1. By: IDA DELA KUEKEY BSc. Biochemistry; MPhil. Food Science; CIM-UK By: IDA DELA KUEKEY

2.  FOOD SAFETY  FOOD QUALITY  FOOD CONTROL SYSTEMS  NEW MARKET TRENDS  BEST PRACTICES – From Farm to the Consumer  PILLARS OFA NATIONAL FOOD SAFETY/ FOOD QUALITY CONTROL SYSTEM  REQUIREMENTS OF A FOOD SAFETY SYSTEM  CHALLENGES  BENEFITS By: IDA DELA KUEKEY

3.  Cholera Outbreak – An Annual Occurrence in Ghana.  The public is been advised to eat food while hot.  Ebola SCARE  Alleged Sources: Bush Meat, Fruit Bats, etc.  Foodborne Diseases have and will continue to be a major source of concern and the Cost of illness (COI) of citizens to a nation’s development cannot be overemphasized By: IDA DELA KUEKEY

5.  Includes all other attributes that influence a product’s value and which is of interest to the consumer e.g.:  ingredient specification,  proper labeling,  organoleptic appeal, etc. By: IDA DELA KUEKEY

6.  Mandatory & Regulatory activities enforced by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are  safe, wholesome and fit for human consumption;  conform to safety and quality requirements  honestly and accurately labeled as prescribed by law By: IDA DELA KUEKEY

7.  Higher Standards in Europe Agri Food Chain with the following objectives:  To Protect Consumers Health by reducing the risk of foodborne illness  To Protect Consumers Interests from unsanitary, unwholesome, mislabeled or adulterated food  To Underpin Consumer/Export Confidence  To Contribute to Economic Development As a result, more stringent requirements for foodstuffs imported from developing countries to the EU have been specified, thus creating more problem for us as a country. By: IDA DELA KUEKEY

8. Good Agricultural Practice Good Storage Practice Good Manufacturing Practice Good Agricultural Practice Good Harvest Practice Good Hygiene Practice

9.  Government Involvement  (i.e. GSA, FDA) – must provide consumer protection and ensure that all foods are fit and safe for human consumption  Food Producers/Industries – must be responsible to produce better quality and safe foods  Consumers – must have the right to select better quality and safe foods of their choice  Foods Laboratory & Research Institutes (e.g. FRI, CRIG, CSIR) – must provide  Quality and Safe Food Legislation  Food Control Management Information,  Education, Communication and Training By: IDA DELA KUEKEY

10. A. National Food Safety/ Food Quality/ Food Control Policies that:  Cover all food produced, processed and marketed within the country, including imported food  Statutory Basis and Mandatory In Nature B. A National Food Safety Strategy that :  Enables our country to develop an integrated and effective food safety control system  Sets consumer protection priorities and promote economic development. C. Prevention efforts that: Integrate the full food production chain: from Farm to Fork,  Most SMEs lack food safety systems.  HACCP and risk assessments By: IDA DELA KUEKEY

11.  Lifestyles Changes - rapid urbanization  Growing Consumer Awareness of food safety and quality issues and increasing demand for better information  Harmonization of National Food Safety and Quality Standards with International Standards e.g. ISO 9001:2008, ISO 22000, etc.  Trade Globalization By: IDA DELA KUEKEY

12.  Safe Food Delivery through prevention of hazards  low occurrence of food borne diseases  Few Consumer Complaints  e.g., legal suits  Increase Customer Base & Profitability  Strong Competitive Edge  Access to Global Markets  National Growth & Development By: IDA DELA KUEKEY