Bangladesh Food Safety Conference 2017

Harmonization of Food standards by BSTI and the activities of the National Codex

Committee

BSTI’S Roles in Standardization

Introduction of BSTI

BSTI is the National Standards Body in Bangladeshand solely responsible to develop National Standardson consensus based approach through technicalcommittees. Apart from development of nationalstandards, emphasis is laid also on periodic review ofstandards to keep with them updated technologicaldevelopments; some standards are also to harmonizewith international standard.

Introduction of BSTI

BSTI is the member of ISO since 1974 and also memberof Codex Alimentarious Commission since 1975. BSTI isalso the enquiry point WTO-TBT agreement.

Bangladesh Standards development covers the followingareas:

i) Agriculture and Food; ii) Chemical ; iii) Electrical and Electronics; iv) Jute and Textile;v) Engineering (Mechanical and Civil) .

Vision of BSTI

VISION:To be the premier National Standards Body (NSB) inall matters concerning Standardization, Certification,Quality improvement and Metrology services in allsectors of the national economy and to competeinternationally.

Mission of BSTI

MISSION:To undertake, promote and facilitateStandardization, Measurement, QualityAssurance and related activities in all sector tosafeguard the interest of consumers, enhanceinternational competitiveness of products andservices and facilitate internal and externaltrade according to the BSTI Act.

Objective of BSTI

To develop National Standards required for the development of quality ofproducts and services.

To promote the use and application of national standards in all spheres.

To promote quality assurance in production and sales of products and services.

To promote and disseminate accurate/valid measurement practices at nationallevel.

To provide test facilities and develop the national test capability.

To provide documentation and information services on standards, technicalregulations and related publications.

To participate in international and regional standardization activities tosafeguard national interest.

What is CODEXThe Codex Alimentarius Commission(CAC) is an intergovernmental bodywithin the framework of the JointFood Standards Programmeestablished by the Food andAgriculture Organization (FAO) andthe World Health Organization(WHO), with the purpose ofprotecting the health of consumersand ensuring fair practices in thefood trade.

The Commission also promotes coordination of all foodstandards work undertaken by internationalgovernmental and non governmental organizations.

The Codex Alimentarius, or "Food Code" is a collection ofinternationally adopted food standards, guidelines, codesof practice and other recommendations. The Codex has188 members all over the globe including Bangladesh.

Codex deals only Agriculture and Food

A standard is a document that provides requirements,specifications, guidelines or characteristics that can beused consistently to ensure that materials, products,processes and services are fit for their purpose.

Product standards and code of practice assistmanufacturers to produce commodities that meetminimum specifications for quality and safety.Standardization is a process of ensuring uniformity inproducts and services by use of appropriate standards.The process ensures efficient utilization of resourcesthrough reduction of wastes.

What is Standard?

Food standards are documents containingrequirements, specifications, guidelines orcharacteristics that can be used consistently to ensurethat food materials, products, processes and servicesproduced are fit for human consumption.In any country, food standards are established byregulatory authorities and enforced by governments,food companies and retailers. In Bangladesh, foodstandards are established by BSTI, the NationalStandards Body and as well as the regulatoryauthorities of the country.

What is Food Standard?

1. Safeguards the health of consumers2. Ensure confidence of consumers in the food systems

(from farm to table)3. Enable consumers to make informed decisions

concerning the food they purchase.4. Used to differentiate different food products5. Used to communicate product quality and safety to

consumers6. Used as a competitive strategy to enhance product

marketing

Importance of food standards

Levels of Standards

Standards are developed in three levels:

National Standards at National level - Standard that is adopted by a nationalstandards body and made available to the public.

Example: Bangladesh standards(BDS) , Indian Standards(IS), Singapore standards(SS), Sri Lanka standards (SLS) etc.

Regional Standards at Regional level - Standard that is adopted by a regionalstandardizing/standards organization and made available to the public.

Example: SAARC standards (SARS), European standards (EN), Gulf countries standards (GSO), African Regional Standards (ARS) etc.

International Standards at Global level - Standard that is adopted by ainternational standardizing/standards organization and made available to thepublic.

Example: ISO standards, Codex Standards

There are three kinds of standards, namely:

1. Process standards: which specify how the product should be produced

2. Product standards: which specify the features and characteristics of the food product

3. Information standards: These are concerned with labeling and other communications that go with the product. Labeling and packaging standards addvalue to food by ensuring that the food is protected, is well presented and that the right information on the food product is passed to the consumer.

Kinds of standards

Standards may further be classified into:

Mandatory/compulsory standards: These are minimumquality and safety requirements that a product needs to meet for tobe allowed into the market. These requirements ensure thatconsumers are not exposed to unsafe foods. Governments,International organizations and private companies try to ensurefood safety and quality by imposing compulsory minimumstandards for a product and banning the sale of any item that doesnot comply with certain minimum criteria.

Voluntary standards: These are extra standards adopted byfood industries/firms in addition to the mandatory standards thatgive their products a competitive marketing advantage. .

Kinds of standards

Food standards are mandatory for international trade. They areconsidered barriers to trade due to technical and managerialdifficulties faced in compliance. Harmonized mandatoryinternational food standards are formulated by Codex AlimentariusCommission, an FAO/WHO joint committee on food standards.Codex carries out scientific food research and investigations toenable formulation of appropriate standards. Codex formulates:

Standards covering processed, semi-processed as well as rawfoods.Hygiene and technological codes of practiceEvaluates food additives and veterinary drugsSets minimum levels of pesticide residuesGuidelines for food contaminants

Role of CODEX in formulation of international food standards

Codex standards ensure that food is safe and can betraded. The 188 Codex members have negotiated sciencebased recommendations in all areas related to* food safety and quality:* food hygiene;* maximum limits for food additives;* residues of pesticides and veterinary drugs; and* maximum limits and codes for the prevention of

chemical and microbiological contamination.

