World Health Day theme 2015- food safety
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From farm to plate, make food safe
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World Health Day theme 2015- food safety
- 1. Presenter: Dr Sandhya Rani Javalkar 07-Apr-15 1
- 2. 7th April -Selection of WHO theme Theme- 2015 Food safety Public health context Objective, Strategies Activities conducted by WHO Key facts WHO initiative: Regional food safety strategy WHO and FAO Food adulterants National Food Security Act2013 07-Apr-15 2
- 3. 7th April 1948 World Health Day global health awareness day Theme selection Priority area of global public health concern 07-Apr-15 3
- 4. 2014: Small bite, big threat 2013: Healthy Blood Pressure 2012:Add life to years 2011:Antimicrobial resistance 2010: Urbanization and health 07-Apr-15 4
- 5. Release ofTheme 2015 2015 Theme: How safe is your food? Slogan: From farm to plate Make food safe 07-Apr-15 5 South Paris- International Food Market
- 6. February-March: Launch social media drive, including promotion of multimedia material 7 April:World Health Day 1 May - 31 Oct: Milano EXPO 2015, “Feeding the Planet, Energy for Life”. 6-10 July: Codex Alimentarius Commission (CICG, Geneva) October: Publications and launch ofWHO global foodborne disease burden estimates 07-Apr-15 6
- 7. Unsafe food— diseases, diarrhoea to cancers. Foodborne diseases kill - 2 million people annually. Food safety, nutrition, security - inextricably linked. Unsafe food- vicious cycle of disease and malnutrition. Food crosses multiple national borders- good collaboration ensure food safety. 07-Apr-15 7
- 8. Food safety: scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness Food hygiene: Basic Principles employed at all stages of food handling to ensure that food is safe to consume and is of good keeping quality ” 07-Apr-15 8
- 9. Food security : “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Food surveillance: involves sampling and testing foods to prevent food hazards 07-Apr-15 9 www.who.int/trade/glossary/story028/en/
- 10. Spur governments to improve food safety Encourage consumers to ensure the food on their plate is safe 07-Apr-15 10
- 11. Disseminate core message aimed at the two main audiences Engage influential food-related advocates/relevant public figures Synergies with other major international and national food and nutrition-related events 07-Apr-15 11
- 12. Visuals and infographics Text products WHO Multimedia products Social media- Quiz what is safe food? how to ensure food is safe? Launch events 07-Apr-15 12
- 13. 1 - Foodborne diseases can cause death. True / False 2 - If food looks OK and smells OK it is always safe to eat. True/ False 3 - Some microorganisms are useful to make food and drinks. True / False 4 -The proper temperature for a home refrigerator should be Below 8°C (46°F) / Below 5°C (41°F) 5 - Keeping raw and cooked food separate prevents cross-contamination. True / False 07-Apr-15 13
- 14. Millions of people fall ill, die -eating unsafe food. Diarrhoeal diseases kill 1.5 million children annually Proper food preparation - prevent most foodborne diseases
- 15. Symptoms-stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or toxins – cancer, neurological disorders.
- 16. Higher impact on fragile health status- serious illness and death. Infants, pregnant women, the sick and the elderly- fatal effects
- 17. Today’s food supply is complex Production Slaughtering Harvesting Processing Storage Transport Distribution
- 18. Globalization -food chain longer and complicated Foodborne disease outbreak investigation and product recall in case of emergency.
- 19. To improve food safety- different professionals are working together Different departments- collaborate and communicate
- 20. Food contamination has far reaching effects Food exports Tourism Livelihoods of food handlers Economic development
- 21. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food.
