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Food Inspection and Government Officials



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  • 2.  It is the investigation of complaints about food or a food establishment which requires inspection or audit of some aspect of the food business. Regular inspection results are compared with the requirements and standards issued in order to build specified target for inspection food. The National Control System recognizes that inspection is an important means of holding industry for their responsibility to produce safe food products.
  • 3. Need of food inspection Many challenges of Food Control System are need to be overcome through food inspection. Such as, Increasing burden of food borne illness and emerging food borne hazards. Rapidly changing technologies in food production, processing and marketing. Developing science- based control systems with a focus on consumer protection. Growing consumer awareness and demand for better information.
  • 4. Role of Inspection service in NCSs The administration of food control systems require qualified, trained, efficient and transparent food inspection service. Inspecting premises and processes for compliance with hygiene. Evaluating HACCP plans and their implementation. Identification of food which are unfit for human consumption and take remedial action on it. Carrying out inspection, sampling and certification of food for import/export purpose when so required.
  • 5. Meat and meat products Popular varieties of meats Poultry meat Beef Ham
  • 6. Poultry Meat It includes Chickens, ducks, geese, pheasants, and turkey. Major microbes that are responsible for food-borne illness are E.coli, Salmonella, Campylobacter, Orthomyxovirus, Avulavirus, Mycobacterium, Birnavirus
  • 7. Inspection Includes Detection and destruction of diseased or contaminated meat. Assurance of clean, sanitary handling and preparation. Minimization of microbial contamination. Prevention of false labeling. Application of inspection stamps.
  • 8. Inspectors responsibility Facilities construction and operation sanitation. Assurance that all plants adopt HACCP. Assurance that SSOPs are practiced. Ante mortem inspection. Post mortem inspection. Verification of HACCP system effectiveness.AREAS Product inspection, Laboratory determination. Marking, labeling and inspection.
  • 9. Case Study: Chicken wrapsListeria associated with Australian airline chicken wrapsQueensland govt. received information that some airline had received customer complaints from passengers who reported gastrointestinal illness after consuming chicken wraps on their flights.Inspection carried out in July 2009.
  • 10. Product Flow
  • 11. Trace-back inspection New South Wales food Authority investigated the Business A. Queens land Health investigated the food Business B.
  • 12. Inspection results Both inspection shows positive results of presence of Listeria species. 36 outbreaks associated cases 13 invasive listeriosis 23 gastroenteritis It shows that improper hygiene practice in processing department in Business A leads to bacterial contamination in chicken. On Aug 2009, Enforcement action was taken by NSW food authority on stop production by Business A.
  • 13. References http://www.who.int/foodsafety/publications/capacity/ en/Englsih_Guidelines_Food_control.pdf http://www.hillingdon.gov.uk/media/pdf/2/e/Food_La w_Interventions_Strategy_V1.0.pdf http://www.authorstream.com/Presentation/adnanm alik-274649-meat-inspection-poultry-diseases- inventory-viral-bacterial-fungal-parasitic-education- ppt-powerpoint http://www.foodauthority.nsw.gov.au/_Documents/lis teria_summit_2010/Listeria_case_studies_Dr_David_ Miles.pdf