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Study on
Regulations of Livestock
Products
(Dairy and Meat)
Feb 21, 2012
Muhammad Zubair Ahmed (DVM)
Dairy & Rural Development Foundation (DRDF)
Table of Contents
Executive Summary.......................................................................................................................................4
International Standards / Regulations on Dairy and Meat Products............................................................5
Codex Alimentarius Commission ..............................................................................................................5
SPS and TBT Agreements ..........................................................................................................................6
Food Certification Systems in the Asia and Pacific Region .......................................................................7
1. HACCP (Hazard Analysis Critical Control Point) ............................................................................7
2. ISO standards ................................................................................................................................8
3. SAFE QUALITY FOOD 2000 (SQF 1000cm and SQF 2000cm) ........................................................8
4. BRC (British Retail Consortium) ....................................................................................................8
5. EFSIS (European Food Safety Inspection Services) .......................................................................8
6. IFS (International Food Standard).................................................................................................8
7. Global Food Business Network (CIES) and Global Food Safety Initiative (GFSI)...........................8
8. Euro-Retailer Produce Working Group - Good Agricultural Practices (EUREP GAP) ....................9
Some other renowned agencies working on Food Standards and Certification......................................9
1. GLOBALG.A.P.................................................................................................................................9
2. Star Farm.......................................................................................................................................9
Food Laws In Pakistan.................................................................................................................................10
The Pakistan Pure Food Laws (PFL) devised in 1963 ..............................................................................10
The Pakistan Hotels and Restaurant Act, 1976.......................................................................................10
The Pakistan Standards and Quality Control Authority Act, 1996..........................................................11
PSQCA Act 1996 ......................................................................................................................................12
Standards / Regulations on Dairy and Meat Products in Punjab................................................................14
Overview.................................................................................................................................................14
THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011.......................................................................14
Section Heading ..................................................................................................................................14
Chapter I..............................................................................................................................................14
Chapter II.............................................................................................................................................15
Chapter III............................................................................................................................................18
Chapter IV ...........................................................................................................................................19
Chapter V ............................................................................................................................................20
Chapter VI ...........................................................................................................................................20
Chapter VII ..........................................................................................................................................20
THE PUNJAB PURE FOOD RULES, 2007...................................................................................................21
THE MILK AND MEAT SAFETY ACT, 2011 ................................................................................................24
Chapter 1.............................................................................................................................................24
Chapter 2.............................................................................................................................................25
Chapter 3.............................................................................................................................................26
Chapter 4.............................................................................................................................................26
Chapter 5.............................................................................................................................................26
Chapter 6.............................................................................................................................................27
Public and/or Private Initiatives for Food Safety or Food Quality in Pakistan............................................28
1. National Institute of Helath (NIH)...................................................................................................28
2. Consumer Rights Commission of Pakistan (CRCP)..........................................................................28
4. Milk and Meat Safety Agency (Punjab)..........................................................................................29
5. Punjab Agriculture & Meat Company.............................................................................................29
6. Plan Milk Value Chain Project (PMVCP) Vehari ..............................................................................29
Halal Products in Punjab.............................................................................................................................30
Technical inputs / Analysis of the situation................................................................................................31
An Overview of the Food Sector in Pakistan...........................................................................................31
Food Safety Systems / Regulations.........................................................................................................31
Specific Issues of Developing Countries related to Food safety.............................................................32
Summary of Foods Safety related Issues in Pakistan..............................................................................33
Sources of Information / Study / References .............................................................................................35
People .....................................................................................................................................................35
Literature ................................................................................................................................................35
Web Sites ................................................................................................................................................36
Appendix .....................................................................................................................................................37
Executive Summary
In order to study the effectiveness as well as the shortcomings of the livestock regulations related to the
quality and safety control of livestock and dairy products, the current situation of livestock regulations in
Pakistan as well as other countries shall be surveyed and analyzed. In this study I have tried to
summarize the prevailing International, National and Provincial Food laws and standards on Milk and
Meat products. It is important to find out and list down the constraints and factors with on ground
realities that are causing hindrance to the applications of these laws in Pakistan.
Consumers are taking unprecedented interest in the way food is produced, processed and marketed,
and are increasingly calling for their Governments to accept greater responsibility for food safety and
consumer protection. Effective national food control systems are essential to protect the health and
safety of domestic consumers. This is also very critical for the safety and quality of the foods entering
international trade and to ensure that imported foods conform to national requirements. The new
global environment for food trade places considerable obligations on both importing and exporting
countries to strengthen their food control systems and to implement and enforce risk-based food
control strategies..
This is particularly important for developing country like Pakistan as it seeks to achieve improved food
safety, quality and nutrition, but it requires a high level of political and policy commitment. In Pakistan,
effective food control is undermined by the existence of fragmented legislation, multiple jurisdictions
between federal and provincial roles, and weaknesses in surveillance, monitoring and enforcement.
There is a strong need to develop strategies to strengthen food control systems to protect public health,
prevent fraud and deception, avoid food adulteration and facilitate trade. This will only be possible if we
have a food control system that is workable and effective in terms of legislation, infrastructure and
enforcement mechanisms.
International Standards / Regulations on Dairy
and Meat Products
Increasingly open trade in food and farm products can potentially benefit both consumers and
producers through greater variety of foods/products or new export income earning opportunities.
However, the potentially negative impacts of this trend include the possibility that food-borne diseases
are more easily transmitted among countries even more rapidly - posing health risks to consumers and
financial risks to food producers/processors who fail to attain rigorous and increasingly globalized food
safety standards. Increased trade also implies potentially increased costs, as food scares become
increasingly global. As a result, globalization of food trade requires the development of a more
integrated and preventive approach to food safety. As international trade in food and farm products
increases, it is becoming increasingly difficult to resolve the food safety problems of any one country
without collaborative international efforts to develop integrated, preventive strategies.
Globally, the incidence of foodborne diseases is increasing and international food trade is disrupted by
frequent disputes over food safety and quality requirements. The Food and Agriculture Organization of
the United Nations (FAO) and the World Health Organization (WHO) have a strong interest in promoting
national food control systems that are based upon scientific principles and guidelines, and which
address all sectors of the food chain. This is particularly important for developing countries as they seek
to achieve improved food safety, quality and nutrition, but will require a high level of political and policy
commitment. In most of the developing countries, effective food control is undermined by the existence
of fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and
enforcement.
The other governing body of international food trade is World Trade Organization (WTO). Article 20 of
the General Agreement on Tariffs and Trade (GATT) allows governments to act on trade in order to
protect human, animal or plant life or health, provided they do not discriminate or use this as disguised
protectionism. In addition, there are two specific WTO agreements dealing with food safety and animal
and plant health and safety, and with product standards in general. Both try to identify how to meet the
need to apply standards and at the same time avoid protectionism in disguise.
Codex Alimentarius Commission
The Codex Alimentarius Commission (CAC) is an intergovernmental body that coordinates food
standards at the international level. The Codex Alimentarius (Latin for "Book of Food") is a collection of
internationally recognized standards, codes of practice, guidelines and other recommendations relating
to foods, food production and food safety.
Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was
established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World
Health Organization (WHO). The Commission's main aims are stated as being to protect the health of
consumers and ensure fair practices in the international food trade. The Codex Alimentarius is
recognized by the World Trade Organization as an international reference point for the resolution of
disputes concerning food safety and consumer protection.
Its main objectives are to protect the health of consumers and ensure fair practices in food trade. The
CAC has proved to be most successful in achieving international harmonization in food quality and safety
requirements. It has formulated international standards for a wide range of food products and specific
requirements covering pesticide residues, food additives, veterinary drug residues, hygiene, food
contaminants, labeling etc. These Codex recommendations are used by governments to determine and
refine policies and programs under their national food control system. More recently, Codex has
embarked on a series of activities based on risk assessment to address microbiological hazards in foods,
an area previously unattended. Codex work has created worldwide awareness of food safety, quality
and consumer protection issues, and has achieved international consensus on how to deal with them
scientifically, through a risk-based approach. As a result, there has been a continuous appraisal of the
principles of food safety and quality at the international level. There is increasing pressure for the
adoption of these principles at the national level.
SPS and TBT Agreements
The conclusion of the Uruguay Round of Multilateral Trade Negotiations in Marrakech led to the
establishment of the WTO on 1 January 1995, and to the coming into force of the Agreement on the
Application of Sanitary and Phytosanitary Measures (SPS) and the Agreement on Technical Barriers to
Trade (TBT). Both these Agreements are relevant in understanding the requirements for food protection
measures at the national level, and the rules under which food is traded internationally.
The SPS Agreement confirms the right of WTO member countries to apply measures to protect human,
animal and plant life and health. The Agreement covers all relevant laws, decrees, regulations; testing,
inspection, certification and approval procedures; and packaging and labeling requirements directly
related to food safety. Member States are asked to apply only those measures for protection that are
based on scientific principles, only to the extent necessary, and not in a manner which may constitute a
disguised restriction on international trade. The Agreement encourages use of international standards,
guidelines or recommendations where they exist, and identifies those from Codex (relating to food
additives, veterinary drugs and pesticide residues, contaminants, methods of analysis and sampling, and
codes and guidelines of hygienic practices), to be consistent with provisions of SPS. Thus, the Codex
standards serve as a benchmark for comparison of national sanitary and phytosanitary measures. While
it is not compulsory for Member States to apply Codex Standards, it is in their best interests to
harmonize their national food standards with those elaborated by Codex.
The TBT Agreement requires that technical regulations on traditional quality factors, fraudulent
practices, packaging, labeling etc. imposed by countries will not be more restrictive on imported
products than they are on products produced domestically. It also encourages use of international
standards.
Food Certification Systems in the Asia and Pacific Region
1. HACCP (Hazard Analysis Critical Control Point)
The HACCP system involves the identification of specific hazards throughout the process involved in the
production of a food product and focuses on the preventative measures for their control to assure the
safety of the food. HACCP is the ultimate system to assure the safety of the food product and no other
system could replace HACCP so far. The recent developments of HACCP implementation and subsequent
process of certification emphasize strongly on validation and verification. Various countries have
prepared their own standards to verify whether or not the HACCP system complies with the
requirements as laid down in their standards. Internationally these standards vary substantially in
content resulting in different levels of HACCP systems. Usually the standards include Traceability and
Product recall but, for instance, Risk Assessment is left out.
The HACCP seven principles
Principle 1: Conduct a hazard analysis. - Plans determine the food safety hazards and identify the
preventive measures the plan can apply to control these hazards. A food safety hazard is any biological,
chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. - A Critical Control Point (CCP) is a point, step, or procedure
in a food manufacturing process at which control can be applied and, as a result, a food safety hazard
can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. - A critical limit is the maximum or
minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control
point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. - Monitoring activities are
necessary to ensure that the process is under control at each critical control point.
Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a
deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the
corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that
no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish record keeping procedures. - The HACCP regulation requires that all plants
maintain certain documents, including its hazard analysis and written HACCP plan, and records
documenting the monitoring of critical control points, critical limits, verification activities, and the
handling of processing deviations.
Principle 7: Establish procedures for ensuring the HACCP system is working as intended. - Validation
ensures that the plants do what they were designed to do; that is, they are successful in ensuring the
production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not
approve HACCP plans in advance, but will review them for conformance with the final rule
2. ISO standards
The international standard: ISO 22000 Food Safety Management Systems - Requirements is under
development. This document emphasizes on certification requirements for HACCP and contributes to
the standardization and harmonization of certified HACCP systems worldwide. Another document under
preparation is the ISO/ WD 22519 “Traceability system in the Agriculture Food Chain - General Principles
for Design and Development”. Though the ISO 9001:2000 standard can be applied for the Food Industry,
it is not a common practice to use it as a single system and recommended to be used in conjunction with
HACCP implementation, to have a complete Quality Management system. ISO has developed a new
standard; ISO 15161: 2001; Guidelines on the application of ISO 9001:2000 for the food and beverage
industry. This is based on the ISO 9001:2000 guideline and includes HACCP. It is not an auditable
standard but a tool for the Food Industry to implement ISO in conjunction with HACCP.
3. SAFE QUALITY FOOD 2000 (SQF 1000cm and SQF 2000cm)
SQF 2000 - Safe Quality Food 2000 is a HACCP quality code (system) designed in Australia specifically for
business in the Agro food industry. The code is aligned with the Codex Alimentarius Commission
Guidelines for the application of HACCP. SQF focuses both on Food Safety and Quality issues including
GMP, SOP’s and HACCP and is compatible with the ISO 9000 standard. The SQF 1000cm Quality Code
was developed in 1999 in response to the demand for a simple HACCP based approved supplier food
safety system for primary producers.
4. BRC (British Retail Consortium)
The British Retail Consortium has developed the Technical Standard, which is a Checklist, for those
companies supplying Retailer branded food products. The Standard has been developed to assist
Retailers in their fulfillment of legal obligations and protection of the consumer, by providing a common
basis for the inspection of companies supplying retailer branded food products.
5. EFSIS (European Food Safety Inspection Services)
EFSIS is a third party independent inspection service organization, providing retailer, manufacturers and
caterers, throughout the world their services. They apply the EFSIS Standard (Checklist) for companies
Supplying Food Products which is not exactly the same as the BRC standard but incorporate all the BRC
requirements.
6. IFS (International Food Standard)
The IFS has been created by the Federations of German Distributors (after which it was supplemented
by French distributors) in order to make possible a systematic and uniform evaluation of Food product
suppliers. The IFS standard is based on the philosophy of the ISO 9001:2000 standard. The IFS standard
(also a Checklist) like BRC and EFSIS concerns primarily the setting up of the HACCP system.
7. Global Food Business Network (CIES) and Global Food Safety Initiative (GFSI)
CIES is the independent global food business network. CIES activities are designed for CEOs, Corporate
managers and main functional directors. Two hundred retailers and 200 suppliers in over 50 countries
are part of the international CIES Network. CIES Programs are made up of international congresses and
conferences. They cover themes like strategic management, food safety, and supply chain management.
CIES has facilitated the initiative to enhance Food safety, ensure consumer protection, strengthen
consumer confidence and set requirements for food safety schemes. As a result the GFSI was launched
in May 2000. A Task Force was established with the key priority, amongst others, to benchmark Food
Safety Standards. As a result four compliant standards have been published; the BRC standard, the
Dutch HACCP Code, the EFSIS Standard and the International Standard for Auditing Food Suppliers
(International Food Standard, IFS).
8. Euro-Retailer Produce Working Group - Good Agricultural Practices (EUREP GAP)
The objective of the EUREP, which is made up of leading European food-retailers, is to raise standards
for the production of fresh fruit and vegetables. The prepared document (Checklist) sets out a
framework for Good Agricultural Practice (GAP) on farms, which defines essential elements for the
development of best-practice for the global production of horticultural products (e.g. fruits, vegetables,
potatoes, salads, cut flowers and nursery stock). Agriculture produce from Asia nowadays is subject to
EUREP GAP certification.
Some other renowned agencies working on Food Standards and Certification
1. GLOBALG.A.P
GLOBALG.A.P is a private sector body that sets voluntary standards for the certification of production
processes of agricultural (including aquaculture) products around the globe. The GLOBALG.A.P standard
is primarily designed to reassure consumers about how food is produced on the farm by minimizing
detrimental environmental impacts of farming operations, reducing the use of chemical inputs and
ensuring a responsible approach to worker health and safety as well as animal welfare.
GLOBALG.A.P serves as a practical manual for Good Agricultural Practice (G.A.P.) anywhere in the world.
The basis is an equal partnership of agricultural producers and retailers who wish to establish efficient
certification standards and procedures.
2. Star Farm
Star Farm, wholly owned subsidiary by Metro Group, established in 2007 and China operation center is
located in Hefei, Anhui province.
Food Laws In Pakistan
Pakistan does not have an integrated legal framework but has a set of laws, which deals with various
aspects of food safety. These laws, despite the fact that they were enacted long time ago have
tremendous capacity to achieve at least a minimum level of food safety. There exists a large number of
food laws in Pakistan, most of them deal with control of production, distribution and supply of food, in
addition to dealing with profiteering and hoarding. There are four laws that specifically oversee food
safety. (1) The Pure Food Ordinance, 1960 (2) The Cantonment Pure Food Act, 1966 (3) Pakistan Hotels
and Restaurant Act, 1976 (4) The Pakistan Standards and Quality Control Authority Act, 1996.
The Pakistan Pure Food Laws (PFL) devised in 1963 consolidates and amends the law
in relation to the preparation and sale of foods. It forms the basis of the entire existing trade-related
food quality and safety legislative framework. Working with an aim of preventing food adulteration and
assuring adequate level of purity, it covers around 104 different food items ranging from edible oils and
fats, cereals, fruits and vegetables, dairy products etc. It sets the regulations addressing the usage of
preservatives, antioxidants, colorants, flavorants and other food additives and forbids the production,
sales and trade of all such unsafe food items which violate the prescribed rules and are likely to prove
harmful for the health. In addition to this, PFL issues a defined set of instructions for the food safety
aspects such as labeling of food packages, preventive measures in storage and transport, and aims of
providing a platform for laboratory analysis and inspection of food samples.
All provinces and some northern areas have adopted this law with certain amendments. Its aim is to
ensure purity of the food supplied to people via the market; it therefore provides for preventing
adulteration. The law prohibits any person to mix, color, stain or powder any food, if the mixing involves
violation of prescribed rules or is likely to make the food injurious for health. The prescribed rules set
standards for coloring, preservatives, flavoring compounds, antioxidants, stabilizers, anti-caking agents,
non-nutritive constituents, and metals. The law also prohibits sale, preparation, manufacture, import or
export for human consumption of food that is unsound, unwholesome or injurious to health, in addition
to misbranded food items. The law also sets rules for labeling of pre-packaged food, and precautionary
measures to be taken during storage, stocking and packing. Four criteria are adopted by the law to
ensure purity of food: a) it prohibits manufacturing/preparation or processing of food that is likely to be
unsafe for human consumption, e.g., any food that can cause food poisoning; b) it prohibits import,
export or sale of unsafe food; c) it sets out hygiene standards; and d) it provides for inspection and
laboratory analysis of food samples according to set criteria. Local authorities are designated by the
government to be responsible for enforcing the ordinance within their jurisdictions. The law is not
uniform in all areas. Even penalties for the same offence vary among provinces. The law says nothing
about awarding compensation or damages to consumers.
Another law of similar in its operational approach, the CANTONMENT PURE FOOD ACT OF 1966 applies
food safety regulations exclusively on the cantonment areas
The Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in
Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and
restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are
contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an
offence. This law does not specifically mention consumers’ right to lodge a complaint. However, this
does not prevent any person from addressing a complaint to the controller appointed by the Federal
Government for enforcement of the act. Consideration of the complaint is a matter of jurisdiction of the
controller. Moreover, as in other food laws, the act does not provide for compensation to consumers in
case of damage.
The Pakistan Standards and Quality Control Authority Act, 1996 is a relevant law
although it is not classified as a food law. The act provides for the establishment of the Pakistan
Standards and Quality Control Authority (PSQCA), which is the body for formulating standards or
adopting international standards. It is also responsible for enforcement of standards in the whole of
Pakistan, and has the mandate to inspect and test products and services, including food items, for their
quality, specification and characteristics during use, and for import and export purposes.
Apart from these basic food safety regulations, there are a number of other law enforcing and
regulatory bodies that are working in direct and indirect correlation with the concerned issue.
Generally, the government still relies heavily on the Codex Alimentarius standards and guidelines
developed jointly by the FAO and WHO for setting and revising its requirements for labeling,
packaging, food additives, pesticides and imported food products. Food standards which are specified
by the United States Food and Drug Administration (USDA) and Food and Drug Association (FDA)
are also used for certain products. Moreover, government agencies such as the Customs
Department and Plant Protection and Quarantine (PPQ), Pakistan Council of Scientific and
Industrial Research (PCSIR), National Institute of Health (NIH), Pakistan Agriculture Research
Council (PARC) and Pakistan Council for Research in Water Resources (PCRWR) are also working
for the focal point of achieving food safety objectives in their respective premises. In the presence
of so many agencies and available regulations, it is however a harsh reality that the prevailing
situation of food safety and security standards in the country is dark and dismal. In the wake of this
plethora of regulations and regulatory bodies, the presence of such deteriorated structure indicates
towards a fact that the influx of laws and regulations and establishment of regulatory bodies is certainly
not the sole way of combating the safety issue and there exists severe glitches in our law
enforcement and implementation policies at all levels.
PSQCA Act 1996
CHAPTER – I: PRELIMINARY
Definitions.
CHAPTER – II:
Constitution of the Authority.
Management.
Constitution of the Board.
Advisory Council.
CHAPTER – III:
Director General
Powers and Functions of the Authority.
Authentication of Orders and other instruments of the Authority Prohibition of improper use of
Authority marks.
Prohibition of Improper use of Authority Mark
Prohibition of use of certain names, etc.
Prohibition of registration in certain cases.
Power to prohibit for restrict export of certain articles
Power to prohibit manufacture, keeping in stock and sale of certain articles.
Inspectors
Power to obtain information, etc.
Power of Authority to Other bodies
Appeals.
Certain matters to be kept confidential
Penality of improper use of authority mark
Penalty of contravention of Section-13
Penality of other contraventions
Cognizance of offences by courts.
Protection of action taken under this Act.
Power to exempt.
Power to make rules.
Power to make regulations.
CHAPTER – IV: ESTABLISHMENTS
Appointment of Officers, servants, etc., by the Authority
Appointment of officers, servants, etc., by the Director General in case of urgency.
Members and officers etc. to be public servants.
Delegation of powers to the Director General etc.
CHAPTER – V: FINANCE
Funds.
Budget.
Audit & Accounts.
CHAPTER – VI: MISCELLANEOUS
Submission of yearly reports and returns.
Dissolution of the department of Central Testing Laboratories (CTL) and the Pakistan Standards
Institution (PSI)
Removal of difficulties.
Repeal.
Standards / Regulations on Dairy and Meat
Products in Punjab
Overview
The Government of Pakistan promulgated “The West Pakistan Pure Food Ordinance, 1960, with the Act
for preventing the adulterated and misbranded Articles of Food and Drink as danger to health and as
consumer fraud. In the constitution1973, food includes in the provincial domain. The title West Pakistan
Pure Food Ordinance, 1960 was substituted by The Punjab Pure Food Ordinance, 1960 vide the Punjab
Laws (Adaption Order 1974).
To achieve the objectives of the Pure Food Ordinance, the Government Public Analyst Laboratories were
established that Public Analysts carry out a wide range of analysis, and provide expert advice on the
interpretation of legislation and produce certificates of analysis which are submitted as evidence in legal
cases. There are two Public Analyst laboratories one at Lahore and other at Multan. Enforcement of
Pure Food Ordinance in the province is by local authorities to the extent of their jurisdiction and have a
duty to check the safety of food and to provide adequate protection of the consumer; principally their
officers / officials exercise the powers delegated under the Ordinance. However, the fast-growing
imported food and health care products, the development of new, highly sophisticated food, and device
technologies in the late 1990s greatly increased the complexity of the Health Department’s mission. To
meet the new challenges, the Health Department has developed strong scientific ties with academia and
the private sector and worked closely with other Departments to enhance public health standards
within the province. Preparation and processing of food products may modify their nutritional values
and use of food additives may introduce direct or indirect toxicity, but the real hazards to the health are
caused by the food adulteration.
THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011
This Act was passed by the Punjab Assembly on 23 June 2011; assented to by the Governor of the
Punjab on 5 July 2011; and, was published in the Punjab Gazette (Extraordinary), dated 6 July 2011,
pages 591-603
Section Heading
Chapter I
Preliminary
1. Short title, extent and commencement.; in this section the law itself is explained with its
jurisdiction and the time of its effectiveness when it is notified i.e Sep 2011
2. Definitions. In this section, legal definitions of various terms is explained in chronological order,
(a). “Adulterated food”
(b) "Advertisement"
(c). "Chairperson"
(d) " Consumer"
(e) “Director General”
(f) “Food”
(g) "Food Additive"
(h) " Food Authority"
(i) "Food Business"
(j) "Food Laboratory"
(k) " Food Safety Officer”
(l) “Godown”
(m). “Government”
(o) "Ingredient"
(p) "Label"
(q) " Licence"
(r) "Local area";
(s) “Misbranded food’’
(t) "Notification"
(u) "Package"
(v) "Premises"
(w) "Prescribed"
(x) " Public Analyst"
(y) “Safe food"
(z) "Sale"
(za) "Standard"
(zb) "Sub-standard"
(zc) “Transit”
(zd) "Unsafe food"
Chapter II
Establishment of Food Authority
3. Establishment of the Food Authority. Here they have explained the ways and means of
establishment of the authority
4. Composition of the Food Authority. This section explains the formation of Food Authority itself
which will comprise of,
 Chairperson, appointed by the Government
 Members, 14 in total out of which
o 5 secretaries (Food, Health, Finance, Livestock and Dairy Development and Local
Government and Community department)
o 2 Eminent Scientists / Food Technologists
o 3 Representative of the Chambers of Commerce and Industry
o 1 Representative from retailers’ organizations
o 1Representative from farmers organizations
o 1 Representative from consumer organizations
o 1 An Eminent citizen
o They also talk about Gender balance
5. Terms and conditions of Chairperson and members. Appointed for a period of Three years, for
two terms only
6. Removal of Chairperson and members.
7. Powers and functions of the Food Authority.
(1). The Food Authority shall regulate and monitor the manufacture, processing, distribution,
transportation, storage, sale and import of food so as to ensure safe food.
(2). without prejudice to the provisions of sub-section (1), the Food Authority may by
regulations specify-
a. Standards, procedures, processes and guidelines in relation to any
b. aspect of food including food business, food labeling, food additives, and
c. specify appropriate enforcement systems;
d. Procedure and guidelines for setting up and accreditation of food
e. laboratories; and
f. Method of sampling, analysis of samples, reporting of results;
g. Licensing, prohibition order, recall procedure, improvement notice,
h. prosecution etc;
i. Service matters of its employees; and
j. Any other thing which is necessary or incidental for the discharge of its functions under
this Act.
(3). The Food Authority may also
a. Provide scientific advice and technical support to the Government
b. in matters of framing the food laws;
c. Collect and analyze relevant scientific and technical data relating to
d. food matters.
e. Establish a system of network of organizations to facilitate food
f. safety and quality control;
g. Organize training programmes in food safety and standards;
h. Promote general awareness as to food safety and standards; and
i. Certify food for export out of the province or the country;
j. Perform any other function, if any, assigned
8. Proceedings of the Food Authority.
9. Scientific panel.
(1). The Food Authority shall establish scientific panel, which shall consist of the following:
a. Secretary Food, Government of Punjab
b. Secretary Health, Government of Punjab
c. Representative of Pakistan Standards and Quality Authority or its provincial
equivalent.
d. Representative of Pakistan Council of Scientific and Industrial Research or its
provincial equivalent.
e. Representative of National Institute of Food Science & Technology, Faisalabad
f. One Food technologist and scientist from a recognized research institute or
academic institution
g. One qualified Medical Practitioner
h. Representatives from the relevant stake holders as prescribed
i. The scientific penal may co-opt any other member from the relevant industry.
(2). The Scientific Panel may, after due deliberations with the relevant industry and consumer
representatives, make recommendations to the Food authority on standards, products,
procedures, processes and guidelines in relation to any technical aspect of the food.
10. Director General.
(1). The government shall appoint a Director General who shall be the Chief Executive Officer
and the Secretary of the Food Authority.
(2). The Director General, subject to the control of the Food Authority, shall be responsible for
efficient implementation of the Act, and the regulations made there under.
(3). The Director general shall have the powers of the Food Safety Officer as enumerated under
section 19 of the Act.
(4). The Food Authority may, if not satisfied with the performance of the Director General,
surrender him to the government.
11. Public analysts.
(1) The Food Authority may, by notification, appoint public analysts for such areas as it may
assign to them.
(2) A public analyst shall possess such qualifications as may be prescribed.
(3) The production in a trial of a certificate under the hand of a public analyst shall, until the
contrary is proved, be sufficient proof of the facts contained in the certificate.
(4) The Court may, of its own accord or on the request of the accused, cause any food or sample
of food to be sent for analysis to the public analyst.
(5) Unless otherwise directed by the Court, the accused, on whose request any food or sample
of food is sent to the public analyst, shall bear its cost.
12. Food Safety Officer.–
(1) The Food Authority may, by notification, appoint Food Safety Officers for such areas as it
may assign to them.
(2) A Food Safety Officer shall possess such qualifications as may be prescribed.
(3) Notwithstanding anything in sub-section (2), the Food Authority, in public interest, may
confer the powers of a Food Safety Officer on a Government servant.
