Food safety is in our hands... in the government FNRI DIGEST Written by Dr. Aida R.

Aguinaldo, Guest Writer Wednesday, 12 December 2007

As enshrined in the Constitution, the government is entrusted to protect and promote the rights of the citizenry including the right to safe food. It is recognized that the assurance of food safety is best achieved through a sustained public private sector partnership. It should be one that is based on mutual respect, focused on the common good, and geared nation-building.In this partnership, the government takes the lead role in promulgating/implementing laws. These laws are then translated into rules and regulation and allocated funds are used to enforced them. This mechanism creates an environment that not only ensures costumer health protection from food hazard but also increases global competitiveness of local food products traded to other countries. This government leadership is critical to the nation's survival in food trade, more so now than ever before. Being a member of the World Trade Organization (WTO) of 150 sovereign states. the Philippines is legally bound to comply with Agreement in the food trade. These include the Sanitary and PhytoSanitary (SPS) and the Technical Barriers to Trade (TBT) Agreements. SPS measures relate to human and animal health as well as plant protection. These SPS measures deals with additives, contaminants, and toxic substances in food and drink; food safety processing methods, labeling requirements and certification; and plant/animal quarantine. SPS concerns are addressed locally by the Department of Agriculture (DA), principally. On the other hand TBT measures relate, among other so, to preventing the use of standards as unjustified technical barriers to trade, and creating a imperative and trade facilitation. These TBT measures deal with labeling of composition or quality of food and drink; quality requirements for fresh food; and packaging as well as labeling for dangerous chemicals and toxic substances.TBT concerns are managed locally mainly and by the Department of Trade and Industry (DTI). To promote fair trade between and among countries under the new 'free trade' world order, regional (e.g. ASEAN) and international (e,g.EC_ASEAN, codex-ASEAN) cooperation has harmonize and continue harmonize standards, quality, and conformity assessment policies, programs, and procedures. In the WTO, the Codex Alimientarius (or Food Codeunder the FAO/WHO programme) serves as the references point for these concerns, along with other international organizations involved in Metrology, Standardization, Testing, and Quality Management (MSTQ). These are four of the major pillars of the technical infrastructure for global competitiveness where health provision (e.G. food safety) remains as the primary stimulus for global trade, and thus positive national economic growth from trade. Metrology is the science of weights and measures, the guarantee of exact and reliable measurement. The two types of metrology to date are: physical and chemical metrology. In the Philippines, the National Metrology Laboratory (NMLPhil) of the Industrial Technology Development Institute-DOST (per RA 9236 or the National Metrology Act of 2003) establishes and disseminates national standards of units of measurements to local calibration laboratories (21 to date) and other sector in order to measurements done in the country. NML Phil maintains five laboratory facilities for (1) mass, force, and pressure; (2) length and engineering; (3) viscisity, density, volume, and flow; (4) thermometry, hydrometry, and photometry; and (5) electricity and frequency. These service facilities have served 495 clients to date. Standardization is the definition of properties, dimensions, or tolerances of any product or process. Among the types of standards are: regulatory (e.g. identify, purity) vs. nonregulatory (e.g. RDA/RENI); mandatory (e.g. food labeling) vs. voluntary (e.g. nutrient fortification labeling); and locals vs. foreign/international. In the Philippines, standards are formulated by several government agencies. In compliance with RA 7394 or the Consumer Act of 1992, the DA through the Bureau of Agriculture and Fisheries Product Standards (BAFPS) is for agriculture- and fisheries- related products, the DOH through the Bureau of Food and Drug (BFAD) is for proccess food and the DTI through the BPS is for consumer products not covered by the above cited two Department. Testing is the analysis properties, characteristics, or ingredients of any product or commodity. Among the types of laboratory testing services are: parameter-based (e.g. physical, chemical, biological/microbiological), and/or purpose-driven (e.g. compliance

