(a) Reports on FAO and WHO Activities in the Region
(b) Reports by Member Countries
28. The Committee noted the selected Joint FAO/WHO activities: joint expert consultations and, JECFA and JMPR. The Committee noted that the Joint FAO/IAEA/WHO Study Group on Wholesomeness of Food Irradiated with Doses above 10 kGy (Geneva, September 1997) had concluded that no upper dose limit should be imposed as the food irradiation process was self-limiting and that this recommendation was available to the Commission for its possible translation into a Codex text. Regarding bovine spongiform encephalopathies (BSE), the Committee noted that a number of safety assessments on foods and other material derived from bovine tissues were being conducted and control measures taken by international organizations such as FAO, OIE and WHO, which were willing to provide technical guidance to the Member countries.
29. The Representative of FAO reported on the work of FAO in the Region and related to the efforts of the Commission to ensure protection of the consumer and to provide for fair trade practices. The FAO work being carried out in many countries of the Region was important in relationship to the WTO’s Agreements on SPS and TBT and also as a follow-up to the International Conference on Nutrition and the recently held FAO World Food Summit. Much work had already been carried out in several countries of the Region related to implementation of Codex and aspects related to improving food quality and safety using basic food sanitation techniques, GMPs, HACCP and risk analysis. FAO technical assistance projects to improve food quality and safety were being operated in several countries of the Region including Sri Lanka, Thailand and Cambodia. Efforts to improve the scientific knowledge of the food control officials in the Region related to the use of risk analysis techniques and the requirements of WTO had been carried out in most of the countries of the Region. The FAO Representative also reported on the work being carried out in the Region to improve the quality and safety of street foods. Support was being given to several cities/municipalities to improve the quality and safety of street foods with participation of not only the health authorities but with the aid of the local police staff. Cooperation amongst the health authority and police was necessary if proper improvement of the sale of street foods was to be improved. Work was already being carried out to produce an Asian Training Manual for Trainers on Improving Street Foods for use by all in the Region. Much of this effort is based on the work on guidelines for street foods that had already been prepared by CCASIA. The Committee further noted the FAO World Food Summit that had been held in late 1996 and reaffirmed “... the right of everyone to have access to safe and nutritious food, consistent with the right to adequate food and the fundamental right of everyone to be free from hunger”. FAO was taking concerted action within the Region to meet the Plan of Action’s directives related to food quality and safety.
30. The Representative of WHO highlighted some of the major WHO activities described in the working paper. He introduced a recent publication of WHO which explored the possibility of using HACCP principles in the efforts to improve the hygiene standard of street-vended foods. The Committee noted that sixteen countries in the Region participated a workshop had been held in June 1996 at the WHO Collaborating Centre in Environmental Health, University of Western Sydney, which recommended to improve quality assurance in the microbiological analysis of food.
31. The Committee noted that the WHO support in the region of Eastern Mediterranean focused on the development of an effective food inspection system based on HACCP, the strengthening of laboratory services, and the assistance to develop effective food legislation as well as the encouragement of the countries’ participation in Codex work. WHO was planning an inter-country workshop on the role of HACCP in national food control systems as well as a Regional Conference on emerging foodborne pathogens. The Committee further noted that the food contamination monitoring capacity for microbial and chemical hazards was still weak in many countries in the region of South-East Asia and that the food safety programme in the Region put emphasis to the review of national food safety programmes including legislation and other infrastructure, the strengthening of these programmes through training and information development.
32. The Committee welcomed the reports of FAO and WHO and expressed its appreciation to FAO and WHO for their efforts to improve the quality and safety of food produced and sold within the Region and requested additional assistance as is possible.
India
33. India has carried out: survey on pesticide residues in foods, heavy metals and aflatoxins; and a number of training programmes for consumer organizations in food safety programme. In order to further improve the quality and safety of food and agriculture products, various activities have been undertaken: development of pre- and post-harvest manuals for various horticultural produces and other commodities; quality management system for processed food sector; upgrading of food testing laboratories; educational and quality awareness programmes; development of data base on food products; and national monitoring plan on residues.
