|
ACTIVITY |
OUTCOME |
|
Review national food control needs and means |
· Develop a National Food Control Strategy with a blueprint describing national food control goals and an outline the programme · Identify resource needs of the programme |
|
Draft legislation to establish a National Food Control Agency |
· Establishment of an autonomous National Food Control Agency · Secure financial resources to operate the Agency |
|
Create Agency, Board, and Committees and recruit staff |
· Formation of Management Board · Selection of Chairman and Members · Formation of Scientific and Coordinating Committees · Draft five-year plan and submit to Minister · Establish relationship with other enforcement agencies · Organize staff appointments and determine conditions of appointment |
|
Establish the National Food Control Agency |
· Appointment of Agency staff · Development of Agency programmes · Preparation of operational procedures for Agency activities |
|
Develop food laws, food regulations, and food standards |
· Review food legislation and draft a new food law where necessary · Identify the need for food regulations and standards and their harmonization with Codex · Integrate the HACCP-approach into food regulations |
|
Review food analysis infrastructure, resources, and capability |
· Establish key regional reference laboratories · Identify capital and recurrent needs of the network of regional analytical laboratories · Train laboratory staff · Prepare operational procedures and develop standard methods of food analysis · Develop inter-laboratory quality assurance programmes and prescribe criteria for utilizing laboratories outside the Government system |
|
Review food inspection activities and human resource requirements |
· Develop a coordinated national programme of food inspection, including raw materials and agricultural produce · Prepare inspection procedures and reporting arrangements for food inspectors · Review the training needs of food inspectors · Develop an ongoing programme of human resource development for inspection and enforcement personnel |
|
Review other resource needs and infrastructure requirements |
· Availability of food hygiene training material · National reporting of data on food quality and foodborne disease, food trade detentions, etc · Development of national food recall procedures · Preparation of communication strategies for food safety information to consumers and industry |
|
Review food research commitments and needs |
· Identify priority areas for research on the basis of epidemiological and food surveillance data · Research resource needs identified · Initiate effective research programmes · Collect and evaluate scientific information on food hazards, risk assessment, and risk management |
