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Food safety

• Food safety, nutrition and food security are inextricably linked.
• An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs).
• US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
• Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.
• Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade.

Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. It also creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Good collaboration between governments, producers and consumers is needed to help ensure food safety and stronger food systems.

Major foodborne illnesses and causes

Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food. Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer. Many foodborne diseases may lead to long-lasting disability and death. Some examples of food hazards are listed below.

• Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal outcomes. Symptoms can be fever, headache, nausea, vomiting, abdominal pain and diarrhoea. Foods involved in outbreaks of salmonellosis include eggs, poultry and other products of animal origin. Foodborne cases with Campylobacter are mainly caused by raw milk, raw or undercooked poultry and drinking water. Enterohaemorrhagic Escherichia coli is associated with unpasteurized milk, undercooked meat and contaminated fresh fruits and vegetables.
• Listeria infections can lead to miscarriage in pregnant women or death of newborn babies. Although disease occurrence is relatively low, Listeria ’s severe and sometimes fatal health consequences, particularly among infants, children and the elderly, count them among the most serious foodborne infections. Listeria is found in unpasteurised dairy products and various ready-to-eat foods and can grow at refrigeration temperatures.
• Vibrio cholerae can infect people through contaminated water or food. Symptoms may include abdominal pain, vomiting and profuse watery diarrhoea, which quickly lead to severe dehydration and possibly death. Rice, vegetables, millet gruel and various types of seafood have been implicated in cholera outbreaks.

Antimicrobials, such as antibiotics, are essential to treat infections caused by bacteria, including foodborne pathogens. However, their overuse and misuse in veterinary and human medicine has been linked to the emergence and spread of resistant bacteria, rendering the treatment of infectious diseases ineffective in animals and humans.

Some viruses can be transmitted by food consumption. Norovirus is a common cause of foodborne infections that is characterized by nausea, explosive vomiting, watery diarrhoea and abdominal pain. Hepatitis A virus can also be transmitted by food and can cause long-lasting liver disease and spreads typically through raw or undercooked seafood or contaminated raw produce.

Some parasites, such as fish-borne trematodes, are only transmitted through food. Others, for example tapeworms like Echinococcus spp, or Taenia spp, may infect people through food or direct contact with animals. Other parasites, such as Ascaris, Cryptosporidium, Entamoeba histolytica or Giardia , enter the food chain via water or soil and can contaminate fresh produce.

Prions, infectious agents composed of protein, are unique in that they are associated with specific forms of neurodegenerative disease. Bovine spongiform encephalopathy (BSE, or so-called mad cow disease) is a prion disease in cattle, associated with the variant Creutzfeldt-Jakob disease (vCJD) in humans. Consuming meat products containing specified risk material, such as brain tissue, is the most likely route of transmission of the prion agent to humans.

Of most concern for health are naturally occurring toxins and environmental pollutants.

• Naturally occurring toxins include mycotoxins, marine biotoxins, cyanogenic glycosides and toxins occurring in poisonous mushrooms. Staple foods like corn or cereals can contain high levels of mycotoxins, such as aflatoxin and ochratoxin, produced by mould on grain. A long-term exposure can affect the immune system and normal development, or cause cancer.
• Persistent organic pollutants (POPs) are compounds that accumulate in the environment and human body. Known examples are dioxins and polychlorinated biphenyls (PCBs), which are unwanted by-products of industrial processes and waste incineration. They are found worldwide in the environment and accumulate in animal food chains. Dioxins are highly toxic and can cause reproductive and developmental problems, damage the immune system, interfere with hormones and cause cancer.
• Heavy metals  such as lead, cadmium and mercury cause neurological and kidney damage. Contamination by heavy metal in food occurs mainly through pollution of water and soil.
• Other chemical hazards in food can include radioactive nucleotides that can be discharged into the environment from industries and from civil or military nuclear operations, food allergens, residues of drugs and other contaminants incorporated in the food during the process.

The burden of foodborne diseases

The burden of foodborne diseases to public health and to economies has often been underestimated due to underreporting and difficulty to establish causal relationships between food contamination and resulting illness or death.

