FOOD SAFETY PLUS HELPING YOU WITH YOUR BUSINESS NEEDS

News

Short heading for Training
Short heading for Training

Training

Short description of Training

LEARN MORE
SPEED FOR YOUR GOODS
Short heading for Certification

Certification

Short description for Certification

LEARN MORE
CLEVERLY COMBINED
Short heading for Consulting

Consulting

Short description for Consulting

LEARN MORE

2015-09-30 Food Safety

The World Health Organisation (WHO) is recently promoted World Health Day with the theme “From Farm to Plate, Make Food Safe."

The World Health Organisation (WHO) is recently promoted World Health Day with the theme “From Farm to Plate, Make Food Safe.” WHO estimates that unsafe food is linked to the deaths of 2 million people annually – including many children. Food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 diseases, ranging from diarrhoea to cancers, a major health concern for all people on the planet.

Even though our food supply in the Australia is among the safest in the world, the Commonwealth Department of Health estimates that there are about 5.4 million annual cases of foodborne illness. Each year these illnesses result in an estimated 128,000 hospitalizations and 125 deaths. The people most likely to become ill from unsafe food, and to be hospitalized or die as a result, are older Australian, very young children, pregnant women, and people with illness or medical treatments that affect their immune systems, such as diabetes, cancer, HIV/AIDS, and organ transplants.

Foodborne illnesses occur because of environmental pollution or mishandling somewhere along the food chain from farm to table. Food may become unsafe because of contaminants in soil or water or inadequate safety measures in processing, transportation, or storage. It can also occur because of unsafe handling by workers in the food industry, or by consumers preparing food at home. Ensuring the safety of our food supply requires a farm-to-table approach. This means we are all a part of the food chain—including farmers, processors, transporters, retailers and food service workers, and consumers—and have responsibility for minimizing the risk of food contamination and helping to lower the danger of foodborne illness.

Recent posts

How to plan and conduct an effective internal audit.

Planning and conducting an internal audit can be a stressful time for ...
Read More...

ECLD 2017

Food Safety Plus proudly attended the 2017 Early Childhood Learning an ...
Read More...

Current challenges and opportunities in the Australian food industry

With an extensive career in the food industry, Managing Director of Si ...
Read More...

Seven Principles of HACCP - Food Safety Plus

Food safety is a serious concern for any food business. In the 1960s, ...
Read More...

Food Safety in Child Care

Food Safety in Child CareAustralia has one of the safest food supplies ...
Read More...

Categories

Quality manufacturing, experienced staff, proven reliability and safety.

EXCELLENCE IN FOOD SAFETY TRAINING, CONSULTING & CERTIFICATION

0 results found
Sort By

What customers are saying

Get in touch today

0 results found
Sort By

Other Services

0 results found
Sort By

NEWS

Stay tuned

How to plan and conduct an effective internal audit.

Planning and conducting an internal audit can be a stressful time for auditors. Many first time audi ...
Read More...

ECLD 2017

Food Safety Plus proudly attended the 2017 Early Childhood Learning and Development Conference. This ...
Read More...

Current challenges and opportunities in the Australian food industry

With an extensive career in the food industry, Managing Director of Simplot Australia and Chair of t ...
Read More...

Feel free to browse through our range of popular vehicles.

0 results found