- 22. 07-Apr-15 22
- 23. Everyone has a role to play. Governments, Industry Producers Consumers. Local community group, women’s groups and school education
- 24. Informed and wise food choices They should know common food hazards and how to handle food safely
- 25. 07-Apr-15 25
- 26. Safe food as a top priority Integrate food safety into broader food policy Build trust through sound and transparent communications Foster multi-sectoral collaboration to achieve sustainable food systems 07-Apr-15 27
- 27. Inform yourself. How much do you know about your food? Handle, store and prepare food safely Teach healthy practices to others in community Make safe/wise choices Enjoy eating food 07-Apr-15 28
- 28. 07-Apr-15 29 The Indian Health Ministry joined hands with theWorld Health Organization (WHO) to urge people to make food safety a priority. Recently, they organized a national consultation on Food Safety on 1.4.15
- 29. Reported- limited number of studies conducted over the years on this topic Health of consumers are at risk by adulterants, additives and contaminants. Protection of the population’s health from such food-related hazards- public health priority. Focus on national and international food market standards. 07-Apr-15 30
- 30. Urging all countries to strengthen their food safety systems- more vigilant with food producers and traders. Training manual- Usage of insecticides Objective: food security for all Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems 07-Apr-15 31
- 31. Food safety programmes in Member States Food safety policy and legislation Food control and inspection Epidemiological systems Relationships- food industry, retailers and consumers Education and training in food safety 07-Apr-15 32 The proposed duration of the Regional food safety strategy is 5 years (2013–2017).
- 32. Common man is unaware of the adulterants and prone to its hazards effects Some common tests are given to identify these adulterants and empower the consumers 1. Milk with water- white trial test 2.Coconut oil with other oil- Freezing test 3. sugar with chalk powder- diluting in water 4. Iodised salt with comman salt 07-Apr-15 33
- 33. Substances added to food -processing or storage. Preservatives, colouring and flavouring agents, Little/ No nutritional value. WHO develops scientific risk assessments to define safe exposure levels Development of national and international food safety standards 07-Apr-15 34
- 34. Evaluation of certain food additives (Seventy- ninth report of the Joint FAO/WHO Expert Committee on Food Additives) WHOTechnical Report Series, No. 990, 2014 07-Apr-15 35
- 35. Act of the Parliament of India Aims to provide subsidized food grains to approximately India's 1.2 billion people. September 12, 2013 It includes the Midday Meal Scheme, Integrated Child Development Services scheme and the Public Distribution System. 07-Apr-15 36
- 36. WHO website, Food safety- key facts, available at http://www.who.int/mediacentre/factsheets/fs3 99/en acessed on 5.4.15 World health day 2015, Campaign tool kit http://www.who.int/campaigns/world-health- day/2015/en/ WHO 5 keys to safe food.pdf WHO Glossary www.who.int/trade/glossary/story028/en/ Quick test for adulterants in food, FSSAI India 07-Apr-15 37
- 37. 07-Apr-15 38
Notas del editor
- The World Health Day is a global health awareness day celebrated every year on 7 April, under the sponsorship of the World Health Organization (WHO)
- seen as an opportunity by the organization to draw worldwide attention to a subject of major importance to global health each year
- Milano is a Place in Italy, Expo means world fair, conducted once in 3 yrs, this years theme is feeding the planet energy of life The C O D E X A L I M E N T A R I U S international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade.
- The campaign aims to: • Spur governments to improve food safety through public awareness campaigns and highlight their ongoing actions in this area • Encourage consumers to ensure the food on their plate is safe (ask questions, check labels, follow hygiene tips)
- 1. Disseminate core messaging aimed at the two main audiences (Member States and consumers) Develop messaging to answer key questions for the main audiences, including for: • Member States and regional economic integration organisations (ministries of health, agriculture, education and trade; food safety and consumer protection agencies, etc.): How safe is your national/regional food supply? Are your national food safety systems relevant and effective? Do people in your country/region have accurate and up-to-date information about the most common threats to food safety? • Consumers: Do you know how to ensure the food on your plate is safe to eat? 2. Engage influential food-related advocates/relevant public figures • National/international consumer societies • Academia and professional associations • Nutrition/humanitarian-oriented NGOs • Celebrities including chefs and other professionals who can act as food safety advocates 3. Link and create synergies with other major international and national foodand nutrition-related events • Follow-up to the Second International Conference on Nutrition, its Rome Declaration and Framework for Action 19-21 November 2014 (http://www. fao.org/about/meetings/icn2/en/)
