1

WHO Theme 2015

Presenter: Dr Sandhya Rani Javalkar

07-Apr-15

2

Contents

7th April -Selection of WHO theme Theme- 2015 Food safety Public health context Objective, Strategies Activities conducted by WHO Key facts WHO initiative: Regional food safety strategy WHO and FAO Food adulterants National Food Security Act2013

07-Apr-15

3

World Health Organisation 7th April 1948

World Health Day global health awareness day

Theme selection

Priority area of global public health concern

07-Apr-15

4

Themes of last 5 yrs:

2014: Small bite, big threat2013: Healthy Blood Pressure2012:Add life to years2011:Antimicrobial resistance2010: Urbanization and health

07-Apr-15

5

WHO Theme 2015

Release of Theme 2015

2015 Theme: How safe

is your food? Slogan: From

farm to plate Make food safe

07-Apr-15

South Paris- International Food Market

6

Timeline of World Health Day activities 2015 February-March: Launch social media drive,

including promotion of multimedia material

7 April: World Health Day

1 May - 31 Oct: Milano EXPO 2015, “Feeding the Planet, Energy for Life”.

6-10 July: Codex Alimentarius Commission (CICG, Geneva)

October: Publications and launch of WHO global foodborne disease burden estimates

07-Apr-15

7

Public Health Context

Unsafe food— diseases, diarrhoea to cancers.

Foodborne diseases kill - 2 million people annually.

Food safety, nutrition, security - inextricably linked.

Unsafe food- vicious cycle of disease and

malnutrition.

Food crosses multiple national borders- good collaboration ensure food safety.

07-Apr-15

8

Few definitions

Food safety: scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness

Food hygiene: Basic Principles employed at all stages of food handling to ensure that food is safe to consume and is of good keeping quality ”07-Apr-15

9

 Food security : “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.

Food surveillance: involves sampling and testing foods to prevent food hazards

07-Apr-15www.who.int/trade/glossary/story028/en/

10

The WHO campaign Objectives : Spur governments to improve food

safety

Encourage consumers to ensure the food on their plate is safe

07-Apr-15

11

Strategic approach:

Disseminate core message aimed at the two main audiences

Engage influential food-related advocates/relevant public figures

Synergies with other major international and national food and nutrition-related events

07-Apr-15

12

Core materials and activities Visuals and infographics

Text products

WHO Multimedia products

Social media- Quiz what is safe food? how to ensure food is safe?

Launch events

07-Apr-15

13

Food safety Quiz 1 - Foodborne diseases can cause death.

True / False 2 - If food looks OK and smells OK it is

always safe to eat. True/ False 3 - Some microorganisms are useful to

make food and drinks. True / False 4 - The proper temperature for a home

refrigerator should be Below 8°C (46°F) / Below 5°C (41°F)

5 - Keeping raw and cooked food separate prevents cross-contamination. True / False

07-Apr-15

Fact-1: More than 200 diseases are spread through food.

Millions of people fall ill, die -eating unsafe food.

Diarrhoeal diseases kill 1.5 million children annually

Proper food preparation -prevent most foodborne diseases

Fact-2: Contaminated food can cause long-term health problems.

Symptoms-stomach pains, vomiting and diarrhoea.

Food contaminated with heavy metals or toxins –cancer, neurological disorders.

Fact-3: Foodborne diseases affect vulnerable people harder than other groups.

Higher impact on fragile health status- serious illness and death.

Infants, pregnant women, the sick and the elderly- fatal effects

Fact-4: There are many opportunities for food contamination to take place

Today’s food supply is complex

Production Slaughtering Harvesting Processing Storage Transport Distribution

Fact-5: Globalization makes food safety more complex and essential.

Globalization -food chain longer and complicated

Foodborne disease outbreak investigation and product recall in case of emergency.

Fact-6: Food safety is multi-sectoral and multi-disciplinary

To improve food safety-different professionals are working together

Different departments-collaborate and communicate

Fact-7: Food contamination also affects the economy and society as a whole.

Food contamination has far reaching effects

Food exports Tourism Livelihoods of

food handlers Economic

development

Fact-8: Some harmful bacteria are becoming resistant to drug treatments.

Antimicrobial-resistant bacteria in animals may be transmitted to humans via food.

2207-Apr-15

Fact-9: Everybody has a role to play in keeping food safe.

Everyone has a role to play.

Governments, Industry Producers Consumers.

Local community group, women’s groups and school education

Fact-10: Consumers must be well informed on food safety practices.

Informed and wise food choices

They should know common food hazards and how to handle food safely

2507-Apr-15

27

Message to Policy makers Safe food as a top priority

Integrate food safety into broader food policy

Build trust through sound and transparent communications

Foster multi-sectoral collaboration to achieve sustainable food systems

07-Apr-15

28

Message to Consumers Inform yourself. How much do you know

about your food?

Handle, store and prepare food safely

Teach healthy practices to others in community

Make safe/wise choices

Enjoy eating food07-Apr-15

29

India Joined Hands in Food Safety

07-Apr-15

The Indian Health Ministry joined hands with the World Health Organization (WHO) to urge people to make food safety a priority. Recently, they organized a national consultation on Food Safety on 1.4.15

30

Joint WHO–FAO mission in 2009 review- India Reported- limited number of studies conducted

over the years on this topic

Health of consumers are at risk by adulterants, additives and contaminants.

Protection of the population’s health from such food-related hazards- public health priority.

Focus on national and international food market standards.

07-Apr-15

31

WHO and FAO  Urging all countries to strengthen their food

safety systems- more vigilant with food producers and traders. 

Training manual- Usage of insecticides

Objective: food security for all

Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems

07-Apr-15

32

WHO initiative: Regional food safety strategy

Food safety programmes in Member States

Food safety policy and legislation Food control and inspection Epidemiological systems Relationships- food industry, retailers

and consumers Education and training in food safety

07-Apr-15

The proposed duration of the Regional food safety strategy is 5 years (2013–2017).

33

Food adulteration identification Common man is unaware of the adulterants

and prone to its hazards effects

Some common tests are given to identify these adulterants and empower the consumers

1. Milk with water- white trial test 2.Coconut oil with other oil- Freezing test 3. sugar with chalk powder- diluting in water 4. Iodised salt with comman salt

07-Apr-15

34

Food additives Substances added to food -processing or

storage.

Preservatives, colouring and flavouring agents, Little/ No nutritional value.

WHO develops scientific risk assessments to define safe exposure levels

Development of national and international food safety standards

07-Apr-15

35

Recent guidelines on food additives Evaluation of certain food additives

(Seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives) 

WHO Technical Report Series, No. 990, 2014 

07-Apr-15

36

National Food Security Act, 2013   Act of the Parliament of India

Aims to provide subsidized food grains to approximately  India's 1.2 billion people.

September 12, 2013

It includes the Midday Meal Scheme, Integrated Child Development Services scheme and the Public Distribution System.

07-Apr-15

37

References WHO website, Food safety- key facts,

available at http://www.who.int/mediacentre/factsheets/fs399/en acessed on 5.4.15

World health day 2015, Campaign tool kithttp://www.who.int/campaigns/world-health-day/2015/en/

WHO 5 keys to safe food.pdf WHO Glossary

www.who.int/trade/glossary/story028/en/ Quick test for adulterants in food, FSSAI India07-Apr-15

38

Thank You

07-Apr-15