INTERNATIONAL AND NATIONAL COORDINATION IN STANDARD SETTING Regional Seminar for OIE National Focal Points for Animal Production Food Safety, Hanoi, Vietnam, 24-26 June 2014 Dr Gillian Mylrea OIE International Trade Department 1
FOOD PRODUCTION TO CONSUMPTION CONTINUUM
Outline 1. Codex Alimentarius What is it? Their standard setting process? International Cooperation between Codex and OIE National Coordination between Codex and OIE 2. World Health Organization and OIE Cooperation 3. INFOSAN What is it? Are you involved?
intergovernmental standard-setting body established by FAO/WHO in 1963 186 Members: 185 Members develops international standards on foods: protect the health of consumers ensure fair practices in the food trade
Link between OIE and WTO Sanitary & Phytosanitary Agreement WTO SPS Agreement International Standard-Setting Organisations (the 3 sisters ) food safety CODEX Animal health/ Zoonoses OIE plant health IPPC
Development of Codex standards draft standards are developed through a 5/8 step procedure; Codex Committees and ad hoc Task Forces prepare draft standards for submission to the Codex Alimentarius (CAC) for adoption; Draft texts are circulated to Members and Observers (incl. OIE) for comments; Scientific advice for standard development is provided mainly by independent scientific expert groups convened by FAO/WHO: e.g. Joint FAO/WHO Expert Committee on Food Additives (JECFA): additives, veterinary drug residues and natural toxins. Other Joint FAO/WHO expert consultations Standards are adopted by the CAC.
Establishing Codex standards
Codex Alimentarius Standards: prescriptive, what should be achieved; e.g. more than 500 MRLs covering over 50 veterinary drugs/ groups of veterinary drugs Guidelines: principles and guidance how to do something; e.g. risk analysis; control of Campylobacter and Salmonella in chicken meat Codes of Practice: advice or procedures what to do to avoid an issue or minimise the risk; e.g. Code of Hygienic Practice for meat
OIE/Codex Cooperation is critical to avoid inconsistencies, duplications and gaps in standards relevant to both organisations Whole food continuum
At the international level: Since 2002 experts from Codex, FAO, and WHO participate in the OIE Animal Production Food Safety Working Group: aims to further develop collaboration with the Codex; identify and address relevant areas between OIE/Codex where harmonisation is necessary; strengthening the relationship with Codex, FAO and WHO in the area of food safety. The OIE Director General presents a report of relevant OIE activities at the annual meeting of the Codex; The Chairperson of the Codex is invited to present a report of relevant Codex activities to the OIE World Assembly of Delegates;
both organisations take account of each others existing standards and draft standards when developing new standards. OIE representatives participate in the work of the Codex e.g. Committees on Food hygiene, Food import and export inspection and certification systems, Veterinary drug residues, Animal feed and General principles. Codex representatives participate in the work of OIE e.g. AHGs: Trichinellosis and Antimicrobial Resistance; OIE Conferences: Animal Identification and Traceability, and Prudent Use of Antimicrobial Agents.
Harmonisation of OIE and Codex approaches to standard setting Both OIE and Codex make cross references to each others standards, where relevant: e.g. OIE chapter on Salmonella in poultry (Chapter 6.5.) cross references the Codex Alimentarius Code of Hygienic Practice for Meat (CAC/RCP 58-2005), and Code of Hygienic Practice for Eggs and Egg Products (CAC/RCP 15-1976) and Guidelines for the control of Campylobacter and Salmonella in chicken meat (CAC/GL 78-2011) AND Codex Guidelines for the control of Campylobacter and Salmonella in chicken meat cross references the OIE Chapter 6.5.
National OIE/Codex Cooperation At the international level, OIE and Codex cooperate and coordinate their activities well. This cooperation continues to strengthen. HOWEVER: It is critical that there is cooperation/ coordination between OIE and Codex at the National level, especially since in some countries the contact points for OIE and Codex are in different ministries. This coordination is needed to ensure harmonisation of relevant standards
National OIE/Codex Cooperation Collaboration is essential Between Who? OIE Delegates/ FPs AND national Delegates to the Codex Do you know your Codex colleagues? Why? to harmonise their country s position on relevant standards under development by the respective organisations to avoid contradictions in OIE and Codex s standard setting
National OIE/Codex Cooperation We encourage OIE Delegates/ FPs to discuss with their Codex colleagues their position regarding Codex drafts under development: Proposed Draft Guidelines for the Control of Trichinella spp. in Meat of Suidae - to be proposed for adoption at the Codex meeting in Geneva in July 2014; OIE and Codex new work on Salmonella in pigs/pork and cattle/beef; New Codex work on Control of Foodborne Parasites (CC Food Hygiene)
Codex information Codex web site: www.codexalimentarius.org National Codex Contact points can be found on the Codex website.
World Health Organization /OIE Cooperation WHO and OIE cooperate on a number of activities. OIE/WHO/FAO Tripartite priorities: Rabies Antimicrobial resistance Zoonotic influenza Also Neglected zoonotic parasites One Health
INFOSAN In 2012, the FAO/OIE/WHO Tripartite encouraged OIE Delegates to designate the national OIE Focal Points for APFS as the INFOSAN Focal Point or, depending on national administrative arrangements, as the INFOSAN Emergency Contact Point. the INFOSAN membership now includes OIE Focal Points for APFS in nearly 50 countries So what is INFOSAN (International Food Safety Authorities Network)?
INFOSAN rapid sharing of information to protect food safety and public health worldwide the WAHID of global food safety events a joint programme between FAO and WHO a global network includes 181 Member States. links together national authorities in Member States responsible for managing food safety emergencies e.g. salmonella in eggs. Recognising that food safety is often a shared responsibility, countries are also asked to identity Focal Points in other ministries or relevant agencies to receive INFOSAN communications e.g. OIE APFS FP.
Thank you for your attention Organisation mondiale de la santé animale World Organisation for Animal Health Organización Mundial de Sanidad Animal 12 rue de Prony, 75017 Paris, France www.oie.int oie@oie.int