Presentation on theme: "FAO Regional Office for the Asia & the Pacific"— Presentation transcript:
1FAO Regional Office for the Asia & the Pacific FAO Activities Related to Food Safety & Technical Support to Member CountriesMeeting of Project Coordinating Committee onEnhancement of Laboratory Capacity on Food Safety in Primary Production28 June 2011, Bangkok, ThailandMs. Shashi SareenFAO Regional Office for the Asia & the Pacific
2Coverage Globalization and food safety Importance of food safety and meeting food safety requirementsCapacity development activities of FAOEnhancement of laboratory capacity in primary production (TCP/THA/3305)
3FAO’s mission “Ensuring sustainable food security for all” FAO is the principal UN agency dealing with all aspects of food production, storage, transportation, processing and marketing and the development of agriculture and food based programmes to improve nutrition and rural and national economies.
4Food SecurityA situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
5Food Utilization Nutritional Status Pillars of Food SecurityFood SecuritySufficient foodSafe foodNutritious FoodHACCP is only one part of a larger system of control procedures. It is based onManufacturing Practices. Good Manufacturing Practices or pre-requisite programs are programs that comprise the basic universal steps and procedures that control entire operating conditions within establishments and ensure favourable conditions for producing safe food. GMPs include the following programs:Premises - Outside Property, Building, Sanitary facilities, Water/Steam/Ice QualityProgramTransportation and Storage - Food Carriers, Temperature Control, Storage of Incoming Materials, Non-food Chemicals, Finished productEquipment - Design, Installation, Maintenance and CalibrationPersonnel – Training, Hygiene and Health RequirementsSanitation and Pest Control - Sanitation and Pest Control ProgramRecall ProgramFood Utilization Nutritional Status
6World Health Organization Globalization & Food Safety2 April 20172 April 2017Establishment of WTO - Dismantling of barriers for free flow of trade - global market – new hazard, innovationsRapid spread of contaminants/hazards worldwide by movement of food6
8Why is Food Safety Important Hazards associated with food enter food chain – consequencesRisks to human HealthEconomic impact (product destruction, market losses, etc)ExamplesDioxin in eggs & chicken (Belgium)Melamine in eggs (China)Pesticide residues in meatVeterinary drug residues in eggsAflatoxin in milkImportance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc
9Why is Food Safety Important Hazards associated with food enter food chain – consequencesRisks to human HealthEconomic impact (product destruction, market losses, etc)ExamplesPesticide residues in fruits & vegetablesVeterinary drug residues in eggsAflatoxin in milkE.coli in vegetablesDioxin in eggs & chicken (Belgium)Importance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc
13The food chain approach - 1 Food safety hazards may ariseat different stages of the foodsupplyFood control – both at thepublic & private level – hasmoved to a “food chainapproach”: all actors in thechain are responsible for foodsafety – govt role of enablerA PREVENTATIVEAPPOACH BASED ON RISKANALYSIS RATHER THANREACTIVE APPROACH
14Food Chain Approach - 2Shift from end-product inspection & testing to building safety & quality throughout the food chainFAO defines the food chain approach as:“Recognition that responsibility for the supply of food that is safe, healthy & nutritious is shared along entire food chain – by all involved with prodn, processing, trade & consumption”Approach covers primary production - final consumptiondiffers from previous models - responsibility on processor – now on all stakeholdersImplementation requires focus at national & local levelsMany, (not all), potential hazards can be controlled along the farm-to-fork continuum through the application of GP/ HACCP
15Reorientation of Roles & Responsibilities The Farmer - 1st step in food chain (implementing GAP, maintaining recs)The ProcessorEnsure production of safe foodEngage in proactive dialogue with regulatory bodiesto agree on standards & ensure efficient & effectiveintegration of industry & official food control systemsUpgrade facility, design & implement system & document & maintain recordsHandlersMaintaining conditions necessary for ensuring safety & suitabilityThe Governmentcreating an enabling environment (scientific, technical, financial, infrastructure, regulatory) - compliance by stakeholdersGuarantor of the systemThe Consumerdemanding a safe product; following directions for storage & use15
16GP in the Food Production Chain Good Practices coversGMP/GHP - All practices regarding the conditions & measures necessary to ensure safety & suitability of food at all stages of the food chainGAP – practices that address environmental, economic, social sustainability for on-farm processes & result in safe & Q food & non-food agri productsGood Animal FeedingGood veterinary practices for food safetyHACCPA system that identifies, evaluates & controls hazards (chemical, physical, biological) which are significant for food safetyAn internationally accepted methodology to reduce & manage riskFSMS - A holistic system of controls that manage food safety in food business. Includes GHPs; HACCP; management systems elements & policies; & traceability/ recall system
17Effective food control systems & equivalence concepts Sound national food control & regulatory systems essentialfor health & safety of domestic populationsfor ensuring safety & quality of food in international tradeas a base for MR & equivalence agreementsStandards & CA (inspection, testing, certification, Accreditation) importantThe basic components of food control system include:Legislative frameworkControls & proceduresFacilities & equipmentLaboratoriesTransportation & communicationPersonnel & trainingCodex Guidelines for design of effective food control programs - CCFICS
