O 01
Impact of Food Safety Control on Well Being of Citizens
Anklam E.
European Commission Joint Research Centre (JRC) Institute for Health and Consumer Protection Ispra, Italy
Consumers request a good variety of affordable food and consumer products, that both look and taste good, are as natural as possible and have as long a shelf life as possible. The main requisite however is the safety of products. Food safety control is well established in Europe and also increasingly worldwide. Appropriate legislation is put in place in order to ensure high quality food products on the market. To implement this strict legislation, appropriate state-of-the-art analytical approaches are necessary. Ideally these should be harmonised around the globe by testing in international validation studies (ring trials) to ensure the availability of reference methods and a common measurement capability leading to comparable results. This presentation will elaborate on the impact of food safety control on the well being (health) of consumers
O 02
Food Safety and Legislative Arrangements in the EU
van der Meulen B.
European Institute for Food Law Wageningen, The Netherlands
10 years ago the EU started with a reorganisation of its food legal system. This reorganisation was prompted by the devastating experiences with the BSE crisis. With the publication in the Official Journal on 22 November 2011 of a Regulation on food information provision to consumers, this reorganisation has been completed.
The EHEC crisis in 2011 has seriously put the new legal arrangements to the test. How has the system performed in this stress test? Is the EU better prepared to respond to food safety incidents than it was during the BSE crisis? Can lessons be learned for the EU, candidate member states and trading partners
O 03
Threats and Weaknesses of Food Control System in Turkey
Ekşi A.
Ankara University Department of Food Engineering Ankara, Turkey
Adequacy of food safety depends on many factors. The main factors can be listed as having a single authority dealing with food safety, defining the criteria and limits of food control correctly, having sufficient amount of laboratories with suitable infrastructure, frequency of auditing depending on risk “analysis, keeping the society informed of auditing results, having a practice of ”fırst warning and than penalty”, as well as having deterrent penalties.
Food control authority in Turkey has been defined correctly with the food law (No: 5996). It can be said that the control criteria and the limits are realistic since they depend on EU standards. There are sufficient laboratories and the infrastructure is constantly being developed. However, frequency of auditing depending on risk analysis is lacking. The auditing results are not being shared with the public. To have an effective food safety, risk–benefit approach has to be adopted instead of hazard analysis. In addition, there should be an independent organ for risk analysis. It is also important to support SMSEs and educate the consumers.
O 04
Food Safety Legislation and Requirements
Menlik İ.
Federation of Food and Drink Industry Associations of Turkey Ankara, Turkey
Like all non-governmental organizations TGDF's main mission is to maximize the competitiveness of the sector in its area at national and international level. We are serving 24 sectoral sub-associations and about 2000 member enterprises and all of the studies of our Federation have focused on four main topics including food safety, environment, consumer protection, improvement of trade and competition.
Before addressing such a very important subject, food safety, it would be beneficial to take a look at the data related with the size of this sector. According to the Food and Drink Industry Inventory prepared by our Federation for 6 years, there are 40.077 enterprises in Turkey. Our sector has $ 8.9 billion export volume and $ 5.9 billion import volume. Food industry has a trade surplus of around $ 4 billion. 349 thousand people are employed.
Packaged food and drink sector of our country is the only sector that can compete clearly with European Union compared to other sectors. Expansion of packaged production and consumption is the focus of all activities of TGDF.
All stages of the food life cycle are the issues that need to be addressed carefully under the food safety topic. The major novelty of the new legislation is that it gives responsibilities to food business operators and everyone at all stages in the food life cycle from farm to fork.
In this paper, food safety legislation and requirements related to food and drink sector which is the locomotive of the economy will be evaluated.
O 05
Kavak A.
Ministry of Food Agriculture and Livestock General Directorate of Food and Control Ankara, Turkey
O 06
Nanotechnology Applications for Food Safety during Production, Processing and in the Supply Chain
Chaudhry Q.
The Food and Environment Research Agency- FERA York, United Kingdom
Rapid advancements in nanosciences and nanotechnologies are promising to bring a range of benefits to a wide variety of sectors. This presentation will highlight the current and projected applications of nanotechnologies for food and related sectors – from production to processing, packaging, storage and consumption. The new technologies can potentially revolutionise whole of the food chain, e.g. in terms of more efficient food production, less use of agrochemicals; more hygienic food processing; new and improved food tastes, textures and mouth feels; possible reduction in the use of fat, salt, and preservatives; improved absorption of nutrients; stronger but lightweight and functional packaging materials; and innovative labels that can monitor quality, safety, and security of the packaged food products. At the same time, the use of some nanomaterials in food and related products has raised safety concerns. The presentation will therefore discuss the benefits as well as challenges in relation to ensuring consumer safety, and how the new developments will be regulated in the EU.
O 07
The Significance of New Packaging Technologies in Food Safety
Ayhan Z.
Mustafa Kemal University Department of Food Engineering Hatay, Turkey
The developments in food packaging have resulted in replacement of simple and conventional packaging technologies by multi-functional, active, intelligent and interactive packaging. Intelligent packaging, an interactive system with smart functions such as sensing, tracking, reporting and communicating, aims to provide information on food quality and safety of packaged foods to consumers and alert them in case of any problem by using smart indicators. These indicators are placed inside or outside of the package or added into packaging material composition and interact with surrounding atmosphere or food inside the package. The working principle of the indicators are based on the color changes due to measurement of chemical, enzymatic and microbiological activities of packaged food. These indicators are expected to warn consumers by either changing color or giving another visible signal when food lose its freshness, is microbiologically and chemically changed and is not stored at proper storage temperature. The intelligent packages provide traceability during transportation, storage and retail conditions and assure consumers to reach high quality and safe food. Although intelligent packages are designed to provide information on the existing status of the packaged food, the active packaging intents to increase food quality, safety and shelf life. Active packaging technology, by adding active ingredients into the packaging materials or placing active ingredients in the packages, is based on the positive interaction between food, packaging material and the environment. The essential purpose of this system is to protect nutritive value and quality of the products and increase the shelf life by changing or modifying the atmosphere inside the package. Oxygen scavengers to protect food from oxidation, ethylene removers to adsorb etylene produced by fruits and vegetables after harvest and antimicrobial packaging systems to prevent microorganisms in food are among important active packaging systems. Besides these new packaging technologies, biopolymers and nanomaterials as new generation materials will be used with the new packaging technologies in the future.
O 08
The Membran Technology in Milk Industry
Yetişemiyen A., Yıldız F.
Ankara University Faculty of Agricultural Department of Dairy Technology Ankara, Turkey
Membrane separation techniques (MST) are separation processes applied for viscous liquids. By the help of these techniques; concentration, separation and washing of some components present in liquids are provided.
Microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and hyperfiltration (HF or reverse osmosis, RO) are the techniques present in MST. In MF, UF and NF, molecules are separated depending on their molecule size. On the other hand TO and electrodialysis which are nonporous are in membrane separation techniques.
Membrane separation techniques are alternative to conventional concentration techniques as evaporation, distillation and absorption applied in dairy technology field. Application of MST has some advantages in dairy technology especially in cheese manufacturing. Advantages mentioned previously are as follows:
- In MST separation and concentration processes are carried out at low temperatures without causing any damage in product properties.
- In MST very little space is needed for the modules of membranes.
- Installation of a MST plant is considerably easy; there is no need for a heavy technology and MST plant can be installed with low expenditures.
Since high temperature applications for bacteriological reasons have negative effects on some components mainly on proteins. In order to prevent these; microfiltration (MF) becomes an alternative technique especially in dairy technology.
Ultrafiltration (UF), performs filtration out of a normal filtration process. UF is a filtration system in which macromolecules present in liquid such as proteins and milk fat can be separated from dissolved components like lactose, salts and water.
Nanofiltration is relatively a more recent technique present in MST. This technique is principally suitable for demineralization process. Separation region is generally between UF and TO. Among these two separation techniques, in NF operating pressures are adjusted such that lactose is possibly hold back as retentate and salts passes through the permeate.
In hyperfiltration (HF), materials that have molecular weight of 30-500 Dalton can pass through the membrane, so only water of milk (permeate) can be hyperfiltrated.
O 09
Microbial Reductions Using Photohydroionization Technology
Svec W.
