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Sanitary Inspection of Food Premises
- 1. SANITARY INSPECTION OF FOOD PREMISES Sanitarian Isah Adamu LEHO, MPH, PhD (in view), MSc (in view), BSc, DPH mseh @ A 2-DAY THEMATIC MANDATORY CONTINUING PROFESSIONAL DEVELOPMENT PROGRAMME (MCPDP) FOR REGISTERED ENVIRONMENTAL HEALTH TECHNICIANS AND ENVIRONMENTAL HEALTH ASSISTANTS IN NIGERIA ORGANISED BY ENVIRONMENTAL HEALTH OFFICERS REGISTRATION COUNCIL OF NIGERIA (EHORECON), ABUJA Auditorium, Arewa House, Kaduna, Kaduna State 8th to 9th August, 2017
- 2. Presentation Outline • Definitions • Objectives of Sanitary Inspection of F.P. • Types of Food Premises • Why Inspection of Food Premises • Purpose of Food Premises Inspection • Provisions of the Law • Enforcement • Reporting 14September2017 2 SanitaryInspectionofFoodPremises
- 3. Definitions • Inspection of Food Premises: The process of carrying out an official critical examination of Food-vending premises for detection and abatement of nuisance(s) for the purpose of eliminating its/their potential negative impact on consumers and the environment • Food Premises: A place (stationery or mobile) where food (stored/raw/prepared/cooked) is sold for public consumption 14September2017 3 SanitaryInspectionofFoodPremises
- 4. Types of Food Premises • Raw food Stores (Ware-housing etc) • Food Depots (Soft drink; packaged food) • Meat shop • Suya spot • Restaurant • Food canteen • Mobile canteen • Bakery • Mobile groceries van • Meat processing Industry 14September2017 4 SanitaryInspectionofFoodPremises
- 5. Types of Food Premises..2 • Bukateria • Hawked food shop • Roast food stand • Conference/Outdoor catering • Tavern shops • Beer parlous • Grinding mill • House-hold • Industrial food premises 14September2017 5 SanitaryInspectionofFoodPremises
- 6. Objectives of F.P. Inspection • Primary – Protect workers from ill health, injuries & deformities – Promote workers’ health and well-being – Make Food premises in sanitary conditions – Keep away pathogens , vectors, pests & toxicants – Eliminate hazards – Improve aesthetics – Inform, Educate & Enlighten 14September2017 6 SanitaryInspectionofFoodPremises
- 7. Objectives of F.P. Inspection • Secondary – Prevent morbidity in the community (immediate & remote) – Prevent mortality in the community (immediate & remote) – Improve the health status of communities – Enforcement 14September2017 7 SanitaryInspectionofFoodPremises
- 8. Objectives of F.P. Inspection • Tertiary – Preserve the Integrity of the food chain – Reduce poverty – Improve economy (prosperity) – Improve tourism – Research & Development 14September2017 8 SanitaryInspectionofFoodPremises
- 9. WHO Global burden of diseases (Africa) 14September2017 9 SanitaryInspectionofFoodPremises 0 100 200 300 400 500 600 700 800 900 1000 Suspected Cholera cases (reported) Cholera cases (confirmed) Series1
- 10. WHO Global burden of diseases (Europe) 14 September 2017 10Sanitary Inspection of Food Premises 0 5 10 15 20 25 30 Chemical /toxin Invasive Infectious Disease Agent Helminths Diarrheal Disease Agents Series1
- 11. Weekly Epidemiological Report (Week 29 – 2017) 14 September 2017 11Sanitary Inspection of Food Premises 0 100 200 300 400 500 600 700 800 900 1000 Suspected Cholera cases (reported) Cholera cases (confirmed) 2016 2017
- 12. Purpose of FPI • Identification of Contaminants/Hazards – Biological – Chemical – Physical • Noise; temperature; radiation; ergonomics etc – Psychosocial • Workload; work schedules; break time; meals etc • Risk Assessment: • Prescribe Control Measures: – Elimination – Substitution – of process, machine, material 14September2017 12 SanitaryInspectionofFoodPremises
- 13. Purpose 2 • Ensure Workers’ Safety: – Provision & use of PPE – Machines protection – Safety plan & instruction (hand/wall bills) – Educational activities (workshops, FGDs etc) – Provision for Workers’ health and well-being • Safety of End Products • Safety of Bye products • Wastes containment measures – Liquid; Gaseous & Solid 14September2017 13 SanitaryInspectionofFoodPremises
