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Maya Pineiro, Ph.D. Officer in Charge AGNSp Summary of Activities prepared April 2006

Food Quality and Standards Service (AGNS) Nutrition and Consumer Protection Division, FAO. AGNS Activities on GAP and An FAO training package for Improving the quality and safety of fresh fruit and vegetables: a practical approach. Maya Pineiro, Ph.D. Officer in Charge AGNSp

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Maya Pineiro, Ph.D. Officer in Charge AGNSp Summary of Activities prepared April 2006

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  1. Food Quality and Standards Service (AGNS) Nutrition and Consumer Protection Division, FAO AGNS Activities on GAP and An FAO training package for Improving the quality and safety of fresh fruit and vegetables: a practical approach Maya Pineiro, Ph.D. Officer in Charge AGNSp Summary of Activities prepared April 2006

  2. Background • Why fruits and vegetables? • a main part of ahealthy diet, • valuable source of vitamins, minerals and fibre, essential for nutrition, and helps to prevent against disease • frequently eatenraw or lightly cooked,pathogens that are generally not removed by washing are often not killed before eating, increasing the food safety risks

  3. Background • Why fruits and vegetables? • a driving force forpoverty reduction and food security.Millions of people around the world depend on the production, processing and marketing of fresh produce for their livelihoods, income and food security • expanding production of FFV offers opportunities to create employment, raise households’ incomes and generate foreign exchange earnings through exports • Developing countries have increased their participation in this trade by as much as US$4.5 billion from 1992 to 2001 (FAO, 2003)

  4. Background • Why fruits and vegetables? • globalization and increasing trade is exacerbating the risks and challenges faced • rejection of consignments of FFV have been reported mainly due to the use of non-permitted pesticides or the excessive use of permitted ones and/or contaminants, mandatory labeling omitted, misleading or failing to bear the required nutrition information, filth contamination and post-harvest deterioration due to both physiological and pathological factors.

  5. Need to reduce risks associated with product quality decay and contamination through out the fresh fruit and vegetables chain Generating opportunities for developing countries

  6. Background • Several workshops carried out in Latin America and other regions highlighted: • the need for more integrated practical approaches to addressing food safety and quality issues along the entire post-harvest handling chain • strong emphasis needs to be given to the application of Good Agricultural Practices and Good Manufacturing Practices at primary production stages of fruits and vegetables

  7. Food Quality and Standards Service (AGNS) Nutrition and Consumer Protection Division, FAO PHYSICAL CHEMICAL BIOLOGICAL AGNS Projects/GAP Strategy Safety & Quality programmes implementation, at the primary level, relies on the identification ofhazards, and definition of the measures/practices appropriate for their preventionandcontrol, while benefiting theenvironment and worker’s health

  8. product Product handling Recommended Good Practices Package and packaging Storage Practices to prevent food quality and safetyhazards, while benefiting theenvironmentand worker’s health Transporting Establishment Equipment, machinery, utensils. Production On-Farm activities Post-harvest Environment Identify associated hazards throughout the commodity chain Agricultural inputs Cropping Practices Harvest & Transportation Facilities associated with crop Equipment, tools, utensils

  9. FAO'S ACTIVITIES REGARDING Q & S • National support to strengthen the institutional capacity • for food S & Q program implementation, throughout the • food chain, on: • Policy advice, principles (GAP/HACCP, risk analysis) • Strengthening food control systems • Laboratory infrastructure, lab analysis, etc. • Review and updating of food legislation • Harmonization of food regulations and standards with • Codex and other international regulatory instruments • Training (workshops, seminars) • Tools (development and dissemination of manuals, • guidelines, training materials, etc.)

  10. ACTION PROGRAMME FOR THE PREVENTION OF FOOD LOSSES (PFL) Project PFL/INT/857 "Global Inventory, Reference Materials and Food Safety Training Programme for Improving the Quality and Safety of Fresh Fruits and Vegetables”

  11. Objectives increase global free trade and economic opportunities for the fresh fruit and vegetables sector. Capacity building and information exchange for improving quality assurance and safety of fresh fruits and vegetables will contribute to achieving this

