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The Impact of Food Safety Control Malta 14-15 June

The Impact of Food Safety Control Malta 14-15 June. International Trade. Enrico Casadei Food and Nutrition Division FAO, Rome. 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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The Impact of Food Safety Control Malta 14-15 June

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  1. The Impact of Food Safety ControlMalta 14-15 June International Trade Enrico Casadei Food and Nutrition Division FAO, Rome

  2. Globalisation of InternationalFood Trade International trade in food is growing rapidly and has reached a value of about US$ 500 billion per year

  3. Foodborne diseases In United States between 3.3 and 12.3 million cases of foodborne diseases are recorded each year

  4. 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

  5. Why Control Imported Food ? • Protect the Public Health • Satisfy consumer demand for quality and safety • Enhance quality food trade internationally

  6. 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

  7. Detention and RejectionsFAO Global detention study • Few countries made information available • Inadequate communication amongst countries • Exporting countries lack control measures • Confusing certificates

  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 Sanitaryand Phytosanitary Measures (SPS) Equivalence The recognition that different control sanitary or phytosanitary systems may meet the same objective - usually relates to specific measures

  14. 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 SPS and TBT Agreement

  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 46 35 8 • Intergovernmental body • 165 Member governments

  18. Structure

  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 CodexAlimentarius 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 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

  29. Future Work on Animal FeedingTask 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. 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 Recent Emergencies

  34. Future Work: Food Import and Export Inspection and Certification Systems Proposed Draft Guidelines on the Judgmentof 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 Committee Chief Executive Officer Food Standards Food Inspection Support Services & Communication Food Analysis and Surveillance

  37. Food Quality and Safety

  38. Code of Practice-General Principles of Food Hygiene HACCP System and Guidelines for its Application Food Hygiene

  39. WRITEWHAT IS NECESSARY TO DO DOWHAT WAS DEFINED QUALITY ASSURANCE VERIFY WHAT WAS DONE REGISTERWHAT HAS BEEN DONE

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