Rgf Environmental Group, Inc. Florida, USA
Photohydroionization is a patented chemical-free, advanced oxidation technology which utilizes hydrogen based oxidizers created by exposing air and water vapor to a hydrated catalyst containing four unique metals and a broad spectrum, 100 to 380nm ultraviolet light. The resulting non-penetrating, ionizing UV radiation in an advanced oxidation atmosphere has been proven to be a very effective and safe method of reducing microbial levels in air and on surfaces at food processing facilities. There are multiple reactions that take place during the advanced oxidation process producing various oxidizers such as hydro peroxides, super oxide ions, oxide ions, ozonide ions, hydroxide ions, etc. The most powerful advanced oxidation product that results from this process is the hydroxyl radical which ranks second only to fluorine in reactivity. The hydroxyl radical is instrumental in forming the other oxidation compounds. All of these oxidizers are considered friendly and convert to O2, CO2 and H2O after they react with organics, with no residue. Photohydroionization produces, and destroys, ozone to facilitate the advanced oxidation process. These advanced oxidation products react up to 40 times faster than ozone and attack virtually all organic compounds. Photohydroionization technology is highly effective in reducing odors, airborne pollutants, volatile organic compounds, mold spores, bacteria and viruses. The technology has not shown to have adverse affects on food products in regard to taste, color or nutritional content. This technology has been used successfully to treat meat, poultry, seafood, grains, fruits and vegetable products and reductions of up to 6 log have been achieved.
O 10
Lessons Learned from Chemical Related Past Food Safety Crises and Sources of Potential Crises
Karakaya A.E.
Gazi Üniversity Faculty of Pharmacy Department of Toxicology Ankara, Turkey
Because of the close relation between food chemicals and human health, chemical food contaminants generate increasing concern and unanswered questions among food consumers. Without expert assessment, food safety is widely open for speculations, thus one of the main subjects of media attention. Over the past years, many controversial issues have arisen and some of them were elevated to the food safety crisis level. Some of the past crises faced in Turkey were unfortunately based completely on urban legends such as the food additives E-number crisis in 1996 and some of them on pseudoscience such as the Diethylstilbestrol added feed and hormone added poultry meat cases that emerged in 1989. Food safety is a complex issue, and focusing of public attention on artificial risks instead of the real food safety risks, could negatively affect the public health. The most significant common element in the past food crises is the gap between the experts’ opinions and public risk perception. The reason for this gap is that, while the expert decision is built on science-based risk assessment, the public risk perception is largely effected by media and internet knowledge. Taking into account the lessons learned from the past crises, we can foresee and assess potential future issues. Dioxin, Bisphenol A and Maillard reaction based chemicals may be considered as subjects of such potential crises.
O 11
Microbial Hazards
Aytaç A.
Hacettepe University Department of Food Engineering Ankara, Turkey
Microbial hazards have still been the important part of the issue of food safety nowadays. According to the reports of institutions such as CDC, ECDC and EFSA, microbial-originated diseases comprise the majority of foodborne diesases and Salmonella, Campylobacter, Listeria, VTEC, and Yersinia are the most important causative agents of them. In this presentation, the prevalence of microbial-originated diseases both in the world and in Europe and their mortality rates in recent years will be evaluated.
O 12
Evaluation of RASFF Notifications
Belgin Yurdakul F.
Belkim Kimyevi Mad. San. ve Tic. A.Ş. Kocaeli, Turkey
Rapid Alert System for Food and Feed (RASFF), is a tool for exchanging information between food and feed control authorities in EU member states in cases where a risk to human health has been identified and measures have been taken, such as withholding, recalling, seizing or rejecting products. RASSF system consists of EU member countries, EEA countries: Norway, Liechtenstein and Iceland, the Commission- as manager of the system- and the European Food Safety Authority (EFSA). When a RASFF member has any information about a serious health risk deriving from food or feed, the member must immediately notify the European Commission using RASFF. After verification by the Commission, RASFF notification is classified as alert, information or border rejection notification and it is immediately transmitted to the members of the network.
In 2010, a total of 3358 notifications were transmitted through the RASFF, of which 592 were classified as alert, 1,188 as information and 1,578 as border rejection notification. Half of the notifications reported rejected at the EU border. Because the food products move freely within the EU without official checks at the borders, most of the border notifications are originated from the third countries. Additionally, two-third of the alert and half of the information notifications were originating from EU member states. In 2010, most frequently reported food safety problems were aflatoxins, pesticide residues, pathogenic microorganism contamination and heavy metals. 257 notifications were originated from Turkey. Among these notifications, %65 is border rejections. The most frequently reported food safety problems concerning Turkish products are similar to the notifications frequently recorded in 2010.
O 13
The Role of Food Safety in International Trade
Walls I.
