Report of the FAO Regional Workshop “Modern Principles for Food Inspection and Certification”

Report of the FA

O R

egional Workshop “M

odern Principles for Food Inspection and C

ertification”

GCP/RAS/222/JPNField Document No. 1/2009

Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN Countries

(GCP/RAS/222/JPN)

Report of the FAO Regional Workshop“Modern Principles for Food Inspection

and Certification”

Jakarta, Indonesia, 1-3 April 2008

Food and Agriculture Organization of the United NationsRegional Office for Asia and the Pacific

Bangkok, 2009

i

GCP/RAS/222/JPNField Document No. 1/2009

Enhancing Food Safety byStrengthening Food Inspection Systemsin ASEAN Countries

(GCP/RAS/222/JPN)

Report of the FAO Regional Workshop“Modern Principles for Food Inspection and

Certification”


Food and Agriculture Organization of the United NationsRegional Office for Asia and the Pacific

Bangkok, 2009

ii

This publication is printed by

The FAO Regional Project“Enhancing Food Safety by Strengthening

Food Inspection Systems in ASEAN Countries”(GCP/RAS/222/JPN)

The designations employed and the presentation of material in this information product donot imply the expression of any opinion whatsoever on the part of the Food and AgricultureOrganization of the United Nations concerning the legal status of any country, territory,city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

All rights reserved. Reproduction and dissemination of material in this information productfor educational or other non-commercial purposes are authorized without any prior writtenpermission from the copyright holders provided the source is fully acknowledged.Reproduction of material in this information product for resale or other commercialpurposes is prohibited without written permission of the copyright holders.

Applications for such permission, with a statement of the purpose and extent of thereproduction, should be addressed to the Project Coordinator, GCP/RAS/222/JPN, FAORegional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand.

FAO 2009

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Contents

Page

Acronyms ........................................................................................................................ iv

1. Introduction ............................................................................................................ 1

2. Main activities and findings .................................................................................. 22.1 Opening Session .............................................................................................. 22.2 Election of Officers and Adoption of Agenda ................................................. 22.3 Presentations on Modern Principles for Food Inspection and Certification ... 22.4 Working Group Session (1) ............................................................................. 32.5 Field Visit ........................................................................................................ 52.6 Case Studies .................................................................................................... 72.7 Working Group Session (2) ............................................................................. 72.8 Closing Session ............................................................................................... 9

3. Conclusions ............................................................................................................. 9

Annexes

Annex 1 Agenda ................................................................................................ 10Annex 2 List of Participants .............................................................................. 13Annex 3 Welcome Address by Mr Man Ho So, FAO Representative

in Indonesia ......................................................................................... 17Annex 4 Welcome Address by Mr Takashi Seo, First Secretary,

Embassy of Japan in Indonesia ........................................................... 19Annex 5 Welcome Address by Ms Husniah Rubiana, Head of National

Agency for Drug and Food Control, Indonesia .................................. 20Annex 6 Enhancing Food Safety in the ASEAN Countries .............................. 22Annex 7 Trends in International Food Safety Requirements and the Role of

Food Inspection and Certification ...................................................... 25Annex 8 The Role of Governments in International Requirements for Food

Safety .................................................................................................. 30Annex 9 Modern Food Inspection Approach .................................................... 36Annex 10 Risk Analysis – A framework for Modern Food Inspection ............... 40Annex 11 Introduction to Food Safety Systems .................................................. 46Annex 12 Pre-requisite Programmes for Food Safety Assurance in Food

Service Establishment ......................................................................... 50Annex 13 FAO Risk Based Food Inspection Manual ......................................... 56Annex 14 Food Safety Situation in ASEAN ....................................................... 60Annex 15 The Inspection and Certification System for GMP on the Processed

Foods (Indonesia) ............................................................................... 67Annex 16 SALM Inspection and Certification Scheme (Malaysia) .................... 73Annex 17 The Group Inspection and Certification Systems for Small Farmer

(Thailand) ........................................................................................... 80Annex 18 The Inspection Systems for the Food Service Sector Including Street

Food, Restaurants and Canteens (Vietnam) ........................................ 89

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Acronyms

ACFS National Bureau of Agricultural Commodity and Food Standards(ACFS), Thailand

AEGFS ASEAN Expert Group on Food Safety

APEC Asia-Pacific Economic Cooperation

ASEAN Association of South-East Asian Nations

FAO Food and Agriculture Organization of the United Nations

GAP Good Agricultural Practices

GHP Good Hygiene Practices

GMP Good Manufacturing Practices

HACCP Hazard Analysis Critical Control Point

ICD International Classification of Disease (WHO)

INFOSAN International Food Safety Authorities Network (WHO)

ISO International Organization for Standardization

JPN Japan

Lao PDR Lao People’s Democratic Republic

NADFC National Agency for Drug and Food Control, Indonesia

SEAMEO Southeast Asian Ministers of Education Organization

TROPMED Tropical Medicine and Public Health

1

FAO Regional Workshop“Modern Principles for Food Inspection and Certification”

Enhancing Food Safety by Strengthening Food Inspection Systemsin ASEAN Countries (GCP/RAS/222/JPN)


1. Introduction

FAO began the regional project, GCP/RAS/222/JPN “Enhancing Food Safety by StrengtheningFood Inspection Systems in ASEAN Countries” in February 2007. The objective of the projectis to strengthen food inspection systems permitting ASEAN countries to recognise and complywith international standards and guidelines on food safety, with a view to enhancing publichealth protection from foodborne diseases, facilitating food trade and increasing competitivenessin the international market.

Main project activities are preparation of case studies and guidance documents on foodinspection, and provision of recommendations for improvements to food inspection, as well asimplementation of workshops and training courses for food safety officials on aspects of foodinspection in ASEAN countries.

As a part of the project, FAO organised the regional workshop on “Modern Principles for FoodInspection and Certification” under GCP/RAS/222/JPN “Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN Countries”. The workshop was hosted byNational Agency for Drug and Food Control (NADFC), Indonesia and held at the Atlet CenturyHotel, Jakarta from 1 to 3 April 2008.

The purpose of the workshop was:

1) To enhance understanding of food safety issues including international requirementsfor food safety and the relationship between food inspection, food analysis andcertification.

2) To provide situation analysis of food inspection systems in selected ASEAN countries.

3) To identify capacity building needs and priorities for follow-up assistance such astraining courses and guidance documents in food inspection.

The workshop was attended by 39 participants from the following ASEAN member countriesBrunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Philippines, Thailand, Singaporeand Vietnam. Representatives from the ASEAN Secretariat and the Embassy of Japan, Indonesiaalso attended the workshop. The workshop followed the programme as it is given in Annex 1.The list of participants is attached in Annex 2.

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2. Main activities and findings

2.1 Opening Session

On Tuesday 1 April, the workshop was commenced with the statement by FAO Representativeto Indonesia Mr Man Ho So who emphasized on the importance of food safety within andbeyond ASEAN and highlighted challenges to improve food safety. Opening statements werealso delivered by Mr Takashi Seo, First Secretary, Embassy of Japan, Indonesia andMs Husniah Rubiana, Head of National Agency, NADFC, Indonesia. Both speakers gave theirgratitude to FAO for organizing the workshop and for assisting ASEAN in improving the foodsafety situation in the region. Opening statements are attached in Annex 3 to 5. (Agenda Item 1)

2.2 Election of Officers and Adoption of Agenda

Mr Dedi Fardiaz from Indonesia was elected as chair of the meeting, and Mr Azriman Rosmanfrom Malaysia was elected as vice-chair. (Agenda Item 2, 3)

2.3 Presentations on Modern Principles for Food Inspection and Certification

Mr Mitsuo Nakamura gave an introduction to the project “Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN” and the objectives of the workshop underAgenda Item 4. The presentation is attached in Annex 6.

Under Agenda Item 5 “International requirements for food safety” Mr Peter Sousa Hoejskov,FAO Food Quality and Safety Officer, delivered a presentation entitled “Trends in internationalfood safety requirements and the role of food inspection and certification”. The presentationexplained about definitions and concepts with regard to food safety and outlined the globalcontext for food safety including global consideration for food control systems. The presentationalso discussed the following six principles of modern food control 1) Integrated farm to tableconcept, including pre-requisite programmes and HACCP, 2) Risk analysis, 3) Transparency,4) Regulatory impact assessment, 5) Science based approaches and 6) Traceability and recallsystems. The importance of food inspection and role of inspection and certification in modernfood control was also emphasized. The presentation is attached in Annex 7.

The Mr Hoejskov’s presentation was followed by a presentation entitled “The role ofgovernment in international requirements for food safety” which was delivered by Ms UsaBamrungbhuet, National Bureau of Agricultural Commodity and Food Standards (ACFS),Thailand. The presentation explained about ACFS’s vision, mission and role in controlling foodsafety in Thailand and in establishing food standards in harmonization with Codex standards.The presentation also highlighted the issue of raising private food quality and safety standardsand gave examples of how the Government of Thailand is addressing this issue. The presentationis given in Annex 8.

Under the following Agenda Item 6 “Principles of modern food inspection and certification”Mr Hoejskov delivered a presentation entitled “Modern food inspection approach”. Thepresentation outlined the characteristics of traditional versus modern food inspection systemsand emphasized the importance of a risk based approach to food inspection by focusing onfoodborne illness risk factor when food inspections are being planned and conducted. Thepresentation also explained about modern inspection procedures, special considerations for

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food inspection and enforcement and compliance. The presentation ended with a discussion ofrequirements for implementing modern principles for food inspection and common challengesfor countries in Asia in meeting these requirements. The presentation is attached in Annex 9.

The second presentation under Agenda Item 6 entitled “Risk analysis – A framework formodern food inspection” was delivered by Mr Nakamura. The presentation introduced theconcept of risk analysis and explained about its three components risk assessment, riskmanagement and risk communication. Advantages of using the risk analysis framework inmodern food inspection were also mentioned. The presentation is attached in Annex 10.

The third presentation under Agenda Item 6 was delivered jointly by Ms Esperansa Hidayat,Industry Council for Development (ICD) and Ms Dwi Nastiti Iswarawanti, SEAMEOTROPMED, Indonesia. The first part of the presentation “Introduction to Food Safety Systems”was delivered by Ms Hidayat and explained about the importance of pre-requisite programmessuch as GAP, GMP, GHP and HACCP in modern food safety assurance systems. The secondpart of the presentation “Pre-requisite programmes for food safety assurance in food serviceestablishment” was delivered by Ms Iswarawanti. The presentation emphasized on theimportance of pre-requisite programmes and gave special attention to implementation of suchprogramme in food service establishments. The presentation also explained about food safetytraining courses offered by SEAMEO TROPMED RCCN and about the collaboration betweenSEAMEO TROPMED RCCN and ICD in the area of food safety. The presentations are foundas Annex 11 and 12.

The fourth presentation under Agenda Item 6 entitled “FAO Risk Based Food InspectionManual” was delivered by Mr Hoejskov. The presentation explained about the background,scope and objectives of the Manual and gave an outline of the content of each chapter. Heinformed that the Manual is expected to be printed in the summer of 2008 and that the versionthat was distributed to the participants was the final draft. The presentation is attached inAnnex 12.

Under Agenda Item 7 “The food safety situation in ASEAN” Mr Azriman Rosman, Ministry ofHealth, Malaysia gave a presentation about ASEAN initiatives on food safety and their historicdevelopment. The presentation also explained about the ASEAN food safety improvement plan,its food safety policy and capacity building database. Capacity building activities under theEC-ASEAN programme, APEC, ASEAN-Australian Development Corporation Programme,WHO funded activities and activities proposed under the ASEAN Expert Group on food Safety(AEGFS) were also mentioned. The presentation is given in Annex 13.

2.4 Working Group Session (1)

Under Agenda Item 8 “Challenges for food safety in ASEAN” the participants were dividedinto three groups and each group was requested to discuss the following:

Group 1: How to strengthen the intra-regional linkages between food inspection andcertification systems?

Group 2: Expectations of main challenges and opportunities for food inspection systemsin ASEAN in the future

Group 3: How to improve the intra-regional exchange of information related to foodinspection and certification?

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The results of the working group discussions are summarized below.

Group 1

The following recommendations were proposed by Group 1:

1) Develop ASEAN common technical requirements and guidelines for food inspectionand certification taking into account related documents developed by several ASEANworking Groups, the forthcoming FAO Risk Based Food Inspection Manual and otherrelated texts.

2) Strengthen the common understanding and recognition of general requirements forfood inspection and food inspection and certification procedures

3) Consider extended use of third party certification

4) Develop a pilot project on improving food inspection and certification through thefollowing programmes:

a) Regional competency-based training for food inspectors such as training-of-trainersprogrammes

b) Food inspection and certification training in ASEAN member countries (networkingwith ASEAN working groups as well as with the ASEAN Coordinating Committeeon food safety)

5) Develop Mutual Recognition Agreements (MRA) on food inspection and certification

Group 2


Main challenges:

1) Insufficient training of food inspectors and other stakeholders

2) Limited number of inspectors/auditors for food inspection

3) Many small food producers/small farms

4) Lack of understanding of food standards from different countries – harmonization ofschemes is necessary

5) Difficulties in traceability especially on export market–trace product using id. number

6) Problems with record keeping and documentation for farmers and small food producers

7) Lack of awareness and commitment at top management level to improve food safety

8) Differences in level of development in ASEAN member countries

9) The price of certification (costs versus benefits – direct and indirect costs). Majoradjustments in premises and farms increase the costs of the end product

10) Lack of understanding of technical and scientific based approaches to food inspectionand certification

11) Food items sold without certification is consumed by local consumers

12) Mind set of farmers/food producers – education/awareness in export market

13) Inconsistency in food safety practices by food companies

14) Lack of skilled and experienced food inspectors/auditors

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Opportunities:

1) Better market penetration for certified food products – higher prices for certifiedproducts

2) Strengthen and harmonize food legislation in ASEAN member countries

3) Increase awareness among consumers through revision of food standards and awarenesscampaigns

4) Improve markets through value addition e.g. organic products

5) Implementation of pre-requisite programmes to improve food safety and facilitate foodinspection

6) Strengthen government support in developing GAP, GMP, HACCP system to farmsand food processing plants

Group 3


1) Use existing information platforms such as:a) ASEAN Food Safety Networkb) Asia Foodnetc) ASEAN RASFFd) INFOSANe) National Single Window (Customs initiative)f) Customs HS Code

2) Establish national contact pointsa) INFOSAN contact points – for emergencyb) AEGFS contact points – for food safety

3) Improve coordination among agencies to strengthen national food safety policyprogrammes and communication.

