Food Safety Management Report

This report provides a detailed analysis of food safety management, covering topics such as food contamination, spoilage, preservation methods, and the importance of personal hygiene. It aims to educate readers on the various factors that contribute to food safety and provide insights into best practices for preventing foodborne illnesses.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A ..........................................................................................................................................1
(a). A review of the controls available to prevent food contamination ......................................1
(b). An analysis of the different sources of food contamination ................................................3
TASK B...........................................................................................................................................7
(a). Analysis of agents of Food spoilage.....................................................................................7
(b). Discussion of Food preservation method and evaluation of their effectiveness................10
TASK C.........................................................................................................................................12
(a). A summary of the methods for the safe storage of food, with an emphasis on temperature
control system ..........................................................................................................................12
(b). The importance of personal hygiene..................................................................................14
CONCLUSION..............................................................................................................................16
REFERENCES .............................................................................................................................17
Online........................................................................................................................................18

INTRODUCTION
One of the fastest and biggest growing industry in recent times is food industry.
Consumers expectations are moving higher and their safety and well being is the priority of
every organization. Food safety management is the administration group made for the safety of
consumer well being. A food organization that holds the certification for such system of
management shows the assurance that organization is concerned the appropriate direction of
managing this process. Present assignment is based on the process of managing safety of various
foods. The report will include the review of the controls available to prevent food contamination.
Assignment will also consist of different sources of food contaminations. Present study will
provide the deep insight of analysis of the agents of food spoilage. It will also give the
information about the food preservation method and an evaluation of their effectiveness. Later,
the report will present the methods for the safe storage of foods with an emphasis on temperature
control systems along with the importance of personal hygiene.
TASK A
(a). A review of the controls available to prevent food contamination
Food contamination is the harmful chemicals and microorganism in the foods, which
cause consumer illness. There is risk founds in every type food to be get contaminated which
increases the chance of affecting the health of individual. Food can be contaminated by various
way like chemical, in this the food has been infected by some type of material substance as
chemicals seems to be useful when cleaning in the kitchen so they can easily affect food. To
minimise the risk of contamination such poisonous stuff must be properly labelled and stored
separately for food stuff (Lahou and et.al., 2015). Another is biological contamination which is
cause due to substance produced by living creatures such as rodents , pests , human etc. and the
last is physical contamination in which food is contaminated by foreign object at some stage of
production process.
Following are review of the controls available to prevent food contamination
Before handling food
 Wash the hands with the uses of hand wash properly for the 15-20 seconds.
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 Before and after processing the food thoroughly clean the surface that comes into contact
with food (Chen and et.al., 2015). During and after the food preparation utensils like
knives , chopping board and bench tops should also be cleaned .
 Wash all the fruits and vegetable properly before cooking or eating them.
 Do not rinse raw poultry or meat before cooking it. Removal raw meat under moving
water can origin the juices from the meat to splash and contaminate benches, utensils or
other food.
Whilst handling food
 Do not permit people who are suffering form any type disease to handle food as it is very
dangerous. It can affect particular person by transfer of disease from one person to
another. Ideally, someone is suffering from food poisoning should not handle food until
48 hours after symptoms subside
 Take the use of different cutting boards of meat and meat juices and fruits and vegetables
(Jacxsens and et.al., 2017).
 They must use disposal gloves and change them as per the task.
Cooking
 Bacteria can cause the contamination of food and can reproduce rapidly if they are left at
room temperature for more than two hours. So make sure foods are refrigerated before
cooking as soon as possible afterwards.
 To prevent other food from cross- contamination keep raw meat separate.
 Take the use of meat thermometer to check internal temperature of cooked meat. Once it
has been cooked it should be kept below 5 degree celcious above 60 degree celecious to
save it from growing bacteria.
Reheating
 While reheating soups , marinades and gravies they should be well cooked or boiled.
 Food must be reheated at a minimum of 60 degree celcious as soon as possible and
within two hours of being takes from fridge (Castro-Ibañez and et.al., 2015).
Serving food
 Do not keep food out side the refrigerator for the too long time because at the room
temperature bacteria begin to multiply rapidly after two hours at room temperature.
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 People standing in line to serve food may sneeze or cough, and this can contaminate the
food.
Food storage
 To prevent the contact between raw meat and other food put the raw meat into origin
container.
 To prevent it from the cross contamination from any drips that spill from container put it
at bottom of the fridge.
