Risk Based Inspection of Imported Food

Course Duration: 5 Days

Who Should Attend?

This training course targets Food Inspectors in the market place, sea, land and air ports, Supervisors and Managers working in Food Control Sections in Authorities, Municipalities, Government Public Health Departments, Catering Managers, Supervisors, Chefs, Food Production Managers.


This 5 day training program will cover:

  • Food safety requirements for imported food
  • The intensity of inspection of an imported food
  • The compliance history of the exporting country
  • Border / point of control inspection procedures
  • Requirements used to determine the acceptability of food products in a border / point
  • Information about the systems and requirements used to determine the acceptability of food products
  • Results of border / point of control inspections and risk-based domestic sampling / testing programs.


Categories of Risk

  • The scientifically demonstrated ability of the food product to present a public health risk.
  • The compliance history of the food product type generally, irrespective of the source of the food.
  • The compliance history of the food with respect to the source of the food including, where available, the compliance history with respect to:

    • The exporting country or region / area within an exporting country;
    • The grower / producer and manufacturer
    • The exporter;
    • The shipper; and
    • The importer.
  • The adequacy of processing controls in place in the exporting country as evidenced by the country’s laws, regulations and other policies; it’s infrastructure; and its ability to effectively enforce food safety requirements.
  • The competent food safety authority should establish categories of risk based on the above factors.
  • Coutries should periodically review their categories of risk.
  • Certifications made by the competent authorities in the exporting country.
  • Production controls, inspections, sampling, and analysis may be verified or determined by audits of the foreign country’s inspection controls.
  • When an importing country does not have prior knowledge of a product, that is, a compliance history is lacking, or cannot readily obtain such information, an importing country may place a product into a higher risk catergory.
  • Products with a known history of compliance may be placed into a lower risk catergory.
  • Food borne illness outbreaks and epidemiological findings may lead an importing country to place a food product in a higher risk catergory.
  • An importing country may work with an exporting country to ensure that further outbreaks will not re-occur.
  • The importing country should, as appropriate, verify the placement of a food into a category of risk.
  • Countries should take into account Codex standards, recommendations, and guidelines, whenever appropriate.
  • The inspection system and related requirements shoudl be applied consistently by the importing country to all exporting countries.
  • Importing countries should make use of:

    • Credible, internationally accepted scientific risk assessments for the biological, chemical and physical hazards associated with the type of product.
    • Scientifically based food borne outbreak epidermiological programs and findings.
    • Statistically valid sampling plans, acceptable for the level of risk to human health posed by the product.
    • Appropriately validated inspection procedures and validated analytical methods.


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