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1. 1 To introduce INTRODUCTION-Food hygiene is a broad term used to describe the preservation Lecture, Listening chart What is
min food and preparation of foods in a manner that ensures the food is safe for human Discuss- Food
hygiene ion hygiene?
consumption. This process of kitchen safety includes proper storage of food items prior
to use, maintaining a clean environment when preparing the food and making sure that
. all serving dishes are clean and free of bacteria that could lead to some type of
contamination.
To define
1 Food DEFINITION- Lecture, Listening chart How to
2 min hygiene. Discuss- Define
According to Wikipedia - ion Food
hygiene?
Food hygiene - all conditions and measures necessary to ensure the safety and
To suitability of food at all stages of the food chain. .
3 Enlist the Lecture, Listening chart Oral
min importance IMPORTANCE OF FOOD HYGIENE Discuss- question?
3 of food ion
hygiene. 1. Avoid food contamination.

. 2. Avoid cross contamination.

3. Every day people get ill from the food they eat. Micro-organisms including
bacteria, viruses and moulds found in food can cause food poisoning, leading to a
whole host of unpleasant symptoms, such as stomach pains, diarrhea and
vomiting.

4. Food poisoning can sometimes lead to gastroenteritis (inflammation of the

stomach and bowel), or more serious health problems such as blood poisoning
(septicaemia) and kidney failure.

5. Anyone can get food poisoning but some people, including babies, children and
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 Food that is ready to eat should be covered to keep off flies and should be
5. thrown away if not eaten within 12 – 16 hours.

 If food must be stored after cooking, it should be kept covered and in a cool
place, such as a refrigerator and if a refrigerator is not available, food can be
stored on ice blocks or in a preservative such as pickling vinegar or salt.
To
Describe Food that is already prepared, or food that is to be eaten raw, must not come
12 Food can into contact with raw meat as this may contain pathogens that can contaminate listening
min preserve in the other foods (particularly if slaughtering was not carried out hygienically). Lecture flash Oral
several card questions
ways. ?
FOOD PRESERVATION

 Food preservation is a process that makes food last longer.

 Food preservation makes food last longer by delaying it from becoming bad.
 Food preservation is very important because :
 It makes food last longer
6.
 It kills bacteria and fungi
 It can slow down the activity of disease-causing bacteria.
 We can preserve food by killing bacteria and fungi besides preventing oxidation.
 We can make the environment unsuitable for microorganisms to live in.
 We preserve food by
 keeping it dry.
 keeping it hot or frozen
 keeping it airtight

FOOD CAN PRESERVE IN SEVERAL WAYS.

DRYING/DEHYDRATION
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 Cooling can be done by keeping the food in a refrigerator at home.

FREEZING
 We can preserve food by keeping it frozen.
 Food is kept frozen at a temperature of -10°C.
 Food can last longer because bacteria and fungi cannot grow at a very low
. temperature. The microorganisms become inactive.
 Freezing preserves the quality and nutrient content of the food.
 Foods that can be preserved by freezing are chicken, meat, prawns and
cuttlefish.

To
Illustrate. VACUUM-PACKAGING
Food safety
 Vacuum-packaging is the preservation of food by sealing it in a pack after air has
4 and
min standards been removed. listening
act  The food is kept in airtight packages. Lecture LCD What
 Microorganisms cannot survive without air as they require air for respiration. and Are the
.  Airtight packages are packages where all the air has been expelled out. discussio Points
 Foods suitable for vacuum packing include sausages, coffee powder, biscuits, n, To be
peanuts, vegetables and fruits. explanati Remembe
on. red?
PICKLING
 Pickling is done by soaking or keeping food in vinegar, salt solution or sugar
solution.
 Pickling reduces the water content of food. This prevents the growth of bacteria
and fungi.
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To ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES Lecture LCD What are

Describe explanati the ways?
drying. Advantages Disadvantages on
1min Help assure availability of May be used. to make bad food look like
wholesome, appetizing, and good. listening
affordable that meet Lecture LCD What is
Many people are allergic to certain explanati , drying?
consumers ‘demand. additives on flash
Help prevent food poisoning
card

FOOD SAFETY AND STANDARDS ACT

The -; Edible Flour (Control) Order
 1967The Milk and Milk Products Order, 1992

Essential Commodities Act, 1955 relating to food T he Act establishes a new national
regulatory body, the Food Safety and Standards Authority of India, to develop science
based standards for food and to regulate and monitor the manufacture, processing,
storage, distribution, sale and import of food so as to ensure the availability of safe and
wholesome food for human consumption. All food imports will therefore be subject to
the provisions of the Act and any rules and regulations made under the Act .As a
temporary measure, the standards, safety requirements and other provisions of there
pealed Acts and Orders and any rules and regulations made under them will continue to
been force until new rules and regulations are put in place under the
Food Safety and Standards Act, 2006
. For that reason, importers will for some time have to continue to take into account the
provisions of those repealed Acts and Orders.

ADULTERATION
is a legal term meaning that a food product fails to meet legal standards.
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To
Explain
freezing of
2min food. listening
. Lecture flash What is
explanati card freezing?
on LCD

To
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To
Explain
Pasteurizati
2min on of food.
. listening
Lecture LCD What
explanati flash Is
on card Pasteuriz
ation?

13.

To
Illustrate
Fermentatio
2min n.

listening
Lecture LCD What is
explanati flash Fermentat
on card ion?
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To
Describe
food safety
4 and
min standards listening
act Lecture LCD What are
explanati the acts?
on

16
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19

. ?

.
Lecture,
Discuss-
ion

. .
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Training
module 1.

.
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15
min

.
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. .
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What do
you
understan
d the post
partum
heamorra
ge?

.
Explain-
ing,
lecture

LCD

,
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.
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. 15
min
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.
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6.
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BIBLIOGRAPHY

1. Basher Shebeer P. A concise Textbook of Advance Nursing Practice, Published by Emmess Medical Publishers; page
no. 101-107
2. Neeraja KP, Essentials of Mental Health and Psychiatric Nursing, volume-ll, first edition, Published by Jaypee
Brothers Medical Publishers; 2008, page no.202-205
3. Townsend Mary C. Textbook of Psychiatric Mental Health Nursing, first edition, Published by Jaypee Brothers
Medical Publishers;2007, page no.120-128, 218-222
4. Nancy Sr. Textbook of Principles and Practice Of Nursing, volume-l, sixth edition, Published by N. R. Publishing
House; 2008, page no. 22-24
5. Park k. Textbook of Preventive And Social Medicine, 19th edition, Banarsidas Bhanot Publishers, 2007; page no.
6. Gulani K.K ” Community Health Nursing(Principal & Practice)” First Edition 2004,KumarPublication,New Delhi
Page no. 652, 654, 655,639,645,520
7. Neeraja KP, communication and education technology, first edition, Published by Jaypee Brothers Medical
Publishers; 2011, page no.490,393
8. en.wikipedia.org/wiki/Information_and_communication.
9. www.wcdorissa.gov.in/download/
10. www.dorluk.de/hp/iec_manual