monitoring, certification, QC, R&D). Some present-day expectations from testing service are: validatedness/fitness-for-use of method (e.g.accuracy, precision); traceability/uncertainty of measurement results; satisfactory laboratory performance by proficiency testing; and accreditation to ISO/IEC 17025 for laboratory competence. Traceability is the relatedness of the measurement result to a standard through an unbroken chain of comparisons. Uncertainly is the range of dispersion of the result attributable to the measurand. In the Philippines, testing services are available in: (1) regulatory agencies concerned with specific food categories (e.g. 10 line agencies of the DA, BFAD-DOH, and the recognized laboratories of these Departments); and (2) commercial service laboratories (e.g. DOST and its regional offices, academia, private sector, consortia of these capabilities). Quality management is the reliable application of quality standards by accreditation (e.g. recognition of technical competence) and/or certification (e.g. conformity with requirements defined in standards). Some of the government certification schemes for products or process available in the Philippines are lodge in the joint BFAD-DOH/Bureau of Fisheries and Aquatic Resources (BFAD-DA)/Food Development Center (FDC)-DA Committee (for Codex HACCP). The scheme for laboratory accreditation Office (PAO)-DTI. Weaknesses in a country's MSTQ infrastructure (for food safety especially) invariably result in hindered export performance,impeded trade opportunities, and lost dollar revenues that could otherwise secure the country's economy,. Additionally the MSTQ infrastructure failures could render the country a dumping ground for substandard products, being unable or inadequately able to determine conformance with local and international standards. In the Philippines, the MSTQ infrastructure-building is a work-in-progress. It needs to be fast-tracked in order for the country to keep pace with its ASEAN neighbors. Presently, under the EC-ASEAN Economic Cooperation Programme, the ASEAN Reference Laboratories that been recently identified for regulated food foods component include only Malaysia, Singapore, Thailand, and Vietnam. In the final analysis, any strengthening of the national MSTQ technical infrastructure to keep existing global market and/or attract new market is expected to benefits the food safety assurance (and thus consumer health protection) effort at the local level and in the countryside. To know more about the Philippines food safety situation and what the government is doing for food safety assurance in the country, read the next FNRI Digest issue.

DISCLAIMER

The views expressed in this report are strictly those of the authors and do not necessarily reflect those of the United States Agency for International Development (USAID) and the Ateneo de Manila University. Abstract

Rapid urbanization, increased demand for convenience food, new processing and handling technologies, immunecompromised and susceptible populations and emerging pathogens, among others, point to the need for an effective national food safety program in the Philippines. The study discusses issues surrounding food safety in the country, including recent developments that emphasize the need to assure food safety, trade issues, the scientific basis of food safety measures and the Philippine commitment to food safety. It finds that although Philippine legislation and related issuance provide for various aspects of food safety, the absence of a clear statement of national policy on food safety and the number of agencies involved have led to overlaps and gaps in the implementation of this program. The author proposes constituting an interim Task Force on food safety, ensuring that the ongoing rationalization of relevant agencies adequately address food safety, strengthening consumer education programs towards effective consumer advocacy for food safety, and ensuring the good complementation of mandatory and voluntary food safety measures.

FOOD SAFETY IN THE PHILIPPINES: PROBLEMS, ISSUES AND OPPORTUNITIES FOR THE SMALL FARMERS & PRODUCERS Ma. Concepcion C. Lizada
FOOD SAFETY IN THE PHILIPPINES: PROBLEMS, ISSUES AND OPPORTUNITIES FOR THE SMALL FARMERS & PRODUCERS Executive Summary Food safety is the assurance that the food supply does not pose an unacceptable risk to human health. A number of developments point to the urgent need for an effective food safety program. Among these are: 1. Rapid urbanization; 2. Increased demand for convenience food; 3. Increased travel; 4. Increased consumption of fruits and vegetables; 5. Interest in ethnic and non-traditional food; 6. Novel foods; 7. New processing and handling technologies; 8.Emerging pathogens; and 9. Immune-compromised and susceptible populations These developments, along with trade liberalization in agriculture and food products point to the need for aneffective national food safety program in the Philippines. Although Philippine legislation and related issuance provide for various aspects of food safety, the absence of a clear statement of national policy on food safety and the number of agencies involved have led to overlaps and gaps in the implementation of this program. Monitoring and surveillance programs covering food borne diseases are implemented by the Department of Health (DOH). Unfortunately, these programs which can provide the much-needed data for a robust economic analysis of the consequences of food borne diseases and the potential benefits that can be derived from an effective national program on food safety, needs to be expanded to cover major food borne hazards. The DOH itself has identified the need to integrate these programs. The World Health Organization (WHO) has provided the framework for the design and implementation of a national food safety program, involving the forging of partnerships among government, industry, the academe and civil society. Cognizant of the Philippines commitment to food security and, concomitantly, to food safety, the DOH and the Department of Agriculture have presented a proposal on a National Food Safety Program involving the National Food Security Council (NFSC). The NFSC, as created by Executive Order No. 86 s. 1999 is viewed in the proposal as the appropriate body to integrate a highly participatory national food safety program. Unfortunately, the Council has not been convened since 2000. The proposal is consistent with the WHO framework and identifies the roles of the various stakeholders. In the absence of a welldefined program on food safety, the agriculture and food sectors, particularly the smallholders and micro and small enterprises engaged in food production cannot fully