International Association for Food Protection – IAFP Iowa, USA
Foodborne diseases are an important public health issue, and there may be a severe economic impact associated with food contamination. Global food trade is increasing due to improvements in transportation and marketing networks, and increases in populations and income levels. The Codex Alimentarius provides internationally recognized food safety standards to protect public health and ensure fair trade practices, however, for certain foods, standards have not yet been developed, and harmonizing standards developed in different countries has proved difficult to achieve. Guidance documents, based on risk analysis, are useful for preventing contamination throughout the food chain, but only if the strategies are implemented correctly, in a sustained manner. This requires education and training, to ensure that food safety is understood and food safety behavioral changes are made, at all levels from production through consumption.
O 14
Antibiotics in Animal Husbandry: A Public Health Challenge?
Allerberger F.
Austrian Agency for Health and Food Safety – AGES Vienna, Austria
The use of antibiotics in veterinary medicine is being critically questioned due to possible consequences for human health. The use of enrofloxacin as therapeutic agent in poultry production is considered the cause for the appearance of ciprofloxacin resistant campylobacter in humans (Austria 2011: 65% resistant).Whereas in Austria in 2001, 100% human Escherichia coli-isolates tested in a surveillance program were fully sensitive to 3rd and 4th generation cephalosporins, now more than 7% of the isolates produce extended spectrum â lactamases.Several recent studies indicate a causal importance of raw poultry as a source for human E. coli urinary tract infection. The increasing antibiotic resistance of human pathogenic agents presents a problem today requiring the willingness of all areas involved (human medicine, veterinary medicine, primary animal production, food processing and preparation) to take responsibility in their respective fields to prevent emergence and further spread of antimicrobial resistance.
O 15
Food Safety in Public Health Perspective: Concepts and Practices
Aslan D.
Hacettepe University Department of Public Health Ankara, Turkey
Food safety is among prior public health concerns. Due to the unsafe food related issues, millions of people all around the world either die of fall ill every year. Although there are many promising developments on various aspects of health/diseases, there still exist many missing points on food safety in which simple solutions could have been offered to combat with.
A holistic approach is required in food safety issues in public health perspective. Multidisciplinary and interdisciplinary work is valuable in arena. However, in food safety, major responsibility belongs to the public authorities as wellbeing of the individual is a basic human right.
In this panel, defining food safety concern, highlighting the importance of food safety for both the individuals and community, good practices of food safety in the world and in Turkey in public health perspective is planned to be presented
O 16
Nutrition and Cancer
Çelik İ.
Hacettepe University Institute of Oncology Department of Preventive Oncology Ankara, Turkey
The most important causes of cancer other than smoking are body weight, diet, and physical activity. Obesity, for whatever reason, is a significant factor for particularly uterus, pancreas, gall bladder, bowel, kidney and breast cancers.
Avoiding tobacco products, staying at a healthy weight, staying active throughout life, and eating a healthy diet may greatly reduce a person's lifetime risk of developing or dying from cancer.
American Cancer Society Guidelines on Nutrition and Physical Activity are as follows:
1) Eat a healthy diet, with an emphasis on plant foods.
*Choose foods and drinks in amounts that help you get to and maintain a healthy weight.
*Limit how much processed meat and red meat you eat.
*Eat at least 2½ cups of vegetables and fruits each day.
*Choose whole grains instead of refined grain products.
2) Be physically active.
*Adults: Get at least 150 minutes of moderate intensity or 75 minutes of vigorous intensity activity each week (or a combination of these), preferably spread throughout the week.
*Children and teens: Get at least 1 hour of moderate or vigorous intensity activity each day, with vigorous activity on at least 3 days each week.
*Limit sedentary behavior such as sitting, lying down, watching TV, and other forms of screen-based entertainment.
*Doing some physical activity above usual activities, no matter what one’s level of activity, can have many health benefits.
3) Achieve and maintain a healthy weight throughout life.
*Be as lean as possible throughout life without being underweight.
*Avoid excess weight gain at all ages.
4) If you drink alcohol, limit your intake.
O 17
New Structuring of the Interrelation of Public Health and Food Safety in Turkey
Cesaretli Y.
Public Health Agency of Turkey, Ministry of Health Ankara, Turkey
May 4, 2012
O 18
Risk Communication Strategies for Food Safety
Karaali A.
