working pe'riod and
at any change of.?
trade operation.. <
Frequently and regu
larly during use
.. .4
Equipment or Area
Knives, etc.
Wooden trays
Wiping materials
and cloths
Savoy bags (icing
bags )
EXTERIOP
trains
Routine to follow
Frequency of Cleaning
Wash in water at 43.5'C
or above or in warm
water containing de
tergent with.steri
lant; ' Rinse and dry.
Replace in purposebuilt racks (pre
ferably metal) at
tached to fixed equip
ment •
After use
Scrub with the grain
in warm water conta
ining detergent.
Rinse and dry.
Wash with warm'Wa.ter
containing detergent
with sterilant.
Rinse and dry. If
the trays are used
with meat, cream,
imitation cream,
or egg products the
wazer should contain
detergent with steri
lant. Alternatively,
wash by machine in
hot water (above
43-C.).
Frequently and
regularly
a) Use expendable
material.
OR
b) Keep in suitable
chemical sterilant
between uses and boil
after changing.
Trays to be used
must be clean or
cleaned ready’for
the start of every
working day.
(a) Discard into.
suitable’ containers
conveniently placed
(b) Change several
times a day.
Turn inside out, wash
/»fter use
away surplus cream.
Scrub inside and out
with warm water con
taining detergent
wioh sterilant,
rinse- in hot water.
Foil for 5 minutes
if material is suita
ble. Scour and sterilize
nozzles. Rinse and cry.
Remove- grease-trap in
serts and clean.' Wash
out body of trap with
hot water d'onta’ining
detergent with steri
lant. Re- new fi-l-tc r
material..;
Frequently and
regularly
.5
Equipment or Area
Routine to follow
Frequency of cleaning
Open drainage
channels
Remove any surface
grit and scrub grids
channels with hot water
containing detergent
with sterilant.
Z>t the close of
every working day
Dustbins
Hash out with hot water /vfter each emptying
and soda or a detergent
solution and invert’to
dry; Alternatively,
wash out with 'live steam'
if facilities available.
VEHICLES
Surfaces, recepta
cles, and equipment,
or parts of equipment
that touch food-
Remaining parts of
the interior of the
vehicle and interior
equipment.
Clear crumbs and spillage Frequently
during use.
Clean thoroughly.
Every day
Surfaces soiled only with
flour dust or non-fatty
crumbs can be brushed
out.
Wasn with warm water
containing detergent.
Source: The Theory & Practice of Public Health
By
IV. Hob.son
ms*/29/l/80/
At least once a
week.
MO
L-7
COMMUNITY HEALTH CELL
47/1, (Fi,~. ■< FloorlGt. Marks Road
THE PROTECTION OF FOOD
The main object of food hygiene is to prevent food
poisoning anc’ in orc’er to do so it is necessary to protect the
food against contamination. Generally speaking, food poisoning
is caused by bacteria or their products ard it is therefore
against this form of contamination that we must take preventive
measures.
Bacterial food poisoning originates in human beings,
animals and the soil.
So far as human beings are concerned the principal
sources of infection are the bowel, the nose and throat, the skin,
cuts and boils, septic spots and the hair and clothing.
Animals may cause food poisoning due to the fact that the
flesh itself contains beacteria, or due t-./their activities whilst
alive in carrying bacteria on their bodies and feet. The soil is
a prolific source of the Clostridia particularly welchii and .
botulinum, and of Bacillus cc-reus.
Infection is spread by human beings either through the
hands or through coughs and sneezes. The hands receive infection
from the bowel after visiting the lavatory, from cuts and septic
spots by the act of touching, from the hair, from the nose, and
from the throat by handling of those infected parts either
consciously or unconsciously. The hands may also be a vehicle of
cross-contamination by handling infected raw food and subsequently
touching cooked meat. Utensils used for raw food may contaminate.
cooked food if not sterilized between operations. Smoking normally I
contaminates hands either by direct contact with lips in the act
of smoking a cigarette or by indirect contact with the lips through
touching the stem of a pipe.. It is for this reason that smoking
'
is prohibited in food premises. The risk of contamination by ash
i
or cigarette ends are relatively-minor factors although of course ' j
any form of contamination is important;
PERSONAL HYGIENE:
The principal method of preventing the spread of
infection from human beings is by means o- personal hygiene and
this may be considered under five main headings.
(a)
Hand washing-is of primary importance' and should be carried out
in the basin which is required by law to be provided in every
food. In addition to a hand basin supplied with hot and
cold running water and suitable drainage, there should also be
a towel, or means of hand crying, so-.' or detergent and a nail brush.
This--hand basin is one of the essential breaks in the food
poisoning chain and must be reserved exclusively for the .purpose
for which it is provided. It is the duty of management to
ensure that under no circumstances arc these hand basins
misused for such purposes as washing small pieces of equipment,
lettuce- heads, etc. The hand basin should be- used not only after
visiting the lavatory but also after smoking, after coughing
or sneezing, after using a handkerchief, after touching any raw
food, and before handling any form of cooked food.
2
(b)
Coughs and sneezes-spread bactc-ria, particularly-staphylococci
anc’ streptococci into the atmosphere end on to food or working
surfaces.. Great care must therefore t„c- taken to avoir’ coughing
anc’ sneezing wherever open fo.Qd is hardled. 'Smoking encourages
coughing anc1 the use of snuff c-ncouraces sneezing so it is for
this reason that these habits arc- prohibited in fooc’ premises.
(c)
Outc’oor clothing-is frequently contaminated by staphylococci anc’
streptococci from the atmosphere. Thic contamination is parti
cularly heavy in congested areas such as public transport, so
lockers for outc’oor clothing should be located outsir’c of fooc’
rooms. Usually these lockers are situated in changing rooms
where the outc’oor clothing can be rc-mcved anc’. clean protective
clothing put on. Where protective clothing is worn it is a
statutory requirement that this shall be- clean anc’ it should
also covp-r those parts of the body liable to contaminate the
food. Protective head gear should be designed so as to retain
the hair in position since bacteria and dandruff from the hairare a potential source of contamination.
(d ) Cuts, boils, whitlows, septic spots-frcquently harbour staphylococci
and the law requires that’ these shoul< be covered with a water
proof dressing whenever food is handled, Post large firms today
carry this one' stage further and insist upon coloured waterproof
dressings so that should these fall off due to the- action of
grease the colourc-d dressing will be seen before the food is
made up. Where coloured waterproof dressings arc provided
it is essential that they be usee1 in all cases.
It is very easy for a member of staff to use.a domestic
transparent type of dressing on a cut and for this to come
off and pass undetected into the- food
(e )• The law also requires'that any person engaged in the handling
of food who is suffering from food poisoning or is a carrier of
'food poisoning bacteria, any bowel infection, any staphylococcal
infection or any serious skin infecti >n should notify his
employer immediately. The- employer _s required to notify the
local Public Health Department. The ■ fedical Officer for
Environmental Health may well require that the employee concerned
be restrained from handling food until such time- as he is
certified free from infection.
Foreign bodies in'f ood may com; under the category of u
.a
failures in personal hygiene if those foreign bodies are parts of ■
personal jewellery, worn by employees. There is always a risk that
earrings, tiepins, cufflinks, beads and stones from dress rings, etc.,
could fall off and become mixed up with food under preparation.
For this reason no personal jewellery other than wedding rings
should be- worn by any food handler.
Apart from this, foreign bodies occur in food often as
a result of failure- to clean up odcguotc-l y after mar.hi nery.or
premises have been repaired. No matter bow minor the repair
may be, even the fitting of a small wire fuse, it is essential
that oreat care be- taken to ensure that (very scrap of material.
is removed before the area is re-usc-d for food preparation.
Small pieces of concrete, wire, hails, w;shers, nuts, bolts,
screws, etc., have all bec-n found in food, in many instances in
areas where some work had been carried out. recently.
:.;:3
3
Cross Contamination:
Approximately 25 per cent of the raw meat t>uPplfe^ to
customers in this country contains live- food poisoning organisms.
This is due to a variety of causes including poor meat hanr'iirzj
the- feec’ing of animals with.infected foodstuffs and incorrect
storage- of the meat. This infected meat may cause illness
either directly if the meat is consumed without adequate cooking,
or indirectly if the meat is sliced upon i working surface which is
subsequently used for cooked food without adequate sterilization.
This is one of the many forms of cross contamination which can
occur between raw and cooked food. Others include the- location
of raw food above cooked food in refrigerators allowing blood and
moisture to drip on to the cooked food, the use of the same
equipment (e.g. knives) for raw and cooked food without adequate
sterilization between, the handling of raw food by an individual
followed by the handling of cooked food without adecuate handwashing
and the use of swabs first to wipe down an infected surface and. then
to wipe some- equipment used for cooked food.
The main key to the prevention of cross contamination
is as far as possible to use separate'storage areas, separateequipment and separate working surfaces for cooked and raw foods.
As this is not always practicable great 'care must be taken not only
to clean but also to sterilize equipment after it has been used for
raw food and prior to its use for cooked food.
Another frequent source of cross contamination is the
swab used universally for wiping down, hherev.er possible these
should be of disposable material and thrown away after being used
only once. If this is totally impracticable the swab should be
made of short-lived, material and when not in actual use should be •
kept in a bowl of hypochlorite or other strong sterilizing solution.
Once it has been used it should be washed, rinsed and placed back
in the bowl of sterilant. The sterilant should be changed
frequently and certainly be discarded at the end of the day.
CLEANING OF SURFACES ANT EQUIPMENT :
The normal procedure for cleaning equipment is to wash
it in a detergent or cleaning agent and this definition includes
soap,- although, because of the problems■ related to hard water,
soap is not now used as frequently as syhthetic detergents. A
detergent must primarily be a good wettin^ agent, i.e. it must
break down the surface tension of the- water so as to allow the
whole surface of the article to be wetted instead of the water
forming droplets on the top. It should also emulsify grease and
hold dirt in suspension so that the grease and c irt once- removed
do not float to the surface as a scum to be redeposited on.other
articles. Fetergents should be chemically stable, non-toxic,
soluble in water’ and easily rinsed off. A detergent is normally
used in warm water at a temperature of about, but not exceeding,
62.7'C.(145"G.). This should succeed in removing most of the
grease and dirt, whereas the use of a higher temperature will tend
to bake on certain protein products. The physical removal of this
grease and dirt will in effect reduce tne bacterial count considerably
since the dirt contains a high proportion of germs. However, this
process will not rendc-r the article totally , free from germs as a .
^Gtergcnt c’ogs not normally have- any specific gc-rm killing properties.
The object of sterilization is to kill any remaining germs. In
practice, this can be carried out in two ways. eit.wr by hear or by
chemicals. In washing up by hand, two sinks are usually usee,
the first containing the detergent solution At the temperature of
approximately 60-62.7*V.(140-145*F.)and the second beino cither
a boiling sink where the water is literally at or near boilino
point or a very hot sink with the water at a temperature- of at
least 77*C. (170* F.). After the articles have been washes’ in the •
first sink they are places’ in a basket and immerses’ in the second
sink for a period varying with the timperature-between half a minute
and 2 minutes. After this they are taken out and allowed to dry in the
air. This second sink serves three purposes: the- first is to
rinse off any traces of detergent; the second, to kill off any
bacteria which may have remained (using ths- heat of the water); the
tly high temperature to allow
it to air dry without the nc-ccwing it with a cloth..
This procedure is closely followed in -most mechanical
dish-washing operations. The number of washing end rinsing cycles
may yary from machine to. machine, but in principle, apart from
any initial pre-wash or pre-rinse, the main washing operation is
carried out in a tank at a temperature of approximately 62.7*C.
(145’G.O), the water containing a detergent with or without a bleaching
agent, the main purpose of the latter bc^ng to.ensure effective stain
removal. The second stage is rinsing with water at a temperature
of approximately 77*C. (170*F), sprayed on to the crockery from variou s
rinse arms. Frequently a rinse additive is placed in this water
but its function is not so much to sterilize as to act as a wetting
agent so that the highly concentrated dc-tcroc-nt found in the- first
stage is removed completely.
In washing up by hand, whe-re it is impracticable to use
boiling or very hot water, chemicals (frequently hypochlorites) ■
are often added to the second sink. These are quite effective germs
killers providing that sufficient contact time is allowed. In
•some instances it may not be possible to sterilize' metallic
objects in this way because of the risk of corrosion. After
sterilizing in a' chemical it is often desirable to rinse the.
article in some, clean hot water to remove any residue, after
which they arc- dried and put away, ’/herever possible air drying
should be used, but if it is necessary to wipe or polish any
article a disposable towel should always be employed, ’‘.'’-.ether
washing up is done mechanically or by hand it' is still essential
to ensure that all machinery and equipment used in the process is
kept thoroughly clean and in good order. This applies , articularly
to dish-washing and glass-washing machines which, unless they
are cleaned and maintained regularly, can frequently produce'
unsatisfactory bacterial counts on the crockery.
So far as crockery and cutlery are concerned, these can
be dealt with by 'washing up either by hand or by machine in the
two-stage process mentioned, but this procedure is not always
practicable for thelargc equipment; to be found in food premises.
Working surfaces must be clean.d and sterilized at least daily and
often more frequently. ’'/here sufficient ,’abour is available a
two-stage process is ideal,, i.c. washing down with a suitable
detergent to be followed by rinsing thoroughly with a suitable
chemical sterilant. . How-ever as time and labour arc frequently at
a premium it is often 'only practicable to carry out a single
operation. In this case it is necessary to use- a combined
detergent-sterilizer. Various combinations of chemicals are
available on the market but many detergent-sterilizers today fall
into the group of chemicals called quarternary ammonium compounds.
These may'not be as effective cleaning'agents■as detergents or
etfen as effective sterilizing agents as '•u-c steriljmts but, if .
properly used, the-',- can, under normal circumstances, provide an
adequate clcaninc and sterilizing process in one operation.. Their
detergent properties tc-nd to be inversely or ,’portional t r their
sterilizing power. It is common practice therefore to combine a
5
suiter Vnn ?
compound of high sterilizing power with a
suitable- (non-iomc) detergent. Detergent-sterilizers are used
frequently for such equipment as milk machines, ice-cream
in^c’es °VGfrigcrators’ meat slicers, mfxing
machines anc working-surface tops.
y
, . i After equipment has been, cleaned and sterilized, it is
essential that it be nut away properly in a suitable clean store,
and not left lying arounc in the kitchen to become recontaminated.
THE DESIGN OF EQUIPMENT ANT PPEMISES:
The law requires that equipment used for the handling of
fooc should not only be efficient but shall also be made of
material which is impervious, easily cleansed- and non-reactive to
fooc ingredients. The actual materials used in the- construction
of a piece of food machinery or of a working surface must depend
upon the particular operation involved and it is only possible to
lay down very general guide lines'. Nowadays, galvanized materiaL
is rarely used, because it is difficult to clean and the galvanizing
ultimately corrodes. Stainless steel is obviously the most popular"
material, but in some cases it is precluded because of expense.
However, wherever'possible, this or one of the harder plastics is
the most suitable material; the one surface which should not appear
in any food premises is soft wood. Even now, soft wood shelving is
frequently found in stores and if there is no means of avoiding
this (as, for example, in existing premises) these shelves should be
covered with an imprevious' surface, even if this is only a hard,
polyurathane -paint. It is almost impossible to-avoid spills 'and
leakages from bottles and cans, and therefore untreated wood
surfaces rapidly become contaminated and impossible to clean.
Cutting boards can be obtained in various plastic materials, and
on the whole they have proved quite satisfactory, provided they
are not. subjected to too much heat in the process of washing,
when they tend to warp. The only wood surface which should be
allowed-to come into contact with food, is a hard, wood chopping
block.
All equipment, particularly bins and containers should
have rounded corners to facilitate cleaning, as food particles
left in odd corners will not only harbour bacteria and mould spores,but may provide a breeding ground for various forms of vermin,
including cockroaches, mites, weevils, etc.
So far as possible, the premises themselves should be so
designed that they can be easily kept clean. The actual lay-out of
.the food room will depend upon the particular business being
conducted on the premises, but-it is essential that it be
lighted adequately and ventilated properly. The walls, ceiling and
floors, too, should be made of an impervious material, which can
also be easily cleansed.
In the past, tiling has often been used to cover walls,
and whilst there are many points in its favour, there are distinct
disadvantages. Tiles are not -hard-wearing and get damaged in
areas such as corners and behind pan wash sinks. They also tend
to come away from a wall subjected to intense heat-for example,
behind grills and ovens. In these areas, a better proposition
is to instal a metal lining to the wall, properly sealing it to
prevent vermin from nesting behind the metal. At higher levels,
a good hard plaster finished with a high-gloss paint, would usually
be easier to keep clean than a tiled surface with its inevitable
grooves between tiles.
....6
<■
•'
■
6 ,
-..f- •
-
/:
•
. ' In so< far as ■ floor ■ c’oVeFing i:.s cohcern'ec5, i.it-is
imperative : that the junction befwec-n the.-.wall and. .floor be covered
by d large -radius the,. Even'.in-thp.s.G ' areas-where ' Cbypd tiles are
. . .used.,- there is a.tendency to employ a tile"with cbadius of
approximately only half an inch. ,Tbis type of corner•is
ex t.i eine.iy rittirult • to clean,
ahf food part-ieflies tend to
accumulate there, -particularly Jjdnind piec.Gs"’Or ''equipment which
provide an, ideal breeding ground • for ..vermin;-Wuarfy -tiles have beepopular for many years'as a flpbr...coiveri-hg',:'but .where these are
used,.care sltoulv’ be taken to ensure-; .that-the -tiles are laid as
eloce Luc ether-as practicable, ".'ide 'joints between tiles will
absorb grease , and although floor, cleaning",'machines may be employed
satisfactorily to clean the tile- .surface, the-, brushes.-on these
' machines • capnpt. reach's the' j-uhctip.'h between . the tiies-.-’.where grease
builds up. In;.the larger' brga,riizati,o:ns 'experiments- /arG being
conducted - with epoxy" resin-and'v-arid,us -pth.er' forms of (continuous
flooring--which can be Iqid.: in’ a single surface 'from.-wall to wall
(and even. up. the ,walls,-to. -,a certain'extentand rih,i$ .will probably
be -the" "answer to cleaning problems. On the Other hand, some of
these floor surfaces can become very slippery when in contact
: with water or. grease and.-care must therefore be taken.fn the
selection of these materials to ensure that the surface .is both
safe and can be easily cleaned.
.
.. ■ - Ventilation .is- very important, not: only from the point
of view of- keeping the-kitchen cool, but.also in.preventing fat
. and grease contaminating the -walls in the cooking process. Hoods '
connected to a suitable extract- system should be fitted' with
easily accessible filters' and grease drip-trays. These .must be
. cleaned very regularly as choked filters hot only prevent the
effective 'operation, of. the . ventilating -system,’ but are'also a
'-real fire hazard should the grease- tray bver-fldw on to a hot
surface. . All fittings. and equipment should, be'as simple ’in design as is. possible.< free from.'q-ornets where, dirt can accumulate.
Shelves, should be slatted'in to. allow any- s.pillage to- fall. through
. and the. bottom- shelf should be at' least 12. inches- from the ground to
facilitate cleaning. Similarly, ,work, tables'?"and': other .pieces of
equipment should ,' wherever possible , be movable'. Where -this cannot
be arranged-, equipment should cither be built-in, so as to prevent
one ..continuous surf ace- with the-/Wall,. Without (joints, "ip which
grease :and"dirt can’ lodge, or. located fa'-r enough: from, the wall
;for the :area behind to be easily cleaned-.-* ■ Free. standing "equipment
.should be sufficiently high from the- 'floor to allow the area
beneath to. be. properly cleaned ' Particular attention should be
. paid to the supply--pipes leading .to' such equipment, .e,..g. .gas ■
pipes, eledtricity cables, and water .pipes, which are.often too
close to the floor and Where .grease and ;-dift.get trapped. Window
sills and unnecessary leges-.s-hpuld either be removed or made to
slope steeply- to.' prevent dust,' dirt and rubbish accumulating •
THE PFEVENT ION OF INFESTATIONS. BY ROEENTS ANT OTHER PESTS.*
Rats and mice, are liable -to harbour . f bpd-po.isori.ing
organisms.in their bowels -and carry.many forms of contamination on
their fur and feet. . The main danger from infestations, lies
in the unknown.quantity of- food which.may have been contaminated
either by their droppings of their physical contact when running' "
around the premises, and not in the-relatively small amount of
food which is damaged. A careful watch-must, .therefore, be kept.
for-signs of gnawings, grease marks, holes, droppings.and damage to
packages. If an infestation is suspected., expert advice shoulc
be sought from a specialist disinfestation firm or from the
local Health fepartment.
1
. .7
7
The- main preventive- action so far as infestations are
concerned, may be defined in the two words-"Gobd Housekeeoino".
No crumbs or particles of food should be left around. All stock
should be kept off the- ground and used in rotation to deny
harbourage for breeding purposes, rust-bins should always be
fitted with lids and care must be taken tc ensure the lids are
properly in place, particularly at the end of the' workinr day.
Used plastic or paper sacks should be properly secured before
being deposited in the bin area. Too often these Sacks arc- left
open and if knocked over and spilled, the contents will
attract the attentions of vermin and other animals.
The building should be examined frequently with a view
to detecting failures in vermin proffing. Pipe runs should be
sealed at the entrance to buildings and where pipes pass
from room to room. Ventilators should be covered with fine
gauze to prevent flying insects gaining access. The bottoms of
doors should be fixed with kick-plates to prevent vermin easily
gnawing through any damaged parts.
Insecticides, particularly slow acting ones such as
DDT, should only be used in dust-bins', st.res and passages., etc.,
and not where there is food exposed. In kitchens and food preparation
areas where it is inevitable that a certain amount of food is
exposed, electrically operated fly-killers should be employed.
These consist of a blue- light bulo or tube which, when* switched on,
attracts flies to an electrically charged metal grid. -As the
flies touch the grid they arc electrocuted and their bpdic-s fall into
the collecting tray under-neath. While this method does involve a
certain amount of capital outlay, it does preclude the risk of
bodies of dead flies appearing in food.
THE DESTRUCTION OF GERMS IN THE FOOD ITSELF:
In practice, the only real method of destroying germs
is by heat. There arc three main categories of heat-treatment:
pasterurization, sterilization and cooking.
The aim of pasteurization is to destroy the pathogens
without necessarily killing all bacteria. At the same tinje, by
reducing the temperature and time for which food has to be
heated, changes in flavour and appearance if the food itself
are minimized. This applies to milk, ice-cream, cream, liquid
eggs and certain cooked meats which, for commercial reasons it may
be impossible or impracticable to.sterilize.
There are two methods of.milk pasteurization: the holder
or batch method and the continuous or high temperature- short
time method (HTST). In the case of the former, a batch of milk
is heated to between 62.7”C.(145*F) and 65 C.(15O*F). retained at
that temperature for 30 minutes then coolc-d to LO’C. (50* F.') before
being bottled. This is a relatively slow process and is, therefore,
only used in very small dairies. The- high temperature short-time
method is used in larger establishments an--’ is a continuous flow
system by means of which milk is pumped steadily around the plant
from the supoly tanks at one end to the- bottling machine- at the
other, and filtered. The milk is then -.''armed by hc-at exchangers to
71.3'C.(161’E), retained at that temperature for 15 seconds, during
which time it flows through an insulated pipe to be cooler to
10'C. (50* F. ) at the other end of the machine. It is requirc-c by
law that indicating and recording thermometers-be provided so that
inspectors can see that each batch has been correctly treated.
The flow diversion valve fitted at the output end of the hole mg tube,
returns to the beginning of the process any milk which is not at the
correct temperature.
....8
8
xu
Ice—cream mix must be either pa;tcurizc-d-or sterilized
In the case of pasteurization, a number of different combinations
of time anc' temperature may be usee’. These vary according to the
size of the establishment anc’ both batch anr’ continuous flow
methocs are usee1.
Liquid eggs usc-d for baking or for the manufacture of
brier1 egg must he pasteurizer' at a temperature of 64.9"C.(148-F. )
for 2-g- minutes.
Most canner1 meats are sterilizer', but in some instances
it is impracticable.to guarantee that the- entire mass of the meat
is heater1 to a sufficiently high temperature to r’estory all
bacteria without r’amaging the outside of the meat in the process.
In this case7, a lower temperature is user1 so that only the oathogens
are destoryed anr' the can is then lablelled- "To be Kept Unc’e-r
Refrigeration". It is very important that these instructions be
carrier’ out in the case of pasteurizer’ meats.
The aim of sterilization is to kill all bacteria. This
is.applied mainly to canner’ goor’s, milk, ar*’ to certain ice-cream
brie? misery. The time and temperature combination -for the
ste-rilization of canneb foods depends to a very large extent upon
the nature of.the foob itself, the type of pack anb the size of the
pack. The- principle bc-hinr’ the process is to ensure that the
entire’ mass otf th£ mc-af reaches a temperature above boiling point.
The main orgarJlsm V/ith which canners are concerned is Clostridium
botulinum. F®r» this reason most canned foor’s arc heateb to
temperatures around the 115.5‘C.(240*F.) mark for a period of
several minxes* but it is. not possible to generalize on this
subject.
So f@r as milk is concerned, this may be. sterilizer’ either
in batches or by the continuous flow method, Again, there are
variations of time anb temperature, no statutory figures having
been lair’ down, tut in the batch methor’ the milk is heateb to
approximately lib.5"C.(240’F. ) for 20 minutes in bottles that have
already been sealer’. It is then cooler’ anb despatched. Since the
souring organises as well as the pathogens have- been destroyed,
this milk will keep for long periods without refrigeration, but
unfortunately the milk sugars arc caramelized and the milk, therefore,
has a characteristic flavour. However., if the bottle has been
opened the milk turns sour relatively quickly-as will fresh milk.
Before milk can be legally described as "sterilized" it must pass
a ’test known as the "Turbidity Test".
To obviate the- unpleasant flavour of sterilized milk,
a new metho*) known as Ultra Heat Treatment, has bc-cn devised.
This is a continuous flow proce-s similar
t
high temperature
short time method of pasteurization, but in this case- the milk is
heated to 132‘C. (270*F. ) for one second before being poured, under
aseptic conditions , into sterile c ontainers which arc- then sealed.
This milk is often known as Long Life milk. . Altnough for.
technical reasons it will not pass the turbreity test, anr
cannot legally be sold as "sterilized milk", for all practical
purposes it is free from bacteria and will keep for as long as the
conventional sterilized milk.
. . . .9
9
temperature of a£pr ^ximatcly^g-c.1 (300^a
after which it is dried and packed into sc^lc-c’ containers'
heaVtre !?anu^aSturGrs who., do not have the- .facilities for
heat-treatment (e-.g. soft ice-cream sales from mobile- vans)
’
The method most commonly employer’ in the kitchen for
killing bacteria in foor’, is cookino
T'- be effective, the entire
mass of the foot4 must be exposer1 to-1 the beat and, therefore, small
joints of meat are much better than large ones. Mincer' meat shoulr1
be spreac’ out on shallow trays.
Unless the meat is to be server’ immer’iatc-ly, it should,
after cooking, be cooler’ very rapidly and refrigerated as soon as
possible to reduce to a minimum the development of bacteria from
any spores which may have survived the cooking. Slow cooling of
food followed by re-heating is a fre-quent cause of food-poisoning,
particularly by organisms of the welchii.group. In general, meat
food should not be re-heater, but if this is unavoidable, then
thorough re-heating is essential. The warming up of these dishes
has causer’ many food poisoning outbreaks. The law requires that
when food is needed for immediate consumption, it must be kept
hot, i.e. at a temperature above 62.7’C. (145’F. ), or cooled
rapidly to below 10’C. (50’F.. , until'it is to be actually served'
for immediate consumption#
'
THE PREVENTION OF GERMS FROM MULTIPLYING:
The foods in which bacteria multiply most rapidly are :
meat and meat products; milk and milk products; egg and egg
products.. One way of controlling the rate of multiplication.is
to remove the free moisture either by dehydration or the action
of salt of sugar. With certain foods., the- creation'of an.
acid environment by the addition of.vinegar or bertzoic acid
will prevent germs from multiplying, but in many cases, the- nature
of the food is altered and in others, the law limits the quantity
of acid which may be added.
The most practical method of controlling bacterial
multiplication is by regulating the temperature, normally by
refrigeration. There are three main types of refrigeration in
general use.
The dairy or domestic t pc- of refr:igerator operates
at a temperature between 1’C. (34’1-.) and 4’C.. (40’ F. ) - and is usi
for the short-term storage of various foods. Since most
ippreciably. at temperatures
pathogenic '-'-cteria
bacteri. do not multiply ar,-below 10’C. (5O
(Z0‘
‘ F.
T ), food kept in these refrigerators is
thc-re are many spoilage organisms
reasonably safe. However,
1
which will continue to grow >t a temperature of around 4’C.
(40’F.) and, therefore, spoix0yt
rc-frigerator to slightly above freezing point, is to prevent
the formation of large ice crystals. Where any foot containing
moisture is cooled slowly, there is_e tenrency for large icc
crystals to form within the cells of tn fooc.. In
-stages of thawinc., these ice crystals rupture the cell-walls so
that valuable salts and products container iL^+hrr’band
are lost as the water is drained away. On the other hanc ,
10
this is not the case with foot?1 that is frozen by the "quickfreeze n process, as only small ice crystals are.formed within
the c?ells which do not rupture the cell-walls.
It is, therefore,
possible to reconstitute quick-frozen food with the minimum
loss of nutritional value.
As the function of a refrigerator is to circulate cool
air it is essential that it should not be over-loaded, for
unless the air is freely circulating round the food, that food
will not be cooled. As refrigeration space is relatively
expensive, the most effective use must be made of the refrigerator
and, therefore, canned goods, acid foods, raw fruit, raw
vegetables, dried goods, etc., should not be placed inside the
refrigerator. It should be reserved for the high protein wet
foods, such as meat and meat products, milk and milk products,
and egg end egg products. Because of air circulation, strong
smelling foods such as fish should not be placed in the
refrigerator with other foods unless the pungent food is put
into an air-tight container first.
Another ’type of refrigeration frequently found in food
premises, is the deep-freeze cabinet. 1 This should be kept at a
temperature of - 25‘C. to - 19’C. (-5‘F. to +5*F.). It should
be used solely for the storage of food which has already been
frozen and, therefore, it is not quite so essential to allow air
space around the various items stored thc-re. On the other hand,
should the deep-freeze unit fail and any quick frozen food
commence to thaw, it must not be re-frozen even in the deep-freeze
unit itself. The temperature of this unit is insufficient to
ensure the formation of the small ice crystals and any food
re-frozen would suffer damage due to the formation of large
ice-crystals. If such a problem arises the options open to a
food handler are:(a) to destroy the food: (b) to use the food immediately;
(c) to use as much food as possible immediately and store the
remainder in a dairy refrigerator for a period not exceeding
48 hours, or (d) cook the food, cool it rapidly and store
it in a dairy refrigerator for immediate- use, again within two
or three days.
The last type of refrigeration is the ice-cream
gonservator. This operates at a temperature of around
<7»C. to -4’C. (20* F. to 25*F.). 'It is intended for the storage
of i«e-cream which the law requires to be kept at a temperature
not exceeding - 2*C. (28'F.). It is, therefore, not suitable
for the long-term storage of quick-frozem foods, although.
there is a tendency among certain caterers to use it for.'
this purpose. Little bacterial growth will take place within
frozen foods kept in these cabinc-ts but flavour changes may
well take place due to -enzymic action which is not stopped
completely at these temperatures.
Since the efficient operation af a refrigerator
depends upon the cooling effect of air circulating outside as
well as inside the cabinet, care must be taken in every
instance to ensure that the ventilation grilles leading to the
motor uhit are kept clean and free from obstruction.
Source: Royal Institute of Public Health S, Hygiene
- London
ms*/30/l/80/
fvvT ^.(2_
COML"-
‘
„
aqarks
;6-’
ST. JOHN'S MEFICAL COLLEGE & HOSPITAL
FIRECTOR OF RURAL HEALTH SERVICES & TRAINING PROGRAMME
MATERIALS USEC IN CONSTRUCTION OF FOOL Fl
MISES :■
All materials used in the construction of food premises
should be such as will, of themselves, assist in the task of
maintaining the premises in a proper state of cleanliness.
For example:
Outer yards should be paved wit.?(a) Hard-rolled tar :acada:
(b) Hard-surfaced co; Crete
(c) Concrete-based c< me-nt-jrendered
faces
(d) Tiles (earthenware) ser: to tig ht joints
(e) Stone setts with flush joints, set in
cement.
(f) Flagstones with oo-' ' ;;rc c.'mr nt.
Interior work floored should be(a) Granolithic.
(b)
Terrazo.
(c) Quarry tiles.
(d)
Quarry tiles incorporating non-slip
elements.
(e) Specialized plasticized floor
tiles.
(f) Hard cork lino over flush-fitted wood.
(g) Surfaced-tight jointed hardwoods.
(h) Oiled and seale-' hardwoods.
(i) Oil-dressed cement floors treated with
silicate of alumina when laid.
Interior room floors where no heavy work is carried
out and where the public are allowed for service
or shopping should befa) Specialized plasticized floor tiles.
(b)
Hard cork lino over flush-fitted wood.
(c) Surfaced-tight jointed hardwood.
(d)
Oiled and sealed hardwoods.
(e) Where the sales action demands rugs or
carpeting these should be of a quality that
will withstand regular daily vacuum
cleaning or surface cleaning.
Walls of food rooms should be
ta) Plastered and printed, two or three coats
lead-free paint.
(b) Tiled (ceramics or earthenware).
(c) Sheeted with plastic . laminate.
(d)
Sheeted with metal sheet (not glavamzed).
(e) Tiled with 'plasticized polyurethane tiles
or the like.
Celings should be(a) Plastered but not painted. They are
designed ''hc-r " .astered to ac . as a
heat-absorbinc jrea, aid painting of this
plaster lee's td increased problems of
condensation
rooms where steam -rises
R_-
2
Vfoodwork where wood has to be used, should be(a) Hard-wood.
(b) Other woods given added protective
surfacing such as two or three coats
of lead-free paint.,
Brickwork-
All brickwork of food premises (excluding
outside walls) should’be finished with
fair face. That is, ithout uneven
mortar joints.
COPE OF PRACTICE ( EXAMPLE)
It is now practicable to set down an example of a code of
practice which will equally apply to the construction and conduct
of all f»od premises. In setting down the paragraphs it is
inevitable that some of the items specified'will also . e the
subject of food-control law. The agreed construction princioles
are, however, good sense in any food-hand1:no circumstances."
1.
The walls of food rooms made from permanent materials
should be smooth and impervious.
2.
light colour.
Walls should be i,n good repair and be finished in a
3.
Flaking paints and non-washablc powder paint colours
(distempers) should not be used.
4.
Tiles are advantageous, and there should
angles at floor level.
rounded
5.
Ceilings should be in good repair, of even surface, and
either porous or specifically insulated accordin’ to the process
carried out.
6.
Ventilation canopies should be fitted wherever. excess
steam is generated.
7.
Such canopies should be of rue.-proof materials.
8.
Floors should be even, surfaced, and impervious,to
moisture.
9.
Where freque-nt washing down is needed the floor should
gently slope to a drain.
10.
Pipes coming through walls, floors? or ceilings should
be fitted in a manner that prevents ingress of insects through gaps,
11.
All floors should be cleaned at least once r. d^y.
12.
Internal woodwork should be reduced to a minimum
and should be of a design that makes cleaning easy. Wood should
not (with the possible exception of butchers' blocks anc special.
food-cutting surfaces) be used for food work sur:sees.
«
3
,
,
13- Coors should be fitted so as to prevent insects
and rodents gaining access.
14. Windows should be of plain glass, and the window
sills sloped so as to stop them being used as 'unofficial'
shelves. Where cooked meat and processed -iade-up foods are
displayed the windows should be rc-frioerat d.
15. All lights should be placer to a planned illustrated
pattern to fit the work- process. Jhe seal, of lighting should
never fall below 25 lumens per ft. (formerly termed foot-candles
or lamberts) at any work surface.'
16. Ventilation must be worked oJt to suit the process,
but some degree of mechanical ventilation is needed in most food
rooms. -v.1 - :
'
• '?■ ■'&■.- ijhii '
17.
air per hour.
Ventilation should aim at mi limum of 20 changes of
18. The heating systems needs tc be planned to fit the
process and the ventilation system, and must have relationship to
the needed relative humidity.
19. Any outdoor yards or praying used in connexion with
the food business should be of an even imp'rvious good-condition
surface.
20. Separate tools should be used for cutting raw foods,
especially meats and.cooked foods.
21. Where wooden work surfaces i ave tobe used they
should be cleaned to a special routine-, a:'~ will best be sterilized
by washing with sodium hypochlorite in a correct solution that will
be advised by the makers.
22. regreasing is as important
sterilizing, and correct
detergents should be selected and properly used.
23. Premises should be inspecter regularly for the presence
of rodents and insects, and domestic animrls should be banished from
food rooms.
24. Adequate storage for food a ,d all utensils s.hould
be provided and kept in a good state of r<pair to prevent accidental
contamination or contamination by insects rodents, etc.
25. Refuse should be moved regu'arly, ano completely from
food rooms and stored under cover anr’ kepi dry as possible until
final removal from the premises.
26. Refrigerators should be purpose built and correctly
used. Full regard- must be to aid the food and the- special needs
of that food when correctly kept.
27. /'feat should be hung or placsd in containers or on
special clear.able pallets.
. . .4
4
,
. . 2?* Products should be kept at their correct temoeratumq
ambient ln^iscrlminately taken into and out of that temperature
regularly.
29. Refrigerators should be defrosted and cleaned
30. Food should not be placed on sale display in the
direct rays of the sun or where any atmospheric contamination
j may occur or where persons may contaminate it.
I
31. Hands should be kept off food as far as possible,
• and where- the tradc-nc-eds make handling necessary, then the
I hands should, indeed must, be clean.
32. Dressing poultry, and the like should never be
carried out on the Same surface as othc-r food preparation, and
the hands should be washed between every such operation.
33. Food for animals and pets bhould be handled absolutely
separately from human food.
34. Felicatessen and meat products should be very carefully
displayed and screened from contamination at all times.
n
35. All meat and meat products should be kept at below
10°C. until cooked.
36. Gelatines and gravies should not be kept in a readyto-serve or use state from one day to the next.
37. All equipment should be purpose designed, and so
should all utensils. Only correct utensils and equipment should
be used, and they should be of correct materials and shape to make
maintenance and cleaning easy.
38.All machine and container doors should be tightly
fitting, and panels intended to be removed for cleaning or maintenance
access should be- gasketed to keep out insects and to prevent other
forms of possible contamination of contents.
39. There should be a minimum of inaccessible internal
surface that can be reached for cleaning. /\11 the materials used
should be non-toxic.
40. All machines or equipment delivery tubes, pipes, and
chutes should be subject to a reasoned-out in situ 'chemical
sterilization routine.
41. All liouid container machines and equipment should
be fitted with anti-overflow devices.
42. Equipment designed to achivc- set temperatures should
have indicator thermometers to show their v.orking efficiency. .
43. Light should be arranged so lat all working parts
of any machine or equipment can be examinee for cleanliness.
44. Precise cleaning instructions -should be' worked 1 out
and known to all"operatives for all machine;, equipments, and
utensils.
MGM/ms*/24/l/80/
WHO
Offset Publication No. 34
peoy sspeiA! -sIjoo^
BT53 H11V3H AlIKOiViAlOO
FOOD
H V 0 I E N E
TN
CATERING
ESTABLISHMENTS :
LECTSLATW ANT I'fTPy. REGULATIONS
Published under the joint sponsorship
■<r +.he Epod and A'-riculture
Organization of the United Nations and
the World Health Organization
in collaboration with the United Nations
Environment Programme
WORLD HEALTH OPGANVATTON GENEVA 1977
CONTENTS
niTRfTOCTTCU'T
MEASTTPES Ftp PFCFOTTNG FOOT HTGTENE
CEPPET^ IEGTSLA.TTON
registration and licensing of premises
Construction
Lighting and ventilation
Equinneht andutensils
Washing facilities for staff
Sanitary facilities
Slaeninp' places
Fefuse
First - aid
Storage for clothing
Water sunnly
Food protection
Food handlers
PASIG PFTMJiPLFS OF FO(TP JTYGIETtf; legislation
General
Basic legal requirements'
INTRODUCTION
The World Health Organization, through its Pood Safety Programme,
which is aimed at ensuring the safety of foods for.the consumer, initiated
a survey of legislation related to ^ood hygiene i.n‘catering establishments.
The results of the survey, which are summarized in this publication, and
the model food hygiene regulations for catering establishments, also
included here, were reviewed by a joint FAO/WHO expert consultation held
in Geneva from 20 April to 2 May 1^5j This meeting was funded by the
United Nations Environment Programme (UNEP) as cart of its activity to
"support and accelerate or expand the work of the FAO/WHO Codex
Alimentarius Commission on international standards for pollutants in
food and strengthening of FAO/WHO capabilities to assist developing
countries in food control". In this activity the Food and Agriculture
Organization of the United Nations and the World Health Organization
are cooperating agencies.
Many of the legislative texts on which this survey was based
have been published, in full or in summary, in:
(l)
International digest of health legislation. Geneva,
World Health Organization (-published quarterly); and
(2)
Food and agriciJ.tural legislation. Rome, Food and
Agriculture Organization of the United Nations (published
quarterly).
The surirey covers a reasonably representative cross-section of
the legislation of Member States in all- parts of the world.
Food control has two principal objectives: protecting consumers
against health risks, fraud, and adulteration“of foods and assuring fair
practices in the food trade. Tho survey described here was concerned with
the fiest of these .sjibjerctives, namely, tho safety and cleanliness of food,
i.e., food hygiene.
The need for a hirh standard of food hygiene and for adequate
control measures is particularly important in catering^ establishments
of all kinds. The fourth report of the WHO Expert Committee on Environ
mental Sanitation3 points out that:
"One careless food handler, or one human carrier of disease,
preparing food at home will jeopardize the health of only a
small number of persons, mainly members of the family.
When one such person works in the kitchen of a restaurant,
hospital, factory, canteen, school, or other nlaco where
meals are supplied to many people, the number of potential
victims is corrospondinglv greater."
..2
"I’ood Hygiene" has br-n droned as,
^aaur’s wh-':-e.by‘thQ'.VijCl«sCmengss
_seunrness and safety f~r hur"n c/v»sur”>ti ^n "r"’ s ;'riufpd. or i riqpe.pgqd, covering
fll facets
fo-v1 ^reduct’.?’1, I’"r'">st-)n’-, hroc'sn-ir^,^distribution, nre_y.rr.t-: or 'nd s«r”ic Jr/ b nngsible causer f tepricjty .(nhysi.p.al^hemical
qb ’■’icr" inlorjicnl).*' (fr"’' 'nr1 nutrition terminolooy’. 'C-en.'-va, W^-hld Hea-|th
Gr.-nnizatinn (d-runont WTR/73.2)).
^"Catering" has been defined as, "The provision of meals and snacks for groups—
of persons, e.g., catering in hotels and restaurants, schools, plants and
factories, armed forces, etc." (Food and nutrition terminology.' Geneva,
World Health Organization (document JTJTP/Zl.S)).
:
"~
^WHO Technical Report Series, No. 104, 1956, p.17.
- 3 strong arguments to justify the reauest,- particularly where a country has
previously not had a comprehensive -food control sendee. Since the primary
object of a food hygiene programme is,to protect the health of the public,
it is not always easy to present a case on a cost-benefit basis.
It must be recognized that promotion of food hygiene is only one
of a number of measures for protecting and improving human health that fall
within the scope of environmental health. According to a WO Expert Committee
on Natlonal Environmental Health Programmes: Their Planning, Organization,
and Administration,2 environmental health "refers to the ecological balance
that rust exist between, man and his environment in order to ensure his well
being". Within the field of anihironmental health, enirironnenta.l sanitation
was defined by a WO Export Committee in, 1950^ as "the control of those
factors in man* s environment which exorcise or may exercise a .deleterious
effect on his physical, mental, or social well-being". The report of the
WHO Expert Committee on National Environmental Health Programmes^ lists
17 items considered to bo included in, or related to, environmental health.
Mong those items are water supplies, wastes disposal, vector control, and
food hygiene.
Food hygiene, therefore, is an integral part of a health service
and it is important to appreciate that is is difficult to develop.in
isolation a satisfactory programme for raising standards of food hygiene.
High priority should be given to achieving proper standards in this
particular field, but progress will be made more easily if efforts are
also made to improve general environmental health. In other words, a food
hygiene programme should be developed within the context of progressive
environmental health and personal health programmes. Good food hygiene
is impossible, without adequate supplies of safe water, proper means for
wastes disposal, effective pest control, and reasonable living conditions.
It is also difficult to reduce the incidence of food-borne infections where
disease is widespread among the population and adequate steps are not taken
to reduce sources of infection.
CUPRENT LEGTSLATION
2
3
Registration and licensing of premises
To. exercise control over premises used for food handling the
responsible agency must know the location of the premises, and its task
of ensuring that these premises are properly constructed and adequately
equipped, and that satisfactory hygienic standards are maintained, is
facilitated if a business is not permitted to open until the premises are
officially closure of unhygienic premises.
______________________ _
..4
2
WO Technical Report Series, No. 439, 1970.
3 WHO Technical Report Series, No. 10, 1950 (report of the first session of
the pxnert Committee on Environmental Sanitation).
WHO Technical Penort Series, No. 439, 1970.
^Registration of food, establishments is the process by which food control
authorities, local or national, maintain registers in which is entered
information that applicants must supply before they may operate. This
information should include the name and address of the establishment and other
relevant data, ^he annroval of premises may berrequired before ragistration;
however, this practice is not universal. registration is usually for an
Indefinite period of time, subject to cancellation for causes indicated In the
law.
- 4 Many countries- recognize the need to control the opening of
catering premises so as to ensure that before business commences they comply
with the standards in force. Prori.sion is usually made also for the closure
of premises in the event of serious contraventions of the law. The opening
of premises is controlled in various ways. Sometimes a permit or licence
from the local health department is required, and this may be revoked or
suspended if the premises are allowed to fall into an unsatisfactory condition.
One large city requires an applicant for a permit to complete successfully a
course of instruction in food protection conducted by the- health department.
Sometimes there is a system requiring premises to be approved before they
are opened.
. .
In some countries control is achieved by a requirement that all.
catering establishments must be registered. For practical purposes no real
distinction can be drawn between licensing and registration although
licensing is normally for a limited period and implies periodical renewal
of licences. However, the health authority will need for its own purposes
a record of the premises for which it is responsible, and a registration
scheme therefore seems most appropriate«
Where licensing or registration schemes are not operated the task
of the health authorities is more difficult, but they could- still have power
to enforce the closure of premises that present a danger to health. The
reouiremant that nremlses may not be opened for business until they have been
registered or licensed is of value to both the health authorities and the
4
operator of the business. If catering premises mav be opened without any
prior consultation with the health authority, or without their approval, the
operator may be faced subsequently with, the need to make substantial
alterations at heavy expense in order to comply with the food hygiene
regulations.. Such expense might be avoided if the operator is required
to consult the health authorities at the outset and accepts guidance frem ■
health officers in the design and equipping o-f1 the premises. Indeed, the
health authorities could warn operators against attempting to use an
unsuitable building that could not be made to comply with the required
standards.
Authority to enforce the closure of insanitary premises is most
important. Clearly, there must bo a means of speedily closing catering
establishments that constitute a danger to public health, but the
machinery for doing this requires much consideration.Construction
Regulations for the construction and equipping of catering
premises in force in different countries vary considerably in detail
although their basic intention is to provide conditions under which
food can be prepared hygienically and without endangering the health
------ of-the-consumer. There can be little dispute about the basic constructional
elements required, or about the essential pieces of equipment necessary
for good food.hvgiene. It is obvious, however, that there is a wide
difference of opinion on the extent to which it is necessary to impose
on operators of catering businessesddetailed legislative requirements
concerning the buildings in which they carry on their business and the
equipment to be installed-.
'
Licensing o-f food establishments is the process by which appropriate
food control authorities, local or national, issue licences to operators
of food establishments that have complied with relevant legal requirements.
The licence authorizes the establishment to operate for a specified
period of time, qfter which renewal is required-. licences may be
suspended or revoked as provided for in the law.
. -5 Regulations nay, in addition to specifying some matters in detail,
state certain broad principlesi For example, one set of national regulations
for food premises contains this provision:
"Every food nrenises shall be so constructed, located and maintained
that,
(a)
the premises are free from every condition that may,
(i)
be dangerous to health,
(ii) injuriously affect the wholnsomnness of food prepared,
processed, packaged, served or scored therein; ..."
Sone other regulati ons have a similar general reauirenont worded
as follows:
"No food business shall be carried on at any insanitary premises
or place or at any premises or nlace the condition, situation or
construction of which is such that food is exposed to the risk
of contamination"....
'
-—
A further example • reads: ’ ■
....
•
11 Any person who—sells, prepares, packages or stores for sale
any food under insanitary conditions shall, be guilty of an
offence."
General provisions of this kind are desirable because in
legislation it is difficult to specify in detail all conditions which should
. constitute an offence.
The extent to which"legislation contains detailed requirements
regarding the construction of catering premises varies considerably. The
points usually covered'are that in rooms where food is stored or prepared the
floors must be of smooth, non-absorbent materials and no constructed as to
be easily cleaned; all walls and ceilings in such rooms must be capable of
being readily cleaned; all parts of these rooms must be kept in good order,
repair and condition so as to enable them to be effectively cleaned.
Premises are often required to be of such construction and in
such a state of repair as to resist the entry of rats, nice and insects.
Tn sane cases,.openings to the outer air are required to be effectively
protected against the entry of flies and other flying insects,
Lighting and ventilation
It is usual to require all food preparation and storage.rooms
to be adequately lighted and ventilated. This is normally stated in general
terms but in sone areas the degree of illumination is specified in detail.
For example, one set of rules prescribes that at least 215. lux (20.foot
candles) of light must be provided on all working surfaces'and equipment
in food preparation, utensil washing, and hand washing areas and in toilet
rooms, At' least 54 l’ix (5 foot candles) at a distance of 75 centimetres
(30 inches) are required in dining rooms and all other areas during
cleaning operations.
...6"
- 6 Equipment and utensils
It is usual for food hygiene legislation ,to contain provisions
concerning equipment and utensils- Legislation may require-equipment and '
utensils to be of such materials, workmanship-anti design as to be smooth,
easily cleaned and resistant to damage. Provisions are sometimes laid down
that all surfaces that cone into contact with food must be readily accessible
for cleansing and inspection. It is quite common to impose an obligation
to ensure that all articles, equipment and surfaces'must be non-toxic and,
as far as possible, non-absorbent. In one country legislation requires
equipment and utensils to be:
(a).
of sound and tight construction;
(b)
kept in good repair;
(c)
of such form and material that it can he- cleaned and
disinfected.;
(d)
■
(e)
corrosion-resistant and non-toxic.
free from cracks> crevices and open seams; and
A most important part of the operation of catering establishments
is the cleansing of equipment and utensils. The duty of ensuring that these
are effectively cleansed after use and maintained in a .clean'aftd' sanitary
condition.may be imposed in very general terms, leaving it to the operator
of the business to adopt whatever methods he regards as the most effective.
In such cases the legislation may simply require facilities for" the cleansing
of utensils and equipment to be provided and utensils and -equipment to be
thoroughly cleansed after rise and- kept clean.
On the other hand, regulations in force in some countries
specify in considerable detail how the .cleansing of utensils and equipment
should be carried out. Sometimes, sinks with two. or three compartments
must bo provided ,if" cleansing is performed■ manually. Such detailed
regulations usually divide cleansing into three operations: nrerinsing,
cleansing, and disinfecting or sanitizing. The temperature of the'water
used for cleansing nay be laid down, A3.f> C (110 F) being usual. For
machine washing,, r higher water temperature may be specified. Use of a
detergent may also be obligatory.
There nay be a requirement that after utensils have been washed
they should be sanitized by immersion either in hot water or in water
containing a sterilizing'agent. The temperature of the water used for
sanitizing is usually required to be betu’een 76.5 0 and 82 0 (170 - 180 F)
with an immersion time of 30 seconds at the lower temperature or 10
seconds at the higher. Where methods of chemical sterilization are specified
the required inne sion time varies from 45 to 60 seconds. The sterilizing
agents allowed; are solutions containing 50-100' narts per million of
available chlo"j.ne, 12.5-25 parts per million of available iodine, or
quaternary ammonium compounds at a concentration of not less than
200 parts per million. These.soultions are. to be used at a temperature
of not less than 24°0 (75°F).'
Rules are also- sometimes laid down for the operation of dish
washing machines. Where these are of the immersion type the requirements
are similar .to those for manual dishwashing. For spray-type machines the
temperature of the rinsing and sanitizing water may be specified. Detailed
instructions nay be given for cleansing procedures. These may require
that, before being washed, articles must bo flushed or scraped, and when
necessary soaked, to remove large food particles and soil. Effective
concentrations of a suitable detergent may be insisted upon for both
manual and. mechanical dishwashing.
i 7 As a check'on the efficiency of dishwashing, utensils my have
to meet a prescribed bacterial, standard. This is usually a plate count
of not more than 100 bacterial colonies per utensil, using the swab
technique.
In the design of legislation for the cleansing of utensils and
equipment there are clearly two aiiferent nriilosophies. The first is than
it is sufficient merely to require the prevision of adequate facilities for
washing, such as hot and cold water and sinks, and to mate it obligatory to
cleanse all vessels and other equipment thoroughly after use. The operator
of the food business is left to decide for himself the precise methods to be
used to achieve a satisfactory standard of cleanliness. The second philosophy
is that not only must there be an obligation to provide the necessary
cleansing facilities, but the methods to be used must be proscribed in
considerable detail including the temperature of the hot water and procedures
for sterilization. This nhilosophy also maintains that.visual cleanliness
is not enough; after being washed and sterilized, equipment must satisfy a
bacteriological test.
The need for strict cleanliness is unquestionable and the law should
be adequate to enforce this. It is doubtful, however, whether there is
really any need to embody in legislation the precise methods and materials
to be used. If failure to cleanse equipment adequately is made an offence
with an annropriate penalty for non-compliance,- this should give the heath
officer the necessary authority to ensure that proper'cleansing procedures
are followed. His training should enable him to advise on how the required
standards can be maintained.
Washing facilities for staff
All food premises nped adequate washing facilities for the staff.
They must be provided with a sufficient number of suitable wash-hand basins
for the use of ail persons engaged in the handling of food on or around the
premises, and the basins should, b" conveniently placed in an accessible
position. Wash-hand basins shoulo be provided with an adequate supply of
hot and cold water or of hot war,er at a controlled temperature. Soap or
other suitable detergent, nail-brushes, and clean towels or other drying
facilities must also be supplied. These washing facilities should not be
used for any nrunose other than personal hygiene. Food hygiene regulations
generally contain previsions of this kind. Some insist that signs must
be displayed conspicuously, instructing workers to wash their hands after
using toilets.
Sanitary facilities
Satisfactory sanitary facilities are necessary in all food premises
for'the use of the staff and this is usually legally enforceable. Sometimes,
sanitary accommodation is also specifically required in catering establishments
for customers' use. This accommodation must be adequately lighted and
ventilated and kept clean and in good order.
Sleeping places
It is usual for food, hygiene legislation to prohibit the unhygienic
practice of using rooms in which food is prepared, served or stored for
sleeping purposes, and in some-cases the legislation bans direct communica
tion between sleeping quarters and rooms in which food is handled.
...8
- 8 Refuse
Some regulations make it obiigatory. to provide adequate space, in
a suitable situation, for the removal of waste from food, the separation
of food fit and unfit for human consumption, and the storage of waste and
unfit food before disposal. There must be no avoidable deposit or accumula
tion of solid or liquid wastes in a rood room.
Sometimes the law is more precise. It mav insist; for examnle,
that all garbage and refuse in kitchen areas should be kept in separate,
leakproof, non-absorbent containers equipped with tight-fitting covers
unless otherwise protected rom flies and other insects. There may be a
specific obligation to maintain refuse storage areas in a clean sanitary
condition. Garbage and rosfuse should be disposed of as often as necessary
to prevent decomposition or overflow.
First-aid
The nr oat. si on of first-aid equipment for food handlers is
obligatory in some countries and should be generally compulsory.
Storage of clothing
It is usual to require lockers to be provided Tor the outdoor or
other clothin'r and footwear of employees arriving for work in food handling
establishments.
Water supply
An.adequate sunplv of clean and wholesno water is generally
stipulated for all food premises. Clearly, this should be a universal
requirement.
■
Food protection
It is common to embody in fond hygiene legislation an obligation
to protect food from contamination by insects, rodents, dust, and from all
other kinds of contamination. In addition, some countries specifically
require the exclusion of domestic animals and. birds from premises in which
food is handled commercially. In some cases provisi on is made to avoid
contamination of food by toxic materials such as insecticides, rodenticides,
and other substances used for the maintenance of hygienic conditions. The
points covered are labelling of containers of toxic materials so that the
contents may .be. easily identified, sotrage of these substances in locked
cupboards, and- their use’in such a manner as not to contaminate foor or
endanger health.
Food hygiene regulations also often contain obligations concerning the
control of the temperature of food in caterihg establishments. These
controls usually apply to perishable or potentially hazardous foods,
that is, to foodstuffs that support the growth of pathogenic organisms.
The general principle embodied in this legislation is that the feodstuffs
concerned should not be kept any longer than is necessary at a temperature
favourable to the nrowth of bacteria. There is some variation in temperature
range specified but the extreme limits are 4.4 C (43 F) and 65.5 0 (150 F).
This range, with slight variations, is regarded as a danger zone to be
avoided as far as possible.
-.9
- 9 -
The foods to which temperature control applies are described
in different ways. In some cases the legislation refers to "perishable
food of animal or vegetable origin!’? Sometimes particular foods are
referred to, such as "custards., cream fillings or similar •products". In
one case regulations annly to "infection and toxin nrone food" which is
defined as "perishable food consisting in whole nr in part of milk, milk
products, meat, poultry, fish, shellfish or any other ingredient capable
of supporting the rapid growth o£ nat'-o’-pic organisms or the production
of t'e toxins of such organisms".
Tn another case temperature control applies to all food "consisting
of meat, fish, gravy, or imitation cream, or prepared from or containing,
■any of these substances or any egg or milk". There are, however, exceptions
for such articles as:bread, biscuits and, cakes containing egg or milk as
ingredients that were introduced before baking, chocolate or sugar
confectionery, butter and other fats, cheese and uncooked bacon and ham.
It is not usual to impose legal requirements for the cooking of
food but some regulations provide that pork products must be thoroughly
cooked to heat all parts to a minimum temperature of 65.d°C (15O°F).
Stuffings, poultry, stuffed moats and stuffed.poultry must be heated
throughout to a minimum temperature of 74 0 (l65°F).
Food handlers
It is a standard requirement of food hygiene legislation that food
handlers must be clean and practise- hygienic habits. They are generally
required to wear clean, washable ovnrclothing'and, in some countries, to
wear headgear that confines the hair. Smoking in food preparation areas
is often prohibited; , In some cases 'food handlers are specifically required
to wash their .hands after visit? to the toilet. One set .of regulations
requires employees and management to be adequately informed concerning
acceptable and sanitary food handling'practices., .They'are expected to attend
approved.' food handler training pregrammes when these are'available. Another
set of regulations requires supervisors of food processing establishments,
including caterers, restaurants and eating places, to complete a course
in food protection.
Many countries in their food hygiene, legislation try to ensure .
that persons who become infected and who may transmit infection to food
arc excluded from handling’food while they are in this condition or.
require all food handlers to undergo periodical medical examinations to
determine that they Are healthy and free from infection.
For'example, some regulations for restaurants require any
restaurant licensee who suspects that an employee has contracted, any form
of communicable disease, or hasbecme a carrier of such disease, to
exclude the employee from the .restaurant, and notify the local health
officer immediately. The health officer has to. determine whether the
food handler is infected or is a carrier, and laboratory examinations
may be required; No persons who have a communicable disease' or are
carriers of such disease are permitted to work in a restaurant.
Restaurants are forbidden to employ such persons or any persons, suspected..
of being so affected. Chest X-ray examinations and/or tuberculin tests
are recommended annually for all. restaurant personnel. Poreors. who
at-any time have' had typhoid or paratyphoid fever'nay not be employed
in a restaurant until it has been definitely determined that they are
not carriers.
- m Similar-regulations elsewhere'provide that every food handler
Erast be free from, 'and not a carrier'of, a -disease that could -.spread through
the medium of food, and that food handlers must submit tn subh medical
exami.nations and.tests as the medical officer of health nr the minister of
health nay require. No person who has a comunicable skin disease or
infection or who resides in a dwe'i ling where there is communicable disease is
permitted work as a food hanc.ter utiloss ne obtains ’a certificate from the ■
medical officer of health showing that he is free frm infection. ' The
•operator"of a food business who Irndws or susnects that an employee io violating
these provisions must notify the medical officer'of health.:
Another exann"1 e of this kind of legislation is an order prohibiting
persons-liable to taint or contaminate food from engaging in the handling
of food. This provision applies, inter alia, to persons -who:
, ~(i)
are-suffering, or suspected tn be suffering, from tynhei'd or
other Salmonella"infections, dysentery, or■staphylococcal ■
infections;
(2)
are carriers of the micro-organisms causing these diseases;
(3)
show detectable clinical symptoms of infectious hepatitis;
(4)
are suffering, or suspected to be suffering, from tuber
culosis in a communicable state;
—
... (5)
are suffering, or .suspected to be suffering, from a
contagious disease of the skin.
This legislation also requires all persons professionally engaged
in the production‘or distribution of fno'd stuffs 'nr substances used- as food
and who are in direct contact with such products to undergo an annual
examination, to verify that they are. free f-ran tuberculosis .in- a communicable
state.
•
Legislation in; another country places an obligation on any person
employed as a food handler and who knows, that he, a member of his family,
or another person who lives in the same dwelling is suffering from a
dangerous disease to inform his immediate superior of the. facts. The latter
must immediately notify the . health board..
This legislation also provides that no person who is suffering
from boils, a rash or sores, or fr<n a dangerfun• disease, or from-tubers
culosis, leprosy or syphilis, may be, permitted to engage in the handling of
foodstuffs intended for sale. This also applies to carriers of disease.
Where necessary, the person concerned must produce a medical certificate
proving that the disease from which he is suffering is not contagious or
liable to cause food poisoning. Further, before any person is engaged, or
begins to work, as a food handler he must produce a medical certificate to
show th"t he is; not suffering from a disease which, having•regard to
the nature of the work, could involve a danger of contagion Or food
poisoning through the,agency of foodstuffs. The medical certificate must
not have been issued more than 30 days previously. It must.be kept and,
on request, shown to the health and police, authorities.. .
In yet another.country, immediately a person engaged in the
handling of food becomes aware, he is suffering from, or is a carrier of,
typhoid or'paratyphoid fever or any other Salmonella.infection or amoebic
or bacillary dysentery or any stanhylococcal infection likely to cause
food poisoning-, •he is required to inform his employer who'must immediately
11
|
- 11
notify the nropsi’ officer of the local.authority. Infected persons nay be
ordered to discontinue or to Refrain frrtn engaging in any occunation
connected with the nrenaration and handling of food or drink for human
consumption until further notice is given by the local authority that the
risk of transmitting infection no longer exists, fond handlers suspected
of being carriers of any of the diseases mentioned above may also be
required to undergo a medical eyaminatioix.
One local authority may require food workers, before employment,
or at any other time, to•undergo a chest X-ray examination or any other
test or examination deemed necessary for the protection of the public health.
Certification of such examinations may be issued by the local health'
authority and, when required by the authority, a cony of the certificate
for each employee must he in the possession of the management' of'the food
service establishment. Certificates are not valid for more than 12 months
from the date■of issue.
Certain countries require fond handlers to hold.a health booklet
or certificate. Tn one of" these countries workers who are to be employed
in the Pood industry are obliged to undergo a pre-emnloyment medical
examination.
This examination is necessary oven for temporary employees,
apprentices, and students. The workers covered by this obligation include
those employed in the sale of foodstuffs and the provision of meals to the
public, as well as in the distribution.of snacks and refreshments.
A"1 so in that country, food workers must undergo other preventive
medical examinations at tines determined by the hygiene services. In
addition, they must undergo, without delay, emergency medical examinations
"(a) if they are suffering from diarrhoea, a purulent disease
or a fever, or a communicable disease, or if they are suspected
or suffering from a communicable disease;
(b)
if a communicable diseases, or a suspected case of such a
■ disease,'occurs in the work-place or at home.’1.
• .
These medical examinations include a detailed clinical examination
a medical history, and a microbiological examination, particularly with a
view to the detection- of tuberculosis and possible carriers of the pathogens
of typhoid and paratyphoid and other salmonelloses and shigelloses.
Workers engaged in the food industiy. are obliged to hold a health
booklet issued by the health community medical officer for the area in which
they live or, if they work in a factory having a medical officer, by that
officer. In the case of workers employed for short periods a certificate as
to their medical fitness .is-issued in plac-e of the booklet. The booklet
(or certificate)~ds kept by the person in charge .of .the undertaking, but
where workers carry out their work outside the undertaking, they are
required to carry the booklet (or certificate themselves. The person
dneharre of the undertaking must keep a list of the workers indicating
when they were medically examined, the results of the examination, and
when the next medical examination should be carried out.
At each medical’ examination the'worker must produce his booklet
or certificate. If the nhyhician finds, or suspects, that the worker is
suffering from a disease or infection he must take charge of She booklet
or, certificate and give the worker a written j-eceipt in exchange. The
worker is obliged to hand over the receipt, without delay, to the person
in charge of the undertaking. 'Every food establishment must ensure that
the handling of food is carried out only bv workers holding a booklet or
certificate; work may not be commenced before the booklet or certificate
has been issued. The 'establishment must notify the health community
medical officer in good time of every worker who is required to undergo a
preventive medical examination.
Another-cruntryurnnoses-comnulsory-medical examine+ions on
* ■
certarn-groups of workers includin'* those in catering establishments. In
■addition to the usual examinations for tynhoid, naratynhoi/, dysentory and
other Salmonella infections, workers in catering establishments ano subject
to examination for infestation ui ,.h intestinal parasites. A worker who is
transferred to another undertekin1",
••’■liF,~’-:rit or installation is not
subject to a prior judical examination if Isis health booklet shows that his
initial
examination was satisibatmry, that his state of health
has been-urferTsystematic surveillance, and that during the previous two years
no member of his family or other person livin'- in his household has suffered
from an infectious intestinal disease or an intestinal Parasitosis.’ After
every absence from work lasting po-m, than ono month the ners-on concerned must
be examined as if he wore bfiginrin--- work for the first time.
Evrrv food handler (i.e., any person who. carries out, directly or
indirectly, manual activities invol ving foodstuffs in such a manner as to
he able to affect their whol«somoness, quality or hygiene) in another country-.
must undergo the health examinations prescribed by the health authority for
the nuroose of acquiring a health certificate'entitling him to work in that
■occupation. The certificate must be renewed annually or at more frequent
intervals-should the health-authority consider it necessary. Any person who,
while not hoidin" the appropriate health certificate, engages in food
handling and the- nropri.etor~of ■ the oStablishment. where he works are both
liable to penalties.
■
’ - —
Another example which may be mentioned is an ordinance concerning
hygiene in restaurants arid .catering establishments. Fvery worker must undeq^p
a pre-employment medical examination to determine his suitability for the
work he will be pngagod in. The nature of the examinations required, the
classes of workers subject to such examinations, and the frequency of, and
procedure for, the medical examinations are prescribed.
A recent piece of legislation on food hygiene states that only
persons, who provide a medical certificate indicating that they are free from
diseases or infections that could be tran.iw.itte.1 to other persons by means
of foodstuffs may cTnnenco work involving the handling of foodstuffs other
than nre-packed foodstuffs, or work directly related to hygiene in the
handlin'* of foodstuffs, in various types of premises including restaurants
and. other catering estr biishments. This legislation also requires, persons
working in the types of premises to which it applies to undergo at least
once a year a medical, examination or other 'health check-up as officially
prescribed. -Phvsicians or veterinarians, who have good grounds for
believing that food poi soning has been caused hv-a foodstuff contaminated.
by pathogenic bacteria or extraneous substances durin'* food handling opera
tions are"required to notify the local medical officer.
PASTC PPTJJCTPLFS OF FOOD HYGTFME
LFQFSLATTON
General
Ari essential part of the health services of ovOry country must
be ensure that feed is safe, wholesome and not injurious to be-" 1th, and
that proner hygienic standards are observe^ at all stores from production
or manufacture'until it reaches the consumer. The requirement that food
must not be injurious to the consumer means that -food traders must be under
a legal, obligation not to sell, food which they know to be unfit for human
consumption or conid with reasonable diligence ascertain to be unfit. They
must also have a duty to make due care to ensure that adequate standards
of food hygiene are observed at all times m the conduct of their business.
...13
- 13 -
It is not sufficient merely to place legal obligations on fade1
tracers. There must also''be official agencies charged with the duty of
exercising close•surveillance of all tynes of food premises, including
catering establishments. Many.environmental factors can influence the
maintenance of satisfactory standards of food hygiene and, as indicated on
p.3, progress will he made moro easily if a food hygiene programme. Where
food hygiene is the responsibility of the agency responsible for general
environmental health there should be no problems in securing coordination of
effort. Where separate agencies are responsible it is important that there
should be'close liaison between them. Agencies with the duty of controllingfood hygiene .should not be regarded merely as law enforcement bodies, though
they should possess adequate legal powers to establish and maintain the
required standards, Their officers need to have authority to enter .food
premises during business hou^s without warning in order to carry out the
necessary inspections and investigations, and it should be an offence to
obstruct officers who are carrying out these duties.
Effective legislation is necessary to secure the nroner observance
of hygienic practices. The basic legal requirements should be embodied
in national statutes but the more detailed and technical requirements should
be contained in regulations which can bo readily and quickly changed to
keen nace with scientific and technical developments. There is a need also
for codes of practice which, ”^ile not legally enforceable,, give guidance
to food traders and the officials responsible for.inspection and control of
food premises on equipment, materials and practices for maintaining the
desired standards.
Although the basic legal requirements embodied in national statutes
and the more detailed and technical requirements contained in regulations .
will cover very many points it is mt advisable that legal provisions should
be too rigid or too detailed• Offen, the more satisfactory approach is to
prescribe the objective to be achieved and- to allow some flexibility in
the choice of methods to be used to achieve that objective. Tn any case,
it is impracticable for laws to be drafted in sufficient detail to take
account of all possible circumstances.
Basic legal requirements
The principal points that should be included in the basic legal
requirements are as follows:
(a)
the authorities responsible for the enforcement of food
hygiene legislation should be specified;
(b)
Tt should be an offence to sell food that is diseased,
unsound, or unwholesome;
(c)
recognized officers of the responsible authorities should be
authorized to inspect food intended for sale, to take samples,
and to seize and condemn food that appears to be unfit for
human consumption;
(d)
recognized officers should have p^wer of entry to all food
premises;
(c)
.ill food premises -of prescribed types should be- required tn
be registered' by the responsible authorities before being
...'.14
- 14 -
opened for business and these authorities should he empowered tn revoke
registration where continued use of the premises constitutes a potential i
danger to health; particular types-of premises Should be registered. under
regulations made in accordance with no*nt (f) .below;
( f) pauthority should be given *0 the appropriate minister to make regulations
containing specific and detailed legal requirements with respect tn food
hygiene in particular tvnos of premises, and different food handling activities
compliance with the appropriate regulations would be a condition for the
-registration of premises;
(g)
nhysicians who become aware, or susnect, that patients they are attendin’
are suffering from food poisoning should he required to no+ify the lo'-al
public health authority;
(h)
authority should he given to recognized officers to prohibit the use
or removal from the premises of food which thev believn is likely to cause
fond poisoning until investigations havs shown whether it may safely be used
for human consumption;
(i)
persons engaged in the handling of food should be required to notify
their employers if they become aware that they are suffering from any
condition that might lead to the infection of foods and employers should be
under an obligation to inform the local medical officer.
1 Where a licensing system is preferred, points (e) an'3 (f) should be
amended accordingly.
2.60580
prk.
no7 SJ5
coMrviviv; i /
<?/1. (First Floor)St. MarlTs rto a
.
BAWGAIO3E. 560 001
ATUL~".ATION OF FOODS
Adulteration of foods consists of- a large number of
practices - mixing, substitution, abstraction, concealing the
quality, putting up decomposed foods for sale, misbranding or
giving false labels and addition of poisons. Some forms of
adulteration are injurious to health, e.g. adulteration of
mustard oil with argemonc oil. But,for the most part, food
adulteration has an economic rather than a sanitary significance,
e.g. addition of water to milk.
