This is about sanitation and hygiene..

1. Hygienic & Sanitary
Practice around KU
restaurants
Prepared by : Presented to :
Anon Chaulagain (7) Prof. Dr. Tika B. Karki
Sagar Dahal (8) Head of Department
Pragyesh Dhungel (10) Department of Biotechnology

2. What is Hygiene and Sanitation?
• Sanitation is the hygienic means of promoting
health through prevention of human contact
with the hazards of wastes.
• Hazards can be:
– physical
– biological
– chemical

3. Access of sanitation Globally:

4. THE CODEX GENERAL PRINCIPLES OF
FOOD HYGIENE FOR CATERING
SERVICES:
1. Construction and maintenance of premises
2. Water supply
3. Drainage
4. Personal washing facilities
5. Sanitary facilities
6. Storage of clothing
7. First aid materials
8. Storage of refuse
9. Food
10. Equipment
11. Personnel

5. Critical Control Points(CCPs)
in Food Handling
• A Critical Control Point (CCP) is a specific
place where food is exposed to
contamination.
• Essential to ensuring food safety in the
restaurant.

6. CCPs in Food Preparation
Process
• Most menu items can be divided into three
groups:
1. No cook step
2. Same day service
3. Complex food preparation

7. Process 1: No cook step
• Food is served cold and never cooked
• Food never goes to “kill step”
• Examples : salads, fresh vegetables, etc.
• CCPs for this process are:
1. Receiving temp. and certification tag
2. Cold holding
3. Date marking
4. Freezing

8. Process 2: Same day service
• Food is cooked before it is served
• Food goes to “kill step”
• CCPs for this process are:
1. Cooking
2. Hot holding or using time

9. Process 3: Complex food
preparations
• These foods pass through the danger zone more
than once before they are served to the
customer
• Temperature strictly monitored to prevent
contamination
• CCPs for this process are:
1. Cooking
2. Cooling
3. Hot and cold holding or using time
4. Date marking
5. Reheating for hot holding

14. Hand Washing Pattern
100
90
80 Soap
70
Disinfectant
60
None
50
40 Both
30
20
10
0
Hand Washing Pattern

15. Common Practice
120
100
Yes
80
60 NO
40
20
0
Close Head Use Gloves Wear Apron

16. Washing Pattern
120 60
100 50
Detergent
80 Yes 40
Soap
60 30
NO Ash
40 20
20 10
0 0
Wash Equipments Washing Material

17. Washing Process

18. Storage Pattern
40 100
90
35
80
30 70 Yes
Refrigerator
25 60
Openly 50
20 NO
Store 40
15 30
10 20
10
5
0
0 Raw and Cooked food
Storage together

19. Other Common Practice
120
100
Yes
80
60 NO
40
20
0
Re-Heat Cooked Food Use Beyond Expury Date Thaw Frozen Food

20. CCP Analysis
80 70
No
70 60
EuroGuard
60
Tap Water 50
Yes, Few
50 Pinches
Filtered 40
40
Boiled 30
30 Yes, Mor
20 e than
20 Few
10 pinches
10
0 0
Water Source MSG Use

21. Cleaning Practice
70 100
90
60
80
Nearby 70 Less than 1 m
50
Kitchen 60
40 50 1-5 m
30 40
30
20 Far 20 >5m
From
10 10
Kitchen
0
0 Distance between
Cleaning Chemical Cleaning and
Proximity Cooking Place

22. Other Practice
80 120
70
Compost 100
60 Openly
Garbage 80
50 Collector
40 In Road 60 Closed
30 Other
40
20
20
10
0 0
Garbage Disposal Food Delivary

23. Malpractice leads to disease
Some Food Borne Disease :

25. A SITUATION IN KATHMANDU
RESTAURANTS:
 During preparation of chicken momo :
• Highest TAMC: 2.8 × 106cfu/g
• Highest yeast and mold count : 2.1 × 103cfu/g
• Highest coliform : 1.92 × 105cfu/g
• Highest S. aureus: 3.4 × 103cfu/g
 ALL THESE RESULTS WERE AT UNSATISFACTORY
AND HAZARDOUS LIMIT

26. Five keys to Safer food
–
• Wash hands before handling food and often
during preparation
• Wash hands after going to toilet
• Wash and sanitize all surfaces and equipment
used for food preparation.
• Separate raw meat , poultry n seafood from other foods
• Use separate utensils for handling raw foods.
• Store food in containers to avoid contact between raw and
cooked foods.

27. Five Keys to Safer Food
–
• esp. Meat , poultry , eggs and Seafood
• Bring soups n stews to boiling (ensure>70degree temp)
• Reheat cooked food thoroughly
• Don't leave cooked food at room temp >2 hours.
• Prompt refrigeration of cooked n perishable food.
• Don’t store food too long even in refrigerator > 4days.
• Don’t thaw frozen food at room temperature.

28. Five keys to safer food
• Use safe water or treat to make it safe
• Select fresh and wholesome fruits
• Choose foods processed for safety - pasteurized milk
• Wash fruits n vegetables if eaten raw
• Don’t use food beyond expiry date

29. SUGGESTION FOR IMPROVEMENT:
• Proper sanitation and personal hygiene training.
• Proper storage (refrigeration) technique can be advised.
• Food safety education – community and food handlers.
• Environmental measures - Discourage sewage farming for growing fruits
and vegetables through awareness program.
•

30. Acknowledgement
• H.K. Fast Food
• KU Fast Food
• Hamro DD
• DMI Canteen
• Laxmi Fast Food
• Banepa Fast Food
• Greenzone Fast Food
• Maile Dai
• Esp. Thanks to Prof. Dr. Tika B. Karki for guiding
us throughout!

31. References:
• Poonam Thapa, Anjana Singh and Tika Bahadur Karki. 2008. Assessment of
Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from
Restaurants of Kathmandu City. Nepal Journal of Science and Technology 9
(2008) 49-56
• Food Hygiene in catering establishments; Legislation and model regulation ;
WHO in collaboration with UNEP (PDF)
• http://www.slideshare.net/search/slideshow?searchfrom=header&q=sanitatio
n+in+restaurants
• http://blog.foodservicewarehouse.com/blog/2011/04/08/the-importance-
sanitation-in-the-restaurant/
• http://www.unicef.org/lifeskills/index_7247.html
• http://www.britishsoftdrinks.com/PDF/GoodHygienePractices.pdf
• http://foodsafety.suencs.com/archives/tag/restaurant-sanitation-and-hygiene
• http://pathogencombat.wur.nl/FSCS/PreventiveMeasuresDesign/PersonalHygi
eneRequirements/General/PathogenCombat/Shared%20Documents/In%20de
pth%20analysis%20of%20hygienic%20practices%20in%20FSE%204.pdf