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Risk Analysis in Food: Bangladesh experience
Dr. Bidhan Chandra Das- PSO, CDIL, DLS, MoFL
Dr. Ahmad Sharif Raihan, IEDCR, MoHFW
Mr. Mostafa Faruq Al Banna, FPMU, MoFood
Organization of the National Food Control System
Food control structure of Bangladesh Food safety is a shared responsibility among 15 ministries & their about 20 agencies
in Bangladesh
Food safety is governed by a number of laws and regulations in Bangladesh, of them
The Bangladesh Pure Food Ordinance, 1959 which has been amended as the Pure Food Act (Amendment) 2005
Under this Act, The National Food Safety Advisory Council (NFSAC) has been constituted
NFSAC is comprised of the representatives from all the key ministries and their agencies, chaired by Honorable Minister, Ministry of Local Government & Rural Development Cooperation (LGRDC) – including business communities, academics
In order to strengthen the activities of NFSAC, the council has constituted the following committees
Standing Technical Committee (Chairman of 7 TSCs, JS of other 4 Ministries)
Seven Horizontal Inter-Ministerial Technical Sub- Committees 1. Food Safety Policy & Legal Affairs (MoLGRDC)
2. Food Control Management (MoFL)
3. Food Standards and Analysis (MoIndustries)
4. Food Safety Emergency Response Planning (MoFood)
5. Public Health/ National Committee on Food Safety (under MoHFW
6. Primary production food safety improvement (under MoA )
7. Food safety information, education and communication (under MoInformation)
Food control structure of Bangladesh contd..
National Food Control System
Role of the organization in relation to the three components of Risk Analysis
Departments
Risk Assessment Risk Management Communication
DGHS • MoHFW Collect information, food & clinical samples
• Assessment is event based
• Review the assessment • Manage the events (assessors, decision makers & key stakeholders)
Interactive exchange of Information on risk among the different level (Meeting, Workshop, Seminar, Electronic and Print media)
DLS, DoF • Collection of data, sample from production level, Live Bird Market (LBM) and testing in Lab
• Relevant different agencies are involved in risk assessment
Evaluate the assessment, developed plan and manage the events, (assessors, decision makers & key stakeholders)
Meeting, Workshop, Seminar, Electronic and Print media at different level
DAE • The Pesticides Technical Committee
• DAE focuses on the agro-chemicals particularly the pesticides
Regulate import, manufacturing and marketing of pesticide with appropriate usage
Farmer group meetings, Field day, print media through Agriculture Information Services
National Food Control System contd...
Departments Risk Assessment Risk Management Communication
DG Food • Collect samples from the procured food grains both domestic and imported ones
• Review the risk assessment and take necessary action through the relevant stake holders
Meeting with local producers, millers and importers
MoLGRDC
BSTI Market surveillance - support the other key stakeholders
Recall products, as and when necessary
Printing & electronic media, Meeting with producers, business communities
Role of the organization in relation to the three components of Risk Analysis
Foods associated with the risk (Start from the most important food)
Consumption data g/cap/day
Food Safety Concerns
Remarks
(area of concerns)
Chemical Hazards
Microbiological Hazards
Fruits and vegetables
211 g/cap/day
Pesticides, ripening agents (fruits), formalin as preservative agent
Shigella, Salmonella, Pathogenic E. coli, Faecal coliforms
Diarrhoeal diseases are common Hepatic/ renal impairment even death
Meat
11g/cap/day
Antibiotics Steroid, heavy metal
Salmonella, Campylobacter, Anthrax, Avian Influenza, Tuberculosis, Brucella. E.coli etc
Limited Good Hygienic Practice
Fish
49.4 g/cap/day
Antibiotics, formalin, heavy metal, puffer fish poisoning particularly in domestic market
Salmonella, E. coli
Limited knowledge of growers
Milk, Egg
Eggs: 7.25 g/cap/day Milk & milk products: 33.7 g/cap/day
Antibiotics, Steroid, Pesticides, Formalin
Shigella, Salmonella
Limited knowledge of growers
Food Safety Concerns and Management Options
Foods associated with the risk (Start from the most important food)
How do you manage the risk
Law/ Legislation
Any Guidelines/code of practices (GAP,GHP,GMP,GDP,GCP, HACCP)
Monitoring/Inspection: (Primary Production, Primary Process,
Secondary Process, Distribution, Markets)
Any law/Regulation Any food safety standard What kind Responsible At what stage Responsible Agencies
Meat, Milk and Eggs
1.Animal slaughter and meat control Act, 2011 2.Fish Feed and Animal Feed Act, 2010 3.Bangladesh Animal and Animal products Quarantine Act, 2005 4.Animal Disease Act, 2005
Defined standards for feed and its ingredients; Animal antemortem and postmortem standard MRLs not rationalized in national and international contexts
GAP,GHP,GMP,GDP,GCP, HACCP.
