THIS TOPIC DISCUSSES ALL THE ESSENTIAL ELEMENTS IN FOOD SAFETY AND IMPORTANT POLICY .

1. FOOD SAFETY
DR. SUMIT SABLE
MD COMMUNITY MEDICINE

2. INDEX
1. DEFINITION
2. PROBLEM STATEMENT
3. FOOD SAFETY DAY
4. FOOD HAZARDS AND SAFETY MEASURES - AT FARM
LEVELS , TRANSPORTATION, AT INDUSTRY, AT STORE
AND MARKET
5. WHO - FIVE KEYS TO SAFER FOOD
6. FOOD HANDLER
7. FSSAI
8. FOOD FASETY AT STREET VENDORS
9. FOOD STANDARD
10.ADULTRATION
11.REFERENCES

3. WHAT IS FOOD SAFETY?
Food Safety is a scientific discipline describing,
production, preparation, storage, and handling of food in
ways that prevent food borne illness.

4. PROBLEM STATEMENT
• 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 can cause more than 200 different
diseases – ranging from diarrhoea to cancers. Around the
world, an estimated 600 million - almost 1 in 10 people –
fall ill after eating contaminated food each year, resulting
in 420 000 deaths and the loss of 33 million healthy life
years (DALYs).

5. • In addition to contributing to nutritious food it also supports
national economies, trade and tourism, stimulating
sustainable development.
• The globalization of food trade, a growing world population,
climate change and rapidly changing food systems have an
impact on the safety of food. WHO aims to enhance at a
global and country level the capacity to prevent, detect and
respond to public health threats associated with unsafe food.

6. FOOD SAFETY DAY
The first-ever World Food Safety Day, adopted by
the United Nations General Assembly in December
2018, and celebrated on 7 June 2019 under the
theme "Food Safety, everyone's business". Access
to sufficient amounts of safe and nutritious food is
key to sustaining life and promoting good health.

7. FOOD HAZARDS AND SAFETY
MEASURES
At farm level :
• To meet growing demand for food production and to control
infestation by pest and insects, farmers in India use a range of
fertilisers, pesticides and insecticides. As a result, the agro-
chemicals used to grow produce, as well as the veterinary
drugs/antibiotics commonly used in animal farming are often
found in trace quantities in the final product, and thus enter
the food chain.
• So appropriate use of fertilisers is very important .

8. • Rodents , birds and animals should be kept away and
wastage of food should prevented .
• Contaminated water should not be used .

9. While transportation:
• India’s agriculture sector relies heavily on small farmers, local
transport companies and distribution chains. There is relatively
little co-ordination across the whole country.
• Without appropriate intervention, the food chain suffers from high
rates of wastage and lost market value as food is mishandled,
contaminated or damaged before it reaches its destination.
Globally, it is estimated that during transportation some 10% of
grain and 40% of fresh produce is lost and does not reach end
consumers.

10. • Food must be protected from cross-contamination sources such as
insects, chemicals, rodents, waste products, toxic materials,
unclean equipment unnecessary handling or other agents of public
health significance at all times, including while being transported.
• Adequate food temperatures must be maintained.
• Vehicles used in the transport of foods should be regularly and
effectively cleaned and sanitized to minimize the possibility of
contamination.

11. • Effective cleaning removes soil and prevents the accumulation
of food residues that may decompose or support the rapid
growth of pathogenic organisms or the production of toxins.
• All potentially hazardous foods, including seafoods, meat,
poultry, etc. must be protected from contamination by the use
of packaging or covered containers while being transported.
• Travelling great distances and through numerous facilities
creates an unusually high risk of contamination,
adulteration or infection by pathogens.

12. AT INDUSTRY LEVEL:
• Food manufacturers must be involved in the standard-setting
process at both the national and international levels. They are
obliged to lend their knowledge of the food supply system to
this process to help guarantee its efficiency and effectiveness
and to ensure that it results in a supply of safe products.

