Written By : Shahana Raza

Food safety is both a strong issue and a mysterious one. Approach anybody in the city for a definition, and they’ll presumably answer that it implies food that is protected to eat. In any case separating this into its segments is a harder assignment. In the event that one asks significant inquiries, for example, what is protected food, how safe will be protected, the number of individuals become ill from risky food, what are the significant reasons for risky food, in what manner would food be able to be made safe, and who’s obligation is sanitation, the apparently strong nature of the control breaks up.

The food safety is important in any food production. The Hallal food provides all types of food items. The process used for the production of pails is called as Extruder Blow Molding process. The Top Management of the MATRIX is committed to provide a safe and quality product to its customers/ clients. Raw material acquisition, handling and storage. Extruder blow molding process, Equipments etc.Final product qualitative and quantitative perspectives. Food grade pails. The objectives of MATRIX Halal Food Safety Policy are the following: MATRIX Top Management has set following objectives for ensuring Halal nature of Food grade Jerry can being manufactured in premises of MATRIX. Ensuring integrity of Halal Production of Jerry can by constantly and again and again monitoring as per observance to the Shariah Rules of Islam. Ensuring compliance to all guidelines issued by Pakistan Halal Standard such that a Halal Food Safety Management System may be developed and continually improved. Ensuring Clients/ Customers Satisfaction by the use of Halal ingredients/ raw material in the manufacture of Jerry can. Current statistics identify increasing numbers of reported food poisoning cases in Pakistan. A large majority of these cases stem from incorrect food handling and hygiene practices within the food industry. Every person working in the food industry has a responsibility to prepare food that is safe and suitable to eat.

Some important outlines are ; 

  1. Food legislation.
  2. Environmental Health Officers.
  3. Food poisoning statistics.
  4. Food hazards.
  5. Bacterial food poisoning.
  6. Potentially hazardous foods.
  7. Causes of food poisoning.
  8. Prevention of food poisonin.
  9. Food handling controls.
  10. Conclusion.

What is an Environmental Health Officer (EHO)

An EHO is a professional person authorised to conduct inspections of food premises to ensure compliance with food legislation. EHOs have backgrounds in food safety, health promotion and law enforcement. An EHO also: Assesses food business licence applications. Investigates food related complaints. Enforces food legislation. Consults with food business operators. Provides training for food handlers.

Food Business

Bad reputation. Loss of revenue. Business closure. Legal action and penalties.


Productivity loss. Work absenteeism. Medical expenses. Hardship and suffering. Permanent disability. Death. Food can be contaminated by the following  three main hazard types: Physical hazards (foreign objects) – metal, wood, glass, plastic, etc. Chemical hazards – bleach, caustic soda, detergents, pesticides, etc.  Microbiological – bacteria, viruses, moulds and parasites.

Causes of food poisoning

Food at incorrect temperatures. Under ideal conditions, bacteria multiply rapidly between 5°C and 60°C (the danger zone for food).  Below 5°C, bacteria multiply slower. At freezing temperatures, bacteria stop multiplying and become dormant. Freezing does not kill bacteria. Most bacteria are killed at temperatures above 60°C.


Cross-contamination occurs when food becomes contaminated with bacteria from another source. Bacteria can be transported by hands, utensils, surfaces, equipment, tea towels, raw food and pests. Common examples of cross contamination include unclean hands; dirty knives; utensils; equipment and food contact surfaces (eg chopping boards); blood dripping from raw foods; storing raw food with cooked foods; storing food uncovered; and using dirty cleaning cloths and tea towels.

Poor personal hygiene

Examples of poor personal hygiene include:

  • Dirty hands and clothing.
  • Uncovered cuts and wounds.
  • Long dirty finger nails.
  • Excess jewellery on hands and wrists.
  • Coughing and sneezing over food.
  • Handling food while ill.
  • Not washing hands after going to the toilet.

Unclean food premises

Dirty kitchens increase the risk of cross-contamination from pests and particles of food, grease and dirt.

Poor pest control

Common pests found in food premises include: Rats and mice, flies, cockroaches. These pests can carry food poisoning bacteria and may also cause physical contamination of food with their droppings, eggs, fur and dead bodies.

Basic Inspection Tools are;

  • Pen and pencil.
  • Flash light.
  • Writing tablet.
  • UV light (optional).
  • Notebook.
  • Thermometer Inspection forms.
  • Copies of Laws and Regulations.
  • Watch.
  • Hair
  • nets.
  • Gloves.
  • Aprons Microbiological Sample Kit for Total Plate Count (by 3M) (optional)

Food handling controls

Displaying – protect food from contamination and keep potentially hazardous foods under temperature control. Hot holding (bain maries, pie warmers and hot boxes) Pre-heat hot holding equipment before adding food.  Heat food to above 60°C before hot holding. Maintain temperature of food above 60°C. Conduct regular temperature checks using your probe thermometer.

Packaging – protect food from contamination and use suitable packaging materials. Transporting – protect food from contamination and keep potentially hazardous foods under temperature control.

Food disposal:  Label food and keep separate. Destroy food or return to supplier.

Food recall – a food business involved in wholesale supply, manufacture or importation of food must have a documented system in place to ensure the recall of any unsafe food

Be a pro-active food handler

Report or prevent all suspected breaches of food safety. Report all evidence of pest activity. Conduct regular temperature checks of food with your probe thermometer. Implement a cleaning schedule. Obtain and read a copy of the Food Safety Standards. Encourage other food handlers to attend food safety training programs like this one. Be aware food hazards are everywhere! Don’t give them any opportunity to contaminate food. Always remember – prevention is better than cure.


It is essential that food handlers have the required skills and knowledge of food safety and food handling controls to minimise the risk of food poisoning. As a food handler, it is your responsibility to ensure that food for your customers is safe and suitable to eat.


Therefore, the variables that have been recognized in this investigation have prompted a successful halal flexibly fasten corresponding to the food usage in Pakistan. Every movement and stage in the halal deftly chain is vital in perceiving the basic halal control point which can make the halal thing change into a non-halal thing because of tainting and blending in with the non-halal thing during the managing, dealing with, bundling and moving of the things. Hereafter, a sorted out quality insistence framework dependent on the HACCP rules with halal control living spaces is required which will comprehend a halal poultry status that is embraced, controlled besides, saw by the institutional bodies in order to ensure that halal things are being sold in the market. In this manner, the chance of halal can be applied to all and isn’t just proposed for the Muslims. Along these lines, when there is a requirement for halal things this surely finds making new and more business for food producers, suppliers and others. There is a need to survey whether the current methodology is legitimately halal and if people don’t think about it. So as to be considered as halal, by then the data should be dispersed to the clients. On the off chance that it isn’t fundamental, by then move should be made to guarantee that halal poultry deftly chain process is being executed from the property to the customer. This examination features the survey of the current administrative system identifying with the wellbeing, quality and halal consistent for the halal food flexibly chain. The discoveries of this examination demonstrated that right now Pakistan has a legitimate lawful and administrative system to direct the halal meat based food items industry in Pakistan.


Shahana Raza

Shahana Raza

(M.Phil OHS) (Punjab University Lahore)

E-mail: shahanaraza361@gmail.com