 Food items that will not be baked or reheated should never be defrosted at room
temperature (Motarjemi and Lelieveld, 2014.). Always unfreeze them in the fridge.
 Always check the expiry dates of the products before buying it.
Utensils
 Use the cutting boards until they are in good conditions without scratches on their
surface.
 Use plastic and glass cutting boards for raw meat and replaced them periodically.
 Use the hot water and scrubs to clean the boards and other utensils.
Other guidelines
 If one is having any doubt regarding the food is safe or not , throw it away.
 Be aware of environmental conditions which can effect food , do not use the
contaminated food because this will cause food poisoning.
 Assure there is adequate food formulation space to alter safe planning, particularly the
separate preparation of raw and cooked food.
 Ensure you have enough containers to store raw and cooked foods individually
 Make sure you have sufficient room in the refrigerator to enable cold foods to be
refrigerated.
Avoiding physical contamination of food
 It is essential to keep utensils in a good condition clear and regularly maintained to avoid
food contamination.
 The ingredients of the food must be prepared carefully along with this salad, fruits and
vegetables should be washed properly to avoid physical contamination.
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 Xray machine can be used for detecting metal detection. As it will flag the product as
having physical contaminant so production can be bracketed to determine upcoming step.
 Banning jewellery, pen tops, buttons, etc that contains chemicals anwhich come in touch
with food physically that may cause contamination.
 Controlling pest is also essential to prevent contamination. This is because pest is used to
avoid germs and orgnasims and may come in contact with food.
 Smoking must also be prohibited to avoid contamination physically.
Avoiding chemical contamination of food
 Checking of the food packaging is also necessary to prevent any kind of chemical
contamination.
 Environmental testing is also very important to avoid to any kind of food contamination,
for example areas such as storage units, transports, door handles etc must be clean and
tested to avoid any type of food hazard or contamination.
 Food must be stored at proper place that may avoid germs to come in contact with it.
 While growing and breeding of food, chemicals must be controlled. They must allow
them to grow naturally.
 They must also provide with essential training related to COSHH that may lead them to
know about chemicals that are hazardous to health.
(b). An analysis of the different sources of food contamination
Fruits and vegetables are the integral part of our diet. Since years, the usage of pesticides
and insecticides have been increased drastically with which end number of risks number of
health problems are also increased. Apart from these insecticides and pesticides there are many
other scenarios which leads the food contaminated. People are becoming extra cautious when it
comes to tackling food items, only rinsing it from plain water does not serves the purposes. Some
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people do not know that sources of contaminations are divided into four various parts and all
causes a disease like food poisoning, liver damage, lungs damager etc. food products are rich in
nutrients needed by microorganism and they may causes contamination. The important sources
of contaminations of foods are water, air equipment’s, sewage , as well as human beings.
Contamination of raw materials occurs due to live animals, sewage, soil and other internal organs
from animal’s meat. This contamination developed from the diseased animals. Mixing of
chemicals supply accidentally causes contaminations from the chemical sources. It can be
reduced trough effectiveness of extra care towards food items. Following are the sources of food
contaminations
Biological contaminations
Illustration 1: biological contamination
(Source: An Overview of the Four Most Common
Types of Food Contamination, 2017)
The biological contamination is causes due to bacteria and germs. It means the food
which is undertaken by anyone contaminated by germs and bacteria's , than the food have
biological contaminations (Ilic and et.al., 2017). It is one of the common source which causes the
food poisoning as well as spoilage. The harmful bacteria spread on the food items is consumed
by people leads to the biological contaminations. When the bacteria found the ideal growth
conditions they can multiply very quickly. Even the process of multiplying bacteria is very much
harmful for human being. As a conclusion it is very much important for to control the spread of
bacteria when handling food. Kitchen cloths, raw meats are the paradise for the growth of
bacteria's. One should take proper hygienic measure to keep themselves save from biological
contamination.
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Physical contaminations
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Illustration 2: physical contaminations
(Source: An Overview of the Four Most
Common Types of Food Contamination, 2017)
physical contamination arises when some harmful objects contaminate the food items. It
causes biological contamination as well. Contaminants like hair, pests, glass, rats, microbes
contaminate the food and make it unhealthy. Food can be saved from physical contamination by
using following tips
 Tie your hair while having or serving food
 Clean away chapped or imperfect crockery and utensils to avoid contamination
 Keep your nails short or wear clean gloves when handling food.
