Food Imports-Risk Management model: Food Compliance-Risk ...
Transcript of Food Imports-Risk Management model: Food Compliance-Risk ...
2
3
IntroductionFood Imports- Risk Management model:- Concept- Implementation plan- Electronic Archiving Databank- Achievements in Numbers
Food Compliance- Risk Management model:- Concept- Automated Post Audit System- Achievements in Numbers
Food Awareness - Campaign Year 2004- Campaign Year 2006Food & Environment Laboratories
4
Jordan member in WTO April 2000Risk Analysis initiative Sept. 2000Aqaba Special Economic Zone Law Sept. 2000National Food Control Act Sept. 2000Aqaba Special Economic Zone Jan 2001Entry Point-Aqaba Port 75% Imports25% of Total Jordan Imports Foodstuffs
5
Strategic Plan 2005-2007
* Vision
* Mission
6
Classical Food Control System
100% Sampling & Testing on ALL imported Food consignments
No Health Hazard AssessmentsNo Systematic Traceability Manual & Time consumingNo tools to measure Performance & ViolationsNo structured templates /reports No Electronic Data Archiving/Analysis
7
Classical Food Control -1999
- No. of samples 53954, of which 209 rejected- No. of Laboratory tests conducted was 341387
Microbial = 175,297 ( $1.2M)
Chemical= 130,501 ($0.9M)Afla toxin = 35,589 ($0.25M)Causes of Rejection:
0.19 % Unfit for human consumption0.08 % Technical Stds.0.10 % Transport & Storage Regs.0.01 % Country of Origin
8
Risk-Based System
Emphasison High-Risk foods in terms ofHuman Health based upon known & potential
Food Hazards
Modern Approach adopted by Codex Alimentarius (SPS-WTO agreement)Based on Known Health risks in Food supplyAllows for Priorities-Resource AllocationsEstablishes Order, Purpose and Direction of food Enhances Consumer Confidence & Protection
9
Food Imports Control
Food Categories Classification
High Risk FoodMeat; Meat products Low acid foodsDairy products Infant foodsCheese products Nuts Milk products Multiple food Egg products SpicesPoultry & Seafood Raw vegetables
10
Food Imports Control
Moderate Risk Foods-
Bottled water Processed CheeseChocolates Processed VegetablesDry Soups Dried foodsPuddings & Fillings Jelly & CandiesBreakfast Cereals Flour & StarchesJuices & Concentrates Canned Acid food
11
Food Imports Control
Low Risk Foods-
Fat and Oils Food AdditivesCoffee, Teas Grains & BeansAlcoholic Drinks Sugars & HoneySalt & Vinegar Dried HerbsFrozen vegetables Flavor ExtractsCarbonated beverages
12
Food Imports Control
Channeling
Red Channel (Document review, Cargo Examination,
Sampling & Lab Analysis)
Yellow Channel(Document Review & Cargo Examination)
Green Channel(Document Review)
Criteria were incorporated within the ASYCUDA Automated Customs system and the Channeling results determine the level of Inspection
13
Food Imports Control
Risk Matrix
Low Risk Food
5-10%0%90-95%
Medium Risk Food
15-25%15-25%50-70%
High Risk Food
80-100%0%0-20%
Food Groups
Red Channel
Yellow Channel
Green Channel
14
Food Imports Control
Implementation Plan
Construction of the Refrigerated Food Inspection Center (800m2 area) with portion sampling at a cost of $ 1 Million; April 2002
- Cargo examination of food consignments for refer and frozen products under yellow and red channel- Portion Sampling, ID packing in Iceboxes and transportation in refrigerated vehicles to the Food Lab
15
Food Imports Control
Renovation of sufficient office space for the Food Center at a cost of $ 80,000; Mar 2002
- Food Center is considered the focal point in electronic food channeling, Document review & final disposition decision. The Center hosts the electronic archiving server
16
Food Imports Control
Renovation of existing food laboratory in Aqaba at a cost of $ 70,000; March 2002
Provide the existing food laboratory with new equipment and sufficient training on Quality Assurance at a cost of $ 180,000; Sept. 2001
Provide portion field sampling equipment; Sept. 2001
17
18
19
Food Imports Control
Training technical teams on sampling methods and laboratory analytical techniques; Feb & Mar 2001Provision of forklifts to the refrigerated Inspection CenterProvision of Refrigerated vehicles to transport samples to the Food Laboratory
Introduction of Sample Coding; AQP-Yr-SN
Design and development of preprinted Unified Clearance Form to document all multi-agency actions; Sept.2002
20
21
Food Imports Control
Provision of main servers and PC stations for e-channelingProvision of all consumables (sampling bags, Anti-cold costumes, gloves, head and shoe covers, etc.)Establishment of Electronic certification unit for cargo from Australia and New ZealandIssue of the Standard Operating ProceduresIssue of the Food Importers Guide and launch on the website
