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FAO Regional Office for the Asia & the Pacific

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Presentation on theme: "FAO Regional Office for the Asia & the Pacific"— Presentation transcript:

1 FAO Regional Office for the Asia & the Pacific
FAO Activities Related to Food Safety & Technical Support to Member Countries Meeting of Project Coordinating Committee on Enhancement of Laboratory Capacity on Food Safety in Primary Production 28 June 2011, Bangkok, Thailand Ms. Shashi Sareen FAO Regional Office for the Asia & the Pacific

2 Coverage Globalization and food safety
Importance of food safety and meeting food safety requirements Capacity development activities of FAO Enhancement of laboratory capacity in primary production (TCP/THA/3305)

3 FAO’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.

4 Food Security A 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.

5 Food Utilization Nutritional Status
Pillars of Food Security Food Security Sufficient food Safe food Nutritious Food HACCP is only one part of a larger system of control procedures. It is based on Manufacturing 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 Quality Program Transportation and Storage - Food Carriers, Temperature Control, Storage of Incoming Materials, Non-food Chemicals, Finished product Equipment - Design, Installation, Maintenance and Calibration Personnel – Training, Hygiene and Health Requirements Sanitation and Pest Control - Sanitation and Pest Control Program Recall Program Food Utilization Nutritional Status

6 World Health Organization
Globalization & Food Safety 2 April 2017 2 April 2017 Establishment of WTO - Dismantling of barriers for free flow of trade - global market – new hazard, innovations Rapid spread of contaminants/hazards worldwide by movement of food 6

7 Food Safety

8 Why is Food Safety Important
Hazards associated with food enter food chain – consequences Risks to human Health Economic impact (product destruction, market losses, etc) Examples Dioxin in eggs & chicken (Belgium) Melamine in eggs (China) Pesticide residues in meat Veterinary drug residues in eggs Aflatoxin in milk Importance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc

9 Why is Food Safety Important
Hazards associated with food enter food chain – consequences Risks to human Health Economic impact (product destruction, market losses, etc) Examples Pesticide residues in fruits & vegetables Veterinary drug residues in eggs Aflatoxin in milk E.coli in vegetables Dioxin in eggs & chicken (Belgium) Importance increased with WTO & dismantling barriers – free flow of trade; new hazard; new innovations, etc

10 Major Food Safety Concerns
Residues & contaminants – pesticides, vet drugs, heavy metals, toxins, cleaning chemicals, food additives, adulterants, melamine Pathogens & spoilage micro-organisms Zoonotic diseases GMO issues Irradiation issues Physical contaminants – glass/ metallic pieces, grit, vermin faeces /body parts Persistent organic pollutants – eg dioxins Food allergens Labelling & claims – incorrect, BB date

11 Global Influences for food safety
Background Global Influences for food safety Innovations in food industries, new technologies Changes in production & consumption patterns

12 Meeting Food Safety Requirements

13 The food chain approach - 1
Food safety hazards may arise at different stages of the food supply Food control – both at the public & private level – has moved to a “food chain approach”: all actors in the chain are responsible for food safety – govt role of enabler A PREVENTATIVE APPOACH BASED ON RISK ANALYSIS RATHER THAN REACTIVE APPROACH

14 Food Chain Approach - 2 Shift from end-product inspection & testing to building safety & quality throughout the food chain FAO 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 consumption differs from previous models - responsibility on processor – now on all stakeholders Implementation requires focus at national & local levels Many, (not all), potential hazards can be controlled along the farm-to-fork continuum through the application of GP/ HACCP

15 Reorientation of Roles & Responsibilities
The Farmer - 1st step in food chain (implementing GAP, maintaining recs) The Processor Ensure production of safe food Engage in proactive dialogue with regulatory bodies to agree on standards & ensure efficient & effective integration of industry & official food control systems Upgrade facility, design & implement system & document & maintain records Handlers Maintaining conditions necessary for ensuring safety & suitability The Government creating an enabling environment (scientific, technical, financial, infrastructure, regulatory) - compliance by stakeholders Guarantor of the system The Consumer demanding a safe product; following directions for storage & use 15

16 GP in the Food Production Chain
Good Practices covers GMP/GHP - All practices regarding the conditions & measures necessary to ensure safety & suitability of food at all stages of the food chain GAP – practices that address environmental, economic, social sustainability for on-farm processes & result in safe & Q food & non-food agri products Good Animal Feeding Good veterinary practices for food safety HACCP A system that identifies, evaluates & controls hazards (chemical, physical, biological) which are significant for food safety An internationally accepted methodology to reduce & manage risk FSMS - A holistic system of controls that manage food safety in food business. Includes GHPs; HACCP; management systems elements & policies; & traceability/ recall system

17 Effective food control systems & equivalence concepts
Sound national food control & regulatory systems essential for health & safety of domestic populations for ensuring safety & quality of food in international trade as a base for MR & equivalence agreements Standards & CA (inspection, testing, certification, Accreditation) important The basic components of food control system include: Legislative framework Controls & procedures Facilities & equipment Laboratories Transportation & communication Personnel & training Codex Guidelines for design of effective food control programs - CCFICS

18 Capacities 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 & qualified Approval & accreditation infrastructure Industry capacity

19 Importance of Capacity Development
Need by countries to respond to existing/ emerging food safety issues Countries not always well equipped - technical, financial, sufficient information on hazards & risks involved, effective institutional framework, trained manpower, etc Participation in international standardization activities Need to build capacities at 3 levels: Systems level Organisational level Individual level

