1. THE ROLE ACCREDITATION PLAYS IN FOOD SAFETY REGULATION IN KENYA Food Safety Summit Africa Conference & Expo 28th-29th May 2015
Ms. Felista Kerubo Nyakoe
Assistant Director- Testing and Calibration
Kenya Accreditation Service

2. INTRODUCTION
Globalization and international trade have drastically changed the way that food is produced, processed, transported and consumed and present all stakeholders with new challenges to food safety and quality
In today's age of the globalization and ever-increasing consumer awareness, there are ever escalating initiatives surrounding food quality and safety
Food safety and quality programmes are increasingly focusing on a farm-to-fork approach as a way of reducing food borne hazards entering the food chain
11/9/2018

3. The Situation…………….
In Africa; food insecurity, political instability, communicable diseases, natural disasters and other major concerns dominate government agendas and the news media, the importance of food safety is often not well understood.
Moreover, problems of growing population, urbanization, lack of resources to deal with pre- and post- harvest losses in food, and problems of environmental and food hygiene mean that food systems in developing countries continue to be stressed, adversely affecting quality and safety of food supplies.
Food safety is therefore of critical importance to the region.

4. The Situation….
Unfortunately, the food safety systems in most countries of the region are generally weak, fragmented and not well coordinated; and thus are not effective enough to adequately protect the health of consumers and to enhance the competitiveness of food exports.
Food safety is a shared responsibility. Governments establish food safety policies and manage a system of controls that collectively aim to assure that national food safety goals are met

5. Food Safety Regulations
National food safety regulations and standards are therefore a fundamental part of the food control system.
Standards and technical regulations stipulate parameters that products and services must meet in order for such products and services to be traded in certain markets.

6. Food Safety Regulation
The traditional food control systems in most African countries do not provide the concerned agencies with a clear mandate and authority to prevent food safety problems.
Furthermore, food legislation that is in line with international requirements (Codex) is lacking in many African countries.
People in developing countries are therefore exposed to a wide range of potential food quality and safety risks
11/9/2018

7. Food Safety Regulation
The existing food legislation is outdated, inadequate, fragmented and can be found in various statutes and codes, creating an evitable confusion among food control enforcement agents, producers and distributors.
Enforcement of food legislation is also problematic, often resulting in insufficient consumer protection against fraudulent practices and contaminated food products, and leading to the importation and domestic production of substandard food items as well as trade rejections of food exports from the region.

8. What is the role of accreditation
Ensure and improve
Competence
Confidence
Credibility
of conformity assessment activities

9. Accreditation - defined
ISO/IEC 17000:2004 defines accreditation as the “third-party attestation related to a conformity assessment body conveying formal demonstration of its competence to carry out specific conformity assessment tasks.”
Attestation is “issue of a statement, based on a decision following review, that fulfillment of specified requirements has been demonstrated”.

10. Accreditation
There are a growing number of organisations / conformity assessment bodies that check compliance with food safety standards/regulations by providing services such as laboratory testing, calibration, inspection services, and certification services.
However, it is accreditation that declares that these organisations are impartial and competent to provide these services.

11. Conformity assessment
Conformity assessment tasks can be categorized into the following:
Calibration- checking the accuracy of measuring devices and equipment.
Testing- determining the properties of products or materials. The equipment used in these tests will often need to be calibrated.
Inspection- judging or grading the quality of products or services.
Certification:

12. Accreditation Standards
ISO CASCO - ISO's policy development committee on conformity assessment has developed a number of conformity assessment standards relating to food safety.
ISO/IEC Requirements for Management Systems CBs e.g. ISO 22000, ISO 22003
ISO/IEC Requirements for Testing labs
ISO/IEC Requirements for Product CBs – covers Products, Process or Service certification
ISO/IEC Requirements for Inspection Bodies

13. Accreditation in the market

14. Conformity assessment- Certification
Certification- giving an assurance that a product, process or service conforms to specified requirements. There are three main types of certification:
Product certification checks that a specific product has passed relevant tests and meets packaging or labeling requirements.
Systems certification certifies that a management system meets a particular standard.
Personnel certification assesses the qualifications of personnel undertaking various conformity assessment activities and certifies that they are competent to undertake those processes

15. Food Certification systems
Accreditation and certification are terms that are often used incorrectly within industry in general, and the food sector is no exception.
In an industry that abounds with auditable schemes, standards, regulations, and requirements, it is little wonder that even the most seasoned professionals become confused by the jargon that surrounds the audit processes they undertake.

16. Food Safety Certification
Certification, according to ISO/IEC 17000:2004, is "third party attestation related to products, processes, systems or persons." What that means in food industry parlance, is the process by which CBs, based on conformity assessments (or audits), provide written assurance that an audited food business has identified all potential food safety hazards, implemented effective controls, continues to validate and verify these controls, and has a management system in place that conforms to the requirements of the scheme’s standard.
Accreditation Bodies, in turn, assess the Certification Bodies against one of two ISO standards : ISO/IEC Guide 65 or ISO/IEC 17021, supplemented by ISO/TS

17. Accredited Certification
International Accreditation Forum (IAF)
Comprised of National
Accreditation Bodies
Peer Review by Sister Accreditation Body
Accreditation Bodies
ISO/IEC 17011
Accredits the Certification Body (CB) Including
Witness Audits of Auditor Activity
Certification Bodies
ISO/IEC Guide 17065/ 17021
Criteria for Certification Bodies
Audits the Supplier
Supplier

18. Conformity assessment- Food Inspection
An effective food safety management system requires clear inspection policy and procedures that are applied by inspectors who are well trained not only to apply these procedures but also to act as quality assurance advisors and extension officers to the food industry.
In order to benefit from potential food export earnings and to protect themselves against sub-standard imported foods, governments of the region must actively upgrade their inspection systems, in both quality and quantity, to meet their national needs in this field.
Accreditation covers multiple disciplines throughout the supply chain to ensure that those who are inspectors in the food industry can demonstrate that they are working to the appropriate standards i.e. are competent.

19. Conformity Assessment- Laboratory Testing
The potential for food contamination, economically motivated adulteration, and other related food safety issues is leading to an increased awareness of the important role that food testing laboratories play in ensuring the safety and quality of our food supply.
Effective enforcement of food legislation and the implementation of food-borne disease surveillance systems require sound and efficient food analysis capabilities at national and sub-national levels. Unfortunately, food control laboratories in the African region are generally very weak.
11/9/2018

20. Laboratory Testing
The majority of public health laboratories do not have the capacity to test for chemical contaminants and naturally occurring toxins.
The requirements for sophisticated instruments and well-trained, experienced analysts in food safety laboratories are essential factors in making certain that food is safe from chemical and microbiological contamination.

21. Laboratory Testing
Only a few of the testing laboratories in Africa are accredited for specific tests in accordance with the quality, administrative and technical requirements of ISO 17025, the international standard that provides general requirements for the competence of testing and calibration laboratories.
As a result, competence in terms of equipment and operator skills, as well as reliability of results may not be satisfactory.
Furthermore, food exporters may need to send samples of their products to accredited laboratories outside the country for testing in order to be accepted by the importing country. This adds to the cost and inconvenience of the process of exporting foods from the region.

22. Benefits of Accreditation
Recognition of certification/inspection/ testing by Kenyan conformity assessment bodies in other countries – certificates/test reports issued by accredited CABs accepted worldwide – basis for Govt. to Govt. MRAs
Reduces risk for government, business and customers - ensures through regular surveillance that Conformity assessment bodies are both independent and competent
Lower cost of accreditation – in turn lower cost of certification/inspection/testing for industry – enhances competitiveness

23. KENAS
Kenya Accreditation Service is the sole National Accreditation Body (NAB) for Kenya that was established under the state corporation ACT cap 446, legal notice no. 55 of KENAS is recognized by the Kenyan Government to provide accreditation services to Conformity Assessment Bodies (CAB’S) namely: 1. Test and Calibration Laboratories (ISO/IEC 17025:2005) 2. Medical Laboratories (ISO 15189:2007) 3. Veterinary Laboratories (ISO/IEC & OIE 2008 Quality standard and Guidelines for Veterinary laboratories) 4. Certification Bodies (ISO/IEC 17021: Certification of persons ISO/IEC 17024: Product certification ISO/IEC Guide 65: Inspection Bodies (ISO/IEC 17020:1998) 8. Proficiency Test providers - (ISO/IEC 17043).

24. Conclusion
Food safety is increasingly becoming a global challenge both by virtue of its public health impact as well as its economic and political implications.
Therefore it should be addressed throughout the food chain from farm to table, that is from stage of production, processing storage and distribution.
As such it requires close collaboration and cooperation among all stakeholders along the food chain, clearly defined jurisdiction and responsibilities, mechanism of cooperation and means of dealing with existing and emerging food challenges.
Resources such as manpower and finance should be allocated and utilized in a coordinated manner to achieve optimal results.
11/9/2018

25. Conclusion
As food safety issues continue to make news, food hygiene and the role of accreditation will become even more essential.
‘’Accreditation reduces risk for business and its customers by assuring them that accredited bodies are competent to carry out the work they undertake.’
11/9/2018