Why food safety is needed

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A presentation I have developed for a conference regarding development of agriculture in Afghanistan.

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Why food safety is needed

  1. 1. Why food safety is needed? By: Sayed Mohammad Naim KHALID July 2013 Food Technical Advisor National Food and Medicine Board Ministry of Public Health
  2. 2. National Food Safety • Food safety from farm to table • Food Law ! Food Regulation development (MoPH, MoCI, MAIL) •Standards for food (ANSA) •National Food and Medicine Board at MoPH •Food Safety Unit in the Environmental Health Directorate of MoPH 2NMFB - MoPH
  3. 3. Farm to table continuum Government and Industry must work together at all steps especially Processor FARM Transport Food Processor/ Feed lot/Feed mill Retail TransportFood can be contaminated with microbes, toxins, chemicals, heavy metals at ever 3NMFB - MoPH GTP/GHP GAP GHP/GMP GTP/GHP
  4. 4. 4 A “tiny taste” will not protect you … … as few as 10-100 bacteria or viruses could make you sick! Solutions: *GMP *GHP *GAP *HACCP Foodborne Illness 4NMFB - MoPH
  5. 5. Consumer Expectations • Consumer is the king! • Consumers expect safe, hazard free food • Responsibility is shared by: – food producers – processors – purveyors – regulatory agencies 5NMFB - MoPH
  6. 6. Recommendation for Food Business Operators/industries • Water/Fertilizers/Soils • Location/ Environment • Premises • Raw Materials Handling • Process Control • Product Control • Production Equipment • Storage/Distribution • Personnel • Cleaning/Sanitation • Education • Pest Control • Documentation 6NMFB - MoPH
  7. 7. Examples 7NMFB - MoPH
  8. 8. Gov. vs. Industry responsibility 8NMFB - MoPH
  9. 9. Gov. vs. Industry responsibility 9NMFB - MoPH
  10. 10. Gov. vs. Industry responsibility 10NMFB - MoPH
  11. 11. Keeping hot food hot and cold food cold Avoid keeping food in the temperature danger zone of 5°C - 60°C Bacteria die Bacteria grow Bacteria stop growing 17. 11NMFB - MoPH
  12. 12. 12 Acidity Acid Alkaline 0 1.0 2.0 3.0 4.0 4.6 5.0 6.0 6.4 7.0 8.0 8.5 9.0 10.0 11.0 12.0 13.0 14.0 Limes Pickles Vinegar Commercial Mayonnaise Apples Beef, Veal Carrots, Pumpkins Sweet Potatoes Cheddar Cheese Chicken Milk Corn Distilled Water Soda Crackers Egg White  Acidity levels affect bacterial growth  Different bacteria, different acid tolerance Orange Juice NMFB - MoPH
  13. 13. 13 13 Moisture Water Activity Dry Egg Noodles Crackers Flours Candy Jams & Jellies Meats, Fish Poultry Minimum needed for bacteria to grow Potentially Hazardous Foods Distilled Water 0 0.1 0.2 0.3 0.4 0.5 0.6 0.67 0.7 0.75 0.8 0.85 0.9 0.92 0.95 0.98 1.0 Fresh and canned Fruits and vegetables Dried Whole Milk Sugar Dried fruit Cocoa NMFB - MoPH
  14. 14. 14NMFB - MoPH
  15. 15. Thank you Questions 15NMFB - MoPH

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