food safety and hygiene - eastern...
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FOOD SAFETY AND HYGIENEFOOD SAFETY AND HYGIENE
Prof (Dr.) Indira Chakravarty PhD, D.ScPadmashri Awardee
Chief Adviser, Public Health Engineering Department, Govt. Of West Bengal
Director - Independent, ECL, Coal, India
Chairman, CSR, ECL, Coal India
Chairman, Water and Beverage sc. Panel, FSSAI, Ministry of Health and Family Welfare, Govt. Of India
Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India
Prof (Dr.) Indira Chakravarty PhD, D.ScPadmashri Awardee
Chief Adviser, Public Health Engineering Department, Govt. Of West Bengal
Director - Independent, ECL, Coal, India
Chairman, CSR, ECL, Coal India
Chairman, Water and Beverage sc. Panel, FSSAI, Ministry of Health and Family Welfare, Govt. Of India
Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of IndiaChairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India
Chairman, Stop Diarrhoea Programme, Save The Children
Member, Core Committee, WASH (Swachh Bharat), Ministry of Drinking Water and Sanitation, Govt. Of India
Member, Hygiene Index Committee, Reckitt Benckiser
Chairman, Innovation Center, Scheveran and
Member, International Board of Advisers, United Nations University – IIGH
Former, Additional DGHS, Ministry of Health and Family Welfare, Govt. Of India
Former, Director, All India Inst. Of Hygiene &Public Health, Ministry of Health and Family Welfare, Govt. Of India
Former Director, Chittaranjan National Cancer Institute, Ministry of Health and Family Welfare, Govt. Of India
Former, Regional Director, South Asia, MI, IDRC (Canada)
Former Regional Advisor – Nutrition-Act, South East Asia, WHO, SEARO
Chairman, RMRC - ICMR, Ministry of Health and Family Welfare, Govt. Of India
Chairman, Stop Diarrhoea Programme, Save The Children
Member, Core Committee, WASH (Swachh Bharat), Ministry of Drinking Water and Sanitation, Govt. Of India
Member, Hygiene Index Committee, Reckitt Benckiser
Chairman, Innovation Center, Scheveran and
Member, International Board of Advisers, United Nations University – IIGH
Former, Additional DGHS, Ministry of Health and Family Welfare, Govt. Of India
Former, Director, All India Inst. Of Hygiene &Public Health, Ministry of Health and Family Welfare, Govt. Of India
Former Director, Chittaranjan National Cancer Institute, Ministry of Health and Family Welfare, Govt. Of India
Former, Regional Director, South Asia, MI, IDRC (Canada)
Former Regional Advisor – Nutrition-Act, South East Asia, WHO, SEARO
ISSUES THAT NEED TO BE CONSIDEREDISSUES THAT NEED TO BE CONSIDERED
1. Quality of ingredients
2. Food and water handling methods
3. Biological Hazards – Followed by chemical and physical
hazards
1/2
hazards
4. KAP of Food handlers
5. Hygiene of equipments
6. Personal Hygiene
7. Water quality
2Contd.Prof. Indira Chakravarty
8. Waste management
9. Food and Water Borne diseases and Recording
10. Consumer awareness and behavior
11. Attitude of authorities
ISSUES THAT NEED TO BE CONSIDEREDISSUES THAT NEED TO BE CONSIDERED2/2
3
11. Attitude of authorities
12. Legal control
13. Nutritional needs
14. Coordination among concerned stake holders
Prof. Indira Chakravarty
PREPARATION OF
SAFETY GUIDELINESSAFETY GUIDELINES
(Eg:- STREET FOODS)
Prof. Indira Chakravarty 4
OBJECTIVES OF PREPARING A GUIDELINE WITH
GRADINGS FOR STREET FOODS
By: WHO, India; Supported by FCSD
1. To enable all related stakeholders (Vendors, Consumers,
Heath inspectors, Regulatory authorities, Auditors, and
others, as appropriate) to assess that adequate and good
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Prof. Indira Chakravarty 5
others, as appropriate) to assess that adequate and good
Hygienic Standards are being maintained by the Street Food
vendors.
2. To provide a simple, practical and user friendly document to
enable implementation of good Hygiene standards for Clean
and hygienic street-vended food and beverages.