13. Powers of Food Safety Officer.
(1) A Food Safety Officer may–
(a) take sample of any food or any substance, which appears to him to be intended for
sale, or has been sold as food;
(b) seize any food, apparatus or utensil which appears to the Food Safety Officer to be in
contravention of this Act, the rules or the regulations;
(c) enter or seal any premises where he believes any food is prepared, preserved,
packaged, stored, conveyed, distributed or sold, examine any such food and examine anything
that he believes is used, or capable of being used for such preparation, preservation, packaging,
storing, conveying, distribution or sale;
(d) open and examine any package which, he believes, to contain any food;
(e) examine any book or documents with respect to any food and make copies of or take
extracts from the book or document;
(f) demand the production of the identity card, the business registration certificate,
license or any other relevant document from a food operator;
(g) mark, seal or otherwise secure, weigh, count or measure any food or appliance; and
(h) search and seize any vehicle carrying food.
(2) A Food Safety Officer shall prepare a statement describing the food, apparatus, utensil or
vehicle seized and shall deliver a copy of the statement to the person from whom it is seized or,
if such person is not present, send such copy to him by mail.
(3) A person claiming back anything seized under sub-section (1) may, within seven days of the
seizure, apply to the Court and the Court may confirm such seizure, wholly or in part, or may
order that it be restored to the claimant.
(4) If the Court confirms the seizure of the food, apparatus or utensil, it shall be forfeited to the
Food Authority or the Court may direct that such food, apparatus, utensil may be destroyed at
the cost of the owner or person in whose possession it was found.
(5) If an application is not made within seven days under sub-section (3), the food, apparatus or
utensil seized, shall be forfeited to the Food Authority.
(6) Any person may make an application in writing to the Food Safety Officer asking him to
purchase a sample of any food from a food operator and get it analyzed from the public analyst.
14. Other employees of the Food Authority.
Chapter III
Enforcement Mechanism
15. Licensing of food business.
(1) A person shall not use any place for food business except under the prescribed registration
or license.
(2) The Food Authority may, in the prescribed manner, exempt a class of food operators from
obtaining compulsory registration or license under this section.
16. Improvement notice.
1) If a Food Safety Officer has reasons to believe that any food operator has failed to comply
with any provisions of this Act, the rules or the regulations, he may serve an improvement
notice upon the food operator–
(a) stating the grounds for believing that the food operator has failed to comply with
any provisions of the Act or the rules or the regulations;
(b) specifying the matters which constitute the food operator’s failure so to comply; and
(c) intimating the measures which the food operator should take in order to secure
compliance with the relevant provisions of the law.
(2) If the food operator fails to comply with the improvement notice within the prescribed time,
the Food Authority may cancel or suspended his licence or take such other action as it deems
appropriate.
17. Prohibition orders.
If any food operator is convicted of an offence under this Act and the Court is satisfied that the health
risk exists with respect to the food business, the Court, may impose the following prohibitions–
(a) a prohibition on the use of a process, treatment, premises or equipment for purposes of the
food business; or
(b) a prohibition, with or without specifying period of prohibition, on the food operator to
conduct or operate the food business.
18. Emergency prohibition orders.
19. Notification of food poisoning.
20. Food recall procedures.
21. Establishment of food laboratories.
Chapter IV
Offences and Penalties
22. Selling food not in compliance of the Law.
23. Substandard or misbranded food.
24. Unsafe food.
25. False advertisement.
26. False labeling.
27. Failure to comply with the directions.
28. Unhygienic or unsanitary conditions.
29. Penalty for prescribed offences.
30. False information.
31. Obstructing the Food Safety Officer.
32. Business without licence.
33. Warranty.
34. Punishment for subsequent offence.
35. Compensation in case of injury or death of a consumer.
36. Forfeiture of food, etc.
37. Offences by companies.
38. Publication in newspapers.
Chapter V
Jurisdiction and Procedure
39. Jurisdiction of the Food Authority.
40. Jurisdiction of the Court.
41. Cognizance of offences.
42. Time limit for prosecutions.
43. Summary trial.
44. Defence available.
45. Recovery of fines etc.
Chapter VI
Finances and Reports
46. Food Authority Fund.
47. Bank accounts.
48. Budget and accounts.
49. Audit.
50. Annual report.
Chapter VII
Miscellaneous
51. Delegation of powers.
52. Reward by the Food Authority.
53. Public servants.
54. Immunity.
55. Overriding effect.
THE PUNJAB PURE FOOD RULES, 2007
Under the THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011, the rules are set called The PUNJAB
PURE FOOD RULES, 2007 that explain the standards of each food item. There are a total of 49 Rules out
of which following rules deal with the milk and milk products,
4. “Food additive” and its labelling etc
5. Colouring matter in Food--- and its labelling
6. “Preservatives in food, use of preservatives for the purpose of analysis
7. “Flavouring compounds and agents in food”
8. Antioxidants in food:-
9. “Food Conditioners, stabilizers in food”
10. Non-nutritive constituents and Artificial sweetening agent in food,
11. “Unsound food and food injurious to health / Incidental constituent”
1. Poisonous Metal
2. Crop contaminants and Naturally Occurring Toxic Substances:-
3. Drug Residue:-
4. “Oestrogen residues”.
5. “INSECTICIDES AND PESTICIDES
6. “Microorganisms and their toxins”
7. (1) “Irradiation” means any physical procedure involving the intentional exposure of
food to ionizing radiation.
(2) “Ionizing radiation” means all radiations capable of producing ions directly or
indirectly in their passage through matter.
(3) “Irradiated food,”
12. Standards of nature, substance or quality of foods
13. Mode of labelling of pre-packed food
14. Requirements as to the sale of pre-packed food otherwise than by retail
15. Special Requirements where presence of vitamins or minerals, essential amino acids,
essential fatty acids claimed.
16 Exemption from labelling of food
17. Defacing of labels
18. Labelling of milk and milk products
19. Manner in which articles of food may be manufactured, sold or kept for sale
20. Special provision for milk and dairy produce—
21. Restriction on the employment on person suffering from communicable disease__(
22. Special conditions for the manufacture of Pasteurised/ Sterilized/UHT Milk
23.Conditions for appproval Pasteurisatoin / Sterlisation/ UHT Plants__
24. Mode of marking of packages containing Banaspati, Refined Vegetable Oil/ refined blended
vegetable oil, Margarine or Fat Spread, Animal Fat (Halal)—(
27. Licensing of food trades businesses and premises—
28. Licences—
29. special conditions for Butter, Desi Ghee,Cream or Khoa Factory—(
30 Special condition for Banaspati, Vegetable oil, Margarine, charbi and Animal Fat (Halal)-
31. Special condition for all licensed premises---
34. Power to deal with person engaged in food business suffering from communicable disease
Whereas a whole Separate Chapter called Appendix I and Appendix II deals with milk and milk
products.
Appendix I to Rule 12 Turbidity test
Appendix II to Rule 12 Standards of nature, substance or quality of food 93
Milk and Milk Products.
12.1.01 Milk
12.1.02 Milk Product
12.1.03 Homogenized milk
12.1.04 Pasteurisation, pasteurized
12.1.05 Sterilisation, sterilized
12.1.06 Ultra High Temperature milk or UHT milk
12.1.07 Cow’s milk
12.1.08 Buffalo’s milk
12.1.09 Goat’s milk
12.1.010 Sheep’s milk
12.1.011 Camel’s milk
12.1.012 Standardised milk
12.1.013 Skimmed (Separated ) milk
12.1.014 (i) Milk
(ii) Mixed milk
12.1.015 Condensed milk (Evaporated) Un-sweetened
12.1.016 Condensed milk (Evaporated) Sweetened
12.1.017 Condensed skimmed milk (Evaporated skimmed milk) Unsweetened
12.1.018 Condensed skimmed milk (Evaporated skimmed milk) sweetened
12.1.019 Flavoured milk
12.1.020 (i)Reconstituted/Recombined milk
(ii) Liquid milk for making tea / Liquid tea whitener
(iii) Dried milk powder for making tea/ dried tea whitener
12.1.021 Cream / Raw Cream
12.1.022 Homogenized / Pasteurized / Sterilized / UHT Cream
12.1.023 Khoa
12.1.024 Barfi, pera, kalakand
12.1.025 Dried milk, milk powder or whole milk powder
12.1.25 (a) Whey powder
12.1.026 Partly skimmed milk powder
12.1.027 Dried skimmed milk or Non-fat skimmed dry milk solids or Skimmed milk powder. 98
12.1.028 Dahi or Curd
12.1.029 Skimmed milk dahi or curd
12.1.030 Cheese (Hard)
12.1.031 Processed cheese
(a) Mozzarella Cheese
(b) Feta Cheese
12.1.032 Processed cheese spread
12.1.033 Cottage cheese
12.1.034 Un-named cheese
12.1.035 Ice cream, fruit ice cream, sunde ice cream, malai-ki-baraf, khoa-ki-baraf, malai-ki-kulfi,
khoa-ki-kulfi, milk kulfi, kulfa, cone ice cream
12.1.036 Frozen desserts
12.1.037 Desi Ghee
12.1.038 Butter
12.1.039 Milk fat, butter oil, anhydrous milk fat and anhydrous butter oil
12.1.040 Yogurt
12.1.041 Skimmed milk yogurt or Non-fat yogurt
12.1.042 Fruit yogurt
12.1.043 . Infant Formula
12.1.044 . Infant Food
12.1.045 Infant milk formula
12.2.71 “Animal Fat (Halal)”
Then there is a separate section for Meat and Meat Products
12.8 Meat And Meat Products.
12.8.256 Meat or fresh meat
12.8.257 Chilled meat
12.8.258 Frozen meat
12.8.259 Minced meat or ground meat
12.8.260 Meat product
12.8.261 Meat or meat product
12.8.262 Meat paste
12.8.263 Sausages
12.8.264 Meat with other food
12.8.265 Shami Kabab
12.8.266 Kabab, Seekh Kabab, Qeema tikka, Qeema ki tikki
12.8.267 Burger, chicken burger, mutton burger, beef burger, fish burger
12.8.268 Meat extracts, meat essences and meat juices
12.8.269 Hunter beef
12.8.270 Meat cubes (chicken, mutton, beef)
12.8.271 Canned meat
12.8.272 Meat canned with other food
12.8.273 Particular labeling requirements of meat and meat products
THE MILK AND MEAT SAFETY ACT, 2011
Whereas it is necessary to address physical, chemical and biological hazards in the production of milk,
meat and other animal products and to provide an effective enforcement framework for the purpose it
is hereby enacted as follows:
Chapter 1: Preliminary
Short Title and Commencement
This Act may be called the Milk and Meat Safety Act, 2011
It shall extend to the whole of the province of Punjab
It shall come into force at once
Definitions
‘Agency’ means the Milk and Meat Safety Agency established under section 3 of the Act
‘Animal’ means livestock, fish, poultry, duck, goose, deer and horses
‘Animal produce’ includes meat, bones, milk and eggs
‘Butcher’ means a person who undertakes slaughter of animals.
‘Carcass’ means the slaughtered de-skinned body of an animal
'Certification or certificate’ means certificate or certification issued by the Agency that an animal
or animal produce complies with some or all of the provisions of this Act or regulations issued
there under
‘Contagious disease’ means a disease which may be transmitted to humans through blood or
any human secretion
‘Government’ means the Government of Punjab
‘Gradation’ means division of meat by
Conformation of animal
Finish of carcass
Age of animal
Texture of meat.
Color of meat
Odour
‘Home slaughter’ means the slaughter of a livestock or poultry animal by its owner on his
property for his consumption or that of his immediate family members. Home Slaughter cannot
take place in a slaughterhouse
'Local Government means a Local Government established under the Local Government Law for
the time being enforced.
‘Meat shop’ means any premises, from which meat, bones, or other parts of an animal except
hide or skin are sold.
‘Regulations’ means regulations issued under this Act
‘Zeotic disease’ means any disease which is easily transmitted from human beings to animals
‘Zoonotic disease’ means any disease which is easily transmitted to human beings through
consumption of animal produce
Chapter 2: Establishment of Milk and Meat Safety Agency
Constitution of Milk and Meat Safety Agency: As soon as may be after the commencement of this Act,
Government shall establish a Milk and Meat Safety Agency to be comprised of a Director General and
such number of other officers as may be deemed appropriate.
Agency to be body corporate: The Agency shall be a body corporate and may sue and be sued in its
name.
Agency to appoint/authorize persons as inspectors:
The Agency shall appoint such number of inspectors as may be necessary to undertake
enforcement of this Act and regulations made there under.
Where the Agency entrusts a local government with the enforcement of one or more provisions
of this Act
The concerned local government may appoint such number of inspectors as may be necessary
after approval of the Agency.
The Agency may authorize such number of offices of Local Government to perform the functions
of inspectors as may be required
Director General: The Director General shall be the Chief Executive officer of the Agency and shall be
appointed by the Government for a period of three years.
Board:
There shall be a Board to provide strategic guidance, oversee working and ensure achievement
of objectives.
The Board shall comprise of the following:
Secretary Livestock and Dairy Development Department- Chairman
Vice Chancellor University of Animal and Health Sciences- Member
Director General / CEO of the Agency-Member/Secretary
Representative of the Finance Department-Member
Representative of the Food Department- Member
Representative of the Forest and Wildlife Department – Member
Director General (Extension) L&DD Department- Member
Deputy Secretary (Technical) L&DD Department-Member
Three members of the provincial assembly –Members
Director Disease Surveillance and Control, L&DD Punjab, Lahore-Member
The Board shall meet at least twice a year
The decisions of the Board shall be taken by majority of members present
A vacancy in the Board shall not invalidate proceedings of the Board
A Department on the Board may be represented by an officer not below the rank of Additional
Secretary
Chapter 3: Milk and Meat Safety Regulations
Power to prescribe farm management regulations:
Power to prescribe regulations to eliminate disease:
Power to prescribe slaughtering regulations:
Power to prescribe standards:
Power to prescribe regulations for animal produce businesses:
Power to prescribe storage regulations:
Power to prescribe transport regulations
Special regulations concerning Fish:
Power to prescribe health regulations for animal handlers and persons undertaking slaughter:
Registration of animal farms
Identification of Animals
Meat business operators not to sell unstamped meat:
Butchers to obtain licenses:
Health of butchers
Chapter 4: Certification and disclosures
Disclosure of origin of meat and its characteristics at the point of sale:
Halal animal produce
Power to provide for certification of animal characteristics:
Power of Government to certify Farms
Chapter 5: Enforcement
Duties of Local Governments
Power of Inspectors:
Rendering meat unsafe and injurious by transmitting contagious disease:
Bringing into commerce unsafe and injurious animal produce:
Factors to be taken into consideration by courts in arriving at verdict and sentence:
Unstamped Meat:
Misleading Advertisement:
Punishment for Obstructing or impersonating an Inspector:
Punishment for carrying out Animal Produce Business without License
Selling Meat of Dead Animal:
Causing injury by violating regulations:
Ordinary violations:
Power of court to order confiscation of animal produce:
Chapter 6: Miscellaneous
Jurisdiction of other courts barred
Manner of making regulations:
Regulations to be in accord with International Hazard Control Standards:
Coming into effect of orders issued under this Act
Power to make Rules / Regulation: Government may by notification make rules for putting into effect
any provision of this Act.
