Pre-CCAFRICA Workshop National Food Control Systems. January 28 th 2013, Yaoundé (Cameroon) Presentation by Mali

Transcription

1 Pre-CCAFRICA Workshop National Food Control Systems January 28 th 2013, Yaoundé (Cameroon) Presentation by Mali

2 PRESENTATION OUTLINE I. Policy, legal and regulatory framework II. Institutional framework for official controls III. Control Programmes: Conception and Content IV. Control laboratories V. Information / communication / training

3 I. Policy, legal and regulatory framework 1.1. National food safety policy In 2002, Mali adopted a National Food Safety Policy. Objective : To ensure public health protection by conducting food safety controls. This policy takes into account: WHO and FAO principles for food control based on risk analysis; The provisions of the SPS Agreement; Compliance with hygiene rules throughout the food chain : The application of these rules from production to consumption"; Entrust food producers with responsibility for food safety and quality; The traceability of food and their ingredients;.

4 1.2. Basic legislation for food control Basic legislation for control of food of plant origin Control of foodstuffs of plant origin in Mali is governed by: Law No of 03 June 2002 establishing phytosanitary control in the Republic of Mali and Decree No /PRM of 03 June 2002 fixing the modalities of application of Law No Additional texts: Law No of 03 June 2002 establishing the registration and control of pesticides in the Republic of Mali and the Enforcement Decree No /PRM of 19 June 2009 laying down detailed rules for the application of Law No ; Order No /MA-SG of 10 August 2005 laying down the conditions of processing of packaging materials made from wood in the Republic of Mali. This text has enabled the institutionalization of the international standard for phytosanitary measures (ISPM) No. 15 of the IPPC.

5 1.3. Basic legislation for control of food of animal origin Law No. 028 of 14 July 2011 establishing the control of foodstuffs of animal origin and feed and the Enforcement Decree No /P-RM of July 14, Additional texts: The Interministerial Order No. 7028/MRNE-MSPAS of 22/12/1987 laying down rules on the health and safety inspection of products of animal origin intended for human consumption in Mali. Law No /P-RM of 16 January 2002 laying down the conditions of production, processing and marketing of milk and dairy products and Decree No /P-RM of 3 June 2002 laying down detailed rules for the application of Law No

6 1.4. Horizontal texts for food control The Agricultural Orientation Law No of 05 September 2006 Ordinance No /P-RM of 18 July 2007 on the organization of the competition Other texts Decree No /P-RM of 23 June 2006 establishing the marketing authorization for food, feed and food additives and implementing decrees No /MS- MEP- MA-MEF-SG-MIC of 26 September 2007; No /MS-MEP-MA-MIC-MEF-SG 26 September 2007; and No /MS-MEP-MA-MIC- MEF-SG of 26 September 2007 Decree No. 66/PG-RM of 02 March 1962 establishing and laying down rules for the organization and operation of the control of the packaging of Agriculture, Livestock, Forestry and Agricultural Industries products in Mali. Order No /MICT-SG of 16 October 2001 establishing the list of prohibited goods for import and export.

7 1.5. Scientific basis of laws and regulations relating to food control The laws and regulations were reviewed or developed on the basis of international standards (Codex, IPPC, OIE) and the provisions of the SPS measures and Regulation 07 of WAMU. They take into account: The food chain as a whole; The approach based on risk analysis; The primary responsibility of operators on the safety of products placed on the market; Transparency; The possibility of taking emergency measures; Recognition of other control systems; International obligations.

8 II. Institutional framework for official controls 2.1. Main ministerial departments involved Ministry of Agriculture; Ministry of Livestock and Fisheries; Ministry of Health; Ministry of Trade and Industry; Ministry of Finance (the Directorate General of Customs; support structure in case of information from alert systems).

9 2.2. Official inspection/control services The National Directorate of Veterinary Services (DNSV) DNSV is the competent national authority for inspection/control of food of animal origin. The National Directorate of Agriculture (DNA) DNA is the national authority for inspection/control of food of plant origin. The National Department of Health (DNS) The DNS mission, among others, is the hygiene control of infrastructure, equipment and facilities, means of transport, personnel and water. The National Directorate of Trade and Competition (DNCC) The DNCC is responsible for monitoring compliance of food and trade practices.

