(食品安全监督管理课件)2International-supervision-and-adminis.ppt

1、International Supervision and Administration system of Food SafetyReference:1)Assuring Food Safety and Quality:Guidelines for Strengthening National Food Control Systems(FAO/WHO)2)Codex:General Principle of Food HygieneMain Contents of FAO/WHO GuidelineIMPORTANT FOOD ISSUES 3.1 Food Safety,Quality a

2、nd Consumer Protection 3.2 Global Considerations(a)International Trade(b)Codex Alimentarius Commission(c)SPS and TBT Agreements 4.ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM 4.1 Objectives 4.2 Scope 4.3 Building Blocks(a)Food Law and Regulations(b)Food Control Management(c)Inspection Services(d)Labor

3、atory Services:Food Monitoring and Epidemiological Data(e)Information,Education,Communication and Training 5.STRENGTHENING NATIONAL FOOD CONTROL SYSTEMS 5.1 Principles of Food Control:Issues for consideration(a)Integrated farm-to-table concept(b)Risk Analysis(c)Transparency(d)Regulatory Impact Asses

4、sment 5.2 Developing a National Food Control Strategy(a)Collection of Information(b)Development of Strategy 5.3 Strengthening Organizational Structures for National Food Control Systems(a)Multiple Agency System(b)Single Agency System(c)Integrated System 5.4 Funding National Food Control Systems 6.SP

5、ECIFIC ISSUES OF DEVELOPING COUNTRIES 6.1 Food Systems 6.2 Food Processing Industry 6.3 Street Foods 6.4 Food Control Infrastructure and Resources 6.5 Technical Assistance:Role of International Agencies General Principle of Food Hygiene(Codex 1969-2003)Section I-ObjectivesThe Codex General Principle

6、 of Food HygieneSection II-Scope,Use and Definition 2.1 Scope 2.2 Use 2.3 DefinitionsSection III-Primary Production 3.1 Environmental Hygiene 3.2 Hygienic Production of Food Sources 3.3 Handing,Storage and Transport 3.4 Cleaning,Maintenance and Personnel Hygiene at Primary Production Section IV-Esta

7、blishment:Design and Facilities 4.1 Location 4.2 Premises and Rooms 4.3 Equipment 4.4 FacilitiesSection V Control of Operation 5.1 Control of Food Hazards 5.2 Key Aspects of Hygiene Control Systems 5.3 Incoming Material Requirements 5.4 Packaging 5.5 Water 5.6 Management and Supervision 5.7 Document

8、ation and Records 5.8 Recall Procedures Section VI-Establishment:Maintenance and Sanitation 6.1 Maintenance and Cleaning 6.2 Cleaning Programs 6.3 Pest Control Systems 6.4 Waste Management 6.5 Monitoring EffectivenessGeneral Principle of Food Hygiene(Codex 1969-2003)(con)Section VII-Establishment:Pe

9、rsonal Hygiene 7.1 Health Status 7.2 Illness and Injuries 7.3 Personal Cleanness 7.4 Personal Behavior 7.5 Visitors Section VIII-Transportation 8.1 General 8.2 Requirements 8.3 Use and MaintenanceSection IX-Product Information and Consumer Awareness 9.1 Lot Identification 9.2 Product Information 9.3

10、 Labeling 9.4 Consumer Education Section-Training 10.1 Awareness and Responsibilities 10.2 Training Programs 10.3 Instruction and Supervision 10.4 Refresher TrainingHazard Analysis and Critical Control Point(HACCP)System and GuidelinesFor its ApplicationPreambleDefinitions Principles of the HACCP Sy

11、stem Guideline for the Application of the HACCP System -Introduction -Application -TrainingOverview Several international food safety related organizations,focusing on WTO/FAO/WHO Three setting bodies of international standards,focusing on Codex and standard formulation process SPS&TBT of WTO,food t

12、rade dispute settlement process EU food safety system US food safety system Canadian food safety system Japanese food safety system Australia-New Zealand food safety systemInternational Organizations International organizations with Food Safety activities FAO,WHO,OIE with FS mandate,WTO,OECD,UNEP an

13、d World Bank without no mandate,but have FS activities)Standard-setup bodies:CAC(Codex)(joint FAO/WHO)-FS,OIEanimal health and disease(zoonoses)concerns,IPPC(under FAO)plant health(phytosanitary)WTOs SPS and TBT,(NTB:non-tariff trade barriers)Food and Agriculture Organization UN Specialist Organizat

14、ion Treaty,1945,Rome Member Countries:180+EC Mandate:Enough food supply food security 1)Improve nutrition and enhance production and distribution of food and agricultural products 2)Promote international food trade through cooperating in the establishment of international standards,guidelines and re

15、commendations3)IPPC(International Plant Protection Convention):formulate international Plant protection standards WTO/SPSInternational Office for Epizootics(流行病)(OIE)Global Organization Treaty,1924,Paris Member Countries:155 Mandate:Animal Health and Zoonoses-Establish international standards in ani

16、mal health,provide guidance on the incidence and combat of animal diseases;including those transmitting to humans through the food chain;and harmonizes regulations for trade in animals and animal products WTO/SPSOIE(cont)Food Safety Programs involving three Commission:International Animal Health Cod

17、e;The Standards;The Fish DiseaseqFood Safety Activities:BSE;Zoonoses,Brucellosis;Antibiotic Resistance and utilization of veterinary medicines;Evaluation of control authoritiesWorld Health Organization UN Specialized Organization Treaty,1948,Geneva 191 Member Countries(up to 2000)Mandate:Human Healt

18、h-to develop,establish and promote international standards with respect to food,biological,pharmaceutical and similar productsWHO Food Safety Activities Food Safety Program:exposure assessment to Chemicals;safety assessment of food technologies;BSE;international health regulations Food-borne Disease

19、:Surveillance and management;anti-microbial resistance monitoring;food handling International Program on Chemical Safety:pesticides,toxic chemical classification and labeling;food additives risk assessment;lead for endocrine disruptors(内分泌干扰物)Global Environment Monitoring System Food Contamination M

20、onitoring and Assessment Programs(GEMS/Food)FAO/WHO Food Safety Risk Assessment JECFA(Joint FAO/WHO Expert Committee for Food Additives current host country-China ):food additives;contaminants,vet drugs;JMPR(Joint FAO/WHO Meeting on Pesticide Residues,current host-China):pesticide residues JEMRA(Joi

21、nt FAO/WHO Meeting on Microbiological Risk Assessment)Ad hoc expert consultations(such as Joint Expert Consultation on Risk Assessment of Microbiological Hazards,International Consultative Group on Food Irradiation(FAO/WHO/IAEA),and other expert consultations-biotech,animal feeds,acrylamide in foodF

22、ood Safety Programs of FAO/WHO focusing on Codex setting International standards/guidelines for food:Additives,agricultural chemicals/contaminant,max permitted levels&MRLs Pesticide registration requirements:Max Residue Levels(MRLs),(pesticide including insecticide,herbicide,fungicide,bactericide,ro

23、denticide etc)Food safety risk assessment Precaution(alert or early warning)in Food SafetyCodexFood Safety Programs of FAO/WHO(cont)Harmonization of food safety&quality regulations Food import/export inspection&certification:equivalence Novel Foods/Foods from biotech;Animal Feed&Food Safety General

24、Principle of Food Hygiene:HACCP,GMP Food Allergies Food Labeling CodexCodex Alimentarius(食品法典)Foundation History 1945 FAO /1948 WHO 1950-Joint FAO/WHO Expert Committee on Nutrition 1955 Joint FAO/WHO Conference on Food Additives Joint FAO/WHO Expert Committee on Food Additives 1962-Joint FAO/WHO Foo

25、d Standards Conference:Codex Alimentarius Commission(CAC)the body responsible for implementing the Joint FAO/WHO Food Standards ProgramFoundation History(cont)1963 formal foundation of Codex 1991-FAO/WHO Conference on Food Standards,Chemicals in Food and Food Trade(in cooperation with GATT)recommend

26、ed:CAC and relevant Codex committees development of standards,codes of practice or guidelines 1995 WTO/SPS:Codex,OIE,IPPCMilestones:Evolution of Food Standards(1)Ancient times:try to codify food by early civilizations Early 1800s:Canning is invented Mid-1800s:bananas first shipped to Europe from tro

27、pics 1800s:1)The first general food laws are adopted and enforcement agencies established “Sale of Food and Drug Act”(1875,UK)2)Food chemistry gains credibility,and reliable methods are developed to test for food adulterationMilestones:Evolution of Food Standards(2)Late 1800s:A new era of long-dista

28、nce food transportation-first international shipments of frozen meat from Au-NZ to UK Early 1900:Food trade associations try to facilitate world trade through use of harmonized standard 1903:The International Dairy Federation(IDF)develops international milk standards first food standard globally,IDF

29、-important catalyst of Codex 1945:FAO covering nutrition and food standards 1948:WHO-public health,esp.mandate to set food standardsMilestones:Evolution of Food Standards(3)1953:WHO/WH Assembly:wide use of chemicals in food public health concern 1954-58:Austria pursue to set local European Codex Ali

30、mentarius 1960:first FAO Regional Conference for Europe endorses the desirability of international CA 1963:CodexCodex/international standard result of international food trade and work for it great success of Codex-standard/code after WTO/SPS 1995What is Codex(1)A single most important international

31、 reference point of food standards,content includes:Standards,codes of practice,guidelines and other recommendations Codex standards:usually relate to product characteristics,i.e.MRL,Codex general standards for food additives,contaminants and toxins,Labeling of Prepackaged Foods;Codex methods of ana

32、lysis and sampling for residue and contaminantWhat is Codex(2)Codex codes of practice:codes of hygienic practice define the production,processing,manufacturing,transport&storage practices-Codex General Principles of Food Hygiene Codex guidelines:1)principles that set out policy in certain key areas;

