Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach)

Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach) trình bày về vệ sinh thực phẩm; mục đích an toàn thực phẩm; nền tảng/cơ sở an toàn thực phẩm; bệnh từ thực phẩm.
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Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach)PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM A Food Safety ApproachVệ Sinh thực phẩmll conditions and measures necessary toensure the safety and suitability of food atall stages of the food chainất cả các điều kiện và phương tiện cầnthiết để đảm bảo rằng thực phẩm an toàntrong mọi khâu của dây chuyền thựcphẩm Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByVệ sinh thực phẩmAssurance that food will not cause harm tothe consumer when it is prepared and/oreaten according to its intended use. Phải đảm bảo rằng thực phẩm không gây hại cho người tiêu dùng khi thực phẩm được chuẩn bị, nấu nướng, và / hoặc thùy theo mục đích sử dụng chúngSource: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByMục Đích an toàn thực phẩm Bảo vệ con người Protecting People Làm cho công nhân và người dùng được an toàn Keeping the Employees and Customers Phòng ngừa các lỗi về an toàn thực phẩm Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNền tảng/ cơ sở an toàn thựcphẩm First food law written in 2500 B.C. Pakistan food laws are dated back 1876. First HACCP system was developed between NASA and Pillsbury in 1971. Got shape of seven principles and adopted as a regulatory requirement in late 80’s in USA. Become a regulatory requirements in EU since 1998. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByBệnh từ thực phẩm - Consequences Contaminated food contributes to 1.5 billion cases of diarrhea in children each year; Resulting in more than three million premature deathsWHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByFoodborne illness – Economiccost In US, government estimated cost US$ 5.6 billion to 9.4 billion. In EU, estimate is € 3 billion annually. In Australia, estimated cost was calculated as AU$ 2.6 billion annually. In 1991, Peru lost more than $ 700 million in export of fish and fish products Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững quan ngại an toàn thựcphẩmFood safety concernsCác nước đang phát triển: Inappropriate use of agricultural chemicals Use of untreated or partially treated waste water Use of sewage or animal manure on crops Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững quan ngại an toàn thực phẩmFood safety concerns Absence of food inspection, including meat inspection Lack of infrastructure, such as adequate refrigeration Poor hygiene, including a lack of clean water supplies Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững thách thức an toàn thực phẩmFood safety challenges Changes in animal husbandry Changes in agronomic process Increase in international trade Changes in food and agriculture technology Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững thách thức (t.t)Food safety challenges Increase in susceptible population Increase in travel Changes in lifestyle and consumer demands Bioterrorism Food Safety Tr ...