The 2015 WHO report on the estimates of the global burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, parasites, toxins and chemicals) at global and sub-regional level, highlighting that more than 600 million cases of foodborne illnesses and 420 000 deaths could occur in a year. The burden of foodborne diseases falls disproportionately on groups in vulnerable situations and especially on children under 5, with the highest burden in low- and middle-income countries.

The 2019 World Bank report on the economic burden of the foodborne diseases indicated that the total productivity loss associated with foodborne disease in low- and middle-income countries was estimated at US$ 95.2 billion per year, and the annual cost of treating foodborne illnesses is estimated at US$ 15 billion.

The evolving world and food safety

Safe food supplies support national economies, trade and tourism, contribute to food and nutrition security, and underpin sustainable development.

Urbanization and changes in consumer habits have increased the number of people buying and eating food prepared in public places. Globalization has triggered growing consumer demand for a wider variety of foods, resulting in an increasingly complex and longer global food chain. Climate change is also predicted to impact food safety.

These challenges put greater responsibility on food producers and handlers to ensure food safety. Local incidents can quickly evolve into international emergencies due to the speed and range of product distribution.

A public health priority

Governments should make food safety a public health priority, as they play a pivotal role in developing policies and regulatory frameworks and establishing and implementing effective food safety systems. Food handlers and consumers need to understand how to safely handle food and practicing the WHO Five keys to safer food at home, or when selling at restaurants or at local markets. Food producers can safely grow fruits and vegetables using the WHO Five keys to growing safer fruits and vegetables .

WHO response

WHO aims to strengthen national food control systems to facilitate global prevention, detection and response to public health threats associated with unsafe food. To do this, WHO supports Member States by:

• providing independent scientific assessments on microbiological and chemical hazards that form the basis for international food standards, guidelines, and recommendations, known as the Codex Alimentarius ;
• assessing the performance of national food control systems throughout the entire food chain, identifying priority areas for further development, and measuring and evaluating progress over time through the FAO/WHO food control system assessment tool ;  
• assessing the safety of new technologies used in food production, such as genetic modification, cultivated food products and nanotechnology;
• helping implement adequate infrastructure to manage food safety risks and respond to food safety emergencies through the International Food Safety Authorities Network ( INFOSAN );
• promoting safe food handling through systematic disease prevention and awareness programmes, through the WHO Five keys to safer food message and training materials;
• advocating for food safety as an important component of health security and for integrating food safety into national policies and programmes in line with the International Health Regulations (IHR 2005);
• monitoring regularly the global burden of foodborne and zoonotic diseases at national, regional and international levels, and supporting countries to estimate the national burden of foodborne diseases; and
• updating the WHO Global Strategy for Food Safety (2022–2030) to support Member States to strengthen their national food control systems and reduce the burden of foodborne diseases.

WHO works closely with Food and Agriculture Organization (FAO), the World Organization for Animal Health (OIE), The UN Environment Programme (UNEP) and other international organizations to ensure food safety along the entire food chain from production to consumption.

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• WHO estimates of the global burden of foodborne diseases
• Advancing food safety initiatives: strategic plan for food safety including foodborne zoonoses 2013-2022
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Food Safety Presentation Template

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The Food Safety Presentation Template is a comprehensive and visually appealing set of slides designed to help educate and inform your audience about important food safety practices. This template is perfect for use in restaurants, food processing facilities, training sessions, or any other setting where food safety is a top priority.

With a clean and professional design, the Food Safety Presentation Template includes a variety of customizable slides that cover topics such as proper food handling procedures, temperature control, cross-contamination prevention, cleaning and sanitizing protocols, and more. Each slide is easy to edit and customize to suit your specific needs, allowing you to tailor the presentation to your audience and goals.

This template also includes high-quality graphics, icons, and illustrations that help visually communicate key concepts and information, making it easier for your audience to understand and engage with the content. The layout is clear and organized, ensuring that your presentation is both informative and easy to follow.

