Role Of Education And Training In Inculcating Food Safety Culture In .
ROLE OF EDUCATION AND TRAINING ININCULCATING FOOD SAFETY CULTURE IN FOODHANDLERS AND CONSUMERSJamuna Prakash Indian Ambassador, Global Harmonization Initiative, Austria. Former Professor, Department of Food Science & Nutrition,University of Mysore, India.
FOODENVIRONMENTFood processing operations havemoved out of individual households.Processed foods Organized sector Unorganized sectorHospitality industryEating away from homesØAgriculture: Demand and supply patternØDietary and nutrition transitionØLifestyle and HealthØMedical care
THE FOOD BEHAVIOUR TRANSITIONFOOD BEHAVIOUREasy access to Food selectionPurchasing patternsExposure to mass mediaFast food vendorsProcessed foodsSweets / bakeriesSoft drinks.Availability of unsafe foodsDietary diversity ?INCREASEREDUCTION Healthy foods Healthy ingredients Highly processed foods Fats and sweets Sugar and salt Animal foods Chemicals
THE CONFUSED red foods
Food choices - dictated ienceNutritionHealthCONSUMER’S KNOWLEDGEAND AWARENESS LEVELSSafety?Safety should bethe first priority.Important from Publichealth point of view.Nutrition is important too!!
FOOD HANDLERS IN THE FOOD SUPPLY CHAINThe journey of agricultural commodities from farm - fromthe stage of harvest to the ready-to-eat end product.Multiple stages and multiple handlersShort journeyLong journeyFarmer, transporter, retailer, food processer, multiplefood business operators, consumer .Food can get contaminated at any point in the supply chain.
The safety concerns Growing with pesticides, chemical fertilizersContaminated produce – grown in unclean waterNon-permitted additivesUnsafe catered foodsAdulterationUnsafe packagingUse of plasticsUse of antibiotics and hormones for animal foodsFraudulent practices (expired date products)
Eating away from home : Major change in food behaviorobserved both in urban and rural population. AffordabilityIncrease in FBOMore number of working womenEasy access to processed and catered foodsOnline order and Home deliveries of foodAvailability of services - 24x7.Exposure to internet and mass media – advertisements.Safety and nutritional composition of foods - Hidden quality
The need for education and trainingConsumerFood handlerFOOD SAFETY CULTUREKnowledge, practice and attitudeBehaviour changeHabit/practiceEducation, training and re-training
Adopting food safety culture: The underlying issuesSocial issues - Resource poordiverse setting Poverty Ignorance Living environs Water resources Sanitation facilitiesLow Literacy levels Illiterate 4-8 years of schooling 10-12 years of schooling Graduate.Health literacy?Nutrition literacy?No formal training in food handlingA food handler may not be equipped to adopt food safety culture.
Food and water borne infections are one of the leading causes ofillness among young and old alike, specially in developing countries.In India, Foodborne diseases cost around 28 billion every year(Rs. 1,78,100 crore).(Food for all- partnership of World Bank Group & Netherlands Govt.).Tip of the iceberg as incidences are underreported.Appropriate food safety measures can help to mitigate these.
WATER LINKAGES TO FOOD SAFETYFood productionBasic necessityPollutionLiving environsWater qualityClean, free from toxicants and contaminantsAdequate and safe water needed for improved health.
Water and Malnutrition: GI diseases caused due to poor hygieneinhibit nutrient absorption.Ø 4.2 billion – without safe sanitation services.Ø 3 billion – do not have basic handwashing facility.Improved water /sanitation/ hygiene has potential to prevent Ø 9.1% of global disease burden (least estimate)Ø 6.3% of all deaths. (WHO)Sadoff & Smith, IFPRI Blogposts, June 2020,World Economic Forum 2020 Global Risk report – Risk from watercrisis is more than the risk from infections, diseases or food crisis.
OUR EXPERIENCES .For effective training Trainee characteristics Training design Work environment.
Multiple Awareness creation and Training programs for Qualitativeimprovement of diets and food servicesConsumers/ CommunitySchool children – Integrating food safetyin school systems through various modesParents of pre-school children – Safetyand nutrition of packed school mealsPopular lectures on food safetySchool children from rural area – Hygieneand drinking water qualityHealth workers - Safe & Nutritious foodsCommunity workersFoodservice providersEducation program for cooks and helpersof mid day school meal programEducation and training for cooks ofresidential schools of Karnataka stateStreet food vendorsFood handlers from Restaurants, Cateringfacilities, Hospital food service, Schoolfoodservice, Food courts in shoppingcenters, etc.
