Качество и безопасность пищевых продуктов - как обеспечить

 проведения производственного  контроля за качеством и безопасностью  пищевых продуктов, материалов  и изделий, условиями их изготовления, хранения, перевозок и реализации, внедрением систем управления  качеством пищевых продуктов,  материалов и изделий (далее  - системы качества);

применения мер  по пресечению нарушений настоящего Федерального закона, в том числе  требований нормативных документов, а также мер гражданско-правовой, административной и уголовной ответственности  к лицам, виновным в совершении указанных  нарушений.  

Положения статьи 5 распространяются также на парфюмерную и косметическую  продукцию, средства и изделия для  гигиены полости рта, табачные изделия. 

 Статья 5. Информация  о качестве и безопасности  пищевых продуктов, материалов  и изделий

 

1. Индивидуальные  предприниматели и юридические  лица, осуществляющие деятельность  по изготовлению и обороту  пищевых продуктов, материалов  и изделий, оказанию услуг в  сфере розничной торговли пищевыми  продуктами, материалами и изделиями  и сфере общественного питания,  обязаны предоставлять покупателям  или потребителям, а также органам  государственного надзора полную  и достоверную информацию о  качестве и безопасности пищевых продуктов, материалов и изделий, соблюдении требований нормативных документов при изготовлении и обороте пищевых продуктов, материалов и изделий и оказании таких услуг. 
 

Приказом Минздрава  РФ от 02.12.1999 N 429 утвержден порядок  предоставления гражданам и пользователям (потребителям), независимо от их правовой формы, информации, в т.ч., о качестве и безопасности пищевых продуктов, товаров для личных и бытовых  нужд, потенциальной опасности для  здоровья человека выполняемых работ  и оказываемых услуг. 

2. Органы государственного  надзора в области обеспечения  качества и безопасности пищевых  продуктов, материалов и изделий  обеспечивают органы государственной  власти, органы местного самоуправления, юридических лиц, индивидуальных  предпринимателей и граждан информацией  о качестве и безопасности  пищевых продуктов, материалов  и изделий, о соблюдении требований  нормативных документов при изготовлении  и обороте пищевых продуктов,  материалов и изделий, оказании  услуг в сфере розничной торговли  пищевыми продуктами, материалами  и изделиями и сфере общественного  питания, о государственной регистрации  пищевых продуктов, материалов  и изделий, о подтверждении  их соответствия требованиям  нормативных документов, а также  о мерах по предотвращению  реализации некачественных и  опасных пищевых продуктов, материалов  и изделий. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Food Safety  

It is upsetting to think about, but the foods you eat to stay healthy can make you sick. Fortunately, there are many things you can do to protect yourself and your family from foodborne illness. There are things you can do in the grocery store, like avoiding cans that are bulging or jars that have cracks or loose lids. At home, you should

Be sure that your refrigerator and freezer are the right temperature for storing food

Refrigerate or freeze perishable foods right away

Throw away anything that looks or smells suspicious. If you think a food might be bad, don't taste it!

Wash your hands well before preparing food

Keep your work area, wash rags and utensils clean  

Food safety[1] is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.[2] In theory food poisoning is 100% preventable The five key principles of food hygiene, according to WHO, are:[3]

Prevent contaminating food with pathogens spreading from people, pets, and pests.

Separate raw and cooked foods to prevent contaminating the cooked foods.

Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

Store food at the proper temperature.

Do use safe water and cooked materials. 

ISO 22000

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles. 

A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes.[4] According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.[5]

Regulatory agencies 

Australia

Australian Food Authority is working toward ensuring that all food businesses implement food safety systems to ensure food is safe to consume in a bid to halt the increasing incidence of food poisoning, this includes basic food safety training for at least one person in each business. Smart business operators know that basic food safety training improves the bottom line, staff take more pride in their work; there is less waste; and customers can have more confidence in the food they consume. Food Safety training in units of competence from a relevant training package, must be delivered by a Registered Training Organization (RTO) to enable staff to be issued with a nationally recognised unit of competency code on their certificate. Generally this training can be completed in less than one day. Training options are available to suit the needs of everyone. Training may be carried out in-house for a group, in a public class, via correspondence or online. Basic food safety training includes:

Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning

The problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests.

Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. Also the causes of cross contamination.

Catering for customers who are particularly at risk of food-borne illness, including allergies and intolerance.

Correct cleaning and sanitizing procedures, cleaning products and their correct use, and the storage of cleaning items such as brushes, mops and cloths.

Personal hygiene, hand washing, illness, and protective clothing. 

People responsible for serving unsafe food can be liable for heavy fines under this new legislation, consumers are pleased that industry will be forced to take food safety seriously.

China

Main article: Food safety in the People's Republic of China

Food safety is a growing concern in Chinese agriculture. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003, and officials have also been under increasing public and international pressure to solve food safety problems. However, it appears that regulations are not well known by the trade. Labels used for "green" food, "organic" food and "pollution-free" food are not well recognized by traders and many are unclear about their meaning. A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards.

Traditional marketing systems, whether in China or the rest of Asia, presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel. Direct linkages between farmer groups and traders or ultimate buyers, such as supermarkets, can help avoid this problem. Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure. Wholesale markets need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards. 

European Union

The parliament of the European Union (EU) makes legislation in the form of directives and regulations, many of which are mandatory for member states and which therefore must be incorporated into individual countries' national legislation. As a very large organisation that exists to remove barriers to trade between member states, and into which individual member states have only a proportional influence, the outcome is often seen as an excessively bureaucratic 'one size fits all' approach. However, in relation to food safety the tendency to err on the side of maximum protection for the consumer may be seen as a positive benefit. The EU parliament is informed on food safety matters by the European Food Safety Authority. 

Individual member states may also have other legislation and controls in respect of food safety, provided that they do not prevent trade with other states, and can differ considerably in their internal structures and approaches to the regulatory control of food safety. 
 
 
 
 

Germany 

The Federal Ministry of Food, Agriculture and Consumer Protection (BMELV)[8] is a Federal Ministry of the Federal Republic of Germany. History: Founded as Federal Ministry of Food, Agriculture and Foresting in 1949, this name did not change until 2001. Then the name changed to Federal Ministry of Consumer Protection, Food and Agriculture. At the 22nd of November 2005, the name got changed again to its current state: Federal Ministry of Food, Agriculture and Consumer Protection. The reason for this last change was that all the resorts should get equal ranking which was achieved by sorting the resorts alphabetically. Vision: A balanced and healthy diet with safe food, distinct consumer rights and consumer information for various areas of life, and a strong and sustainable agriculture as well as perspectives for our rural areas are important goals of the Federal Ministry of Food, Agriculture and Consumer Protection (BMELV). The Federal Office of Consumer Protection and Food Safety is under the control of the Federal Ministry of Food, Agriculture and Consumer Protection. It exercises several duties, with which it contributes to safer food and thereby intensifies health-based consumer protection in Germany. Food can be manufactured and sold within Germany without a special permission, as long as it does not cause any damage on consumers’ health and meets the general standards set by the legislation. However, manufacturers, carriers, importers and retailers are responsible for the food they pass into circulation. They are obliged to ensure and document the safety and quality of their food with the use of in-house control mechanisms. 

Hong Kong

In Hong Kong SAR, the Centre for Food Safety is in charge of ensuring food sold is safe and fit for consumption.

Pakistan

Pakistan does not have an integrated legal framework but has a set of laws, which deals with various aspects of food safety. These laws, despite the fact that they were enacted long time ago, have tremendous capacity to achieve at least minimum level of food safety. However, like many other laws, these laws remain very poorly enforced. There are four laws that specifically deal with food safety. Three of these laws directly focus issues related to food safety, while the fourth, the Pakistan Standards and Quality Control Authority Act, is indirectly relevant to food safety.

The Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods. All provinces and some northern areas have adopted this law with certain amendments. Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration. The Pure Food Ordinance 1960 does not apply to cantonment areas. There is a separate law for cantonments called "The Cantonment Pure Food Act, 1966". There is no substantial difference between the Pure Food Ordinance 1960 and The Cantonment Pure Food Act. Even the rules of operation are very much similar.

Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offense. There are no express provisions for consumer complaints in the Pakistan Restaurants Act, 1976, Pakistan Penal Code, 1860 and Pakistan Standards and Quality Control Authority Act, 1996. The laws do not prevent citizens from lodging complaints with the concerned government officials; however, the consideration and handling of complaints is a matter of discretion of the officials.

IOAS[11]-Organic Certification Bodies Registered in KFDA: "Organic" or related claims can be labelled on food products when organic certificates are considered as valid by KFDA. KFDA admits organic certificates which can be issued by 1) IFOAM (International Federation of Organic Agriculture Movement) accredited certification bodies 2) Government accredited certification bodies - 328 bodies in 29 countries have been registered in KFDA. 

Food Import Report: According to Food Import Report, it is supposed to report or register what you import. Competent authority is as follows: 

National Institute of Food and Drug Safety Evaluation

National Institute of Food and Drug Safety Evaluation (NIFDS)[13] is functioning as well. The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure, sensitivities, and risk by (1) conducting basic, applied, and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods, food additives, and drugs, and (2) operating the national toxicology program for the toxicological test development and inspection of hazardous chemical ubstances assessments. The Institute ensures safety by (1) investigation and research on safety by its own researchers, (2) contract research by external academicians and research centers.

United States

The US food system is regulated by numerous federal, state and local officials. It has been criticized as lacking in "organization, regulatory tools, and resources to address food borne illness.

Federal level regulation

The Food and Drug Administration publishes the Food Code, a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. According to the FDA, 48 of 56 states and territories, representing 79% of the U.S. population, have adopted food codes patterned after one of the five versions of the Food Code, beginning with the 1993 edition.

In the United States, federal regulations governing food safety are fragmented and complicated, according to a February 2007 report from the Government Accountability Office.[16] There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the Food and Drug Administration (FDA), which is responsible for virtually all other foods.

The Food Safety and Inspection Service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. FSIS is charged with administering and enforcing the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, portions of the Agricultural Marketing Act, the Humane Slaughter Act, and the regulations that implement these laws. FSIS inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. In fiscal year (FY) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. At U.S. borders, they also inspected 3.3 billion pounds of imported meat and poultry products.

Industry pressure

There have been concerns over the efficacy of safety practices and food industry pressure on U.S. regulators. A study reported by Reuters found that "the food industry is jeopardizing U.S. public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". A survey found that 25% of U.S. government inspectors and scientists surveyed have experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists have observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, "Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power.

State and local regulation 

A number of U.S. states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in-state.[19] Certain state programs have been criticized for undue leniency to bad practices.

However, other state food safety programs supplement, rather than replace, Federal inspections, generally with the goal of increasing consumer confidence in the state's produce. For example, state health departments have a role in investigating outbreaks of food-borne disease bacteria, as in the case of the 2006 outbreak of Escherichia coli O157:H7 (bad E. coli bacteria) from processed spinach. Health departments also promote better food processing practices to eliminate these threats.

In addition to the US Food and Drug Administration, several states that are major producers of fresh fruits and vegetables (including California, Arizona and Florida) have their own state programs to test produce for pesticide residues. 

Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers. In some places a letter grade or numerical score must be prominently posted following each inspection. In some localities, inspection deficiencies and remedial action are posted on the Internet.

Manufacturing control

HACCP guidelines

Main article: Hazard Analysis and Critical Control Points 

The UK Food Standards Agency publishes recommendations as part of its Hazard Analysis and Critical Control Points (HACCP) programme. The relevant guidelines state that: