FOOD SAFETY AND FOOD SECURITY :

WHAT CONSUMERS NEED TO KNOW

 Nur Soleha Binti Mustafa Khairuddin 158989

 Azra Aina Binti Rosman 158042
 Nur Syahira Binti Mohd Yusof 158144
 Nur Shafika Binti Rahim 157537
 Nurshuhada Binti Nordin 158762
 Nazifah Binti Ariffin 158526
 INTRODUCTION
 What is food safety?
 A scientific discipline describing
handling, preparation and storage of
food in ways that prevent food borne
illness.
 This includes a number of routines
that should be followed to avoid
potentially severe health hazards
 Centreof Excellence for Food Safety
Research, CEFSR
 Actively in food safety research
(chemical and microbiology areas)
 Conducts workshops and training
courses in food safety
 Founder, Prof. Dr. Son Radu of
Faculty of Food Science and Technology
of University Putra Malaysia.
 What is the relationship between food
safety and consumerism?
 consumerism is the rights to purchase
good and services in ever greater
amount.
 basic rights of all consumers are the
right to safety, to be informed, to choose
and to be heard.
 Food can never be proven to be entirely
safe nor entirely hazardous
 It can only be proven to be hazardous
to same degree under certain conditions
 That is why the more we understand
about food safety the better equipped
we will be to make appropriate
decisions
 CLEAN: Wash hands often
What Consumers Need Keep everything clean.
to Know… Wash hands with soap and water.
Handling Food Wash cutting boards, dishes, and
utensils after preparing each food item
Safely and before going on to the next item.

CHILL: Refrigerate promptly

SEPARATE: Don’t cross contaminate

Separate raw meat, poultry, and Refrigerate or freeze prepared food, and
seafood from other foods when storing leftovers (2 hours)
them in your refrigerator. Place leftovers into shallow containers for
Use one cutting board for raw meat, rapid cooling.
poultry, and seafood and a separate one Never defrost food at room temperature.
for other food. Thaw food in the refrigerator, under cold
Never place cooked food on a plate running water, or in the microwave.
that previously held raw meat, poultry, Marinate foods in the refrigerator.
or seafood unless the plate has been
thoroughly cleaned.
HAND WASHING TECHNIQUE
BUYING FRESH, PACKAGED, OR CANNED FOOD

 Always check to be sure the package or can is intact before

purchasing.
 Do not purchase packages that are punctured or appear to have been
opened.
 Follow label advice for products that are packaged with safety seals.

 Do not consume food if the seal has been broken. For canned goods,
do not eat the contents if the cans are dented, cracked, or bulging.
 These are warning signs that the product may not be safe.

 Clean the top of the container before opening. After opening,

inspect the product. Do not use products that are discoloured, or
have an off odour.
 Do not use products that spurt liquid or foam when the container is
opened.
WHAT CONSUMERS NEED TO KNOW…
FOODBORNE ILLNESS

 Food borne illness often shows up as flu-like symptoms such as

nausea, vomiting, diarrhoea, or fever.
 Each organism may cause different symptoms. Age and physical
condition place some persons at higher risk than others for any
type of bacteria.
 Very young children, pregnant women, the elderly, and people
with compromised immune systems such as people undergoing
cancer treatments, or that have kidney disease, AIDS, diabetes,
etc.) are at greatest risk from any harmful bacteria. Some persons
may become ill after consuming only a few bacteria.
 Others may remain symptom-free after consuming thousands.
Symptoms usually occur between 1 hour and up to 3 weeks after
eating contaminated food.
 Anyone concerned about an illness should contact a physician.
KEEPING THE FOOD SUPPLY SECURE
 What is FSIS?
FSIS educates consumers about the importance of safe
food handling and how to reduce the risk associated with
food borne illness.
 FSIS commitment to protect America’s supply of meat
poultry, and egg products from any form of intentional or
unintentional contamination has never been higher.
 FSIS inspectors have remained on heightened alert to
detect unusual or suspicious activity and seek the
assistance of law enforcement agencies when needed.
 FUNCTION OF FSIS…
 conducting food security awareness training for its field
workforce
 strengthening laboratory security

