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Food hygiene, Safe food must be free from:, • Concept: Food can be…
Food hygiene
Principles of Food Sanitation
مبادئ الرقابه الصحية على الأغذية
Food Establishments: المنشآت الصحيه
Must have periodic inspections and licensing for restaurants and shops.
التفتيش الدورى و ترخيص المطاعم و المحلات
Utensils and Equipment:الحلل و أدوات الطعام
Must be made of safe materials and kept clean.
Food Stuffs: المواد الغذائية Regular inspection and sampling from markets to ensure they meet sanitary requirements.
Food Handlers: العمال Must have valid licenses رخصه(valid for two years).
Sanitation of Specific Foodsالرقابه الصحيه على الاطعمه المحدده
A. Milk Sanitation:
B. Meat Sanitation:
C. Fish Sanitation:
Introduction to Food Hygiene
Safe Food
Measures for Food Handlers الاجراءات المتابعه لعمال الاغنيه
Food Preservation Methods
Safe food must be free from:
Food Poisoning: Illness caused by toxins or microbes in food.
Food Additives:
المضافات الغذائيه
• Intentional: Added for specific purposes (e.g., color, flavor, or nutrients like Vitamin C).
• Accidental: Enter food by mistake during processing or storage.
Natural Food Toxicants:السموم الطبيعية الى موجوده فى بعض النباتات
Found naturally in some plants (mushrooms) or fish.
Pesticides: Toxic chemicals used on crops. المبيدات الحشريه
Contaminants: الملوثات Harmful substances like lead, mercury, and arsenic.
• Concept: Food can be contaminated by microbes during processing, packaging, transport, storage, or preparation.
• Bacterial Growth: Bacteria require warmth, moisture, and nutrients to thrive. To prevent this, strict food hygiene must be maintained.
To ensure safety, handlers must undergo:
Physical Examination: Clinical skin exam and Chest X-rays (to detect TB).
Laboratory Exams:
Stool analysis (for Typhoid, Hepatitis A, etc.).
Throat and nose swabs (for Streptococcus and Diphtheria).
Canning: التعلب Killing microbes by heat (100°C–120°C) and sealing in airtight containers.
Freezing: Lowering temperature to stop life processes (microbes are inactivated, not destroyed).
Drying: التجفيفRemoving water to inhibit microbial growth (e.g., dried fruits, coffee).
Concentration: التركيزReducing water in liquids (e.g., tomato paste, condensed milk).
Acidity: حموضه الاكلAdding acids like vinegar or citric acid (used in pickles and yogurt).
Salting:التمليح Using 5% or more salt to inhibit microbes (e.g., salted fish).
Smoking: التدخينAn ancient process used for meat and fish.
Irradiation: التشعيعUsing gamma rays to destroy bacteria.
• Adulteration: الغش الغذائىAdding materials (water, starch, formalin) that affect quality.
• Pasteurization: البستره Heating to 75°C for 15-20 seconds, then rapid cooling to 4°C to kill pathogens.
• Sterilization: التعقيمHeating to very high temperatures for a short time; lasts up to 6 months.
• Diseases from Milk: الأمراض الى بتتنقل من اللبن, Typhoid, and Paratyphoid.
• Fresh Meat: Bright red color, special characteristic smell, firm and elastic skin.
• Decomposing Meat:اللحم الفاسد Deep purple color, offensive smell, soft/easily torn skin.
• Fresh Fish: Special smell, firm skin, bright/clear eyes, bright red gills, scales not easily removed.
• Decomposing Fish: Offensive smell, soft skin, dull eyes, pale/discolored gills, scales easily removed.