Food Safety Lecture 1 PDF

Lecture 1 Introduction to Food Safety FOOD HYG I E NE FNU 213 DR. A L A N OOD A. A L FA L EH Objectives ❖ Overview of the key milestones in the history of food safety. ❖ Introduce the concepts of food safety and hygiene. ❖ Key elements of food safety. ❖ Highlights the need to produce, handl...

Lecture 1 Introduction to Food Safety FOOD HYG I E NE FNU 213 DR. A L A N OOD A. A L FA L EH Objectives ❖ Overview of the key milestones in the history of food safety. ❖ Introduce the concepts of food safety and hygiene. ❖ Key elements of food safety. ❖ Highlights the need to produce, handle, store, and prepare food in a manner that prevents infections or diseases. ❖ Importance of maintaining hygiene and sanitation throughout the food chain to reduce the risk of food-borne illnesses and ensure food quality. History of Food Safety and Hygiene Ancient Times Basic Hygiene Practices: o Early humans developed basic food preservation techniques like drying, salting, and smoking to improve the usability of food and prevent spoilage. o The ancient Egyptians, Greeks, and Romans documented food preparation and storage practices, including fermentation and the use of honey as a preservative. History of Food Safety and Hygiene (Cont.) Religious and Cultural Laws: o Many ancient societies had religious food laws aimed at ensuring food safety, such as the kosher dietary laws in Judaism and halal practices in Islam. o The Roman Empire established food regulations, including inspections of markets and storage facilities. History of Food Safety and Hygiene (Cont.) Scientific Advances: o 1854: Dr. John Snow demonstrated the link between contaminated water and cholera in London, leading to an increased focus on sanitation. o 1860s: Louis Pasteur discovered the role of microorganisms in food spoilage, leading to the development of pasteurization. History of Food Safety and Hygiene (Cont.) 20th Century Emergence of Food Safety Science: o Hazard Analysis and Critical Control Points (HACCP): Developed by NASA and Pillsbury in the 1960s to ensure food safety for astronauts by identifying and managing critical points where hazards could occur. History of Food Safety and Hygiene (Cont.) 20th Century Legislation and Global Efforts: o The establishment of organizations like the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) in the mid-20th century promoted international food safety standards. o In 1963, the Codex Alimentarius Commission was formed to develop global food standards, guidelines, and codes of practice. History of Food Safety and Hygiene (Cont.) 20th Century Technological Advancements: o Innovations in refrigeration, packaging, and sterilization improved food safety practices and reduced spoilage. History of Food Safety and Hygiene (Cont.) 21st Century Focus on Globalization: o The global food supply chain introduced new risks, such as contamination during transportation and challenges in tracing the origin of outbreaks. o Governments and organizations implemented stricter traceability and labeling requirements. History of Food Safety and Hygiene (Cont.) 21st Century Technology and Automation: o Modern technologies, such as blockchain, AI, and sensors, are now used to improve traceability and real-time monitoring of food safety. Pandemics and Public Health: o Events like the COVID-19 pandemic highlighted the importance of food safety in ensuring uninterrupted and safe food supply chains. History of Food Safety and Hygiene (Cont.) 21st Century Food Safety Modernization: o 2011: The U.S. enacted the Food Safety Modernization Act (FSMA), shifting the focus from responding to contamination to preventing it. o Increased emphasis on consumer education about safe food handling practices. History of Food Safety and Hygiene (Cont.) Current Trends Focus on Sustainability: o Food safety practices now integrate environmental concerns, such as reducing food waste and using eco-friendly packaging. Allergens and Dietary Preferences: o Addressing food allergens and catering to specific dietary needs has become a significant part of food safety. Emerging Hazards: o Increased awareness of risks like antimicrobial resistance and food fraud (e.g., substitution of ingredients). Food Concepts and Definition Food can be defined as anything solid, semi-solid, or liquid which when swallowed, digested, and assimilated in the body provides it with essential substances called nutrients and keeps it well. It is the basic necessity of life. Food supplies energy, enables growth, and repair of tissues and organs. It also protects the body from disease and regulates body functions. What is The Difference between Food Safety, Hygiene, Quality, and Security? Food Safety Concepts and Definition Food Safety refers to the practices, procedures, and measures taken to ensure that food is safe to consume and free from hazards that can harm human health. It includes