food quality assurance in technology livelihood education

food quality and assurance

1. Food Safety And Quality Assurance Presented by: JOHN ANDREW T. CARLOS 1

2. Contents Introduction Issue and Function of Food Quality Assurance Food Quality Assurance System 2

3. Introduction Major foodborne ILLNESSES Caused by bacteria , viruses , parasites or chemical  Through contaminated food or water Causing Severe diarrhea or debilitating infections ( meningitis) Chemical contamination  acute poisoning or long-term diseases (cancer) May lead to long-lasting disability and death Example unsafe food: uncooked foods of animal origin, fruits and vegetables CONTAMINATED with faces , and raw shellfish containing BIOTOXINS . 3

4. Introduction 4

5. A TERTIARY institution in Davao City has yet to issue an official statement as to how its students got food poisoning on Monday, October 23, 2023. According to a report from Sta. Ana Police Station, 32 students suffered from food poisoning allegedly after eating "pastil", which was one of the items sold to the students during a three-day fund-raising event at the school. Pastil is a Filipino rice dish made from steamed rice with dry shredded beef, chicken, or fish and wrapped in banana leaves. “ Natala tanan ang 32 ka mga estudyante nga gipanakitan og tiyan , sila tanan niingon nga pastil ilang nakaon nga ilang napalit atol sa ilang fund-raising event sa school (A total of 32 students were reported to suffer stomachache and all of them said they have eaten pastil sold during the fund-raising event at the school), Police Captain Rizalito Clapiz III, Sta. Ana Police Station Deputy Station Commander said. As of Tuesday afternoon, October 24, 2023, Clapiz said the school had not issued a statement regarding the incident. In the report from Sta. Ana Police, students were allowed to sell various types of items or food within the campus to raise funds to be used in the community outreach program during the three-day school event. With this, some students bought pastil outside the campus and sold them during the event inside the school. Students believed that this was the cause of food poisoning of those who had eaten the pastil. Fourteen students were first reported to be taken to San Pedro Hospital and one was taken to Metro Davao Medical and Research Center, Inc. (MDMRCI) in Bajada after they experienced stomachache, vomiting, and dizziness around 4:30 p.m. on Monday. ADVERTISEMENT Eighteen students were also recorded to have been brought to the school clinic, according to Clapiz . Dr. John Perret O. Herrera of the San Pedro Hospital said that the students have already undergone rectal swab and are waiting for the laboratory results. Herrera added that they are coordinating with the Department of Health, particularly Davao City Health as well as the Southern Philippines Medical Center (SPMC) to quickly find out the cause of the alleged food poisoning. “ Nagpadayon ang atong imbestigasyon sa hitabo , atong gipasubay katong posible nga gipalitan sa mga estudyante sa gawas sa ilang eskuwelahan , nagpaabot pod ta sa pamahayag sa school, aron masumpay sa atong gilusad nga imbestigasyon (Our investigation on the incident continues, we are tracing the possible vendor who sold the students the pastil outside the school. Meantime, we are awaiting the statement of the school to connect to our ongoing investigation),” Clapiz told Superbalita Davao. SunStar Davao and SuperBalita Davao's line is open for the school's side on the matter . 5

6. Introduction Ministry of Health Press Statement 2016 (Food Poisoning) 78% cases  School and MOE Institutions 57% episodes increased compared to last year 60 episodes (2,325 cases) in Schools 95.7% incidence  school canteen or hostel kitchen Main factors : Contaminated raw materials Cross contamination Long holding time Improper temperature

7. Introduction WHO Key facts 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 . Diarrheal 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 . 7

8. Introduction WHO Key facts Food safety , nutrition and security are inextricably linked . Unsafe food creates a vicious cycle of disease and malnutrition , particularly affecting infants , young children , elderly and the sick . May 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 . 8

9. Introduction Food Safety : Is about handling , storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet . Refers to handling , preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses .  9

10. Introduction Quality Assurance All the planned and systematic activities implemented within the quality system that can be demonstrated to provide confidence that a product or service will fulfill requirements for quality 10

11. Issues of Quality Assurance Food quality assurance critically had been imposed for food manufacturing to comply the standard in their production. Some of the food manufacturing (exporting countries) - is not alert in producing healthy and safe food. A food production firm may try to reduce production costs by mixing in low-quality materials, which may damage people’s health. Due to the lack of knowledge and awareness, it is very difficult for consumers to distinguish between healthy food and unhealthy food. 11

12. Consumer Overloaded of information and exposure on other countries’ food culture is one of the major causes in consumers’ demand for food. Blended ingredients between different cultures by not knowing the suitability to the people who consume it may contribute to unhealthy food. 12

13. Developing countries Outdated laws, lack of knowledge in sharing -limited coordination between organizations handling food safety issues; includes funding of national research institutes and the lack of awareness for standards and quality may affect developing countries lack the resources to effectively participate in international trade As developing countries contributes 50 percent agricultural exporters (Spenser and Steven, 2006), the challenges that has been identified is commodity markets are governed by price and quality grades. 13

14. Internationalization of food chains and networks Food quality assurance - hard to achieve because of sourcing becomes more international as most food industries have many sources of raw materials and as there a recycling products and semi-finished products in food processing industries, it contributes to not meet food quality standards. 14

15. General Principles of Quality Assurance Fit for purpose The product should be suitable for the intended purpose Right first time Mistakes should be eliminated 15

16. Function of Quality Assurance To maintain standards & specification for all raw material & finished product. To give service to company in all areas related to product quality includes trouble shooting, visiting, production, facilities, designing and training Quality control panel. To produce information that is accurate, reliable and adequate for the intended purpose. Evaluating performance, service, of the quality of a product against a system, standard or specified requirement for customers 16

17. AUDIT AND CERTIFICATION OF QA There are 4 types of certification schemes related to food safety assurance under MOH: 17

18. HACCP Certification Scheme A risk management system that identifies, evaluates & controls hazards related to food safety throughout the food supply chain. A HACCP program can be implemented for control of physical, biological & chemical risks throughout operations. The plan helps assure regulating authorities & customers that producer taking every reasonable precaution to assure food safety. It also helps to reduce contamination-related food losses and improve the design of new food products. 18

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20. Benefits of HACCP Certification 20

21. MAKANAN SELAMAT TANGGUNGJAWAB INDUSTRI (MeSTI) 21

22. Element checklist 2 part & 10 elements Control of premises Design & facilities Food handler Training Maintenance & sanitation Control of operations Raw material control Process control Packaging control Storage control Transport & distribution control Traceability control 22

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28. GOOD MANUFACTURING PRACTICE GMP is a set of regulation, codes and guidelines that control the operational conditions within a food premise allowing for the production of safe food. GMP system should be an integral part of the HACCP system and the foundation for the effective HACCP system 28

29. Terbuka kepada semua jenis pengusaha premis makanan yang terlibat dalam pengilangan makanan Melaksana dan mengamalkan semua elemen GMP yang terkandung di dalam Malaysian Standard 1514:2009 Proses pensijilan melibatkan audit kecukupan , pematuhan dan pemantauan oleh juruaudit yang dilantik oleh Bahagian Keselamatan dan Kualiti Makanan (BKKM) PENGENALAN 29

30. Dipermudahkan dalam mendapatkan sijil eksport seperti Sijil Penjualan Bebas , Sijil GMO, dan lain-lain. Menguatkan dan sokongan kepada sistem jaminan kualiti yang lain seperti ISO, HACCP dan HALAL. Dapat bersaing dengan negara-negara lain dalam pasaran makanan global. Memudahkan industri mendapat pengiktirafan dalam berurusan dengan agensi kewangan dalam urusan insentif atau bantuan kewangan . Logo GMP KKM boleh digunakan pada produk yang telah mendapat pengiktirafan . Memastikan industri makanan mematuhi piawaian di peringkat domestik dan luar negara FAEDAH PENSIJILAN 30

