1、FOOD SAFETYSO WHOS IN CONTROL?Lynn WilcottFood Safety SpecialistBritish Columbia Centre for Disease ControlGetting the Word Out:Are We Communicating Effectively?Food Safety Communicators ConferenceFood Safety NetworkUniversity of GuelphOverview What causes foodborne illness Cost of foodborne illness
2、 in BC Traditional food protection programs Significant contributing factors to foodborne illness So whos in control The Risk Based Inspection approach FOODSAFE What Causes Foodborne Illness Causative agentsReference:Todd,E,1994,Foodborne and Waterborne Disease in Canada,1987.What Causes Foodborne I
3、llness(contd)Locations of“contamination events”for outbreaks Majority of“contamination events”occur in food service establishments and private homesContamination Event The last place in foods voyage where a food safety hazard could be:prevented,eliminated,or reduced to acceptable levels.Primarily fo
4、od service and homes Bacterial food borne illness outbreaks:Majority-when received:food“already”contaminated Majority-contamination could be eliminated or reducedCost of Foodborne Illness in BC Estimated annual number of cases in BC:208,000 to 652,000 Annual cost of foodborne illness in BC:$206M to$
5、644M Comparisons:Cost of physical inactivity:$422M annually Cost of obesity:$730 830M annuallyTraditional 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
6、 approach can only do so much.Significant Contributing Factors to Foodborne Illness:Food ServiceSo Whos in Control Government?“Handlers of food?Food Producers Food Processors Food Service Workers ConsumersSo Whos in Control(contd)Government Legislation/standards Inspection/enforcement 4 hours of ins
7、pection 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/behaviorsSo Whos in Control(contd)Food handlers:personal discretion with food safety procedures critical
8、 to ensuring food safety knowledge is key people tend to do the“right thing”if given right tools ultimately responsible for safety of food Food Safety“Education”in BC Two initiatives for food service industry:Risk Based Inspection Approach FOODSAFE training courseRisk Based Inspection ApproachRisk b
9、ased inspection:Food service establishments Facility hygiene/structure still important More emphasis on procedures Goal:primary discussion with operators involves safe food handling procedures(“educating”the operator!)Food Safety Plans 2000:Enactment of Food Premises Regulation Requirement for FSEs
10、to implement food safety plans(HACCP based)Goal:operators to gain control(learn about!)of their food safety proceduresFood Safety Plan audit By both operator and EHO Is food safety plan current Does plan address food safety proceduresFOODSAFE Government and industry“made in BC”initiative Train indiv
11、iduals to be more responsible food handlers by using safe food handling methods 500,000 trained in BC completely self funded Used in several other provinces and countries Goal:prevention of food borne illness Has it worked?Summary Whos in control of food safety Government Ensure structures/equipment
12、 hygienic Standards Inspection service Facilitate/provide information to food handlers on safe food handling procedures Risk based inspection approach FOODSAFE Food handlers Knowledgeable in safe food handling proceduresConclusion Target education Industries,groups,individuals that affect food safety Limit messages:higher risk procedures/items/etc.KISS principle.Next Step:EatSmartBC education program for consumers