Chemical contaminations
Illustration 3: chemical contaminations
(Source: An Overview of the Four Most
Common Types of Food Contamination, 2017)
This is one of the major source of contamination. It is developed when when food items
comes into contact with any chemicals (Rajkovic and et.al., 2017). Chemical contamination
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causes the food poisoning. The main source of chemical contamination is use of pesticides and
insecticides in fruits and vegetables. Following are the major causes of chemical contamination
 kitchen Cleaning Agents : It is very essential to keep kitchen cleaning chemicals
properly. Do not keep food products to the place where cleaning products are kept.
 Unwashed foods and vegetables : chemicals contamination can be caused with the
intake of unwashed fruits and vegetables.
 Pest control products : products like mosquito spray , fly spray, rat kill causes chemical
contamination in food items.
Cross contaminations
This source of contamination is lastly unknown to many of them (Korada and et.al.,
2018). Cross contamination leads various health problems. It takes place when pathogens are
transported from any of the kitchen objects to the food items. Dirty kitchen clothes, unclean
utensils, pests, raw food storage can lead to cross-contamination.
Difference between food poisoning and food borne infection
Both the terms' food borne and food poisoning are often utilised interchangeably by
consumers, although both have different meanings. Food borne illness is an intoxication or
infection that results from eating food contaminated with viable micro-organisms or related toxin
for example Salmonella, Campylobacter. Food borne illness also consists allergic reactions and
other situations in which food acts as a carrier of the allergen. On the hand food poisoning is a
type of food borne illness that is caused due to ingestion of performed toxins.
Symptoms of food poisoning – Feeling sick (Nausea), Diarrhoea, Stomach cramps.
Symptoms of food borne illness – Fever, bloody diarrhoea, dehydration etc.
a. Food borne infection causes-
This infection is caused by intake of food which contains live bacteria that later grows
and develop in human intestinal tract. Food borne infection causes are bacteria, viruses and
parasites; symptoms are the same than food poisoning plus liver, kidney, heart, brain disease and
death is a possible outcome. Incubation time is from 24 hours up to days, weeks, month or years
b. Food poisoning causes-
This type of infection is caused by intake of food that contains toxins mainly formed by
bacteria and it helps in growing bacteria in substance. Food poisoning causes are bacteria,
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mould, chemical, metallic, plants, maritime toxins, poisonous fish; and symptoms are nausea,
diarrhoea, vomiting, stomach cramps. Average incubation time is 12 hours up to a few days.
Thus, following conditions must be present to occur food poisoning i.e.
 Microorganisms or toxins are presented in food items.
 The item must be suitable to grow such poisonous organisms.
 Temperature must suitable so that organism can grow easily.
 They must be provided with enough time.
 Human being must eat that contaminated food.
TASK B
(a). Analysis of agents of Food spoilage
Food spoilage is caused mainly because of micro organisms that produces enzymes and
lead objectionable by-products in food (Chopra and et.al., 2015). Spoilage of food may occur
chemically also as when food consist of different components which react with each other and
alter foods sensory characteristics. Hence, it also states that if there is disagreeable change in
normal state of food which can be detected by smell, taste, touch or sight (Hammond and et.al.,
2015). Thus, this type of changes occurs because of many reasons like air, oxygen, moisture,
light, microbial growth and high temperature. Agents that can occur food spoilage are discussed
as per below context-
1. Micro organisms- There are various types of micro organisms that can spoil foods and
cause contamination of food. (Vaclavik and Christian, 2014). These types of micro-
organisms may grow without any change in colour, odour or taste in food. Some micro-
organisms that are spoilage which also includes kind of bacteria, yeasts and moulds,
Thus, it becomes impossible for determining about contamination of food with
pathogenic microorganisms without testing.
2. Yeast- Basically oxygen causes food spoilage and it can provide the condition to grown
up micro-organisms. It can damage foods with the help of enzymes.
3. Mould and Enzymes- As the mould grows on food it produces enzymes that break
down the food resulting to spoilage. Enzymes that are present are mainly responsible to
ripe fruits and vegetables. They mainly change texture, colour and flavour of food
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(Abida, Rayees and Masoodi, 2014). They work as a catalyst as they are protein
molecules present in cells. Enzymatic reactions with respiration at the tissue surface can
lesser oxygen concentration & indirectly promote non-enzymatic oxidation of myoglobin.
