Author: 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 MARIBORU

Partner

Slovenya

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

Maribor Üniversitesi (UM), Slovenya’nın ikinci büyük ve ikinci en eski üniversitesidir. Üniversiteye yaklaşık 15.000 öğrenci katılıyor. Araştırma ve öğretim personelinin sayısı 1.050’dir, öğretim sürecine ve araştırma çalışmalarına idari ve profesyonel destek sağlayan eşlik eden personel sayısı 700’dür. . UM, çalışma programlarını Bologna Bildirgesi’nin gerekliliklerine göre uyarladı. 2010/2011 akademik yılından bu yana, Maribor Üniversitesi sadece Bologna çalışma programlarına kayıt yaptırmaktadır. Maribor Üniversitesi ve fakültelerinin gelişim stratejisi ve vizyonu derece programlarının çeşitliliğine ve içeriğine yansımaktadır (öğrenme içerikleri, bilimsel araştırmalara ve öğretmenlerin sanatsal çalışmalarına dayanmaktadır). 2016/2017 akademik yılında fakülteler 27 mesleki Bologna programı, 55 akademik program (1. derece eğitim programı), 71 ikinci dönem (yüksek lisans) programı ve 34 doktora programı uygulamıştır. Maribor Üniversitesi Sanat Fakültesi (Filozofska fakulteta – FF; http://www.ff.um.si), kalitesi mükemmel akademik kadromuz tarafından sigortalanan birçok farklı çalışma programı yürütmektedir. Başarılı araştırma faaliyetleri farklı projelerde ve yayınlarda görülebilir. FF UM’nin temel hedefleri kuzeydoğu Slovenya’da insancıl ve sosyal bilimlerin gelişiminin merkezi haline gelmektir. FF’de üç temel bilimsel alan: beşeri bilimler, sosyal bilimler ve öğretmenlerin farklı düzeylerde eğitimi. Araştırma kurumlarından biri de Uluslararası Ecoremediation Center (ERM Center FF UM), sürdürülebilir kalkınma için yenilikçi yaklaşımlara odaklanarak farklı araştırma alanlarında çeşitli ulusal ve uluslararası kurumlarla işbirliği yapıyor ve yerel, bölgesel ve uluslararası düzeyde eğitim faaliyetlerini destekliyor . İşbirliği, araştırma projelerinden ortak araştırma projelerine kadar çok sayıda etkinliği kapsamaktadır. Başlıca araştırma alanları: sürdürülebilir kalkınma, gıda üretimi ve işlenmesinde kendi kendine yeterlilik, çevresel karar alma sürecine halkın katılımı, doğal kaynakların korunması, bölgesel kalkınma ve sürdürülebilir bölgeler.

ISTITUTO FORMAZIONE OPERATORI AZIENDALI

Partner

İtalya

IFOA   IFOA, 1999’dan bu yana ulusal bir Mesleki Eğitim ve Öğretim merkezi olarak atanan ve tüm İtalya’da 10 siteye sahip, kâr amacı gütmeyen bir Eğitim Merkezidir. İtalya’nın önde gelen özel eğitim merkezlerinden biri olarak öne çıkan IFOA, genç işsizler için geleneksel ve öğrenim sonrası diploma (EQF 5) ve lisansüstü (EQF 6 ve 7) programlarının yanı sıra yaşam boyu eğitim, danışmanlık ve teknik yardım sunmaktadır. bireylere, işletmelere ve kamu kurumlarına. Eğitim kursları ve hizmetleri UNI EN ISO 9001: 2015’e göre sertifikalandırılmıştır  
2018’den kısa bilgiler:
• Ciro: yaklaşık 18 milyon €
• Verilen eğitim saati:> 43.000
• Kursiyerler:> 11.500
• Staj: 2.825
• Eğitilmiş çıraklar: 5.800
• 6/12 ay sonra yerleştirme oranı:% 72,5 (kuzey İtalya’da>% 90)
• CRM veritabanındaki şirketler:> 16.000  

1993 yılından bu yana, IFOA müfredat geliştirme, yeterliliklerin tanımlanması, değerlendirilmesi ve tanınması, yaşam boyu öğrenme, istihdam edilebilirlik, hareketlilik, BİT vb. Konularında AB projelerinde çalışmaktadır. IFOA, İtalyan ve AB Ticaret Odaları ağında ve üyesidir. Avrupa ağı EfVET. IFOA ayrıca 10 AB üyesi ülkede eğitim ajansları, kolejler, işletme okulları ve Ticaret Odalarını içeren bir EEIG olan ULIXES’in merkezidir.    