4) Develop regional level databases on

a) Export rejections

b) Recalls of exported food products

5) Inventory and improving accessibility of country laws, regulations and standards forfood import and export (through website)a) Listing of laws and proceduresb) Listing of standards

6) Establishment and recognition of a single ASEAN coordinating body for food safety

7) Compilation of activities related to food safety by all ASEAN bodies on a regular/yearly basis by the ASEAN Secretariat

2.5 Field Visit

The field visit was organised as part of the workshop programme on Wednesday 2 April. UnderAgenda Item 9, on Thursday 3 April, Mr Hoejskov presented his field trip observations tofacilitate the field trip discussion. A summary of the discussion is given below:

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Pasar Modern Market BSD City, Bumi Serpong Damai

Pasar Modern Market BSD City is a wet market managed by a private company. Products arebeing supplied directly from farmers within the local geographical area. The participants’ generalimpression of the market was that it was well managed in terms of food safety compared toother wet markets in the ASEAN countries. Despite of this there were a number of issues thatneeded to be addressed by the market management in order to improve the food safety situation.This included:

� Improve water supply and storage

� Provide guidelines and training to market vendors in personal hygiene

� Improve pest and insect control

� Provide cooling facilities and cold rooms for storage of meat and meat products

� Set up an internal laboratory to analyse food samples from the market

� Improve collaboration with public health officers in providing training for the marketvendors

Pondok Indah Mall 2, Jakarta

During the visit to Pondok Indah Mall the participants visited the food court as well as thecanteen for the employees. The great majority of the restaurants in the food court were franchiseoutlets of national and international restaurant chains. The canteen consisted of a number ofsmall food stalls which were managed by local street food vendors. The Mall was under themanagement of Grup Pondok Indah which is a real estate and property development company.Cleaning of food areas was outsourced to ISS Facility Services which is a multinational serviceprovider. Due to limited space available both at the food court and in the canteen, foodpreparation was limited to a minimum. Instead food was prepared in central kitchens or, in thecase of the canteen outlets, in the homes of the vendors. Inspection of the premises was carriedout by local public food inspectors once every three months and regularly by the Mallmanagement and cleaning company. Guidelines for how to handle food and food hygiene wereavailable. The participants’ impression was that both the food court and the canteen were verywell managed and that food safety control had high priority at the management level. However,their observations also identified some areas of concern. This included:

� Preparation and transportation of ready to eat products in central kitchens or in the foodvendors’ homes

� Cold chain management (Especially during transportation of ready to eat foods)

� Origin and quality of raw materials

� Personal hygiene

� Ventilation and smoking policy in the canteen

� Production and storage of ice for consumption

� Cross contamination between raw materials and ready to eat products

PT. Indofood Sukses Makmur Tbk, Jakarta

Indofood is a joint venture between PepsiCo and local Indonesian capital. The plant visitedduring the field trip was one of 14 plants producing instant noodles for the Indonesian andexport markets. The plant was certified according to ISO 22000, ISO 9001, ISO 9002, HACCPas well as Indonesian and Malaysian Halal certification schemes. Certification was provided bySGS Inspection and certification body. After a brief introduction to the company the participants

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visited the production facilities. Some of their observations of where food safety control couldbe improved were:

� Personnel should wear gloves and not handle raw material and final products withnaked hands as it was the case

� Cleaning of equipment should be done more often than once per week as it was thecase

� Improved separation of personnel washing areas and production lines

� Hair nets, masks and uniforms were not used properly

� Vendor validation should be improved

2.6 Case Studies

Agenda Item 9 “Case study presentations” included four presentations on case studies carriedout in Indonesia, Malaysia, Thailand and Vietnam. The presentations were entitled:

1) The inspection and certification system for GMP on the processed foods, Indonesia

2) SALM inspection and certification scheme of Malaysia

3) The group inspection and certification systems for small farmer, Thailand

4) The inspection systems for the food service sector including street food, restaurants andcanteens, Vietnam

The purpose of the case studies was to analysis selected inspection and certification systems,identify their strengths, weaknesses, opportunities and threats and draft recommendations oncapacity building needs and lessons learned.

The linkages between the case studies and the food inspection and certification systems in otherASEAN countries were discussed under Agenda Item 9. The discussion showed that many ofthe issues raised during the case study presentations were not specific for that particular countryor inspection system, but were generic and also issues of concern in other ASEAN countries. Itwould therefore be possible to draw general conclusions and base future capacity buildingactivities in the area of food inspection for the ASEAN countries on the recommendations fromthe case studies. The presentation is given in Annex 14 to 18.

2.7 Working Group Session (2)

During the last Item on the Agenda “Working group session” the participants were divided intothree groups and requested to draft recommendations for regional capacity building priorities inthe area of food inspection. When drafting the recommendations, the groups were requested totake into consideration inputs from the presentations delivered at the workshop, observationsand inputs from the field trip and recommendations proposed in the case study presentations.Group 1 focused on capacity building priorities in the primary production. Group 2 focused oncapacity building priorities during the processing stage of production and group 3 focused oncapacity building priorities in the last steps of the food chain: retail and food service sectors.The recommendations provided by the groups are summarized below:

Group 1

1) Improve risk analysis, particularly in meat production and on chemicals used in theproduction

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2) Development of standards for primary products

3) Harmonization of standards on GAP for all sectors

4) Qualified/trained human resources to carry out inspection and certification

5) Harmonization of food legislation

6) Awareness raising and promotion of food safety among consumers

7) Harmonize inspection and certification schemes

8) Assess the capacity building needs in the area of food inspection in each ASEANcountry

Group 2

1) Assessment of GMP guidelines in ASEAN countries

2) Development of an ASEAN GMP scheme for food manufacturers

3) Develop a teaching module for the food industry on GMP

4) Development of an ASEAN Mutual Recognition Agreement (MRA) on GMPcertification of food manufacturers

5) Strengthening the competencies of food inspectors including� Application of the modern principles of food inspections� Provide internships abroad for selected food inspectors� HACCP training� ISO 22000 certification training for auditors� Training on identification and evaluation of foodborne illness risk factors� Training on food irradiation� Training on establishing traceability and recall systems� Training on food technology processing� Training on sampling schemes and sampling methodology

a) Raw material samplingb) In-process samplingc) Product release sampling

6) Improving infrastructure and facilities for food testing laboratories

Group 3

1) Strengthen the use of validated mobile and rapid test kits

2) Development of a common legal framework in ASEAN

3) Development of harmonized guidance documents on� Good retailing practice� Good distribution practice� Sampling guidelines� Inspection procedures� Inspection and sampling data management including database� Rating premises� Equipment to use� Monitoring and surveillance of retail outlets

4) Improve the capacity of human resources� Training in risk based inspection� Training in food sampling

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� Training on HACCP and GHP� Standardized training of trainers methodology� Training in correlation between disease outbreak data and inspection data

5) Certification� Common criteria for rating and certification

a) Health certificationb) Food hygiene training certificationc) Premises certification

� Regional recognition of trainers, inspectors and auditors

2.8 Closing Session

The closing remarks were delivered by Dedi Fardiaz, Deputy Chairman for Food Safety andHazardous Substance Control, NADFC, Indonesia, Mr Nakamura and Mr Hoejskov. They allthanked the participants for their active participation and contributions to the success of theworkshop.

3. Conclusions

The participants showed great interest in the topic of the workshop and participated activelyduring the plenary discussion and working group sessions. The workshop re-confirmed thatthere are great needs for capacity building in the area of food safety and food inspection in theASEAN countries. Regional capacity building activities should be based on the training-of-trainers approach in order to multiply their effect in each of the ASEAN countries.

The workshop also concluded that there is a great demand for harmonization and establishmentof mutual recognition agreements (MRA) not only of food standards and regulations but also ofguidelines, inspection procedures, certification schemes and pre-requisite programmes for foodsafety. Such harmonization will facilitate trade and minimize the resources required in eachASEAN country to control food safety, conduct food inspections and provide certification. Themain issue of concern in this regards are the different levels of development among the ASEANcountries.

The participants gave a number of recommendations for capacity building priorities in the areaof food inspection and requested FAO to take these recommendations into consideration whenfuture training courses and workshops are being planned. Especially, the participantsrecommended formulation and implementation of a regional Good Manufacturing Practices(GMP) scheme in ASEAN countries. The formulation of the scheme should take intoconsideration experiences and lessons learned from existing national GMP schemes and thenewly developed regional GMP scheme for cosmetics in ASEAN. Also MRAs for nationalinspection and certification schemes were requested along with harmonized food laws andregulations in ASEAN.

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Annex 1

Agenda

Tuesday, 1 April 2008

08.30-09.00 Registration

09.00-09.30 Opening session (Agenda Item 1)

i. Welcome addresses

1. FAO representative to IndonesiaMr Man Ho So, FAO Representative Indonesia

2. Donor representativeMr Takashi Seo, First Secretary, Embassy of Japan

3. Host country representativeMs Husniah Rubiana, Chairperson of National Agency for Drug andFood Control, Indonesia

ii. Introduction of participants and facilitators

09.30-09.35 Photo session

09.35-09.50 Coffee break

09.50-10.00 Election of officers (Agenda Item 2)Adoption of Agenda and Time Table (Agenda Item 3)

10.00-10.10 Background and objectives of project GCP/RAS/222/JPN and the workshop(Agenda Item 4)Mr Mitsuo Nakamura, FAO Regional Office for Asia and the Pacific

10.10-10.50 International requirements for food safety (Agenda Item 5)

i. Trends in international food safety requirements and the role of foodinspection and certificationMr Peter Sousa Hoejskov, FAO Regional Office for Asia and the Pacific

ii. The role of governments in international requirements for food safetyMs Usa Bamrungbhuet, National Bureau of Agricultural Commodity andFood Standards, Thailand

10.50-11.10 Plenary discussion

11.10-11.50 Principles of modern food inspection and certification (Agenda Item 6)

i. Modern food inspection approachMr Peter Sousa Hoejskov, FAO Regional Office for Asia and the Pacific

ii. Risk analysis – A framework for modern food inspectionMr Mitsuo Nakamura, FAO Regional Office for Asia and the Pacific


12.10-13.30 Lunch

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13.30-14.10 Principles of modern food inspection and certification(Agenda Item 6 contd.)

iii. Pre-requisite programmes for food quality and safety assurance(GAP, GMP and HACCP)Ms Dwi Nastiti Iswarawanti, SEAMEO TROPMED Indonesia

iv. Forthcoming FAO/WHO Food Inspection ManualMr Peter Sousa Hoejskov, FAO Regional Office for Asia and the Pacific


14.30-15.00 The food safety situation in ASEAN (Agenda Item 7)Mr Azriman Rosman, Ministry of Health, Malaysia


15.20-16.20 Challenges for food safety in ASEAN – Working group session(Agenda Item 8)

Participants are divided in three groups and requested to discuss thefollowing:

Group 1: How to strengthen the intra-regional linkages between foodinspection and certification systems?

Group 2: Expectations of main challenges and opportunities for foodinspection systems in ASEAN in the future

Group 3: How to improve the intra-regional exchange of informationrelated to food inspection and certification?

16.20-17.00 Group presentations and discussion

17.00-17.15 Briefing about field visit

17.15 Summary and conclusions from Day 1

Wednesday, 2 April 2008

09.00-17.30 Field trip

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Thursday, 3 April 2008

08.30-09.30 Field trip discussion

09.30-10.30 Case study presentations (Agenda Item 9)

Presentation of case studies on selected food inspection systems in Indonesiaand ThailandNational consultants


11.00-12.00 Presentation of case studies on selected food inspection systems in Malaysiaand VietnamNational consultants

12.00-12.30 Q&A

12.30-13.30 Lunch

13.30-14.15 Plenary discussion (Agenda Item 10)

Linkages between the case studies presented and food inspection systems inother ASEAN countries

14.15-15.30 Working group session (Agenda Item 11)

Three groups will be working on drafting recommendations for capacitybuilding activities priorities for follow-up assistance in the area of foodinspection and certification (Results from Agenda Item 6 and input from thefield trip are to be integrated)


16.00-16.30 Summary of the workshop and closing remarks

16.30 Close of workshop

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Annex 2

List of Participants

BRUNEI DARUSSALAM

1. Mariam Hj AliomarActing Senior Health OfficerFood Safety and Quality Control DivisionEnvironmental Health ServicesDepartment of Health ServicesMinistry of HealthJalan Delima DuaBerakas BB3132Tel: (673) 23331109Fax: (673) 2331107Email: [email protected];[email protected]

2. Siti Raihani Hj Abd HamidAgricultural BiochemistBrunei Agricultural Research CentreMinistry of Industry and Primary ResourcesOld Airport RoadBB 3915, KilanasTel: (673) 2670418: 2362226Fax: (673) 2661354Email: [email protected];[email protected]

CAMBODIA

3. Pau Ann SivuthaChiefFood Safety OfficeDepartment of Drugs and FoodMinistry of HealthNo. 8 Ongrokun MittapheapKhan 7, MakaraPhnom PenhTel: (855) 11 724089Fax: (855) 23 722150Email: [email protected];[email protected];[email protected]

4. Nouv BunthaQuality and Processing DivisionFisheries AdministrationMinistry of Agriculture, Forestry and Fisheries200 Presh Norodom Blvd.Phnom PenhTel: (855) 887768Fax: (855) 23 224971Email: [email protected]

INDONESIA

5. Husniah RubianaChairperson for Food Safety and HazardousSubstance ControlNational Agency for Drug and Food ControlJl. Percetakan Negara No. 23Jakarta Pusat 10560Tel: (62 21) 4244688Fax: (62 21) 4250764Email: [email protected]

6. Dedi FardiazDeputy Chairperson for Food Safety andHazardous Substance ControlNational Agency for Drug and Food ControlJl. Percetakan Negara No. 23Jakarta Pusat 10560Tel: (62 21) 4253857Fax: (62 21) 4253857Email: [email protected];[email protected]

7. I Nyoman Oka TridjajaDirector for Quality and StandardizationDirectorate General for Processing andMarketing of Agricultural ProductMinistry of AgricultureJalan Harsono RM No. 3 RagunanJakarta Selatan 12550Tel: (62 21) 7815881Fax: (62 21) 7811468Email: [email protected]

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LAO PDR

8. Southavanh ThephasyDeputy Head of food and Drug QualityControl Division, Food and DrugDepartmentMinistry of HealthSimuang RoadVientianeTel: (856-21) 212496/205714758Fax: (856-21) 214015Email: [email protected];[email protected]

9. Sounthone VongthilathHead of Livestock and Veterinary RegulationDivisionDepartment of Livestock and FisheriesMinistry of Agriculture and ForestryVientianeTel: (856-20) 5762764Fax: (856-21) 262946Email: lao@[email protected];[email protected]

MALAYSIA

10. Azriman RosmanSenior Principal Assistant DirectorFood Safety and Quality DivisionDepartment of Public Health,Ministry of HealthLevel 3, Block E7, Parcel EFederal Government Administration CentrePutrajaya 62590Tel: (603) 888 33512/+60126063760Fax: (603) 8889 3815Email: [email protected]

11. Tedong BugakAssistant DirectorCrop Quality Control DivisionDepartment of AgricultureNo. 30 Persiaran PerdanaPrecint 4Putrajaya 62624Tel: (603) 88703454Fax: (603) 88887639Email: [email protected];[email protected]

PHILIPPINES

12. Jesusa Joyce N. CirunayFood and Drug Regulation Officer VChief, Regulation Division IIBureau of Food and DrugsDepartment of HealthCivic Drive, Filinvest Corporate CityAlabang, Muntinlupa City 1770Tel: (632) 8078275Fax: (632) 8070751Email: [email protected]

13. Minda S. ManantanDeputy Executive DirectorNational Meat Inspection ServiceDepartment of AgricultureVisayas Avenue, DilimanQuezon CityTel: (632) 9243119; 9247980Fax: (632) 9247973Email: [email protected]

SINGAPORE

14. Lily LingSenior Import and Export OfficerAgri-Food and Veterinary Authority ofSingaporeMaxwell Road MND BuildingTower Block 02-03SingaporeTel: (65) 63257620Fax: (65) 62276403Email: [email protected]

THAILAND

15. Wanchai SrithongkhamSenior TechnologistFood and Drug AdministrationMinistry of Public Health88/13 Tiwanond RoadNonthaburi 11000Tel: (662) 5907215Fax: (662) 5918462Email: [email protected]

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16. Usa BamrungbhuetStandard OfficerOffice of Commodity and System StandardsNational Bureau of Agricultural Commodityand Food StandardsMinistry of Agriculture and Cooperatives4th Floor, 50 Kaset KlangLadyao, ChatuchakBangkok 10900Tel: (66-2) 2803883, 5613357 Ext. 1442Fax: (66-2) 2803899, 6299654Email: [email protected]

VIETNAM

17. Le Manh HungExpert of Network Director DivisionViet Nam Food AdministrationMinistry of HealthLe Loi StreetThan HoaTel: (84 3) 73-855015Email: [email protected]

18. Pham Hoang DucHeadInternational sectionNational Agro-Forestry and FisheriesQuality AssuranceMinistry of Agriculture10 Nguyen Cong HoanBa DinhHanoiTel: (844) 7114195Fax: (844) 8317221Email: [email protected]

JAPAN

19. Takashi SeoFirst SecretaryEmbassy of JapanJl. M.H. Thamrin Kav. 24JakartaIndonesiaTel: (62 21) 3983-9754Fax: (62 21) 3192-5460Email: [email protected]

20. Masahiro SasakiFirst SecretaryEmbassy of JapanJl. M.H. Thamrin Kav. 24JakartaIndonesiaTel: (62 21) 3192-4308Fax: (62 21) 315-7152Email: [email protected]

NATIONAL CONSULTANT

21. Winiati Pudji RahayuHead of Drug and Food Research CentreNational Agency for Drug and Food Control(NADFC)Kacapiring I/1 Taman CimangguBogor 16710Tel: (6221) 4244688Fax: (6221) 4244688Email: [email protected]

22. Zulkifli KamaruzzamanNo. 2, Jalan Teluki 3A/2Section BS 2, Bukit Sentosa48300 Rawang, SelengorMalaysiaMobile: 012 3607953Fax: (603) 60211735Email: [email protected]

23. Teerapol SilakulAgricultural ScientistChai Nat Field Crops Research CenterAmphoe SapayaChainat ProvinceThailandTel: (66 56) 405080Fax: (66 56) 405083Email: [email protected];[email protected]

24. Mai Nam ThiSenior ExpertVietnam Food AdministrationCuc An Toan Ve SinhthucPham Bo Y Te138A Giang Vo, BadinhHanoiTel: (844) 90913090772Fax: (844) 8463739Email: [email protected];[email protected]

16

ASEAN SECRETARIAT

25. Audiba Tunggadewi SuwarsoTechnical OfficerHealth and Population UnitBureau for Resources DevelopmentASEAN SecretariatTel (62 21) 7243372Fax: (62 21) 7398234Email: [email protected]

SEAMEO TROPMED Indonesia

26. Dwi Nastiti IswarawantiICD/SEAMEO Cooperative ProgramAssociateProgram Development & ConsultationDivisionSEAMEO TROPMEDRegional Center for Community NutritionUniversity of IndonesiaTel: (62 21) 3909205; 3913932Fax: (62 21) 3913933Email: [email protected]

27. Siti MuslimatunDeputy DirectorProgram Development and ConsultationDivisionSEAMEO TROPMEDRegional Center for Community NutritionUniversity of IndonesiaJlan Salemba Raya 6Jakarta10430Tel: (62 21) 3914017; 3913932Fax: (62 21) 3914017Email: [email protected]

FAO

28. Man Ho SoFAO Representative IndonesiaMenara Thamrin Bldg7th Floor Jl. M.H. ThamrinKav. 3 Jakarta 10250IndonesiaTel: (62 21) 3141308Fax: (62 21) 3922747Email: [email protected]

29. Mitsuo NakamuraProject CoordinatorGCP/RAS/222/JPNFAO RAP39 Phra Atit RoadBangkok 10200ThailandTel: (66-2) 6974189Fax: (66-2) 6974407Email: [email protected]

30. Peter Sousa HoejskovAssociate Professional OfficerFood Quality and SafetyFAO RAP39 Phra Atit RoadBangkok 10200ThailandTel: (66-2) 6974198Fax: (66-2) 6974445Email: [email protected]

31. Luisa KosaisaeveeSecretaryGCP/RAS/222/JPNFAO RAP39 Phra Atit RoadBangkok 10200ThailandTel: (66-2) 6974355Fax: (66-2) 6974407Email: [email protected]

17

Annex 3

Welcome Address

Man Ho SoFAO Representative in Indonesia

Excellencies, distinguished delegates, ladies and gentlemen, FAO colleagues,

It is my pleasure to welcome you on behalf of the Food and Agriculture Organization of theUnited Nations to the FAO regional workshop on “Principles for modern food inspection andcertification” and join FAO colleagues in thanking the National Agency for Drug and FoodControl (NADFC), Indonesia for hosting us.

This workshop is held as a part of the regional project “Enhancing Food Safety by StrengtheningFood Inspection Systems in ASEAN Countries” which started in February 2007. The objectiveof the project is to strengthen food inspection systems permitting ASEAN countries to recogniseand comply with international standards and guidelines on food safety. In the end, the project isexpected to enhance public health protection from foodborne diseases, facilitate food trade andincrease competitiveness in the international market.

The project has been formed by FAO with generous financial contributions from theGovernment of Japan. On behalf of FAO, I would like to express our gratitude and appreciationfor Japanese support to food and agricultural development in the region, and especially Japanesesupport to the project to enhance food safety in ASEAN countries.

Ladies and gentlemen,

Food safety is of growing concern in all parts of the world, and recent events in ASEANcountries has shown us that our region is in no way immune from these concerns.

In all parts of the world, and certainly also in our region, a significant number of people dieevery year, including many children, as a result of infections they get from the food they eat. Atthe same time the growing pressure of demand on food production, handling and distributionsystems could lead to potentially serious food quality and safety problems.

I would like to emphasize the importance of food safety. Ensuring safe and healthy food is animportant precondition of food security. It is essential for improving human life in all countries,whether developed or developing countries. I know countries of the region are well aware ofthe importance of food safety for both exports and imports.

Despite these well-known reasons to improve food safety, the increased global knowledge andavailability of advanced technologies to improve food safety, many challenges to improvingfood safety still remain. Let me mention just four:

1. Implementing standards often increases costs for food producers and processors andmay force some suppliers out of business.

18

2. Individual countries are often unable to respond to food safety in emergency situationsunless these are integrated in a regional cooperation network.

3. There is a widespread lack of consumer awareness for food safety which countriesneed to address through adequate communication and education policies.

4. The capacity of many countries to implement food safety measures and to monitor foodborne diseases is inadequate.

Please note that, in meeting these food safety challenges, FAO assists industry, government andacademia to develop strategies for improving food safety and hygiene. The programmes andprojects address various issues related to the globalization of trade, food regulations and dietarystandards, partnership development and new developments that affect food safety, nutrition andhealth.


Indeed ASEAN countries have made remarkable progress in improving food safety for theirpeople and increasing the competitiveness of their food and agricultural products. Howeverthese achievements need to be strengthened and expanded. Countries must also invest more infood safety, not only to enable the region to further improve its trading opportunities, but also toprotect the health of their own consumers domestically.

Opportunities for regional cooperation and exchange of information at all levels must beimproved.

In this regard, the workshop will surely give to ASEAN countries a good opportunity to shareinformation and lessons learned regarding food control systems in general and food inspectionsystems in particular, identify needs and priorities for capacity building activities at the regionaland national levels.

I wish you a successful workshop and look forward to the outcome of your deliberations in thiscritical area of food safety.

Thank you.

19

Annex 4

Welcome Address

Takashi SeoFirst Secretary, Embassy of Japan in Indonesia

Distinguished delegates, ladies and gentlemen,

First and foremost, on behalf of the Government of Japan, I would like to express my sincerethanks and gratitude to FAO and the Government of Indonesia for inviting me to this workshopas a representative of the donor country Japan.

Undoubtedly, food safety is the prime concern of every country. It becomes an integral part ofthe development agenda since food safety, health and economic prosperity should be consideredas issues interconnected.

In this regard, I would like to appreciate continued support by FAO for enhanced food safety,especially in the Asia and Pacific region. It is also encouraging to see so many delegates fromevery ASEAN countries participate in this workshop. This is indicating that ASEAN countriesplaced the very high priority on food safety.

Japan also shares the same concern about food safety with FAO and ASEAN countries. In orderto address food safety issues in this region, we have contributed to trust fund in FAO since lastyear for the regional project “Enhancing Food Safety by Strengthening Food Inspection Systemsin ASEAN Countries”. As you know, this workshop is held under this project. And the projectcoordinator Mr Nakamura is facilitating the project with the trust fund.


Challenges we are facing today with respect to food safety are complex and multi-dimensional.Government and public attention on food safety has increased, being aroused by a series ofrecent events associated with food safety crisis such as mad cow disease and food contamination.

Progress in food safety in this region over the last few decades has been outstanding due largepart to efforts made by ASEAN countries themselves, nonetheless, there is still much more tobe done. As the challenges to food safety continue to evolve, we need to adapt our food safetysystem to changing needs for the better protection of public health. And we must ensure that thefood safety system is capable of responding to and preventing food borne illness and foodhazards through the most effective means possible.

It is therefore very important to establish a variety of working regional and internationalcooperation to exchange information and to learn from each other’s experiences in handlingfood safety issues including reducing the food-borne diseases.

In this regard, I believe this workshop will surely provide an excellent opportunity to accelerateour cooperation in this field. I would like to wish all of you every success in your deliberationsand hope it brings fruitful conclusions.

Thank you for your kind attention.

20

Annex 5

Welcome Address

Husniah Rubiana Thamrin AkibHead of National Agency for Drug and Food Control, Indonesia

Mr Takashi Seo, First Secretary Embassy of Japan,

Mr Man Ho So, FAO Representative in Indonesia

Mr Peter Sousa Hoejskov, Mr Mitsuo Nakamura and Ms. Luisa Kosaisaevee, FAO RegionalOffice for Asia and the Pacific

Distinguished Expert, International and National Consultants FAO

Distinguished Speakers,

Participants from ASEAN Countries,

Ladies and Gentlemen,

Assalamu’alaikum Wr. Wb.,

Very Good Morning and welcome to Jakarta, Indonesia

It is great honor for me to deliver a few words in this opening session of the “FAO RegionalWorkshop on Modern Principles for Food Inspection and Certification”. I wish to express mysincere gratitude to Food and Agriculture Organization of the United Nations (FAO) for makingnecessary administrative and technical arrangement so this workshop may take place here inJakarta, Indonesia. I would like to welcome all participants from ASEAN member states forattending this workshop. I do hope all participants within ASEAN countries will take thisopportunity not only involve in sharing and exchanging ideas but also to visit the beautiful ofJakarta, the national capital city of the country.


In recent years, with the deepening of international trade liberalization and economicglobalization, as well as the change in food production and consumer habits, food safety hasbecome an important global issue drawing increased attention from countries worldwide. It isnot only concerns human health, but also deeply impacts on the national economies of countries.

An effective national food control system is essential to protect the health and safety ofconsumers. They are also critical in enabling countries to assure the safety and quality of theirfoods entering international trade and to ensure that imported foods conform to nationalrequirements. The new global environment for food trade places considerable obligations onboth importing and exporting countries to strengthen their food control system and to implementand enforce risk-based food control strategies.


Official and officially recognized inspection and certification systems are fundamentallyimportant and very widely used means of food control. The confidence of consumers in thesafety and quality of their food supply depends in part on their perception as to the effectiveness

21

of food control measures. A substantial part of the worldwide trade in food depends upon theuse of inspection and certification systems. However, inspection and certification requirementsmay significantly impede international trade in foodstuffs. Consequently it is desirable thatdesign and application of these systems should reflect appropriate principles.

Inspection of food may occur at any stage in the production and distribution process. For somefoods, inspection oversight of harvesting, processing, storage, transport, and other handling offood product may be the most appropriate means of ensuring food safety. Inspection systemsmay be focused on the foodstuffs themselves, on the procedures and facilities employed in theproduction and distribution chain, on the substance and materials which can be incorporatedinto or contaminate foodstuffs.

Food inspection and certification systems should be used wherever appropriate to ensure thatfoods, and their production systems, meet requirements in order to protect consumers againstfood-borne hazards and deceptive marketing practices and to facilitate trade on basis of accurateproduct description. Inspection systems to ensure food safety should be designed and operatedon the basis of objective risk assessment appropriate to the circumstances. Preferably the riskassessment methodology employed should be consistent with internationally acceptedapproaches. Risk assessment should be based on current available scientific evidence.


With the spirit of ASEAN in credibility, harmony, dialogue and cooperation, I strongly believethat this important workshop will bring together understanding and also provide food safetyconditions and facilitating food trade in the ASEAN countries, while complying withinternational standards and guidelines on food safety. I am pleased to note that most of theASEAN countries indicated their will enhancing food safety by strengthening food controlsystem in ASEAN countries, particularly to implement modern principles for food inspectionand certification.


I would like to express my heartiest appreciation to all of you for your support and experienceshared in the course of this workshop. Special thanks to Food and Agriculture Organization fortheir guidance and support and most importantly arranging the presence of international andnational consultant in this workshop. Last but not least, I wish to express my appreciation to theorganizing committee for their effort in order to successfully organise this occasion.

Finally, in the Name of God, I declare the Regional Workshop on Modern Principles for FoodInspection and Certification to open. May the God Blessing of us all and this regional workshopwill have so much benefit to all participants.

Thank you.

Wassalamu’alaikum Wr. Wb.,

22

Enhancing Food Safety in Enhancing Food Safety in

the ASEAN Countriesthe ASEAN Countries

Mitsuo Nakamura, Project Coordinator,Mitsuo Nakamura, Project Coordinator,

FAO Regional Office for AsiaFAO Regional Office for Asia and the Pacificand the Pacific

April 2008, JakartaApril 2008, Jakarta

NNew FAO Projectew FAO Projectss on Food Safety on Food Safety

Two regional projectsTwo regional projects began began at FAO Regional at FAO Regional Office for AsiaOffice for Asia and the Pacificand the Pacific in February 2007 in February 2007 for a enhanced food safety in ASEAN countries.for a enhanced food safety in ASEAN countries.

““Enhancing Food Safety by Strengthening Food Enhancing Food Safety by Strengthening Food Inspection Systems in ASEAN CountriesInspection Systems in ASEAN Countries””(GCP/RAS/222/JPN)(GCP/RAS/222/JPN)

““Support to the FAO Programme on capacity Support to the FAO Programme on capacity building in food safetybuilding in food safety”” (GCP/RAS/223/JPN)(GCP/RAS/223/JPN)

Overall impact, outcomes and activities are Overall impact, outcomes and activities are identical in the two projects.identical in the two projects.

Project Facts Project Facts

Implementation periodImplementation period

: : February 2007 February 2007 –– February 2012February 2012

Duration of these Duration of these pprojects rojects has beenhas been extended extended from from 33 years to 5 yearsyears to 5 years, as t, as the he budgets have budgets have been increased to been increased to US$ US$ 1,543,0001,543,000 (RAS/222) and (RAS/222) and US$ US$ 825,000825,000 (RAS/223) with approval of Donor (RAS/223) with approval of Donor countrycountry. .

All ASEAN countries are recipient countries.All ASEAN countries are recipient countries.

The ASEAN Expert Group on Food Safety The ASEAN Expert Group on Food Safety ((AEGFS) serves as regional focal point and AEGFS) serves as regional focal point and implementing partner.implementing partner.

Project Impact and OutcomeProject Impact and Outcome

(Impact)(Impact)

Strengthening food safety conditions in ASEAN Strengthening food safety conditions in ASEAN countries and thereby enhancing public health countries and thereby enhancing public health protection from protection from foodbornefoodborne diseases, facilitating diseases, facilitating food trade and increasing competitiveness in the food trade and increasing competitiveness in the international market.international market.

(Outcome)(Outcome)

Strengthened systems of food inspection in Strengthened systems of food inspection in ASEAN countries covering domestically produced ASEAN countries covering domestically produced food as well as food import and food export food as well as food import and food export control.control.

Output 1Output 1

Case studies related to food inspection systems Case studies related to food inspection systems in selected ASEAN countriesin selected ASEAN countries

Needs assessment approachNeeds assessment approach

Lesson learned approachLesson learned approach

Case studies commissionedCase studies commissionedIndonesiaIndonesia –– GMP scheme for processed foodGMP scheme for processed food

Malaysia Malaysia –– SALM certification schemeSALM certification scheme

Thailand Thailand –– Group certification schemeGroup certification scheme

Vietnam Vietnam –– Inspection systems for the food Inspection systems for the food service sectorservice sector

Additional case studies Additional case studies for for LDCLDCssCambodia Cambodia –– Abattoirs and meat processingAbattoirs and meat processing

Output 2Output 2

Guidance documents on selected aspects Guidance documents on selected aspects

of food inspection and certification of food inspection and certification

Food inspection manuals Food inspection manuals

Check lists and guidance toolsCheck lists and guidance tools

Inspection techniquesInspection techniques

In line with existing FAO/WHO and In line with existing FAO/WHO and

available national documentsavailable national documents

Annex 6

Enhancing Food Safety in the ASEAN Countries

23

Output 3Output 3

Recommendations for focused improvements to Recommendations for focused improvements to

selected aspects of food inspection systemsselected aspects of food inspection systems

((WorkshopsWorkshops))

Principles for modern food inspection and Principles for modern food inspection and

certification (certification (AprilApril 2008)2008)

Food import and export inspection and certification Food import and export inspection and certification

((DecemberDecember 2008)2008)

HACCP, GMP and GAPHACCP, GMP and GAP

Management of inspection and certification at Management of inspection and certification at

different administrative levels different administrative levels

Final strategies workshopFinal strategies workshop

Output 4Output 4

Training courses on specific aspects of food Training courses on specific aspects of food inspectioninspection

Regional training courses Regional training courses

Issues emerging from case studies and workshopsIssues emerging from case studies and workshops

The content will be on issues relevant for all The content will be on issues relevant for all ASEAN countriesASEAN countries..

