THE USER'S MANUAL ON CODEX - Department of Biotechnology

The information and training services can conduct workshops and seminars on timely subjects of concern
to the industry or the consumers, or can develop informational materials to be used for public distribution.
Communication through public media announcements, published brochures, information bulletins,
even the development of an Internet home page, can go a long way in keeping people informed.
Programs of education and training can be arranged directly or through educational institutions. A
consumer affairs unit would relate to consumer issues, and work with consumer groups and the media
and public in general to describe the food control programs, get inputs and provide information that is
useful and informative. The unit can also assist in imparting important food quality and safety messages
to the public, particularly during emergency situations when public involvement is required in providing
protection against health threatening hazards related to the food supply.
Science and technology services provide a backup in research planning and support, or for the review
of the latest technologies in food control or food processing. They can liaise with academia on technology
transfer, to assist in solving technical problems. Scientific advisory services are absolutely necessary for
a food control system. Using a risk-based programmed approach to food control requires an
understanding of food hazards and of how to control, reduce or eliminate these hazards to decrease
consumer health risks. The scientific community plays a vital role in food control, developing methods,
conducting research and defining the severity of the risk to consumers. It can assist in solving technical
problems and providing sound scientific information to support and defend actions taken. It can provide
risk assessment estimates on additives to food, and contaminants and residues, when necessary,
particularly in circumstances when a higher level of protection is needed for the public than international
standards provide, or where international standards do not exist.
2.2 Role of the Industry
The food industry shares responsibility with government agencies in achieving the objectives of a national
food control strategy. It is responsible for the implementation of codes of Good Agricultural Practices
(primary production) and Good Manufacturing Practices (secondary production) and a food quality and
safety system, for example, HACCP. The role of the industry can also include the education and training of
all employees in the areas of food handling and general food quality and safety systems. The industry may
also be involved in research into developing technologies for food control. It can provide information to
consumers through food labeling and advertising. Ensuring that the industry is included in national food
control activities can be instrumental in overcoming potential problems.
2.3 Role of Consumers
Consumers have rights and responsibilities; this means they also have a role in food control. While they
have the right to high quality and safe food, they also need to understand there is no such thing as an
absolutely safe food supply. They must understand that they have the responsibility for the safe handling
and transport of food from the point of purchase, for protecting food in the household, during the
handling, preparation, cooking, serving and storage of food to prevent this food from becoming a
health hazard. Consumers are also a valuable source of information but they need a focal point in the
food control system to communicate their concerns, to lodge any complaints about product deception
and poor quality, and to report any injury and illness caused by food. Consumer organizations can play
an important role in representing the consumer in the development of a national food control strategy
and bringing the concerns of consumers to the attention of policy-makers and the industry.
3. INTERNATIONAL FOOD TRADE REALITIES
There are some factors related to international trade that must be taken into account because of their
importance to and their impact on food control and the fair trade of food. Trade in food at the international
level is growing at a rapid rate with its continued growth anticipated in the years to come. WTO statistics
indicate international trade in food to be worth US$ 380 billion (1997). Although the liberalization of trade
practices and the reduction of tariff and non-tariff trade barriers can account for some of this growth, there
are a number of other reasons which should be taken into consideration for food control reasons.
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