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International Food Standard Setting Priorities
World of Food Safety Conference
Bangkok, ThailandMay 23rd, 2014
Samuel Godefroy, Ph.D.
Director General,
Food Directorate, Health Canada-
Vice-Chair, Codex Alimentarius Commission
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Introduction to the Canadian Food Safety System Role of the Food Directorate, Health Canada
Overview of Drivers of Change for International Food Standard Development
Trends of International Food Standards
The Need for harmonization and Convergence The Case Regional/International Convergence of Food Standards
Presentation Outline
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Government federal, provincial and territorial (P/T), municipal
Industry farmers, food manufacturers, food distributors, food
service establishments and retailers
Consumers
Canada’s Food Safety System: A Shared Responsibility
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Canada’s Constitution allows all levels of government (federal, provincial/territorial and municipal) to:
Enact food safety and quality legislation;
Establish and enforce policies, standards and laws;
Provide information, guidance; and,
Provide effective and efficient program delivery.
Canadian Food Safety: The Role of Government
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Food Safety Roles
Key Federal Organizations
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Canadian Food Safety: Key Federal Accountabilities
On-farm Food Safety Policy & Standards
Surveillance & Early Warning
Education & Outreach
Inspection & Enforcement Public Health Surveillance
AAFC HC CFIA PHAC
Contributes to research and development of on farm food safety programs
Establishes food safety policy and standardsAssesses the effectiveness of CFIA’s food safety activitiesConducts health risk assessments in support of food safety investigationsInforms Canadians about potential risks to their Health
Designs and delivers federal food inspection programsMonitors industry’s compliance with the Acts and RegulationsUndertakes enforcement action as necessaryConducts food safety investigations & food recalls
Public health surveillanceLeads foodborne illness outbreak investigations with P/T public health officials
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Assistant Deputy Minister
Marketed Health Products Directorate Health Products and Food Branch Inspectorate
Office of Nutrition Policy and Promotion Planning, Policy & International Affairs Directorate
Resource Management and Operations DirectorateVeterinary Drugs Directorate
Therapeutic Products DirectorateBiologics and Genetic Therapies Directorate
Food DirectorateNatural Health Products Directorate
Health Products and Food Branch (HPFB)
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Food Directorate in Health Products and Food Branch: Federal health authority responsible for establishing policies, setting
standards, and providing authoritative advice and information on the safety and nutritional value of food
Currently: Some 400 FTE’s
• 350 in NCR, 50 in the Regions• 6 Regional represenations, beyond the NCR
• Halifax, Montréal, Toronto, Winnipeg, Edmonton, Vancouver• 4 laboratory centres: NCR, Longueuil -QC, Scarborough – ON.,
Burnaby - BC• Professional categories: Scientists, Biologists, Chemists,
Technologists, Regulatory and standard setting officers, administrative staff
Health Canada’s Food Directorate
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Food and Nutrition Standards: Preventive Measures
Developing food safety and nutrition standards is one of the instruments used to prevent food safety and nutrition related negative health outcomes
Outcome: healthier population through a safe and nutritious food supply
Industry
GovernmentConsumers
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Food Directorate: Key Activities & Areas of Focus
Key Activities Principal Areas of Focus
1. Developing policies, standards guidelines and regulations;
2. Premarket submission evaluation; 3. Contributing to “Post Market”/“Real
Time” risk management of issues; 4. Applied research and surveillance to
support evaluation and risk management;
5. Support to the GoC, FPT, industry on range of issues including trade, nutrition policy etc;
6. Effectiveness evaluation of CFIA inspection programs.
1. Food system issues: e.g. food defense
2. Microbiological contaminants;3. Nutritional safety and nutritional value of
foods: e.g. infant formula, medical use diets,
nutrition labeling etc.4. Safety of food additives and food
processing agents and other chemical safety issues;
5. Chemical contaminants: e.g. POPs, mycotoxins
6. Safety of novel foods: e.g. animal cloning etc.
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Food and Consumer Safety Action Plan
Food Innovation agenda Modernization of food safety
legislation and regulatory modernization
Food and Consumer Safety Action Plan
Chemical Management Plan Red Tape Reduction Initiative Regulatory Cooperation
Council: CAN/US Speech from the Throne
• Nutrition labelling consultations
Budget 2014 priorities• Strengthening oversight
Globalization Mass Media / Rapid
Communication Increased Consumer
Sensitivity / Awareness and Demand
Changes in Production Practices, Trade Patterns or Climate
Scientific/Technological Innovation
Risks of deliberate Contamination/ Tampering/ Terrorism
Priorities of the Government of Canada
Priorities Identified by Environmental Scans
Identifying Priorities
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• Changing food production practices• Scientific and technological innovation • Climate change/Environmental changes/ environmental concerns • Changing Consumer concerns / interests • Changing demographics: e.g. ageing population • Emergence of food safety risks associated with economic fraud• Reforms and Modernisation of Food Legislative and Regulatory
Systems• Expanding international trade of food /ingredients • Progression of Free Trade Agreements : Bilaterally and Regionally
Drivers / Trends influencing Priorities of Food Standard Development
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• Implementation of new laws / regulations : o Simplification, consolidation (e.g. Canada, China, India etc..)o Focus on « Preventive Controls » and demonstration of adherance to
HACCP concepts (e.g. US FSMA, SFCA : Canada, Europe)• Standards to enable innovative foods :
o Functional foods, supplemeted foodso Health Claimso Novel Food Safety Interventions : e.g. High Pressure Processes, new
processing aids, post-production treatmentso Novel Packaging Materials
• Enhanced oversight on selected foods: o Fresh foods: Produce, Ready to Eat Productso Food destined to vulnerable groups such as Infant foods, foods destined to
Seniors
As result ….. Trends of Food Standard Development Internationally
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• Standards to support management of issues related to Chronic Diseases
o Management of selected nutrients : Sodium, Fats (e.g Trans fatty acids), Sugar
o Enhanced food labelling requirements to support choice• Standards resulting from enhanced environmental oversight
o Programs aiming to improved management of Chemicals : EU REACH, Chemicals Management Plan (Canada)
• Updates to existing food standards: o Changing scientific information : e.g. food additives, natural toxins etc…o Bilateral or Regional trade negociations : FTAs, TPP, APEC, ASEAN
As result …..Trends of Food Standard Development Internationally (2)
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Foods are key Commodities in Trade SPS Chapter in each Bilateral or Multi Lateral Trade Agreement Food is a major traded commodity in the Asia-Pacific Region Multiple initiatives for regional integration : TransPacific Partnership (TPP),
ASEAN Economic Integration, ASEAN + 3
Case for Increased Alignment of Food Standards
Regulatory Cooperation will be required : more Convergence of Food Standards
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• Existing Initiatives of Food Safety Cooperation: o APEC Food Safety Cooperation Forum (APEC FSCF)
• APEC FSCF re-affrimed pre-eminence of Codex Standards as A Reference points to
o Alleviate discrepancies in existing food standards / Limit trade irritantso Codex Risk Analysis Principles serve as important reference point for
regional food standards integration
• Similar approaches could be applied for the ASEAN community
o Added advantage of similar food commodities traded regionallyo Similarity in diets and food trade patterns are an added
advantageo Leveraging existing experience of regional food regulatory
Cooperation
Towards Enhanced Integration of Food Standards
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