Darunee Edwards 5 August 2020 Local Wisdom in S election of F ood I ngredients Novel Corona Virus COVID19 13 New type of respiratory virus No previously known knowledge No vaccine ID: 1048320
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1. COVID-19 and Food Safety Darunee Edwards5 August 2020
2. Local Wisdom in Selection of Food Ingredients
3. Novel Corona Virus, COVID-19 1/3New type of respiratory virusNo previously known knowledge No vaccine No medicationAirborne and spreads rapidly High mortality rate
4. Novel Corona Virus, COVID-19 2/3Worldwide pandemic Panic nationally and internationallyNational emergencyThailand lock down situation:QuarantineWorking from homeSchools closed downClose sight seeing areas, catering services, sport complex, etc.No party, no sale of alcohol, no festival, no get together event, no exhibition, no meeting, no trainingNo airline operation
5. Novel Corona Virus, COVID-19 3/3World poverty and hunger worsening with the coronavirus pandemic, WHOAirborne and spread from person to personSome people without symptoms but may be able to spread the virus, incubation period 5-14 daysDisease turns to affect not just lungs, but kidneys, heart and circulatory system and senses of smell and tasteRecovery may cause severe health impactsCurrently, no evidence of food, food containers, or food packaging being associated with transmission of COVID-19 Strict hygienic practices of food handler is necessary
6. Impact of COVID-19World and national economies are badly affectedNational emergency decreeBroken supply chainsNo travelling, no tourismDramatic reduction in export and import of goods Loss of businesses: hotel, tourism industry, food service, transport businesses, food supply chainLoss of jobsFamily relations disastrousHigh national expenditure in hospital treatmentHospital treatment facilities not sufficientPanic buying of consumer goods, emergency restocking
7. Impact of COVID-19Consumer get panicEmergency restocking Grocery over crowdedSome opportunist businesses and gov authoritiesLoss of job, no money and lots of debtBuy less and eat lessNo free lunch for school students Parents in trouble of purchasing food for familyNew channels for food delivery
8. Global Crisis Affecting Food SecurityPopulation IncreaseEconomic CrisesRegulatory FrameworkDepreciation of Natural ResourcesUrbanizationCOVID-19Energy CrisisClimate ChangeFood LossFood WasteIncreasing AffluenceAging/Aged societyLabor Trafficking
9. Importance of Food Business in ThailandAgriculture-based nation involved vast number of poputationValue creation from agri-produceFood innovation, more varieties of foodsControl of food safety and food qualityHealthy societyWealthy societyFood security and health securityJob creationTourism
10. Food Value ChainFood Supply Chain ManagementFarming system(GAP/CoC)Pre-harvest &Post-harvestManufacturing(GMP/HACCP)Consumer / MarketTransportationPlant/Animal breedBreedFarmingHarvestProcessingPackagingTransportationConsumer/marketPackaging
11. Food can become unsafe due to several reasonsWhy food not safe!-1/3Emerging foodborne illnesses problemsChange in pathogens through adaptation by natural selectionDietary habits of preference and practices and cultural beliefs may be the causes Food trade of plant and animal origin is increasing rapidly and contributed to the spread of foodborne problems to new areas
12. Food can become unsafe due to several reasonsWhy food not safe!-2/3Economic and technical development of new food, new production system or new environmental changes increase opportunities for contamination due to lack of knowledge from food handlers and an increase in mass cateringPoverty and pollution, environmental contamination Poor social conditions and lack of safe food preparation facilities
13. Food can become unsafe due to several reasonsWhy food not safe!-3/3Travel and migration of millions of people crossing borders can spread diseases rapidly to new environmentPoor hygiene practice of food handlers of street food and the improper storage of raw ingredients esp. meat and seafood itemsInappropriate time and temperature in processingImproper cleaning and sanitizingContamination and cross contamination
14. Food Safety and QualityFood safety is a global issueConsumption of wholesome foods, good quality and safety and right nutrition is one of the basic human rights
15. Why food safety is a must for any food enterprise?Consequence of producing unintentionally or intentionally unsafe food:consumer gets sick Government authority intervene in this incidentRuin business and may end up with bankruptcyRuin national reputation if it is a serious incident
16. Food safety and quality management systemFood safety is an extreme important tool for any food enterprise!Food quality and safety management system is a preventive tool, it is to reduce chance of producing poor or lower than standard food!Well trained staff is key to achieve the goal of producing safe food!
