A ‘SAFE FOOD’ CHRISTMAS AND HEALTHY NEW YEAR

To all our READERS

We appreciate YOU. We celebrate YOU. We are here because you are there. For this, please accept our appreciation for reading our posts. Kindly send us materials like Notices  of Conferences, Seminars, Trade Fairs, International Vacancies,  Awards etc . Of course you all know that such MUST be in the area of FOOD SAFETY.

 

Keep your environment safe. KEEP your Food safe, this season. We cannot afford your stay in the hospital new year due to food borne morbidities

 

Finally please give us your advice and any other comment. We may even get them published

 

For advert placements, please contact us, as usual

 

At your service, always

 

Dele Fapohunda PhD

Founder

21 December, 2022

FOOD SAFETY and MICROBIOLOGICAL QUALITY

FOOD SAFETY AND MICROBIOLOGICAL QUALITY

In the manufacture of food, cosmetics and pharmaceuticals,  it is necessary to ensure strict microbiological quality for it to be generally safe and acceptable. The procedure is important to be sure

of

 absence of pathogenic microbes

sterility, where desired

This is complemented by the monitoring of air and water quality using standard diagnostic measures. As a Public  Analyst, the production environment is very critical to the determination of product hygiene and quality. Therefore   quality attention ,  time and resources should be deployed in this direction

Microbiological Tests of interest include

1 Limit test=this is designed to determine the total aerobic , yeast and microbial counts. The test should reveal if the product is free from  Staphylococcus aureus,  Escherichia coli,  Pseudomonas aeruginosa, Salmonella, , Aspergillus niger and Candida albicans

  1. Sterility Testing=This is carried out under aseptic conditions. The Membrane Filtration method is acceptable in determining this. It ensures sterility where desired

3.Stability Testing=Generally used in assess the adequacy of the storage conditions. The Good Manufacturing Practice is handy in this respect

4.Toxicity Testing=  Can be done on experimental animals. Its only slightly reliable because it does not take into account the issue of  genetic variation

  1. Endotoxin Test=A very critical quality control test particularly at the final stages of drug formulation. Also useful in food safety testing

6Preservative Efficacy Testing=It is also called Antibiotics Potency Test. Antibiotics are added to the product(food , drug or cosmetics) to protect it  from contamination. Their survival can be monitored within 28 days. Five microbes are candidates for this test—E.coli, Staphylococcus aureus, Pseudomonas aeruginosa  Aspergillus niger and Candida albicans

 

 

Dele Fapohunda

10 Dec 2022

 

 

HONEY and ITS BENEFITS

This is regarded as natural without any adverse effect reminiscent of chemical laden componuds

Its uses include

For preservation,

As a sweetener

Has minerals and vitamins essential form body function

Boosts immunity

Serves as a cleanser

Enhances body beauty

May guard against cancer and has been associated with the treatment of ailments like asthma, diabetes, stroke, measles, chronic sore and wounds, mouth and body odour, sleeplessness

Distinct characteristics of pure honey  include

1 being inflammable

2.Slightly viscous

3 inability to freeze

The Holy Book, the Bible expresses the potency of honey in health and spirituality e.g Prov 16: 24; Ex 3:8

SAMPLING AND FOOD SAFETY

In carrying out food testing to arrive at ‘safe’ or ‘unsafe’, sampling must be done. It is the amount of effort deployed in sampling and sample preparation that determines the reliability of test result. False positive or false negative  may be arrived at if sampling is not properly done. This may lead to loss of money invested in the production and integrity/good will. The latter may not easily be recovered over time

Samples must be Representative I e  Ensuring homogeneity

Ensuring relative size of sample to be taken

Reliability and intended use of expected result

The data got may be applied in the following

A labelling requirement

B assurance of compliance with stated standards

C monitoring production as part of HACCP

D routine quality control

 

 

 

Dele Fapohunda

10 December, 2022

ANALYSIS AND FOOD SAFETY————-CHROMATOGRAPHY

This is a separation technique which is carried out according to size, solubility, boiling point and volatility.