Regional experience and lessons may be usedRegional experience and lessons may be used..

““HandsHands--on approachon approach”” targeting food inspectors targeting food inspectors

InIn--country training country training

Primarily for Primarily for LDCsLDCs

Based on national needs and circumstancesBased on national needs and circumstances

Progress of the Project Progress of the Project

((Year Year 11:: March 2007 to March 2008)March 2007 to March 2008)

Assessment of food inspection systemsAssessment of food inspection systems

Inception missions to selected ASEAN Inception missions to selected ASEAN countries countries

(Indonesia, Malaysia, Thailand, Vietnam) (Indonesia, Malaysia, Thailand, Vietnam)

Preparation of case studies on food Preparation of case studies on food inspection inspection

Collaboration with AEGFS and other Collaboration with AEGFS and other regional projectsregional projects

The First Regional Workshop (1) The First Regional Workshop (1)

The first The first workshop workshop on on ““Principles for Principles for

modern food inspection and certificationmodern food inspection and certification””

is is held in Jakarta, Indonesia in 1 to 3 April held in Jakarta, Indonesia in 1 to 3 April

2008. 2008.

The First Regional Workshop (2)The First Regional Workshop (2)

ObjectivesObjectives

To enhance understanding of food safety To enhance understanding of food safety issues including international requirements, issues including international requirements, and relationship between food inspection, food and relationship between food inspection, food analysis and certification.analysis and certification.

To provide situation analysis of food inspection To provide situation analysis of food inspection systems in selected ASEAN countries. systems in selected ASEAN countries.

To identify capacity building needs and To identify capacity building needs and priorities for followpriorities for follow--up assistance such as up assistance such as training courses and guidance documents in training courses and guidance documents in food inspection. food inspection.


Workshop MethodologyWorkshop Methodology

The workshop methodology will be based The workshop methodology will be based on a practical approach, consisting of on a practical approach, consisting of lectures, group discussions, illustration of lectures, group discussions, illustration of case studies and field visits. case studies and field visits.

The workshop will also make use of the The workshop will also make use of the forthcoming FAO/WHO Food Inspection forthcoming FAO/WHO Food Inspection Manual.Manual.

24


Expected OutcomesExpected Outcomes

Strengthened knowledge about modern Strengthened knowledge about modern principles for food inspection and certificationprinciples for food inspection and certification

Improved knowledge about international Improved knowledge about international requirements for food safety requirements for food safety

Identified Identified capacity building needs and priorities capacity building needs and priorities for followfor follow--up assistance in food inspection up assistance in food inspection system and identified factors associated with system and identified factors associated with successful inspection system in ASEAN successful inspection system in ASEAN countriescountries

Planned FollowPlanned Follow--up Activities up Activities after the First Workshopafter the First Workshop

((Year 2 :Year 2 : May 2008 to February 2009)May 2008 to February 2009)

Training courses on food inspection techniques Training courses on food inspection techniques will be implemented according to identified will be implemented according to identified capacity building needs and priorities.capacity building needs and priorities.

(The (The training course 1: August 2008)training course 1: August 2008)

The regional workshop 2 will be organized on The regional workshop 2 will be organized on food import and export inspection and food import and export inspection and certification. (December 2008) certification. (December 2008)

Missions of inspection consultants to provide Missions of inspection consultants to provide technical assistancetechnical assistance

Coordination of ActivitiesCoordination of Activities

Coordinating project activities with other Coordinating project activities with other capacity building activities for food safety capacity building activities for food safety through close collaboration with the national through close collaboration with the national focal points for the AEGFS and other donor focal points for the AEGFS and other donor countries and agencies. countries and agencies.

AEGFS (ICTAEGFS (ICT--based inspection and certification)based inspection and certification)

APHCA (Case study for abattoirs and meat APHCA (Case study for abattoirs and meat processing)processing)

Website will be hosted to inform interested Website will be hosted to inform interested stakeholders about the project and will be linked stakeholders about the project and will be linked to the AFSN (ASEAN Food Safety Network). to the AFSN (ASEAN Food Safety Network).

Thank youThank you

25

Trends in international food safety requirements and the role of food inspection and certification

FAO Regional workshop on modern principles of food inspection and certification

Jakarta, Indonesia

1 to 3 April 2008

Peter Sousa Hoejskov

Food Quality and Safety Officer

FAO Regional Office for Asia and the Pacific

Outline

Definitions and concepts

The context of food safety

Food control systems and global considerations for food control

Principles of modern food control

The role of inspection and certification in modern food control

Future challenges

Food Safety – definition

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

Food safety assurance

Set of conditions and measures taken during the food chain stages: production, processing, storage and distribution in order to ensure that, the product consumption does not represent a risk to human health

Hazards versus risks

HAZARD:

a biological, chemical or physical agent, in food with the potential to cause an adverse health effect

RISK:

The probability of a hazard occurring

The context of food Safety

Annex 7

Trends in International Food Safety Requirements andthe Role of Food Inspection and Certification

26

National food control systems

Food laws and regulations

Food safety management

Inspection and certification

Laboratory services

Information, communication, training and education

Global considerations for food control

Codex Alimentarius CommissionInternational standards and recommendation used by national Governments

OIE and IPPCPromote measures to control the spread of pests and diseases of plants, plant products, animals and animal products

SPS and TBT Agreements of WTOFood safety measures should be justifiable and based on scientific evidence

Private food safety standards and certification schemes

Tend to become de facto mandatory requirements

Principles of modern food control

Integrated farm-to-table concept

Risk analysis

Transparency

Regulatory impact assessment

Science based approaches

Traceability and food recall systems

Integrated farm-to-table concept

Introduction of preventive measures at all stages of food production and distribution

Biosecurity – An integrated approach to managing risks to food safety, animal and plant health

More responsibility to stakeholders in the food chain

Government’s role: Monitoring and surveillance of the production process

Setting up policy frameworks and ALOP’s

The basis for assuring the quality and safety of food products throughout the food chain

Pre-requisite plans Hazard Analysis of Critical Control

Points (HACCP)

Systematic and preventive approach that identifies, evaluates and controls hazards which are significant for food safety

27

Risk analysis

is used to develop an estimate of the risks to human health and safety, to identify and implement appropriate measures to control the risks, and to communicate with stakeholders about the risks and measures applied

Risk analysis components

Transparency

Involvement of all relevant stakeholders

Transparency strengthens consumers’confidence and trust

Open and reliable communication and information is crucial

Regulatory impact assessment (RIA)

Costs versus benefits

Social and cultural costs / benefits

Economic costs / benefits

RIA can be used to assist food safety regulators in determining priorities and revise strategies

Science based approaches

Food safety measures must be based on science based risk assessment

Effective food control requires scientific capacity

Traceability and food recall systems

TraceabilityAbility to follow the movement of a food through specified stage(s) of production, processing and distribution

Recall systemProcedures in place to withdraw a product from the market in case it does not comply with food safety requirements

Becoming requirements and integrated parts of food regulations

28

Food control – Responsibilities and

consequences

Roles and responsibilities of stakeholders in the food chain – Everybody is responsible

Economic and social impact of food control

Costs of foodborne illnesses

Impact on different socio-economic population groups

Market opportunities and constraints

Food inspection and certification

Crucial for the enforcement of food laws and regulations and for assuring that foods and food control systems conform to requirements

Definition of food inspection

Examination of food or systems for the

control of food, raw materials, processing

and distribution, including in-process and

finished product testing, in order to verify

that they conform to requirements

Source: FAO/WHO, 1997

Why is inspection important?

Verify compliance to food regulations through enforcement actions

The direct link between regulators, producers and the public

Important for the integrity and reputation of the food control system

A means to strengthen linkages and collaboration between public and private sector

Definition of certification

Procedures by which official certification bodies and officially recognized bodies provide written or equivalent assurance that foods or food control systems conform to requirements

Inspection and certification systems

Official certification and inspection systemsSystems administered by a government agency having jurisdiction to perform a regulatory or enforcement function

Officially-recognized inspection and certification systems

Systems which have been formally approved or recognized by a government agency having jurisdiction

The importance of independent certification has been increasing within recent years

The role of inspection and certification

in modern food control

Risk based inspection and audits of premises and processes

Collect food samples throughout the food chain

Recognize, collect and transmit evidence of non-compliance

Carry out inspection, sampling and certification of food for import/export purposes

Encourage voluntary compliance

Evaluating HACCP plans and their implementation

Certify compliance to standards and requirements

29

Future challenges

Reorient roles and responsibilities in the national food control systems

Implementation of pre-requisite programmes and HACCP

Human capacities and training needs

Emerging food safety issues

Availability of new technologies and food products Stricter standards and food safety requirements in developed countries

Rising private standards and certification schemes

Thank you for your attention

[email protected]

30

Annex 8

The Role of Governments in International Requirements for Food Safety

The Role of Governments in International The Role of Governments in International

Requirements for Food SafetyRequirements for Food Safety

Usa BamrungbhuetUsa Bamrungbhuet

National Bureau of Agricultural Commodity and Food Standards (ACNational Bureau of Agricultural Commodity and Food Standards (ACFS)FS)

Ministry of Agriculture and Cooperatives, ThailandMinistry of Agriculture and Cooperatives, ThailandWorkshop on Principles for modern food inspection and certification

11--3 April 2008 , Indonesia3 April 2008 , Indonesia

International Trade in AgricultureInternational Trade in Agriculture

2005

10,386,028,71310,386,028,713ExportExport ((1,000$1,000$))

10,675,140,40010,675,140,400ImportImport (1,000$(1,000$))

Why Food SafetyWhy Food Safety

Recent crisis (e.g. BSE, Dioxins, FMD & Recent crisis (e.g. BSE, Dioxins, FMD & Cholera outbreaks) illustrated the severe Cholera outbreaks) illustrated the severe healthhealth , trade and economic impact of , trade and economic impact of system deficienciessystem deficiencies

Hundreds of millions of people around the Hundreds of millions of people around the world world

fall risk as a result of consuming fall risk as a result of consuming contaminated foodcontaminated food

Why Food SafetyWhy Food Safety

Poor inspection, control and approval Poor inspection, control and approval

procedures may bear significant costs procedures may bear significant costs

for importing countries and loss of for importing countries and loss of

market opportunities for exporting market opportunities for exporting countriescountries

A safe food is a major contributing A safe food is a major contributing factor to the health of consumersfactor to the health of consumers

• Crops,

• Fruits and vegetables

• Livestock

• Fish and

fishery product

Food Nutrition Health

Food quality & Food safety

Nutrition needs

Dietary intake

Nutrition well-being

Fit for Good Health

Food Supply

Plant and Animal Issues

Good Practice

Outcome

•Land •Water Management

Nutritious

and Safe Food

Nutrition Disease- prevention/ control

31

Standards and International Food Trade Standards and International Food Trade

Dispute In International TradeDispute In International Trade

SPS, TBTSPS, TBT

CODEXCODEX(reference standard)(reference standard)

HarmonizationHarmonization

Encouraged use of international Encouraged use of international standardsstandards

-- Codex ; OIE ; IPPCCodex ; OIE ; IPPC

Presumption of ConformityPresumption of Conformity

Right to be stricterRight to be stricter…….but.but

-- must have a scientific must have a scientific

justification based on a risk justification based on a risk

assessmentassessment

Codex :

Joint FAO/WHO Food Standards Programme

Codex : Codex :

Joint FAO/WHO Food Standards ProgrammeJoint FAO/WHO Food Standards Programme

established :

1961/1962

Member countries:

175 & (EC)

http://www.codexalimentarius.net/http://www.codexalimentarius.net/http://www.codexalimentarius.net/

CODEXCODEX

purposes : purposes :

protecting health of the consumers protecting health of the consumers and ensuring fair trade practices in and ensuring fair trade practices in the food trade the food trade

promoting coordination of all food promoting coordination of all food standards work undertaken by standards work undertaken by international governmental and noninternational governmental and non--governmental organizations governmental organizations

Codex Alimentarius Commission

WORLD WIDE WORLD WIDE

GENERAL SUBJECTGENERAL SUBJECT

CODEX COMMITTEESCODEX COMMITTEES

RESIDUES OF

VETERINARY

DRUGS IN FOOD

(U.S.A)

FOOD ADDITIVES

AND

CONTAMINANTS

(Netherlands)

PESTICIDERESIDUES

(Netherlands)

ANALYSIS AND

SAMPLING

(Hungary)

IMPORT/EXPORT

INSPECTION AND

CERTIFICATION(Australia)

GENERAL

PRINCIPLES

(France)

FOOD LABELLING(Canada)

FOOD HYGIENE(U.S.A.)

NUTRITION AND

FOODS FOR

SPECIAL DIETARY

USES (Germany)

EXECUTIVE EXECUTIVE COMMITTEECOMMITTEE

CODEX ALLIMENTARIUS COMMISSION

FAOFAO//WHOWHO

SECRETARIATSECRETARIAT

SUBSIDIARY BODIES OF THE COMMISSIONSUBSIDIARY BODIES OF THE COMMISSION

WORLD WIDEWORLD WIDE

COMMODITY CODEXCOMMODITY CODEX

COMMITTEESCOMMITTEES

COCOA PRODUCTSAND CHOCOLATE

(Switzerland)

SUGARS(United Kingdom)

PROCESSED FRUITSAND VEGETABLES

(U.S.A.)

FATS AND OILS(United Kingdom)

SOUPS AND BROTHS

(Switzerland)

FRESH FRUITS AND VEGETABLES

(Mexico)

VEGETABLEPROTEINS

(Canada)

NATURAL MINERALWATERS (Switzerland)

FISH AND FISHERYPRODUCS

(Norway)

MEAT HYGIENE(New Zealand)

CEREALS, PULSES

AND LEGUMES(U.S.A.)

MILK AND MILKPRODUCTS

(New Zealand)

REGIONALREGIONAL

COCO--ORDINATINGORDINATING

COMMITTESCOMMITTES

AFRICA

ASIA

EUROPE

LATIN AMERICA AND THE

CARIBBEAN

NORTH AMERICA

AND THE SOUTH-WEST

PACIFIC

Near East

ad hoc ad hoc intergovernmental intergovernmental

Task ForcesTask Forces

Foods derived from

Biotechnology(Japan)

Animal Feeding(Denmark)

Fruit and

Vegetable Juices

(Brazil)

Codex Committee on Food Import Codex Committee on Food Import

and Export Inspection and and Export Inspection and Certification System Certification System

(CCFICS)(CCFICS)

32

CCFICSWorks

Principle (CAC/GL 20-1995)

Food Import /Export Control Equivalence Information Exchange Certification

Design Operation

CAC/GL 26-1997

Judge of Equivalence

CAC/GL 53 - 2003

Food Import Control

CAC/GL 47-2003

Emergency Situations

CAC/GL 19-1995Develop of Equivalence

CAC/GL 34-1997

Rejection of Food

CAC/GL 25-1997

Risk-based Inspection

Discussion paper on the Need

for Guidance for National Food

Inspection System

Additional Guidance to assist

Exporting and Importing Country

in undertaking an Equivalence

Determination of Sanitary Measures

Electronic

Certification

Draft Principle and Guidance

For the Foreign On-site Audits

and Inspection

Traceability Principle

(CAC/GL 60-2006 )

Discussion paper on the Need for Guidance

Draft Generic Model

Health Certification

Generic Official

Certification

CAC/GL 38- 2001

EEstablishedstablished :: OctoberOctober 20022002

FFocalocal pointpoint ofof standardizationstandardization ofof agriculturalagricultural

commoditycommodity,, processedprocessed agriculturalagricultural commoditycommodity

andand foodfood

Focal point of international standards: Focal point of international standards:

Codex , IPPC, OIECodex , IPPC, OIE

NationalNational BureauBureau ofof AgriculturalAgricultural CommodityCommodity

andand FoodFood StandardStandard ACFSACFS

VVision :ision :

To establish and to certify agricultural To establish and to certify agricultural

commodity and food standards so that commodity and food standards so that

Thai entrepreneurs will be treated fairly Thai entrepreneurs will be treated fairly and internationally recognizedand internationally recognized

MMissionsissions

1. To set standards and production systems 1. To set standards and production systems for agricultural commodities and foodsfor agricultural commodities and foods

2. To inspect and certify standards of 2. To inspect and certify standards of

products and production systems at farm products and production systems at farm

level and processing plants. Also to accredit level and processing plants. Also to accredit

public and private agencies to certify public and private agencies to certify

agricultural commodity and food standards agricultural commodity and food standards for exportsfor exports