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OBJECTIVES OF PREPARING A GUIDELINE WITH
GRADINGS FOR STREET FOODS
By: WHO, India; Supported by FCSD
3. To enable delivering clean and hygienic street food to the
masses, thereby reducing incidents of Food borne illnesses.
4. Improve over all Nutritive value of foods
Prof. Indira Chakravarty 6
1. Safe Handling of Food -
1. Procuring raw materials
2. Cleaning raw materials
3. Storage of raw food
4. Extracting/ Thawing
STEPS TO BE CONSIDERED (1/4)
INDEX
4. Extracting/ Thawing
5. Cooking/Processing of food
6. Transporting of food
7. Display of food
8. Delivering & Serving of food
9. Packaging of food
10. Storing and Preservation of left overs
Prof. Indira Chakravarty 7
2. Water and Ice
1. Availability of safe water at accessible distance in adequate
amounts
2. Proper storage and use of safe water
3. Proper cleaning and washing practices
STEPS TO BE CONSIDERED (2/4)
INDEX
Prof. Indira Chakravarty 8
3. Proper cleaning and washing practices
4. Using ice made with potable waters
5. Proper water quality monitoring
3. Proper garbage disposal and removal techniques.
4. Proper sanitation facilities.
5. Safe environment.- Placement of Kiosks
STEPS TO BE CONSIDERED (3/4)
INDEX
6. Healthy food handlers.
7. Proper Personal Hygiene and behaviour of vendors and
customers
Prof. Indira Chakravarty 9
8. Awareness of the food handlers as well as consumers
regarding food and water safety and healthier food choices
9. Improving nutritional value of street foods
10. General issues
STEPS TO BE CONSIDERED (4/4)
INDEX
Prof. Indira Chakravarty 10
10. General issues• Air – free moving
• Adequate Lighting
• Over all cleanliness
11. Proper information sharing with authorities
1. Safe Handling of Food
1.1. Procurement of Raw Food
• Fresh - buy from reliable shops • Selecting healthier options over unhealthy ones (natural
seasonings, quality of oil etc.)• Has no unwanted additives or pollutants
STEPS TO BE CONSIDERED1/24
• Has no unwanted additives or pollutants • Not to purchase food beyond expiry date (Packaged Food)
• Raw material storage should be above 3 feet from the ground
level.
1.2. Washing of Raw Food
• Use of safe and potable running water • Thorough cleaning
• Wash fruits and vegetables, most carefully, if eaten raw
Prof. Indira Chakravarty 11
1.3. Storage of Raw Food
• Use cool and dry place• Proper storage temperature to be maintained (below 4° C for
chillers and -18° C for freezers) if stored• Use FIFO (First In First Out) and FEFO (First Expired First Out)
rotation, if stored• Store raw food separately from cooked food
STEPS TO BE CONSIDERED2/24
• Store raw food separately from cooked food • Store vegetarian and non-vegetarian food separately• In case if food is stored in a fridge then it should be cleaned at
least once a week to remove stains, ice particles and food particles and the temperature kept between 4° C - 6° C
• Use deep freezer for longer storage, if needed (rarely done by
Vendors)
Prof. Indira Chakravarty 12
1.4. Thawing of food
• Should be done in room temperature
• Thawed food should not be frozen again
STEPS TO BE CONSIDERED3/24
Prof. Indira Chakravarty 13
STEPS TO BE CONSIDERED
1.5. Cooking and Processing of Food
• Thorough heating is required throughout the food material, (>74°C for food that is non-vegetarian.)
• Keep food out of a prolonged danger zone (4.4° C - 60° C)• Always keep cooked food in covered containers to avoid
contamination• Food should be stored in food grade plastic / steel containers to
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Prof. Indira Chakravarty 14
• Food should be stored in food grade plastic / steel containers to prevent leaking
• Refrigerate perishable food if it is to be used beyond 4 hours• Use safe ingredients and potable water• Use healthier cooking techniques such as steaming, boiling,
stewing, grilling, poaching, shallow frying instead of deep frying
• Minimize use of preservatives and increase use of natural
seasoning Eg. honey/jaggery instead of sugar.
STEPS TO BE CONSIDERED
1.6. Transporting food
• Food to be transported (from point of cooking / Processing to point of sale) with utmost caution so that no extraneous material gets contracted
• Temperature/time should be maintained
• Perishable food should not transported in as minimal time as
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Prof. Indira Chakravarty 15
• Perishable food should not transported in as minimal time as
possible
1.7. Display of food
• Food should be covered all the time• Clean food grade utensils need to be used• Food should be at least 3 ft. above the ground
• Cooked food should be sold within 4 hrs.
