DRAFT NATIONAL FOOD SAFETY CONCEPT OF ARMENIA DEVELOPED

Noyan Tapan
Mar 13 2007

YEREVAN, MARCH 13, NOYAN TAPAN. At the suggestion of the RA Ministry of
Agriculture, the US Department of Agriculture’s Caucasus Agricultural
Development Initiative (USDA/CADI) has developed the draft National
Food Safety Concept of Armenia. The draft was presented at the March
13 round table with the participation of representatives of the above
mentioned departments, as well as over 50 representatives of the RA
Ministry of Trade and Economic Development, the Ministry of Health,
enterprises of the agroindustrial complex, and organizations and
scientific-research institutions protecting consumer rights.

According to the RA Deputy Minister of Agriculture Samvel Avetisian,
the American side also presented "Armenian Food Safety Technical
Assistance" project. He expressed a hope that the above mentioned
documents will become the basis for formation of the food safety system
in Armenia. Genady Mironyuk, Head of USDA/CADI "Armenian Food Safety
Technical Assistance" project, presented the draft National Food
Safety Concept. In his words, the legislation, normative documents
and procedures of the sector are not sufficient for the current food
safety system of Armenia to be considered in line with international
standards. The concept envisages introduction of the internationally
accepted Hazard Analysis and Critical Control Points (HACCP) system
in Armenia’s agroindustrial complex. The system allows to control food
safety from the stage of raw material growth to the stage of sale. The
RA State Food Safety and Veterinary Inspection is the authorized body
in the state system to ensure food security.

It is envisaged that in 2007, informational work on introduction of
HACCP system in enterprises of food industry and work on development
of local capacities for the system’s introduction will be done; in
2008-2010, the best enterprises will be selected by sectors in order
to use their experience for developing HACCP guides. According to
the draft National Food Safety Concept, it is expected that starting
from 2009, HACCP system will be introduced in production of baby,
dietary and special food, from 2010 – in production of meat, meat
products, fish and fish products, from 2011 – in production of milk,
milk products, ice cream, juices and low acidity food, from 2012 –
in production of bread, confectionery, wines and beer, and from 2013 –
in public catering and trade networks and other sectors.

From: Emil Lazarian | Ararat NewsPress