FOOD PRODUCTION SYSTEMS AND NORMS:

FOOD CULTURE AND FOOD CODEX(3)

Dr. Nevzat BİRİŞİK

MAN-471: AGRICULTURAL-FOOD POLICIES AND
AGRICULTURAL FOREIGN TRADE (2022-2023)
 Agrifood policy and principles…
Agricultural policies in general; It can be expressed as the set of rules, norms and practices
determined in order to ensure the food security of the society, to enable sustainable
agriculture and fair trade, and to increase rural and social welfare.
 Agricultural policies are a part of a country's general development and strategic plans and
form the basis of food policies. For this reason, agricultural and food policies also include
agricultural and food production control and monitoring activities, agricultural support and
incentive system, and also environmental and social regulations.
 These arrangements are governed by different principles, priorities and guiding processes
determined by governments. The priority issues are that the regulations are based on
scientific data and have a legal basis, and that the management process should be
participatory and transparent.
 The regulations must be in accordance with international laws and agreements. Implemented
practices are carried out as sectoral, regional or national targets, plans and projects
developed to respond to national economic and political expectations, and are regularly
monitored and reported.
Content of lecture

1. Food?
2. Food safety
3. Food codex
4. Food policy
5. Food law
6. Food control/safety programs
7. Food aids and support
8. Food loss and waste
9. Conclusion
1. Food?

 "Agriculture" and "Food" define two fields that have meaning together and cannot
be separated from each other.
 Agriculture; It basically means sowing, reaping, cultivating, and refers to all kinds of
primary production, including crop production, animal production, fishing, hunting
and gathering.
 Food refers to all kinds of preservation, processing and presentation works in order
to make the primary product obtained ready for human consumption.
 İf there is no agricultural production is not possible to produce food stuff in nay
mena.
 If there is no food knowledge, culture and technology, the obtained agricultural
products cannot be used correctly and appropriately for being used as food
  Food chain is start from field shortly named as «Farm to Fork»
1. Food?

 As can be seen from the information

given in the chart, the nutrition of people
is based on 70% plant and 30% animal
foods.
 Maintaining this balance is important for
establishing sustainable food systems.
 The fact that people consume more
animal food results in more plant
production and the use of more water.
 The consumtion rate should be; 70%
plant derived food and 30%animal
dervied foods
 1. Food?

 Since food production data includes imports,

the USA is the world's largest food producer
when ready-to-eat food imports are included.
 While 50% of the world's production in
agricultural primary production is realized by
the first 10 countries, this rate rises to 70%
in food production.
 In other words, it is seen that developed
countries are stronger in food production due
to technology, transportation and industrial
infrastructure around the world.
 2. Food safety

 Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals
becoming sick from foodborne illnesses. 
 Food safety is a global concern that covers a variety of different areas of everyday life.
 The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.
This is achieved through a variety of different avenues, some of which are:
 Properly cleaning and sanitising all surfaces, equipment and utensils
 Maintaining a high level of personal hygiene, especially hand-washing
 Storing, chilling and heating food correctly with regards to temperature, environment and equipment
 Implementing effective pest control
 Comprehending food allergies, food poisoning and food intolerance
2. Food safety
2. Food safety
 3. Food Codex: Food Regulation
 Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the
Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food
Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in
food trade. It held its first meeting in 1963. 
 The Codex Alimentarius is a collection of internationally adopted food standards and related texts presented in a
uniform manner. These food standards and related texts aim at protecting consumers’ health and ensuring fair
practices in the food trade. The publication of the Codex Alimentarius is intended to guide and promote the
elaboration and establishment of definitions and requirements for foods to assist in their harmonization and in doing
so to facilitate international trade.
 The Codex Alimentarius includes standards for all the principal foods, whether processed, semi-processed or raw, for
distribution to the consumer. Materials for further processing into foods should be included to the extent necessary to
achieve the purposes of the Codex Alimentarius as defined. The Codex Alimentarius includes provisions in respect of
food hygiene, food additives, residues of pesticides and veterinary drugs, contaminants, labelling and presentation,
methods of analysis and sampling, and import and export inspection and certification.
https://www.fao.org/fao-who-codexalimentarius/en/
3. Food Codex: Food Regulation
3. Food Codex: Food Regulation

https://www.fao.org/fao-who-codexalimentarius/publications/en/
 4. Food policy

 Food policy is the area of concerning how food is produced, processed, distributed, purchased, or provided.
 Food policies are designed to influence the operation of the food and agriculture system balanced with
ensuring human health needs.
 This often includes decision-making around production and processing techniques, marketing, availability,
utilization, and consumption of food, in the interest of meeting or furthering social objectives.
 Food policy can be promulgated on any level, from local to global, and by a government agency, business,
or organization.
 Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility
standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and
even the qualifications of a product to be considered organic.
 Food aid programs are also considered as an important part of the food policy.
4. Food policy

