Antalya sunu

Prof.Dr.Mustafa TAYAR

Aware what you eat?

WE ARE WHAT WE EAT

?

Rabies

Leptospirosis

West Nile Virus

Avian Influenza

Tularemi

Pastörella

Lyme

Prion Diseases

Crimean Congo haemorrhagic fever

Prof.Dr.Mustafa TAYAR

Undergoing a radical change in the world

…and7 billionth human world, he opened his eyes

October 31th, 2011

Kaynak: FAO: “2050’ de dünyayı nasıl besleyeceğiz” RAPORU

One of every 5 people deprived of safe and clean drinking water

The next 50 years to produce food in the last 12 000 years, we have produced a total of…

950 million people facing hunger in the world

Every year 11 million children under the age of 5 die from hunger.

1950-1970

Each year, 1.5 billion pounds of pesticides & herbicides in an uncontrolled manner sprayed on foods.

GLOBAL FOODPROBLEMS

• CLIMATE CHANGE• Changes in precipitation

patterns• Floods

• DROUGHT• temperature rise• Desertification

• WATER MANAGEMENT• Watershed management• Modern irrigation

• FOOD SECURITY• Supply - demand imbalance• price increases

• FOOD SAFETY• Public health• Safe food consumption

• EPIDEMICS• Bird Flu, Swine flu, BSE• Transboundary diseases

Biological hazards

(bacteria, virus)

chemical hazards

(detergents, toxins)

Physical hazards (bone,

glass, metal)

X200

X200 000

X200 000

Bacteria at the end of a needle

Health Effects of residues

antibioticsAllergy, resistance, damage to

blood-forming organs

Hormone and hormonal effective agents

Fertility defects, the synthesis of blood disorders, tumor formation

Antiparasitic drugs and others

Liver damage

pesticidesLiver damage, central nervous system disorders

heavy metalsKidney and liver damage, central nervous system

disorders

Radioactive substancesBlood synthesis disorders,

tumor formation,

This Man Delivers…

35 Products

60 Countries

5 Continents

…in 1 Box

In Just One Pizza!Dough FranceUK PolandUSAYeast UKIrelandGermanySalt UKFranceChina

SugarBrazilIndonesiaJamaicaUK

Tomato pasteItaly SpainGreeceFrance Netherlands

Herbs Greece, ItalySpain, Kenya, Uganda, Tanzania, Morocco

And Then the Toppings…Cheese from Switzerland, Ireland, France, Italy, Spain, UK,Netherlands; Ham from Ireland, Netherlands, Germany, UK, Chile, Brazil, Belgium; Chicken from Thailand, Brazil, Ireland, UK, Netherlands, Germany; Chilli Peppers from Africa, Asia, South America; Anchovies from Peru, Argentina, Italy, Falkland Islands; Spain; Iceland Denmark; Pepperoni from Poland, Italy Ireland, UK Denmark, USA; Vegetables such as garlic, mushrooms, sweet pepper, onions, olives, from a host of Mediterranean countries; Olive oil from Italy, Greece, Spain,  

Country of Origin: Ireland

In the 1970s

In the 1990s

TODAY

Customer Expectations

International Organization for Standardization

Founded: 1947

Office: Geneva / Switzerland

Administrative Structure: Technical committees (3000

pieces)

Purpose: Development of standards to contribute to

the international movement of products & services

AKREDİTASYON

IAF

SERTİFİKASYON

AKREDİTASYON - SERTİFİKASYON

KURULUŞLAR

International food safety systems

JECFA

Pool of Experts

JMPR

Pool of Experts

Joint Secretariats

FAO

Codex Secretariat

WHO

Codex Alimentarius Commission

Codex Committee on Residues of

Veterinary Drugs in Foods

Codex Committee on Pesticide Residues

Codex Committee on Food Additives and

Contaminants

Joint FAO/WHO Expert Committees

Codeks

EMEA

CVMP

EFSA

Scientific Committee

Pan

el

Pan

el

Pan

el

Pan

el

Pan

el

Pan

el

Council of Ministers

Standing Committee

Council of Ministers

Standing Committee

Permanent Repres-entation

SPS Contact

Point

Codex Contact

Point

MembersAvrupa

Komisyonu

EU

Ministerial Conference

WTO General Council

Appellate Body

Dispute Settlement

Panels

Council for Trade in Goods

Committee on Sanitary and Phytosanitary Measures

ISO 22000ISO 22000

HACCPHACCP

OGPOGP

GMPGMPGLPGLP BRCBRCIFSIFS

FSSC 22000FSSC 22000

ETIETI Ethical Trading Initiative

GDPGDP GTPGTP

Factors affecting selection of foodat

tain

abili

ty culture

nutrition awareness

dietary restrictions

Faith / Religion

Are you aware of what you eat??