DLS 1.Primary Production 2.Primary Process 3.Secondary Process 4.Distribution 5.Markets
1.DLS,. 2.DLS/LGRDC 3.DLS 4.DLS 5.DLS/DGHS/MoPA
Fish Fish Feed and Animal Feed Act, 2010
Specified in the Fish and Fish Product (Inspection and Quality Control) Amended Rules 2008 and 2012; proposed Fish Inspection and Quality Control Act, 2013 prescribes updated standards
DoF (using the FAO-CPRF) has defined guidelines and codes of practices on GAP, GMP, GDP, GCP, HACCP, Inspection and GLP for testing facilities.
DOF and private stakeholders in the value chain
1.Primary Production 2.Primary Process 3.Secondary Process 4.Distributions 5.Markets
1.DoF 2.DoF/MoPA/ Mobile court 3. DoF/MoPA/ Mobile court 4.DoF 5.DoF/Mobile court.
Food Safety Concerns and Management Options contd..
Fruits/Vegetables The Bangladesh standard and testing Ordinance,1985 Bangladesh Food Safety Act,2013 (in draft stage)
Food Standards developed by BSTI; Codex
Currently limited application of GAP, GDP
DAE 1.Primary Production 2.Primary Process 3.Secondary Process 4.Distributions 5.Markets
1.DAE/MoLGD 2.DAE/MoPA 3.DAE 4. DAE 5. DAE.MOPA.
Milk and Egg 1.Animal slaughter and meat control Act, 2011 2.Fish Feed and Animal Feed Act, 2010 3.Bangladesh Animal and Animal products Quarantine Act, 2005 4.Animal Disease Act, 2005
Animal Feed Standard ,BSTI Milk and Milk products Standards,
Limited application of GAP,GHP,GMP,GDP, HACCP
DLS 1.Primary Production 2.Primary Process 3.Secondary Process 4.Distributions 5.Markets
1.DLS, MoLGRD. 2. DLS 3.DLS 4.DLS 5.DLS.MoPA, DGHS.
Street Food Pure Food Amendment Act, 2005 Bangladesh Penal Code, 1860 Bangladesh Food Safety Act,2013 (in draft stage)
Food Standards developed by BSTI
Limited application of GCP
City corporations and municipalities
Food services sector including street food, restaurants, hotels and wet markets
MoLGRDC MoHFW MoFood MoIndustries
Food Safety Concerns and Management Options contd.. Foods associated with the risk (Start from the most
important food)
How do you manage the risk
Law/ Legislation
Any Guidelines/code of practices(GAP,GHP,GMP,GDP,
GCP, HACCP)
Monitoring/Inspection: (Primary Production, Primary Process, Secondary Process,
Distribution, Markets) Any law/Regulation Any food safety standard What kind Responsible At what stage Responsible
Agencies
For further development • Baseline data gap – need to generate •Development of SOPs at different level of risk analysis • Capacity development at different levels for risk analysis • Regional cooperation to prevent and control of
international and trans boundary diseases
Conclusion Bangladesh is still in a preliminary stage in risk analysis, but there are some developments like establishment of • National Food Safety Laboratory- technical support from FAO • Laboratory Networking • Strengthening inter-agency collaboration • Food borne illness surveillance system- IEDCR, FAO • Draft of Food Safety & Quality Policy-technical support from FAO • Draft Food Safety Emergency response plan • Draft Bangladesh Food Safety Act, 2013 with provision of
establishment of Bangladesh Food Safety Authority
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