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The World Health Day is a global health awareness day celebrated every year on 7 April, under the sponsorship of the World Health Organization (WHO)
seen as an opportunity by the organization to draw worldwide attention to a subject of major importance to global health each year
Milano is a Place in Italy, Expo means world fair, conducted once in 3 yrs, this years theme is feeding the planet energy of life
The C O D E X A L I M E N T A R I U S international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade.
The campaign aims to: • Spur governments to improve food safety through public awareness campaigns and highlight their ongoing actions in this area • Encourage consumers to ensure the food on their plate is safe (ask questions, check labels, follow hygiene tips)
1. Disseminate core messaging aimed at the two main audiences (Member States and consumers) Develop messaging to answer key questions for the main audiences, including for: • Member States and regional economic integration organisations (ministries of health, agriculture, education and trade; food safety and consumer protection agencies, etc.): How safe is your national/regional food supply? Are your national food safety systems relevant and effective? Do people in your country/region have accurate and up-to-date information about the most common threats to food safety? • Consumers: Do you know how to ensure the food on your plate is safe to eat? 2. Engage influential food-related advocates/relevant public figures • National/international consumer societies • Academia and professional associations • Nutrition/humanitarian-oriented NGOs • Celebrities including chefs and other professionals who can act as food safety advocates 3. Link and create synergies with other major international and national foodand nutrition-related events • Follow-up to the Second International Conference on Nutrition, its Rome Declaration and Framework for Action 19-21 November 2014 (http://www. fao.org/about/meetings/icn2/en/)
• Visuals and graphics: Posters adapted to local culture (examples below under Visuals); infographics • Text products: WHO fact sheet on Food Safety http://who.int/mediacentre/factsheets/fs399/en Lancet commentary by WHO DG on food safety and food security http:// www.who.int/foodsafety/areas_work/nutrition/Lancetfoodsafety_nov2014.pdf Food preparation advice for families issued by national authorities Codex Alimentarius1, Five Keys to Safer Food, Strategic plan for food safety including foodborne zoonoses 2013-2022 • WHO Multimedia products available in February-March 2015: 30 second public service announcement in English, Spanish, Chinese, Arabic, French, Russian, Portuguese 3-5 min video • Social media: Campaign using #safefood hashtag linked to visuals, asking people to engage through Twitter, Instagram, Facebook, Vine, showing from their points of view/local contexts: What is safe food? How do you ensure your food is safe? Web users will be invited to share with WHO via social media their “own plate” that answers the above questions? • Launch events: Encourage WHO country/regional offices, local authorities and relevant stakeholders to stage events on 7 April in locations around the world. Organize a “global” launch event that day involving the WHO Director-General 1 A
Make safe food a top priority • Integrate food safety into broader food policy Integrate food safety into nutrition and food security policies and programmes • Build trust through sound and transparent communications Ensure transparent communication between risk assessors, risk managers and risk communicators Promote awareness and understanding of food safety issues among the general public Design educational campaigns targeting food handlers and the consumers • Foster multi-sectoral collaboration to achieve sustainable and solid food systems
Inform yourself. How much do you know about your food? Read the labels when buying and preparing food Familiarize yourself with the dangerous microbiological and chemical agents in your region Learn how to take care when preparing specific foods which can be dangerous if not handled properly (e.g. raw chicken, cassava, etc.) Learn how to prepare and store food from other cultures that you are not familiar with (e.g. sushi) • Handle, store and prepare food safely Practice WHO’s Five Keys to Safer Food when handling and preparing food (keep clean – separate raw and cooked food – cook thoroughly – cook food at safe temperatures – use safe water and raw materials). Avoid overcooking when frying, grilling or baking foods as this may produce toxic chemicals. In your kitchen, store chemical products in a safe place. Do not re-use containers that were initially used to store chemicals to store food. Practice safe food handling when selling food at markets. Practice WHO’s Five Keys to Growing Safer Fruits and Vegetables (practice good personal hygiene – protect fields from animal faecal contamination – use treated faecal waste – evaluate and manage risks from irrigation water – keep harvest and storage equipment clean and dry) to decrease microbial contamination when growing fruits and vegetables for your family or community • Teach healthy practices to others in your community • Make safe/wise choices Take particular care in preparing food for pregnant women, children, the elderly and the sick (those with a weakened immune system) When eating food from street vendors or buffets in hotels and restaurants, make sure that cooked food is not in contact with raw food that could contaminate it. Make sure the food you eat is prepared and kept in good hygienic conditions (clean, cooked thoroughly, and kept at the right temperature, i.e. hot or refrigerated/ on ice) When shopping, keep raw meat, poultry, fish and shellfish away from your 11 basket or your grocery cart and use separate bags for transportation When visiting food markets, be aware that live animals can transmit a number of diseases. Avoid handling or coming into close contact with these animals. When there is any doubt about the safety of drinking water, boil or treat it before drinking. • Enjoy eating food Make safe food a top priority to prevent foodborne diseases, protect the health of your family and community, and be confident about the safety of the food you eat. Eating safe, nutritious, healthy food provides everyone with the energy they need to enjoy a healthy and active lifestyle. Eating brings us together. Celebrate with safe, healthy, nutritious food. Food allows us to learn, have new experiences and appreciation for other cultures. Food, cooking, and eating play a central role in every culture.