Basic Terms

Analyte=substance/compound to be separated

Chromatogram=print out of the  showing different separated analytes

Chromatograph=the equipment that does the separation

Eluate=solution of solvent and dissolved matter collected from elution

Eluent=solvent that carries analytes

Stationary phase=a selected compound at a fixed place fro the procedure e g silica gel

The matrix (support) can be polar or non polar. It can preparative(to purify for further analysis) or analytical(to measure relative proportion of analytes in a mixture)

Types

1.Thin Layer Chromatography TLC

Applicable for the analysis of pesticides, food, fatty acids, food , phytochemicals and water. Adsorbent like silica gel can be spread as a thick slurry on the commercially available plates to a thickness of 0.1 -0.5mm(for analysis) and 0.5-2.0mm(for purity). Components of the sample move at different rates with respect to how they can bind onto the stationary phase. The movement is measured as Rf value , a figure that is specific to each analyte. Filter paper(cellulose) and silica gel are examples of stationary phase

A modification include HPTLC,  High Performance Thin Layer Chromatography

2.High Performance Liquid Chromatography HPLC

This is a separation based on the analytes relative solubility between 2 phases. Sample ca  eb loaded in 5-20 microliter volume. The components of the chromatogram are pump, injector, column, detector and computer. Its effective in separating pharmaceuticals, mycotoxins, salts, proteins, polystyrenes, heavy hydrocarbons, phytochemicals, and enzymes

3.Gas  Chromatography

Sometimes called Gas Liquid Chromatography

It is a requirement that samples must be vaporised without decay or decomposition. Mobile phase or carrier gas is Helium or Nitrogen. The stationary phase called a column, a metal tubing. The vaporised compound will elute at different times called RETENTION TIME, RT which is specific for each analyte and so used to identify them. As the chemicals go out of the column, they are identified electronically

Detectors are used in further elucidation of the analytes. These include UV, Fluorescence FID etc. Columns are also selected based on effectiveness. However, C-18 column is regarded as universal , capable of compatibility with a wide range of compounds.

 

 

 

dele Fapohunda

10 December, 2022

FOOD SAFETY and HAZARD ANALYSIS CRITICAL CONTROL POINTS, HACCP

A systematic preventive scheme to food safety. It also applies to pharmaceuticals,  cosmetics and related products. It is intended to address the physical, chemical and biological hazards. Its goal is to arrive at the best product desired. It is better than inspecting product after operations

It rests on 7 principles

1 Conduct a hazard analysis—identification of possible safety threats

2 Identify Critical Control Points, CCP

3 Establish critical limits for each CCP

4 Establish CCP monitoring requirements, to ensure the process is under control

5 Establish corrective action, to quickly address deviations

6.Establish record keeping procedure

7 Establish procedure for ensuring  the HACCP system is working—-through Validation

 

The overall implementation involves Monitoring, Verifying and Validation. The steps are contained in ISO 22000

 

 

Dele Fapohunda

10 December, 2022

 

FOOD SAFETY and HAZARD ANALYSIS CRITICAL CONTROL POINTS, HACCP

A systematic preventive scheme to food safety. It also applies to pharmaceuticals,  cosmetics and related products. It is intended to address the physical, chemical and biological hazards. Its goal is to arrive at the best product desired. It is better than inspecting product after operations

It rests on 7 principles

1 Conduct a hazard analysis—identification of possible safety threats

2 Identify Critical Control Points, CCP

3 Establish critical limits for each CCP

4 Establish CCP monitoring requirements, to ensure the process is under control

5 Establish corrective action, to quickly address deviations

6.Establish record keeping procedure

7 Establish procedure for ensuring  the HACCP system is working—-through Validation

 

The overall implementation involves Monitoring, Verifying and Validation. The steps are contained in ISO 22000

Dele Fapohunda

10 Dec 2022

DID AGRA ACHIEVE ITS SET MANDATE IN AFRICA ??

