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Emerging Trends in Food Safety Presentation at Lagos State Food Safety Seminar
This document discusses emerging trends in food safety and healthy living in smart cities. It outlines how smart city policies can aid in data gathering, analysis, and response to emergencies to promote better health outcomes. A strategic approach to food safety is recommended, including developing food regulations, inspection services, and consumer education. Hazards like biological, chemical and physical contaminants are examined, as well as their health impacts. Hazard Analysis and Critical Control Points (HACCP) is presented as an effective risk management strategy. Participatory solutions are proposed to ensure safe food from farm to fork, engaging farmers, wholesalers, markets, vendors and customers. The FoodSafe app is highlighted as a way to showcase safe food vendors and allow
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Emerging Trends in Food Safety Presentation at Lagos State Food Safety Seminar
- 1. Emerging Trends inFood Safety….Panacea for Healthy Living in a Smart City Aesculapius Healthcare Consultants
- 2. Healthy Living ina Smart City
- 3. Smart City Ø InterconnectedPublic services Ø Focus is improvement quality of life Ø Data Gathering through sensors, citizens Ø Traffic Management Ø Critical Systems: emergency systems, public transport, disease alerts Ø Citizen information dissemination & feedback Ø Resource Management Ø Coordinated response to events
- 4. Healthy Living ina Smart City Smart city policies and solutions aid data gathering, data analysis and necessary actions. Faster response and intervention during emergencies result in better health and wellness outcomes. Smart City can help with better utilization of health resources and health planning with increased awareness and understanding for people living with health conditions Appropriate packaging and labeling of packaged food for consumers to know health implications Smart City result in healthier Citizens with planned pedestrian walkways, green areas, parks, sport facilities and vehicle-free areas
- 5. New Trends forSafer Food Preparation and Production
- 6. Trends in FoodService Increased Need for Food Safety Assurance Growing preference for Organic, antibiotic and preservative-free Food Increased patronage of Restaurants and ready to eat meals Increased risks from rising demand for natural food ingredients Increased use of mobile devices and social media in publicizing food safety incidents. Increased Consumer awareness of food safety issues Need to be able to identify bioengineered food New diseases that are a complement of industrial agric. processes, often in tropical regions Increased risks from toxins, spoilage organisms related to need to extend shelf- life of food products
- 7. . Challenges withFood Safety Assurance Lack of necessary tools for assessing safety and risks in food service and food production Risk Assessment deficient in assessing toxicological risk and allergic reaction risk. Lack of necessary labeling rules and regulation Lack of Food recall mechanism, following food production incidents Large and increasing number of components in most Food Products make assessment difficult Poor Customer education
- 8. Risk Management (Risk Assessment,Risk Management And Risk Communication) is internationally accepted as the best means to develop food safety standards and systems for global food safety. . Strategic Approach to Food Safety
- 9. Strategic Approach toFood Safety Develop a food control system: Ø Food Law and Regulations: product recall , labelling, identification responsibilities Ø Food Control Management Ø Inspection Services Ø Laboratory Services for Epidemiological and Food Monitoring, including Food Handler Hygiene Ø Consumer Education
- 10. Hazards Physical • Equipment-slicers, grinders, cuttingboards, knives, storage containers Chemical • Toxins from shellfish, raw milk, raw eggs, mushrooms etc • Toxic metals-antimony, copper, cadmium, lead, zinc • Pesticides • Excess of culinary materials-monosodium glutamate • Excess processing material- sodium nitrite • acrylamide which causes cancer is formed form cooking fried potato, coffee and cereal products at high temperature Biological • Infected Food Handler- hepatitis A, salmonella, norovirus, shigella, Campylobacter, Clostridium,Listeria • Non-potable water • Insects • Rat Droppings
- 11. Impact of Hazards LagosState Estimates: 20 million residents 8 million Adults and Children patronize Food Vendors daily Huge Exposure to risk of food borne epidemics Estimated 200,000 Nigerians deaths/annum from Food Poisoning Estimated 25,000 Food Poisoning deaths in Lagos Many Chemical Hazards are carcinogenic Hazard prevention mechanism urgently required
- 13. Hazard Analysis andCritical Control Points HACCP Point Action Conduct a hazard analysis Determine food safety hazards and identify the preventive measures to be applied Identify critical control points Critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied Establish critical limits for each critical control point Maximum or minimum value to which a hazard must be controlled. Establish critical control point monitoring requirements Monitoring activities are necessary to ensure that the process is under control at each critical control point. Establish corrective actions Actions to be taken when monitoring indicates a deviation from an established critical limit. Establish Verification Procedures Verification by Inspectors to ensure the HACCP system is work as intended Establish record keeping procedures Maintain documents like hazard analysis and written HACCP plan, critical control points records, critical limits, verification activities and handling of deviations .
- 14. Participatory Solutions forensuring Safe Food
- 15. • Ideal Solutionshould cover Farm-to-Fork • Farm-to-Fork processes are too complex for a single solution. • Easy to Use, Multiplatform, Customer Feedback • Multiuser Capable including Inspectors and Consumers • Transparent
- 16. Focus of ParticipatorySolutions for Food Safety Farmer Testing & Documenting Inputs- Seeds, Herbicides, Fertilizers, Additives Wholesaler Hygiene Documentation Food Storage Humidity Pesticides, preservatives Transport Conditions Market Food Preservation conditions, Pesticides, Packaging, Seller Status- communicable diseases, Insect Load Food Vendor Vendor Inspection, Food Handler Screening, Food Preparation Environment, Safe Water, Safe Storage, Education on Food Preparation Practices
- 17. Focus is creating Synergybetween Inspectors and Consumers
- 19. Customer Engagement Food Packagingto provider as much Information as possible to customers, especially with Health impacting information
- 20. Current Agric./Food Solutions Farmer Farmcrowdy:platform linking funders to farmers Wholesaler ?? Market ?? Food Vendor FoodSafe: Portal for HACCP Assessment of Food preparation and environment Staff Fitness to handle food Flagging unsafe vendors Customer feedback
- 21. FoodSafe MOBILE APP PLATFORM SafeguardingFood Prepared For Public Consumption Showcases Restaurants/Vendors serving safe food Uses Staff Fitness to Handle Food Report Uses HACCP to assess Restaurant, Food preparation environment and process Secure access for Inspectors to evaluate Food Vendors
- 22. FoodSafe for FoodSafety Inspectors Food Safety Assurance for Consumers Help ensure food vendors are registered on the regulator database. Consumers contribute to regulation of Food Vendors by authenticating Inspections & ?itness to handle food Aid Inspectors identify Vendors for Spot Checks and Mystery Shopping activities. Help evaluate Restaurants for compliance with food hygiene and safety procedures, structural requirements and management/control procedures Aid Inspectors conduct Due Diligence and Audit of Food Vendors
- 23. FoodSafe in aSmart City • Early notification of Food-communicable diseases • Early notification and recall of infected food items • Ensure real time contact tracing and mapping of Food Vendors • Source of data for Smart City • Use Technology to provide daily reports on food vendors and conditions in which they prepare food
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- 25. Facebook: Olufemi Aina Twitter:@femain LinkedIn: Olufemi Aina
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