FOOD SAFETY WHO’S IN CONTROL在食品安全控制中的人.pptVIP

FOOD SAFETYSO WHO’S IN CONTROL? Lynn Wilcott Food Safety Specialist British Columbia Centre for Disease Control Overview What causes foodborne illness Cost of foodborne illness in BC Traditional food protection programs Significant contributing factors to foodborne illness So who’s in control The Risk Based Inspection approach FOODSAFE What Causes Foodborne Illness Causative agents What Causes Foodborne Illness (cont’d) Locations of “contamination events” for outbreaks Contamination Event The last place in food’s voyage where a food safety hazard could be: prevented, eliminated, or reduced to acceptable levels. Primarily food service and homes Bacterial food borne illness outbreaks: Majority-when received: food “already” contaminated Majority-contamination could be eliminated or reduced Cost of Foodborne Illness in BC Estimated annual number of cases in BC: 208,000 to 652,000 Annual cost of foodborne illness in BC: $206M to $644M Comparisons: Cost of physical inactivity: $422M annually Cost of obesity: $730 – 830M annually Traditional Food Protection Programs Importance of structure is engrained in “food inspection” history “Engineer out” problems Approach has made (and continues to) significant reductions in foodborne illness This approach can only do so much. Significant Contributing Factors to Foodborne Illness: Food Service So Who’s in Control Government? “Handlers of food? Food Producers Food Processors Food Service Workers Consumers So Who’s in Control (cont’d) Government Legislation/standards Inspection/enforcement 4 hours of inspection per year (2 inspections with 2 hours each) Premises operates 10 hours a day for 360 days per year Inspector sees establishment for 0.109% of its operating hours Education Influence attitudes/behaviors So Who’s in Control (cont’d) Food handlers: personal discretion with food safety procedures critical to ensuring food safety knowledge is key people tend to do the “right thing” if given right tools ulti