Food Safety: A Global Public Good

Brian Bedard GFSP Secretariat

McGill Food Safety Forum 26 April 2013

Food Safety - A Global Public Good

livelihood improvement

food security

economic development

public health

pandemic threat reduction

market access and global trade

social well-being

R&D / Innovation

Global Food Problem

Local Solutions

Understanding, Knowledge and Motivation Capacity Building

Training - Technical Assistance - Education

Public sector – inspectors, regulators, managers

Private sector – enterprises, food business operators

On-farm quality assurance: raw material supply

Experts – consultants, auditors, trainers

Consumers and public awareness

Critical food safety

capacity

Open source knowledge sharing community of

practice

Public-Private Partnership

Multiple donors

USAID, Waters, Mars, World Bank Netherlands,

Canada

APEC/FSCF/PTIN

Global Programming

Food Food Control System Level Policies, laws, regulations, dynamics and relationships between stakeholders, etc.

a Policies, laws, regulations, dynamics and relationships between stakeholders, etc.

Organization (GOVT and FBO) Level Staff, budgets, information resources,

infrastructure, procedures, culture, , infrastructure, procedures, culture, etc.

Individual Level Knowledge, skills, work

ethics, competency, HRD Individual Level

.

Global Food Safety Partnership

GFSP DGF

WB 5 Year Indicative Roadmap

APEC PTIN Partners and Associated Activities

• International

Agencies • National

Governments • Industry

• Universities • NGOs • Other

Consumer groups

•Stakeholders

GFSP Multi Donor Trust Fund

Organization & Management

Secretariat – hosted at World Bank

Advisory Working Groups IT Food Safety Technical Communication Monitoring and Evaluation Governance (GFSP governance after 5 years)

Annual Partnership Conference

#1 Training Program APEC/FSCF/PTIN

Supply chain management

Incident management

Laboratory competency

Risk analysis

Food safety regulatory system

On-farm quality assurance

#2 Global Scaling up

Regional/County Needs Assessments

• EAP • SAR • LAC • ECA • AFR • MENA • Global Issue

#3 Program

Facilitation Learning Platform

Open Education Resources Curriculum Development

Food Safety Incident Network

(INFOSAN/EURASFF)

Communication

Monitoring and Evaluation

Facilitation of GFSP

Financing Sources

EFOs $ 1 ml Program

design and pilots

DGF $ 1.2ml Advisory WGs

MDTF $ 48 ml Global scaling up

Approach 1. Country selection by regions

2. National food safety needs assessments

Harmonized FAO/WHO, UNIDO, WTO/STDF, IFC, EU/FVO, USFDA, etc

3. Country action plan – training and capacity building

i. National food safety control system

ii. Agribusiness and value chains

iii. On-farm food safety – GAP

iv. Auditing and certification training

Country selection Start with WBG regional divisions

Selection of priority countries

i. Country commitment ii. Recent and planned food safety programming iii. WB, IOs and other donor investment priorities iv. Agribusiness investments (IFC, Industry) v. Assessment of potential for replication

The Capacity Building Process

Consultation and dialogue with stakeholders

(internal and external) on and dialogue with

stakeholders (internal and external)

food safety capacity

building strategy apacity buFood safety capacity

building strategy ilding strategy

Food safety training activities

(incl M&E)d evaluation)

Negotiate resources

(external/internal)resources

(external/internal)

External support (advice and/or resources)

Capacity Building Needs Assessment

Analyse existing food safety

capacity

Define the desired future of the food

safety system

IaIdentify capacity gaps and needs for food safety

safety

Con

sulta

tion

and

dial

ogue

with

st

akeh

olde

rs

Farmers Community Raw material supply

Processors

SAFE FOOD

Supermarkets

Catering and HRI

Local markets

Consumers

Government

Distribution Products

feedback feedback

Market access Market access

Food Safety in Agri-food Value Chains

Standing of Polish food processing companies

Source: ING Bank, Food market research, 2008

Factors of successful market competition

18%

27%

26%

31%

26%

31%

62%

32%

31%

34%

37%

48%

45%

28%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Lower prices

High innovativness

High efficiency

Effective distribution system

Highly qualified staff

High trade quality

High quality and health safetyof products

Very important factor Important factor

Lessons Learned

Poland EU accession in 2004 €900m for training and Approved enterprises 5,000 500 after accession.

Romania Accession 2007 - €400 million for modernization Agri-food enterprises: 11,000 1200 Agri-food Investment €2.5 billion Turkey SME upgrading = €2.2 billion >45,000 SMEs attrition rate?????

Primary Production

Manufacturing

The MoGlobal Markets Program Meeting industry-developed specifications

del

Mat

chin

g Le

vel

100%

60%

40%

12 Months

12 Months

70%

30%

Manufacturing

Primary Production

GFSI Guidance

Document Requirements

(6th Edition)

GFSI Recognized

Schemes

Global Markets

Basic Level

+ Intermediate

Level

Global Markets

Basic Level

Group A: Food Safety Systems Specifications Traceability Incident Management

Group B: Good Manufacturing Practices Personal Hygiene Facility Environment Pest Control

Product Contamination Control Cleaning and Disinfection Water Quality

Group C: Control of Food Hazards Control of Food Hazards General Control of Food Hazards Specific Control of Food Allergens

Control of Non-conforming Product Corrective Actions

Basic Level for Food Manufacture

B A S I C

L E V E L

19

}

Group A: Food Safety Management Requirements Management Responsibility Document Control Procedures Complaint Handling Control of Measuring and Monitoring Devices