MMissionsissions

3. To monitor and evaluate food safety plan 3. To monitor and evaluate food safety plan and measuresand measures

4. To negotiate at a in bilateral and 4. To negotiate at a in bilateral and

international technical talks to deter unfair international technical talks to deter unfair

practices of nonpractices of non--tariff trade barrierstariff trade barriers

5. To be the center for information technology 5. To be the center for information technology

and traceability on agricultural commodity and traceability on agricultural commodity

and food standardsand food standards

To efficiently achieve To efficiently achieve over all missionsover all missions

Strategy 2 :

To conform Thai agricultural

commodities and foods to the

international standards andglobally accepted

Strategy 1 :

To establish one single Thai

agricultural commodity and

food standards to comply with

the internationally recognizedstandards

Strategy 3 :

To protect the benefits of

Thai agriculturalcommodities and foods

Strategy 4 :

To develop ACFS to be a new

and efficient administrationorganization

33

The Role of ACFS as the Codex Contact Point The Role of ACFS as the Codex Contact Point of Thailandof Thailand

1. Being a focal contact body with Codex on behalf of 1. Being a focal contact body with Codex on behalf of

ThailandThailand

2. Being a coordinator regarding Codex activities with 2. Being a coordinator regarding Codex activities with

national and international organizationsnational and international organizations

3. Seeking for conclusion/Thailand3. Seeking for conclusion/Thailand’’s positions relating s positions relating to each Codex matter by cooperating with all local to each Codex matter by cooperating with all local

stakeholders whether each of that is acceptable and stakeholders whether each of that is acceptable and beneficial enough for Thailandbeneficial enough for Thailand

The Role of ACFS as the Codex Contact Point The Role of ACFS as the Codex Contact Point of Thailandof Thailand

4. Coordinating with relevant organizations in 4. Coordinating with relevant organizations in

Thailand to form a Delegation of Thailand for Thailand to form a Delegation of Thailand for joining a Codex meetingjoining a Codex meeting

5. Encouraging the country on Codex Standard 5. Encouraging the country on Codex Standard

implementation in order to develop the quality implementation in order to develop the quality

and safety of the national agricultural and food and safety of the national agricultural and food commoditiescommodities

6. Establishment of working approaches that 6. Establishment of working approaches that comply with Codexcomply with Codex’’ss

The Role of ACFS in Establishment of The Role of ACFS in Establishment of Agricultural Commodity and Food StandardsAgricultural Commodity and Food Standards

Criteria for establishment Criteria for establishment

Fulfill needs of consumersFulfill needs of consumers

Cover safety for the entire food chain ,from farm Cover safety for the entire food chain ,from farm

to tableto table

Concern WTO agreement and comply with Concern WTO agreement and comply with

international standardsinternational standards

Standard establishment procedureStandard establishment procedure comply with comply with

international guidanceinternational guidance

The Role of ACFS in Establishment of The Role of ACFS in Establishment of Agricultural Commodity and Food StandardsAgricultural Commodity and Food Standards

Standard Establishment procedure Standard Establishment procedure

shall comply with international standard: shall comply with international standard:

Scientific basedScientific based

Risk assessment Risk assessment

TransparencyTransparency

Involvement from all stakeholders in order Involvement from all stakeholders in order to be practical for usersto be practical for users

Agricultural Commodity and Food StandardsAgricultural Commodity and Food Standards

Commodity Standard Commodity Standard (46)(46)

System Standard (32)System Standard (32)

General StandardGeneral Standard (23)(23)

Total 101Total 101

Commodity StandardsCommodity Standards

national references for production, domestic and national references for production, domestic and international trade, and guarantees of productsinternational trade, and guarantees of products. .

safety and qualifications of products that safety and qualifications of products that consumers need of minimum qualification consumers need of minimum qualification

For exampleFor example

Standard for DurianStandard for Durian

Standard for Beef Standard for Beef

Standard for Thai Hom Mali RiceStandard for Thai Hom Mali Rice

StandardStandard for Orchidsfor Orchids

34

System StandardsSystem Standards

criteria to assess and certify manufacturer's practices criteria to assess and certify manufacturer's practices from farms to packing houses or factories from farms to packing houses or factories

-- Good Agricultural Practice Good Agricultural Practice ((GAPGAP) )

-- Good Manufacturing Practice Good Manufacturing Practice ((GMPGMP) )

-- Good Hygienic Practice Good Hygienic Practice ((GHPGHP). ).

benchmarks for farmers, distributors, or factoriesbenchmarks for farmers, distributors, or factories

can be assured that products are safe and in can be assured that products are safe and in

accordance with standards accordance with standards

For example: For example:

GoodGood AgriculturalAgricultural PracticePractice fforor LongansLongans

CodeCode ofof PracticePractice forfor FishFish andand FisheryFishery ProductsProducts

Good Manufacturing For AbattoirGood Manufacturing For Abattoir

General Standards General Standards

SSafetyafety andand SSanitationanitation ofof AAnimalsnimals andand PPlantslants

For exampleFor example

Maximum Residue Limit Maximum Residue Limit ((MRLMRL) ) for pesticide for pesticide

Maximum limit Maximum limit ((MLML) ) for contaminationfor contamination

The Production of Agricultural Products and The Production of Agricultural Products and Food in ThailandFood in Thailand

The Ministry of Agriculture and Cooperative has 3 The Ministry of Agriculture and Cooperative has 3 main policies in the production of agriculture products main policies in the production of agriculture products and food.and food.

The first policy is the production system according to The first policy is the production system according to Philosophy of Sufficiency economy which has been Philosophy of Sufficiency economy which has been developed by His Majesty the King Bhumibol developed by His Majesty the King Bhumibol Adulyadej. The principle is to produce adequate Adulyadej. The principle is to produce adequate agricultural products and food for consumption in agricultural products and food for consumption in

family and to reduce the use of chemical substances such family and to reduce the use of chemical substances such as pesticides.as pesticides.

The Production of Agricultural Products and The Production of Agricultural Products and Food in Thailand (continued)Food in Thailand (continued)

The second policy is production for commercial which The second policy is production for commercial which

focuses on safety and quality of product for the entire focuses on safety and quality of product for the entire

food chain starting from farm level to consumers. GAP food chain starting from farm level to consumers. GAP

is applied in primary production of agriculture products is applied in primary production of agriculture products

which will be safe raw materials for further processing. which will be safe raw materials for further processing.

In food processing, GMP and HACCP are applied to In food processing, GMP and HACCP are applied to ensure that food are safe for consumers. ensure that food are safe for consumers.

The third policy is organic agricultural production. The third policy is organic agricultural production.

The standards for organic agriculture have been The standards for organic agriculture have been

established for plants, animals as well as fish and fishery established for plants, animals as well as fish and fishery products. products.

The rise of private food quality and safety The rise of private food quality and safety assurance schemesassurance schemes

Global GAPGlobal GAP

BRCBRC

IFSIFS

SQFSQF

ISO 22000ISO 22000

Developed by the North European supermarket Developed by the North European supermarket

sector to harmonise sector to harmonise goodgood farmingfarming practicespractices at at international levelinternational level

SStandardtandard forfor FFreshresh FruitFruitss andand VegetableVegetables s

aimed at producers, packagersaimed at producers, packagers//producers or producers or

producer groupings who undertake to comply producer groupings who undertake to comply

with requirements in terms ofwith requirements in terms of: :

Respect for the environment, Respect for the environment,

Food safety, Food safety,

Safety of farming workersSafety of farming workers

GLOBALGAP GLOBALGAP ((EUREPGAPEUREPGAP) ) standard standard

35

GLOBALGAP GLOBALGAP ((EUREPGAPEUREPGAP) ) standardstandard

In Thailand, In Thailand, GLOBALGAP GLOBALGAP was translated in to Thai was translated in to Thai

language called ThaiGAP focusing on high potential language called ThaiGAP focusing on high potential farmers.farmers.

The Ministry of Agriculture and Cooperatives The Ministry of Agriculture and Cooperatives supported and coordinated the ThaiGAP project in supported and coordinated the ThaiGAP project in

budget approval from institute that supports small and budget approval from institute that supports small and medium enterprises. medium enterprises.

In 2008,the budget is provided in the first stage of the In 2008,the budget is provided in the first stage of the ThaiGAP project which is hosted by the Thai Chamber ThaiGAP project which is hosted by the Thai Chamber

of commerce & Board of Trade of Thailand cooperated of commerce & Board of Trade of Thailand cooperated with academic and private sector .with academic and private sector .

www.Thaigap.com

Role of ACFS on Role of ACFS on private food quality and private food quality and

safety assurance schemes safety assurance schemes

•Encourage Thai farmers to improve their production

Standard and GAP

complied with international standards

Safe and

Quality products

Training : Farmers,

Certification Body

Global GAP


36

Annex 9

Modern Food Inspection Approach

Modern food inspection approach


Jakarta, Indonesia

1 to 3 April 2008




Outline

Farm-to-table approach to food safety

Characteristics of traditional and modern food inspection systems

Foodborne illness risk factors

Modern food inspection procedures

Considerations for food inspection

Challenges for food inspection systems in Asia

Requirements for implementing modern food inspection systems

The farm-to-table approach to

food safety

Food safety begins at the farm, pond or water

The food supply chain is a continuum:

Production/catch ProcessingStorage/DistributionRetail Preparation/

Serving/Consumption (and transport in between)

Traditional food inspection

Centered on determining compliance by food processing establishments with a number of regulations that may or may not be up-to-date

The effectiveness of this method depends on the available time to physically check the facility under inspection and particularly its products

Problem: ratio of number of establishments to be inspected to the number of available inspectors

Traditional food inspection

Non-compliance and violations are being dealt with by serving the establishment notices and/or fines and demanding corrective action

Problem: Corrective action cannot go beyond bringing the offending establishment up to what regulations indicate—and many of the regulations may be obsolete—there is no assurance after this type of inspection that there will not be recurrence of the violation.

Other problem related to traditional

inspection systems

Inspector are not present all the time - many situations may be missed

Analyzing some samples does not cover everything

Laboratories often do not have appropriate equipment, staff or follow standard procedures

To be statistically valid, sampling of products for analysis usually requires large numbers of units and tests

37

Modern food inspection

Emphasizing on factors that may cause foodborne illnesses - Risk based approach

Process based inspection

If the quality assurance system is adequate and fully implemented food safety risks are minimized

Partnership between food inspector and food producer

Advantages of focusing inspection

on risk factors

Better use of inspector’s scarce time allotment to eachprocessor

A method to determine the adequacy of a producer’s food quality assurance system,

Ensuring that the food control system works all the time brings the sampling problem to size.

Product samples are collected and analysed only for verification purposes and not as a means to ensure product safety

Foodborne illness risk factors

“Factors that may cause foodborne disease in consumers if left uncontrolled”

May be common to many countries and types of foods and food processing operations

May be unique to a particular country, food oroperation because the origin, nature or traditional processing and handling methods ofspecific food products may differ

Some are universal or nearly so

How to determine foodborne illness

risk factors?

Epidemiological surveillance (what makes people sick?)

Monitoring of contaminants in the food supply (finding disease agents in foods)

Environmental considerations (e.g. the quality of irrigation water)

Product and producer history

Studies to determine frequency of non-compliances and violations

Risks associated with the number or age group of consumers

How to determine foodborne illness

risk factors?“Universal” foodborne illness risk factors:

Cross contamination (e.g., from raw to finished product)

Food from unsafe sources

Inadequate cooking

Improper storage temperatures

Contaminated equipment

Poor personal hygiene

Food handlers health status

Water quality

Presence of pests

Traditional versus modern inspection

approaches

Traditional

Corrective

Inspection is planned randomly

Emphasize on product / premise inspection

Sample collection for assurance purpose

Modern

Preventive

Inspection is based on risk factors

Emphasize on process inspection

Sample collection for verification purpose

38

Risk based food inspection

Establishment registration and identification

Establishment categorization

High or low risk based on risk factors

Products profiles, processes, consumer groups etc.

Inspection prioritizationHistory of compliance

Product risk profiles

Modern food inspection procedures

Consider hazards associated with the food

Review the control measures in place

Assess the adequacy of prerequisite plans

Prepare regulatory action plans

Verify HACCP plans, traceability and recall plans

General inspection approach

Prepare inspection

Inspection opening meeting

Process flow chart

Walk through

(Counter flow)

Closing meetingFollow-up inspection

Special considerations for inspection

Primary production facilities

Products are consumed without any further processing – no “kill step”

Farm-to-table approach

Food processing facilities

Special attention should be given to the “kill steps”

Foodborne illness risk factors may be difficult to identify because of complex production processes

Enforcement and compliance

Food laws and regulations in place

Knowledge and skill requirements for food inspectors

Compliance and enforcement policy

Response to non-compliance and violations

Enforcement actions and appeal process

Example: HACCP strategy

39

HACCP audits

Food business inspections have changed from full-scope inspections to target-related inspections on critical points.

The inspection method is standardized: it is easier to monitor the national level of food safety in the different branches and it is possible to prioritize

Inspectors require specific training

Inspection systems in Asia

Common challenges:

Existing laws and regulations are not up-to-date

Overlap and gaps in the roles and responsibilities among inspection agencies

Inadequately trained food inspectors

Inadequate financial resource to carry out inspection (number of inspectors / equipment etc.)

Product based rather than process based

Inspection system are not based on risk

Requirements for implementing

modern food inspection systems

Food inspectors must have a deep knowledge on foodborne illness risk factors associated with each step in the production process

Partnership and collaboration between inspectors, auditors and food producers

A supportive food control system

Commitment from all stakeholders along the food chain


[email protected]

40

Risk Analysis – A Framework for Modern Food Inspection

Mitsuo Nakamura, Project Coordinator,FAO Regional Office for Asia and the Pacific

April 2008, Jakarta

Background (1)

Food-borne risks to human health can arise from food hazards that are biological, chemical orphysical in nature.

Failing to reduce food hazards

• Uncontrolled application of agricultural and veterinary chemicals

• Environmental contamination

• Use of unauthorized additives

• Microbiological hazards

• Other abuses of food along the food chain

Background (2)

Increased awareness of and concern about the effects of food hazards on human health

Increasing importance and rapid growth of world food trade

Increased demand by consumers for a safe food supply

Background (3)

New and emerging hazards

New risks and challenges

Changes in methods of food production at farm and processing

Emergence and re-emergence of foodbornepathogens

Changes in consumption patterns and consumer demands

Analysis of food-borne risks has become more important than ever before.

Food Hazards and Risk

Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Risk: A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.

Risk Analysis

Risk analysis is a key discipline for further reducing food-borne illness and strengtheningfood safety systems.

It is used to develop an estimate of the risks to human health and safety, to identify and implement appropriate measures to control the risks, and to communicate with stakeholders about the risks and measures applied.

Annex 10

Risk Analysis – A framework for Modern Food Inspection

41

Advantages (1)

Risk analysis offers a tool that all food safety authorities can use to make significant gains in food safety

to support and improve the development of standards

to address food safety issues that result from emerging hazards or breakdowns in food control systems

Advantages (2)

To obtain information and evidence on the level of risk of a certain contaminant in order to decide which actions should be taken

Setting or revising a maximum limit for that contaminant Increasing testing frequency Review of labelling requirements Provision of advice to a specific population subgroup Issuing a product recall and/or a ban on imports of the product in question

Advantages (3)

By using risk analysis, governments meet their obligations under the SPS Agreement and strengthen their basis for trading foods internationally.

Risk analysis identifies gaps and uncertainties in scientific knowledge on risks, which can help set research priorities.

Advantages (4)

Risk analysis offers a framework to consider the likely impact of the possible measures

and contributes towards enhanced utilization of public resources by focusing on the highest food safety risks.

Identifying the various points of control along the food chain

Weighing up the costs and benefits of different options to determine the most effective one(s).

Risk Analysis and Modern Inspection (1)

Risk analysis is one of the principles of modern food control with many advantages.

Risk analysis help a shift from traditional food inspection to modern food inspection, risk based food inspection.

Modern food inspection is based on risk factors that may cause foodborne illnesses.

Risk Analysis and Modern Inspection (2)

By focusing inspection on risk factors with risk analysis, the inspectors can make better use of their scarce time allocation to each processor,

without overlooking non-compliance and violations of regulations.

At the same time, the inspection can protect consumers, ensuring that the food control system works all the time.

42

Components of Risk Analysis

Risk assessmentThe scientific component of risk analysis

Risk managementDefining and implementing policies

Risk communicationThe exchange of information between actors involved in the risk analysis

Risk Assessment (1)

A scientific process which consists of determining the likelihood and severity of an adverse health effect in a population exposed to a certain food combination

Risk Assessment (2)

Consisting of the following steps:

(i) hazard identification

(ii) hazard characterization

(iii) exposure assessment

(iv) risk characterization

(i) Hazard Identification

The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.

(ii) Hazard Characterization (1)

The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food.

(ii) Hazard Characterization (2)

Dose-Response Assessment:

The determination of the relationship between the magnitude of exposure (dose) to a chemical, biological or physical agent and the severity and/or frequency of associated adverse health effects (response).

43

(iii) Exposure Assessment

The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant.

(iv) Risk Characterization

Integration of hazard identification, hazard characterization and exposure assessment into an estimation of the adverse effects likely to occur in a given population, including attendant uncertainties.

Risk Assessments

Chemical risk assessment

Additives, chemical residues, veterinary drugs etc.

Microbiological risk assessment

Infective organisms (bacteria, viruses, parasites etc.)

Toxin producing organisms

Spoilage organisms

Physical risk assessment

Physical hazards in foods

FAO/WHO Risk Assessment Programme

International

risk manager

CODEX

International

risk assessmentJECFA,

JMPR,

JEMRA,

ad hoc expert consultations

Member

Countries

Data, expertise

Scientific

advice

WTO

Agreements

Benchmark

standards

Scientific

advice

International trade agreements

Standards,

guidelines,

related texts

Requests for

advice, risk

assessment

Needs,

feasibility,

inputs,

etc.

JEFCA

Ad hoc consultations

JMPR

biotechnology

JEMRA

probiotics micronutrientsetc..

Risk Assessment Groups

ChemicalMicro

Data Uncertainties

arise both from:

limitations on the amount of data available and from evaluation

Interpretation of actual data obtained from epidemiological and toxicological studies

44

Risk Management

The process of weighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options including regulatory measures.

Objectives of Risk Management

To establish the significance of the estimated risk

To compare the costs of reducing this risk to the benefits gained

To compare the estimated risks to the societal benefits derived from incurring the risk

To carry out the political and institutional process of reducing the risk

Components of Risk Management

(i) Preliminary risk management activities

(ii) Evaluation of risk management options

(iii) Implementation of the risk management decision

(iv) Monitoring and review

(i) Preliminary Risk Management Activities

The initial process:

includes the establishment of a risk profile to facilitate consideration of the issue.

provides as much information as possible to guide further action.

As a result, the risk manager may commission a risk assessment as an independent scientific process.

(ii) Evaluation of Risk Management Options

The weighing of available options for managing a food safety issue in light of scientific information on risks and other factors.

It may include reaching a decision on an appropriate level of consumer protection.

(iii) Implementation of the Risk Management Decision

It usually involves regulatory food safety measures, which may include the use of HACCP.

Ongoing verification of the application of food safety measures is essential.

45

(iv) Monitoring and Review

Gathering and analyzing of data so as to give an overview of food safety and consumer health

Monitoring of contaminants in food and foodborne disease surveillance

Where there is evidence that required public health goals are not being achieved, redesign of food safety measures will be needed.

Risk Communication

The interactive exchange of information and opinions throughout the risk analysis process

concerning risk, risk-related factors and risk perceptions,

among risk assessors, risk managers, consumers, industry, the academic community and other interested parties,

including the explanation of risk assessment findings and the basis of risk management decisions.

Challenges for ASEAN Countries

Difficulties in justifying food safety measures

Lack of adequate human and financial resources to conduct risk analysis

Lack of data for exposure assessment

Limited access to information about risk analysis of countries that impose SPS measures different from international standards

Lack of capacity to demonstrate equivalence of SPS measures

The Way Forward for ASEANCountries

Capacity building based on needs assessment

Coordination and collaboration between agencies nationally and internationally

Strengthen participation in Codex related activities

Make use of risk analysis developed at the international level

FAO’s Role in Risk AnalysisCapacity Building

Publications

(“Food Safety Risk Analysis: A guide for national food

safety authorities” etc.)

Coordinating body of JEMRA, JECFA and JMPR

Networking and exchange of information

Capacity building activities

Seminars, training courses etc.

Thank you

46

Annex 11

Introduction to Food Safety Systems

Introduction to Food Safety Systems

Esperansa HidayatIndustry Council for Development

FAO regional workshop on

Modern principles for food inspection and certification


Key Points

• Safe Food

• Food Safety System

Safe food

Food that does not cause harm to the

consumer when it is prepared and / or

eaten according to its intended use

Codex Allementarius

Safety

Public health Industry

Consumer

Controlling Food Safety Hazards

THEN NOW

Reactive

Gov’tInspection

Product specific

Preventive

Self-Inspection Customer Audit

(HACCP approach)

Process specific

Food Safety System

• Good Agriculture Practice (GAP)

• Good Manufacturing Practice (GMP)

• Good Hygienic Practice (GHP)

• HACCP

47

Good Agriculture Practices(GAP)

A means to concretely contribute to

environmental, economic and social

sustainability of on-farm production

resulting in safe and healthy food and

non-food agricultural products.

Good Manufacturing Practices(GMP)

That combination of manufacturing

and quality control procedures

aimed at ensuring that products are

consistently manufactured to their

Specifications

IFST ( UK )

Good Hygienic Practices(GHP)

All practices regarding

the conditions and measures

necessary to ensure

the safety and suitability of food

at all stages of the food chain

( Based on the Codex definition of Food Hygiene )

Areas examined under GHP

1. Primary production

2. Establishment: design and facilities

3. Control of operation

4. Establishment: maintenance and sanitation

5. Establishment: personal hygiene

6. Transportation

7. Product information and consumer awareness

8. Training

Pre-Requisite Programs

Raw materials controls

Supplier specification approval

Receipt and storage

Testing

Sanitation

Master schedule

Pest control

Chemical control

Training

Personal safety

Personal GMPs

HACCP

Production equipment

Sanitary design / Installation

Cleaning / sanitation

Preventive maintenance

Calibration

Production controls

Product zone controls

Foreign material control

Metal protection program

Glass control

Storage & distribution

Temperature control

Transport vehicle cleaning & inspection

Product controls

Labeling

Traceback and recall

Complaint investigations

Facilities

Adjacent properties

Building exterior

Building interior

Traffic flow patterns

Ventilation

Waste disposal

Sanitary facilities/ handwashing

Water, ice, culinary steam

Lighting

Good Agricultural PracticesGood Agricultural Practices

Good Good

Manufacturing PracticesManufacturing Practices

HACCPHACCP

Pre-Requisite Programs

The HACCP Approach

HACCP

Good Hygienic PracticesGood Hygienic Practices

48

HHazard

AAnalysis

CCritical

CControl

PPoint

A systematic, pro-active approach to identification, evaluation, and control of food safety hazards.

HACCPHACCP

•Preliminary Steps

•7 steps

!A biological, chemical, or physical

agent in, or condition of, food

with the potential

to cause an adverse health effect

Codex Alimentarius, 1997

Hazard

Hazards and sources ofhazards

Chemical

Physical

Biological Raw materials

Semi-finishedproduct

Finishedproduct

contaminant in

The unacceptable presence of a • Assemble the HACCP team

• Describe the product & intended use

• List the product ingredients or process raw materials

• Develop a plant schematic and a flow diagram which describe the process

• Review existing food safety Pre-Requisite Programs

Preliminary Steps

HACCPHACCP

1. Conduct a hazard analysis (biological, chemical, physical)

2. Identify critical control points (CCPs)

3. Establish critical limits for each CCP

4. Establish CCP monitoring requirements

5. Establish corrective actions

6. Verify and Validate the HACCP plan

7. Establish record keeping procedures that document the HACCP system

HACCP plan 7 steps

HACCPHACCP

49

Effectiveness of HACCP

Shared responsibility

Farmers Manufacturers Consumers

Government

Thank You…………….

50

Annex 12

Pre-requisite Programmes for Food Safety Assurance inFood Service Establishment

Pre-requisite programmes for food safety assurance

in food service establishment

Jakarta , 1st April , 2008

FAO Regional Workshop

on Modern Principles for Food Inspection and Certification

Topic of presentation

1. GHP & HACCP in food service establishment

2. ICD/SEAMEO course in Food Safety

Foodborne disease incidents

Place where food was mishandledU.K.England and Wales 1993 - 1998

Total outbreaks: 1093

Restaurants etc.Restaurants etc.

54.7%54.7%

Military baseMilitary base

2.7%2.7%

School /School /

University 4.1%University 4.1%Shop /Shop /

(mobile)retailer 6.7%(mobile)retailer 6.7%Other 8.4%Other 8.4%

Res. Homes /Res. Homes /

Hospitals 11.0%Hospitals 11.0%

Private house Private house 12.4%12.4%

Food handling faults in foodservice establishments (USA)

Inadequate cooling 64

Prepared too far in advance 39

Infected persons 34

Inadequate reheating 24

Inadequate hot storage 21

Inadequate cleaning 10

Cross-contamination 10

% Outbreaks

Personal hygiene

Hygienic handling of food

Premises and kitchen utensils

GHP in food service establishment Personal hygiene (1)

• Man reservoir of infectious disease & enterotoxin-producing agents

• Pathogens can cause infection at low levels of contamination

51

Food handlerwho is a carrier

of infection

Food handlerwho is a carrier

of infection

CustomerCustomer

Food preparation area

Food handlersFood handlers

Surfaces

Refrigerator

MealsMeals

Cooked food

Raw foodRaw food

Personal hygiene (2)

Report illness orskin complaints

Personal Hygiene (3)

Avoidtouching

ears, nose, lips

and hair

Pick up cutleryand glasses by

handles or stems

Cover cuts

Wearprotective

clothing and head cover

Clean hands,nails and hair

Hygienic handling of food (1)

Cook food thoroughly

Keep cooked food hot - at a temperature of at least 60oC

Refrigerate cooked food in shallow containers

Reheat cooked food to at least 70oC

Keep cooked food separate from raw food

All work with perishable food must be carried out quickly

Perishable food should be stored under refrigeration but not be stored too long

Thoroughly defrost frozen meat and poultry before cooking

Discard all drips accumulated during defrosting of meat and poultry and clean all soiled surfaces

Premises and kitchen utensils (1)

Plenty of light in all work and storage rooms

Frequent cleaning

Cloths and drying towels changed every day

Kitchen and storage area protected from insects and other vermin

Pets and other animals away from the kitchen

Dangerous/poisonous substances, outside the kitchen area in labelled and closed containers

Defrost and clean refrigerators regularly

Avoid overloading the cold-storage equipment

Dispose of waste correctly

HACCP in small food operations ?

Greater degree of food safety assurance

can be achieved through combining

Good Hygienic Practices (GHP)

Application of HACCP

HACCP in small food operations

• As a tool for ensuring food safety (7 principles)

• As a tool for education of foodhandlers (5 or 6 principles)

52

The HACCP- based approach

The use of HACCP as a basis for training food handlers involves the following steps :

HACCP study

If necessary modifying the food preparation practices

Educating food handlers about Critical Control Points and Critical Limits

Teaching food handlers how to implement corrective measures in case of problems

ICD/SEAMEO course in food safety

• Food Safety Education through of HACCP-based approach

Observation : catering service

Broken & dirty screen

Difficult to clean

Improper personal hygiene

Unprotected

Safe Food ?

Observation : small enterprise

cat or man purpose?

Black cooking oil ?

Wash hand?

HACCP

study as an

approach

for the

selection of

critical

practices

(behaviour)

53

Predisposing

Predisposing

factorfactor

EnablingEnabling

factorfactor

ReinforcingReinforcingfactorfactor

Change of behaviors is influenced by

Predisposing Predisposing factorfactor

Understanding people's risk perception and attitude.

Giving people the knowledge and skillsnecessary to adopt a given behaviour.

Enabling Enabling

factorfactor

Providing conditions which enable people to adopt a behaviour such as availability of tools/equipment, time, policies, feasibility of a policy.

Reinforcing Reinforcing

factorfactor

Encompasses all measures and conditions which can motivate a person to adopt a given behavior, e.g. commitment and recognition by the supervisor, appreciation by peers, culture and values of the Community

ICD/SEAMEO course in food safety

The Industry Council for Development (ICD) is a private non-profit organisation in official relations with the World Health Organisation (WHO) and having liaison status with the Food and Agriculture Organisation of the UN (FAO).

Members of ICD are companies from the food and allied industries. This small group of motivated professionals works with governments, non-governmental organisations (NGOs) and UN agencies on with mission capacity building on nutrition including food safety.

Industry Council for Development

SEAMEO TROPMED RCCN - UI

• SEAMEO (South East Asian Ministers of Education Organization) was established in 1965 with the objective to promote cooperation in education, science and culture in the Southeast Asian region.

• SEAMEO TROPMED (Tropical Medicine and Public Health) RCCN (Regional Center for Community Nutrition) is one of 15 Centers focusing on Community Nutrition established in 1970.

• It is hosted by University of Indonesia (UI) in Jakarta.

Main Activities

Education:

• MSc and PhD in Community Nutrition (degree from Faculty of Medicine)

• Short courses

Research:• Micronutrient• Nutrition and poverty• Nutrition in health and

diseases• Food Safety• Cross cutting issues

Program Development and Consultancy:• Food Safety Education (in collaboration with ICD)

• South East Asian Nutrition Leadership Program (SEA-NLP)

• Community services

54

ICD/SEAMEO Cooperative Program

• Initiated in 1992

• Objectives: to foster human resource development in the field of food safety in Indonesia and its Southeast Asian neighbor countries.

SEAMEO RCCN acts as

focal point for ICD activities in

Southeast Asian countries.

WHO/ICD Course in Food Safety

Manual for

nutritionists and other health professionals

http://www.icd-online.org

ICD/SEAMEO Cooperative Program: Main activities

• Food Safety training using ICD/WHO/SEAMEO/GTZ Module of “Food Safety for Nutritionists and Other Health Professionals”.

– 2-weeks training attach to the MSc training program

– Include one day module for TOT (since 1996).

• Roll-out food safety training.

• Newsletter (every 4 months).

• Seminar and workshop.

Food Safety training using ICD/WHO/SEAMEO Module of “Food Safety for Nutritionists and Other

Health Professionals”.

• Training objectives:– Understand what safe foods are

& how food safety can be achieved

– Recognize unsafe foods & preparation practices

– Understand the effect of infection on nutrition

– Able to intervene in preventing Food Borne Disease

– Able to teach the principles of food safety to others.

• Training methods:– Syndicate groups– Field exercises– Visit to food

industry/catering– “Morning safety”

discussions

Food Safety training using ICD/WHO/SEAMEO/GTZ Module of “Food Safety for Nutritionists and Other Health Professionals”.

• Facilitators:

– ICD Associates

– ICD local companies

– ICD Program manager

– Dept of Microbiology, Univ. of Indonesia

– Agriculture Institute of Bogor

– National Agency for Food and Drugs Control.

– Ministry of Health (dept of sanitation and environmental health).

– others

• Short course participants:– Government: National Agency

for Food and Drugs Control, Ministry of Health, Ministry of Agriculture, local government, etc).

– Academe: Faculty of Medicine, Public Health, Faculty of Agriculture, Nutrition academy, etc

– Private sectors: food industry, etc

– NGO (local and international)

– Others

Australia

1%

Indonesia

64%

Nepal

3%Vietnam

7%

Thailand

9%

Argentina

1%

Philippines

7%

Pakistan

1%

Myanmar

3%

.Lao P.D.R

3% Kenya

1%

Alumni of Food Safety Training course

0

5

10

15

20

25

30

# o

f p

art

icip

an

ts

1993 1995 1997 1999 2000 2003 2005 2007

MSc student Short course

Total: 287 alumni from 13 countries; 80% from Indonesia.

