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World Health Day theme 2015- food safety

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From farm to plate, make food safe

Publicada em: Saúde e medicina
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World Health Day theme 2015- food safety

  1. 1. Presenter: Dr Sandhya Rani Javalkar 07-Apr-15 1
  2. 2.  7th April -Selection of WHO theme  Theme- 2015 Food safety  Public health context  Objective, Strategies  Activities conducted by WHO  Key facts  WHO initiative: Regional food safety strategy  WHO and FAO  Food adulterants  National Food Security Act2013 07-Apr-15 2
  3. 3. 7th April 1948 World Health Day global health awareness day Theme selection  Priority area of global public health concern 07-Apr-15 3
  4. 4.  2014: Small bite, big threat  2013: Healthy Blood Pressure  2012:Add life to years  2011:Antimicrobial resistance  2010: Urbanization and health 07-Apr-15 4
  5. 5.  Release ofTheme 2015 2015  Theme: How safe is your food?  Slogan: From farm to plate Make food safe 07-Apr-15 5 South Paris- International Food Market
  6. 6.  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, Geneva)  October: Publications and launch ofWHO global foodborne disease burden estimates 07-Apr-15 6
  7. 7.  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 malnutrition.  Food crosses multiple national borders- good collaboration ensure food safety. 07-Apr-15 7
  8. 8.  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 ” 07-Apr-15 8
  9. 9.  Food security : “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.  Food surveillance: involves sampling and testing foods to prevent food hazards 07-Apr-15 9 www.who.int/trade/glossary/story028/en/
  10. 10.  Spur governments to improve food safety  Encourage consumers to ensure the food on their plate is safe 07-Apr-15 10
  11. 11.  Disseminate core message aimed at the two main audiences  Engage influential food-related advocates/relevant public figures  Synergies with other major international and national food and nutrition-related events 07-Apr-15 11
  12. 12.  Visuals and infographics  Text products  WHO Multimedia products  Social media- Quiz what is safe food? how to ensure food is safe?  Launch events 07-Apr-15 12
  13. 13.  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 07-Apr-15 13
  14. 14.  Millions of people fall ill, die -eating unsafe food.  Diarrhoeal diseases kill 1.5 million children annually  Proper food preparation - prevent most foodborne diseases
  15. 15.  Symptoms-stomach pains, vomiting and diarrhoea.  Food contaminated with heavy metals or toxins – cancer, neurological disorders.
  16. 16.  Higher impact on fragile health status- serious illness and death.  Infants, pregnant women, the sick and the elderly- fatal effects
  17. 17.  Today’s food supply is complex  Production  Slaughtering  Harvesting  Processing  Storage  Transport  Distribution
  18. 18.  Globalization -food chain longer and complicated  Foodborne disease outbreak investigation and product recall in case of emergency.
  19. 19.  To improve food safety- different professionals are working together  Different departments- collaborate and communicate
  20. 20.  Food contamination has far reaching effects  Food exports  Tourism  Livelihoods of food handlers  Economic development
  21. 21.  Antimicrobial-resistant bacteria in animals may be transmitted to humans via food.
  22. 22. 07-Apr-15 22
  23. 23.  Everyone has a role to play.  Governments,  Industry  Producers  Consumers.  Local community group, women’s groups and school education
  24. 24.  Informed and wise food choices  They should know common food hazards and how to handle food safely
  25. 25. 07-Apr-15 25
  26. 26.  Safe food as a top priority  Integrate food safety into broader food policy  Build trust through sound and transparent communications  Foster multi-sectoral collaboration to achieve sustainable food systems 07-Apr-15 27
  27. 27.  Inform yourself. How much do you know about your food?  Handle, store and prepare food safely  Teach healthy practices to others in community  Make safe/wise choices  Enjoy eating food 07-Apr-15 28
  28. 28. 07-Apr-15 29 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
  29. 29.  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 standards. 07-Apr-15 30
  30. 30.  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 Systems 07-Apr-15 31
  31. 31. Food safety programmes in Member States  Food safety policy and legislation  Food control and inspection  Epidemiological systems  Relationships- food industry, retailers and consumers  Education and training in food safety 07-Apr-15 32 The proposed duration of the Regional food safety strategy is 5 years (2013–2017).
  32. 32.  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 07-Apr-15 33
  33. 33.  Substances added to food -processing or storage.  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 safety standards 07-Apr-15 34
  34. 34.  Evaluation of certain food additives (Seventy- ninth report of the Joint FAO/WHO Expert Committee on Food Additives) WHOTechnical Report Series, No. 990, 2014 07-Apr-15 35
  35. 35.  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. 07-Apr-15 36
  36. 36.  WHO website, Food safety- key facts, available at http://www.who.int/mediacentre/factsheets/fs3 99/en acessed on 5.4.15  World health day 2015, Campaign tool kit http://www.who.int/campaigns/world-health- day/2015/en/  WHO 5 keys to safe food.pdf  WHO Glossary www.who.int/trade/glossary/story028/en/  Quick test for adulterants in food, FSSAI India 07-Apr-15 37
  37. 37. 07-Apr-15 38

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