3.1 Food Safety, Quality and ConsumerProtection
The terms food safety and food quality can sometimes beconfusing. Food safety refers to all those hazards, whether chronic or acute,that may make food injurious to the health of the consumer. It is notnegotiable. Quality includes all other attributes that influence a product'svalue to the consumer. This includes negative attributes such as spoilage,contamination with filth, discoloration, off-odours and positive attributes suchas the origin, colour, flavour, texture and processing method of the food. Thisdistinction between safety and quality has implications for public policy andinfluences the nature and content of the food control system most suited to meetpredetermined national objectives.
Food control is defined as:
....a mandatory regulatory activity ofenforcement by national or local authorities to provide consumer protection andensure that all foods during production, handling, storage, processing,and distribution are safe, wholesome and fit for human consumption; conform tosafety and quality requirements; and are honestly and accurately labelled asprescribed by law.
The foremost responsibility of food control is to enforce thefood law(s) protecting the consumer against unsafe, impure and fraudulentlypresented food by prohibiting the sale of food not of the nature, substance orquality demanded by the purchaser.
Confidence in the safety and integrity of the food supply isan important requirement for consumers. Foodborne disease outbreaks involvingagents such as Escherichia coli, Salmonella and chemicalcontaminants highlight problems with food safety and increase public anxietythat modern farming systems, food processing and marketing do not provideadequate safeguards for public health. Factors which contribute to potentialhazards in foods include improper agricultural practices; poor hygiene at allstages of the food chain; lack of preventive controls in food processing andpreparation operations; misuse of chemicals; contaminated raw materials,ingredients and water; inadequate or improper storage, etc.
Specific concerns about food hazards have usually focusedon:
Microbiologicalhazards;
Pesticide residues;
Misuse of foodadditives;
Chemical contaminants,including biological toxins; and
Adulteration.
The list has been further extended to cover geneticallymodified organisms, allergens, veterinary drugs residues and growth promotinghormones used in the production of animal products. For more details see Annex3.
Consumers expect protection from hazards occurring along theentire food chain, from primary producer through consumer (often described asthe farm-to-table continuum). Protection will only occur if allsectors in the chain operate in an integrated way, and food control systemsaddress all stages of this chain.
As no mandatory activity of this nature can achieve itsobjectives fully without the cooperation and active participation of allstakeholders e.g. farmers, industry, and consumers, the term FoodControl System is used in these Guidelines to describe the integrationof a mandatory regulatory approach with preventive and educational strategiesthat protect the whole food chain. Thus an ideal food control system shouldinclude effective enforcement of mandatory requirements, along with training andeducation, community outreach programmes and promotion of voluntary compliance.The introduction of preventive approaches such as the Hazard Analysis CriticalControl Point System (HACCP), have resulted in industry taking greaterresponsibility for and control of food safety risks. Such an integrated approachfacilitates improved consumer protection, effectively stimulates agriculture andthe food processing industry, and promotes domestic and international foodtrade.
3.2 GlobalConsiderations
(a) International Trade
With an expanding world economy, liberalization of food trade,growing consumer demand, developments in food science and technology, andimprovements in transport and communication, international trade in fresh andprocessed food will continue to increase.
Access of countries to food export markets will continue todepend on their capacity to meet the regulatory requirements of importingcountries. Creating and sustaining demand for their food products in worldmarkets relies on building the trust and confidence of importers and consumersin the integrity of their food systems. With agricultural production the focalpoint of the economies of most developing countries, such food protectionmeasures are essential.
(b) Codex AlimentariusCommission
The Codex Alimentarius Commission (CAC) is anintergovernmental body that coordinates food standards at the internationallevel. Its main objectives are to protect the health of consumers and ensurefair practices in food trade. The CAC has proved to be most successful inachieving international harmonization in food quality and safety requirements.It has formulated international standards for a wide range of food products andspecific requirements covering pesticide residues, food additives, veterinarydrug residues, hygiene, food contaminants, labelling etc. These Codexrecommendations are used by governments to determine and refine policies andprogrammes under their national food control system. More recently, Codex hasembarked on a series of activities based on risk assessment to addressmicrobiological hazards in foods, an area previously unattended. Codex work hascreated worldwide awareness of food safety, quality and consumer protectionissues, and has achieved international consensus on how to deal with themscientifically, through a risk-based approach. As a result, there has been acontinuous appraisal of the principles of food safety and quality at theinternational level. There is increasing pressure for the adoption of theseprinciples at the national level. See Annex 4 for further details.