1.8. Delivering and Serving of Food
• Wash hands (20 secs) with soap and water, before touching food. • Use clean and food grade utensils, equipment’s, kiosks, tables etc. • Cooking utensils and crockery should be clean and in good condition.
It should not be broken or chipped.• Utensils should be cleaned of debris, rinsed, scrubbed with detergent
STEPS TO BE CONSIDERED6/24
• Utensils should be cleaned of debris, rinsed, scrubbed with detergent and washed under potable running water after every use
• Utensils should be wiped with clean cloth• Utensils made of non-food grade material should not be used for
cooking, storage and serving• Separate ladles should be used to serve food items• Sale points, tables, benches, boxes, cupboards, glass cases etc. should
be clean
Prof. Indira Chakravarty 16Cont.
STEPS TO BE CONSIDERED
• Keep food covered• Serve food in clean environment (eg: avoid open drains, latrines, garbage
dump etc.)• Do not reuse disposable items• All containers should be kept clean, washed and dried at the close of
business so that mould/fungi and infestation cannot grow
• Cloth used for floor cleaning should never be used for cleaning tables,
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Prof. Indira Chakravarty 17
• Cloth used for floor cleaning should never be used for cleaning tables,
working areas etc.
1.9. Packaging of Cooked Food
• Use proper food grade utensils and packaging material
1.10. Storage and preservation of left overs
• Food should be cooked as per the day’s requirement to avoid leftovers
• Consumable left overs, if kept, should be refrigerated immediately
• Use of leftover foods should be avoided as far as possible
STEPS TO BE CONSIDERED8/24
• Use of leftover foods should be avoided as far as possible• Leftovers should be heated, properly before reused• Store ready to eat food above the raw foods, inside refrigerator
• Do not overcrowd the refrigerator
Prof. Indira Chakravarty 18
2. Water and Ice
2.1. Easy Access to sufficient supply of potable water at all times
• Source of water should be properly identified to ensure
availability of sufficient water of safe quality.
STEPS TO BE CONSIDERED9/24
2.2. Hand washing facilities
• Street food areas should have hand washing facility available at
the premises with continuous supply of water
• Use of soap and clean paper/tissue towel should be encouraged.
Prof. Indira Chakravarty 19
2.3. Washing of equipments and utensils
• Washing facilities in cleaning areas with clean running water
supply, use of safe detergent to clean utensils / equipments
• Care should be taken so that it is at a safe distance so that it does
not pollute the area.
STEPS TO BE CONSIDERED10/24
2.4. Storage of water
• Water containers should be covered and made of hygienic material
with a side tap for withdrawal.
• No dipping should be allowed.
• The container has to be cleaned regularly with safe cleaning
material.
Prof. Indira Chakravarty 20
2.5. Ice
• Ice should be made of potable water and stored in clean
containers.
• Ice used for storage should not be added into beverages or food
to be consumed
STEPS TO BE CONSIDERED11/24
2.6. Water quality Monitoring
Water quality should be regularly monitored as per following
norms -
• Faecal Coli form count (FPM) of drinking and cooking water to
be zero (0).
• MPN – less than 180°
Prof. Indira Chakravarty 21
3. Garbage disposal
3.1. Waste water disposal
• Stalls should have an efficient waste water disposal system
which should be maintained in a good state of repair.
• The system should be large enough to carry peak loads
STEPS TO BE CONSIDERED12/24
• The system should be large enough to carry peak loads
• It should be provided with traps to ensure that only liquid waste
is discharged into the drain/sewer.
Prof. Indira Chakravarty 22
3.2. Solid waste disposal
• Solid waste should be collected at stalls in covered bins.
• The waste should be removed from the working area of the stall
as often as possible.
• Organic waste should be separately kept for earliest disposal.
• Receptacles used for waste storage and any equipment which
STEPS TO BE CONSIDERED13/24
• Receptacles used for waste storage and any equipment which
has come into contact with the waste should be cleaned using
properly approved methods.
• The waste storage area should also be cleaned daily.
• The waste under no circumstances should come in contact with
the food or water.
