1 / 26

Product Safety and Consumer Healthy

Product Safety and Consumer Healthy. Bussara Chankaewmanee. Post-harvest and Product Processing Research and Development Office Department of Agriculture. Topic. Food and Its Impact. Food for Health : nutrition Food Hazards Food Supply Chain. Food Safety Management.

ruby
Download Presentation

Product Safety and Consumer Healthy

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Product Safety and Consumer Healthy Bussara Chankaewmanee Post-harvest and Product Processing Research and Development Office Department of Agriculture

  2. Topic Food and Its Impact • Food for Health : nutrition • Food Hazards • Food Supply Chain Food Safety Management

  3. FOOD is “any substance, whether processed, semi-processed or raw, which is intend for human consumption, and includes drinks, chewing gum & any substance that has been used in the manufacture for preparation or treatment of food” FOODmust be suitable and safe for human consumption

  4. Agriculture Food supplyService Nutrition Health Food Nutrition is a link between food and health, regarding the full fillment of nutrient and non-nutrient requirements from food in human life cycle. Ultimate goals are food and nutrition security for all.

  5. Food security -Hungry Food safety -Food borne diseases Food education - Nutrition problems (over / under) Food defence -Food protection (Bioterrorism Act)

  6. Food borne diseases Salmonella Shigella Escherichia coli E. coli O157 V. Parahaemolyticus

  7. Food borne diseases Clostridium botulinum Campylobacter Listeria monocytogenes

  8. 6 Diseases caused death to children 90 %in the world (13.3 Million/year) 1.8 million 2.2 all ages 2004 Diarrhea  Aids  Pneumonia and ColdTuberculosis Malaria Measels (Meslin et al., 2000. Rev. Sci. Tech. Off. int. Epiz. 19, 310-317)

  9. Contagious disease • Tuberculosis • Polio • Disinfection disease • Cancer • Poisonous food • Disease caused of bad consuming behavior • Obesity • Heart disease • High blood pressured • Diabetes

  10. FOOD for HEALTH

  11. Agricultural Products • -Plant products (Crop products) • Live stocks (animal products) • Marine products (Fishery products)

  12. Cooked Shrimp Ring Cooked Tailless Pre Fried Breaded Butterfly Shrimp Cooked Head - On Shrimp Wonton Pre Fried Torpedo Breaded Shrimp

  13. Food Safety Hazards Physical Chemical biolgy Allergen GMO

  14. Biological Hazards • Bacteria • Clostridium botulinum • Esherichia coli • Salmonella spp. • Shigella spp. • Vibrio spp. • Staphylococus aureus • Virus • Hepatitis A • Insects >200 microorganisms caused food borne disease

  15. Chemical Hazards • Naturally ocurring chemicals • Aflatoxin, Mycotoxin, Botoxin, Mushroom toxins • Added chemicals • Pesticides, Fertilizers, antibiotics • Toxic element & compounds Lead, Cadmium, mercury, arsenic • Contaminants • Lubricants, cleaners, paints • Packaging materials • Plasticizers, printing coding ink, adhesives, tin

  16. Physical Hazards • Wood – from fields • Glass – from equipment • Bone - from fish, poultry • Plastic – from packaging • Metal pieces – from equipment • Stone and dirt – from fields • Insects • Personal effect – rings, earrings, button, gum, band aids, artificial fingernails

  17. Allergens • Peanut • Tree-nuts • Soybeans • Milk • Egg • Crustaceans (shrimp,crab, lobster) • Fish • Wheat • Celery root • Seed (sesame cotton mustard) • Glutens GMO

  18. Food Supply Chain Primary production to Consumption • Production • Processing • Storage • Handling • Distribution • Consumption

  19. ISO 22000 ISO 9001 / ISO 14001 / OHSAS 18001 / SA 8000 Traceability Product inspection Organic Product certification Agricultural Products Supply Chain Input/ raw mat. Farm Collecting Pack house Factory Logistic Distributor Retail Catering Consumer Farm Fork GAP Organic/ HACCP GMP GHP/ GMP GMP/HACCP BRC/IFS/SQF HALAL JAPAN BRC/GMP/IFS/OHSAS Hygiene inspection/ Logistic/ Supply chain inspection Service certification/ Performance evaluation

  20. Some notable cases Escherichia coli&Samonella spp. In vegetables

  21. Concepts in Food Safety Management

  22. Basic concepts FOOD Suitable and safe for human consumption Food must be processed under conditions and activities of good hygiene and food safety along all stages of the food chain

  23. Food Safety Management • Good Hygiene Practices -GHP • Good Agricultural Practices - GAP • Good Manufacturing Practices - GMP • Risk and hazards analysis • Risk assessment • Risk management

  24. Production Soil Soilless

  25. Questions

More Related