This document discusses food safety as a global issue. Key points include:
- Unsafe food affects over 600 million people annually, resulting in 420,000 deaths including 125,000 children under 5. Foodborne diseases strain healthcare systems and economies.
- Food safety is challenged by new pathogens, chemical and antibiotic hazards in food, and the globalization of food trade. Monitoring and coordination between countries is important to prevent widespread outbreaks.
- International organizations like WHO, CDC, FAO work to strengthen food safety systems, surveillance, outbreak response and policies to improve food safety globally.
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Food safety is important to prevent foodborne illness. It involves proper handling, preparation, and storage of food. In Malaysia, there are still some food safety issues like several outbreaks of food poisoning from restaurants not following proper sanitation and a school milk scheme. Ensuring food safety benefits society by reducing illness and food waste while also protecting consumer confidence in the food system. Various government agencies work to establish food safety standards and regulations.
Foodborne diseases are caused by consuming contaminated food or drink. Over 250 foodborne diseases have been described, mostly caused by bacteria, viruses and parasites. The most common foodborne diseases are caused by Campylobacter, Salmonella, E. coli O157:H7, and noroviruses. Raw foods of animal origin pose the highest risk of contamination. Proper cooking and cleaning can help prevent foodborne illnesses. Thorough investigation is needed to identify the contaminated source during outbreaks to prevent future illnesses.
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
This document discusses food safety and contamination prevention. It introduces food safety and types of contamination including physical, chemical, and biological. Common causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and time/temperature abuse. Key prevention strategies include proper personal hygiene, separating raw and cooked foods to prevent cross-contamination, thoroughly cooking foods, chilling and reheating foods properly, cleaning and sanitizing surfaces and equipment, pest control, and proper food receiving, storage, and rotation.
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Food safety is important to prevent foodborne illness. It involves proper handling, preparation, and storage of food. In Malaysia, there are still some food safety issues like several outbreaks of food poisoning from restaurants not following proper sanitation and a school milk scheme. Ensuring food safety benefits society by reducing illness and food waste while also protecting consumer confidence in the food system. Various government agencies work to establish food safety standards and regulations.
Foodborne diseases are caused by consuming contaminated food or drink. Over 250 foodborne diseases have been described, mostly caused by bacteria, viruses and parasites. The most common foodborne diseases are caused by Campylobacter, Salmonella, E. coli O157:H7, and noroviruses. Raw foods of animal origin pose the highest risk of contamination. Proper cooking and cleaning can help prevent foodborne illnesses. Thorough investigation is needed to identify the contaminated source during outbreaks to prevent future illnesses.
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
This document discusses food safety and contamination prevention. It introduces food safety and types of contamination including physical, chemical, and biological. Common causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and time/temperature abuse. Key prevention strategies include proper personal hygiene, separating raw and cooked foods to prevent cross-contamination, thoroughly cooking foods, chilling and reheating foods properly, cleaning and sanitizing surfaces and equipment, pest control, and proper food receiving, storage, and rotation.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
This document discusses foodborne illness and food safety. It provides an overview of important foodborne pathogens like Salmonella, E. coli O157:H7, and norovirus. It details their transmission routes, symptoms, and estimated cases in the US each year. The document also reviews the history of food safety practices and regulations. It discusses prevention methods like HACCP plans and controlling pathogens on farms and in slaughter plants.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This document discusses various aspects of food standards, food security, and food adulteration in India. It begins by defining food and different types of adulterants. It then discusses the impact of food adulteration, including past food regulations. It introduces the Food Safety and Standards Authority of India (FSSAI) and how it improved upon previous laws. Key features of FSSAI include risk-based standards, licensing requirements, and an adjudication process for penalties. The document also discusses concepts of food security, including the four dimensions of availability, access, utilization, and stability. It outlines India's approach to ensuring food security through programs like PDS, ICDS, MDMS, and the National Food Security Act.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Toxicity can be defined as the capacity of a substance to cause adverse health effects. Food can contain natural toxic substances like cyanogenic glycosides, solanine, and mycotoxins. Toxic substances in food come from natural sources, industrial pollutants, and those formed during food processing. Some examples of food toxicants are alkaloids, glycosides, heavy metals, pesticides, and aflatoxins. Aflatoxins, produced by certain Aspergillus species, are carcinogenic mycotoxins found in foods like peanuts, tree nuts, and corn. Proper storage and prevention of mold growth is needed to reduce aflatoxin contamination in foods.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Comparative analysis on food infections and food intoxicationsProximaDhiman
This document provides a comparative analysis of food infections and food intoxications. It defines foodborne diseases as illnesses caused by consuming contaminated food or water. There are two main types of foodborne diseases: food infections caused by pathogenic microbes like bacteria, viruses, and parasites; and food intoxications caused by toxins produced by microbes or present in plants, animals, or added chemicals. Food infections spread from person to person but intoxications do not. Common forms of food infections are caused by bacteria like Salmonella and E. coli, while intoxications can result from toxins in foods like ciguatera fish poisoning or mycotoxins produced by molds. Proper food handling and hygiene can help prevent contamination
Environmental Health PBHL-3400Food Safety Instructions you’re.docxSALU18
Environmental Health PBHL-3400
Food Safety
Instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG OR GOV. please read the other document for further instructions
Introduction
Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety. In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits.
