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Module 04

Lecture 03

Strategies for preventing


foodborne illness

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Food safety

Assurance that food will not cause harm to


the consumer when it is prepared and/or
eaten
according to its intended use

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Food hygiene

All conditions and measures necessary


to ensure the safety and suitability
of food at all stages
of the food chain.

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Food chain
Vehicle
emission
Crops
Processing

Agricultural
practices
Livestock

Retail

Landfills
Storage
Seafood
Industrial emissions
and effluents
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Distribution

Cooking

Food safety programme


Health
environmental health
nutrition
veterinary public
health
drugs
Agriculture
Commerce
Industry

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Environment
Education
Tourism
Municipalities
Bureau of Standards
Planning
Finance

Objectives of a
food safety programme

To prevent foodborne illnesses


and
to mitigate economic costs
due to
food contamination

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Evaluation

Assessment

Development of
a Food Safety
Programme
Implementation

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Programme
planning

Information
gathering

Safety evaluations
of contaminants
and food
technologies

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Regulatory Measures

Educational Measures

Conditions leading
to foodborne diseases
Contamination

Growth

Survival

Unsafe Food
Consumption
FOODBORNE ILLNESS
Source: Martin Adams , Basic Food Safety
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Contamination
Human / animal
excreta

Food handler (e.g.


contaminated hands)

Infected
food animal

Contaminated
household water

FOOD
(Raw/Cooked)

Night soil

Irrigation &
waste water
Domestic animals

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Flies and pests

Polluted environment
(soil, dust)

Dirty pots /
cooking
utensils/tools
Cross-contamination

Source of food contamination

Contamination
Human / animal
excreta

Food handler (e.g.


contaminated hands)

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

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Flies and pests

Preventing foodborne illnesses


Preventing foodborne illnesses involves

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preventing contamination (& adulteration or


dirty)
eliminating contaminants
controlling growth (bacteria and mould)

Environment

Harvesting
Processing
Transport &
Distribution
Preparation
Consumption

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Health Education

Regulatory measures

Farming &
animal husbandry

Essential aspects of
food safety legislation (1)

Basic food law

general basic principles


Regulations
detailed provisions for law enforcers,
officers and those who have to comply
with the law
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Essential aspects of
food safety legislation (2)

Basic food law

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prohibition of sale of contaminated or


adulterated (dirty) food
prohibition of sale of food prepared,
stored or distributed in non-hygienic
conditions
prohibition of food fraud (fake)

Essential aspects of
food safety legislation (3)
Basic food law

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establishment of food standards


registration of food establishments
control of food imports
control of food exports
inspection activities
laboratory evaluations
penalties

Essential aspects of
food safety legislation (4)
Regulations

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labelling (date marking)


packaging (date-marking)
advertising
pesticide residues
veterinary drug residues
food additives
fortification of food

Essential aspects of
food safety legislation (5)
Regulations

Food hygiene

Contaminants

Food standards for:


potable water / ice, beverages, milk & milk
products, fats & oils, cereal & bakery
products, fish & fishery products, meat &
meat products, fruits & vegetables, and their
products, food seasonings & flavourings,
sugar & syrups, food for special dietary uses

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Effective compliance (observance)


program

Mandatory compliance

inspection and laboratory testing


Voluntary compliance

government giving advice to industry

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Educational measures
Professional food handlers

restaurants
catering establishments
street food vendors

Domestic food handlers, particularly

households
mothers of small children
school children

Consumers, including travellers


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Foodborne disease outbreaks by


contributing factors 1990-1992
Inadequate storage
Inadequate cooking or reheating

2000

9%

Unsafe source

18 %

Contamination by an infected person

11 %

Contaminated equipment

4%

Addition of toxic chemical or natural


toxicant

2%

Unknown
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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 ?
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Incidence

Year

Information gathering

Surveillance of foodborne diseases

Monitoring contaminants
Monitoring practices and underlying factors
Monitoring infrastructure and monitoring the
implementation of the programme

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Surveillance and monitoring


Surveillance of
foodborne diseases

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notification of
cases
laboratoryconfirmed cases
outbreaks
others

Monitoring contaminants

chemical
contaminants
biological
contaminants
naturally occurring
toxins, e.g.
biotoxins

Surveillance and monitoring


Monitoring practices
and underlying
factors

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practices (Does it?)


knowledge and
perception
(Knows?)
resources (Can?)
motivation (Wants?)

Monitoring
infrastructure

Human resources
(partner)
Demographic data
Socio-cultural
situation

Safety evaluations of contaminant


and food technologies
Contaminants

chemical hazards

biological hazards

naturally occurring toxicants


Technologies, e.g.
genetically modified organisms
packaging, etc.

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Shared responsibility
Intersectional collaboration

government
industry (primary as well as processing
and manufacturing industry)

food handlers and consumers

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Safe food for all


Consumer

Industry

Government

Shared Responsibility

National Commitment to food safety


WHO
WHOLeadership
Leadershipfood
foodsafety
safety
Science, Research and Development
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Role of government
Food legislation and enforcement
Advice for industry and trade
Education of consumer
Information gathering
Provision of health-related services

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Role of industry

Compliance with good agricultural and


manufacturing practices
Quality assurance programme (HACCP)
Qualified personnel: trained managers and
food handlers
Informative labelling and consumer
education

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Consumers and food handlers

Hygienic handling of food


Discriminating and selective
Community participation
Active consumer groups

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2000

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