international food standard setting priorities

International Food Standard Setting Priorities

World of Food Safety Conference

Bangkok, ThailandMay 23rd, 2014

Samuel Godefroy, Ph.D.

Director General,

Food Directorate, Health Canada-

Vice-Chair, Codex Alimentarius Commission

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Introduction to the Canadian Food Safety System Role of the Food Directorate, Health Canada

Overview of Drivers of Change for International Food Standard Development

Trends of International Food Standards

The Need for harmonization and Convergence The Case Regional/International Convergence of Food Standards

Presentation Outline

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Government federal, provincial and territorial (P/T), municipal

Industry farmers, food manufacturers, food distributors, food

service establishments and retailers

Consumers

Canada’s Food Safety System: A Shared Responsibility

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Canada’s Constitution allows all levels of government (federal, provincial/territorial and municipal) to:

Enact food safety and quality legislation;

Establish and enforce policies, standards and laws;

Provide information, guidance; and,

Provide effective and efficient program delivery.

Canadian Food Safety: The Role of Government

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Food Safety Roles

Key Federal Organizations

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Canadian Food Safety: Key Federal Accountabilities

On-farm Food Safety Policy & Standards

Surveillance & Early Warning

Education & Outreach

Inspection & Enforcement Public Health Surveillance

AAFC HC CFIA PHAC

Contributes to research and development of on farm food safety programs

Establishes food safety policy and standardsAssesses the effectiveness of CFIA’s food safety activitiesConducts health risk assessments in support of food safety investigationsInforms Canadians about potential risks to their Health

Designs and delivers federal food inspection programsMonitors industry’s compliance with the Acts and RegulationsUndertakes enforcement action as necessaryConducts food safety investigations & food recalls

Public health surveillanceLeads foodborne illness outbreak investigations with P/T public health officials

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Assistant Deputy Minister

Marketed Health Products Directorate Health Products and Food Branch Inspectorate

Office of Nutrition Policy and Promotion Planning, Policy & International Affairs Directorate

Resource Management and Operations DirectorateVeterinary Drugs Directorate

Therapeutic Products DirectorateBiologics and Genetic Therapies Directorate

Food DirectorateNatural Health Products Directorate

Health Products and Food Branch (HPFB)

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Food Directorate in Health Products and Food Branch: Federal health authority responsible for establishing policies, setting

standards, and providing authoritative advice and information on the safety and nutritional value of food

Currently: Some 400 FTE’s

• 350 in NCR, 50 in the Regions• 6 Regional represenations, beyond the NCR

• Halifax, Montréal, Toronto, Winnipeg, Edmonton, Vancouver• 4 laboratory centres: NCR, Longueuil -QC, Scarborough – ON.,

Burnaby - BC• Professional categories: Scientists, Biologists, Chemists,

Technologists, Regulatory and standard setting officers, administrative staff

Health Canada’s Food Directorate

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Food and Nutrition Standards: Preventive Measures

Developing food safety and nutrition standards is one of the instruments used to prevent food safety and nutrition related negative health outcomes

Outcome: healthier population through a safe and nutritious food supply

Industry

GovernmentConsumers

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Food Directorate: Key Activities & Areas of Focus

Key Activities Principal Areas of Focus

1. Developing policies, standards guidelines and regulations;

2. Premarket submission evaluation; 3. Contributing to “Post Market”/“Real

Time” risk management of issues; 4. Applied research and surveillance to

support evaluation and risk management;

5. Support to the GoC, FPT, industry on range of issues including trade, nutrition policy etc;

6. Effectiveness evaluation of CFIA inspection programs.

1. Food system issues: e.g. food defense

2. Microbiological contaminants;3. Nutritional safety and nutritional value of

foods: e.g. infant formula, medical use diets,

nutrition labeling etc.4. Safety of food additives and food

processing agents and other chemical safety issues;

5. Chemical contaminants: e.g. POPs, mycotoxins

6. Safety of novel foods: e.g. animal cloning etc.

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Food and Consumer Safety Action Plan

Food Innovation agenda Modernization of food safety

legislation and regulatory modernization

Food and Consumer Safety Action Plan

Chemical Management Plan Red Tape Reduction Initiative Regulatory Cooperation

Council: CAN/US Speech from the Throne

• Nutrition labelling consultations

Budget 2014 priorities• Strengthening oversight

Globalization Mass Media / Rapid

Communication Increased Consumer

Sensitivity / Awareness and Demand

Changes in Production Practices, Trade Patterns or Climate

Scientific/Technological Innovation

Risks of deliberate Contamination/ Tampering/ Terrorism

Priorities of the Government of Canada

Priorities Identified by Environmental Scans

Identifying Priorities

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• Changing food production practices• Scientific and technological innovation • Climate change/Environmental changes/ environmental concerns • Changing Consumer concerns / interests • Changing demographics: e.g. ageing population • Emergence of food safety risks associated with economic fraud• Reforms and Modernisation of Food Legislative and Regulatory

Systems• Expanding international trade of food /ingredients • Progression of Free Trade Agreements : Bilaterally and Regionally

Drivers / Trends influencing Priorities of Food Standard Development

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• Implementation of new laws / regulations : o Simplification, consolidation (e.g. Canada, China, India etc..)o Focus on « Preventive Controls » and demonstration of adherance to

HACCP concepts (e.g. US FSMA, SFCA : Canada, Europe)• Standards to enable innovative foods :

o Functional foods, supplemeted foodso Health Claimso Novel Food Safety Interventions : e.g. High Pressure Processes, new

processing aids, post-production treatmentso Novel Packaging Materials

• Enhanced oversight on selected foods: o Fresh foods: Produce, Ready to Eat Productso Food destined to vulnerable groups such as Infant foods, foods destined to

Seniors

As result ….. Trends of Food Standard Development Internationally

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• Standards to support management of issues related to Chronic Diseases

o Management of selected nutrients : Sodium, Fats (e.g Trans fatty acids), Sugar

o Enhanced food labelling requirements to support choice• Standards resulting from enhanced environmental oversight

o Programs aiming to improved management of Chemicals : EU REACH, Chemicals Management Plan (Canada)

• Updates to existing food standards: o Changing scientific information : e.g. food additives, natural toxins etc…o Bilateral or Regional trade negociations : FTAs, TPP, APEC, ASEAN

As result …..Trends of Food Standard Development Internationally (2)

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Foods are key Commodities in Trade SPS Chapter in each Bilateral or Multi Lateral Trade Agreement Food is a major traded commodity in the Asia-Pacific Region Multiple initiatives for regional integration : TransPacific Partnership (TPP),

ASEAN Economic Integration, ASEAN + 3

Case for Increased Alignment of Food Standards

Regulatory Cooperation will be required : more Convergence of Food Standards

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• Existing Initiatives of Food Safety Cooperation: o APEC Food Safety Cooperation Forum (APEC FSCF)

• APEC FSCF re-affrimed pre-eminence of Codex Standards as A Reference points to

o Alleviate discrepancies in existing food standards / Limit trade irritantso Codex Risk Analysis Principles serve as important reference point for

regional food standards integration

• Similar approaches could be applied for the ASEAN community

o Added advantage of similar food commodities traded regionallyo Similarity in diets and food trade patterns are an added

advantageo Leveraging existing experience of regional food regulatory

Cooperation

Towards Enhanced Integration of Food Standards

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