Role and activities of the Food and Agriculture Organization

1. “Role and activities of the Food and Agriculture Organization” Mary Kenny, Nutrition and Consumer Protection Division, FAO Intensive Training for Officials of the AUC, RECs and Specialised Bodies, 30 March – 2 April 2009 Addis Ababa, Ethiopia

2. At the heart of FAO’s mandate “Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food” [FAO World Food Summit, 1996] Improving food safety is essential to increase food security However, reality is quite different ...... Food borne illness – costs to food industry/economy Trade rejections Trade disputes this could be said – follow with a slide on WHO statitics – and Marlynne on SPS issues Food safety is a global problem and its impact on trade competitiveness,and human health is substantial A holistic, multidisciplinary approach towards threats from emerging and traditional hazards along the entire food chain However, reality is quite different ...... Food borne illness – costs to food industry/economy Trade rejections Trade disputes this could be said – follow with a slide on WHO statitics – and Marlynne on SPS issues Food safety is a global problem and its impact on trade competitiveness,and human health is substantial A holistic, multidisciplinary approach towards threats from emerging and traditional hazards along the entire food chain

3. In other words....... Focuses on FAO mandate “to raise levels of nutrition, improve agricultural productivity and better the lives of the rural poor” Assuring nutritional adequacy and well-bring, quality and safety of food supply, and water safety and resource management are central to the FAO mandate

5. Food and Agriculture Organization (FAO)

6. The slide is set to explain that as food safety is a moving target, a multilateral approach is needed to effectively implement capacity building activities. Need to get different FAO divisions involved in the capacity building>>>more collaboration. Explanation of why Food safety scenario is dynamic and fast changing Two main categories of factors that lead to fast changing in the food safety scenario. 1) Emerging food safety hazards 2) Food trading environment is changing 1) The first category (emerging hazards) relates to: more scientific considerations concerning the nature of the hazard Scientific progress More sensitive detection methods Better understanding of food-borne disease Actual changes in the nature of the hazard, new findings that affect our understanding of sources of exposure to a hazards other factors such as new sources of food and new dietary patterns that can lead to changes in patterns of exposure Changing dietary patterns Globalisation of trade and internationalisation of tastes Changing lifestyles International travel/ tourism New technologies in food production and processing Consequences of climate change Susceptibility of population Aging of the population Poor nutritional status of some sub-populations Other health conditions 2) the second category refers more to changes in the trading environment that have an impact on priorities and approaches to food safety Global perspective on food safety measures More quality data needed from a wider range of countries to support risk assessment More effective participation in international food safety fora Active consumer organizations Market is changing Changes in structure and power of the retail sector Proliferation of private sector standards Market fluctuations – Soaring Food Prices The slide is set to explain that as food safety is a moving target, a multilateral approach is needed to effectively implement capacity building activities. Need to get different FAO divisions involved in the capacity building>>>more collaboration. Explanation of why Food safety scenario is dynamic and fast changing Two main categories of factors that lead to fast changing in the food safety scenario. 1) Emerging food safety hazards 2) Food trading environment is changing 1) The first category (emerging hazards) relates to: more scientific considerations concerning the nature of the hazard Scientific progress More sensitive detection methods Better understanding of food-borne disease Actual changes in the nature of the hazard, new findings that affect our understanding of sources of exposure to a hazards other factors such as new sources of food and new dietary patterns that can lead to changes in patterns of exposure Changing dietary patterns Globalisation of trade and internationalisation of tastes Changing lifestyles International travel/ tourism New technologies in food production and processing Consequences of climate change Susceptibility of population Aging of the population Poor nutritional status of some sub-populations Other health conditions 2) the second category refers more to changes in the trading environment that have an impact on priorities and approaches to food safety Global perspective on food safety measures More quality data needed from a wider range of countries to support risk assessment More effective participation in international food safety fora Active consumer organizations Market is changing Changes in structure and power of the retail sector Proliferation of private sector standards Market fluctuations – Soaring Food Prices

7. New Orientation of FAO strategic objectives Improved safety and quality of food at all stages of the food chain [Strategic Objective D]

8. Supporting SPS and international standards work, FAO ..... Hosts the Secretariat of the Codex Alimentarius Commission and the IPPC; Active partner in the Standards and Trade Development Facility (STDF); Developed the International Portal on Food Safety, Animal and Plant Health (IPFSAPH); with WHO, implements the FAO/WHO Codex Trust Fund; Builds capacity in member countries to enhance effective participation in standard setting bodies;

11. Assuring safe food – along the Food Chain ....... recognises that the responsibility for the supply of food that is safe, nutritious is shared along the entire food chain - by all involved with the production, processing, trade and consumption of food. “farm to fork” or “sea to the plate” [FAO Committee for Agriculture, 2003]

12. Add something from the COAG paper Add something from the COAG paper

13. high level policy makers; government officials (risk managers) - food inspection, laboratory technicians, veterinarians, nutritionists and health officials; scientists and researchers - food microbiology, chemistry, toxicology, nutrition, aquaculture, fish processing technology; lecturers, extension service providers and trainers working in universities and national scientific institutes and non-Governmental Organizations [dealing with agriculture/aquaculture and rural development, and the SME sector]; private food business ....food producers, processors including SMEs, managers, food handlers, street food vendors and those responsible for transporting, and marketing food at different points along the food chain organizations/associations representing the views of different stakeholder groups e.g. food industry and producer associations, consumer organizations, etc. risk communicators throughout the food chain Interact with a range of target groups:

14. Food safety has become a key policy objective for governments in developed and developing countries. However, effectively translating this policy objective into practice represents a major challenge. This is particularly true in developing countries where competing development priorities, inadequate priorities, inadequate resources, obsolete infrastructure, poor sanitation, unsafe drinking water and other factors compound the difficulties. However, developing countries have potentially much to gain through improvements in their food safety systems and practices. Food borne diseases are a leading cause of illnesses and deaths and for many countries, food exports make a significant economic contribution. Efficient food safety and quality programme reduce food losses – by approximately 30% which is important for food security. The WTO trade agreements have opened up new opportunities to stimulate eoonimic development through increased food and agricultural exports. Closing the gap between food safety policy and implementation is therefore critical There are some key principles for food safety controls - Application of risk analysis Integrated farm to fork approach - Preventive measures throughout the food chain Reorientation of roles and responsibilities – government and food industry Transparency – throughout for confidence of the consumer in the safety of the food supply depends on the perception of the effectiveness of food control operations and food safety authority. Food safety has become a key policy objective for governments in developed and developing countries. However, effectively translating this policy objective into practice represents a major challenge. This is particularly true in developing countries where competing development priorities, inadequate priorities, inadequate resources, obsolete infrastructure, poor sanitation, unsafe drinking water and other factors compound the difficulties. However, developing countries have potentially much to gain through improvements in their food safety systems and practices. Food borne diseases are a leading cause of illnesses and deaths and for many countries, food exports make a significant economic contribution. Efficient food safety and quality programme reduce food losses – by approximately 30% which is important for food security. The WTO trade agreements have opened up new opportunities to stimulate eoonimic development through increased food and agricultural exports. Closing the gap between food safety policy and implementation is therefore critical There are some key principles for food safety controls - Application of risk analysis Integrated farm to fork approach - Preventive measures throughout the food chain Reorientation of roles and responsibilities – government and food industry Transparency – throughout for confidence of the consumer in the safety of the food supply depends on the perception of the effectiveness of food control operations and food safety authority.

15. Nutrition and Consumer Protection Division Food Quality and Standards Service (AGNS) Capacity Building programme to strengthen food quality and safety in member countries - government institution framework for safe, quality food, food control systems, risk analysis, harmonization with Codex standards, food safety management in food industry - support to food producers and processors on food safety management systems ` - implementation of projects, training courses, training tools and materials Provision of scientific advice on food safety and nutrition to Codex and member countries Secretariat of the Codex Alimentarius Commission which implements the joint FAO/WHO Food Standards Programme - veterinary public health and animal health, primary production, zoonotic controls, prevention of foodborne diseases from animal products Agricultural and Food Engineering Technologies (AGST) - food technologies and capacity in food businesses (SMEs), post harvest controls and loss prevention, marketing and business aspects Fish Utilization and Marketing Service (FIIU) - primary production and post harvest controls in fish sector, fish safety and quality, technology and processing, risk analysis and traceability Water Development and Management Unit (NRLW) - sustainable water management, water quality and safety, safe water reuse in agriculture, improved water access (including irrigation), monitoring water quality (included treated waters) - veterinary public health and animal health, primary production, zoonotic controls, prevention of foodborne diseases from animal products Agricultural and Food Engineering Technologies (AGST) - food technologies and capacity in food businesses (SMEs), post harvest controls and loss prevention, marketing and business aspects Fish Utilization and Marketing Service (FIIU) - primary production and post harvest controls in fish sector, fish safety and quality, technology and processing, risk analysis and traceability Water Development and Management Unit (NRLW) - sustainable water management, water quality and safety, safe water reuse in agriculture, improved water access (including irrigation), monitoring water quality (included treated waters)

