VPH 123 Flashcards
Factors affecting food security
- climate change
- fossil dependence
- loss of biodiversity
- others
- rapid urbanization
- social unrest
- biofuel production
3 pillars of food security
food availability
food accessibility
food utilization
factors affecting food safety
- health and demographics
- food supply system
- health system
- social situation
- envt factors
factors affecting food safety
- health and demographics
- food supply system
- health system
- social situation
- envt factors
discuss the lines of disease
FIRST
Quality of raw food at the farm level
(vaccination, proper diet of animals)
Compliance of primary and processing industries to existing laws
e.g. Quantity of chemicals in food should adhere to the max allowable limit
SECOND
Food processing technologies
e.g., Pasteurization,
Sterilization,
Irradiation
Biotechnology and application of other technologies to avoid or minimize use of chemicals in food
e.g. Food drying to prevent mold growth or mycotoxin production
THIRD
Educated food handlers
e.g.
Cooking at proper temp, adequate cooking time, washing of raw food, increased awareness on: contaminated premises, infected persons not involved in food preparation
Legislation and enforcement
2 main goals of codex alimentarius
consumer health protection
promote just practice in food/trade
T/F codex alim. is a substitute and guide on every country
F. not subs just guide
3 important periods in food hygiene
expansionist, intensification, saturation
expansionist
Dedication of a greater land area to increase food production
intensification
use of cheap and large quants of fossil fuel to increase productivity
saturation
greater amount of energy but small crop yield
foundation for the control of hazards
GHPs
1st document drafted by codex alimentarius commision
CXC 1-1969: General Principles of Food Hygiene
current codex contact point
BAFPS: Bureau of Agricultural and Fisheries Product Standards
departments/authorities responsible for consumer education
DA + DOH + LGU + DepEd
enforces of food safety and sanitary rules and regulations and also inspection and compliance of business establishments and facilities within its territorial jurisdiction
DILG , DA , DOH
respobsible on educating public regardinng foodborne illnesses
RITM, NEC, NCDPC
provide necessary technical assistance to LGUs to implement food safety functions
provide training to DILG and LGU
DA + DOH
almost 1 in 10 people fall ill in foodborne diseases
true
Philippine national agencies that deals with foodborne diseases
DOH, RITM, NEC, NCPDC:
International body responsible in evaluating the risk of different food additives in food including natural toxins
Joint FAO/WHO Expert Committee on Food Additives (JECFA)
causes HAB
algal toxins
T/F red tide is seasonal
F. occurs on high temp
caused by ingestion of saxitoxin
paralytic shellfish poisoning