Yeditepe University Department of Food Engineering Istanbul, Turkey
The fact that risks concerning food safety will always be present everwhere has made “Risk Analysis” an indispensable tool for supporting national food safety policies. Being a technique applied in many diverse fields such as banking, military operations, risk analysis in the field of food safety consists of characterising food-related hazards as to their probability of occurrence, exposure limits and intensity of the negative effects on health, determining the technical and eceonomic precautions to be taken against the risk, managenet of the risk by adopting optimal precautions, communicating these to all stakeholders involved through efficient channels. This last part of risk analysis is called “Risk Communication” and involves continuous contact with all stakeholders, increasing their level of knowledge, also forming a bridge between them with risk-evaluators and risk-managers through exchange of ideas and knowledge concerning the risk. Tools and channels used for this purpose include press, television, websites, social media, and organising periodical events that bring stakeholders together for exchange of ideas and concensus-building. For risk communication to be effective, it has to be guided by “best science”, transparent in all operations, open to stakeholder scrutiny, independent from industrial conflicts of interest and politics. Another pre-requisite is that the risk communicators should have in-depth knowledge of the risk perceptions of target audiences, impact of communications on their decision-making for taking or avoiding the risks, and on how they build consensus on the differences between scientific level of risks and their individual risk perceptions. EFSA is the body responsible for communicating food safety risks at European Community level, and works in coordination with similar national independent risk communicating agencies in member states. In Turkey, The Food Law(No.5179) has foreseen the establishment of a National Food Codex Commission and related individual topic subcommittees under this commission, these being responsible for risk assessment. However, we still have a long way to go for establishing a similar organisation for risk communication functions. The presentation will bear excerpts from EFSA’s report on their perspectives for communication strategy for 2010-2013 as well as suggestions for building our own risk communication strategies.
O 19
Risk Assessment in Turkey
Budak N.
Ministry of Food Agriculture and Livestock General Directorate of Food and Control Ankara, Turkey
O 20
Communicating During Major Food Safety Incidents – an Irish Experience
Ellard R.
Food Safety Authority of Ireland Dublin 1, Ireland
While standards of food safety achieved today are better than ever, they do not yet grant us immunity from major and minor food incidents or the occasional food safety crisis. Like most countries, Ireland has had its share of incidents on a national scale or has been directly affected by events elsewhere. Preparation is key to any successful strategy of communication. This presentation will examine the practice and issues surrounding communicating food safety messages to a diverse audience based on real life experiences of major food safety incidents within and impacting on Ireland. It will explore the successful approaches used which are based on past experience and the challenges of dealing with perceptions and explaining hard choices in risk management based on risk assessment.
O 21
Possible Actions Against the War to Urban Legends
Başaran Z. , Alço D.
Danone Tikvesli. A.S. Istanbul, Turkey
Urban legends are the subjects which are not true but spread from ear to ear ; generally distort the truth and get the attention of society by adding noteworthy points.
Urban legends and negative news which exist in media and social media, despite they are far from real and scientific characteristics, effects the perception of consumers on food safety and give rise to consumers to have questions on habits of consumptions. In this context, it is more important to fight against urban legends without scientific fundamentals at least than having production with food safety principles. In this presentation urban legends which are recently arised and having continuity and also possible actions against urban legends will be explained.
O 22
An Overview of U.S. FDA’s New Food Safety Law and It’s Preventive Measures
Batarseh L.I.
U.S. Food and Drug Administration Middle East and North Africa Office, Jordan
In the United States, 1 in 6 Americans gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year. This is a significant, but largely preventable, public health burden. The FDA Food Safety Modernization Act (FSMA), signed into law in 2011, enables FDA to better protect public health by strengthening the food safety system. It enables FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. The law also provides FDA with new enforcement authorities designed to achieve higher rates of compliance with prevention- and risk-based food safety standards and to better respond to and contain problems when they do occur. The law also gives FDA important new tools to hold imported foods to the same standards as domestic foods and directs FDA to build an integrated national food safety system in partnership with state and local authorities.
O 23
How Food Quality Tracing Through Web Services Increase Safety Level
Bairaktari S.
Hellenic-Catering Thessaloniki, Greece
Hellenic-Catering underlying philosophy is Quality, ensured with the highest level of production, distribution,with the most advanced technology,the strictest specifications and the most meticulous systematic quality controls.
The company complies with all needed prerequisites by Greek and European Community legislation from the raw material to final products distribution. Is qualified according to international protocols HACCP, ISO 9001:2000,ISO 22000:2005,ISO 14001:2004,OHSAS 18001:1999.
According to the European Union agricultural regulations(General Food Law 178/2002)food products must be accompanied along the whole production-consumer chain by documents regarding the origin, processing model and quality of products.
