International Food Standard Setting

Priorities

World of Food Safety Conference

Bangkok, Thailand
May 23rd, 2014


Samuel Godefroy, Ph.D.

Director General,
Food Directorate, Health Canada
-
Vice-Chair, Codex Alimentarius
Commission


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Introduction to the Canadian Food Safety System
Role of the Food Directorate, Health Canada

Overview of Drivers of Change for International Food Standard
Development

Trends of International Food Standards

The Need for harmonization and Convergence
The Case Regional/International Convergence of Food Standards

Presentation Outline
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Government
federal, provincial and territorial (P/T), municipal

Industry
farmers, food manufacturers, food distributors, food
service establishments and retailers

Consumers


Canadas Food Safety System: A Shared Responsibility
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Canadas Constitution allows all levels of government (federal,
provincial/territorial and municipal) to:
Enact food safety and quality legislation;
Establish and enforce policies, standards and laws;
Provide information, guidance; and,
Provide effective and efficient program delivery.


Canadian Food Safety: The Role of Government
5
Food Safety
Roles
Key Federal Organizations
6
Canadian Food Safety: Key Federal Accountabilities
On-farm Food Safety
Policy &
Standards
Surveillance &
Early Warning
Education &
Outreach
Inspection &
Enforcement
Public Health Surveillance
AAFC HC CFIA PHAC
Contributes to
research and
development of on farm
food safety programs
Establishes food safety policy
and standards
Assesses the effectiveness of
CFIAs food safety activities
Conducts health risk
assessments in support of
food safety investigations
Informs Canadians about
potential risks to their Health
Designs and delivers federal
food inspection programs
Monitors industrys
compliance with the Acts
and Regulations
Undertakes enforcement
action as necessary
Conducts food safety
investigations & food recalls
Public health surveillance
Leads foodborne illness
outbreak investigations with
P/T public health officials
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Assistant
Deputy Minister
Marketed Health Products Directorate Health Products and Food Branch Inspectorate
Office of Nutrition Policy and Promotion Planning, Policy & International Affairs Directorate
Resource Management and Operations Directorate Veterinary Drugs Directorate

Therapeutic Products Directorate

Biologics and Genetic Therapies Directorate

Food Directorate

Natural Health Products Directorate
Health Products and Food Branch (HPFB)
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Food Directorate in Health Products and Food Branch:
Federal health authority responsible for establishing policies, setting
standards, and providing authoritative advice and information on the safety
and nutritional value of food
Currently:
Some 400 FTEs
350 in NCR, 50 in the Regions
6 Regional represenations, beyond the NCR
Halifax, Montral, Toronto, Winnipeg, Edmonton, Vancouver
4 laboratory centres: NCR, Longueuil -QC, Scarborough ON.,
Burnaby - BC
Professional categories: Scientists, Biologists, Chemists,
Technologists, Regulatory and standard setting officers,
administrative staff


Health Canadas Food Directorate
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Food and Nutrition Standards: Preventive Measures
Developing food safety and nutrition
standards is one of the instruments
used to prevent food safety and
nutrition related negative health
outcomes

Outcome: healthier population
through a safe and nutritious food
supply
Industry

Government

Consumers
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Food Directorate: Key Activities & Areas of Focus
Key Activities Principal Areas of Focus

1. Developing policies, standards
guidelines and regulations;
2. Premarket submission evaluation;
3. Contributing to Post Market/Real
Time risk management of issues;
4. Applied research and surveillance to
support evaluation and risk
management;
5. Support to the GoC, FPT, industry on
range of issues including trade,
nutrition policy etc;
6. Effectiveness evaluation of CFIA
inspection programs.

1. Food system issues:
e.g. food defense
2. Microbiological contaminants;
3. Nutritional safety and nutritional value of
foods:
e.g. infant formula, medical use diets,
nutrition labeling etc.
4. Safety of food additives and food
processing agents and other chemical
safety issues;
5. Chemical contaminants:
e.g. POPs, mycotoxins
6. Safety of novel foods:
e.g. animal cloning etc.
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Food and Consumer Safety
Action Plan
Food Innovation agenda
Modernization of food safety
legislation and regulatory
modernization
Food and Consumer Safety
Action Plan
Chemical Management Plan
Red Tape Reduction Initiative
Regulatory Cooperation
Council: CAN/US
Speech from the Throne
Nutrition labelling
consultations
Budget 2014 priorities
Strengthening oversight

Globalization
Mass Media / Rapid
Communication
Increased Consumer
Sensitivity / Awareness and
Demand
Changes in Production
Practices, Trade Patterns or
Climate
Scientific/Technological
Innovation
Risks of deliberate
Contamination/ Tampering/
Terrorism

Priorities Identified by
Environmental Scans
Identifying Priorities
15
Changing food production practices
Scientific and technological innovation
Climate change/Environmental changes/ environmental concerns
Changing Consumer concerns / interests
Changing demographics: e.g. ageing population
Emergence of food safety risks associated with economic fraud
Reforms and Modernisation of Food Legislative and Regulatory
Systems
Expanding international trade of food /ingredients
Progression of Free Trade Agreements : Bilaterally and Regionally

Drivers / Trends influencing Priorities of Food Standard Development
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Implementation of new laws / regulations :
o Simplification, consolidation (e.g. Canada, China, India etc..)
o Focus on Preventive Controls and demonstration of adherance to
HACCP concepts (e.g. US FSMA, SFCA : Canada, Europe)
Standards to enable innovative foods :
o Functional foods, supplemeted foods
o Health Claims
o Novel Food Safety Interventions : e.g. High Pressure Processes, new
processing aids, post-production treatments
o Novel Packaging Materials
Enhanced oversight on selected foods:
o Fresh foods: Produce, Ready to Eat Products
o Food destined to vulnerable groups such as Infant foods, foods destined to
Seniors
As result .. Trends of Food Standard Development Internationally
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Standards to support management of issues related to Chronic
Diseases
o Management of selected nutrients : Sodium, Fats (e.g Trans fatty acids),
Sugar
o Enhanced food labelling requirements to support choice
Standards resulting from enhanced environmental oversight
o Programs aiming to improved management of Chemicals : EU REACH,
Chemicals Management Plan (Canada)
Updates to existing food standards:
o Changing scientific information : e.g. food additives, natural toxins etc
o Bilateral or Regional trade negociations : FTAs, TPP, APEC, ASEAN
As result ..Trends of Food Standard Development Internationally (2)
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Foods are key Commodities in Trade

SPS Chapter in each Bilateral or Multi Lateral Trade Agreement
Food is a major traded commodity in the Asia-Pacific Region
Multiple initiatives for regional integration : TransPacific Partnership (TPP),
ASEAN Economic Integration, ASEAN + 3

Case for Increased Alignment of Food Standards
Regulatory Cooperation will be required : more Convergence of
Food Standards
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Existing Initiatives of Food Safety Cooperation:
o APEC Food Safety Cooperation Forum (APEC FSCF)
APEC FSCF re-affrimed pre-eminence of Codex Standards
as A Reference points to
o Alleviate discrepancies in existing food standards / Limit trade
irritants
o Codex Risk Analysis Principles serve as important reference point for
regional food standards integration
Similar approaches could be applied for the ASEAN
community
o Added advantage of similar food commodities traded regionally
o Similarity in diets and food trade patterns are an added
advantage
o Leveraging existing experience of regional food regulatory
Cooperation
Towards Enhanced Integration of Food Standards
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