Proteinases & lipases formed by psychotropic bacteria in raw milk can cause noticeable
hydrolysis of proteins and lipids within 3 to 7 days.
4. Air- When air reacts with food components, it causes oxidation which is a chemical
process that results in producing weird change in colour, flavour and content of nutrients.
Thus, oxidation becomes responsible for the fats in foods becomes stinky. Hence,
antioxidants ascorbic acid and citric acid can help in reducing discolouration of light
coloured fruits. Oxidation can also be reduced or avoided with vapour proof packaging of
substance.
5. Moisture- This is a significant requirement of micro organisms to grow in an item as it is
composed of 80% water. These requirements vary between every species as bacteria
needs more water than yeast but yeast requires more than molds. Thus, micro organisms
may not grow or multiply it will remain constant if there is no water available in food
items. Thus, if food contains certain components that help in reducing availability of
water then there is no chance of micro organisms to grow.
6. Time- Microorganisms needs enough time to grow and multiply. They get multiplied by
every 20 to 30 minutes and this time is a generation time. Thus, enzymes also requires
time
7. Bacteria- Bacteria are the elements which are highly responsible for the food spoilage or
contamination. There are certain types of bacteria that develops and grows in different
ways as discussed below -
 Psychrophilic bacteria have optimum growth temperature of 68-77 degree F and a having
growth range of 32-77 degree F.
 Mesophilic bacteria have optimum growth temperature of 68-113 degree F and having
growth range of 68-110 degree F.
 Thermophilic bacteria have optimum growth temperature of 122-131 degree F and
having growth range of 113-158 degree F.
8. Antimicrobials- there are natural components that are involved in some foods that
exhibit inhibitory action on growth of micro organisms (Josephson, 2018). For example,
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oils in cloves, garlic, mustard and thyme. Thus, some plants release isothiocyanates that
have antibacterial and antifungal effects.
9. Relative humidity- this is one in which foods are stored which influence water activity
of that product that later helps in increasing growth of micro-organisms on a product.
Thus, if that growth is controlled by activity of water than it is essential to store that food
in conditions of relative humidity that bans taking of moisture from air which can
increase water activity. Therefore, it is essential to pack the product which leads in
reducing migration of that organisms.
10. Physical damage- Micro organisms may easily grow in raw produce leave areas. Thus,
improper packaging of goods, dented cans may provide places for them to enter light and
air which increases their growth. Therefore, food should be handled in gentle way so that
its quality and safety can be maintained for longer period.
(b). Discussion of Food preservation method and evaluation of their effectiveness.
Food preservation includes methods or techniques that helps in reducing growth of
micro-organisms and slow down oxidants of fats that affects food in great manner (Rawat, 2015).
Thus, it is a process that stops grow of germs that causes food spoilage, loss of quality, by
treating and handling them which in turn leads to storage of food for a longer period. Hence,
there are three major and basic objectives for food preservation i.e.
 Contamination of food is prevented that damage agents.
 It prevents growth of micro-organisms in food.
 It prevents them from self-decomposing that provides enzymes in it naturally.
Thus, for purpose of preserving food, the reasons that increase growth of micro organisms has to
be removed. As they need food and water to grow along with suitable pH and temperature, so
techniques or methods of food preservation helps in targeting these requirements. Hence, such
activities of preserving can be applied separately or in combination. The main aim of these
techniques is to prevent contamination, reduce number of contaminants and prevent their growth.
Thus, food preservation methods are discussed as per below context-
1. Preserving in Salt & Sugar- when salt and sugar are added at limited level it will
prevent micro-organisms from growing as water activity will be lowered to a level.
Generally, the growth of bacteria is guarded if salt is added to 5-15% in food. Thus,
yeasts and moulds can tolerate up to 15% so they can easily grow in foods. While to stop
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growth of mould, sugar up to 65-70% must be added, so that it will help in reducing ratio
of yeast growth in such items.
2. Aseptic technique- this technique means preventing contaminated food by spoilage
agents or by having contact with them (Marriott, Schilling and Gravani, 2018). Thus,
aseptic means free from viruses, bacteria, etc. for using this technique, it requires use of
artificial covering or keeping natural covering. For example. Shells of eggs or fats in
animals are natural covering of food. Therefore, by keeping these covers or by applying
artificial cover will help in preventing micro organisms to enter in food.