10 2.3. Articulation of control institutions with territorial governments At the national/central level: official food control services in Mali are represented by: The public health and safety division (DNS) The legislation and phytosanitary control division (DNA) The inspection and veterinary public health division (DNSV) and The division of legislation and competition (DNCC). At the level of the eight (8) administrative regions and the District of Bamako, they are represented by food control legislation Divisions, each of them being placed respectively under the relevant regional office. At the sub-regional level, services are represented by control sectors and at municipal level by control posts. The regional, sub-regional and communal services are placed under the supervision of decentralized territorial administration.

11 2.4. Inspectorates / Inspection Activities Inspectorates are agronomists, veterinarians, animal husbandry specialists/sa, food engineers, agricultural engineers, chemists, microbiologists, toxicologists, physicians, public health engineers, epidemiologists, trade/competition agents... Inspection activities are based on the principles of risk assessment. Food control in Mali is conducted on the basis of procedures that have been widely disseminated at national level. (These procedures are being reviewed in accordance with the provisions of the food inspection standards in Africa and international regulations applicable). National coverage of food control and inspection actions is based on the importance of local food activities and needs for risk management. Lack of resources (human, material and financial) does not allow a large quantitative and qualitative coverage of control services. To address this lack, delegation inspection agreements with third parties are signed.

12 2.5. National food control activities coordinating body The National Agency for Food Safety (ANSSA) Created by Law No /PRM of 30 December 2003, the National Agency for Food Safety (ANSSA) is a Public Institution with a Scientific and Technical vocation (EPST) whose mission is to ensure the safety of food. Missions: Coordinate all activities related to food safety; Provide technical and scientific support to control structures; Ensure the necessary technical and scientific support to the elaboration of the regulations relating to food safety; Conduct food-related health risk assessments; Support the activities of surveillance systems and epidemiological networks, and Ensure risk communication.

13 2.6. Framework for consultation of SSA actors The National Food Safety Council (CNSSA) 1 regular meeting/year and extraordinary meetings when necessary; The National Codex Committee (NCC) 1 regular meeting/year and extraordinary meetings when necessary; The National Commission for Marketing Authorization (CNAMM) 1 regular meeting/quarter, extraordinary meetings when necessary The consultative framework for food control and inspection services 1 regular meeting/quarter, extraordinary meetings when necessary; These different organizations across ANSSA (Technical Secretariat) contribute to the sharing of information and the implementation of the national food control and surveillance plan throughout the country.

14 2.7. The role of the Codex focal point within SSA Creation of the National Codex Committee (NCC) in Composition of the NCC: The National Codex Committee (NCC) includes all agencies involved in food safety (control services, support services, actors involved in the production, trade, universities/research institutes, experts, civil society, consumer associations, OIE focal point representatives, IPPC, SPS national information point/notification). Technical Subcommittees of the NCC: Seventeen (17) Codex Sub-Committees representing priority areas for Mali. These sub-committees normally work with the material and financial support of ANSSA.

15 2.7. The role of the Codex focal point (Cont.) Role of the Codex Focal Point: Organization of the NCC meetings; Organization of preparatory meetings of Codex Committee sessions; Preparation and submission of the national position to Secretariats/Committees/CAC; Organization of feedback meetings of Codex sessions; Sending Codex report missions by to the parties concerned; Preparation of the activity report of the NCC and sending to the parties concerned; Supporting the participation of the delegates from Mali in missions (Codex, AU/IBAR), USDA); Animation of the documentation centre, transmission of Codex documents to interested parties; Transmission to the parties concerned of information collected at INFOSSAN or other SSA agencies.

16 III. Control Programmes: Conception and Content 3.1. Food Control/Surveillance Programs The results of the studies and information collected by ANSSA are transmitted to risk managers for arrangements to be made (epidemiological surveillance, public health, guidance of control policies). On the basis of the study results, and information and alerts on food safety, control and surveillance plans are developed for products at risk by control services, with technical and financial support of ANSSA. Joint control/surveillance programs are developed and implemented by control/inspection services with material and financial support of ANSSA. Note: The absence of a formal plan enabling a quick and efficient response in case of an emergency ii) the absence of a formalized procedure for communication with the private sector, iii) the absence of formalized procedures for the recall or withdrawal of products at risk.

