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Why food safety is needed?
By: Sayed Mohammad Naim KHALID July 2013
Food Technical Advisor National Food and Medicine Board
Ministry of Public Health
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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
NMFB - MoPH
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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
NMFB - MoPH
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Thank you
Questions
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