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Conference on Food Communication, Copenhagen, 22 May 2014 Global Food Education and Food Safety Dr. Hilde Kruse Programme Manager Food Safety 1.

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Presentation on theme: "Conference on Food Communication, Copenhagen, 22 May 2014 Global Food Education and Food Safety Dr. Hilde Kruse Programme Manager Food Safety 1."— Presentation transcript:

1 Conference on Food Communication, Copenhagen, 22 May 2014 Global Food Education and Food Safety Dr. Hilde Kruse Programme Manager Food Safety 1

2 Conference on Food Communication, Copenhagen, 22 May 2014 FAO/WHO World Declaration on Nutrition (1992) ‘…access to nutritionally adequate and safe food is a basic individual right.’ 2

3 Conference on Food Communication, Copenhagen, 22 May 2014 Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten

4 Conference on Food Communication, Copenhagen, 22 May 2014 Foodborne diseases a challenge worldwide Globally million estimated deaths from food and waterborne infections per year Industrialized countries - Up to 20 per million die of foodborne infections per year 4

5 Conference on Food Communication, Copenhagen, 22 May 2014 Globalisation: increasing risk of international food-safety crises 5

6 Conference on Food Communication, Copenhagen, 22 May 2014 Globalisation of Trade : “The World on your Plate” Herb Butter : Salted butter Garlic puree Garlic salt Lemon Parsley Pepper Water Chicken Breast Chicken Breast: Chicken Batter: Flour Water Bread Crumb: Bread crumb Rape-seed oil - Ireland - China, USA, Spain - USA - France, UK - Indonesia - Ireland - Ireland, Belgium UK, France etc. - Belgium, France - Ireland - Ireland, UK - EU, Australia, Eastern Europe Chicken Kiev Courtesy A. Reilly, FSAI, Ireland 6

7 Conference on Food Communication, Copenhagen, 22 May 2014 The world at my local grocery shop St. Genis-Pouilly, France. Population: 8000

8 Conference on Food Communication, Copenhagen, 22 May 2014 Foodborne outbreaks can have major economic/trade impacts A Farmer stands in his field of lettuce while it is destroyed in Hamburg, Germany. 8

9 Conference on Food Communication, Copenhagen, 22 May 2014 Food safety is a particular complex form of the human-animal-environment interface

10 Conference on Food Communication, Copenhagen, 22 May 2014 Industrial emissions and effluents Waste Vehicle emission Agricultural practices Where hazards arise in the food supply Processing Storage Preparation Livestock Crops Seafood Distribution Retail Approach * Multisectoral * Multidisciplinary Every

11 Conference on Food Communication, Copenhagen, 22 May 2014 Food safety threats in modern, interconnected global food-chains Consumers Retail Processing Slaughter Farm Feed 11

12 Conference on Food Communication, Copenhagen, 22 May 2014 Risk Communication Interactive exchange of information and opinions concerning risks Risk Management Policy based Risk Assessment Science based Risk analysis framework

13 Conference on Food Communication, Copenhagen, 22 May 2014 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 13

14 Conference on Food Communication, Copenhagen, 22 May 2014 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 14

15 Conference on Food Communication, Copenhagen, 22 May 2014 Food safety consumer education

16 Conference on Food Communication, Copenhagen, 22 May 2014 The WHO Five Keys to Safer Food 1. Keep clean 2. Separate raw and cooked 3. Cook food thoroughly 4. Keep food at safe temperatures 5. Use safe water and raw materials

17 Conference on Food Communication, Copenhagen, 22 May 2014 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 The WHO Five Keys to Safer Food Knowledge Prevention 17

18 Conference on Food Communication, Copenhagen, 22 May 2014 Developing countries – countries in transition; Lack of awareness That food can make sick if not properly handled, prepared and stored That keep clean is essential Key No. 1: Keep clean

19 Conference on Food Communication, Copenhagen, 22 May 2014 Developed countries; Lack of understanding More aware, but tend to take food safety as granted Confusion Key No. 2: Separate raw and cooked

20 Conference on Food Communication, Copenhagen, 22 May 2014 Everywhere; lack of basic cooking skills Change in lifestyles New ways of cooking creating new risks Key No. 3 : Cook thoroughly

21 Conference on Food Communication, Copenhagen, 22 May 2014 How to store? Trend for commodities consumed raw or partially cooked New food safety challenges Key No. 4: Keep food at safe temperatures

22 Conference on Food Communication, Copenhagen, 22 May 2014 How and what to choose? More choices now than ever before Increased variety which creates complexity Key No. 5: Use safe water and raw materials

23 Conference on Food Communication, Copenhagen, 22 May 2014 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 Consumers

24 Conference on Food Communication, Copenhagen, 22 May 2014 Adopted by over 100 countries 82 languages

25 Conference on Food Communication, Copenhagen, 22 May 2014 Adopted and adapted

26 Conference on Food Communication, Copenhagen, 22 May 2014 Use of the 5 keys to promote food safety in the tourism sector Guide on Safe food for travellers distributed at airport, touristic places,…

27 Conference on Food Communication, Copenhagen, 22 May 2014 Uzbekistan Tajikistan Croatia Guatemala Honduras El Salvador Argentina Venezuela Dominican Republic Use of the 5 keys to promote food safety in schools

28 Conference on Food Communication, Copenhagen, 22 May 2014 Safer food Physical activity Nutrition The 3 Fives

29 Conference on Food Communication, Copenhagen, 22 May 2014 WHO messages in international mass- gathering events to promote healthy lifestyles (e.g. FIFA World cup 2010, Beijing Olympics)

30 Conference on Food Communication, Copenhagen, 22 May 2014 Five keys to growing safer fruits and vegetables

31 Conference on Food Communication, Copenhagen, 22 May Safe food handling practices from farm to table

32 Conference on Food Communication, Copenhagen, 22 May 2014 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) 32

33 Conference on Food Communication, Copenhagen, 22 May 2014 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 33

34 Conference on Food Communication, Copenhagen, 22 May 2014 “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 Thank you for your attention ! 34


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