place of food safety in family

THE PLACE OF FOOD SAFETY IN FAMILY HEALTH

27TH PUBLIC HEALTH NURSES CONFERENCE

Presented by: Fubara A. Chuku27th October, 2015

© FSP, Federal Ministry of Health

Presentation Outline

• Introduction

• Food legislation

• What is Family Health?

• What is Food Safety?

• Foodborne Illnesses

• Hazards that can contaminate food

• Food poisoning statistics

• Causes of food poisoning

• Prevention of food poisoning

• Role of Public Health Personnel

• Conclusion


Introduction

• WHO estimates that 1.8 million deaths related to contaminated food or

water occur every year, most of whom are children.

• The 53rd World Health Assembly (May, 2000) adopted a resolution

calling upon the World Health Organization (WHO) and its Member

States to recognise food safety as a critical public health function.

• Foodborne illnesses (FBIs) also account for billions of dollars in

healthcare-related and industry costs annually.

• In Nigeria, FBIs remain a major public health issue.


Food Legislation

• National Policy on Food Safety & its ImplementationStrategy (NPFSIS) – 2014: The policy was designed toensure that all the stakeholders’ in Food Safety cometogether to modernise the food Safety regulatory frameworkand strengthen the institutional capacity to enable thereduction of incidence of foodborne illnesses in the country.Visit http://health.gov.ng/doc/FoodSafetyPolicy.pdf forelectronic copy.

• The implementation of the policy is currently ongoing withsupport from all line MDAs, private sector & internationalpartners.


http://health.gov.ng/doc/FoodSafetyPolicy.pdf

• Family can be seen as a unit of health; if one member of afamily is ill, the entire family suffers or is exposed to ahealth risk because of the closeness of a family.

• Family health is therefore more than the sum of thepersonal health of individuals who form the family as ittakes into consideration the interaction in terms of healthbetween members of the family at all stages of family life.

• In our homes, when the food become contaminated, mostlythrough improper handling, it increases the danger offoodborne illness in the entire family.

What is Family Health?


• Food Safety is a scientific discipline that ensures properhandling, of food in ways that would prevent food-borneillnesses.

• Stages of Food Safety include:

What is Food Safety?

Food Safety

Harvesting

Production

Processing

StoragePackaging

Transportation

Sales


Food Borne Illnesses – Common Diseases

Foodborne Illnesses

Cholera

Salmonellosis

Listeriosis

Botulism

Typhoid Fever

Hepatitis A

Diarrhoea


Everyone is at risk of FBIs.

Certain groups are more vulnerable than others.

Young children (mostly under 5 years);

Pregnant women;

Elderly men and women;

Malnourished persons;

Alcoholics;

Individuals with reduced immune function (e.g. HIV/AIDS and Cancer patients);

Individuals with autoimmune disorders, liver disease or decreased stomach acidity.

Food Borne Illnesses – Who is at Risk?


Hazards that can contaminate food

Food can be contaminated by the following three main hazard types:

• Physical hazards (foreign objects) – metal, wood, glass, plastic, etc.

• Chemical hazards – bleach, caustic soda, detergents, pesticides, etc.

• Microbiological – bacteria, viruses, moulds and parasites.

Food that is contaminated with any of these hazards is unsafe andunsuitable to eat.


Current food poisoning statistics in Nigeria

It was recorded in 2014 that there were 1, 049,550 cases of diarrhoea disease alone in Nigeria with 1,164 deaths. That is, 2,875 cases of diarrhoea disease was recorded per day.

WHO estimates that diarrhoea disease is the second leading cause of death in children under five years old and it kills around 760 000 children under five each year.


Causes of food poisoning

Food at incorrect temperatures

Under ideal conditions, bacteria multiply rapidly between 5°C and 60°C (the danger zone for food).

• Below 5°C, bacteria multiply slower.

• At freezing temperatures, bacteria stop multiplying andbecome dormant.

• Freezing does not kill bacteria.

• Most bacteria are killed at temperatures above 60°C.



Cross-contamination

• Cross-contamination occurs when food becomescontaminated with bacteria from another source.