Prof. Indira Chakravarty 23
4. Sanitation- Toilets
4.1. Every vendor, helper or food handler should have access to facilities
which are approved by the relevant authorities kept at all times in a
clean and operational condition.
4.2. Food handling areas should be at a safe distance from the toilets
STEPS TO BE CONSIDERED14/24
4.2. Food handling areas should be at a safe distance from the toilets
areas
4.3. Must have enough supply of clean water, soap etc.
Prof. Indira Chakravarty 24
5. Safe Environment (1/2)
5.1. The street food selling zones should be in a clean area to avoid
contamination.
5.2. Immediate surroundings should be cleaned and washed repeatedly.
5.3. The space in and around the vendors' stall shall be free of stored
STEPS TO BE CONSIDERED15/24
goods, discarded articles etc.
5.4. The stall should have a convenient access for consumers.
5.5. It should have proper drainage system for disposing waste water in
a sanitary manner.
5.6. The Kiosks should be made of safe materials which are easy to clean
and can be maintained easily.
Prof. Indira Chakravarty 25Cont.
STEPS TO BE CONSIDERED
5.7. Adequate number of racks should be provided for storage of articles
of food, with clear identity of each
5.8. Proper compartment for each class of food should be provided
5.9. Wiping cloth should be washed regularly with soap and water
5.10. Cloth / wipes should be used to remove dust/ crumb from plate or
utensils into dustbin.
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Prof. Indira Chakravarty 26
utensils into dustbin.
5.11. Standard detergents and Disinfectants to be used for cleaning
5.12. Drains, Garbage dumps and latrines should be away at a safe
distance.
5.13. Contaminations from rubbish, waste water, toilet facilities, open
drains and stray animals should be avoided, by keeping at a safe
distance.
6. Healthy Food Handlers
6.1. All food handlers should be free of any contagious diseases and
should keep any cuts or injuries on hand and other body parts
properly bandaged and clean.
6.2. Health check-up should be done regularly (annual basis) and
STEPS TO BE CONSIDERED17/24
6.2. Health check-up should be done regularly (annual basis) and
recorded in a health card. This should be facilitated by the Municipal
authorities.
6.3. Food handlers should be Vaccinated for Hepatitis A, typhoid
6.4. Food handlers should be healthy
6.5. The handler suffering from infectious disease shall not be permitted
to work
Prof. Indira Chakravarty 27
7. Personal Hygiene (1/3)
The vendor (Food handler) should -
7.1. Bathe daily
7.2. Wash hair regularly
7.3. Wear a hair restraint / head cover of any sort
STEPS TO BE CONSIDERED18/24
7.3. Wear a hair restraint / head cover of any sort
7.4. Clean and wash their hands with soap/detergent and water before
commencing work and every time before touching food or using toilet
7.5. Hands should be dried using single use paper towel or clean wash cloth
7.6. Wear clean and proper clothing
7.7. Wear clean light coloured aprons
7.8. Clothing etc. should be kept out of cooking and storage areas
Prof. Indira Chakravarty 28
Cont.
STEPS TO BE CONSIDERED
7.9. Use disposable gloves while handling food and dispose it after use
7.10. Avoid wearing loose items that might fall into food
7.11. Avoid wearing jewellery in hands
7.12. Wash hands before and after handling raw food before touching cooked
food; after handling money; after touching mobile; after going to toilet;
after coughing or sneezing etc.
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Prof. Indira Chakravarty 29
after coughing or sneezing etc.
7.13. Keep fingernails clean, unpolished and trimmed short.
7.14. Treat and bandage wounds and sores immediately. When hands are
bandaged, wear single use gloves to cover bandage.
7.15. Have no noticeable body odour
Cont.
7.16. Cooked/Ready-to-eat food is not be touched with bare hands or as
little as possible.
7.17. Food is handled using ladles which are washed frequently
7.18. Persons cooking, handling or serving food should use hand gloves and
clean apron as well as clean wash cloth for wiping utensils
7.19. Separate cloth should be used for wiping hands and cleaning surface
STEPS TO BE CONSIDERED20/24
7.19. Separate cloth should be used for wiping hands and cleaning surface
7.20. Do not eat, drink, smoke, use tobacco or any drugs or chew gums in
food processing and serving areas.
7.21. Avoid touching /scratching their face, head or hair
7.22. Eating, chewing, smoking, spitting, coughing, sneezing and nose
blowing should be avoided within the premises.
