FOOD CONTROL AGENCIES AND THEIR REGULATIONS RIFA.pptx

About food control agencies

1. FOOD CONTROL AGENCIES AND THEIR REGULATIONS BY RIFA SHIRIN KC 1 st M SC MICROBIOLOGY

2. The Importance of Food Safety What is food safety? Food safety encompasses all practices and procedures involved in protecting food from contamination by biological, chemical, and physical hazards throughout the food supply chain – from farm to fork. Why is it crucial ? Food quality control refers to the measures taken to ensure food products meet certain standards in terms of food safety management. This is important, because  it helps prevent the distribution and sale of unsafe or substandard food products . Ongoing food safety improvements can yield economic and social benefits, in addition to reducing foodborne illnesses .  Importance of Food Quality Control Controlling the quality of food is important  to ensure that consumers consume safe food products and safeguard them from risks associated with contaminated foods . For buyers, it also reduces the risks of dealing with fraudulent suppliers and receiving poor goods.

3. Examples of Food Safety Concerns Bacterial contamination (Salmonella, E. coli, Listeria), viral contamination (Hepatitis A,Norovirus ) chemical contamination (pesticides, heavy metals) physical hazards (glass, metal fragments )

4. FOOD CONTROL AGENCIES : Food control agencies regulate the food industry to ensure the safety of food for consumption. Major International Food Control Agencies Food and Agriculture Organization (FAO): Mission: Achieving food security for all – ensuring that people have regular access to enough high-quality food to lead active and healthy lives. 1 Key Activities: Developing international food standards (often in collaboration with WHO through Codex), providing technical assistance to developing countries in agriculture and food production, monitoring global food security and nutrition. Example: FAO plays a critical role in combating transboundary animal diseases that can impact food safety. The FAO comprises 195 members, including 194 countries and the  European Union . Its headquarters is in  Rome , Italy, and it maintains regional and field offices worldwide, operating in over 130 countries. [3]  It helps governments and development agencies coordinate their activities to improve and develop agriculture,  forestry ,  fisheries , and land and  water resources . It also conducts research, provides technical assistance to projects, operates educational and training programs, and collects agricultural output, production, and development data .

5. World Health Organization (WHO): Mission: Attainment by all peoples of the highest possible level of health. Key Activities: Developing food safety guidelines and recommendations, assessing risks related to foodborne hazards, supporting countries in strengthening their food safety systems, investigating international foodborne disease outbreaks. Example: WHO's work on antimicrobial resistance in food production is vital to preventing the spread of drug-resistant bacteria The WHO's purpose is to achieve the highest possible level of health for all the world's people, defining health as "a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity." [5]  The main functions of the World Health Organization include: to promote the control of epidemic and endemic diseases; to provide and improve the teaching and training in public health, the medical treatment of disease and related matters; and to promote the establishment of international standards for biological products. The WHO is governed by the  World Health Assembly  (WHA), which is composed of its 194 member states. 

6. Codex Alimentarius Commission (CAC).   Purpose: Develop international food standards, guidelines, and codes of practice to protect consumer health and ensure fair practices in food trade. Significance: Codex standards are recognized by the World Trade Organization (WTO) as reference points for international trade disputes concerning food safety and quality. Example: Codex standards cover a wide range of topics, including food additives, contaminants, hygiene, labeling , and methods of analysis. The CAC is an  intergovernmental organization : the member states of the FAO and WHO send delegations to the CAC.  As of 2021, there were 189 members of the CAC (188 member countries plus one member organization, the  European Union ) ]  and 239 Codex observers (59 intergovernmental organizations, 164  non-governmental organizations , and 16  United Nations organizations ). The Codex Alimentarius covers all foods, whether processed, semi-processed or  raw . In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as  food labeling , food   hygiene ,  food additives  and  pesticide  residues, and procedures for assessing the safety of foods derived from modern   biotechnology . It also contains guidelines for the management of official i.e. governmental  import  and  export  inspection and  certification  systems for foodsThe Codex Alimentarius is published in the six  official languages of the United Nations :  Arabic ,  Chinese ,  English ,  French ,  Spanish  and  Russian . [8]  Not all texts are available in all languages.