16. FAO Food control and consumer protection work Normative work Development of training material - guidelines , training kits, manuals Expert consultations Capacity building – field programme Awareness seminars Training courses and workshops Integrated projects (regional and international) Direct assistance at country level

17. TRAINER’S NOTES Within Codex Alimentarius Commission and its procedures, the responsibility for providing advice on risk management lies with the Commission and its subsidiary bodies (risk managers), while the responsibility for risk assessment lies primarily with the joint FAO/WHO expert bodies and consultations (risk assessors). TRAINER’S NOTES Within Codex Alimentarius Commission and its procedures, the responsibility for providing advice on risk management lies with the Commission and its subsidiary bodies (risk managers), while the responsibility for risk assessment lies primarily with the joint FAO/WHO expert bodies and consultations (risk assessors).

18. Codex Alimentarius Commission [food law] International intergovernmental body which develops science-based international food standards contribute to international discussions and standards setting on relevant and emerging food safety and quality issues

21. In Africa region .... UEMOA project activities [2001 – 08], strengthening harmonized food legislation, assessments of food control, training. FAO/STDF projects in Cameroon to strengthen national food safety system FAO/STDF strengthening the SPS information systems in Benin FAO TCP projects Angola to strengthen Codex capacity

22. Working together .... Key tasks for food safety Raise awareness among policy makers and decision-makers (multi-disciplinary) Provide an enabling legal and regulatory framework Strengthen the institutional basis and ensure effective coordination Develop scientific and technical resources Ensure there is an effective dialogue and information exchange with key stakeholders – industry and consumers Develop the level of knowledge and capacity in all sectors of the private sector and among consumers as key drivers for change.

23. Ongoing work – future direction Greater emphasis on primary production (animal feeds, on farm practices) Once low-risk foods now implicated in large food outbreaks - fresh fruits and vegetables Transboundary food scares – impact of international trade Dealing with the unexpected – food crises can also be transboundary – melamine in infant formula Risk communication increasingly important Risk and benefit – FFV, fish Climate change and potential impact Issue of private standards being discussed New technologies – nanotechnology Some lessons have been learned from this important role of feed in first stage of prevention of food safety hazards Foods once considered relatively low-risk, at least from a microbiological point of view – FFV are now the cause of large outbreaks, and high profile as in international trade – herbs from Thailand to Northern Europe – Jalapeno peppers to US We don’t always know what the next hazard will be – so need to be prepared to expect the unexpected – and be able to respond – the recent case of melamine is a good example – intentional adulteration of milk with melamine – resulted in high levels of melamine in infant formula and resulted in a number of infants deaths, and at least 12 892 hospitalizations. Climate change – flooding and contaminated foods risk, less water therefore higher demand on existing supply, greater re use of water, and waste water. Risk and benefit discussions are ongoing – also as a more comprehensive decision making by governments, for example fish is good for health and nutrition, however risk of heavy metals, mercury etc. New and established food borne risks High profile bans and rejections of food Technological changes in food production, marketing and distribution Increased consumer awareness has highlighted food safety as a public and political issue as well as a scientific and technical one Some lessons have been learned from this important role of feed in first stage of prevention of food safety hazards Foods once considered relatively low-risk, at least from a microbiological point of view – FFV are now the cause of large outbreaks, and high profile as in international trade – herbs from Thailand to Northern Europe – Jalapeno peppers to US We don’t always know what the next hazard will be – so need to be prepared to expect the unexpected – and be able to respond – the recent case of melamine is a good example – intentional adulteration of milk with melamine – resulted in high levels of melamine in infant formula and resulted in a number of infants deaths, and at least 12 892 hospitalizations. Climate change – flooding and contaminated foods risk, less water therefore higher demand on existing supply, greater re use of water, and waste water. Risk and benefit discussions are ongoing – also as a more comprehensive decision making by governments, for example fish is good for health and nutrition, however risk of heavy metals, mercury etc. New and established food borne risks High profile bans and rejections of food Technological changes in food production, marketing and distribution Increased consumer awareness has highlighted food safety as a public and political issue as well as a scientific and technical one

24. Planning FAO Capacity Building National ownership is at the core of all capacity building efforts Demand driven Capacity building implies a strengthening of existing capacities and assets, taking place across three overlapping layers – individual, institutional, policy – which are all interdependent; Strengthening partnerships – role of AU and RECs – this includes from the initial idea, responsibility for the process, execution through national actors, systems and processes, control over resources and commitment to outcomes – this includes from the initial idea, responsibility for the process, execution through national actors, systems and processes, control over resources and commitment to outcomes

25. THANK YOU!