Statement of the problem
Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety. Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates.
Literature Review
The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Som ...
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
This document discusses foodborne illness and food safety. It provides an overview of important foodborne pathogens like Salmonella, E. coli O157:H7, and norovirus. It details their transmission routes, symptoms, and estimated cases in the US each year. The document also reviews the history of food safety practices and regulations. It discusses prevention methods like HACCP plans and controlling pathogens on farms and in slaughter plants.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This document discusses various aspects of food standards, food security, and food adulteration in India. It begins by defining food and different types of adulterants. It then discusses the impact of food adulteration, including past food regulations. It introduces the Food Safety and Standards Authority of India (FSSAI) and how it improved upon previous laws. Key features of FSSAI include risk-based standards, licensing requirements, and an adjudication process for penalties. The document also discusses concepts of food security, including the four dimensions of availability, access, utilization, and stability. It outlines India's approach to ensuring food security through programs like PDS, ICDS, MDMS, and the National Food Security Act.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Toxicity can be defined as the capacity of a substance to cause adverse health effects. Food can contain natural toxic substances like cyanogenic glycosides, solanine, and mycotoxins. Toxic substances in food come from natural sources, industrial pollutants, and those formed during food processing. Some examples of food toxicants are alkaloids, glycosides, heavy metals, pesticides, and aflatoxins. Aflatoxins, produced by certain Aspergillus species, are carcinogenic mycotoxins found in foods like peanuts, tree nuts, and corn. Proper storage and prevention of mold growth is needed to reduce aflatoxin contamination in foods.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Comparative analysis on food infections and food intoxicationsProximaDhiman
This document provides a comparative analysis of food infections and food intoxications. It defines foodborne diseases as illnesses caused by consuming contaminated food or water. There are two main types of foodborne diseases: food infections caused by pathogenic microbes like bacteria, viruses, and parasites; and food intoxications caused by toxins produced by microbes or present in plants, animals, or added chemicals. Food infections spread from person to person but intoxications do not. Common forms of food infections are caused by bacteria like Salmonella and E. coli, while intoxications can result from toxins in foods like ciguatera fish poisoning or mycotoxins produced by molds. Proper food handling and hygiene can help prevent contamination
Environmental Health PBHL-3400Food Safety Instructions you’re.docxSALU18
Environmental Health PBHL-3400
Food Safety
Instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG OR GOV. please read the other document for further instructions
Introduction
Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety. In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits.
Statement of the problem
Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety. Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates.
Literature Review
The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Som ...
More than 200 diseases can be spread through food, killing millions each year. Contaminated food can cause both short-term illnesses like vomiting and diarrhea as well as long-term health issues including cancer. Vulnerable groups are most severely affected. There are many points in the food system where contamination can occur, from production to processing to transport. Globalization has increased the complexity of food safety by lengthening the supply chain. Ensuring food safety requires cooperation across government departments as well as industries, producers, and consumers.
Foodborne diseases pose a significant threat to public health worldwide. They can be caused by bacteria, viruses, parasites or toxins entering the body through contaminated food. Major pathogens like Salmonella, E. coli and Campylobacter cause foodborne infections and intoxications with symptoms like diarrhea and vomiting. In developing countries, poor hygienic practices and lack of surveillance exacerbate the foodborne disease burden. Proper food safety practices and surveillance systems are needed to reduce illnesses and deaths from these preventable diseases.
World Health Day 2015 focused on food safety. The document discusses how foodborne diseases kill millions annually and can cause long-term health problems. It outlines trends like globalization that increase food safety risks and how a long, complex global food chain requires collaboration across sectors to ensure safety. Key actions include strengthening surveillance systems, applying a holistic risk-based approach to food production and distribution, and encouraging both governments and consumers to prioritize safe food.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
Food safety has emerged as a global challenge, especially affecting developing countries. Major foodborne illnesses in these regions include botulism, shigellosis, campylobacteriosis, E. coli infection, staphylococcus aureus infection, salmonellosis, and listeriosis. These illnesses pose significant threats to human health and economic development. While efforts are being made internationally and locally to address food safety, developing countries continue to face difficulties such as lack of infrastructure, surveillance systems, and resources to curb the high prevalence of foodborne disease.
This document discusses food safety and foodborne illnesses. It outlines that foodborne illnesses affect millions of people each year in the US, costing billions of dollars. It identifies high-risk populations and discusses pathogens like Salmonella and E. coli that commonly cause foodborne illness. It provides information on safe food handling practices and temperatures to prevent contamination and growth of pathogens.
Food safety refers to handling, preparing, and storing food to prevent foodborne illness. It is important for public health as unsafe food can cause diseases ranging from diarrhea to cancer. Foodborne pathogens in food and water contaminate during any stage - production, processing, packaging, delivery and storage. Ensuring food safety requires effort from farmers, manufacturers, retailers, food handlers and consumers. It is a global priority to protect health and support development.
This document discusses food safety and foodborne illnesses. It covers topics such as pathogens that cause foodborne illness, high-risk populations, food safety principles like keeping food at proper temperatures, and prevention methods. It also discusses food safety regulations and standards as well as challenges and future implications in ensuring food safety. Hazard Analysis Critical Control Points (HACCP) is introduced as a food safety management system.
Food safety and hygiene are important for public health. An estimated 600 million people get sick from contaminated food each year resulting in 420,000 deaths. Foodborne illnesses disproportionately impact children and cost $110 billion annually in low and middle income countries. Food safety involves preventing contamination during production, handling, storage and preparation to prevent disease and retain nutrients for a healthy diet. Food hygiene specifically concerns foodborne illness from bacteria, chemicals and physical hazards. Ensuring food safety protects vulnerable populations, prevents economic losses from illness, and complies with regulations to maintain public trust in the food system.
This document discusses World Health Day 2015 which focused on food safety. It notes that unsafe food causes over 200 diseases and 2 million deaths annually. New threats to food safety are emerging due to changes in food production, distribution, consumption, environment and antimicrobial resistance. The theme for World Health Day 2015 was "From Farm to Plate, Make Food Safe" to increase awareness of food safety challenges and opportunities. The goal was to spur government action and encourage public awareness of food safety best practices.
Current and future challenges of the poultry industrymithu mehr
The document discusses current and future challenges facing the poultry industry. It identifies strong global competition, changes in social perceptions around food safety and animal welfare, and emerging diseases as major challenges. Controlling foodborne pathogens like Salmonella and Campylobacter in poultry products will be an ongoing public health issue. Developing antibiotic resistance in bacteria is another concern, as is ensuring high animal welfare standards as consumer expectations increase. Overall, the poultry industry will need to address these complex challenges through cooperation across the production chain.
This document summarizes a seminar given by Rachel Nugent on the links between agriculture and health. Some key points from the seminar include:
- The relationship between agriculture and health has focused on issues like pesticide exposure, food safety, and how nutrition interventions can impact development.
- Recent conferences and projects have sought to broaden the view to consider the full range of agricultural and health outcomes.
- Non-communicable diseases (NCDs) impose large health and economic burdens globally, especially in low and middle income countries. Dietary risks are major contributors to NCDs independently of obesity.
