Food safety Afghanistans context : Some basic things

Food Safety: Context of Afghanistan and its comparison with international

standards

Sayed Mohammad Naim KHALID

Food Technical Advisor

May 2014

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MoPHNMFB

Food Committee

Food Sampling and Food Safety Training

Contents

.1General concepts of food science

.2Food composition

.3Foodborne disease statistics

.4Expected life

.5Important issues in Afghanistan food regulatory system

.6Food trade

.7Zoonosis

.8International organizations in food affairs

.9Inspection of food establishments

.10Approaches to prevent food safety problems

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(1) General concepts

• Food processing: Sum of all techniques to convert food from one shape to another or to give it different type of utility.

• Food Safety: Chemical , Physical and Microbiological hazards

• Food microbiology: Food production, spoilage, disease

• Food preservation: Methods to keep food for long time.

• Food engineering: Use of engineering techniques to produce food.

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Food Sampling and Food Safety Trainingتریننګ نمونه ګیری مواد غذایی

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• Product development: Development of new products

• Sensory analysis: use of five senses to control food quality

• Food chemistry: understanding reactions in food preparation

• Food Packaging: Use of package, quality of package

• Food Technology: use of all technologies to produce wholesome food

• Food physics: shape, texture and motion studies in food 4


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• Food Quality: perception of consumer, standard and law

• Food Security: safe and nutrition food availability to all at all places

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(2) Composition of food

• Water

• Carbohydrate

• Protein

• Lipids

• Minerals

• Vitamins 6


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(3) Foodborne disease stats

1. In France in 2009• 13905 person sick due to food

• 9 died because of food (InVS)

2. In Canada• 11 million cases of foodborne disease (CFIA)

3. In USA each year• 48 million people are sick

• 128000 people hospitalized

• 3000 died (CDC)

4. In Australia each year• 1.2 million people refer to Doctor because of food

• 300000 gets antibiotics

• 2.1 million days of work lost because of foodborne disease 7


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(4) Expected life

Afghans life expectancy is less than 50 years


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(5) Important issues

• Lack of food law

• Plastic usage in food packaging

• Viruses

• GMP/GHP

• Personal hygiene

• Water quality

• Lack of public awareness about food safety

• No education in food sciences/food processing

• Radioactive food contamination

• GMO

• Food Additives 9


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(6) International trade

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(7) 70% of shared disease between man and animal

• Anthrax

• Influenza

• BSE

• Brucellosis

• Campylobacteriosis

• E. Coli

• Lyme Borreliosis

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• Q Fever

• Rabies

• Toxoplasmosis

• Tuberculosis

• Salmonellosis

• Leishmaniasis

• Echinococcosis

Some examples


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(8) International organizations

• WHO: Food Safety

• FAO: Food Processing and Safety

• Codex Commission: Food Standards

• WTO : International measures in food trade

• SPS measures: food safety measures

• ISO : Standards for food safety 12


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(9) Food Establishment Inspection

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تریننګ نمونه ګیری مواد غذایی

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(10) Prevention approaches in food safety

• GMP

• GHP

• HACCP

• Training and capacity building of workers and employees

• Commitment of the senior staff of companies and organizations

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(10-1) Food Safety in four steps

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Cleaning Separation Cooking Cooling


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(10-2) HACCP system

1. HACCP team creation

Mixed team ( Manager to cleaner)

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(10-2) HACCP system

2. Describe the product

The product shall be explained as such that it is made of this, this and that…

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(10-2) HACCP system

3. Identify your target user

Answer the question of who will use your products?

22Children under 5

Pregnant women

Old people Immuno-difpeople


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(10-2) HACCP system

4. Draw the flow chart

Start from Zero and finish the product ( include all steps)

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(10-2) HACCP system

•Sample flow chart for sugar

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Standard flow chart


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(10-2) HACCP system

5. Verify the flow chart on place

Go to production zone and check your paper with all steps. Correct it and verify it.

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(10-2) HACCP system

6. Identify Hazards

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Microbial

Physical

Chemical


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(10-2) HACCP system

7. Set CCPs (P2)

Critical Control Points which are important in food safety and needs to specified shall be identified

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(10-2) HACCP system

8. Establish critical limits for CCPs

Limits are set and needs to be controlled and data collected

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(10-2) HACCP system

9. Establish monitoring system for CC limits of CCPs (P4)

A system of follow up must be in place for P3

An example cab as:

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Activity Who Where How When WhatCorrective action


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(10-2) HACCP system

10. Corrective actions (P5)

Preventive measures must be in place prior to an issue

Example:

If iron or bolt is found in end product, all products of same batch shall be recalled. ( just an example).

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(10-2) HACCP system

11. Verification (P6)

All activities must be verified by senior person

E.g. calibration of thermometer by an external company

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(10-2) HACCP system

12. Documentation (P7)

All activities of food safety must be documented

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(10-2) HACCP system

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Sample HACCP plan


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Thanks

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