Health Promotion ClusterHealth Promotion Cluster

EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: EFFICIENT FOOD CONTROL SYSTEM: COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND COOPERATION, COLLABORATION AND

COORDINATIONCOORDINATIONCOORDINATIONCOORDINATIONCOORDINATIONCOORDINATIONCOORDINATIONCOORDINATION

OutlineOutlineOutlineOutlineOutlineOutlineOutlineOutline�� Introduction (Food safety and control issues)Introduction (Food safety and control issues)

�� Global and regional requirements for strengthening food Global and regional requirements for strengthening food control control

�� Examples of food control systems: role of cooperation, Examples of food control systems: role of cooperation, collaboration and coordinationcollaboration and coordination

�� Regional situation analysisRegional situation analysis

�� Future perspectivesFuture perspectives

�� ConclusionConclusion

Intruction: General principles Intruction: General principles Intruction: General principles Intruction: General principles of Modern food controlof Modern food controlof Modern food controlof Modern food control

�� Enforcement of food laws for consumer protectionEnforcement of food laws for consumer protection

�� Protection from food hazards along the entire food Protection from food hazards along the entire food chainchain

�� Risk reduction by applying the principle of prevention Risk reduction by applying the principle of prevention throughout the food chainthroughout the food chain

�� Establishing emergency procedures e.g. recall of Establishing emergency procedures e.g. recall of products and outbreak detection, investigation and products and outbreak detection, investigation and control.control.

�� Developing science based food control standards and Developing science based food control standards and strategiesstrategies

�� Cooperation and participation of all stakeholdersCooperation and participation of all stakeholders

Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and Basis for strengthening Global and regional food controlregional food controlregional food controlregional food controlregional food controlregional food controlregional food controlregional food control

�� International tradeInternational trade.

�� Codex Alimentarius CommissionCodex Alimentarius Commission

�� SPS and TBT/WTOSPS and TBT/WTO

�� WHA and Regional Committee for Africa WHA and Regional Committee for Africa resolutions: resolutions:

� Resolution AFR/RC57/R2 : Food safety and Health: A Strategy for the WHO African Region

�� Resolution EB126R7: Resolution EB126R7: Advancing Food Advancing Food Safety InitiativesSafety Initiatives

�� RResolution AFR/RC58/R2: Strengthening public health laboratories

� The revised IHR (2005) has expanded scope: diseases caused by infectious diseases, chemical agents, radioactive materials and contaminated food.

Health Promotion ClusterHealth Promotion Cluster

Food safety policies, law and regulations, standards (CODEX)

Food control management

Inspection services

Surveillance, Monitoring, foodborne disease surveillance

Information, Education/training Communication

Elements of a Modern national

food control system

6

Key pillars in Food Safety Key pillars in Food Safety

WHO/FAO LEADERSHIP FOR INTERNATIONAL

CONSENSUS ON FOOD SAFETY, POLICIES, ACTIONS

NATIONAL COMMITMENT TO FOOD SAFETY

Government Consumer Industry/Trade

SHARED BRESPONSIBILITY

SAFE

FOOD FOR ALL

Provision of Health

Services

Active

Consumer

Groups

Labelling, Education

Information GatheringResearch

Community Participation

Trained

Managers and

Food Handlers

ConsumerEducation

Safe Food PracticesAt Home

AppropriateProcesses Technology

AdviceTo Industry

Trade

SelectiveDiscriminating

consumer

ProcessedFood Quality Assurance

Food Legislation

Enforcement

EducatedInformed

Public

Good PracticeProducers

Distributors

Situation analysis of food control Situation analysis of food control Situation analysis of food control Situation analysis of food control in the Region in the Region in the Region in the Region

�� Fragmented legislation, duplication of regulatory Fragmented legislation, duplication of regulatory activity activity

�� Lack of cooperation, collaboration and coordination. Lack of cooperation, collaboration and coordination.

�� Insufficient and inadequate capacities for food safetyInsufficient and inadequate capacities for food safety

�� Inadequate resources for food safetyInadequate resources for food safety

�� Insufficient basic infrastructure Insufficient basic infrastructure

�� Lack of awareness of food safetyLack of awareness of food safety

Organizational structure of food control Organizational structure of food control Organizational structure of food control Organizational structure of food control systems and coordination mechanisms systems and coordination mechanisms systems and coordination mechanisms systems and coordination mechanisms

�� Single agency system Single agency system

�� Advantages: Advantages:

�� Harmonization of food standards, and uniform Harmonization of food standards, and uniform application of protection measures at all the links application of protection measures at all the links of the food chain; of the food chain;

�� CCapacity to quickly respond to emerging apacity to quickly respond to emerging challenges and the demands of the domestic and challenges and the demands of the domestic and international marketplace; international marketplace;

�� The provision of more streamlined and efficient The provision of more streamlined and efficient services, benefiting industry and promoting trade.services, benefiting industry and promoting trade.

�� Improved cost efficiency and more effective use of Improved cost efficiency and more effective use of resources and expertise;resources and expertise;

Organizational structure of food Organizational structure of food Organizational structure of food Organizational structure of food control systems and coordination control systems and coordination control systems and coordination control systems and coordination

mechanisms (conmechanisms (conmechanisms (conmechanisms (con’’’’t)t)t)t)�� Single agency system Single agency system

�� Competence scope: Competence scope:

�� A single unified agency for food control is firstly a A single unified agency for food control is firstly a

risk management body. risk management body.

�� Risk Risk assessment must remain distinct from risk assessment must remain distinct from risk

management in terms of functionality and management in terms of functionality and

responsibility. responsibility.

�� Risk assessment must be carried out by Risk assessment must be carried out by

independent experts in a functional framework independent experts in a functional framework

where risk assessor and risk manager tasks are where risk assessor and risk manager tasks are

clearly separate. clearly separate.

Organizational structure of food Organizational structure of food Organizational structure of food Organizational structure of food control systems and coordination control systems and coordination control systems and coordination control systems and coordination

mechanisms (conmechanisms (conmechanisms (conmechanisms (con’’’’t) t) t) t) �� Integrated system Integrated system

�� Advantages:Advantages:

�� coherence in the national food control system with coherence in the national food control system with

uniform application of control measures across the uniform application of control measures across the

whole food chain throughout the country; whole food chain throughout the country;

�� politically more acceptable as it does not disturb the politically more acceptable as it does not disturb the

dayday--toto--day inspection and enforcement role of other day inspection and enforcement role of other

agencies; agencies;

�� enencourages transparency in decisioncourages transparency in decision--making making

processes, and accountability in implementation; andprocesses, and accountability in implementation; and

�� is more costis more cost--effective in the long term.effective in the long term.

Organizational structure of food Organizational structure of food Organizational structure of food Organizational structure of food control systems and coordination control systems and coordination control systems and coordination control systems and coordination

mechanisms (conmechanisms (conmechanisms (conmechanisms (con’’’’t) t) t) t) �� Integrated system Integrated system

�� Levels of operation: Levels of operation:

�� Level 1Level 1: Formulation of policy, risk assessment, : Formulation of policy, risk assessment,

risk management and development of standards risk management and development of standards

and regulations.and regulations.

�� Level 2Level 2: Coordination of food control activity, : Coordination of food control activity,

monitoring, and auditing.monitoring, and auditing.

�� Level 3Level 3: Inspection, and enforcement.: Inspection, and enforcement.

�� Level 4:Level 4: Education and trainingEducation and training

�� Foodborne disease surveillanceFoodborne disease surveillance

Modern food control: fundamental Modern food control: fundamental Modern food control: fundamental Modern food control: fundamental role of coorporationrole of coorporationrole of coorporationrole of coorporation

�� Among the general principles that underpin modern Among the general principles that underpin modern

food control: food control:

�� Recognizes that food control is a mutually shared Recognizes that food control is a mutually shared

responsibility among government, the food industry and responsibility among government, the food industry and

consumers who require common vision in order to consumers who require common vision in order to

succeed.succeed.

�� One of the key components of a food control systemOne of the key components of a food control system

�� A coordinated and unambiguous food control management A coordinated and unambiguous food control management

system.system.

�� Coordination at national level is required to improve Coordination at national level is required to improve

effectiveness and thus protection of the health of the effectiveness and thus protection of the health of the

consumer. consumer.

Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration &coordination &coordination &coordination &coordination &coordination &coordination &coordination &coordination

�� Countries in the Region are increasingly initiating actions to oCountries in the Region are increasingly initiating actions to optimize ptimize

coordination by: creating working groups and coordination bodiescoordination by: creating working groups and coordination bodies, ,

such as intersectoral commissions, elaboration of policy documensuch as intersectoral commissions, elaboration of policy documents.ts.

�� Need for strong collaboration, cooperation and coordination of aNeed for strong collaboration, cooperation and coordination of all ll sectors involved in food safety assurance e.g.sectors involved in food safety assurance e.g.

�� Between food safety related laboratories: Food control, public Between food safety related laboratories: Food control, public health, private laboratorieshealth, private laboratories

�� Collaboration between health and agriculture, trade, UniversitieCollaboration between health and agriculture, trade, Universities, s, Research Institutions, private sector etc.Research Institutions, private sector etc.