- There is a need for more research on the quality and measurement of diets, food reform
Malnutrition is a medical condition caused by an improper or inadequate diet that affects over 1 billion people worldwide. It is the biggest contributor to child mortality, present in half of all child deaths. Malnutrition reduces the world's IQ by an estimated 1 billion points due to iodine deficiency alone. While hunger can exacerbate other health issues, malnutrition itself can cause diseases and death. Improving nutrition, such as through food fortification and supplementation programs, is widely considered one of the most effective forms of humanitarian aid.
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Home » 2020 Topics & Objectives » Food Safety
Goal
Reduce foodborne illnesses in the United States by improving food safety-related behaviors and
practices.
Overview
Foodborne illnesses are a burden on public health and contribute significantly to the cost of health
care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in
the United States) and lead to 128,000 hospitalizations and 3,000 deaths. A small percentage of
these illnesses are the result of identified foodborne outbreaks, which happen when two or more
cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks,
along with analyses of data on the germs that make us sick and behaviors that contribute to food
contamination, help us identify where we can make improvements in the country’s food safety
system. This system spans from growing the food on the farm through processing, packing,
distribution, transportation, and storage, to preparing it to be eaten.
Why Is Food Safety Important?
Foodborne illnesses are a preventable and underreported public health problem. These illnesses
are a burden on public health and contribute significantly to the cost of health care. They also
present a major challenge to certain groups of people. Although anyone can get a foodborne illness,
some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens,
including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens
commonly transmitted through foods.
Safer food promises healthier and longer lives and less costly health care, as well as a more resilient food industry.
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Understanding Food Safety
Physical Determinants of Food Safety
Food hazards, including germs and chemical contaminants, can enter the food supply at any
point from farm to table. Most of these hazards cannot be detected in food when it is
purchased or consumed. In addition, a food itself can cause severe adverse reactions in people who are allergic to it. In the United States,
food allergies are a significant concern, both among children under age 18 and some adults.
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FoodSafety.g.
73120 Learning OutcomesAfter reading this chapter, .docxtarifarmarie
731
20
Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
Food Safety,
Technology, and
Sustainability
732 Chapter 20 | Food Safety, Technology, and Sustainability
What Causes Foodborne Illness?
LO 20.1 Distinguish between foodborne infection and foodborne intoxication
and provide an example of each.
Foodborne illness is any disorder caused by consuming contaminated food. It is a major
preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
Pathogens and Their Toxins Cause Most Foodborne Illness
The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
2. Food Safety
Food safety is the absence, or safe, acceptable levels, of hazards in food that
may harm the health of consumers.
Food borne hazards can be microbiological, chemical or physical in nature and
are often invisible to the plain eye; bacteria, viruses or pesticide residues are
some examples.
3. Key Facts (WHO)
Access to sufficient amounts of safe and nutritious food is key to sustaining
life and promoting good health.
Unsafe food containing harmful bacteria, viruses, parasites or chemical
substances, causes more than 200 diseases – ranging from diarrhoea to
cancers.
An estimated 600 million – almost 1 in 10 people in the world – fall ill after
eating contaminated food and 420 000 die every year, resulting in the loss of
33 million healthy life years (DALYs).
Children under 5 years of age carry 40% of the foodborne disease burden, with
125 000 deaths every year.
4. Contin.
Diarrhoeal diseases are the most common illnesses resulting from the
consumption of contaminated food, causing 550 million people to fall ill and
230 000 deaths every year.
Food safety, nutrition and food security are inextricably linked. Unsafe food
creates a vicious cycle of disease and malnutrition, particularly affecting
infants, young children, elderly and the sick.
Foodborne diseases impede socioeconomic development by straining health
care systems, and harming national economies, tourism and trade.
Food supply chains now cross multiple national borders. Good collaboration
between governments, producers and consumers helps ensure food safety.
6. Public Health Issue
Food safety is an essential public health issue for all countries.
In recent years a number of extremely serious outbreaks of foodborne
diseases have occurred.
Many of these outbreaks have involved more that one country, and some more
than one continent.
Policy-makers and consumers in many countries are re-evaluating their
strategy for food safety and the international aspects of public health within
that strategy.
7. Foodborne Diseases
Foodborne diseases are widespread and represent a serious threat to health in
both developing and developed countries, most severely affecting children,
pregnant women and the elderly.
In addition to the direct health consequences, foodborne disease can impose a
substantial strain on health care systems and markedly reduce economic
productivity.