3. Removal or Reduction of Micro organisms- they can be removed physically by
washing, trimming, sieving and filtration method. For example. Fruits and vegetables
should be washed in clean and clear water that reduces or ends growth of micro germs on
them.
4. Smoking- it is an ancient method that is used in preserving food using wood smoke. This
process helps in drying food with smoke for longer period. Thus, drying effects of smoke
and chemicals that are produced from them helps in preserving food. However, it is
mainly used in preserving meat, sausages, fish or cheese, eggs, vegetables and nuts.
5. Vinegar Pickling- Pickling methods uses the quality of preservatives of salt and acid
such as vinegar. Thus, it is done by soaking substances in vinegar, salt or sugar that helps
in reducing water content in food. Therefore, it reduces growth of bacteria and fungi in
food that helps to stay for a longer period because micro-organisms feel hard to survive
in acidic conditions.
6. Immersion in alcohol - Like salt & sugar, alcohol draws water out of food, preventing
growth of microbe. Submerging small amounts of food totally in the hard liquor will
store almost indefinitely.
7. Filtration – Micro-organisms can be removed from wine, water, beer, juices and other
liquids through filtration. Various major brands of beer are filtered rather than pasteurised
for preserving the aroma and flavour of the original product.
8. Organic Acids as Preservatives – Organic acids generally utilised for preserving food
consist benzoic acid, propionic acid and sorbic acid. The acids are often added as salts for
example potassium sorbate, sodium propionate, sodium benzoate.
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9. Drying- this one is the oldest method of preserving foods which was through direct
exposure to sunlight (Preedy, 2015). This method helps in removing maximum water
from food that is needed by bacteria and yeast to grow in easily. For example. Meat,
fruits like apple, banana, mangoes and papaya are preserved with drying method. Thus,
drying of foods helps in withdrawing bacteria from them and make them healthy.
10. Freezing and cooling- this are the most popular and common forms of preservation
methods. Thus, freezing helps in turning water that is available in food into ice which
creates difficulties for organisms to grow in them. Therefore, as colder the environment
is, it will slower the growth of germs as they completely become inactive in ice. It helps
in preserving quality and nutrient content of food. In addition to this, it is known that in
cool conditions, bacteria cannot produce poisonous gases as they become inactive. Cool
temperature slows down growth of fungi rather than killing them.
11. Pasteurization- this method is used to destroy germs by using application of heat. It
contains process of heating milk or any product of milk at particular temperature for a
certain period. Thus, milk should be heated at 63 degree Celsius for 30 minutes or 72
degree Celsius for 15 seconds. Thus, this milk can be cooled down so that it can last for
few days. This method is also used for preserving fruit juice as nutrients and taste are not
destroyed by such technique.
12. Boiling/ Heating- this technique helps in killing micro organisms that causes food in
turning bad. Thus, boiling or heating helps in killing the bacteria that are present in them.
Thus, this method has disadvantage of leading to loss of nutrients if it is boiled too long.
13. Vacuum- packing- This method is meant to store food in air tight bag or bottles which
helps in removal of bacteria that needs oxygen for surviving. Before packing food in air
tight container, it is sterilized and air is drawn out to make a vacuum. Thus, it is difficult
for bacteria to survive without air as they require it for respiration.
14. Bottling and Canning- This is a process in which items are first heated and them sealed
in an air tight container. Canning is a process in which substance are cooked, sealed in
jars and are boiled to kill bacteria that are remaining as form of sterilization. But such
foods that are stored in bottles or cans has a risk of spoiling once seal has been opened.
Thus, in certain cases the techniques or methods of preservation may destroy enzymes
that is found in food naturally and causes them to spoil quickly (HOW TO PRESERVE FOOD |
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METHODS AND TECHNIQUES, 2016). And if item is heated at 150 degree Celsius, enzymes
are destroyed. And basic idea behind all methods of preserving food is either to slow down
activities of disease causing bacteria or to kill bacteria altogether.
For example- Milk is spoiled by bacteria living in it within two to three hours. But if it is putted
in refrigerator, bacteria present in them will slow down, they are not killed but milk will remain
fresh for few days.