Hellenic-Catering combines knowledge of food processing, quality assurance and traceability.
The traceability system for the process unit includes the infrastructure for the product processing line monitoring and for real-time data capture, classification. The storing services needed to access the information regarding the item's quality is more efficient.
The management of 410 totally different raw materials and 472 merchandise in every day base required effective solutions. How you can obtain this?
How can you overcover the need for continuous monitoring at distribution center and stores stocks? Does the development of effective chill chain management decrease the external failure cost?
Stable goal remains products of high quality and safety. In conclusion food safety is a political issue.
O 24
Dioxins and other Chemical Contaminants in Fish – Do we have a Problem?
Päpke O.
Eurofins GfA Lab Service GmbH, Hamburg, Germany
The paper gives an overview of contamination of edible fish by a number of different chemicals like:
• Dioxins and dioxin like compounds (dl-PCBs)
• Pesticides
• BFRs (brominated flame retardants)
• Drug residues
• Heavy metals
• Organic tin compounds
• Methyl mercury
Terms like maximum levels, limit values, action levels and target values are discussed and will be interpreted. Values found in analyzed fish samples are evaluated and interpreted with respect to a possible impact on human health.
Special attention is given for findings of dioxins and dioxin-like PCBs in food samples. These highly toxic components are formed during a number of chemical and/or thermal processes (like waste incineration, metal processes etc). They move into the environment and accumulate in the food chain. These components are persistent and enter the human body primarily by the consumption of food. Most relevant for the uptake of dioxins and dl-PCBs is the consumption of meat, dairy products and fish.
Due to restriction dioxin emission in the EU, declining values of these compounds have been found in food of animal origin. Similar to dioxins and dl-PCBs, declining concentration for pesticides, BFRs and metals in food are observed as well. But even in case of lower values for dioxins in food and the indication of levels clearly below limit values, the World Health Organization (WHO) states that the total intake of dioxins and dl-PCBs is still too high.
Exemplarily in a case from Australia, untypical high dioxin contamination was reported for fish and seafood at up to 141pg TEQ/g fresh weight. As a result of the consumption of the contaminated seafood we found in the blood of the fisherman and their family members very high concentration of dioxins.
O 25
Importance of traceability in Bee Products Sector
Sunay A.E.
Honey Packers, Industrialists and Exporters Association Istanbul, Turkey
Turkey is the second country in the world in terms of number of the hives and it ranks tenth in terms of honey production. However, production of royal jelly, pollen and propolis is inconsiderable and does not have statistical importance. Turkey, as one of the genetic centers of honeybee, is among the world's major beekeeping countries with its colony wealth and plant diversity.
Despite the advantages of our country in the production of bee products, due to low yield, adulteration and residue problems, we cannot benefit enough from these advantages. Unfortunately, these quality problems can not be identified by consumers. Furthermore, there are products on the market which are not appropriate from food safety perspective. These misleading applications, not only cause unfair competition for the sector but also hinders the development of it.
In this study, the state of the production and trade of bee products from the past to present was analyzed and experienced problems and offered solutions were stated. Food safety problems of the sector in our country and the world and examples of different approaches to solve them were described. With the concept of food safety from hive to fork, providing traceability throughout all stages of production of bee product and sales and inspections carried out on a regular basis, will ensure the removal of poor quality products from the market when preventing unfair competition. Otherwise, not only beekeeping and bee products will vanish, but also the significant yield increase in other agricultural products due to bee-pollination will be hindered. Lastly, applications and measures to ensure and improve traceability in our country are mentioned.
O 26
Introduction EHEDG: What Role we Can Play for Your Organization
Wouters P.C.
European Hygienic Engineering & Design Group – EHEDG Frankfurt, Germany
This lecture will outline the fundamentals of the European Hygienic Engineering & Design Group (EHEDG) organization.
The EHEDG organisation established in 1989 is an expert network to give guidance to food processors, food processing and packaging equipment manufacturers, national and international standardization organizations and other stakeholders.
Our international Subgroup experts have developed and published more than 40 guidelines on a variety of topics and other titles are under progress to complement this series.
The EHEDG is a worldwide growing network of about 850 experts and comprises regional sections all over Europe and overseas to disseminate knowledge in hygienic design by trainings, seminars, conferences and events. Equipment certification developed and carried out in various EHEDG test institutes is setting recognised quality standards and is strived for by manufacturers who are aiming to design equipment in accordance to the highest hygienic standards.
