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The Impact of Food Safety ControlThe Impact of Food Safety ControlMalta 14-15 JuneMalta 14-15 June

  

Enrico CasadeiFood and Nutrition DivisionFAO, Rome

International TradeInternational Trade

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Globalisation of InternationalGlobalisation of InternationalFood TradeFood Trade

International International trade in food is trade in food is growing rapidly growing rapidly and has reached and has reached a value of about a value of about USUS$ 500 billion $ 500 billion per yearper year

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Foodborne diseases

In United States between 3.3 and 12.3 million cases of foodborne diseases are recorded each year

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Foodborne diseases

It has been estimated that 70% of the approximate 1.5 billion episodes of diarrhoea that occur globally each year, many resulting in death, are directly caused by chemical or biological contamination of food

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Why Control Imported Why Control Imported Food ?Food ?

Protect the Public Health

Satisfy consumer demand for quality and safety

Enhance quality food trade internationally

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Why Control Exported Food ?Why Control Exported Food ?

To ensure that mandatory requirements of importing countries are met

To promote country’s reputation

To allow local industry to better compete on international trade

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Detention and Rejections

FAO Global detention study

Few countries made information available

Inadequate communication amongst countries

Exporting countries lack control measures

Confusing certificates

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8310 USFDA Worldwide DetentionsJan. - Jun. 1999

Heavy Metals2%

Pesticide residues

11%

Mold1%Labelling

11%Low AcidCanned Food

16%

Others9%

Filth24%

Microbio. contamination

16%

Food additives10%

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SPS and TBT Agreement

The Uruguay Round of Multilateral Trade Negotiations concluded in Marrakech in 1994.

It established the World Trade Organization (WTO) and the SPS and the TBT Agreements.

Both these agreements are relevant in understanding the rules under which food is traded internationally.

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General provision

This agreement has particular relevance to plant and animal quarantine measures and to measures taken to ensure food safety.

Agreement Agreement onon the Application of the Application of SPSSPS

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Basic Right and Obligations

It recognizes that governments have the right to adopt sanitary and phytosanitary measures but that they should be applied only to the extent necessary to achieve the required level of protection.

Agreement on the Application of Agreement on the Application of SSPSPS

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Assessment of Risk

Determination of the Appropriate Level of Sanitary or Phytosanitary Protection.

Agreement on the Application of Agreement on the Application of SSPSPS

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Transparency

Publication of Regulations Enquiry Points Notification Procedures.

Agreement on the Application of Agreement on the Application of SSPSPS

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EquivalenceThe recognition that different control sanitary or phytosanitary systems may meet the same objective - usually relates to specific measures

Agreement on the Application of Sanitaryand Phytosanitary Measures (SPS)

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SPS and TBT Agreement

The SPS and TBT Agreement The SPS and TBT Agreement

has chosen the has chosen the InternationalInternational

StandardsStandards, guidelines and , guidelines and

Recommendations of threeRecommendations of three

Organizations as the Organizations as the

preferredpreferred

measures for adoption by the measures for adoption by the

WTO membersWTO members

Codex Alimentarius (CAC) Food Safety

Office internationale des Epizöoties (OIE) Animal health and zoonoses

International Plant Protection Convention

(IPPC) Plant health

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The Joint FAO/WHO Food Standards

Programme

Since 1962

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Codex Alimentarius Codex Alimentarius CommissionCommission

Objectives:

protecting the health of consumers

assuring fair practices in the food trade

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44663131

4343

3355

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88

Codex Alimentarius Codex Alimentarius CommissionCommission

Intergovernmental body165 Member governments

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Structure

Executive Com m ittee Secretariat

G eneral Com m ittees(9)

Com m ittees adjourned(4)

ad hoc Task Forces(3)

Active Com m ittees(8)

Com m odity Com m itteesand Task Forces

R egional Com m ittees(6)

CodexAlim entarius Com m ission

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Outputs

Standards Codes of practice Guidelines Recommendations to

governments

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THE WORLD WIDE WEB (WWW.FAO.ORG)

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Scientific Principles

Food safety Food safety assessment is based on assessment is based on the scientific the scientific risk risk analysisanalysis paradigm paradigm

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ASSESSMENT

MANAGEMENT COMMUNICATION

RISK

RISK RISK

Informationgathering

Action required Implementation

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RISK ASSESSMENTRISK ASSESSMENT

Defined as the stepwise scientific evaluation of known or potential adverse health effects resulting from exposure to foodborne hazards.