Prof. Indira Chakravarty 30
8. Awareness of food handlers and consumers on food
safety
8.1. All stake holders should be made aware of issues already mentioned
above –
• Vendors/ Cooks
• Consumers
STEPS TO BE CONSIDERED21/24
Prof. Indira Chakravarty 31
• Consumers
• Authorities
• Other related persons
9. Improving nutritional value of street foods
10.1. Use healthy cooking oils in reasonable amounts
10.2. Use iodized salt
10.3. Use preservatives minimally
10.4. Use healthier ingredients, such as whole wheat flour instead of
STEPS TO BE CONSIDERED22/24
10.4. Use healthier ingredients, such as whole wheat flour instead of
refined flour, etc.
10.5. Use seasonal vegetables and fruits
Prof. Indira Chakravarty 32
10. General issues
9.1. Air
• Food should be kept covered at all times to avoid pollution from particulate matter in air viz. dust, dirt, flies etc
• Food selling areas should be dry and airy and not damp.
9.2. Lighting
STEPS TO BE CONSIDERED23/24
9.2. Lighting
• The area should be adequately lighted to ensure proper visibility.
9.3. Over all Cleaning
• All working surfaces, table tops, floors and surrounding areas should be thoroughly cleaned, disinfected and sanitized daily using safe cleaning agents
• Mosquito breeding to be prevented in or about the food selling
areas
Prof. Indira Chakravarty 33
11. Proper information sharing with authorities
All the above information’s need to be shared with the Stake holders
STEPS TO BE CONSIDERED24/24
Prof. Indira Chakravarty 34
CATAGORISATION AND GRADING OF STREET FOODS
For the purpose of Grading, a standardised procedure of
clubbing together the street food vending establishments into
three categories is suggested, as was done while conducting the
HACCP of street foods viz CALCUTTA MODEL by the FAO
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Prof. Indira Chakravarty 35
HACCP of street foods viz CALCUTTA MODEL by the FAO
supported Calcutta Study.
CATAGORISATION AND GRADING OF STREET FOODS
Category I
Food prepared in small scale or as a cottage scale industry and brought to the street food stalls by different vendors for sale e.g. Sandesh (Sweet Condiment), Golgappas, papdi etc.
Foods prepared at the home of a vendor and brought
2/2
Prof. Indira Chakravarty 36
Category IIFoods prepared at the home of a vendor and brought to the street food stall for sale e.g. Channa, Curry, Biryani etc.
Category IIIFoods prepared and sold at the street food stall itself e.g. Paratha roll, savoury Puffed rice, Chowmien, Jalebis etc.
Based on the Categorisation mentioned in previous slide, the
two levels of Grading are suggested-
Level 1 – Preliminary Basic Safety Rating System
Level 2 – Advanced Safety Rating System
GRADING OF STREET FOODS
Level 2 – Advanced Safety Rating System
Prof. Indira Chakravarty 37
Level 1. PRELIMINARY BASIC SAFETY RATING SYSTEM
(by WHO-FCSD)
For the purpose of Preliminary Grading of the street food
establishments a simple basic assessment rating methods mostly
visual, is suggested.
GRADING SYSTEM
Prof. Indira Chakravarty 38
visual, is suggested.
Level 2. ADVANCED SAFETY RATING SYSTEM
(by WHO-FCSD)
For doing a more Confirmed Grading, specially for either high risk
foods or foods sold in vulnerable areas like near school, hospitals
etc. a supportive laboratory supported assessment is suggested.
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
• For the purpose of Preliminary Grading, the street food
establishments can be assessed as per the following Street
Food Safety Rating system which is a simple basic grading.
• The rating can be done on the basis of a few selected The rating can be done on the basis of a few selected
indicators.
Prof. Indira Chakravarty 39
Issue Category I Category II Category III
1. Raw Material
● Fresh
● Good Quality (Visually)
1/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
● Healthier and seasonal raw ingredients used preferentially
2. Storage of Raw material
● Washed and Cleaned
● Separated from cooked food
Prof. Indira Chakravarty 40
Issue Category I Category II Category III
3. Processing and Cooking
● Use of clean equipment’s, amenities’ etc.
● Clean hands and overall personal cleanliness of handler
2/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 41
● Use of potable water
● Thorough cooking done at above 74° C temperature (?)