O 27
Principles of Hygienic Design
Nikoleiski D.
Kraft Foods R & D Inc.
Hygienic Design is much more than bright and shiny stainless steel installations in a facility, but it isn’t a science on its own either. Basically, it’s the application of design techniques that allow for all assets to be cleaned effectively and efficiently in order to minimize the risk of any kind of hazards. Thus it can be considered a prerequisite program within a robust HACCP program and its importance should be recognized by all stakeholders as such. The application of appropriate standards and best practices specific to the sensitivity of products and processes should not be negotiable.
EHEDG provides with document 8 “Hygienic Equipment Design Criteria” a basic guideline allowing food manufacturers and equipment suppliers to calibrate on the expectations of hygienic equipment design. This presentation will provide an overview of the principles of hygienic design based on EHEDG document 8 with some practical examples and will give same advices how to ensure hygienic design in a food manufacturing environment.
O 28
Hygienic Design in Refrigerators and Ovens
Aylin M.
Arçelik A.Ş. Istanbul, Turkey
Hygien in equipments, storage areas and transporting vehicles that are used in food industry area is very important issue to transport the food materials safely to the end user "consumer". These facilities should have a special design in the sense of providing hygienic conditions and preventing direct and/or cross contamination. Contamination via direct contact or air also should be minimized during home storage and processing of food after arriving to consumer. Regarding to this, several variety of high technologies and functions in home appliance group are present to consumers. In oven product group, especially built-in products; pyrolytic function, catalytic surface, oleofobic coating on inner glass and steam-assisted cleaning technology serve to this purpose. Pyrolytic function of oven decomposes the residuals and accumulated oils on inner surfaces by burning them above 500oC. Burned residuals can be cleaned easily. One of the most important advantages of thermocatalytic material coating on inner surfaces is to provide the oxidation of oils and other residual during contact with coating at normal oven temperature levels (≥200oC). Oleophobic nano coating at inner glass provides easy to clean function to user after cooking process also. Some types of ovens have steam-assisted cleaning mode and this mode soften the dried and adhered dirties. Thus, consumer need to use very little amount cleaning chemicals.
Refrigerators also present some hygien technologies such as nano antibacterial and antifungal additives in refrigerator inner body, door handle and door gasket, active carbon filters, ionizer technology. Microbial growth is inhibited at these parts by this nano antimicrobial coatings. Another way to inhibit the microbial growth is to use negative ion technology. Negative ions remove hanging microorganisms (+ charged) in the form of aerosol and also off-odor compunds in air. These negative ion ionizer is placed in air suction duct at the side of fresh food compartment. Similar to this, active carbon filter found in fresh food compartment absorb some off-odor compounds on their pores in millions.The final technology in hygenic concept is new no-frost technology. This cooling technology prevent mixing of cooler frezeer air and fresh food compartment air. Thus, condensation on fresh food compartment is minimized and elimination of this excess condensed water serves an advantage to eliminate microbial growth.
O 29
New Legislation on Food Hygiene
Bulak N.
Ministry of Food Agriculture and Livestock General Directorate of Food and Control Ankara, Turkey
O 30
Ensuring Food Safety in The First Circle of Food Chain: A Solution Proposal
Kemaloglu İ.
Doruk Tarımsal Yatirimlar Holding JSC, Istanbul, Turkey
It is generally accepted that ensuring food safety in the food chain requires full tracebility in the whole chain, from farm to table. Further, it is extremely important that the labour contacting the food staff in every single stage of the chain is sensible to, and well-educated about the concept of food safety. In the case of Turkey, when you consider the small scale farm structure and uneducated growers profile, achievement of food safety in the first stage of the chain, say in fields and animal barns, is a challenging problem. BERCE, a Doruk Group company, implemented a collective farming project, “BERABERCE PROJECT”, which not only aims to integrate small farmers into the market but also gives priority to minimizing the risks to ensure food safety at the very beginning of the food chain by educating the farmers involved in the system.
As Doruk Group, this is simply our vision in Turkish agriculture and we have just implemented a “sui generis” agricultural production model to realize this vision.
Doruk Group is active in all stages of the wheat value chain “from farm to fork” and has 40 years of history in business.
O 31
Food Safety Management in Global Food Facilities
Çelebi B.
Pepsico Turkey Food & Beverages Istanbul, Turkey
In food production, the main target is to maintain the food safety standards at utmost level and to meet the consumer requirements beyond their expectations.
