Food safety Afghanistans context : Some basic things

  • 47 views
Uploaded on

 

More in: Food , Technology , Business
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
47
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
0
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. Food Safety: Context of Afghanistan and its comparison with international standards Sayed Mohammad Naim KHALID Food Technical Advisor May 2014 NationalMedicineandFoodBoard–MinistryofPublicHealth MoPH NMFB Food Committee Food Sampling and Food Safety Training
  • 2. Contents .1General concepts of food science .2Food composition .3Foodborne disease statistics .4Expected life .5Important issues in Afghanistan food regulatory system .6Food trade .7Zoonosis .8International organizations in food affairs .9Inspection of food establishments .10Approaches to prevent food safety problems 2 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 3. (1) General concepts • Food processing: Sum of all techniques to convert food from one shape to another or to give it different type of utility. • Food Safety: Chemical , Physical and Microbiological hazards • Food microbiology: Food production, spoilage, disease • Food preservation: Methods to keep food for long time. • Food engineering: Use of engineering techniques to produce food. 3 ‫غذایی‬ ‫مواد‬ ‫ګیری‬ ‫نمونه‬ ‫تریننګ‬Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 4. (1) General concepts • Product development: Development of new products • Sensory analysis: use of five senses to control food quality • Food chemistry: understanding reactions in food preparation • Food Packaging: Use of package, quality of package • Food Technology: use of all technologies to produce wholesome food • Food physics: shape, texture and motion studies in food 4 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 5. (1) General concepts • Food Quality: perception of consumer, standard and law • Food Security: safe and nutrition food availability to all at all places 5 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 6. (2) Composition of food • Water • Carbohydrate • Protein • Lipids • Minerals • Vitamins 6 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 7. (3) Foodborne disease stats 1. In France in 2009 • 13905 person sick due to food • 9 died because of food (InVS) 2. In Canada • 11 million cases of foodborne disease (CFIA) 3. In USA each year • 48 million people are sick • 128000 people hospitalized • 3000 died (CDC) 4. In Australia each year • 1.2 million people refer to Doctor because of food • 300000 gets antibiotics • 2.1 million days of work lost because of foodborne disease 7 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 8. (4) Expected life Afghans life expectancy is less than 50 years Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 9. (5) Important issues • Lack of food law • Plastic usage in food packaging • Viruses • GMP/GHP • Personal hygiene • Water quality • Lack of public awareness about food safety • No education in food sciences/food processing • Radioactive food contamination • GMO • Food Additives 9 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 10. (6) International trade 10 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 11. (7) 70% of shareddiseasebetweenman and animal • Anthrax • Influenza • BSE • Brucellosis • Campylobacteriosis • E. Coli • Lyme Borreliosis 11 • Q Fever • Rabies • Toxoplasmosis • Tuberculosis • Salmonellosis • Leishmaniasis • Echinococcosis Some examples Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 12. (8) International organizations • WHO: Food Safety • FAO: Food Processing and Safety • Codex Commission: Food Standards • WTO : International measures in food trade • SPS measures: food safety measures • ISO : Standards for food safety 12 ‫غذایی‬ ‫مواد‬ ‫ګیری‬ ‫نمونه‬ ‫تریننګ‬Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 13. (9) Food EstablishmentInspection 13 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 14. (9) Food EstablishmentInspection 14 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 15. (9) Food EstablishmentInspection 15 ‫غذایی‬ ‫مواد‬ ‫ګیری‬ ‫نمونه‬ ‫تریننګ‬Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 16. (9) Food EstablishmentInspection 16 ‫غذایی‬ ‫مواد‬ ‫ګیری‬ ‫نمونه‬ ‫تریننګ‬ NationalMedicineandFoodBoard–MinistryofPublicHealth Food Sampling and Food Safety Training
  • 17. (9) Food EstablishmentInspection 17 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 18. (10) Preventionapproachesin food safety • GMP • GHP • HACCP • Training and capacity building of workers and employees • Commitment of the senior staff of companies and organizations 18 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 19. (10-1) Food Safetyin four steps 19 Cleaning Separation Cooking Cooling Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 20. (10-2) HACCP system 1. HACCP team creation Mixed team ( Manager to cleaner) 20 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 21. (10-2) HACCP system 2. Describe the product The product shall be explained as such that it is made of this, this and that… 21 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 22. (10-2) HACCP system 3. Identify your target user Answer the question of who will use your products? 22Children under 5 Pregnant women Old people Immuno-dif people Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 23. (10-2) HACCP system 4. Draw the flow chart Start from Zero and finish the product ( include all steps) 23 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 24. (10-2) HACCP system •Sample flow chart for sugar 24 Standard flow chart Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 25. (10-2) HACCP system 5. Verify the flow chart on place Go to production zone and check your paper with all steps. Correct it and verify it. 25 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 26. (10-2) HACCP system 6. Identify Hazards 26 Microbial Physical Chemical Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 27. (10-2) HACCP system 7. Set CCPs (P2) Critical Control Points which are important in food safety and needs to specified shall be identified 27 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 28. (10-2) HACCP system 8. Establish critical limits for CCPs Limits are set and needs to be controlled and data collected 28 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 29. (10-2) HACCP system 9. Establish monitoring system for CC limits of CCPs (P4) A system of follow up must be in place for P3 An example cab as: 29 Activity Who Where How When What Correctiv e action Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 30. (10-2) HACCP system 10. Corrective actions (P5) Preventive measures must be in place prior to an issue Example: If iron or bolt is found in end product, all products of same batch shall be recalled. ( just an example). 30 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 31. (10-2) HACCP system 11. Verification (P6) All activities must be verified by senior person E.g. calibration of thermometer by an external company 31 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 32. (10-2) HACCP system 12. Documentation (P7) All activities of food safety must be documented 32 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 33. (10-2) HACCP system 33 ‫کنترول‬ ‫یخچال‬ ‫رشد‬ ‫بکتریا‬ ‫حرارت‬ ‫از‬ ‫پایین‬ 5‫درجه‬ ‫سانتی‬ ‫گرید‬ ‫درجه‬ ‫حرارت‬ ‫ماشین‬ ‫ترمامتر‬ ‫روز‬ ‫هر‬ ‫آمر‬ ‫جای‬ ‫به‬ ‫انتقال‬ ‫سرد‬ ‫شود‬ ‫کتاب‬ ‫درجه‬ ‫حرارت‬ ‫نمودن‬ ‫چک‬ ‫هر‬ ‫ترمامتر‬ ‫هفته‬ Sample HACCP plan ‫غذایی‬ ‫مواد‬ ‫ګیری‬ ‫نمونه‬ ‫تریننګ‬Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth
  • 34. Thanks 34 Food Sampling and Food Safety Training NationalMedicineandFoodBoard–MinistryofPublicHealth