SLOVENSKA POLNOHOSPODARSKA UNIVERZITA V NITRA

Partner

Slovakya

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

Nitra’daki Slovak Tarım Üniversitesi (SUA), Slovakya’daki öğretim ve araştırmalarının yüksek kalitesi için sürekli olarak üst grupta derecelendirilmektedir. Altı fakülteden oluşur: Agrobiyoloji ve Gıda kaynakları; Biyoteknoloji ve Gıda Bilimleri Fakültesi; İktisadi ve İdari Bilimler Fakültesi; Avrupa Etütleri ve Bölgesel Kalkınma Fakültesi; Bahçe Bitkileri ve Peyzaj Mühendisliği Fakültesi ve Mühendislik Fakültesi. SUA lisans, yüksek lisans ve doktora çalışma programları sunar ve yabancı dil eğitimi, bilgi ve iletişim teknolojilerine erişim, yabancı dillerde öğretilen meslek dersleri ve yurtdışındaki prestijli üniversitelerde eğitimin bir bölümünü tamamlama fırsatı sunar. SUA tarım ve agrobiyoloji, gıda kaynakları ve teknolojisi, sürdürülebilir tarım, biyoteknoloji, mühendislik, tarımsal ekipmanların otomasyonu ve otomasyonu, tarımsal üretimde enerji tesislerinin işletilmesi, ekonomi ve yönetim, tarımsal emtialarda uluslararası ticaret, pazarlama, kırsal turizmin geliştirilmesi, kırsal kalkınma için proje yönetimi, yaşam boyu öğrenme, vb.

Amaç ve Hedefler

Projenin amacı, iş sağlığı ve güvenliği ile gıda güvenliği konularında eğitim materyalleri hazırlamak ve bunları dijital platformlarda paylaşmaktır. Planlanan entelektüel çıktılar eğitim pragramı, eğitim programına dayalı uygulamalar da dahil olmak üzere kısa eğitim videoları, eğitmenler için el kitabıdır, Proje doğrudan “AB İş Sağlığı ve Güvenliği (İSG) 2014-2020 Stratejik Çerçevesi” ni hedeflemektedir. Bu yeni Çerçeve, Avrupa 2020 Stratejisine uygun olarak AB’nin hem Avrupa hem de uluslararası çalışma koşullarında yüksek standartların geliştirilmesinde öncü bir rol oynamaya devam etmeyi amaçlamaktadır. İş kazalarının% 98’i eğitimlerle önlenebilir. Gıda üretiminden sorumlu personelin iş ve çevre ile ilgili emniyet (duman, radyasyon, gürültü, zehirlenme, vb.) İle ilgili riskler ve risk altındaki faktörlerin farkında olması konusunda bilgilendirilmesi sağlanacaktır. Personel eğitiminin gerekliliği hem işverenler hem de çalışanlar için büyük önem taşımaktadır. Güvenli bir çalışma koşulu sağlamak için sağlık ve güvenlik alanında bilgi, talimat, eğitim ve denetim sağlanmalıdır. Beklenen sonuçları (daha az kaza, daha az meslek hastalığı, temiz ve güvenli işyerleri, çevre dostu çevre) elde etmek için, şirketin güncel bilgilere ve teknik personele gerekli uzmanlığa erişimi olmalıdır. Bu nitelikler, Projeye uyum için bir müfredat geliştirerek Avrupa düzeyinde var olmayan ve uyumlu eğitim çerçevesinde gerçekleştirilmelidir.  
Proje gıda işçilerine ve eğitmenlerine kendi dillerinde bir dizi materyal sağlayacak.
Bu projede;  
a) anketler
b) eğitim programı
c) kısa videolar
d) e-öğrenme platformu gömülü videolar, forum, faydalı bilgilere bağlantı, akademik dersler içeren web sitesi
e) yerel düzeylerde çalıştaylar yapılacaktır.