17 3.2. Communication with the private sector and consumers ANSSA developed and validated its risk communication plan. The communication plan includes the following strategic axes: Axis 1: Develop dialogue between the Advisory Bodies, and within technical services. Axis 2: Enhance dialogue and information with workers of the National Agency for Food Safety. Axis 3: Develop consultation and information with development partners, NGOs and agribusiness professionals. Axis 4: Raise awareness of all stakeholders about risks. Axis 5: Professionalize public and private media through capacity building. Axis 6: Establish and train consumer committees (food safety committees) in Mali. Axis 7: Optimize the flow of information on food safety policy.

18 4.1. Control laboratories: IV. Control laboratories The National Health Laboratory (LNS): Area of expertise: Quality control of medicines, foods and beverages NB: i) National reference laboratory for food bacteriology ii) involved in the accreditation process. The Central Veterinary Laboratory (CVL) Area of expertise: bacteriological analysis, monitoring of contaminants in food. NB: i) National reference laboratory for monitoring of pesticides in fruits ii) involved in the accreditation process. Animal Nutrition Laboratory (LNA) Area of expertise: determining the nutritional value of foods, monitoring of mycotoxins and pesticide residues in food. The Food Technology Laboratory (ATL) Area of expertise: physicochemical and sensory analysis of food.

19 4.1. Control laboratories (Cont.) The National Water Laboratory (LNE) Area of expertise: Physico-chemical, bacteriological, toxicological and microbiological analysis of natural waters. NB: National reference laboratory for water quality monitoring. DNA's Control Laboratory of the Packaging of Agricultural Products Area of expertise: Physical analysis of products and foodstuffs of plant origin. The National Metrology Laboratory Area of expertise: The calibration of the standards of analytical laboratories and companies. NB: All seven control laboratories are located in Bamako.

20 4.2. Capacity of laboratories Despite the diversity of areas of intervention of food control laboratories in Mali, enormous efforts are still to be deployed in the field of research: Contaminants (mycotoxins, heavy metals) in food; Residues of veterinary drugs in food; Food additives in food; In addition: limited laboratory capacity in Mali to meet customers' needs (research institutions, control services, industry..) To address this lack of capacity, sub-regional, regional and international laboratories are called upon: Participation of the Institut Pasteur Laboratory in Dakar in the analysis of the samples of UEMOA health survey on animal products; Participation of the Laboratory of Food Hygiene in Lyon in the analysis of the samples of the study on smoked fish.

21 4.3. Participation of laboratories in the development and implementation of control programmmes National laboratories for food control are involved in the development and implementation of food control and surveillance plans in Mali. For the implementation of control and surveillance plans there are no formal contracts between control services and laboratories to conduct analyses. Contracts are signed, however, to carry out some studies or controls. The results of the control laboratories are communicated to ANSSA (national agency for coordination of control activities in Mali) and control services.

22 V. Information, communication and training 5.1. Programs to support the private sector (training, retraining) Taking into account, in the PO of ANSSA, the sector s support programs (GAP, GHP, GMP, HACCP); Supporting the development of self-control guides; Assisting companies in obtaining marketing authorization; Supporting businesses for the implementation of Best Practices and HACCP (PNSSA); Training of professionals on GAP, GHP, GMP, HACCP Supporting the mango industry in Mali (STDF Project): geo-referencing of orchards, training and support on GAP/GHP, register of orchards, kits illustrating traceability, mango specifications for export

23 5.2. Training of Quality Assurance Managers Considering food safety and quality management in university training programs; Training phytosanitary inspectors and veterinary inspectors in food control (STDF); Initiating phytosanitary inspectors to fruits and vegetables control procedures (STDF); Training quality managers in SSA control systems (PQAO); Training quality auditors (CERCAP); Supporting laboratories in the accreditation process (PQAO).

24 5.3. Communication with consumers For better coordination of their actions, consumer associations with the support of ANSSA have established a network of associations working in the field of Food Safety called "Network MASSA." Communication actions taken by ANSSA: Food Safety National Weeks (are messages regularly reviewed based on the results of research, surveillance and control programs, information collected); Food Safety National Award; Raising awareness of decision makers and professionals all across the country about national policy for food safety; Raising awareness of consumers about food safety; Supporting the implementation of awareness-raising activities of consumer associations; Creation and training of MASSA network s hygiene brigades; Development of training modules on data collection and management of TIAC.