•
Food adulteration practices vary from one part of the
country to another, and from time to time. Our knowledge about.the
current practices of food adulteration is meagre. The types of
adulteration commonly found in various foodstuffs in India are as
follows :
(1)
Milk: Perhaps no other food is subjected to such frequent
adulteration as milk. Addition of water, removal of cream, and.
addition of starch, paper pulp.and skim-milk powder are the
common types of milk adulteration
(2)
Ghee: Ghee is adulterated with vanaspathi and animal fats
such as pig’s fat. In order to improve the flavour of adulterated
ghee, tributyrin is added. The Government of India have not
succeeded in enforcing the colouring of vegetable. ghee.
(3)
Cereals: Fice and wheat are mixed with stones-, sand, grit and
mud to increase bulk
(4) Flours: -Wheat flour is mixed with soap stone- (talc) powder
and chalk powder. Bengal gram (Besan) flour is adulterated with
lathyrus flour. Maida is adulterated with singhada flour.
(5)
Pulses : Pulses are adulterated with lathyrus-. Chemical
substances such as metanil yellow are added to old stocks of pulses
to improve the colour and appearance*
(6)
Edible oils: Admixture of cheaper oils and mineral oils is
commonly practised'. Dyes ate also added to improve the. appearance.
Argemone oil is another intentional-adulterantt (. (7) Tea and Coffee: Tea leaves are adulterated with exhausted old
tea leaves and dust, black gram husk, saw dust and. 'cashew husk.
Coffee powder is adulterated with roasted dates, tamarind seeds,
husk powder, added.colour and chicory without declaration.
(8)
Honey: Honey is adulterated with sugar or jaggery and
boiled with empty beehives, The list is endless
Food Standards:
-(1) Codex Alimentarius : This is a collection of .
international food standards prepared by the Codex
Commission, which is the principal organ of the Joint FAO/whu .
Food Standards Programme* The food standards xn Incxa are based on
the international codex alimentarius (2) PFA Standards: Uneer the
prevention of Food Adulteration Act (1954) rules have been framec.
These are revised from time to time by an expert bocy callee the
"Central Committee for Food Standards". Any foor -that does not
rm t> the minimum standards is said to be ar ultc-ratcc .
The purpose of the PFA standards is to obtain a minimum level
of quality of foodstuffs attainable under Indian conditions.
(3) The Agmark Standards: These standards are sc-t by the
Directorate of Marketting and Inspection of the Government of India.
The Zigmark gives the consumer an assurance of quality in accordance
with the standards laid down. (4) ISI Standards: The ISI mark on
any article of food is a guarantee of good qualif
' accordance with
ty in
the- standards prescribed by the Indian Standards
‘ds Institution for .that
commodity. The Agmark and ISI standards are not mandatory"
they are purely voluntary. The express decrees of excellence above
the PFA Standards.
Prevention of Food .Adulteration (Amendment) Zict, 1976b
The prevention of Food Adulteration Act was enacted by
the Indian Parliament in 1954. Standards have been laid down under
this Act for various foods, and these- standards Vary from State to
State. Any food that does-not confirm to the minimum standards is
said to be adulterated. Although it is a Central Act, its
implementation is largely carried out by the local bodies and the
State Governments. In 1963 and 1969, the Act was amended in order
to make it more stringent. The more recent Prevention of Food
Adulteration (Amendment) Act came into force throughout the country
on April 1, 1976. The new Act provides for summary trial and •
deterrent punishment including life imprisonment under, certain
circumstances. There is also a Central Committee for Food
Standards. A chain of laboratories, including four regional
appellate laboratories have been established. The purpose of the
Prevention of Food Adulteration- Act is to protect the health of the
consumer and to assure foods of. honest nutiitive value.
foci? zrriTivES
The concept of adding 'non-food 1 substances to food
products is not new. Pickling is an ancient• culinary practiceaimed at preserving food articles such as mango, lime and amla for
fairly long periods by the addition of salt and spices. Modern
science of 'food. technology employs more than 3,000 substancessome natural (e.g. saffron^ turmeric) and others artificial or
synthetic (e.g. saccharin, sorbic acid) known as 'food additives '.
Majority of the processed foods such as bread, biscuits, cakes,
sweets, confectionary, jamsj jellies, soft drinks, ketchup, all
contain food additives.
pood additives are defined as non-nutritious substances
which are added intentionally to food< generally in small
quantity, to improve its appearance, flavour, texture or storage
properties. The definition also includes animal feed adjuncts
which may result j.n residues in human food and components of packing
materials which may find their way into foods.*
.
The food additives may be classified as. colouring
aqc-nts (e.g. saffron, turmeric), flavouring agents (e.g. vanilla
essence), sweeteners (e.g. saccharin), preservatives (e.g. sorbic
acid, sodium benzoate), bleaching agents (eg, chlorine) acicity
imparting agents (eg, citric acid, acetic acid), etc. Uncontrolled
or-indiscriminate use of food additives may pose health hazar.es .
among consumers*
. . ..3
3
The use of food additives is subjected to government
regulation throughout the v/orld. In India, two regulations, viz.
the Prevention of Foor’ Adulteration Act and the FrU?t Products
Order govern the rules and regulations of food additives. Any
food that contains food additives that arc not permitted is
considered adulterated; if the permissible limit exceeds, then
also the food is considered adulterated. The nature and quantity
of the additive shall be clearly printed on the lable to be
affixed to the container. Whenever, any extraneous colourina
matter has been added to any article of food, the words 'Artificially
Coloured ' shall be written on the label. At the international
level, food standards are fixed by the codex alimentarius
commission.
FOOP FORTIFICATION
The 8th Joint FAO/WHO Expert Committee on Nutrition
(1971) defined fortification as "the process whereby nutrients are
added to foods to maintain or improve the quality of the diet of a
group, a community or a population". On the other hand, the word
enrichment is used to signify the addition of dietary essentials
to a food to restore the total content of the former. The
following are some examples: (1) Milk: Milk is fortified by the
addition of vitamins A and D (2) Wheat flour: In February 1970,
the Government of India launched a programme in Bombay for
fortification of atta with vitamins and minerals, and for increasing
the protein content by admixture with edible groundnut flout.
This programme is planned to be extended to other cities at a later
date. (3) Edible oils: Fortification of "vanaspathi" (hydrogenated
fat) with vitamin A has been made compulsory (2,500 i.u. of vitamin
A and 175 i.u. vitamin D per 100 g of vanaspathi) by the Government of
India. (4) Common salt: Common salt is fortified with potassium
iodate and supplied in areas where goitre is endemic. Fortification
of common salt with calcium and iron is being considered to be taken
up on a national scale in India. (5) Synthetic amino.acids:
Addition of synthetic amino acids to foods offers great possibilities
for the future, e.g., lysine to wheat flour. (6) Sugar: fortified
with vitamin A is being used in some countries for the prevention
of nutritional blindness. Fortification and enrichment have made
tremendous contributions to the public health in improving the
nutritional standards of the people and in correcting specific
deficiency states.
SOURCE; PREVENTIVE & SOCIAL MERICINE
ms*/l/2/198O/
» Health cell-
^bi:
THE}
ADliLTEFATICt’ ACT, 1954 '
Marks Bead
st
-560 001
(Act 37 of 1^54)
This Act to make nro-'dsion for the prevention of adulteration
of food was enacted by the Indian Parliament in 1954- It extends to the
whole of India except the State of Jammu ft Kashmir and supersedes all
Food Laws that were passed by individual States in their own territories.
It came into force in May, 1955.
An attempt has been made under this Act to make the provisions
uniform, broadbased and more deterrant and to remove some of the lacunae
that were found in the existing Food Laws and Pye-laws of the different
States and local bodies.
Sane of the important Sections are summarised below :
Section 2. Definitions
(l)
adulterated -
, -
>■
"Adulterated"- an article of food shall, be deemed to be
(a)
if the article sold by a vendor is not of the,nature, substance or
quality demanded by the purchaser and is to his prejudice, or is not of the
nature, substance or quality.which it purports or is represented to be;
(b)
if the article contains any other substance which affects, or if the
article is so processed as to affect injuriously the nature, substance
or quality thereof;
(c)
if any inferior or cheaper substance has been substituted wholly or in
part for the article so as to affect injuriously the nature, substance
•r quality thereof;
'
(d)
if any constituent of the article has- been substituted wholly or in part
abstracted so as to affect injuriously the ■nature, substance or quality
thereof;
.
(e)
if the article had been prepared, packed or kept under insanitary
conditions whereby it has became contaminated or injurious to health;
(f)
if the article consists wholly or in part of any filthy putrid, disgusting,
rotten, decomposed or diseased animal or vegetable substance or is ,
infested or is otherwise unfit for human consumption;
(g)
if the article is obtained from a diseased animal;
(h)
if the article contains any poisonous or’ other ingredient which renders
it injurious to health;
(i)
if the container of the article, is composed, whether wholly or in part,
of any poisonous or deleterious substance which renders ii?s contents •*
injurious to health;
(j)
if any colouring matter other than that prescribed in respect thereof
and in amounts not within the prescribed limits of variability is
present in the article;
*
(k)
if the article contains any prohibited preservative or permitted
preservative in excess- of the prescribed limits;
. •
■•
»
(1)
if the quality or purity of the article falls below the prescribed
standard or its constituents are present in quantities which are in
excess of the prescribed limits of variability. . .
....
..
x
....
..
(V)
"Food" means any article used as food or drink for human
consumption other than drugs and water and includes;
(a)
(b)
(U)
any article which ordinarily enters into, or is used in the composition
or preparation of human food, and
any flavouring’matter or condiments.
"Misbranded"- an article of food shall bo'deemed to be misbranded -
if it is an imitation of, or is a substitute- for,- or resembles in a manner
likely to deceive, another article of food undo1" the name of which it is
. : selct, and is not plainly and conspicuously- labelled so as to indicate its
■true character;
(a)
(b)
if it is falsely stated to be the product of any place or country;
(c)
if it is sold by a name which belongs to another article of food;
(d)
(e)
if if is so coloured, flavoured or coated'," powdered or polished that the
fact that the article is damaged is concealed or if the article is made
to appear better or of greater value than it really is;
ifalse claims are made for it upon the label or other-;
(f)
if, when sold in packages which have been sealed or prepared by or at the
instance of the manufacturer or producer and which hear his name and
address, the contents of each pa’ckageare riot conspicuously arid correctly
stated on the outside thereof within the limits of variability prescribed
under this Act;
(g)
if the package containing it, or the label bn the package bears any
statement,' design or device regarding the ingredients or the substances
contained therein, which is false or misleading in any material particular;
or if. the package is. otherwise deceptive with respect to its contents;
(h)
if the package containing it or the label on the package bear the name of
a fictitious individual or company as the manufacturer or producer of the
article;.
if it purports to be,, or is represented as being, for special-dietary uses,
unless its label bears such information as may be prescribed concerning
its vitamin, mineral, or other dietary properties in order sufficiently
to inform its purchaser as to its value for such.uses;
(j)
if it contains any artificial flavouring, artificial colouring or
chemical preservative, withaft a declaratory label stating that fact)
or in contravention of the requirements of this Act .or rules made
thereunder.
(i)
(k)
if it is'not labelled in accordance with the requirements of this Act
• or rules made thereunder.
Section 3. The Central Goyt. to constitute a Central Committee for
Food Standards with D.G.H-.S. ex-officio as Chairman and Director of Central
Food Laboratory, ex-officio member and the foil-owing members nominated by the.
Central GAvemment-twA experts, one representative each of the Central
Ministries of Food and Agriculture, Commerce and Industry, Railways and
Defence, two representatives from--Union Territories, two representatives *f
industry and commerce. Besides these, each State- nominates one representative
and the Indian Council of Medical Research nominates a representative of
the medical pr*fession.
Sestien
The Central' Govt, to establish-a Central Food
Laboratory, and after consultation with the-Central Committee make rules
regarding the functions of the Central Food Laboratory. -The object «f these
two sections is to bring about uniformity of Food Standards throughout the
country and to maintain a satisfactory standard of laboratory practices in
the different States.
: 3 =
Section f.
Prohibition of certain articles of food into India.
any adulterated food ;
any misbranded food :
any article of food for the import of wh-ich a licence is
prescribed, except'in accordance-with the conditions .of the
licence; and
(iv)
any article •■p food in contravention of any other provision of
this Act or■of any rule made thereunder.
(i)
(ii)
(iii)
Section 7. Prohibition of manufacture,'sale,.etc.,” of.certain
articles of food. No person shall himself or by any .'person on.his behalf
manufacture for sale, or store, sell or distribute A....
-
-•
'
(i) any adulterated food ;
(ii)- any.misbranded, food ;
(iii) any article of food for the sale of which a licence is prescribed,
except in accordance with the conditions of the licence ;
(iv) any-article of food the sale of which is for the time being
prohibited by the Food (Health) Authority in the interest of
public health ; or
(v)
any article of food,-in contravention of any other provision of this
■this Act or any rule made thereunder.
. . ’ .
Section 8. The Central of- State Govt. tt> apooint*Public Analysis
and'define their jurisdiction . *
?
’...
Section 9. The Certtral or State Govt, to appoint Food Inspectors
who*shall be deemed to be*public -servants’within the;'meAnihg"of the*section
21: I.P.O. thereby having definite rights and responsibilities. <
Section ip. (1) A food inspector shall have power.- '
•
'
(a)
to take samples’ of anv article of -food.
(bj to send such sample for analysis to the public-analysts.
*
(c)
with the previous approval of the health pffieer havijig ’ * • — f «
jurisdiction in the local-area concerned, or with thej.
previous approval of.the Food (Health) Authority, to .prohibit ♦
the sale of any article-of food’in, the-interest of public* health.
(£) Any food inspector may enter and inspect any place where* any.
article of food is manufactured, stored or exnosed for sale and *
take sarnpl.es of such articles1 of fo«d for analysis. ■ ,
(4) A food inspector may seize and carry away or .keep in safe cust^Sy
. «f the vendor with a bond, if any article intended for food
1
appears t.o.be adulterated’'or-misbranded.
.
(6) Any material apparently of a kind which may be employed for
purpose ef adulteration may be seized by the food inspector and
if necessary, a sample submitted for analysis to a public analyst.
(7) WhoTfe' the food inspector takes any action under clause (a) |f
’
sub-section (l), sub-section (2), sub-section (4) or sub-section
(6), he shall call one or more persons to be present at the,
time when sueh’action is- taken and take his or their signature^.
. -4:
Section 11. (l) When a food inspector takes a sample of food for
analysis, he shall
(a)
give notice in writing then and there of his intention to have it so
analysed to the person from whom he has taken the sample :
(i) except in special cases provided by rules' under this Act separate the
sample then and there into three parts and mark and seal or fasten up
each parti in such a manner as its nature permits ; and
(c) (i) deliver one of the parts to the person from whom the sample was
taken;
(ii)
send another part for analysis to. thepublic analyst; and
(iii)
retain the third part for production in case any'legal proceedings are
taken or for analysis by the Director of the Central ^ood Laboratory
under sub-section (2) of section 13, as the case may be.
Section 12. A purchaser may have food analvsed by giving notice to -hthe vendor of his intention to have the same analysed; if,.on analysis, the
article, is found to be adulterated, the fee paid by him for analysis will, be
refunded to him and the vendor Will be dealt with according to law.
Section 15. The Central Government or the State Govt. may, by
notification in the Official Gazette, require medical practitioners carrying
on their profession in any local area specified in the notification to report
all occurences of food poisoning coming within their cognizance~to Bnehnofficer
as may be specified in the notification.
...
Section 16 to 20Penalties : If any person whether by himself «r
by any ether person on his behalf (a) contravenes Sec. 5. ’
7, or (b) prevents
a food inspector from taking samples for analysis or (c) obstructs the fotd
inspector in the discharge of his duties or (i) . being , a manufacturer ha's any
materiaj.'that can be used fob adulteration in his possession or in one of his
premises, or e-) uses any report or certificate of a test-issued’’by the Director
of Central Food Laboratory f*r advertising >r (f) gives a false warranty ta the
purchaser in, writing in respect of any fo«ti s*ld by him, he shall be punishable
He shall, in addition to the penalty.t* which he may be liable under
the pr«visi»ns of section i, be punishable with imprisonment'-for a term whifh
shall not-vbe less than six months but which may extend to six years, and with
fine whichtehall not be less than one thousand rupees. There are other
previsions also.
'
-r
2’-
If any person' convicted of an offence under this Act commits a like
offence afterwards, it shall be lawful ^or the court-before which the second or
subsequent.convictionfakes Mace to cancel the licence and to cause the ’
offender's name and place of residence, the Offence and the penalty imposed
^•'be published- at the offender's expense in such newspapers or jn such other
mfrineryas the. court may direct. The expense's of such publication shall be
deemed tg be part of the cost attending the comdction and shall be recoverable
♦n the same ■ manner as a .fine,
' "■' '
.......Nf court inferior to that of a Presidency Magistrate•nr a'Magistrate
of the first Class shall try any offence under +he Act.
g. •
Section ?3. The Central Govt., may after consultation with the
Conftiit'tee and subject to the. conditions o-f-previous publication, make rules S’
5/-
: 5 :
.
(a)
specifying the articles of food or classes'of food for the import of which
a licence is reouired and ’prescribing the form and conditions o< such licence
the authority empowered- to issue the same and the fees payable.therefor;
(b)
defining the standards of quality for,- and fixing the limits of var-i ability
permissible in respect of any article of- food ;
(c)
laying down special provision for imnosing rigorous control over the
production, distribution and sale of any article or class of articles of
food and other rules for proper implementation of the Act.
Section 24. The State Government may also make rules in the same way
as above in matters- not falling.within the nurview of section 23. .
3. THE'PPEVEFTIOH OF FOOD
ADULTERAT ION RULES, 1955
tn exercise of the powers conferred under the Act, the Central
Government after consultation.with the Central Committee of the Food Standards
have made the following rules.
_ These cover the definitions and standards of quality' of various
articles of food as also definite directives regarding the Central Food
Laboratories', Public Analysts and Food Inspectors, packing, ■ sealing and
despatch of samples, conditions for sale and licence, colouring matter and
preservatives, anti-oxidants, emulsifying, stabilising and flavouring agents.
; Standards of Quality of food -"The standards of sane'food items
are given below: '
•
•
•;.
A.08 Coffee -
A.0.801 (1) Coffee, (green, raw or unroasted;) means the seed of'
eoffea arabica, Coffea liberica or Goffea robusta, freed from all
but a. small portion of its spermoderm by decortication.
(2)
Roasted Coffee means the properly cleaned green coffee which
has been roasted to a brown, colour and has developed its ;..:
characteristic-aroma.
•
(3)
Ground coffee means the powdered product obtained from
'roasted coffee' only and shall be free from husk.
(4)
Coffee (green, raw or unroasted), 'roasted co<fee( and
'ground coffee' shall be free Prom any artificial colouring,
flavouring, facing, extraneous matter or glazing' substance and
shall be in sound, dry and fresh condition free' from rancid or
obnoxious flavour.
(5)
Coffee (green, raw or unroasted), 'roasted coffee' and
;'ground coffee^ shall conform.to the following analytical ■.
standards -
(i) Total ^sh (determined on the sample dried to constant.weight
at 1®0*C), shall be feathery white or bluish white in colour and shall be'
not less than 3.5 per cent and not more than 5.0 per cent by weight.of which
not less than 65 per cent shall-'.betsoluble in boiling distilled water. The
ash insoluble in hot dilute-HC1..shall be not more than 0.1 per cent;
(ii)
The alkalinity of the soluble ash per gram, of dried coffee
shall be equivalent to-not less than 3»4 ml. and not more than 4-4 of N/10
acid.
: 6 :
(iii)
The caffeine content as obtained by standard methods,.shall be
not less. than. .1.0 per cent.. <
'
(iv)
The aqueous extract determined by extraction of ’2 grams of the
sample direct to constant weight at 100°C with 100 ml. of boiling distilled
water-for one hour under reflux shall be not less than 25 per- cent and not
more than 32 pen cent.
A. 11 Milk and Milk Products.
A.11.01 Milk means the normal clean and frech secretion obtained by
complete milking of the udder of a healthy cow, buffalo, goat or sheep during.
the period following, at- least 72 hours after calving or until colostrum free
whether such secretion has been processed or not.
The standards prescribed for milk shall- anply for boiled milk also.
A.11.01*01 Cow milk shall contain not less than 3-5 per cent of
milk fat, except in Orissa, where it shall be not less than 3 per cent and in
Punjab and PEPSU where it shall be not less than 4.0 per cent. The milk solids
other...than milk fat, shall be-not less than 8.5 per cent.
A.11.01.02 Buffalo milk shall contain not less than 5.R per cent
of milk .fat .except in Delhi, Punjab, PKPSU, Uttar Pradesh, Bihar, West Bengal,
Assam, Bombay and Saurashtra where it shall not be. less .than 6 per cent. - The
milk solids -other than milk fat; shall be not less than 9 per cent*
A.11.01.03 Goat or Sheep milk shall contain not less than 3.0 per cent
of milk fat except in Madhya Pradesh, Punjab, PBPSTJ, Bombay, Uttar Pradesh,
The milk
-solids other than milk fat, shall be not less than 9 per cent.
andtTravancore-Cochin where it shall be not less than 3.5 per cent.
Where milk, other than skimmed milk, is sold or offered for sale
without any indication as to whether it is derived from cow, baffalo, goat,
or sheep 'the standard prescribed for buffalo milk shall apply.
A*11»02 Skimmed milk, cither fresh or reconstituted means milk from
which all or most of the milk fat has been removed by mechanical or any other
process and includes "separated milk" or "machine skimmed milk". The milk
solids othei than milk fat shall be not less than 8.5 per cent.
A*11.13 Butter-milk means the product obtained after removal of
butter from curds by churning or .otherwise. ’ ■
A»1T*04 Toned milk means the product prepared by blending milk with
fresh separated milk or with separated milk reconstituted from spray dried
Skim milk powder or by partial abstraction of fat through skimming or
separation of milk.
»
It shall contain not less than 3.• per'cent of milk fat and
percent of milk solids other than milk fat/
. A. 11 *04*01 DoubXe Toned Milk means the product preyred by
blending milk with
• '-(a) fresh separated milk ; or
(b)
- ... *. r
.
separated milk reconstituted from spray dried skim milk pewdey;
or
....7/-
(c)
by partial abstraction of fat through skinning or separation
of milk; and containing not less than 1.5 per cent of milk fat and 10 per
cent of wilk solids other than, milk fat;
A.11.06; Dahi or curd - (a) Whole milk dahi or curd means the
product obtained from' fresh whole milk either of cow or buffalo by souring.
It shall net contain ary ingredient not found in milk except sucrose and/or
gur.
The standard of purity of dahi or curd shall be the same as
prescribed fdr the milk from which it is derived.,
A.11.11 Ice-cream shall contain not less than 36 per cent by weight
of solids and 1* per cent by weight of milk fat except that when the ice-cream
contains fruits or nuts or both, the content of milk fat may be proportionately
reduced but not less than 6.0 per ..cent by waight. Ice-cream, prepared from : ’
skimmed milk shall not contain less than 6.5 per cent of milk solids other than
milk-fat.
Mixed Ice Cream should have the same fat content and total solid
contents as prescribed.for Ice cream.
A .11.14 Ghee means the pure cilardfied fat "derived solely from milk
or from curd or from deshi (cooking) butter or from cream to which no colouring
matter or preservative has been added. The standard of quality of ghee produeei
in a State or Union territory.shall confoim to the standards a$ laid down for
that area. Although -tfce maximum limits of the percentage of (l) free fatty
acid (as oleic acid) and (2) moistre have been uniformly specified, the
standards for minimum Reichert value and Butyro-refractometer reading at 4*°C
varies from region to region.
A.14 Tea means tea-derived exclusively from the leaves, buds and >
tender stems -of plants of the Camellia genus and thea species. It shall conform
to the -following specifications:
jTotal
(a)
ash determined on tea dried to constant weight at 100°C
'- 5f0. to.6.1 pel cent
(b)
T^tal ash soluble in boiling Distilled Water - Not less than ■
•
4*3.per cent of total ash.
(c)
•
Ash insoluble in HC1-Not more than 1.0 per cent.
,ExtracJ
(d)
obtained by boiling dry tea (dried at 'constant weight-'
at 1®0 C) with 100 parts of distilled water for one hour under
reflux - Not less than.1.3 per cent.
