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					Improving investment and stimulating agricultural
  growth to achieve food security in East Africa
Linking small-farmers to local and regional market


      The SPS measures at regional level:
             AU-EU experiences


Jacky Le Goslès, Adviser, DG Health and Consumers, European Commission
        CTA sub regional briefing 12-13/11/2010 , Entebbe, Uganda
       BTFS AFRICA

BETTER TRAINING FOR SAFER FOOD

UNE MEILLEURE FORMATION POUR
    DES ALIMENTS PLUS SAINS
                   BTFS
                  AFRICA

Africa-EU Joint Strategy

 Capacity building activities in the SPS field
 in Africa

 2009-2010 (€10M)
                          BTSF AFRICA
                             • Activity 1 (OIE)
    Evaluation of Performance of Veterinary Services (11) + follow-ups (28)
                             • Activity 2 (OIE)
            Improvement of national / regional legal framework (13)
                             • Activity 3 (OIE)
                       Laboratory capacity (4 twinnings)
                             • Activity 4 (OIE)
               Training of CVOs / National Focal Points (6 WS)

                        • Activity 5 (AESA Cons.)
•   -10 five-day Regional ‘training of trainers’ workshops ( 250 trainees)
•   3 three-day special WS for AC, RECs, Specialised bodies officials (Addis,
    Dakar, Cape Town)
•   -2 one-day (opening and closing) conferences (Addis, Brussels)

                        • Activity 6 (AESA Cons.)
•   Sustained missions and ad hoc assistance (e.g. SMEs):
•   1,560 days / 12 experts / 6 Regions (~ 26 countries)
         Main food safety principles
 1) Needs for knowledge on food hazards and risks ; training of both
  producers/processors and official controllers is key to acquire it.


 2) FBO liability along the whole food production chain (including
  primary production i.e. feed and agriculture intrants); hazard and risk
  control and verification are key to discharge this liability.


 3) a regional harmonised food hygiene legislation, adaptable
  regarding means and with a time table in order to be progressively
  implemented in all food sectors and steps of the whole production
  chain: official checks by competent authorities: competent
  knowledgeable and well trained) authority (free of conflict of interest)
  thus budget/fees for controllers, control activities, monitoring plans,
  labs, analyses and on going training.
    Food Safety & Animal Health
•   Food safety Referential and guidelines based on the Code for food hygiene of the CODEX
    ALIMENTARIUS
     –   PRE-REQUISITES (structure, organisation, equipment, material)
     –   GOOD HYGIENE PRACTICES
     –   HACCP PRINCIPLES/SYSTEM (pedagogic model based on production flow)
•   Animal Health based on OIE Codes
•   Official control & certification
     –   OIE/CODEX RECOMMENDATIONS/GUIDELINES
     –   ISO STANDARDS:
           •   COMPETENT AUTHORITY CONTROL ACTIVITIES
           •   REGIONAL INSPECTORATE BODY
•   Import requirements and import controls
•   Rapid alert system for feed and food
•   Traceability system for import and intra “region” trade
 Animal Health Issues
• Non OIE Disease definitions and/or under declaration
• No sanction for not reporting OIE disease suspicion
• No compensation to farmers for animal culling
• AH lab coverage insufficient
• Unreliable laboratories
• Control/eradication measures inappropriate
• OIE disease pro-active surveillance insufficient
• Black market vaccines used (FMD)
    Food Safety Main Issues (e.g. FP)
•   PRESCRIPTION and DISTRIBUTION OF VETERINARY MEDECINE PRODUCTS
    (VMP) IN AQUACULTURE FARMS

•   LAYOUT/STRUCTURE/HYGIENIC EQUIPMENT

•   RUNNING WATER/POTABLE WATER/DECONTAMINATION PROCESS

•   HYGIENE OF OPERATIONS (pest control, cleansing, disinfection, workers
    toilets, worker health status)

•   COLD CHAIN: vessel holds, FP as such, processing room, cold stores

•   «SANITARY TRACEABILITY» one step forward, one step backward

•    HACCP (own-checks) and OFFICIAL CONTROLS REGARDING THE MAIN
    RELEVANT HAZARDS: organoleptic checks, bacteriological contaminants,
    histamine, parasites, environmental contaminants, additives/preservatives,
    veterinary drug residues in aquaculture products
Food Safety Main Issues (e.g. meat)
   • Veterinary farm supervision (including VMP)
   • establishment supervision (rely too much on operators)
   • Hygiene of operation
   • Running/potable water
   • Cold chain, respect of T° in rooms and in meat
   • Ante/Post-Mortem inspection non appropriate: operation,
     staff
   • Trichinella controls in pig meat
   • Use of hyper-chlorinated water
   • Traceability of meat
   • Number of official/own-check analyses
   • Certification of health status of company staff
      Main Issues (e.g. Vegs)
• General

  – Lack of control by CA

  – Dependence on private standards

  – Poor performance in laboratories

  – No/poor controls at export
Food Safety Main Issues (e.g. Vegs)
• Pesticides

   – High frequency of use
   – Lack of control on Good Agriculture Practices or on registered
     users
   – Lack of control in application or follow up
   – Variable MRLs
   – Poor equipment/analytical capability and poor quality control in
     laboratories

• Phytosanitary Controls

   – Problems with understanding of legislation requirements
   – Monitoring and official controls limited
   – Lack of documentation/ traceability
              Main Consequences
Primary production:

•   is of paramount importance for providing food
    security and as far as possible self- sufficient food
    production,

• is key to prepare a raw agricultural product ( fruits,
  vegetables or animals) for a safe food (and of
  quality) to be put either on the national, regional or
  global market,

• in DC is currently a weak link in the whole food
  production chain as food hazards and risks are
  insufficiently known and controlled by producers
          Agriculture conditions & trends
           Associated food safety risks
• Climate change: less accessible and arable land:( more chemical
  inputs, less water: recycling and potability , T° increases: more
  needs for cold chain (including cooling of working rooms)

• Land acquisition: knowing the « sanitary land history»

• Urbanisation: pollution and translation of the arable land see
  above

• Rural exodus, namely of the youth: more urbanisation see
  above, less « hands » on land see below

• Producing differently, for an increased productivity:
  more chemicals to be properly controlled.
          Agriculture conditions & trends
           Associated food safety risks

• Environmental and agriculture chemical
  contaminants: risks for fish and aquaculture projects.

• Limited investments:      difficulties to comply with SPS standards


• Food value chain not enough thought about or
  taken into account: insufficient processing ( less added value
  food and dependence of processed products), dependance of
  imported raw materials


• move of food producing plants from the city center
  to industrial/craftwork activity zones: very positive.
      Do not forget BASIC NEEDS
•   Roads
•   Water
•   Power
•   Worker health
•   Civilian security
•   Food security policy
•   Food safety legislation
•   Good food hygiene practices implementation
•   Food safety legislation enforcement
Thank you for your attention


				
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