World Food Safety Day 2023: Theme – The theme for the celebration of World Food Safety Day is ‘Food Standards Save Lives’. It will focus on the importance of food standards in preventing foodborne illness. The theme of World Food Safety Day 2022 is “Safer food, better health”.

• The theme highlights that safe, nutritional food plays an important role in ensuring human health.
• The slogan for World Food Safety Day is “Food safety is everyone’s business”.
• The theme of World Food Safety Day 2021 was ‘Safe food today for a healthy tomorrow’.
• The theme encourages the consumption of the right kind of food, beneficial for both human beings and the environment.

Every year 600 million people fall prey to various foodborne diseases. Among these children below 5 years of age are at a higher risk. Poverty-ridden sections are more prone to illnesses due to unhygienic food consumption. World Food Safety Day 2023: Wishes, Messages, Slogans, WhatsApp & Facebook Status & More

Which is World Food Safety Day?

June 7 is World Food Safety Day.

What is the slogan for food safety?

Food Safety Slogans Eat clean Be food safe Eat it clean Keep food safe Always be careful I love fresh food Nuke it or Puke it Eat food, not toys Food safety first!

What is food safety awareness?

Jun.20, 2022 • 0 likes • 1,622 views Download to read offline Report Education Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation. SASIKUMAR NATARAJAN Follow EDUCATIONALIST & HOSPITALITY TRAINER at PHFMS

Why is food safety awareness important?

Why Is Food Safety Important? Food safety is one of the most important parts of running a restaurant, catering company, or any other food service establishment. Health inspectors make sure that everything is up to code and safe for people to eat. If you’re a chef, it’s your responsibility to know what foods are allowed in your area and how long they can be stored before they go bad.

Most team leaders should understand and be able to explain what makes handling and processing unsafe. But food safety should not be treated as common sense; a facility can only reach it through procedures, training, and constant monitoring. The consequences of improper food safety can be far-reaching and jeopardize the health of consumers.

Add a header to begin generating the table of contents is crucial to protect consumers from health risks related to common allergens and foodborne illnesses. In and of itself, this is a good enough goal to reach using proper processing and handling procedures, but there are other reasons, too.

1. Safe food products shield companies and stakeholders from costly penalties and legal action.
2. Fines and legal consequences could close down a facility and even bankrupt a company.
3. Facilities can achieve sufficient food safety measures by providing training and education to everyone who handles ingredients in a food business.

Carefully following these measures is essential to the protection of your customers from food poisoning, allergic reactions, and other health risks that can result from contaminated food. Many factors affect the processing of safe food, and these factors span the entire process from picking to processing to packaging.

These include agricultural practices, worker practices, the use of preventive controls during processing and preparation of the food, the use of the chemical materials, how close raw ingredients and water are to each other, and storage. At every stage, hygiene is the necessary component for proper standards.

The hygienic quality of the product can be negatively impacted by poor storage, storing raw and cooked foods together, and when ingredients are prepared, cooked and stored using incorrect methods. Foodborne illnesses are an underreported public health issue.

• These illnesses, sometimes called food poisoning, can be a burden on public health.
• An estimated 4 million Canadians contract a foodborne illness every year, though many of these problems go unreported.
• While the majority of people handle these health problems with relative ease, around 11,000 of them end up in the hospital, and more than 200 people die each year as a result of foodborne illnesses.

More serious and immediate problems are allergens. Each year, about 3,500 Canadians are hospitalized for anaphylactic shock related to food allergens. Research shows that most of these allergic reactions occur outside the home, which makes it a larger problem for restaurants than for food processors.

However, making consumers aware of the potential for a food product’s contact with allergens is necessary. Facilities that prepare and handle food can make foodborne illnesses and allergen cross-contamination preventable by following specific guidelines to their processes and by bringing in third-party companies to assess their food safety procedures.

Having systems and methods that protect food is incredibly important. Consumers can be made aware of the potential for allergens to come into contact with the product; foodborne illnesses, however, are always accidental. They occur when a food is contaminated with harmful microorganisms, and the most common of these are pathogenic bacteria like E.

Coli, Listeria, and Salmonella, Foods that have the potential to carry these bacteria must be handled, cleaned, and cooked properly, with the surfaces and utensils that come into contact with them disinfected. Other potential risks come when viruses like noroviruses and Hepatitis A come into contact with the food.

The symptoms of a foodborne illness include nausea, stomach pain or cramping, vomiting, bloody diarrhea, headaches, and fever. The severity of these symptoms can vary depending on the type of bacterial or viral infection and the health of the consumer.