Overall, the Food Safety Presentation Template is a valuable tool for anyone looking to create a comprehensive and engaging presentation on food safety. Whether you are training employees, educating customers, or presenting to stakeholders, this template will help you deliver a professional and effective presentation that promotes food safety best practices.

Key features of the Food Safety Presentation Template:

1. Fully editable slides: Easily customize the content, colors, and fonts to suit your needs. 2. High-quality graphics and illustrations: Visually communicate key concepts and information with ease. 3. Organized layout: Ensure that your presentation is clear, professional, and easy to follow. 4. Comprehensive coverage: Cover a wide range of food safety topics to educate and inform your audience effectively. 5. Versatile use: Suitable for a variety of settings, including restaurants, food processing facilities, training sessions, and more.

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Food Safety Week Lesson

It seems that you like this template, food safety week lesson presentation, free google slides theme, powerpoint template, and canva presentation template.

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Food Safety Presentation Slide

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Food safety and hygiene

Jan 20, 2013

610 likes | 1.74k Views

Module Number: 15. Food safety and hygiene. Introduction. Food safety and hygiene is of paramount importance to ensure that food is stored, prepared and eaten in clean, safe environments. Food poisoning can be easily prevented by taking the following four simple precautionary measures:

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Presentation Transcript

Module Number: 15 Food safety and hygiene

Introduction • Food safety and hygiene is of paramount importance to ensure that food is stored, prepared and eaten in clean, safe environments. • Food poisoning can be easily prevented by taking the following four simple precautionary measures: • wash your hands properly and keep them clean; • cook food properly; • chill food properly; • avoid cross-contamination.

Shopping • Do not buy dented cans or damaged packets. • Do not buy food from counters where cooked and raw meat is not separated. • Get your food home and into the fridge / freezer / cupboard as quickly as possible – don’t hang around with your friends.

The kitchen • Ensure that all food utensils are clean before use. • Make sure that the kitchen area is clean before you cook. • Have separate chopping boards for raw meat and ready-to-eat food.

Keep clean • Ensure that you have good personal hygiene, e.g. wear an apron, wash hands, tie your hair back. • Empty all rubbish containers when full, remembering to wash your hands after. • Keep all work surfaces clean. • Wash kitchen cloths, sponges and tea towels regularly. • Clean as you go – use clean cloths and wipe spillages immediately (including floors to avoid slips and trips).

Storing food • Use foods within their date mark, i.e. use-by and best-before dates. • Check that all food being used is appropriately stored, i.e. at room temperate, in the fridge or freezer. • Ensure that all perishable foods are stored at a safe temperature, e.g. in the fridge. • Replace all perishable foods in the fridge after use. • Make sure that raw meat, fish and chicken is stored on the bottom shelf of the fridge. • Keep eggs in the fridge, away from strong odours.

Cooking and cooling • Wash fresh fruit and vegetables before you eat or use them to cook. • If cooked food is to be kept, cool it as quickly as possible (ideally within 1-2 hours) and then store it in the fridge. • Cooked food should not be re-heated more than once. Always heat it until it is piping hot all the way through. • Don’t eat rare minced meat – check there is no pinkness. • Check that chicken is cooked completely by piercing the thickest part of the leg with a clean knife – juices should run clear.

Serving food • Before serving, keep food covered whenever possible. • Avoid laying out perishable foods at room temperature too far in advance. • Keep hot foods hot, and cold foods cold. • Keep raw foods, especially meats, completely separate from cooked and ready-to-eat foods.

© British Nutrition Foundation 2005

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Regulators on Annex 1 Implementation

Insight from Austria’s Regulatory Authority Representative

At the 2024 ISPE Aseptic Conference, held March 12-13 in Vienna, Austria, Christina Meissner, a European Union Good Manufacturing Practice (GMP) inspector at the Austrian Agency for Health and Food Safety since 2013, and Chair of the PIC/S Drafting Group on Annex 2A and 2B, published in May 2021, offered a presentation titled “Inspection of Manufacturing Facilities in Austria.”

