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).

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.


University of Maribor – Slovenia
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.
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)

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.
“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.


Letak Safe2Food projekta je dostopen za snemanj v vseh partnerskih jezikih (angleščina, turščina, slovenščina, italijanščina, slovaščina)






Namen in cilji

Namen projekta je pripraviti gradiva za usposabljanje o varnosti in zdravju pri delu v živilstvu in o varnosti preskrbe s hrano ter jih deliti na digitalni platformi. Načrtovani intelektualni rezultati so program usposabljanja, kratki videoposnetki s prikazi dobrih praksi in priročnik za izobraževalce. Projekt je neposredno usmerjen v „Strateški okvir EU za varstvo pri delu (OSH) 2014-2020“, s katerim se zagotavlja, da EU še naprej igra vodilno vlogo pri spodbujanju visokih standardov delovnih pogojev v Evropi in na mednarodni ravni, kar je v skladu s strategijo Evropa 2020. 98% nesreč pri delu se lahko prepreči z izobraževanjem in usposabljanjem. Zagotovljeno bo, da bo osebje, zadolženo za proizvodnjo hrane, obveščeno o tveganjih, povezanih z varnostjo pri delu (dim, sevanje, hrup, zastrupitev itd.) in ozaveščeno o dejavnikih, ki jih ogrožajo. Nujnost usposabljanja osebja je zelo pomembna tako za delodajalce kot za zaposlene. Za zagotovitev varnih delovnih pogojev je treba zagotoviti informacije, navodila, usposabljanje in nadzor na področju zdravja in varnosti. Za doseganje pričakovanih rezultatov (manj nesreč, manj poklicnih bolezni, čista in varna delovna mesta, okolju prijazne prakse) morajo imeti zaposleni v živilskem podjetju dostop do posodobljenih informacij in potrebnega strokovnega znanja. Te kvalifikacije bi bilo treba izvesti v okviru usklajenega usposabljanja na evropski ravni, a ker ne obstaja, je razvoj učnega načrta cilj tega projekta.
Projekt bo omogočil učno gradivo in učne vsebine zaposlenim v živilstvu in njihovim izobraževalcem v maternih jezikih. V tem projektu bodo razviti:
a)       vprašalnik
b)      izobraževalni program
c)       kratkih videoposnetki
d)      spletna platforma s posnetki, forumom, povezavami do nadaljnjih informacij, akademskimi predavanji
e)       delavnice na lokalni ravni.

Novice o začetnem sestanku

Prvo srečanje projekta, ki ga podpira Turška nacionalna agencija, Krepitev usposobljenosti zaposlenih v živilstvu na področju poklicnega zdravja in varnosti ter varnosti živil je potekalo 15. 01. 2020. Namen projekta je pripraviti gradiva za usposabljanje na področju varnosti in zdravja pri delu ter varnosti hrane in jih deliti na digitalni platformi. Program usposabljanja z videoposnetki na e-platformi bodo idejni rezultati projekta.
Sestanek je trajal dva dni;
Na sestanku so sodelovali koordinatorica projekta Aybüke Bengü Özmutaf in strokovnjak za projekte Sinan Özenç Dalgic v imenu gostiteljske organizacije sindikata Öz Gıda-İş; Eva Ivanisova in Miralava Kacaniova v imenu Univerze Nitra s Slovaške; Janja Luznik in Danijel Davidović v imenu Univerze v Mariboru iz Slovenije; Chiara Deu Anico in Cecilia Bolognesi v imenu IFOA iz Italije.
Prvi dan so vsi partnerji opravili terenski obisk tovarne piškotov Ülker Ankara, da bi se seznanili s področjem varnosti pri delu in varnosti hrane. Nato so partnerji obiskali Univerzitetni inštitut za varno hrano na Univerzi v Ankari, kjer je prof. dr. Nevzat Artık predstavil temo varnosti pri delu in varnost hrane.
Drugi dan začetnega srečanja se je nadaljeval na sedežu sindikata Öz Gıda-İş, kjer so partnerji predstavili svoje ustanove in svoje naloge v sklopu projekta Krepitev usposobljenosti zaposlenih v živilstvu na področju poklicnega zdravja in varnosti ter varnosti živil.
Na začetku sestanka je bilo odločeno, da bodo vsi partnerji pregledali literaturo o varstvu pri delu in varnosti hrane ter jo poslali Univerzi v Mariboru, ki bo pripravila skupno poročilo. Prav tako je bilo dogovorjeno, da bo 2. transnacionalno srečanje v času med 21. in 22. aprilom gostila Univerza v Mariboru iz Slovenije.

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Intelectual Outputs

IO1-Training Program Output Type: Course / curriculum – Training scheme

Output Description According to the results obtained from the scale the training program will be prepared. Training program will be the base for Key Skills Modules. In addition to defining Key Skills to be dealed in training modules, the program will present content, methodology, tools to be used and durations of each module. Depending on the results obtained by scale, Maribor University and Slovakia University will prepare the training program, benefiting from other partners feedbacks and inputs. Training program is anticipated to grow VET teachers to be able to integrate skill acqusitions to their courses in order to coach their students in the following areas: The topics that will form the content of the outputs for the proposal are as follows : 1. Occupational Health and Safety OHS in Food Production, – Hazard, risk, risk assessment for occupational health and safety -Food hazards and risks of OHS in food production processes – Health and safety signs that can be found in the working environment -Emergency and emergency plan – Work accident and occupational diseases – Environmental protection risks in production environments 2. Food Security – Food manufacturing practices and HACCP in food production processes – Staff hygiene – Determining the efficiency and quality in food production -Health problems that may affect production processes -Food safety, risk, danger, hygiene, disinfection, sterilization, sanitation, contamination concepts – Cleaning and disinfection / sterilization of food production lines, materials, tools and methods used in sanitation, space, machinery and equipment – Types of hazards arising from operations, personnel and foodstuffs in food production, formation conditions and effects – Rules for monitoring critical control points in the production process – Allergens, risks and precautions in production process

IO2-E-Learning Platform Output Type: Services / structures – E-learning platform

Output Description E-Learning platform will constitute the main tool including information on occupational health safety and food security . INNOVATION The enhanced e-book emphasizing the importance of occupational health safety and food security will be prepared as the intellectual output of the project. It will include scenario based explanations about -Simple steps to food safety ( clean separate cook chill ) -Keeping Food by types of food -Keeping Food by events and seasons -What to do in an emergency (eg. food poisoning ) -Food Safety for people at risk together with videos, including interviews with involved adults. IMPACTS Platform will identify difficulties, interests, project ideas and trainings for the interest groups Workers and other related third parties will be inspired by e platform when planning their Daily consuming activities. Practices will increase the quality of flexible adult education facilities and therefore the quality of education. Quality in VET education means increasing basic digital skills and basic literacy and numeracy skills. In addition, this project will provide equality in adult education and healthy interactions among partner countries thanks to the opportunities which e-learning platform provide us with reaching a wider audience at European and global levels. Healthy community relationships help improve global relationships. For this reason, it will contribute to adult education and contribute to the strengthening of the European Community. TRANSFERABILITY Since the e learning platform will include all partner countries’ practices, VET educators in partner countries and other European countries will have the opportunity to compare their practices in accordance with their own regulations. For this reason, the transferability is high.