WORLD HEALTH DAY- Making Food Safe
The World health Day is a global health awareness day set aside to celebrate the founding of the World Health Organization (WHO). The WHO held the First World Health Assembly in 1948. With effect from 1950, it decided to begin celebrating World Health Day on the 7th of April each year. This day is marked by all Member States of the World Health Organization. It is seen as an opportunity by the organization to draw worldwide attention to a subject of major importance to global health each year.
World Health Day is acknowledged by various governments and non-governmental organizations with interests in public health issues. World Health Day is one of eight official global public health campaigns marked by WHO, along with World Tuberculosis Day, World Immunization Week, World Malaria Day, World No Tobacco Day, World Blood Donor Day, World Hepatitis Day, and World AIDS Day.
The WHO organizes international, regional and local events on the Day related to a particular theme. Each year, a theme is selected that highlights a priority area in public health. It provides the opportunity for individuals and cooperate organizations to get involved in activities that can lead to better health. The theme for this year, 2015, is: FOOD SAFETY.
Changes in food production, distribution and consumption; changes to the environment; new and emerging pathogens; and antimicrobial resistance all pose challenges to food safety systems.
Going by the theme for this year “Food safety”, it brings to our reminder the importance of food to human existence. It is not enough that we eat, but what we eat and how we eat what we eat, matter. Healthy food keeps us healthy. It is important that the food we eat is safe from contaminants, such as chemicals, microbes, germs etc. Unsafe food — food containing harmful bacteria, viruses, parasites or chemical substances —can cause malnutrition and lead to diseases. It is responsible for more than 200 diseases, and is linked to the deaths of some 2 million people annually, mostly children.
This, therefore, means from the time the farmer plants, he must exercise caution when using fertilizers or compost; the harvesters must maintain high standards of hygiene, the process of storage and processing must be guarded diligently, to prevent contamination by microbes or germs such as viruses, parasites, bacteria, etc, up until the time the food is finally prepared and served for eating, impeccable standards must remain the order.
CONCLUSION AND RECOMMENDATION
The WHO has given us a slogan to run with this year, “From farm to plate, make food safe.” Every individual must take steps to ensure that our food is kept safe, which in the long run ensures good health. Covenant University must continue to take steps to maintain hygienic practices from the farm and onward to the cafeteria. Secondly, Covenant University is already known for actively participating in community health care through her Community Development Impact Initiative, health outreaches and students’ environmental sanitation in the host communities. Hence, further efforts can be made to Health educate the staff, students and surrounding communities through health campaigns and outreaches.
DR IDACHABA E.M
COVENANT UNIVERSITY HEALTH CENTER.