COMMUNITY: Role of water in health - Hygienic habits related to waterStudyParticipants: School children from 5 villages.Tools and techniques: Education regarding role of water in health,specifically, hygiene related to water, Washing hands, drinking cleanwater.Results: Increase in knowledge and awareness regarding hygiene and usingclean water. Significant reduction in overall morbidity, specifically in helminthicinfection by over 70% as evidenced by fecal examination.
FOODSERVICE PROVIDERS: Mid-day Meal Program - Operationalconstraints and impact of training on food handlersArea: 20 Schools, each 300-600 children [10 Rural and 10 Urban]Initial assessmentImprovements inMultiple sectorsTraining program for cooks andteachers in multiple sessions infood safety & nutritionFollow-up assessment after 3 months[Project team: Divya, Dachana and Prakash]Infra-structural facilitiesHygienic PracticesFood storageServing of FoodNutrition, Kitchen gardenWater supply and washingfacilities Handling food waste
Study- Eight Restaurants in Bengaluru city.Ø Development of Trainingmodules.Ø Three tailor made trainingsessions given for eachtrainee over 3 months].Ø Pre- & post assessmentdone [at monthly intervalsfor 3 months.]A significant improvementobserved in all aspects offood handling withrepeated trainings.Impact of training on Percent improvement inKAP scores of food handlersWASHING & CLEANINGSTORESPERSONAL HYGIENEFOOD HANDLING0[Mamatha & Prakash, 2018]20340216080100120
Experiences during trainingThe MinusesThe PlusesConstraints for training Reluctance from management to take part in study. High rate of attrition and turnover. Time needed for training. Creation of proper facilities for following food safety. Good cooperation from the food handlersPositive attitudeWillingness to learnBetter compliance from workers with lower level of educationWanted more trainingsTraining enhances knowledge and improves behaviour
Food Safety and Standards Authority of IndiaRecommendation: All licensed food businesses must have at least one trained and certified FoodSafety Supervisor under FoSTaC for every 25 food handlers in each premise. Food safetyTrainings Certifications are Basic level certificationfor food business[Duration: 4 h]. Advanced courses & certificationfor State & Central Licensed foodbusiness, [Duration: 8 h]. Special courses for foodbusinesses which require specialattention, [Duration: 8-12 h].(1) Street FoodVending,(2) Catering,(3) Manufacturing /Processing,(4) Storage & Transport(5) Retail & Distribution(1) Catering(2) Manufacturing / Processing,(3) Storage & Transport,(4) Retail & Distribution(1) Milk & Milk Products(2) Meat & Poultry(3) Fish & Sea Food(4) Packaged Water(5) Bakery (Level 1)(6) Bakery (Level 2)(7) Edible Oil and Fat(8) Health Supplement
To SummarizeØThere has been a dramatic rise in consumption of processed andcatered foods across the globe with two major concerns, safety offoods and nutritional composition.ØFood safety can be ensured with adequate education and trainingof food handlers across all levels.ØThis is a continuous process, and needs frequent reinforcementto ensure quality and compliance to food regulations.Thank you.
INCULCATING FOOD SAFETY CULTURE IN FOOD HANDLERS AND CONSUMERS Jamuna Prakash . Role of water in health -Hygienic habits related to water. . Training program for cooks and teachers in multiple sessions in food safety & nutrition Follow-up assessment after 3 months Improvements in Multiple sectors Infra-structural facilities Hygienic .
How benefits are generated by education and training 8 2.1. Introduction 8 2.2. Education and training: developing human, social, cultural and identity capital 8 2.3. Education and training: cause or effect? 11 2.4. Benefits of general education versus vocational education and training 12 CHAPTER 3 Benefits of vocational education and training .
1. Know what training manual is. 2. Explain Crucial contents of Training manual 3. Design Training Manual 4. Prepare training budget Training manual of any organization consists of following information about training. Training Policy: Policy is a written Statement expressing company's vision mission regarding training. Policy is guideline .
categories of role-play. The next step from games would be to develop presentations and metaphorical role-play, examples of which are given in Table 3. The categories of role-play shown in Table 1 which science teachers may previously have referred to as 'role-play' are: metaphorical role-play, analogy role-play and simulation.
(3) role playing as a teaching tool -- planning role playing exercises, starting the role playing, directing the role players, and critiquing the role playing exercise; (4) film and video tape as a tool in training; and (5) teaching interviewing techniques--principles and issues. Also included are 10 exercises for applying the'.i-sterviewin skills
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ling, Acting and Debriefing) to strategically design role playing activities in a training program. We describe each of the 5 elements and explain how they support training through role play exercises. Participant written feedback collected in 2010, 2011, 2012 and 2014 suggested that role playing was a use - ful and enjoyable technique.
