Hygiene is defined by Nwana (2010) as the practices of
keeping oneself and living area clean in order to prevent illness and disease.
This involves ensuring good and clean surrounding for the purpose of preventing
outbreak of diseases.
keeping oneself and living area clean in order to prevent illness and disease.
This involves ensuring good and clean surrounding for the purpose of preventing
outbreak of diseases.
Kubik, Lytle, Hannan, Perry and Story (2009) on the
other hand stated that food poisoning precautions can be divided into three (3)
categories such as personal hygiene, environmental hygiene and hygienic
handling of food.
other hand stated that food poisoning precautions can be divided into three (3)
categories such as personal hygiene, environmental hygiene and hygienic
handling of food.
Personal
hygiene
hygiene
Personal hygiene is very important in food preparation
because it aims at preventing the spread of food poisoning bacteria from the
body or clothing of food handlers.
because it aims at preventing the spread of food poisoning bacteria from the
body or clothing of food handlers.
Barabara and Claridge (2010) noted that the principal
sources of contamination of staphylococcus are the human mouth, throat, nose
and nasal passages.
sources of contamination of staphylococcus are the human mouth, throat, nose
and nasal passages.
Winchel (2009) recommended that hand washing using
clean water and soap helps prevent food contamination. According to him, food
handlers should have sink which must be supplied with soap and disposable hand
towels. It is also important that they wash hands while preparing food at the
kitchen and also after using the sanitary conveniences and handling raw foods.
clean water and soap helps prevent food contamination. According to him, food
handlers should have sink which must be supplied with soap and disposable hand
towels. It is also important that they wash hands while preparing food at the
kitchen and also after using the sanitary conveniences and handling raw foods.
Hobbs and Roberts (2010) advised that food handlers
should not wear jewelries, rings, long dirty or varnished nails as they harbor
bacteria’s, they neither make food hygienic nor aesthetically pleasing.
should not wear jewelries, rings, long dirty or varnished nails as they harbor
bacteria’s, they neither make food hygienic nor aesthetically pleasing.
Personal hygiene should include such practices as
wearing clean clothes to cover all part of the body liable to contaminate the
food. It is also important to use brightly coloured dressing for open cuts
boils and septic lesion as this would be easily noticed if it peels off and
falls in the food.
wearing clean clothes to cover all part of the body liable to contaminate the
food. It is also important to use brightly coloured dressing for open cuts
boils and septic lesion as this would be easily noticed if it peels off and
falls in the food.
Environmental
hygiene.
hygiene.
The environment is an epidemiological term that refers
to the surrounding which may be described as physical, biological, and socio
economic.
to the surrounding which may be described as physical, biological, and socio
economic.
Environmental hygiene as regards to food hygiene
according to Adeoye (2009) includes the preservation, storage and preparation
process in the kitchen. It equally includes maintenance of sanitary conditions
in and around the kitchen premises cleaning up equipments, materials and
utensils.
according to Adeoye (2009) includes the preservation, storage and preparation
process in the kitchen. It equally includes maintenance of sanitary conditions
in and around the kitchen premises cleaning up equipments, materials and
utensils.
Craig and Zinch (2009) advocated that food premises
must have; water supply, food storage, food preparation solid and liquid waste
disposal and utensils cleaning facilities. The food preparation area must be
kept clean utensils that have been used during the day must be cleaned and
sanitized, sanitizing chemicals must be used according to label instructions.
There is a real danger that when dirty utensils come in contact with the mouth
it can spread food poisoning, organism such as clostridium botulism poisoning.
Waste disposal facilities is another factor that presents risk of food
contamination.
must have; water supply, food storage, food preparation solid and liquid waste
disposal and utensils cleaning facilities. The food preparation area must be
kept clean utensils that have been used during the day must be cleaned and
sanitized, sanitizing chemicals must be used according to label instructions.
There is a real danger that when dirty utensils come in contact with the mouth
it can spread food poisoning, organism such as clostridium botulism poisoning.
Waste disposal facilities is another factor that presents risk of food
contamination.
According to Hobbs and Roberts (2009) general
regulation on food hygiene requires that refuse or filth must not be disposed
near the places where food is been processed and must not be allowed to
accumulate or be left in food rooms.
regulation on food hygiene requires that refuse or filth must not be disposed
near the places where food is been processed and must not be allowed to
accumulate or be left in food rooms.
Hygienic
handling of food
handling of food
Frazier (2007) noted that poor personal hygiene of
food handlers is a major factor in the spread of shigellosis or bacillary
dysentery, since water is a known source of the organism causing shigellosis
food handlers should ensure that all water for drinking, cooking, cleaning and
sanitizing of equipment should be potable.
food handlers is a major factor in the spread of shigellosis or bacillary
dysentery, since water is a known source of the organism causing shigellosis
food handlers should ensure that all water for drinking, cooking, cleaning and
sanitizing of equipment should be potable.
According to federal ministry of water resources
(2010) it has been estimated that as many as 80% of all disease in the world
are associated with unsafe water or poor environmental hygiene.
(2010) it has been estimated that as many as 80% of all disease in the world
are associated with unsafe water or poor environmental hygiene.
Akande (2010) noted that most food handlers are significant
public health problems because they lack knowledge about safe handling of food
and the difficulty in controlling the large number of street vending operation,
unregulated food premises and insufficient resources for their supervision.
public health problems because they lack knowledge about safe handling of food
and the difficulty in controlling the large number of street vending operation,
unregulated food premises and insufficient resources for their supervision.
