Good Hygiene Practices along the coffee chain

Contaminant MonitoringPart 1 – Promoting food safety

along the food chain

Module 6.1

Slide 2 Module 6.1 – Contaminant Monitoring

Objectives

To make stakeholders aware of the importance of the role of monitoring programmes in assuring food safety

To make stakeholders aware of main considerations in planning monitoring programmes

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Outline of presentation

What is contaminant monitoring and how does it contribute to food safety

Factors to consider in the design and operation of monitoring programmes

International guidelines on food contaminants and use of food contaminant monitoring data internationally

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What are contaminants?

ContaminantsAny substance not intentionally added to food, which is present in such food as a result of the production, manufacture, processing, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination

Codex definition

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What is monitoring?

Possible working definitionThe act of carrying out planned observations, measurements, etc in order to collect, review and use information for a stated goal (to assess a particular situation)

Food contaminant monitoringThe act of carrying out planned observations or measurements related to the occurrence of food contaminants in order to collect and analyse information needed to achieve stated food safety goals

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Why contaminant monitoring?

To protect public health From chemical and microbiological hazards Through proactive, preventative programmes

based on scientific evidence By enabling better prioritisation of food control

resources By regular evaluation of efficacy of existing

food safety measures

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Why contaminant monitoring?

To facilitate food trade By providing a scientific base to support food

safety decisions By developing consumer or importer trust through

demonstrated commitment to food safety Through improved transparency by making

contaminant data widely available

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Food-borne hazards

Monitoring programmes provide information on occurrence of hazards

A hazard is: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect

Hazards can include Micro-organisms Heavy metals and environmental contaminants Residues of pesticides and other agricultural chemicals Naturally-occurring toxins

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Mycotoxins –an important food safety hazard

Mycotoxins are secondary metabolites produced by a number of moulds while growing on a range of foods

The elimination of this naturally occurring toxin from the food supply is not possible – good food safety management allows the reduction of these hazards to tolerable levels

Public health risks are associated with acute and chronic exposure to mycotoxins

Mycotoxin monitoring programmes exist in many countries

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Responsibilities for food safety

Food industry Is responsible for ensuring that food

produced is safe and meets all requirements established by government

Government Is responsible for establishing food safety

requirements for industry to meet Should ensure compliance with food safety

requirements

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Economic operators in the food chain

Why are they responsible for food safety? They are in the best position to prevent or

minimise the occurrence of hazards by implementing adequate food safety management programmes throughout the food chain

Adequate food safety management is part of the ‘cost’ of doing business – they should bear this cost

They can benefit through increased consumer confidence (and reduced loses)

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Government’s interest in food safety

Government has a responsibility to defend public interests – such as public health

Government must safeguard the country’s economic interest by assuring importing countries that their food safety requirements are met

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How does industry meet itsfood safety responsibilities?

Maintaining adequate quality assurance programmes GHP in primary production Raw material control systems Cleaning, sanitation and pest control Process controls Proper storage and transportation Document control systems

Carrying out periodic monitoring to verify that standard operating procedures and quality/safety assurance programmes are functioning well

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How does government meet itsfood safety responsibilities?

Communication with economic operators at all stages of the food chain and consumers on food safety issues

Establishment of appropriate legislation and regulations Economic operators should be consulted during the

process of elaborating legislation and regulations Legislation and regulations should be consistent with

international guidelines and regulations Training and other technical support to industry

Government has an important role to play in assisting economic operators to understand and meet their food safety obligations

Technical support to economic operators must be tailored to their needs – this is particularly important for small enterprises

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How does government meet itsfood safety responsibilities?

Implementation of controls to ensure compliance Adequate resources are necessary to run compliance

programmes

Monitoring programmes allow verification that food safety measures are effective

Good Hygiene Practices along the coffee chain

Contaminant MonitoringPart 2 – Design and

operation of programmes

Module 6.1

Slide 17 Module 6.1 – Contaminant Monitoring

Monitoring data – basis for decision-making

Deciding what contaminants might be of public health concern

Providing data for risk assessment of contaminants thought to present a substantial public health risk

Allowing assessment of risk management options for handling specific problem

Allows continual evaluation of adequacy of existing food safety measures / suitability of food handling practices

Can facilitate pro-active food safety programming

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Monitoring data –building stakeholder confidence

Demonstrates commitment to food safety Making data available to stakeholders can

build trust Trust can lead to improved cooperation –

nationally and internationally

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Contaminant monitoring –initial planning

First step should be a clear statement of programme objectives May serve to give a general picture of exposure

to contaminants and toxins Can be used to investigate some specific

problem May allow evaluation of effectiveness of a

particular food safety measure Can allow assessment of impact of new industry

practices Etc...

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Contaminant monitoring –joint planning?

The better the background information, the better the planning of a monitoring programme Scope for collaboration with industry and trade

bodies, other government or research institutions?

Other agencies/groups might be interested in collaborating in monitoring programme Staff and financial resources to support monitoring

programmes are important considerations

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Contaminant monitoring –programme design

Must be well matched with stated objectives

Should take into consideration compounds that are likely to be of public health significance

Should take into consideration factors known to affect level of contaminant (climatic conditions, geology, processing/ handling methods)

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Contaminant monitoring –programme design

Should select appropriate matrices (target tissues) for sampling and testing

Should include the statistical basis for the sampling plan and analysis of results

Should take into consideration available resources (technical and financial) to support the programme

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Contaminant monitoring –programme operation

Describe sampling procedures including sample selection, collection, identification and security

Describe analytical methods, document that they are validated and consistent with stated objectives of monitoring programme

Good Hygiene Practices along the coffee chain

Contaminant MonitoringPart 3 – The international context

Module 6.1

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Codex and food safety

Codex standards and guidelines are recognised by the WTO as the benchmark for safety of food in international trade

Codex Alimentarius Commission has adopted many standards, guidelines and maximum levels relevant to monitoring programmes for food contaminants and other hazards

Codex food safety standards are based on risk analysis

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Codex General Standard on Contaminants and Toxins in Foods

Takes a ‘horizontal’ approach to dealing with contaminants and toxins in food and feed (does not cover residues of vet. drugs or pesticides)

Outlines general principles on contaminants in foods Emphasis on prevention measures Risk assessment is necessary when contaminated

foods pose a health hazard Risk management policy must be applied to deal with

substantiated public health concerns National measures should not be unnecessarily trade

restrictive

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Codex General Standard on Contaminants and Toxins in Foods

States principles for establishing maximum levels Max. level of a contaminant in a food should only be set

when the food contributes significantly to total exposure All technological possibilities to comply with max. levels

should be taken into account Outlines criteria to be considered when making

recommendations on contaminants in Codex, covering Toxicological information Analytical data Intake data Fair trade considerations Technological considerations Risk assessment and risk management considerations

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Codex maximum and guideline levelsfor contaminants

Methyl mercury in some fish Vinyl Chloride and Acrylonitrile in food

and packaging material Maximum level and sampling plan for

aflatoxin in peanuts (for further processing)

Radionuclides in foods Aflatoxin M1 in milk Patulin in apple juice Arsenic, Cadmium and Lead in various

product groups

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Codex maximum levelsfor chemical residues

Database of Codex maximum levels are available from the Codex website Codex MRLs for pesticides - 2466 Codex EMRLs* - 50 Codex MRLs for vet. drugs - 289

* Extraneous maximum residue limit for contaminants arising from environmental sources, including former

agricultural use

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GEMS/Food

The Global Environmental Monitoring System/Food contamination and assessment programme was established in 1976

GEMS/Food is implemented by WHO in cooperation with a network of collaborating institutions in over 70 countries

GEMS/Food contaminant databases are available at the WHO web site

GEMS/Food periodically prepares assessment documents to provide a global overview of problems of chemicals in food

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Use of GEMS/Food monitoring data

GEMS/Food informs governments, Codex Alimentarius Commission and other relevant institutions as well as general public On levels and trends of contaminants in foods Contribution of contaminants in foods to total

human exposure

Monitoring data is used in carrying out international risk assessments

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Use of monitoring data infood safety decision-making

Contaminant monitoring programmes

Codex

Scientific Advisory bodies - JECFA, JMPR, JEMRA

Patterns of contamination, Exposure data

Maximum levels Guidelines and Codes of practice

Results of risk assessment

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Recent JECFA riskassessments of mycotoxins

Aflatoxin in peanuts - comparison of public health significance of maximum levels of 10 and 15g/kg

Aflatoxin M1 in milk - public health significance of maximum levels of 0.05 vs. 0.5g/kg

Ochratoxin A in cereal products - public health significance of maximum levels of 5 vs. 20g/kg

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Conclusions

Contaminant monitoring is an important component of food control programmes

Data from monitoring programmes strengthen risk assessment and risk management decisions at international and national levels

Monitoring programmes must be carefully designed and implemented according to stated objectives

Collaboration among stakeholder groups should lead to better planning of monitoring programmes and optimal use of available resources in their implementation

Adequate food analysis capability and capacity is essential to support contaminant monitoring programmes