She began by listing the types and numbers of pharmaceutical establishments in Austria within the agency’s surveillance mandate. They include 656 licensed manufacturers, control laboratories, wholesalers, blood banks and plasma centers, 171 registered “distance selling” pharmacies, 94 licensed or certified tissue establishments, 284 clinical trial notifications for medicines, 494 medical device market surveillance activities, and 45 market surveillance activities for medicines.

She added that the agency’s Good Manufacturing and Distribution Practice (GMDP) inspectors have a variety of duties, including assessing industry’s implementation of Annex 1.

Meissner noted that Annex 1 has been in force since August of 2022 and since then her agency has conducted inspections at several facilities. She said that the inspectors identified some very good practices and some practices that needed to be “upgraded.”

She reminded attendees that the aim of those in industry, and the aim of inspectors, should have the common goal of providing the highest quality products to patients. That suggestion led to her discussion of a core feature of Annex 1 implementation – the development of the contamination control strategy (CCS) – which seeks to minimize the risks for product contamination from microbial, endotoxin/pyrogen, and particle sources.

She urged members of industry to assess the risks that may be posed in their current processes and to make a gap assessment using the new Annex 1’s requirements in relation to their established processes. They should then implement their risk assessment, and then go back to look at the principles of quality risk management (QRM) as documented in ICH Q9.

Meissner added that the gap/risk assessment should be carried out by a cross-functional team that should include local experts, and that pre-existing knowledge should be employed. Once more, in the risk assessment report (or failure mode and effect analysis, also known as FMEA), all of the risks, as well as the implemented actions to mitigate them, should be documented.

Among the activities necessary to implement Annex 1, Meissner pointed to the implementation of post-sterilization integrity testing (PUPSIT) as Annex 1 now contains a PUPSIT requirement for verifying the integrity of a sterilizing grade filter – both before its use and after its sterilization. While she emphasized that PUPSIT is a requirement, she also noted that PUPSIT is a “controversial topic,” but that deviation from the PUPSIT requirement is allowed only under specially justified circumstances.

Meissner also touched on Annex 1 topics such as the transfer of materials, noting that manual disinfection (“spray and pray”) should be avoided, and generally discussed the issue of outdated facilities by saying that the take home message was that outdated facilities and outdated equipment needed to be modernized for Annex 1 compliance.

Regarding Annex 1’s challenges for compounding pharmacies, she cited the potential need for compounding process designs to be re-assessed under Annex 1 and, in dealing with new technologies, she cautioned against buying robotic systems “off-the-shelf.”

Further, regarding the innovation and implementation of new technologies, she mentioned that she is involved with the European Medicines Agency’s (EMA) quality innovation group and that employing new technologies was, for her, “close to my heart.” She finished her presentation by saying that we need to understand and drive innovation forward at its best, and to do so at our full capabilities.

Insight from Germany’s Regulatory Authority Representative

Daniel Mueller, head the of GMP inspectorate for the local competent authority in Tuebingen, Germany, has worked since 2001 as a GMDP inspector charged with conducting national inspections as well as conducting EMA and overseas inspections. Before joining the authority, Mueller worked in the pharmaceutical industry, last serving as qualified person for sterile drug products. He is member of the German expert group on biotechnology and tissue and quality assurance.

Mueller’s presentation, titled “Revised (EU) Annex 1: Fit for Future?” covered a variety of topics related to, and covered in, the most recent version of Annex 1.

He began by posing two questions: “Is this guidance fit for the future?” and “Is this the best guidance at the moment?”

Noting that the new version of Annex 1 is “not a stand- alone document,” and that it has its base in an existing regulatory world, he subsequently offered a list of related regulatory guidelines and documents that preceded the new Annex 1. Among them are:

• US Food and Drug Administration’s (FDA)Guidance for Industry: Sterile Drug Products Produced by Aseptic Processing — Current Good Manufacturing Practice (2004)
• PIC/S PI 007 Validation of Aseptic Processes (2011)
• ISO 13408-x Aseptic processing of health care products (2015)
• ISO 14644x Cleanrooms and associated environments (2016)
• EMA/CHMP/QWP/850374/2015 Guideline on the sterilization of the medicinal product, active substance, excipient and primary container (2019)
• EMA/CHMP/QWP 85037/2015 Quality of water for pharmaceutical use (2020)

He suggested that Annex 1 is set into a framework of regulatory documents but, as the newest version, it is “the best at the moment” because it was the result of a complex procedure, a compromise, and is now “the most modern guidance we have” for aseptic and sterile manufacturing.

