King Appointed Minister-Designate For Food Safety
King Appointed As Minister-Designate For Food Safety
Minister-designate for Food Safety Annette King says it is planned to establish the New Zealand Food Safety Authority by 1 July this year.
“I welcome this new challenge. While responsibility for food issues has traditionally been shared between the health and agriculture portfolios, food safety is clearly a prime health concern.
“The work I have been doing in the past two years, particularly in relation to food labelling, has reinforced my interest across the whole spectrum of food issues.
"Establishment of the new Food Safety Authority represents good news for all New Zealanders," Ms King said. "Its work will affect all our lives."
Ms King said the authority's minister would be advised by a 10-member advisory board that will assess the authority's performance. “This board will include consumer representation, as well as producer representation. It is essential that consumers’ interests in food safety are effectively addressed.
“Until the authority is established, the Minister of Agriculture and I will remain responsible for our respective parts of the food administration system, and I will be working closely with Jim Sutton and the Ministers of Finance and State Services on legislation and communication and funding issues during the transition period,” Ms King said.
Ends
New Food Safety Authority for New
Zealand
Questions and Answers
Why is the Government
establishing the New Zealand Food Safety Authority?
At
the present time there are two separate regimes for food
administration. The Ministry of Health (MoH) administers the
Food Act (covering food sold on the domestic market and
imported food). The Ministry of Agriculture and Forestry
(MAF) administers other food related legislation including
the Animal Products Act, the Meat Act, the Dairy Industry
Act and the Agricultural Compounds and Veterinary Medicines
Act. MAF legislation is for the most part aimed at New
Zealand’s primary processing and exports.
As a result of
these two different regimes, producers, processors and
consumers face issues that include:
• Inconsistencies and
a lack of coordination in the way food safety is
managed
• Increasing consumer concerns about food safety
issues
• A shortage of skills in some specialist areas
in New Zealand, and
• The potential for inconsistencies
to develop in New Zealand’s approach to imports and
exports.
Bringing the two regimes together will help address these concerns and also provide a strong coordinated approach to reducing the incidences of food-borne illness within New Zealand.
What benefits are expected from the
authority?
A single authority will reduce duplication and
allow the management of food related risks from “farmgate to
the consumer’s plate”. Integrating the regulatory functions
covering food safety and food issues for New Zealand food
producers and processors will also ensure effective use of
scarce resources. For example, pooling the resources of both
regulatory agencies will mean greater depth of resources in
the areas of microbiology, risk assessment and
toxicology.
Another benefit will be a consistent approach to regulation of all food production, whether for export or for sale on the domestic market. It will also strengthen the ability to determine an “appropriate level of protection” for New Zealand consumers.
How will the views of consumers
and other stakeholders be heard?
Bringing together the
skills from the MoH with those of MAF will provide a more
integrated focus on New Zealand consumer interests. In
addition, a variety of mechanisms to provide for stakeholder
input will be established, including a Food Safety Advisory
Board, which will provide independent advice to the
Minister.
What will the new authority mean for New Zealand
consumers?
For New Zealand consumers, the authority will
provide a greater level of confidence in the food we
purchase, as all food producers will need to meet required
standards.
The implementation of the “regulatory model” will ensure that food producers and processors, are audited regularly and appropriate action is taken to ensure they are complying with the rules. Consumers will also benefit from having one authority primarily accountable for food safety matters.
How will the new authority interact with
particular groups such as Maori and Pacific Island
people?
Through building on and enhancing the current
communication channels of MAF, MoH and Australia New Zealand
Food Authority (ANZFA).
How will a “whole of Government”
approach to food issues be maintained?
Food issues are of
importance to a number of other Government agencies,
including MoH, Foreign Affairs and Trade, Economic
Development and Consumer Affairs. Proposals are being
considered on how to ensure an effective “whole of
government” approach to food safety strategic issues.
What will this mean for Health Protection Officers and
Environmental Health Officers?
Initially there will be no
change in the work of these groups. It is vital that current
capacity is maintained. Future regulatory arrangements will
be enhanced following thorough consultation.
Who will
investigate food poisoning outbreaks?
Initial
investigations will continue to be undertaken by District
Health Board Health Protection Officers. Once a food-related
source of the infection is identified, the Food Safety
Authority will be responsible for determining the
appropriate action. It is proposed that an 0800 number will
be set up to enable people throughout New Zealand to report
suspected cases of food contamination and food-borne
illness.
What is the “regulatory model”?
The
“regulatory model” is the term used to describe the
risk-based approach we are taking to food safety. The model
covers food production and processing from the farm or sea
to shop shelf. It relies on Government acting as the
regulator and setting appropriate sanitary measures (in
consultation with stakeholders). Industry takes full
responsibility for producing food and food related products
that are “fit for purpose” using risk based management
plans, and independent verification confirms that industry
has complied with its plans.
By applying the model consistently, the regulator can focus on food producers, processors, or manufacturers who are working outside the agreed framework. This ensures that all food that is marketed is in compliance with New Zealand standards.
The
model maximises industry’s involvement in the safety and
wholesomeness of its products through the use of
internationally recognised Hazard Analysis Critical Control
Point (HACCP) risk management techniques.
These
techniques identify hazards in the food production process,
and control them when they occur. HACCP requires food safety
to be integrated into the very core of management functions
in the work place, rather than being an ancillary
activity.
The rigidly prescriptive standards of times past are also on the way out. Instead of prescribing “you must do it this way”, the new generation of standards are outcome based, i.e. “you can do it the way which best suits your circumstances, but you must achieve these food safety outcomes”. Industry thus takes more responsibility for producing safe food and gains more flexibility for processing innovation while ensuring maximum protection for consumers.
What is proposed for the Food Harmonisation
Project?
The Food Harmonisation Project was established
in June 1999 as an interim measure until a decision was made
on an integrated authority for food. It was designed to
ensure that MAF and MoH harmonised their regulatory systems
as much as possible as a first step towards managing a major
work programme across two Government agencies with differing
priorities, skill sets and legislative provisions. The
project has focused primarily on food safety programmes and
their application in New Zealand. The recent decision to
establish the authority overcomes some of these problems.
Efforts to align the requirements of the Food Act, the Dairy
Industry Act and the Animal Products Act will continue.
Ultimately it is anticipated that one omnibus “Food Act”
will replace the multiple Acts presently
administered.
Will it mean Food Safety Programmes will
become compulsory?
It is anticipated that, in time, all
food producers will be required to operate under risk-based
management programmes. Small and medium size enterprises
will receive help to implement these programmes in the form
of generic templates, approved codes of practice and other
assistance.
What does this mean for ANZFA?
ANZFA is
responsible for developing standards for food labelling and
composition for both New Zealand and Australia. The Joint
Food Code, developed in this ANZFA process, already in
force, is to be fully implemented in December 2002. The New
Zealand treaty with the Australian Commonwealth Government,
which governs the ANZFA relationship, specifically excludes
food safety issues from the activities ANZFA undertakes for
New Zealand.
The new authority will take over the management of the partnership arrangement with ANZFA from the MoH.
What will the new authority mean for New Zealand
food exporters?
New Zealand exporters will continue under
their existing regimes but will avoid the problems
associated with having two separate regimes and inconsistent
approaches.
Will it affect New Zealand’s credibility
internationally?
MAF expertise is widely respected in
international forums and New Zealand is well known for the
leading edge approach it has taken to food safety
programmes. In addition, MAF export certification is
recognised for its credibility and integrity
internationally. This helps facilitate the export of more
than $11 billion of food products annually. Retaining the
links with MAF will be essential through the establishment
of the new authority. This will be done by ensuring that the
links to MAF are clearly explained and by MAF personnel
continuing to represent New Zealand in relevant
forums.
Will there be increased compliance costs for small
to medium sized business?
It is anticipated that there
will be some increased compliance costs. Consumers are
demanding greater protection from food-borne risks and
improvements are needed.
The authority will, however, work in close consultation with the food industry to ensure that risks are managed in a cost-effective manner.
Who is going
to run the authority?
The head of the authority will be
appointed by the Director General of MAF and will be
accountable for the day to day running of the
authority.
What skills are currently present in each
authority and what will happen to them?
The MoH currently
has 15 staff working in its Food Group, including food
science and technology, nutrition, science and policy
analysis. All will transfer to the new authority. The MoH’s
residual food-related functions following the transfer will
include developing nutrition policy and investigating
outbreaks of food borne illness.
MAF currently has approximately 110 staff working on food safety issues. Their areas of expertise include food science and technology, microbiology, toxicology, epidemiology, veterinary science, public health, policy analysis and risk assessment and communication.
There are also staff in MAF Policy working on food safety issues who will transfer to the new authority.
What form will the new authority take?
The
authority will be a semi-autonomous body attached to MAF.
The head of the authority will be accountable to the
Director General of MAF and have strong reporting links to
the Minister responsible for Food Safety. The authority will
contract with MAF for corporate services and will retain
MAF’s international links. It will also maintain links with
the MoH and other key government agencies via Memoranda of
Understanding. The independence of the authority will be
established using delegated authority.
Is a communication
strategy planned to outline the changes?
Yes. As soon as
a number of outstanding issues are resolved, a communication
strategy will be implemented both within New Zealand for
domestic consumers and externally to ensure international
trading partners are aware of the proposed
changes.
Will the authority have its own
Vote?
Yes. A separate Vote will be established. This will
initially come from combining existing food safety funding
from the Health and Agriculture and Forestry Votes.
How
important is food to the New Zealand economy?
As well as
the vital role safe food plays in the health of New
Zealanders, more than 50 per cent of New Zealand’s export
earnings – some $11 billion per annum – come from food or
food related exports and this figure is expected to increase
substantially over the next 10 years. Approximately 80 per
cent of all the food produced in New Zealand is
exported.
Some 30,000 businesses are licensed to retail, manufacture or process food and many more jobs depend on food producers, processors and retailers supplying both the export and domestic sectors.
Another aspect of our economy dependent on our reputation for safe food is tourism. New Zealand’s growing reputation as a destination must be protected and further enhanced by maintaining and improving the safety of our food.