 improving their methods for detecting biological and

chemical agents and determining their source.
 GUIDELINES MADE BY FSIS…

 FSIS has published guidelines that can be used to improve security

measures in plants that produce meat, poultry, and egg products.
 Guidelines have also been published for transporters and
distributors of these products
 Private businesses play a vital role in reducing the threat of
tampering :-
 Limiting access to foods processing areas.
 Checking the safety of food ingredients.
 Improving packaging material to prevent tampering
 Securing transportation vehicles.
 RISKS OF INTENTIONAL
CONTAMINATION
 It is important to protect food from risk of contamination to
prevent food poisoning and the entry of foreign objects.
 There are three main ways in which food can become
contaminated:
(i) Bacterial Contamination;
(ii) Physical Contamination;
(iii) Chemical Contamination.
 Security experts speculate that the primary goal of such a
scheme would not be target restaurants to sicken or kill scores
of people, but to create mass panic over food that would lead to
economic chaos.
 Safety measures practiced by the food producers, processors,
and other foodservice operators and retailers, as well as
common sense used by consumers, can greatly reduce the
chance of having food used as a weapon to attack our
country.
 Most of the food safety practices already in place apply
equally to intentional contamination.
 Consumers can also play a role by reporting unusual
characteristics of meat, poultry, and egg products to their
local health agency.
What consumers need to know….

1)Product recalls
 FSIS will notifies consumer in 2 ways when certain
product is being recalled, its through:

 Press release
 Recall Notification Report (RNR)

 Information regarding product recalled can be find in

the FSIS web site:
 www.fsis.usda.gov/OA/recalls/rec_intr.htm
 THE INFORMATION MAY BE FOUND
IN WEBSITE
 A description of the food being recalled
 Any identifying codes, including the plant number, which is
located in the USDA Inspection Mark on the label (the number
is preceded by either the letters EST for “establishment” or P
for “poultry”).
 The reason for the recall.

 The name of the producer.

 Distribution information.

 The health risk for the recall.

 The appropriate contact persons for FSIS and the recalling

company.
2)HOW TO KEEP FOOD DURING
EMERGENCIES
 During a power failure.
 Keep the freezer closed to keep cold air inside

 Even if food has started to thaw, foods can be safely kept

in the freezer.
 Keep an appliance thermometer in the refrigerator and
freezer at all times.

 What food and water should be keep at home.

 Keep a supply of nonperishable food and a 3-day supply
of commercially bottled water per person (minimum of 3
gallons) on hand in case of an emergency.
 Since there may not be power, we should purchase food that
requires no refrigeration, for example cooking, water, or
special preparation. Good food choices are dried fruit, for
example canned fruit or vegetables.
 Select small cans of food so there will not be any leftovers that
will need refrigeration.
 Periodically use and refresh your supply.
3) HOW LONG CANNED FOOD CAN BE
STORED
 Store canned foods and other shelf-stable products in a cool, dry place.
 Never put them above the stove, under the sink, in a damp garage or
basement, or any place exposed to high or low temperature extremes.
 Store high-acid foods, such as tomatoes and other fruit, up to 18 months. Low-
acid foods, such as meat and vegetables, can be kept 2 to 5 years.
 While extremely rare, a toxin produced by Clostridium botulinum is the worst
danger in canned foods.

 NEVER USE
 Food from containers that show signs of “botulism”:leaking, bulging, rusting, or
badly dented cans; cracked jars; jars with loose or bulging lids; canned food with
a foul odor; or any container that spurts liquid when opening.
 DO NOT TASTE THIS FOOD! Even the tiniest amount of botulinum toxin can
be deadly.
 WHAT CONSUMERS NEED TO KNOW
REPORTING POSSIBLE FOOD TAMPERING

 Carefully examine all food product packaging.

 Always check the normal appearance of food containers
so that you will notice if the seal is missing.
 If the product has been tampered with, you should
contact local health department, for example in Malaysia
we can contact The Food Safety and Quality division,
Ministry of Health.
 Preserve the evidence. We should save any identical unopened
products and save all purchase receipt.
 Seek treatment as necessary. If you become ill and believe that
your illness is due to a food product, contact your doctor.
THANK YOU