Food Safety and Foodborne Disease Surveillance Systems: Proceedings of an Iranian-American Workshop (2006)

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The Role of the Institute of Standards and Industrial Research of Iran in Food Safety M. H. Sh. Hassanpour Head of Food Department, Institute of Standards and Industrial Research of Iran The concept of food standards in Iran is historic, as old documents attest. One document published about two centuries ago as Makhzan-O-L Advieh, writ- ten by Mohammad Hossein Aghili Khorasani, offers recommendations to those who purchase spices and condiments. What are called jayyed mokhtar or best characteristics can be translated as standards today. On the other hand, the Holy Koran emphasizes that Moslems ought to choose or avoid certain foods and divides all foods into halal (permitted for use) and haram (not permitted). This was the first food rule or set of food standards for Moslems. Food safety and food quality terminology may sometimes be confusing. Food safety is concerned with all aspects, whether immediate or long-term, that may make food unsafe for the consumer. Therefore, safe foods or foodstuffs contain nothing that is hazardous or injurious. Food quality includes all other attributes that influence a product’s value. This includes such negative attributes as spoilage, contamination with nontoxic and noninfectious filth, discoloration, and odors and such positive attributes as freshness, appetizing color and flavor, pleasing texture, and favorable origins, as well as the results of processing meth- ods that make food more edible. This distinction between safety and quality has implications for public policy and influences the nature and content of the food control system suited to meet predetermined national objectives. Therefore, food control is defined as follows: A mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome, and fit for human consumption; that they conform to quality and safety requirements; and that they are honestly and accurately labeled as prescribed by law. 22 

THE ROLE OF THE ISIRI IN FOOD SAFETY 23 ELEMENTS OF FOOD SAFETY While the components and priorities of food safety may vary from country to country, most systems will typically comprise the following components: • Food laws and regulations; • Food control management; • Inspection, surveillance, and sampling; • Laboratory services for food monitoring and epidemiological data; and • Information, education, communication, and training. FOOD SAFETY IN IRAN Responsibility of food control in Iran, like most other countries, is shared by different ministries and agencies. These include: • Ministry of Health, Treatment, and Medical Education; • Institute of Standards and Industrial Research of Iran (ISIRI); and • Ministry of Jihad-e-Agriculture (the previous Ministry of Agriculture). THE ROLE OF THE ISIRI According to Iranian law, the ISIRI has the sole authority for the determina- tion, compilation, and publication of all official national standards in Iran. It is also the only authorized body for supervising the implementation of standards and regulations and directing research in related fields; however, pharmaceutical standards and supervision of their implementation is the duty of the Ministry of Health. PREPARATION OF NATIONAL STANDARDS The ISIRI has issued more than 7000 national standards in all areas of industry, over 2000 of which (28 percent) are for food products. For preparing food standards and regulations at the national level, the technical committees try to apply international standards (ISO), Codex Alimentarius, national data, and standards of other countries (especially when safety parameters have to be adapt- ed to national values and local considerations). Technical committees cover all authorized agencies, including nongovern- mental organizations, academic groups, the private sector, manufacturers, and consumer protection associations. These food standards (2000 standards) are classified into the following three groups: (1) specifications, (2) test methods, and (3) codes of hygienic practice. All food standards include the following quality and safety factors: physical, 

24 FOOD SAFETY AND FOODBORNE DISEASE SURVEILLANCE SYSTEMS chemical, and microbiological specifications; contaminants (e.g., heavy metals); toxins such as mycotoxin; additives; packaging; labeling; and sampling. IMPLEMENTATION OF NATIONAL STANDARDS With approval of the Supreme Council of Standards, the ISIRI may declare the implementation of standards for goods (or components) and codes of practice as compulsory standards in regard to safety, public health protection, product quality assurance, consumer protection, and other welfare or economic consider- ations. The ISIRI may determine the time limits for implementation, which must be at least three months. More than 100 items in the food standards are compul- sory. These cover all domestic food production and imported and exported foods. Whenever the implementation of standards is declared compulsory for cer- tain goods, within determined time limits, production, storage, distribution, and sale of such goods that have a lower quality than the standard and are not branded with the ISIRI mark are forbidden. The infringer may be sent to appli- cable courts. The ISIRI is responsible for implementation of compulsory na- tional standards. To receive the ISIRI mark for meeting compulsory standards, all producers must establish acceptable good manufacturing practice (GMP) and quality monitor systems and be found at least three times to conform fully with the quality specifications adopted for a commodity and also to the related national standards. INSPECTION The administration of food laws and their implementation requires a quali- fied, trained, efficient, and honest food inspection service. This service has an important role in food safety and ensures consumer confidence in imported and exported foods and in the ISIRI mark, which indicates adequate quality for do- mestic foods. ISIRI inspectors and experts are authorized to enter production sites, as well as sites of packaging, storage, supply, sale of goods, and rendering service sites—all places covered by compulsory standards—in order to in- spect and take samples. LABORATORY SERVICES Laboratories are essential components of a food control system. The estab- lishment of laboratories requires considerable investment for they are expensive to maintain and operate. Therefore, careful planning is necessary to achieve optimum results. ISIRI laboratories are recognized as nationally accredited labs for the deter- 

