Whd 2015 vf (2)

HistoryThe World Health Day is celebrated by the people all across the world every year on 7th of April under the leadership of World Health Organization, on it’s birthday to draw the mass people attention towards the priority area of global public health concern. In 1948 during World Health Assembly held for first time in Geneva by the WHO it was decided to celebrate the World Health Day annually. It was first celebrated worldwide in the year 1950 as the World Health Day. Varieties of events related to the particular theme are organized on the international and national level by the WHO.

Dr. Yahya Gulzar NPO-HSS, WHO Punjab


Theme of WHD2015 Food Safetyhigh relevance to

• all people on the planet, and multiple stakeholders,

• including government,

• civil society,

• the private sector, and

• intergovernmental agencies.


Why?Food safety is an area of public health action

• to protect consumers from the risks of food poisoning and foodborne diseases, acute or chronic.

• Unsafe food can lead to a range of health problems: diarrhoeal disease, viral disease (the first Ebola cases were linked to contaminated bush meat); reproductive and developmental problems, cancers


…..Why?New threats to food safety are constantly emerging

• Changes in food production, distribution and consumption (i.e. intensive

agriculture, globalization of food trade, mass catering and street food).

• changes to the environment; new and emerging bacteria and toxins; (antimicrobial resistance—all increase the risk that food becomes

contaminated)

• Increases in travel and trade enhance the likelihood that contamination can spread


Public Health Concern• Access to sufficient amounts of safe and nutritious food is key to sustaining

life and promoting good health.

• Unsafe food—contains harmful bacteria, viruses, parasites or chemical substances—causes more than 200 diseases, ranging from diarrhoea to

cancers; (582 million cases of 22 different foodborne enteric diseases and 351 000 associated deaths)*

• Foodborne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children (40% people suffering from enteric diseases caused by contaminated food were children aged under 5 years)*

* WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG)


….Public Health Concern• Food safety, nutrition and food security are inextricably linked. Unsafe food

creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, the elderly and the sick.

• Foodborne diseases impede socioeconomic development by straining health care systems, and damaging national economies, tourism and trade.

• Food now crosses multiple national borders from where it is produced to where it is consumed. Good collaboration between governments, producers and consumers may help ensure food safety.


Unsafe FoodIncludes uncooked foods of animal origin, fruits and vegetables contaminated with faeces, and shellfish containing marine bio-toxins.

Foodborne diseases may lead to long-lasting disability or death.

• Foodborne pathogens can cause severe diarrhoea or debilitating infections including meningitis.

• Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer.


Foodborne IllnessCauses are:

• Bacteria

• Viruses

• Parasites

• Prions

• Chemicals (naturally occurring, and man made)


WHO ResponseWHO aims to facilitate global prevention, detection and response to public health threats associated with unsafe food. Ensuring consumer trust in their authorities, and confidence in the safe food supply, is an outcome that WHO works to achieve. WHO helps build capacity of Member States to;• provide international food standards, guidelines and

recommendations “Codex Alimentarius”• assess the safety of new technique and technology use in food production• Strengthen national food systems and legal framework and implement

adequate infrastructure to manage food safety risks (International Food Safety Authorities Network INFOSAN, by WHO and FAO)

• Promote safe food handling through systematic disease prevention and awareness program, through WHO Five Keys to Safer Food

• Advocate food safety, integration in national policies and programmes according to IHR - 2005




The 3 FivesHealthy choices helps lead healthy life

• Five keys to safer food

• Five keys to healthy diet

• Five keys to appropriate physical activity


Five Keys to Safer FoodFood safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers

• Key 1: Keep clean

• Key 2: Separate raw and cooked food

• Key 3: Cook food thoroughly

• Key 4: Keep food at safe temperatures

• Key 5: Use safe water and raw materials.


• Wash your hands with soap before handling food and often during food preparation

• Wash your hands with soap after using the toilets

• Wash and sanitize all surfaces and equipment used for food preparation

• Protect kitchen areas and food from insects, pests and other animals

Key 1: Keep clean


Key 2: Separate raw and cooked food

• Separate raw meat, poultry and seafood from other foods

• Use separate equipment and utensils such as knives and cutting boards for handling raw foods

• Store food in containers to avoid contact between raw and prepared foods


Key 3: Cook food thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood

• Bring foods like soups and stews to boiling to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer

• Reheat cooked food thoroughly

• Avoid overcooking when frying, grilling or baking food as this may produce toxic chemicals


Key 4: Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours

• Refrigerate promptly all cooked and perishable food (preferably below 5°C)

• Keep cooked food piping hot (more than 60°C) prior to serving

• Do not store food too long even in the refrigerator

• Do not thaw frozen food at room temperature


Key 5: Use safe water and raw materials

• Use safe water or treat it to make it safe

• Select fresh and wholesome foods

• Choose foods processed for safety, such as pasteurized milk

• Wash fruits and vegetables, especially if eaten raw

• Do not use food beyond its expiry date


Call for ActionFor Policy Makers;

• Make safe food a top priority

• Integrate food safety into broader food policy

• Build trust through sound and transparent communications

• Foster multi-sectoral collaboration to achieve sustainable and solid food systems

• Think globally, act locally

Food handlers & Consumers;

• Inform yourself. How much do you know about your food?

• Handle, store and prepare food safely

• Teach healthy practices to others in your community

• Make safe/wise choices

• Enjoy eating food


Thematic Timeline 2015• February-March: launch social media drive, including promotion of

multimedia material (video and public service announcement).• 7 April: World Health Day• 1 May - 31 Oct: Milano EXPO 2015, with the theme of “Feeding the

Planet, Energy for Life”, offers a prime opportunity to reinforce the messages of this campaign. During this period, there will be a number of food safety related side events organised in Italy and elsewhere.

• 6-10 July: Codex Alimentarius Commission for International food standards, guidelines and recommendations with collaboration of WHO and FAO (CICG, Geneva)

• October: Publication and launch of WHO global foodborne disease burden estimates by WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG)


Safe food is important because it keeps people healthy, communities productive and economies strong,

results in increasing the life expectancy by adding good health to

the lives of people and promoting healthier living habits


Thank You

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Whd 2015 vf (2)