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 Board O Ministry of Public Health O AAFS consulting O AARDO NGO

O Contacts: O Email: sayednaim@outlook.com O 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 objectives O Requirements, and O Guidance for application to specific sectors of

the food continuum Naim KHALID 4

What is expected? Safety O Operators shall not place on the market unsafe food or feed Responsibility O Operators are responsible for the safety of the food and feed

which they produce, transport, store or sell Traceability O 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? Emergency O Operators shall immediately withdraw food or feed from the

market if they have a reason to believe that it is not safe Prevention O Operators shall identify and regularly review the critical points

in their processes and ensure that controls are applied at these points

Co-operation O 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 governments O Local governments O International institutions O Civil society organizations

O NGOs O Foundations O Other groups

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Objectives of food safety policy?

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To protect public health

To prevent fraud

To prevent deception

To prevent food

adulteration

To facilitate trade

Characteristics of food safety policy

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Science based & risk assessment

Non discriminatory

International Harmonization &

Least trade restricting

Equivalence &

Transparency

Ethical issues in food safety policy

O What ethical standards? O Utilitarianism O Deontological or virtue ethics O Human rights ethics

O Trade-offs O Which health problems? O Preventive or curative? O Poor vs. non-poor? O Poorest or less poor O Rural or urban?

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Process of development

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1. Situation Analysis

OData gathering and analysis OData sources OTools 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 Government O 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 evaluation O 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 Priorities O Needs O 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 Naim KHALID 23

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 applied O 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 implementation O Data on program progress and implementation O Improve program management and decision making

O Inform future programming

O Inform stakeholders

O Accountability (donors, beneficiaries) O Advocacy

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Results Framework Improved 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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