as a Tool to Achieve Food Safety and Quality in

Transcription

1 MODULE 1 INTRODUCTION TO ASEANGAP Background to Food Safety and Introducing GAP as a Tool to Achieve Food Safety and Quality in Farming Different GAP Standards

2 Overview/ Contents Globalization and its influence on food safety Food safety and food safety concerns Preventative risk based approach on food safety in the food chain Evolution of food safety and the role of GAP Focus of GAP

3 Introduction Globalization li - increasing i demand d by consumers for variety of foods Creation of global l market - transboundary movement and trade of food across countries imports/exports Potential for spread of contamination high Leading to increasingly new challenges & risks to the health & safety of consumers Quality, health, safety, environmental issues, labelling, food fraud acquiring global focus Food safety - standards, their implementation and certification is becoming increasingly important

4 Food Safety Gaining Importance Contributesto to improved nutrition & health status of population thereby increasing productivity & livelihoods Reduces food losses and wastes resulting in increased dfood availability, stability and utilization Increasing national & international market access Economic implications both public health and others

5 A Snapshot of Q & Safety Residues & contaminants t Pathogens & spoilage micro organisms Zoonotic diseases Technology h l issues GMOs Physical contaminants Persistent organic pollutants egdioxins Food allergens Labelling & claims incorrect, BB date dt Fraud

6 Bangkok Post 26 Jan 2011 Increase in pesticide use by Thai farmers Suggested DoA needs to impose complete ban on carbofuran/dicrotophos/methomyl/epn Thailand imports of pesticides rose from 42,089 tonnes in 1997 to 137,594 tonnes in EU found prohibited chemicals in imported vegetables (basil, chili, Chinese bitter cucumber & bean) Fears of a possible EU ban prompted govt to temporary suspend shipments. "We were warned about chemical-contaminated vegetables 26 times in 2009 & up to 55 times last year," said a member of the Thailand Pesticide Network

7 E. coli (O104:H4) Gaurdian 2 June 2011 :E coli outbreak: Russia widens EU vegetable ban - Russia has extended its ban on vegetable imports to all of the EU in a bid to prevent a deadly European bacterial outbreak from spreading into the country. Researchers are still unable to pinpoint the cause of the Ecoli outbreak that has hit Germany & other European countries, infecting 1,500 people & leaving 17 dead. Sprouts from imported fenugreek seeds caused bloody diarrhea & serious complications A farmer destroys iceberg lettuce on a field in Germany, where most of the E. coli cases have occurred

8 Hepatitis A in semi-dried tomatoes National food incident in Australia triggered in May cases March 2009 to March 2010 Epidemiological link with imported semidried ed tomatoes processed in Australia Tracing back investigation indicated frozen tomatoes imported tested positive for hepatitis A virus (HAV)

9 Risk Factors in Foods Country Food Contaminants/ /hazards Bangladesh Processed foods food additives including food colours, artificial sweetners, aflatoxins Bhutan Apple/Mandarin pesticide residues Lao PDR vegetables and fruits pesticide residues, unpermitted food additives Malaysia Vegetables pesticide residues Nepal leafy vegetables pesticide residues, heavy metals, colours Pakistan dry chillies Aflatoxins Mango & citrus fruits Pesticide residues Thailand fruits and vegetables pesticide residues, microbial contaminants Vietnam fruits and vegetables pesticide residues

10 Risk Categorization of businesses dealing with primary and secondary foods (GL for ASEAN) Fruits and vegetables Main Activity Risk Categorization High Med Low Vegetable farm Farming, harvesting, pkg, fresh handling X Dried fruit Cutting, sugar mixing, drying, packaging X Fruit in vinegar, oil, or brine Cutting, deeping in vinegar, oil or brine X Canned/ bottled Cutting, blanching, filling in can/bottle, X (pasteurized) fruit/veg pasteurization Jams, jellies, marmalades Cutting, pressing,sugaring,cooking,setting,pkg X Candied fruit Formulation with sugar, dehydration X Pickled vegetable Cutting, brining, fermentation X Paseurized fruit /veg juices Extracting, filtering, pasteurizing, cooling X Sterilized friut & veg juices Extracting, filtering, sterilizing, aseptic pkging X Fresh fruit/sugarcane juice Cutting, extracting, filtering, pasteurizing, X aseptic packaging Retailer level-fruit/veg raw Collecting, selling X Fruits & vegs - processed Formulating, processing, serving X Food service Hotels, caterers, canteens, street food vendors, restaurants Preparing various RTE foods X