Codex food safety texts are a reference in WTO tradedisputes.

Benefits of Codex standards

BSTI and CodexBSTI and Codex both are the standards developer

but different sphere i.e. National and International

level respectively. BSTI is the member of Codex

Alimentarious Commission (CAC) since 1975 and

National Codex Contact Point (NCCP) for

Bangladesh. A NCCP has some duties and

responsibilities. The main responsibilities of the

Codex contact point are as follows:

Cont’d

CORE FUNCTIONS OF CODEX CONTACT POINT

1. Act as the link between the Codex Secretariat and

Member countries;

2. Coordinate all relevant Codex activities within their own

countries;

3. Receive all Codex final texts (standards, codes of

practice, guideline and other advisory texts) and working

documents of Codex sessions;

4. Send comments on Codex documents or proposals to

the Codex Alimentarius Commission or its subsidiary

bodies and/or the Codex Secretariat;

Cont’d

CORE FUNCTIONS OF CODEX CONTACT POINT

5. Work in close cooperation with the national Codex

committee, where such a committee has been established.

6. Act as a channel for the exchange of information and

coordination of activities with other Codex Members;

7. Receive the invitation of Codex sessions and take

necessary action;

8. Maintain a library of Codex final texts; and

9. Promote Codex activities throughout their own

countries.

BSTI and Codex

As a member of Codex, BSTI has the right and

opportunity to take part in standardization of Food

and Agricultural products and adoption of Codex

standards as national standards.

BSTI has develop more than 584 National Standards in the field

of agriculture and food. Among 584 Standards, 140 standards are

identical adoption of Codex Standards, Guidelines and

Recommended Code of Practice (RCP).

Among 140 adopted Codex Standards, 14 standards are brought

under mandatory Certifications Marks (CM) license of BSTI by the

Government.

National Codex Committee (NCC) of BangladeshBSTI has formed a National Codex Committee (NCC) to increase codexactivities and participation of It’s standardization. The National CodexCommittee consist of the representatives from various ministries,Bangladesh Fisheries Research Institute, Bangladesh LivestockResearch Institute, FBCCI, BCSIR, BARC, BRRI, BARI, DAE, ExportPromotion Bureau, Bangladesh Atomic Energy Commission, Institute ofPublic Health, Institute of Public Health and Nutrition, HortexFoundation, Institute of Nutrition and Food Science etc.

Director General of BSTI is the Chairman and Director (Standards) ofBSTI is the Member-Secretary of NCC

National Codex Committee (NCC) for Bangladesh

According to the decision of the NCC, 4 (four) sub-committee hasbeen formed. The field of the sub-committee’s are as follows:

(i) Food Hygiene;(ii) Food Additives; (iii) Fresh and Processed Food; and(iv) Pesticide Residues and veterinary Drugs Residues.

BSTI hope that, these committee will help to take part in thedevelopment of Codex standards within their respective field.

Functions of NCC➢ To appoint the sub-committees to assist in the study or consideration

of technical matters;

➢ To cooperate with the Joint FAO/WHO Food Standards Programme;

➢ To study Codex documents, collect and revise all relevant informationrelating to technology, economics, health and control systems so as tobe able to give supporting reasons in the acceptance of Codexstandards;

➢ To propose to the government the way of acceptance of theInternational Food Standards and the organizations to take action;

➢ To co-operate with other local and foreign organizations whose taskconcerns food standards;

➢ Others concerned or assigned by the government.

Statistical Breakdown of Bangladesh Standards

Sl. Nr.

Division BDS ISO IEC ISO/IEC EN CAC TOTAL(Divisio

n wise)

01. Agri. and Food Division

306 138 - - - 140 584

02. Chemical Division 479 282 - - - - 761

03. Jute and Textile Division

297 370 - - - - 667

04. Electrical and Electronics Division

190 28 189 84 - - 491

05. Engineering Division

282 659 - -- 165 - 1106

GRAND TOTAL 1554 1477 189 84 165 140 3609*

*Standards are revised generally after every 5 years to keep track with modern technological advancement in view of the national and international requirements.

BSTI also adopted Important ISO standards related to food safety include:

1. ISO 9001: 2008 Quality Management Standard2. ISO 14001:2004 Environmental Management Standard3. ISO 22000:2005 Food Safety Management Standard

Adopted ISO Standards

The Standards are recognized worldwide as an effectivetool for facilitating regional and international trade.Application of the standard ensures that customers getconsistent good quality products and services, which inturn brings many business benefits.

Adopted ISO Standards

Benefits of ISO standards1. They ensure that products and services are safe, reliable and

of good quality.2. They are strategic tools for minimizing waste and errors,3. They increasing productivity and enhance customer

satisfaction.4. They level playing fields for developing countries and

facilitate free and fair trade.5. They breaking barriers to international trade which assist

food companies access new markets,6. They help to harmonize technical specifications of products

and services making industry more efficient

Adopted ISO Standards

Other than Standardization, what does BSTI do?

Standardization Testing Certification

Metro

logy

Thanks for Patience Hearing!!!