Food Safety

1. Management Seminar
Challenges of Food Safety – What
Managers Must Know
DEC. 28TH 2007

2. Challenge of Food Safety
 Food borne illnesses in Hospitality
Industry
–Severe Diarrhoea
–Vomiting
–Stomach Cramps
 Clients are increasingly intolerant of
any food safety lapses
 Clients expect:
–Safe Food
–Clean Environment
–Pleasant Service

3. What is Food Poisoning ?
An unpleasant illness which normally happens
within 1 to 36 hours of eating contaminated or
poisonous food.
SYMPTOMS:
•Abdominal Pain
•Diarrhoea
•Vomiting
•Fever

4. FEVER, VOMITING & POOING
wow!!!

5. Food poisoning can kill

6. Challenges and Expectations,
continuation
 Keep Customers satisfied and with minimum
complaints:
 Only 4% complain
 96% do not complain
 91% do not come back
 Compliance with WTO and WHO requirements
for Food Service outlets
 Legal Compliance: F&DB, Standards Board,
Tourist Board, EPA, etc.
 Enviable Corporate Image

7. Challenges and Expectations
 Overcome Ten Faults in Food Poisoning:
– Serving Food
– Cross contamination from raw food to high risk food and
persons
– Infected food handlers
– Undercooking of food
– Improper thawing of frozen poultry
– Cooling food too slowly
– Inadequate heating of cold food
– Contaminated cooked food
– Storing cooked food below 60ºC
– Contaminated food from servers

8. Cross Contamination-Challenge
B,
Materials
D,
Machinery
C,
Methods
E,
Money
Poor Handling
Jewellery
Nails
Touching Raw Food
Cut
Touching Skin
Smoking
Hands
Man (A)
Hands, A1 Bad habits, A2 Dirty Clothing,A3 Health, A4
Nose
Stomach Upset
food

9. National OPD Cases of Illnesses
attributed to Food/Personal Hygiene
(Public Health Centers)
2004 2005 2006
Typhoid 45,733 53,405 47,446
Cholera 1,551 6,887 3,380
Diarrhoea 232,399 246,669 241,818
Infectious
Hepatitis
5,945 6,918 4,495
TOTAL 287,632 315,884 299,146
Source: Ghana Health Service, Epidemiology Dept.

10. Number of cases and cost of
food borne illnesses:
Ghana, 2004 - 2006
Year Cases Cost (GH ¢)
2004 2,231,469 14,821,977
2005 2,452,182 18,973,448
2006 2,321,402 19,566,579
Source: Ghana Health Service, Epidemiology Dept.

11. Deaths and cost of funerals due to
food borne illnesses
Year Deaths Funeral Cost
Est. (GH ¢)
2004 86,100 4,305,000
2005 94,616 5,771,582
2006 90,692 6,555,663
Source: Ghana Health Service, Epidemiology Dept.

12. Cost of Poor Food Safety
 Food poisoning outbreaks
 Food contamination and complaints
 Pest infestation
 Food wastage/losses (food and money)
 Loss of production time due to losses
 Cost of decontamination
 Fines from legal actions
 Press harassment
 Closure of business
 Loss of jobs
 Tarnished image

13. Management Role in Food
Safety
 Ensure Hygiene Induction Training
 Ensure Staff Medical Examination
 Ensure Yearly Hygiene Training for all staff
 Ensure Provision of Sanitary Facilities
– Toilet
– Urinary
– (Hand washing facilities)
 Ensure Regular maintenance of staff Hygienic
Practices

14. Management Role in Food Safety
 Sourcing Raw Materials/Ingredients from
reliable supplies
 Provision of Basic infrastructure for safe
food reception, handling, storage and
service.
 Support for Assured Safe Catering
Practices

15. Benefits of Safe Food:
• Customer satisfaction
• Compliance with the Law
• Reduced wastage
• Increased Profitability
• Increased staff morale