Brian G. Bedard Artavazd Hakobyan Global Food Safety Partnership Secretariat (World Bank)

Transcription

1 Brian G. Bedard Artavazd Hakobyan Global Food Safety Partnership Secretariat (World Bank)

2 Global Food Problem Local Solutions

3 Critical food safety capacity Open source knowledge sharing community of practice APEC/FSCF/PTIN Public-Private Partnership Global Programming Multiple donors USAID, Waters, Mars, World Bank Netherlands

4 Food Food Control System Level Policies, laws, regulations, dynamics and relationships between stakeholders, etc. a Policies, laws, regulations, dynamics and relationships between stakeholders, etc. Organization (GOVT and FBO) Level Staff, budgets, information resources, infrastructure, procedures, culture,, infrastructure, procedures, culture, etc. Individual Level Knowledge, skills, work ethics, competency, HRD Individual Level.

5 Partners and Associated Activities International Agencies National Governments Industry Universities NGOs Other Consumer groups Stakeholders APEC PTIN WB 5 Year Indicative Roadmap Global Food Safety Partnership GFSP DGF GFSP Multi Donor Trust Fund

6 Organization & Management Secretariat World Bank (5 Years) Advisory Working Groups IT Food Safety Technical Communication Monitoring and Evaluation Governance (GFSP governance after 5 years)

7 #1 Training Program APEC/FSCF/PTIN Supply chain management Incident management Laboratory competency Risk analysis Food safety regulatory system On-farm quality assurance #2 Global Scaling up Regional/County Needs Assessments EAP SAR LAC ECA AFR MENA Responsive activities #3 Program Facilitation Learning Platform Open Education Resources Curriculum Development Food Safety Incident Network (INFOSAN/EURASFF) Communication Monitoring and Evaluation Facilitation of GFSP

8 Financing Sources EFOs DGF MDTF $ 1 ml $ 1.2ml $ 45 ml???? Pending Program design and pilots Advisory WGs Global scaling up

9 Approach 1. Country selection by regions 2. National food safety needs assessments 3. Country action plan i. National food safety control system ii. iii. iv. Agribusiness and value chains On-farm food safety GAP Auditing and certification training

10 The Capacity Building Process Consultation and dialogue with stakeholders Capacity Building Needs Assessment Analyse existing food safety capacity Define the desired future of the food safety system IaIdentify capacity gaps and needs for food safety safety Consultation and dialogue with stakeholders (internal and external) on and dialogue with stakeholders (internal and external) food safety capacity building strategy apacity bufood safety capacity building strategy ilding strategy External support (advice and/or resources) Negotiate resources (external/internal)r esources (external/internal) Food safety training activities (incl M&E)d evaluation)

11 Dairy Value Chain Feedstuffs Supermarkets Veterinary Grazing/Fodder Artificial Insemination Large Farms Smallholders Milk Collection Milk Traders Dairy Processors Open Markets Consumers Training GAP milk quality & hygiene Fodder and Feedstuff Financing Technical Assistance Artificial Insemination Veterinary inputs Zoonotic Disease Control Training Milk Hygienic /Quality GAP Technology adaptation Grant Support Technical assistance ToT Extension Service Contractual Supply Links and Organization GAP and Raw Milk Hygienic Quality Assurance/Food Safety Contractual Supply Links and Organization Traceability Zoonotic Disease Control Technology Adaptation and Product Development Contractual Supply Links and Organization Traceability Credit Line Technical Assistance Zoonotic Disease Control Food handling HACCP and Quality Assurance/Food Safety Traceability Market Intelligence Networks Market access Food Law Reform New Food Safety Strategy Institutional Reforms and Multi-Sectoral Support SPS measures Private Sector Schemes Farmer support GAPs SME support

12

13 del Matching Level 100% 70% 60% 40% 30% The MoGlobal Markets Program Meeting industry-developed specifications Manufacturin g Primary Production Primary Production Manufacturin g 12 Months Global Markets Basic Level 12 Months Global Markets Basic Level + Intermediate Level GFSI Guidance Document Requirements (6 th Edition) GFSI Recognized Schemes

14 Good Agricultural Practices (GAP) On-farm programs with food safety focus Fruits and vegetables soil, water, pest mgmt Herd and flock health & antibiotic residues Market driven linked to suppliers & processors Farmer organizations and groups Market access

15 Understanding, Knowledge and Motivation Capacity Building Training - Technical Assistance - Education Public sector inspectors, regulators, managers Private sector enterprises, food business operators On-farm quality assurance: raw material supply Experts consultants, auditors, trainers Consumers and public awareness

16 Food Safety Content Open source IT knowledge platform Training Competency - based Linked to existing resources Needs based training and education - assessments In-service, vocational, continuing education, professional development

17 Food safety content Complementary with existing programs E-learning, face-to-face, hands-on, etc Free access, creative common license Affordable, accessible, relevant International academic curriculum

18 Content design

19 APEC Regional Food Safety Capacity Priorities HACCP (APEC/FSCF/PTIN) China E-Learning (1 month) + Residential (10 days) Certificate Program Government, Companies, Academia Scale up in China & Globally Replicate

20

21 Food safety for the dairy sector HACCP and in-plant programs Government inspectors and auditors On-farm milk hygiene DHI Programs linked to processors Herd health AI Feeds and feeding Farmer organizations

22 Food Safety - A Global Public Good public health food security pandemic threat reduction livelihood improvement economic development social well-being market access and global trade R&D / Innovation