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FOOD SAFETY AND FOOD QUALITY : A MUST NOT AN OPTION

FOOD SAFETY AND FOOD QUALITY : A MUST NOT AN OPTION. By: IDA DELA KUEKEY BSc. Biochemistry; MPhil. Food Science; CIM-UK. PRESENTATION OUTLINE. FOOD SAFETY FOOD QUALITY FOOD CONTROL SYSTEMS NEW MARKET TRENDS BEST PRACTICES – From Farm to the Consumer

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FOOD SAFETY AND FOOD QUALITY : A MUST NOT AN OPTION

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  1. FOOD SAFETY AND FOOD QUALITY: A MUST NOT AN OPTION By: IDA DELA KUEKEY BSc. Biochemistry; MPhil. Food Science; CIM-UK By: IDA DELA KUEKEY

  2. PRESENTATION OUTLINE • FOOD SAFETY • FOOD QUALITY • FOOD CONTROL SYSTEMS • NEW MARKET TRENDS • BEST PRACTICES – From Farm to the Consumer • PILLARS OFA NATIONAL FOOD SAFETY/ FOOD QUALITY CONTROL SYSTEM • REQUIREMENTS OF A FOOD SAFETY SYSTEM • CHALLENGES • BENEFITS By: IDA DELA KUEKEY

  3. Introduction • Cholera Outbreak – An Annual Occurrence in Ghana. • The public is been advised to eat food while hot. • Ebola SCARE • Alleged Sources: Bush Meat, Fruit Bats, etc. • Foodborne Diseases have and will continue to be a major source of concern and the Cost of illness (COI) of citizens to a nation’s development cannot be overemphasized By: IDA DELA KUEKEY

  4. So What is Food Safety? • It is the system of preventing physical, chemical and biological hazards, that can cause harm to the consumer through consumption of contaminated/ unsafe food . Factors : • Improper agricultural practices • Misuse of chemicals • Poor hygiene at all stages of the food chain • Contaminated raw materials, ingredients and water • Inadequate or improper storage systems • Lack of Good Manufacturing Practices within the food processing chain By: IDA DELA KUEKEY

  5. Food Quality • Includes all other attributes that influence a product’s value and which is of interest to the consumer e.g.: • ingredient specification, • proper labeling, • organolepticappeal, etc. By: IDA DELA KUEKEY

  6. Food Control • Mandatory & Regulatory activities enforced by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are • safe, wholesome and fit for human consumption; • conform to safety and quality requirements • honestly and accurately labeled as prescribed by law By: IDA DELA KUEKEY

  7. New Market Trends • Higher Standards in EuropeAgri Food Chain with the following objectives: • To Protect Consumers Health by reducing the risk of foodborne illness • To Protect Consumers Interests from unsanitary, unwholesome, mislabeled or adulterated food • To Underpin Consumer/Export Confidence • To Contribute to Economic Development As a result, more stringent requirements for foodstuffs imported from developing countries to the EU have been specified, thus creating more problem for us as a country. By: IDA DELA KUEKEY

  8. BEST PRACTICES- From Farm to the Consumer By: IDA DELA KUEKEY

  9. The Pillars of A National Food Safety Control SystemElements of a national food control system • Government Involvement • (i.e. GSA, FDA) – must provide consumer protection and ensure that all foods are fit and safe for human consumption • Food Producers/Industries – must be responsible to produce better quality and safe foods • Consumers – must have the right to select better quality and safe foods of their choice • Foods Laboratory & Research Institutes (e.g. FRI, CRIG, CSIR) – must provide • Quality and Safe Food Legislation • Food Control Management Information, • Education, Communication and Training By: IDA DELA KUEKEY

  10. Requirements for A National Food Safety System A. National Food Safety/ Food Quality/ Food Control Policiesthat: • Cover all food produced, processed and marketed within the country, including imported food • Statutory Basis and Mandatory In Nature B. A National Food Safety Strategy that : • Enables our country to develop an integrated and effective food safety control system • Sets consumer protection priorities and promote economic development. C. Prevention efforts that: Integrate the full food production chain: from Farm to Fork, • Most SMEs lack food safety systems. • HACCP and risk assessments By: IDA DELA KUEKEY

  11. CHALLENGES • Lifestyles Changes - rapid urbanization • Growing Consumer Awareness of food safety and quality issues and increasing demand for better information • Harmonizationof National Food Safety and Quality Standards with International Standards e.g. ISO 9001:2008, ISO 22000, etc. • Trade Globalization By: IDA DELA KUEKEY

  12. BENEFITS • Safe Food Deliverythrough prevention of hazards • low occurrence of food borne diseases • Few Consumer Complaints • e.g., legal suits • Increase Customer Base & Profitability • Strong Competitive Edge • Access to Global Markets • National Growth & Development By: IDA DELA KUEKEY

  13. THANK YOU By: IDA DELA KUEKEY

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