(e)
Alkalinity of soluble ash - Not less than 1.3 per cent'and not
t>. more than 2 per cent ex|»ressed as K^O
f©rude
(f)
fibre-Not more than 15 Tier cent.
any added colouring matter;
It shall not contain
A;17.f* Mustard oil (Sarson-ka-tel). means the oil expressed frgp
clean and sound -mustard seeds,'belonging to the) compestris, juncea or napu»
varieties »f Brassica. It shall be clear, free from rancidity, suspended or
foreign matter, separated water, added colouring or flavouring substances •r
mineral oil. It shall conform tl the following standards:
(a)
Butyro-refactometer reading at 4^•-58.0 to 60.5
(b)
Saponification value - 168 to 17V
(c) Iodine value - 96 - 108
(d)
Unsaponifiablc matterNot more than' 1.2 per cent
: R :
(e)
'Free fatty acid as Oleic acid - Not more than.3,.0 per cent.
(f)
Pel 1 ier (Turbidity test) by Bver's method (Acetic Acid) - Not
more than 26.5 0.
The test for argemono oil should be negative.
.
, : .
A,17.11 Til Oil (Gingelly or sesame oil) means the oil expressed from
clean and sound seeds of Til (Sesamum indicum) black, brown, white, or mixed.
It shall be clear, free from rancidity,' suspended-or:-other foreign matter,
separated water, added colouring Or' flavouring substances, or mineral oil. It
shall conform to the following standards:
*
(a)
Butyro-refractometer reading at 4«°G-5R.O to 6T.0- •
. (b). Saponification valueT1-^S to IgS
. ’
’(c) Iodine value-105'to 115.
(d)
Unsaponifiable matter - Not more than 1.5 per qent.
(e)
Free fatty abid. as Oleic acid-Not more than 3-t ner cent.
(f)
Bellier Test (turbidity temperature - Acetic acid, method) . - Not more than 22°C,. - .
i.... .
A.1?. Vanaspati means any refined edible vegetable oil or oils,
subjected to a prooess of hydrogenation from groundnut oil, cotton seed oil
and sesame oil or mixtures thereof or any other harmless vegetable oils
all owed by the Government for the mimosa. It shall conform to 'the standards
specified below:.
(1) It shall not contain any harmful colouring, flavouring or any
other matter deleterious to health.
' (ii) JNo colour shall be .added to hydrogenated vegetable oil unless
so authorised by Government, but in no event any.colour resembling the .colour
of ghee shall be added.
rt
• (iii) If any flavour is used, it shall be distinct frqrn that of
ghee in accordance with a list of permissible'flavours and-ii,s^ph quantities
as may be prescribed bv Government.
,
f. ♦
Provided that diacetyl to the extent of not more than 4.* p.p.m. may
be added to Vanaspati exclusively meant for consumption by thp Armed Forces,.
(iv)
It shall not.’have moisture' exceeding 0.25 pe> cejxt.
(v)
The melting' point as-determined,.by the capillary slip method
shall be from 31 C to 37 0 both inclusive."
(vi)
than 4R.
(vii)
The Butyro-refractometer heading at 4*°C, shall not be less
'
'
Th shall not have unsaponifiable matter exceedih^ *1.25 per cent.
• (viii) It shall not. have free fatty acids (calculations .Oleic acid)
exceeding L.25 per cent.
. $•'
.
(ix)
The product on melting shall, be clear in appearance and shall be
free from staleness or rancidity^.and pleasant to taste and smell.
(x)
It shall, contain raw or refined sesame (ijil) oil not less than
5 per cent by weight, but -suffiSsjfeiift sb that when the vanaspati is mixed with
refined groundnut oil in the proportion of 2»:R», the red- colour produced by
the Baudouin test shall not be lighter than 2.| units'll.-1 cm. cell on a
levibond scale.
>
(xi)
’A' per gram.
It shall contain not less than 25 LU. of synthetic Vitamin
(xii)
No anti-oxident, synergist, emulsifier or any other such
substance shall be added to it except with the prior sanction of the
Government.
PART X
PRRSWATIVBS
Preservative has been defined as a substance which when added to
food, is capable of inhibiting, retarding or arresting the process of
fermentation, acidification or other decomposition of food. Preservatives
have been divided into two classes!
(i) Class I preservatives comnrise of : Common Salt, Sugar,
Dextrose, Glucose, Wood smoke, spices, Vinegar or acetic acid, Honey, Hons,
Commercial salt petre, and Alcohol or potable spirits. Addition of Class
I preservatives in any food in any proportion is not restricted.
(ii) Class II Preservatives are : Benzonic acid including salts
thereof, Sulphurous acid including salts thereof, and Nitrites of Sodium
or Potassium in respect of food like ham, pickled meat. Use of more than
one Class II Preservative in or upon a food is prohibited. Their use has
been restricted to the specified group of foods in concentration not exceeding
the proportions fixed against each, these foods comprise of Sausage and
sausage meat, Fruits and fruit juices, Cooked nicked meat, Alcoholic and
non-alcoholic wines, Syrups, Sherbets, Dehydrated vegetables, etc.
PART XII
v
ANTT-OXIT'ANTS, *FUT STFYTNG /J©
STABILISING AGENTS
’Anti-oxidant’ means a substance which when added to food retards
or prevent oxidative deterioration of food and does not include sugar,
cereal oils, flfurs, herbs and spices. No anti-oxidant, other than lecithin,
ascorbic a<id and tocopherol shall be added to any food, but a number of
anti-oxidants have boon specified which may be added to edible oils and fatss
"Emulsifying agents" and "Stabilising agents" mean substances
which when added t* food are capable of facilitating a uniform dispersion of
oils and fats in aqueous media) vice versa, and or stabilising such emulsions
and do not include the following, namely Agar, alginic acid, calcium and sodium alginates, carrageen, edible
gums, dextrin, sorbitol, pectin, sodium and calcium peetate, sodium citrate,
sodium phosphate, sodium tartrate, calcium lactate, lecithin, gelatin, ^uillaia,
modified starches and hydrolysed protein.
Except in milk and cream, a number of specified emulsifying or
stabilising agents are permitted to be used in foods.
Container of an article of food to which any emnl st tying and
stabilising agent has been added shall bear a statement of the chemical
nature of surh emulsifying and stabilising agents in addition to any trade
name.
PART xm
PLAVCTlRjyG ABFOTS
The use of coumarin and dihydrocoumarin as flavouring agents in any
article of food, is prohibited. Use of Diethylene Glycol monoothyl ether as
a solvent in flavours has been prohibited.
,////////
MODEL FOOD HYGIENE REGULATIONS FOR CATERING ESTABLISHMENTS
(WHO Offset Publication No.34)
The basic legal requirements for the control of food hygiene
which should be embodied in a national statute. Detailed legal
requirements should be stated in regulations or secondary legislation
made under the authority given by the statute. It should be noted
that in these model regulations expressions such as "adequate”,
"suitable", and "sufficient" are frequently used. This is because
a legal document
of 'this kind must have sufficient flexibility to
meet the varying circumstances found in different types of
establishment and in different parts of the world. The interpretation
of these terms is left to the discretion of local control authorities.
The following Model Code details those matters which it is
suggested should be included in the food hygiene regulations for
catering establishments.
..
Registration'*'
No premises shall be used as catering premises unless
they are registered for that purpose by the local
authority. Any person who uses unregistered premises shall
be guilty of an offence.
(a)
’
(b)
Application for registration must De-mad.. before the
premises are opened and the application i ust be refused
if the premises do not comply in all respects with food
hygiene regulations for catering premises.
(c)
Registration may be revoked if at any time serious
breaches of the food hygiene regulations occur.
Construction and maintenance of premises
(a) No catering business shall bo carried on in any
premises in which food is exposed to the risk of
contamination
(b)
The premises shall be of adequate size, sound construction
and in good repair. Areas used for the handling of food
shall be completed separated from any part of the
premises used as living quarters.
(c) The internal walls, floors, windows, ceilings, woodwork
and all other parts of every room shall le so constructed
and maintained in such good order, repair and condition
as to enable them to be cleaned effectively and to prevent,
as far as practicable, infestation by rats, mice, insects and
birds.
(d)
The premises must be kept free from rodent and insect
pests, and birds, and dogs, cats and other domestic
animals must be excluded from areas where food is processed
or stored, ill rodenticides, insecticides and other toxic
substances must be clearly labelled and., when not in use, be
kept in separate, lock'cdcupboards. ■
IVhere a system of licensing is preferred this section should
be amended accordingly.
(e) The premises must be kept in a- clean conditio
water must be deposited or allowed to accumul .
rooms in which food is prepared, stored .or served, except
in so far as this may -be unavoidable for the proper conduct
of the business.
(f) All rooms in which food is stored, prepared or served,
or in which utensils arc washed, and all sanitary
conveniences shall be well ventilated and well lighted.
(g)
No room in which food is stored, prepared or served
may be used as a sleeping place or communicate directly ’
with a sleeping place or sanitary convenience.
Water supply
(a) An ample supply of water of drinking quality must be
provided at all premises; where possible this should
be from the public supply main but if from any other source
it must be'approved by the health authority and checked for
bacteriological and chemical quality at intervals.
(b)
An adequate supply of hot and.cold water or of hot
water at a suitable controlled temperature shall be
provided in all areas where food is prepared and where
equipment and utensils are washed.
(c)• Water used for making ice shall be of drinking quality.
Drainage
All premises shall be provided with an adequate drainage
system which, where practicable, shall be connected
to the public sewerage system.
- ... .
....
(a)
(b)
Where connexsion to the public sewerage system is
not practicable the method of sewage disposal must
be approved by the health authority.
Personal washing facilities
(a) An adequate number of suithle wash-hand basins Rlia.ll
be provided for the use of all persons engaged in the
• handling of food* These basins.'must be conveniently
accessible to these persons and in any case must be located
in or immediately adjacent to all sanitary conveniences.
In all new premises, and where practicable in existing
premises, hand-washing facilities must be provided within
or immediately adjacent to food preparation areas. All
wash-hand basins shall he properly connected to the drainage
system and be provided with an adequate supply of hot and cold
water or of hot water at a suitable controlled temperature.
At each basin shall be provided an adequate, supply of
soap or other suitable detergent,•nail brushes and clean
towels or other suitable drying facilities.
- (b) Facilities for personal washing must, not be used for
any other purpose.
:3:
Sanitary facilities
(a) An adequate number of conveniently located sanitary
conveniences shall be provided for all employees.
Separate conveniences shall he provided for each sex.
An adequate supply of toilet, paperl must be available at
all times.
(b) In or near every sanitary convenience a clearly
legible notice must be displayed in a prominent
position requiring users to wash thoir hands after using
the convenience.
Storage of clothing
»
Adequate facilities shall be provided for the storage of
employees' clothing and personal belongings not being worn
during working hours and such clothing and belongings
shall not be kept on the premises other than in the
accommodation provided.
First-aid materials
(a) A sufficient supply of suitable bandages, dressings
(including waterproof dressings) and antiseptics
shall be provided for the first-aid treatment of persons
engaged in the handling of food.
(b)
This material must bo kept’in suitable locations
readily accessible to employees and clearly labelled.
Storage of refuse
A sufficient number of watertight containers of
durable and non-absorbont material with tight-fitting
or self-closing lids shall be provided for the storage
of food waste and other refuse*
(a)
(b) Adequate space shall be provided for the temporary
storage of waste; this space must not be in any room
where food is stored, prepared or served.
Food
(a) Food, while being stored, prepared, displayed or
served, shall be protected from dust, flies, rodents
and other pests, and other contamination and all persons
engaged in the handling of food shall take all reasonable
steps to protect the food from risk of contamination.
(b) Raw meat, poultry, fish, shellfish, milk or uncooked
products containing those foodstuffs shall not be
permitted to come into contactwith any cooked foods. Any
persons handling any of these raw or uncooked foodstuffs
must, before handling any cooked food, thoroughly wash
their hands and carefully cleanse all surfaces, utensils
and equipment with which the foodstuffs may have come
into contact.
——- ---------
This requirement-should be suitably"modified to take
- —accoun'
«>•. as,
♦♦♦♦•4
:4:
All perishable food consisting in whole or in
part of milk or milk products, eggs, meat, poultry,
fish, shellfish or other ingredients capable
of supporting .the rapid growth of pathogenic organisms
shall be kept at a temp er-.tare' that is net within the
range from 4.5 deg,' C (40 dog, F) to 65.5 deg.' C (150 deg. F)
except during necessary periods of preparation and service.
(c)
(d)
Raw, unprocessed fruits and vegetables shall be
throughly washed in clean drinking water before use.
(e)
All. ice used fbr cooling drinks or food by direct
contact- shall be. made from water'of drinking quality.
Equipment
(a) illl articles of equipment with which f >od comes
into contact, or nay come into contact, must be
kept clean, bo so constructed, placed, of such materials,
and kept in such good order, rapair and condition as to:
i.
enable them to be thoroughly cleaned;
ii.
prevent,, so far as is reasonably p”acticable,
any ipatter being.absorbed by them; and
iii.
prevent, so far as is reasonably practicable,
any risk of contamination of the food.
(b) An adequate number of sinks or other suitable
facilities for the washing of food and equipment
when necessary shall be provided. These sinks or other
facilities shall-be provided with an adequate supply of
hot and cold water or of hot water at a suitable
controlled temperature, or with cold water only where the
sink is used only for washing fish, fruit or vegetables.
These facilities must not be used for any other purpose.
(c)
Equipment' shall be so installed as to facilitate
its cleaning and the cleaning of adjacent areas.
Personnel^
(a) Every person handling or coming into contact with
foodj or With any equipment or utensil used in
its preparation, processing or service shall:
i.
keep as cl m as may be reasonably practicable
all parts of his body that are liable to
come into contact with the food and, in particular,
he shall wash his hands thoroughly before commencing
work and after using a'sanitary convenience;
This article, relating to health and cleanliness of food
handlers, was prepared in the light of comments provided
by WHO on the DRAFT CODE OF HYGIENIC PRACTICE FOR FRESH MEAT
reviewed at the 3rd session of the Codex Committee on Ibod
Hygiene, London 25-29 November 1974 (Joint FAO/WHO Food standards
Programme, Codex Aliment,arius Commission, Eleventh session 1976,
document ALINORM 76/15).
..5
?'5:
ii.
wear clean, washable outer garments and;
headgear that confines .his hair;
iii.
keep any open cut or abrasion on any
exposed part of his body covered with a
suitable waterproof drossing; arid
. iv. .refrain from spitting and using tobacco
.in any form while engaged in the handling,
preparation or service of food, while
handling utensils or equipment, and
while he is in any room containing open •
food.
(b) No person who is affected with any disease in a
communicable form may work in any catering premises
and the proprietor of any catering establishment shall
not permit any such person to work in the establishment.
Immediately a person engaged in the handling of food
becomes aware, or has reason to suspect, that he is
suffering from,. or is. a carrier Of, typhoid, paratyphoid
or any other Salmonella infection or amoebic or bacillary
dysentery or any staphylococcal infection likely to cause
food poisoning he shall immediately inform the person
op-erating the catering premises in which he is employed
and that person shall immediately notify the medical officer
of the health authority*
COMMUNITY HEALTH CEIX
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dz3ad doaJ^odJd„®odd 10,936
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-: 14
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WHO Chronicle, 31; 143-149 (1977)
KEEPING FOOD SAFE FROM
HARMFUL GERMS
The health of people depends to a large extent on the
fbod they eat. Keeping food safe from harmful germs
and their toxic products is therefore an important
problem, which over the years has engaged the
attention of various WHO expert committees concerned
J
F? °
o
W r-
with different aspects of food hygiene. The latest
ij §
report of the WHO Expert Committee on microbiological
<
®
aspects of food hygiene, which met in Geneva in March
z%
1976 (with the participation of FAO), has recently
t.o?
1
3 £
been published and it describes the microbiological
3 " S
agents of food-borne disease and the microbiological
§ £ af
hazards in relation to foods. The article below, which0 r;
is adapted from the second part of the report, describes'*
the microbiological hazards related to food processing,
handling and storage, population movements, tourism,
etc., as well as the measures available to control them.
Hazards related to food preparation
The largest proportion of food-borne disease is
probably caused not by commercially processed foods but
by food prepared at home, in institutions, or in food
catering establishments. Food-processing plants were
implicated in 6% of food-borne disease outbreaks in the
USA during the period 1968-73 and in nearly 25% of
outbreaks in Denmark during 1954-63. The commonest
causes of disease resulting from food prepared in
kitchens of private homes or institutions in the USA
are unexpected contamination of the raw food material
and faulty preparation techniques. One study of disease
outbreaks that could be attributed to food processing
plants suggested that most of the outbreaks were due to
contaminated raw materials (for products not given a
terminal heat process) and to faulty applications of
processing and packaging techniques.
2
2
Common faults in the handling and processing of
food in homes,, restaurants, and. other food catering
establishments, which led to disease outbreaks, are
given in Table 1. In seme cases several faults v/ere
found without the possibility of identifying the
importance of each one. Several outbreaks of food
poisoning, usually caused by salmonellae, were found
to be due to the transfer of organisms from conta
minated raw food to cooked food by hands, utensils,
and unclean surfaces.
Table-1. Factors contributing to 493 outbreaks of disease
caused by foods processed in homes or in food catering
establishments3
Factor
No. of outbreaks
Inadequate refrigeration
Food preparation far in advance of serving
Infected persons and poor personal hygiene
Inadequate cooking or heating
Food kept "warm” at a wrong temperature
Contaminated raw materials in uncooked foods
Inadequate reheating
Cross-contamination
Inadequate cleaning of equipment
Other conditions
336
156
151
140
114
84
66
58
52
160
a Adapted from BRYAN, F.L. Microbiological food hazards
todav-based on epidemiological information. Food technology,
28(9): 52(1974)
Hazards related to storage
Hazards related to the storage of food are determined
by various combinations of factors-length of storage, type
of food, methods of processing and preservation, types and
relative proportions of organisms present, PH, water activity,
and temperature.
1 SffiO Technical Report Series, Na.598, 1976 (Microbiological
aspects of food hygiene). Report of a WHO Expert Committee
with the participation of FAO), 103 pages, Price; Sw. fr. 9.-.
3
3
Temperature- control is of major importance in
reducing hazards from pathogenic bacteria, limiting spoilage,
and keeping food safe. In countries where refrigeration
facilities are available perishable foods should be stored
at temperatures that inhibit the growth of pathogenic bacteria,
e.,
i.
less than 4°C (or alternatively above 60°C). The low
temperatures must be achieved quickly after processing in
order to obtain the greatest benefit from refrigeration.
Slow cooling may allow heat-injured spores to recover and
subsequently to grow before the temperature reaches an
inhibiting level.
At low temperatures, particularly under chilled
storage, changes may occur in food usually as a result of
the growth of psychrophilic bacteria such as Pseudomonas,
Achromobacter, Flavobacterium, and Alcaligenes and certain
yeasts and moulds.
Hazards related to food habits
Food habits vary from one country to another and even
within a country, but these habits are subject to change. In
countries where environmental sanitary conditions are poor,
gastroenteric diseases are one of the most important causes of
morbidity and mortality. Pood and water are important channels of
transmission of these diseases.
The following factors tend to increase food-borne
diseases:
(1)
Intensive production of livestock and the use
of contaminated feeds.
(2)
Consumption of raw or undercooked meat or poultry.
This increases the risk of parasitic diseases and bacterial
infections and intoxications, e.g., salmonellosis, toxoplasmosis,
human linguatulosis, Taenia saginata and T. solium infestations,
and trichinosis. Even in countries where meat is thoroughly
inspected to prevent transmission, mild infections of carcases can
still be missed. The habit of cooking large cuts of meats into
which heat cannot adequately penetrate may sometimes be
responsible for these infections.
(3)
Consumption of raw milk, either from choice or for
economic reason®•
4
(4)
Consumption of raw or undercooked fish. Infections
due to Vibrio parahaemolyticus, Diphyllobothrium latum or
other cestoces, trematodes, and nematodes may result.
(5)
Consumption of wild animal meat. Out-breaks of
trichinosis have occurred through consumption of wild boar
ano bear meat.
(6)
Improper home canning of foods. In the USA
the majority of outbreaks of botulism occur as a result of
home canning of vegetables and fruits where adequate processing
has not been carried out.
(7)
Preparation of ready-to-eat foods in bulk and
mass feeding, where under certain conditions normal habits of
food hygiene are relaxed.
(8)
Consumption of traditional food delicacies. Utijak,
an Eskimo delicacy prepared by keeping seal flippers soaking
in oil until rotten, has been responsible for whole familied
dying from botulism.
Hazards related to population movements and travel
With improvements in the speed and safety of travel,
more and more people now visit other countries; in the case
of "package" tours, organized to attract tourists, a considerable
number of people are exposed to environmental hazards which
they would not experience in their own countries or homes.
Outbreaks of food-borne disease due to Staphylococcus
aureus, Clostridium perfringens, salmonellae, V. parahaemolyticus,
cholera and non-cholera international air travel. Strict control
of food hygiene in flight kitchens as well as on board aircraft
is essential.
Numerous outbreaks of enteric infection have been recorded
on passenger ships; several of these have been reported on
cruise ships. Replenishment of ships’ water supplies during
a voyage has always presented a particular hazard since many
opportunities exist for contamination of water between ship
and shore. An additional hazard is cross contamination of
drinking-water with bilge or waste water. Several outbreaks
of V. parahaemolyticus gastroenteritis were reported on cruise
ships sailing from ports in the USA in 1975. In one of these
outbreaks V. parahaemolyticus serotype 0^5^22 Was isolated
5
5
from sick passengers and seafood cocktail was implicated. It
was thought that the food was contaminated with polluted sea
water. In another investigation of the incidence of gastroente
ritis on a passenger ship, Escherichia coli 027 was'.ithe.
predominant organism isolated from patients with diarrhoea.
In addition to the specific hazards of well-known
enteric infections and intoxications, travellers and holiday
makers are exposed to other infections usually classed as
"travellers’ diarrhoea"; such infections are of limited
duration. There is evidence that travellers’ diarrhoea is
associated with strains of enterotoxigenic E. coli new to the
individual and acquired through the medium of food and water.
Anoebiasis and giardiasis may also be involved in tourists’
gastroenteritis originating from food and water.
Owing to the influx of large numbers of people to sites
of pilgrimages and refugee camps, the threat of cholera and
other enteric diseases in these places is very real. Camping
and caravan sites, fairs, and festivals can also present
hazards of food-borne disease outbreaks if the sanitary arrange
ments are not satisfactory.
Hazards related to imported foods
Large quantities of foods for human consumption and for
feeding animals are transported from one country, or from one
part of the world, to another. The exporting country may have
no knowledge of the ways in which their products are used in
importing countries, and foods that are considered safe in the
country of origin-may provoke disease in the importing country
as a consequence of different food habits. The importing
country, on the other hand, often has insufficient knowledge
about the production and processing of the food, and public
health authorities are concerned about the unknown risks. This
has led to the setting up of control systems or requests for
guarantees on wholesomeness, absence of pathogens, etc,, which
information many exporting countries are generally unable to
give. Import control based only on sampling and testing of lots
is often ineffective and has not been able to prevent several
outbreaks of disease due to imported foods in various countries.
6
Eliminating harmful germs
Different processing methods, e.g., heat treatment,
refrigeration; etc., are available for combating food—borne
disease agents such as bacteria, parasites, and viruses,
The effects of such treatment on these agents or* on toxins
produced by them are summarized below.
Effect of heat processing
(1)
Non-spore-forming bacteria. Officially approved
heat treatment of moist foods for the purpose of eliminating
non-spore-forming bacteria, notably salmonellae, ranges from
3.5 minutes at 61.1°C for liquid whole egg to 1 second at
132.2°C or over for ultra-high temperature treatment of milk.
Foods with low water activity or. high fat content require more
intense heat treatment than foods with high water activity or
low fat content. Such treatment can be expected to effectively
eliminate salmonellae, staphylococci, pathogenic streptococci,
brucellae, etc. Studies of the heat resistance of V. parahaemolyticus have shown that this organism is killed as easily as
other non-spore-forming bacteria.
(2)
Spore-forming bacteria. The heat resistance of
spores of C.botulinum type A has been the basis for calculating
minimum heat processes for low-acid canned food for half a
century. Spores of C. botulinum types B and F may have a
heat resistance approaching that of type A; spores of most
type E strains are destroyed at temperatures below 1OO°C
and strains C and D barely survive heating to 1OO°C. The
spores of type G seem to be as resistant as types C and D.
The heat resistance of C. perfringens type A spores may
approach that of C. botulinum type A, which means that they are
not killed by normal cooking (boiling) of food. The resistance
of spores of non-haemolytic strains is generally higher than
that of Brhaemolytic strains. Heat-shocked C. perfringens
spores, when ingested, gei'minate in the intestine. Later
sporulation of these vegetative forms gives a greater yield
of spores and therefore more toxin.
