Strategies for preventing foodborne illness

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Strategies for preventing foodborne illness FS0603 12000

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Food safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use FS0603 22000

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Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. FS0603 32000

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Food chain Vehicle emissionCropsProcessingAgriculturalpracticesLandfills Industrial emissions and effluents FS0603 4 2000 Livestock Storage Seafood Distribution Retail Cooking

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Food safety programme Health environmental health nutrition veterinary public health drugs Agriculture Commerce Industry FS0603 5 2000 Environment Education Tourism Municipalities Bureau of Standards Planning Finance

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Objectives of a food safety programme To prevent foodborne illnesses and to mitigate economic costs due to food contamination FS0603 62000

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Evaluation Assessment Development of a Food Safety Programme Implementation FS0603 7 2000 Programme planning

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Information gathering Safety evaluations of contaminants and food technologies FS0603 8 2000 Regulatory Measures Educational Measures

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Conditions leading to foodborne diseases Contamination SurvivalGrowthUnsafe Food Consumption FOODBORNE ILLNESS Source: Martin Adams , Basic Food Safety FS0603 92000

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Contamination Food handler (e.g. Human / animal excreta Infected food animal Night soil Irrigation & waste water contaminated hands) FOOD (Raw/Cooked) Flies and pests Contaminated household water Polluted environment (soil, dust) Dirty pots / cooking utensils Domestic animalsCross-contaminationFS0603 102000

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Contamination Food handler (e.g. Human / animal excreta Infected food animal Night soil Irrigation & waste water contaminated hands) FOOD (Raw/Cooked) Flies and pests Contaminated household water Polluted environment (soil, dust) Dirty pots / cooking utensils Domestic animalsCross-contaminationTime-TemperatureAbuseContaminated FoodFS0603 112000

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Preventing foodborne illnesses Preventing foodborne illnesses involves preventing contamination (& adulteration) eliminating contaminants controlling growth (bacteria and mould) FS0603 122000

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Environment Farming & animal husbandry Harvesting Processing Transport & Distribution Preparation Consumption FS0603 132000

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Essential aspects of food safety legislation (1) Basic food law general basic principles Regulations detailed provisions for law enforcers, officers and those who have to comply with the law FS0603 142000

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Essential aspects of food safety legislation (2) Basic food law prohibition of sale of contaminated or adulterated food prohibition of sale of food prepared, stored or distributed in non-hygienic conditions prohibition of food fraud FS0603 152000

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Essential aspects of food safety legislation (3) Basic food law establishment of food standards registration of food establishments control of food imports control of food exports inspection activities laboratory evaluations penalties and sanctions FS0603 162000

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Essential aspects of food safety legislation (4) Regulations labelling (date marking) packaging (date-marking) advertising pesticide residues veterinary drug residues food additives fortification of food FS0603 172000

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Essential aspects of food safety legislation (5) Regulations Food hygiene Contaminants Food standards for: potable water / ice, beverages, milk & milk products, fats & oils, cereal & bakery products, fish & fishery products, meat & meat products, fruits & vegetables, and their products, food seasonings & flavourings, sugar & syrups, food for special dietary uses FS0603 182000

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Effective compliance program Mandatory compliance inspection and laboratory testing Voluntary compliance government giving advice to industry FS0603 192000

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Educational measures Professional food handlers restaurants catering establishments street food vendors Domestic food handlers, particularly households mothers of small children school children Consumers, including travellers FS0603 202000

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FBD outbreaks by place where food was acquired/contaminated (Hungary 1990-92) Restaurants11 %Canteens (schools,10 %kindergartens, etc)Private homes66 %Other13 %FS0603 212000

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Foodborne disease outbreaks by place where food was acquired/contaminated France 1989-1992 (France1989-92) Household37 %Restaurants14 %Canteens (schools,30 %hospitals, factories)Other19 %FS0603 222000

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Foodborne disease outbreaks by contributing factors 1990-1992 Inadequate storage44 %Inadequate cooking or reheating9 %Unsafe source18 %Contamination by an infected person11 %Contaminated equipment4 %Addition of toxic chemical or natural2 %toxicantUnknown12 %FS0603 232000

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Foodborne diseases in your country Incidence What is the situation ? What are the major problems? Who are the victims? What are the causes? What kind of foods? What kind of factors ? FS0603 24 2000 ? Year

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Information gathering Surveillance of foodborne diseases Monitoring contaminants Monitoring practices and underlying factors Monitoring infrastructure and monitoring the implementation of the programme FS0603 252000

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Surveillance and monitoring Surveillance of foodborne diseases notification of cases laboratory- confirmed cases outbreaks others FS0603 26 2000 Monitoring contaminants Chemical contaminants biological contaminants naturally occurring toxins, e.g. biotoxins

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Last Updated: 8th March 2018

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