Food Safety Flashcards
Topic 1 (17 cards)
What is the definition food safety from WHO?
-the WHO defines food safety as ensuring food is free from harmful bacteria, viruses, toxins, parasites, chemicals and containments that can cause more than 200 different illnesses
-access to safe and nutritious food is essential for sustaining life and promoting good health
what does food safety involve? (WHO definition)
-it involves a shared responsibility among government, food producers and consumers, to ensure that food remains safe throughout the entire food chain, from production to consumption. (farm to fork)
-this includes proper handling, preparation and storage of food to prevent foodborne illnesses
why is food safety a public health priority?
-prevention of foodborne illnesses= ranging from food poisoning symptoms e.g. diarrhea to certain types of cancer
-economic impact
-vulnerable age groups e.g. children and older people
-global food supply chain = the food supply chain has become more complex in recent years and this increases the risk of contamination from production to consumption
-public health systems = foodborne illnesses are a big strain on healthcare systems and can impact on socioeconomic development e.g. quality of food isnt very good so that affects their overall health
who are most vulnerable in society if food is not safe? (5)
-infants
-young children
-pregnant women
-older adults
-those with underlying health conditions
what is the result if food supplies become insecure?
-people shift to less healthy diets
-consume more unsafe foods
-pose a risk to health due to microbiological hazards
how do governments play a role in public food and health safety?
-they develop policies on food
-establish effective food safety systems that ensure food producers operate responsibly and supply safe food to consumers
where does food contamination occur primarily in the food chain?
-the producers stage
how are a large portion of foodborne illnesses contracted?
-caused by improperly prepared and handled foods
-poor hygiene when handling food can cause foodborne illnesses to develop
who are the 5 organisations/ stakeholders that WHO works with to ensure food safety along the food chain?
-Food and Agriculture Organisation
-The World Health Organisation for Animal Health
-European Food Safety Authority
-Food Standards Agency
-Environmental Health Practitioner
what are some of the ways the Stakeholders that WHO works with, help to prevent public health threats associated with unsafe food?
-provide scientific assessments on food and where it originates to ensure it is safe
-assess the safety of new technologies used in food production
-help to improve national food systems and legal frameworks
-promote safe food handling through the WHO five Keys to Safer Food messages and training methods
-advocating for food safety as an important component of health security
what are 10 challenged to food safety?
-globalisation/ increased trade
-dietary habits
-demographics/ social changes
-population growth
-climate change
-traceability
-antimicrobial resistance
-poverty
-new cooking methods
-poor preparation
what are the main importances in relation to safe food and economy? (11)
-ensuring human health and well being (WHO definition of food safety)
-food security
-children development
-vulnerable groups
-developing countries
-antimicrobial resistance
-sustainability
-consumer demand
-complex food chain
-economy
-poverty
how many people get ill due to unsafe food anually?
-600 million
what is food security?
-when food is safe and meets dietary demands
-ensures good human health and sustains life
-when food supplies are insecure then it poses a risk to human health
who does safe food improve child development?
-children under 5 susceptible die to developing immune system
-1/6 die from diarrhoea as consequence to foodborne illness
-higher rates of mortality
-those who survive may experience degeneration mentally and physically
why are developing countries more susceptible to unsafe food?
-higher risk due to lack of medicines
-untreated water which is drank and used in production stage of food
-poor regualtory bodies with insufficient funding, to promote better agricultural and production practices
why are people in poverty susceptible to unsafe food?
-foodborne illnesses can invade the cycle of poverty
-food borne pathogens can invade food causing symptoms like vomiting or serverly meningitis and sepsis
-can over reliance on ultraprocessed foods
-HFSS
