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Global Food Education and Food Safety. Dr. Hilde Kruse Programme Manager Food Safety. FAO/WHO World Declaration on Nutrition (1992). ‘…access to nutritionally adequate and safe food is a basic individual right.’.

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Global Food Education and Food Safety


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    Presentation Transcript
    global food education and food safety

    Global Food Education and Food Safety

    Dr. Hilde Kruse

    Programme Manager Food Safety

    fao who world declaration on nutrition 1992
    FAO/WHO World Declaration on Nutrition (1992)

    ‘…access to nutritionally adequate andsafefood is a basic individual right.’

    slide3
    Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten
    foodborne diseases a challenge worldwide
    Foodborne diseases a challengeworldwide

    Globally - 2.2 million estimated deaths from food and waterborne infections per year

    Industrialized countries - Up to 20 per million die of foodborne infections per year

    globalisation of trade the world on your plate

    - Ireland, UK

    - EU, Australia, Eastern Europe

    Globalisation of Trade : “The World on your Plate”

    - Ireland

    Salted butter

    Garlic puree

    Garlic salt

    Lemon

    Parsley

    Pepper

    Water

    - China, USA, Spain

    - China, USA, Spain

    Herb Butter:

    - USA

    - France, UK

    - Indonesia

    - Ireland

    Chicken Breast:

    Chicken

    - Ireland, Belgium

    UK, France etc.

    Batter:

    Flour

    Water

    - Belgium, France

    - Ireland

    Bread Crumb:

    Bread crumb

    Rape-seed oil

    Chicken Kiev

    Courtesy A. Reilly, FSAI, Ireland

    the world at my local grocery shop
    The world at my local grocery shop

    St. Genis-Pouilly, France. Population: 8000

    foodborne outbreaks can have major economic trade impacts
    Foodborne outbreaks can have major economic/trade impacts

    A Farmer stands in his field of lettuce while it is destroyed in Hamburg, Germany.

    food safety is a particular complex form of the human animal environment interface
    Food safety is a particular complex form of the human-animal-environment interface
    slide10

    Vehicleemission

    Crops

    Agricultural

    practices

    Livestock

    Preparation

    Waste

    Storage

    Seafood

    Industrial emissionsand effluents

    Every

    Where hazards arise in the food supply

    Processing

    Retail

    Approach

    * Multisectoral

    * Multidisciplinary

    Distribution

    food safety threats in modern interconnected global food chains

    Feed

    Farm

    Slaughter

    Processing

    Retail

    Consumers

    Food safetythreats in modern, interconnected global food-chains
    slide12

    Risk analysis framework

    Risk

    Communication

    Interactive exchange of information and opinions

    concerning risks

    Risk

    Assessment

    Science based

    Risk

    Management

    Policy based

    global changes and emerging food safety threats
    Global changes and emerging food safety threats
    • Globalised food trade, travel and migration
      • increased long-distance pathogen transmission
    • Changes in agriculture and food industry
      • e.g handling of infected domestic and wild animals during food production - related to 15% of new EID
    • Changing human population
      • e.g vulnerable, aging population
    • Changing lifestyles
        • e.g frequent consumption of food prepared outside the home (urban areas)
    • Antimicrobial resistance
    • Climate change
    prevention and control of foodborne diseases
    Prevention and control of foodborne diseases

    Whole-food chain approach

    Inter-sectoral and inter-disciplinary collaboration

    International collaboration

    Good surveillance systems

    Information-sharing

    Food safety risk communication

    slide16

    The WHO Five Keys to Safer Food

    • Keep clean
    • Separate raw and cooked
    • Cook food thoroughly
    • Keep food at safe temperatures
    • Use safe water and raw materials
    the who five keys to safer food knowledge prevention
    The WHO Five Keys to Safer Food Knowledge Prevention
    • Educate
      • Consumers
      • Food handlers
      • Health professionals
      • School children and school personnel
    • Promote food safety
      • Mass gathering and tourism sector (e.g. Beijing Olympics)
      • Health care centres
      • Food markets
      • School system

    Prevent spread of foodborne disease and food safety emergencies

    everywhere lack of basic cooking skills
    Change in lifestyles

    New ways of cooking creating new risks

    Everywhere; lack of basic cooking skills

    Key No. 3 :

    Cook thoroughly

    how to store
    Trend for commoditiesconsumedraw or partiallycooked

    New foodsafety challenges

    How to store?

    Key No. 4: Keepfoodatsafetemperatures

    how and what to choose
    How and what to choose?

    Key No. 5:

    Use safe water and rawmaterials

    • More choicesnowthaneverbefore
    • Increasedvarietywhichcreatescomplexity
    contributing factors to foodborne disease all over the world
    Food prepared too far in advance

    Inadequate hot holding

    Inadequate refrigeration

    Improper storage

    Inadequate cooking/reheating

    Use of contaminated ingredients

    Contamination by infected person

    Use of contaminated equipment

    Contributingfactors to foodbornediseaseall over the world

    Consumers

    use of the 5 keys to promote food safety in the tourism sector
    Use of the 5 keys to promotefoodsafety in the tourismsector

    Guide on Safefood for travellersdistributedatairport, touristic places,…

    use of the 5 keys to promote food safety in schools
    Use of the 5 keys to promotefoodsafety in schools
    • Uzbekistan
    • Tajikistan
    • Croatia
    • Guatemala
    • Honduras
    • El Salvador
    • Argentina
    • Venezuela
    • Dominican Republic
    the 3 fives
    The 3 Fives

    Physical

    activity

    Nutrition

    Safer food

    slide29

    WHO messages in international mass-gathering events to promote healthy lifestyles (e.g. FIFA World cup 2010, Beijing Olympics)

    recommendations to countries
    Recommendations to countries
    • Important to integrate consumer education in the food safety work
      • Authorities (health, agriculture, ..) – national and local levels
      • Food industry
      • Health personnel
      • School system
    • Targeted consumer education is often warranted
      • In emergency and outbreak situations
      • Specific populations (children, pregnant, areas)
    conclusions
    Conclusions
    • Food-borne disease a considerable public health burden throughout the world
    • Globalization increases the risk of widespread foodborne disease outbreaks
    • Consumer information is a key aspect in the prevention and control of foodborne disease
    • The WHO 5 keys to safer foods materials very useful and can be adapted to different settings
    slide34

    Thank you for your attention !

    “Only if we act together can we respond effectively to international food safety problems and ensure safer food for everyone”

    Dr Margaret Chan –

    Director-General WHO

    http://www.euro.who.int/foodsafety

    http://www.who.int/foodsafety/en/