Public and/or Private Initiatives for Food Safety or
Food Quality in Pakistan
There have been a number of initiatives taken up in the past regarding food quality in the past, both at
public and private forums. Some of them are mentioned below,
1. National Institute of Helath (NIH)
The Directorate of Nutrition Survey and Research working in Karachi was shifted to National Health
Laboratories (NHL) in 1967, and was re-named as Nutrition Division in 1971, on partition of the East and
West Pakistan. Nutrition Division has been assigned the duty of monitoring and surveillance of nutrition
situation in the country. It undertakes research and specific nutrition programs for the control of
malnutrition and acts as advisory body to the Federal Government for food and nutrition policies and
future planning. Its main objective is to “Reduce malnutrition and burden of food borne illnesses
through strengthening of food quality control system in the country.”
The Division is comprised of the following laboratories: It include 21 technical professionals with support
of 20 personnel. Laboratories are provided with advance equipment / computers and trained manpower
for use:
1. Public Analyst Laboratory
2. Biochemical Food Laboratory
3. Chemical Water Testing Laboratory
4. Microbiological Laboratory:
5. Iodine Laboratory
6. Reference Laboratory for Fortified Wheat Flour
7. Hazard Analysis Critical Control Points Techniques Laboratory
8. Applied Nutrition Section (Nutrition Education and Diet Therapy)
Following are the activities and Targets set for the year 2009- 2011
Islamabad Capital Territory Pure Food Act – 2009
Document on Food Safety Management System through application of ISO 22000:2005 Standard
for Small and Medium Enterprises
Revision of Pure Food Rules, 1965
2. Consumer Rights Commission of Pakistan (CRCP)
Consumer Rights Commission of Pakistan (CRCP) is a rights-based civil initiative registered under the
Trust Act, 1882. Established in 1998, CRCP is an independent, non-profit, and non-governmental
organization. It largely works through local fund-raising and engaging volunteers. It is not supported by
any industry or commercial sector. It is the first national consumer organization in the country, which
approaches the issue of consumer protection in comprehensive and holistic terms. Its vision and
strategies have significant cross linkages with both market practices and issues of governance.
4. Milk and Meat Safety Agency (Punjab)
As part of its effort to increase domestic and international marketability of milk and meat products and
to keep unsafe milk and meat out of the consumer market the Livestock and Dairy Development
Department, Punjab has launched a project for establishment of a Milk and Meat Safety Agency. The
Agency would be responsible for ensuring adherence to standards throughout the Food chain. While
detailed regulations and rules for dealing with different aspects will be developed by the Project this
document presents a broad framework for the establishment, working and regulation of milk and meat
in the province.
5. Punjab Agriculture & Meat Company
Punjab Agriculture & Meat Company (former Lahore Meat Company) is a Government of the Punjab
owned, non-profit R&D organization, duly incorporated and registered under section 42 of Companies
Ordinance, 1984. The company has been aimed at formalizing horticulture and meat sector through
interventions at each tier of value chain i.e. production, processing and marketing (inland & export)
under compliance of international quality standards through public / private channels.
State of the art meat processing plant is being built at Shahpur Kanjaran, Lahore. This would be
Pakistan's biggest automated processing plant complying with international standards. Currently the
company is integrating backwards to ensure animal supply fattened through natural feeding by helping
farmers establish fattening farms under the project called "Save the Calf". Registered farmers would get
free consultancy, training and subsidies under this project. Planning is underway for integrating forward
into retail to the local market.
6. Plan Milk Value Chain Project (PMVCP) Vehari
Plan is an international, humanitarian, child focused development organization without any religious,
political or governmental affiliations. Plan Pakistan with the collaboration of Inter cooperation Pakistan
conducted the study in District Vehari related to Milk value chain. Based on the study plan Pakistan with
the financial assistance of European Union, has initiated “Plan Milk Value Chain Project” in Vehari
District. Overall financial layout of the project is 2.18 million euro, 10% of the cost is being shared by
Plan. The project is focused at poverty reduction of poor farmers, who depend largely on livestock. The
main objective of the project is to mitigate the effects of increases in food prices and increase household
food security through improved productivity and quality in the dairy sector. Small livestock farmers,
along with women and children, are the target beneficiary of the project
Halal Products in Punjab
Technical inputs / Analysis of the situation
An Overview of the Food Sector in Pakistan
Despite experiencing phenomenal industrial development, Agriculture is an important element in the
social fabric of Pakistani society and plays an essential role in the formation of its cultural identity.
Whatever the economic structure has been in the past or is today, unquestionably Pakistan’s economy
is, and will continue to be, based on agriculture in the foreseeable years. A vibrant agriculture in
Pakistan is central to the wellbeing of the largest and most rapidly growing section of the population
living in approximately 45,000 rural villages, as well as for the welfare of the urban population and those
working in agro-industrial enterprises.
Major products of the Pakistani food processing industry include dairy products (milk, butter, yoghurt,
cheese, ice cream, etc.), edible oils (cooking oils, hydrogenated vegetable oils), fruits and vegetable
products (fruit juices, fruit juice drinks, canned fruits, etc.), carbonated beverages, sugar, flour, snack
foods (potato crisps, salted nuts, extruded products from rice flakes and corn grits, lentil and gram
snacks), processed chicken, jams, jellies, squashes, sauces, pickles, cereals (corn flakes, rice cereal,
porridge, etc.), fish, meat, biscuits, breads, confectionery (toffee, bubble gum and chocolate), and spices
(pepper, coriander, turmeric, ginger).
Food Safety Systems / Regulations
Food safety systems in developed countries have evolved over time through the incorporation of many
diverse scientific, technological, legal and societal advances. In the developing countries, food safety
systems are still extremely diverse and tend to be far less organized, comprehensive and effective. Most
food safety systems in developing countries are challenged by problems of rapidly growing populations,
urbanization and natural environments that expose consumers to a wide range of potential food safety
risks. The informal sector is often a significant producer and distributor of fresh and processed food
products (including ‘street’ foods) for direct consumption. Self-provisioning occurs in rural and urban
areas and is correspondingly important in terms of food supply. All of these factors make effective food
safety regulation and control much more difficult to achieve.
Even when food standards in developing countries like Pakistan are aligned with recognized
international standards, the lack of technical and institutional capacity to control and ensure compliance
essentially makes the improvements in regulation and standards less effective. Inadequate technical
infrastructure - in terms of food laboratories, human and financial resources, national legislative and
regulatory frameworks, enforcement capacity, management and coordination - weakens the ability to
confront these challenges. Such systemic weaknesses may not only threaten public health but will also
result in reduced trade access to global food markets.
According to the Government officials at National level, Pakistan Standards and Quality Control
Authority (PSQCA) and Pakistan National Accreditation Council (PNAC) are responsible for assessing
quality and supervise certification agencies, laboratories, provide training and personnel in the relevant
fields. At provincial level food standards are adopted from Pure Food Rules 1965 and are governed by
Provincial Health and Food Departments, and District Governments. A food inspector is a key person in
the enforcement of pure food rule 1965. Public Analyst institution works under pure food rules 1965
following the prescribed standards. Pakistan generally follows Codex rules and guidelines regarding the
importation of bulk food items as well as food ingredients. Currently, 13-14 international bodies are
operating in private sector, providing quality and environment certificates to local companies.
Specific Issues of Developing Countries related to Food safety
1. Food Systems
Food production, processing, and marketing systems are complex. In many developing countries they
are also highly fragmented and dependent upon a large number of small producers. While this may have
socioeconomic benefits, as large quantities of food pass through a multitude of food handlers and
middlemen, the risk of exposing food to unhygienic environments, contamination and adulteration
increases. Problems occur as a result of poor postharvest handling, processing and storage of food and
also due to inadequate facilities and infrastructure such as the absence or shortage of safe water supply,
electricity, storage facilities including cold stores, and transport facilities and networks, etc.
Furthermore, a majority of food producers and handlers lack appropriate knowledge and expertise in
the application of modern agricultural practices, food hygiene, and good food handling practices. This
does not mean that all food from such sources is unsafe. Many traditional food production and handling
practices have in-built food safety margins based on years of experience. Problems arise because of the
inability to cope with the introduction of emerging intensive agricultural practices, increasing
urbanization, stress on natural resources, and new food safety risks.
2. Food Processing Industry
The food processing industry in developing countries ranges from sophisticated state-of-the art facilities
to small artisanal operations producing traditional foods for the local community. The size of these
processing units is quite variable – from a few large plants to a majority of small and cottage scale units
with very limited resources for effective technological inputs. At the least developed end of this
continuum, these premises are ill equipped to deal with the maintenance of food safety and quality in a
scientific and sustained manner. Governments often support these small units as they provide
employment and generate income for their operators. The challenge for developing countries is to
provide incentives for the effective expansion of these small units so they may absorb better
technology. Food processors in developing countries also face problems with the reliability and timely
delivery of raw material, as well as variations in overall quality. Smallholders usually produce raw
materials, and a lack of infrastructure in the producing areas results in variability in the quality of these
materials. This calls for greater vigilance by the food processing units and for food control activity to be
implemented at all stages along the food supply chain.
3. Street Foods
Studies in developing countries have shown that up to 20-25% of household food expenditure is
incurred outside the home, and some segments of the population depend entirely on street foods. This
has been one of the consequences of rapid urbanization, with millions of people having no access to a
kitchen or other cooking facilities. There are millions of single workers without families and a large
floating population who move in and out of the city for work, and these people largely depend upon
street foods for their daily sustenance. In many developing countries, street food vendors are an
important component of the food supply chain. Being reasonably priced and conveniently available,
street food satisfies a vital need of the urban population. These ready-to-eat foods and beverages are
prepared and/or sold by vendors or hawkers mainly in streets or other convenient public places such as
around places of work, schools, hospitals, railway stations, and bus terminals. Food safety is a major
concern with street foods. These foods are generally prepared and sold under unhygienic conditions,
with limited access to safe water, sanitary services, or garbage disposal facilities. Hence street foods
pose a high risk of food poisoning due to microbial contamination, as well as improper use of food
additives, adulteration and environmental contamination.
4. Food Control Infrastructure and Resources
Food control infrastructure in many developing countries tends to be inadequate, due to limited
resources and often poor management. Food control laboratories are frequently poorly equipped and
lack suitably trained analytical staff. This is accentuated where multiple agencies are involved in food
control. A lack of overall strategic direction means that limited resources are not properly utilized. Food
control systems may also suffer from poorly or inadequately developed compliance policies. Modern
food control systems call for science-based and transparent decision-making processes, and require
access to qualified and trained personnel in disciplines such as food science and technology, chemistry,
biochemistry, microbiology, veterinary science, medicine, epidemiology, agricultural sciences, quality
assurance, auditing and food law. Food control authorities need to better appreciate the role of science
in the risk-based approach, and to take advantage of scientific resources in the international community.
Summary of Foods Safety related Issues in Pakistan
1. Out-dated and incomplete Food Safety legislation with poor enforcement capacity.
2. Absence of a “competent authority” recognized by the importing country to implement and
certify basic Food Safety requirements.
3. Under-funded regulatory agencies (MINFAL, PSQCA) lacking skilled staff, appropriate
infrastructure and adequate inspection, monitoring and certification capabilities.
4. Insufficient public-private dialogue and cooperation in standards development, implementation,
domestic enforcement and export market strategy.
5. Lack of technical capacity and available resources to engage in standards development and to
assess the technical justification and economic implications of new standards and their
application domestically or by export partners.
6. Absence of national strategy on food safety, animal and plant health combined with ad hoc
mechanisms for resource allocation.
7. Lack of information on export market Food Safety requirements in both the public and private
sector.
8. Inability to monitor, manage and report data on plant pests and animal diseases. Weak
institutional capacity to respond to requests for information on disease and pest prevalence.
9. Inability to control plant and animal pests and diseases through initiatives such as surveillance,
eradication or zoning. Problems in securing international recognition of disease free areas of
production.
10. Problems in sharing responsibilities between the public and private sector
11. Insufficient awareness of international food standards and poor institutional capacity to
implement and enforce these standards, e.g. Codex general standard on food hygiene and
related hazard analysis and critical control points (HACCP) and to apply good agricultural
practice (GAP), good manufacturing practices (GMP), etc.
12. Weak private sector technological capability, shortage of trained staff, outdated processing,
quality and safety systems, poor management of coordinated supply-chains (especially those
involving smallholders).
13. Lack of institutional capacity to engage in market access negotiations, provide data for
importing country risk assessments and to exercise rights and obligations under the WTO SPS
Agreement.
Sources of Information / Study / References
People
Contact Person Designation Department
Dr Iftikhar Deputy Secretary (Tech) LDDB Punjab
Dr Rasheed Livestock Consultant MMSA
Dr Iqbal Shahid Deputy Secretary (Tech) Planning Departement
Dr Maqbool Ahmed Quarantine officer Animal Quarantine department
Mr Jawad Paasha Legal Expert in Food laws
Mr Arshad Shah Food Department
Dr Asif Sahi CEO PAMCO
Dr Naeem PAMCO
Dr Navid Niazi
General Manager(Field Services
and Capacity Building) LDDB
CEO PDDC
Dr Tajamal DLO District Livestock Officers
Dr Rahat Munir Food security officer Local Food Inspectors
Dr Tahir Yaqoob Director WTO Lab
Dr Yasin Tipu WTO Lab
Dr Abdullah Dean UVAS
Dr Asif Suleman Senior Manager Slaughetr House (PAMCO)
Asif Ghayas CEO Zenith
Nawaz Dogar CEO Abideen
Bill Stewon HMCDD Nestle
Amir Khawas GM-MPD Engro
Malik Tasawar GM-Plant Millac
Literature
 Codex “GENERAL GUIDELINES FOR USE OF THE TERM “HALAL” CAC/GL 24-1997
 Halal Food “A Complete Book” by Mian N. Riaz, Muhammad M. Chaudry © 2004 by CRC Press
LLC
 Prefeasibility Study of Milk Processing Plant, May 2006 by Mascon Associates (Pvt) Ltd.