Total: 77 trainers

55

ICD/SEAMEO

COOPERATIVE

PROGRAM

THE NETWORK OF ICD/SEAMEO COOPERATIVE PROGRAM IN THE SOUTH EAST ASIA REGION

ICD Local Companies

Other Companies National Regional/ Internation

al

NON GOVERNMENT

ORGANISATION

UNITED NATION AGENCY

INDUSTRY

GOVERNMENT

ACADEMIA

NationalRegional/

International

WHO

(SEARO, WPRO, PAHO)

Food and Beverage

Association

(GAPPMI)

Nestle

Unilever

Monsanto

Effem

PT. Pangan Sari Utama

PT. Friesche VlagIndonesia

Regional/ International

International Life Science

Institute (ILSI)

Asian Food Information

Center (AFIC)

Aerowisata Catering Service

Hanoi Medical College*

Mahidol UniversitThailand*

National Instituof Nutrition. Vietnam

University of the

Philippines

MoH

Lao*

MoH ThailandMoHPhilippines

Ministry of Health (MoH)

National Agency (Drug and Food

Control)

Ministry of Agriculture

ASEAN Secretariat

Hasanuddin Univ.*

Univ. of Indonesia

Academy of Nutrition, Malang*

Atmajaya Univ.*

Bung Hatta Univ.*

Sam RatulangiUniv.*

Academy of Nutrition, Jakarta

Sahid Univ.*

Gadjah Mada Univ.

UdayanaUniv.

Univ. of Widya Mandala

Surabaya

Food and Nutrition Research Institute,

PhilippinesInstitute of

Medicine, MyanmarMoHMyanmar

Local Government

Danone

FAO

* Institutions that developed course on Food Safet

Others

Ministry of Industry

National

Drinking Water Communication

Forum (FORKAMI)

Consumer Organisation

(YLKI)

Indonesia Food Council (FKPI)

Other local NGOs and

Associations

WHO/ICD Course in Food Safety

Manual for

managers in food service

http://www.icd-online.org

World Health Assembly Resolution on

Food Safety (WHA 53.15 )

• to integrate food safety matters in health and nutrition education and information for consumers, particularly within primary and secondary school curricula and

• to initiate culture-specific health and nutrition education programmes for food handlers, consumers, farmers, producers, and agro-food industry personnel.

Basic Food Safety for Health Workers

http://www.who.int/fsf/BasicFoodSafetyforHealthWorker/

Conclusions

• GHP in food service establishment is necessary

• HACCP-based approach ensure the safety of food

• Education and training on food safety is required to maintain a high standard of food safety implementation

• Networking and partnership with stakeholders are essential to maintain the continuity of food safety training.

THANK YOU

Contact:

[email protected]

[email protected]

www.seameo-rccn.org

56

Annex 13

FAO Risk Based Food Inspection Manual

FAO Risk Based Food Inspection Manual


Jakarta, Indonesia

1 to 3 April 2008




Background

Update the FAO/WHO Food Inspection Manual (1984)

New approaches to food inspection have been established

Promote principles of modern food control systems

Risk analysis framework

Application of preventive measures to food control

Consumer protection

Funding provided through FAO – Norway Programme Cooperation Agreement

Process of preparing the manual

First draft was developed by Dr. Ricardo Molins, FAO international consultant

Reviewed by various units in FAO and WHO

Validated at the “Strengthening National Food Control Systems” in Bagamoyo, Tanzania (December 2006)

Revised based on the comments/suggestions made at the workshop

Peer reviewed by international experts in Brazil and UK

Expected to be published in early Summer 2008

Scope of the manual

Risk based inspection

Concepts, approaches and procedures

Primary production operations

Processing establishments

Issues that are NOT covered

Retail, food service and food preparation operations (some material can however be useful)

Import and export inspection and certification

HACCP implementation and audits

Objectives

1. To provide food inspectors in developing countries with practical guidelines for conducting the modern concept of risk-based inspections

2. To provide a roadmap for inspectors that can be used in their inspection of primary production or processing operations across the entire food sector, regardless of the specific product(s) handled or manufactured by the inspected establishment

3. To reorient food inspection from product-based process to a risk based process

4. To serve as training and reference tool for food inspectors

Target audience

Food inspectors responsible for ensuring the adequacy and efficacy of food control systems

Food control authorities

Training food inspectors

Re-focusing food inspection practices to a risk based process

57

Responsibilities for food safety &

quality

EVERYONE participating in the food chain has a role to play and some responsibility for food safety and quality

Government

The food industry

Consumers

Academia

About the manual

The Manual strives to convey to the food inspector not only a set of techniques and procedures, but also to foster food safety partnerships between the inspector and food processors.

This new philosophy relies on placing the inspector’s emphasis on factors that are likely to lead to foodborne illness: “prioritize inspection using a risk-based approach”

About the manual

The Manual also strives to refocus the inspector’s attention from products to processes and thereby:

Change focus from the simple “verification” of product compliance with regulations to an assessment of the effectiveness of the processor’s quality assurance system to adequately address foodborne illness risk factors

Manual content

Introduction

Scope of the manual

Objectives

Descriptive terms

Target audience

Five chapters

Annexes

Chapter 1: Concepts and approaches of

modern food inspection

Role and responsibilities of stakeholders in the food chain

General inspection philosophy and approach

Social and economic impact of food control

Food quality assurance system

The role of inspection in food control

Food chain approach to food control

Chapter 1 contd.

Risk based food inspection

Shifting from product based inspection to risk based inspection

Establishment registration and identification

Establishment categorization

Prioritization for inspection based on establishment and product profiles

58

Chapter 2: General inspection

procedures

Introduction and objectives

Inspection of a food business system components

Organization of the inspection

Authorization, rights and responsibilities

Prerequisite plan

Regulatory action plan

HACCP plan, traceability and recall plan

Inspection closing, reporting and documentation

Chapter 3: General inspection approach

for primary production facilities


Inspection approach

Preparing the inspection

Initiating the inspection

General process flow

Walk through inspection

Closing meeting

Inspection of

primary

inspection

facilities

Chapter 4: General inspection approach

for food processing facilities


Scope of inspection

Organization of the inspection

General process flow

Chapter 4 contd.

Counter-flow walk through inspection

Site assessment

Food additives

Non-food chemicals

Packaging material

Sanitation and pest control

Inspection of

food

processing

facilities

59

Chapter 5: Enforcement and

compliance

Regulatory base for effective food quality assurance systems

Knowledge and skill requirements for food inspectors

Compliance and enforcement policy

Response to non-compliance and violations

Enforcement actions and appeal process


[email protected]

60

Annex 14

Food Safety Situation in ASEAN

AFSIP – Master Plan

FAO Regional Workshop on Modern Principles for Food inspection and Certification

Jakarta, Indonesia 1-3 April 2008

Food Safety Situation In ASEAN

Dr Azriman Rosman

Ministry of Health, Malaysia


ASEAN CHARTER

• To create a single market and production base which is stable, prosperous, highly competitive and economically integrated with effective facilitation for trade and investment in which there is free flow of goods, services and investment;

• Declaration on the Establishment of the ASEAN Charter Kuala Lumpur, 12 December 2005

• Signed by 10 AMC November 2007 in Singapore

• ASEAN structure and working bodies revised.


ASEAN initiatives on Food safety

• ASEAN Expert Group on Food Safety (AEGFS)

• ASEAN Consultative Committee for Standards and Quality Prepared Foodstuff Product Working Group (ACCSQ- PFPWG)

• ASEAN Task Force on CODEX (ATFC)

• Commodity Bodies under A


COSTASEAN Sub Committee on Food Science andTechnology (ASCFST)

SOM-AMAFASEAN Genetically Modified Food Network (AGMF Net)

SOM-AMAFASEAN Working Group on Halal (AGS Halal)

SOM-AMAFASEAN Food Safety Network (AFSN)

SOM-AMAFASEAN Task Force on Codex (ATFC)

SEOMACCSQ – Prepared Foodstuff Product WorkingGroup (ACCSQ PFPWG)

SOMHDASEAN Experts Group on Food Safety (AEGFS)

SOM-AMAFASEAN Sectoral Working Group on Crops (ASWGC)

SOM-AMAFASEAB Sectoral Working Group on Fisheries (ASWGFi)

SOM-AMAFASEAN Sectoral Working Group on Livestock (ASWGL)

SENIOROFFICIALSMEETING

ASEAN FOOD BODY


Timeline

ASEAN Senior Officials Meeting for the 5th ASEAN Health Ministers Meeting in, Indonesia

April 2000

“ASEAN Food Safety Policy and an ASEAN Framework on Food Safety” as one of the “ASEAN Regional Action Plans on the Impacts of Globalization and Liberalization of Trade and Services in the Health Sector”.

18th ASCHN Vietnam

Oct 2000

Endorsed ASEAN Food Safety Policy and ASEAN Framework for Food Safety

Establishment of an ASEAN Expert Group on Food Safety (AEGFS) to be initially chaired by Malaysia

WHO Regional Committee Meeting in Brunei

September 2001

WHO draft Regional Strategy for Food Safety for the Western Pacific -a multi-sectoral food safety policy for the Region and a Framework on Food Safety

"strengthen policies, plans of action and government agency partnerships".


Timeline

1st AEGFS was held in Kuala Lumpur

September 2001

1. Minimize overlapping and duplication amongst ASEAN bodies and particularly those under the Senior Officials Meeting-ASEAN Ministers (SOM-AMAF), (AWGTCP) (COST), (ACCSQ).

2. Identified the four major areas of capacity building, harmonization of regulatory standards, research and development and networking.

1st Senior Officials Meeting on Health Development (SOMHD) Ha Noi

October 2001

Set out criteria for prioritization of work

61


Timeline

Oct 2002

workshop to develop the

1. ASEAN Food Safety Policy and

2. ASEAN Framework on Food Safety AFSIP

2nd (AEGFS) Cambodia,

April 2003

1. AEGFS manages & coordinates AFSIP

2. TOR of bodies to be reviewed and work incorporates ASFIP

3. Not appropriate to set up umbrella body

WHO sponsored AEGFS workshopKuala Lumpur


Timeline

AFSIP Agreed

3rd AEGFS Jakarta

February 2004 April 2004

AFSIP Endorsed

7th ASEAN Health Ministers Meeting

Endorsed Draft ASEAN Common Food Control Requirements

Strengthen Info Sharing through AFSNPlanning of Regional ActivityLab- SingaporeInsp and Cert – MalaysiaConsumer Participation – IndonesiaLegislation – Philippines Monitoring and Surveillance - Malaysia

4th AEGFS Vientiane, 21-23

September 2005Nov 2004

VAP

Legislation, Inspection, Lab


Timeline

4th AEGFS Vientiane

September 2005

1. Matrix of Proposed Regional Activities2. Terms of Reference of the Programme

Coordinator and the Lead Country/ 3. Three programmes be given priorities as

follows: a) food inspection and certification; b) information sharing; c) consumer participation in food safety

December 2005

• Need to streamline the activities of the various ASEAN bodies related to food

• Central coordinating mechanism

ACCSQ-PFPWGMeeting of Experts of ASEAN Food Control Policies - Bangkok

5th ACCSQ-PFPWG Jakarta

November 2005


Timeline

November 2006

5th AEGFS Myanmar

1. Update Capacity Building

2. Identify ASEAN activities

3. Endorse projects for donor review

6th AEGFS Manila

Study proposal on Food Safety Forum.

Now called ASEAN Coordinating Committee on Food Safety

• Workshop to revise Objectives, TOR

January 2008 ASEAN-EU Workshop


Components of the ASEAN Food Safety Improvement Plan

1. Food Safety Policy 2. Establishment of Capacity Building database (existing/

proposed/ offered/ needed)3. Identification of Program Areas and priorities4. Food Safety Improvement Plan

4.1 Proposed Activities and Priorities at Regional4.2 Proposed Activities under Each Programme– Identification of countries as programme coordinators (in

stages)– Matrix of Proposed Lead Countries/Regional Reference

centers– Terms of Reference of the Programme Coordinator and the Lead

Country/Centre of Excellence.


1. Food Safety Policy

– Introduction

– Goal

– Objectives

– Strategy

– Programmes

– TOR for programme coordinator and lead country

62

AFSIP – Master Plan AFSIP – Master Plan


Expertise

Offered

Proposed

Activities

Expertise

Needed

Existing

Activities

Country

2.Capacity Building Database

Programme1. Standards2. Legislation3. Laboratories4. Monitoring And Surveillance5. Implementation Of Food Safety Systems6. Inspection and Certification7. Education And Training8. Information Sharing9. Research & Development10.International Participation11.Consumer Participation


Commencement

Year

Proposed

Activities

Existing

Activities/ Expertise available

Program

4. AFSIP -4.1 Matrix of Proposed Regional Activities.

For Each Programme Area


Short Term

Participating country

Long Term

Lead CountryActivitiesStages of Food Chain

4. AFSIP -4.2 Matrix of Activities under each programme

For Each Programme Area


FAO/WHO

VAP APEC AADCPATFCEC-CEN/

EU

Standards

ACCSQ PWG-PF

AEGFS

Equivalence & MRA’s

AMAFPrograms

Consumer Participation (Indo)

Research and Development

Info Sharing (Thai)

Education and Training

Insp and Cert (Mal)

Implementation of Food Safety Systems

Mon and Surveillance (Mal)

Laboratories (Sing)

Legislation (Phil)

3.Identification of Program Areas and priorities

63


Thank You


ASEAN Common Food Control Requirements

AFSIP – Master Plan AFSIP – Master Plan

– Kuala Lumpur, Malaysia from 28 November – 2 December on a cost-sharing basis. Participants from Cambodia, Lao PDR and Viet Nam were fully funded.

– to gain knowledge on verification and auditing in HACCP system and to share knowledge and practical experiences in verification andauditing of the HACCP system.

– A total of 19 participants attended the course, two (2) from Cambodia, two (2) from Lao PDR, nine (9) from Malaysia, three (3) from Singapore, two (2) from Thailand, and one (1) from Viet Nam.


“ASEAN Rapid Alert System for Food” (ARASF) meeting on 24-25 April 2007 in Bangkok – Pilot Project

Objective of this project • develop information exchange software • establish an information network on food safety among ASEAN

members countries

ARASF • is a tool to exchange information among the ASEAN members

country when a food safety risk is identified.• Rapid prevention measures taken by competent authorities to

ensure food safety among Asean member countries• real time and using web based application. • http://wwww.arasf.net


64


MicrobiologyQuality Assurance & Testing Centre 3, (QUATEST3) MOST, Vietnam

Heavy Metals and Trace Elements

Bureau of Quality and Safety of Food, Dpt. of Medical Sciences, Ministry of Public Health, Thailand (BQSF)

Veterinary Drug ResiduesVeterinary Public Health Laboratory, Dpt. of Livestock Development, Ministry of Agriculture, Thailand (VPHL, T)

GMOsDepartment of Chemistry, Malaysia (DOC)

Pesticide ResiduesVeterinary Public Health Laboratory, Agri-Food and Veterinary Authority of Singapore (VPHL, S)

MycotoxinsFood Laboratory, Centre for Analytical Science, Health Sciences Authority, Singapore (CAS).

Field of ExpertiseASEAN Reference Laboratory

• Extended APRIS 2 (Agro-Food and Fisheries)

• ASEAN General Handbook on Testing Services in Agro-based products

• Training for ASEAN ARL (Planned)

• Capacity Building for ASEAN Fish Reference Lab



Funding Sought (ASEAN)To be proposed by Thailand

Proposal 2008Proposal Rapid Food Test Kit 4

Proposed to be taken up by FAO

To be proposed by Thailand

Proposal 2008Farm Certification 3.

OngoingTwo years and 10 months2007- 2005

FAO/Government Co-Operation Programme-Government of Japan: AEGFS

Enhancing Food Safety by Strengthening Food Inspection Systems in ASEAN Member Countries

2.

Details subject to discussions with FAO

5 years(2008 – 2009)

Proposed to combine with FAO Project

Development of regional model of ICT-based system for food import and export inspection and certification for ASEAN Member Countries.

1.

NOTETIMEFRAMEFUNDING PROGRAMME/ COMMITTEE

PROJECT TITLEBIL

Food Inspection & Certification. AEGFS


Inception Workshop in KL (5-6 july 2007)Consultation Workshop(6-10/8/2007) BangkokNational Consultations (Aug-Oct 2008)

2007-on going

ASEAN Australia Development Cooperation Program (AADCP) : AEGFS

Strengthening of Food Inspection and Certification for Shrimp and Bivalve Molluscs In ASEAN

1.