- • Visuals and graphics: Posters adapted to local culture (examples below under Visuals); infographics • Text products: WHO fact sheet on Food Safety http://who.int/mediacentre/factsheets/fs399/en Lancet commentary by WHO DG on food safety and food security http:// www.who.int/foodsafety/areas_work/nutrition/Lancetfoodsafety_nov2014.pdf Food preparation advice for families issued by national authorities Codex Alimentarius1, Five Keys to Safer Food, Strategic plan for food safety including foodborne zoonoses 2013-2022 • WHO Multimedia products available in February-March 2015: 30 second public service announcement in English, Spanish, Chinese, Arabic, French, Russian, Portuguese 3-5 min video • Social media: Campaign using #safefood hashtag linked to visuals, asking people to engage through Twitter, Instagram, Facebook, Vine, showing from their points of view/local contexts: What is safe food? How do you ensure your food is safe? Web users will be invited to share with WHO via social media their “own plate” that answers the above questions? • Launch events: Encourage WHO country/regional offices, local authorities and relevant stakeholders to stage events on 7 April in locations around the world. Organize a “global” launch event that day involving the WHO Director-General 1 A
- Make safe food a top priority • Integrate food safety into broader food policy Integrate food safety into nutrition and food security policies and programmes • Build trust through sound and transparent communications Ensure transparent communication between risk assessors, risk managers and risk communicators Promote awareness and understanding of food safety issues among the general public Design educational campaigns targeting food handlers and the consumers • Foster multi-sectoral collaboration to achieve sustainable and solid food systems
- Inform yourself. How much do you know about your food? Read the labels when buying and preparing food Familiarize yourself with the dangerous microbiological and chemical agents in your region Learn how to take care when preparing specific foods which can be dangerous if not handled properly (e.g. raw chicken, cassava, etc.) Learn how to prepare and store food from other cultures that you are not familiar with (e.g. sushi) • Handle, store and prepare food safely Practice WHO’s Five Keys to Safer Food when handling and preparing food (keep clean – separate raw and cooked food – cook thoroughly – cook food at safe temperatures – use safe water and raw materials). Avoid overcooking when frying, grilling or baking foods as this may produce toxic chemicals. In your kitchen, store chemical products in a safe place. Do not re-use containers that were initially used to store chemicals to store food. Practice safe food handling when selling food at markets. Practice WHO’s Five Keys to Growing Safer Fruits and Vegetables (practice good personal hygiene – protect fields from animal faecal contamination – use treated faecal waste – evaluate and manage risks from irrigation water – keep harvest and storage equipment clean and dry) to decrease microbial contamination when growing fruits and vegetables for your family or community • Teach healthy practices to others in your community • Make safe/wise choices Take particular care in preparing food for pregnant women, children, the elderly and the sick (those with a weakened immune system) When eating food from street vendors or buffets in hotels and restaurants, make sure that cooked food is not in contact with raw food that could contaminate it. Make sure the food you eat is prepared and kept in good hygienic conditions (clean, cooked thoroughly, and kept at the right temperature, i.e. hot or refrigerated/ on ice) When shopping, keep raw meat, poultry, fish and shellfish away from your 11 basket or your grocery cart and use separate bags for transportation When visiting food markets, be aware that live animals can transmit a number of diseases. Avoid handling or coming into close contact with these animals. When there is any doubt about the safety of drinking water, boil or treat it before drinking. • Enjoy eating food Make safe food a top priority to prevent foodborne diseases, protect the health of your family and community, and be confident about the safety of the food you eat. Eating safe, nutritious, healthy food provides everyone with the energy they need to enjoy a healthy and active lifestyle. Eating brings us together. Celebrate with safe, healthy, nutritious food. Food allows us to learn, have new experiences and appreciation for other cultures. Food, cooking, and eating play a central role in every culture.
- A recent review of food safety research in India (13) reported that only a limited number of studies have been conducted over the years to assess the risks to the health of consumers posed by adulterants, additives and contaminants. Protection of the population’s health from such food-related hazards would be considered a public health priority. Additional focus should be on risk assessments and early warning/rapid alert situations, with reference to the exportation of agro-products and processed foods and their compliance with national and international market standards.
- 200 page document adressing food additives, their biological action, toxic dosage, future recommendations.