Millions of children die annually from diarrhoeal diseases, while hundreds of
millions suffer from frequent episodes of diarrhoea and its debilitating
consequences.
Diarrhoea is the most common symptom of foodborne illness, but other serious
consequences include kidney failure, brain and nerve disorders, and death.
Among the debilitating complications of foodborne disease are reactive arthritis
and paralysis.
8. Chemical Hazards
Chemical hazards are a significant source of foodborne illness, though in many
cases it is difficult to link the effects with a particular food.
The recent dioxins crisis is one example of public concern about chemical
hazards in food.
Other concerns about chemical contamination centre on mycotoxins (e.g.
aflatoxins and ochratoxins) and heavy metals such as lead, mercury and
cadmium.
Chemical contamination may have severe consequences for human health,
including mutagenic, carcinogenic and teratogenic effects
9. Pathogens
New pathogens and pathogens not previously associated with food
consumption are increasing the risk of foodborne illness.
Microorganisms have the ability to change and adapt. Bovine spongiform
encephalopathy (BSE), commonly known as mad cow disease, has been
associated with new variant Creutzfeldt-Jacob disease (nvCJD) in humans.
E. coli O157:H7 was identified for the first time in 1979.
Following the initial outbreak, enterohaemorrhagic E. coli has caused illness
and death (especially in children) from the consumption of ground beef,
unpasteurized apple cider, milk, lettuce, alfalfa sprouts, and drinking-water
in several countries around the world.
Salmonella typhimurium DT104 with chromosomally encoded resistance to
five commonly prescribed antibiotics has spread through many countries.
10. Modern Technologies
Modern technologies to increase agricultural production must be evaluated in
order not to bring new risks to human health.
Biotechnology, hormones and antibiotics are examples of this technology.
Public health can benefit enormously from biotechnology’s potential to increase
the nutrient content of foods, decrease their allergenicity, and improve the
efficiency of food production.
On the other hand, the potential effects on human health of the consumption of
food produced through genetic modification should be further studied.
The administration of estrogenic hormones in feed increases the rate of growth in
livestock, but concern has been raised about the consumption of meat products
containing these hormones.
Adding low levels of antibiotics also increases the rate of growth in livestock, but
there is concern about the transfer of antibiotic resistance to human pathogens
from this practice.
11. Golabalization of Food Trade
Globalization of food trade presents a trans-national challenge to food safety
authorities, because food contaminated in one country can result in outbreaks
of foodborne diseases in another.
Globalization of food trade may offer consumers a wider variety of good-
quality foods that are accessible, affordable and safe.
For example, a consistent finding of studies undertaken so far has been that a
diversity of fruits and vegetables in a balanced diet is strongly correlated with
improved nutritional status and health.
Global food trade is increasing, and with it the potential to disseminate
foodborne pathogens between countries and continents.
Globalization also provides opportunities for food-exporting countries to earn
foreign exchange, which is indispensable for the economic development of
many countries and thus for improving the standard of living of many people.
12. Agriculture & Food Industries
Agriculture and food industries are being integrated and consolidated.
This consolidation, combined with increasing global trade, means that large amounts of food
from a single source are distributed over far greater distances than ever before, creating the
possibility for larger and more widespread outbreaks of foodborne illness.
The recent dioxins crisis in meat and poultry products provides a case study on the potential
for widespread contamination from a single source.
Dioxins are carcinogenic by-products of many manufacturing processes and waste incineration
which have pronounced toxic effects on the reproductive, endocrine and nervous systems.
On this occasion, dioxins entered the food chain when animal fat contaminated with
industrial oil was used in livestock feed.
More than 1500 farms in Europe received feed from a single source in a two-week time
period. This contamination led to serious economic consequences as well as causing
widespread “consumer anxiety”. The long-term health consequences will need to be
monitored and followed up.
13. Different Calculated Data
Available data indicate that foodborne illness is a huge and growing public health
problem.
For example, countries with systems for reporting cases of foodborne illness have
documented significant increases in the incidence of Salmonella, Campylobacter
jejuni, enterohaemorrhagic Escherichia coli, and other pathogens.
Up to 30% of the population in industrialized countries may be affected by
foodborne illness each year.
