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DocumentReport of ASEAN Regional Meeting "Developing National Food Safety Emergency Response Plans – Sharing Experiences and Lessons Learnt
Bangkok, Thailand (27-28 June 2012)
2012Also available in:
No results found.To assist member countries prepare themselves to deal with such food safety emergencies, FAO and WHO prepared a framework for developing National Food Safety Emergency Response (FSER) Plans. To support countries in applying the framework, a pilot for the development of a FSER Plan was carried out in Thailand during 2011-2012. FAO also assisted Bangladesh in developing its Food Safety Emergency Response Plan in 2012 under the project Improving Food Safety, Quality and Food Control in Bangladesh. With these two recent experiences of Thailand and Bangladesh in the region, it was decided to share the experiences in developing FSER Plans with other ASEAN countries, including lessons learnt in the process. -
Book (stand-alone)Assuring Food Safety and Quality. Guidelines for Strengthening National Food Control Systems
Food and Nutrition Paper 76
2003Effective national food control systems are essential to protect the health and safety of domestic consumers. They are also critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. The new global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based foo d control strategies. Consumers are taking unprecedented interest in the way food is produced, processed and marketed, and are increasingly calling for their Governments to accept greater responsibility for food safety and consumer protection. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have a strong interest in promoting national food control systems that are based upon scientific principles and guidelines, and which address all sect ors of the food chain. This is particularly important for developing countries as they seek to achieve improved food safety, quality and nutrition, but will require a high level of political and policy commitment. In many countries, effective food control is undermined by the existence of fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement. These guidelines seek to provide advice to national authorities on strategies to strengthen food contr ol systems to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. They will enable authorities to choose the most suitable options for their food control systems in terms of legislation, infrastructure and enforcement mechanisms. The document delineates the overarching principles of food control systems, and provides examples of possible infrastructures and approaches for national systems. The target users of these Guidelines are national authorities concerned with ensuring food safety and quality in the interests of public health and consumer protection. The Guidelines will also be of assistance to a range of other stakeholders including consumer groups, industry and trade organizations, farmer groups and any other groups or associations that influence national policy in this area. -
MeetingBSE as a National and Trans-Boundary Food Safety Emergency 2002A new cattle disease, Bovine Spongiform Encephalopathy (BSE) was first identified in 1986. This belongs to a group of diseases known as a Transmissible Spongiform Encephalopathies (TSE). Although initially the infective agent for BSE was not thought to be capable of infecting humans, there is now evidence to suggest that BSE and a variant of the human TSE, Creutzfeldt-Jacob Disease (vCJD), are the same infective agent. These diseases are invariably fatal. The agent that causes BSE is extrem ely resistant to the controls that would normally kill infectious agents such as bacteria and viruses, including cooking. Normal food hygiene measures are therefore ineffective against BSE. The only effective control in relation to human health is therefore to remove the infective agent from the food chain.
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