The Role of the Veterinary Services in Food Safety

• The Role of the Veterinary Services in Food Safety
• Stuart A. Slorach
• Regional Seminar for OIE National Focal Points for Animal Production Food Safety, Abu Dhabi, UAE, 14-16 January 2014

Veterinary Services: definition

• Veterinary Services means the governmental and non-governmental organisations that implement animal health and welfare measures and other standards and recommendations in the Terrestrial Code and the OIE Aquatic Animal Health Code in the territory.
• The Veterinary Services are under the overall control and direction of the Veterinary Authority.
• Private sector organisations, veterinarians, veterinary paraprofessionals or aquatic animal health professionals are normally accredited or approved by the Veterinary Authority to deliver the delegated functions.

Veterinary Authority: definition

• Veterinary Authority means the Governmental Authority of an OIE Member, comprising veterinarians, other professionals and paraprofessionals.
• It has the responsibility and competence for ensuring or supervising the implementation of animal health and welfare measures, international veterinary certification and other standards and recommendations in the Terrestrial Code in the whole territory.

Background

• Historically, Veterinary Services set up to control livestock diseases at farm level. Emphasis on prevention and control of major epizootic diseases of livestock and zoonotic diseases.
• As serious diseases brought under control, scope increased to address production diseases of livestock, leading to more efficient production and/or better quality animal products.

Background

• Role of Veterinary Services traditionally extended from farm to slaughterhouse, where veterinarians have a dual responsibility:
• epidemiological surveillance of animal diseases;
• ensuring the safety and suitability of meat.
• In many countries, role of Veterinary Services has been extended to include subsequent stages of the “farm to fork” food chain.