CHAPTER ONE
- INTRODUCTION
Food hygiene practices is a subject of wide scope and it is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption.1 Food hygiene deals with the prevention of contamination of food stuffs at all stages of production, collection, transportation, storage, preparation, sale and consumption. Food borne illness is defined as a disease, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.2 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. The food storage aspect of food hygiene is focused on maintaining the quality of the food, so that it will be fresh when used in different recipes. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnesses.3 This include the number of routines that should be followed to avoid potentially severe health hazards. Food can transmit diseases from one person to the other as well as serve as a growth medium for bacteria that can cause food poisoning.
Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries, there are intricate standards for food preparation, whereas in lesser developed countries, the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory, food poisoning is hundred percent (100
%) preventable.3 Food sanitation also extends to keeping the preparation area clean and relatively germ-free. Mixing bowls, spoons, paring knives and any other tools used in the
kitchen should be washed thoroughly before use.
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KNOWLEDGE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS
