Food safety involves handling, preparing, and storing food in ways that prevent foodborne illnesses

Food safety involves handling, preparing, and storing food in ways that prevent foodborne illnesses. It includes practices like proper cooking temperatures, avoiding cross-contamination, and ensuring cleanliness. Adhering to food safety guidelines protects health by reducing the risk of harmful bacteria, viruses, and other pathogens.

1. FOOD SAFETY Public health microbiology 3 rd Semester BY-SANJU SAH, St. Xavier’s college, Maitighar , Kathmandu

2. It is assurance that food will not cause harm to consumer when it is prepared and/eaten according to it’s intended use ( FAO/WHO, 1997). Governance: Act of governing Food hygiene is important aspect of food safety. € Five major principles of food hygiene as per WHO : Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. ™ Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. ™Store food at the proper temperature. Do use safe water and cooked materials.

3. Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia Under the laws administered by FDA, a food is adulterated if it contains a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health.

4. (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health For example of the second is the tetrodotoxin that occurs naturally in some organs of some types of puffer fish and that ordinarily will make the fish injurious to health

5. Knowing the truth, € Over 200 diseases are caused by unsafe food containing harmful bacteria, parasites, viruses, chemical substances. € 2 million deaths occur every year from contaminated food or drinking water. € At least 56 million people globally suffer from one or more foodborne trematodiases . € Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health.

6. In Nepal € system based on a multiple agencies executing different legislations related to food safety. € the government agency for execution of food legislation (Food Act 1967) is Department of Food Technology and Quality Control. € existing food legislation is not adequate to address the present day realities of food safety issues, because. € not directed by the risk assessment principles. € human resource in food control inadequate. € food contaminants analysis facility is poor. € food adulteration rate in Nepal is 15.6% for the fiscal year 2011, increasing with years and reached 25% 80 percent packed food items imported.

7. National Council for Standards (NCS) is the government body responsible to approve and endorse Nepalese standard. Nepal Bureau of Standards and Metrology (NBSM) acts as the secretariat for the NCS which prepares the country standards (Nepal standard) of food products and methods of food processing There are more than 100 Nepal standards in food sector related with food, food processing, transport and storage NBSM, Undated). Nepal is one of the active members of South Asian Regional Standards Organization (SARSO) established in 1999 and has been involved in the formation of regional standards of food and food processing methods In addition, a separate government institution called Food Standardization Board (FSB) is present according to the provision in the Food Act 1966 which make recommendations to the government about food standards, principles and guidelines according to international practices and principles

8. Major issues in food safety concern in Nepal Microbiological hazards € Chemical hazards € Surveillance of foodborne disease € New technologies € Capacity building

9. 1. Microbiological hazards : Significant increase have been reported over the past few decades. Salmonella spp., Campylobacter spp , EHEC, Shigella spp,etc 2. Chemical hazards € : Chemicals are significant source of foodborne illness - associated with immune, endocrine and developing nervous systems in the human system N atural toxicants such as mycotoxins € environmental contaminants such as mercury,lead , radionuclides and dioxins € naturally occurring chemicals in plants, such as glycoalkaloids € pesticide and veterinary drug residues

10. 3. Surveillance of foodborne disease: € Most of foodborn disease cases are not reported I mplementation of effective solutions often fail. € Effective control of food-borne disease must be based on evaluated information 4. New technologies €: P otential public health effects of new technologies have raised concern €New technologies such as genetic engineering, irradiation of food, ohmic heating and modified - atmosphere packaging. 5. Capacity building € : D eveloping countries are poorly equipped to respond to existing and emerging food safety problems Lack technical and financial resources, an effective institutional framework, trained manpower € sufficient information about the hazards and risks involved.

11. OBJECTIVES OF FOOD SAFETY AND QUALITY CONTROL PROGRAM Enforcement of Food and Feed Act/Regulation to ensure the safety and quality food supply chain system. Certification of food and feed industries establishment, renewal, and issuing new licenses Development of new food standards and reviewing Conducting regular inspection of hotels/restaurants of high ways and other necessary places Conducting consumer awareness and education programs through various medium of communication Export/import inspection and certification and import permission.

12. Action taken for food safety Progress status of market inspection,monitoring and sample collection Food industries inspection Food industries licensing Hotel, restaurants and food outlets inspection and monitoring program Consumer awareness program Activities of food standardization and harmonization Export import inspection and certification and import permission Pesticide special program

13. Food Act 1966 DFTQC, MoAC € Food Regulation 1970 DFTQC,MoAC € Consumer protection Act 1998 DoC , MoCS € Consumer protection Rules 2000 DoC , MoCS € Slaughterhouse and Meat Inspection Act 1998 DLS, MoAC € Slaughterhouse and Meat Inspection Rules 2000 DLS, MoAC € Local self-governance Act 1999 Local Govts , MoLD € Local self-government Rules 2000 Local Govts , MoLD € Nepal Standards (Certification mark) Act 1980 NBSM, MoI € Nepal Standards (Certification mark) Rules 1983 NBSM, MoI Standard weights and Measures Act 1968 NBSM, MoI € Standard weights and Measure Rules 1978 NBSM, MoI € Animal health and livestock service act 1998 DLS, MoAC € Animal health and Livestock service Rules 2000 DLS, MoAC € Breast feeding substances (Sales & Distribution control) Act 1992 DH/DFTQC, MoHP / MoAC € Breast feeding substances (Sales & Distribution control) Rules 1994 DH/DFTQC, MoHP /MOAC € Iodized Salt (Production, Sale and Distribution) Act 1999 DH/DFTQC, MoHP / MoAC € Feed Act 1976 DFTQC, MoAC € Pesticide Regulation Act 1991 DoA , MoAC