seminar 24th july au

2. INTRODUCTION
Every year WHO selects a priority
area of global public health
concern as theme for world health
day.

4. NEED FOR THEME
 Access to sufficient amount of safe and
nutritious food-to sustain life and good
health
 Unsafe food causes more than 200
diseases (from diarrhoea to cancers)
 Food borne & water borne diarrhoeal
diseases – 2 million deaths p.a.

5.  New threats to food safety are constantly
emerging ; changes in food production,
distribution and consumption(i.e. intensive
agriculture, globalisation of food trade,
mass catering and street food), changes
to environment, new and emerging
bacteria and toxins, antimicrobial
resistance. All increase the risk that food
is contaminated.
 Increase in travel and trade-enhanced
spread of contamination.

6.  Food borne diseases impede socio
economic development by straining
health care systems and harming
national economics, tourism and trade.
 Examples of unsafe food include
undercooked food of animal origin, fruits
and vegetables contaminated with feces
and seafood containing marine biotoxins.

7. Examples of outbreak :-
 Contamination of infant formula with
melamine in 2008 affecting 3lac
infants and young children , 6 of whom
died in China alone
 Enterohaemorrhagic E.coli outbreak in
Germany in 2011 linked to
contaminated fenugreek sprouts
leading to 53 deaths in 8 countries in
Europe and North America

8.  Because of the increase in incidence
of unsafe food and its deleterious
effect on community ;
On 7 April 2015, world health day
WHO highlights the challenges And
opportunities associated with food
safety under slogan
“FROM FARM TO PLATE,
MAKE FOOD SAFE”

9.  WHO helps and encourages countries to
prevent , detect and respond to food borne
disease outbreaks
 WHO welcomes the participation of non
public health sectors(agriculture, trade and
commerce , environment ,
standardization) , international and
regional agencies and organisations
 It is an opportunity to alert the govt. ,
manufacturers and retailers and public to
the importance of food safety

11. Food safety
 It is an area of public health action to
protect consumers from risk of food
poisoning and food borne diseases
(acute or chronic)
 Unsafe food can lead to a range of
health problems; diarrheal disease ,
viral disease(ebola virus) ,
reproductive and developmental
problems , cancers.

12. Risk factors for food contamination are :
Changes in food production, distribution &
Consumption;
Changes to environment;
New and emerging bacteria and toxins;
Antimicrobial resistance;
Increase in travel and trade.

14.  Main causes of food borne
illnesses are:
1.Bacteria(salmonella, staph. Aureus,
clostridium bolutinum, e.coli, vibrio
cholera)
2.Viruses(enterovius, hepatitis A&E,
rotavirus)
3.Parasites(entamoeba, giardia,
cryptosporidiosis)
4.Prions
5.Chemicals(naturally occurring toxins
include mycotoxins, cyanogenic
glycosides and toxins in poisonous

16. INFECTION
MALNUTRITION
Infection leads to malnutrition and
malnutrition further leads to infection.
Thus a viscious cycle is formed and
particularly affects infants, young
children, elderly and the sick.

17. AIM
 Spur govt. to improve food safety through
public awareness campaigns.
 Encourage consumers to ensure the food on
their plate is safe.(ask ques., check labels,
follow hygiene tips)
OBJECTIVE
 It is to catalyze collective govt. and public
action to put measures in place that will
improve safety of food by aligning policies in
agriculture, trade, health, education and
social protection to provide safe and healthy
diet for all.

18. STRATEGIC APPROACH
1. Disseminate core messaging
aimed at the two main audiences:
Develop messaging to answer key
questions
 Member states and regional economic
integration organisations(ministers of
health, agriculture, education and
trade, food safety and consumer
protection agencies etc.)
 Consumers

19. STRATEGIC APPROACH
2. Engage influential food related
advocates/relevant public figures.
 National/international consumer
societies
 Academia and professional
associations
 Nutritional/ humanitarian oriented
NGOs
 Celebrities including chefs and other
professionals who can act as food

20. STRATEGIC APPROACH
3. Link and create synergise with
other major international and
national food and nutritional related
events.
 Follow up to second international
conference to nutrition.

21. CORE MATERIALS
/ACTIVITIES
 Visuals and graphics(posters)
 Text products:
WHO fact sheet on food safety
Food preparation advice for families
issued by national authorities.
 WHO multimedia products(3 to 5 min
videos)
 Social media(campaign, through twitter,
instagram, facebook)
 Launch events(encourage to stage
events on 7th april in locations around

23. MESSAGES/CALLS TO
ACTION
A. For POLICY MAKERS
 Make safe food a top priority
 Integrate food safety into broader food
policy
 Build trust through sound and transparent
communications.
promote awareness and understanding of
food safety issues among general public
 Foster multisectoral collaboration to
achieve sustainable and solid food
systems.

24. B. For CONSUMERS
 Inform yourself
i) Read the labels
ii) Familiarise yourself with dangerous
microbiological and chemical agents
iii) Learn how to take care while preparing
specific foods which can be dangerous
if not handled properly eg. Raw
chicken

25.  Handle, store and prepare
food safely.
i)WHO 5 keys to safer food
Keep clean
Separate raw and cooked food
Cook thoroughly
Cook food at safe temperatures
Use safe water and raw materials.

27. ii)Avoid overcooking when frying, grilling
or baking as this may produce toxic
chemicals.
iii) Store chemical products in safe place
iv)Do not reuse containers for storing food
which were initially used to store
chemicals.

28. iv) 5 keys to grow safe fruits and
vegetables.
Practice good personal hygiene
Protect field from animal fecal
contamination
Use treated fecal waste
Evaluate and manage risks from
irrigation water
Keep harvest and storage equipment
clean & dry

29.  Teach healthy practices to others in
community.
 Make safe/ wise choices.
1. Particular care in preparing food for
pregnant women, children, elderly and
sick.
11. when eating food from streat vendors or
buffets in hotels , make sure that food is
not in contact with raw food that could
contaminate it.
 Enjoy eating food

30. FSSAI
 The food safety and standards authority
of India is an agency of the ministry of
health and family welfare GOI
 FSSAI is responsible for protecting and
promoting public health through the
regulation and supervision of food safety.
 FSSAI has been established under “Food
Safety and Standards Act” 2006 which is
consolidating statute to food safety and
regulation in india.