He emphasized that the 2022 Annex 1 is “a big upgrade” over the previous version (2008), with a completely new structure, more text (more than double the number of pages from the 2008 version), more detailed QRM requirements, and organizational requirements needing to be quickly implemented. He added that Annex 1’s technical requirements will take some time to implement.

Mueller also explained that Annex 1 now contained a glossary, adding that he was happy to see it because there were a “huge number of new clauses,” and that there were there were some terms in the 2008 version that were not legally defined - but are now legally defined. For example, the new glossary makes clear what an “isolator” means and clarifies what a RABS system is.

He also reminded attendees that there were two drafts of the new Annex 1, and it took over five years to finalize the larger, upgraded version, which he said was much more complete when compared to the 2008 version of Annex 1.

Mueller went on to cite major sources of contamination emphasized in the new Annex 1 that went above basic knowledge as contained in the 2008 version with new as text regarding personnel, equipment and material, cleanroom environment, and products that have new requirements.

He cited additional sources of contamination that have been newly emphasized in Annex 1 including:

• Physical segregation and barrier systems, automation and robotics, gowning training, disinfection
• Material transfer
• Electronic devices in cleanrooms
• Sterile filtration
• Closed and single use systems

With regard to PUPSIT, he said there are some discussion points and a situation where “you have the one group believing in it and another group fighting against it.”

Topic by topic, Mueller covered several newly defined or added aspects of aseptic manufacturing now covered in greater detail in the new Annex 1.

Barrier systems (restricted access barrier systems, or RABS, and isolators)

Mueller discussed how the 2022 version of Annex 1 now sets standards for barriers where the 2008 version simply “recommended” barriers. He added that a sound scientific justification is needed for other approaches.

He also mentioned that there were more detailed requirements for facility design, glove systems (now requiring integrity testing and monitoring of glove systems), and new requirements for barrier decontamination.

Gap analyses

Mueller said that it is important for members of industry to have already carried out a gap analysis and to have a plan for its implementation. He made a personal recommendation that it would be wise for a company to proactively inform the competent authority of having done a gap analysis and point out areas where the company is seeking to improve.

Mueller added that, hopefully, companies will not wait until an inspector gives them a list of their gaps, which would not make the situation better.

Personnel, gowning, and electronic devices

Mueller noted the detailed amount of text Annex 1 devotes to gowning requirements and garment management, especially with regard to reuseable clothing. Equally important in the “Personnel” chapter are new restrictions on electronic devices in cleanrooms, especially personal cell phones and tablets.

Contamination Control Strategy (CCS)

He discussed CCS as a basic strategy for controlling the risk of particulate and microbial contamination that he said runs “as a red thread” through the whole of Annex 1.

Mueller’s recommendations for implementing Annex 1

• Already have an established a gap analysis
• Ensure teams have started making the new organizational requirements; Mueller also noted that a CCS has been a key requirement beginning with the first draft of Annex 1 in 2017
• Already have a strategy for all new technical requirements, such as those pertaining to barriers, PUPSIT, and other issues
• Talk to your competent authority (GMP inspectorate)

Mueller’s list of “don’ts” for Annex 1 implementation

• Don’t wait until the next inspection without starting activities toward implementation requirements
• Don’t wait for an inspector to give you a list of “to do’s” for implementation of all yet unfulfilled requirements
• Don’t pretend to be “surprised” by the “new” Annex 1

This is an informal summary of presentations on 12 March 2024 at the 2024 ISPE Aseptic Conference in Vienna, Austria. It has not been vetted by any of the agencies or regulators mentioned in this article, nor should it be considered the official positions of any of the agencies mentioned.

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