 FAO Dairy development in Pakistan “Dairy Report” by Umm e Zia
 FAO WHO Guideline Food control
 “Food Safety Legislation in Pakistan: Identifying Entry Points for Public Intervention” by Mazhar
Siraj Research Fellow CRCP
 Research Paper The State of Food Security in Pakistan: Future Challenges and Coping Strategies”
By Munir Ahmad Chief of Research and Director, Food Security Centre of the Pakistan Institute
of Development Economics, Islamabad
 PC1 of Agribusiness Development and Diversification Project MINISTRY OF FOOD, AGRICULTURE
AND LIVESTOCK GOVERNMENT OF PAKISTAN FEBRUARY 2005
Web Sites
 http://www.codexalimentarius.net/web/index_en.jsp
 http://www.hircpakistan.org/default.html
 http://www.crcp.org.pk/index.htm
 http://www.starfarmcc.com/default.php
 http://www.pamco.bz/index.php
 http://www.asianfoodreg.com/index.php
 http://www.brecorder.com/
 http://www.lawyer.com.pk/
 http://tribune.com.pk/
 http://www.disknet.com/indiana_biolab/default.htm
 http://lahoremeatcompany.org/about/
Appendix
Study on regulations on livestock products (pakistan)

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Study on regulations on livestock products (pakistan)

  • 1. Study on Regulations of Livestock Products (Dairy and Meat) Feb 21, 2012 Muhammad Zubair Ahmed (DVM) Dairy & Rural Development Foundation (DRDF)
  • 2. Table of Contents Executive Summary.......................................................................................................................................4 International Standards / Regulations on Dairy and Meat Products............................................................5 Codex Alimentarius Commission ..............................................................................................................5 SPS and TBT Agreements ..........................................................................................................................6 Food Certification Systems in the Asia and Pacific Region .......................................................................7 1. HACCP (Hazard Analysis Critical Control Point) ............................................................................7 2. ISO standards ................................................................................................................................8 3. SAFE QUALITY FOOD 2000 (SQF 1000cm and SQF 2000cm) ........................................................8 4. BRC (British Retail Consortium) ....................................................................................................8 5. EFSIS (European Food Safety Inspection Services) .......................................................................8 6. IFS (International Food Standard).................................................................................................8 7. Global Food Business Network (CIES) and Global Food Safety Initiative (GFSI)...........................8 8. Euro-Retailer Produce Working Group - Good Agricultural Practices (EUREP GAP) ....................9 Some other renowned agencies working on Food Standards and Certification......................................9 1. GLOBALG.A.P.................................................................................................................................9 2. Star Farm.......................................................................................................................................9 Food Laws In Pakistan.................................................................................................................................10 The Pakistan Pure Food Laws (PFL) devised in 1963 ..............................................................................10 The Pakistan Hotels and Restaurant Act, 1976.......................................................................................10 The Pakistan Standards and Quality Control Authority Act, 1996..........................................................11 PSQCA Act 1996 ......................................................................................................................................12 Standards / Regulations on Dairy and Meat Products in Punjab................................................................14 Overview.................................................................................................................................................14 THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011.......................................................................14 Section Heading ..................................................................................................................................14 Chapter I..............................................................................................................................................14 Chapter II.............................................................................................................................................15 Chapter III............................................................................................................................................18 Chapter IV ...........................................................................................................................................19
  • 3. Chapter V ............................................................................................................................................20 Chapter VI ...........................................................................................................................................20 Chapter VII ..........................................................................................................................................20 THE PUNJAB PURE FOOD RULES, 2007...................................................................................................21 THE MILK AND MEAT SAFETY ACT, 2011 ................................................................................................24 Chapter 1.............................................................................................................................................24 Chapter 2.............................................................................................................................................25 Chapter 3.............................................................................................................................................26 Chapter 4.............................................................................................................................................26 Chapter 5.............................................................................................................................................26 Chapter 6.............................................................................................................................................27 Public and/or Private Initiatives for Food Safety or Food Quality in Pakistan............................................28 1. National Institute of Helath (NIH)...................................................................................................28 2. Consumer Rights Commission of Pakistan (CRCP)..........................................................................28 4. Milk and Meat Safety Agency (Punjab)..........................................................................................29 5. Punjab Agriculture & Meat Company.............................................................................................29 6. Plan Milk Value Chain Project (PMVCP) Vehari ..............................................................................29 Halal Products in Punjab.............................................................................................................................30 Technical inputs / Analysis of the situation................................................................................................31 An Overview of the Food Sector in Pakistan...........................................................................................31 Food Safety Systems / Regulations.........................................................................................................31 Specific Issues of Developing Countries related to Food safety.............................................................32 Summary of Foods Safety related Issues in Pakistan..............................................................................33 Sources of Information / Study / References .............................................................................................35 People .....................................................................................................................................................35 Literature ................................................................................................................................................35 Web Sites ................................................................................................................................................36 Appendix .....................................................................................................................................................37
  • 4. Executive Summary In order to study the effectiveness as well as the shortcomings of the livestock regulations related to the quality and safety control of livestock and dairy products, the current situation of livestock regulations in Pakistan as well as other countries shall be surveyed and analyzed. In this study I have tried to summarize the prevailing International, National and Provincial Food laws and standards on Milk and Meat products. It is important to find out and list down the constraints and factors with on ground realities that are causing hindrance to the applications of these laws in Pakistan. Consumers are taking unprecedented interest in the way food is produced, processed and marketed, and are increasingly calling for their Governments to accept greater responsibility for food safety and consumer protection. Effective national food control systems are essential to protect the health and safety of domestic consumers. This is also very critical for the safety and quality of the foods entering international trade and to ensure that imported foods conform to national requirements. The new global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based food control strategies.. This is particularly important for developing country like Pakistan as it seeks to achieve improved food safety, quality and nutrition, but it requires a high level of political and policy commitment. In Pakistan, effective food control is undermined by the existence of fragmented legislation, multiple jurisdictions between federal and provincial roles, and weaknesses in surveillance, monitoring and enforcement. There is a strong need to develop strategies to strengthen food control systems to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. This will only be possible if we have a food control system that is workable and effective in terms of legislation, infrastructure and enforcement mechanisms.
  • 5. International Standards / Regulations on Dairy and Meat Products Increasingly open trade in food and farm products can potentially benefit both consumers and producers through greater variety of foods/products or new export income earning opportunities. However, the potentially negative impacts of this trend include the possibility that food-borne diseases are more easily transmitted among countries even more rapidly - posing health risks to consumers and financial risks to food producers/processors who fail to attain rigorous and increasingly globalized food safety standards. Increased trade also implies potentially increased costs, as food scares become increasingly global. As a result, globalization of food trade requires the development of a more integrated and preventive approach to food safety. As international trade in food and farm products increases, it is becoming increasingly difficult to resolve the food safety problems of any one country without collaborative international efforts to develop integrated, preventive strategies. Globally, the incidence of foodborne diseases is increasing and international food trade is disrupted by frequent disputes over food safety and quality requirements. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have a strong interest in promoting national food control systems that are based upon scientific principles and guidelines, and which address all sectors of the food chain. This is particularly important for developing countries as they seek to achieve improved food safety, quality and nutrition, but will require a high level of political and policy commitment. In most of the developing countries, effective food control is undermined by the existence of fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement. The other governing body of international food trade is World Trade Organization (WTO). Article 20 of the General Agreement on Tariffs and Trade (GATT) allows governments to act on trade in order to protect human, animal or plant life or health, provided they do not discriminate or use this as disguised protectionism. In addition, there are two specific WTO agreements dealing with food safety and animal and plant health and safety, and with product standards in general. Both try to identify how to meet the need to apply standards and at the same time avoid protectionism in disguise. Codex Alimentarius Commission The Codex Alimentarius Commission (CAC) is an intergovernmental body that coordinates food standards at the international level. The Codex Alimentarius (Latin for "Book of Food") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The Commission's main aims are stated as being to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is
  • 6. recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection. Its main objectives are to protect the health of consumers and ensure fair practices in food trade. The CAC has proved to be most successful in achieving international harmonization in food quality and safety requirements. It has formulated international standards for a wide range of food products and specific requirements covering pesticide residues, food additives, veterinary drug residues, hygiene, food contaminants, labeling etc. These Codex recommendations are used by governments to determine and refine policies and programs under their national food control system. More recently, Codex has embarked on a series of activities based on risk assessment to address microbiological hazards in foods, an area previously unattended. Codex work has created worldwide awareness of food safety, quality and consumer protection issues, and has achieved international consensus on how to deal with them scientifically, through a risk-based approach. As a result, there has been a continuous appraisal of the principles of food safety and quality at the international level. There is increasing pressure for the adoption of these principles at the national level. SPS and TBT Agreements The conclusion of the Uruguay Round of Multilateral Trade Negotiations in Marrakech led to the establishment of the WTO on 1 January 1995, and to the coming into force of the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) and the Agreement on Technical Barriers to Trade (TBT). Both these Agreements are relevant in understanding the requirements for food protection measures at the national level, and the rules under which food is traded internationally. The SPS Agreement confirms the right of WTO member countries to apply measures to protect human, animal and plant life and health. The Agreement covers all relevant laws, decrees, regulations; testing, inspection, certification and approval procedures; and packaging and labeling requirements directly related to food safety. Member States are asked to apply only those measures for protection that are based on scientific principles, only to the extent necessary, and not in a manner which may constitute a disguised restriction on international trade. The Agreement encourages use of international standards, guidelines or recommendations where they exist, and identifies those from Codex (relating to food additives, veterinary drugs and pesticide residues, contaminants, methods of analysis and sampling, and codes and guidelines of hygienic practices), to be consistent with provisions of SPS. Thus, the Codex standards serve as a benchmark for comparison of national sanitary and phytosanitary measures. While it is not compulsory for Member States to apply Codex Standards, it is in their best interests to harmonize their national food standards with those elaborated by Codex. The TBT Agreement requires that technical regulations on traditional quality factors, fraudulent practices, packaging, labeling etc. imposed by countries will not be more restrictive on imported products than they are on products produced domestically. It also encourages use of international standards.
  • 7. Food Certification Systems in the Asia and Pacific Region 1. HACCP (Hazard Analysis Critical Control Point) The HACCP system involves the identification of specific hazards throughout the process involved in the production of a food product and focuses on the preventative measures for their control to assure the safety of the food. HACCP is the ultimate system to assure the safety of the food product and no other system could replace HACCP so far. The recent developments of HACCP implementation and subsequent process of certification emphasize strongly on validation and verification. Various countries have prepared their own standards to verify whether or not the HACCP system complies with the requirements as laid down in their standards. Internationally these standards vary substantially in content resulting in different levels of HACCP systems. Usually the standards include Traceability and Product recall but, for instance, Risk Assessment is left out. The HACCP seven principles Principle 1: Conduct a hazard analysis. - Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Principle 2: Identify critical control points. - A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. Principle 3: Establish critical limits for each critical control point. - A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level. Principle 4: Establish critical control point monitoring requirements. - Monitoring activities are necessary to ensure that the process is under control at each critical control point. Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce. Principle 6: Establish record keeping procedures. - The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Principle 7: Establish procedures for ensuring the HACCP system is working as intended. - Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule
  • 8. 2. ISO standards The international standard: ISO 22000 Food Safety Management Systems - Requirements is under development. This document emphasizes on certification requirements for HACCP and contributes to the standardization and harmonization of certified HACCP systems worldwide. Another document under preparation is the ISO/ WD 22519 “Traceability system in the Agriculture Food Chain - General Principles for Design and Development”. Though the ISO 9001:2000 standard can be applied for the Food Industry, it is not a common practice to use it as a single system and recommended to be used in conjunction with HACCP implementation, to have a complete Quality Management system. ISO has developed a new standard; ISO 15161: 2001; Guidelines on the application of ISO 9001:2000 for the food and beverage industry. This is based on the ISO 9001:2000 guideline and includes HACCP. It is not an auditable standard but a tool for the Food Industry to implement ISO in conjunction with HACCP. 3. SAFE QUALITY FOOD 2000 (SQF 1000cm and SQF 2000cm) SQF 2000 - Safe Quality Food 2000 is a HACCP quality code (system) designed in Australia specifically for business in the Agro food industry. The code is aligned with the Codex Alimentarius Commission Guidelines for the application of HACCP. SQF focuses both on Food Safety and Quality issues including GMP, SOP’s and HACCP and is compatible with the ISO 9000 standard. The SQF 1000cm Quality Code was developed in 1999 in response to the demand for a simple HACCP based approved supplier food safety system for primary producers. 4. BRC (British Retail Consortium) The British Retail Consortium has developed the Technical Standard, which is a Checklist, for those companies supplying Retailer branded food products. The Standard has been developed to assist Retailers in their fulfillment of legal obligations and protection of the consumer, by providing a common basis for the inspection of companies supplying retailer branded food products. 5. EFSIS (European Food Safety Inspection Services) EFSIS is a third party independent inspection service organization, providing retailer, manufacturers and caterers, throughout the world their services. They apply the EFSIS Standard (Checklist) for companies Supplying Food Products which is not exactly the same as the BRC standard but incorporate all the BRC requirements. 6. IFS (International Food Standard) The IFS has been created by the Federations of German Distributors (after which it was supplemented by French distributors) in order to make possible a systematic and uniform evaluation of Food product suppliers. The IFS standard is based on the philosophy of the ISO 9001:2000 standard. The IFS standard (also a Checklist) like BRC and EFSIS concerns primarily the setting up of the HACCP system. 7. Global Food Business Network (CIES) and Global Food Safety Initiative (GFSI) CIES is the independent global food business network. CIES activities are designed for CEOs, Corporate managers and main functional directors. Two hundred retailers and 200 suppliers in over 50 countries are part of the international CIES Network. CIES Programs are made up of international congresses and conferences. They cover themes like strategic management, food safety, and supply chain management. CIES has facilitated the initiative to enhance Food safety, ensure consumer protection, strengthen
  • 9. consumer confidence and set requirements for food safety schemes. As a result the GFSI was launched in May 2000. A Task Force was established with the key priority, amongst others, to benchmark Food Safety Standards. As a result four compliant standards have been published; the BRC standard, the Dutch HACCP Code, the EFSIS Standard and the International Standard for Auditing Food Suppliers (International Food Standard, IFS). 8. Euro-Retailer Produce Working Group - Good Agricultural Practices (EUREP GAP) The objective of the EUREP, which is made up of leading European food-retailers, is to raise standards for the production of fresh fruit and vegetables. The prepared document (Checklist) sets out a framework for Good Agricultural Practice (GAP) on farms, which defines essential elements for the development of best-practice for the global production of horticultural products (e.g. fruits, vegetables, potatoes, salads, cut flowers and nursery stock). Agriculture produce from Asia nowadays is subject to EUREP GAP certification. Some other renowned agencies working on Food Standards and Certification 1. GLOBALG.A.P GLOBALG.A.P is a private sector body that sets voluntary standards for the certification of production processes of agricultural (including aquaculture) products around the globe. The GLOBALG.A.P standard is primarily designed to reassure consumers about how food is produced on the farm by minimizing detrimental environmental impacts of farming operations, reducing the use of chemical inputs and ensuring a responsible approach to worker health and safety as well as animal welfare. GLOBALG.A.P serves as a practical manual for Good Agricultural Practice (G.A.P.) anywhere in the world. The basis is an equal partnership of agricultural producers and retailers who wish to establish efficient certification standards and procedures. 2. Star Farm Star Farm, wholly owned subsidiary by Metro Group, established in 2007 and China operation center is located in Hefei, Anhui province.
  • 10. Food Laws In Pakistan Pakistan does not have an integrated legal framework but has a set of laws, which deals with various aspects of food safety. These laws, despite the fact that they were enacted long time ago have tremendous capacity to achieve at least a minimum level of food safety. There exists a large number of food laws in Pakistan, most of them deal with control of production, distribution and supply of food, in addition to dealing with profiteering and hoarding. There are four laws that specifically oversee food safety. (1) The Pure Food Ordinance, 1960 (2) The Cantonment Pure Food Act, 1966 (3) Pakistan Hotels and Restaurant Act, 1976 (4) The Pakistan Standards and Quality Control Authority Act, 1996. The Pakistan Pure Food Laws (PFL) devised in 1963 consolidates and amends the law in relation to the preparation and sale of foods. It forms the basis of the entire existing trade-related food quality and safety legislative framework. Working with an aim of preventing food adulteration and assuring adequate level of purity, it covers around 104 different food items ranging from edible oils and fats, cereals, fruits and vegetables, dairy products etc. It sets the regulations addressing the usage of preservatives, antioxidants, colorants, flavorants and other food additives and forbids the production, sales and trade of all such unsafe food items which violate the prescribed rules and are likely to prove harmful for the health. In addition to this, PFL issues a defined set of instructions for the food safety aspects such as labeling of food packages, preventive measures in storage and transport, and aims of providing a platform for laboratory analysis and inspection of food samples. All provinces and some northern areas have adopted this law with certain amendments. Its aim is to ensure purity of the food supplied to people via the market; it therefore provides for preventing adulteration. The law prohibits any person to mix, color, stain or powder any food, if the mixing involves violation of prescribed rules or is likely to make the food injurious for health. The prescribed rules set standards for coloring, preservatives, flavoring compounds, antioxidants, stabilizers, anti-caking agents, non-nutritive constituents, and metals. The law also prohibits sale, preparation, manufacture, import or export for human consumption of food that is unsound, unwholesome or injurious to health, in addition to misbranded food items. The law also sets rules for labeling of pre-packaged food, and precautionary measures to be taken during storage, stocking and packing. Four criteria are adopted by the law to ensure purity of food: a) it prohibits manufacturing/preparation or processing of food that is likely to be unsafe for human consumption, e.g., any food that can cause food poisoning; b) it prohibits import, export or sale of unsafe food; c) it sets out hygiene standards; and d) it provides for inspection and laboratory analysis of food samples according to set criteria. Local authorities are designated by the government to be responsible for enforcing the ordinance within their jurisdictions. The law is not uniform in all areas. Even penalties for the same offence vary among provinces. The law says nothing about awarding compensation or damages to consumers. Another law of similar in its operational approach, the CANTONMENT PURE FOOD ACT OF 1966 applies food safety regulations exclusively on the cantonment areas The Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and
  • 11. restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offence. This law does not specifically mention consumers’ right to lodge a complaint. However, this does not prevent any person from addressing a complaint to the controller appointed by the Federal Government for enforcement of the act. Consideration of the complaint is a matter of jurisdiction of the controller. Moreover, as in other food laws, the act does not provide for compensation to consumers in case of damage. The Pakistan Standards and Quality Control Authority Act, 1996 is a relevant law although it is not classified as a food law. The act provides for the establishment of the Pakistan Standards and Quality Control Authority (PSQCA), which is the body for formulating standards or adopting international standards. It is also responsible for enforcement of standards in the whole of Pakistan, and has the mandate to inspect and test products and services, including food items, for their quality, specification and characteristics during use, and for import and export purposes. Apart from these basic food safety regulations, there are a number of other law enforcing and regulatory bodies that are working in direct and indirect correlation with the concerned issue. Generally, the government still relies heavily on the Codex Alimentarius standards and guidelines developed jointly by the FAO and WHO for setting and revising its requirements for labeling, packaging, food additives, pesticides and imported food products. Food standards which are specified by the United States Food and Drug Administration (USDA) and Food and Drug Association (FDA) are also used for certain products. Moreover, government agencies such as the Customs Department and Plant Protection and Quarantine (PPQ), Pakistan Council of Scientific and Industrial Research (PCSIR), National Institute of Health (NIH), Pakistan Agriculture Research Council (PARC) and Pakistan Council for Research in Water Resources (PCRWR) are also working for the focal point of achieving food safety objectives in their respective premises. In the presence of so many agencies and available regulations, it is however a harsh reality that the prevailing situation of food safety and security standards in the country is dark and dismal. In the wake of this plethora of regulations and regulatory bodies, the presence of such deteriorated structure indicates towards a fact that the influx of laws and regulations and establishment of regulatory bodies is certainly not the sole way of combating the safety issue and there exists severe glitches in our law enforcement and implementation policies at all levels.
  • 12. PSQCA Act 1996 CHAPTER – I: PRELIMINARY Definitions. CHAPTER – II: Constitution of the Authority. Management. Constitution of the Board. Advisory Council. CHAPTER – III: Director General Powers and Functions of the Authority. Authentication of Orders and other instruments of the Authority Prohibition of improper use of Authority marks. Prohibition of Improper use of Authority Mark Prohibition of use of certain names, etc. Prohibition of registration in certain cases. Power to prohibit for restrict export of certain articles Power to prohibit manufacture, keeping in stock and sale of certain articles. Inspectors Power to obtain information, etc. Power of Authority to Other bodies Appeals. Certain matters to be kept confidential Penality of improper use of authority mark Penalty of contravention of Section-13 Penality of other contraventions Cognizance of offences by courts. Protection of action taken under this Act. Power to exempt. Power to make rules. Power to make regulations. CHAPTER – IV: ESTABLISHMENTS Appointment of Officers, servants, etc., by the Authority Appointment of officers, servants, etc., by the Director General in case of urgency. Members and officers etc. to be public servants. Delegation of powers to the Director General etc. CHAPTER – V: FINANCE Funds. Budget. Audit & Accounts.
  • 13. CHAPTER – VI: MISCELLANEOUS Submission of yearly reports and returns. Dissolution of the department of Central Testing Laboratories (CTL) and the Pakistan Standards Institution (PSI) Removal of difficulties. Repeal.
  • 14. Standards / Regulations on Dairy and Meat Products in Punjab Overview The Government of Pakistan promulgated “The West Pakistan Pure Food Ordinance, 1960, with the Act for preventing the adulterated and misbranded Articles of Food and Drink as danger to health and as consumer fraud. In the constitution1973, food includes in the provincial domain. The title West Pakistan Pure Food Ordinance, 1960 was substituted by The Punjab Pure Food Ordinance, 1960 vide the Punjab Laws (Adaption Order 1974). To achieve the objectives of the Pure Food Ordinance, the Government Public Analyst Laboratories were established that Public Analysts carry out a wide range of analysis, and provide expert advice on the interpretation of legislation and produce certificates of analysis which are submitted as evidence in legal cases. There are two Public Analyst laboratories one at Lahore and other at Multan. Enforcement of Pure Food Ordinance in the province is by local authorities to the extent of their jurisdiction and have a duty to check the safety of food and to provide adequate protection of the consumer; principally their officers / officials exercise the powers delegated under the Ordinance. However, the fast-growing imported food and health care products, the development of new, highly sophisticated food, and device technologies in the late 1990s greatly increased the complexity of the Health Department’s mission. To meet the new challenges, the Health Department has developed strong scientific ties with academia and the private sector and worked closely with other Departments to enhance public health standards within the province. Preparation and processing of food products may modify their nutritional values and use of food additives may introduce direct or indirect toxicity, but the real hazards to the health are caused by the food adulteration. THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011 This Act was passed by the Punjab Assembly on 23 June 2011; assented to by the Governor of the Punjab on 5 July 2011; and, was published in the Punjab Gazette (Extraordinary), dated 6 July 2011, pages 591-603 Section Heading Chapter I Preliminary 1. Short title, extent and commencement.; in this section the law itself is explained with its jurisdiction and the time of its effectiveness when it is notified i.e Sep 2011 2. Definitions. In this section, legal definitions of various terms is explained in chronological order, (a). “Adulterated food” (b) "Advertisement" (c). "Chairperson" (d) " Consumer"
  • 15. (e) “Director General” (f) “Food” (g) "Food Additive" (h) " Food Authority" (i) "Food Business" (j) "Food Laboratory" (k) " Food Safety Officer” (l) “Godown” (m). “Government” (o) "Ingredient" (p) "Label" (q) " Licence" (r) "Local area"; (s) “Misbranded food’’ (t) "Notification" (u) "Package" (v) "Premises" (w) "Prescribed" (x) " Public Analyst" (y) “Safe food" (z) "Sale" (za) "Standard" (zb) "Sub-standard" (zc) “Transit” (zd) "Unsafe food" Chapter II Establishment of Food Authority 3. Establishment of the Food Authority. Here they have explained the ways and means of establishment of the authority 4. Composition of the Food Authority. This section explains the formation of Food Authority itself which will comprise of,  Chairperson, appointed by the Government  Members, 14 in total out of which o 5 secretaries (Food, Health, Finance, Livestock and Dairy Development and Local Government and Community department) o 2 Eminent Scientists / Food Technologists o 3 Representative of the Chambers of Commerce and Industry o 1 Representative from retailers’ organizations o 1Representative from farmers organizations
  • 16. o 1 Representative from consumer organizations o 1 An Eminent citizen o They also talk about Gender balance 5. Terms and conditions of Chairperson and members. Appointed for a period of Three years, for two terms only 6. Removal of Chairperson and members. 7. Powers and functions of the Food Authority. (1). The Food Authority shall regulate and monitor the manufacture, processing, distribution, transportation, storage, sale and import of food so as to ensure safe food. (2). without prejudice to the provisions of sub-section (1), the Food Authority may by regulations specify- a. Standards, procedures, processes and guidelines in relation to any b. aspect of food including food business, food labeling, food additives, and c. specify appropriate enforcement systems; d. Procedure and guidelines for setting up and accreditation of food e. laboratories; and f. Method of sampling, analysis of samples, reporting of results; g. Licensing, prohibition order, recall procedure, improvement notice, h. prosecution etc; i. Service matters of its employees; and j. Any other thing which is necessary or incidental for the discharge of its functions under this Act. (3). The Food Authority may also a. Provide scientific advice and technical support to the Government b. in matters of framing the food laws; c. Collect and analyze relevant scientific and technical data relating to d. food matters. e. Establish a system of network of organizations to facilitate food f. safety and quality control; g. Organize training programmes in food safety and standards; h. Promote general awareness as to food safety and standards; and i. Certify food for export out of the province or the country; j. Perform any other function, if any, assigned 8. Proceedings of the Food Authority. 9. Scientific panel. (1). The Food Authority shall establish scientific panel, which shall consist of the following: a. Secretary Food, Government of Punjab b. Secretary Health, Government of Punjab c. Representative of Pakistan Standards and Quality Authority or its provincial equivalent. d. Representative of Pakistan Council of Scientific and Industrial Research or its provincial equivalent.
  • 17. e. Representative of National Institute of Food Science & Technology, Faisalabad f. One Food technologist and scientist from a recognized research institute or academic institution g. One qualified Medical Practitioner h. Representatives from the relevant stake holders as prescribed i. The scientific penal may co-opt any other member from the relevant industry. (2). The Scientific Panel may, after due deliberations with the relevant industry and consumer representatives, make recommendations to the Food authority on standards, products, procedures, processes and guidelines in relation to any technical aspect of the food. 10. Director General. (1). The government shall appoint a Director General who shall be the Chief Executive Officer and the Secretary of the Food Authority. (2). The Director General, subject to the control of the Food Authority, shall be responsible for efficient implementation of the Act, and the regulations made there under. (3). The Director general shall have the powers of the Food Safety Officer as enumerated under section 19 of the Act. (4). The Food Authority may, if not satisfied with the performance of the Director General, surrender him to the government. 11. Public analysts. (1) The Food Authority may, by notification, appoint public analysts for such areas as it may assign to them. (2) A public analyst shall possess such qualifications as may be prescribed. (3) The production in a trial of a certificate under the hand of a public analyst shall, until the contrary is proved, be sufficient proof of the facts contained in the certificate. (4) The Court may, of its own accord or on the request of the accused, cause any food or sample of food to be sent for analysis to the public analyst. (5) Unless otherwise directed by the Court, the accused, on whose request any food or sample of food is sent to the public analyst, shall bear its cost. 12. Food Safety Officer.– (1) The Food Authority may, by notification, appoint Food Safety Officers for such areas as it may assign to them. (2) A Food Safety Officer shall possess such qualifications as may be prescribed. (3) Notwithstanding anything in sub-section (2), the Food Authority, in public interest, may confer the powers of a Food Safety Officer on a Government servant. 13. Powers of Food Safety Officer. (1) A Food Safety Officer may– (a) take sample of any food or any substance, which appears to him to be intended for sale, or has been sold as food;
  • 18. (b) seize any food, apparatus or utensil which appears to the Food Safety Officer to be in contravention of this Act, the rules or the regulations; (c) enter or seal any premises where he believes any food is prepared, preserved, packaged, stored, conveyed, distributed or sold, examine any such food and examine anything that he believes is used, or capable of being used for such preparation, preservation, packaging, storing, conveying, distribution or sale; (d) open and examine any package which, he believes, to contain any food; (e) examine any book or documents with respect to any food and make copies of or take extracts from the book or document; (f) demand the production of the identity card, the business registration certificate, license or any other relevant document from a food operator; (g) mark, seal or otherwise secure, weigh, count or measure any food or appliance; and (h) search and seize any vehicle carrying food. (2) A Food Safety Officer shall prepare a statement describing the food, apparatus, utensil or vehicle seized and shall deliver a copy of the statement to the person from whom it is seized or, if such person is not present, send such copy to him by mail. (3) A person claiming back anything seized under sub-section (1) may, within seven days of the seizure, apply to the Court and the Court may confirm such seizure, wholly or in part, or may order that it be restored to the claimant. (4) If the Court confirms the seizure of the food, apparatus or utensil, it shall be forfeited to the Food Authority or the Court may direct that such food, apparatus, utensil may be destroyed at the cost of the owner or person in whose possession it was found. (5) If an application is not made within seven days under sub-section (3), the food, apparatus or utensil seized, shall be forfeited to the Food Authority. (6) Any person may make an application in writing to the Food Safety Officer asking him to purchase a sample of any food from a food operator and get it analyzed from the public analyst. 14. Other employees of the Food Authority. Chapter III Enforcement Mechanism 15. Licensing of food business. (1) A person shall not use any place for food business except under the prescribed registration or license. (2) The Food Authority may, in the prescribed manner, exempt a class of food operators from obtaining compulsory registration or license under this section. 16. Improvement notice. 1) If a Food Safety Officer has reasons to believe that any food operator has failed to comply with any provisions of this Act, the rules or the regulations, he may serve an improvement notice upon the food operator–
  • 19. (a) stating the grounds for believing that the food operator has failed to comply with any provisions of the Act or the rules or the regulations; (b) specifying the matters which constitute the food operator’s failure so to comply; and (c) intimating the measures which the food operator should take in order to secure compliance with the relevant provisions of the law. (2) If the food operator fails to comply with the improvement notice within the prescribed time, the Food Authority may cancel or suspended his licence or take such other action as it deems appropriate. 17. Prohibition orders. If any food operator is convicted of an offence under this Act and the Court is satisfied that the health risk exists with respect to the food business, the Court, may impose the following prohibitions– (a) a prohibition on the use of a process, treatment, premises or equipment for purposes of the food business; or (b) a prohibition, with or without specifying period of prohibition, on the food operator to conduct or operate the food business. 18. Emergency prohibition orders. 19. Notification of food poisoning. 20. Food recall procedures. 21. Establishment of food laboratories. Chapter IV Offences and Penalties 22. Selling food not in compliance of the Law. 23. Substandard or misbranded food. 24. Unsafe food. 25. False advertisement. 26. False labeling. 27. Failure to comply with the directions. 28. Unhygienic or unsanitary conditions. 29. Penalty for prescribed offences. 30. False information. 31. Obstructing the Food Safety Officer. 32. Business without licence. 33. Warranty. 34. Punishment for subsequent offence. 35. Compensation in case of injury or death of a consumer. 36. Forfeiture of food, etc.
  • 20. 37. Offences by companies. 38. Publication in newspapers. Chapter V Jurisdiction and Procedure 39. Jurisdiction of the Food Authority. 40. Jurisdiction of the Court. 41. Cognizance of offences. 42. Time limit for prosecutions. 43. Summary trial. 44. Defence available. 45. Recovery of fines etc. Chapter VI Finances and Reports 46. Food Authority Fund. 47. Bank accounts. 48. Budget and accounts. 49. Audit. 50. Annual report. Chapter VII Miscellaneous 51. Delegation of powers. 52. Reward by the Food Authority. 53. Public servants. 54. Immunity. 55. Overriding effect.
  • 21. THE PUNJAB PURE FOOD RULES, 2007 Under the THE PUNJAB FOOD SAFETY AND STANDARDS ACT, 2011, the rules are set called The PUNJAB PURE FOOD RULES, 2007 that explain the standards of each food item. There are a total of 49 Rules out of which following rules deal with the milk and milk products, 4. “Food additive” and its labelling etc 5. Colouring matter in Food--- and its labelling 6. “Preservatives in food, use of preservatives for the purpose of analysis 7. “Flavouring compounds and agents in food” 8. Antioxidants in food:- 9. “Food Conditioners, stabilizers in food” 10. Non-nutritive constituents and Artificial sweetening agent in food, 11. “Unsound food and food injurious to health / Incidental constituent” 1. Poisonous Metal 2. Crop contaminants and Naturally Occurring Toxic Substances:- 3. Drug Residue:- 4. “Oestrogen residues”. 5. “INSECTICIDES AND PESTICIDES 6. “Microorganisms and their toxins” 7. (1) “Irradiation” means any physical procedure involving the intentional exposure of food to ionizing radiation. (2) “Ionizing radiation” means all radiations capable of producing ions directly or indirectly in their passage through matter. (3) “Irradiated food,” 12. Standards of nature, substance or quality of foods 13. Mode of labelling of pre-packed food 14. Requirements as to the sale of pre-packed food otherwise than by retail 15. Special Requirements where presence of vitamins or minerals, essential amino acids, essential fatty acids claimed. 16 Exemption from labelling of food 17. Defacing of labels 18. Labelling of milk and milk products 19. Manner in which articles of food may be manufactured, sold or kept for sale 20. Special provision for milk and dairy produce— 21. Restriction on the employment on person suffering from communicable disease__( 22. Special conditions for the manufacture of Pasteurised/ Sterilized/UHT Milk 23.Conditions for appproval Pasteurisatoin / Sterlisation/ UHT Plants__ 24. Mode of marking of packages containing Banaspati, Refined Vegetable Oil/ refined blended vegetable oil, Margarine or Fat Spread, Animal Fat (Halal)—( 27. Licensing of food trades businesses and premises— 28. Licences— 29. special conditions for Butter, Desi Ghee,Cream or Khoa Factory—(
  • 22. 30 Special condition for Banaspati, Vegetable oil, Margarine, charbi and Animal Fat (Halal)- 31. Special condition for all licensed premises--- 34. Power to deal with person engaged in food business suffering from communicable disease Whereas a whole Separate Chapter called Appendix I and Appendix II deals with milk and milk products. Appendix I to Rule 12 Turbidity test Appendix II to Rule 12 Standards of nature, substance or quality of food 93 Milk and Milk Products. 12.1.01 Milk 12.1.02 Milk Product 12.1.03 Homogenized milk 12.1.04 Pasteurisation, pasteurized 12.1.05 Sterilisation, sterilized 12.1.06 Ultra High Temperature milk or UHT milk 12.1.07 Cow’s milk 12.1.08 Buffalo’s milk 12.1.09 Goat’s milk 12.1.010 Sheep’s milk 12.1.011 Camel’s milk 12.1.012 Standardised milk 12.1.013 Skimmed (Separated ) milk 12.1.014 (i) Milk (ii) Mixed milk 12.1.015 Condensed milk (Evaporated) Un-sweetened 12.1.016 Condensed milk (Evaporated) Sweetened 12.1.017 Condensed skimmed milk (Evaporated skimmed milk) Unsweetened 12.1.018 Condensed skimmed milk (Evaporated skimmed milk) sweetened 12.1.019 Flavoured milk 12.1.020 (i)Reconstituted/Recombined milk (ii) Liquid milk for making tea / Liquid tea whitener (iii) Dried milk powder for making tea/ dried tea whitener 12.1.021 Cream / Raw Cream 12.1.022 Homogenized / Pasteurized / Sterilized / UHT Cream 12.1.023 Khoa 12.1.024 Barfi, pera, kalakand 12.1.025 Dried milk, milk powder or whole milk powder 12.1.25 (a) Whey powder 12.1.026 Partly skimmed milk powder 12.1.027 Dried skimmed milk or Non-fat skimmed dry milk solids or Skimmed milk powder. 98 12.1.028 Dahi or Curd 12.1.029 Skimmed milk dahi or curd
  • 23. 12.1.030 Cheese (Hard) 12.1.031 Processed cheese (a) Mozzarella Cheese (b) Feta Cheese 12.1.032 Processed cheese spread 12.1.033 Cottage cheese 12.1.034 Un-named cheese 12.1.035 Ice cream, fruit ice cream, sunde ice cream, malai-ki-baraf, khoa-ki-baraf, malai-ki-kulfi, khoa-ki-kulfi, milk kulfi, kulfa, cone ice cream 12.1.036 Frozen desserts 12.1.037 Desi Ghee 12.1.038 Butter 12.1.039 Milk fat, butter oil, anhydrous milk fat and anhydrous butter oil 12.1.040 Yogurt 12.1.041 Skimmed milk yogurt or Non-fat yogurt 12.1.042 Fruit yogurt 12.1.043 . Infant Formula 12.1.044 . Infant Food 12.1.045 Infant milk formula 12.2.71 “Animal Fat (Halal)” Then there is a separate section for Meat and Meat Products 12.8 Meat And Meat Products. 12.8.256 Meat or fresh meat 12.8.257 Chilled meat 12.8.258 Frozen meat 12.8.259 Minced meat or ground meat 12.8.260 Meat product 12.8.261 Meat or meat product 12.8.262 Meat paste 12.8.263 Sausages 12.8.264 Meat with other food 12.8.265 Shami Kabab 12.8.266 Kabab, Seekh Kabab, Qeema tikka, Qeema ki tikki 12.8.267 Burger, chicken burger, mutton burger, beef burger, fish burger 12.8.268 Meat extracts, meat essences and meat juices 12.8.269 Hunter beef 12.8.270 Meat cubes (chicken, mutton, beef) 12.8.271 Canned meat 12.8.272 Meat canned with other food 12.8.273 Particular labeling requirements of meat and meat products
  • 24. THE MILK AND MEAT SAFETY ACT, 2011 Whereas it is necessary to address physical, chemical and biological hazards in the production of milk, meat and other animal products and to provide an effective enforcement framework for the purpose it is hereby enacted as follows: Chapter 1: Preliminary Short Title and Commencement This Act may be called the Milk and Meat Safety Act, 2011 It shall extend to the whole of the province of Punjab It shall come into force at once Definitions ‘Agency’ means the Milk and Meat Safety Agency established under section 3 of the Act ‘Animal’ means livestock, fish, poultry, duck, goose, deer and horses ‘Animal produce’ includes meat, bones, milk and eggs ‘Butcher’ means a person who undertakes slaughter of animals. ‘Carcass’ means the slaughtered de-skinned body of an animal 'Certification or certificate’ means certificate or certification issued by the Agency that an animal or animal produce complies with some or all of the provisions of this Act or regulations issued there under ‘Contagious disease’ means a disease which may be transmitted to humans through blood or any human secretion ‘Government’ means the Government of Punjab ‘Gradation’ means division of meat by Conformation of animal Finish of carcass Age of animal Texture of meat. Color of meat Odour ‘Home slaughter’ means the slaughter of a livestock or poultry animal by its owner on his property for his consumption or that of his immediate family members. Home Slaughter cannot take place in a slaughterhouse 'Local Government means a Local Government established under the Local Government Law for the time being enforced. ‘Meat shop’ means any premises, from which meat, bones, or other parts of an animal except hide or skin are sold. ‘Regulations’ means regulations issued under this Act ‘Zeotic disease’ means any disease which is easily transmitted from human beings to animals
  • 25. ‘Zoonotic disease’ means any disease which is easily transmitted to human beings through consumption of animal produce Chapter 2: Establishment of Milk and Meat Safety Agency Constitution of Milk and Meat Safety Agency: As soon as may be after the commencement of this Act, Government shall establish a Milk and Meat Safety Agency to be comprised of a Director General and such number of other officers as may be deemed appropriate. Agency to be body corporate: The Agency shall be a body corporate and may sue and be sued in its name. Agency to appoint/authorize persons as inspectors: The Agency shall appoint such number of inspectors as may be necessary to undertake enforcement of this Act and regulations made there under. Where the Agency entrusts a local government with the enforcement of one or more provisions of this Act The concerned local government may appoint such number of inspectors as may be necessary after approval of the Agency. The Agency may authorize such number of offices of Local Government to perform the functions of inspectors as may be required Director General: The Director General shall be the Chief Executive officer of the Agency and shall be appointed by the Government for a period of three years. Board: There shall be a Board to provide strategic guidance, oversee working and ensure achievement of objectives. The Board shall comprise of the following: Secretary Livestock and Dairy Development Department- Chairman Vice Chancellor University of Animal and Health Sciences- Member Director General / CEO of the Agency-Member/Secretary Representative of the Finance Department-Member Representative of the Food Department- Member Representative of the Forest and Wildlife Department – Member Director General (Extension) L&DD Department- Member Deputy Secretary (Technical) L&DD Department-Member Three members of the provincial assembly –Members Director Disease Surveillance and Control, L&DD Punjab, Lahore-Member The Board shall meet at least twice a year The decisions of the Board shall be taken by majority of members present A vacancy in the Board shall not invalidate proceedings of the Board
  • 26. A Department on the Board may be represented by an officer not below the rank of Additional Secretary Chapter 3: Milk and Meat Safety Regulations Power to prescribe farm management regulations: Power to prescribe regulations to eliminate disease: Power to prescribe slaughtering regulations: Power to prescribe standards: Power to prescribe regulations for animal produce businesses: Power to prescribe storage regulations: Power to prescribe transport regulations Special regulations concerning Fish: Power to prescribe health regulations for animal handlers and persons undertaking slaughter: Registration of animal farms Identification of Animals Meat business operators not to sell unstamped meat: Butchers to obtain licenses: Health of butchers Chapter 4: Certification and disclosures Disclosure of origin of meat and its characteristics at the point of sale: Halal animal produce Power to provide for certification of animal characteristics: Power of Government to certify Farms Chapter 5: Enforcement Duties of Local Governments
  • 27. Power of Inspectors: Rendering meat unsafe and injurious by transmitting contagious disease: Bringing into commerce unsafe and injurious animal produce: Factors to be taken into consideration by courts in arriving at verdict and sentence: Unstamped Meat: Misleading Advertisement: Punishment for Obstructing or impersonating an Inspector: Punishment for carrying out Animal Produce Business without License Selling Meat of Dead Animal: Causing injury by violating regulations: Ordinary violations: Power of court to order confiscation of animal produce: Chapter 6: Miscellaneous Jurisdiction of other courts barred Manner of making regulations: Regulations to be in accord with International Hazard Control Standards: Coming into effect of orders issued under this Act Power to make Rules / Regulation: Government may by notification make rules for putting into effect any provision of this Act.
