Food Safety in the Arab World A.R. Ben Brahim Beirut, 15 June 2006

What is Food Safety Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable.

What is Quality Quality includes all attributes that influence a product’s value to the consumer. This includes Negative attributes such as spoilage, contamination, discoloration, off-odours and origin and Positive attributes such as the origin, colour, flavour, texture and processing method of the food.

Why Food Safety Consumers –Growing awareness –Changes in lifestyle Health issues –Food borne diseases –New and emerging food borne hazards Economic reasons –Obligations emerging from the TBT and SPS Agreements –Knowledge based fraud –Profitability

The Pillars Legal framework –Continuous development and adaptation reflecting scientific base Structure –Clear roles/responsibilities –Independence –Capable actors Interaction of stakeholders –Participatory approach –Assistance versus inspection

Challenges along the Value Chain Raw material Facilities Technology Packaging material Storage and Transportation Supplies-Infrastructure –Water –Energy Human Resources

The Needs- National and Cross Border Increased Awareness Commitment Coordination Harmonisation Communication Cooperation Proper action of the stakeholders

International Assistance Call for cooperation –FAO Farm side –UNIDO Processing/Industry –WHO Public Health –Involvement of Consumer Organisations and –Academia

Thank You A.R. Ben Brahim Director Agro Industries and Sectoral Support Branch UNIDO Vienna International Centre P.O. Box Vienna Austria Tel Fax E mail: