1. Why are Food Safety Regulations Needed? $400-500 billion per year in food trade Increase export partners Increase ease of exporting Minimize financial loss Increase agricultural intensity Biological contamination is a major cause of death in developing counties Increase food security

2. Why is government intervention needed? Incomplete markets for food safety Imperfect information

3. Are There International Standards? - Yes WTO –Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) Established January 1, 1995 Final decision: Uruguay Round of multilateral trade negotiations

4. Benefits of SPS Consumers are receiving food that is safe to eat Avoid standards that lead to excessive trade restrictions Set basic rules for food safety Sovereignty in setting country-specific regulations Regulations based on science No unjustified or arbitrary discrimination to counties with similar conditions

5. Impediments to Food Safety Regulation in Developing Countries Lack of food act Lack of food control infrastructure Lack of facilities to implement food control practice properly Shortage of train staff Lack of qualified judges

6. Why are Developing Countries Lagging Behind? Limited financial and physical resources Low purchasing power Importance on political agenda Lack of motivation Low capacity Fragmented food system

7. Why are Developing Countries Lagging Behind Underdeveloped post-harvest infrastructure Inappropriate technology Food service establishment are poorly maintained Constant changes in Codex Alimentarius

8. Capacity Strengthening Needs for: Policymakers Analysts Scientists Inspectors Processors Producers Export control programs

9. Basic Guidelines for Food Safety Policies Adequate Equivalent/Harmonized Scientifically based

10. Implementing Pre-Harvest Food Safety-

11. Challenges to Pre-Harvest Food Safety Limited information on effective practices National governments have limited authority Numerous variables exist, such as farm practices, animal health, and the environment

12. Farm-to-Table Strategy “Those in control of each segment must bear the responsibility for identifying and preventing or reducing food safety hazards.”

13. Pathogen Reduction/HACCP Rule Cornerstone of strategy HACCP, performance standards for Salmonella, testing for generic E. coli, sanitation SOP’s Ripple effect to pre-harvest level Results: reduced Salmonella on products; reduced human illnesses

14. Factors Driving Pre-harvest Change Regulatory requirements –HACCP rule –E. coli O157:H7 Marketplace demand Consumers

15. Third-Party Certification Programs Demand growing, Assure purchasers that certain practices have been followed Non-Hormone Treated Cattle Program

16. Pre-Harvest Strategy No regulatory authority at pre-harvest Educate producers Research Farm-to-table risk assessments Transparency critical

17. Educating Producers Use existing infrastructure to communicate Partnerships with state animal health agencies Commodity-specific programs such as Trichina-safe pork certification Guidelines for producers Producer organizations play role

18. Research More research needed to identify specific practices to reduce hazards Multiple intervention strategies needed Promising interventions include competitive exclusion, feed and water additives Decoded genome for E. coli O157:H7 may lead to a vaccine

19. Farm-to-Table Risk Assessments Salmonella Enteritidis –Led to Egg Safety Action Plan –Farm-to-table interventions being implemented by various agencies Risk Assessment Center

20. Future Plans Build on current activities Increased role for veterinarians at pre- harvest level –education –disease traceback –residue avoidance

21. Recommendations New requirements for meat and poultry plants should have a ripple effect on production sector Partnerships critical Science, through risk assessment, is key to developing effective risk reduction strategies

22. Goal We must bring producers into the food safety business in order for the farm-to-table chain to stay connected and be effective.”

23. Strategy of Agriculture and Food in Albania

24. Agriculture and Food Maintaining the increasing level of agricultural and livestock products, agro foodstuffs and fishery

25. Annex 2 1.3.3.Restructuring and strengthening the institution the institutions and laboratories for control and certification of fertilizers, seeds,fodders 1.4.1.restructuring of agriculture research institutions

26. 1.4.2.Strengthening the phyto sanitary and plant protection services; supervising plant diseases and animal pests ; control of products for plant protection and of phyto pharmacies ; strengthening inter institutional cooperation to prevent epidemics ; encouraging producers to apply integrated plant protection and supporting their initiatives for organic agriculture

27. 1.4.3. Continuation and extension of projects for the improvement of veterinary prophylaxis and animal health Supervising zoo-technical diseases and collaboration with Ministry of health to reduce human and animal infections Taking measures for the signalization and prevention of diseases in List A and other diseases

28. Improving of policies for the use of human and financial resources in the veterinarian services all over the country