Sécurité sanitaire et qualité des aliments

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This publication sets out to explore the issue of harmonization of national pesticides Maximum Residues Limits (MRLs) with Codex pesticide MRLs from different angles, by taking rice as a case study. Part A identifies the level of harmonization in main rice producing and trading countries and explores the possible effects on trade, while Part B investigates the reasons behind differing levels of harmonization.   Its broader objective is to offer insights for decision-makers involved in setting of standards and design of food policy at national and international level on the significance of harmonization of pesticide MRLs.
2020
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy, from 4 to 13 June 2019. The purpose of the meeting was to evaluate certain food additives (including flavouring agents).
2019
JECFA 88 - A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy, on 22–31 October 2019. The purpose of the meeting was to evaluate residues of certain veterinary drugs in food.
2019
Shiga toxin-producing Escherichia coli (STEC) infections are a substantial public health issue worldwide. Circa 2010, foodborne STEC caused more than 1 million illnesses, 128 deaths and 13 000 Disability-Adjusted Life Years (DALYs) annually. To appropriately target interventions to prevent STEC infections transmitted through food, it is important to determine the specific types of foods leading to these illnesses. This report conducted an analysis of data from STEC foodborne outbreak investigations reported globally, and a systematic review and meta-analysis of case-control studies of sporadic STEC infections published for all dates and locations. This work was undertaken in response to a request from...
2019
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 4–13 June 2019. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents. The Committee evaluated the safety of six food additives (including one group of food additives) and revised the specifications for five...
2019
The main objective of the tool is to propose a harmonized, objective and consensual basis to analyse the performance of a national food control system. It is intended to be used by countries as a supporting basis for self-assessment to identify priority areas of improvement and plan sequential and coordinated activities to reach expected outcomes, and by repeating the assessment on a regular basis, countries can monitor their progresses. The Tool is based on Codex principles and Guidelines for National Food Control Systems as well as other relevant Codex guidance for food control systems, which are referenced throughout the document....
2019
The main objective of the Food control system assessment tool is to propose a harmonized, objective and consensual basis to analyse the performance of a national food control system. It is intended to be used by countries as a supporting basis for self-assessment to identify priority areas of improvement and plan sequential and coordinated activities to reach expected outcomes, and by repeating the assessment on a regular basis, countries can monitor their progresses. The Tool is based on Codex principles and Guidelines for National Food Control Systems as well as other relevant Codex guidance for food control systems, which are...
2019
Dimension B “Control Functions” focuses on the processes and the outputs of the control activities inherent to a national food control system. It reviews the control functions exercised by CAs over Food Business Operators (FBOs), be it at domestic, import or export level, to guarantee food safety and quality for national consumers along the food chain and fair trade practices. It also maps the control functions and mechanisms at the overall food supply level, necessary to identify, monitor, predict and handle food safety hazards and emerging risks and to deal with food emergencies. The main mechanisms that should be in...
2019
While the regulatory arm (policy and legal basis supported by official control functions) is usually what comes first to mind when reflecting about a national food control system, the “non-regulatory” components of that system also need to be taken into consideration.Dimension C “Ïnteraction with stakeholders” identifies the interactions that must take place for the system to regularly adjust to national and international stakeholders’ evolving needs, to inspire confidence to stakeholders and to keep them well informed about their responsibilities. It focuses on the transparency of communication to consumers and on the food business operators and their integration into the food...
2019
Dimension D “Science/knowledge base and continuous improvement” reviews the necessary features for the system to build scientific soundness, incorporate risk analysis principles and keep abreast of new scientific developments and innovations to continuously improve. It explores how CAs anchor their decisions on relevant scientific and technical information, reviews the robustness of information collection processes as a foundation for risk analysis, and assesses the use made of this risk analysis framework to handle food safety risks. It also revolves around competent authorities’ capacity to review and improve performance, taking into consideration the most recent scientific and technical knowledge, to ensure the...
2019