Académique Documents
Professionnel Documents
Culture Documents
Lecture 03
FS0603 1
2000
Food safety
FS0603 2
2000
Food hygiene
FS0603 3
2000
Food chain
Vehicle
emission
Crops
Processing
Agricultural
practices
Livestock
Retail
Landfills
Storage
Seafood
Industrial emissions
and effluents
FS0603 4
2000
Distribution
Cooking
FS0603 5
2000
Environment
Education
Tourism
Municipalities
Bureau of Standards
Planning
Finance
Objectives of a
food safety programme
FS0603 6
2000
Evaluation
Assessment
Development of
a Food Safety
Programme
Implementation
FS0603 7
2000
Programme
planning
Information
gathering
Safety evaluations
of contaminants
and food
technologies
FS0603 8
2000
Regulatory Measures
Educational Measures
Conditions leading
to foodborne diseases
Contamination
Growth
Survival
Unsafe Food
Consumption
FOODBORNE ILLNESS
Source: Martin Adams , Basic Food Safety
FS0603 9
2000
Contamination
Human / animal
excreta
Infected
food animal
Contaminated
household water
FOOD
(Raw/Cooked)
Night soil
Irrigation &
waste water
Domestic animals
FS0603 10
2000
Polluted environment
(soil, dust)
Dirty pots /
cooking
utensils/tools
Cross-contamination
Contamination
Human / animal
excreta
Infected
food animal
Contaminated
household water
FOOD
(Raw/Cooked)
Night soil
Irrigation &
waste water
Survival &
Growth
Cross-contamination
Time-Temperature
Abuse
Contaminated Food
2000
Polluted environment
(soil, dust)
Dirty pots /
cooking utensils
Domestic animals
FS0603 11
FS0603 12
2000
Environment
Harvesting
Processing
Transport &
Distribution
Preparation
Consumption
FS0603 13
2000
Health Education
Regulatory measures
Farming &
animal husbandry
Essential aspects of
food safety legislation (1)
2000
Essential aspects of
food safety legislation (2)
FS0603 15
2000
Essential aspects of
food safety legislation (3)
Basic food law
FS0603 16
2000
Essential aspects of
food safety legislation (4)
Regulations
FS0603 17
2000
Essential aspects of
food safety legislation (5)
Regulations
Food hygiene
Contaminants
FS0603 18
2000
Mandatory compliance
FS0603 19
2000
Educational measures
Professional food handlers
restaurants
catering establishments
street food vendors
households
mothers of small children
school children
2000
2000
9%
Unsafe source
18 %
11 %
Contaminated equipment
4%
2%
Unknown
FS0603 21
44 %
12 %
Foodborne diseases
in your country
What is the situation ?
What are the major
problems?
Who are the victims?
What are the causes?
What kind of foods?
What kind of factors ?
FS0603 22
2000
Incidence
Year
Information gathering
Monitoring contaminants
Monitoring practices and underlying factors
Monitoring infrastructure and monitoring the
implementation of the programme
FS0603 23
2000
FS0603 24
2000
notification of
cases
laboratoryconfirmed cases
outbreaks
others
Monitoring contaminants
chemical
contaminants
biological
contaminants
naturally occurring
toxins, e.g.
biotoxins
FS0603 25
2000
Monitoring
infrastructure
Human resources
(partner)
Demographic data
Socio-cultural
situation
chemical hazards
biological hazards
FS0603 26
2000
Shared responsibility
Intersectional collaboration
government
industry (primary as well as processing
and manufacturing industry)
FS0603 27
2000
Industry
Government
Shared Responsibility
2000
Role of government
Food legislation and enforcement
Advice for industry and trade
Education of consumer
Information gathering
Provision of health-related services
FS0603 29
2000
Role of industry
FS0603 30
2000
FS0603 31
2000