food presentation & food hygiene by m.sc nursing student , SAIMS college of nursing........

1. BASIC INTRODUCTIONBASIC INTRODUCTION
TO FOOD HYGIENETO FOOD HYGIENE

2. IntroductionIntroduction
Food hygiene refers to cleanliness from
production to consumption of food. As
contaminated food can cause several infection
and disease ,hence it is necessary to observe
“food clean chain” under which management
is done to keep food free from contamination
and infection during its production storage
,transportation ,preservation, cooking serving
or consumption.

3. What’s Wrong?What’s Wrong?
I ate something bad, I have…..
Food Poisoning!

4. How do people get Food Poisoning?How do people get Food Poisoning?
Because of Bad Bacteria
What is Bad Bacteria?What is Bad Bacteria?
Where does bad bacteria come from?Where does bad bacteria come from?

5. Poor Personal HygienePoor Personal Hygiene
Dirty Hands Dirty Finger Nails
Open Cuts
Dirty Uniforms
Smoking in Food Areas Being Sick at Work

6. The Importance of Washing your HandsThe Importance of Washing your Hands

7. Bad Food StorageBad Food Storage

8. Food Not CoveredFood Not Covered

9. Dirty KitchensDirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops Old Chopping
Boards

10. Food Has Past its Expiration DateFood Has Past its Expiration Date
Rotten Meat Mouldy Cheese
Mouldy Bread
Off Milk

11. Food ContaminationFood Contamination
Mixing raw foods together Cutting foods on chopping
boards with raw meat juices

12. Under Cooked White MeatUnder Cooked White Meat

13. Refreezing FoodRefreezing Food

14. Leaving Food OutLeaving Food Out
For a Long Period of TimeFor a Long Period of Time
Once Frozen Food or Cooked Food has reached room
temperature bacteria can start doubling after a few hours

15. Incorrect Food TemperaturesIncorrect Food Temperatures

16. No Pest ControlNo Pest Control
Flies on the Food Cockroaches Rats and Mice
In the Kitchen

17. Rubbish Bins not Emptied RegularlyRubbish Bins not Emptied Regularly

18. Did you know……Did you know……
That some food poisoning cases are
not from the food?
What else can make you feel very
sick?

19. Dirty IceDirty Ice
Dirty Ice Machines Using your hands Leaving Ice on the
Ground

20. How do you prevent Food Poisoning?How do you prevent Food Poisoning?

21. By Having Good Personal HygieneBy Having Good Personal Hygiene
Wash your hands regularly Especially after
going to the
bathroom
Have a Clean
Uniform Available
If Sick Stay Home
Place a Band Aid on Cuts

22. Correct Food StorageCorrect Food Storage
Foods to be covered and stored separately

23. Keep Kitchen CleanKeep Kitchen Clean

24. Check Expiry Dates and Label FoodsCheck Expiry Dates and Label Foods

25. Stop Food ContaminationStop Food Contamination

26. Check to see if the Meat is cookedCheck to see if the Meat is cooked
Food Thermometer

27. After a period of time Remove Frozen orAfter a period of time Remove Frozen or
Cooked Foods FromCooked Foods From Room TemperatureRoom Temperature
Frozen Thawed
(Always Thaw
Foods in the Fridge)
Room
Temperature
Cook
Or
Refrigerate
Eat

28. Correct Food TemperaturesCorrect Food Temperatures

29. Pest ControlPest Control
Pest Control should be done on a weekly basis

30. Take Care When Handling IceTake Care When Handling Ice

31. Food ContaminationFood Contamination

32. Remember to always……Remember to always……
After……

33. Food preservationFood preservation
Food preservation is the process of
treating and handling food to stop or
slow down Food spoilage, loss of
quality, edibility or nutritional value
and thus allow for longer food
Storage.

34. METHOD OF PRESERVATIONMETHOD OF PRESERVATION
Drying
Refrigerator
Freezing
Vaccum packing
Salt
Sugaring
Smoking
Artificial food additives.
Pickling
Canning

35. Jellying
Irradiation

36. FOOD PREPARATION TECHNIQUES
Baking
Broiling
Frying
Microwaving
 Roasting
Smoking

37. PURCHASINGPURCHASING
First of all you need to know the
factors that determine the cost of the things
you want to purchase.
Production cost
The season
The market supply of good
The demand of goods
Advertisement
Amount of processing

38. Guideline for purchasingGuideline for purchasing
When buying food, choose the form that you can easilyWhen buying food, choose the form that you can easily
handle and which you can afford.handle and which you can afford.
 1.Make a shopping list so that you buy the
things you need without wasting time.
 2.Choose the type and location of market
appropriate to your needs.
 3.Compare prices and quality of
commodity before you buy.

39. 4. Buy foods in bulk if you have storage facilities
and money. It is cheaper.
5. Do not shop when you are hungry; it makes
you buy more than necessary.
6. Do not take children along when you go
shopping; they make you buy unnecessary
things.
7. Avoid impulse buying, that is buying things
you did not plan for.
8. When you buy canned or packaged foods, look
out for the expiry date or ‘use by’ date.

40. Don’tsDon’ts
Do not buy processed foods when the following signs are
seen:-
 Cans are bulging or dented because they may cause
food poisoning
 Rusty can may contain spoiled food
 Frozen food packages that are soft or soggy may have
thawed for a long time and May be spoiling
 Refrozen foods, this can be detected as stained
packages or crystallized products
 Opened or damaged packages
 Moldy or coloured dried foods
 Meat or fish that has dull or slimy
surface

41. Points to bear in mind when purchasingPoints to bear in mind when purchasing
some food commoditiessome food commodities
Fruits and vegetables
Animal and animal products
Eggs
Milk
Legumes
Cereals

42. SUMMERYSUMMERY
 Food preparation, purchase and
storage require the use of many
resources. The important ones are
times, energy, money, storage
facilities, knowledge and market .A
good market list is required when
shopping to avoid waste of resources
and impulse buying. When foods are
chosen wisely you can save a lot of
money while providing adequate
meals for yourself. Foods stored
properly are safe and last longer.

43. PRESENTED BY…..
MS. KAVITA PAL
M.SC STUDENT
SAIMS COLLEGE OF NURSING

44. Thank you…..Thank you…..