18Capacities required for control of hazards & contaminant Control programmes & procedures based on risks – food borne disease surveillance systems, residue monitoring systems, traceability, food safety emergency response,….Infrastructure (laboratories, equipment, transportation, cold storage chain, computer & internet facilities)Personnel – adequate & qualifiedApproval & accreditation infrastructureIndustry capacity
19Importance of Capacity Development Need by countries to respond to existing/ emerging food safety issuesCountries not always well equipped - technical, financial, sufficient information on hazards & risks involved, effective institutional framework, trained manpower, etcParticipation in international standardization activitiesNeed to build capacities at 3 levels:Systems levelOrganisational levelIndividual level
20SPS Agreement - Technical assistance Article 9 Members agree to facilitate the provision of technical assistance to other Members, especially developing country MembersAim is to adjust to & to comply with SPS requirements of importing country & expand market access opportunitiesAreas includeProcessing technologiesResearch & infrastructureEstablishment of regulatory bodiesForm of advice, credits, donation, grant, training, equipmentSource - bilateral or through international organizations
21Capacity Development Activities FAO/ WHO assists in capacity building in various areas :Policy advice on specific issuesInstitution development/ strengtheningDevelopment of guidelines & capacity building tools including manuals, guides, training software, case studies, etcReviewing & updating food legislationHarmonizing food regulations & standards with Codex/ other international standardsTraining – government, producers/ processors, academia, consultants, consumersStudies & applied researchCapacity building activities based on government requests / regional or subregional Workshops if problem common
22Guidance/ Tools – Some egs Risk-based food inspection manual (2008)FAO/WHO GLs for developing FSER plans (2010)Strengthening national food control systems: GLs toassess capacity building needs -2006Principles & GLs for conduct of risk assessments of salmonella in eggs & broiler chicken – interpretive summary (2002)A training manual in food hygiene & HACCP systems (1998)On-farm mycotoxin control in food & feed grains – trg manual(2007)Principles & guidelines for incorporating microbiological risk assessment in development of food safety standards (2002)Hazard characterization for pathogens in food & water (2003)FAO food safety website:Codex web site:Food safety portal:
23Capacity Building - Funding Funding through TCPs by FAO (Regional & country), donorsFAO/WHO Trust Fund – support participation of developing countries in CodexGlobal Initiative for Food Related Scientific Advice (GIFSA) fundSTDF – FAO, WHO, OIE, WTO, WB; both as financing & coordinating mechanism; countries submit proposals for consideration; information on
24Regional Focus29th FAO Regional Conference for the Asia & the Pacific (March 2009) recognized the need tostrengthen national food-control systemsimprove the coordination of food safety activities from farm-to-tablegenerally raise awareness of importance of food safetyadopt a food chain approach (this being crucial for promoting food safety & protecting consumers from food-borne diseases)Have national food control systems as risk-based & preventive in nature (use of HACCP along with GPs)Regional collaboration & cooperation was noted as crucial to address existing & emerging food safety issues24
25Some Recent & Ongoing CD activities in Asia Regional projects:ASEAN - Enhancing Food Safety by Strengthening Food Inspection System in ASEAN CountriesGMS – Core Agricultural Support ProgrammeCountry Projects
26Regional & In Country Training Courses ASEAN ProjectRegional workshopsRegional & In Country Training CoursesModern principles for Food Inspection & Certification, Jakarta, April 2008Food Import and export inspection & certification, Bangkok March 2009Good Practices & HACCP, Singapore Oct 2009SPS measures & their impact on Food Inspection & Certification, including managerial aspects, Bangkok, Aug 2010GMP Inspection- Principles & Practices, Kuala Lumpur, Oct 2008Sampling & Analysis for Food Inspection, Luang Prabang, Aug 2009Risk-based Food Inspection, Manila, Oct 2009Training of trainers course on food Import & Export Inspection Ho Chi Minh City, May 2010strengthening Food Import Inspection & Certification, Laos, Sept’ 2010GHP/GMP Inspection – Principles and Practices, Cambodia, October 2010
27ASEAN Project Guidance Documents Case Studies The Inspection and certification Systems for GMP for processed foods in IndonesiaSALM Inspection and certification Scheme in MalaysiaThe Group Inspection and Certification System for Small Farmers in ThailandInspection System for Food service Sector including Street foods, restaurants and canteen in VietnamRisk Based Food Inspection: Risk categorization applicable to ASEAN CountriesPractical Inspection manual for Catering Establishments including street foodsHarmonization procedure for sampling and testing
28GMS – Core Agriculture Support Programme Case Study on strategies for regional cooperation for addressing biosecurity and food safety issues in cross-border trade in GMS case study on Q- GAP protocols & organic accreditation systems & farmer training programmes in Thailand - developments & challenges faced by Govt., recommendations & priorities for FAO/ADB assistance to Thai govt to strengthen its GAP & organic accreditationRegional Workshop on Promoting Food Safety in the GMS countries - best practices for promoting food safety, GAP, food inspection & organic standards, accreditation, training progs for local domestic & export markets – based on case studiesDevelopment of distance learning materials and programs on food safety
