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INTRODUCTION

Learn about food safety and quality in Mauritius, the role of the Ministry of Agro-Industry and Food Security, regulations, surveillance systems, and suggestions for strengthening the regulatory framework.

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INTRODUCTION

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  1. INTRODUCTION Mrs Boodhram-Bedacee Chreshma Senior Technical Officer Food Technology Laboratory Ministry of Agro-Industry and Food Security Mauritius

  2. INTRODUCTION

  3. Mauritius is a small island situated between the south-eastern coast of Africa Mauritius is a net importer of food, importing mainly from France, South Africa, Australia and India. Some food industries do export. The Mauritian consumer has become more quality-conscious with the increase in the standard of living that has occurred over the last 2 decades.

  4. Mauritius • Population: 1.3 million (UN, 2013) • Capital and largest city: Port Louis • Area: 2,040 sq km (788 sq miles) • Major languages: English, French (both official), Creole, Indian languages • Major religions: Hinduism, Christianity, Islam • Monetary unit: Mauritian rupee (1$=Rs30)

  5. Mission and Vision of the Ministry of Agro Industry & Food Security MISSION • Towards further development of agriculture and the promotion of agro industry focusing on safety, supply, quality, innovation and new technology through our service providing institutions and with stakeholders of the region.

  6. VISION • To be a driver, catalyst and facilitator for operators in agriculture, fisheries and agro business. • To spearhead the development of small and medium sized commercial and professional agro business sector.

  7. Food Technology Laboratory(FTL) VISION OF THE FOOD TECHNOLOGY LABORATORY Striving towards safe and quality foods through excellence in analysis

  8. Main activities of FTL • Microbiological and Chemical analysis of foods (pesticide residues, heavy metals, toxins), animal feeds and water for our export and import requirements.

  9. Main activities of FTL • Provision of technical assistance to all stakeholders regarding food quality and safety.

  10. Main activities of FTL • To ensure the safety and quality of both locally produced, exported and imported food products. To develop new analytical techniques

  11. Other activities at the FTL • Microbiological analysis for Sea Food Hub & Fish Processing Plant • Monitoring of processing plants (HACCP) • Monitoring of pesticide residue in fruits and vegetables

  12. Laws and Regulations • Food Act 1998 • Public Health Act • Trades and Industries Classification Act • Health and Safety Act • National food safety management certification scheme by Mauritius Standards Bureau

  13. Mauritius Food Act 1998 • It stipulates that “any person who imports, prepares, supplies, distributes, or sells any food which is poisonous, harmful or injurious to health shall commit an offense.”

  14. Monitoring and Surveillance • Food control is centrally administered and enforced by the Ministry of Health (MOH) • Local authorities participate in enforcement activities to a limited extent only. • The Government Analyst Division and the Central Laboratory deal with food analysis. • The Ministry of Agro Industry also carry out analysis for aflatoxins

  15. Monitoring and Surveillance • The Mauritius Standards Bureau sets specifications that should be satisfied by a particular food. • Two consumer organisations are known locally: • Institute for Consumers’ Protection • Association des Consommateurs de l’Ile Maurice • The local university (UOM) does carry out research in the field of food control, but much of its work is not publicised.

  16. Monitoring and Surveillance SURVEILLANCE • A rather poor food-borne disease surveillance system exists. This may probably arise from the fact that there are no proper structures for reporting and recording diseases though it is mandatory to do so. • Moreover, local authorities do not have the necessary infrastructure to ensure disease recording and private practitioners rarely report diseases to sanitary authority. • There is also limited involvement of consumers and a lack of co-ordination between the two consumer organisations, leading to a waste in resources.

  17. CONSTRAINTS • The small number of inspectors specialised in food control • The lack of resources, that is funding, equipment for inspection and transport, • The inadequate level of training of inspectors on certain aspects of food control such as novel foods,HACCP

  18. Suggestions for strengthening the Aflatoxin regulatory framework • Adoption of a national food control strategy • Amendment of the food law • Cooperation and coordination among different bodies in the system • Transparency and information flow on the food control system • Intelligent participation in regional trade agreements

  19. THANK YOU

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