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WHO Theme 2015
Presenter: Dr Sandhya Rani Javalkar
07-Apr-15
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Contents
7th April -Selection of WHO theme Theme- 2015 Food safety Public health context Objective, Strategies Activities conducted by WHO Key facts WHO initiative: Regional food safety strategy WHO and FAO Food adulterants National Food Security Act2013
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World Health Organisation 7th April 1948
World Health Day global health awareness day
Theme selection
Priority area of global public health concern
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Themes of last 5 yrs:
2014: Small bite, big threat2013: Healthy Blood Pressure2012:Add life to years2011:Antimicrobial resistance2010: Urbanization and health
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WHO Theme 2015
Release of Theme 2015
2015 Theme: How safe
is your food? Slogan: From
farm to plate Make food safe
07-Apr-15
South Paris- International Food Market
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Timeline of World Health Day activities 2015 February-March: Launch social media drive,
including promotion of multimedia material
7 April: World Health Day
1 May - 31 Oct: Milano EXPO 2015, “Feeding the Planet, Energy for Life”.
6-10 July: Codex Alimentarius Commission (CICG, Geneva)
October: Publications and launch of WHO global foodborne disease burden estimates
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Public Health Context
Unsafe food— diseases, diarrhoea to cancers.
Foodborne diseases kill - 2 million people annually.
Food safety, nutrition, security - inextricably linked.
Unsafe food- vicious cycle of disease and
malnutrition.
Food crosses multiple national borders- good collaboration ensure food safety.
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Few definitions
Food safety: scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness
Food hygiene: Basic Principles employed at all stages of food handling to ensure that food is safe to consume and is of good keeping quality ”07-Apr-15
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Food security : “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.
Food surveillance: involves sampling and testing foods to prevent food hazards
07-Apr-15www.who.int/trade/glossary/story028/en/
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The WHO campaign Objectives : Spur governments to improve food
safety
Encourage consumers to ensure the food on their plate is safe
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Strategic approach:
Disseminate core message aimed at the two main audiences
Engage influential food-related advocates/relevant public figures
Synergies with other major international and national food and nutrition-related events
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Core materials and activities Visuals and infographics
Text products
WHO Multimedia products
Social media- Quiz what is safe food? how to ensure food is safe?
Launch events
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Food safety Quiz 1 - Foodborne diseases can cause death.
True / False 2 - If food looks OK and smells OK it is
always safe to eat. True/ False 3 - Some microorganisms are useful to
make food and drinks. True / False 4 - The proper temperature for a home
refrigerator should be Below 8°C (46°F) / Below 5°C (41°F)
5 - Keeping raw and cooked food separate prevents cross-contamination. True / False
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Fact-1: More than 200 diseases are spread through food.
Millions of people fall ill, die -eating unsafe food.
Diarrhoeal diseases kill 1.5 million children annually
Proper food preparation -prevent most foodborne diseases
Fact-2: Contaminated food can cause long-term health problems.
Symptoms-stomach pains, vomiting and diarrhoea.
Food contaminated with heavy metals or toxins –cancer, neurological disorders.
Fact-3: Foodborne diseases affect vulnerable people harder than other groups.
Higher impact on fragile health status- serious illness and death.
Infants, pregnant women, the sick and the elderly- fatal effects
Fact-4: There are many opportunities for food contamination to take place
Today’s food supply is complex
Production Slaughtering Harvesting Processing Storage Transport Distribution
Fact-5: Globalization makes food safety more complex and essential.
Globalization -food chain longer and complicated
Foodborne disease outbreak investigation and product recall in case of emergency.
Fact-6: Food safety is multi-sectoral and multi-disciplinary
To improve food safety-different professionals are working together
Different departments-collaborate and communicate
Fact-7: Food contamination also affects the economy and society as a whole.
Food contamination has far reaching effects
Food exports Tourism Livelihoods of
food handlers Economic
development
Fact-8: Some harmful bacteria are becoming resistant to drug treatments.
Antimicrobial-resistant bacteria in animals may be transmitted to humans via food.
2207-Apr-15
Fact-9: Everybody has a role to play in keeping food safe.
Everyone has a role to play.
Governments, Industry Producers Consumers.
Local community group, women’s groups and school education
Fact-10: Consumers must be well informed on food safety practices.
Informed and wise food choices
They should know common food hazards and how to handle food safely
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Message to Policy makers Safe food as a top priority
Integrate food safety into broader food policy
Build trust through sound and transparent communications
Foster multi-sectoral collaboration to achieve sustainable food systems
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Message to Consumers Inform yourself. How much do you know
about your food?
Handle, store and prepare food safely
Teach healthy practices to others in community
Make safe/wise choices
Enjoy eating food07-Apr-15
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India Joined Hands in Food Safety
07-Apr-15
The Indian Health Ministry joined hands with the World Health Organization (WHO) to urge people to make food safety a priority. Recently, they organized a national consultation on Food Safety on 1.4.15
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Joint WHO–FAO mission in 2009 review- India Reported- limited number of studies conducted
over the years on this topic
Health of consumers are at risk by adulterants, additives and contaminants.
Protection of the population’s health from such food-related hazards- public health priority.
Focus on national and international food market standards.
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WHO and FAO Urging all countries to strengthen their food
safety systems- more vigilant with food producers and traders.
Training manual- Usage of insecticides
Objective: food security for all
Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems
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WHO initiative: Regional food safety strategy
Food safety programmes in Member States
Food safety policy and legislation Food control and inspection Epidemiological systems Relationships- food industry, retailers
and consumers Education and training in food safety
07-Apr-15
The proposed duration of the Regional food safety strategy is 5 years (2013–2017).
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Food adulteration identification Common man is unaware of the adulterants
and prone to its hazards effects
Some common tests are given to identify these adulterants and empower the consumers
1. Milk with water- white trial test 2.Coconut oil with other oil- Freezing test 3. sugar with chalk powder- diluting in water 4. Iodised salt with comman salt
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Food additives Substances added to food -processing or
storage.
Preservatives, colouring and flavouring agents, Little/ No nutritional value.
WHO develops scientific risk assessments to define safe exposure levels
Development of national and international food safety standards
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Recent guidelines on food additives Evaluation of certain food additives
(Seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives)
WHO Technical Report Series, No. 990, 2014
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National Food Security Act, 2013 Act of the Parliament of India
Aims to provide subsidized food grains to approximately India's 1.2 billion people.
September 12, 2013
It includes the Midday Meal Scheme, Integrated Child Development Services scheme and the Public Distribution System.
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References WHO website, Food safety- key facts,
available at http://www.who.int/mediacentre/factsheets/fs399/en acessed on 5.4.15
World health day 2015, Campaign tool kithttp://www.who.int/campaigns/world-health-day/2015/en/
WHO 5 keys to safe food.pdf WHO Glossary
www.who.int/trade/glossary/story028/en/ Quick test for adulterants in food, FSSAI India07-Apr-15
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Thank You
07-Apr-15