Transcript General Standard for contaminants and toxins in foods and

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
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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 Food ?
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Protect the Public
Health
Satisfy consumer
demand for quality
and safety
Enhance quality
food trade
internationally
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Why Control Exported Food ?
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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
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Few countries made
information available
Inadequate
communication
amongst countries
Exporting countries
lack control measures
Confusing certificates
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8310 USFDA Worldwide Detentions
Jan. - Jun. 1999
Low Acid
Canned Food
16%
Heavy Metals Labelling
2%
11%
Mold
1%
Others
9%
Filth
24%
Pesticide
residues
11%
Food additives
10%
Microbio.
contamination
16%
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SPS and TBT Agreement
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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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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.
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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.
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Agreement on the Application of SPS
Assessment of Risk
Determination of the Appropriate
Level of Sanitary or Phytosanitary
Protection.
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Agreement on the Application of SPS
Transparency
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Publication of Regulations
Enquiry Points
Notification Procedures.
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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
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SPS and TBT Agreement
The SPS and TBT Agreement
has chosen the International
Standards, guidelines and
Recommendations of three
Organizations as the preferred
measures for adoption by the
WTO 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
Commission

Objectives:
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protecting the health of consumers
assuring fair practices in the food
trade
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Codex Alimentarius
Commission
43
2
31
46
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Intergovernmental body
165 Member governments
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Structure
Codex
Alimentarius Commission
Executive Committee
General Committees
(9)
Secretariat
Commodity Committees
and Task Forces
Regional Committees
(6)
Active Committees
(8)
ad hoc Task Forces
(3)
Committees adjourned
(4)
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Outputs
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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 assessment is
based on the scientific risk
analysis paradigm
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RISK
ASSESSMENT
Information
gathering
RISK
RISK
MANAGEMENT
COMMUNICATION
Action required
Implementation
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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
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Microbiological Hazards
Food-borne illness
remains a major
cause of morbidity in
all countries and the
list of potential foodborne microbial
pathogens keeps
increasing
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32nd Session of the Codex
Committee on Food Hygiene
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Salmonella in eggs, poultry, and pork
meat
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Listeria monocytogenes in ready to eat
food
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Campylobacter jejuni in poultry
Enterohemorrhagic E. coli in sprout and
ground beef
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Vibrio parahaemolyticus in shellfish
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Future Work of the Codex
Alimentarius Commission
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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
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Codex ad hoc
Intergovernmental
Task Force on Foods
Derived from
Biotechnology
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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 Foods
Derived from Biotechnology
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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 Feeding
Task Force
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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
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Revision of the existing Codes
previously developed by the
Committee, including:
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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
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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
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Dioxin crisis
62 SPS
notifications of
emergency
measures related
to dioxin since
mid-1999
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BSE
84 SPS
notifications of
emergency
measures related
to BSE since mid1996
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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
Parliament
Oversight by
Responsible Minister
National Food Authority
Chief Executive Officer
Food Analysis and
Surveillance
Food Standards
Food Inspection
Management
Board
Scientific
Committee
Support Services
& Communication
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Food Quality and Safety
Food quality and Safety
Government
- Public Health
- Economic growth
Consumers
Ultimate beneficiary or victim
Industry
- Maintain customer confidence
- Reduce losses
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Food Hygiene
Code of
PracticeGeneral
Principles of
Food Hygiene
HACCP
System and
Guidelines for
its Application
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WRITE
WHAT
IS NECESSARY TO DO
REGISTER WHAT
HAS BEEN DONE
DO WHAT WAS
DEFINED
VERIFY
WHAT
WAS DONE
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