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UNNExT Workshop on Promoting Cross-border Agricultural Trade for Sustainable Development
28-30 November 2016 Bangkok, Thailand
Key food safety considerations for export of fresh fruits from the Asia-
Pacific region at
Workshop on Promoting Cross-border Agricultural Trade for Sustainable Development
(28-30 November 2016, Bangkok, Thailand)
Ms. Shashi Sareen Senior Advisor, Food Safety & Quality
FAO Regional Office for the Asia & the Pacific E-mail: [email protected]
Outline • Major emerging food safety issues related to
export of fresh fruits and produce from Asia Pacific region
• Some suggested strategies & initiatives to strengthen food safety systems in the region for trade facilitation
• Designing effective food safety control systems
Global scenario
Codex OIE IPPC
• Globalization - increasing demand by consumers for variety of foods
• Trans-boundary movement and trade across countries –$1.1 trillion (imports and exports of the top 15 countries- WTO,2014)
• Increasingly new challenges & risks to the health & safety of consumers - 1 in 10 affected (WHO, 2015)
• Quality, health, safety, labelling, food fraud incidents (melamine, horsemeat) acquiring global focus
• WTO Agreements govern trade
Major emerging food safety issues • Residues & contaminants – pesticides residues,
heavy metals, toxins, food additives, adulterants
• Pathogens & spoilage micro-organisms
• Plant pests and diseases – banana Fusarium wilt disease
• GMO issues
• Production practices - quality of water, test facilities
• Infrastructure - testing, Cold chain, packhouses
• Certification issues
A farmer destroys iceberg lettuce in Germany, E. coli cases
Pesticide residues in Thailand
Hepatitis A in semi-dried tomatoes
INFOSAN alerts 2015
Country Food Contaminants/ hazards
Bangladesh Apples and caramel apples
Listeria monocytogenesis
China Canned mushroom Glass
China Mixed frozen berries Hepatitis A virus
Serbia Frozen raspberries Norvirus Russian Federation
Canned tomatoes Clostridium botulinum
Mexico Cucumber Salmonella enterica serotype Poona
Guatemala Snap peas Cyclospora cayetanensis China Frozen berries Hepatitis A virus
Some suggested strategies & initiatives to strengthen food safety
systems in the region for trade facilitation
The food chain approach – value chains
Food safety hazards may arise at different stages of food supply and may need to be prevented from entering, reduced or eliminated
Standards Preventive approaches Market links & trade Finance aspects Cooperatives
Trade & SPS/Standards/ Codex
CAC - overview • Intergovernmental body • Established 1962 – joint
FAO/WHO • Mandate protect health of consumers ensure fair practices in
international food trade
• Membership - 186 countries + 1 member org (EC)
• Observers: 220 international organizations: scientific, industry, trade, consumers
Harmonization of standards with Codex and compliance
Standards relate to: • End product criteria • CoP for packaging &
Transport of Fresh F&V • Code of Hygienic Practice for
Fresh F&V • MRLs for pesticides • Food additives • Contaminant limits • Packaging & labelling • Inspection, sampling, testing
procedures/methods,
General Principles (France)
Food Additives (China)
Contaminants in Foods
(Netherlands)
Food Hygiene (USA)
Food Labelling (Canada)
Methods of Analysis and Sampling (Hungary)
Pesticide Residues (China)
Residues of Veterinary Drugs in Foods
(USA)
General Subject Committees Commodity Committees
Milk and Milk Products (NZ)
Processed Fruits and Vegetables (USA)
Fish and Fishery Products (Norway)
Fresh Fruit and Vegetables (Mexico)
Fats and Oils (Malaysia)
Nutrition and Foods for Special Dietary Uses
(Germany)
Meat Hygiene (New Zealand)
Vegetable Proteins (Canada)
Natural Mineral Waters
(Switzerland)
Cocoa Products and Chocolate (Switzerland)
Regional Coordinating Committees
Africa (Kenya)
Asia (India)
Europe (Netherlands)
Latin America and the Caribbean
(Chile)
Near East (Iran)
North America and the Southwest Pacific
(Vanuatu)
Executive Committee Secretariat
CODEX ALIMENTARIUS COMMISSION
Food Import and Export Inspection and Certification
Systems (Australia)
active
adjourned
Codex Standards Structure
Cereals, Pulses and Legumes (USA)
Sugars (Colombia)
Spices and Culinary Herbs (India)
ad hoc Intergovernmental Task Forces
dissolved Animal Feeding
(Switzerland) Antimicrobial Resistance
(Republic of Korea)
Biotechnology (Japan)
Fruit and Vegetable Juices(Brazil)
Processing and Handling of Quick Frozen Foods (Thailand)
Strengthen standards/ Codex activities
Issues:
• NSB/ regulators - duplication
• Harmonization with Codex
• Low participation/ contribution to Codex, NCC not well functioning
• Standards for domestic & export differing
• Labels – language understood
• Recognition of controls/ standards of private sector
Harmonization of standards with Codex and compliance for better trade
• Focus Regional/ country projects
– review country situation, support better participation in Codex, national standards infrastructure, data collection
Trainings
Preventative Approach
HACCP An internationally accepted system to reduce & manage risk – by identifying, evaluating & controling hazards (C/P/B) significant for food safety
Good Practices GAP – practices that address environmental, eco, social sustainability for on-farm processes & result in safe & Q food GMP/GHP - All practices regarding conditions & measures necessary to ensure safety & suitability of food at all stages of the food chain FSMS - A holistic system of
controls that manage food safety in food business. (GHPs; HACCP; management systems elements & policies; & traceability/ recall system)
Focus: • Government sector programmes - Good
Practices, GAP/GMP/FSMS, streetfood/ retail, inspection & certification systems
• Market driven private sector certifications • Geographical Indications – infrastructure,
marketing • Other value chain programmes – ginger (Nepal),
FFV (Vietnam)