13. • A variety of activities are directed at maintaining and/or improving
the safety and quality of products. It begins when the product is
conceived and continues in the selection and purchasing of raw
materials and in processing, packaging, distribution and marketing.
• Food industry should maintain their sanitation measures,
cleanliness as well as health of all staff members working at
industry .
• Sanitation of all the equipment and machines should be
maintained.
• Food handlers must have protective measures such as gloves,
mask and apron to avoid physical as well as
biological contamination.

14. AT FOOD STORE AND MARKET :
• As a developing nation with vast differences in geography and
geology, contaminants and impurities can also be picked up from
the environment. When transporting or storing commodities, it is
essential to prevent insect related risks and damage.
• All the food should be stored in different compartment and at
appropriate temperature , foods like; Raw food , canned food,
processed food ,beverages ,milk products , meat .
• Retailers can ensure compliance with food safety standards by
ensuring that their suppliers, manufacturers, packers and growers
maintain proper systems that meet the requirements of the FSSAI.

15. All food must have a label that includes:
 Name of the food
 Date by which it should be sold, eaten, or thrown out
 Ingredients details
 Nutritive profile
 Vegetarian or non-vegetarian
Discard food that has passed the manufacturer’s expiration
date.

16. FOOD SAFETY AT
HOME AND
RESTAURANTS

17. FIVE KEYS TO SAFER FOOD (WHO)
1)Keep clean
• ✔ Wash your hands before handling food and often during food
preparation
• ✔ Wash your hands after going to the toilet
• ✔ Wash and sanitize all surfaces and equipment used for food
preparation
• ✔ Protect kitchen areas and food from insects, pests and other animals

18. 2) Separate raw and cooked
• ✔ Separate raw meat, poultry and seafood from other foods
• ✔ Use separate equipment and utensils such as knives and cutting
boards for handling raw foods
• ✔ Store food in containers to avoid contact between raw and
prepared foods

19. 3) Cook thoroughly
• ✔ Cook food thoroughly, especially meat, poultry, eggs and
seafood
• ✔ Bring foods like soups and stews to boiling. For meat and
poultry, make sure that juices are clear, not pink. Ideally, use a
thermometer
• ✔ Reheat cooked food thoroughly

20. 4) Keep food at safe temperatures
• ✔ Do not leave cooked food at room temperature for more than 2
hours
• ✔ Refrigerate promptly all cooked and perishable food (preferably
below 5°C)
• ✔ Keep cooked food piping hot (more than 60°C) prior to serving
• ✔ Do not store food too long even in the refrigerator
• ✔ Do not thaw frozen food at room temperature

21. 5) Use safe water and raw materials
• ✔ Use safe water or treat it to make it safe
• ✔ Select fresh and wholesome foods
• ✔ Choose foods processed for safety, such as pasteurized milk
• ✔ Wash fruits and vegetables, especially if eaten raw
• ✔ Do not use food beyond its expiry date

22. HOW CAN FOOD HANDLERS CONTAMINATE
FOOD?
Food handlers can contaminate food when they:
 Have a food borne illness
 Have open wounds that contain a pathogen
 Have contact with a person who is ill
 Touch anything that may contaminate their hands
and don’t wash them
 Have symptoms such as diarrhea, vomiting, or
jaundice

23. BEING A SAFE FOOD HANDLER
Good personal hygiene includes:
 Maintaining personal cleanliness
 Wearing proper work attire
 Following hygienic hand practices
 Avoiding unsanitary habits and actions
 Maintaining good health
 Reporting illnesses

24. THE FOOD SAFETY & STANDARDS AUTHORITY OF
INDIA (FSSAI)
• The Food Safety & Standards Authority of India (FSSAI) is responsible
for active enforcement of the national laws and regulations that
govern the retail supply chain and its food processors. It has replaced
a fragmented structure that relied on multi-level, multi-
departmental control, and now delivers a single line of command, as
well as a more visible and recognisable oversight organisation.
• In an effort to improve food safety standards and open the country
for international business India’s Food Safety & Standards Act 2006
(FSSA) consolidates the country’s existing laws into one cohesive Act
and is the building block upon which the FSSAI is based.