The Alliance for Green Revolution in Africa AGRA, has been attracting negative comments of recent. The damning reports were coming left , right and centre. In the midst of this,  a change in its name is being, removing the strategic operative words—-Green Revolution. Many were curious and came up with a conclusion. In this report, T Wise and Jomo Kwame Sundaram  refer to the action as applying make up to a pig——it changes NOTHING   !!!!

Please read on

Gates, AGRA Double Down on Green Revolution

No one will deny that Bill Gates is persistent and determined, but those qualities also make him stubborn, and it makes him sound like a broken record when it comes to his signature Green Revolution for Africa. Despite a damning Gates-funded evaluation that confirmed many of my own findings of low productivity gains, weak poverty reduction, and worsening hunger, the Gates Foundation pledged $200 million to the initiative’s new five-year strategy.

It brings the foundation’s contribution to $900 million, the overwhelming majority of funding. Below, I join economist Jomo Kwame Sundaram to analyze AGRA’s stubborn commitment to its failing strategies and Gates’  stubborn faith that his technological solutions aren’t themselves causing problems.

Gates was in Nairobi recently for a staged Q&A event on agricultural innovation at the University of Nairobi. Civil society leader Anne Maina greeted him with her op-ed piece, “10 questions for Bill Gates on innovation, food security and climate change.” Needless to say, they remain unanswered. But he used his trip to defend the Kenyan government’s controversial decision to import genetically modified corn, offering a dissying spate of untruths, implying that all the corn and wheat he’s ever eaten is GM corn, and it’s safe because it’s been around for “billions of years.” (I’m not making that up, see the video clip here.) And don’t miss Russell Brand’s impressive send-up of Gates and AGRA based on a sign-on letter to Gates from some of our allies.

See my article below, and please consider supporting IATP with a generous donation. The institute stands on the cutting edge of so many of the struggles we face today, including critical work at the recent Climate Summit to highlight the contributions of industrial agriculture to climate change and the urgent need to embrace agroecology. I hope you will support this important work.
AGRA Gets Make-Up, Not Make-Over

Timothy A. Wise and Jomo Kwame Sundaram, IPS News, November 29, 2022

BOSTON and KUALA LUMPUR, Nov 29 2022 (IPS) – Despite its dismal record, the Gates Foundation-sponsored Alliance for a Green Revolution in Africa (AGRA) announced a new five-year strategy in September after rebranding itself by dropping ‘Green Revolution’ from its name.

Rebranding, not reform
Instead of learning from experience and changing its approach accordingly, AGRA’s new strategy promises more of the same. Ignoring evidence, criticisms and civil society pleas and demands, the Gates Foundation has committed another $200 million to its new five-year plan, bringing its total contribution to around $900 million.

More than two-thirds of AGRA’s funding has come from Gates, with African governments providing much more – as much as a billion dollars yearly – in subsidies for Green Revolution seeds and fertilizers.

Stung by criticism of its poor results, AGRA delayed announcing its new strategy by a year, while its chief executive shepherded the controversial UN Food Systems Summit of 2021. Following this, AGRA has been using more UN Sustainable Development Goals rhetoric.

Hence, AGRA’s new slogan – ‘Sustainably Growing Africa’s Food Systems’. Likewise, the new plan claims to “lay the foundation for a sustainable food systems-led inclusive agricultural transformation”. But beyond such lip service, there is little evidence of any meaningful commitment to sustainable agriculture in the $550 million plan for 2023–27.

Despite heavy government subsidies, AGRA promotion of commercial seeds and fertilizers for just a few cereal crops failed to significantly increase productivity, incomes or even food security. But instead of addressing past shortcomings, the new plan still relies heavily on more of the same despite its failure to “catalyze” a productivity revolution among African farmers.

The supposedly new strategy dashes any hopes that AGRA or the Gates Foundation would acknowledge the harmful social and environmental effects of Green Revolutions in India, Africa and elsewhere. AGRA offered no explanation for why it dropped ‘Green Revolution’ from its name.

The name change suggests the 16-year-old AGRA wants to dissociate itself from past failures, but without acknowledging its own flawed approach. Recently, much higher fertilizer prices – following sanctions against Russia and Belarus after the Ukraine invasion – have worsened the lot of farmers relying on AGRA recommended inputs.