4. Transportation to street food stall / Kiosk
● Properly packed / covered ―
● Reach area within a short time (Maximum 4 hours) (?)
―
● Unpacked using clean hands ―
Issue Category I Category II Category III
5. Display / sale of food
● Food is kept covered
● Sold using clean food grade holding utensils and serving utensils with no damage
3/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 42
● Disposable utensils not reused
● Proper cleaning and washing of equipment’s and utensils
● Veg and Non-Veg food separated
● Cooked and uncooked food separated
● Cooked food sold within 4 – 5 hours (?) and temperature maintained at 65° C (?)
Issue Category I Category II Category III
6. Use of left overs
● Disposed off in covered bins
● If reused should be heated at 74° C
4/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 43
● If reused should be heated at 74° C (?) temperature and used immediately
Issue Category I Category II Category III
7. Personal Hygiene and Health of Food handlers
● Wash hands with soap and water before touching food
● Wear clean clothes / apron
5/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 44
● Have no contagious diseases
● Any cuts on fingers are properly bandaged and kept clean
● Wear no jewellery on fingers / hands
● Disposable gloves (if used) not reused
● Loose hair tied and covered
● Medical check-up (annual) Certificate available
Issue Category I Category II Category III
8. Overall cleanliness
● Working surface clean and Hygienic
● Kiosk cleaned with safe cleaning agent
6/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 45
agent
● Placement not near any latrine / garbage dump / dirty area
● surrounding area clean / not congested
● properly lighted
Issue Category I Category II Category III
9. Water and Ice
● Source of water – Potable
● Water container cleaned daily with safe cleaning agents
● Water container covered with a side
7/7
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CATEGORY WISE CHECKLIST OF STREET FOODS
Prof. Indira Chakravarty 46
● Water container covered with a side tap
● Ice made of potable water
● Ice used for storage, kept separately
10. Nutrition
● Use of healthy Seasonal vegetables and fruits
● Healthier cooking methods eg. Steaming, boiling, sauté etc
● Use of Iodised salt
Numbers Category I Category II Category III
Overall Indicators 10 10 9
Sub Indicators 42 42 39
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
SUMMARY OF INDICATORS (NUMBERS)
Prof. Indira Chakravarty 47
The street food establishment can be rated for their food safety based on the
level of implementation and compliance to these categorized indicators and rated
as follows:-
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING OF OF
STREET FOODSSTREET FOODS
GRADING PROCESSGRADING PROCESS
Prof. Indira Chakravarty 48
1. Excellent (5 Stars)
2. Good (4 Stars)
3. Fair (3 Stars)
4. Below Fair (No Star)
Ratings are proposed as follows:-
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING OF OF
STREET FOODSSTREET FOODS
PROPOSED RATINGSPROPOSED RATINGS
Ratings
Excellent All ‘overall’ Indicators complied with Plus 90% - 100% compliance of sub indicators
Prof. Indira Chakravarty 49
Excellent All ‘overall’ Indicators complied with Plus 90% - 100% compliance of sub indicators
GoodAll ‘overall’ Indicators complied with Plus over 80% - Below 90% compliance of sub
indicators
FairAll ‘overall’ Indicators complied with Plus over 60% to Below 80% compliance of sub
indicators
Below Fair All overall Indicators not covered or sub indicators complied below 60%
GRADES
OVERALL INDICATORS SUB INDICATORS
CATEGORIES CATEGORIES
Number of Indicators to be complied with
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING OF OF
STREET FOODSSTREET FOODS
BASED ON THE PERCENTAGE (%) SUGGESTEDBASED ON THE PERCENTAGE (%) SUGGESTED
1 (10) 2 (10) 3 (9) I (42) II (42) III (39)
EXCELLENT 10 10 9 38+ - 42 38+ - 42 35+ - 39
GOOD 10 10 9 34+ - 38⁻ 34+ - 38⁻ 31+ - 35⁻
FAIR 10 10 9 25+ - 34⁻ 25+ - 34⁻ 23+ - 31⁻
BELOW FAIR < 10 < 10 < 9 < 25 < 25 < 23
Prof. Indira Chakravarty 50
Numbers in Brackets ( ) – Indicate total no: (100%) of Indicators.