A recent review of food safety research in India (13) reported that only a limited number of studies have been conducted over the years to assess the risks to the health of consumers posed by adulterants, additives and contaminants. Protection of the population’s health from such food-related hazards would be considered a public health priority. Additional focus should be on risk assessments and early warning/rapid alert situations, with reference to the exportation of agro-products and processed foods and their compliance with national and international market standards.
Presenter: Dr Sandhya Rani Javalkar
7th April -Selection of WHO theme
Theme- 2015 Food safety
Public health context
Activities conducted by WHO
WHO initiative: Regional food safety strategy
WHO and FAO
National Food Security Act2013
7th April 1948
World Health Day global
health awareness day
Priority area of global
public health concern
2014: Small bite, big threat
2013: Healthy Blood Pressure
2012:Add life to years
2010: Urbanization and health
Release ofTheme 2015 2015
Theme: How safe is
Slogan: From farm to
plate Make food safe
South Paris- International Food Market
February-March: Launch social media drive,
including promotion of multimedia material
7 April:World Health Day
1 May - 31 Oct: Milano EXPO 2015, “Feeding the
Planet, Energy for Life”.
6-10 July: Codex Alimentarius Commission (CICG,
October: Publications and launch ofWHO global
foodborne disease burden estimates
Unsafe food— diseases, diarrhoea to cancers.
Foodborne diseases kill - 2 million people annually.
Food safety, nutrition, security - inextricably linked.
Unsafe food- vicious cycle of disease and
Food crosses multiple national borders- good
collaboration ensure food safety.
Food safety: scientific discipline describing
handling, preparation, and storage of food in
ways that prevent foodborne illness
Food hygiene: Basic Principles employed at
all stages of food handling to ensure
that food is safe to consume and is of good
keeping quality ”
Food security : “when all people at all times
have access to sufficient, safe,
nutritious food to maintain a healthy and
Food surveillance: involves sampling and
testing foods to prevent food hazards
Spur governments to improve food safety
Encourage consumers to ensure the food on
their plate is safe
Disseminate core message aimed at the two main
Engage influential food-related advocates/relevant
Synergies with other major international and
national food and nutrition-related events
Visuals and infographics
WHO Multimedia products
Social media- Quiz
what is safe food? how to ensure food is safe?
1 - Foodborne diseases can cause death.
True / False
2 - If food looks OK and smells OK it is always safe
to eat. True/ False
3 - Some microorganisms are useful to make food
and drinks. True / False
4 -The proper temperature for a home refrigerator
should be Below 8°C (46°F) / Below 5°C (41°F)
5 - Keeping raw and cooked food separate prevents
cross-contamination. True / False
Millions of people fall ill,
die -eating unsafe food.
Diarrhoeal diseases kill 1.5
million children annually
Proper food preparation -
prevent most foodborne
vomiting and diarrhoea.
Food contaminated with
heavy metals or toxins –
Higher impact on fragile
health status- serious illness
Infants, pregnant women,
the sick and the elderly- fatal
Today’s food supply is
Globalization -food chain
longer and complicated
Foodborne disease outbreak
investigation and product
recall in case of emergency.
To improve food safety-
different professionals are
has far reaching
Livelihoods of food
bacteria in animals
may be transmitted to
humans via food.
Safe food as a top priority
Integrate food safety into broader food
Build trust through sound and transparent
Foster multi-sectoral collaboration to
achieve sustainable food systems
Inform yourself. How much do you know
about your food?
Handle, store and prepare food safely
Teach healthy practices to others in
Make safe/wise choices
Enjoy eating food
The Indian Health Ministry joined hands with theWorld Health Organization (WHO) to urge
people to make food safety a priority. Recently, they organized a national consultation on
Food Safety on 1.4.15
Reported- limited number of studies conducted
over the years on this topic
Health of consumers are at risk by adulterants,
additives and contaminants.
Protection of the population’s health from such
food-related hazards- public health priority.
Focus on national and international food market
Urging all countries to strengthen their food
safety systems- more vigilant with food
producers and traders.
Training manual- Usage of insecticides
Objective: food security for all
Assuring Food Safety and Quality: Guidelines
for Strengthening National Food Control
Food safety programmes in Member States
Food safety policy and legislation
Food control and inspection
Relationships- food industry, retailers and
Education and training in food safety
The proposed duration of the Regional food safety strategy is 5
Common man is unaware of the adulterants and
prone to its hazards effects
Some common tests are given to identify these
adulterants and empower the consumers
1. Milk with water- white trial test
2.Coconut oil with other oil- Freezing test
3. sugar with chalk powder- diluting in water
4. Iodised salt with comman salt
Substances added to food -processing or
Preservatives, colouring and flavouring agents,
Little/ No nutritional value.
WHO develops scientific risk assessments to
define safe exposure levels
Development of national and international food
Evaluation of certain food additives (Seventy-
ninth report of the Joint FAO/WHO Expert
Committee on Food Additives)
WHOTechnical Report Series, No. 990, 2014
Act of the Parliament of India
Aims to provide subsidized food grains to
approximately India's 1.2 billion people.
September 12, 2013
It includes the Midday Meal Scheme, Integrated
Child Development Services scheme and
the Public Distribution System.
WHO website, Food safety- key facts, available
99/en acessed on 5.4.15
World health day 2015, Campaign tool kit
WHO 5 keys to safe food.pdf
Quick test for adulterants in food, FSSAI India