Safety food

Physical

Chemical suitable for consumption in terms of

microbiological

• unspoiled

Not contain any harmful substances in food

Life of a Muslim

Müslüman

halal and cleanHelal + Tayyib = Halal Quality

Basic Concept

Muslims eat food that are Halal – Shariah (religious, faith,

spiritual, personal choice) Thoyyiban – Wholesome (safety,

cleanliness, nutritious, quality, authentic)

Al-Quran Surah 2, Verse 168 “O ye people! Eat of what is on

earth, halal and thaiyiban (wholesome), and do not follow the footsteps of the Evil One, for he is to you an avowed enemy”

Principles of Halal 1. All things created by Allah S.W.T are halal,

with few exceptions 2. To make halal or haram is the right of Allah

alone3. Prohibiting what is halal and permitting what

is haram is similar to ascribing partners to Allah

4. The basic reasons for the prohibition of things are due to impurity and harmfulness

5. What is halal is sufficient and what is haram is superfluous

6. Whatever is conducive to the haram is in itself is haram

7. Falsely representing haram as halal is prohibited

8. Good intention do not make the haram acceptable. Islam does not endorse employing haram means to achieve praiseworthy ends

9. Doubtful things should be avoided10. Haram things are prohibited to everyone alike11. Necessity dictates exception

halal food production and certification

Muslim population

12.3million

3.07million

50.70 million

471million

1237 million

0.60million

TOPLAM 1.793 million

1,298million

401million

587million

163million

350million

451million

Population change

25 EU Member

25 neighboring countries in Asia and South Africa

Projections for 2050

Helal Sertifika KurumlarıMALEZYA 1 SRİ LANKA 1

GÜNEY AFRİKA 7 AMERİKA 11

BOTSVANA 1 KANADA 2

NAMİBYA 1 AVUSTRALYA 15

MAURİTUS 1 ARJENTİN 1

MALAVİ 1 BREZİLYA 3

MOZAMBİK 1 FİJİ ADALARI 1

ZAMBİYA 1 BOSNA HERSEK 1

İRLANDA 5 ÇİN 2

DANİMARKA 1 FİLİPİNLER 2

ALMANYA 4 HİNDİSTAN 1

HOLLANDA 3 ENDONEZYA 1

İNGİLTERE 3 JAPONYA 1

İSPANYA 1 YENİ ZELANDA 6

BELÇİKA 1 PAKİSTAN 1

SLOVENYA 1 SİNGAPUR 1

FRANSA 3 TAYVAN 2

VİETNAM 1 TAYLAND 1

URUGUAY 1 BRUNEİ 1

TOPLAM 38 ÜLKE 92 KURUM1/45

EXAMPLES OF HALAL CERTIFICATION MARKS

NON-HALAL SCANDALS

NON-HALAL SCANDALS

54

No82%

Yes

18%

ResultysResultys

Have you heard the expression halal certification?

Series1

31.30 27.10

2.80 3.90

31

1.82.2

Alın teri ile kazanılmışDine uygunDomuz eti olmayanTemiz gıdaFikri yokBir markagüvenilir ürün

What is Halal Food?

There are only 14 millions Jews in the world, • 7 millions in North and South America,• 5 million in Asia, • 2 millions in Europe and 100,000 in Africa.There are 100 one Muslim against a single Jew ..

The Standards and Metrology Institute for Islamic Countries(SMIIC)

One standard, One mark

Gıda zinciri

All the divine commandments and prohibitions surrender to the will of Allah with sincerity ones that distinguishes a create a test of wisdom and aim the junction should not be ignored.

Nowadays, people who believe in halal food production philosophy and business ethics when we say, reflecting the value of a brand that represents the highest quality of food should be talking about.

Addition to providing the religious legitimacy of Halal food hygiene, health, safety, charm and attractiveness in terms of dimensions, such as food standards should become a concept that refers to the highest level.

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