Street food management needs active involvement of numerous stakeholders viz
• Food Safety officers
• Municipality / Corporation / Local urban body personnel
• Police
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CHECK POINTS (INDICATORS) FOR VARIOUS STAKEHOLDERS
• Police
• Vendors
• Community (Customers)
• NGO’s and Voluntary bodies
• Experts.
Prof. Indira Chakravarty 51
LEVEL 1 – PRELIMINARY BASIC SAFETY RATING
CHECK POINTS FOR DIFFERENT STAKE HOLDERS FOR GRADING
SL. NO
CHECK POINTS VENDORSFOOD SAFETY /
MUNICIPAL OFFICERSPOLICE CUSTOMERS
EXPERTS / OTHERS
1 RAW MATERIAL ―
2STORAGE OF RAW MATERIAL
―
3 PROCESSING AND COOKING ―
Prof. Indira Chakravarty 52
3 PROCESSING AND COOKING
4TRANSPORTATION TO STREET FOOD STALL / KIOSK
― ―
5 DISPLAY / SALE OF FOOD ―
6 USE OF LEFT OVERS ― ―
7PERSONAL HYGIENE AND
HEALTH OF FOOD HANDLERS ―
8 OVERALL CLEANLINESS
9 WATER AND ICE
10 NUTRITION ―
Grading of Street foods done as per the Level – 1 rating system
can be confirmed by doing a sample survey and analysis
following the Physical, Chemical and Microbiological
assessment methods.
LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM1/5
Prof. Indira Chakravarty 53
LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM
Indicators Clinical Significance
1. Filth • Since street foods are sold in open, physical
contaminants may cause stomach irritation
etc.2. Dust
3. Dirt
1. Physical Contaminants
2/5
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etc.
• Smell and appearance indicates whether food
is acceptable.
• Taste / eatability indicate weather the food is
of good quality or not.
3. Dirt
4. Appearance
5. Smell
6. Taste
7. Eatability
2. Chemical Contaminants
Indicators Clinical Significance
1. Ash Discerned by consumers, deterrent for sale
2. Argemon Oil Toxic adulterant in edible oils
3. Lathvrus Sativus Lathvrism
LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM3/5
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4. Metanil Yellow Toxic colour – carcinogenic
5. SaccahrinCo-carcinogenic agent – chronic consumption might be
injurious to health
6. Heavy metal Pigmentation, vomiting, irritation
7. Aflatoxin Toxin from fungal infection
3. Microbiological Contaminants
Indicators Clinical Significance
1. E.coli Indicate faecal coliform contamination
2. Salmonella Cause food poisoning related typhoid
3. Shigella Cause dysentery
4. Streptococcus Cause food poisoning
LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM4/5
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Food
4. Streptococcus Cause food poisoning
5. Fungus Bad odour, bad taste and toxic symptoms etc.
6. Proteus Invasive and toxigenic causes diarrhoea
7. StreptococcusExotoxin in food causes vomiting and diarrhoea.
Generally fever is absent
8. Enterococcus Causes diarrhoea
9. Bacillus Toxin in food causes vomiting and diarrhoea
Water1. Coliform Imparts bad odour and taste
Indicates presence of faecal coliform2. E.Coli
Presence of any of the above contaminant will rate the food as unsafe
LEVEL 2 LEVEL 2 -- ADVANCED SAFETY RATING SYSTEM
5/5
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WATER QUALITY MONITORINGWATER QUALITY MONITORING
As per the CALCUTTA STUDY (Reff: FAO of the United Nations), the water quality can be assessed in a step wise manner
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MONITORING OF WATER QUALITYMONITORING OF WATER QUALITY
Water sample analysis can be carried out in three stages
I. At source
II. Immediately after collection by the vendors
III. Water offered to the consumers (after 3 hours)
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Estimations to be done –
Number of coliform (MPN) – Should be less than 180
Faecal coliform (FPN) – Should be absent
1. MPN count more than 180 makes water not potable
2. Presence of FPN makes water not Potable
MONITORING OF WATER QUALITYMONITORING OF WATER QUALITY
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WHO SUPPORTED CONSULTATION TO DEVELOP GUIDELINESWHO SUPPORTED CONSULTATION TO DEVELOP GUIDELINES
(Implemented by (Implemented by Foundation for Community Support and Development)Mysore Mysore –– December, 2015December, 2015
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BUREAU OF INDIAN STANDARDS – OCT, 2016
BIS has now created the Standard Grading system of Street foods based on it.
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