Today is World Food Safety Day!
Today (7 June) is World Food Safety Day (WFSD), and this year's theme is "Food safety: prepare for the unexpected".
The main goal of the day is to draw attention and inspire actions to:
- help prevent, detect, and manage foodborne risks;
- contribute to food safety, human health, economic prosperity, agriculture, access to markets, tourism, and sustainable development.
The World Health Organisation provided these key facts for WFSD:
- one in ten people worldwide fall ill from contaminated food each year;
- over 200 diseases are caused by eating contaminated food;
- 40% of the foodborne disease burden is carried by children under five.
Food safety incidents can range from minor events to major international crises, such as:
- a power cut at home;
- food poisoning in a local restaurant;
- a voluntary withdrawal of contaminated products by a manufacturer;
- an outbreak originating in imported products;
- a natural disaster.
From farm to fork
Food safety hazards do not recognise borders. Globalisation has led to a growing interconnection of food supply chains, increasing the risks that unhealthy food pose and can quickly escalate from a local problem to an emergency of international level.
To be prepared for incidents that affect food safety:
- governments can commit to:
- developing or updating national intervention plans for food emergencies,
- strengthening food control systems,
- increasing surveillance and co-ordination capacity,
- improving communication with food industry and the public,
- food industries can:
- improve their food safety management plans,
- share lessons learned and collaborate among themselves,
- improve their communication with consumers,
- consumers:
- need to be aware of how to report or respond to food safety incidents,
- must understand the consequences of unforeseen events at home,
- must prepare themselves to react appropriately.
The slogan of WFSD is "food safety is everyone's business" which urges the responsibility of each of us to preserve safe food throughout the supply chain, from farm to fork. In every part of this chain, there are hazards that can cause contamination.
Five keys to safer food
For consumers, the World Health Organisation has Five Keys to Safer Food:
- keep clean;
- separate raw and cooked;
- cook thoroughly;
- keep food at safe temperatures; and
- use safe water and raw materials.
Food safety in the workplace
Unsafe food decreases work attendance and earning potential, as healthy people can be more productive.
Whether in a cafeteria setting or prepared at home, safe food is crucial for everyone who eats in the workplace. When food safety is made a priority, employees are healthier and can achieve their potential.
Employers can improve food safety by:
- ensuring all food safety regulations and relevant standard operating procedures are observed in food halls and canteens, kitchens and eating areas, and include adequate training for food handlers;
- including food safety education in wellness policies and consider including food safety education training as part of professional development;
- providing refrigeration and re-heating facilities to ensure workers can keep cold foods cold (below 5°C) and reheat foods to a temperature that ensures food is safe (70°C for at least two minutes);
- promoting the use of WHO's Five Keys to Safer Food among employees; and
- set up spaces to safely wash raw fruits, vegetables and utensils, and provide hand sanitiser.
Employees can improve food safety by washing:
- fruits and vegetables with clean water, especially if eaten raw;
- your hands with soap and clean water, and dry with a clean cloth before handling food;
- with clean water and sanitising all surfaces and equipment used in food preparation.
For more information on this subject, see:
