A new food act for new zealand is currently being

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A new Food Act for New Zealand is currently being scrutinized by parliament which is expected to recognize private national food safety programs as a means of demonstrating compliance with public requirements. The US FDA is conducting a pilot to evaluate the potential for considering private 3rd party certification schemes as part of official import controls for farmed fishery products. This is expected to be the starting point for the FDA’s moving toward broader recognition of voluntary third- party certification programs. The WTO TBT agreement includes a code of practice for establishment of standards that explicitly covers private standard setting bodies The Directorate General for Agriculture and Rural Development of the EC has initiated discussion on the need for “Guidelines for the operation of certification schemes relating to agricultural products and foodstuffs” (E.C., 2010).
Nutrition and Food Security Socorro Milagros C. Alcancia, RND, PhD
Food Security Food and Nutrition Security is when all individuals have reliable access to sufficient quantities of affordable, nutriitoous food to lead a healthy life.
Dimensions of Foods Security Availability: sufficient food must be produced on a consistent basis and delivered/ imported properly. Access: food may be produced and available for consumption bit it does no good if it cant reach the people who need it. There must be sufficient resources to obtain appropriate foods for a nutritious and culturally suitable diet. Utilization: Food must be prepared and consumed appropriately based on knowledge of basic nutrition and handling, as well as availability of adequate water and sanitation to prevent foodborne disease. Stability: Availability, access and utilization of food.
Causes of food insecurity Drought and conflict are the main factors that have exacerbated the problem of food production, distribution and access. High rates of population growth and poverty have also played.
Solutions to food insecurity Reduce food waste Reduce risk of commercializing Improve existing infrastructure programs Improve trade policies Promote diversification Close the yield gap Work towards defeating climate change
Halal Certification It is a process which ensures the features and quality of the products according to the rules established by the Islamic Council that allow the use of the mark Halal. It is mainly applied to meat products and other food products such as milk, canned food and preservatives.
Criteria for Halal Certification The slaughter of the processed animal must be made following the Quaran rules The product should not contain any form of pork meat In most of the case, the use of alcohol is also a part of it.
Recognized Certifictaion Centers Control office of Halal slaughtering Halal Quality Control Halal International Consultancy World Halal Union
NMIS Certiifcation National Meat Inspection Services is a dynamic regulatory agency with competent and dedicated human resources committed to provide

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