1. Jason Lee 1

2. 2 3. Approaches of hygienic management plan Thermal sanitization Chemical sanitization (sanitizing) Cleaning in place (CIP) Cleaning out of place (COP) (cleaning) (decreased food spoilage) (decreased food-born illness) 3 4. (bacteriostatic)(bacteriocide) (curing)(salting)(sugaring) (canning)(freezing) (sterilization) (ohmic heating)(cold plasma)(irradiation) 4 5. T 5 6. 6 746863 15 sec 2 hr 60 4 hr4 2 hr74 7. 7 8. Food sanitarian 8 9. 9 10. (Personal hygiene) Health examination Sanitary kitchen habits 10 11. 11 1900 22 1 1901 7 1 1904 6 0 1915 25 2 Typhoid Mary Mary Mallon1869923 19381111 69 A 12. (mm) (mg) (cfu) 0.5 20 4200 1.5 30 53000 2.0 50 630000 3.0 80 3400000 12 13. (cfu) (%) 10000 100 1000 10 100 1 13 14. 11 11 737 -18 14 15. Generation time 15 (hr) (20 min) (10 min) 0 1 2 3 4 5 1 8 64 512 4096 32768 1 64 4096 262144 1677216 1073741824 16. (Microbes control) Indicators or pathogens Detecting methods Escherichia coli Coliforms Streptococcus aureus Salnonella enteritidis Clostridum botulinum Escherichia coli O157:H7 Norwalk virus Arobic pate count Most Probable number Petrifilm plate count card MUG test ELISA test PCR test API 20E biochemical tests 16 17. 17 18. (Housefly) 650 A single housefly is capable of carrying as many as 6.5 million bacteria 18 19. 19 20. Integrated pest management Pests Prevents Termites Rodents houseflies roaches spiders birds bees crickets fleas snakes Termiticides Pesticides rodenticides Ultraviolet fly elimination Screen window PVC strip curtains 20 21. 21 22. SEM observations of stainless steel surfaces 22 23. (Hygienic design) 23 24. 24 25. (Principles of food sanitation) 25 Restriction of access of microorganisms to products Inactivation of microorganisms in products Slowing down the growth of microorganisms in products. 26. 26 G(+) ++ ++ ++ ++ ++ ++ ++ G(-) ++ ++ ++ + + ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ + - - + ++ + ++ + + + + ++ - ++ + - - + - - - - + + + - - ++ ++ - - - + 27. 27 28. 28 29. 29 30. ( ) ( ) ( ) ( ) ( ) 30 31. ( ) 70% ( ) ( )8 ( ) ( )AOM 30 31 32. ( ) ( ) 100 ( ) 100 ( ) 32 33. ( ) ( ) ( ) 0.6 g/kg ( ) 0.6 g/kg 33 34. 34