Food Hygiene

Food must be produced, stored, prepared and cooked in a hygienic way. Public health authorities have to endure that the food people buy is in good condition and free of microbial contamination and adulteration. They are , therefore, responsible for

• market sanitation

• food storage sanitation

• food sanitation, and

• the sanitation of public eating places.

Market sanitation :

For a market to be kept in a hygienic condition, it should occupy a good site away from rubbish dumps and main roads. It should have adequate

• water supply for cleaning purposes;

• sanitary convenience such as latrines and washrooms; and

• refuse disposal facilities such as incinerator (in rural areas).

The market itself should be divided into sections, with each section selling the same type of food. In this way, it is possible to provide facilities that are needed  for selling a certain type of food. The town planning authority is responsible for the sitting, planning and building of each markets and other public buildings. 

     Each markets should have attendants who clean the market, burn and dispose rubbish and keep the sanitary convenience clean everyday.

     Public health inspector must check the market daily to ensure it is clean and does not harbour pests, especially houseflies, cockroaches, mice and rats.

Food storage

Fresh food is seldom eaten immediately. It has to be moved from where it is produced to markets in other part of the countries or to other companies. Therefore, food has to be stored for some time before it is eaten. Most food have to be preserved to prevent microbial decay storage. Food warehouses were food is to be stored should have relevant facilities such as cold storage rooms for food preservation. They should ask have preservations for keeping away pests especially rats. Cleanliness is off great importance in these warehouses.

   The pest control section of the public health authority is responsible for destroying pests that feed on food in government food warehouses. All food warehouses are regularly inspected to ensure that

• they are pest free;

• the food is stored under hygienic and proper conditions; and

• the stored food is not contaminated.

Food sanitation:

The public health authorities have to ensure that

• the meat produced is fresh and safe from parasites and other contaminants;

• milk is free of tuberculosis bacteria;

• vegetables are fresh and free of toxic chemicals, especially insecticides;

• foods like cakes, bread and akara balls are prepared and displayed under hygienic conditions;

• canned and preserved foods are safe and free of harmful chemicals and pathogens; and

• food is not adulterated.

     In rural area, animals are slaughtered on a slaughter slab. In an urban area, this is carried out in a slaughter house. An abattoir, found only in a few big