- 14. Purpose 3 • Check Food Fraud – Pottasium bromate in Bread baking with Ascorbic Acid – Sudan III in Palm Oil for more redening – Donkey Meat presented as Beaf – Dead Animals like Chicken, Goat, Cow etc cooked and sold – Pork presented as Beaf – Untreated well water packaged for sale – Poultry with expired Shelf life sold – Condemned (buried) meat exhumed and sold 14September2017 14 SanitaryInspectionofFoodPremises
- 15. Purpose 3 • Check Food Fraud – Soup unrefrigerated for 2 or more days re-heated and sold out – fake renown brand packs used in packaging inferior food items – Fresh eggs mixed with Rotten eggs – Red oil used in reddening local rice variety which is then packaged in fake bags and presented as imported brand – Saccharine used in place of Sugar for baking especially of Bread – Diseased Animal slaughtered and sold out – Meat soaked in water over-night to swell up – Soya Bean powder presented as powdered Milk 14September2017 15 SanitaryInspectionofFoodPremises
- 16. Provisions of the Law Public Health Laws of NN - 1963 State Environmental Sanitation Edicts – 1990s NAFDAC Regulations NEHPR 2016 NPGFS – 2005 NPFS - 2014 National Standard for Drinking Water Quality – 2007 Factories Act 1987 14September2017 16 SanitaryInspectionofFoodPremises
- 17. Factories Act 1987 PART IV - WELFARE (GENERAL PROVISIONS) 40. Supply of drinking water 46. Meals in certain dangerous trades 50. Power to take samples 14September2017 17 SanitaryInspectionofFoodPremises
- 18. NEHPR 2016 (PART IV -Food Sanitation) 40 – Food Sanitation 41 – Registration of Food premises 42 – Permit to operate Food outlet 43 – Sanitation of Food premises 44 – Food premises to be painted white 45 – Disinfestation of Food premises 46 – Adequate ventilation for all food premises 47 – Adequate toilet facilities for all premises 48 – Provision Wash hand facilities 49 – Disposable wiping towel, automatic hand dryer etc 50 – Supply of Water for Food premises 14 September 2017 Sanitary Inspection of Food Premises 18
- 19. NEHPR 2016 (PART IV -Food Sanitation)..2 51 – Personal Hygiene of Food premises 52 – Medical Certificate of fitness 53 – Food handlers suffering from Infectious diseases 54 – Food handlers’ training 55 – Ideal temperature of cooked food 56 – Mobile Food Units 57 – Owner of Premises to comply with EH Regulations 58 – Bread & Other Confectioneries 59 – Permit for vehicles used to transport Bread & Other confectioneries 60 – Protection of Ready to Eat Foods 61 – Container of ready-to- eat food to be approved by the Authority 62 – Penalty 14 September 2017 Sanitary Inspection of Food Premises 19
- 20. NEHPR 2016…3 14September2017 20 SanitaryInspectionofFoodPremises OTHER RELEVANT AREAS • PART V – ABATTOIR SANITATION • PART VI – SANITATION OF RECREATIONAL FACILITIES • PART VII – PUBLIC HEALTH PEST CONTROL
- 21. ENFORCEMENT 14 September 2017 21Sanitary Inspection of Food Premises
- 22. FPI Procedure • Observe Staff bodies (Clothing, hands etc) • Observe procedure • Observe dishwashing – Procedure – Materials – Waste Water • Characteristics • Changing • Disposal 14 September 2017 22Sanitary Inspection of Food Premises
- 23. FPI Procedure • Look closely at food products/materials – Raw material Stores – on the shelves – in fridges and freezers • Check menus – Food being cooked – Cooked food – Served food • Inspect papers (documents) • Talk to staff • Condition of Super structure & Environ 14 September 2017 23Sanitary Inspection of Food Premises
- 24. 14 September 2017 Sanitary Inspection of Food Premises 24
- 25. FOOD HYGIENE
- 27. Treated water test kit 14September2017 27 SanitaryInspectionofFoodPremises
- 32. REPORTING • Objective – Present actual – Do not witch-hunt • Timely – Weekly – Monthly – Annually • Realistic – No exaggeration – Accurate 14September2017 32 SanitaryInspectionofFoodPremises
- 33. REMEMBER, CHANGE BEGINS WITH ME!!!! 14September2017 33 SanitaryInspectionofFoodPremises