all steps in the food supply chain, from production to consumption, aimed at preventing contamination and ensuring the integrity of food products. Food Hygiene Concepts and Definition Food Hygiene is all conditions and measure necessary to ensure the safety and suitability of food at all stages of the food chain. Food Hygiene Concepts and Definition (Cont.) Food hygiene is the responsible preparation and presentation of food by: Protecting food from food poisoning bacteria, spoilage bacteria, and foreign objects. Preventing the growth and multiplication of bacteria that could lead to a food borne illness. Properly cooking and processing food to kill harmful bacteria. The Main Difference between Food Hygiene and Food Safety Food Quality Concepts and Definition Food Quality is a combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of the product to a user. These attributes include external factors such as appearance (size, shape, color, gloss, and consistency), texture, flavor, and internal composition (chemical, physical, microbial). Food Quality Concepts and Definition (Cont.) Food Quality also deals with product traceability (e.g., of ingredients), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information. The Main Difference between Food Safety and Food Quality Food Security Concepts and Definition Food Security - based on the 1996 World Food Summit by FAO, food security is defined when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Food Security Concepts and Definition (Cont.) The four main dimensions of food security: 1. Food Availability: The availability of sufficient quantities of food of appropriate quality, supplied through domestic production or imports (including food aid). 2. Food Access: Access by individuals to adequate resources (entitlements) for acquiring appropriate foods for a nutritious diet. Entitlements are defined as the set of all commodity bundles over which a person can establish command given the legal, political, economic, and social arrangements of the community in which they live (including traditional rights such as access to common resources). Food Security Concepts and Definition (Cont.) 3. Utilization: Utilization of food through adequate diet, clean water, sanitation, and health care to reach a state of nutritional well-being where all physiological needs are met. This brings out the importance of non-food inputs in food security. 4. Stability: To be food secure, a population, household, or individual must have access to adequate food at all times. They should not risk losing access to food as a consequence of sudden shocks (e.g., an economic or climatic crisis) or cyclical events (e.g., seasonal food insecurity). The concept of stability can therefore refer to both the availability and access dimensions of food security. Food Safety Key Elements 1. Absence of Hazards: Ensuring food is free from biological (e.g., bacteria, viruses, parasites), chemical (e.g., pesticides, toxins), and physical hazards (e.g., glass, metal fragments). 2. Prevention of Food-borne Illnesses: Reducing the risk of illnesses caused by consuming contaminated food. 3. Hygienic Practices: Maintaining cleanliness during harvesting, processing, storage, distribution, and preparation of food. Food Safety Key Elements (Cont.) 4. Temperature Control: Storing and cooking food at safe temperatures to prevent bacterial growth. 5. Cross-Contamination Prevention: Avoiding the transfer of harmful substances between raw and cooked foods or different food types. 6. Compliance with Standards: Following laws and guidelines set by health authorities like the World Health Organization (WHO) or local food safety agencies. In summary, food safety is a comprehensive approach to safeguarding public health by minimizing risks associated with food production and consumption. Food Safety Importance ✓ To ensure the provision of food security ✓ To reduce health costs occurring due to food related diseases. ✓ To reduce risk of foodborne diseases. ✓ To prevent health illnesses. ✓ To preserve the quality of food. Poor Food Safety Practices Harmful Effects Food-borne illnesses pose a threat to international public health safety and economic development. Increase in health cost treatment. Poor hygiene and sanitation at different levels of food centers. High prevalence rate of communicable diseases and non-communicable diseases. Ineffective functioning of the body. High cross-contamination rate of the food. Decreased nutrients present in the food. Poor Food Safety Practices Harmful Effects (Cont.) Lack of freshness and not suitable for edible condition. Food poisoning leading to severe outcomes such as seizures, brain damage, or even death. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly, and the sick. Financial losses. Loss of business. A black mark in business reputation. Fines for breaches of proper health and safety practices.