. /.  WORLD TRADE  
ORGANIZATION   
G/SPS/GEN/1165 
4 July 2012 
 (12-3562) 
Committee on Sanitary and Phytosanitary Measures Original:   English 
  
 
IMPORTANCE OF SCIENTIFIC ADVICE BODY – SCIENCE FOR SAFE FOOD
1 
 
Communication from Brazil 
  
 The following communication, received on 2 July 2012, is being circulated at the request of 
the Delegation of Brazil. 
 
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1. Scientific principles provide the strongest foundation for establishing and, as appropriate, 
updating the international standards, guidelin es and recommendations.  Knowledge, data and 
resources for improving international processes in order to establish science-based SPS standards in a 
timely way is of paramount importance for the we ll-functioning of the multilateral trading system. 
2. Scientific advice provides the basis for both national and international food standards and 
control systems to ensure production of safe food an d consumer protection.  Additionally, food safety 
measures improve the sustainability of food supply  chains, facilitate trade, and contribute to food 
security. 
3. Recently there has been a mark ed increase in demand for scientific advice to support food 
control systems, due to growing complexities in worldwide food production systems and changing 
consumption patterns, as well as WTO's recogn ition of Codex standards as the international 
benchmark for food safety requirements. 
4. Governments are charged with the task of develo ping food policies to ensure the food we eat 
is safe and of adequate quality FAO/WHO scien tific advice bodies provide an essential contribution 
to inform and strengthen decision making processes  focused on food safety.  The Joint FAO/WHO 
Expert Committee on Food Additives (JECFA), the Joint FAO/WHO Meeting on Pesticide Residues 
(JMPR) and the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA), 
make available international scientific  advice, including risk assessments. 
5. Scientific advice affords the necessary basis fo r international food standards, guidelines and 
codes of practice developed by the Codex Alimenta rius Commission.  Moreover, the scientific advice 
provided by FAO and WHO is also used extensivel y by national risk managers in charge of food 
safety and food control activities in Members.  Such  information supports the decisions of a broad 
range of actors: government, producers, processors, industry, consumers, researchers, academia and 
non-governmental organizations. 
                                                      
1 The FAO's strategy for the provision of scientif ic advice for food safety and G/SPS/GEN/1143/Rev.2 
were used as a basis for this document. G/SPS/GEN/1165 
Page 2  
 
  6. Collectively, these actors look for neutral and independent scientific advice regarding food 
safety standards.  The outcomes are of high importance for the international community:  
improvement of food safety, international st andards harmonization, global trade facilitation. 
7. Resources have to be allocated for the provision of food-related scientific advice.  However, 
current resources are not sufficient to continue to fully respond in a timely manner with high quality 
scientific advice.  In recent Codex meetings representatives from FAO and WHO reported that the 
resources dedicated to scientific advice are insuffi cient to perform the necessary activities and have 
asked for support by member countries. 
8. Taking into account the importance of the scientific advice bodies to provide independent risk 
assessment as the basis for risk management recommendations, and their contribution to the 
elaboration of international standards, Members need  to join efforts and work together looking for 
alternatives to provide urgent resources.  Brazil encourages all WTO Members to: 
(a) request FAO and WHO to provide enough fi nancial support for regular operations of 
the JECFA, JMPR, JEMRA; 
(b) express in different fora the importance of the work of JECFA, JMPR and JEMRA;  
and 
(c) find different means of supporting the activities of these committees. 
 
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