Hazard identification

Hazard characterizationExposure assessment

Risk characterization

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Microbiological Microbiological HazardsHazards

Food-borne illness remains a major cause of morbidity in all countries and the list of potential food-borne microbial pathogens keeps increasing

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3232ndnd Session of the Codex Session of the Codex Committee on Food HygieneCommittee on Food Hygiene

Salmonella in eggs, poultry, and pork meat

Listeria monocytogenes in ready to eat food

Campylobacter jejuni in poultry Enterohemorrhagic E. coli in sprout

and ground beef Vibrio parahaemolyticus in shellfish

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Future Work of the CodexAlimentarius Commission

Foods Derived from Biotechnology

Animal Feeding Meat Hygiene Food Import and Export Inspection

and Certification Systems

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Establishment of the Task Force on Biotechnology

Codex ad hoc Intergovernmental Task Force on Foods Derived from Biotechnology Established in 1999 Four-year mandate 1st meeting: Tokyo,

Japan, 14-17 March 2000

2nd meeting: Tokyo, Japan 26-30 March 2001

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Ongoing/Future Work on FoodsDerived from Biotechnology

Labelling of GMO foods General Principles for Risk

Analysis Specific Guidance on Risk

Assessment List of Available Analytical

Methods Standards and/or guidelines

for GMO foods

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Future Work on Animal Future Work on Animal FeedingFeeding

Task ForceTask Force Guidelines/Standards on Good

Animal Feeding Practices Aspects Related to Toxic

Substances, Pathogens, Microbiological Resistance, etc.

Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (Rome, 17-21 July 2000)

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Future Work: Meat Hygiene

Revision of the existing Codes previously developed by the Committee, including: Expansion of the Committee’s

Terms of Reference to include provisions for poultry

Revision of the Recommended International Code of Practice for Processed Meat and Poultry Products

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Adopted Texts: Food Import and Export Inspection and Certification Systems

Guidelines for the Development of Equivalence Agreements Regarding Food Import and Export Inspection and Certification Systems

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Exchange of Information in Food Control Emergency situations

Food control emergency situations: identification of risk associated with the consumption of certain foods

Contact Point as focal point for information exchange

Information copied to FAO, WHO and other international organizations

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Recent Emergencies

Dioxin crisis 62 SPS

notifications of emergency measures related to dioxin since mid-1999

BSE 84 SPS

notifications of emergency measures related to BSE since mid-1996

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Future Work: Food Import and Export Inspection and Certification Systems

Proposed Draft Guidelines on the Judgment of Equivalence of Sanitary Measures Associated with Food Inspection and Certification Systems

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Quality and Safety of the Food Supply

Food Control Systems have undergone significant changes in many countries to reflect contemporary consumer concerns and trade issues

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NATIONAL FOOD AUTHORITY

ParliamentParliament

Oversight byOversight byResponsible MinisterResponsible Minister

ManagementBoard

ScientificCommittee

National Food AuthorityNational Food Authority

Chief Executive OfficerChief Executive Officer

Food Analysis andFood Analysis andSurveillanceSurveillance Food StandardsFood Standards Food InspectionFood Inspection Support ServicesSupport Services

& Communication& Communication

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Food Quality and Safety

G overnm ent- Public Health- Econom ic grow th

C onsum ersUltim ate beneficiary or victim

Industry- M aintain custom er confidence- Reduce losses

F ood quality an d Safety

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Food HygieneFood Hygiene

Code of Practice-General Principles of Food Hygiene

HACCP System and Guidelines for its Application

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WRITE WHAT IS NECESSARY TO DO DO WHAT WAS

DEFINED

VERIFY WHATWAS DONE

REGISTER WHATHAS BEEN DONE