Need for food inspection as part of National Control System and case-study

NAME: PRANABESH GURU

STUDENT ID: 000710812

It is the investigation of complaints about food or a food establishment which requires inspection or audit of some aspect of the food business.

Regular inspection results are compared with the requirements and standards issued in order to build specified target for inspection food.

The National Control System recognizes that inspection is an important means of holding industry for their responsibility to produce safe food products.

Need of food inspection Many challenges of Food Control System are

need to be overcome through food inspection.Such as,Increasing burden of food borne illness and

emerging food borne hazards.Rapidly changing technologies in food

production, processing and marketing.Developing science- based control systems with

a focus on consumer protection.Growing consumer awareness and demand for

better information.

Role of Inspection service in NCSs

The administration of food control systems require qualified, trained, efficient and transparent food inspection service.

Inspecting premises and processes for compliance with hygiene.

Evaluating HACCP plans and their implementation.

Identification of food which are unfit for human consumption and take remedial action on it.

Carrying out inspection, sampling and certification of food for import/export purpose when so required.

Meat and meat productsPopular varieties of meats Poultry meat Beef Ham

Poultry Meat

It includes Chickens, ducks, geese, pheasants, and turkey.

Major microbes that are responsible for food-borne illness are

E.coli, Salmonella, Campylobacter, Orthomyxovirus, Avulavirus, Mycobacterium, Birnavirus

Inspection Includes

Detection and destruction of diseased or contaminated meat.

Assurance of clean, sanitary handling and preparation.

Minimization of microbial contamination.Prevention of false labeling.Application of inspection stamps.

Inspectors responsibilityFacilities construction and operation

sanitation.Assurance that all plants adopt HACCP.Assurance that SSOPs are practiced.Ante mortem inspection.Post mortem inspection.Verification of HACCP system effectiveness.AREASProduct inspection, Laboratory

determination.Marking, labeling and inspection.

Case Study: Chicken wrapsListeria associated with Australian airline

chicken wraps

Queensland govt. received information that some airline had received customer complaints from passengers who reported gastrointestinal illness after consuming chicken wraps on their flights.

Inspection carried out in July 2009.

Product Flow

Trace-back inspectionNew South Wales food Authority investigated

the Business A.Queens land Health investigated the food

Business B.

Inspection resultsBoth inspection shows positive results of

presence of Listeria species.36 outbreaks associated cases 13 invasive listeriosis 23 gastroenteritisIt shows that improper hygiene practice in

processing department in Business A leads to bacterial contamination in chicken.

On Aug 2009, Enforcement action was taken by NSW food authority on stop production by Business A.

References http://www.who.int/foodsafety/publications/

capacity/en/Englsih_Guidelines_Food_control.pdfhttp://www.hillingdon.gov.uk/media/pdf/2/e/

Food_Law_Interventions_Strategy_V1.0.pdfhttp://www.authorstream.com/Presentation/

adnanmalik-274649-meat-inspection-poultry-diseases-inventory-viral-bacterial-fungal-parasitic-education-ppt-powerpoint

http://www.foodauthority.nsw.gov.au/_Documents/listeria_summit_2010/Listeria_case_studies_Dr_David_Miles.pdf