20 SPS Agreement - Technical assistance Article 9
Members agree to facilitate the provision of technical assistance to other Members, especially developing country Members Aim is to adjust to & to comply with SPS requirements of importing country & expand market access opportunities Areas include Processing technologies Research & infrastructure Establishment of regulatory bodies Form of advice, credits, donation, grant, training, equipment Source - bilateral or through international organizations

21 Capacity Development Activities
FAO/ WHO assists in capacity building in various areas : Policy advice on specific issues Institution development/ strengthening Development of guidelines & capacity building tools including manuals, guides, training software, case studies, etc Reviewing & updating food legislation Harmonizing food regulations & standards with Codex/ other international standards Training – government, producers/ processors, academia, consultants, consumers Studies & applied research Capacity building activities based on government requests / regional or subregional Workshops if problem common

22 Guidance/ Tools – Some egs
Risk-based food inspection manual (2008) FAO/WHO GLs for developing FSER plans (2010) Strengthening national food control systems: GLs to assess capacity building needs -2006 Principles & 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:

23 Capacity Building - Funding
Funding through TCPs by FAO (Regional & country), donors FAO/WHO Trust Fund – support participation of developing countries in Codex Global Initiative for Food Related Scientific Advice (GIFSA) fund STDF – FAO, WHO, OIE, WTO, WB; both as financing & coordinating mechanism; countries submit proposals for consideration; information on

24 Regional Focus 29th FAO Regional Conference for the Asia & the Pacific (March 2009) recognized the need to strengthen national food-control systems improve the coordination of food safety activities from farm-to-table generally raise awareness of importance of food safety adopt 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 issues 24

25 Some Recent & Ongoing CD activities in Asia
Regional projects: ASEAN - Enhancing Food Safety by Strengthening Food Inspection System in ASEAN Countries GMS – Core Agricultural Support Programme Country Projects

26 Regional & In Country Training Courses
ASEAN Project Regional workshops Regional & In Country Training Courses Modern principles for Food Inspection & Certification, Jakarta, April 2008 Food Import and export inspection & certification, Bangkok March 2009 Good Practices & HACCP, Singapore Oct 2009 SPS measures & their impact on Food Inspection & Certification, including managerial aspects, Bangkok, Aug 2010 GMP Inspection- Principles & Practices, Kuala Lumpur, Oct 2008 Sampling & Analysis for Food Inspection, Luang Prabang, Aug 2009 Risk-based Food Inspection, Manila, Oct 2009 Training of trainers course on food Import & Export Inspection Ho Chi Minh City, May 2010 strengthening Food Import Inspection & Certification, Laos, Sept’ 2010 GHP/GMP Inspection – Principles and Practices, Cambodia, October 2010

27 ASEAN Project Guidance Documents Case Studies
The Inspection and certification Systems for GMP for processed foods in Indonesia SALM Inspection and certification Scheme in Malaysia The Group Inspection and Certification System for Small Farmers in Thailand Inspection System for Food service Sector including Street foods, restaurants and canteen in Vietnam Risk Based Food Inspection: Risk categorization applicable to ASEAN Countries Practical Inspection manual for Catering Establishments including street foods Harmonization procedure for sampling and testing

28 GMS – 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 accreditation Regional 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 studies Development of distance learning materials and programs on food safety

29 Country Projects Country Projects:
Capacity Building for food inspection systems in Vietnam Strengthening Vietnamese SPS capacity for trade – improving safety & quality of fresh vegetables through value chain approach Improving food safety, quality, hygiene & food control in Bangladesh Strengthening the capacity of government officials responsible for food safety, animal & plant health & agri trade to effectively implement SPS measures & related trade obligations in Nepal Enhancement of laboratory capacity on food safety in primary production (Thailand) Bhutan, Nepal, Mongolia, Laos

30 Components of the Projects
Development of Food safety & Quality Policy Updating food legislation Institution development/ strengthening eg food control/ inspection systems/ laboratories Regional and National workshops & training courses Linkage of primary production Pilot projects on strengthening FSMS in targeted industry Strengthening disease surveillance systems Case studies Guidance documents/ standards in local languages

31 Bangladesh Project Coordination 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 safety Food 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

32 communication campaign on food safety
Preventive approaches to FSM communication campaign on food safety

33 Some future identified priorities for Capacity Development Support in Region
Food Safety Emergency Response Planning Strengthening policy & legislation Strengthening labs & accreditation systems Integrated farm to table approach including Good Practices/HACCP Strengthened public & private sector capacity to implement a risk-based approach Food composition studies & lab strengthening Policy framework for harmonization of stdandards in line with international Equivalence related strengthening

34 Enhancement of Laboratory Capacity on Food Safety in Primary Production TCP/THA/3305

35 Introduction 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 products The unit has basic infrastructure to inspect & analyze pesticide residues in crops & environment, & has ISO/IEC :2006 accreditation

36 Background of Project ~300,000 farmers registered for GAP program of DOA However, 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 capacity Urgent need for equipment, specific training modules & professional support to enhance technical capacity FAO support on project to institutionalize experiences and knowledge of toxic substance management

37 Outcome of the Project Enhancement of technical capacity for
ensuring the quality of pesticides formulations based on international norms and the 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.

38 Outputs of the Project Output 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.

39 Outputs of the Project Output 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.

40 Outputs of the Project Output 3: Application for audit/accreditation of additional test methods for active ingredient & residue detection Activity 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 residues Activity 3.3: Laboratory database (IT systems) established Activity 3.4: Audit by a third party to verify compliance with ISO 17025

41 THANK YOU Any Questions?

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