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By Mr. Hans, BurmeisterTNC partners Europe
Food safety means that whenfood is consumed, it does notcontain contaminants at levelswhich cause harm. Ail persons,whether they produce, manu-facture, distribute, prepare orconsume food, are part of thefood chain. As such, the assu-rance of food safety is ashared responsibility whichrequires a multi-sectoral effortby governments, food indus-tries and consumers.
l11e
environmental riskfactor:
As the environment remains an intrinsic
factor of food production today and in
the future, any change of conditions
becomes a potential risk factor for food
safety and food security, and sustainabi-
lity of production is a key element of
global food trade.
Man's influence on natural environ ment
stalted the moment he appeared in thebiosphere,
but during the period of
local hunting and fishing this did not
seriously disturb the balance of nature.
Disturoance of the natural balance
started as the result of global food
production, processing and trade.
Geographical discoveries, which coin-
cided with the development of
methods and means of production,
resulted in a detrimental effect on
ecosystems. rue transition from small
industries, to large-scale machine
industJY also brought about drastic
changes in the raw materials used in
industJY. rue vast growth of industrial
and agricultural production intensified
the beginning stages of air, soil and
water contamination.
The ethical risk factor:
Consume~ increasingly want to buy
products produced under conditions
where minimum standards of human
rights for worke~ in global supply
chains are achieved. Consume~ are
confused about what products are
more ethical than othe~ and in what
ways. companies are not clear how best
to move 'ethical consumerism' from ils
current negative focus to one that
embraces 'positive choice'. civil institu-
tions are reluctant to endorse products
and companies without being absolu-
teiy sure that agreed standards are being
met Govemments and international
institutions are unsure as to what inter-
ventions are feasible let atone effective.
Fisheries and seafood b-ades have b-adi-
tionally been frngmented and regional
industries, operating in exclusive
markets without real unde~tanding or
co-operation with orner produce~
However, these industries have become
increasingly b-ans-national.
mis has resulted in supply chains having
to suppiy more diverse fish products
and these distribution networks beco-
ming more complex. species that tradi-
tionally were not normally species for
trans-national trade have appeared on
the market And populations that tradi-
tionally were not seafood consuming
regions have become established on
the seafood-trading map.
l11ese phenomena have reached their
summit on a woridwide scale in the
20th centuty. l11is period has been
mali
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for Fair 1)-ade marked products differ
between products but cover issues such
as guaranteed prices, pre-payment and
direct payment to growers or their co-
operatives.
Magnitude of foodbome illness:
Foodbome diseases are a widespread
and growing public health problem,
bath in developed and developing
countries.
contaminated clams, atfected some
300,000 individuals in China.
Health risks are relates to consumer
safety and cover a wide range of
hazards, Hygiene, GM, Additives or
contamination.The global incidence of foodbome
disease is difficult to estimate, but it
has been reported that in 2000 alone
2.1 million people died from diar-
rhoeal diseases. A great proportion of
these cases can be attributed to
contamination of food and drinking
water. Additionally, diarrhoea is a
major cause of malnutrition in infants
and young children.
80th, Ethic and Environment strongly
request social responsibility of the seller
and awareness of the consumer, gene-
rated by a specific labelRisk categories:
One can distinguish between three cate-
gories of hazards:l11e fi~t social labels within consumer
society as we now know it were asso-
ciated with the trndes union and the co-
operative movements. One of the fi~t
'ethical brands' was the co-op brand
linked with the co-operative movement
spearheaded by the 'Rochdale Pionee~'
in the UK in the 19th Century. l11is is
continued today in the CWS 'co-op'
brand. ln the USA, the National
Consume~ League developed and
ove~w the use of the white Label on
women and children's underwear
1. Production and Processinghazards:
mis is cleany linked to international
legislation and standards like HACCP or
the codex Alimentarius .me European
Governments have positioned them-
selves and established an number of
transparent consistent and legally
secure legislations with regard to feed
and food, for example the EFSA
(European and National Food Authorities
July, 2002)
ln industrialized countries, the percen-
tage of people suffering from food-
home diseases each year has been
reported to be up to 30%. ln the
united states of America (usA), for
example, around 76 million
cases of food borne diseases,
resulting in 325,000 hospitaliza-
tions and 5,000 deaths, are esti-
'" mated to occur each year.
létes-~
~2.
crirninal hazards:
~
,..-Soàll liIJels
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/ WHO stated in 2002 :1hreats from terro-rists, criminals and other anti-social
groups who target the safety of the
food suppiy are already a reality.
Concems about the possibility that
chemical and biolo~cal agents and
radionuclear materials might delibera-
tely be used to harm civilian popula-
tions still exists.
(
\
Environne1~L~s
---;~~'~
)
while Jess weil documented,
developing countries bear the
brunt of the problem due to
the presence of a wide range
of foodbome diseases, inclu-
ding those caused by parasites.
l11e high prevalence of diar-
rhoeal diseases in many developing
countries suggests major underlying
food safety problems.
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which guaranteed that they were made
in factories that obeyed ail factorylaws,
made ail goods on the premises,
required no overtime woli
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prepared to pay for quality!Elements and methods of risk
management:
level of consumer protection.
.Implementation of the risk manage-
ment d~ion will usually involve
regulatory food safety measures,
which may include the use of HACCP.
Management of actual risks:
One has ta distinguish between actual
and perceived risks.
what infonnation is of interest for the
beneficiary of any business, the
consumer?
Biologïcal and processing details?
Environmental aspects?
Ethical aspects?.MOnitoring and review is the gathering
and analyzing of data so as to give an
overview of food safety and
consumer health. Monitoring of
contaminants in food and foodbome
disease surveillance should identify
new food safety problems as they
emerge.
Consumers are confused
European consume~ settle for safe
food / fish, but safe is not restricted on
health hazards.
.~ communication is an interactive
process of exchange of infonnation
and opinion on risk among risk asses-
sors, risk managers, and other inter-
ested parties.
Actual risks are danger for the
consumer health and lead to food-
borne iIIness. Risk assessment is there-
fore a scientific evaluation process of
known or potential adverse health
elfects resulting from human exposure
to foodbome hazards. l11e manage-
ment process consists therefore of the
following steps:
.Hazard identification: l11e identification
of known or potential health elfects
associated with a particular agent
.Hazard charncterizalion: l11e qualitative
and/or quantitative evaluation of the
nature of the adverse elfects asso-
ciated with biologïcal, chemical, and
physical agents which may be present
in food.
-actual risks are danger for the
consumer
Management of perceived risks:
Perceived risks are danger for the seller
and directed to consumer trust It take
years to built trust but only days to
disturb it!
Risk Analysis Framework
'7"'~:::::::--~~:::::::::~ "-.,~ Risk ""'1",1"" Risk """'" "'"
Assessmeat "-1t8geme.".$Çi@'iC~ ~ .~k:Y ~
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.ExpoSUTe ~ment: l11e qualitative
and/or quantitative evaluation of the
degree of intake likely to occur.
.Risk œarnderization: Integration of
hazard identification, hazard characte-
rization and exposure assessment into
an estimation of the adverse effects
likely to occur in a given population,
including attendant uncertainties.
.PreIirninaJY mk management activiûes.It includes the establishment of a risk
profile to facilitate consideration of the
issue within a palticular context and
provides as much information as
possible to guide further action.
/
ln 2003, David Byme, the fomler
European Commissioner for Health and
consumer protection stated:
On the contrary, health safety of fish is
simply expected.
Due to a questioning of lNC paltners inthree European countries on fish buyingpreferences of
consumers, sustainability can be consi-dered fully understood by the consu-mers, as a concept and as an expres-sion. However, there seems to be atrend to equate sustainability and
organic production.
Furthermore, the questioning indicatethat Fair rrade and Ethical Correctnessare indeed less weil understood than issustainability/organic Production. l11eyseem to be known as expressions orcatch phrases rather than as concepts.
Consumers said cIeariy, that they wantto understand the history of the productand to know which additives went intothe production of a fish productAdditives was, together with Origin, thedata that most interviewees want toknow when they by a fish product
.Evaluation of risk management
options is the weigning of available
options for managing a food safety
issue in lignt of scientific information on
risks and other factors, and may include
reaching a decision on an appropriate
Food safety is an intrinsic part of food
quality. European consumers will settle for
no less than safe food -and they are right"
But are these consumers aware and
?q
INFOSAMAK International
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me Problem
Distribution of infonllation in the buyingand selling of fish is not totally sharedbetween the seller and the buyer, sincethe seller wants to exploit this know-ledge to his advantage, or the buyer isnot experienced enough to use theinfonllation me result would be amarket trend, tenlled «adverse selec-tion«, that would create a market inwhich even high quality products aremore likely to be sold for low prices,which is particular due for the opensea fishery today.
ln order to overcome this viciouscircle one has to define quality of fishin a more sophisticated way andcommunicate this understandable tothe consumers.
andIAssessment, ManagementCommunication of nsks)
Food safety and Traceability:
Questions on Food securitycontent:
Questions on Food safety content:
Perceived risk direct to marketability.How can we improve our image withour consumers?
communication is 2 -way. Are we
listeningt
Production is market driven. what doour consumers want?
products need to be consumer sensi-tive. HOw do our consumers perce iveus?
Environmental sustainabilty and
sensitivity
Ethical production which considersanimal welfare and managementsensitivity to the workers and workingconditions.
praducts must be safe. Can weanswer the cansumers cancems?Actual
risk direct ta iIIness and dead.
Have we set up the right framewark?
conclusion
Traceability is a complex, but mecha-
nical process documenting ail the
stages of production and distribution
that food products go through.
Auditing and Certification are state-
ment ensuring that certain specifica-
tions, for example harvesting. proces-
sing and/or handling. have been
undertaken in compliance with
defined environmental, social or food
safety and quality standards.
Traceability and certification are by no
means synonymous, but demanding
each other in order to overcome the
adverse perception of consumers
today and increase their preparedness
to pay for a documented and und ers-
tandable food quality.
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\rConununication
By Mr Hans J Burmeister
TNC partners Europe
Germany
E.mail : BURMEISTERBur@aol.com
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30 INFOSAMAK International
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