22
23
http://www.aqabazone.com/environment/E_Food_Control_Aware.html
Food Imports Control
Food Importers Guide
24
Food Imports Control
Design and deployment of the electronic archiving system, documenting and tracing all information for imported food consignments including document review certificates and laboratory analysis results- Nov 2002
The system is considered a powerful statistical tool of analysis and managing logical risk management decisions
25
26
27
28
Food Imports Control
Achievements in Numbers
0.6%
4289
584
3333
8206
2006
0.5%0.4%N/ARejected Imports/
306736543872Red Channel/
361406314Yellow Channel/
271525972571Green Channel/
614366573921Total food Imports
200520042003Year Consignments/
Imported Food Channeling
6%
54%
40%
29
Food Imports Control
Types of Food Imports
2926
5078
18311177
3247
1698
550
1600
2817
388
1351
352 513
1628
398
2090
0
1000
2000
3000
4000
5000
6000
Milk, D
airy , Eggs and their
Meats and their P
roducts
Sea foods and their P
roducts
Oils, F
ats and their products
Cereal and C
ereal Products
Seeds, N
uts and their Proucts
Pulses &
it's Products
Vegetable and its P
roducts
Fruits and its P
roducts
Beverages and M
ineral Water
Sugar and its P
roducts
Spices and H
erbs
Alcoholic D
rinks
Food A
dditives
Produts for S
pecial Nutritional/
Miscellaneous; S
oups,
30
Food Imports Control
152656432006
129237312005
170739752004
185150952003
Reefer ContainerDry SamplesYear
Total No. of Imported Food Samples
1119110885
8676
11799
0
0 2000 4000 6000 8000 10000 12000 14000
Yr 2003 Samples
Yr 2004 Samples
Yr 2005 Samples
Yr 2006 Samples
Yr 2007 Samples
Yea
r
No. of Samples
31
Food Compliance System
Detect all existing food establishment information via a field survey
Design the basis for risk management model based on health risks associated with food catered in various activity types
Dividing the Zone into sub zones to organize inspectors workload
Inspectors training and Development of Unified Inspection Report
32
Food Compliance
Food Est. Classification
HighRestaurant - Hot Meals
HighRestaurant - Fast Food
HighHotels; Serving Meals
HighDairy shop
HighSupermarket
HighSchools; serving meals
HighPassenger Ferry; Serving meals
HighWare house; High Risk
HighManufacturing; Ice Cream
HighManufacturing; Meat Products
HighManufacturing; Milk Products
HighManufacturing; Baby Foods
HighManufacturing; Ice
HighManufacturing; Bottled Water
Risk Cat.Type of Activity
33
HighButchery
HighCoffee shop
HighCafeteria
LowWare house; Low Risk
LowHerbs and Spice place
LowFrozen food place; Low Risk
LowGreengrocer
LowManufacturing; Rice- Sugar
LowManufacturing; Cereal Products
LowNuts Roast place
MediumJuice place
MediumConfectionary
MediumManufacturing; Chocolates & Candies
MediumManufacturing; Slaughterhouse
MediumSchools; pre-packed/RTE
MediumGrocery and Nuts Shop
MediumGrocery
MediumRail Buses; Serving RTE meals
HighBakery
HighDepartment store (hyper-market)
34
Inspection ReportRecord Sheet
38Total Score A
6Section A4: Staff Facilities
8Section A3: Food & Equipment washing
8Section A2: Equipment & Utensils
16Section A1: Premises & Vehicles
Premises, structure, layout & fittings
PART A;
100Total Score A+B-Target
62Total Score B
16Section B7: Personnel
7Section B6: Vermin Control
3Section B5: Waste Disposal
9Section B4: Cleaning
7Section B3: Temperature Control
13Section B2: Food Protection
7Section B1: Food
Hygiene & Practices
PART B
35
Food ComplianceRisk Management Matrix
A= 2 times (20 weeks) B= 3 times (16 weeks) C= 5 times (9 weeks) D= 6 times (7 weeks)
E= 13 times (4 weeks) Low Risk
A= 2 times (16 weeks) B= 3 times (13 weeks) C= 6 times (7 weeks) D= 9 times (5 weeks)
E= 17 times (2 weeks) Medium Risk
A= 3 times (13 weeks) B= 4 times (10 weeks) C= 9 times (5 weeks) D= 13 times (3 weeks)
E= 26 times (2 weeks) High Risk
A 100-90% B 75-89% C 74-60% D 59-45% E 44-30% F Below 30%
Inspection Frequency
36
Automated Post Audit System
Holistic Automated application for inspection of food activities in the zoneAllows for Establishments records retrieval in a comprehensive mannerPrepare Multi dimensional reports electronically using OLAP and Crystal report modulesAllows retrieval of parameters on GIS Digital maps The PAIS system is considered a nucleus for a databank in the zone including different compliance activities in various sectors (i.e. Taxes, Registration, Tourism, etc.)