31. P ERMOHONAN 31

32. Note : 1. The surveillance audit will be conducted once in a year by auditors from Health State Department or Health District Office 2. The auditors will contact the premise for date arrangement. PEMANTAUAN 32

33. PENUBUHAN : BANGUNAN DAN KEMUDAHAN-KEMUDAHAN L okasi ( alam sekitar / potensi banjir / serangga perosak / bahan buangan efektif ) Premis ( rekabentuk dibina dapat mengawal risiko pencemaran ) Kemudahan ( Pencahayaan / pengudaraan / Bekalan air/ penyimpanan / kemudahan sanitasi ) P eralatan dan Perkakasan KAWALAN PENGOPERASIAN: AMALAN DAN PROSEDUR Keperluan bahan mentah dan aditif makanan Penerimaan dan Penyimpanan Bahan Mentah ( suhu simpan / pembungkusan / ruang simpan /FIFO) Aspek Utama Sistem Kawalan Pemprosesan ( masa&suhu / pencemaran silang / bahaya fizikal,kimia&biologi / bahan pencemar Operasi Pembungkusan ( bahan pembungkusan / guna semula ) Air, ais dan stim Verifikasi Terhadap Keselamatan Produk Akhir Sistem Penarikan Balik ( Recall ) PEKERJA Kebersihan Diri ( pemeriksaan perubatan / vaksin / pengurusan sakit&luka ) Pelawat ( diiringi / pakaian pelindung / kebersihan diri ) ASPEK PENILAIAN 33

34. PENYELENGGARAN DAN SANITASI Penyelenggaraan & Pembersihan Pemantauan berkala Kawalan Makluk perosak Bahan Buangan dan Pengurusan Sisa Kumbahan PENGANKUTAN DAN PENGEDARAN Makanan dilindungi daripada pencemaran dan kerosakan semasa aktiviti pengankutan dan pengedaran PENGESANAN Dokumentasi dan rekod prosess dan produk untuk memberi respon jika berlaku ancaman keselamatan makanan PEMERIKSAAN DALAMAN Pemeriksaan kendiri Audit dalaman LATIHAN Latihan Program Penilaian Latihan Ulangan 34

35. K OS PENSIJILAN GMP 35

36. TEMPOH SAH LAKU Tempoh sah laku pensijilan GMP adalah selama tiga (3) tahun . Audit pemantauan akan dijalankan oleh Kementerian Kesihatan Malaysia secara berkala ke atas premis terbabit . 36

37. Pengiktirafan yang diberikan kepada pengusaha premis makanan bagi menggalakkan pengusaha premis makanan menyediakan makanan yang selamat dan sihat kepada pelanggan . Pengiktirafan ini melibatkan 2 komponen iaitu keselamatan dan kualiti makanan serta komponen pemakanan . Penilaian dijalankan oleh KKM ‘BERSIH, SELAMAT DAN SIHAT’ ( BeSS ) 37

38. Terdapat empat (4) kriteria utama yang perlu dipatuhi oleh pengusaha premis makanan sebelum mendapat pengiktirafan iaitu pengusaha premis makanan yang: mengekalkan premis yang bersih ; menyediakan makanan yang selamat ; menyediakan makanan yang sihat;dan menyediakan makanan dalam saiz hidangan yang betul mengikut keperluan individu . KRITERIA 38

39. Membantu pengusaha premis makanan untuk memahami dan mematuhi keperluan perundangan di bawah Peraturan-Peraturan Kebersihan Makanan 2009. Mendapat bimbingan teknikal berkaitan keselamatan makanan dan pemakanan sihat secara PERCUMA. Menambah keyakinan pengguna terhadap perkhidmatan makanan yang ditawarkan oleh premis yang telah mendapat pengiktirafan BeSS . Sijil dan logo pengiktirafan BeSS akan diberikan secara percuma bagi premis makanan yang mendapat pengiktirafan FAEDAH PENGIKTIRAFAN 39