A country's ability and skills in food

Main questions need to be answered by
production can be measured through the five
National Food Policy are; main parameters given below.
- Is the amount of produced food is
1. The culinary culture and diet diversity of
enough? the country
- Are the foods present at the market safe? 2. Number, capacity and employment rates
of food businesses
- Is the local food culture is protected 3. Food standards (codex values),
- How can we control food borne disease especially hygiene,
4. Existence of an effective public food
- How can we manage malnutrion or hunger control system
- What about food justice and ethics… 5. The ratio of the starving or malnourished
population to the total population.
- Halal food and kosher…
- How to manage food loss and waste
 5. Food law:
1.What is Food Law?
Food Law is the collection of laws and regulations that manage food production, distribution, and consumption. The main
purpose of the Food Law is to protect consumers and provide for the efficient growth and use of food. Also, protecting humans’
health is ensuring safety so it is the main principle of the Food Law.
2.Food Law Regulations in Turkey
Two important laws in Turkey govern food sector: “Food and Feed Law” and “Biosafety Law”. These laws have detailed
definitions and guidelines to follow on the issues they regulate. They also describe the legal liabilities of those who fail to comply
with these guidelines.

-Food and Feed Law (Law no.5996)

The purpose of law is; “to protect and ensure food and feed safety, public, plant, animal health, and animal breeding and welfare
taking into account the interests of consumers and the protection of the environment” As Secondary Regulation on food law
Turkiye has issued 95 comminique. All those regulations are harmonised wtih EU regation in accordance to CA.

-Biosafety Law (Law no.5977)

Biosafety is defined as, “The discipline addressing the safe handling and containment of infectious microorganisms and
hazardous biological materials” Because of the technological and scientific developments, new dangerous situations which can
cause harm to human health may occur, in order to eliminate the genetically modified products developed by genetic engineers
and the dangers that these products may cause, regulation has been made by the legislator.
The purpose of law is; Prevent the risks that may arise from genetically modified organisms and their products obtained by
using modern biotechnolog
5. Food law: https://www.tarimorman.gov.tr/GKGM/Menus/81/Turkish-Food-Codex-Legislation

MAİN SUNBECTS ARE İNCLUDED LAW NO 5996

•Feed,
•All stages of the production, processing, and distribution of
food that contact with substances, materials, and feeds,
•Control of plant production products and veterinary medicinal
product residues, other residues, and contaminants,
•Epidemic and contagious animal diseases,
•Struggling with the harmful organisms in plants and herbal
products,
•The welfare of farm and experimental animals with pets, and
ornamental animals,
•Zootechnical issues,
•Products of veterinary health and protection of plants,
•Services of veterinary and health of plants,
•The entry and exit procedures of live animals and products
into the country and official controls and sanctions regarding
these issues.
Primary production for personal consumption and foods
prepared for personal consumption are not included in this Law.
5. Food law
6. Food control/safety programs
 6. Food control/safety programs
https://www.tarimorman.gov.tr/GKGM

1. National Food safety control program

2. Local food safety control program
3. Pre-harvest pesticide control program
4. Antibiotic control program
5. PPP and VMP control program
6. Zoonotic agents control program
7. Risk assesmnet program for food safety
8. Quarantine control program for animal and plant
9. GMO tracing program
10. National Codex program
11. Animal and plant disease control program
12. Survey and surveillance programs for pathogenic
organisms
 6. Food control/safety programs
https://www.tarimorman.gov.tr/GKGM

A food safety program is a written plan that shows

what a business does to ensure that the food it
sells is safe for people to eat. It is an important
tool to help businesses safely handle, process or
sell potentially hazardous foods and maintain
safe food handling practices to protect public
health; Food safety programs is deal with;
- Cehemical hazardous
- Pesticides, antibiotics, havy metals etc.
- Physical hazardous
- Stone, glass, plastics etc.
- Biological hazards
- Microorganisms, pests, rodents etc.
7. Food aid and support