25. • To ensure the availability of safe, wholesome food for human consumption,
the FSSAI sets down scientific standards for food articles, to regulate their
manufacture, storage, distribution, sale and import. It integrates the licensing
provisions in the following food product related Orders
• Fruit Products Order, 1955.
• Prevention of Food Adulteration Act, 1954.
• Milk and Milk Product Order, 1992.
• Vegetable Oil Products (Control) Order, 1947.
• Edible Oils Packaging (Regulation) Order, 1998.
• The Solvent Extracted Oil, De Oiled Meal and Edible Flour (Control) Order,
1967.
• Meat Food Products Order, 1973.
• Any Order under the Essential Commodities Act, 1995, relating to food.

26. • Enforcement of the FSSAI is the responsibility of state governments and
union territories (UT). However, the FSSAI is also working to shift the
emphasis from enforcement to self-compliance, through adoption of food
safety management systems.
• Introducing consistency between domestic and international food policy
measures will help to raise standards without reducing the safeguards to
public health and consumer protection. Consumers will benefit too, as
better regulation increases confidence in the quality and safety of food.

27. FSSAI RULES FOR
RESTAURANT

28. FSSAI RULES FOR
FRUITS AND
VEGETABLE RETAIL

29. FOOD SAFETY AT STREET VENDORS
• The Food Safety and Standards Authority of India (FSSAI) is
implementing a “clean street food hub programme”.
• It has identified 144 street food clusters across the country that
would be jointly audited with state authorities for cleanliness and
hygiene. Clusters would be encouraged to comply with certain
standards and those meeting the criteria would get a “clean street
food hub certificate”.

30. • A successful example of this initiative can be seen at Ahmedabad’s
Kankaria Lake area. In July 2018, the city’s picnic spot, which has 66
vendors, became India’s first Clean Street Food Hub. A plaque with
the FSSAI certification is on display here, giving much comfort to the
1.2 crore people who grab a bite from here every year.
• This is also a way to provide better employment opportunities for
many poor people.” While it is clear this initiative will help improve
the prospects of the estimated 20 lakh street food vendors in India
and give a boost to tourism, the programme is only a part of FSSAI’s
larger game plan. The regulator wants to ensure that all food
business operators across the country adhere to certain standards
and hygiene.

31. FOOD STANDARDS
• CODEX ALIMENTARIS – principal organ of joint FAO/WHO
food standards programme formulates food standards for
international market .
• PAF STANDARDS- under the prevention of food
adulteration act standards have been established which
are revised from time to time by central committee of
food standards.

32. • AGMARK STANDARD- these are set by directorate of
marketing and inspection of the government of India
. It gives consumer assurance of quality .
• BUREAU OF INDIAN STANDARDS- ISI mark gives
guarantee of good food quality . AGMARK and ISI
marks are not mandatory . They express degree of
excellence above PAF standards.

33. PREVENTION OF FOOD ADULTERATION ACT
• Enacted by Indian parliament in 1954
• Prevention of food adulteration was amended in
1964,1976 and lately in 1986
• Minimum imprisonment of 6 months and fine 1000 .
• If it causes grievous injury or life threat then life
imprisonment and fine not less than 5000 for proven
adulteration.

34. REFERENCES
• Sanders, T A. “Food production and food safety.” BMJ (Clinical research ed.) vol. 318,7199 (1999): 1689-
93. doi:10.1136/bmj.318.7199.1689
• Park K. Park’s Text Book of Preventive and Social Medicine. 25th ed. Jabalpur: M/s Banarsidas Bhanot
publishers; 2017. p. 715-715.
• http://www.fao.org
• https://www.nia.nih.gov/health/food-safety
• https://web.uri.edu/foodsafety/files/Food-Safety-Hazards-on-Farm_03.2014.pdf
• https://www.who.int/news-room/events/detail/2019/06/07/default-calendar/celebration-of-world-
food-safety-day
• https://economictimes.indiatimes.com/industry/cons-products/food/how-fssai-is-ensuring-that-food-
offered-by-street-vendors-and-online-aggregators-meet-safety-
norms/articleshow/66101436.cms?from=mdr
• https://www.sgs.com/-/media/global/documents/technical-documents/technical-
bulletins/sgsfoodhotsourcemarv5en1345.pdf?la=en