A series of regional training webinars on food safety based on risk assessment and Codex Alimentarius Standards took place in the Republic of Kazakhstan from 7 to 9 April 2021.

The webinar series was arranged by the Committee for Sanitary and Epidemiological Control of the Ministry of Health of the Republic of Kazakhstan (CSEC) jointly with the "National Center of Expertise" at CSEC and the Codex Alimentarius Group in Kazakhstan. Participants included representatives of business operators of the Kyzylorda region, the Department of Sanitary and Epidemiological Control and the branch of the National Center for Expertise in Kyzylorda. 

On the first day of the webinar, delegates learnt about the role of the Codex Alimentarius Commission and that of Kazakhstan as the regional coordinator for Europe. The key topics at the Codex Task Force on Antimicrobial Resistance were also highlighted. The trainers from the National Center for Expertise presented the issue of food poisoning in Kazakhstan and the possibility of conducting control based on risk analysis, prevention and control measures. The basics of Good Hygienic Practices and Good Manufacturing Practice were also presented.

On day 2 of the webinar the WHO Country Office Advisor for the Implementation of “One Health” principles presented the FAO/WHO Food Control System Assessment Tools. The experts from the Codex Alimentarius Group of Kazakhstan introduced the issues of protecting the health of consumers and the interests of producers within the framework of the work of the subsidiary Committees of the Codex Alimentarius Commission. Several key Codex committees including pesticide residues, residues of veterinary drugs in food, food import and export inspection and certification systems were also discussed. 

The final day of the webinar was devoted to food safety issues based on the implementation of the HACCP system. The meeting focused on the principles of hazard identification; the assessment of chemical, microbiological and physical risks; the main technological processes of food production, and the application of methods of control and risk management. The principles of inspection and laboratory control based on risk assessment were also outlined with careful attention to the importance of compliance with national and international requirements in food safety.

The webinar gave an opportunity, on a single platform, to engage with the business community, inspectors and laboratory control specialists and discuss topical issues of food safety assurance. The participants spoke about the benefits of such training opportunities, which play a significant role in increasing the knowledge of business operators in food safety, and therefore, guaranteeing the food safety of manufactured products and strengthening the health of consumers.

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FAO/WHO Coordinating Committee for Europe