By Mr. Mohammed Alhuthiel, Director, Risk Assessment, Saudi Food and Drug Authority (SFDA) at the Global Forum 2020 Food Safety and Risk Assessment Session

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3 R D
S A V I N G L I V E S S U S T A I N A B L Y:
SUSTAINABLE PRODUCTION IN THE HEALTH
SECTOR GLOBAL FORUM | 2020 RIYADH
The role of Risk
Assessment in
Food Safety
systems
MOHAMMED ALHUTHIEL

2. Content:
•Introduction to risk analysis.
•Risk assessment at SFDA.
•COVID-19: Lesson learned and best practices.

3. Food Safety Systems
PROACTIVE APPROACH
SHARED RESPONSIBILITY
PRIORITY SETTING
RISK ASSESSMENT
WHOLE CHAIN APPROACH
MODERN
REACTIVE
GOVERNMENTS’
RESPONSIBILITY
NO RISK ASSESSMENT
FINAL PRODUCT
TRADITIONAL

4. Factors affect national food
safety systems:
• Increasing volume of international trade.
• Increasing complexity of food types.
• Changing dietary patterns.
• New food production technologies.
• Emerging risks.
• Human/animal interactions with potential for disease
transmission.

5. Risk Analysis history:
• 1955-1956 (JECFA) FAO/WHO introduced the assessment of additives on
an international scale.
• 1962 Codex Alimentarius Commission was established.
• 1991 Codex Alimentarius Commission started the application of risk
assessment principles on decisions related to food trade.
• 1995 first Expert Consultation on the application of Risk Analysis in food
safety.
• 1995 Agreement in Risk Analysis methodology at an international level.

6. Risk Analysis Framework:
Risk
Assessment
Science based
Risk
Management
Policy based
Risk Communication
Interactive exchange Of
information & opinions
concerning risks
It is an approach that
consists of three elements
aimed at managing public
health hazards in food

7. Why Risk Assessment?
Measures are justified scientifically
Support food safety regulations
Do not impede trade
Develop product safety standards
Based on risk assessment techniques
Set priorities between hazards
SPS Agreement
Improve
decision-making
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8. Why Risk Assessment?
Define gaps and uncertainties
Reduce risks
Communicate well
Enhance food safety
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9. Risk Assessment at SFDA
Scientific
evaluation of risks
Define data gapsSupport decision-
making
Support Risk
based inspection
and control
Improve
standard
settings
Initiate risk-
based
monitoring

10. Risk Assessment
A scientifically based process
consisting of four steps:
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Hazard Identification
Hazard Characterization
Risk Characterization
Exposure Assessment

11. Main Data needed for RA:
• Food intake data:
- National consumption surveys.
- International Datasets.
• Contaminant, Residue and Microbial data (concentration,
prevalence).
- National monitoring programs.
- Total Diet studies.

12. Challenges to Food Safety Risk
Assessment:
• Infrastructure and expertise.
• Lack of Data.
• Emerging Risks (e.g. antimicrobial resistance)
• Novel Foods.
• Nano technology.
• New packaging materials.
• Globalization of food supply.

13. Food Safety, Security & COVID-19

14. Food Safety, Security &
COVID-19
• There is no evidence showing that the Sars-Cov-2 can be
transmitted through food so far.
• COVID-19 have an economic impact on the food and agricultural
sector.
• Globally, food security was affected due to the pandemic.
• Food shortages and price fluctuation (stockpiling behavior).

15. Source: OECD Policy Responses to Coronavirus (COVID-19)

16. • There is a need to expand domestic food supply chain.
• Support Local agriculture, manufacturing and shorter supply
chain.
• Governments needs to ensure the sustainable supply of
sufficient, safe and nutritious food during and after the
pandemic.
Lesson learned from
COVID-19

17. • Reinforce basic food hygiene practices.
• Change the layout and design of the food production lines.
• Limit the number of staff and minimize interaction between
groups.
• Use of automation to cope with physical distancing.
Lesson learned from
COVID-19: Food
Production

18. • Timely communication plays a great role in maintaining food
Safety and security.
• The importance of immediate scientific response to the policy-
makers, consumers and stakeholders.
Lesson learned from
COVID-19: Food Safety &
Security

19. Best practices
during COVID-19
• Advanced coordination between government agencies in terms
of food safety and security.
• Improve standards & guidelines to cope with the situation.
• Increase consumer / FBOs awareness.

22. Conclusion
• More reliance on science requires more investment in scientific
capacity building.
• There is a need to implement One-Health approach to confront
emerging diseases.
• There is a need to promote food safety risk assessment in
developing countries.
• Global efforts to ensure the resilience of our food systems
through the pandemic and beyond.

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THANK YOU