THE ROLE OF THE ISIRI IN FOOD SAFETY 25 mination of product characteristics, for adherence to relevant standards, and for the calibration of measuring instruments. The ISIRI has 28 branches throughout the country. These execute ISIRI objectives and policies and protect consumers. They have adequate facilities for physical, microbiological, and chemical analyses and they use accredited labora- tories for testing and monitoring. All methods that are used are verified and based on certified references such as ISO, Codex Alimentarius, Association of Analytic Communities International, and American Oil Chemists’ Society. To improve laboratory performance and ensure the reliability, accuracy, and repeat- ability of results, ISIRI laboratories participate in proficiency testing adminis- tered by international assurance programs. This is especially important for myc- otoxin analysis and microbiological determination. INFORMATION, EDUCATION, COMMUNICATION, AND TRAINING An increasingly important role for food control systems is the delivery of information, education, and advice to all stakeholders across the farm-to-table spectrum. Such activities provide an important means of building food control expertise and skills in all interested parties, and thereby they have an essential preventive function. The ISIRI has a scheduled program for training of all stakeholders to im- prove their knowledge of food safety. This program consists of training universi- ty students and quality control officers in factories, giving television interviews, publishing educational pamphlets, conducting classes in laboratory analysis, and test result reporting. NATIONAL STANDARDS FOR FOOD SAFETY MANAGEMENT The shift in focus by quality control systems from finished products to a food’s entire farm-to-table span has opened a new horizon for food control sys- tems. In accordance with this new concept, international organizations designed and recommended quality assurance (QA) systems such as food safety manage- ment and Hazard Analysis and Critical Control Point (HACCP) to local and national authorities in Iran. The first national HACCP guideline and the first national GMP text were prepared and published by the ISIRI. They were based on Codex Alimentarius, 1997, and were subsequently revised to conform to the latest Codex Alimentari- us standards. Many codes of hygienic practice for different food commodities were prepared in accordance with Codex Alimentarius, scientific evidence, and national standards. To promote QA systems (such as HACCP) in the country, an Iranian Na- tional Committee for HACCP has been formed in the Ministry of Health. The committee’s aims are the following: 

26 FOOD SAFETY AND FOODBORNE DISEASE SURVEILLANCE SYSTEMS • promote QA systems for related agencies; • encourage the producers to establish HACCP in their plants; • coordinate such activities throughout the country; • train and educate staff at different levels; and • compile educational materials based on national standards and guide- lines. GLOBAL CONSIDERATIONS The expanding world economy, food trade liberalization, growing consumer demands, advances in food science and technology, improvements in transport and communication, international trade in fresh and processed food, the increase in food varieties, and the requirements of food safety all mandate a linking of ministries and related agencies; this linking should be on both a national and an international scale. The Iranian Coordinating Council for Codex Alimentarius was established in 1980 and reorganized according to a new plan in 1998. The council has a section called Iranian National Codex (Alimentarius) Committee (NCC) that covers 21 technical committees (TCs) that include all stakeholders. It is note- worthy that ISIRI is the only contact point for the World Health Organization/ Food and Agriculture Organization Codex Alimentarius Commission in Iran. The main goals of NCC are as follows: • Participate in the preparation of international standards by considering them national priorities and opportunities; • Participate actively in Codex Alimentarius meetings; • Elevate the level of national standards by basing them on international levels, especially in safety and health requirements; and • Combine scientific and technical information for informing producers, consumers, and all stakeholders. The ISIRI is also a member of the ISO and has established a national TC34 counterpart committee so that authorized local organizations and stakeholders can participate in ISO activities. CONCLUSION Since food safety is pivotal to health and development, it is mandatory to coordinate all activities at the national level. Considering the national situation in Iran, all authorized organizations and agencies must carry out their duties in accordance with the law and forward all data to designated departments for proper management of the information. 

THE ROLE OF THE ISIRI IN FOOD SAFETY 27 Considering the importance of food safety management systems, such as HACCP, it is necessary to expand the establishment of such systems throughout the country. In food safety fields promotion of public awareness is very important and it should be developed by organizing special programs that will involve all related organizations.