33、2)guidelines for interpretation of these principles or for interpretation of provisions of Codex general standardsWhat is Codex(3)Free-standing Codex Principles addition of essential nutrients to foods;food import and export inspection and certification;establishment and application of microbiologic

34、al criteria for foods;conduct of microbiological risk assessment;risk analysis of foods derived from modern biotechnology What is Codex(4)Codex scorecard-standards,guidelines,codes of Practice(up to July 2006)Commodity standards 186Commodity related texts 46Food Labelling 9Food Hygiene 5Food safety

35、risk assessment 3Sampling and analysis 15Inspection/certification procedures 8Animal food production 6 Contaminants in foods(max levels,detection&prevention)12Food additives provisions 1,112,covering 292 food additivesFood additives related texts 7Max limits for pesticide residues 2,930,covering 218

36、 pesticidesMax limits for vet drugs in foods 441,covering 49 vet drugsRegional Guidelines 3The Codex system:Codex AlimentariusCommission and how it works Foundation of CA Commission joint by FAO/WHO Codex administration:Secretariat of the CAC appointed jointly Directors-General of FAO/WHO The Commis

37、sions operation:compile and update the Codex Alimentarius,thru Codex committees&Coordinating Committees located in 6 regions,following Codex Standard Process&Codex step procedureCodex:General Subject Committees Committee on Food Additives Committee on Contaminants in Foods Committee on Food Hygiene

38、Committee on Food Labelling Committee on Methods of Analysis and Sampling Committee on Nutrition and Foods for Special Dietary Uses Codex:Commodity Committees Committee on Fats and Oils Committee on Fish and Fishery Products Committee on Fresh Fruits and Vegetables Committee on Milk and Milk Product

39、s Committee on Processed Fruits and Vegetables Committee on Cereals,Pulses and Legumes Committee on Cocoa Products and Chocolate Committee on Meat Hygiene Committee on Natural Mineral Waters Committee on Sugars Committee on Vegetable ProteinsCodex:Ad hoc(特设)Intergovernmental Task Forces Task Force o

40、n Animal Feeding,19992004 Task Force on Foods Derived from Biotechnology,19992003 and 20052009 Task Force on Fruit and Vegetable Juices,19992005 Task Force on the Handling and Processing of Quick Frozen Foods,2006-Task Force on Antimicrobial Resistance,2006-Codex:Coordinating Committees Africa Asia

41、Europe Latin America and the Caribbean Near East North America and the Southwest Pacific Codex and science Scientific principles for standards-setting Expert committees and consultations:three FAO/WHO Expert Committees on Food Additives,Pesticide Residues,Microbial Risk Assessment Joint FAO/WHO expe

42、rt meetings and consultations on:1)Application of risk analysis to food standards issues(1995)2)Biotechnology and food safety(1996)3)Application of risk management to food safety(1997)4)Food consumption and exposure assessment of chemicals(1997)Codex and science(cont)Joint FAO/WHO expert meetings an

43、d consultations on:5)Role of government agencies in assessing HACCP(98)6)Application of risk communication to food standards and safety matters(98)7)Safety aspects of genetically modified foods of plant origin(2000)8)Evaluation of the allergenicity of genetically modified foods(2001)9)Safety aspects

44、 of genetically modified foods from animals,including fish(2003)10)Biotoxins in molluscan bivalves(2004)11)etc.Codex and Consumers Commitment in the interest of consumers UN General Assembly Resolution-Guidelines for consumer protection Purpose of the Codex Guidelines on Nutrition Labelling-To ensur

45、e that nutrition labelling is effective:“In providing the consumer with information about a food so that a wise choice of food can be made.”New areas:animal feed(BSE,early 1990s)and foods derived from biotechnology Consumers participation in standard setting process Information:Codex Secretariat dis

46、seminates Codex documents to international consumers organizations as request Codex&International Food TradeThe General Principles of the Codex Alimentarius state:“The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirem

47、ents for foods to assist in their harmonization and in doing so to facilitate international trade.”Uruguay Round&world food trade:SPS Agreement:Agreement on the Application of Sanitary and Phytosanitary Measures,TBT Agreement:Agreement on Technical Barriers to TradeCodex and other trade agreements:N

48、orth American Free Trade Agreement(NAFTA);Southern Common Market(MERCOSUR)between Argentina,Brazil,Paraguay and Uruguay;Asia-Pacific Economic Cooperation(APEC),Association of Southeast Asian Nations(ASEAN)More than Codex:FAO,WHO and Wider Partnerships Building national capacities:1)Technical assista

49、nce;2)FAO/WHO Trust Fund for participation in Codex;3)Standards and Trade Development Facility;standardization building in China prior to WTO Standardization Law(1998),foundation of AQSIQ,Certification and Accreditation Administration of PRC,Standardization Administration of PRC(1998)Sharing informa

50、tion:1)International Portal on Food Safety,Animal and Plant Health;2)International Food Safety Authorities Network;3)Regional conferences and global forum on food safetyFlow of food standard setting/application Agriculture and Commodity Division of WTO and specific Codex Committees secretariats tech