Global and Environmental Health Issues: Food Safety

Global and Environmental Health Issues

FOOD SAFETY 2
Contents
Part 1.....................................................................................................................................................3
Introduction...........................................................................................................................................3
Food Safety...........................................................................................................................................3
DPSEEA Framework.............................................................................................................................3
Driving forces....................................................................................................................................3
Pressures............................................................................................................................................4
State changes.....................................................................................................................................5
Exposures..........................................................................................................................................5
Effects...............................................................................................................................................5
Social Political and Economic Influences..........................................................................................6
Actions...................................................................................................................................................7
Policies...............................................................................................................................................7
Hazard Management.........................................................................................................................7
Global and national monitoring.........................................................................................................7
...............................................................................................................................................................9
...............................................................................................................................................................9
...............................................................................................................................................................9
...............................................................................................................................................................9
Part 2.....................................................................................................................................................9
Environmental health issues currently maintained.................................................................................9
Role of health agencies........................................................................................................................10
Role of other agencies.........................................................................................................................10
Role of Legislative and regulatory measures at federal and state level................................................11
Federal Government........................................................................................................................11
State and Territory Authority...........................................................................................................11
Local Government...........................................................................................................................11
Conclusion...........................................................................................................................................11
References...........................................................................................................................................12

FOOD SAFETY 3
Part 1
Introduction
In food safety, Australia ranks fourth in the world. However, in Australia it is
estimated that daily 11500 cases of food poisoning is recorded. Over past few decades, the
salmonella rate increased to 80% and gastroenteritis surging increase to 75% at the same
time. Moreover, due to food poisoning each year around 120 people dies in Australia. This
report is design to understand the concept of DPSEEA framework and to know the role of
various health agencies, critical infrastructure and legislative and regulatory measures at the
federal, state, and local government.
Food Safety
The term food safety refers to preparing, handling, and storing food in a best way to
reduce the risk of individual become sick from food borne illnesses. The main aim of
principle of food safety is to prevent food from becoming polluted and causing food
poisoning and this can be achieve through a variety of different avenues which are, sanitising
all surfaces and clean utensils and equipment, maintain high level of hygiene, heating,
chilling, storing food correctly, usage of effective pest control. In food safety, it is important
to realizing value of food intolerance, food poisoning, and food allergies (Santacruz, 2016).
DPSEEA Framework
Driving forces
Population growth: Human population is growing consistently over past three
decades. The occurrence of food insecurity among the Australian population is estimated to

FOOD SAFETY 4
rise by 5%. Aboriginal, linguistically and culturally diverse and socially inaccessible people
may also experience food insecurity at a high rate.
Unequal distribution of income: some groups in Australia are more liable for food
insecurity, including unemployed people parent households, low-income earners, rental
households and young people.
Scarcity of Resources: The people of Australia experience food insecurity because of
lack of resources, lack of nutritious food at affordable prices, lack of access to food due to
geographical isolation and lack of motivation or knowledge about a nutritious diet (Iehias,
2018).
Pressures
GHG effect: Food activities like transporting, producing food it to desired place and
storing wasted food in landfills creates the greenhouse gases emission that contributes to
environment. Out of these sources, the production of livestock production is more. It was
estimated that 14.5% of global GHG emission is done from human activities. Meat from
meditative animals such as cattle is mainly emission intensive.
CFCs: CFCs is not a natural gas it is been manufactured by the human being to reduce
down the cost of refrigerators. All refrigerators work on liquid evaporating by observing heat
from its surrounding, then the vapours condense, turn into liquid and then re evaporate. This
process keep the refrigerator cool form inside and warm outside. In food preservation the
processed food items requires a refrigerators to save then food from getting ruined (WHO,
2015).