It is time to change course, with policies promoting ecological farming by reducing reliance on synthetic fertilizers as appropriate. But despite its new slogan, AGRA’s new strategy intends otherwise.

Last month, the Alliance for Food Sovereignty in Africa rejected the strategy and name change as “cosmetic”, “an admission of failure” of the Green Revolution project, and “a cynical distraction” from the urgent need to change course.

Productivity gains and losses
Despite spending well over a billion dollars, AGRA’s productivity gains have been modest, and only for a few more heavily subsidized crops such as maize and rice. And from 2015 to 2020, cereal yields have not risen at all.

Meanwhile, traditional food crop production has declined under AGRA, with millet falling over a fifth. Yields actually also fell for cassava, groundnuts and root crops such as sweet potato. Across a basket of staple crops, yields rose only 18% in 12 years.

Farmer incomes have not risen, especially after increased production costs are taken into account. As for halving hunger, which Gates and AGRA originally promised, the number of ‘severely undernourished’ people in AGRA’s 13 focus countries increased by 31%!

donor-commissioned evaluation confirmed many adverse farmer outcomes. It found the minority of farmers who benefited were mainly better-off men, not smallholder women the programme was ostensibly meant for.

That did not deter the Gates Foundation from committing more to AGRA despite its dismal track record, failed strategy, and poor monitoring to track progress. Judging by the new five-year plan, we can expect even less accountability.

The new plan does not even set measurable goals for yields, incomes or food security. As the saying goes, what you don’t measure you don’t value. Apparently, AGRA does not value agricultural productivity, even though it is still at the core of the organization’s strategy.

Last month, the Rockefeller Foundation, AGRA’s other founding donor and a leader of the first Green Revolution from the 1950s, announced a reduction in its grant to AGRA and a decisive step back from the Green Revolution approach.

Its grant to AGRA supports school feeding initiatives and “alternatives to fossil-fuel derived fertilisers and pesticides through the promotion of regenerative agricultural practices such as cultivation of nitrogen-fixing beans”.

Business in charge
AGRA’s new strategy is built on a series of “business lines”, e.g., the “sustainable farming business line” will coordinate with the “Seed Systems business line” to sell inputs. Private Village Based Advisors are meant to provide training and planting advice in this privatized, commercial reincarnation of the government or quasi-government extension services of an earlier era.

The UN Food and Agriculture Organization successfully promoted peer-learning of agro-ecological practices via Farmer Field Schools after successfully field-testing them. This came about after research showed ‘brown hoppers’ thrived in Asian rice farms after Green Revolution pesticides eliminated the insect’s natural predators.

China lost a fifth of its 2007-08 paddy harvest to the pest, triggering a price spike in the thinly traded world rice market. Seeking help from the International Rice Research Institute, located in the Philippines, a Chinese delegation found its Entomology Department had lost most of its former capacity due to under-funding.

Earlier international agricultural research collaboration associated with the first Green Revolution – especially in wheat, maize and rice – seems to have collapsed, surrendering to corporate and philanthropic interests. This bitter experience encouraged China to step up its agronomic research efforts with a greater agro-ecological emphasis.

Empty promises?
The new strategy promises “AGRA will promote increased crop diversification at the farm level”. But its advisers cum salespeople have a vested interest in selling their wares, rather than good local seeds which do not require repeat purchases every planting season.

AGRA is not strengthening resilience by promoting agroecology or reducing farmer reliance on costly inputs such as fossil fuel fertilizers and other, often toxic, agrochemicals. Despite many proven African agroecological initiatives, support for them remains modest.

The new strategy stresses irrigation, key to most other Green Revolutions, but conspicuously absent from Africa’s Green Revolution. But the plan is deafeningly silent on how fiscally strapped governments are to provide such crucial infrastructure, especially in the face of growing water, fiscal and debt stress, worsened by global warming.

It is often said stupidity is doing the same thing over and over again, expecting different results. Perhaps this is due to the technophile conceit that some favoured innovation is superior to everything else, including scientific knowledge, processes and agro-ecological solutions.