• The only way to ensure the sale of safe food and the prevention of food poisoning is ensuring that everyone who handles and works in the facility understands the food safety procedures in their facility.
• They must understand how food can become contaminated in the first place, the different types of food contamination, and which foods are high-risk (raw meat and poultry, unwashed vegetables, etc.).

The procedures must explain to everyone how to safely store, refrigerate, thaw, and prepare food, how to effectively clean and sanitize surfaces, equipment, and utensils, and understand why personal hygiene and appropriate workplace behaviour are necessary for food safety, too.

1. While the principles are the same, procedures are not the same for every company.
2. You must have a system that is customized to the size and layout of the facility, the type of ingredients handled, stored, and processed, and the final food product.
3. A solution designed for your company starts with a third-party GAP assessment of your processes to see the weaknesses on which you can improve.

Quantum Food Solutions has experts with a wealth of knowledge who can conduct a GAP assessment for your facility. It is important to have food safety knowledge for a number of reasons. Firstly, it can be the difference between illness and health; in some cases, the difference between life and death.

• Secondly, it will help you to avoid legal troubles when selling your products or making food for others.
• Food safety and hygiene are important because they protect one of the most essential aspects of life: food.
• Food is a basic human need, and it’s our responsibility to make sure that there is enough to go around for everyone.

Food-borne illnesses can be fatal, so we should all try our best not to get sick from eating contaminated or spoiled food. It’s also important to clean up after ourselves when preparing food in order to avoid cross contamination with other foods. : Why Is Food Safety Important?

What is the theme for safety Day 2023?

The theme for National safety day 2023: – National safety day follows a different theme each year. Different themes allow the day to focus on different public safety measures. For 2023, the theme is “Our Aim – Zero Harm”. The theme aims at promoting good safety and health measures across all organisations.

What are the 3 main factors that influence food safety?

Food safety is extremely important in order to reduce food-borne illness incidents in Australia. There are approximately four million cases of food-borne illness in Australia every year and many of these cases are linked to food safety issues. In particular, time and temperature control, storage of food and preventing contamination of food are three key factors of food safety that must be managed properly and trained on.

What are the 4 words of food safety?

How do you prevent food poisoning? – Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems. You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill,

What are 5 safety slogans?

20 Popular Safety Slogans –

1. Safety is no accident
2. Never forget about safety
3. Best Be Safe Today
4. Stand up for safety
5. Our Goal—Zero Harm
6. We need you–work safely
7. Prevention is better than cure.
8. Safety Is Free, Use Plenty Of It.
9. Prepare & prevent instead of repair & repent
10. Stop! Think! Then act!
11. KISS: Keep it Safe and Sound
12. Zero compromise towards safety.
13. Leave sooner, drive slower, live longer.
14. If you don’t think it will happen to you, find the person who had it happen to them.
15. Zero compromise towards safety
16. Safety first and last longer.
17. Watch your step – it could be your last
18. Failing to prepare = Prepare to fail
19. Just because you always did it that way, doesn’t make it right.
20. “L” is for lifting – Lift with your legs and leave your back out of it.

What are the 5 key of food safety?

The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.

What is food safety 5 points?

PAHO/WHO recommends five keys to safer food for a healthy holiday season An estimated 77 million people in the Americas suffer an episode of foodborne illness each year, half of them children under 5. Washington, D.C., 21 December 2015 (PAHO/WHO) — More than 210,000 people suffer an episode of foodborne illness every day in the Americas, and half of them are children under 5.

• During the holidays, the risk of these illnesses can be increased by poor handling and inadequate refrigeration of foods prepared ahead of time and in large quantities.
• To prevent these illnesses, the Pan American Health Organization/World Health Organization (PAHO/WHO) recommends “five keys to food safety.” These five simple keys to safe and healthy food are: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

“Following these five keys helps consumers know they are handling foods safely and preventing microbes from multiplying,” said Dr. Enrique Perez, PAHO/WHO senior advisor on food-borne diseases and zoonoses. “They are simple and practical, and can be applied in people’s homes as well as in food establishments.” Food prepared and consumed at home are responsible for about a third of outbreaks of foodborne illness, and a large proportion of all episodes of foodborne illness are caused by bacterial contamination that results from a handful of dangerous practices.

1. Food contaminated by bacteria, viruses, parasites, or harmful chemicals causes over 200 diseases, from diarrhea to cancer.
2. In the Americas, an estimated 35 million children under 5 suffer from these illnesses each year.
3. In addition to children, pregnant women, people with compromised immune systems and older adults are more vulnerable to these types of illnesses.

