1 the impact of food safety control malta 14-15 june the impact of food safety control malta 14-15...
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The Impact of Food Safety ControlThe Impact of Food Safety ControlMalta 14-15 JuneMalta 14-15 June
Enrico Casadei
Food and Nutrition Division
FAO, 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%
Labelling11%Low Acid
Canned Food16%
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
22
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 characterization
Exposure 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
ParliamentParliamentParliamentParliament
Oversight byOversight byResponsible MinisterResponsible Minister
Oversight byOversight byResponsible MinisterResponsible Minister
ManagementBoard
ManagementBoard
ScientificCommittee
ScientificCommittee
National Food AuthorityNational Food AuthorityNational Food AuthorityNational Food Authority
Chief Executive OfficerChief Executive OfficerChief Executive OfficerChief Executive Officer
Food Analysis andFood Analysis andSurveillanceSurveillance
Food StandardsFood Standards Food InspectionFood InspectionSupport 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