 Food aid; refers to the provision of food or cash to purchase food in times of
emergency or to provide longer-term solutions in areas where food shortages exist.
Food aid can also be targeted at creating food security – a situation in which people
need not be vulnerable to hunger and starvation: Gıda kolisi (Ayni)
 The Supplemental Program; is a a nutrition program can help your food budget if
you have a low income: Gıda kartı (Nakit)
 Development food assistance;  is a medium-to-long-term response to help
vulnerable people develop and enhance their own income and become self-reliant.
This aid is essential for sustainable development by distributing tools, seeds and
livestock and providing training in agricultural techniques (Üretim aracı ve eğitim)
 School feeding programs; School feeding programs (sometimes referred to as
school meal programs) are interventions that regularly provide nutritious foods to
children and adolescents attending school (okul sütü vb.)
7. Food aid and support
 7. Food aid and support
The World Food Programme (WFP) is the leading
humanitarian organization saving lives and changing
lives, delivering food assistance in
emergencies and working with communities to
improve nutrition and build resilience. 
As the international community has committed to 
end hunger, achieve food security and improved
nutrition by 2030
, one in nine people worldwide still do not have
enough to eat. Food and food-related assistance lie
at the heart of the struggle to break the cycle of
hunger and poverty. 
For its efforts to combat hunger, for its
contribution to bettering conditions for peace in
conflict-affected areas and for acting as a driving
force in efforts to prevent the use of hunger as a
weapon of war and conflict, WFP was awarded
the Nobel Peace Prize in 2020. 
https://www.wfp.org/
In 2021, WFP assisted 128.2 million people in over
8. Food loss and waste

According to the Food and Agriculture

Organization of the United Nations (FAO) (1), 

Food loss refers to food that gets spilled or

spoilt before it reaches its final product or
retail stage.

Food waste is food that is fit for human

consumption but is not consumed because it is
or left to spoil or rejected by retailers or
consumers.
 8. Food loss and waste

In industrialized countries, 40 percent of the

food is discarded at consumer level. This is
often because the plants do not look good
enough, in the eyes of the consumers.

But in developing countries, 40 percent of the

food is discarded during the harvest, storage
or transport, before the produce even reaches
the consumers.

This is often due to substandard equipment

for harvesting, storage and handling of crops.
Lack of knowledge among farmers about the
benefits of balanced crop nutrition also
impacts food waste.
8. Food loss and waste

 Reducing food loss is

more important than
producing more.

 Preventing food waste

is more important than
reducing food prices.
 8. Food loss and waste
20 May 2020
Ankara, Turkey – FAO and the Ministry of Agriculture
and Forestry of Turkey launched a joint national
media campaign “Save Your Food” to raise public
awareness about the detrimental impacts of food loss
and waste, and to stimulate action along the food
supply chain.
Curbing food loss and waste means revising
institutional and legal frameworks, improving methods
of food production, conservation and distribution, and
changing resource-intensive consumption patterns.

Merhaba!
Ben Cano, gıdamızı korumak için çalışıyorum!
Bugün 820 milyonun üzerinde insanı kronik açlık çekerken, bizler her yıl neredeyse 1.3 milyar
ton gıdayı israf ediyoruz.
Eğer dünyadaki gıda kaybı ve israfının ¼’ünü önleyebilirsek, sadece gıdanın çöpe gitmesini
önlemiş değil, aynı zamanda 821 milyon aç insanı da beslemiş oluruz.
http://gidanikoru.com/ İyi haber şu ki, herkes yemek yiyor bu sebeple hepimizin yapacağı bir şey var.
Bu süreçte ben de gıdanızı daha fazla israf etmemeniz için size yardımcı olacağım.
 9. Conclusion
1. To produce agricultural goods is basic level of food production
2. Food safety is starting from farm ending from fork and must continue to whole supply chain.
3. Food codex, is universal known technical requirements of food and feed present for
consumption
4. Food policy is a very detailed, complex and huge area to manage by the public authorities
5. Food laws are very strong and prices and give responsibilities to the all parties at the supply
chain.
6. Food control/safety programs is the more critical activities of food safety program
7. Food aids and support are present in all countries and World wide, it should be managed
precisely
8. Food loss and waste is one of the important and key element of agrifood policy in all
countries.
9. Biosafety and food safety are legay and practicaly merged laws in Turkiye.