Group B: Good Manufacturing Practices Facility Layout, Product Flow and Equipment Facility and Equipment Maintenance

Staff Facilities Waste Management Transport and Storage

Group C: Control of Food Hazards HACCP (8 Modules) Food Defense

Product Analysis Supplier Qualification and Approval Supplier Performance Monitoring Training

Intermediate Level for Food Manufacture

I N T E R M E D I A T E

L E V E L

20

Good Agricultural Practices (GAP) On-farm programs with food safety focus Fruits and vegetables – soil, water, pest mgmt Herd and flock health & antibiotic residues Market access/driven – link to suppliers & processors Farmer organizations, associations, groups

GAP programs

GlobalGAP FAO GAP GFSI Primary Production Country GAP: ChinaGAP, CanadaGAP, IndiaGAP, etc

Content platform

Food Safety Programming

Open source IT knowledge platform

Training Competency - based

Linked to existing resources – inventory

Open source creative commons license

Affordable, accessible, relevant demand driven

Needs based training and education In-service Continuing education Professional development Academic/vocational

Results/impact measurable indicators

Programs (i) Supply Chain Management (SCM)

Hazard Analysis and Critical Control Points (HACCP) Good Aquaculture Practices (GAqP) – Indonesia

(ii) Food Safety Incident Management (iii) Laboratory Competency (iv) Risk Analysis - Risk assessment module (v) Food Safety Regulatory Systems (vi) Good Agricultural Practices (GAP)

APEC FSCF Partnership Training Institute Network

26

APEC Regional Food Safety Capacity Priorities

HACCP (APEC/FSCF/PTIN)

China E-Learning (1 month) + Residential (10 days) Certificate Program

Government, Industry, Academia

Scale up in China & Globally (Vietnam, Turkey, Malaysia, etc)

Update/Replicate

Dairy Value Chain Feedstuffs

Veterinary

Grazing/Fodder

Large Farms

Smallholders

Artificial Insemination

Milk Collection Milk Traders

Dairy Processors

Consumers

Supermarkets

Open Markets

• Training Milk Hygienic /Quality

• GAP • Technology adaptation • Grant Support • Technical assistance • ToT Extension Service • Contractual Supply

Links and Organization

• GAP and Raw Milk Hygienic Quality Assurance/Food Safety

• Contractual Supply Links and Organization

• Traceability • Zoonotic Disease

Control

• Technology Adaptation

and Product Development

• Contractual Supply Links and Organization

• Traceability • Credit Line • Technical Assistance • Zoonotic Disease

Control

• Food handling • HACCP and Quality

Assurance/Food Safety • Traceability • Market Intelligence • Networks • Market access

• Training • GAP – milk quality &

hygiene • Fodder and Feedstuff • Financing • Technical Assistance • Artificial Insemination • Veterinary inputs • Zoonotic Disease

Control

Food Law Reform New Food Safety Strategy

SPS measures Private Sector Schemes

Farmer support GAPs SME support

Institutional Reforms and Multi-Sectoral Support

Academic Programs IUFoST Coordination

Undergraduate curriculum framework

Competency – based Demand driven – industry, government Implementation through institutional MOU/twinning

Graduate curriculum

Food safety MSc. International food safety leadership

Food Safety - A Global Public Good

livelihood improvement

food security

economic development

public health

pandemic threat reduction

market access and global trade

social well-being

R&D / Innovation

P

Aflatoxins

Prevalence of Aflatoxins in Food & Feed

Several African staple commodities affected High human exposure in Africa – mother to baby Levels and frequency of occurrence high

>30% maize in stores with >20 ppb aflatoxin ~90% stores are contaminated with Afla fungi Up to 40% grain in households with aflatoxin

Concern for food and feed processors, government and emergency food reserve agencies, school-feeding

Highly toxic strains, conducive environmental conditions, traditional farming methods and improper grain drying and storage practices, unregulated markets

Aflatoxin Exposure in Africa

Exposure to aflatoxin in sub-Saharan Africa is common and at high levels – important exposure occurs both on farm and urban consumers

Primary hepatocarcinogen Immune suppressive Exposure begins in utero and continues throughout life Exposure in young children is associated with impaired

growth and development Under-nutrition and growth faltering is an underlying

cause of 50% of deaths in children <5 years age (Black et al., Lancet, 2003)

Animal Health Impact of Aflatoxin

Livestock and poultry losses liver damage including cancer recurrent infection due to

immune system suppression reduced growth rate losses in feed efficiency decreased milk and egg yield embryo toxicity (reduced

reproductivity) death (cattle, turkey, poultry,

swine..)

Trade Losses due to Aflatoxins

• CODEX Standards- US: 20ppb; 0ppb infant food Europe: 4ppb • Nigeria and Senegal major groundnut exporters in

1960s. Compliance has economic incentives Senegal: US$ 4.1 million added capital investment

and 15% recurring cost would attract 30% price differential to oil cake.

Export would increase from 25 to 210K tons. Increased export volume and price differential

would annually add $281 million value to groundnut export for the capital investment.

For confectionary groundnut, adherence to Good Management Practices would increase export value by US$ 45 million annually.

• Best quality exported; poorer quality consumed domestically.

Peanut

Maize

Coffee

Cocoa

Groundnut Pyramids in Nigeria during 1960s Pyramids in Egypt?

World Bank; Mbaye (2004)

Food Safety: A Global Public Good Brian Bedard

GFSP Secretariat Global Food Safety Partnership Service Provider’s Meeting

22 April 2013 Washington, DC