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Food Safety

Nutrition

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6 views16 pages

Food Safety

Nutrition

Uploaded by

nandanadevanand003
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FOOD SAFETY

CONSIDERATIONS

 Cleanliness

 Separation/segregation

 During shopping

 Storage
FOOD SAFETY REGULATORY MEASURES IN
INDIA

In India under Food safety and standards act 2006, FSSAI was established as a

regulatory body for laying down science based standards for articles of food and to

regulate their manufacture , storage ,distribution ,sale and import.


FSSAI( FOOD SAFETY AND STANDARDS
AUTHORITY OF INDIA
An autonomous body under the ministry of Health 1. Agriculture and animal husbandary practices
and family welfare of GOI
2. Food manufacturing practices
It is also under the food safety and Standard Act
3. Food additives
2006
4. Novel foods
It is a regulating body related to the issues of food
safety and standards in India 5. Genetically modified foods

It is responsible for protecting and promoting 6. Food labels


public health through regulations and supervision 7. Foodcontaminations
concerning food safety regarding:
RELEVANT ACTS

RELIGION ACTS

European union Food safety legislation has been described in


detail in regulations (EC) 852
United states The legal requirements for food safety have been
described in food safety modernization act

India FSSAI
FIVE KEYS OF SAFER FOOD(WHO)

1. Keep clean

2. Separate raw and cooked

3. Cook thoroughly

4. Keep food at safe temperatures

5. Use safe water and raw materials


FOOD STORAGE

 Food storage refers to the conditions under which the food is stored as well as the

types of the food(perishable/ semi perishable / non perishable )

 It can be stored at appropriate temperatures may be in the refrigerator, freezers,

pantry or warming receptacles.

 Raw food should be stored in clean and sanitory containers which should be airtight
GENERAL PRINCIPLES OF FOOD STORAGE

 Always refrigerate perishable food within 2 hrs


 Perishable food such as meat and poultry should be wrapped securely to maintain quality
and cross contamination
 Cook or freeze fresh poultry , fish, meat within 2 hrs
 Always keep eggs in the refrigerator
 High acid canned foods such as tomatoes , grapes etc can be stored on the shelf for 12-
18 months
 Low acid canned
 Foods such as meat, poultry, fish and most of the vegetables can be kept for 2-5yrs in a
cool, clean and dry place
 Discard cans that are dented, leaking, bulging or rusted
NON PERISHABLE

 Cereals, dals, legumes which have been dried to less than 13% moisture are non

perishable if stored in a cool, dry place

 Food items should be cleaned carefully

 Containers should have tight fitting lids

 Containers should put in store rom or cupboard


SEMI PERISHABLE

 Foods which can be stored for a week to a couple of months, at room temperature
without occurrence of undesirable changes in flavour and texture

 Cereals like semolina, vermicelli should be sieved , exposed in sunlight and stored after
cooling

 Onions & tubers stored in plastic mesh basket at cool temp in well ventilated space

 Nuts should be stored in plastic bags and refrigerated


PERISHABLE FOODS(Foods whose storage life varies from few hours to few days depending
on their composition, temperature and humidity at which they are stored

Items Method

Milk & milk Products Stored at low temperature(milk)


Air tight containers(milk powders)
Cool, clean,covered area(dairyproducts)
Freezer (ice cream, cheese etc)

Meat, fish and poultry Refrigerator


Smoking
Freezer(uncooked meat)
Vegetables Wash, dry and storage
Storage at room temp(canned veg)
Refrigerator (frozen vegetables)
Fruits Refrigerator
Storage in room temperature( canned fruits)
Shallow containers(berries)
Freezer (frozen one)
FOOD HANDLING

 Safe food handling of the food is essential at the following situations:

Before During
cooking cooking

After Storage of
cooking left overfood
ROLE OF FOOD HANDLERS IN FOOD
BORNE DISEASES
 Food borne illness are usually infectious or toxic in nature. They are caused by bacteria ,viruses , parasites
or chemical substances which may enter the body through contaminated food or water.

 Bacteria such as Salmonella, Campylobacter and enterohemorragic E –coli are food borne pathogen
which may cause severe diarrhea or debilitating infections including meningitis. Listeria infection can
lead to miscarriage in pregnant women

 Vibreo cholera can cause abdominal pain , vomiting and profuse watery diarrhea

 Chemical contamination of food may be due to naturally occurring toxins( mycotoxins), environmental
pollutants(dioxins) and heavy metals(cadmium, lead) lead to acute poisoning or long term diseases like
cancer
SAFE COOKING PRACTICES

 Use of fresh ingredients and maintain personal hygiene for cooking


and handing of food

 Not use rotten and unwashed vegetables for cooking

 Cooked food from restaurants, eateries, take away etc is considered


as unsafe

 Packed foods may be considered safer than the one that is kept in
open and sold in eateries.
THANK YOU

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