Food Safety and the SPS Agreement. Dr Gerald G. Moy Manager, GEMS/Food Department of Food Safety World Health Organization

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1 Food Safety and the SPS Agreement Dr Gerald G. Moy Manager, GEMS/Food Department of Food Safety World Health Organization

2 Constitution of the World Health Organization Article 2 (U) develop, establish and promote international standards with respect to food, biological, pharmaceutical and similar products

3 Where hazards arise in the food supply Vehicle emission Crops Processing Agricultural practices Livestock Retail Cooking Landfills Storage Seafood Industrial emissions and effluents Distribution

4 Foodborne diseases in England and Wales 50,000 45,000 40,000 35,000 30,000 25,000 20,000 15,000 10,000 5,000 Campylobacters Salmonellae Rotavirus Shigellae Giardia Cryptosporidia

5 Potential spread of BSE and vcjd. Bovine tissue used in gelatin Live Cattle Food containing beef Human and bovine tissue used in biologicals Blood and blood products Pharmaceuticals

6 World Trade Organization Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement)

7 SPS Agreement Member may take measures to protect human, animal or plant health or life provided they are: not stricter than necessary to achieve objective not maintained without sufficient scientific evidence consistent and transparent based on sound scientific risk assessment Article 2

8 SPS Agreement Recognizes the standards, guidelines and other recommendations adopted by the Codex Alimentarius Commission as representing the international consensus regarding health and safety requirements for food

9 SPS Agreement Allows Members to employ standards stricter than those of Codex, but recognizes that such standards Should significantly contribute to public health Should not serve as non-tariff barriers to trade

10 Codex standards, guidelines and other recommendations the reference or international measuring stick for national health and safety requirements for food

11 Codex Alimentarius Commission Intergovernmental body implementing the Joint FAO/WHO Food Standards Programme Created in Member countries Main Objectives health protection of consumers fair practices in food trade

12 Commodity Committees Milk and milk products Meat and poultry hygiene Fats and oils Fish and fishery products Fresh fruits and vegetables Processed fruits and vegetables Cocoa products and chocolate Sugars Cereals, pulses and legumes Vegetable proteins Natural mineral waters Fruit juices (Ad hoc Task Force)

13 General Subject Committees General principles Pesticide residues Food additives and contaminants Food labelling Methods of analysis and sampling Food hygiene Residues of veterinary drugs in food Food import/export inspection and certification systems Nutrition and foods for special dietary uses Food derived from biotechnology (ad hoc Task Force) Animal feeding (ad hoc Task Force)

14 Risk Assessment Process Hazard Identification Hazard Characterization Exposure Assessment Risk Characterization

15 Chemical Hazards (Food Additives) Joint FAO/WHO Expert Committee on Food Additives (JECFA) Acceptable Daily Intake (ADI) Exposure assessment Risk characterization of suggested Maximum Levels Codex Committee on Food Additives and Contaminants

16 EU-USA Beef Hormone Dispute 1988: EU banned use of growth-promoting hormones 1995: Codex adopted standards for maximum level of hormone residues in food based on risk assessment by JECFA 1996: US challenged EU ban as inconsistent with SPS 1998: WTO panel ruled the EU was in violation of SPS rules because the scientific evidence presented by the EU did not support the ban on hormones EU failed to lift the ban within the time set by the arbitrator 1999: The WTO authorized the US (and Canada) to take compensatory measures

17 SPS Agreement Article 9: WTO Members are required to provide technical assistance to developing member countries Standard and Trade Development Facility Codex Trust Fund Support for developing countries to participate in meetings of the Codex Commission and its subsidiary bodies

18 Where to get more information WHO Food Safety Department Website: Codex Alimentarius Commission Website:

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