Presentation Transcript

1. Global Food Education and Food Safety

   Dr. Hilde Kruse Programme Manager Food Safety
2. FAO/WHO World Declaration on Nutrition (1992) ‘…access to nutritionally adequate andsafefood is a basic individual right.’
3. Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten
4. 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
5. Globalisation: increasing risk of international food-safety crises
6. - 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
7. The world at my local grocery shop St. Genis-Pouilly, France. Population: 8000
8. Foodborne outbreaks can have major economic/trade impacts A Farmer stands in his field of lettuce while it is destroyed in Hamburg, Germany.
9. Food safety is a particular complex form of the human-animal-environment interface
10. 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
11. Feed Farm Slaughter Processing Retail Consumers Food safetythreats in modern, interconnected global food-chains
12. Risk analysis framework Risk Communication Interactive exchange of information and opinions concerning risks Risk Assessment Science based Risk Management Policy based
13. 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
14. 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

15. Food safety consumer education

16. 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
17. 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
18. That food can make sick if not properly handled, prepared and stored That keep clean is essential Developing countries – countries in transition;Lack of awareness Key No. 1: Keep clean
19. More aware, but tend to takefoodsafety as granted Confusion Developed countries; Lack of understanding Key No. 2: Separateraw and cooked
20. Change in lifestyles New ways of cooking creating new risks Everywhere; lack of basic cooking skills Key No. 3 : Cook thoroughly
21. Trend for commoditiesconsumedraw or partiallycooked New foodsafety challenges How to store? Key No. 4: Keepfoodatsafetemperatures
22. How and what to choose? Key No. 5: Use safe water and rawmaterials More choicesnowthaneverbefore Increasedvarietywhichcreatescomplexity
23. 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
24. Adopted by over 100 countries 82 languages
25. Adopted and adapted
26. Use of the 5 keys to promotefoodsafety in the tourismsector Guide on Safefood for travellersdistributedatairport, touristic places,…
27. Use of the 5 keys to promotefoodsafety in schools Uzbekistan Tajikistan Croatia Guatemala Honduras El Salvador Argentina Venezuela Dominican Republic
28. The 3 Fives Physical activity Nutrition Safer food
29. WHO messages in international mass-gathering events to promote healthy lifestyles (e.g. FIFA World cup 2010, Beijing Olympics)
30. Five keys to growing safer fruits and vegetables
31. Safe food handling practices from farm to table +
32. 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)
33. 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
34. 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/