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Document Sample
The Impact of Food Safety Control
Malta 14-15 June
International Trade
Enrico Casadei
Food and Nutrition Division
FAO, Rome
1
Globalisation of International
Food Trade
International
trade in food is
growing rapidly
and has reached a
value of about
US$ 500 billion
per year
2
Foodborne diseases
In United States
between 3.3 and 12.3
million cases of
foodborne diseases
are recorded each
year
3
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
4
Why Control Imported Food ?
Protect the Public
Health
Satisfy consumer
demand for quality
and safety
Enhance quality
food trade
internationally
5
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
6
Detention and Rejections
FAO Global detention study
Few countries made
information available
Inadequate
communication
amongst countries
Exporting countries
lack control measures
Confusing certificates
7
8310 USFDA Worldwide Detentions
Jan. - Jun. 1999
Mold Pesticide
Heavy Metals Labelling residues
2% 11% 1% Food additives
Low Acid 11%
10%
Canned Food
16%
Others
9% Microbio.
contamination
Filth
16%
24% 8
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.
9
Agreement on the Application of SPS
General provision
This agreement has particular
relevance to plant and animal
quarantine measures and to
measures taken to ensure food
safety.
10
Agreement on the Application of SPS
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.
11
Agreement on the Application of SPS
Assessment of Risk
Determination of the Appropriate
Level of Sanitary or Phytosanitary
Protection.
12
Agreement on the Application of SPS
Transparency
Publication of Regulations
Enquiry Points
Notification Procedures.
13
Agreement on the Application of Sanitary
and Phytosanitary Measures (SPS)
Equivalence
The recognition that
different control
sanitary or
phytosanitary
systems may meet
the same objective -
usually relates to
specific measures
14
SPS and TBT Agreement
The SPS and TBT Agreement Codex Alimentarius
(CAC)
has chosen the International
Food Safety
Standards, guidelines and Office internationale des
Recommendations of three Epizöoties (OIE)
Animal health and zoonoses
Organizations as the preferred International Plant
measures for adoption by the Protection Convention
(IPPC)
WTO members
Plant health
15
The Joint FAO/WHO Food Standards
Programme
Since 1962
16
Codex Alimentarius
Commission
Objectives:
protecting the health of consumers
assuring fair practices in the food
trade
17
Codex Alimentarius
Commission
43
2
31
35 46
8
Intergovernmental body
165 Member governments
18
Structure
Codex
Alimentarius Commission
Executive Committee Secretariat
General Committees Commodity Committees Regional Committees
(9) and Task Forces (6)
Active Committees
(8)
ad hoc Task Forces
(3)
Committees adjourned
(4) 19
Outputs
Standards
Codes of practice
Guidelines
Recommendations to governments
20
THE WORLD WIDE WEB
(WWW.FAO.ORG)
21
Scientific Principles
Food safety assessment is
based on the scientific risk
analysis paradigm
22
RISK
ASSESSMENT
Information
gathering
RISK RISK
MANAGEMENT COMMUNICATION
Action required Implementation
23
RISK ASSESSMENT
Defined as the stepwise scientific evaluation
of known or potential adverse health effects
resulting from exposure to foodborne
hazards.
Risk characterization
Exposure assessment
Hazard characterization
Hazard identification
24
Microbiological Hazards
Food-borne illness
remains a major
cause of morbidity in
all countries and the
list of potential food-
borne microbial
pathogens keeps
increasing
25
32nd Session of the Codex
Committee 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
26
Future Work of the Codex
Alimentarius Commission
Foods Derived from Biotechnology
Animal Feeding
Meat Hygiene
Food Import and Export Inspection and
Certification Systems
27
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
28
Ongoing/Future Work on Foods
Derived 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
29
Future Work on Animal Feeding
Task 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)
30
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
31
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
32
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
33
Recent Emergencies
Dioxin crisis BSE
62 SPS 84 SPS
notifications of notifications of
emergency emergency
measures related measures related
to dioxin since to BSE since mid-
mid-1999 1996
34
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
35
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
36
NATIONAL FOOD AUTHORITY
Parliament
Oversight by
Responsible Minister
Management
Board
National Food Authority
Scientific
Chief Executive Officer Committee
Food Analysis and Support Services
Food Standards Food Inspection
Surveillance & Communication
37
Food Quality and Safety
Food quality and Safety
Government Consumers Industry
- Public Health Ultimate beneficiary or victim - Maintain customer confidence
- Economic growth - Reduce losses
38
Food Hygiene
Code of HACCP
Practice- System and
General Guidelines for
Principles of its Application
Food Hygiene
39
WRITE WHAT
IS NECESSARY TO DO
DO WHAT WAS
DEFINED
REGISTER WHAT VERIFY WHAT
HAS BEEN DONE WAS DONE
40