7. Major U.S. Food Control Agencies Food and Drug Administration (FDA): Jurisdiction: Regulates approximately 80% of the U.S. food supply (excluding meat, poultry, and some egg products). Key Responsibilities: Overseeing food labeling , food additives, dietary supplements, bottled water, and setting standards for food safety and quality. Example: The FDA enforces the Food Safety Modernization Act (FSMA), which focuses on preventing food safety problems rather than reacting to them. The FDA's primary focus is enforcement of the  Federal Food, Drug, and Cosmetic Act  (FD&C). However, the agency also enforces other laws, notably Section 361 of the Public Health Service Act as well as associated regulations. Much of this regulatory-enforcement work is not directly related to food or drugs but involves other factors like regulating  lasers ,  cellular phones , and  condoms . In addition, the FDA takes control of diseases in the contexts varying from household pets to  human sperm donated  for use in  assisted reproduction .

8. U.S. Department of Agriculture (USDA): Jurisdiction: Regulates meat, poultry, and processed egg products. Key Responsibilities: Ensuring the safety and proper labeling of these products, conducting inspections of processing plants, and providing grading services. Example: The USDA's Food Safety and Inspection Service (FSIS) has inspectors present in meat and poultry slaughterhouses to ensure compliance with safety regulations. Centers for Disease Control and Prevention (CDC): Role: Investigates foodborne disease outbreaks, monitors trends in foodborne illnesses, and provides recommendations to prevent future outbreaks. Significance: CDC's epidemiological work is crucial for identifying the sources of foodborne illness and developing effective prevention strategies. Example: CDC's PulseNet network uses DNA fingerprinting to identify and track outbreaks of foodborne illness across different states.

9. Key Food Safety Regulations Food Additives: Regulation: Additives must be proven safe for their intended use before they can be added to food. The FDA sets limits on the amounts of additives that can be used. Purposes: Improve nutritional value, enhance flavor or appearance, preserve food, or aid in processing. Example: Preservatives like sodium benzoate are used to prevent microbial growth in food. Labeling : Requirements: Mandatory labeling includes ingredient lists (in descending order of predominance), nutrition facts panels, allergen information (e.g., "Contains: milk, soy, wheat"), and country of origin labeling . Purpose: To provide consumers with the information they need to make informed food choices. Example: The Nutrition Facts label provides information on serving size, calories, and key nutrients.

10. Good Manufacturing Practices (GMPs): Focus: Establishing minimum sanitary and processing requirements for food production facilities. Coverage: Includes facility design, sanitation, equipment maintenance, pest control, and employee hygiene. Example: GMPs require proper handwashing facilities and procedures for employees working in food processing plants. Further Key Food Safety Regulations Hazard Analysis and Critical Control Points (HACCP): Principle: A systematic preventive approach to food safety that identifies potential hazards and establishes critical control points (CCPs) to prevent or eliminate those hazards. Application: Widely used in the food industry to ensure the safety of food products. Example: A CCP in meat processing might be the cooking temperature, which must be high enough to kill harmful bacteria. Foodborne Illness Surveillance: Process: Tracking and investigating cases of foodborne illness to identify outbreaks, determine their causes, and implement control measures. Importance: Surveillance data helps public health agencies to detect emerging food safety threats and evaluate the effectiveness of interventions. Example: Outbreak investigations may involve interviewing affected individuals, collecting food samples, and tracing the source of contaminated food.

11. Import/Export Controls: Purpose: To ensure that imported food meets domestic safety standards and that exported food complies with the regulations of the importing country. Mechanisms: Inspections at ports of entry, certification requirements, and agreements with trading partners. Example: The FDA conducts inspections of imported food products to prevent the entry of unsafe or adulterated food into the U.S. market.

12. Consumer Responsibility – The Last Line of Defence Safe Food Handling at Home: Consumers play a crucial role in preventing foodborne illness by following safe food handling practices. The Four Core Principles: Clean: Wash hands, surfaces, and utensils frequently. Separate: Prevent cross-contamination between raw and cooked foods. Cook: Cook food to safe internal temperatures to kill harmful bacteria. Chill: Refrigerate perishable foods promptly. Check expiration dates, store food properly, and avoid eating raw or undercooked animal products.

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