Where we are Structure of National Food Control Systems Department - PowerPoint PPT Presentation

Country Presentation Philippines in Session “Current activities for implementing Codex standard in ASEAN countries” at Regional Workshop on “ Principles and further activities for CODEX implementation” (17-19 September 2012, Bangkok, Thailand) Ms. Charina May T. Tandas and Dr. Ma. Elizabeth D. Callanta E-mail: charimay@mailcity.com / beth_dc@hotmail.com

Where we are…

Structure of National Food Control Systems Department of Agriculture Department of Health Department of Interiors and Local Government Department of Trade and Industry Department of Science and Technology

Structure of National Food Control Systems (Source FAO, 2004) • Department of • Department of Health Agriculture Holds the over all authority on Ensures not only security in health as it is a national health food but also assures food policy maker and regulatory safety from the primary institution. Develops national production, the safe use of plans, technical standards and pesticides, drugs and feeds guidelines on health, health and control of food and services and products. Provides animal diseases from special tertiary health care production to harvesting, services and technical assistance processing and marketing. to health providers.

Structure of National Food Control Systems • Department of Trade and • Department of Science and Industry Technology Responsible for providing directions Oversees the safety of food in and coordination to all activities in trade and protects consumers the country related to science and from unsafe food during transport, technology. Tasked to formulate trading and merchandising policies and programs that will contribute to overall national activities. Assist food producers, development. Encourages and industry and traders to ensure the supports a coordinated approach to safety of food and require these food safety research, gives priority to sectors to participate in providing research that aims to providing the food safety and quality in all their necessary data to better manage food food products. safety and to improve food processing technologies.

Structure of National Food Control Systems • Department of Interior • Academe, NGO’s, civil and Local Government society, consumer groups • The academe conducts researches on the Is responsible for implementation food-borne illnesses, food safety, of national and local food safety production, handling and processing. Help regulations at the local government in education and information dissemination. • level. Assists both the retail and Consumer groups assist consumers to become aware the importance of access to food service sectors, particularly safe and nutritious food as well as require street food vendors, to ensure the them (or their representatives) to safety of food and require these participate in national efforts to assure the sectors to participate in providing safety and nutritious nature of food for the food safety and quality in all their community. products. • Recognize the need for, and facilitate a short-term and long-term focus on education and training for all sectors of the community in order for each of these to effectively carry out their responsibilities in ensuring the safety of food (in close coordination with NGAs and NGOs)

Structure of National Food Control Systems • Department • Bureau of Plant Industry of Agriculture • Bureau of Fisheries and Aquatic Resources • Bureau of Animal Industry • National Meat Inspection Service • Bureau of Agriculture and Fisheries Product Standards

Structure of National Food Control System • Food and Drug Administratio n • Department Regulates processed foods, drugs, cosmetics and other of Health products. Prioritizes food inspection activities according to consumer risk, facilitates the provision of training and develops operating guidelines. Strengthen national analytical capacity by the provision of appropriate training and resources, and the establishment of quality assurance protocols and procedures. Food safety activity includes inspection and licensing of establishments, product registration and continuous post marketing surveillance. • National Center for Disease Prevention and Control Identify the need for and most appropriate approach to food borne and water-borne disease surveillance and control.

Structure of National Food Control Systems • Presence of overlaps and lack of full coordination amongst national agencies. • Inadequate appropriate control for pre and post marketing monitoring on processed food. • Inadequate in-house research and standard setting component in some agencies . • Lack of manpower resources with professional background and specialization on food. Challenges • Inadequate infrastructure such as laboratories, research facilities, processing plants with required equipment. • Delay in passing of new Legislations. • Lack of general awareness on food safety and SPS concerns among stakeholders especially at the local level.

LEVEL OF CODEX IMPLEMENTATION • Created jointly by the Department of Agriculture and Department of Health Administrative Order in 2005 and amended in 2008 to implement the consultative processes for establishing the Philippine National positions for Codex standards and serves as an advisory body to the Philippine government on issues Codex arising from or related to works of the CAC. • Organization Members come from government agencies, academe, individual experts, non government (NCO) organizations and industry sector that have an interest and a stake in Codex standards and related texts. • The basic working Committees of the NCO, the Sub- Committees and Task Forces have equivalent Committees or Task Forces at Codex. • A Manual of Operations describes the processes to be used by the members of the various NCO bodies to help them in the performance of their duties and responsibilities in Codex work in the Philippines.

The National Codex Organization Structure • EXECUTIVE COUNCIL • ( DA Secretary & DOH Secretary ) TECHNICAL COMMITTEE SUB COMMITTEE SUB COMMITTEE SUB COMMITTEE Codex Mgt. SUB COMMITTEE Contact Support SUB COMMITTEE Point Office TASK FORCE (DA) (DA) TASK FORCE CODEX Secretariat ROME

The National Codex Organization Sub-Committees/TF Chaired by the DA Sub-Committees/TF Chaired by the DOH • Food Additives • Fish and Fishery Products • Food Contaminants • Fats and Oils • Food Hygiene • Fresh Fruits and Vegetables • Food Labeling • Methods of Analysis and Sampling • Milk and Milk Products • Pesticide Residues • Nutrition and Foods for Special • Residues of Veterinary Drugs in Food Dietary Uses • General Principles • Processed Fruits and Vegetables • Food Import and Export Inspection • Cocoa Products and Chocolates and Certification Systems • Fruits and Vegetable Juices • Animal Feeding • Sugars • ASEAN Task Force on Codex • Codex Coordinating Committee for Asia • Meat Hygiene* • Task Force on Anti-Microbial Resistance*

LEVEL OF CODEX IMPLEMENTATION Some Codex Standard Adopted at Process of Development of National National Level Position • Guidelines on the Use of 1. Circulate working documents (Codex & CCP) Nutrition and Health Claims 2. Gather inputs from relevant • Standard for Infant Formula and stakeholders-industry, academe, gov’t , etc. (SC/TF) Food for Special Medical Purpose 3. Draft a country position paper intended for infants (SC/TF) • General Standard on Food 4. Circulate the draft position paper Additives for comments (SC/TF & TC) • 5. Finalize country position paper Food Contaminants (SC/TF) • Antibiotics 6. Obtain national endorsement (TC) • Standard on fermented milk with 7. Submit to Codex Secretariat final copy of country position (CCP) amendments

LEVEL OF CODEX IMPLEMENTATION • Works at Codex Sub-Committees and Task Forces are additional job for members and voluntary for non government members. • Experts assigned performs main functions in their mother agency (not on full time) • Limited local funding for Codex activities hampers more participation in Codex Challenges international activities. • Limited participation of industry and stakeholders. • Limited participation of experts in the development of county positions.(listing of pool of experts may be necessary)

Process of Standard Setting Activities • Bureau of Agriculture and Fisheries Product Standards fresh, primary and secondary processed agriculture and fishery products • Food and Drug Administration processed foods (except for meat) • Bureau of Product Standards all other industrial standards (non food)

Process of Standard Setting Activities (Criteria for Development of New Standards) BAFPS FDA - Consumer protection/public - Public safety and consumer protection health concerns - Safety and quality of ethnic food - Domestic trade-volume of products (our local products) production and consumption - Export potential and with clamor - International trade- volume and from the industry sector value of exports - Increasing trend of new product - Medium Term Plan of DA - Existing standards that needs updating - Government priority