Symptoms of foodborne illness include stomach pain, diarrhea, nausea, chills, fever, and headache. In some cases, foodborne illness can be fatal. Symptoms can appear anywhere from 30 minutes to two weeks after a person has come in contact with foodborne bacteria, although they usually appear in the first 4-48 hours.

What is the most important food safety?

Clean: Wash your hands and surfaces often. –

Germs that cause food poisoning can survive in many places and spread around your kitchen. for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.

Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.

Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item. Rinse fresh under running water.

to ready-to-eat food unless you keep them separate.

When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods. Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked. Raw chicken is ready to cook and doesn’t need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick. If you choose to wash chicken, do so as safely as possible ().

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood). Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to in different food to get an accurate reading.

Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating) Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork Ground meats, such as beef and pork: 160°F All poultry, including ground chicken and turkey: 165°F Leftovers and casseroles: 165°F

Check this chart for a, including shellfish and precooked ham. Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.

Know your, Check inside the door, owner’s manual, or manufacturer’s website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300–500 watts), use the maximum cooking time recommended. When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F.

Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to, If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature. Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster. Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour. Thaw frozen food safely in the refrigerator, in, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). : Four Simple Steps to Food Safety

What is safety theme?

The theme for National Safety Day 2023 – This year’s theme is “Our Aim – Zero Harm”. The theme emphasises the significance of protecting society as a whole. The goal of the event is to cause as little harm as possible. Every year, a new theme is chosen for National Safety Day.

How do you wish a safety day?

Warm wishes on the occasion of National Safety Day to everyone. Our safety is in our own hands and we must do everything we can in order to stay safe. Wishing a very Happy National Safety Day to all. When we are safe, we are alive and that is when we can do anything we desire to.

What is the slogan for Safety Day 2023?

National Safety Day 2023: Theme – The theme for National Safety Day 2023 is “Our Aim – Zero Harm”. The theme signifies the importance of protection of society as a whole. The motive of the occasion is to minimize as much harm as possible. Every year National Safety Day gets a new theme.

What is the theme of June 7?

World Food Safety Day 2023: History, significance, theme and other details The World Health Organization and the Food and Agricultural Organization of the United Nations declared June 7 as World Food Safety Day. It is celebrated in order to bring awareness about the need for food safety and inspire action that contributes to prevention, detection and management of foodborne diseases.

Food safety is a critical global issue. According to the World Health Organization, an average of 1,60,000 people get sick every day due to unsafe food and 340 children under the age of 5 die every day by foodborne diseases. Unsafe food contaminated with viruses, chemicals or bacteria can lead to sever health issues and outbreaks.

The way to prevent this is through adequate hygiene, handling, storage and processing practices. World Food Safety Day was first celebrated on June 7, 2019 after it was established by the United Nations General Assembly through a resolution the year before.

It was proposed by the Kingdom of the Netherlands and co-sponsored by a total of 44 countries. The theme of the first ever celebration was “Food Safety, everyone’s business.” Since then, it has been celebrated annually under changing themes related to food safety. Every year, the two organizations collaborate to organize events, develop key messages and engage stakeholders to promote food safety.

The theme for World Food Safety Day 2023 is ‘Food standards save lives.’ The primary goal is to draw attention to the importance of food standards and increase awareness of the prevention, detection, and treatment of foodborne illnesses. The annual celebration has led to increased awareness and advocacy.

Governments, food industries and individuals are pushed to prioritize the need of safe food handling, storage, and preparation to ensure the well being of people and communities around the globe. June 7 witnesses various initiatives such as seminars, workshops, campaigns and conferences around the globe that are taken up to raise awareness.

Governments, stakeholders and players of the food industry collaborate to share information, practices and solutions in order to guarantee the security of the supply food chain. Everyone has a role to play in ensuring the safety of food, including consumers, producers, retailers, and regulatory agencies.

What is the slogan for safety Day 2023?

National Safety Day 2023: Theme – The theme for National Safety Day 2023 is “Our Aim – Zero Harm”. The theme signifies the importance of protection of society as a whole. The motive of the occasion is to minimize as much harm as possible. Every year National Safety Day gets a new theme.

Is it International Junk Food Day?

National Junk Food Day dates –

What is the difference between food security and food safety?

Food Safety and Security Food safety is the need for people to have food that is free of contamination. Food security is the need for people to have access to food. Who has access to safe, nutritious food depends a lot on where they live and how much money they make.

Jack Gloop