(3)
Parasites. Trichina and several other parasites
are killed by exposure to a temperature of 53®C and all
food-borne parasites seem to be destroyed by boiling (100°C)
for a short time.
7
(4)
Viruses. Oncogenic viruses in ice-cream mixes
were effectively destroyed by standard pasteurization
(68.3°C for 30 minutes or 79.4°C for 25 seconds). Pasteurization
of liquid whole egg at 60°C for 3.5 minutes resulted in a
million-fold or tenthousand-fold decrease in poliovirus and
echoviruses, respeqtively. Studies of survival of poliovirus
and Coxsackie viruses during broiling of hamburgers showed
that 4 minutes at u71°C and 76.7°C respectively were required
for 90% reduction. For complete destruction of some viruses
it may be necessary to boil the food,
(5)
Microbial toxins. Most fungal toxins, including
the aflatoxins, are not destroyed by boiling or v autoclaving.
Staphylococcal enterotoxins are also very heat-resistant; more
than 9 minutes at 121.1°C may be required for 90% destruction.
Boiling readily destroys botulinal toxins as well as C.perfringens
toxin, but the latter is never or only rarely present in foods.
(6)
Microwave heating. Microwave heating of food has
become widespread in recent years. Frequencies of 915 or 1450
MHz are most often used. Microwaves generate heat in foods and
it has been suggested that their effect is solely due to the
generated heat. There are indications of additional modes of
action when vegetative cells are killed by microwave. However,
microwaves do not effectively kill spores at temperatures
below 100°C.
Effects of irradiation
Resistance of food-borne pathogens to ionizing radiation
might be a problem in irradidation preservation of foods. Low
doses of irradiation have been suggested as a means of prolonging
the shelf-life of food and eliminating radiation-sensitive
disease agents such as salmonellae. Large doses (4# x 104 Gy
(gray) 4.8 megarad) or more) have been recommended for
sterilizing canned foods.
(1)
Non-spore-forming bacteria. Irradiation of food
with doses of up to 1 x 104 Gy(j megarad) will effectively
eliminate bacteria such as ealmonellae, staphylococci, vibrio,
and others.
(2)
Spores. Spores of C. botulinum are among the most
radiation-resistant microbial forms. The dose required to
destroy 90% of spores is a little more than 3 x 103 Gy
(0.3 megarad) for the most resistant strains of types A and B
and more than 6 x 103 Gy (0,6 megarad) for proteolytic type
F. In the USA, 4.8 x 104 Gy (4.8 megarad) has become the
accepted sterilizing dose for food.
8
(3)
Parasites, viruses, toxins. Parasites are rather
sensitive to irradiation. Larvae of Trichinella spiralis
may survive as much as 1 x 104 Gy (1 megarad) but 1 x 102 Gy
(O.O1 megarad) suffices to sterilize the female larvae and
thus interrupt the infection cycle. Viruses are quite resistant
but it is believed that a sterilizing dose (4.8 x 104 Gy or
4.8 megarad) will inactive viruses naturally present in food.
Toxins in food cannot be inactivated by irradiation.
Refrigeration;
(1)
Non-spore-forming bacteria. The growth of
salmonellae is arrested at temperatures below 5.2°C and above
44-47°C. Whether they will actually grow at these temperature
extremes depends on other factors; low pH or water activity
narrows the range of growth. Staphylococci can grow at
temperatures between 6.7°C and 45.4°C and enterotoxin
production can occur at temperatures ranging from 1O°C to 46°C.
The lowest reported temperature permitting growth of
V. parahaemolyticus is 30C and the maximum 44°C.
(2)
Spore-forming bacteria. iMiile the growth of
proteolytic strains of C. botulinum is arrested at temperatures
below 1O°C it has repeatedly been confirmed that non-proteolytic
E and F strains grow and produce toxins at temperatures down
to 3.3°C. The minimum growth temperature for C. perfringens is
6.5°C but growth Is slowed down considerably at temperatures b
below 20°C. No Clostridia have been found to multiply at
temperatures higher than 5O°C. Bacillus cereus can multiply
in the temperature range 7-49°C. Pathogenic bacteria may
remain viable, but without growth, for a long time in refrigera
ted fodds.
(3)
Parasites, viruses, toxins. These agents do not
multiply in foods but may remain active indefinitely at
refrigeration temperatures.
(4)
Moulds. The majority of fungal toxins may be pro
duced in food kept at temperatures between 4°C and 40°C, but
fungi that produce alimentary toxic aleukia can grow and
produce toxin in the range of -2°C to - 1O°C with an optimum
temperature for toxin production of 1.5-4°C.
9
Freezing
(1)
Non-spore-forming bacteria. Freezing not only
results in arrest of growth but also in destruction of some
cells. However, like salmonellae and staphylococci,
V. parahaemolyticus shows better survival at low freezing
temperatures. At - 30°C, they may survive for longer than
4
months.
(2)
Spore-forming bacteria. While the vegetative cells
of bacilli and Clostridia are not much more resistant to
freezing than non-spore-forming organisms, their spores are
highly resistant.
(3)
Parasites. Protozoa are generally destroyed by
freezing. Trichinella spiralis, Anisakis, ano Toxoplasma
cysts can be killed by exposure to freezing temperatures for
long enough periods of time. The same is true for intermediate
stages of Taenia and Diphyllobothrium latum in fish,
(4)
Viruses, toxins, moulds.
very resistant to freezing.
These agents are generally
Vfeter activity, pH, and other factors
Different types of microorganism have'characteristic
ranges of growth with respect to the water activity in foods.
The latter is reduced by increasing the concentration of solutes,
which can be accomplished by drying and/or the addition of
agents such as sodium chloride, sucrose, glucose, glycerol,
and. propylene glycol. The type of agent used influences the
response of microorganisms to variations in water activity.
Values that are inhibitory to the growth of microorganisms
do not necessarily destroy them or viruses or toxins. However,
trichina and possibly other parasites die in heavily salted
foods. Minimum and optimum levels of water activity that favour
the growth of different bacteria and moulds may be found in the
report on which this article is based.
The effect of the acidity (or pH) of food on the
growth of different organisms, etc., may be summarized as
follows:
(1)
Non-spore-forming bacteria. Staphylococci can
grow under aerobic conditions in food within the pH range
4,3-8.0 er higher, but ent®rotoxin production (with the possible
exception of type C enterotoxin) does not occur at pH values
below 4.5. The limiting acidity for anaerobic enterotoxin
production is pH 5,3.
10
Salmonellae can grow in the pH range 4.1-8.0 and V.parahaemolyticus in the range pH 4.8-11.0. Values below pH 4 are lethal to
most vegetative cells of pathogenic food-borne bacteria. The
lethal effect and the growth inhibitory effect depend on
temperature, pH, and on the acids used.
(2)
Spore-forming bacteria. Growth of C. botulinum in
foods does not occur at pH values below 4.6. At this pH value
the growth of C. perfringens and F. cereus is also inhibited
although the latter may grow slowly at pH 4.4. in certain
types of food. Bacterial spores die out slowly in foods
with pH levels too low to permit growth.
(
(3) Parasites, viruses, toxins. Little or no information
seems to be available about the effect of acids on parasites
in foods. Some viruses are sensitive to acids but others are
very resistant. .Vost toxins are quite resistant.
(4)
Moulds. Aflatoxins can be produced in grapefruit
juice (pH 3.3) and at even lower pH values in laboratory media.
The fungi neutralize (metabolize) the organic acids during
growth.
Fermentation, often combined with other means
(especially salt), is used for preserving many types of food.
The main preserving c-ffect of fermentation is due-to acid
production, but other compounds inhibitory to food-borne
pathogens may be formed by fermenting organisms. The growth
of pathogens may be inhibited through competition 'for essential
nutrients. The only effect of fermentation that can fairly
accurately be predicted is the one based on acidity; the other
effects are still not well understood.
Other factors in food processing or preservation,
e.g., oxidation/reduction potential or the- presence of carbon
dioxide, exert small but important effects on pathogenic
organisms in foods. The widespread use of plastic materials
(with low oxygen permeability) for packaging has been discussed
in recent years. Vacuum packaging prolongs the-. shelf-life- ■
of various products out does not offer protection against
growth of all food-borne pathogens.
C&mbined effect of preservation methods
The preserving effect of high and low temperatures, low
pH, low water activity, irradiation, and curing salts is increased
when these act together, as is very often the case in food
preservation. The combined effect may be additive or there
may be interaction producing a greater than additive total
effect. These combined effects are difficult to predict
quantitatively because of the complexity of the required
experiments. Even in the case of cured meats where the
combined effect of different treatments (each used at a
subinhibitory level) is crucial, it is not possible to
predict accurately the minimum changes required to ensure
safety if any part of the treatment is reduced.
Influence of food habits
Microbiological hazards tend to be reduced by certain
food habits, such as:
(1) Pasteurization or boiling of milk. In many tropical
and subtropical countries, milk is boiled before consumption, thus
reducing the risk of milk-borne disease. Where pasteurization
can be enforeed, the effectiveness of the treatment must be
carefully and continuously controlled. For small and fural
communities, vat pasteurization is recommended in the initial
stages. Modern methods of pasteurization (HTST, high temperature,
short time; and UHT, ultra-high temperature) should be used
in urban areas.
(2) Use of fermented milk. Fermented milk is a common
food in certain parts of Asia and in central and southern Europe.
The concentration of lactic acid in fermented milks is
sufficiently high to kill or inhibit the growth of salmonellae,
shigellae, and other food-poisoning organisms.
(3)
Prolonged cooking of foods. Except when a heat
stable toxin is present, food that is adequately cooked and
eaten while hot is safe. After cooking, prolonged storage with
out refrigeration must be avoided because heat-activated spores
of C. perfringens and R. cereuc may germinate and multiply.
(4)
Vegetarianism. As meat, meat products, fish,
and eggs are important media for food-poisoning organisms, the
omiscion of these products from diets diminishes the risk of
food-borne disease. However, the risk of infection with
shigellae, E. coJi, parasites, and other intestinal pathogens
originating from vegetable foods remains.
fiAjVGZ4i0
-IL
Mark.
‘ b -5eoooi ';°ad
12
Importance of health education in food hygiene
Preventive measures in all countries should include
health education to discourage unhygienic food habits. Health
education should start in the schools. Adult education may
be provided in maternal and child health centres and teacher
training colleges, as well as by mobile teams, radio and
television broadcasting, ano other means of mass communication.
Travellers, particularly those; going to countries
with a low standard of hygiene, should be given information
on the precautions to be taken. The inclusion of such
information in travel brochures and similar literature, as
is done by some travel agencies, should be standard practice;
this information could be combined with details about
vacination requirements. This matter is discussed with
special reference to air travel in the second edition of
Guide to hygiene and sanitation in aviation.
General measures for controlling food-borne microbiologi
cal hazards include the sanitary production of rgw materials,
cleaning and disinfection of food processing plants, and
hygienic practices by personnel, especially when handling
food. These measures are described in most reference works
on food hygiene and in the Joint FAO/WHO Food Standards
■Programme code of practice in food hygiene, which is how under
. .
3
revision.
2BAILEY, J. Guide to hygiene and sanitation in aviation.
Second edition. Geneva, World Health Organization (in press).
3CODEX ALIMENTARHUS COMMISSION. Recommended international
code of practice: General principles of food hygine. Rome,
FAO and WHO, 1969 (Ref. Ko. CAC/RCP 1-1969).
ST JOHN1 S MEDICAL COLLEGE AND HOSPITAL, BANGALORE
POSS INSTIT’JTE UNI’’’ OF OCCUPATIONAL
HEALTH
CERTIFICATE COURSE IN FOOD HYGIENE AND THE HANDLING OF FOOD
EXAMINATION SYLLABUS
1.
Faking food aafe
The natural history of food. Source. Transport. Treatment.
Storage.
Preparation.
Serving.
Waste Disposal.
Monitoring.
Aims.
2.
Introduction to Bacteriology
Nature of bacteria and their recovery from man and identification.
Bacterial diseases.
Sources of infection. The spread of infection.
3-
Food Poisoning
Types of •'incident" .
Chemical, vegetable and bacterial focd noisoning. Needs of
bacteria, and tvpes causing food noisoning. Their methods of
spread.
The body’s defences against food poisoning and food borne disease.
Natural immunity, immunisation. Defences in acute infections.
The prevention of food poisoning and factors which encourage
its spread.
Foods which commonly cause focd poisoning and those which
rarely do so.
4.
Practical Control of Bacterial Food Poisoning
Consideration of the sources and control of Salmonellae,
Clostridium Welchii, Clostridium Botulinum, Baccilus Cereus and
Staphyiooocci.
5.
Bacterial Fooj. Poisoning (continued)
The incidence of-causative organisms.
The investigation of an outbreak of food noisoning.
The law relating to food hygiene and the role of the Environmental
Health Officer.
Possible future legal controls.
The inter-related agencies concerned with the control of food.
6.
Examples of Outbreaks of Food Poisoning and Food Borne Diseases
Examples of Salmonella, Staphylococci, Clostridial and Bacillus
Dereus food poisoning outbreaks. Viruses.
Enteric Fever. Brucellosis. Tuberculosis. Cholera.
The Dysentries. Parasitic Worms.
MOTFS FOR GDIDAFCB O'p STUDFFTS
■ WMIMTTCN SYLLABUS
This covers the subjects on which questions will be asked in both
oral and written examinations. It is of course necessary for the
student to show that he or she 'has sufficient knowledge of the subjects
to obtain a pass. The following points should give some guidance on
the level of knowledge required for each subject covered by the syllabus.
The student should have enough knowledge to deal confidently with all
the following points arid questions
1.
2.
The Digestive Process
a)
What is food, what are the component parts? Students should
be able to give examples of carbohydrates, proteins and fats
and the functions they perform in the human body. Also
examples and functions of minerals and vitamins.
b)
What happens to food when it is consumed? What chemical
processes take place and where in the body do they occur?
c)
Students should be able to re-produc"' the drawing of the
digestive system as shown on page 5 of the lecture notes.
d)
What is peristalsis and what happens in the body when
vomiting and diarrhoea occurs?
Food Poisoning and Food Borne Diseases and their Prevention
a..
What is food poisoning and what different types of outbreaks
occur?
b)
How can chemical, vegetable of bacterial food poisoning be
caused? The student must be able to give examples of each
type of poisoning.
c)
In bacterial food poisoning, what do germs need to grow
and' multiply?
H)
What- are the symptoms in human beings of the different
types of bacterial food poisoning and how are these different
types spread?
e)
How can the different types of food poisoning be prevented?
e.g. in looking at the problem from the point of view of
preventing contamination of food, premises and food handlers.
f)
Typhoid, paratyphoid, brucellosis, tuberculosis and
dysentery and trichinosis are food borne diseases; How
is each disease passed on to food and how dangerous are
these diseases?
„ ■
<o
:
What is toxin, extoxin and endotoxin?
: 2 :
3i
Bacteriology
a)
What do you understand by terms such as;- micro
organism, pathogen, bacilli', cocci, colony, vibrio, spore?
b)
Where are bacteria found, how do they live and how are
they’destroyed?
'
Transmission of infection
4.
•'
5.
6.
’
.
.
.
a)
How are food poisoning organisms actually passed onto
the food from the, sources of contamination? e.g. From
person to food, from rodent to food, from slaughterhouse
floor surface to food?
b)
What are convalescent and healthy carriers?
c)
What are the environmental sources of food contamination
and what diseases can be caused by them? e.g. What food
poisoning organisms can orginate from the soil?
d)
How widespread is food poisoning? Is the number of cases
increasing or diecreasing? Are there any new types of
food noisoning being experienced? Has, for example, the
increase in size of the broiler chicken industry any
significance in food poisoning patterns?
e)
Has the change in public eating habits over the years
affected the number of food noisoning cases?
Investigation of an outbreak of food poisoning or food borne
disease
a)
What do you understand by "high risk" food, bacteriological
analysis of food and faeces specimens, exclusion fron work,
incubation period and onset of svmptimc?
b)
Students must know the roles played by the MOH and the
Health Inspector in the investigation of food poisoning cases.
The law relating to food hygiene
Petalled knowledge of the Food Hygiene Regulations, Milk &
Dairies Regulations: and Food and Drugs'Act etc.'is not
required-but students must know the following:-
7•
a)
Responsibility for inspection of food premises, stalls and
vehicles of the Health Inspector and what this Officer's
general powers are.
b)
Responsibility of MOH relating to notification and
investigation of food poisoning f©d food borne disease.
c)
Responsibility of the employees in food premises regarding
food hygiene practices and notification of food poisoning
and food borne diseases.
The Protection of Food
a)
Why is hand washing particularity important after use of
the W.C, and after coughing or sneezing?
■ 3 :
b)
c)
What is cross contamination, and how many"forms can it take
in passing food poisoning from a contaminated source to a
healthy human being?
What water temperatures are effective for:-
i
ii
•
washing food room surfaces and equipment surfaces
sterilising food room surfaces and equipment surfaces?
d)
Students must be able roughly to describe a standard tyne of
washing machine used in a large catering kitchen, and what
the correct water temperatures should be.
e)
What dangers-bacterial and otherwise, arise from infesta
tions of rats, mice, flies, wasps and cockroaches in food
premises? What dangers can arise from the presence of
domestic pets or birds?
-(f)
What preventive measures can be taken to keep infestations
out of food premises, when new premises are constructed, or
where existing premises have been cleared of an infestation?
g)
Students should have some knowledge of the materials used
in the construction of food premises and particularly the
surface finishes of walls," ceilings and floors in food rooms.
Surface types or preparation tables, chopping blocks and
cold storage rooms should also be known.
h)
What is cooking, pasteurisation and sterilisation of food?
What significance does pasteurisation have as regards milk,
ice-cream and liquid eggs? What basically happens in the
canning of food?
i)
What are the dangers associated with re-heating of foods
which have been cooked? What re-heating temperatures'are
satisfactory and what other conditions should apply in
making re-heated foods acceptable?
j)
Why must food awaiting immediate consumption in catering
premises be kept either under 50’tf or above 145*f?
k)
In which foods is there bacterial growth which is likely to
cause food poisoning? What types of common foods are hardly
ever associated with bacterial food poisoning, and why?-
1)
At what temperature does a domestic refrigerator, a deep
freeze and an ice-cream conservator normally operate?
What happens when food, contaminated with bacteria, is
placed in a domestic refrigerator or deep freeze?
What should a housewife do to maintain properly a domestic
refrigerator, and to obtain the maximum benefit from it?
7.
The Protection of Food
The transmission of bacteria to food.
Personal, hygiene.
Cross contamination.
GTe-iring surface and. eauinment.
The design of equipment and promises.
Ir fest-'ti or.
The destruction of germs in food.
The prevention of bacterial multiplication, including refrigeration.
8.
Health Education
■ Definition. Principles. Problems of Health Education.
Methods.
Evaluation.
ST JOHN‘S MEDICAL COLLEGE AND HOSPITAL, BANGALORE 56OOJ4
CERTIFICATE COURSE IN FOOD HYGIENE AND HANDLING OF FOOD (CFH
)
to
Introduction
The St John’s Medical College is instituting special
courses leading to the Certificate in Food Hygiene and Handling
. of Food. The course will be conducted in collaboration with the
Royal Institute of Public Health & Hygiene, London, which has
done pioneering work in such courses. Certificates issued at
the termination of the course will be of two types—one for
participating in the Course, which will be given to all candidates
and the other given to those candidates only who come out successful
at the. Certificate Examination in Food Hygiene and Handling of Food
of the Royal Institute of Public Health & Hygiene.
Objectives
1. To highlight the importance of ensuring the safety
and wholesomeness of food at all stages from its
growth and production until its final consumption
2. To instruct on the causes, consequences and
prevention of infections transmitted through food
3.
To make aware the legal provisions for ensuring
safety of food
4.
To highlight the causes, effects and prevention
of food-poisoning
5.
To impart knowledge of the various measures
employed in the protection and preservation of
food stuffs
' 6. To obtain improvement in the handling and
distribution of food through persuasion, consent
and Health Education of the managements and their staff
Course components; As per attached syllabus
Fees
(a) Tuition fee:
Rs.150/- per candidate (payable by all
candidates participating in the course)
(b) Examination Fee: Rs.100/- per candidate for the Certificate
Examination in Food Hygiene and the Handling
of Food of the Royal Institute of Public Health
& Hygiene, London, (payable by those candidates
who sit for the Certificate Examination. This
amount has to be remitted to the Royal Institute
of Public Health & Hygiene by St John’s Medical
College, on bohalf-of the candidate)
p.t.o. ■
contd.. ifran nre-page
Entry to examination:' All candidates must have attended the
anproved course full-time, before taking
the examination.
These courses are open to restaurant
managers, catering administrators, canteen
managers, food and beverage managers, area managers/suoervisors
and kitchen superintendents.
Eligibility:
Venue:
St John's Medical College, Pangalore
The faculty of the Departments of St John's
Medical College/and Hospitals, Medical Officer
of Health bf Bangalore City Corporation, Deputy Director of Public
Health Institute of Karnataka Government and Chief Medical Officers
of Factories, will participate in the teaching.
Faculty:
2 weeks
Duration of the Course:
(16 hours)
These classes will be conducted between 3.00 nm & 5«00 pm from
Monday through Thursday for two weeks to suit the convenience
of managers and prevent dislocation of their work. The course will
terminate with an examination (theory and oral) for the award of
the Certificates by St John1s Medical College and Royal Institute of
Public Health ft Hygiene.
Bourse capacity:
25
Transport:
For trips between college and other institutions
for instructional purposes, transport will be
provided by St John's Medical College.
Library facilities: The course participants will be given temporary
loan cards for reference in the St John’s Medical
College Library during the period of the course.
Associateship o-P Royal Institute of Public Health & Hygiene
Successful candidates are eligible to apply for the
Associateship of Royal Institute of Public Health & Hygiene., after
payment of entrance and annual subscription fees. This entitles
them to receiire the Journal on Health and Hygiene, published by the
Royal Institute of Public Health, London.
Programme Director
1211981
Director of Rural Health Services and
Training Programmes
St John's Medical College & Hospital
Bangalore 560034
///////////////
APPLICATION FORM FOR (LERTTFTOSTI’KX^
THE HANDLING OF FOO) (£FH- )
FOCT HYGIENE ' AND
CONDUCTED BY ST JOHN'S MEDICAL COLLEGE ft HOSPITAL, BANGALORE
IN COLLABORATION WITH THE ROYAL INSTITUTE OF PUBLIC HEALTH ft HYGIENE
londcn
to
&
’
to
Date:
The Dean
St John1s Medical College
Bangalore '560034
Dear Sir,
I hereby request that I may be enrol’’od as a nartioapapt
in the Certificate Course in Food Hygiene and the Handling of Food
being organized by St John1s-Medical College during- the period
to&to.
Please find enclosed a draft for Rs.150/- drawn in
favour of Dean, St John's Medical College, toward tuition fees.
Yours faith Ail ly,
Name in full:
Address:
Qualification:
Age:
Sex: Male/Female
Present appointment (period of service as Manager/Catering Administrator/
Supervisor in Catering Establishments)
Details of previous training received (in the field of Processing,
Distribution and Sale of Food including Fpqjjl Hygiene and Handling of
Food)
Indicate special areas of interest in the subject of Eflcd Hygiene
and Handling of Food:
P.T.O.
rote: Participants are requested to bring with them blue nrints/
sketches of the location, size and design of their premises
where food is handled including list of equipments,
furniture and-ut; allo iou iw cuuzjjug, storage, serving
and washing. These' and future plans could be discussed
by participants, including their individual hotel problems
related to ?pcd Hygiene, with faculty members and themselves,
resulting in an interaction of ideas with benefit to all
concerned.
Signature of sponsoring authority,
if any, with address
FOOD ilANTLERS
Food sanitation rests directly upon the state of
personal hygiene and habits of the personnel working in the food
establishements. Proper handling of foods, utensils and dishes
together with emphasis upon the necessity for good personal
hygiene are of great importance. The infections which arc- likely
to be transmitted by the food handlers are diarrhoeas, dysenteries,
typhoid and para-typhoid fevers. entcro-virus, viral hepatitis,
protozoal cysts, eggs of helminths, strepto and staphylococcal
infections, and salmonellosis.
The first essential is to have
c omplete medical
examination carried out of all food handlers at the time of
employment. Any person with a history of typhoid fever, diphtheria,
chronic dysentery, tuberculosis or any other communicable disease
should not be employed. Persons with wounds, otitis media or skin
infections should not be permitted to handle food or utensils.
