ASEAN HARMONISATION ON FOOD SAFETY STANDARDS

FAO Regional Training Workshop

9 – 11 January 2017, Bangkok, Thailand

ONE VISION, ONE IDENTITY, ONE COMMUNITY

1

CONTENT

1. ASEAN Economic Community (AEC)

2. ASEAN Food Safety Policy

3. ASEAN Sectoral Bodies related to Food Safety

4. Prepared Foodstuff Product Working Group (PFPWG)

5. Harmonisation of Food Safety Standards

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1. ASEAN Economic Community (AEC)

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We are the ASEAN Economic Community (AEC):

• a major milestone in the regional economic integrationagenda in ASEAN

• offering opportunities of a huge market of US$2.6 trillion.

• over 622 million people.

• In 2014, AEC was collectively the third largest economy inAsia and the seventh largest in the world.

EUMCCI KL Des 20154

ASEAN VISION 2015

Transform ASEAN into a stable, prosperous, and highly

competitive region with equitable economic development, and

reduced poverty and socio-economic disparities

AEC Blueprint 2025

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AEC Blueprint 2025.

- Launched during the ASEAN Summit in November 2015

- Integral Documents for ASEAN Community 2025 (i.e., Kuala Lumpur

Declaration, ASEAN Community Vision 2025, three ASEAN Community

Blueprints).

AEC 2025 is envisioned to be highly integrated and cohesive; competitive,

innovative and dynamic; with enhanced economic connectivity as well as

integration and cooperation across sectors; while fostering a more

resilient, inclusive, and people-oriented, people-centred community that is

integrated into the global economy.

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• Kuala Lumpur Declaration on The Establishment of The ASEAN

Community Formal Establishment of ASEAN Community on 31

December 2015

• http://www.asean.org/images/2015/November/KL-

Declaration/KL%20Declaration%20on%20Establishment%20of%20ASEA

N%20Community%202015.pdf

27th ASEAN Summit

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• http://www.asean.org/images/2015/November/KL-

Declaration/KL%20Declaration%20on%20ASEAN%202025%20Forging%20Ahead

%20Together.pdf

27th ASEAN Summit

AEC characteristics

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A single market and production base

AEC

Ch

arac

teri

stic

s

A highly competitive economic region

A region of equitable economic development

A region fully integrated into the global economy

Free flow of goods

Free flow of services

Free flow of investment

Free flow of capital

Free flow of skilled labor

2. ASEAN Food Safety Policy

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ASEAN FOOD SAFETY POLICY

• Preliminary study supported by EU ARISE Project initiated in 2013 to support ACCSQ PFPWG in development of ASEAN Food Safety Regulatory Framework

• Outcome of the study identified the need for an ASEAN Food Safety Policy. The establishment of an agreed food safety policy in ASEAN provides a basis for food safety legislation in ASEAN Member States that would regulate the safety of food throughout the stages of primary production, processing, storage and distribution of food products within the ASEAN region in a harmonised manner

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ASEAN FOOD SAFETY POLICY (cont’d)

• As food safety is cross-cutting issue, collaboration and coordination are important

• Collaborative work between Economic Pillar (SEOM - PFPWG, SOM AMAF) and Socio Cultural Pillar (SOM HD)

• Developed in early 2015, the ASEAN Food Safety Policy was endorsed by Economic Ministers (AEM), ASEAN Health Ministers (AHM) and ASEAN Ministers of Agriculture and Forestry (AMAF) in August 2015

• Noted by the ASEAN Leaders during Summit in November 2015

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ASEAN Food Safety Policy

• Principle 1: Integrated 'Food Chain' Approach

In order to ensure the safety of food in ASEAN, it is necessary to consider all aspects of the food production chain as a continuum from and including primary production and the production of animal feed up to and including sale or supply of food to the consumer.

• Principle 2: Systematic Risk Analysis Framework

Measures adopted in controlling food safety by ASEAN Member States governing food safety should be based on risk analysis.

• Principle 3: Science-based, independent risk assessment process.

Food safety risk assessments should be carried out in an independent, objective and transparent manner, using relevant and available scientific information and data.

• Principle 4: Primary Responsibility of Food Business Operators

Food business operators, at every stage of the food chain, have the primary role and responsibility for ensuring the safety of their food products. The supporting role of national governments, consumers, academics and scientific institutions should be factored in implementation of food safety measures.

