Food Safety in the Czech Republic

1. Food Safety in the Czech Republic

2. Why to put emphasis on food safety? It concerns everyone 91% of EU population express interest in it Has direct impact on: the quality and length of life population health

3. Basic legal framework Treaty establishing EC • Article 3 – high level of health protection and strengthening of consumer protection • Article 95 – use of new scientific knowledge as a basis • Article 152 – high level of human health protection must be part of any Community policy

4. Assuring food safety Based on Regulation of the EP and of theCouncil No 178/2002 Requires good communication • among Ministries • with non-government organisations • with expert as well as general public Information based on scientific findings

5. Fundamental strategic documents in the Czech Republic I Food Safety Strategy in the CR • adopted by the Government in 2001 • lays down key requirements for the pre-accession period

6. Fundamental strategic documents in the Czech Republic II Food Safety Strategy in the CR after Accession to the EU • adopted in December 2004 • review in 2006 • emphasis on improved communication within the CR, EU Member States,EU bodies and third countries

7. Inter-ministerial co-operation I Ministry of Agriculture • co-ordination of the food safety system • supervision over production of food and feed Ministry of Health • assessment of health risks • supervision over catering

8. Inter-ministerial co-operation II Ministry of the Environment • monitoring and assessment of the environment Ministry of Interior • crisis management State Office for Nuclear Safety • radiation monitoring

9. Inter-ministerial co-operation takes place throughFOOD SAFETY CO-ORDINATION UNIT

10. Co-ordination Unit I • Established in 2002 • Consists of: • representatives of central state administration bodies • relevant state supervisory bodies • consumer and industry organisations

11. Co-ordination Unit II - functions • Advisory body of the Minister of Agriculture • Co-ordinates activities in the food safety area • Provides for co-operation among state • Supervisory bodies, scientific committees, • Consumers and state administration • Co-operates with the EFSA and national food • Safety institutions in EU Member States

12. Diagram of the CU

13. Scientific committees I • Established in 2002 • Main tasks: • Preparation of independent assessments • Proposals of measures to assure food safety across the Foodproduction chain • Assessment of research and development trends • Advisory body

14. Scientific Committees II • Scientific Committee for Phytosanitary Tasks and Environment • Scientific Committee for Veterinary Tasks • Scientific Committee for Animal Nutrition • Scientific Committee for Foodstuffs

15. European Food Safety Authority EFSA Regulation of the EP and of the Council No. 178/2002, Regulation of the Commission No. 2230/2004 • Co-operation with similar authorities of the Member States of the EU and EFTA • Scientific assessment at Community level • Risk communication • Opinions on Community regulations

16. Co-operation between the CR and the EFSA • Ensure and co-ordinate Food Safety Co-ordination Unit • Co-operation from 3/2003 in the capacity of an observer At present: • Participation in the meetings of the EFSA Advisory Forum, • Working group for communication, • Working group for IT; • Access to Extranet Future communication – video-conferences

17. Rapid Alert System for Food and Feed - RASFF • Operated by the European Commission from 1978 • Purpose to restrict marketingor to assure recall of hazardous food and feed • Members: • European Commission, EFSA and Member States In accordance with Regulation of the EP and of the Council No. 178/2002

18. Participation of the CR in the RASFF • Preparations for participation from 2002 • Members: • SAFIA, SVA, CISTA, OOVZ, SONS, • MoA, MH • Co-operating - MD, MS, MI, MF-GDC, IAFI Act on Foodstuffs No. 110/1997 Coll. Act on Feedingstuffs No. 91/1996 Coll. Government Decree – in effect from 3/2005

19. Strategic opportunities in RASFF in the CR • More effective communication among members • Link to control plans • Emphasis on traceability of hazardous food and feed • Improved awareness of consumers, IAFI, MoA

20. Monitoring of contaminants in food chain I • Information system on contaminants in foodchainslaunched at the MoA in 1992 • True informationon the situation, dynamics and mutual links of the load in individual components of agriculturalwater and forest ecosystems

21. Monitoring of contaminants II Competences of the Ministry of Agriculture: • Raw materials and foodstuffs • Feed and drinking water • Agricultural land • Fallout on agricultural land • Surface water (small watercourses) • Water and forest ecosystems

22. Monitoring III Organisations performing monitoring in agriculture: • SAFIA, SVA CR, CISTA • Agricultural Water Management Administration • Institute for Water Management in Forests • Research Institute for Soil and Water Conservation • Research Institute of Crop Production • Forestry Research Institute

23. Genetically modified organismsGMO I - food Based on Regulation of the EP and of theCouncil No. 1829/2003 Covers: • GMO´s for use in food • GMO containing food • food manufactured from GMO´s or containing ingredients from GMO´s

24. Genetically modified organismsGMO II - feed Chapter III. of Regulation of the EP and of the Council No.1829/2003 Covers: • GMO´s for use in feed • GMO containing feed • feed produced from GMO´s

25. GMO III - Administration of GMO Administration of applicationsincludesco-operation among: • Applicant • Member State (MoA, MH, ME, CISTA) • EFSA • Commission • Public

26. Novel Food Based on Regulation of the EP and of theCouncil No.258/1997 Covers: • food from plants and food components from animals • food from plants and food components from animals • food produced by unusual procedure Necessary co-operation with applicant + Member State + expert food assessment bodies + Commission

27. Communication with consumers‘ organisations • Close co-operation of the MoA with non-government organisations • Participation of representatives of “consumers” in: the Co-ordination Unit • The Working Group for communication with consumers

28. Working Group for communication with consumers • Representatives of Ministries, Scientific Committees, consumers‘ organisations and the IAFI • Objectives: • Informing the public and raising its awareness • Promotion of appropriate dietary habits among consumers • Raising consumers‘ awareness and promotion of domestic produce • Information flows for general public

29. Food Safety Information Centre I www.bezpecnostpotravin.cz • News • Information on Food Safety Co-ordination Unit • Information on Scientific Committees • Reports from the monitoring of contaminants • Supervision over foodstuffs • Legislation (CR, EU, Codex Alimentarius, Standards) • Links to food safety websites

30. Food Safety Information Centre II INFO-DESK • Service to answer questions from general public • Access from internet, by phone, fax, in person • answer within three days • Examples of questions • May I lodge a complaint about cheese without sales slip? • Are meat products suitable for coeliacs?

31. Thank you Do you have any questions or remarks ?? Do not hesitate to contact @mze.cz or www.bezpecnostpotravin.cz