CHAPTER 3. Food standard, certification.pptx

The chapter describes the different standards available for food

1. CODE OF ETHICS FOR INTERNATIONAL TRADE IN FOOD

2. 1. Ethics

3. FAO Food Standards 1.Codex Committee on Food Additives and Contamination ( CCFAC ) 2. Codex Committee on Pesticide Residues (CCPR) 3. Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF) 4. Codex Committee on Food Hygiene ( CCFH ) 5. Codex Committee on General principles (CCGP ) 6. Codex Committee on Food Labeling (CCFL)

4. FAO Food Standards 7 .Codex Committee on export inspection and certification system (CCEICS) 8.Codex Committee on Hygiene practice for Game (CCHG) 9.Codex Committee on Hygienic Practice for Canned Foods (CCFCF) 10. Codex Committee on Ante - and Post-mortem Inspection.

5. Code of Ethics in International Trade (CAC, revised 1985) The FAO recognizes that:- ( a) Adequate, safe, sound and wholesome food is a vital element for the achievement of acceptable standards of living, (b) Food is a vital and critical item of international trade, (c) Food purchase utilizes a significant portion of the income of the consumer ,

6. Food Standard (ctd) ( d) There is increasingly world wide concern about food safety, (f) Food legislation and food control infrastructure are not developed in many countries to protect the dumping of sub-standard food into a country,

7. Recommendation recommends member countries that all those engaged in the international trade in food commit themselves morally to this code and undertake voluntary action to support its implementation in the larger interest of the world community .

8. Objectives and Definitions Objectives: of the code is to establish standards and ethical conduct for international trade in food. Scope: the code applies to all foods introduced into international trade.

9. Principles International trade in food should be conducted on the principle that all consumers are entitled to safe, sound and wholesome food . No food shall enter an international market, which has in it, any substance, which renders it poisonous , harmful or injurious to health, or

10. Principle (ctd) contains in whole or in part any filthy, putrid, rotten, decomposed ( spoiled ) substances or foreign matter, or is otherwise unfit for human consumption or is adulterated is labeled , or presented in a manner that is false, misleading or deceptive or is sold, prepared, packaged, stored or transported for sale under unsanitary conditions .

11. Specific Requirements Food standards : National food standards should be established and enforced. Food hygiene :Food should be subjected, at all times, to sound hygienic practices. . Labeling: . All food should be labeled. Food additives :: The use of food additives should be to the extent as it has been stipulated in the codex. Pesticide Residues : Residues should be controlled and minimum limits should be maintained .

12. Specific Requirements (ctd) Micro-biological contaminants: All food should be free from microorganisms and parasites. Irradiated food : should be produced and controlled in accordance with the law .

13. Implementation Foo d that is exported should conform : (a) to food legislation, regulations and standards. (b) to provisions contained in bilateral and multi- lateral agreements. (c) In the absence of legislation and regulation, FAO codex standards shall be applied. Whe n an importing country feels that the food product does not meet the health and safety standards unfair trade has been practiced should inform the case to the exporting country.

14. Responsibilities Exporting countries should (a) make every effort to export food which complies with codex standard. (b) make available to the importing country the procedures of inspection applied when requested.

15. Exceptional Circumstances Where especial circumstance exist under which it is neither possible nor desirable to apply certain provisions of this code, as in the case of famines and emergency situation , recipient and donor countries should still apply the code .

16. Exchange of information Countries denying entry to food for fraud or health reasons should inform other countries.

17. Review From time to time, each government will be requested to submit to the secretariat of the Codex Alimentarius Commission a report on the implementation of this code.

18. STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (World wide standard) General principle: Prepackaged food shall not be labeled in a manner that is false, misleading or deceptive. The following information shall appear on the label: - name of the food true nature of the food List of ingredients concentration, water content

19. Continued Net contents The net content shall be declared in metric system. -for liquid foods, by volume. -for solids food, by weight. -for semi slid or viscous food, either by volume or by weight.

20. Continued Name and address The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food shall be indicated. Country of origin The country of origin of the food shall be declared.

21. Lot Identification Each container shall be marked in code to identify the producing factory and the lot. Lot Means definitive quantity of a commodity produced essentially under the same condition .

22. Date Marking and Storage Instructions The date of minimum durability shall be declared. 1. the day and the months for products with a minimum durability not more than 3 months . 2. The month and the year for products with a minimum durability of more than three months

23. 2. Certification

24. Definitions Certification The procedure by which official bodies provide written assurance that foods or food control systems conform to requirements. Inspection. The examination of food or systems for control of food, raw materials, processing and distribution, including finished product testing, in order to verify that they conform to requirements and international standards .

