The document discusses food safety standards in Afghanistan and compares them to international standards. It covers many topics related to food safety including common foodborne illnesses, important issues in Afghanistan's food system, approaches to prevent problems like Hazard Analysis and Critical Control Points (HACCP). Afghanistan faces challenges in food safety from lack of laws, awareness, and education in food science. International organizations provide guidelines on standards but Afghanistan will need further capacity development in its regulatory system and food production practices to improve food safety.

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
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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
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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
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5. (1) General concepts
• Food Quality: perception of consumer, standard and law
• Food Security: safe and nutrition food availability to all at all
places
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6. (2) Composition of food
• Water
• Carbohydrate
• Protein
• Lipids
• Minerals
• Vitamins 6
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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
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8. (4) Expected life
Afghans life expectancy is less than 50 years
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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
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10. (6) International trade
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11. (7) 70% of shareddiseasebetweenman
and animal
• Anthrax
• Influenza
• BSE
• Brucellosis
• Campylobacteriosis
• E. Coli
• Lyme Borreliosis
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• Q Fever
• Rabies
• Toxoplasmosis
• Tuberculosis
• Salmonellosis
• Leishmaniasis
• Echinococcosis
Some examples
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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
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13. (9) Food EstablishmentInspection
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14. (9) Food EstablishmentInspection
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15. (9) Food EstablishmentInspection
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16. (9) Food EstablishmentInspection
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17. (9) Food EstablishmentInspection
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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
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19. (10-1) Food Safetyin four steps
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Cleaning Separation Cooking Cooling
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20. (10-2) HACCP system
1. HACCP team creation
Mixed team ( Manager to cleaner)
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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…
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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
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23. (10-2) HACCP system
4. Draw the flow chart
Start from Zero and finish the product ( include all steps)
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24. (10-2) HACCP system
•Sample flow chart for sugar
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Standard flow chart
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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.
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26. (10-2) HACCP system
6. Identify Hazards
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Microbial
Physical
Chemical
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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
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28. (10-2) HACCP system
8. Establish critical limits for CCPs
Limits are set and needs to be controlled and data collected
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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:
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Activity Who Where How When What
Correctiv
e action
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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).
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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
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32. (10-2) HACCP system
12. Documentation (P7)
All activities of food safety must be documented
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33. (10-2) HACCP system
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‫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
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34. Thanks
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