FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptx

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

1. Food safety dr. sumit sable MD COMMUNITY MEDICINE

2. index DEFINITION PROBLEM STATEMENT FOOD SAFETY DAY FOOD HAZARDS AND SAFETY MEASURES - AT FARM LEVELS , TRANSPORTATION, AT INDUSTRY, AT STORE AND MARKET WHO - FIVE KEYS TO SAFER FOOD FOOD HANDLER FSSAI FOOD FASETY AT STREET VENDORS FOOD STANDARD ADULTRATION 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. This Photo by Unknown Author is licensed under CC BY-NC-ND

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