11 Food Safety Important/Challenges in the Region Legislation/National food control system outdated Cross cutting area, multiagency, coordination Low importance by governments (incidents unreported, FS measurement) Linking b/w PP & processing food Lack of suitable chain environment political, Scientific, HR, infrastructure Trade offs b/w food safety & security Globalization new hazards & risks staying ahead of hazards Lack of data FBDS, monitoring Awareness at different levels & their roles

12 Food Safety Approaches Food chain approach hazards may arise at different stages of the food supply Preventative t ti risk based ikb approach is followed rather than a reactive one based on sampling & testing (GAP, GMP, HACCP) Sound national food control & regulatory systems essential standards & implementation ti Codex standards referenced as baseline in SPS Agreement Roles and responsibilities for food safety all actors in the food chain namely farmer or producer, processor, handlers, government, consumer

13 Preventative Approach based on Risk in Food Chain Good Practices GMP/GHP All practices regarding conditions & measures necessary to ensure safety & suitability bl of food at all stages of the food chain GAP practices that address environmental, eco, social sustainability for on farm processes & result in safe & Q food HACCP A system which identifies, evaluates & controls hazards (chemical, physical, biological) significant for food safety An internationally accepted method to reduce & manage risk FSMS A holistic system of controls that manage food safety in food business. (GHPs; HACCP; management systems elements & policies; & traceability/ recall system)

14 Preventative approaches for food safety include? System binding elements HACCP Pre step and Principles Document & Record control, Management Commitment, Audit & Review, Corrective actions HACCP Good Manufacturing Programme Facilities & Services Maintenance GHP Design & Construction of Premises & Equipment Legislation, Codes of Practice & Standards Good Practices GAP, GVP, GMP, GHP, GLP

15 Good Agricultural Practices Practices that need to be applied on farm to ensure food safety during pre production, production, harvest and post harvest. In many cases such practices also help to protect the environment and safety of the workers. A systematic approach which aims at applying available knowledge to address environmental, economic & social sustainability dimensions for on farm production & post production process, resulting in SAFE & quality food & non food agricultural products

16 Codex Alimentarius Comission An Intergovernmental body 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 Mandate protect the health of consumers ensure fair practices in international food trade coordinate all food standardization work at the international level Membership 186 countries + 1 member org (EU) representing 99% of world population Observers: 220 international organizations: 50 IGOs, 154 NGOs, 16 UN (representing scientific, industry, trade, consumers)

17 Organizational Structure of Codex 17 CODEX ALIMENTARIUS COMMISSION Executive Committee Secretariat General Subject Committees (10) Commodity Committees (12) General Principles (France) Food Additives (China) Contaminants in Foods (Netherlands) Food Hygiene (USA) Food Import and Export Inspection and Certification Systems (Australia) Methods of Analysis and Sampling (Hungary) Pesticide Residues (China) Residues of Veterinary Drugs in Foods (USA) Food Labelling (Canada) Nutrition and Foods for Special Dietary Uses (Germany) Fish and Fishery Products (Norway) Fatsand and Oils (Malaysia) Sugars (Colombia) Milk and Milk Products (New Zealand) active adjourned Cereals, Pulses and Legumes (USA) Natural Mineral Waters (Switzerland) Processed Fruits and Vegetables (USA) Fresh Fruit and Vegetables (Mexico) Spices and culinary herbs (India) Meat Hygiene (New Zealand) Vegetable Proteins (Canada) Cocoa Products and Chocolate (Switzerland) ad hoc Intergovernmental Task Forces Animal Feeding (Switzerland) Biotechnology (Japan) Processing and Handling of Quick Frozen Foods (Thailand) active dissolved Fruit and Vegetable Juices (Brazil) Antimicrobial Resistance (Republic of Korea) Regional Coordinating Committees Africa (Cameroon) Asia (Japan) Latin America and the Caribbean (Costa Rica) North America and the Southwest Pacific (Papua New Guinea) Europe (Poland) Near East (Lebanon)

18 Codex Work on Fruits & Vegetables Has two commodity committees on Fruits & Vegetables fresh fruits & vegetables (CCFFV host Mexico) & processed fruits and vegetables (CCPFV host USA) Various standards, guidelines, recommended code of practices, standards & MRLs for fresh fruits & vegetables. Special lpublication i on fresh hfruits and vegetables 1 st edition i (27 Standards on fresh fruits & vegetables) Further list of standards related to fruits & vegetables Recommended International Code of Practice for packaging & Transport of Fresh Fruits & Vegetables CAC/RCP Code of Hygienic Practice for Fresh Fruits and Vegetables CAC/RCP MRLs for pesticides (CAC/MRL ), extraneous MRLs (CAC/MRL )