TASK C
(a). A summary of the methods for the safe storage of food, with an emphasis on temperature
control system
Safe storage of food is the method of preventing food for long term usage and most
importantly preserving that food which helps in preventing infections that are caused due to
poisonous foods (Berk, 2018). Thus, proper storage of foods also reduces food poisoning risk as
it can transmit diseases easily from one person to another. Therefore, it has become an important
part to control illness and bacteria that affects health of human. They are prevented by being
contaminated from using either traditional methods like oil, salt, sum drying etc. or by modern
methods like boiling, freezing. Pasteurization, chemical method etc. Storing helps in saving
money as it reduces wastage of food. Hence, foods that are hazardous in nature and that can
cause illness to consumer has to keep them in proper temperature so that it does not get spoiled.
The company has to follow certain measures in order to protect food from spoilage that
generally includes maintaining temperature or adding preservative to items. Thus, following are
some ways that can be followed by them to protect food from getting contaminated.
 Food equipment should not be used by anyone who is ill.
 While packing food, they must wear proper safety measures so that they are safe.
 Hands of workers producing or packing goods has to be washed when they come in
contact with foods.
 Storing of food in the temperature that prevents bacteria to grow or multiply in
numbers.
 Preservatives has to be added to food item so that they are protected from getting
contaminated.
Methods for safe storage has been discussed as follows-
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1. Dry storage- Food preservation through drying is an old method. Food can be dried
using solar dehydrators, sun ovens, air drying etc. Dried foods are great when storage space is
tight, but not all foods dehydrate well. Pasteurizing dry foods at 160/70 degree for 30 minutes.
2. Cold storage- Fridge storage helps in stopping growth of bacteria in foods. Thus, it
includes items that are cooked, ready to eat foods and those foods that has to be used by date.
Hence, it is suggested that cooked food should be cooled down before it is placed in fridge as
heated food increases temperature which leads in bacterial growth.
3. Freezer storage- Items like meat, fish and soup has to be stored in freezer storage.
They should be properly wrapped before storing in freezer so that they nay not get affected due
to freezer burn. If temperature is above 0 degree F than substance will start getting deteriorated.
TEMPERATURE CONTROL SYSTEM
Temperature control is key safety control and if there is failure in recording temperature
it will result in poor, unhygienic and contaminated food. Preventing of food by controlling its
temperature is generally applied to all business environment that are selling potentially
hazardous product (Dincer, 2017). Thus, to ensure safety, it is stored either at very cold or at
very hot temperature. The temperature is required generally in maintaining product quality. They
are required to keep under certain temperature so that they are protected from spoiling. Those
items that are ready to eat must not be preserved for long time as they have high access of
bacterial growth. Government has settled out certain rules and regulations which has to be
followed for such types of goods. Hence, good temperature control can be achieved with help of
following steps:
 To identify temperature that is required to preserve foods and reduce contamination.
 Determine procedures that are used to achieve those temperatures.
 Proper monitoring has to be done so that they can easily ensure about achievements of
temperatures.
 Further, make records of temperatures.
Key steps in temperature control system
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Steps Description
Refrigeration To prevent bacteria growth in perishable foods, ideal temperature is 8
degree C or below. While, temperature of refrigerator is 5 degree Celsius
or below.
Freezing To prevent bacteria from increasing, temperature should be -18 degree C
or below.
Cooking To kill bacteria, cooking of food at temperature 75 degree C or above.
Hot Holding To prevent increasing bacteria, temperature should be 65 degree C or
above.
Cooling To stop the growth of germs, food has to be cooled quickly and placed in
refrigerator.
Reheating To stop increasing growth of micro-organisms, reheating at temperature
82 degree C is necessary.
(b). The importance of personal hygiene
Personal hygiene is comprehensive cleaning of caring for body. Maintenance of personal
hygiene incudes washing hands, brushing teeth wearing clean cloth and bathing. It also consists
of drawing safe and healthy decisions while interacting with others. Implementation of personal
hygiene practices provides both health and social benefits. Keeping personal hygiene makes
infection, illness or bad odours at bay (George and et.al., 2018). The importance of personal
hygiene should be teaching at the early stages of the child.
Keeping personal hygiene is necessary for many reasons, social, health, psychological
etc. personal hygiene includes health as well as social benefits
Health benefits
In combating and prevailing illness by keeping the body clean for yourself and for those
who are around us. To prevent oneself from germs and bacteria it is very important to wash hand
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properly. It will not only prevent the bacteria but also stops them in spreading. Flossing and
brushing teeth can reduce the likelihood of oral and other diseases.
Social benefits
In many cultures, bad hygiene is termed offensive or a symptom of illness. Proper and
regular care of the body reduces the odour and also improves the personal appearance.
