FOOD HYGIENE
Abdulazizov Dovudbek
Rakhmonova Lazizakhon Mirzajon qizi
Andijon state of foreign language institution
First-year student
Annotation: As you know food hygiene is a set of food manufacturing practices that aim to minimise biological food hazards through safe and clean operations to protect public health from foodbome diseases. Bilganingizdek oziq-ovqat gigiyenasi – oziq-ovqat mahsulotlarini ishlab chiqarishning to’plami bo’lib, u jamoatni biologik taomlarni iste’mol qilishdan himoya qilishga qaratilgan.
Key words: health hazards, food defense, hygine, food technology, pathnogens, bacteria, viruses.
First and foremost, The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market-to-consumer practices, the usual thought is that food ought to be safe in the market and the concem is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well. Food can transmit pathogens, which can result in the illness or death of the person or other animals. The main types of pathogens are bacteria, viruses, parasites, and fungus. The WHO Foodborne Disease Epidemiology Reference Group conducted the only study that solely and comprehensively focused on the global health burden of foodborne diseases. This study, which involved the work of over 60 experts for a decade, is the most comprehensive guide to the health burden of foodborne diseases.
Food can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in Tesser developed countries there are fewer standards and less enforcement of those standards. Even so, in the US, in 1999, 5,000 deaths per year were related to foodborne pathogens. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chainas well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
Issues
Food safety issues and regulations concern:
Agriculture and animal husbandry practices.
Food manufacturing practices.
Food additives
Novel foods.
Genetically modified foods
Food label
Food contamination.
Food contamination.
Food contamination happens when foods are corrupted with another substance. It can happen in the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological Physical contamination
Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. When a foreign object enters food, it is a physical contaminant. If the foreign objects are bacteria, both a physical and biological contamination will occur.
Physical food contamination is a hazardous yet natural accident of contaminating food with dangerous objects around the kitchen or production base when being prepared. If kitchens or other places where food may be prepared are unsanitary, it is very likely that physical contamination will occur and cause negative consequences. Children and the elderly are at the highest risk of being harmed by food contamination due to their weaker immune systems and fragile structures. The most common reasoning for physical contamination to occur is when the food is left uncovered without lids. To prevent such contamination and harm to those consuming food from restaurants, cooks are recommended to wear hair nets, remove jewelry, and wear gloves when necessary, especially over wounds with bandages.Chemical contamination happens when food is contaminated with a natural or artificial chemical substance.
Safe food handling procedures (from market to consumer)
The five key principles of food hygiene, according to WHO, are:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials
Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. Using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different from the kind currently being prepared, i.e. mixing vegetables/meats or beef/poultry) can help reduce the chance of all forms of contamination. However, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage. Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation). The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone.
In my point of view, Everyone should know about food hygiene. If he or she doesn’t know what’s food hygiene. They are able to face with some misunderstandings. Perhaps, if they follow to food hygiene on their lifestyle. They can afford themselves safe their safety not only that but also their well-being.
References:
1.Texas Food Establishment Rules. Texas DSHS website: Texas Department of State Health Services. 2015. p. 6.
2. “Food Safety Definition & Why is Food Safety Important”. fooddocs.com. Retrieved 16 November 2022.
3.”Food safety”. who.int. Retrieved 1 November 2022.
4.Havelaar, Arie H.; Kirk, Martyn D.; Torgerson, Paul R.; Gibb, Herman J., Hald, Tine; Lake, Robin J.; Praet, Nicolas; Bellinger, David C.; de Silva, Nilanthi R.; Gargouri, Neyla; Speybroeck, Niko; Cawthorne, Amy, Mathers, Colin, Stein, Claudia; Angulo, Frederick
J.; Devleesschauwer, Brecht (2015). “World Health Organization Global Estimates and
Regional Comparisons of the Burden of Foodborne Disease in 2010. PLOS Med. 12
(12): e1001923. doi:10.1371/journal.pmed.1001923. PMC 4668832.
5. Morris, Glenn (2011). “How Safe Is Our Food?”. Emerging Infectious Diseases.
Centers for Disease Control and Prevention. 17 (1): 126-128.
doi: 10.3201/eid1701.101821. PMC 3375763. PMID 21192873. Retrieved 12 November 2021.
6.Shikiomanov, I. A. (2000). “Appraisal and Assessment of World Water Resources” (PDF). Water International. International Water Resources Association. pp. 11-32
7.”Food poisoning Symptoms and causes”. Mayo Clinic. Retrieved 16 November 2022.
8. “Supply Chain”. Corporate Finance Institute. Retrieved 16 November 2022.
9.”USDA, National Agricultural Library. Bacterial pathogens and foodborne illnesses”.
11. “What is Food Contamination?”. Retrieved 10 June 2018.
12. “Physical contaminants in food, identification and prevention at Campden BRI”. campdenbri.co.uk. Retrieved 10 June 2018.
13. Miller, Vicky (30 September 2021). “Physical Food Contamination’. CPD Online College. Retrieved 28 November 2022
14. “Investigation and Identification of Physical Contaminants in Food | Food Safety”. food-safety.com. Retrieved 28 November 2022.
15.360training (10 June 2021). “What Are The Four Types of Food Contamination?”.
360training. Retrieved 28 November 2022.
23. “Prevention of foodbome disease: Five keys to safer food”. World Health.
Organization. Archived from the original on 25 March 2006. Retrieved 10 December
2010.
24. Zeratsky, Katherine. “How long can you safely keep leftovers in the refrigerator?”.
Mayo Clinic. Katherine Zeratsky, R.D., L.D. Retrieved 21 November 2018.
25. “Storage Times for the Refrigerator and Freezer. FoodSafety.gov. Retrieved 21 November 2018.