The day to day health appraisal of the food handlers is also
equally important; those who are ill should be excluded from food
handling. Iti is also important that any illness which occurs
in a food handler's family should at once be.notified.
Education of food handlers in matters of personal
hygiene-, food handling, utensil, dish-washing, and insect and
rodent control is the best means of promoting food hygiene.
Many of the food handlers have little educational background,
Certain aspects of personal hygiene arc- therefore- required to be
continually impressed upon them: (a) Hands: The hands should
be clean at all times. Hands should be scrubbed and w; he-d.
with soap and water immediately after visiting a lavatory and as
often as necessary at other times. Finger nails should be kept
trimmed and free from dirt. (b) Hair: Hc-d coverings should be
provided, particularly in-the case of ferules to prevent loose hairs
obtaining entrance to food-stuffs.
(c) Overalls: Clean white- over
alls should be worn by aj.1 food handlers, (d) Hat its : Coughing
and sneezing in the vicinity of food, licking the fingers/beford
picking up an article of food, .-.7i-:!:in-j .a ( nd premises are to
be avoided.
' or -craching any part of the
SOURCE: PREVENTIVE AND SOCIAL HE’ ICINE
by
J.E. PARK
K. PAflK
ms*/l/2/1980/
FAv-TOHo
.-..L 3i-rb/.
OF FOOL POISONING
INTER-RELATED AGENCIES CONCEF.JEF WITH THE CO1TFOL OF
CObTFCL OF FOOD
FOOD POISONING
The various sources and controls may be summarized as follows:
SALMONELLAE
Source
Control
Personal hygiene and care in
handling food.
Human stool and hand.
Animal stool, coat, hooves, paws. Farm- and slaughterhouse hygiene.
Feeding stuffs.
Animal meat anf offal.
Hygiene of production.
Feeding meals.
Treatment to render safe.
Egg Products.
Refrigeration.
Raw milk;
Cleanliness of equipment and
surfaces.
Environment of food preparation.
CL. WELCHI
Human stool and hand.
Cooking and re-heating
techniques.
Animal stool
Refrigeration.
Meat.
Environment of food preparation.
Cleanliness of equipment and
surfaces.
B. CEFEUS
Soil, dust,
Cereals(rice ) .
Cooking and re-heating
techniques.
Environment of food preparation.
Refrigeration
Cleanliness of equipment and
surfaces.
STAPHYLOCOCCI
Human; nose, throat, hand and
lesions .
Personal hygiene by food handlers.
Animal; cows and goats.
Care of Mastitis.
Foodstuffs; milk, cream, cheese.
Hygiene of milk production.
Refrigeration.
Pasteurisation of milk.
,
CL.BOTULINUM
Soil and mud.
Fish and vegetables.
Processing and cooking
techniques.
Wear clean clothing and be clean.
Keep the lid on the dustbin.
Keep food clean, covered and either cool or piping hot.
Remember the law requires clean, fully eouipped, well lit and airy
conditions for food preparation.
Remember smoking in a food room is illegal and dangerous.
cough or sneeze over food.
/Keep your hands off food as far as possible.
clean.
Never
Keep food utensils ■
"Clean as you go", in food rooms.
^/rell .your supervisor at once of any skin, nose, throat or bowel
trouble.
Stack'washed and rinsed crockery and pans to drain.
drying cloths be sure they are clean.
If you use
Reheated leftovers must be made really hot right through. Do
the same with ready packed foods intended to be eaten hot.
Use clean containers in your home.
If in doubt, find out.
Buy only from clean places.
Use your refrigerator properly.
Get the food home clean.
Xvash your hands .always before preparing food, always after using
'Jthe W.C. See your children do too.
Ke.ep family foods away from food for pets .
and crockery.
Use separate utensils
'Cover cuts and sores with waterproof dressings.
If you arc not
with no one to take your place in the kitchen then be extra
7well
careful about personal cleanliness.
Keep working surfaces clean. Use really hot, Soapy water.
with a dish cloth is not enough. ■
A wipe
THE LOCATION ANT FESIGN OF TP,EMISES,
EQUIPMENT, AND UTENSILS
Premises:
There are basic similarities in the construction of all
premises where food is handled. These are found whether the
premises be a small home kitchen, a small food shop, or a huge food
factory. The use of good construction principles, and of materials
that assist the maintenance of cleaning routines, thus become major
factors in obtaining practical food hygiene.
Before the 'Example' code is re.-.d it is necessary to
indicate some general principles in regard to the siting and
location of food premises and the corredt allocation of'working
space for food handlers. Badly located sites hinder the proper
observance of basic food-hygiene- ideals, and as such they should,
in theory, be avoided. Where it is not possible to obey this
precept, all cleaning and food-handling routines should be care
fully worked out to compensate for site and location difficulties.
Adequate water supplies, lighting services, and ventilation must
always be available. The immediate surroundings should be examined
for the presence of noxious trades and practices. An unpleasant
’smell is not so important as whether the air is charged with smoke
or other dirty particles, or whether the surroundings contain
potential or actual breeding-grounds for rats or harmful insects.
If, prospective premises form part of a large building
the location of the water supply and other common services should
be examined; and it should be ascertained whether the sanitary
conveniences and wash basins to be used, by the staff are con- '
veniently sited and adequate in number. Attention should be given
to the facilities for handling and storing foodstuffs and to
the routes by which the foods reach the establishment and the
refuse is removed. The inward route, at least, should be- under
the trader's own control; dark and potentially dirty passages
and alleyways should never be used as food rooms.
Underground food rooms present special difficulties,
It is important that their windows should not open on to areas
or forecourts so narrow that dirt of noxious matter can be
kicked, thrown, dropped , or blown into uncleanable rc-cesse.s or
even on to the food. Underground premises may be liable to flood
ing and drainage backflow, and they also need special ventilation and
lighting-. Premises where food is stored need to be- cool and dry.
All food-handling or service premises should be
extensive enough to allow all work chores to be carried out
without congestion on the lines of work flow. Food handlers
should never be crowded at work-tables or have to queue for the
use- of food-cleaning or washing facilities or facilities for
personal hygiene. At the same time the premises should not be so
large as to entail unnecessary walking about by workers. Food
handlers have been observed to neglect hygienic practices if they
involve additional walking, waiting, or working uncomfortably
close to a colleague. There must be sufficient table and shelf
space to alllow used and unused utensils to be kept apart from
each other and from food in course of preparation.
. .2
2
Food-preparation and washing-up rooms or zones should
occupy a space equal to approximately half the sales area, but
m°repessary in very small establishments.
Every food establishment should contain a' room used solely as a
fooc work room not less than28ft. (2.43 m.) in height and with a
minimum floor area of 100ft.^(9>3 m.2) clear of furniture, fittings,
and stored goods. If more than three people are employed in the
room there should be an additional 33ft.2 (3 m.2) of floor area
similarly clear for each person above three in number.
The greater the distance over which food has to be
carried, and the more often it has to be handled, the greater
the chance of its becoming contaminated. Therefore, the ideal
to aim at is to have everything moving forward in orderly
progression- from delivery area to Sales-■: rea. '
Temperature and Relative Humidity. As this section
proceeds the terms 'cool' and'dry' will increasingly occur, and
it is therefore useful to explain those terms.
•
Cool is actually coupled with the idea of hot food being
piping hot. At first glance that may seem a contradiction in
terms, but it is understandable- when it is made clear that the
object is to keep foods outside the danger range of temperatures
1O’-63‘C. There is a range of food, such as bread, pastries, etc.,
that may be within this range with safety. There are other foods
which need to be always in sub-zero conditions, such as frozen foods
and ice-creams. One of the greatest problems facing the food-hygiene
worker is the ready plated meal held until the consumer arrives and .
kept for this purpose in so-called 'hot' cupboards, which are
usually found to operate around 37‘C. Plated food so held for 30'
minutes has almost become the equivalent of a laboratory culture
plate if there is original bacterial contamination of the plated
meal. The aim must therefore be to keep food cool or piping hot,
in hot cupboards above 63‘C.
Relative humidity is the degree of available moisture
in the air at any given temperature, and it is evaluated by
taking contrasting readings.of two thermometers, one kept dry
and the other with its bulb covered by a wick immersed in water.
Lay-out. The lay-out should be- planned with a
clear idea of the purpose of every part of the food premises. A.
goods entrance, separate from the customer's entrance, is
essential for hygienic planning. The most convenient arrangement
is for this goods entrance to open from a yard so situated that
delivery vans can pull right up to the door of the building.
The yard should have- an impervious and even surface, a water
standpipe, tap and washing-down hose, raised and covered
accommodation for refuse bins and swill bins, and adequate
drainage. If solid fuel is usc-d the store should be in the yard,
and bulk oil fuel should be kept completely separate from any
food or utensil store.
Vegetable and Root-drop Storage. If root crops and
un-cleaned farm produce are being handled on any food premises ■
they should be stored in a purpose-designed room which should
be near the goods delivery point and is cool, dry, well ventilated,
and large enough to allow for orderly storage. It is convenient
in this room to arrange that water used for washing down drains
to a gulley. Thus the room is best planned with and entrancedirect from the yard-which will keep some dirt off the rest of
the premises. Vegetables require ventilation.
3
They should be stored on racks-preferably wire or metal- so
arranged that air can circulate freely under and around them.
The racks should be high enough off the ground so as not to be
readily accessible to vermin. Potatoes, and root vegetables
should normally be stored in sacks as delivered; but if they
<
have been bagged in wet weather they may be subject to disease,
and they should be turned out, aired, and examined. The
defective ones should be removed at once. Other fresh vegetables
should be used the day they, are received. If this is impossible they
should be emptied out on to the racks, but new deliveries shopld not
be emptied on top of older ones. Stored vegetables should be ins
pected frequently and premises should come the dry food store,
which should be flyproofed by fixing removable'screens over windows and
door openings; in-addition, the walls should be treated with
residual insecticides. The room should be dry, well lit and
ventilated, and at least 7 ft. 6 in. (2.3m.) high. This room should
be used exclusively as a store, and therefore an internal water
supply is not essential, but water for cleaning should be close at
hand. Prepacked deep-frozen vegetables received into stock mean
that sub-zero holding cabinets must be available. These
cabinets should be such as allow for rotation of stock, and have
a plainly marked effective loading line above which stock should
not be placed. Rooms where food is 'worked ' should never be used.
as thoroughfares to other parts of any building, and it is an
advantage to study the processes and 'zone ’ the areas of floor
space allocated to each. This,as a reduction of cleaning
problems, is to be preferred against a multiplicity of small
work-rooms. Full advantage should always be taken of natural
lighting and existing mains services supplies, and the real aim
should be to achieve'cleanliness and supervision rather than pure.
design symmetry.
Siting of Equipment. All food equipment should be so
placed as to allow room for cleaning around and' behind, as well as
in front. Where equipment and cupboards and store places are
'built in' the object must be to have, them free of un-necessary
ornamentation and finished to an even surface with surrounding
wall surfaces or floor surfaces to obviate uncleanable ledges
and areas.
Personal Hygiene Facilities. Sanitary accommodation
must be provided for the staff, and should also be- provided for
customers. It is usually inconvenient for the same accommodation
to be used both by staff and customers, except in quite small
establishments. In larger establishments it is more satisfactory
to combine the staff conveniences in a group with the staff
washrooms and cloakrooms. It is important that the sanitary
accommodation available to workers should be reacily accessible.
Although no general rule can be laid down, no worker should
have to go more than thirty steps from the room wnere he is
working to reach sanitary accommodation. The compartment
containing the sanitary convenience should be separated from any
workinc room and from the dining-room by an.intervening
ventilated space and should be welll lit; this point is most
important, as otherwise it may not be properly cleaned. T^re
should be separate sanitary accommodation for each sex, with
separate approaches.
4
There should be- fully equipped wash-hand basins within
any compartment containing sanitary conveniences or close to them,
for example, in the intervening space referred to above.
The basic requirements of sanitary accommodation-ready
accessibility, good light, and proximity to washing facilitiescan be fulfilled in many different ways; only after consideration
of all the circumstances can a decision be made- on whether the
provision in a particular instance is suitable and sufficient.
■Where there is no water supply or when a water-carriage
sewage-disposal system cannot be used for other reasons-for example
at fair-grounds or at remote tourist centres-some form of chemical
closet is needed. Whichever type is used should be fitted with a
cover or otherwise constructed so that the c Jntc-nts are protected
from flies. Care must be exercised to see that the eguipment is
kept as clean as possible. It should be situated as far from the
food room as reasonable, and it should have- hand-washing facilities
adjacent.
I
It is never impossible to provide hot water, soap,
nail brushes, and towels. Wall-cabinet roller towels which present
each user with a fresh surface or, alternatively, papc-r towels for
single use are preferable. Electric hot-air hand driers are also
available.
Water Supply and Hot-water Apparatus-, /ujiplc- and
immediately available supplies of both hot and cold running water
are essential. Where the food establishment occupies part of a
building, it is desirable fpr it to have its own independent
hot-water supply. All water used for food preparation and cooking,
for drinking, for washing-up, and for cleaning utensils and
surfaces with which food or utensils may come in contact should
be public-supply-main Water or of equivalent quality. Rain-water,
river water, well water, and water from other non-purified sources
should be used only for such outdoor purposes as washing down •
yards and swilling out dust-bins, except >n the advice of the
local health department.
It is not advisable to economize over water taps
and piping. All sinks, wash-hand basins, and other fixed
receptacles should, receive theiror .supplies direct from taps
appropriately placed. For internal pipin’ copper is cst;
and where the course of the pipinc :c not dictated either by the
existing mains and tanks or by the siting of sinks and other
appliances, it is worth while to give sone thought to its
arrangements Pipes tend to collect dust, and horizonatal or
sloping overhead pipes are not only difficult i’.o clcn but may also
accumulate moisture, which drips on to the foo'.
Whenever possible, pipes should cither be run outside the
kitchen (for example, under the ’floor or above "he ceiling) or
else they should be. sunk into the wall. When they must come
into the open they should for preference run vertically rather
than horizontally, bringing the water straight down to tne tap
from the overhead oipes or straight up from the supply beneath
the floor. In any case; they should be’held at least 2 or 3 in.
(5-8 cm. ) away from the wall by pipe clips, so that-they can be
cleaned all round and do not create crevices in wmeh insects
or vermin may breed. If cold service pipes have to be run athigh level they should be lagged to prevent condensation and the
dripping which results.
Hot-water pipes should be lagged to conservr heat
anc so reduce the consumption of fuel, the methods of laqqino'
pipes and storage- tanks is important, as cases have occurred ofmice burrowing into soft lagging and nesting in it. Pipes shoulbe protected with a fine wire mesh to prevent this, and the
lagging round tanks should be enclosed" with materials which canr?
be gnawed.
Hot Water-. Many water-hc-ating systems produce- water
which, although hotter than the 43.5'C., which is about the most
that normal human hands can stand, is never as hot as the 77’C;
necessary,for the proper sterilizing rinse of cockc-ry, cutlery^
and utensils. Such systems are sarisfactory enouoh in smaller
establishments which can carry out the sterilizing by steam or
by water heated as required for sterilization purposes. Larger
establishments which have- a constant demar ’ for washing-up water
77’C. should be careful" to ensure- that their systems can provide
water at 77‘C.
Wash Basins. Workers should be encouraged to wash
their hands both after visiting the sanitary Convenience and
whenever necessary during the course of work. They should not
use the wash-up sinks for this propose, as this.may infect
the sinks with germs which can later find their way on to food.
tore-over, the- sinks will usually not be free- at the time when
hands need to be- washed. Accordingly, wash-hand basins with hot
and cold water laid on, and with good lighting overhead, should
be provided in or adjoing the food room and also in immediateproximity to the sanitary conveniences.
Sinks. Sinks and draining boards should have a smooti
hard, even surface, and arc- best constructed of porcelain-finish
fireclay, non-corrosive- metal (for examolc stainless stc-el),
virteous enamel or plastic, with one-piece tops welded to the
sinks and draining boards harbour germs in the cracks and joints
Aluminium sinks scratch easily, are not robust, and are difficult
to keep clean.
Sinks used for washing up should be small enough to
ensure frequent replenishing with hot water but large- enough
to take the largest dishes comfortably. For washing pots and
pans galvanized-iron sinks are suitable, as they are robust and
withstand heavy cleaning.
It is desirable to have the sink fitted with a,spray
hose for washing down the sink and draining boards, and with a
removable strainer in the waste pipe- for trapping crumbs, tea
leaves, etc. A built-in, but removable refuse- container is
also an advantage.
The number of sinks required will necessarily
depend largely on the trade. In general, it may be- said thatfish should never be washed in the same sink as vegetables, and
a separate sink should therefore- be reserved for fish. The
meat-preparation room also needs a separate sink. 7>11 these
sinks should h-ave hot and cold water laid on.
. . .6
6
Drains : Drains should be adequate to remove all waste
water without risk of flooding. Nornial-sioed brains arc 4 in.
(10.2 cm.) in diameter. These are large enough to deal with a
considerable flow of drainage, and may be suitable for somefood establishments; but many establishments will need 6-in.
(12.7 cm.) drain pipes. Grease traps arc- valuable because
they prevent grease from congealing in the drain pipe’s. The
grease tray should be removed regularly ar' washed out..
Many establishments have channelling covered with
steel grids round the grease—producing areas. The. tops of these
grids and the channels themselves arc likely t'o become dirt-traps .
unless they are very regularly cleaned. They are difficult to clean.
Drainage should be adequate to remove’ all waste water without risk of
'pooling' at gully traps.
Source : The Theory & Practice of Public Health
By
V/. Hobson
ms*/29/l/80/
INCIEENCE OF FOOr POISONING AM? FOOD HYGIENE LEGISLATION:
The primary aim of food hygiene is to prevent food
poisoning and, other food borne diseases. Statistics available
in our country on the incidence of these diseases is unfortunately
meagre, although the morbidity due to the same is high, Further,
Food Hygiene Legislation in most States is inadequate,
except for the Prevention of Food Adulteration Act of 1976.
Accurate data of such outbreaks including Food Hygiene
Legislation in the United Kingdom, are available,• which are shown
below, to serve as a guide.
-
Synopsis;
(a)
(b)
(c)
(d)
A.
, ’
The incidence' of Food Poisoning in the population
The investigation of an outbreak of Food poisoning.
The change in eating habits of the population.
A brief history of Food Hygiene legislation
(see the Appendix).
THE INCIPENCE OF FOOD POISONING:
, *
The size- of the problem
It has been estimated that disease of all types in the
United Kingdom may .account for an average loss of up to two weeks
work per person per year. This does not include illnesses which
result from industrial accidents or industrial disease.
The incidence of most types of infectious disease has
shown a marked decrease in recent years. There are, however,
two notable exceptions; one is bronchitis and the other is .
various forms of food poisoning.
Outbreaks of Food Poisoning:
It will be seen (Table A) that there was a fall in
incidents of food poisoning in England an- ’Vales between 1970
and 1972, and then a steady increase until 1975.
Year
1970
1971
1972
1973
1974
1975
TAELE A
OUTBREAKS OF FOOT POISONING
Family Outbreaks
General Outbreaks
Incidents
Incidents
175
164
138
147
184
230
*08
671
510
576
517
"65
Sporadic Cases
Total
Cases
8,088
6,910
5,958
6,763
7,295
10,936
3,358
2,977
2,483
2,918
2,963
4,144
. ..2
2
' CAUSATIVE OPCAEISNS RESPONSIBLE FOR OUTEF SAKS OF FOOP POISONING;
The causative organisms responsible for outbreaks of
food poisoning curing 1975 are set out in Table E below. The
previous year’s figures (for 1974) are shown in brackets.
T o tal In c id e n ts
Cases
cases
C au sativ e Agent
G en eral
In c id e n ts
O utbreaks
Fam ily
In c id e n ts
O utbreaks
C ases
ia s e s
Sporadic
S poradic Cases
,
T o tal
• TABLE — E (FOOR POISONING IN ENGLANC-1975)
£c
U'x -<r
O
T—
?v
3
B.
INVESTIGATION OF AN OUTBREAKS OF FOOC TOISON'INGr
Euring an outbreak of food poisoning" all oc-rsbns
suffering from r’iarrhoea and vomiting are tracer’ and questioned
about food they have recently eaten.' Particular attention is
pair1 to any foor’ substance which has been eaten by.the majority/-of
the sufferers within the preceding 12 to. 43 hours;' The rcmaihs■
of any suspected foor1 arc- recovered if possible, and -they ■ ari?ft!2'
subjected to bacteriological examination,. Experience has shW)
that certain "high risk" foods always warrant special attention;;
these include processed meats, egg and milk products. IVherfoidU
possible faecal (stool ) specimens obtained 'frbm everyone 'WhcH'^Ss'
symptoms of food poisoning arc- also bacteri/logically exanpinqd^)
The bacteriological analysis of both the- food substance 'and' th’f;’’
stool Specimens are compared. The type if the bacteria and-'their
possible source is noted, "/hen the organism in the food -and^th?
stools is the same, stool specimens should be obtained frpp'/.&il-;the
persons who have helped to prepare the particular foot' s.ubstajice
contaminated. The investigation involves the bacteriologitSVnL
examination of the premises as well as the staff, can^e(fps3:t-f^ij’
shops and food preparation areas. Anyone -.offering fromYdiarrhoea
or vomiting may be excluded from work as a food handler until rt,he
local Medical Officer for Environmental Health considers it is‘safe
to allow him to resume-. Investigation of an outbreak of food
poisoning is carried out by local authority Public Health Officers.
These officers study the hygienic techniques employed by the food
handlers, methods of food storage, methods of washing up, methods
of disposal of waste food, the method employed.to prevent food
substances from becoming contaminated by vermin and flies, as well
as the general state of repair and cleanliness of the.food premises.
Failure to find a bacteriological basis for.an outbreak' of food •
poisoning focuses the need to evaluate possible chemical causes
arising from production techniques.
C.
THE CHANGE IN EATING HABITS OF THE POPULATION:
Formerly general outbreaks f food poisoning tended, to
occur in institutions. Since the firs! and second World-Wars, ' .. .
however, there has been an incrc-ase in communal feeding in Europe.,
and at the same- time there has been a considerable increase in
the bulk manufacture of food.. Foor bye leno education has resulted.
in a much increased appreciation and awareness of the need to ,
prevent the bacterial' contaminai ion of food su’: stances. Detailed,
and far reaching legislation has been intr >ducc-d to provide. - ■ - ■
suitable safeguards in the prep.: ■ ation anr storage of food’. Today;
except at the weekends, fewer p-: jplc eat their mid-day.meal at ,•
home. During .the week, mid-day meais are often c-ate-n in canteens.,
restaurants, snack-bars, public houses, etc.
Many meals are now prepared at local central depots-for
the Armed Services, hospitals, the School Meals • Service . the
Welfare Service (i.e. "Meals on Wheels" f?r the- elderly), etc.
The cook-freeze operation in mass catering is now widespread.
The large-scale movement of luliday populations
during the summer months imposes an extra, strain on catering services
in restaurants, in railway stations, coaco. stations, airports anc
aboard ships, so that good hygiene may be prejudiced. Turing the
summer there is an increased tendency to use pre-packed food
substances. Many >f these are eaten by customers who may be
caravanning or picnicking. In such circumstances the consumer
,:
usually gives very little thought to the safe storage- of the fooc
which may be left too long in warm, moist conditions, ideal for the
multiplication of food poisoning bacteria.
The sale of pre-packed food substances from shops and super
markets calls for a hich degree of qualitv control at every stage of
production, from the food factory t) the consumer.
Finally, casual labour is often emoloyed in the food
industry during the summer holidays. Such unskilled and
untrained staff require very close supervision when engaged in
food preparation since they do not normally know the bfrs^c
principles of food hygiene.
Table C shows, the probable location and type of
organism causing general outbreaks of food poisoning in England
and Wales in 19o6. The micro-organisms m.'St frequently found
were salmonellae, Cl. welchii and staphylococci. Although t\ese
figures are somewhat old, the distribution details are still relevant.
TABLE-C
GENERAL OUTBREAKS OF FOOT POISONING
Sailmonellae
Staphy
lococci
Not
Cl.