40. Semua premis makanan yang terlibat dalam katering makanan berskala besar termasuk dapur institusi : Dapur Institusi (Kerajaan/ Swasta ) Pengusaha yang menawarkan perkhidmatan katering yang mempunyai premis tempat menjual dan menghidang makanan Premis Makanan sama ada makanan disedia , diproses , disimpan atau dihidangkan untuk jualan : Restoran / Kedai Makan Restoran Hotel & Resort Gerai Makan Kedai Makanan Segera Kantin / Kafeteria ( Sekolah , Institusi , Bangunan Kerajaan/ Swasta ) Gerai Makan & Minuman di fasiliti R&R, Bangunan Perhentian atau Terminal Bas, Food Court di Pasaraya / Pasaraya Besar . Kedai Roti dan Kek Kiosk JENIS PREMIS OUTLET MAKANAN LAYAK MEMOHON 40

41. Semua kenderaan yang terlibat dalam penjualan makanan sedia dimakan seperti : Premis outlet makanan bergerak yang beroperasi secara bergerak mengikut lokasi yang ditetapkan oleh pihak Berkuasa Tempatan yang menjual makanan sedia dimakan . Contoh : Mobile hawkers ( penjajaan menggunakan kenderaan / premis boleh alih ) 41

42. Premis yang menjual SATU PILIHAN makanan sahaja yang tinggi gula , garam atau lemak. ( Contoh : Premis yang menjual cotton candy SAHAJA atau jeruk SAHAJA). Premis yang beroperasi secara bermusim atau premis yang tidak mempunyai tempat penjualan yang tetap . Contoh : Dapur Kem Program Latihan Khidmat Negara (PLKN), bazar Ramadhan, atau khidmat katering masakan yang memasak di dapur persendirian . Premis yang menyediakan diet teraputik contoh Dapur Hospital Premis yang menjual minuman beralkohol JENIS PREMIS OUTLET MAKANAN TIDAK LAYAK MEMOHON 42

43. Kategori makanan Semua jenis makanan termasuk nasi campur , lauk-pauk , masakan panas atau ala carte, kuih-muih , roti, produk bakeri atau snek sihat ( seperti jagung rebus, buah berangan , kacang kuda , keledek panggang , keropok lekor , bahulu , rojak buah , wafel , yogurt) Buah-buahan Semua jenis buah-buahan segar seperti buah tembikai , betik dan jambu batu Semua jenis buah-buahan kering termasuk kurma , prun dan Kismis tetapi bukan dijeruk . M inuman Semua jenis minuman termasuk ABC, LaiChee Kang, cendol, jus buah segar , lassi yogurt, Ice blended atau milk shake LIPUTAN JENIS MAKANAN 43

44. Tempoh sah laku pengiktirafan BeSS adalah tiga (3) tahun TEMPOH SAH LAKU 44

45. Pemantauan berkala akan dijalankan sekurang-kurangnya setahun sekali oleh KKM. Jika markah pemeriksaan premis < 86% dan / atau terdapat ketidakpatuhan terhadap Komponen Pemakanan , pemohon perlu melaksanakan tindakan penambahbaikan dalam tempoh masa yang ditetapkan atau tidak melebihi enam (6) bulan daripada tarikh pemantauan . Seterusnya verifikasi terhadap tindakan pembetulan tersebut akan dijalankan pegawai pembimbing . Sijil BeSS akan digantung ( keputusan oleh Jawatankuasa Kelulusan BeSS di JKN) jika tiada tindakan penambahbaikan diambil . Pemohon boleh melanjutkan tempoh tindakan pembetulan dengan mengemukakan justifikasi kelewatan melalui surat kepada JKN dalam masa dua (2) minggu sebelum tamat tarikh akhir tempoh enam (6) bulan tersebut . PEMANTAUAN 45

46. Terdapat kejadian keracunan makanan yang disabitkan Pertukaran premis / tender/ kontrak Penipuan / penyalahgunaan logo BeSS Tidak memperbaharui sijil pengiktirafan yang telah tamat tempoh sah laku Tidak melaksanakan tindakan penambahbaikan terhadap ketidakpatuhan melebihi tempoh yang ditetapkan PEMBATALAN 46