Indonesia
34. The Indonesian Health Law was enacted in 1992 and covered the regulation for food safety. In November 1996, Indonesian Food Act have been established and implemented. Following that some government regulation have been prepared and waiting for final government approval (food safety, food.- 7 -labelling, and food quality). Indonesia is preparing material for training module on food control and safety (GMP, HACCP). HACCP implementation for food industries have been actively conducted by the government, through training the trainers and responsible officers and training of personnel of food industries. The Government is also in a position to prepare HACCP guidelines and manuals. The Codex documents are used as the main sources and guidelines in writing codes and standards of food and food products. The Codex codes of practice have been translated into Bahasa, food additives and Maximum Residue Limits for pesticides have been regulated and mainly were adopted from the Codex documents, and the food standards were prepared, revised and implemented. The infant formula standard was implemented as the mandatory one. The Consumer Board is also supporting the programme on food control and food safety.
Nepal
35. Nepal has recently made studies from HACCP point of view for the high-risk food commodities such as milk and milk products and traditional meat-based products. Microbiological hazards are monitored in the food chain between production and consumption. Achieving food safety and quality requires objective efforts from all the partners who are involved in agri-food business. Processors, and food handlers are involved in the process of food safety and quality management activities. HACCP process has identified critical control points which have been implemented in a simple and practical design of Code of Practice developed at the CFRL. Preliminary study has indicated positive result in the management of coliform in milk processing plant.
Philippines
36. Food control agencies are harmonizing accreditation procedures in government and six HACCP training programmes, particularly for small and medium scale industries, were implemented in 1997. A pesticide residue laboratory is now operational and will soon generate data for establishing MRLs. Integrated pest management, however, remains the cornerstone of programmes for sustainable agriculture. The Codex National Committee is being strengthened for more cost-effective participation in Codex work. Challenges remain in training food inspectors, upgrading expertise in risk analysis, generating data for risk assessment, strengthening risk communication and upgrading quality assurance in laboratories.
Singapore
37. Singapore continues to strengthen its food control programmes through updating of the food legislation and fine tuning of food safety programmes. The food safety programme is proactive and focuses on potentially high risk areas. It covers all imported, locally manufactured and retailed food. Singapore also has a food inspection systems for locally produced and imported slaughter animals, meat and fish products, fruits and vegetables. It incorporates a system for inspection and accreditation of farms, abattoirs, processing establishments and at the point of entry. All food factories and supermarkets in Singapore are graded. They are required to appoint hygiene officers to carry our self-check on their hygiene standards. This is to promote in the food manufacturing and retail industry a responsible commitment to public health. Food factories are encouraged to implement HACCP system and to automate their processes. Regular seminars and consultative meetings with food manufacturers and traders were conducted to create food safety awareness and promote voluntary compliance in the food manufacturing and retail industry.
Thailand
38. Thailand has launched a project on upgrading the safety of street foods with the support from FAO. A ten-step code of practice for street food operators was set up to use as a guideline. It has established a control programme for quality and safety of meat both for local consumption and for export; the programme includes vaccination, inspection before slaughtering, during slaughtering, carcass inspection and processing control. Thailand has the committee to carry out the project to solve the aflatoxin problem; researches focus on corn, peanut and milk. Thailand has a food control programme which covers product safety control and implementing HACCP, GMP, ISO 9000 and international standards through food industry in order to upgrade the food products to be accepted by.- 8 -the importer. Thailand proposed to Member countries close cooperation and developing food control programmes and exchanging of information for protection of consumer’s health and facilitation of food trade.
Australia
39. The Australia New Zealand Food Authority led a number of delegations on food regulatory matters to countries in the Region: Indonesia, Malaysia, Thailand, China, Viet Nam and the Philippines. The delegations had Australian and New Zealand membership representing specialists in the areas of food standards, export inspection and domestic monitoring and surveillance. Several areas for future collaboration were identified and regional projects are being pursued in the APEC and AFTA-CER forums as a consequences. In addition, Australia and New Zealand are collaborating with Viet Nam on food control matters. A working party has been established which includes FAO representation. In August 1997 the APEC Sub-Committee on Standards and Conformance (SCSC) gave in principle support to a joint Australia/New Zealand proposal for an integrated regional approach to the enhancement of food control systems which calls for an integrated work programme on the further development of APEC member economies’ food control systems. It provides a focus on food control issues on the development of technical infrastructure as envisaged by the SCSC workplan. The SCSC also gave in principle support for Australia and New Zealand to develop the detail of two projects relating to the exchange of information and experience in the regulation of the food/drug interface, health foods and functional foods and training in risk analysis. Australia has also been active in AFTA-CER. A regional directory on food trade contacts is being developed. It is designed to assist exporters, importers and regulators. The directory is also intended to assist in enhancing the transparency of country requirements for trade in food.
