Why are Food SafetyRegulations Needed?

• $400-500 billion per year in food trade• Increase export partners• Increase ease of exporting • Minimize financial loss• Increase agricultural intensity• Biological contamination is a major cause

of death in developing counties• Increase food security

Why is government intervention needed?

• Incomplete markets for food safety

• Imperfect information

Are There International Standards? - Yes

• WTO– Agreement on the Application of Sanitary and

Phytosanitary Measures (SPS)• Established January 1, 1995• Final decision: Uruguay Round of multilateral trade

negotiations

Benefits of SPS

• Consumers are receiving food that is safe to eat• Avoid standards that lead to excessive trade

restrictions• Set basic rules for food safety• Sovereignty in setting country-specific

regulations• Regulations based on science• No unjustified or arbitrary discrimination to

counties with similar conditions

Impediments to Food Safety Regulation in Developing Countries• Lack of food act

• Lack of food control infrastructure

• Lack of facilities to implement food control practice properly

• Shortage of train staff

• Lack of qualified judges

Why are Developing Countries Lagging Behind?

• Limited financial and physical resources

• Low purchasing power

• Importance on political agenda

• Lack of motivation

• Low capacity

• Fragmented food system

Why are Developing Countries Lagging Behind

• Underdeveloped post-harvest infrastructure

• Inappropriate technology

• Food service establishment are poorly maintained

• Constant changes in Codex Alimentarius

Capacity Strengthening Needs for:

• Policymakers

• Analysts

• Scientists

• Inspectors

• Processors

• Producers

• Export control programs

Basic Guidelines for FoodSafety Policies

• Adequate

• Equivalent/Harmonized

• Scientifically based

Implementing Pre-Harvest Food Safety-

Challenges to Pre-Harvest Food Safety

• Limited information on effective practices

• National governments have limited authority

• Numerous variables exist, such as farm practices, animal health, and the environment

Farm-to-Table Strategy

• “Those in control of each segment must bear the responsibility for identifying and preventing or reducing food safety hazards.”

Pathogen Reduction/HACCP Rule

• Cornerstone of strategy

• HACCP, performance standards for Salmonella, testing for generic E. coli, sanitation SOP’s

• Ripple effect to pre-harvest level

• Results: reduced Salmonella on products; reduced human illnesses

Factors Driving Pre-harvest Change

• Regulatory requirements– HACCP rule– E. coli O157:H7

• Marketplace demand

• Consumers

Third-Party Certification Programs

• Demand growing,

• Assure purchasers that certain practices have been followed

• Non-Hormone Treated Cattle Program

Pre-Harvest Strategy

• No regulatory authority at pre-harvest

• Educate producers

• Research

• Farm-to-table risk assessments

• Transparency critical

Educating Producers

• Use existing infrastructure to communicate

• Partnerships with state animal health agencies

• Commodity-specific programs such as Trichina-safe pork certification

• Guidelines for producers

• Producer organizations play role

Research

• More research needed to identify specific practices to reduce hazards

• Multiple intervention strategies needed

• Promising interventions include competitive exclusion, feed and water additives

• Decoded genome for E. coli O157:H7 may lead to a vaccine

Farm-to-Table Risk Assessments

• Salmonella Enteritidis– Led to Egg Safety Action Plan– Farm-to-table interventions being

implemented by various agencies

• Risk Assessment Center

Future Plans

• Build on current activities

• Increased role for veterinarians at pre-harvest level– education– disease traceback– residue avoidance

Recommendations

• New requirements for meat and poultry plants should have a ripple effect on production sector

• Partnerships critical

• Science, through risk assessment, is key to developing effective risk reduction strategies

Goal

• We must bring producers into the food safety business in order for the farm-to-table chain to stay connected and be effective.”

Strategy of Agriculture and Food in Albania

Agriculture and Food• Maintaining the increasing level of

agricultural and livestock products, agro foodstuffs and fishery

Annex 2

• 1.3.3.Restructuring and strengthening the institution the institutions and laboratories for control and certification of fertilizers, seeds ,fodders

• 1.4.1.restructuring of agriculture research institutions

• 1.4.2.Strengthening the phyto sanitary and plant protection services; supervising plant diseases and animal pests ; control of products for plant protection and of phyto pharmacies ; strengthening inter institutional cooperation to prevent epidemics ; encouraging producers to apply integrated plant protection and supporting their initiatives for organic agriculture

• 1.4.3. Continuation and extension of projects for the improvement of veterinary prophylaxis and animal health

• Supervising zoo-technical diseases and collaboration with Ministry of health to reduce human and animal infections

• Taking measures for the signalization and prevention of diseases in List A and other diseases

• Improving of policies for the use of human and financial resources in the veterinarian services all over the country