Keep up with the ongoing efforts to persuade the Gates Foundation, USAID, and other donors to move beyond the Green Revolution to support agroecology.

All comments to T.Wise and Jomo Kwame Sundaram
Dele  Fapohunda

30 Nov 2022

FOOD CONTAMINANTS and SAFETY , BY CANADIAN INSTITUTE

The Canadian Institute of Food Safety (CIFS)     has released a rich report on types of FOOD CONTAMINANTS. It is a must read for young and established food safety experts and activists. It was reported on October 6, 2022

Please read on

Types of Food Contamination

Most food safety hazards that cause food contamination fall into one of three categories: biological, physical or chemical contamination

Whether you own, manage or work at a food business – or if you’re preparing and serving food at home – it’s important to understand what the potential food safety hazards and risks are. Food contamination is one such risk. In this resource, we discuss what food contamination is, the different types and sources of contamination, and preventative steps to take to ensure food safety.

What is food contamination?

Food contamination refers to when something gets into food that shouldn’t be there, thereby making the food unsafe to eat. Food-borne illness and its business-destroying cousin, the food-borne illness outbreak, are caused by food contamination.

While there are many food safety hazards that can cause food contamination, most fall into one of three categories: biological, physical or chemical contamination. In many cases, a single hazard can introduce more than one type of contamination to food.

Types of food contamination

BIOLOGICAL CONTAMINATION

Biological contamination occurs when food becomes contaminated by living organisms or the substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms. Biological contamination is the leading cause of food-borne illness and food poisoning*, and a common cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne illness: bacteria, viruses, parasites, protozoa, fungi and prions.

Most food-borne illnesses in Canada are caused by bacteria or viruses, with the most common being:

  • Norovirus
  • Listeria
  • Salmonella
  • E. coli
  • Campylobacter

Food-borne illness occurs when disease-causing microorganisms, also called pathogens, get into food and multiply to unsafe levels before being eaten. This can happen remarkably quickly; in conditions ideal for bacterial growth, one single-cell bacteria can become two million in just seven hours.

Bacteria and other pathogens thrive in foods that are:

  • Moist
  • High in protein or starch
  • Neutral in acidity

Foods that meet these criteria are called potentially hazardous or high-risk foods. All high-risk foods are teeming with pathogens and other bacteria; it is your responsibility to stop bacteria from multiplying to unsafe levels and, where possible, to destroy them via the cooking process.

To slow down the growth of bacteria and prevent food safety risks, you need to follow food safety best practices designed to control bacterial growth through proper food handling techniques, rigorous cleaning and sanitizing procedures and time and temperature control of food.

Food poisoning occurs when specific toxins are consumed, such as those produced by Salmonella, Staphylococcus or Listeria. Microbial toxins are extremely potent toxins that can disable the immune system and damage tissues if they are consumed. Many microbial toxins are heat-resistant, so even if bacteria are destroyed in the cooking process, the toxins remain in the food and can cause violent, almost-instantaneous symptoms.

To minimize the risk of biological food contamination occurring in your food business, always:

  • Keep high-risk foods (e.g. meat, poultry, dairy, eggs) out of the Temperature Danger Zone**
  • Purchase, store, thaw, prepare, cook and serve high-risk foods properly
  • Regularly clean and sanitize all food contact surfaces and equipment
  • Maintain good overall hygiene and sanitation of the premises
  • Maintain high standards of personal hygiene (and ensure all employees do the same)

*The terms “food-borne illness” and “food poisoning” differ slightly in meaning but are often used interchangeably to describe any food-related illness caused by microorganisms or their byproducts.

**In Manitoba, the Temperature Danger Zone is 5°C – 60°C (41°F – 140°F). In all other provinces and territories in Canada, it is 4°C – 60°C (40°F – 140°F).

PHYSICAL CONTAMINATION

Physical contamination occurs when a physical object enters food at some stage of the production or preparation process. Physical objects in food can be a choking hazard and often introduce biological contaminants as well. Even if the object is not likely to injure your customer, finding an object in their food can be very distressing for a customer (who knows that harmful microorganisms on the object could make them ill).

