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4. Stretnutie

4. stretnutie projektu Zvyšovanie kvalifikácie zamestnancov v potravinárskom sektore v oblasti ochrany zdravia, bezpečnosti a bezpečnosti potravín  podporeného našou národnou agentúrou, sa dňa 30.11.2021 uskutočnil na online platforme z dôvodu prepuknutia ochorenia COVID-19.

Za hostiteľskú organizáciu sa zúčastnila Miroslava Kačániová zo Slovenskej poľnohospodárskej univerzity v Nitre, Aybüke Bengü Özmutaf a Ekin Mutlu z Turecka za Öz Gıda-İş Union, Cecilia Bolognesi a Chiara Dell’Amico z Talianska za IFOA, Janja Luznik a Danijel Stretnutia sa zúčastnil Davidovič zo Slovinska za Mariborskú univerzitu.

Cieľom projektu bolo vymeniť si nápady s partnermi o výstupoch projektu, porozprávať sa o tom, čo sa doteraz urobilo v oblasti e-learningovej platformy, diseminačných aktivít a procesu projektu.

Partnerom bolo oznámené, že boli natočené dve rôzne školiace videá týkajúce sa výstupov projektu. Témy týchto vzdelávacích videí zahŕňajú BOZP a zdravý život. Na treťom stretnutí sa diskutovalo o tom, že budú pripravené animačné videá o všetkých vzdelávacích moduloch. Tieto videá predstavil Öz Gıda-İş na stretnutí a vymenili si nápady, ktoré časti im chýbajú a čo by sa malo pridať alebo odstrániť. Napríklad všetci partneri sa zhodli, že k animáciám by mali byť pridané zvukové efekty a niektoré popisy.

Plán šírenia predložila IFOA. O šírení informácií všetci partneri diskutovali o tom, čo treba urobiť, aby oslovili viac ľudí. Talianski partneri navrhli, že na podujatiach môžeme zdieľať malé brožúry o projekte a efektívnejšie využívať platformy sociálnych médií. Tureckí partneri tiež navrhli, aby výstupy projektu mohli byť zahrnuté v oficiálnom časopise ich odborového zväzu.

Nakoniec bolo konštatované, že proces projektu je v poriadku. Bolo rozhodnuté uskutočniť záverečné online stretnutie 11.01.2022 o stave projektu pred ukončením projektu.

3. Stretnutie

Tretie stretnutie nášho projektu podporovaného Národnou agentúrou, Zvyšovanie kvalifikácie zamestnancov v sektore potravinárskeho priemyslu v oblasti bezpečnosti a ochrany zdravia pri práci a bezpečnosti potravín, sa kvôli prepuknutiu nákazy COVID-19  uskutočnilo na online platforme dňa 07.07.2020.

Na stretnutí sa zúčastnili koordinátorka projektu Aybüke Bengü Özmutaf a odborníci na projekty Sinan Özenç Dalgıç a Ekin Mutlu za organizáciu Öz Gıda-İş, Janja Luznik a Danijel Davidovic zo Slovinska za Mariborskú univerzitu, Cecilia Bolognesi, Chiara Dell’Amico a Davide Orlandini z Talianska za IFOA a Miroslava Kačániová zo Slovenska za Slovenskú poľnohospodársku univerzitu v Nitre.

Cieľom projektu bolo doplniť podrobnosti o platforme elektronického vzdelávania, webovej stránke a aktivitách v oblasti šírenia informácií.

Partneri diskutovali o e-learnign platforme, o technických aspektoch návrhu, o návrhu a kvalite pripravovaných nových vzdelávacích materiálov. V súvislosti s posledným menovaným sa všetci partneri dohodli na vytvorení animovaných videí na zvýraznenie konkrétnych tém pre každý modul školenia, aby bolo školenie efektívnejšie a príťažlivejšie. Na príprave obsahu vídeí sa bude podieľať aj turecký odborník na potraviny.

Pokiaľ ide o webovú stránku projektu, bude obohatená o nové články o bezpečnosti potravín na národnej a medzinárodnej úrovni; okrem toho budú pre všetkých návštevníkov k dispozícii videonahrávky, zatiaľ čo pre školiacich bude k dispozícii externý odkaz.

V neposlednom rade bola pridaná stránka LinkedIn s cieľom rozšíriť a osloviť väčší počet potenciálnych záujemcov so záujmom o projekt.

2. STRETNUTIE

Druhé stretnutie nášho projektu podporovaného Národnou agentúrou, Zvyšovanie kvalifikácie zamestnancov v sektore potravinárskeho priemyslu v oblasti bezpečnosti a ochrany zdravia pri práci a bezpečnosti potravín, sa kvôli prepuknutiu nákazy COVID-19  uskutočnilo na online platforme dňa 20.04.2020. Cieľom projektu je pripraviť školiace materiály o bezpečnosti a ochrane zdravia pri práci a bezpečnosti potravín a zdieľať ich na digitálnych  platformách. Výcvikový program, výcvikové videá založené na e-platforme, budú myšlienkovými výstupmi projektu.

Na stretnutí sa zúčastnili koordinátorka projektu Aybüke Bengü Özmutaf a odborníci na projekty Sinan Özenç Dalgıç a Ekin Mutlu za organizáciu Öz Gıda-İş, Janja Luznik a Danijel Davidovic zo Slovinska za Mariborskú univerzitu, Cecilia Bolognesi a Davide Orlandini z Talianska za IFOA.

Hlavnými témami stretnutia boli názory na prehľad literatúry, spôsob prípravy dotazníkov pre cieľové skupiny, nápady na šírenie projektu, aktuálnosť webovej stránky a ďalšie štúdie, ktoré sa majú uskutočniť do nasledujúceho stretnutia.

Rozhodlo sa o zaslaní priebežnej správy koordinačnej organizácii do 1. júna 2020. Okrem toho sa uvádza, že projekt bol kvôli pandémii predĺžený o šesť mesiacov  a bolo dohodnuté, že dátum tretieho stretnutia bude závisieť od podmienok budúceho procesu.

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.

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.