Food Safety: Context of Afghanistan and its comparison with international
standards
Sayed Mohammad Naim KHALID
Food Technical Advisor
May 2014
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MoPHNMFB
Food Committee
Food Sampling and Food Safety Training
Contents
.1General concepts of food science
.2Food composition
.3Foodborne disease statistics
.4Expected life
.5Important issues in Afghanistan food regulatory system
.6Food trade
.7Zoonosis
.8International organizations in food affairs
.9Inspection of food establishments
.10Approaches to prevent food safety problems
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Food Sampling and Food Safety Training
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(1) General concepts
• Food processing: Sum of all techniques to convert food from one shape to another or to give it different type of utility.
• Food Safety: Chemical , Physical and Microbiological hazards
• Food microbiology: Food production, spoilage, disease
• Food preservation: Methods to keep food for long time.
• Food engineering: Use of engineering techniques to produce food.
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Food Sampling and Food Safety Trainingتریننګ نمونه ګیری مواد غذایی
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(1) General concepts
• Product development: Development of new products
• Sensory analysis: use of five senses to control food quality
• Food chemistry: understanding reactions in food preparation
• Food Packaging: Use of package, quality of package
• Food Technology: use of all technologies to produce wholesome food
• Food physics: shape, texture and motion studies in food 4
Food Sampling and Food Safety Training
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(1) General concepts
• Food Quality: perception of consumer, standard and law
• Food Security: safe and nutrition food availability to all at all places
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(2) Composition of food
• Water
• Carbohydrate
• Protein
• Lipids
• Minerals
• Vitamins 6
Food Sampling and Food Safety Training
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(3) Foodborne disease stats
1. In France in 2009• 13905 person sick due to food
• 9 died because of food (InVS)
2. In Canada• 11 million cases of foodborne disease (CFIA)
3. In USA each year• 48 million people are sick
• 128000 people hospitalized
• 3000 died (CDC)
4. In Australia each year• 1.2 million people refer to Doctor because of food
• 300000 gets antibiotics
• 2.1 million days of work lost because of foodborne disease 7
Food Sampling and Food Safety Training
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(4) Expected life
Afghans life expectancy is less than 50 years
Food Sampling and Food Safety Training
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(5) Important issues
• Lack of food law
• Plastic usage in food packaging
• Viruses
• GMP/GHP
• Personal hygiene
• Water quality
• Lack of public awareness about food safety
• No education in food sciences/food processing
• Radioactive food contamination
• GMO
• Food Additives 9
Food Sampling and Food Safety Training
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(6) International trade
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(7) 70% of shared disease between man and animal
• Anthrax
• Influenza
• BSE
• Brucellosis
• Campylobacteriosis
• E. Coli
• Lyme Borreliosis
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• Q Fever
• Rabies
• Toxoplasmosis
• Tuberculosis
• Salmonellosis
• Leishmaniasis
• Echinococcosis
Some examples
Food Sampling and Food Safety Training
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(8) International organizations
• WHO: Food Safety
• FAO: Food Processing and Safety
• Codex Commission: Food Standards
• WTO : International measures in food trade
• SPS measures: food safety measures
• ISO : Standards for food safety 12
Food Sampling and Food Safety Trainingتریننګ نمونه ګیری مواد غذایی
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(9) Food Establishment Inspection
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Food Sampling and Food Safety Training
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(9) Food Establishment Inspection
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Food Sampling and Food Safety Training
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(9) Food Establishment Inspection
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Food Sampling and Food Safety Trainingتریننګ نمونه ګیری مواد غذایی
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(9) Food Establishment Inspection
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تریننګ نمونه ګیری مواد غذایی
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Food Sampling and Food Safety Training
(9) Food Establishment Inspection
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Food Sampling and Food Safety Training
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(10) Prevention approaches in food safety
• GMP
• GHP
• HACCP
• Training and capacity building of workers and employees
• Commitment of the senior staff of companies and organizations
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(10-1) Food Safety in four steps
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Cleaning Separation Cooking Cooling
Food Sampling and Food Safety Training
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(10-2) HACCP system
1. HACCP team creation
Mixed team ( Manager to cleaner)
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Food Sampling and Food Safety Training
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(10-2) HACCP system
2. Describe the product
The product shall be explained as such that it is made of this, this and that…
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Food Sampling and Food Safety Training
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(10-2) HACCP system
3. Identify your target user
Answer the question of who will use your products?
22Children under 5
Pregnant women
Old people Immuno-difpeople
Food Sampling and Food Safety Training
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(10-2) HACCP system
4. Draw the flow chart
Start from Zero and finish the product ( include all steps)
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Food Sampling and Food Safety Training
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•Sample flow chart for sugar
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Standard flow chart
Food Sampling and Food Safety Training
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5. Verify the flow chart on place
Go to production zone and check your paper with all steps. Correct it and verify it.
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Food Sampling and Food Safety Training
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6. Identify Hazards
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Microbial
Physical
Chemical
Food Sampling and Food Safety Training
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(10-2) HACCP system
7. Set CCPs (P2)
Critical Control Points which are important in food safety and needs to specified shall be identified
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Food Sampling and Food Safety Training
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(10-2) HACCP system
8. Establish critical limits for CCPs
Limits are set and needs to be controlled and data collected
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Food Sampling and Food Safety Training
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(10-2) HACCP system
9. Establish monitoring system for CC limits of CCPs (P4)
A system of follow up must be in place for P3
An example cab as:
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Activity Who Where How When WhatCorrective action
Food Sampling and Food Safety Training
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(10-2) HACCP system
10. Corrective actions (P5)
Preventive measures must be in place prior to an issue
Example:
If iron or bolt is found in end product, all products of same batch shall be recalled. ( just an example).
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Food Sampling and Food Safety Training
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(10-2) HACCP system
11. Verification (P6)
All activities must be verified by senior person
E.g. calibration of thermometer by an external company
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Food Sampling and Food Safety Training
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12. Documentation (P7)
All activities of food safety must be documented
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Food Sampling and Food Safety Training
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کنترول یخچال
رشد بکتریا
حرارت
پایین از
درجه 5
سانتی گرید
درجه
حرارت ماشین
ترمامتر هر روز آمر به جای
سرد انتقال شود
کتاب
درجه حرارت
چک نمودن
ترمامتر هر هفته
Sample HACCP plan
Food Sampling and Food Safety Trainingتریننګ نمونه ګیری مواد غذایی
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Thanks
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