Ensuring food safety in the aftermath of natural disasters

Introduction

In this section Introduction 1. Preventive food safety measures in the aftermath of natural disasters 2. Consumer education and information 3. Inspecting and salvaging food 4. Provision of food after a natural disaster 5. Response to an outbreak of foodborne disease Annex: "5 Keys for Safer Food - in regions hit by disasters"

Following natural disasters, such as the recent earthquake and tsunami in South East Asia, food in affected areas may become contaminated and consequently be at risk for outbreaks of foodborne disease, including diarrhoea, dysentery, cholera, hepatitis A, and typhoid fever. Poor sanitation, including lack of safe water and toilet facilities and lack of suitable conditions to prepare food have led to mass outbreaks of foodborne disease. As persons suffering from the direct effects the disaster may already be at risk through malnutrition, exposure, shock and other traumas, it becomes essential that the food they consume is safe. This is particularly important for foods for infants, pregnant women and the elderly who are most susceptible to foodborne disease. Under most conditions, the threats posed by contaminated water and food are interrelated and cannot be separated. Therefore, water should be treated as a contaminated food and should be boiled or otherwise made safe before it is consumed or used as an ingredient in food. WHO has prepared guidance for public health and other authorities on the key the food safety issues to be considered in disaster situations. This includes a reminder that authorities must maintain existing support for food safety and heighten their vigilance against new foodborne risks introduced by the disaster. Basic messages, such as those contained in the WHO Five Keys for Safer Food, should be reinforced to all food handlers, especially those involved in mass catering.

This guide is intended to:

• provide public health and other authorities with guidance on key food safety issues to be considered in such disaster situations;
• remind authorities of the need to restore and maintain basic support for food safety infrastructure;
• heighten their vigilance against the introduction of new foodborne risks;
• serve as a quick reference to those involved in providing emergency food aid, such as refugee camp managers and food distributions; and
• provide guidance for the development of simple messages to anyone, including ordinary consumers, involved in food preparation in disaster areas.

While contamination can always occur at all points of the food-chain, inadequate washing, handling and cooking of food just before consumption is still a prime cause of foodborne disease. Many disease cases are preventable by observing simple hygienic rules during food preparation whether in family settings or in large food catering facilities. Therefore this guide offers specific advice to those involved in food preparation during disaster situations which is modelled after the standard WHO Five Keys to Safer Food (http://www.who.int/foodsafety/consumer/5keys/en/)

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