Ge- Ichii Chemical discovers;d
All
Agents
Hospitals
64
-
2
-
-
Restaurants, )
Clubs, Hotels,)
Holiday Camps )
66
•
14 ■
4
6
*-
.12
36
Canteens
-
-
18
’ 1
7
26
Institutions
11
3
6
-
5
25
Schools
3
-
8
-
10
21
3
5
-
2
1
3
-
—
-
—
—
—
-
—
11
2 '
—
1
-
19
137
3
14
3
43
Shops:
Butchers
Chicken Barbeque
Fish
Others
Farms
Pinners, Fances )
Receptions
)
Infected Abroad
Othets and )
Kbt Stated )
All Places
1
14
*
*
IS
5
•
-
1
4
■ 1
2
8
49
34
245
A
Vernon/,- Enid (1970) Public Health 84:239
.. .5
5
APPENDIX
BRIEF HISTCFY OF THE LAW RELATING TO FOOL HYGIENE
Public Health Act 1848 and 1875.
The Inbustrial Revolution resulted in large- numbers of
people moving from rural communities into towns. Living conditions
deteriorated and disease of all types was rife. Parliament set
up several Royal Commissions to report on "The Sanitary Conditions
of the Labouring Population of Great Britain" in 184/-45. The
reports revealed extremely poor sanitary conditions which prevailed
in most main cities.
The report of these Commissions resulted in the
appointment of the first Medical Officer of Health in 1847,
followed by the Public Health Act of 1848. This dealt with
certain Public Health measures related to the sale of food.
1. Public Health Act, 1875. This dealt with various nuisances
and their batement, some of which were indirectly concerned with
the production and control of food substances.'
2. The Food and Frugs Act, 1938. . Section 13 of this Act referred to
the standard of cleanliness to be maintained in food premises. The
Act was subsequently repealed by the Food and Drugs Act of 1955.
3. The Public Health Act, 1936. Under this Act additional powers
were granted to Local Auth jrities relating to the supervision of
food premises.
4. The Food and Drugs Act, 1955. Various Food Hygiene Regulations were
made in connection with this Act. Local Authorities were empowered
to make certain bye-laws regarding the handling, wrapping and
delivery of food spbstances. The soopc of these Regulations made
under this Act were briefly as follows
General Requirements:
(a)
(b)
Regulations concerning the cleanliness of equipment '
Regulations relatin'- to persons engaged in food handling, i.e.
personal cleanliness, the carriage.of food, the notification of
certain infectious r iseaSes occurring in food handing staff
by an employer, to their Local Yedidal Officer for Environmental
Health.
The Medical Officer for Environmental Health was empowered
to decide whether such affected persons should be excluded from
food handling duties under the Public Health (Infectious'
Diseases) regulations 1968.
(c) Regulations relating.to premises, i.e. retails of water supply,
hand washinc facilities ,’lighting, ventilation,.the state of
cleanliness' of premises and the accumulation of refuse, etc.
(d)
Regulations relating t; the sale of food substances.
. . . .6
6
(e)
(f)
Regulations relating to the trans
part of meat.
Regulations relating to premisesus?.-' for the manufacture of
"at risk foods", i.'e. ice cream, sausages, pickier' meats, etc-»
Such premises must be registered
16 of the 1955 Act.
the L>cal Authority under Section
5. The milk anr’ fairies regulations, 1959. These Regulations, make
it obligatory for fairies, Dairymen, anr’ bilk Distributors to be
registered; The Local Authority is empowered to grant licences
to persons who sell designated milk (i'.c-. pasteurised, sterilised,
untreated and ultra heat treated).
6. The Food Hygiene (General) Regulations, 1970. Extended the
powers, given to Local Authorities under the- Food and Drugs Act,
1955 with particular reference to the preparation of food as well
as the supervision of food handlers and the hygienic transport
of meat. Requirements were also incorporated with regard to the •
preparation of food on ships working in coastal waters.
7. The Food and frugs (Control of Food Premises) Act, 1976. This
gives local authorities powers to take action leading to the .
closure of food premises where conditions are such as to be
dangerous to health.
8. The Food Hygiene (Market Stalls and Delivery Vehicles Regulations,
1966). Under the provisions of the above Regulations, special
problems relating to market stalls and delivery vehicles were
dealt with. It was considered desirable to separate particular
functions from the Provisions in The General Regulations.
9. The Health Services and Public Health Act, 1963. Part III of
this Act deals with the notifiable diseases and food poisoning<
Every outbreak of food poisoning is now subject to detailed
investigation and is fully reported to the L.H'.S.S. The- Provisions
relating to notification procedures far hath notifiable disease
and food poisoning had previously been set out in the Public Health
Act, 1936,. and also the Food and frugs Act, 1955. The 1968 Act
repealed the method of notification and set out a new unified
procedure for both. It included provision regarding the medical
examination of a person suffering from '(or believed to be the cause
of) a notifiable disease. Part III of this Act(and also Sections
69 and 70 and Part V of the /oct together), was brought into
force on 1st October 1968, together with a Statutory Instrument
consolidating and bringing up to date in one document, existing
Statutory Instruments re-latino to infectious diseases.
The D.H.S.S. sent Local Authorities a comprehensive circular
explaining the effects of the provision in this part of the Act.
The Circular included a single, complete list of all diseases
which arc- notifiable, either under the-.Act or under the above
mentioned Statutory Instrument.
10. There are certain regulations applied to the import of food
substances and the sale of shell fish. There arc- further
regulations relating to the standard of hygiene that is to be
maintained in slaughter houses.
.7
7
The following Regulations real with the hygiene standards
which are to be observer’ in the treatment and handling of specific
foot3 substances :
(a) Ice Cream (Heat Treatment) Regulations, 1959 anr’ 1963.
(b) Liquir1 Egg (Pasteurisation) Regulations, 1963,
(c)
Importer’ Foor1 Regulations, 1968.
(r’) Meat (Sterilisation) Regulations, 1969.
FUTURE DEVELOPMENTS:
Britain's centry to the E.E.C. has brought major implications
in the field of food legislation, both as regards fsod, subject to
intra-Community anr’ Domestic Trade.,. E.E.C. Directives relating to
such foods as poultry meat, meat products, preserved milk and fruit
juices cover hygienic and quality standards requiring new legislation
in britain.
Source: ROYAL INSTITUTE OF PUBLIC HEALTH & HYGIENE
- LONDON.
ms*/l/2/80/
;
J
coMMUNrtv
STANDING nRTHPS W KITCHCN ATTD nTNTNG ’7IL OF PnSTA’W’TS/t/JTTWTS
a) No one who may be a carrier o** tynho-’d or naratynhoid or suffering
from or under treatment for dysentery, zi?rrhoea or other communicable
disease will be employed in any capacity -in the kitchen. or in handling
food.
He must be examined and certified. as fit by a medical officer
- - -before being so employed.
—" b) An- uptodate nominal roll of all non emplc-e-i in the kitchen showing
the inoculation and vaccination record and the date of medical
-——
.... ■•■'inspection will be maintained‘and displayed prominently in the kitchen.
—■—cl--Personnel,employed in c'ooki.nw of food will be prom'ded with the
.-.-.airbhor-rsed- special clothing.'
.
tnrons will' always b- worn at work,
' kept.iclean and change's and' •washed when dirty.
--4) Punning-clean waterhot during winter), soap, and a nail brush and
~
-a clean towel will be provided in each kitchen... Cooks should keep ,
their nails clipped short and invariably wash their hards.before
they handle the food and after visits to latrines.
e)’ No personal clothing, accessories "or private property of men
employed in the kitchen will be permitted to be k^pt there; nor
will they perform their toilet or washing or drying of their under
clothing in the kitchen.
Personal-clothing on the body'rill
be removed and kept in the place provided for the purpose before
overalls are put on.
f)
Smoking in the kitchen -is prohibited.
g)
The Supervisor incharge will bo responsible + 0 ensure that there
is always a sufficient supnly of clean.cloth dusters available for.
drying washed dishes and cooking utensils.' The cloth dusters used
for handling hot and sooty vessels, .rill he separate and distinct.
After the last meal these cloths must be boiled in water containing
washing soda and hung up to dry»
h)
All pots and pans will be freed from grease, cleaned and dried
after the last meal, and placed on a shelf c.i their sides with their
interi ors exposed to the air and to view.
...2
: 2 :
■ •
'
'• -
The kitchen sinks, tables, meat chopping blocks, cutting-up boards,
i)
pastry slabs, mincing machines, knives, forks.and spoons, and all
other utensils will be kept clean when in use.and will be thoroughly
cleaned after the last meal.
All utensils, when not in use, will. be
kept in -the- -places allocated for them and ’ dll be available for
inspection at any time.
Vegetables and uncut fruits should be first washed with Pleaching
j)
----------- Powder (one teaspoon full of Bleaching povdt to a --’.-lion 6f water)
before conking/eonstnnptien.
-Qnly
k)
food- which- is to be used, during the current day .will. be kept
in the kitehen.
When not in the process of cooking;or in pp-paration
foy cooking, it- will be protected from flies in- flyproo-'cd. f«<d safes.
...... 1) Fo*d scraps, vegetable peelings and'such like refuse will not be
thrown on the fleer, but directly deno'sited -in covered'refuse bins
■provided for the purpose.
■
m) All cutting up of meat and pastry.will' be dono - on-the'cutting'up
. ; boards and pastry slabs provided for the nurpose.
Adequate arrangements will be made for the Washing, rinsing and
n)
sterilising of eating and drinking utensils.
The use of Pleaching
-.Powder (one tea spoon full for.one .gallon Of water) is a very safe
sterilising medium.
This is preferable to Potassium Permanganate
(pinky lotion).
The bill of fare for the week be displayed in the kitchen.
o)
Any defect in the cooking apparatus or in the utensils will be
p)
reported at once by the Supervisor incharg- to the Manager who will
take the necessary steps to have the defects remedied.
The floors of kitchen, will be scrubbed dai?” and
q)
ixcess water must
be dried up by mopping.
The kitchon and dining-hall should be sprayed weekly with a 5 per
r)
cont ITT suspension, and with.0.1 nor cent pyrethrum solution daily
from 1000 hours to 1200 hours and kept closed thereafter until lunch
is aver.
(Source: Manual of Health for the Aimed ^orces - 1‘Vf'
225S0
prk.
NUTRITTVS' VALUE OF SOME COMMON FOODSTUFFS (PER 100 GRAMS
Calories
Proteins
Iron
Calcium
Vitamin A
Vitamin B^
Vitamin B
(Riboflavins)
I.U.
(Thiamine)
mg
'
Foodstuffs
■ nig >
Vitamin C
mg
mg
mg
(5)
(6)
(?)
(8) ■
(9)
(10).-.
41
25
9
13
•10
9
10
344
42
4.9
5.8
4.0
3.2
3.1
1.1
2.5
17.4
13.3
108 ■
79
0
4
0
54
43
70
220
0.45
0.37
0.21
0.21
0.06
0.11
0.12
0.42
0.33
0.17 '
0.13
0.05
0.04
0,04
0.11
. 0.08
0.19
0.25 '
5.0
2.8
3.8
3.9
1.9
0.6
0.9
1.1
3.2
o'
0
0
0
0
6
0
0
0
22.3 ■
24.5
19.7
25.1
24 ..0
. 1'7.1
20.8
22.5 ?
,28.2
75
75
75
. 69
. 154
202
.' 56..
58
90
5.8
8.5
5-1
4.8
9.1
10.29.1
■ 9.5
6.3
220
83
66
450
64
316 •
. 216
189
120
0.45
0.72
0.47
0.45
0.42
0.30
0.48
0.20
0.39
0.15
0.21
0.19
0.20
0.20
0.15 .
0.16 .
0.16
0.17 ■
2.6
2.4
1.9
1.5
2.0
2.1
2.4
1.3
2.9
0
0
0
0
0
3
■ 1
0
0
4,7
6.1
5.9
1.8
78
830
■ 626
9
—
7.0
40.0
0.8
—
0.08
M
0.06
—
0.21
—
0.09
—
2.3
—
6.4
mg■ (2)
(3)
(4)
346
349
345
346
345
125
348
328
361
11.8
10.4
6.4
7.5
. 6.8
4.7
11.0
7.3
11.6
PULES:
Red gram dhal 335
■ .348
Green gr-.im dhal
31
Peas-(dry)
Len'til
343
Black gram dhal
347
360
Bengal gram, whole
.372
Bengal gram-, dhal
.Bengal gram roasted ..
369
Kesaridhal (Lathyrus s ativus) 345
(1)
Niacin
•
CEREALS:
Wheat
J ov»ar
Rice (parboiled)
Rice (handpounded)
Rice (milled)
Maize
Wheat-flour (refined)
Ragi .•
Bajra
LEAFY VEGETABLES:
Onion tops
Curry leaves
Cauliflower leaves '
Cabbage
:
61
108
66
27
.
'
0
12,600
—
2,000
*
p. to.... 2’
—
4
•120
.
2.
(1)
Gogu
Tamarind Leaves tender
Amhat chuka
Amartn^th
Mint
. Ponnanganni
Spinach
Drumstick leaves.
Fenugreek leaves
Bathua leaves
Bengal'gram leaves .
Coriander leavesMustard leaves
Radish leaves
ROOTS AND TIMBERS’‘
Onion
Yam
Carrot
Sweet potato
Colocasia
Knol-khol
Potato
Beet root
Radish
Turnip
Tapioca
(2)
(3)
(4)
(5)
(6)
(7)
(8)
56
115
15
46
48
73
26
92
49
30
- 97
44.
■ 3-‘.
' • 28
1,7
5.8
1.6
4.0
4.8’
. 5.0
2.0
6.7
4.2
3.7
. 7.0
■
3.3
4.0
■3.8
172
101
63
397
200
510
73
440
395
150
340
184
155
265
5.0
5.2
8.7
25.5
15.6
16.7 "
10.9
7.0
16.5
4.2
23.8
18.5
.16,3
3-6
4,830
418
6,1000
9,200
2,700
3,210
9,300
11,300
3,900
1,740
978
6,918
. 2,622'
5,295
0.07
0.24
0.03
0.03
0.05
—
0.03
0.06
0.04
0.01
0.09
0.05
0.03
0.18
180
60
80
20
40
70
10
20050
30
0
0.7
1.3•? 9
0.8 .
1.7 .
1.4
0.7
0,1 .
0.4
0.4
.' .0.9
0=
130
3,150
10
40'
—
40
. .°
0.08
-0.07
0.04
0.08
0.09
10
32
10
0.6
1.6
1.1
'50
46
0
49
111
48
120
97
92
■97
43
’ 17
29
' 157
' 1.4
' 1.4
0.9
1.2
3.0
1.1
1.6
1.7
0.7
.
0.5
0.7
64
34
42
1.4
1.70,5
'
'
' 6
-
(9)
(10)
0.39
O.,->
0.06
0.30 *
0.26
0.14
0.26
0.05
0.31
0.14
0.10
0.06
—
0.47
1.5 '
4.1
0.2
1.0
0.4 1.2
0.5
0.8
0.8
0.6
"6.6
0.8 .
—
0.8
20
.3
12
99
27
17
28
: 220
53
35
61 . 135.
33..
81
' 0.01
0.10
0.04
0.06 "
0.04
0.05
0.02
0.04
0.03
0.01
0.01
0.09
0.02
0.04
0.10
0.-4
0.7.
0.6
0.7
0.4
0.4
1.2
0.4
0.5
0.5
0.3
0.05
0.05
0.02
0.02
0.02
0.01
O'. 30.4
0.2
.
.
.
.
: .
11
—
3
24
0
11
17 .88
15
43
25
OTHER VEGETABLES:
Plantain, raw
Pintain flower
Plantain stem
'
■
24
16
7
3
(1)
(2)
Indian Gooseberry (Arnla)
58
Bittergourd
25
Cauliflower
50
'■ 60
Cluster beans
pumpkin
‘ .25
----158"
Fa eld beans
•
Amaranth stalks"”'
19
Cucumber
15
"ack fruit, raw
51
dnake-gourd
18
French beans
- 48
Ridge g>’u-.d
17
Ladies fingers
•
• 55
Mango, raw
• 44
Chillies, green
29 •
Chillies, giant
25
Drumsticks
'■ 26
Brinjal
24
Ulabash soucumber
12
Papaya Green
27
Tomato green
25
• (5)
(4)
50
0.5
1.6
20 f
2.6
' 55
130
3.2
.. 10
1.4
------ 74_, •
50
260
0.9
10
0.4
2.6
50
50
0.5
•
50
■ 5.8
0.5
. .,40
•66
.1.9
10
■ 0.7
30
2.9
10
1.5
50
2.5
18.
■ 1.4
20
0.2
.28
0.7
20
1.9
NUTS AND’ OILSBdlDS:
Coconut, dry
Cashew nut
Gingelly seeds
Ground nut
662
■ 596
' 56?
549
6,8
’ 21.2
18.3
•'26.7
400
50
J450
50
FRUITS:
Platain Pineapple
104
• 46
1.1
.0.4
<10 .
20 .
(5)
(6)
1.2
1.8
1.5
4. b
0.7
2.6
1.8
1.5
147
141
i.‘7
l-.:6
1.5
5.4
1.2
1.2.
5.3.
0.9
0.-7
0.9
1.8
15
210'
*1
550
84
57
425
0
0
160
221
56
88
150
292
712
184
124
0
0
192
2.7
0
100 .
100
©
10.5
1.6
0.5
I.2.-
*
124
30
0.01
0.09
0.10
0.03
0.04
0.19
0.18
0.01
0.04
0.06
0.06
0.01
0.10
0.01
0.39
0.05
0.07
0.11
0.01
0.01
0.01
0.2 '
0.5 '
1.0
0,6
0.5 "
0/
0
Q.2
0.2
p.5
0.5
0.2
0.16
0.2
0.9
- 0
0.2
0.9
0.2
0.1 '
0.4
600 .
88
56
. . 49 ...
2
; 27
1°.
7 ■ ’ ■ ..
14
.0 ..
.14
•
. .5
■ 13 ■ : ' 7
5 i.' ■
111 : ;
: 157- ■
120
12
6
12...
51
"0.8
' 0.63
1,01
0.90
0.01
0.16
0.34
0.13
0.6
2.1
4.5
14.1
■ 7
.0
0..
0
-.0.05
0.20
0.08
0.12
0.3
0.1
6
59
■ 0.05
0.07
0.04
■' 0.09
0.06
0.34
0.01
■ 0.03
■ 0.05
■ 0.04
0.08
0.07
0.07
'0.04
■’ 0.19
•' 0.55
’ 0.05
' 0.04
' 0.03
0.01
'• 0.07
63
■
,(1.9). -
(e)
(7)
.
(1)
(2)
(3)
Apple
Orange (loose ,v,ckt=
Guava, cotuilx-y
Cashew fruit
■Tomato, ripe
Pomegranate
Lime
Jack Fruit
Water-melon
Papaya, ripe
Mango, ripe
Wood apple
Sapota
Custard apple
Apricot (Fresh)
Dates (fresh)
FigsGraphs (blue v-.vi.ciy)
Lemon (citrus)
Lichi
Lime sweet (Musambi)
Plums
Raisins
Seethaphal
55
53
51
53
20
65
59
88
16
32
51
134
0.3
0.9
0.9
0.8
0.9
1.6
1.5
no
114
53
144
37
58
57
61
43
52
308
104
'
(4)
(5)
(6)
(7)
(8) .
.(9)
9/
,<50
/ 10
/ 10
48
10
90
.... 20
1.9
0.2
11
0.6
17
0.6
10
7*1
130
0.8
31
U6
398
1.0
20
1.2
22.
80.
1.3
0.6
20.
1.0 .
70.
1.1
10
0.8
40
7
10
1.3
87
1.6' '
17 ■
1.0
0.1
1.4
0.2
n.A
0.3
0.3
0.5
7.9
0.5
0.3
0.6
0.1
0.3
'2.2
0
326
0
39
585
0
26
292
0
1,110
4,800
102 "
117
0.
2,160
0,12 •
0.12 0.03
0.02
0.12
0.06
0.03
0.06
0.03
0.05
0.06
0.10
—
0.13.
0.04
0.25
0.05
0.17
0.2
0.3
0.4
Q.4
6.-4
0.3
—
O;4 '
0.1
0,2
0.3
0.8
0.1
1.3
0.6
2.3,
•
0.7'
0.7
0.6 1
7-7 ■ ’
..
1.5
0.0
0.0
0.0
166
2.4
0.0
0.02
0.02
0.01
0.06
,0.04
0.07
0.33
0.1
0.19
0.44 ’
0.6
0.2
0.1
0.4
0.0
0,3
0.7
1.3
3’.2
4.3
0.2
0.2
174
. 160
0.05
0.04
0.19
0,10
0,1 ■
0.1 •
1 0
0’5
■
0.03
0.02
0.04
0.04
0.04
—
0.33
0.04
162
■
■
■
'•
\
0.17
0.13
0.05
7 *7
2
68
212
180
27
14
—
7
1
57
13
3
6
16
6
.
5
1
39
31
50
5
1
37
MILK AND MILK PRODUCTS:
Cow's milk
Buffalo Milk
67
117
120
210
2
1
:5:
(1)
(2)
(3)
(4)'
(5)
(6)
(7)
Breast milk
65
348
60
72 .
1.1
24.1
3.1
3.3
28
790
149
170
0.1
2.1
0.3
0.3
137
273
102
J 82
0.02
173.
114 ■
150
194
114
181
118
107
13.-5
’ 22.6
19.3
.18.5
18.7
13.5
21.4
20.0
• •’ '60
10
10
150
30
70
12 •
17
2.1
0.8
6.3
2.5
2.2
3-0
1,200
60
22,30.0
31
0
1,200
—
-
0.10
p.15
0.36
0.18
0.54
0.12
>.
r
44
■245
351
383
398
900
3.1
7.8
0.2
0• T
. 0.1
-
109
II
10
80
12
-
9,600
—
0
0 .
—
-
Cheest
Curds
Goat's milk
OTHER FLESH FOODS:
Egg, hen
Beef muscle
Liver, sheep
Mutton
Pork, muscle
Egg, duck
Goat meat, muscle
Liver, goat
-
(8)
■ o.’os
0.05
7
(9)
0.^2 '
— 1
0.. U
0.t>4
/.
(10)
3
0.1
0.3
1
1
O'. 18
0.04
1.70
0.27
. 0.09
0.28
•w
* -
0.1
6.4
17.6
6.8
2.8
0.2
0
2
17
-
2
—
-
0.07
O’. 02
0.01
0,02
0.05
—
—
—
-
-
0.7
0.7
0.2
1.0
—
-
—
Q
—
-
I
!
'
/
'
MISCELLANEOUS, FOODSTUFFS;
Betel leaves
Bread
Sago
Jaggery
Sugar
Oil or ghee
KG1661976
1.1
1.3
11.4
-
.
.
5
BW MES POSE HEMM HAZARD
GEETHA RAO
Times News Network ■
SWEAR by salads? Then
read this: Jayashree
Kumar (name changed), a
bubbly 13-year-old, was
doing'ber homework when
suddenly her mind went
bl?nk, her eyeballs rolled
a-id her face twitched
uncontrollably. Her par
ents rushed her to hospital
where they were told'she
had neurocysticercosis.
The cause — consumption
of uncooked or under
cooked pork, or unclean
raw vegetables in the form
of salads.
Dr H V Satish Babu, con
sultant neurosurgeon,
Elbit Diagnostics,
Basavanagudi, has
patients with the disorder
almost every other day,
and in all age groups, from
the early teens to the eld
erly. “It affects patients of
both sexes equally.
Symptoms vary from sim
ple chronic headache to
multiple neurological
problems like uncon
sciousness, epilepsy or
weakness of the limbs.”
The root cause of all this
is unplanned public health
sanitation and unchecked
These range from an
innocuous fever to a brain
tumour. Also, accidents,
brain haemorrhages and
infections.
According to Dr Satish
Babu, “Brain infection in
the form of cysticercosis
is one of the commonest
meat dispensation.
Epilepsy is a serious dis
order of the central nerv
ous system which results
in sudden, violent and
involuntary movements in
the body along with a host
of neurological disorders.
causes of epilepsy, which
in turn, occurs because of
uncooked pork meat and
unclean salads. Vegetables
are sometimes grown in
low lying areas where the
water source is contami
nated by the excreta of
animals.”
The larval stage of the
tape worm taenia solium
in pigs causes this. Human
beings serve as the final
host of this parasite. The
larval stage enters the
human body, and the intes
tines, into the blood
stream and gets lodged in
the brain, muscle or eyes.
Vegetables to watch out
for are carrots, radish and
coriander leaves. The
World Health Organisation
estimates that throughout
the world at least 50 mil
lion people are infected by
this parasite annually and
results in nearly 50,000
deaths annually world
wide.
However, what is heart
ening is that the disease is
not contagious. It is totally
curable and rarely if not
treated well can lead to a
persistent epilepsy disor
der.
qeetrao@lndiatimes. com
- Media
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