37
PAIS
38
39
40
41
Food Compliance
Non Compliance Code
noticeSmoking inside food premises
noticeUnclean employees room
noticeImproper instrument storage
noticeNo thermometer inside refrigerators
noticeImproper lighting and ventilation
noticeImproper Food storage - not elevated
noticePoor maintenance of floors, walls, ceiling and store area
noticeUnclean stores and improper arrangements of food
noticeDisplay of food items outside the food premises
noticeNo Windows Sieves
noticeStaff not wearing appropriate working aprons and gloves
noticePresence of litter & unnecessary articles
ActionNon Compliance
42violationUnclean food premises esp. in critical places minor/major
violationFood stored in toilet rooms
violationDisplay of food unfit for human consumption and/or expired shelf life
warningImproper food thawing
warningRe-serving or re-freezing the food
warningPoor maintenance of shelf , equipments, utensils and surfaces
warningPrepared of food items outside the food premises
warningPoor maintenance of fixtures & sewage drains
warningPets inside the food premises
warningNo health certificates
warningUnwrapped /uncovered food
warningCarcass display outside the refrigerator
warningFood storage in aluminum utensils
warningPoor cooling & freezing of refrigerators
warningPoor personnel hygiene
warningUnclean equipments , utensils, tools, machines, surfaces
warningNo declaration of expiry / production dates on identification label
warningFood and / or packages damaged or destroyed
warningOpened garbage & refuse containers
warningEmployee dorms in the food premises
warningRodents & insects (cockroach, ant, fly, mice) in the food premises
warningPracticing food activity without permission
43
Food Compliance Achievements in Numbers
No. of Activities
889
912
958
No. of Act iv i t ies 2004
No. of Act iv i t ies 2005
No. of Act iv i t ies 2006
44
Food ComplianceRisk Classification
0.0
50.0
100.0
150.0
200.0
250.0
300.0
350.0
400.0
450.0
Series1 411.0 399.0 146.0
High Medium Low
45
Food ComplianceInspection Grading
Inspection Grading 2006
C (74-60)
46%
B (89-75)
34%
D (59-45)
14%
A (100-90)
5%
E (45 below)
1%
A (100-90)
B (89-75)
C (74-60)
D (59-45)
E (45 below)
46
Food ComplianceTypes of Food Activities
2006
13 8 3 8 17 720 20 17 8 2 3 2 12
018
2
29
315
13 1027 20 22
7 8 1 1 3 0 1 0 8 316
4
4629
60
6 1639
71
7
34
0
50
100
150
200
250
300
350
Alcoholic drinks
Bars and P
ubs
Butchery
Cafeteria
Coffeeshop
Dairy S
hop
Distributors - V
essels & A
ircrafts
Fishm
onger; To G
o Cooked
Giftshop
Grocery
Herbs and S
pice place
Hotels N
ot serving Meals /P
repacked
Ice Cream
Place
Manufacturing; B
ottled Water
Manufacturing; Ice
Manufacturing; R
ice- Sugar
Nuts R
oast place
Poulterer; F
resh &/or F
rozen
Restaurant - F
alafel, Hum
os, Foul
Restaurant - H
ot Meals
Resturant and B
ar
Superm
arket
Ware house; Low
Risk
47
Food ComplianceViolations
Sanctions 2006
106
199
131
246
49
0 50 100 150 200 250 300
1
Detention
Disposal
Notice
Warning
Violation
48
Objectives
- Increase the Health protection standards for citizens and tourists
- Sustainable Development through Education
- Right of Consumer for Informed Choice- The Guidance role of food inspectors- Role Model on the Regional Level
49
2004 Food Campaign
Launched Apr 2004Basic Safety informationActivities; Food Catering Targeted Audience (Food Handlers)
50
2004 Food Campaign
51
2004 Food CampaignIndicators
Cleanliness Before vs After
3781
238
497
387
84
Before campaign After campaign
Num
ber
of fo
od a
ctiv
ities
Very Clean
Average Clean
Less Clean
Response Level Of The Food Establishment
High / +ve54%
Medium39%
Low / -ve7%
52
2006 Food Campaign
Launched Mar 2006Advanced multi-topic food Safety & nutrition informationActivities; Food Catering Targeted Audience (Food Managers/Handlers, School Children/students)
Intended to Schools
54
55
Intended to Food Catering
56
57
58
Intended to Training & ClinicsIntended to Training & Clinics
59
Food & Environment Laboratory
- Anticipated launching date; Early 2007- Conduct wide range of Microbial/Chemical
analyses- International Accreditation- ISO 17025
60
61
Develop Unified Risk Management food control systems esp. for domestic marketRestructuring of Food Control system under one holistic strategy assuring transparency, decentralization and avoid duplicationInvest in Food safety Awareness & education towards Informed consumer choiceEffective partnership between public and private sector
62
Contact us @ ASEZA:
P.O.Box 2565 77110 Aqaba- Jordan
Tel. 03 2091000 Fax 03 2091017
Email [email protected]