1. Global Food Education and Food Safety
Dr. Hilde Kruse
Programme Manager Food Safety
- This talk will outline some of the developing food safety issues in light of modern globalisation.
- Will consider past experiences of WHO and it’s organisations, and WHO preparedness for future threats.

2. FAO/WHO World Declaration on Nutrition (1992)
‘…access to nutritionally adequate and safe food is a basic individual right.’
- declaration that access…..basic individual right. But this is clearly not achieved throughout world.

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 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
Global food safety threats….
It is a myth that food-borne diseases are getting less and less frequent…. Statistics clearly show they remain a threat.
Furthermore Food safety problems are universal…Problems can occur throughout the world – regardless of economic status of nation...

5. Globalisation: increasing risk of international food-safety crises
Globalisation has had profound effects on problem of food safety…
. Disease-causing organisms in food are transmitted far and wide by today's interconnected global food-chains - escalating how often and where foodborne illnesses occur. Stronger food safety systems in export countries can reinforce both local and cross-border health security.

6. Globalisation of Trade : “The World on your Plate”
Salted butter
Garlic puree
Garlic salt
Lemon
Parsley
Pepper
Water
- Ireland
- 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
- Ireland, UK
- EU, Australia, Eastern Europe
Chicken Kiev
Globalisation of trade also has played a huge role in creating a situation where food crises are not isolated threats – but global.
Globalization of food production and trade increases the likelihood of international incidents involving contaminated food. Imported food products and ingredients are common in most countries
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. World Health Organization
9 April 2017
Every
Where hazards arise in the food supply
Industrial emissions and effluents
Waste
Vehicle emission
Agricultural
practices
Livestock
Crops
Seafood
Preparation
Processing
Retail
Storage
Approach
* Multisectoral
* Multidisciplinary
Distribution

11. Food safety threats in modern, interconnected global food-chains
Consumers
Retail
Processing
Slaughter
Farm
Feed
Food can become ‘unsafe’ at various points in the food-chain – demanding an intersectoral approach to protect the public from unsafe food…
the context of today’s, global, inter-connected food chains makes food production difficult to monitor to ensure high standards and also heightens the risk of wide-spread transmission of unsafe food

12. Risk analysis framework
Communication
Interactive exchange of information and opinions
concerning risks
Risk
Assessment
Science based
Risk
Management
Policy based
The work of WHO
1. Expert consultations to examine an issue and assess the risk
2. Guidelines to reduce risk and recommend risk management options
3. Simple messages for communicating with stakeholders including consumers

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
Modern changes have therefore also impacted not only on the emergence of novel food-borne pathogens, but also on the increasing prevalence or reemergence of food-borne pathogens…
Globalisation and other changes also increase the chance that all forms of food safety threats – microbial or not, may become widespread..

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
To limit food safety threats, WHO seeks to address stakeholders at different levels of the foodchain, including consumers

18. Developing countries – countries in transition; Lack of awareness
Key No. 1: Keep clean
The 5 slides about the keys explain why we have developed the Five Keys global message
They also show that FBD is a problem in all countries
The objective is to show the lack of knowledge and confusion both in developing and developed countries
That food can make sick if not properly handled, prepared and stored
That keep clean is essential

19. Developed countries; Lack of understanding
Key No. 2:
Separate raw and cooked
Confusion because too many information, sometimes not consistent
Increase of FBD in summer in Europe with Campylobacter as an example
More aware, but tend to take food safety as granted
Confusion

20. Everywhere; lack of basic cooking skills
Key No. 3 :
Cook thoroughly
Because of changes in lifestyles (women working as an example, or people working in big cities and taking meals outside), transmission of basics cooking practices is going down (children do not see the mother cooking). This is valid for both developed and developing countries
Change in lifestyles
New ways of cooking creating new risks

21. How to store? Key No. 4: Keep food at safe temperatures
Trend for commodities consumed raw or partially cooked
New food safety challenges
For example, increase in consumption of raw fish in France (trend of sushis), which was not in our habits. How long should we keep the fish to eat it raw, etc….

22. How and what to choose? More choices now than ever before
Key No. 5:
Use safe water and raw materials
More choices now than ever before
Increased variety which creates complexity
On which criteria do we choose when the choices are so large?

23. Contributing factors to foodborne disease all over the world
Consumers
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
WHO Identified the need to develop a global health message. This is very important now that communication goes global.
Factors varies depending on the socio-economic factors and other factors.

24. Adopted by over 100 countries
82 languages
Launched in 2001, The Five Keys to Safer Food Message became an international reference.
Tranlations mainly initiated by countries.
Success of the Five Keys highlights the importance to communicate in a clear and simple way and provide the rationale behind the recommendations (The WHY which facilitates understanding and therefore change in behaviour)

25. Adopted and adapted
To train food handlers in restaurant, canteens, schools, at home, etc…
To educate women, street-food vendors, health care givers
Included in formal academia training
Used in public and private sector

26. Use of the 5 keys to promote food safety in the tourism sector
Guide on Safe food for travellers distributed at airport, touristic places,…
To promote food safety in international mass gathering events. Here example of Beijing Olympics and FIFA World Cup

27. Use of the 5 keys to promote food safety in schools
Uzbekistan
Tajikistan
Croatia
Guatemala
Honduras
El Salvador
Argentina
Venezuela
Dominican Republic
Programmes developed in Central America to educate children and the school community (parents, school teachers, street-food vendors around the school). 27

28. The 3 Fives Physical Nutrition Safer food activity
Based on the success of the Five Keys concept, WHO expanded the Five Keys concept to the full aspects of food

29. WHO messages in international mass-gathering events to promote healthy lifestyles (e.g. FIFA World cup 2010, Beijing Olympics)
Launched in Beijing for the Olympics, it is used now to promote healthy lifestyles in international sport events

30. Five keys to growing safer fruits and vegetables
The new WHO Message: Five Keys to Growing Safer Fruits and vegetables
Safety of fruits and vegetables: a public health issue
The importance of fruits and vegetables in nutritious and healthy diets is well recognized
Consumers are encouraged to eat more of these products
At the same time food safety problems linked to the consumption of F&V represent and important source of foodborne diseases
Efforts to minimize the microbial contamination is essential and timely
Same concept as the Five Keys: Includes the WHY
Poster and a manual based on the same model as the Five Keys to Safer Food Manual

31. Safe food handling practices from farm to table+
WHO is finalizing the 2 days training course soon available on the web

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