• Bacteria can be transported by hands, utensils, surfaces,equipment, napkins, raw food and pests.

• Common examples of cross contamination include uncleanhands; dirty knives; utensils; equipment and food contactsurfaces (eg chopping boards); blood dripping from rawfoods; storing raw food with cooked foods; storing fooduncovered; and using dirty cleaning cloths and tea towels.



Poor personal hygiene

Examples of poor personal hygiene include:

• Dirty hands and clothing.

• Uncovered cuts and wounds.

• Long dirty fingernails.

• Excess jewellery on hands and wrists.

• Coughing and sneezing over food.

• Handling food while ill.

• Not washing hands after going to the toilet.


• Unclean food premisesDirty kitchens increase the risk of cross-contamination frompests and particles of food, grease and dirt.

• Poor pest controlCommon pests found in the homes and food premisesinclude:– rats and mice– flies– cockroaches.These pests can carry food poisoning bacteria and may alsocause physical contamination of food with their droppings,eggs, fur and dead bodies.



Costs associated with food poisoning

• Medical expenses.

• Loss of Productivity.

• Hardship and suffering.

• Work absenteeism.

• Permanent disability.

• Death.


Prevention of food poisoning

Temperature control

Minimise the time that potentially hazardous foods spend in thedanger zone.

Always remember to:• keep cold food cold at 5°C or colder• keep hot food hot at 60°C or hotter.• Thaw foods in the fridge on a drip tray.• Thaw only small food items in the microwave, then cookimmediately.• Never thaw foods at room temperature.• Never thaw food in water.• Destroy any food that stays for more than 3 days in the fridge



Avoid cross-contamination

• Keep food covered until use.• Practise correct personal hygiene.• Separate raw and cooked, and old and new food at all

times.• Use separate equipment and utensils when preparing raw

meats, poultry and seafood.• Clean and sanitise all equipment, utensils and food contact

surfaces.• Store chemicals separate from food.



Personal hygiene• Clean hands and clothing.

• Minimise jewellery on hands and wrists.

• Cover hair.

• Clean and short fingernails.

• Avoid unnecessary contact with food.

• Cover all cuts and sores with a brightly coloured waterproof dressing.

• Do not prepare food when you are ill.

• Avoid touching your face and hair.

• Do not cough or sneeze over food.

• Do not taste food with your fingers or “double dip” with a spoon.

• If wearing gloves, change frequently.



When should you wash your hands?

• Before commencing or resuming work.• After using the toilet.• After handling rubbish.• After using a handkerchief or tissue.• After touching your hair or face.• Before and after handling raw food.• Before handling cooked food.• After any cleaning task.



Pest Control

• Keep them out – regularly set effective traps in food (kitchen & dining) areas.

• Starve them out – keep food areas clean.

• Don’t give them a home - remove all unnecessary equipment and items.



Waste management

• Remove all waste from the food areas as required.

• Empty and clean waste bins regularly.

• Ensure all external bins are covered.

• Protect external waste bin area from pests and birds.


Role of Public Health Personnel

• Public Health Officers (PHOs) need to be aware of thedangers of foodborne illnesses and the appropriate ways tomitigate them.

• PHO need to ensure that food is protected from possiblecontamination especially those served in hospitals becausepatients are the most vulnerable groups to FBIs.

• Public health nurses & midwives should ensure thatexpecting mothers are sensitised on food safety.


Conclusion

• It is essential that all stakeholders in Food Control & SafetySystem work together to ensure that only safe foods areconsumed at homes and especially at public places.

• When we have symptoms relating to foodborne illness, weshould endeavour to visit the nearest healthcare facility.

• We should always take a minute to examine everything weput into our mouths.

• When we are in doubt about the safety of any foodsubstance, we should throw it out.


Conclusion Contd.

It is essential that the women that handle most of the cookingat homes have the required basic knowledge of food safetyand food handling to minimise the risk of food poisoning.

As Nurses, Midwives and Home makers, it is yourresponsibility to ensure that food for the family is safe andsuitable to eat.


place of food safety in family

Healthcare