FOOD SAFETY AND GLOBAL GOVERNANCE

Transcription

1 FOOD SAFETY AND GLOBAL GOVERNANCE International Food Safety Forum 2015 FAO AT WORK Percy W. Misika FAO Representative in China, DPR Korea and Mongolia Beijing, June 2015

2 Table of Contents 1. Introduction 2. Global Instruments for Food Safety 3. FAO s Strategy for Improving Food Safety Globally 4. National Food Control System: Key Principles

3 1. Introduction The right to adequate food is realized when every man, woman and child, alone or in community with others, has the physical and economic access at all times to adequate food or means for its procurement. ---CESCR-1999

4 1. Introduction Food safety: a right or a privilege? Access to sufficient amounts of safe and nutritious food is a basic human right and success in achieving nutrition and health outcomes is reliant on food being safe.

5 1. Introduction A situation where all people at all times have access to adequate, safe and nutritious food for a productive and healthy life --- FAO Utilization Availability Food Security Access Stability

6 1. Introduction Food safety is the assurance that food will not cause harm to the consumer and covers contamination by chemical and biological agents and concerns about inherent food nature.

7 1. Introduction Food Safety and its role towards Food Security Contributes to improved nutrition & health status of population thereby increasing productivity & livelihoods (Foodborne and waterborne diarrhoeal diseases cause ~2.2 m deaths worldwide annually (1.9 m children) [WHO] Reduces food losses and wastes resulting in increased food availability, stability and utilization (Globally 1.3b tons of food lost/wasted every year) Increases national & international market access (Lower rejections, destructions of consignments, cost of withdrawals, national/ company image ) Economic implications both public health and others

8 1. Introduction Cost implications not much work done Food chain approach complicated - Linking b/w PP & processing Multidimensional issue - cross cutting, multiagency coordination Why is food safety overlooked the Food Safety Challenges Food safety not visible - low importance by governments (concern only if incidents) Lack of suitable investments Scientific, HR, infrastructure No food safety policy which gives structure to country Awareness at different levels low (multi-stakeholders) Impact of food safety on food security not well understood - lack of data, trade offs

9 2.Global Instruments for Food Safety SPS and TBT agreement The SPS (Sanitary and Phytosanitary Measures) Agreement confirms the right of WTO member countries to apply measures to protect human, animal and plant life and health. The TBT (Agreement on Technical Barriers to Trade) requires that technical regulations on traditional quality factors, fraudulent practices, packaging, labeling etc imposed by countries will not be more restrictive on imported products than they are on products produced domestically.

10 2.Global Instruments for Food Safety Codex Alimentarius Commission (CAC) The CAC is an intergovernmental body that coordinates food standards at the international level. Its main objectives are to protect the health of consumers and ensure fair practices in food trade. Founded in 1962 to implement the Joint FAO/WHO Food Standards Programme jointly hosted by FAO & WHO (1 st session 1963) 50 th anniversary 2013 Membership countries + 1 member org (EU) representing 99% of world population

11 2.Global Instruments for Food Safety International Plant Protection Convention (IPPC) an international treaty that aims to secure coordinated, effective action to prevent and to control the introduction and spread of pests of plants and plant products. a framework and a forum for international cooperation, harmonization and technical exchange between contracting parties.

12 2.Global Instruments for Food Safety The World Organisation for Animal Health (OIE) To promote and co-ordinate all experimental and other research work concerning the pathology or prophylaxis of contagious diseases of livestock for which international collaboration is deemed desirable. To collect and bring to the attention of the Governments or their sanitary services, all facts and documents of general interest concerning the spread of epizootic diseases and the means used to control them. To examine international draft agreements regarding animal sanitary measures and to provide signatory Governments with the means of supervising their enforcement.

13 3. FAO s Strategy for Improving Food Safety Globally A) Strengthening national food control regulatory capacities and global trade facilitation Supporting steady improvement of national food control systems Supporting the global trade facilitation agenda

14 3. FAO s Strategy for Improving Food Safety Globally B) Supporting science-based food safety governance and decisions Scientific advice to Codex Scientific advice to countries and partners Effective participation in Codex

15 3. FAO s Strategy for Improving Food Safety Globally C) Enhancing food safety management along food chains

16 3. FAO s Strategy for Improving Food Safety Globally D) Providing food safety platforms and databases Databases supporting food safety management Platforms for communication

17 3. FAO s Strategy for Improving Food Safety Globally E) Developing food safety intelligence and foresight Databases supporting food safety management Platforms for communication

18 4. National Food Control System: Key Principles Building blocks Food Policy, Laws & Regulations Information, Education, Communicatio n Food Control Management Laboratory Services Inspection services

19 4. National Food Control System: Key Principles Key Principle 1: Integrated farm-to-table concept and preventive approaches GAP GMP HACCP Contract Farming GHP

20 4. National Food Control System: Key Principles Key Principle 2: Food safety risk analysis

21 4. National Food Control System: Key Principles Key Principle 3: Shared responsibility and Partnerships The Farmer Implementing GAP Maintaining systems/ records Implementing group systems in case of producer groups The Processor production of safe food proactive dialogue with regulatory bodies Up-grade facility, design system, implement it Handlers (transporters, storage ) Maintaining appropriate conditions The Government enabling environment (scientific, technical, financial, infrastructure, regulatory) favorable to compliance by stakeholders The Consumer demanding safe product; following directions for storage & use Who is responsible for food safety?

22 4. National Food Control System: Key Principles Key Principle 4: Regulatory Impact Assessment COST BENIFIT

23 THANK YOU.