SOUTH AFRICA Pretoria MARCH 2016 IMPLEMENTING SUCCESSFUL FOOD

SOUTH AFRICA: Pretoria MARCH 2016 IMPLEMENTING SUCCESSFUL FOOD SAFETY SYSTEMS: IMPORTANT ROLES FOR EVERYBODY DR. P. VINCENT HEGARTY Founding Director and Professor Emeritus INSTITUTE for FOOD LAWS and REGULATIONS MICHIGAN STATE UNIVERSITY vhegarty@msu. edu www. iflr. msu. edu

IS OUR FOOD SAFE?

WE ARE ALL PARTNERS IN REGULATING FOOD SAFETY GOVERNMENT Create/Monitorr CONSUMERS FOOD INDUSTRY Implement UNIVERSITIES Analyze/Educate

Nature Biotechnology, Vol. 17, May 1999 No, those aren’t my diplomas.

I don’t want to know what the law is, I want to know who the judge is. JUDGE Roy H. Cohn

CODEX: SOUTH AFRICA ATTENDANCE (Number of attendees in brackets) • CCFFP 2015 YES (5) Norway 2014 YES (4) Norway 2012 YES (6) Indonesia • CCFH 2015 NO 2014 YES (1) Peru 2013 YES (3) Vietnam • CCFL 2014 YES (2) Italy 2013 YES (2) Canada • CCFA 2015 YES (1) China 2014 YES (1) China 2013 YES (1) China • CCPR 2015 NO • CCCF 2015 NO 2014 NO 2013 NO 2012 NO 2011 NO 2012 YES (1) Netherlands 2010 YES (2) China 2011 YES (2) Netherlands

CODEX: SOUTH AFRICA ATTENDANCE (Continued) • CCNFSDU 2015 YES (3) Germany 2012 YES (3) Germany • CCRVDF 2015 YES (1) Costa Rica • CCFFV 2015 NO • CCFICS 2015 YES (4) Australia • CCPFV • CCMAS 2015 NO 2014 YES (3) Indonesia 2011 YES (3) Germany 2013 YES (1) Germany 2010 YES (4) Chile 2013 YES (3) USA 2014 YES (1) Thailand 2012 YES (2) Mexico 2013 YES (1) Thailand 2014 YES (1) USA 2012 NO 2014 NO 2013 NO

SOUTH AFRICAN FOOD: US FDA IMPORT REFUSALS (2015) www. accessdata. fda. gov/scripts/importrefusals • Medical Foods Misbranding Raisins Filthy • Dates Filthy Vegetables Adulteration • Candy List of ingredients Dietary Food Misbranding • Mushroom Soup Unsafe color Dried Fruit Filthy • Soft Drinks Unsafe color

WHY ARE THESE COMPANIES ON THE FDA REJECTION LIST? • THEY ARE: • IGNORANT • CARELESS • CRIMINAL • OR SOME OR ALL OF THE ABOVE

THE BOTTOM LINE ON FOOD SAFETY: • UNSAFE FOOD COULD COST YOU: • YOUR life • YOUR business • YOUR job • YOUR industry’s and YOUR country’s reputation

FOOD SAFETY: SOME HUMAN COSTS (2011) • WHO: 200 diseases are spread through food • EU: E. coli 0104: H 4 750 deaths; >4, 000 sick • USA: Listeria, cantaloupes 31 deaths; 146 sick • CHINA: Food safety law violations 290 people sentenced to prison or to death

REMEMBER • YOU are an important link in the food chain from Farm to Fork • Do NOT be its weakest food safety link • Know YOUR food safety role in the food chain

YOUR FOOD SAFETY GOAL ACTIVE MANAGERIAL CONTROL OF FOODBORNE ILLNESS RISK FACTORS 15

RISK ASSESSMENT HIGH RISK = 3; (SOME EXAMPLES) MEDIUM RISK = 2; LOW RISK = 1 PRIMARY PRODUCERS: • Meat, poultry, dairy, fish/seafood • Fresh fruit and vegetables (primary producers • Honey (Production only) 3 3 1 MANUFACTURERS: • Baby food (Non-milk based) • Cereal products • Bakery/Confectionery (Egg/cream based products) • Bakery/Confectionery (Chocolate/sweets/sugar) • Bakery/Confectionery (Bread, cake, etc) 3 2 1

RISK ASSESSMENT (Continued: RETAILERS: • Delicatessen • Food stall (Ready-to-eat) • Food stall (Fruit and vegetables, sweets, etc) • Grocery (With portioning/open food) • Grocery (Pre-packed food only) • Ice cream sellers 3 3 2 3 1 3 SERVICE SECTORS: • Caterers (Serving to final customer) • Hotel (Breakfast only) • Day Care (Regenerating and serving meals) 3 1 2

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Standards for Continuous Improvement Measure *Self Assess Improve Plan 23

“SAFER FOOD, BETTER BUSINESS” (SFBB) www. food. gov. uk/foodindustry/regulation/hyglegresources/sfbb SFBB toolkit --- help on food hygiene regulations for: • Caterers • Retailers • Different cuisines • Other languages • Childminders • Care homes • Colleges

THE BOTTOM LINE: • SAFER FOOD, BETTER BUSINESS • POOR FOOD HYGIENE IS BAD FOR BUSINESS • Safer food can be achieved (usually) with low costs in time and resources • The costs of not achieving are huge, even going out of business www. food. gov. uk/foodindustry/regulation/hyglegresources

RECOMMENDATION: • Adoption of Food Safety Management Systems (FSMS) and a Safer food, Better business slogan will give: • • • Safer food Higher profits Increased competitiveness in domestic and export markets Better trained staff Consumer confidence Etc, etc, etc.

WHO: 10 FACTS ON FOOD SAFETY www. who. int/features/factfiles/food_safety/en 1. More than 200 diseases are spread through food 2. Foodborne diseases are increasing worldwide 3. Food safety is a global concern 4. Emerging diseases are tied to food production 5. Minimize the risk of avian influenza 6. Preventing disease starts on the farm 7. Chemical hazards can contaminate food

WHO: 10 FACTS ON FOOD SAFETY (Continued: 8. Everyone plays a role in food safety 9. School is a place for food safety 10. Five keys to food safety: 1. 2. 3. 4. 5. Keep clean Separate raw from cooked Cook all foods thoroughly Keep food at safe temperatures Use safe water and raw materials

CAN UNIVERSITIES ASSIST GOVERNMENTS and FOOD INDUSTRY? : • YES by: • Neutral analysis of food regulations • Global perspectives on food safety / food laws • Training courses, workshops, updates • Distance education courses in food regulations and in food safety

CODEX DOCUMENTS AVAILABLE OVER THE INTERNET

FOOD LAWS & REGULATIONS • The “letter of the law” • Policy issues: Scientific Agricultural Economic Political Social Cultural Ethical Religious

THE FINAL “BOTTOM LINE” • YOUR attention to food safety issues is important and ongoing • YOU are key people in implementing and supporting a successful food safety system for YOUR: • • Company Industry Customers Country

THANKS GO RAIBH MAITH AGAIBH (Irish) TO: YOU IUFo. ST SAAFo. ST