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ASEAN Food Safety Policy

• Principle 5: Consistency with ATIGA and WTO’s SPS and TBT Agreements

Food import/export requirements of ASEAN Member States shall be consistent with ASEAN Trade in Goods Agreement (ATIGA), as well as with the World Trade Organisation’s Agreements on Sanitary and Phytosanitary (SPS) Measures and on Technical Barriers to Trade (TBT).

• Principle 6: Equivalence and Mutual Recognition

ASEAN Member States recognise that national food control systems or their components, although designed and structured differently, are capable of meeting the same objective.

• Principle 7: Harmonisation with International standards

ASEAN Sectoral Bodies engaged in the harmonisation of standards and requirements for food safety and food control should ensure that these are based on international standards.

• Principle 8: Reliable Traceability System

A reliable traceability system covering relevant stages of production, processing and distribution of food and feed products should be put in place by ASEAN Member States to enable targeted and swift withdrawals of unsafe food products whenever needed.

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ASEAN Food Safety Policy

• Principle 9: Strengthening and harmonisation of regional and national food control systems

All ASEAN Member States will support the development of ASEAN initiatives for enhancingfood safety and make every effort to ensure that all national food control systems are at a levelof performance, efficiency and effectiveness that is in line with ASEAN Principles andGuidelines for National Food Control Systems as well as other relevant international or ASEANcommon food safety requirements.

• Principle 10: Transparency

The development and implementation of ASEAN food safety measures will be undertaken in a transparent manner.

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ASEAN Food Safety Policy: Principle 7

Principle 7: Harmonisation with International standards

• ASEAN Sectoral Bodies engaged in the harmonisation of standards and requirements for food safety and food control should ensure that these are based on international standards.

• When establishing harmonised food safety measures or standards for food safety and food control at the regional level, the adoption of internationally accepted standards, guidelines and recommendations and, in particular, those issued by the Codex Alimentarius Commission should be the first option.

• ASEAN Member States should actively participate in setting up international food standards, guidelines and recommendations to ensure that the concerns of the region are duly considered.

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2. ASEAN Sectoral Bodies related to Food Safety

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I. Economic Pillar

SEOM

1. ACCSQ Prepared Foodstuff Product Working Group (PFPWG)

SOM - AMAF

1. ASEAN Sectoral Working Group on Livestock (ASWGL), 2. ASEAN Sectoral Working Group on Fisheries (ASWGFi),

3. ASEAN Sectoral Working Group on Crops (ASWGC),

4. ASEAN Task Force on Codex (ATFC), 5. ASEAN Food Safety Network (AFSN),

6. ASEAN Working Group on Halal (AWG Halal)

7. Ad-hoc Working Group on Food Irradiation (AWGFI).

II. Socio Cultural Pillar

1. Cluster 4 – Food Safety (previously was ASEAN Experts Group on Food Safety - AEGFS)

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• Information exchange on Laws, Rules, Regulatory Regimes on Standards and Conformity Assessment Procedures.

• Harmonization of standards, technical requirements and conformity assessment procedures.

• Mutual Recognition Arrangements

• Single Regulatory Regimes

• Cooperation with Dialogue Partners

• Implementation of TBT chapter of ASEAN +1 FTA

Established in 1992 to

eliminate TBT related to

Standards and Conformance.

ASEAN Consultative Committee for Standards and Quality (ACCSQ)

ASEAN Economic Minister Meeting (AEM)

ASEAN Senior Economic Official Meeting (SEOM)

ASEAN Consultative Committee on Standards and Quality (ACCSQ)

WG 1Working Group

on Standards

and Mutual

Recognition

Arrangements

(MRAS)

- Task Force

on Building

and

Construction

- Task Force

on Wood-

based

products

WG 2Working

Group on

Conformity

Assessment

WG 3Working

Group on Legal

Metrology

JSC EEE Joint Sectoral

Committee on

Electrical and

Electronic

Equipment

ACCASEAN Cosmetic

Committee

- ASEAN

Cosmetics

Scientific Body

- ASEAN

Cosmetics

Testing

Laboratory

Committee

PPWGPharmaceutical Product

Working Group

- Joint Sectoral Committee on

GMP MRA

- Taskforce on MRA for

BA/BE

-Implementation WG (TWG

on Variation Guidelines,

Stability Guidelines, Process

Validation Guidelines,

Analytical Validation

Guidelines, Safety and

Efficacy Guidelines,

Biologics)

