Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems


ISSN 0254-4725

FAO
FOOD
AND
NUTRITION
PAPER
76


Table of Contents


 

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
WORLD HEALTH ORGANIZATION
Rome, 2003

The designation employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations or of the World Health Organization concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-104918-1

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to copyright@fao.org

© FAO and WHO 2003


Table of Contents


1. PREAMBLE

2. INTRODUCTION

3. IMPORTANT FOOD ISSUES

3.1 Food Safety, Quality and Consumer Protection
3.2 Global Considerations

(a) International Trade
(b) Codex Alimentarius Commission
(c) SPS and TBT Agreements

4. ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM

4.1 Objectives
4.2 Scope
4.3 Building Blocks

(a) Food Law and Regulations
(b) Food Control Management
(c) Inspection Services
(d) Laboratory Services: Food Monitoring and Epidemiological Data
(e) Information, Education, Communication and Training

5. STRENGTHENING NATIONAL FOOD CONTROL SYSTEMS

5.1 Principles of Food Control: Issues for Consideration

(a) Integrated farm-to-table concept
(b) Risk Analysis
(c) Transparency
(d) Regulatory Impact Assessment

5.2 Developing a National Food Control Strategy

(a) Collection of Information
(b) Development of Strategy

5.3 Strengthening Organizational Structures for National Food Control Systems

(a) Multiple Agency System
(b) Single Agency System
(c) Integrated System

5.4 Funding National Food Control Systems

6. SPECIFIC ISSUES OF DEVELOPING COUNTRIES

6.1 Food Systems
6.2 Food Processing Industry
6.3 Street Foods
6.4 Food Control Infrastructure and Resources
6.5 Technical Assistance: Role of International Agencies

ANNEX 1. Glossary

ANNEX 2. Addresses and Key Contacts

ANNEX 3. Considerations of Food Safety and Consumer Protection

ANNEX 4. Understanding the Joint FAO/WHO Codex Alimentarius Commission

ANNEX 5. Introducing the WTO SPS and TBT Agreements

ANNEX 6. Guidelines for Developing a National Food Law

ANNEX 7. Introducing JECFA, JMPR, JEMRA and GM Food Risk Assessment

ANNEX 8. A Country Profile - Collection of Information

ANNEX 9. Case Studies - National Food Control Systems

ANNEX 10. Selected Organizational Components of a National Food Control Agency

ANNEX 11. Possible Activities to be Undertaken during the Establishment of a National Food Control Agency

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