food safety policy development
TRANSCRIPT
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National Food Safety Policy Development
By: Sayed Mohammad Naim KHALID
Feb 2014
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Who am I?O Affiliation:
O Food Technical Adviser ( food safety & quality– Agribusiness specialist )
O Where? O National Medicine and Food BoardO Ministry of Public HealthO AAFS consultingO AARDO NGO
O Contacts: O Email: [email protected] Mob: +93 77 37 68 295
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Law
Science
Policy
Safety
The elements of food safety
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Why policy is needed?O It reduce the burden of food borne
diseases. O To achieve the desired outcomes, all
interests and food safety concerns must be addressed.
O It provides: O Basis for the establishment of national food
safety objectivesO Requirements, and O Guidance for application to specific sectors
of the food continuum
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What is expected?SafetyO Operators shall not place on the market unsafe food or feed
ResponsibilityO Operators are responsible for the safety of the food and feed
which they produce, transport, store or sell
TraceabilityO Operators shall be able to rapidly identify any supplier or
consignee
Transparency O Operators shall immediately inform the competent authorities
if they have reason to believe that their food or feed is unsafe
Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission
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What is expected?EmergencyO Operators shall immediately withdraw food or feed from the
market if they have a reason to believe that it is not safe
PreventionO Operators shall identify and regularly review the critical
points in their processes and ensure that controls are applied at these points
Co-operationO Operators shall co-operate with the competent authorities in
actions taken to reduce risks
Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission
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Who makes food safety policy?
O National governmentsO Local governmentsO International institutionsO Civil society organizations
O NGOsO FoundationsO Other groups
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Objectives of food safety policy?
To protect public health
To prevent fraud
To prevent deception
To prevent food
adulteration
To facilitate
trade
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Characteristics of food safety policy
Science based & risk
assessment
Non discriminato
ry
International Harmonization &
Least trade restricting
Equivalence &
Transparency
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Ethical issues in food safety policy
O What ethical standards?O UtilitarianismO Deontological or virtue ethicsO Human rights ethics
O Trade-offsO Which health problems?O Preventive or curative?O Poor vs. non-poor?O Poorest or less poorO Rural or urban?
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Process of development
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1. Situation Analysis
OData gathering and analysis
OData sourcesOTools for situation analysis
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2. Drafting of the national policy
O A national food safety policy should fit within the framework of the national health policy, and be consistent with the overall health objectives.
O A good food safety policy covers:
O Maximizing risk reduction throughout the food chain. O Addressing the farm-to-table continuum. O Developing science-based food control strategies. O Establishing priorities based on risk analysis and efficacy in
risk management. O Establishing holistic, integrated initiatives, which target
risks and impact on economic well-being. O Recognizing that food control is a widely shared
responsibility that requires positive interaction between all stakeholders.
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3. Circulation and finalization of the policy document
O A wide circulation process, ensuring representation of all the main stakeholders.
O The review process should be objective and transparent.
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4. Formal Endorsement and approval
O It requires political will to implement. O Political endorsement and support is
therefore a central element of policy development.
O Formal adoption involves a legal or administrative requirement for a referendum, parliamentary or cabinet endorsement
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5. Dissemination of the policy
O Disseminate to all relevant stakeholders
O A public event O Announcement by the GovernmentO Dissemination mechanisms/
channels:O press materials, O media and O meetings
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6. Implementation of the Food Safety Policy
O Defining and developing Implementation strategies
O Defining implementation responsibilities
O Defining resource needs
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7. Monitoring and Evaluation
O Define purpose of monitoring and evaluationO The primary purpose of M&E is to inform the
decision maker of the progress toward achieving goals and objectives.
O Feedback loops for facilitating future planning and resource allocation.
O Determining indicators O Indicators are indispensable to the conduct of
evaluations yet they are nothing more than variables that reflect a situation or make it possible to measure change related to a food safety programme etc.
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Parts of the food safety policy
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Foreword
O How did this arise?O Why?O What is the commitment of the
government?O How other stakeholders are asked to
participate in implementing this doc?
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Introduction
O A look at the country’s food safety issues,
O PrioritiesO NeedsO Emerging challenges
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Guiding principles
O Principles are the fundamental premises used to develop and test policy and subsequent actions including, decision-making, regulation and enforcement.
O Define the key guiding principles:O Technical, O Operational and O Philosophical
O E.g. inter-sectoral cooperation, stakeholder participation, sectoral policy integration
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Policy goals, objectives and targets
O Policy goals, objectives and targets influence all aspects of the policy process, most importantly the content of the policy, inputs/resources needed as well as implementation of the policy.
O Goals, objectives and targets should broadly reflect the food safety priority needs of the country.
O SMART goals, objective and targets
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Institutional structures
O National institutional arrangements and structures for the administration of food safety services.
O Define the roles and responsibilities of the different tiers of government.
O Institutional structures must provide for effective inter-ministerial coordination to adequately provide support to the national food safety policy.
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Policy implementation strategies
O Define strategies, O Develop action plan to ensure that
policy principles are appliedO Develop mechanism to check
whether objectives are achieved or not
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Policy details
O Holistic body of policy O Coverage of all aspects of food
safety control and management. O The following are examples of the
policy items, the list is not exhaustive:
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Policy details
O Policy guidance to promote and guide adequate research, monitoring and food surveillance activities of the sector;
O Policy is also required for human resources development,
O Regulatory and legislative control for food safety;
O Policy is required to give guidance for the promotion of public education, information and communication.
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Monitoring and evaluation
O Drawing mechanisms for assessing the effectiveness and performance of the policy.
O Improve program implementationO Data on program progress and implementationO Improve program management and decision making
O Inform future programming
O Inform stakeholders O Accountability (donors, beneficiaries)O Advocacy
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Results FrameworkImproved Health Status
Improved (Sustained) Use of Key Health Services and Practices/Behaviors
Strategic Objective:
Intermediate Result:
Increased quality of…
Increased availability/ access to…
Strategies (Sub IR):
Strategies: Strategies:
Improved social / policy environment…
Strategies:
Impact:
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