Autor: Safe2food

Food Safety in Food Production

Slovak University of Agriculture in Nitra – Slovakia
Food Safety in Food Production
Most food is now produced by large farms, processed industrially, and sold in supermarkets and multinational food outlets. Modern food production has reduced the cost and increased the variety of food available, but this centralisation of the food supply presents an opportunity for foodborne pathogens and toxins to infect and poison large numbers of consumers. Furthermore, the globalisation of food trade means that food can become contaminated in one country and cause outbreaks of foodborne illness in another. Modern food production is so complex that a systematic approach is needed to identify the hazards at each point in the food chain. Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers (Balkir et al., 2021).

Occupational Health and Safety in Food Production
Occupational safety and health (OSH) problems of the food industry have not been generally perceived as a serious issue in the same way as other industries such as healthcare, transportation, mining, and construction sectors. Statistics from various countries show that OSH issues from the food sector have one of the worst records in the manufacturing industries. There are also evidences that some OSH aspects in the food industry are getting worse. Despite global economic declines in the recent years, the food and drink businesses have continued to expand in response to the growing worldwide demands for processed foods and drinks. In this context of expansion and intensified competition, the food industry has experienced rationalization, restructuring, and a high level of mechanization, in both the industrialized and developing countries (ILO, 2007).
As a result, the overall worldwide employment levels in the sector have continued to expand, particularly in the highly capital-intensive drink industry has suffered. Moreover, mechanization has often had the effect of increasing the work volumes and the resulting stress levels of workers, as well as increasing the number of monotonous and repetitive tasks, with a consequent rise in the incidence of musculoskeletal disorders (MSDs). Increased automation has also been accompanied by higher noise levels, which has led to more workers suffering from hearing impediments. Other common OSH problems in the food industry arise out of handling sharp cutting tools, exposing dusts in the air, contacting with infected animals, and increasing use of hazardous chemicals (www.who.int).

References
Balkir, P., Kemahlioglu, K., Yucel, U. 2021. Foodomics: A new approach in food quality and safety. Trends in Food Science & Technology, vol. 108, p. 49-57.
International Labour Organization (ILO). 2007. The impact of global food chains on employment in the food and drink sector. International Labour Organization (ILO) Sectoral Activities Programme, TMFCE/2007.
https://www.who.int/health-topics/occupational-health

SAFETY OF FOOD SECTOR EMPLOYEES DURING THE PANDEMIC

University of Maribor – Slovenia
SAFETY OF FOOD SECTOR EMPLOYEES DURING THE PANDEMIC
Gregor Sok (MS Food Safety)
Danijel Davidovič (MS Geography, MS Philosophy)
Ddr. Ana Vovk Korže (PhD Geography, PhD Environmental Protection)
The food industry is part of the economy affected by the pandemic, but much less so than some other industries. One of the main reasons for this is also the need for food, which is eternal among people and essential for survival. Although there is currently no evidence that food workers can transmit the infection to the consumer through food, the exposure to the risk factor for COVID-19 infection among food workers is similar as in other industries. Recommendations for prevention of contamination are regular and thorough cleaning of premises and surfaces, regular ventilation, disinfection of employees’ and customers’ hands as well as compliance with basic general recommendations (interpersonal distance, wearing a mask, cough hygiene). Just as we emphasize the importance of space hygiene, equipment hygiene and personal hygiene (especially hand hygiene) in food sector in general, we also stress the importance of hygiene in current situation. In addition to hygiene, precise instructions from the company, a contingency plan in place, compliance with instructions from all employees and the personal responsibility of each employee to their colleagues and the wider society are important. Only in this way will we be able to meet the challenges that will surely await us in the future as well.
In addition to adequate hygiene, some emphasize the importance of local and sustainable food systems that would ensure greater safety for food workers and consumers, so that global supply networks are at least partially replaced by local ones.
Literature:
Centers for Disease Control and Prevention, 2021: Food and Coronavirus Disease 2019 (COVID-19). https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/food-and-COVID-19.html
National Institute for Public Health: Recommendations for the implementation of activities (COVID-19). https://www.nijz.si/sl/sproscanje-ukrepov-covid-19

What are the anti-contagion measures in the catering sector? (Short Extract)

