FAO Activities Related to Food Safety & Technical Support to

Member CountriesMeeting of Project Coordinating Committee

on

Enhancement of Laboratory Capacity on Food Safety in Primary Production

28 June 2011, Bangkok, Thailand

Ms. Shashi SareenFAO Regional Office for the Asia & the Pacific

E-mail: shashi_sareen@fao.org

Coverage

• Globalization and food safety

• Importance of food safety and meeting food safety requirements

• Capacity development activities of FAO

• Enhancement of laboratory capacity in primary production (TCP/THA/3305)

FAO’s mission

• “Ensuring sustainable food security for all”• FAO is the principal UN agency dealing with all

aspects of food production, storage, transportation, processing and marketing and the development of agriculture and food based programmes to improve nutrition and rural and national economies.

Food Security

• A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.

Food Security

Sufficient food

Nutritious Food

Pillars of Food Security

Safe food

Food Utilization Nutritional Status

Globalization & Food Safety• Establishment of WTO - Dismantling of barriers for free

flow of trade - global market – new hazard, innovations

• Rapid spread of contaminants/hazards worldwide by movement of food

Food Safety

Why is Food Safety Important• Hazards associated with food enter food chain –

consequencesRisks to human HealthEconomic impact (product destruction, market losses, etc)

• ExamplesDioxin in eggs & chicken (Belgium)Melamine in eggs (China)Pesticide residues in meatVeterinary drug residues in eggsAflatoxin in milk

• Importance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc

Why is Food Safety Important• Hazards associated with food enter food chain –

consequencesRisks to human HealthEconomic impact (product destruction, market losses, etc)

• ExamplesPesticide residues in fruits & vegetablesVeterinary drug residues in eggsAflatoxin in milkE.coli in vegetablesDioxin in eggs & chicken (Belgium)

• Importance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc

Major Food Safety Concerns • Residues & contaminants – pesticides,

vet drugs, heavy metals, toxins, cleaning chemicals, food additives, adulterants, melamine

• Pathogens & spoilage micro-organisms• Zoonotic diseases• GMO issues• Irradiation issues• Physical contaminants – glass/ metallic

pieces, grit, vermin faeces /body parts• Persistent organic pollutants – eg

dioxins• Food allergens• Labelling & claims – incorrect, BB date

BackgroundGlobal Influences for food safety

Innovations in food industries, new technologies

Changes in production & consumption patterns

Meeting Food Safety Requirements

• Food safety hazards may ariseat different stages of the foodsupply

• Food control – both at thepublic & private level – hasmoved to a “food chainapproach”: all actors in thechain are responsible for foodsafety – govt role of enabler

A PREVENTATIVEAPPOACH BASED ON RISKANALYSIS RATHER THANREACTIVE APPROACH

The food chain approach - 1

Food Chain Approach - 2Shift from end-product inspection & testing to building safety

& quality throughout the food chain

FAO defines the food chain approach as:

“Recognition that responsibility for the supply of food that is safe, healthy & nutritious is shared along entire food chain – by all involved with prodn, processing, trade & consumption”

Approach covers primary production - final consumption

differs from previous models - responsibility on processor – now on all stakeholders

Implementation requires focus at national & local levels

Many, (not all), potential hazards can be controlled along the farm-to-fork continuum through the application of GP/ HACCP

Reorientation of Roles & ResponsibilitiesThe Farmer - 1st step in food chain (implementing GAP, maintaining recs)

The Processor Ensure production of safe food Engage in proactive dialogue with regulatory bodies

to agree on standards & ensure efficient & effective integration of industry & official food control systems

Upgrade facility, design & implement system & document & maintain records

Handlers Maintaining conditions necessary for ensuring safety & suitability

The Government creating an enabling environment (scientific, technical, financial,

infrastructure, regulatory) - compliance by stakeholders Guarantor of the system

The Consumer demanding a safe product; following directions for storage & use

GP in the Food Production Chain

• Good Practices covers GMP/GHP - All practices regarding the conditions & measures necessary to

ensure safety & suitability of food at all stages of the food chain GAP – practices that address environmental, economic, social sustainability

for on-farm processes & result in safe & Q food & non-food agri products Good Animal Feeding Good veterinary practices for food safety

• HACCP A system that identifies, evaluates & controls hazards (chemical, physical,

biological) which are significant for food safety An internationally accepted methodology to reduce & manage risk

• FSMS - A holistic system of controls that manage food safety in food business. Includes GHPs; HACCP; management systems elements & policies; & traceability/ recall system

Effective food control systems & equivalence concepts

• Sound national food control & regulatory systems essential for health & safety of domestic populations for ensuring safety & quality of food in international trade as a base for MR & equivalence agreements

• Standards & CA (inspection, testing, certification, Accreditation) important

• The basic components of food control system include: Legislative framework Controls & procedures Facilities & equipment Laboratories Transportation & communication Personnel & training

• Codex Guidelines for design of effective food control programs - CCFICS

Capacities required for control of hazards & contaminant

• Control programmes & procedures based on risks – food borne disease surveillance systems, residue monitoring systems, traceability, food safety emergency response,….