19 Who is Responsible? 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

20 Good Agricultural Practices (GAP) Focus at two levels Farm level practices related to pre harvest preparation, production and harvesting including transport to the pack house Pack House practices related to post harvest handling like washing, grading, g, bunch pruning etc including transport to the customer

21 Good Agricultural Practices (GAP) Focus at farm (Codex Code of Practices section III primary production) Environment Hygiene related to the soil, water, waste disposal etc. Hygienic Production related to fertigation and pesticide spray schedules, irrigation schedule, planting material, storage and handling of Agro and non agro chemicals etc. Handling Storage and Transportation related to practices essential to maintain food safety (may also be quality) during handling, storage and transportation Cleaning, Maintenance and Personal Hygiene related to cleaning of pack house/storage premises; maintenance of fertigation and pesticide equipment and personal hygiene

22 Good Agricultural Practices (GAP) Focus at Pack House Codex Code of Practice (Section IV, V, VI VII, VIII, IX and X) Design of Pack House Control of Operations Maintenance & Sanitation Personal Hygiene Transportation Product Information Training

23 Some regional publications on GAP and related areas Guidance documents Training manuals Case studies

24 Different GAP Standards

25 GAP Global Scenario In many countries Public authority and/or the Private sector have developed their own set of GAP standards These are developed for export market & are used for domestic buyers as well In some countries these are voluntary standards & in others mandatory (Thailand) Compliance to GAP is verified by Certification Process

26 GAP in the world Tesco Natures Choice GLOBALGAP LEAF ChinaGAP GAP guides Mexico GAP Japan GAP NZ GAP ChileGAP Kenya GAP IndiaGAP Freshcare

27 GlobalGAP Initially known as EurepGAP started in late 1990s as a private sector standard with focus primarily on pesticide residues Developed by European supermarket chains and their major suppliers In September 2007 changed name from EurepGAP to GlobalGAP In 2008, farmers in 88 countries certified to GlobalGAP In April 2010, there were 102,267 producers certified to GlobalGAP In ,000 producers (111 countries) certified

28 GlobalG.A.P V4, 2013 Structure

29 All Farm Based Record keeping & internal self assessment/internal inspection Site history & site management Worker health, safety & welfare Waste & pollution management, recycling & re use Environment & conservation Complaints Traceability Visitor i safety

30 Crop Based Requirements Traceability Propagation material Site history and site management Soil management Fertilizer use Irrigation/fertigation Integrated pest management Plant protection ti products

31 Fruits and Vegetables Propagation material Soil and substrate management Irrigation/fertigation Harvesting Produce handling

32 GAP in ASEAN Countries Thailand Q GAP PhilGAP Malaysia SALM Indonesia GAP Singapore GAP-VF

33 Malaysia The SALM Skim Amalan Ladang Baik in Malaysia or GAP Scheme developed in 2003 which provides certification for farmers that use GAP to produce safe, quality produce; prevent harm to the environment and ensure their worker health, safety and welfare. SALM Certification requires compliance with 16 elements Requirements classified as major must or minor must or encouraged To achieve certification, all of the 29 major musts 95% of the minor musts, and 50% of the encouraged 33

34 Singapore The voluntary GAP-VF certification scheme was launched in For intensive vegetable farming sector The scheme focuses on food safety and has six components-farm location, farm structure, farm environment, farm maintenance, farm practices/ methods/techniques, and farm management. The GAP-VF logo is promoted to consumers to provide confidence that produce grown by certified farms is traceable and safe to eat 34

35 Indonesia TheGAP program in Indonesia developed in Covers the production of fruit and vegetable crops to assure quality and safety for producers, consumers and the environment and the sustainability of the production system. The program has 16 elements, based on GLOBALGAP The practices in each element classified as must or highly recommended or recommended Three levels of certification Prima One for produce that is safe for consumption, good in quality and produced with environmentally friendly processes of technologies, Prima Two for produce that is safe for consumption and good in quality, and Prima Three for produce that is safe for consumption.

36 Philippines The program for GAP for FV Farming was launched in The objectives was to increase market access in both local and foreign markets, empower farmers to respond to consumer demand for food safety and quality, and facilitate adoption of sustainable practices. The program has six components farm location, farm structure, farm environment, farm maintenance, farm practices and farm management.

37 Thailand Q GAP Program launched in 2003 by DOA Purpose ensure food crops produced are safe, wholesome and meet the required standards Q GAP has initially three levels production processes for safe products, safe and pest free products, and safe, pest free and quality products. Thai DOA has developed 28 crop manuals detailing practices required to improve yield, quality and food safety. Topics included varieties, cultivation, fertilizing, irrigation, crop sanitation, crop protection, safe pesticide use, harvesting, transportation and record keeping.