IFOA – ITALY
What are the anti-contagion measures in the catering sector? (Short Extract)
Author: Tiziano Menduto
Date: 10/07/2020

Topic: Indications on the containment of the COVID-19 emergency in catering and food administration. Focus on catering with administration: local kitchen, food preparation, organization of seats and information for customers.
Catering: the kitchen and food preparations
In addition to various general information for the catering sector, the report – by the ISS Public Health Veterinary and Food Safety COVID-19 Working Group, coordinated by Umberto Agrimi and Luigi Bertinato – contains indications on hygiene rules and specific precautions in catering with administration (Nace 56.10.11).
These are the indications for the organization of the kitchen area and the activities to be carried out during food preparation:
• Measure the body temperature, which must not exceed 37.5 ° C, for all staff before accessing the exercise.
• Ensure, where possible, the safety distance between staff by rearranging the workstations, and use masks.
• All staff must adopt strict hygiene measures such as washing their hands very often and never touching their eyes, nose and mouth.
• Staff should wear glasses when handling irritating foods (onions, chilli, etc.).
• Before and after food preparation, food preparers must clean the kitchen surfaces and other surfaces (eg cutting boards, worktops, utensils) frequently.
• Before preparation and administration, carefully wash fruit and vegetables intended to be eaten raw, rinsing them repeatedly under running water; where chlorine-based food disinfectants are used, carefully follow the instructions on the product (concentrations, times of use and rinsing methods).
• For foods that are served without being cooked in the administration exercise, the employees must scrupulously respect good hygiene practices in the preparation of dishes, in particular proceed with adequate cleaning of the hands, even if using the gloves, whenever you come into contact with anything other than food and avoid touching your eyes, nose and mouth.
• For foods that are served after being cooked, this phase must be carried out carefully „in order to“ inactivate any microorganisms present, including viruses.
• After cooking food, do not use, for their handling or storage, tools and containers that have been used for the same operations on raw foods „.
It is also underlined that „do not use disinfectants or detergents not approved for food use for the disinfection of food“.
Tiziano Menduto
Full article is available in Italian, on: https://www.puntosicuro.it/sicurezza-sul-lavoro-C-1/coronavirus-covid19-C-131/quali-sono-le-misure-anticontagio-nel-settore-della-ristorazione-AR-20230/ – Copyright © All Rights reserved 1999-2019 – All Rights Reserved.
Download the document from which the article is taken: Gruppo di lavoro ISS Sanità Pubblica Veterinaria e Sicurezza Alimentare COVID-19, “Indicazioni ad interim sul contenimento del contagio da SARS-CoV-2 e sull’igiene degli alimenti nell’ambito della ristorazione e somministrazione di alimenti. Versione del 27 maggio 2020”, Roma: Istituto Superiore di Sanità – 2020, Rapporto ISS COVID-19, n. 32/2020 (formato PDF, 1.92 MB).
Poster allegato al rapporto (formato PDF, 2.11 MB).
Reference legislation:
DECRETO DEL PRESIDENTE DEL CONSIGLIO DEI MINISTRI 11 giugno 2020 – Ulteriori disposizioni attuative del decreto-legge 25 marzo 2020, n.19, recante misure urgenti per fronteggiare l’emergenza epidemiologica da COVID-19, e del decreto-legge 16 maggio 2020, n.33, recante ulteriori misure urgenti per fronteggiare l’emergenza epidemiologica da COVID-19.
DECRETO-LEGGE 19 maggio 2020, n.34 – Misure urgenti in materia di salute, sostegno al lavoro e all’economia, nonche‘ di politiche sociali connesse all’emergenza epidemiologica da COVID-19
Protocollo condiviso di regolamentazione delle misure per il contrasto e il contenimento della diffusione del virus Covid-19 negli ambienti di lavoro.

