FOOD SAFETY DURING

EMERGENCIES AND
NATURAL DISASTER
(LESSON 12)
MUHAMMAD AMIR AZREE BIN ABD RAHMAN
RAJA AFIF AFIFI BIN RAJA RAZALI
018
SITY ZULAIKHA BINTI GHADZI KHAN
020

NATURAL DISASTERS AND

FOOD SAFETY
Due to earthquake and tsunami, food may be
contaminated.
Outbreaks of food borne disease, including
diarrhea, dysentery, cholera, hepatitis A, and
typhoid.
Lack of safe water and toilet facilities.
Lack of suitable conditions to prepare food.
Malnutrition, exposure, shock and other
traumas.

 Infants, pregnant women and the elderly are

susceptible to food borne disease.
Contaminated water and food are
interrelated.
Water should be boiled or made safe before it
is consumed or used as an ingredient in food.
WHO Five Keys for Safer Food, should be
reinforced to all food handlers, especially
those involved in mass catering.

FIVE KEYS FOR SAFER FOOD

CHOOSE
- use safe water and raw material
CLEAN
- wash hand before and after cook and go to toilet.
SEPARATE
- raw material and food ready to eat.
COOK
- cook your food throughly.
SAFE TEMPERATURE
- use the safe temperature for cooking.

WHO GUIDE
Remind authorities of the need to restore and
maintain basic support for food safety
infrastructure.
Heighten their vigilance against the introduction
of new food borne risks.
Provide guidance for the development of simple
messages to anyone, including ordinary
consumers, involved In food preparations in
disaster area.
Serve as a quick reference to those involved I
providing emergency food aid, such as refugee
camp managers and food distributions.

PREVENTIVE FOOD SAFETY MEASURES IN

THE AFTERMATH OF NATURAL
DISASTERS
Safe and hygiene warehouse management
must be observed.
Safe food handling during food distribution and
preparation must be assured.
Consumer education and information.
Inspecting food.
Provision of food after a natural disaster.
Response to an outbreak of food borne disease.

INVESTIGATION OF AND RESPONSE TO A

SUSPECTED FOOD SAFETY EMERGENCY
Timely treatment of exposed people.
Removal of the contaminated food
from circulation.
Rapid identification of the causative
agent and the suspected foods by
patient interviews and by appropriate
diagnostic laboratory testing.
Epidemiological investigation.

 Collation of information about sources

of contamination and coordination with
law enforcement.
Timely provision of information to the
public.
Information culturally appropriate and
does not cause unnecessary anxiety.

THANK YOU
O-O