FOOD SAFETY DURING EMERGENCIES AND NATURAL DISASTER

FOOD SAFETY DURING EMERGENCIES AND NATURAL DISASTER(LESSON 12)MUHAMMAD AMIR AZREE BIN ABD RAHMANRAJA AFIF AFIFI BIN RAJA RAZALI018SITY ZULAIKHA BINTI GHADZI KHAN 020

NATURAL DISASTERS AND FOOD SAFETYDue to earthquake and tsunami, food may be contaminated.Outbreaks of food borne disease, including diarrhea, dysentery, cholera, hepatitis A, and typhoid.Lack of safe water and toilet facilities.Lack of suitable conditions to prepare food.Malnutrition, exposure, shock and other traumas. Infants, pregnant women and the elderly are susceptible to food borne disease.Contaminated water and food are interrelated.Water should be boiled or made safe before it is consumed or used as an ingredient in food.WHO Five Keys for Safer Food, should be reinforced to all food handlers, especially those involved in mass catering.

FIVE KEYS FOR SAFER FOODCHOOSE- use safe water and raw materialCLEAN- wash hand before and after cook and go to toilet.SEPARATE- raw material and food ready to eat.COOK- cook your food throughly.SAFE TEMPERATURE- use the safe temperature for cooking. WHO GUIDERemind authorities of the need to restore and maintain basic support for food safety infrastructure.Heighten their vigilance against the introduction of new food borne risks.Provide guidance for the development of simple messages to anyone, including ordinary consumers, involved In food preparations in disaster area.Serve as a quick reference to those involved I providing emergency food aid, such as refugee camp managers and food distributions.PREVENTIVE FOOD SAFETY MEASURES IN THE AFTERMATH OF NATURAL DISASTERSSafe and hygiene warehouse management must be observed.Safe food handling during food distribution and preparation must be assured.Consumer education and information.Inspecting food.Provision of food after a natural disaster.Response to an outbreak of food borne disease.INVESTIGATION OF AND RESPONSE TO A SUSPECTED FOOD SAFETY EMERGENCYTimely treatment of exposed people.Removal of the contaminated food from circulation.Rapid identification of the causative agent and the suspected foods by patient interviews and by appropriate diagnostic laboratory testing.Epidemiological investigation.Collation of information about sources of contamination and coordination with law enforcement.Timely provision of information to the public.Information culturally appropriate and does not cause unnecessary anxiety. THANK YOUO-O