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FOOD SAFETY Government and Industry Controlling Food Safety Risks Gary Moulton N.S. Dept. of Agriculture Educational Showcase 2006.

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Presentation on theme: "FOOD SAFETY Government and Industry Controlling Food Safety Risks Gary Moulton N.S. Dept. of Agriculture Educational Showcase 2006."— Presentation transcript:

1 FOOD SAFETY Government and Industry Controlling Food Safety Risks Gary Moulton N.S. Dept. of Agriculture Educational Showcase 2006

2 2 Nova Scotia Food Safety Health Inspection Program Department of the Environment Food Safety moved to Department of Agriculture and Marketing Department of Agriculture and Fisheries Department of Agriculture

3 New Risks Aging population - baby boomers and parents Global village - their problem quickly becomes your problem Production technology - fewer making more Medical advances - people of all ages can be high risk Allergic individuals


5 5 We Now Have : Law firms prosecuting only food borne illness claims Millions spent in recalls Entire food production industries sustaining huge losses

6 6 Insurance Companies demanding Food Safety Plans World wide import restrictions Billions lost to industry and stock markets

7 7 PLUS Angry and Active Consumers Safe Tables Our Priority

8 7.6 million gastrointestinal illnesses 32,500 serious illnesses resulting in hospitalizations, 500 deaths COST---- BILLIONS

9 Where We Were Floors, walls, and ceilings Regulations inflexible Outbreaks due to gross negligence

10 Changes in Nova Scotia Dedicated department for food safety New restaurant regulations Using science based rational Increased knowledge base

11 IN RECENT YEARS New pathogens Have found new ways To contaminate new or different foods

12 New or Emerging Pathogens Ecoli 0157 H7 Listeriosis Norwalk or Norovirus Cyclospora parasites Toxoplasmosis

13 New Foods now Implicated Sprouts Baked potatoes Melons Cooked vegetables Salad ingredients Prepared meats

14 What is Being Done Research Finding all there is to know about pathogens Devising ways to detect pathogens on site Devising new packaging Inventing new ways and means of control

15 Governments Working together to develop agreements and priorities from farm food safety to consumer Working with industry to develop uniform and practical standards across the country

16 Industry Unprecedented involvement Irradiation proposal in Canada Applying new technologies in plants HACCP programs New farming methods Insurance industry

17 Two ways to achieve greater food safety ENFORCEMENT and EDUCATION

18 Changing diseases Changing methods Changing emphasis

19 Education Ignorance is not an excuse Trained food handlers know what to do Management encourages them to do it Nova Scotia and fellow provinces are adamant on food handler training

20 Education is vital to combat outdated ideas that dirt is the primary concern 5% DIRT 20% CROSS CONTAMINATION 75% TEMPERATURE ABUSE

21 As disease causing pathogens will get into an establishment, food safety is summarized in FOUR words: CLEAN SEPARATE Cook CHILL

22 Food Handling Cleaning Hand washing Utensil and surface washing Washing of food

23 Handwashing Cannot be overdone Single most important factor in prevention of disease transmission Gloves are only a tool Hand sanitizers are not a replacement for hand washing

24 Food Handling Separate Raw and cooked foods Clean and sanitize cutting boards Wash hands Arrange kitchen flow

25 Allergies and how to deal with them Know the ingredients used Use the same ingredients each time Separate areas to prevent cross-contamination Respond properly to customer requests

26 Food Safety Cook Heat to proper internal temperature Use food thermometers Re-heat to 74 0 C (165 0 F)

27 Food Safety Cooling Keep Cold foods cold at 4 0 C (40 0 F) Cool foods properly Store cold foods properly

28 28 Cooling of food in #1 problem THEREFORE Cooling methods and batch methods have changed

29 29 New Initiatives In Food Safety High Risk Eating Establishment, Audit Inspection System Changes in outbreaks and pathogens Changes in inspection protocol Management involvement Accountability

30 30 Nova Scotia Food Handler Training Mandatory food handler training Existing Establishments Nov. 1, 2007 Training level based on responsibility

31 31 FOOD SAFETY REGULATIONS Regulations can request systems to identify, implement, monitor and verify critical factors

32 32 Regulatory Details Regulations are more generic therefore we are utilizing CFISIG Food Retail and Food Services Code Now 76 page, Nova Scotia Food Retail and Food Services Code

33 33 Authority Permit requirements Suspension or canceling of Permit Closure Summary Conviction Destruction or holding of food

34 34 Food Handler Education Mandatory Food Handler Education Interpretation Recognized Training Program Retraining criteria On-site requirements

35 35 Policies and Procedures Required Programs to control ill personnel Receiving and supplier requirements Processing and preparation system with controls Maintenance, sanitation programs

36 Audit Questionnaire Follows Flow of food Receiving Storage Thawing Preparation Cooking Cooling Hot / cold holding Reheating

37 Followed By: Premises Equipment Personnel Sanitation

38 Audit Goals Assess overall food safety status Identify areas that require immediate attention Develop ways and means to work towards long term demands

39 What is happening now? Owners and operators put in place their own food safety controls. have someone in charge to oversee food safety address all issues of inspection by NSDAF standardize methods

40 More things to do assess time and temperature of each method ensure staff have thermometers and know how to use and calibrate inservice staff on required times and temperatures start a system of recording temperatures

41 And Finally Train staff to recognize time and temperature problems Empower staff to correct or report problems Document your efforts in such a way that you can prove to anyone from inspectors, to customers or lawyers that you are doing your best to protect the health of the public.

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44 44 On-going Issues Develop our own Policy and Procedures Advance our audit inspection system In-service all inspection staff Work with and educate food service industry

45 Reasons for HACCP PCost of foodborne illness PPopulation at risk increasing PChanges in eating habits PProduction technology PConsumers more informed

46 PInspection resources limited PInability for constant surveillance PGlobal village PEmerging pathogens More Reasons for HACCP

47 Prerequisite Issues PMust be in place for initial licensing PInvolve inspection staff PDevelop written policies and programs

48 Uniformity Standardize your methods and menus # Present staff know exactly what to do # New staff are easily trained # Allows you to put controls in place # Allows modifications or changes # Allows proper response in allergy issues

49 49

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