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Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,FOOD SAFETYSO WHOS IN CONTROL?,Lynn Wilcott,Food Safety Specialist,British Columbia Centre for Disease Control,Getting the Word Out:Are We Communicating Effectively?,Food Safety Communicators Conference,Food Safety Network,University of Guelph,Overview,What causes foodborne illness,Cost of foodborne illness 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 agents,Reference:Todd,E,1994,Foodborne and Waterborne Disease in Canada,1987.,What Causes Foodborne Illness(contd),Locations of“contamination events for outbreaks,Majority of“contamination events occur in food service establishments and private homes,Contamination Event,The last place in foods 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 Whos in Control,Government?,“Handlers of food?,Food Producers,Food Processors,Food Service Workers,Consumers,So Whos in Control(contd),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 Whos in Control(contd),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,ultimately responsible for safety of food,Food Safety“Education in BC,Two initiatives for food service industry:,Risk Based Inspection Approach,FOODSAFE training course,Risk Based Inspection Approach,Risk based 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 to implement food safety plans(HACCP based),Goal:operators to gain control(learn about!)of their food safety procedures,Food Safety Plan audit,By both operator and EHO,Is food safety plan current,Does plan address food safety procedures,FOODSAFE,Government and industry“made in BC initiative,Train individuals 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 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 procedures,Conclusion,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,
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