  12. Project's Strategy • Quality and safety as anIntegrated Concept • Quality & safety assurance applying a“HACCP based approach” • Environmental and worker’s healthconsiderations in production practices implemented to ensure quality and safe products • Multi-stakeholderandinter-institutionalinvolvement • FollowingCodex-guidelines, code of practices, etc. • Food chainapproach to Q & S

  13. Capacity buiding activities Sub-regional Workshops OBJECTIVE The workshop’s main objective is to strengthen, the public and private institutional capacity of member’s countries, to implement fresh fruit and vegetables quality and safety programmes, throughout the application of principles and practices of GAP, GMP and HACCP

  14. Saint Kitts & Nevis Antigua & Barbuda Dominica Santa Lucia Dominic Rep Barbados Haiti Belize Bahamas Saint Vicente & The Grenadines Mexico Cuba Grenada Guatemala Trinidad & Tobago Jamaica Honduras Surinam El Salvador Nicaragua Venezuela Costa Rica Panama Colombia Guyana Ecuador Brazil Peru Bolivia Paraguay Chile Uruguay Argentina • Sub-Regional Workshops • Southern Cone Countries • Central American & the Caribbean Spanish speaking countries • Andean Countries • Caribbean English Speaking Countries • Asian Countries

  15. Training Activities PFL/857 “Train the trainers”using the training tools prepared • Promoting the integration and coordination among institutions and between the public and private sector. Key aspect to success!

  16. Training Package • Manual on Improving the Quality and Safety of Fresh Fruits and Vegetables: a Practical Approach (3 languages, hardcopy and CD-Rom)- validated through sub-regional workshops • Power point presentations for lecturers- (CD-Rom) • Photo Gallery (from course field visits)- (CD-Rom) • Reference documents • Recommended readings • Activities • Handouts • Complete documents (Fully displayed) • Internet links

  17. The manual technical content is divided in five sections:

  18. Follow up National Action Plans • Strategies to be implemented, in order to overcome some of the difficulties for successful implementation of FFV quality and safety initiatives at the national level. • Plan for the national training courses (# of courses, beneficiaries, length, training materials to be produced, etc.)

  19. National Training Programme- "train the trainers" • to train professionals from governmental agencies, universities, industry, research institutions and local NGOs, on the principles and practices of GAP,GMP, HACCP approach of the fresh fruits and vegetables chain. • Outcomes: • several quality and safety Programmes implemented (entrepreneurial, local, national, governmental level). • introduction of these issues in university courses.

  20. Global database • to aid policy makers, planners and project leaders working to improve the safe production, harvesting, handling, storage, transport and marketing of raw fruits and vegetables in: • identifying options for technology, policy and institutional development; • obtaining access to reference information; • accessing tools for training, extension, and awareness creation

  21. Information sharing-FFV Quality and Safety Database http://www.fao.org/ag/agn/fv/ffvqs?m=catalogue&i=FFVQS&p=nav

  22. Case Studies qIn preparation: 4 case studies of specific FFV value chains analysing the incentivesand disincentives that influence the adoption of safety assurance techniques by farmers and other supply chain actors As useful examples to inform and enhance policies to expand the use of quality and safety assurance schemes

  23. Current Actions • expanding the programme: Sub-regional workshops ( Asia, Africa, Near East regions) and activities to develop and implement national fresh fruit and vegetable Action Plans. • technical cooperation projects (TCP) in a number of countries including Thailand, Benin, Senegal and China.

  24. Food Quality and Standards Service (AGNS) Nutrition and Consumer Protection Division-GAP Activities capacity building activities and technical assistanceprojects implemented at the global, regional and national level Some examples: • Good practices in prevention of biological, chemical and physical hazards • GAPs in pesticide use (prevention of chemical hazards) • China TCP - Strengthening testing capability for food safety/FFV • IRAN TCP- Pest. & drug and chemical residues in foodstuffs • GAPs in prevention and control of biological contamination • Global-Improvement of coffee quality through prevention of mould formation (Ochratoxin A) (7 countries+3 TCPs+4) • IRAN TCP- Analysis and Management of mycotoxins in foodstuffs (5) • Thailand,Benin,Senegal TCPs- Quality and Safety in FFV (3) • HACCP TCPs GAP based

  25. Many Thanks For More Information Visit Our Web Site: http://www.fao.org/ag/agn/food/food_fruits_en.stm http://www.fao.org/ag/agn/sitemap_en.stm# food-quality@fao.org

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