38 Thailand Agricultural Standards Act, 2008 legal framework in which standards for farm produces to be established, certified and controlled. Initially implementation voluntarily Mandatory standards will be implemented on food safety and where public concerns Accreditation and certification for agricultural standards d regulated ltdby Agricultural lstandards d Act At2008 Q GAP program implementing before the enactment of this law shall hllbe transited and enforced dby this law.

39 Vietnam The Department of Science and Technology (DST) and the Vietnamese Academy of Agricultural Sciences (VAAS) nominated to develop a national GAP system for Vietnam VietGAP released on 28th January 2008 the Ministry of Agriculture and Rural Development to drive its development VietGAP based on ASEANGAP and designed to meet specific needs of Vietnamese fresh fruit and vegetables industry VietGAP consists of 12 sections

40 Vietnam VietGAP consists of 12 sections Site assessment and selection Planting material Soil and substrates Fertilizers and soil additives Water, Chemicals Harvesting and handling produce Waste management and treatment Workers and training i Documents records traceability and recall Internal audit and Complaint handling 40

41 Other ASEAN countries National GAP standards of other ASEAN countries at various stages Laos PDR is developing based on the ASEANGAP Brunei Darussalam Myanmar Cambodia

42 ASEANGAP ASEAN GAP is voluntary standard for ASEAN countries on production of fresh fruits & vegetables adopted in 2006 ASEAN GAP regulates the procedures of planting, care, harvesting & post harvest include packaging but does not regulate for sprouts and fresh cut produce. ASEAN GAP only applies for production processes & not used to certify for organic or GMO products Four modules - Food safety; Environmental management; Worker health, safety & welfare; Produce Quality

43 GAP in SAARC Countries Regional TCP: Development of Standards and scheme for Good Agriculture Practices Implementation ti and Certification in Countries of SAARC - TCP/RAS/3502 Objective: to support the countries of the Region in establishing a system for GAP & its implementation Countries: All SAARC; Pilots - Bhutan, Bangladesh, Maldives, Nepal Dates : March 2014 February 2016 $

44 Objectives of Project Ensure safe fruits & vegs in domestic markets To facilitate regional trade through implementation of common GAP standards in the region To ensure acceptability of fruits and vegetables in global markets Through development of a credible GAP system Standard or requirements System t for certification following international ti accreditation criteria

45 Approach of the project Regional and country activities 1st step - development of a GAP Scheme (GAP standard, the certification criteria, process) draft developed d & finalised in regional WS ( Sept); action plan; potential SO 2nd step support few pilot countries to internalize and adopt the GAP Scheme The results of the pilots shared in a final regional workshop involving all eight SAARC countries

46 Structure of SAARC GAP Scheme Part 1 GAP Standard Requirements in relation to food safety, quality, environmental mgmt & workers health, safety &welfare Part II Structure for implementing GAP in a country Section 1 Guidance for Establishing A Scheme Owner Section 2 Governing Structure Part III Certification of GAP Section 1 Certification Criteria (detailing requirements for onfarm production of f&v based on standard and CB requirements) Section 2 Certification Process Section 3 Requirements for Certification Bodies Section 4 Rules for Use of Certification Mark Annex List of documents needed under the SAARC GAP Scheme

47 Structure of SAARC GAP Standard Five modules (4+1) Food safety module Environmental management module Worker health, safety & welfare module Produce Quality module General Requirements Group Certification First four are standalone modules; fifth has common general requirements applicable to each so as not to repeat 4 modules can be used alone or in combination with others Enables progressive implementation of modules based on country/ producer priorities Each module grouped into elements each element has 1 or more good practices

48 Implementation of GAP Regional activities 1. Development of a GAP Scheme (GAP standard, the certification criteria, process) 2. Preparation of CB and SO documentation based on international norms 3. Preparation of Training Manual / material 4. Study visit to countries in region 5. Regional Workshop for finalization of Regional GAP Scheme and publication of report; sharing results of pilots Country activities iti 1. Country Inception workshop 2. Development of Action plan 3. Identifying the SO nodal dlpoint 4. Deciding on governing structure for implementation (SO, CB, approval/ accreditation) & establishment 5. Setting up Committees SC, TC, CC 6. Adaptation of scheme documents (standard/ certification system); 7. Support SO & CB to develop system & documents 8. Development of logo 9. Adaptation of Training i Manual l/ / material; il translation 10. Capacity building of SO/ CB/ AB if available; also TOTs 11. Study visit 12. Launch of scheme

49 QUESTIONS AND DOUBTS