Workshop on Good Agricultural Practices, Rome October 2004 Good Agricultural Practices in Codex Jeronimas Maskeliunas MD, PhD Food Standards Officer Joint FAO/WHO Food Standards Programme

Codex Alimentarius 1. What it is 2. How it works and what it produces 3. GAPs in Codex 4. Conclusions

Codex Alimentarius PURPOSE: Protecting consumers health Ensuring fair practices in food trade Coordinating all food standards work Facilitating international food trade

Codex Alimentarius – who? 171 Member governments; Observers from international scientific associations; food industry and trade; and consumers

Codex produces (the complete list of documents is available separately): Standards: fruits,vegetables, cereals, pulses, legumes, meat, fish, milk, fats, food labelling, claims, food additives, contaminants etc.; Guidelines: Hazard Analysis and Critical Control Point (HACCP) system, Food import and export certification systems, Exchange of information in food control emergency situations and on rejections of imported food, Organically produced foods etc. Codes of practice: General principles of food hygiene, Code of Hygienic practice for milk and milk products, Code of Hygienic practice for fresh fruits and vegetables, Code of practice on Good animal feeding, etc. MRLs, EMRLs Other documents: eg Codex Classification of Foods and Animal Feeds

Science and other legitimate factors 1.The food standards, guidelines and other recommendations of Codex Alimentarius shall be based on the principle of sound scientific analysis and evidence, involving a thorough review of all relevant information, in order that the standards assure the quality and safety of the food supply.

Science and other legitimate factors 2.When elaborating on food standards Codex Alimentarius will have regard, where appropriate, to other legitimate factors relevant for the health protection of consumers and for the promotion of fair practices in the food trade.

Codex approach Codex shift to whole food chain perspective: food safety can best be achieved by considering the whole food chain farm-to-table approach and cannot be inspected in at the end of the chain; Preventive approach to food safety, including Good Agricultural, Veterinary, Manufacturing and Hygienic Practices; HACCP

Good Agricultural Practices in Codex Situation: 1. Many documents elaborated – no definition on GAP 2. GAP definition in the area of use of pesticides – no guideline document elaborated

Basis for Codes of Practice (Procedural Manual, 14 th Ed.): All Codex Codes of Hygienic Practice applicable to specific food items or food groups shall refer to the General Principles of Food Hygiene and shall only contain material additional to the General Principles which is necessary to take into account the particular requirements of the specific food item or food group.

Basis for Codes of Practice: Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP , Rev )

Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP , Rev ) : Applicable to all food industries and includes provisions for hygiene control measures from primary production throughout the food chain up to consumers

Good Agricultural Practice in the Use of Pesticides (GAP) Includes the nationally authorized safe uses of pesticides under actual conditions necessary for effective and reliable pest control. It encompasses a range of levels of pesticide applications up to the highest authorised use, applied in a manner which leaves a residue which is the smallest amount practicable. Authorized safe uses are determined at the national level and include nationally registered or recommended uses, which take into account public and occupational health and environmental safety considerations. Actual conditions include any stage in the production, storage, transport, distribution and processing of food commodities and animal feed.

Good Agricultural Practice in the Use of Pesticides (GAP) Pesticide should be applied in a manner which leaves a residue which is the smallest amount practicable. Approved uses of pesticides vary from country to country from pesticide to pesticide especially in regions with great differences in climate The FAO JMPR Panel uses the information on national GAPs to identify the likely scenarios which may lead to the highest residues in food or feed, and realtes these uses to the conditions prevailing in the execution of supervised trials.

Code of Hygienic Practice for Fresh Fruits and Vegetables CAC/RCP It addresses Good Agricultural Practices (GAPs) [without giving a defintion of GAP] and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of fresh fruits and vegetables from primary production to packing. Particular attention is given to minimizing microbial hazards and addresses physical and chemical hazards only in so far as these relate to GAPs and GMPs. The code provides a general framework of recommendations to allow uniform adoption by this sector rather than providing detailed recommendations for specific agricultural practices, operations or commodities Specifically, this code is applicable to fresh fruits and vegetables grown in the field (with or without cover) or in protected facilities (hydroponic systems, greenhouses).

Code of Hygienic Practice for Fresh Fruits and Vegetables CAC/RCP Annex I for Ready –to-eat Fresh Pre-cut Fruits and Vegetables Includes additional recommendations to cover the hygienic practices for the processing of ready-to-eat fresh pre-cut fruits and vegetables Annex II for Sprout Production Covers hygienic practices that are specific for the primary production of seeds for sprouting and the production of sprouts for human consumption

Conclusions We believe that we should have very broad definition/principles of GAP

Conclusions If you wish to implement your ideas in relation to GAP in the area of food safety – you are cordially invited to do so via relevant Codex subsidiary body

Thank you very much for your kind attention