• Infrastructure (laboratories, equipment, transportation, cold storage chain, computer & internet facilities)

• Personnel – adequate & qualified

• Approval & accreditation infrastructure

• Industry capacity

Importance of Capacity Development

• Need by countries to respond to existing/ emerging food safety issues

Countries not always well equipped - technical, financial, sufficient information on hazards & risks involved, effective institutional framework, trained manpower, etc

• Participation in international standardization activities

• Need to build capacities at 3 levels:Systems levelOrganisational levelIndividual level

SPS Agreement - Technical assistance Article 9

• Members agree to facilitate the provision of technical assistance to other Members, especially developing country Members

• Aim is to adjust to & to comply with SPS requirements of importing country & expand market access opportunities

• Areas includeProcessing technologiesResearch & infrastructureEstablishment of regulatory bodies

• Form of advice, credits, donation, grant, training, equipment

• Source - bilateral or through international organizations

Capacity Development Activities

• FAO/ WHO assists in capacity building in various areas :Policy advice on specific issues Institution development/ strengtheningDevelopment of guidelines & capacity building tools including

manuals, guides, training software, case studies, etcReviewing & updating food legislationHarmonizing food regulations & standards with Codex/ other

international standardsTraining – government, producers/ processors, academia,

consultants, consumers Studies & applied research

• Capacity building activities based on government requests / regional or subregional Workshops if problem common

Guidance/ Tools – Some egs • Risk-based food inspection manual (2008)

• FAO/WHO GLs for developing FSER plans (2010)

• Strengthening national food control systems: GLs to assess capacity building needs -2006

• Principles & GLs for conduct of risk assessments of salmonella in eggs & broiler chicken – interpretive summary (2002)

• A training manual in food hygiene & HACCP systems (1998)

• On-farm mycotoxin control in food & feed grains – trg manual(2007)

• Principles & guidelines for incorporating microbiological risk assessment in development of food safety standards (2002)

• Hazard characterization for pathogens in food & water (2003)

FAO food safety website: http://www.fao.org/ag/agnCodex web site: www.codexalimentarius.netFood safety portal: http://www.ipfsaph.org/En/default.jsp

Capacity Building - Funding• Funding through TCPs by FAO (Regional & country),

donors

• FAO/WHO Trust Fund – support participation of developing countries in Codex

• Global Initiative for Food Related Scientific Advice (GIFSA) fund

• STDF – FAO, WHO, OIE, WTO, WB; both as financing & coordinating mechanism; countries submit proposals for consideration; information on www.standardsfacility.org

Regional Focus• 29th FAO Regional Conference for the Asia & the Pacific

(March 2009) recognized the need to strengthen national food-control systems improve the coordination of food safety activities from farm-

to-table generally raise awareness of importance of food safetyadopt a food chain approach (this being crucial for promoting

food safety & protecting consumers from food-borne diseases) Have national food control systems as risk-based & preventive

in nature (use of HACCP along with GPs)

• Regional collaboration & cooperation was noted as crucial to address existing & emerging food safety issues

Some Recent & Ongoing CD activities in Asia

Regional projects: • ASEAN - Enhancing Food Safety by Strengthening

Food Inspection System in ASEAN Countries• GMS – Core Agricultural Support Programme

Country Projects

Regional workshops

• Modern principles for Food Inspection & Certification, Jakarta, April 2008

• Food Import and export inspection & certification, Bangkok March 2009

• Good Practices & HACCP, Singapore Oct 2009

• SPS measures & their impact on Food Inspection & Certification, including managerial aspects, Bangkok, Aug 2010

Regional & In Country Training Courses

• GMP Inspection- Principles & Practices, Kuala Lumpur, Oct 2008

• Sampling & Analysis for Food Inspection, Luang Prabang, Aug 2009

• Risk-based Food Inspection, Manila, Oct 2009

• Training of trainers course on food Import & Export Inspection Ho Chi Minh City, May 2010

• strengthening Food Import Inspection & Certification, Laos, Sept’ 2010

• GHP/GMP Inspection – Principles and Practices, Cambodia, October 2010

ASEAN Project

Case Studies• The Inspection and certification

Systems for GMP for processed foods in Indonesia

• SALM Inspection and certification Scheme in Malaysia

• The Group Inspection and Certification System for Small Farmers in Thailand

• Inspection System for Food service Sector including Street foods, restaurants and canteen in Vietnam

Guidance Documents

• Risk Based Food Inspection: Risk categorization applicable to ASEAN Countries

• Practical Inspection manual for Catering Establishments including street foods

• Harmonization procedure for sampling and testing

ASEAN Project

GMS – Core Agriculture Support Programme

• Case Study on strategies for regional cooperation for addressing biosecurity and food safety issues in cross-border trade in GMS

• case study on Q- GAP protocols & organic accreditation systems & farmer training programmes in Thailand - developments & challenges faced by Govt., recommendations & priorities for FAO/ADB assistance to Thai govt to strengthen its GAP & organic accreditation

• Regional Workshop on Promoting Food Safety in the GMS countries - best practices for promoting food safety, GAP, food inspection & organic standards, accreditation, training progs for local domestic & export markets – based on case studies

• Development of distance learning materials and programs on food safety

Country Projects• Country Projects:

Capacity Building for food inspection systems in VietnamStrengthening Vietnamese SPS capacity for trade –

improving safety & quality of fresh vegetables through value chain approach

Improving food safety, quality, hygiene & food control in Bangladesh

Strengthening the capacity of government officials responsible for food safety, animal & plant health & agri trade to effectively implement SPS measures & related trade obligations in Nepal

Enhancement of laboratory capacity on food safety in primary production (Thailand)

Bhutan, Nepal, Mongolia, Laos

Components of the Projects

• Development of Food safety & Quality Policy

• Updating food legislation

• Institution development/ strengthening eg food control/ inspection systems/ laboratories

• Regional and National workshops & training courses

• Linkage of primary production

• Pilot projects on strengthening FSMS in targeted industry

• Strengthening disease surveillance systems

• Case studies

• Guidance documents/ standards in local languages

Bangladesh Project

• Coordination body – NFSAC, Food safety & Quality Policy, legal risk-based food control progs (farm to table framework)

• Preventive approaches to food safety management – increase public awareness, strengthening consumer organisations, support for food businesses, communication campaign on food safety

• Food inspection & enforcement – situational analysis, national capacity for risk-based & coordinated inspection progs, upgrade training material/ GL docs/ procedures (risk categorisation model/ RMPs)

• Enhance food analysis capacity – equipment, training, quality management systems, establish food-borne disease surveillance systems

Preventive approaches to FSM

communication campaign on food safety

Some future identified priorities for Capacity Development Support in

Region• Food Safety Emergency Response Planning• Strengthening policy & legislation• Strengthening labs & accreditation systems• Integrated farm to table approach including Good

Practices/HACCP• Strengthened public & private sector capacity to

implement a risk-based approach• Food composition studies & lab strengthening• Policy framework for harmonization of stdandards in line

with international• Equivalence related strengthening

Enhancement of Laboratory Capacity on Food Safety in

Primary ProductionTCP/THA/3305

Introduction of Project

• DOA under MOAC has mandate to provide lab analytical services through its network of labs run by the Agricultural Production Science Research & Development Office (APSRDO).

• The APSRDO labs responsible for analytical services, policy recommendations, regulations & promote GAPs among farmers.

• The unit has mandate to inspect & analyze pesticide residues in fruits, vegetables & their products

• The unit has basic infrastructure to inspect & analyze pesticide residues in crops & environment, & has ISO/IEC 17025:2006 accreditation

Background of Project

• ~300,000 farmers registered for GAP program of DOA• However, lack of technical knowledge & service capacity,

equipment shortage, lack of specific training such as analysis of emerging/unknown substances, determining physical properties of chemical compounds & formulations as /FAO specifications- unit is not able to fully extend services to farmers, exporters & private companies.

• Apart from registered substances, out of patent, obsolete & banned substances continue to be sold. These are hazardous & also non-detectable with existing test capacity

• Urgent need for equipment, specific training modules & professional support to enhance technical capacity

• FAO support on project to institutionalize experiences and knowledge of toxic substance management

Outcome of the Project

• Enhancement of technical capacity for

i. ensuring the quality of pesticides formulations based on international norms and

ii. the detection of pesticide residues, of both known and unknown samples, in fruits and vegetables to detection levels as per international standards.

• More specifically, up-gradation of 3 laboratories in the Agricultural Toxic Substance Group (ATSRG), namely; IPUS – Impact of Pesticide Use Subgroup, PRAS – Pesticide Residue Analysis Subgroup, and PFS – Pesticide Formulation Subgroup.

Outputs of the Project

• Output 1: Up-graded human and physical capacities of 3 laboratories in the Agricultural Toxic Substance Group (ATSRG), namely: IPUS – Impact of Pesticide Use Subgroup, PRAS – Pesticide Residue Analysis Subgroup, & PFS – Pesticide Formulation Subgroup.Activity 1.1: Procurement of necessary laboratory

equipment, accessories of existing equipment required for training & laboratory up-gradation, & standard chemicals (specific to training);

Activity 1.2: Training of 40 staff members of ATSRG, DoA for general as well as specific training programs;

Activity 1.3: Study tour for 3 persons.

Outputs of the Project

• Output 2: Chemical Proficiency Testing (PT) program established. The ATSRG to act as PT provider and to be able to independently assess and evaluate performance of various labs and provide guidance to improve laboratory methods and performance as required.Activity 2.1: Training staff for chemical proficiency

testing;Activity 2.2: System for proficiency testing developed

in lab and evaluation of staff as PT provider.

Outputs of the Project

• Output 3: Application for audit/accreditation of additional test methods for active ingredient & residue detectionActivity 3.1: Development of procedures, test manuals,

validation methods, etc for covering additional test methods under accreditation (& revision of existing methods) and apply for accreditation .

Activity 3.2: Residue monitoring plans to be reviewed in line with latest techniques & to include additional residues

Activity 3.3: Laboratory database (IT systems) establishedActivity 3.4: Audit by a third party to verify compliance

with ISO 17025

THANK YOU

Any Questions?