  • 28. Public and/or Private Initiatives for Food Safety or Food Quality in Pakistan There have been a number of initiatives taken up in the past regarding food quality in the past, both at public and private forums. Some of them are mentioned below, 1. National Institute of Helath (NIH) The Directorate of Nutrition Survey and Research working in Karachi was shifted to National Health Laboratories (NHL) in 1967, and was re-named as Nutrition Division in 1971, on partition of the East and West Pakistan. Nutrition Division has been assigned the duty of monitoring and surveillance of nutrition situation in the country. It undertakes research and specific nutrition programs for the control of malnutrition and acts as advisory body to the Federal Government for food and nutrition policies and future planning. Its main objective is to “Reduce malnutrition and burden of food borne illnesses through strengthening of food quality control system in the country.” The Division is comprised of the following laboratories: It include 21 technical professionals with support of 20 personnel. Laboratories are provided with advance equipment / computers and trained manpower for use: 1. Public Analyst Laboratory 2. Biochemical Food Laboratory 3. Chemical Water Testing Laboratory 4. Microbiological Laboratory: 5. Iodine Laboratory 6. Reference Laboratory for Fortified Wheat Flour 7. Hazard Analysis Critical Control Points Techniques Laboratory 8. Applied Nutrition Section (Nutrition Education and Diet Therapy) Following are the activities and Targets set for the year 2009- 2011 Islamabad Capital Territory Pure Food Act – 2009 Document on Food Safety Management System through application of ISO 22000:2005 Standard for Small and Medium Enterprises Revision of Pure Food Rules, 1965 2. Consumer Rights Commission of Pakistan (CRCP) Consumer Rights Commission of Pakistan (CRCP) is a rights-based civil initiative registered under the Trust Act, 1882. Established in 1998, CRCP is an independent, non-profit, and non-governmental organization. It largely works through local fund-raising and engaging volunteers. It is not supported by any industry or commercial sector. It is the first national consumer organization in the country, which approaches the issue of consumer protection in comprehensive and holistic terms. Its vision and strategies have significant cross linkages with both market practices and issues of governance.
  • 29. 4. Milk and Meat Safety Agency (Punjab) As part of its effort to increase domestic and international marketability of milk and meat products and to keep unsafe milk and meat out of the consumer market the Livestock and Dairy Development Department, Punjab has launched a project for establishment of a Milk and Meat Safety Agency. The Agency would be responsible for ensuring adherence to standards throughout the Food chain. While detailed regulations and rules for dealing with different aspects will be developed by the Project this document presents a broad framework for the establishment, working and regulation of milk and meat in the province. 5. Punjab Agriculture & Meat Company Punjab Agriculture & Meat Company (former Lahore Meat Company) is a Government of the Punjab owned, non-profit R&D organization, duly incorporated and registered under section 42 of Companies Ordinance, 1984. The company has been aimed at formalizing horticulture and meat sector through interventions at each tier of value chain i.e. production, processing and marketing (inland & export) under compliance of international quality standards through public / private channels. State of the art meat processing plant is being built at Shahpur Kanjaran, Lahore. This would be Pakistan's biggest automated processing plant complying with international standards. Currently the company is integrating backwards to ensure animal supply fattened through natural feeding by helping farmers establish fattening farms under the project called "Save the Calf". Registered farmers would get free consultancy, training and subsidies under this project. Planning is underway for integrating forward into retail to the local market. 6. Plan Milk Value Chain Project (PMVCP) Vehari Plan is an international, humanitarian, child focused development organization without any religious, political or governmental affiliations. Plan Pakistan with the collaboration of Inter cooperation Pakistan conducted the study in District Vehari related to Milk value chain. Based on the study plan Pakistan with the financial assistance of European Union, has initiated “Plan Milk Value Chain Project” in Vehari District. Overall financial layout of the project is 2.18 million euro, 10% of the cost is being shared by Plan. The project is focused at poverty reduction of poor farmers, who depend largely on livestock. The main objective of the project is to mitigate the effects of increases in food prices and increase household food security through improved productivity and quality in the dairy sector. Small livestock farmers, along with women and children, are the target beneficiary of the project
  • 31. Technical inputs / Analysis of the situation An Overview of the Food Sector in Pakistan Despite experiencing phenomenal industrial development, Agriculture is an important element in the social fabric of Pakistani society and plays an essential role in the formation of its cultural identity. Whatever the economic structure has been in the past or is today, unquestionably Pakistan’s economy is, and will continue to be, based on agriculture in the foreseeable years. A vibrant agriculture in Pakistan is central to the wellbeing of the largest and most rapidly growing section of the population living in approximately 45,000 rural villages, as well as for the welfare of the urban population and those working in agro-industrial enterprises. Major products of the Pakistani food processing industry include dairy products (milk, butter, yoghurt, cheese, ice cream, etc.), edible oils (cooking oils, hydrogenated vegetable oils), fruits and vegetable products (fruit juices, fruit juice drinks, canned fruits, etc.), carbonated beverages, sugar, flour, snack foods (potato crisps, salted nuts, extruded products from rice flakes and corn grits, lentil and gram snacks), processed chicken, jams, jellies, squashes, sauces, pickles, cereals (corn flakes, rice cereal, porridge, etc.), fish, meat, biscuits, breads, confectionery (toffee, bubble gum and chocolate), and spices (pepper, coriander, turmeric, ginger). Food Safety Systems / Regulations Food safety systems in developed countries have evolved over time through the incorporation of many diverse scientific, technological, legal and societal advances. In the developing countries, food safety systems are still extremely diverse and tend to be far less organized, comprehensive and effective. Most food safety systems in developing countries are challenged by problems of rapidly growing populations, urbanization and natural environments that expose consumers to a wide range of potential food safety risks. The informal sector is often a significant producer and distributor of fresh and processed food products (including ‘street’ foods) for direct consumption. Self-provisioning occurs in rural and urban areas and is correspondingly important in terms of food supply. All of these factors make effective food safety regulation and control much more difficult to achieve. Even when food standards in developing countries like Pakistan are aligned with recognized international standards, the lack of technical and institutional capacity to control and ensure compliance essentially makes the improvements in regulation and standards less effective. Inadequate technical infrastructure - in terms of food laboratories, human and financial resources, national legislative and regulatory frameworks, enforcement capacity, management and coordination - weakens the ability to confront these challenges. Such systemic weaknesses may not only threaten public health but will also result in reduced trade access to global food markets. According to the Government officials at National level, Pakistan Standards and Quality Control Authority (PSQCA) and Pakistan National Accreditation Council (PNAC) are responsible for assessing quality and supervise certification agencies, laboratories, provide training and personnel in the relevant
  • 32. fields. At provincial level food standards are adopted from Pure Food Rules 1965 and are governed by Provincial Health and Food Departments, and District Governments. A food inspector is a key person in the enforcement of pure food rule 1965. Public Analyst institution works under pure food rules 1965 following the prescribed standards. Pakistan generally follows Codex rules and guidelines regarding the importation of bulk food items as well as food ingredients. Currently, 13-14 international bodies are operating in private sector, providing quality and environment certificates to local companies. Specific Issues of Developing Countries related to Food safety 1. Food Systems Food production, processing, and marketing systems are complex. In many developing countries they are also highly fragmented and dependent upon a large number of small producers. While this may have socioeconomic benefits, as large quantities of food pass through a multitude of food handlers and middlemen, the risk of exposing food to unhygienic environments, contamination and adulteration increases. Problems occur as a result of poor postharvest handling, processing and storage of food and also due to inadequate facilities and infrastructure such as the absence or shortage of safe water supply, electricity, storage facilities including cold stores, and transport facilities and networks, etc. Furthermore, a majority of food producers and handlers lack appropriate knowledge and expertise in the application of modern agricultural practices, food hygiene, and good food handling practices. This does not mean that all food from such sources is unsafe. Many traditional food production and handling practices have in-built food safety margins based on years of experience. Problems arise because of the inability to cope with the introduction of emerging intensive agricultural practices, increasing urbanization, stress on natural resources, and new food safety risks. 2. Food Processing Industry The food processing industry in developing countries ranges from sophisticated state-of-the art facilities to small artisanal operations producing traditional foods for the local community. The size of these processing units is quite variable – from a few large plants to a majority of small and cottage scale units with very limited resources for effective technological inputs. At the least developed end of this continuum, these premises are ill equipped to deal with the maintenance of food safety and quality in a scientific and sustained manner. Governments often support these small units as they provide employment and generate income for their operators. The challenge for developing countries is to provide incentives for the effective expansion of these small units so they may absorb better technology. Food processors in developing countries also face problems with the reliability and timely delivery of raw material, as well as variations in overall quality. Smallholders usually produce raw materials, and a lack of infrastructure in the producing areas results in variability in the quality of these materials. This calls for greater vigilance by the food processing units and for food control activity to be implemented at all stages along the food supply chain. 3. Street Foods Studies in developing countries have shown that up to 20-25% of household food expenditure is incurred outside the home, and some segments of the population depend entirely on street foods. This has been one of the consequences of rapid urbanization, with millions of people having no access to a
  • 33. kitchen or other cooking facilities. There are millions of single workers without families and a large floating population who move in and out of the city for work, and these people largely depend upon street foods for their daily sustenance. In many developing countries, street food vendors are an important component of the food supply chain. Being reasonably priced and conveniently available, street food satisfies a vital need of the urban population. These ready-to-eat foods and beverages are prepared and/or sold by vendors or hawkers mainly in streets or other convenient public places such as around places of work, schools, hospitals, railway stations, and bus terminals. Food safety is a major concern with street foods. These foods are generally prepared and sold under unhygienic conditions, with limited access to safe water, sanitary services, or garbage disposal facilities. Hence street foods pose a high risk of food poisoning due to microbial contamination, as well as improper use of food additives, adulteration and environmental contamination. 4. Food Control Infrastructure and Resources Food control infrastructure in many developing countries tends to be inadequate, due to limited resources and often poor management. Food control laboratories are frequently poorly equipped and lack suitably trained analytical staff. This is accentuated where multiple agencies are involved in food control. A lack of overall strategic direction means that limited resources are not properly utilized. Food control systems may also suffer from poorly or inadequately developed compliance policies. Modern food control systems call for science-based and transparent decision-making processes, and require access to qualified and trained personnel in disciplines such as food science and technology, chemistry, biochemistry, microbiology, veterinary science, medicine, epidemiology, agricultural sciences, quality assurance, auditing and food law. Food control authorities need to better appreciate the role of science in the risk-based approach, and to take advantage of scientific resources in the international community. Summary of Foods Safety related Issues in Pakistan 1. Out-dated and incomplete Food Safety legislation with poor enforcement capacity. 2. Absence of a “competent authority” recognized by the importing country to implement and certify basic Food Safety requirements. 3. Under-funded regulatory agencies (MINFAL, PSQCA) lacking skilled staff, appropriate infrastructure and adequate inspection, monitoring and certification capabilities. 4. Insufficient public-private dialogue and cooperation in standards development, implementation, domestic enforcement and export market strategy. 5. Lack of technical capacity and available resources to engage in standards development and to assess the technical justification and economic implications of new standards and their application domestically or by export partners. 6. Absence of national strategy on food safety, animal and plant health combined with ad hoc mechanisms for resource allocation. 7. Lack of information on export market Food Safety requirements in both the public and private sector.
  • 34. 8. Inability to monitor, manage and report data on plant pests and animal diseases. Weak institutional capacity to respond to requests for information on disease and pest prevalence. 9. Inability to control plant and animal pests and diseases through initiatives such as surveillance, eradication or zoning. Problems in securing international recognition of disease free areas of production. 10. Problems in sharing responsibilities between the public and private sector 11. Insufficient awareness of international food standards and poor institutional capacity to implement and enforce these standards, e.g. Codex general standard on food hygiene and related hazard analysis and critical control points (HACCP) and to apply good agricultural practice (GAP), good manufacturing practices (GMP), etc. 12. Weak private sector technological capability, shortage of trained staff, outdated processing, quality and safety systems, poor management of coordinated supply-chains (especially those involving smallholders). 13. Lack of institutional capacity to engage in market access negotiations, provide data for importing country risk assessments and to exercise rights and obligations under the WTO SPS Agreement.
  • 35. Sources of Information / Study / References People Contact Person Designation Department Dr Iftikhar Deputy Secretary (Tech) LDDB Punjab Dr Rasheed Livestock Consultant MMSA Dr Iqbal Shahid Deputy Secretary (Tech) Planning Departement Dr Maqbool Ahmed Quarantine officer Animal Quarantine department Mr Jawad Paasha Legal Expert in Food laws Mr Arshad Shah Food Department Dr Asif Sahi CEO PAMCO Dr Naeem PAMCO Dr Navid Niazi General Manager(Field Services and Capacity Building) LDDB CEO PDDC Dr Tajamal DLO District Livestock Officers Dr Rahat Munir Food security officer Local Food Inspectors Dr Tahir Yaqoob Director WTO Lab Dr Yasin Tipu WTO Lab Dr Abdullah Dean UVAS Dr Asif Suleman Senior Manager Slaughetr House (PAMCO) Asif Ghayas CEO Zenith Nawaz Dogar CEO Abideen Bill Stewon HMCDD Nestle Amir Khawas GM-MPD Engro Malik Tasawar GM-Plant Millac Literature  Codex “GENERAL GUIDELINES FOR USE OF THE TERM “HALAL” CAC/GL 24-1997  Halal Food “A Complete Book” by Mian N. Riaz, Muhammad M. Chaudry © 2004 by CRC Press LLC  Prefeasibility Study of Milk Processing Plant, May 2006 by Mascon Associates (Pvt) Ltd.  FAO Dairy development in Pakistan “Dairy Report” by Umm e Zia  FAO WHO Guideline Food control  “Food Safety Legislation in Pakistan: Identifying Entry Points for Public Intervention” by Mazhar Siraj Research Fellow CRCP  Research Paper The State of Food Security in Pakistan: Future Challenges and Coping Strategies” By Munir Ahmad Chief of Research and Director, Food Security Centre of the Pakistan Institute of Development Economics, Islamabad
  • 36.  PC1 of Agribusiness Development and Diversification Project MINISTRY OF FOOD, AGRICULTURE AND LIVESTOCK GOVERNMENT OF PAKISTAN FEBRUARY 2005 Web Sites  http://www.codexalimentarius.net/web/index_en.jsp  http://www.hircpakistan.org/default.html  http://www.crcp.org.pk/index.htm  http://www.starfarmcc.com/default.php  http://www.pamco.bz/index.php  http://www.asianfoodreg.com/index.php  http://www.brecorder.com/  http://www.lawyer.com.pk/  http://tribune.com.pk/  http://www.disknet.com/indiana_biolab/default.htm  http://lahoremeatcompany.org/about/