In the United States of America, some 76 million cases of foodborne illnesses
resulting in 325 000 hospitalizations and 5000 deaths are estimated to occur each
year.1
The medical costs and value of lives lost from just five foodborne infections in
England and Wales were estimated in 1996 at £300-700 million annually.
In developing countries (excluding China) in 1990, the morbidity and mortality
associated with diarrhoea was estimated to be of the order of 2700 million
15. CDC & Food Safety
Building state and local capacity to improve surveillance and investigation of
foodborne illnesses through PulseNet, the Integrated Food Safety Centers of
Excellence, and other programs.
Working with local, state, and federal partners to investigate outbreaks, and
to implement systems to better detect, stop, and prevent them.
Using data to evaluate and revise foodborne disease prevention strategies and
policies.
Working with other countries and international agencies to improve
surveillance, investigation, and prevention of foodborne infections in the
United States and around the world.
16. FAO’s Role
Keeping food safe is a complex process that starts on the farm and ends
with the consumer. FAO is the only international organization overseeing
all aspects of the food chain, thereby providing a unique, 360° vision on
food safety.
A longstanding partnership with the World Health Organization (WHO)
enhances this perspective.
Through complementary mandates, FAO and WHO cover a range of issues
to support global food safety and protect consumers’ health. WHO
typically oversees and maintains strong relationships with the public
health sector, and FAO generally addresses food safety issues along the
food production chain.
17. FAO assists Member Countries in food safety considerations
by:
Strengthening national food regulatory control systems through:
assisting national authorities to formulate evidence-based, enabling and
coherent policies.
helping governments review and update food legislation.
developing institutional and individual capacities to perform risk-based food
inspections, sampling and analysis, risk-communication and food safety
management.
18. Contin.
Working with local food producers to develop measures to prevent or minimize
food and feed safety risks
Hosting the joint FAO/WHO Codex Alimentarius Commission, the global food
safety and quality standard-setting body
Providing independent, broad-based scientific advice to Member Countries and
to Codex through expert bodies on Food Additives (JECFA), Microbiological Risk
Assessment (JEMRA), and Pesticide Residues (JMPR)
Contributing to food chain intelligence and foresight on food regulatory issues
Providing guidance to countries on emerging issues such as antimicrobial
resistance, whole genome sequencing and nanotechnology
Facilitating access to information through relevant platforms, databases and
tools to support food safety assessment and management
Promoting food safety emergency preparedness through the FAO Emergency
Prevention System for Food Safety (EMPRES Food Safety) and rapidly sharing
information during food safety emergencies through the International Food
Safety Authorities Network (INFOSAN
19. WHO Response
WHO aims to facilitate global prevention, detection and response to public health threats
associated with unsafe food.
Ensuring consumer trust in their authorities, and confidence in the safe food supply, is an
outcome that WHO works to achieve.
To do this, WHO helps Member States build capacity to prevent, detect and manage
foodborne risks by:
providing independent scientific assessments on microbiological and chemical hazards that
form the basis for international food standards, guidelines and recommendations, known as
the Codex Alimentarius, to ensure food is safe wherever it originates;
assessing the safety of new technologies used in food production, such as genetic
modification and nanotechnology;
helping improve national food systems and legal frameworks, and implement adequate
infrastructure to manage food safety risks. The International Food Safety Authorities
Network (INFOSAN) was developed by WHO and the UN Food and Agriculture Organization
(FAO) to rapidly share information during food safety emergencies;
20. Contin.
promoting safe food handling through systematic disease prevention and
awareness programmes, through the WHO Five Keys to Safer Food message
and training materials; and
advocating for food safety as an important component of health security and
for integrating food safety into national policies and programmes in line with
the International Health Regulations (IHR - 2005)
WHO works closely with FAO, the World Organization for Animal Health
(OIE) and other international organizations to ensure food safety along the
entire food chain from production to consumption.
22. REFERENCES
http://www.fao.org/food-safety/en / Assesed On April 13th,2019
WHO Report on Food Safety
http://apps.who.int/gb/archive/pdf_files/EB105/ee10.pdf
https://www.who.int/news-room/fact-sheets/detail/food-safety Assesed On
April 13th, 2019
https://www.cdc.gov/foodsafety/cdc-and-food-safety.html Assesed On April
13th,2019