CIFSRF CARICOMFood Security Project

This factsheet is a product of the CIFSRF CARICOM Food Security Project. The Canadian International Food Security Research Fund (CIFSRF) is a program of Canada’s International Development Research Centre (IDRC) undertaken with the financial support of the Government of Canada provided through Foreign Affairs, Trade and Development Canada (DFATD).

Socioeconomics & Market Access. No. 6

September 2013

Providing Safe FoodFood safety encompasses a wide spectrum of issues. It involves the avoidance of foodborne pathogens, chemical toxicants and physical hazards, but also includes issues such as nutrition, food quality, labelling, and education.

Food safety is of growing global concern because of its continuing importance in public health and its impact on trade. Here in the Caribbean, as in other parts of the world, the marketing of foods from one country into another is guided by internationally-recognized, quality assurance food standards, such as Codex Alimentarius and the International Organization of Standardization’s ISO 22000. These standards protect the consumer and they also assist farmers, processors and suppliers in reducing spoilage and minimizing hazardous contamination of their food products, so ensuring the safety and quality of foods.

In the agro-food chain, food rejection and detention issues are triggered by various hazards, including:

Microbiological hazards (bacteria, mould, toxins etc.)

Environmental hazards (pesticides, heavy metals, nitrates, etc.)Natural hazards (chemical ingredients naturally occurring in foods)

Nutritional hazards (fat consumption, obesity levels)

Food additives and mis-labelling

Decomposition

Filth (dirt)

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Microbiological contamination is often perceived as the main threat to human health from food, causing injuries, infections, sickness, deaths and economic loss. Chemical residues also pose serious health risks, especially when long-term effects are considered. Producers can control microbiological contamination (and physical contaminants) through good cultural practices in the field and observing quality assurance food standards. Chemical contamination starts in the field, so it is essential that any chemicals farmers use are carefully selected and correctly applied.

When handling food, wash your hands at appropriate times

In the bulleted list on page I, can you de-crease the space be-tween ‘including:’ and the bulleted points and increase the space between the bulleted points?

2 CIFSRF CARICOM Food Security Project

Food Hazards, Consequences and Preventative Measures

Food Hazards Possible consequences of food hazards Preventative measures to eliminated hazards

Microbiological Food poisoning and illnesses

• Keep hot foods hot (57°C or above) and cold foods cold (5°C or below)

• Reheat food to 74°C and verify temperatures with a food thermometer

• Ensure refrigerators and freezers are working properly• Wash utensils with detergent and potable water to

prevent cross-contamination from raw to cooked foods• Wash your hands at appropriate times

Environmental hazards Long term health consequences

Know where to buy foods, preferable not where there are chemical or wastewater outflows from industries, dump sites or residential areas.

NaturalHarvest at the appropriate stage and prepare and cook Caribbean foods, such as cassava, dasheen, ackee, correctly to ensure food safety

NutritionalOver or under consumption – communicable diseases

Read food labels paying attention to ingredients

Food additives and Mis-labelling Allergenic reactions Note the storage conditions required for meats etc. as

recorded on the labels

Decomposition Food poisoning and illnesses

• Note the storage conditions of meats etc. as recorded on the labels

• Use a thermometer to check for the appropriate temperature

Filth Food poisoning and illnesses Wash crops carefully to remove soil and other particles.

Reheat food to 74oC