Turkish Government Mobilizes for Food Safety with Inspections

Öz Gıda İş Trade Union – TURKEY
Turkish Government Mobilizes for Food Safety with Inspections
Date: February 17, 2020
Thousands of employees of the Ministry of Agriculture and Forestry joined simultaneous inspections across the country Monday for food safety inspections. Some 7,000 workers will carry out unannounced inspections for six days in the fight against harmful alterations to food, an issue plaguing the sector.
Speaking before commencing the inspections, Minister Agriculture and Forestry Bekir Pakdemirli pledged not to let rest „those involved in food fraud.“ „The first stage of inspections is dairy producers and supplementary food producers. No fraud or alteration in food production will be tolerated,“ Pakdemirli told reporters in the capital Ankara. The minister also informed the public about 174, a hotline to report food crimes, and announced that they would soon launch a WhatsApp hotline to report complaints. He said they received more than 2.3 million complaints through the hotline and they have run more than 1.2 million inspections in one year.
Food safety is high on the agenda of the government despite all of the new measures it has taken. As public complaints mount over companies fined for violating the food safety code, some companies are resorting to changing their names and executives to continue operations. To deal with this, lawmakers are preparing a new, more efficient bill that includes prison sentences up to five years for people and businesses involved in the production, sale and import of food deemed dangerous to public health. The bill also calls for a mandatory recall of food violating safety from the markets and their destruction. If the same person or business repeats the violation within two years of the first violation, they will be banned from working in the food sector for a period of up to 10 years. The bill orders fines between TL 5,000 and TL 250,000 for businesses involved in the production of counterfeit food products or deliberately mislabeled food products, like pork packaged and sold as cow meat.
Meatpacking Industry Pushes for Worker Vaccinations
Date: January 21, 2021

Author: Nikki Johnson-Bolden
As COVID-19 cases rise within the meatpacking industry, top meatpacking companies and unions are advocating for meatpacking workers to be a priority vaccination group, according to Bloomberg Government.
Various meatpacking facilities have been cited by OSHA for COVID-19 violations. The Food Environment Reporting Network reports 53,620 positive coronavirus cases and 269 deaths among meatpacking employees as of Jan. 15.
Companies such as Tyson Food, JBS and Cargill Inc. are attempting to get workers vaccinated. Tyson has partnered with Matrix Medical Network, a clinical services company, as part of the company’s effort to vaccinate its employees. The United Food and Commercial Workers International Union also wrote a letter on Dec. 23 asking governors in each state to give meatpacking workers “very high priority” for the coronavirus vaccine.
Another common sentiment in the meatpacking industry is the desire for President Biden to mandate an emergency temporary standard that enforces social distancing in meatpacking facilities and supplies ventilators to workers.
References
„Turkish Government Mobilizes For Food Safety With Inspections“. Daily Sabah, 2021, https://www.dailysabah.com/turkey/2020/02/17/turkish-government-mobilizes-for-food-safety-with-inspections.
Johnson-Bolden, Nikki. „Meatpacking Industry Pushes For Worker Vaccinations — Occupational Health & Safety“. Occupational Health & Safety, 2021, https://ohsonline.com/articles/2021/01/21/meatpacking-industry-pushes-for-worker-vaccinations.aspx?admgarea=ht.FoodSafety.

Univerza v Maribore

Partner

Slovenia

https://www.um.si/Strani/default.aspx

Univerzita Maribor (UM) je druhou najväčšou a druhou najstaršou univerzitou v Slovinsku. Univerzity navštevuje okolo 15 000 študentov. Počet výskumných a pedagogických pracovníkov je 1 050 a počet sprevádzajúcich zamestnancov poskytujúcich administratívnu a odbornú podporu výučbovému procesu a výskumnej práci je 700. UM má sedemnásť fakúlt, ktoré ponúkajú vysokoškolské a postgraduálne programy ako denné alebo externé štúdium. UM prispôsobuje študijné programy požiadavkám Bolonskej deklarácie. Univerzita Maribor od akademického roka 2010/2011 zapisuje študentov do bolonských študijných programov. Stratégia a vízia rozvoja University of Maribor a jej fakúlt sa odráža v rozsahu a obsahu študijných programov (obsah vzdelávania vychádza z vedeckého výskumu a umeleckej práce učiteľov). V akademickom roku 2016/2017 realizovali fakulty 27 bolonských odborných programov, 55 akademických programov (1. stupeň), 71 magisterských programov a 34 doktorandských programov. Filozofická fakulta Univerzity v Maribore (FF; http://www.ff.um.si) ponúka množstvo kvalitných študijných programov s vynikajúcimi akademickými pracovníkmi. Úspešné výskumné činnosti možno vidieť v rôznych projektoch a publikáciách. Hlavným cieľom FF UM je stať sa centrom rozvoja humanitných a spoločenských vied v severovýchodnom Slovinsku. Na FF sú tri hlavné vedné odbory: humanitné vedy, spoločenské vedy a vzdelávanie učiteľov na rôznych stupňoch štúdia. Jednou z výskumných inštitúcií je Medzinárodné centrum pre ekoremediaciu (ERM Centrum FF UM), ktoré spolupracuje s rôznymi národnými a medzinárodnými inštitúciami v rôznych oblastiach výskumu so zameraním na inovatívne prístupy k trvalo udržateľnému rozvoju a vzdelávacie aktivity na miestnej, regionálnej a medzinárodnej úrovni. Spolupráca sa týka mnohých aktivít, od výskumu po aplikačné projekty. Hlavnými oblasťami výskumu sú: trvalo udržateľný rozvoj, sebestačnosť vo výrobe a spracovaní potravín, účasť verejnosti na rozhodovaní v oblasti životného prostredia, ochrana a riadenie prírodných zdrojov, regionálny rozvoj a udržateľné regióny.