Food safety is commitment of the company to consumer. Corporate food safety policy guarantees the compliance of products in supply, design, production and distribution processes for the requirements of food safety standards and legal regulations.
Company’s local management team provides the local policy focused on legal regulations and consumer preferences. That policy is one of the company’s values and owned by all employees as one of the “ Great no debates”. Therefore food safety is nonnegotiable. In the light of those principles, any technology, equipment, system or maintenance practice may have impact on food production, can be started up if only assessed against food safety criteria. There are a few differences in the design of the products produced in different countries in terms of taste based on consumer preferences due to the cultural or geographical differences, however, food safety standards are all the same in every location.
Pepsico, as a global food and beverage manufacturer, food safety system is composed of sytems based on 4 main categories. Those are; HACCP, Allergen Management, Microbiology Practices and audits.
Food safety is a chain model constituted of “Crop to Consumer” philosophy. Prerequisite programs as “Good Manufacturing Practices” and Vendor Assurance System make the first ring of the chain.
Allergen and microbiological risks are identified and calculated in hazard analyses for HACCP studies. In the audit mechanism; starting from the principle; “a chain is as strong as its weakest link”; validation and maintenance of whole system is provided by the close follow ups of the actions necessarily taken according to the audit results and reports are issued.
Targets in employees’ performance development reviews are the key performance indicators of the company. Beside quality and food safety, other key performance indicators are cost, service, trainings and employee satisfaction.
Success measures for food safety are, points gained from the internal or external audits throughout the year, benchmark of those results in the league table of all plants, consumer complaint ratios, incident management risk assessments and the success rates of the trainings.
Meeting the value expectation of the consumer at top level standards is absolute necessity for being preferred brand in the global food and beverage industry.
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Tourism and Food Safety
Müftügil N.
Turkish Do'co Istanbul, Turkey
In 2011 the number of foreign tourists who visited Turkey reached to 29 million. The current target of the country is to increase this number to 50 million in five years. Turkey is one of the most popular touristic spots in the world. The aim of the country is not only to increase the number of tourists coming to Turkey but also to attract tourists from high income segments. At present, Turkey is a highly attractive touristic region for those who are from low and medium income groups.
With respect to this development in the tourism area, food safety emerges as a critical issue. Intestinal infections are thought to be occurring quite often in touristic regions in Turkey. Any country with an intention of improving touristic incomes has to secure safe health conditions in touristic institutions.
The concept called “Everything is included” (meaning that the price paid for the whole vacation includes each and every food/drink served) is a widely applied concept in touristic institutions in Turkey. In this system, high volume of food is prepared and served for customers. This approach forces touristic institutions to become “cost orientated” in the food production and services. Thus it leads touristic institutions to get the high risk raw foods such as meat, poultry, fishes, vegetables from unreliable but cheap sources. This inevitably causes the transfer of hazardous microorganisms and chemicals to the kitchens.
Additionally, the expired food may not be wasted and kept in the system for use and are subjected to temperature variations beyond the safe temperature zone, giving a chance for the dangerous microorganisms to grow.
Insufficient training and rapid staff turn-over are other factors affecting the quality food safety in these institutions.
In this presentation, the influence of “everything is included” concept on food safety is questioned and the recommended measures are emphasized.
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Good Agricultural Practices
Bayülgen Ş.
Migros Ticaret A.Ş Istanbul, Turkey
By Good Agricultural Practices (GAP) project which Migros Ticaret A.Ş. have been implementing according to the GAP principles and procedures till 2009, the company started to work towards the development of agriculture and raising awareness.
Good Agricultural Practices provides quality and food safety awareness in agricultural industry, consequently the forefront of production and consumption comes out as a result.
Regarding ITU, it is aimed that the employee’s and also the customer’s obtain information about sustainable agriculture.
Migros Ticaret A.Ş which purchases goods by a wide range of regional channels and high-tonnage directly from the manufacturers, has adapted its Food Safety Quality Management System, Good Agricultural Practices / Standards for Globalgap processes.
The company is leading a counselor guidance for agricultural producers; making production without harming the environment, protecting agricultural natural resources, human and animal health. Nevertheless it reveals a sample study about agriculture and food safety, traceability and sustainability of crop production.
Migros Ticaret A.Ş. provides the producers or business partners’ to achieve needed finance sources with İTU government supports. By the increasing number of İTU-certified manufacturer and products, it is aimed to provide safe and sustainable qualified products to reach to the customers.