Preventive approaches and value chains Preventive approaches based on risk more effective
than reactive approach focussing on end product testing
Good Agricultural Practices (GAP)
• Training manual on “Implementing ASEANGAP in the F&V sector, its Certification & Accreditation”
• SAARC – A Scheme & Training Manual on Good Agriculture Practice (GAP) for fruits and vegetables Volume 1 The Scheme – 3 parts - Piloting
in 6 countries Volume 2 Training manual (5 modules, 18
sessions)
http://www.fao.org/docrep/019/i3576e/i3576e00.htm
Module III Establishment of National Implementation
Systems
Module I Introduction to GAP
Module V Preparing a Farmer/Producer or Producer
Group for GAP
Module IV GAP Certification and Accreditation
Training Manual on Implementation of GAP in the fruit and vegetable Sector in SAARC countries
Module II The GAP standards/requirements
Session 1 Background to food safety & intro to GAP Session 2 Different GAP standards – GlobalG.A.P./ other GAPs Session 3 An overview of GAP standard - Structure, requirements and conformity criteria Session 4 Food safety module Session 5 Environmental management Session 6 Workers health, safety and welfare Session 7 Produce quality Session 8 General requirements (incl. group controls) Session 9 GAP verification criteria, control points & checklists Session 10 Options & Structure for impl GAP Session 11 Scheme & Scheme Owner Session 12 Importance of GAP certification/accreditn Session 13 Criteria for selection of an AB for GAP Session 14 Establishment of a CB for GAP Session 15 GAP Certification Process Session 16 Auditing and auditing techniques
Session 17 Preparing the farmer/ farmer groups for implementing GAP Session 18 The application and approval process
• Improving food safety, quality, hygiene & food control in Bangladesh
• Strengthening Vietnamese SPS capacity for trade – improving safety & quality of fresh vegetables through value chain approach
• Strengthening capacity of food safety management along the value chain for better quality of agricultural and fishery products (Vietnam) – risk assessment studies for fruits, vegetables, etc
• Enhancing SPS Capacity of Ginger Exports through Public Private Partnerships (Nepal)
Examples of FAO Value chain activities for trade facilitation
Strong Partnerships
National Level
Private sector – Producer, processor, handlers, certifiers
Government - Enabling environment (scientific, technical, financial, infrastructure, regulatory); enforcement
The Consumer/ Civil Society
Regional & Global
Agreements
Research and data - ARAC
Test facilities
Universities
Food control – responsibility for food safety all actors in the chain
Traceability and use of IT
• To facilitate traceability Information needed and managed Structured across food chain (producer – consumer) Move across food chain – adding to it/ building up as it moves Information to be accessible to consumers
Long and complicated food chain requires IT based computerized systems
Traceability required for targeted & accurate withdraw or recall and validation of claims such as “organic”, GIs, halal, free from allergens…
Codex Principles for traceability/ product tracing as a tool within a food inspection & certification system (CAC/GL 60 – 2006)
Transparency and Communication Standards, procedures and protocols need to have clarity/
predictability so that can be met - exporters, importers and exporting government/ consumers to be aware of these
• Many agencies each with own set of requirements, generally no comprehensive guidance available (decision making criteria, etc) – leads to non-compliance with mostly procedural aspects. Verbal information by government authorities.
• WTO requires notifications – many countries still not notifying fully
• Risk communication poorly understood and addressed
• Consumer confidence important – effective communication including to media
Trade Facilitation
One Health
Human Health and Well being
Biosecurity, food safety single certificates(FS, animal/ plant health), AMR (reduce medicine use), pesticide use
WTO Agreements
One-Health and Trade Facilitation Multi-disciplinary approach to address various issues
Food safety Animal health Plant health & zoonoses Codex OIE IPPC
Economic impacts Any measures need to be based on an understanding of the
economic impacts
A poorly understood area – more studies needed
Excessive/ multiple government controls
IT based computerized systems
Standards
Certifications
Quality requirements
infrastructure costs
Focus on testing – not preventive measures
Poor compliance – destruction & recalls
National reputation
Implementing effective food control systems
FOOD CONTROL SYSTEMS
FOOD STANDARDS/ MEASURES SPS, CODEX
ENFORCEMENT & SURVEILLANCE
LABORATORY TESTING &
VERIFICATION
IEC & TRAINING
POLICY & FOOD CONTROL
MANAGEMENT
LEGISLATION Routine inspection, Imports/ exports, Emergency preparedness and response, FBDS
Effective food control systems facilitate trade
Codex Guidelines for design of effective food control programs - CCFICS
Designing effective food control systems
Effective food safety control systems – Objectives/Why?
Protection of public health – acute food borne illnesses; long term health impacts
Protection consumers from fraud and thereby promoting consumer confidence - mislabeled, adulterated, unwholesome food
Facilitating market access - meeting requirements for regional/ international trade
Reduction of food losses & wastes (contamination; spoilage; destructions)
Contributing to economic development by maintaining confidence in food systems and strengthening national reputation
Providing a base for Mutual Recognition & equivalence agreements
Government or Food Safety policy makers are guardians of food safety
Framework for the Development of a National Food Control System
Inspection, testing, FSER,
import/export, preventive approaches
Conclusion • Challenges many – food safety issues, standards,
certification, etc
• Government and private players both have a role
• Require focused targeted interventions
THANK YOU