take advantage of the opportunities presented by the increased global concern for food safety. Summary of recommendations/policy recommendations 1. That an interim Task Force on Food Safety be constituted to continue the joint efforts of the Department of Health and the Department of Agriculture towards the formulation of a national policy statement on food safety and the National Food Safety Program; 2. That the on-going rationalization process being undertaken in the relevant agencies adequately address and provide for a unified program on food safety, adequately addressing the need for risk-based measures and good governance; 3. That consumer education programs towards effective consumer advocacy in the area of food safety be strengthened; and 4. That government and industry take steps to ensure good complementation of mandatory and voluntary measures. Introduction and background The Department of Health (DOH) defines food safety as the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use (DOH, 2006). An effective national food safety program, therefore, instills confidence in the food supply and, in risk terms, may be defined as assurance that the food supply does not pose an unacceptable risk to human health. This definition is consistent with that of the Food and Agriculture Organization of the United Nations (FAO, 1999), i.e. "Food safety" implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Previous to this the FAO together with the World Health Organization jointly defined food safety as all conditions and measures that are necessary during the production, processing, storage, distribution, and preparation of food to ensure that it is safe, sound, wholesome, and fit for human consumption (FAO/WHO, 1996). Food is inherently safe, particularly if it has a history of traditional use. However, exposure to hazardous contaminants, the application of novel processes and technologies, and poor handling can render food unsafe for consumption. A hazardous contaminant or hazard in food is any biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect (FAO/WHO, 2006 b). Biological hazards include pathogens that are highly infectious at low levels, e.g. Hepatitis A virus, Shigella, E. coli O157:H7. Salmonella (Trauve, 2005). They also include E. sakazakii associated with infant formula. Chemical hazards include toxins of

fungal or algal origin, dioxins, heavy metals (mercury, lead and cadmium), polyaromatic hydrocarbons in smoked food, and pesticide and veterinary drug residues. Some food plants and animals naturally contain toxins such as alkaloids, cyanogenic glucosides, antinutrients, neurotxins and allergens. Acrylamides and trans fats are examples of unintended by-products of food processing (Taylor, 2005). Additives that are not permitted for food use, or added in excess of allowable levels are also health hazards. Physical hazards include bone fragments, glass, metal and pebbles. Rationale Although the Philippines implements a number of food safety-related activities, a unified national program is lacking. The World Health Organization (WHO) has provided the framework for the design of sucha program, and a Philippine Food Safety proposal guided by this framework has been presented in various forums. Unfortunately, the initial attempts to actualize this proposal have not been sustained. There is a need to reiterate the need for and resume discussions on this proposal. This paper is an attempt to focus attention on what needs to be done, and what has been done so far in formulating a Philippine Food Safety Program. Food security and food safety Food security has been described as A situation that exists when all people, at all times, have physical, social and economic access to sufficient,saf e and nutritious food that meets their dietary needs and food preferences for an active and healthy life. FAO food security definition, 2005 The above definition emanated from the 1992 Rome Declaration on World Food Security, a commitment the Philippines was signatory to (FAO/WHO, 1992). From its very definition, food security cannot be achieved without food safety. Although food safety is of paramount concern in trade liberalization, it is first and foremost, a nations commitment to its citizens (FAO/WHO, 2004 b). Food safety is not just a trade issue; it is a public health issue (Brundtland, 2001). Recent developments and the need to assure food safety Rapid urbanization Rapid urbanization has given rise to longer distribution channels. Serious diarrheal illness in the United States caused by enterohemorrhagic Shiga-toxin producing E. coli has been attributed to hazards arising from the pooling of beef from grain-fed cattle raised in numerous feedlots for distribution in many supermarkets in multiple states (Maki, 2006). Food-borne diseases (FBDs) associated not only with beef, but with fruits and vegetables as well, have been associated with a production-marketing system that has

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