The personal hygiene includes the following tips
Hand Washing
Hands are the first place to start with personal hygiene. Hands are being uses constantly
throughout the day, touching various places, formal handshake, eating meals, typing on laptops,
or using phone at work. Therefore, hands are the biggest carriers of the germs. One of the easiest
and fastest way to ensure that one is safe from illness is to daily practise of health and hygiene.
The regular and daily hand wash can keep the body away from cold cough, flu etc. hand should
be washed before eating and cooking food, before picking up a baby, after visiting toilets, after
sneezing and cough and after contacting with animals. This practice can help in avoiding any
kind of physical food contamination that can spoil food. .
Bathing
Bathing is an integral part of the personal hygiene. One should take shower using warm
water and soap. Bathing daily with warm water keeps body odour away because it kills the odour
causing bacteria. It also reduces the chances of allergy's , infections like athlete foot by carefully
washing and drying the affected areas daily (Rah and et.al., 2015). Proper wash of hair with
using shampoo and conditioners keeps scalp clean and prevent heads from lice.
Hygienic clothes
Clothes also get germs and dirt’s. One should wash the clothes after each wear helps
person to stay away from the germs and impurities. After meeting or going in an ill family one
should wash the clothes immediately. It will help in cleanliness of clothes as well as body too.
Personal hygiene is very important control in order to prevent food from getting
contaminated and also helps in maintaining good health by reducing cause of poisoning. Thus, it
has to be maintained everywhere whether making food in home or in business. Food is consumed
by human to gain nutrition support for their body. So, to have food that is free from all types of
dangerous germs and bacteria it is important to follow procedure safely of food preparation,
serving and storing. If it is mishandled it may cause poisoning. Therefore, Cleanliness is
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significant factor that reduces such problems. Hence, it includes of washing hands and use clean
surface in handling food, sanitization of equipment used in food handling.
Cleaning and maintaining utensils
It is also important for people to make sure that the utensils and other equipment used for
cooking or serving food are clean, so that contamination can be avoided. Cleaning can avoid
growth of micro organism or bacteria in the utensils that can contaminate food items.
CONCLUSION
From above report it has been cleared that hygiene plays a significant role in preventing
contamination of food that causes occurrence of severe food borne issue or diseases and serious
health issues. This report has revealed various sources from which foods get contaminated and
could harm to health to large extent. Effective food preservative measure and temperature control
system is helpful in preserving and preventing food from hazardous agents. Furthermore, it has
also discussed about importance of personal hygiene to prevent in growing bacteria and thus
provide a safe food production condition.
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REFERENCES
Books and Journals
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New Zealand: a survey of the food and beverage industry. Food control. 47. pp.569-576.
Chopra, L and et.al., 2015. Sonorensin: a new bacteriocin with potential of an anti-biofilm agent
and a food biopreservative. Scientific reports. 5. p.13412.
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personal hygiene among peer group students of selected upper primary school, Kollam.
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(Vol. 193, No. 1, p. 012020). IOP Publishing.
Josephson, V.C., 2018. Preservation Of Food By Ionizing Radiation: Volume II. CRC Press.
Korada, S.K., and et.al., 2018. A Critical Appraisal of Different Food Safety and Quality
Management Tools to Accomplish Food Safety. In Food Safety and Preservation. (pp. 1-
12).
Lahou, E.,and et.al., 2015. Evaluation of the food safety management system in a hospital food
service operation toward Listeria monocytogenes. Food Control. 49. pp.75-84.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
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Motarjemi, Y. and Lelieveld, H., 2014. Fundamentals in management of food safety in the
industrial setting: challenges and outlook of the 21st century. In Food safety management
(pp. 1-20).
Preedy, V.R. ed., 2015. Essential oils in food preservation, flavor and safety. Academic Press.
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Rawat, S., 2015. Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant
Science and Research. 5(4). pp.47-56.
Vaclavik, V.A. and Christian, E.W., 2014. Food Preservation. In Essentials of food science (pp.
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Online
An Overview of the Four Most Common Types of Food Contamination. 2017. [Online] .
Available through. <https://www.kent.co.in/blog/an-overview-of-the-four-most-common-
types-of-food-contamination/>
HOW TO PRESERVE FOOD | METHODS AND TECHNIQUES. 2016.[online] Available
through:<https://www.finedininglovers.com/blog/food-drinks/how-to-preserve-food-
techniques/>
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