SANITARY AND PHYTOSANITARY MEASURES
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The WTO Sanitary and Phytosanitary (SPS) Agreement aims to protect human, animal and plant life from risks arising from additives, contaminants, toxins, or disease-causing organisms in their food. It recognizes standards set by Codex, OIE and IPPC to harmonize SPS measures between countries. The SPS Agreement requires that measures be based on scientific principles and risk assessment, be non-discriminatory, and be no more trade-restrictive than necessary to protect health. Problems in implementing the SPS Agreement include non-compliance with international standards and lack of notification, awareness, and development in some areas.
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Sanitary and phytosanitary measures
The document summarizes the key points of the SPS Agreement, which establishes rules for food safety, animal and plant health standards in international trade. It entered into force in 1995 with the establishment of the WTO. The agreement aims to allow countries to set health standards while preventing unjustified barriers to trade. It outlines 10 principles member countries should follow, including basing measures on risk assessments, ensuring transparency, and controlling diseases and pests. Complying with the agreement benefits member countries by improving market access.
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1. When introducing a new ingredient or food product. A risk assessment could help identify any potential biological, chemical, or physical hazards and evaluate the risk to consumers from exposure to help ensure the product is safe.
2. After receiving consumer complaints of illness related to a product. A risk assessment could help determine if there is a link between the product and illnesses by identifying hazards, evaluating exposures, and characterizing potential risks to understand what controls may need to be implemented.
Performing a risk assessment provides a systematic, science-based process to identify hazards and evaluate potential risks to public health from a food. This can help inform risk management decisions to improve food safety
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Components of biosecurity and quarentine
Biosecurity refers to measures taken to manage biological risks like diseases that threaten agriculture, food, and the environment. It involves preventing the introduction and spread of pests and diseases among animals, plants, and ecosystems through regulatory frameworks and integrated approaches. Factors like increased globalization and trade, and new production technologies have increased biosecurity risks. There is thus a need for coordinated efforts by groups like FAO and regulatory bodies to minimize risks through strategies like quarantine, isolation, sanitation, and disinfection at the farm level and through policies at national and international levels.
Identify and consider all possible hazards and control procedure
Identify and consider all possible hazards and control procedure. Hazards and its types brief description of hazrds. GMP, GHP and HACCP.
Food Safety Management Systems (FSMS)
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
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The document discusses various aspects of food safety:
- Food safety involves proper storage, preparation, and preservation of food to prevent foodborne illness. It is a scientific discipline that describes safe handling, preparation, and storage of food.
- A Food Safety Management System (FSMS) is a network of elements that work together to ensure food does not cause adverse health effects. These elements include programs, policies, procedures, and other resources.
- Food safety is important because foodborne illness can be a major public health problem. Each year in the US, millions of illnesses are attributed to contaminated food. Children under 4 are particularly vulnerable to certain foodborne pathogens.
- Key elements to ensure food safety include
Risk assessment and management during food preparation
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The Group of Hidden Hazards in
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Ignou181009 modified-m
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Ignou181009 modified-m
This document discusses aspects of food safety developments and global trends. It covers four main topics: food quality and safety requirements, World Trade Organization (WTO) and Codex harmonization of standards, toxic contaminant residues, and validation techniques. The document outlines factors affecting food safety at various stages from farm to consumption and differences between developing and developed countries in food consumption patterns and safety issues. Codex Alimentarius and Sanitary and Phytosanitary Measures Agreement are described as playing key roles in ensuring global food safety.
Food safety
An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are:
• Milk.
• Eggs.
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts.
• Wheat.
• Soybeans
2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013.
3. Umbrella, describe image
4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza)
Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments
5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration
6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc.
7. Clean> wash hands, utensils, food etc
Clear> separate raw cooked, meat veg, poultry fruits etc
Chill> low temp, food preservation, lessen bacterial activity
Cook> high temp, kill bacteria, thoroughly
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product.
If I was provided with 7 days to cut a tree I’ll take 6 days to sharpen the axe.
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- 1. SANITARY AND PHYTOSANITARY MEASURES By: Suganeswaran.S 1st Msc Food Science Technology And Nutrition
- 2. A measure taken to protect: DEFINITION Human or risks arising from additives, Animal health contaminants, toxins or disease organism in food, drink, feedstuff. Human plant or animal carried disease. life Animal or pests, diseases, disease-causing organism. plant life A country other damage caused by entry, establishment or spread of pests. FROM FROM FROM FROM
- 3. The SPS agreement is most beneficiaries to the following : The consumer, the safety and healthy products to the consumer. The exporters of agriculture products, the export of safe and hygiene products to other countries. The importers of food & other agricultural products, the imports of good quality and safe goods to the country. BENEFICTS OF SPS
- 4. The SPS agreement helps: To ensure that consumers are being supplied with safe food to eat – “safe” by the appropriate standards. To deliver greater choice of safe foods for consumers on the market. To support international competition among producers regarding safer and healthier food production. To increase the amount of available information for consumers as a result of greater transparency in government procedures. To increase the amount of available information of imports and to eliminate unjustified border measures. To eliminate the unnecessary and unjustified trade barriers. WHAT IT DOES??
- 5. The codex standards, guidelines and recommendations relating to : Food additives Veterinary drugs and pesticide residues Contaminants Methods of analysis and sampling Codes of guidelines SPS AGREEMENT RECOGNIZES
- 6. Inspection of products for microbiological contamination. Fumigation treatments for products Maximum residue limits for pesticide residues in foods EXAMPLES OF SPS MEASURES
- 7. TYPES OF MEASURES TYPES OF MEASURES End product criteria Inspecti on Sampling & Testing Certificat ions Health- related labeling Processing requireme nts Risk assessme nt methods Quaranti ne measure s
- 8. KEY PROVISIONS Non- discrimination Scientific justification Harmonization Risk assessment Consistency Equivalence Transparency Technical assistance KEY PROVISIONS OF THE SPS AGREEMENT
- 9. Harmonization means : Establishment Recognition and Application HARMONIZATION of Common SPS measures by different countries
- 10. Standard- setting organizations Food safety (CODEX) Animal health OIEO (zoonosis) Plant health (IPPC) SCIENTIFIC JUSTIFICATION Codex- Join FAO / WHO codex aliments commission OIE – World organization for animal health IPPC – international plant protection convention (FAO) THREE organization responsible for harmonization & standard setting.
- 11. The evaluation of the : RISK ASSESSMENT Likelihood of entry, establishment or spread of a pest or disease within the territory of an importing company according to association with potential biological or economic consequences. Potential for adverse effects on human or animal health arising from the presence of additives, contaminants, toxins or disease-causing organisms feedstuffs.
- 12. Non representatives of international standards. Absence of national notification system. A general lack of awareness. Some aspects not very well develop- traceability, risk assessment, R&D, residues, data PROBLEMS IN IMPLEMENTATION
- 13. 1. Agreement on the Application of Sanitary and Phytosanitary Measures 2. Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) 3. The WTO Sanitary and Phytosanitary (SPS) Agreement - Environment.gov.au REFERENCE