17. Benefits of Food Safety and Quality Management SystemProcessing of safer food >> lower business riskClients satisfaction >> reputation and brand valueStaff knowledge and skill >> better productivityLess production cost >> less utilities expense, less waste, less errorMore business opportunitiesHigher profitabilityCompliance with national and international regulations
18. FAO (Food and Agriculture Organisation)FAO provides guidelines and food standards on food safety and quality as part of their effort towards food security, to ensureFood availability Food accessibilityUtilization Stability
19. WHO (World Health Organisation) “Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food” WHO Member States adopted a resolution in 2000 declaring food safety as an integral part of public health consideration
20. Jointly established in 1963 by FAO (Food and Agriculture Organization) WHO (World Health Organization) 189 member countriesMain objectives to promote a science-based approach in setting food standards to improve multi-stakeholder dialogue on establishing standards, guidelines and code of practices to adopt food standards by all member countries Codex Alimentarius
21. Food Safety Management System General PracticesThai: mandatory 2014Codex Guideline Thai : mandatory since 2000Codex Guideline Thai : to be mandatoryPrivate Standard:ISO 9000+HACCP+GMP Food Safety Management system
22. GMP or Good Hygienic Practice (GHP) or Primary GMP:prerequisite programbasic environmental & operating conditionsproduction of safe and quality foodcompliance with regulations Good Manufacturing Practice
23. Good Manufacturing PracticesCodex GMP - for food manufacturing Primary production Establishment: design and facilities Control of operation Establishment: maintenance and sanitation Establishment: personal hygiene Transportation Production information and consumer awareness TrainingPrimary GMP-for microenterprise1. Location and manufacturing buildings 2. Tools, machineries and production equipment 3. Control of production process 4. Sanitation 5. Cleaning and maintenance 6. Personnel and hygiene workers
24. Hazard Analysis and Critical Control PointsHACCP: Benefits effective method of maximizing food safety applicable thru out food chain: farm to fork reducing risk of selling unsafe products enhance product quality and safety
25. HACCP SystemPre-requisite Program (GMP)pest control, cleaning procedures, hygienic practicesPreliminary Procedures(5 tasks)HACCP Principles(7 principles)Training
26. HACCP SystemPreliminary ProceduresAssemble HACCP teamDescribe productIdentify intended useConstruct flow diagramOn-site confirmation of flow diagram
27. HACCP SystemPrinciples of the HACCP systemConduct a hazard analysisDetermine the Critical Control Points (CCP)Establish Critical LimitsEstablish a system to monitor control of the CCPEstablish the Corrective Actions to be taken when monitoring indicates a particular CCP in not under controlEstablish procedure for Verification to confirm that HACCP system is working effectivelyEstablish Documentation concerning all procedures and Records appropriate to these principles and their application
28. There are 3 categoriesPhysical hazards e.g. metal, glass, bone, sharp objectsChemical hazards e.g. pesticides, toxins, chemical misuse, chemical reaction during storage, heavy metals Biological hazards e.g. contamination of pathogenic bacteria, yeast, mold, virus, parasite Hazards in Foods
29. Physical hazards broken glasses extraneous matters pin pieces of metal etc.Consequence: injuriesFood Hazards -1
30. 2. Chemical hazards misuse of food additives vet drug residue heavy metal residues fertilizer contamination mycotoxin pollutants antibiotic residues products from chemical reaction: rancidity, browning Consequence: lead to acute symptoms or chronic effects due to accumulation of harmful substances in the bodyFood Hazards-2
31. 3. Microbiological hazards pathogenic bacteria mold infection virus parasites etc. Consequence: poisoning and infection with diarrhea, vomit, headache, numb, kidney failureFood Hazards-3
32. Foodborne IllnessCaused by consumption of food containing pathogens such as virus, bacteria, mold, yeast, parasite, bio- toxin or poisonous chemicals Major health problem world wideMost illness cases are mild but some severe cases in vulnerable groups can be morbidity and mortalityDifficult to investigate and to trace the exact mortality associated with foodborne illnesses
33. Some Foodborne PathogensViral AgentsNorovirusHepatitis AHepatitis EAdenovirus EnterixRotavirusesParasitic AgentsCryptosporidium sp.Cyclospora cayetanensisGiardia lambliaEntamoeba histolyticaBacterial agentsListeria monocytogenesStaphylococcus aureusBacillus cereusCampylobacter jejuniClostridium botulinumClostridium perfringensClostridium difficileSalmonella sppShigella sppEscherichia coli 0157:H7Yersinia enterocoliticaBrucella sppVibrio cholerae
34. Foodborne Disease OutbreakWhen 2 or more people get the same illness from the same contaminated food or drink4 most world wide problematic foodborne pathogens: Salmonella enterica Listeria monocytogenes Campylobacter jejuni E. coli 0157:H7
35. Outbreak: Salmonella Infection Japan, 2011Product: Miso soup with potatoes, green salad and radish with minced chicken, rice and milkFrom: Central Kitchen1,048 school students, teachers and staff from 9 schools infected with severe diarrhea, 13 students hospitalized, Food safety and hygienic practices stringently introduced
36. Outbreak: Shiga toxin-producing E. coli 0157:H7 USA., 2012Product: Organic Spinach and Spring Mix BlendFrom: State Garden32 people infected, 12 people hospitalized, 9 people developed hemolytic uremic syndrome or a type of kidney failureProduct recall introduced
37. Outbreak: Campylobacter jejuni USA., 2014Product: Raw MilkFrom: local establishment99 people infected with diarrhea, abdominal pain and fever, 10 people hospitalized, 1 diedClosed down the establishment
38. Outbreak: Listeria monocytogenes Listeriosis USA., 2015Product: Packaged Mix VegetableFrom: Dole19 people hospitalized with fever, diarrhea, muscle aches, head aches, 1 case died Product recall introduced and closed down this line of product
39. Outbreak: Shiga toxin-producing E. coli 0157:H7 USA., 2016Product: ground beef, veal From: Adams Farm Slaughterhouse11 people infected, 7 people hospitalized, 1 case developed hemolytic uremic syndrome or a type of kidney failureProduct recall introduced
40. Action needed during COVID-19Prompt communication about risk from COVID-19 is a mustNeed to provide concise and clear awareness of preventive measure from contamination, without scaring populationThere is no concern food safety, but hygienic practices needs to be strengthenedThe development of vaccines and medicines
41. Thank You