1. I National Food safety control systems High level Breakfast Meeting for the World Health Day Cerebrations Theme: Food Safety for Good Health By: Dr. Jane Ruth Aceng Director General Health Services, MOH Imperial Royale Hotel, Kampala 7 th April 2015 1

2. I National Food Safety Control systems Coverage 1. Definitions 2. Importance of food safety 3. Food Safety concerns 4. Roles and responsibilities 5. Essential components of a national food safety control system 6. Key Strategic Solutions 7. Conclusion 2

3. I National Food Safety Control systems Definitions Food safety: Process for Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use(FAO/WHO Definition) Food Food’ (or ‘foodstuff’) means: any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans(FAO/WHO, CODEX Definition) ‘Food’ includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment. It includes water after the point of compliance. 3

4. I National Food Safety Control systems Definitions ‘Food’ does not include: a. feed; b. live animals and related products unless they are prepared for placing on the market for human consumption; c. plants prior to harvesting; d. medicinal products within the definition of this Act e. cosmetics within definition of this Act f. tobacco and tobacco products definition of this Act g. narcotic or psychotropic substances within definition of this Act h. Residues and contaminants 4

5. I National Food Safety control systems Importance of food safety a.Food Safety, Quality and Nutrition are national priority health determinants because they directly translate in health outcomes of individuals and the community. b.Unsafe foods have negative impacts on all levels of socio – economic development namely on: human health, national economies, tourism and the nutritional status of our communities. 5

6. I National Food Safety control systems Importance of food safety(2) For example:  Safe food is fundamental to health as it contributes to improved human health through reduced disease burden and improved nutrition;  It also contributes to reduction of poverty through promoting trade in food both nationally and internationally;  It is important for exporters who are required to meet quality and safety standards in a more competitive global marketplace;  Effective regulation of food enables the consumer to get value for money.  A safe food supply system improves a Uganda’s tourism potential since consumers worldwide are now more aware of their rights to demand for safe food; 6

7. I National Food Safety control systems Food Safety concerns a. The profile and significance of food safety is further eleveted by public health concerns over:  emergence or increase in food–borne diseases and zoonoses,  innovations and developments of new processes including; foods produced through genetic engineering & biotechnology,  Increase in use of food supplements,  residues of pesticides and other agro–chemicals, and  Effects of climate change  Increase in rural to urban migrations/settlements  environmental pollution. 7

8. I Food Safety control systems Food Safety concerns (2) b.Recent cases and reports including tainted strawberries, infected chickens, E. Coli and Salmonella infections, milk contaminated with melamine, avian influenza and mad cow disease and possibilitity of Ebola being food borne; have added to these concerns. c.Advances in modern communication, and the increasing mobility of populations within a given country and cross –border movements are all contributing to elevating the profiles and significance of food safety and regulations. It is therefore important to have an effective national food safety control system to protect human health and promote fair trade in food 8

9. I Roles & Responsibilities a. The establishment and maintenance of an effective national food safety control system:  is a primary public health responsibility of the national government;  requires central direction and coordination, with ultimate accountability to the nation's top health official;  requires the integrated effort of all elements of government that have a role in food control at the national and local levels; b. Government's primary role in food safety is to set and enforce standards designed to prevent food safety related hazards, based on dialogue with the industry and other stakeholders. c) The private sector's primary role is to take responsibility for producing safe products and cooperate with the government in establishing and complying with food safety standards; d) Consumers share responsibility for food safety. Therefore, promoting consumer awareness of safe handling practices is a responsibility of the national food control system. 9

10. I Essential components of a national food safety control system Principles, standards and values that underpin food control activities, include the following: a. Maximizing risk reduction by applying the principle of prevention as fully as possible throughout the food chain; b. Addressing the farm-to-table continuum; c. Establishing emergency procedures for dealing with particular hazards (e.g. recall of products); d. Developing science-based food control strategies; e. Establishing priorities based on risk analysis and efficacy in risk management; f. Establishing holistic, integrated initiatives which target risks and impact on economic wellbeing; and g. Recognizing that food control is a widely shared responsibility that requires positive interaction between all stakeholders. 10

11. I Essential components of a national food safety control system Key Objectives a.Establish an efficient and integrated national Food safety control system; b.Ensure safety of food consumed locally, exports and imports (Protect human health and ensure fair trade); c.Manage food incidents effectively; d.Meeting international obligations (e.g. FAO/WHO Codex, IPPC, OIE,WTO, INFOSAN, IHR ) 11

12. I Key Strategic Solutions a) Establish harmonised relevant policies, legal and institutional framework b) Promote synergies and multi-sectoral linkages among key stakeholders c) Strengthen institutional capacity for food safety management d) Strengthen surveillance, response and information management of food safety related diseases and ill health e) Promote consumer awareness and advocacy f) Promote food safety control initiatives and interventions based on science g) Promote Public Private Partnerships 12

13. I Conclusion a.An integrated national food safety control system is of national strategic interest; first for the protection of consumers at national and global levels and also to ensure that our foods meet international standards for trade in foods and food products. The translates into fair trade in food. b.An effective national food safety control system requires the integrated effort of all elements of government that have a role in food safety at the national and local levels. It also requires central direction and coordination, with ultimate accountability by the nation’s top officials. c.This also calls for close collaboration and cooperation at national and international levels. Development of such elaborate systems also calls for more resource mobilization, human resource development and logistical capacity building. a.Work together with other key stakeholders namely, MAAIF, MTI&C and Local Governments to conduct joint inspections, enforcement and awareness activities for aflatoxin control in Uganda. 13

14. I Conclusion d.Effective implementation of national food safety control systems requires collective responsibilities and inputs from all stakeholders and from every citizen of Uganda; e.Some stakeholders in the health sector have more comparative advantage in delivery of some components of health services than others; f.However, it is the sum total of all efforts and related activities that contribute to the reduction of the national disease burden; and other related positive impacts and outcomes. a.Work together with other key stakeholders namely, MAAIF, MTI&C and Local Governments to conduct joint inspections, enforcement and awareness activities for aflatoxin control in Uganda. 14

15. I National Food Safety control systems I THANK YOU 15