11.1 Integration and Integrated Food Safety Systems

Integration refers to combining parts to form a whole. However, in this context, integration refers to a systematic coordination of food safety functions.

11.1.1 Integrated food safety systems

Figure 11.3: Risk Analysis Frameworks

This system was jointly developed and implemented by food safety risk assessments, risk assessments, and risk communication programmes.

The aims of this system are to:

1. Increase the ability and coverage to assess potential risks across the entire food supply chain.
2. Maximize capacity for output and resources for greater outputs.

But, the ultimate outcome? To enhance public health protection.

Figure 11.4: Components of Integrated Food Safety Systems

The above figure lists three important components of such systems: risk assessments, risk management, and risk communications.

11.1.1.1 Laboratory diagnostics

This involves the harmonization of testing methods and the effectiveness of data and resource sharing.

Figure 11.5: Components of Laboratory Diagnostics

Management and technical aspects are important here - management is responsible for:

1. Quality control
2. Accreditation
3. Safety programs
4. Document control
5. Laboratory audits
6. Corrective and preventive actions

And technical aspects are important for:

1. Training personnel
2. Reporting
3. Verifying test methods
4. Instrument and equipment documentation and records

11.1.1.2 Surveillance

This is the effective sharing of data and coordination of action plans.

Public health surveillance is the continuous, systematic collection, analysis, and interpretation of health-related data that is needed for planning, implementing, and evaluating public health practices. Such surveillances can:

1. Serve as an early warning system for public health emergencies
2. Document the impact of an intervention / track progress towards goals.
3. Monitor and clarify the epidemiology of health problems, to allow priorities to be set.

11.1.1.3 Sampling strategies

Figure 11.6: Methods for Collecting Biological Samples

The above graphic shows a “lot” of food units from a sample of five units. Each unit consists of 100 grams from an analytical unit weighing 25 grams.

11.1.1.4 Risk-based approaches

Figure 11.7: A Flowchart of Risk-Based Approaches

There are four main components of risk-based approaches:

1. Hazard identifications

   This portion aims to identify hazards capable of harming human health, the food products that may contain the hazard, and the adverse health effects of the hazard.

2. Hazard characteristics

   This step evaluates what happens when somebody is exposed to the hazard. This evaluation is based on the pathogen’s characteristics, host’s characteristics, and food-related factors.

3. Exposure assessment

   This evaluates the likelihood that somebody will be exposed to the hazard and if so, the amount of the hazard. This requires an examination of all or part of the food chain from production to completion.

4. Risk-characterization

   Here, the probability of illness is derived by combining the number of organisms ingested with information on the dose-response relationship. This step is based on the probability per year of an individual becoming ill from a hazard after eating a serving of the specified food.

11.1.1.5 Outbreak investigations and responses

Figure 11.8: A Flowchart of Risk-Based Approaches

Study the above graphic!

11.1.1.6 Food safety intelligence

Figure 11.9: Aspects of Food Safety Intelligence

This is necessary for early detection and warnings of potential threats for investigations.

This is also for holistic evaluation of food risks and setting food safety indicators.

11.1.2 Risk managements

11.1.2.1 Food legislation

Figure 11.10: Singapore’s Strategy on Food Safety

Figure 11.11: More on Singapore’s Legislature on Food

Figure 11.12: Awards in Singapore’s Food Hygiene Recognition Scheme

The above graphics show licensing and enforcement in Singapore’s strategy in food safety.

Singapore’s Food Safety Management System (i.e., FSMS) identifies and controls food safety and hazards at every stage of food preparation through a holistic system of controls that consists of:

1. Hazard Analysis and Critical Control Points System (i.e., HACCP)

   This is a scientific and systematic approach towards identifying, preventing, and reducing food-borne hazards in the food process chain.

2. Pre-requisite programs

   These are basic programs and practices that establish and maintain a hygienic environment (e.g., screening staff to ensure that they are who are unwell, regular pest control treatments, cross-contamination prevention procedures, etc).

11.1.2.2 Food handling registration

Figure 11.13: Food Handling Registrations

Note the above graphic!

11.1.2.3 Labelling and packaging information

Figure 11.14: Food Labelling on a Cereal Carton

All pre-packed food in Singapore (for sale) must be labelled according to general labelling requirements of the Singapore Food Regulations

In recent years, there has been a paradigm shift for better food productivity and sustainability via food innovation.

11.1.2.4 Food innovation

Figure 11.15: Meatless Meat

This requires newer risk management strategies for balancing food safety and sustainability

11.1.2.5 Recalls and alerts

Figure 11.16: Food Recalls and Alerts in the Past

Food recalls happen when there is good reason to believe that a kind of food may cause consumers to become ill. A food manufacturer or distributor initiates the recall, and in some cases, government agencies.

Some reasons for recalling food include:

1. Discovery of an organism

2. Discovering a potential allergen

3. Mislabelling or misbranding of food

11.1.3 Risk communication

Figure 11.17: Some Data on Consumers’ Attitudes

Consumers’ risk perceptions, behaviors, and attitudes towards safe food should also be taken into account to define “food safety”. This is to:

1. Determine wrong behaviors and beliefs
2. Educate consumers and identify issues relevant to them.

11.1.3.1 Food safety education

Figure 11.18: Infographics on Food Safety

Observe the above graphics!

11.1.3.2 Food safety culture

This is the values of an organization with regards to food safety.

An organization with a strong food safety culture demonstrates to everyone (including employees and customers) that making safe food is an important commitment to them.

The above starts at the top, but requires everybody’s support across the business.

Figure 11.19: Infographic on Food Culture

A good food safety culture can protect against:

1. Foodborne illnesses
2. Tarnishing the brand’s reputation
3. Financial hardships (from bad food)