Common examples of physical contaminants in food businesses include:

  • Hair
  • Fingernails
  • Bandages
  • Jewellery
  • Broken glass, staples
  • Plastic wrap/packaging
  • Dirt from unwashed fruit and vegetables
  • Pests, pest droppings, rodent hair

To minimize the risk of physical food contamination occurring in your food business, always:

  • Wear hair neatly tied back or wear a hair/beard net
  • Keep jewellery to a minimum
  • When necessary, wear brightly coloured bandages that can be easily seen if they fall off
  • Throw out and replace cracked, chipped or broken dishware, glassware and equipment
  • Use a plastic or metal scoop for ice (never use the glass!)
  • Wash fruits and vegetables thoroughly
  • Establish pest prevention and control procedures as part of your Food Safety Plan

CHEMICAL CONTAMINATION

Chemical contamination occurs when food produces or comes into contact with toxic chemicals, which can lead to chemical food poisoning. Chemical contaminants fall into one of two categories: natural and artificial.

Common chemical contaminants include:

  • Cleaning products (e.g. detergent, sanitizer)
  • Pesticides/herbicides
  • Toxic chemicals in metals and plastic
  • Preservatives
  • Naturally-occurring toxins

Naturally-occurring toxins are toxic compounds that are produced by living organisms, some of which are staples of the human diet (e.g. shellfish, potatoes, fish). These toxins are not harmful to the organisms themselves but can be harmful to us if we eat them.

Minimal contamination with natural toxins might not lead to illness, but Food Handlers should be aware of which foods produce toxins and take all reasonable precautions to ensure that food is safe for consumption. Potatoes, for example, produce glycoalkaloids that are toxic to humans. The majority of these toxins are contained in or just under the peel, and in any eyes or sprouts on the potato. Green skin can indicate the presence of toxins, so be sure to remove any eyes, sprouts or green skin if you decide to use potatoes that have greened or sprouted.

There are many ways that food can become contaminated by artificial/synthetic chemicals in a commercial kitchen. Food Handlers can accidentally cause chemical contamination if they:

  • Don’t store cleaning products and other chemicals properly
  • Use too much detergent or sanitizer to clean food preparation surfaces, glassware, dishes or cutlery (follow the manufacturer’s instructions!)
  • Don’t rinse surfaces, glassware, dishes or cutlery properly after cleaning and sanitizing (if applicable)
  • Don’t properly wash fruits and vegetables to remove pesticides
  • Use kitchen equipment or containers made from materials that are not suitable for food or not designed to be reused (use only food-grade plastic and metals)
  • Use pest control products (e.g. spray, poisonous bait) improperly

To minimize the risk of chemical contamination occurring in your food business, always:

  • Label and store chemicals separately from food
  • Use the appropriate chemical for the job you’re doing
  • Follow the chemical manufacturer’s instructions with regards to dilution, contact time and water temperature
  • Use chemical pest control products with extreme care or outsource pest eradication to a professional pest control service

CROSS-CONTAMINATION

Cross-contamination is the accidental transfer of contaminants from one surface or substance to another, usually as a result of improper handling procedures. In a food setting, the term refers to the transfer of contaminants from a surface, object or person to food. Cross-contamination usually refers to biological contamination but can also be physical or chemical.

Cross-contamination in a food business often occurs as a result of:

  • Food Handlers (e.g. microorganisms from sweat, sneezing/coughing, hands, hair, clothing)
  • Improper food handling techniques (e.g. reusing cutting boards or utensils for raw and cooked food or for different types of food)
  • Improper cleaning and sanitizing (e.g. not properly rinsing cleaning chemicals from preparation surfaces, dishware, glassware or equipment)
  • Improper food storage (e.g. storing raw meat on shelves above ready-to-eat food)
  • Improper waste disposal (e.g. allowing garbage containers to overflow)
  • Pests

Cross-contamination can also pose a risk to customers with food allergies, as trace amounts of an allergen can be transferred in the same way that microorganisms can. Even trace amounts of an allergen can cause a serious allergic reaction — in some cases, a lethal reaction. As a food business owner, manager or employee, it is your responsibility to serve customers, including those with food allergies, a safe meal.

