Food safety policy development

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Food Safety Policy is an important food regulatory system tool. It is government responsibility to develop it and and mobilize resources for its implementation.

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Food safety policy development

  1. 1. National Food Safety Policy Development By: Sayed Mohammad Naim KHALID Feb 2014 Naim KHALID 1
  2. 2. Who am I? O Affiliation: O Food Technical Adviser ( food safety & quality– Agribusiness specialist ) O Where? O O O O National Medicine and Food Board Ministry of Public Health AAFS consulting AARDO NGO O Contacts: O Email: sayednaim@outlook.com O Mob: +93 77 37 68 295 Naim KHALID 2
  3. 3. The elements of food safety Safe ty Policy Science Law Naim KHALID 3
  4. 4. 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
  5. 5. 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 DirectorateGeneral of the European Commission Naim KHALID 5
  6. 6. 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 DirectorateGeneral of the European Commission Naim KHALID 6
  7. 7. 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 Naim KHALID 7
  8. 8. Objectives of food safety policy? To protect public health To prevent deception To prevent fraud Naim KHALID To facilitate trade To prevent food adulteration 8
  9. 9. Characteristics of food safety policy Science based & risk assessment Non discriminatory International Harmonization & Least trade restricting Equivalence & Transparency Naim KHALID 9
  10. 10. 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? Naim KHALID 10
  11. 11. Process of development Naim KHALID 11
  12. 12. 1. Situation Analysis O Data gathering and analysis O Data sources O Tools for situation analysis Naim KHALID 12
  13. 13. 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 O O O Maximizing risk reduction throughout the food chain. Addressing the farm-to-table continuum. Developing science-based food control strategies. 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. Naim KHALID 13
  14. 14. 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. Naim KHALID 14
  15. 15. 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 Naim KHALID 15
  16. 16. 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 Naim KHALID 16
  17. 17. 6. Implementation of the Food Safety Policy O Defining and developing Implementation strategies O Defining implementation responsibilities O Defining resource needs Naim KHALID 17
  18. 18. 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. Naim KHALID 18
  19. 19. Parts of the food safety policy Naim KHALID 19
  20. 20. 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? Naim KHALID 20
  21. 21. Introduction O A look at the country’s food safety issues, O Priorities O Needs O Emerging challenges Naim KHALID 21
  22. 22. 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 Naim KHALID 22
  23. 23. 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
  24. 24. 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. Naim KHALID 24
  25. 25. 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 Naim KHALID 25
  26. 26. 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: Naim KHALID 26
  27. 27. 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. Naim KHALID 27
  28. 28. 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 Naim KHALID 28
  29. 29. Results Framework Improved Health Status Impact: Strategic Objective: Improved (Sustained) Use of Key Health Services and Practices/Behaviors Increased availability/ access to… Improved social / policy environment … Strategies: Intermediate Result: Increased quality of… Strategies: Strategies: Strategies (Sub IR): Naim KHALID 29
  30. 30. Naim KHALID 30

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