Why food safety is needed?

By: Sayed Mohammad Naim KHALID July 2013

Food Technical Advisor National Food and Medicine Board

Ministry of Public Health

National Food Safety

• Food safety from farm to table

• Food Law ! Food Regulation development (MoPH, MoCI, MAIL)

•Standards for food (ANSA)

•National Food and Medicine Board at MoPH

•Food Safety Unit in the Environmental Health Directorate of MoPH

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Farm to table continuum

Government and Industry must work together at all steps especially Processor

FARM

Transport

Food Processor/ Feed lot/Feed mill

Retail

Transport Food can be contaminated with microbes, toxins, chemicals, heavy metals at ever

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GTP/GHP

GAP

GHP/GMP

GTP/GHP

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A “tiny taste” will not protect you …

… as few as 10-100 bacteria or viruses could make you sick!

Solutions: *GMP *GHP *GAP *HACCP

Foodborne Illness

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Consumer Expectations

• Consumer is the king!

• Consumers expect safe, hazard free food

• Responsibility is shared by: – food producers – processors – purveyors – regulatory agencies

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Recommendation for Food Business Operators/industries

• Water/Fertilizers/Soils • Location/ Environment • Premises • Raw Materials Handling • Process Control • Product Control • Production Equipment

• Storage/Distribution • Personnel • Cleaning/Sanitation • Education • Pest Control • Documentation

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Examples

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Gov. vs. Industry responsibility

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Gov. vs. Industry responsibility

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Gov. vs. Industry responsibility

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Keeping hot food hot and cold food cold

Avoid keeping food

in the temperature

danger zone of 5°C - 60°C

Bacteria die

Bacteria grow

Bacteria stop growing

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Acidity

Acid Alkaline

0 1.0 2.0 3.0 4.0 4.6 5.0 6.0 6.4 7.0 8.0 8.5 9.0 10.0 11.0 12.0 13.0 14.0

Limes Pickles Vinegar

Commercial Mayonnaise

Apples Beef, Veal

Carrots, Pumpkins

Sweet Potatoes Cheddar Cheese

Chicken Milk Corn

Distilled Water

Soda Crackers

Egg White

Acidity levels affect bacterial growth

Different bacteria, different acid tolerance

Orange Juice

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Moisture

Water Activity

Dry Egg Noodles Crackers

Flours Candy

Jams & Jellies

Meats, Fish Poultry

Minimum needed for bacteria to

grow

Potentially Hazardous Foods

Distilled Water

0 0.1 0.2 0.3 0.4 0.5 0.6 0.67 0.7 0.75 0.8 0.85 0.9 0.92 0.95 0.98 1.0

Fresh and canned Fruits and vegetables

Dried Whole Milk

Sugar

Dried fruit Cocoa

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Thank you

Questions

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