Food Safety Standards and Codex

International food trade is a highly complex, technical and administrative operation involving the global movement of a very large quantum and variety of food. Food production is scientifically-based. It is possible to transport food over long distances to arrive at its destination in a wholesome condition, without an appreciable loss of quality. Consumers worldwide now have access to a wider variety of high quality food in greater quantities than ever before. Two other developments have also contributed significantly to the increase in both, the quantity and variety of food moving in international trade. The first has been the dramatic increase in the number of countries, especially developing countries, involved in the production of food for export. The second has been the internationalization of food tastes and habits. The first is associated with economic development, commercial strategy and the acquisition of valuable foreign exchange. The second is associated with the people of different countries developing a liking for each other’s food.

In order to be a successful food exporter, a country must produce food that is acceptable to consumers in other countries and which complies with the statutory requirements of the importing countries. Compliance with the statutory or mandatory requirements of importing countries is an unavoidable and essential prerequisite to successful and profitable food export. However, compliance is becoming increasingly demanding because of the preoccupation of the world community with food safety. In addition, an increasing number of importing countries are demanding agreed inspection and examination procedures as well as certification by the governments of exporting countries that products are in compliance with the quality and safety requirements.

The Codex Alimentarius (meaning ‘Food Code’ or ‘Food Law’ in Latin) is a collection of food standards, Codes of Practices and other recommendations presented in a uniform way. Codex standards, guidelines and other recommendations ensure that food products are not harmful to the consumer and can be traded safely between countries.

In the post-World War years of the 1940s and 1950s, the situation led to a plea from both, exporters and governments, to harmonize national food laws and regulations of all countries so as to free-up trade. Several unsuccessful attempts were made to standardize food internationally and, thereby, harmonize food requirements globally. Finally these attempts lead to the establishment of the Codex Alimentarius Commission (CAC) in 1962 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to implement the joint FAO/WHO Food Standards Program. In brief, the purpose of the Program is to protect the health of consumers, ensure fair practices in the food trade and coordinate international food standardization work. The CAC is an intergovernmental body, with 168 Member Governments.

The Codex Alimentarius Commission (CAC) provides global leadership in every aspect of food standardization and coordinates and crystallizes expert opinion and evidence relating to consumer safety and practices in the production and sale of food. It is now customary for food legislators, controllers, scientists, consumers and traders everywhere to ask the question, before making decisions: “What does Codex have to say on the matter?”

Food safety standards are defined in the World Trade Organization’s (WTO’s) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) as those relating to food additives, veterinary drug and pesticide residues, contaminants, methods of analysis and sampling, labeling, and codes and guidelines of hygienic practices. Codex food safety standards are to be used as the reference point for the World Trade Organization in this area.

Food hygiene has been a major area of activity of the CAC since the Commission’s establishment. The Codex Committee on Food Hygiene, hosted by the Government of the United States, was established in1963. As food hygiene is best regulated at the production and processing stage in the exporting country, the Committee’s main outputs have been codes of hygienic practices rather than end-product microbiological standards. Taking this philosophy a step further, the CAC has adopted the ‘Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System’ through its Committee on Food Hygiene. In doing this, it has recognized the HACCP as a tool to assess hazards and establish control systems that focus on preventive measures, instead of relying primarily on end-product testing.

The National Codex Contact Point is the central point for liaison between Codex national authorities in Member Countries and the Codex Secretariat at the FAO Headquarters. It serves as the initial recipient of Codex documents, publications and other communications; maintains a library of Codex standards, Codes of Practice and guidelines, together with associated documents and, where appropriate, initiates positive action to stimulate the knowledge of, and interest in the aims, objectives and work of the CAC and its subsidiary bodies.

National Codex Committees have been established in many Codex Member Countries to provide a forum for the discussion of Codex issues, draft standards, Codex and other documents and establish a national position on all matters discussed within Codex. They supplement the work of the NCCPs and seek the involvement of all stakeholders, including government institutions, academia, industry and consumer organizations.

The Food and Agriculture Organization of the United Nations (FAO) is the principal specialized UN agency dealing with all aspects of food and agriculture. The Food and Nutrition Division, through its Food Quality and Standards Service, addresses capacity-building and technical assistance through the provision of policy advice. It executes food quality control and safety development projects, including the development of food standards and technical regulations and food quality and safety assurance programs for the food industry. It also addresses the establishment of national export food certification programs and monitoring programs for food contaminants. It conducts regional and national seminars and workshops on food control issues. Capacity-building includes all activities undertaken by the FAO in support of the Member Countries’ effort to strengthen their food control programs and activities. It covers:

• Policy advice on specific issues.
• Institutional development and/or strengthening; review and updating of food legislation.
• Harmonization of food regulations and standards with Codex and other international
• regulatory instruments.
• Training of technical and managerial staff in different food safety-related disciplines.
• Studies and applied research on specific food-related subjects.

Capacity-building also includes the organization of national and regional workshops and seminars on food safety-related matters and the development and dissemination of manuals, guidelines, training material and other tools needed to support the food control and food safety development programs.

One of the important elements of the FAO’s work is building the capacity of food control personnel, including government authorities, and of food industry personnel who are carrying out food quality and safety assurance programs. As a part of FAO’s technical cooperation program for developing countries, the project TCP/IND/0067 – Strengthening the National Codex Committee was implemented by the FAO and the Ministry of Health and Family Welfare and the NCCP in India. Under this project, a National Codex Resource Center was established in the Department of Health in the Ministry of Health. It is equipped with state-of-the-art communication and secretarial facilities to facilitate the interaction among all stakeholders operating in the area of food quality and safety.