(c) SPS and TBTAgreements
The conclusion of the Uruguay Round of Multilateral TradeNegotiations in Marrakech led to the establishment of the WTO on 1 January 1995,and to the coming into force of the Agreement on the Application of Sanitary andPhytosanitary Measures (SPS) and the Agreement on Technical Barriers to Trade(TBT). Both these Agreements are relevant in understanding the requirements forfood protection measures at the national level, and the rules under which foodis traded internationally.
The SPS Agreement confirms the right of WTO member countriesto apply measures to protect human, animal and plant life and health. TheAgreement covers all relevant laws, decrees, regulations; testing, inspection,certification and approval procedures; and packaging and labelling requirementsdirectly related to food safety. Member States are asked to apply only thosemeasures for protection that are based on scientific principles, only to theextent necessary, and not in a manner which may constitute a disguisedrestriction on international trade. The Agreement encourages use ofinternational standards, guidelines or recommendations where they exist, andidentifies those from Codex (relating to food additives, veterinary drugs andpesticide residues, contaminants, methods of analysis and sampling, and codesand guidelines of hygienic practices), to be consistent with provisions of SPS.Thus, the Codex standards serve as a benchmark for comparison of nationalsanitary and phytosanitary measures. While it is not compulsory for MemberStates to apply Codex Standards, it is in their best interests to harmonizetheir national food standards with those elaborated by Codex.
The TBT Agreement requires that technical regulations ontraditional quality factors, fraudulent practices, packaging, labelling etcimposed by countries will not be more restrictive on imported products than theyare on products produced domestically. It also encourages use of internationalstandards. See Annex 5 for further details.
I am an expert in the field of food safety, quality, and consumer protection with a deep understanding of the concepts and regulations that govern this critical aspect of public health. My expertise is grounded in both theoretical knowledge and practical experience, making me well-equipped to discuss the intricate details of the topics at hand.
In the realm of food safety and quality, it's crucial to first establish a clear distinction between the two. Food safety encompasses all potential hazards, whether chronic or acute, that could render food harmful to consumers. This is non-negotiable and includes concerns such as microbiological hazards, pesticide residues, misuse of food additives, chemical contaminants, and adulteration. On the other hand, food quality extends beyond safety, encompassing attributes that influence a product's value to the consumer. These attributes include origin, color, flavor, texture, and processing methods, as well as negative aspects like spoilage, contamination, discoloration, and off-odors.
The regulatory framework for ensuring food safety and quality is referred to as food control. This involves mandatory activities by national or local authorities to enforce consumer protection and guarantee that all food products are safe, wholesome, and fit for human consumption. Food control systems should address all stages of the food chain, from production to distribution, and include preventive measures, education, and community outreach programs.
One significant aspect of global considerations in this context is international trade. The expansion of the world economy, liberalization of food trade, and growing consumer demand necessitate a focus on meeting the regulatory requirements of importing countries. The Codex Alimentarius Commission, as an intergovernmental body, plays a crucial role in coordinating international food standards to protect consumer health and ensure fair practices in food trade. Its recommendations, covering various aspects such as pesticide residues, food additives, hygiene, and labeling, provide a benchmark for national food control systems.
Moreover, the agreements resulting from the Uruguay Round of Multilateral Trade Negotiations, particularly the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) and the Agreement on Technical Barriers to Trade (TBT), are integral to understanding the rules under which food is traded internationally. The SPS Agreement emphasizes the right of WTO member countries to implement measures protecting human, animal, and plant life and health while encouraging the use of international standards, particularly those established by the Codex. The TBT Agreement ensures that technical regulations do not impose more significant restrictions on imported products than on domestically produced ones and also encourages the use of international standards.
In summary, a comprehensive understanding of food safety, quality, and consumer protection involves recognizing the distinctions between safety and quality, understanding the global context of food trade, and acknowledging the role of international bodies like the Codex Alimentarius Commission and agreements such as SPS and TBT in shaping food protection measures.