25. Definitions Official inspection systems and official certification systems These are systems administered by a government agency having jurisdiction empowered to perform a regulatory function or both. Requirements : are the criteria set by the competent authorities relating to trade in food covering the protection of public health and the protection of fair trade .

26. Infrastructure Countries should have in place the legislative framework , controls, procedures, facilities, equipment , laboratories , transportation, communication, personnel and training to support the objectives of the inspection and certification program.

27. Conflicts Where different authorities in the same country have jurisdiction over different parts of the food chain, conflicting requirements must be avoided to prevent legal and commercial problems and obstacles in trade.

28. Effective Legislation Effective legislation should be provided by competent authority to enable carry out controls at all stages of production, manufacture, importation, processing, storage, transportation, distribution and trade.

29. Decision Criteria Control procedure should not compromise the quality or safety of food . Checking and control should be applied on imported products in case of suspicion on non- conformity .

30. The Need to Take Actions The competent authority in the exporting country should have the ability to enforce and take action based on legislation . All necessary measures should be taken with no hesitation to maintain the integrity, independence of the control system and it is conducted to prescribed standard .

31. Administrative Procedures Should be in place to ensure that controls are carried out regularly, and in coordinated manner.

32. Control Control should cover the following : Establishments, means of transport and equipment. Raw materials, ingredients, semi finished and finished products, materials and objects intended to come in contact with food. Cleaning agents and pesticides. Process of manufacturing of food, Preservation methods Labeling

33. Measures Taken in Case of non Compliance 1.Request the exporter to restore conformity . 2.Rejection of consignment 3.In case of serious health risk, destruction of the product .

34. Future Imports 4. Stringent control by the importer so that the problem does not recur. 5.On site visits 6. Suspension of import

35. Certification Procedure Certificates should be drawn up in accordance with the following principles: 1. should be printed , if possible on 1 sheet of paper and serially numbered . 2. Be written in simple , unambiguous easy understandable language. 3. The vet should not certify (sign) matters that are outside his/her knowledge or which she/he cannot ascertain and verify.

36. Certification Procedure (ctd) 4. Text should not be deleted . 5. Only original certificate is accepted. 6. Ensure before signing that the certificate has been completely filled and and no part is left blank. 7. Where a certificate is signed on the basis of another supporting document, the vet signing the certificate should be in possession of that document .

37. Veterinary Authority of Exporting Country should have official procedure for authorization of certifying vets defining their function and duties . Offer training,issue guidance and monitor the activities of certifying vets.

38. List “A” Diseases 1 . Foot and Mouth Disease 2. Vesicular Stomatitis 3. Swine Vesiccular Disease 4. Rinderpest 5. CBPP 6.Lumpy Skin Disease 7.Pest des Petits Ruminants 8. Rift Valley Fever 9.Blue Tongue 10. Sheep Pox and Goat pox 11. African Horse sickness 12. African swine Fever 13. Classical Swine Fever (Hog Cholera) 14.Avian Influenza 15. New Castle Disease

39. Rinderpest When importing from RP free countries vet administration should require for fresh meat or meat products of domestic ruminants - Sanitary certificate attesting that the entire consignment comes from animals which have been kept in the country since its birth - which have been slaughtered in an abattoir and have been subjected to AM and PM inspection for RP with favorable results

40. CBPP When importing from countries considered infected with CBPP, Vet administration should require for bovidae for slaughter 1. Sanitary certificate attesting that the animal showed no clinical signs of CBPP on the day of shipment 2. Were kept since birth or at least for the last 6 months , in an establishment , where no clinical case of CBPP was officially reported during that period.

41. Lumpy Skin Disease (LSD) When importing from countries considered infected with LSD, veterinary administration should require for cattle - presentation of sanitary certificate attesting that 1. The animals showed no clinical sign on the day of shipment 2. Were not vaccinated against LSD during the 30 days prior to shipment 3. Were kept in quarantine station for 28 days

42. Rift Valley Fever (RVF) When importing from RVF infected countries, vet administration should require for domestic ruminants (not vaccinated ) Sanitary certificate attesting that 1. The animals did not show clinical signs of RVF on the day of shipment. 2. Were subjected to diagnostic test for RVF with negative results within 30 days before entry into quarantine 3. Were kept in quarantine station for 3o days prior to shipment and showed no clinical signs of RVF during that period.

43. Sheep Pox and Goat Pox When importing from infected counties veterinary administration should require For sheep and goats Sanitary certificate attesting that 1. The animals showed no clinical sign on the day of shipment or 2. Wee kept since birth for the past 21 days , when no case of SP/GP was reported 3. Were kept in quarantine station for 21 days before shipment.

44. Thank you !