�� Communication between food control laboratories, Public/Private Communication between food control laboratories, Public/Private Sector, ConsumersSector, Consumers

�� National Codex Committees National Codex Committees –– Key RoleKey Role

Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration Opportunities through collaboration &coordination (con&coordination (con&coordination (con&coordination (con&coordination (con&coordination (con&coordination (con&coordination (con’’’’’’’’t)t)t)t)t)t)t)t)

Core functions of the Codex Contact PointCore functions of the Codex Contact Point

�� Acts as the link between the Codex Secretariat and Member countrActs as the link between the Codex Secretariat and Member countries;ies;

�� Coordinates all relevant Codex activities within their own countCoordinates all relevant Codex activities within their own countries;ries;

�� Receives all Codex texts and ensure their circulation;Receives all Codex texts and ensure their circulation;

�� Sends comments on Codex documents or proposals to the Codex Sends comments on Codex documents or proposals to the Codex Alimentarius Commission etc.Alimentarius Commission etc.

�� Works in close cooperation with the national Codex committeeWorks in close cooperation with the national Codex committee

�� Acts as the liaison for the food industry, consumers, traders anActs as the liaison for the food industry, consumers, traders and all d all other concerned other concerned

�� Acts as a channel for the exchange of information and coordinatiActs as a channel for the exchange of information and coordination of on of activities with other Codex Members etc.activities with other Codex Members etc.

Organizational structure of food Organizational structure of food Organizational structure of food Organizational structure of food control systems and coordination control systems and coordination control systems and coordination control systems and coordination

mechanisms mechanisms mechanisms mechanisms

�� Multiple agencies responsible for food controlMultiple agencies responsible for food control

�� Drawbacks: Drawbacks:

�� A system in which several agencies are involved in A system in which several agencies are involved in food safety control usually leads to a duplication of food safety control usually leads to a duplication of regulatory activities. regulatory activities.

�� Frequent confusion over jurisdiction; overlaps and Frequent confusion over jurisdiction; overlaps and inefficiency use of resources and lack of inefficiency use of resources and lack of performance;performance;

�� Gaps in the coverage of food safety control Gaps in the coverage of food safety control activities.activities.

Organizational structure of food Organizational structure of food Organizational structure of food Organizational structure of food control systems and coordination control systems and coordination control systems and coordination control systems and coordination

mechanisms (conmechanisms (conmechanisms (conmechanisms (con’’’’t) t) t) t) �� Strengthening multiple agency systems:Strengthening multiple agency systems:

�� Sharing responsibilities Sharing responsibilities

�� development of a national food safety development of a national food safety policy/strategy that clearly defines the policy/strategy that clearly defines the responsibilities and tasks of different responsibilities and tasks of different agencies. agencies.

�� Cooperation and collaboration among Cooperation and collaboration among stakeholdersstakeholders

�� IntraIntra--agency coordination agency coordination

�� InterInter--agency coordinationagency coordination

AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, AMR surveillance and control, KenyaKenyaKenyaKenyaKenyaKenyaKenyaKenya

�� (i) Meat products along the meat value chain from various study (i) Meat products along the meat value chain from various study sites sites

were contaminated with were contaminated with E. coliE. coli, , SalmonellaSalmonella, , CampylobacterCampylobacter at at

different levels; highest contamination rates were in retail meadifferent levels; highest contamination rates were in retail meats at ts at

lower end markets, followed by retail meat at higher end marketslower end markets, followed by retail meat at higher end markets. .

�� (ii) Contamination rates were higher in chicken slaughtered at r(ii) Contamination rates were higher in chicken slaughtered at retail etail

markets compared to the commercial abattoir slaughtered chicken.markets compared to the commercial abattoir slaughtered chicken. In In

addition contamination levels in chicken meats at slaughter wereaddition contamination levels in chicken meats at slaughter were

higher for higher for E. coliE. coli, , SalmonellaSalmonella and and CampylobacterCampylobacter in comparison to in comparison to

levels seen in beef carcasses.levels seen in beef carcasses.

�� (iii) Antimicrobial resistance was highest among isolates from p(iii) Antimicrobial resistance was highest among isolates from poultry oultry

followed by those from pigs and cattle in that order.followed by those from pigs and cattle in that order.

�� (iv) Evidence for the effectiveness of the implementation of foo(iv) Evidence for the effectiveness of the implementation of food safety d safety

programs during animal slaughter based on HACCP principles and programs during animal slaughter based on HACCP principles and

risk was provided by the significant decrease in faecal contaminrisk was provided by the significant decrease in faecal contamination ation

and pathogen detection at the commercial abattoirs. and pathogen detection at the commercial abattoirs.

AMR surveillance and controlAMR surveillance and controlAMR surveillance and controlAMR surveillance and controlAMR surveillance and controlAMR surveillance and controlAMR surveillance and controlAMR surveillance and control

�� (v)Factors enabling good hygiene practices were lacking in (v)Factors enabling good hygiene practices were lacking in

most abattoirs. Procedures along the slaughter lines varied most abattoirs. Procedures along the slaughter lines varied

from one facility to another Enabling good hygiene from one facility to another Enabling good hygiene

practices was greatly challenged by old infrastructure and practices was greatly challenged by old infrastructure and

water availability and use. .water availability and use. .

�� (v) Education and awareness of the need for good hygiene (v) Education and awareness of the need for good hygiene

practices is required.practices is required.

�� (vi) 85% of small scale farmers slaughtered their birds on (vi) 85% of small scale farmers slaughtered their birds on

site for sale but conditions of slaughter were poor and site for sale but conditions of slaughter were poor and

hygiene maintenance a great challenge as for the larger hygiene maintenance a great challenge as for the larger

abattoirs. abattoirs.

Interventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chainInterventions along Meat supply chain

Hazard dynamics can vary with:Hazard dynamics can vary with:

�� Animal speciesAnimal species

�� Microbial hazardMicrobial hazard

�� With specific activity at each point in the chain With specific activity at each point in the chain

�� Local geography and socioLocal geography and socio--cultural factorscultural factors

�� Infrastructure and facilities availableInfrastructure and facilities available

At each point involvement of the National Food Safety Council with representation

from all relevant sectors

At each point involvement of the National Food Safety Council with representation

from all relevant sectors

Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in Work of WHO Regional Office for Africa in strengthening food control systemsstrengthening food control systemsstrengthening food control systemsstrengthening food control systemsstrengthening food control systemsstrengthening food control systemsstrengthening food control systemsstrengthening food control systems

�� The specific objectives are: The specific objectives are:

�� To provide a platform for To provide a platform for advocacy for food safety;advocacy for food safety;

�� To provide Member States with To provide Member States with a framework for the a framework for the development and development and implementation of national implementation of national policies for food safety;policies for food safety;

�� To strengthen food control To strengthen food control systems, including foodborne systems, including foodborne disease surveillance and food disease surveillance and food monitoring for prevention, monitoring for prevention, detection and control of detection and control of emergencies;emergencies;

�� To facilitate the development To facilitate the development of intersectoral collaboration of intersectoral collaboration and partnerships for food and partnerships for food safety.safety.

Implementation of the Implementation of the Implementation of the Implementation of the Strategy Strategy Strategy Strategy

� Partnerships and advocacy for food safety

� Development of tools, guidelines and manuals;

� Strengthening of food control systems, including foodborne disease surveillance;

� Strengthening capacities for food safety;

� Enhancing effective participation of countries in the Codex Alimentarius Commission;

� Evaluations of national food safety programmes as a basis for the elaboration of policies, strategic plans, legislation and regulations;

� Strengthening national food safety information, education and communication programmes.

The Next Steps The Next Steps The Next Steps The Next Steps The Next Steps The Next Steps The Next Steps The Next Steps Member States are urged to:Member States are urged to:

�� Consider the establishment of modern and effective Consider the establishment of modern and effective single Food Control Agencies or integrated food single Food Control Agencies or integrated food control structures/national food control authorities control structures/national food control authorities with interwith inter--ministerial and interdepartmental ministerial and interdepartmental representationrepresentation

�� Develop transparent systems and procedures for Develop transparent systems and procedures for sharing all types of informationsharing all types of information

�� Seek synergies between different specialized Seek synergies between different specialized laboratories through coordination and collaborationlaboratories through coordination and collaboration

�� Establish a frame work for cooperation and Establish a frame work for cooperation and collaboration for informal import control collaboration for informal import control

�� Engage all stakeholders involved in food safety Engage all stakeholders involved in food safety assurance including the public sector and NGOs.assurance including the public sector and NGOs.

Conclusion Conclusion Conclusion Conclusion

�� Several agencies and institutions involved in food safety Several agencies and institutions involved in food safety

assurance with no clearly defined mandates. assurance with no clearly defined mandates.

�� This has resulted in fragmentation of the food control system anThis has resulted in fragmentation of the food control system and d

inefficient use of resources. inefficient use of resources.

�� The national food control system may be based on multiple The national food control system may be based on multiple

agencies, a single agency or an integrated approach; cultural, agencies, a single agency or an integrated approach; cultural,

economic, and political conditions of the country will determineeconomic, and political conditions of the country will determine the the

appropriate model to be followed.appropriate model to be followed.

�� Improved coordination of the various agencies and ministries Improved coordination of the various agencies and ministries

involved in food safety would enhance the level of public healthinvolved in food safety would enhance the level of public health

protection, make the best use of interagency collaboration, and protection, make the best use of interagency collaboration, and

avoid duplication of effort. avoid duplication of effort.

A Shared ResponsibilityA Shared Responsibility