To minimize the risk of cross-contamination occurring in your food business, always:

  • Move around the business in accordance with the Food Safety Plan (e.g. change soiled kitchen clothing before moving from raw food to ready-to-eat prep stations)
  • Cover and store raw food on shelves below cooked or ready-to-eat food in the refrigerator (read more on preventing contamination in the fridge)
  • Use separate equipment or utensils to prepare raw and cooked foods
  • Use separate equipment or utensils to prepare different types of foods
  • Prepare allergen-free meals separately
  • Establish allergen management procedures as part of your Food Safety Plan
  • Maintain high standards of personal hygiene
  • Wash hands frequently using the correct hand washing technique
  • Handle and dispose of food scraps and waste properly (e.g. ensure garbage containers are sealed and stored away from food)

Pests deserve a special mention in this regard, as they are notorious sources of cross-contamination in food businesses. Rodents, flies and cockroaches carry untold numbers of disease-causing bacteria and other pathogens on their bodies, in their droppings and in urine and saliva, including Salmonella, E. coli and Listeria.

As such, pest prevention and control is vitally important in the workplace. Download the CIFS Guide to Pest Prevention and Control to find out more about the risks that common pests pose to a food business, how to prevent pests from entering your business and what to do if they get in.

 

The best way to prevent food contamination in your business

The food safety best practices listed above are by no means an exhaustive list of everything you must do to prevent food contamination and its consequences in the food business you own, manage or work in.

Everyone who works with food has a legal responsibility to take all reasonable measures to protect the public you serve from health risks like food-borne illness and food allergies. It’s also in your best interest to do so, considering that your income is tied directly to the success of the business.

The best way to prevent food contamination and ensure food safety is through education and training. Fully trained Food Handlers know what they need to do to control food safety hazards and understand that there are consequences, for everyone, to taking shortcuts when it comes to food safety.

The Canadian Institute of Food Safety (CIFS) provides online training, continuing education and resources to thousands of Canadian food workers as part of our mission to reduce food-borne illness and other food safety risks in Canada.

Source=Canadian Institute of Food Safety (CIFS)

https://www.foodsafety.ca/blog/food-safety-and-types-food-contamination

All credits and comments to CIFS

 

Dele Fapohunda

Nov 19, 2022

FOOD SAFETY—NEED TO REDUCE THE LEVEL OF ANTIMICROBIALS AND VET. DRUG RESIDUES IN AGRICULTURE

The Food and Agriculture Organization of the United Nations has released 2 reports on food quality standards.

The need to be sensitive to  antimicrobials  and Veterinary drug residues in Agriculture was emphasized because of their inherent hazardous impacts

 

Please read on

18/11/2022
FAO Farmer Field Schools (FFS) have demonstrated that making changes in livestock production practices can lead to prudent antimicrobial use (AMU), and safe food as well as increased profit margins. Results from pilots in Ghana, Kenya, Zambia, and Zimbabwe show that farmers who participated in FAO’s poultry FFS decreased their use of antimicrobials on the farm and increased their efforts in infection prevention and control. The increased use of biosecurity measures, such as footbaths and personal protective equipment, were a result of improved knowledge, more prudent attitudes and practises on AMU. Increased motivation and interaction with animal health professionals were…
16/11/2022
FAO, with the kind financial support of the Government of France, is currently convening a regional workshop on food safety risk assessment of residues of veterinary drugs in food in Santiago, Chile on 15 – 17 November 2022.  The workshop is the result of close collaboration between the FAO Food Systems and Food Safety Division and the FAO Regional Office for Latin America and the Caribbean.  This subject is of great importance for the region, as countries in this area are key producers and exporters of meat. In this regard, FAO’s Food Safety Officer, Vittorio Fattori, pointed out that “it is…
For more information, please contact the Source
https://www.fao.org/food-safety/news/en/
Dele Fapohunda
19 Nov 2022