PFPWGPrepared Foodstuff

Product Working

Group

- TF on Harmonisation

of Prepared Foodstuff

Standards

- Task Force on

Development of MRAs

for Prepared

Foodstuff

- ASEAN Food

Testing Laboratory

Committee

APWGAutomotive

Product

Working

Group

- Task Force

on

Automotive

MRA

TMHSPWGTraditional Medicines

and Health

Supplements

Product Working

Group

- Task Force on GMP

for TMHS

- Task Force on

ASEAN Regulatory

Framework for TMHS

- ASEAN TMHS

Scientific Committee

(Technical

Requirements, Safety

and Efficacy, Stability

Study, Pesticide

Residue)

MDPWGMedical Devices

Product Working

Group

- Medical Device

Technical

Committee

RBPWGRubber-Based

Product Working Group

- Task Force on Rubber-Based Products

ACCSQ Structure

Current Structure of PFPWG

1. Task Force on Harmonization of Food SafetyStandards for Prepared Foodstuff.

2. Task Force on MRA Development for Prepared Foodstuff3. ASEAN Food Testing Laboratory Committee

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Progress on Harmonisation of Food Safety Standards

• ASEAN Principles and Criteria for the establishment of Maximum Level (ML) for Contaminants and Toxins in Food and Feed finalised in 2016

- Developed based on the GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CODEX STAN 193-1995) Adopted in 1995 Revised in 1997, 2006, 2008, 2009 Amended in 2010, 2012, 2013, 2014, 2015

- Initial work to develop ASEAN Maximum Level for Food Contaminants will start in 2017

• Development of ASEAN Principles and Criteria for establishment of Maximum Level (ML) for Food Additives will start in 2017

• Harmonisation on Food Contact Materials is on-going

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Harmonisation of Food Safety Standards

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HARMONISATION OF TECHNICAL REQUIREMENTS

ASEAN Common Food Control Requirements

(ACFCR), endorsed by 19th PFPWG, 42nd ACCSQ and

SEOM 1/46 Meetings

1. ASEAN Principles and Guidelines for National Food Control Systems

(CAC/GL 82 MOD);

2. ASEAN General Principles of Food Hygiene (CAC/RCP 1 - 1969,

Rev.4 MOD);

3. ASEAN Principles for Food Import and Export Inspection and

Certification (CAC/GL 20 MOD);

4. ASEAN Guidelines for the Design, Operation, Assessment and

Accreditation of Food Import and Export Inspection and Certification

Systems (CAC/GL 26 MOD);

5. ASEAN Guidelines for Food Import Control Systems (CAC/GL 47

MOD)

ALL DOCUMENTS IS AVAILABLE IN ASEAN WEBSITE

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MRA

MUTUAL RECOGNITION ARRANGEMENT ON INSPECTION AND CERTIFICATION SYSTEM FOR

FOOD HYGIENE IS CURRENTLY UNDER DEVELOPMENT

c. ASEAN Reference Laboratory

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No Field of Expertise ASEAN Reference Laboratory

1 Mycotoxins Food Safety Laboratory, Applied Sciences Group, Health Sciences

Authority (HSA), Singapore

2 Pesticide Residues Veterinary Public Health Centre, Agri-Food and Veterinary Authority (AVA),

Singapore

3 Genetically Modified

Organisms

Department of Chemistry (DOC), Malaysia

4 Veterinary Drug Residues Veterinary Public Health Laboratory (VPHL), Bureau of Quality Control of

Livestock Products (BQCLP),Department of Livestock Development

(DLD),Ministry of Agriculture and Cooperatives (MoAC), Thailand

5 Heavy Metals and Trace

Elements

Bureau of Quality and Safety of Food (BQSF), Department of Medical

Sciences (DMSc), Ministry of Public Health, Thailand

6 Microbiology Quatest 3 (Quality Assurance & Testing Centre 3), MOST, Vietnam

7 Food Contact Materials Department of Science Service (DSS), Ministry of Science and

Technology, Thailand

8 Food Additives National Quality Control Laboratory of Drug and Food, Indonesia

9 Environmental

Contaminants

Veterinary Public Health Centre, Agri-Food & Veterinary Authority (AVA),

Singapore

THANK YOU

ONE VISION, ONE IDENTITY, ONE COMMUNITY