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International Symposium on Food Safety Standard and Risk Management, March 27-28, Beijing Ensuring Food Safety from Farm to Fork : The Singapore Experience Dr Paul Chiew Group Director, Laboratories Group Agri -Food & Veterinary Authority of Singapore. Singapore.

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  1. International Symposium on Food Safety Standard and Risk Management, March 27-28, BeijingEnsuring Food Safety from Farm to Fork: The Singapore Experience Dr Paul ChiewGroup Director, Laboratories GroupAgri-Food & Veterinary Authority of Singapore

  2. Singapore • A denselypopulated City State • Little local food production • Egg: 23% • Leafy vegetable: 7% • Fish: 4% • Over 90 % of food consumed is imported • Large volume and variety of food imported

  3. National Food Safety Authority • Agri-Food & Veterinary Authority (AVA) • Ministry of National Development • Responsibilities • Regulating import and export of all food • Food factories and transportation of food up to just before retail • Setting and enforcing food safety standards

  4. Food Safety from Farm to Fork Prevention needs understanding of food production Control along whole food supply chain Contamination at farm, during production, processing & distribution Unacceptable levels of contaminants pose health risks Total system approach Food safety at source

  5. AVA’s Strategies to ensure safety of food • Adopt a science-based risk analysis and management approach based on international standards • Approach comprises : • Legislation & standards to protect public health • Comprehensive and integrated inspection programmes • Well equipped testing laboratories • Maintaining vigilance and daily scanning of reports of food contamination / recalls • Regular review of food safety programmes

  6. Food Legislation and Standards • Principles & provisions consistent with WTO obligations on SPS measures • Standards and guidelines • Codex Alimentarius • Office International Des Épizooties (OIE) • International Plant Protection Convention (IPPC)

  7. Food Safety Inspection Programmes • Risk-based control • High-risk foods under strict control • Pre-market assessment • Health certificate, laboratory report • Certification by overseas authority • Inspected & tested by AVA • Low-risk foods • Post-market assessment • Sampling frequency depends on compliance history of products, source & importers’ track records

  8. Integrated Food Safety System

  9. Veterinary Public Health Centre • Singapore’s National Food Safety Centre • Well equipped facilities with ISO 17025 Accreditation • Multi-disciplinary science for providing comprehensive testing services in

  10. Food Safety as a Shared ResponsibilityAVA’s engagement with all stakeholders Multi-agency collaboration (e.g. joint investigations, One Health initiative) Food safety public education (e.g. road shows, supermarket tours, exhibitions) Food Safety Partners, Food Safety Awards Night, AVA-industry dialogues & taskforces

  11. Regular Review of Food Safety Programmes • International Advisory Committee (IAC) comprising international experts • Reviews AVA’s food safety and biosecurityprogrammes • Review design & operational delivery • Advice on areas for improvements • Strengthen the rigour of food safety policy decision-making process • Enhances AVA’s efforts to tighten food safety net

  12. Concluding remarks • Globalisation • challenging task for food authorities • heavy reliance on imports • Safety at source • Science-based risk analysis with comprehensive / integrated inspection programmes and advanced food testing laboratory • Constant vigilance for emerging threats • Regular reviews by International Advisory Committee • ensures AVA’s food safetyprogrammesremain effective and up to date

  13. For enquiries Email contact: paul_chiew@ava.gov.sg

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