Výcvikový inštitút podnikových prevádzkovateľov [IFOA]

Partner

Italy

Výcvikový inštitút podnikových prevádzkovateľov IFOA
IFOA je neziskové vzdelávacie centrum s desiatimi pobočkami po celom Taliansku od roku 1999, ktoré boli vyhlásené za národné stredisko pre odborné vzdelávanie a prípravu. Ako jedno z popredných súkromných stredísk odbornej prípravy v Taliansku IFOA ponúka postgraduálne programy (EQF 5, 6 a 7) pre mladých nezamestnaných, ako aj celoživotné vzdelávanie, poradenstvo a technickú pomoc jednotlivcom, podnikom a verejným orgánom. Školiace kurzy a služby sú certifikované v súlade s UNI EN ISO 9001: 2015.
Rýchle fakty 2018:
• Obrat: približne 18 miliónov EUR,
• Poskytované školiace hodiny: > 43 000,
• Stážisti: > 11 500,
• Stáže: > 2 825,
• Vyškolení učni: 5 800,
• Miera zamestnanosti po 6/12 mesiacoch: 72,5% (> 90% v severnom Taliansku),
• Spoločnosti v databáze CRM: > 16.000 Od roku 1993, IFOA pracuje na projektoch EÚ v oblasti rozvoja učebných osnov, definovania kompetencií, hodnotenia a uznávania, celoživotného vzdelávania, zamestnateľnosti, mobility, IKT atď. IFOA je súčasťou siete talianskych a európskych komôr. obchodu a člen európskej siete EfVET. IFOA je tiež ústredím ULIXES, EEIG, do ktorého sú zapojené školiace agentúry, vysoké školy, obchodné školy a obchodné komory v 10 členských štátoch EÚ.

Slovenská poľnohospodárska univerzita v Nitre

Partner

Slovakia

https://www.uniag.sk/en/

Slovenská poľnohospodárska univerzita v Nitre (SPU) je trvalo hodnotená ako najlepšia skupina pre svoju vysoko kvalitnú výučbu a výskum na Slovensku. Tvorí ju šesť fakúlt: Fakulta agrobiológie a potravinových zdrojov; Fakulta biotechnológie a potravinárstva; Fakulta ekonomiky a manažmentu; Fakulta európskych štúdií a regionálneho rozvoja; Fakulta záhradníctva a krajinného inžinierstva a Technická fakulta. SPU ponúka bakalárske, inžinierske a doktorandské študijné programy a poskytuje jazykové vzdelávanie, prístup k informačným a komunikačným technológiám, odborným predmetom vyučovaným v cudzích jazykoch a možnosť absolvovať časť štúdia na prestížnych univerzitách v zahraničí. SPU poskytuje výskum a vzdelávanie v oblasti poľnohospodárstva a príbuzných výskumných oblastí, ako sú: agrobiológia, potravinové zdroje a technológie, udržateľné poľnohospodárstvo, biotechnológia, strojárstvo, automatizácia a automatizácia poľnohospodárskeho zariadenia, prevádzka energetických zariadení na poľnohospodársku výrobu, ekonomika a riadenie, medzinárodný obchod s poľnohospodárskymi komoditami, marketing, rozvoj vidieckeho cestovného ruchu, projektový manažment rozvoja vidieka, celoživotné vzdelávanie atď.

Öz Gıda-İş

Coordinator

Turkey

https://www.ozgidais.org.tr/

Spoločnosť Öz Gıda-İş bola založená ako odborový zväz alebo zástupca pracovníkov v potravinárskom priemysle 1. júna 1976. Podľa štatistík z januára 2016 má podnik 32 373 členov. Každý deň posilňujú úroveň odborov v potravinárskom priemysle prostredníctvom úspešných kolektívnych zmlúv. Našim cieľom je zvýšiť informovanosť pracovníkom v potravinárstve. Pracujú najlepším smerom pre budúce kolektívne zmluvy pre maximálny úžitok pracovníkov. Vedú vzdelávacie aktivity na zvýšenie efektívnosti svojich odborových aktivít. Ako únia sa usilujú o celoživotné vzdelávanie zamerané na prácu a činnosti v súlade s ich víziou. Ako odbory sa usilujú o kolektívnu prácu  a o dohody. Od februára 2016 tiež dosiahli dôležitú etapu v príprave učebných plánov založených na efektívnosti pracovnej sily v potravinárskom priemysle a zriadení skúšobného a certifikačného centra založeného na kvalifikáciách v potravinárskom priemysle. Únia okrem projektov realizuje aj štúdie profesionálnych štandardov v potravinárskom priemysle a poskytuje významný príspevok pre pracovnú silu v priemysle.

Rozšírenie

Brožúra projektu Safe2food je pripravená na stiahnutie vo všetkých partnerských jazykoch (Angličtina, Turečtina, Slovinčina, Taliančina, Slovenčina).

Safe2Food-Brochure-English

Safe2Food-Brochure-Slovak

Safe2Food-Brochure-Turkish

Safe2Food-Brochure-Italian

Safe2Food-Brochure-Slovenian

Ciele projektu

Cieľom projektu je pripraviť školiace materiály o bezpečnosti a ochrane zdravia pri práci v oblasti potravín a potravinovej bezpečnosti a zdieľať ich na digitálnej platforme. Plánované intelektuálne výstupy sú školiaci program, krátke videá ukazujúce osvedčené postupy a príručka pre pedagógov. Projekt je priamo zameraný na „Strategický rámec EÚ pre bezpečnosť a ochranu zdravia pri práci (BOZP) 2014 – 2020“, čím sa zabezpečí, aby EÚ naďalej zohrávala vedúcu úlohu pri presadzovaní vysokých štandardov pracovných podmienok v Európe a na medzinárodnej úrovni v súlade so Stratégiou Európa 2020. Vzdelávaniu a odbornej príprave sa dá zabrániť 98% pracovných úrazov. Zabezpečí sa, aby pracovníci zodpovední za výrobu potravín boli informovaní o rizikách spojených s bezpečnosťou pri práci (dym, žiarenie, hluk, otrava atď.) a aby si boli vedomí faktorov, ktoré ich ohrozujú. Potreba odbornej prípravy zamestnancov je veľmi dôležitá pre zamestnávateľov aj zamestnancov. Na zaistenie bezpečných pracovných podmienok sa musia zabezpečiť zdravie, bezpečnosť, informácie, poradenstvo, školenie a dozor. Na dosiahnutie očakávaných výsledkov (menej pracovných úrazov, menej chorôb z povolania, čisté a bezpečné pracovné miesta, postupy šetrné k životnému prostrediu) musia mať zamestnanci potravinárskeho podniku prístup k aktuálnym informáciám a potrebným odborným znalostiam. Tieto kvalifikácie by sa mali poskytovať v kontexte koordinovaného vzdelávania na európskej úrovni, ale keďže neexistujú, cieľom tohto projektu je rozvoj učebných osnov.
 
 
Projekt poskytne pracovníkom potravinárskeho priemyslu a ich školiacim pracoviskám súbor materiálov v ich rodnom jazyku. V tomto projekte plánujeme vytvoriť:
 
a)       dotazníky,
b)      program odbornej prípravy,
c)       krátke videá,
d)      webovú stránku vrátane zabudovaných videí pre e-learning, fórum, odkaz na užitočné informácie, akademické prednášky,
e) workshopy na miestnej úrovni.