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Why food safety is needed
The document emphasizes the importance of food safety from farm to table, highlighting the roles of government and industry in ensuring food is free from contamination. It outlines measures such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Hazard Analysis Critical Control Points (HACCP) to prevent foodborne illnesses. Recommendations for food business operators include controlling environmental factors, handling raw materials properly, and maintaining high hygiene standards.
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Why food safety is needed
- 1. Why food safetyis needed? By: Sayed Mohammad Naim KHALID July 2013 Food Technical Advisor National Food and Medicine Board Ministry of Public Health
- 2. National Food Safety •Food safety from farm to table • Food Law ! Food Regulation development (MoPH, MoCI, MAIL) •Standards for food (ANSA) •National Food and Medicine Board at MoPH •Food Safety Unit in the Environmental Health Directorate of MoPH 2NMFB - MoPH
- 3. Farm to tablecontinuum Government and Industry must work together at all steps especially Processor FARM Transport Food Processor/ Feed lot/Feed mill Retail TransportFood can be contaminated with microbes, toxins, chemicals, heavy metals at ever 3NMFB - MoPH GTP/GHP GAP GHP/GMP GTP/GHP
- 4. 4 A “tiny taste”will not protect you … … as few as 10-100 bacteria or viruses could make you sick! Solutions: *GMP *GHP *GAP *HACCP Foodborne Illness 4NMFB - MoPH
- 5. Consumer Expectations • Consumeris the king! • Consumers expect safe, hazard free food • Responsibility is shared by: – food producers – processors – purveyors – regulatory agencies 5NMFB - MoPH
- 6. Recommendation for FoodBusiness Operators/industries • Water/Fertilizers/Soils • Location/ Environment • Premises • Raw Materials Handling • Process Control • Product Control • Production Equipment • Storage/Distribution • Personnel • Cleaning/Sanitation • Education • Pest Control • Documentation 6NMFB - MoPH
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- 8. Gov. vs. Industryresponsibility 8NMFB - MoPH
- 9. Gov. vs. Industryresponsibility 9NMFB - MoPH
- 10. Gov. vs. Industryresponsibility 10NMFB - MoPH
- 11. Keeping hot foodhot and cold food cold Avoid keeping food in the temperature danger zone of 5°C - 60°C Bacteria die Bacteria grow Bacteria stop growing 17. 11NMFB - MoPH
- 12. 12 Acidity Acid Alkaline 0 1.02.0 3.0 4.0 4.6 5.0 6.0 6.4 7.0 8.0 8.5 9.0 10.0 11.0 12.0 13.0 14.0 Limes Pickles Vinegar Commercial Mayonnaise Apples Beef, Veal Carrots, Pumpkins Sweet Potatoes Cheddar Cheese Chicken Milk Corn Distilled Water Soda Crackers Egg White Acidity levels affect bacterial growth Different bacteria, different acid tolerance Orange Juice NMFB - MoPH
- 13. 13 13 Moisture Water Activity Dry Egg Noodles Crackers Flours Candy Jams& Jellies Meats, Fish Poultry Minimum needed for bacteria to grow Potentially Hazardous Foods Distilled Water 0 0.1 0.2 0.3 0.4 0.5 0.6 0.67 0.7 0.75 0.8 0.85 0.9 0.92 0.95 0.98 1.0 Fresh and canned Fruits and vegetables Dried Whole Milk Sugar Dried fruit Cocoa NMFB - MoPH
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