29Country Projects Country Projects: Capacity Building for food inspection systems in VietnamStrengthening Vietnamese SPS capacity for trade – improving safety & quality of fresh vegetables through value chain approachImproving food safety, quality, hygiene & food control in BangladeshStrengthening the capacity of government officials responsible for food safety, animal & plant health & agri trade to effectively implement SPS measures & related trade obligations in NepalEnhancement of laboratory capacity on food safety in primary production (Thailand)Bhutan, Nepal, Mongolia, Laos
30Components of the Projects Development of Food safety & Quality PolicyUpdating food legislationInstitution development/ strengthening eg food control/ inspection systems/ laboratoriesRegional and National workshops & training coursesLinkage of primary productionPilot projects on strengthening FSMS in targeted industryStrengthening disease surveillance systemsCase studiesGuidance documents/ standards in local languages
31Bangladesh ProjectCoordination body – NFSAC, Food safety & Quality Policy, legal risk-based food control progs (farm to table framework)Preventive approaches to food safety management – increase public awareness, strengthening consumer organisations, support for food businesses, communication campaign on food safetyFood inspection & enforcement – situational analysis, national capacity for risk-based & coordinated inspection progs, upgrade training material/ GL docs/ procedures (risk categorisation model/ RMPs)Enhance food analysis capacity – equipment, training, quality management systems, establish food-borne disease surveillance systems
32communication campaign on food safety Preventive approaches to FSMcommunication campaign on food safety
33Some future identified priorities for Capacity Development Support in Region Food Safety Emergency Response PlanningStrengthening policy & legislationStrengthening labs & accreditation systemsIntegrated farm to table approach including Good Practices/HACCPStrengthened public & private sector capacity to implement a risk-based approachFood composition studies & lab strengtheningPolicy framework for harmonization of stdandards in line with internationalEquivalence related strengthening
34Enhancement of Laboratory Capacity on Food Safety in Primary Production TCP/THA/3305
35Introduction of Project DOA under MOAC has mandate to provide lab analytical services through its network of labs run by the Agricultural Production Science Research & Development Office (APSRDO).The APSRDO labs responsible for analytical services, policy recommendations, regulations & promote GAPs among farmers.The unit has mandate to inspect & analyze pesticide residues in fruits, vegetables & their productsThe unit has basic infrastructure to inspect & analyze pesticide residues in crops & environment, & has ISO/IEC :2006 accreditation
36Background of Project~300,000 farmers registered for GAP program of DOAHowever, lack of technical knowledge & service capacity, equipment shortage, lack of specific training such as analysis of emerging/unknown substances, determining physical properties of chemical compounds & formulations as /FAO specifications- unit is not able to fully extend services to farmers, exporters & private companies.Apart from registered substances, out of patent, obsolete & banned substances continue to be sold. These are hazardous & also non-detectable with existing test capacityUrgent need for equipment, specific training modules & professional support to enhance technical capacityFAO support on project to institutionalize experiences and knowledge of toxic substance management
37Outcome of the Project Enhancement of technical capacity for ensuring the quality of pesticides formulations based on international norms andthe detection of pesticide residues, of both known and unknown samples, in fruits and vegetables to detection levels as per international standards.More specifically, up-gradation of 3 laboratories in the Agricultural Toxic Substance Group (ATSRG), namely; IPUS – Impact of Pesticide Use Subgroup, PRAS – Pesticide Residue Analysis Subgroup, and PFS – Pesticide Formulation Subgroup.
38Outputs of the ProjectOutput 1: Up-graded human and physical capacities of 3 laboratories in the Agricultural Toxic Substance Group (ATSRG), namely: IPUS – Impact of Pesticide Use Subgroup, PRAS – Pesticide Residue Analysis Subgroup, & PFS – Pesticide Formulation Subgroup.Activity 1.1: Procurement of necessary laboratory equipment, accessories of existing equipment required for training & laboratory up-gradation, & standard chemicals (specific to training);Activity 1.2: Training of 40 staff members of ATSRG, DoA for general as well as specific training programs;Activity 1.3: Study tour for 3 persons.
39Outputs of the ProjectOutput 2: Chemical Proficiency Testing (PT) program established. The ATSRG to act as PT provider and to be able to independently assess and evaluate performance of various labs and provide guidance to improve laboratory methods and performance as required.Activity 2.1: Training staff for chemical proficiency testing;Activity 2.2: System for proficiency testing developed in lab and evaluation of staff as PT provider.
40Outputs of the ProjectOutput 3: Application for audit/accreditation of additional test methods for active ingredient & residue detectionActivity 3.1: Development of procedures, test manuals, validation methods, etc for covering additional test methods under accreditation (& revision of existing methods) and apply for accreditation .Activity 3.2: Residue monitoring plans to be reviewed in line with latest techniques & to include additional residuesActivity 3.3: Laboratory database (IT systems) establishedActivity 3.4: Audit by a third party to verify compliance with ISO 17025