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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
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
2NMFB - MoPH
Farm to table continuum
Government and Industry
must work together at all
steps especially Processor
FARM
Transport
Food Processor/
Feed lot/Feed mill
Retail
TransportFood can be contaminated
with microbes, toxins,
chemicals, heavy metals at
ever 3NMFB - MoPH
GTP/GHP
GAP
GHP/GMP
GTP/GHP
4
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
4NMFB - MoPH
Consumer Expectations
• Consumer is the king!
• Consumers expect safe, hazard free food
• Responsibility is shared by:
– food producers
– processors
– purveyors
– regulatory agencies
5NMFB - MoPH
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
6NMFB - MoPH
Examples
7NMFB - MoPH
Gov. vs. Industry responsibility
8NMFB - MoPH
Gov. vs. Industry responsibility
9NMFB - MoPH
Gov. vs. Industry responsibility
10NMFB - MoPH
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
17.
11NMFB - MoPH
12
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
13
13
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
14NMFB - MoPH
Thank you
Questions
15NMFB - MoPH

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Why food safety is needed

  • 1. Why food safety is needed? By: Sayed Mohammad Naim KHALID July 2013 Food Technical Advisor National Food and Medicine Board Ministry of Public Health
  • 2. 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 2NMFB - MoPH
  • 3. Farm to table continuum Government and Industry must work together at all steps especially Processor FARM Transport Food Processor/ Feed lot/Feed mill Retail TransportFood can be contaminated with microbes, toxins, chemicals, heavy metals at ever 3NMFB - MoPH GTP/GHP GAP GHP/GMP GTP/GHP
  • 4. 4 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 4NMFB - MoPH
  • 5. Consumer Expectations • Consumer is the king! • Consumers expect safe, hazard free food • Responsibility is shared by: – food producers – processors – purveyors – regulatory agencies 5NMFB - MoPH
  • 6. 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 6NMFB - MoPH
  • 8. Gov. vs. Industry responsibility 8NMFB - MoPH
  • 9. Gov. vs. Industry responsibility 9NMFB - MoPH
  • 10. Gov. vs. Industry responsibility 10NMFB - MoPH
  • 11. 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 17. 11NMFB - MoPH
  • 12. 12 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
  • 13. 13 13 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