PROJECT TITLEBIL

Programme area : Food Inspection & Certification (AADCP)


1st phase just ended. Final strategies Workshop(22-24/8/2007)$th Meeting PCG (25/8/2007)To be follow through with Phase II. (AEGFS to Request)

Capacity Building in Risk Analysis Areas Identified for presentation to AEGFS (Jan 2008)

ASEAN Australia Development Cooperation Program (AADCP): AEGFS

Strengthening ASEAN Risk Assessment Capability to Support Food Safety Measures Project - (2nd Phase)

Programme area : Monitoring & Surveillance


Consultant making country visits and reports

Two years and 10 months2007-on going

FAO/Government Co-Operation Programme-Government of Japan: AEGFS

Enhancing Food Safety by Strengthening Food Inspection Systems in ASEAN Member Countries

1.


PROJECT TITLEBIL

Programme area : Food Inspection & Certification (FAO/WHO)

65


IV. Finalization of Draft Regional Food Legislative Framework

III. Circulation for government comments

II. Development of Draft Regional Food Legislative Framework in priority areas

III. Endorsement of work priorities and identification of lead country for drafts

II. Development of priotities for harmonized legislative framework (Food Supply Chain)

I. Collation of resources , existing laws/guidelines from countries, regions, and international bodies and organizations,

2010

Early

2009Mid

2008Early2008

End2007

TimeLead

CountryActivities

Programme Coordinator : PHILIPPINES

Programme : LEGISLATION

Activity Matrix :Revised from 5th Meeting of the ASEAN Group on Food Safety,Yangon, Myanmar,21 – 23 November 2006


201020092008End2007

Proficiency Testing Programmes -organization of proficiency testing programmes in the following specific fields analysis

Training on Laboratory Analysis -to provide

training on specific fields analysis

Competent Laboratories-establish network of competent Laboratories in the following specific fields

TimeActivities

Programme Coordinator : SINGAPORE

Programme : Laboratory

Activity Matrix Revised from 5th Meeting of the ASEAN Group on Food Safety,Yangon, Myanmar,21 – 23 November 2006


Programme : Food Inspection and CertificationProgram coordinator : MALAYSIA

IndonesiaCaptured Fishery

ThailandAquaculture

Livestock

crop

Quarantine Procedures and Protocols


Thailandaquaculture

livestock

Codes of Practice and Guidelinescrop


Thailandaquaculture

livestock

Farm Certification schemes:crop

Primary production:

Crop, livestock, Aquaculture/ captured fishery

Longer Term

2007-201020062005

ParticipatinCountry

Lead CountryActivities

Stages of the Food Chain

Extract from Activity Matrix Revised from 5th Meeting of the ASEAN Group on Food Safety,Yangon, Myanmar,21 – 23 November 2006


AEGFS - Update of AFSN to include Risk Assessment expertise,

2007

ACCSQ Product Working Group on Prepared Foodstuff (ACCSQ

PF PWG). Information on regulatory regime for

Programme Coordinator : THAILAND

Programme : Information Sharing


Execution of Consumer Participation and Empowerment Program in Food Safety in the ASEAN

4.

ASEAN MdembercountruesASEAN Member Countries (several AMCs may wish to participate in these activities)ASEAN Member Countries

IndonesiaDevelopment Consumer Participation and Empowerment Program in Food Safety

1.Identifying National Leading Institution for Program Execution2.Designing the Program based on the Need Analysis Results (in-country training, overseas training, or e-training utilizing available distance-learning facilities)3.Development of Program Materials4.Program Trial and Revision

3.

ASEAN Member CountriesASEAN Member Countries

IndonesiaIndonesia

Need Analysis for Consumer Participation and Empowerment Program in Food Safety the ASEAN

1.Preparation of Questionnaires2.Matrix of Existing Consumer Participation and Empowerment Activities3.Inventory of Existing Consumer Participation and Empowerment Activity Materials4.Analysis of the need

2.

Dec.ASEAN Member Countries

Identifying National Focal Point for Consumer Participation and Empowerment in Food Safety

1.

Longer Term

2009-201020082007

Participating Country

Lead CountryActivities

Activity Matrix Revised from 5th Meeting of the ASEAN Group on Food Safety.


Framework on Monitoring and

Surveillance

• Project Proposal on RA

– Training for risk managers

– Training materials for Risk Assessment

66


ACCSQ-PFPWG

• Harmonization of Import-Export

Certification and registeration Procedure

• Guidance document based on CCFICS


Implementation of Food Safety

Systems

• Thailand to consider role as program

coordinator


Consumer Participation and

Empowerment in Food safety

• Framework endorsed

• Indonesia to develop project proposal


Information Sharing

• AFSN to include information on Risk

Assessors

• List of Exporters

• Training programme

• Consumer education

• Link with Infosan & AsiaFoodNet

67

Annex 15

The Inspection and Certification System for GMP on the Processed Foods(Indonesia)

WPR@NADFC, 2008

THE INSPECTION AND

CERTIFICATION SYSTEMS FOR GMP

ON THE PROCESSED FOODS

Winiati P. RahayuNADFC Email: [email protected]

Presented in FAO regional workshop on ModernPrinciples for Food Inspection and Certification

Jakarta, Indonesia, 1 3 April 2008

WPR@NADFC, 2008

Republic of Indonesia

Population : 222.05 millions (growth rate 1.34%)Java : 129.09 millions (58%)Area : 9.8 millions square km (land area 1.9 millions km2)Average income : 1,264 US$ (1US$=Rp. 9000)Administration : 33 provinces, 440 districts and 71,555 villages

Population : 222.05 millions (growth rate 1.34%)Java : 129.09 millions (58%)Area : 9.8 millions square km (land area 1.9 millions km2)Average income : 1,264 US$ (1US$=Rp. 9000)Administration : 33 provinces, 440 districts and 71,555 villages

INTRODUCTION

WPR@NADFC, 2008

FOOD INDUSTRIES IN INDONESIA

Classified of FI:• medium to large : 723 industries (around 23 % from industry total)

added value of 58,954 billion Rupiah ( equal to 15% of industry added value total )

• small scale food industries (SSFI): around one million

Processed Food (NADFC)Registered: > 36 thousands processed foods;

nearly 20% imported products. Sampled and tested routinely :

Result 2001 2006

Sampled 5300 23000

Failed 26% 15%

WPR@NADFC, 2008

Food Control Infrastructure and Regulatory

Framework (FAO/WHO, 2003)

Food Control Infrastructure and Regulatory

Framework (FAO/WHO, 2003)

1. Food Legislation

2. Food Control Management (Single Agency System, MultiAgency System, Integrated System)

3. Inspection Activities

4. Laboratory Services

5. Information, Education, Communication and Training

1. Food Legislation

2. Food Control Management (Single Agency System, MultiAgency System, Integrated System)

3. Inspection Activities

4. Laboratory Services

5. Information, Education, Communication and Training

WPR@NADFC, 2008FAO, 2006 5

Food Inspection

• Is the examination of food or

system for the control of food, raw

materials, processing and

distribution, including in process

and finished product testing in

order to verify that they conform

to requirements.

• Food inspection services can be

operated by government agencies,

as well as independent

organizations that have been

officially recognized by national

authorities

Food Inspection

• Is the examination of food or

system for the control of food, raw

materials, processing and

distribution, including in process

and finished product testing in

order to verify that they conform

to requirements.

• Food inspection services can be

operated by government agencies,

as well as independent

organizations that have been

officially recognized by national

authorities

Certification

•Is the procedures by which officialcertification bodies and officially

recognized bodies provide written or

equivalent assurance that foods or food

control system conform to

requirements.

•Certification of food may be, asappropriate, a based on a range of

inspection activities which may include continuous on-line inspection, auditing of quality assurance system , andexamination of finished products

•Certification system means official and

officially recognized certification system

Certification

•Is the procedures by which officialcertification bodies and officially

recognized bodies provide written or

equivalent assurance that foods or food

control system conform to

requirements.

•Certification of food may be, asappropriate, a based on a range of

inspection activities which may include continuous on-line inspection, auditing of quality assurance system , andexamination of finished products

•Certification system means official and

officially recognized certification system

WPR@NADFC, 2008Dedi Fardiaz, 2008 6

Proof of ComplianceProof of Compliance

Inspection

• Inspecting premises and processes for

compliance with hygienic and other

requirements of standards and

regulations which cover the

implementation of effective food safety

assurance programs

• Food sampling to establish compliance

and for import/ export inspection

purposes

• Evaluating the implementation of the

food safety assurance programs

Inspection

• Inspecting premises and processes for

compliance with hygienic and other

requirements of standards and

regulations which cover the

implementation of effective food safety

assurance programs

• Food sampling to establish compliance

and for import/ export inspection

purposes

• Evaluating the implementation of the

food safety assurance programs

Certification

Premises/Process/Product Certification or

Premises/Process/Product Qualification is

the process of certifying that a certain

product/premises/process has passed

performance and/or quality assurance

tests or qualification requirements

stipulated in regulations such as a building

code and nationally accredited test

standards, or that it complies with a set of

regulations governing quality and/or

minimum performance requirements.

Certification

Premises/Process/Product Certification or

Premises/Process/Product Qualification is

the process of certifying that a certain

product/premises/process has passed

performance and/or quality assurance

tests or qualification requirements

stipulated in regulations such as a building

code and nationally accredited test

standards, or that it complies with a set of

regulations governing quality and/or

minimum performance requirements.

CertificateCertificate

68

WPR@NADFC, 2008

Food Safety Control from farm to tableFood Safety Control from farm to table

Good

Agricultural

Practice

Good Handling

Practice

Good

Manufacturing

Practice

Good Catering

PracticeGood

Distribution

Practice

Good Retail

Practice

FARM

MANUFACTURE

WHOLESALE

FOOD SERVICETRANSPORTRETAIL

WPR@NADFC, 2008

Country BorderCountry Border

READY TO EAT

FOODS

MARKETING

(RETAILING)

FOODSERVICES

DISTRIBUTIONCONSUMERS

Distribution and Marketing

Distribution and Marketing

FRESH FOODS,

PROCESSED FOODS,

READY TO EAT FOODS

NADFC:MD, ML registration

NADFC and DistrictGovernment:SP, (P IRT) registration

NADFC:MD, ML registration

NADFC and DistrictGovernment:SP, (P IRT) registration

District Government(Kabupaten or Kota)

District Government(Kabupaten or Kota)

Ministry of Agriculture,

Ministry of Fisheries and Marine Affairs ,

District Government

Ministry of Agriculture,

Ministry of Fisheries and Marine Affairs ,

District Government

FoodSafe

ty Contr

ol?

FoodSafe

ty Contr

ol?

WPR@NADFC, 2008

(Risk Assessment)

(Risk Communication)(Risk Management)

Food Watch

Rapid Response

Food Stars

NATIONAL FOOD SAFETY

COMMITTEE

Food Intelligence

Food Safety PromotionFood Safety Control

INTEGRATED FOOD SAFETY SYSTEMINTEGRATED FOOD SAFETY SYSTEM

Based on: Risk assessment, risk management, risk communicationWPR@NADFC, 2008

Rapid Response

Rapid Response

Rapid Responseto ProtectPublic

Rapid Responseto ProtectPublic

Food InspectionsResearchesSurveillance

Food InspectionsResearchesSurveillance

FoodWatch

FoodWatch

Food StarsFood Stars

WPR@NADFC, 2008

Ministry of Health (MoH)Ministry of Agriculture (MoA)

National Agency for Drug and Food

Control (NADFC)

Ministry of Fisheries and Marine

Affairs (MoF& MA)

Ministry of Trade (MoT)

Local Governments

Food Safety Control(Risk Management)

This brings together agencies involved with administration of food

law, the inspectorate and analysis of food

Ministry of Industry (MoI)

Food Safety Control NetworkFood Safety Control Network

WPR@NADFC, 2008

Type of GMP inspection

1. Routine InspectionNew plant on the whole aspect of GMP

Plant which proposes production license or product certification

Plant which intends to add a new production line

Plant with unsatisfactory reputation record in GMP implementation

Plant which has not been inspected for 3 – 5 years.

2. Concise InspectionPlant which have implemented satisfactory GMP consistently.

3. Follow-up InspectionTo monitor an improvement or correction action by a manufacturer .

Focused on the relevant GMP which has not been implemented satisfactorily.

4. Special InspectionFocused on 1 food product, 1 group of food product or a specific processing step

Follow up of claims

69

WPR@NADFC, 2008

FOOD INSPECTION

Inspection of:

• Food Establishment

• Food Distributor/Retailer

• Export/Import

Inspection:Farm to table: Raw food, processed food, ready to eat foodFood labelFood contaminantFood additives Illegal additives

WPR@NADFC, 2008

2007: 12.599 recommendation letter , 95% for 1 day services

Obligatory:Food registration : domestic (MD) and imported (ML)

Recommendation for food importation

Voluntary:Recommendation for food exportation

Recommendation of Hygiene Sanitation

Certification on the GMP and HACCP .

Industry could obtain HACCP certificate from

Certification Body of HACCP

FOOD CERTIFICATION

WPR@NADFC, 2008

Food Inspection and Certification for SSFI

NADFC :NADFC :

1.1. Procedure for SSFI GMPProcedure for SSFI GMP

2.2. Guidelines for SSFI CertificationGuidelines for SSFI Certification

3.3. Sampling & EvaluationSampling & Evaluation

4.4. District and Consumer education for food controlDistrict and Consumer education for food control

District :District :

1.1. Inspection in SSFI premisesInspection in SSFI premises2.2. SSFI CertificationSSFI Certification

3.3. Follow up for result control of SSFI productFollow up for result control of SSFI product

4.4. Administrative enforcementAdministrative enforcement

5.5. Guidance for SSFI premisesGuidance for SSFI premises

WPR@NADFC, 2008Dedi Fardiaz FAO/WHO 240504 16

Voluntary awards toencourage food businessesto train staff and worktowards implementingHACCP based food safety

program

Basic food safety training appropriate for industry sector

Good Manufacturing Practices (GMP),Good Agricultural Practices (GAP), etc.

HACCP based food safetyprogram

Quality

Syste

m

Internationally accredited

quality system (ISO, SQF

2000)

FOOD STAR AWARD

WPR@NADFC, 2008

1. Law No. 23/ 1992 on Health 2. Law No. 7/1996 on Foods3. Law No. 8/1999 on Consumer Protection4. Government Regulation No. 69/1999 on Labeling

and Advertisement5. Government Regulation No. 28/2004 on Food

Safety, Food Quality and Nutrition6. List of Minister/Head of NADFC decree

1. Law No. 23/ 1992 on Health 2. Law No. 7/1996 on Foods3. Law No. 8/1999 on Consumer Protection4. Government Regulation No. 69/1999 on Labeling

and Advertisement5. Government Regulation No. 28/2004 on Food

Safety, Food Quality and Nutrition6. List of Minister/Head of NADFC decree

FOOD LEGISLATION

WPR@NADFC, 2008

Commodity

FunctionPROCESSED FOOD;

P-IRT/MD/MLStandardization NSBI, NADFC

Pre-market evaluation/product licensing NADFC

District Government

Post market surveillance/product sampling & lab testing NADFC/ Regional NADFC/NFI

DFI 2)

Licensing of production facilities MoI

District Government

Licensing of distribution facilities MoI

GMP certification MoI

NADFC

GDP certification NADFC

MoT

Inspection of production facilities NADFC/ Regional NADFC/NFI

District Government

Inspection of distribution facilities NADFC/ Regional NADFC

DFI

Inspection of retailers NADFC/ Regional NADFC/NFI

DFI4)

Investigation NADFC/GIO

ORGANIZATION & STRUCTURE

70

WPR@NADFC, 2008

DEPUTY FOR FOOD SAFETY AND HAZARDOUS SUBSTANCE

CONTROL

NATIONAL AGENCY FOR DRUG AND FOOD CONTROL

DIRECTORATE FOR FOOD SAFETY ASSESSMENT

DIRECTORATE FOR FOOD PRODUCT

STANDARDIZATION

DIRECTORATE FOR FOOD INSPECTION

AND CERTIFICATION

DIRECTORATE FOR FOOD SAFETY

SURVEILLANCE AND EXTENTION

DIRECTORATE FOR HAZARDOUS

SUBSTANCE AND PRODUCT CONTROL

1. Subdit for Evaluation of Foods and Food Additives

2. Subdit for Evaluation of Specific Foods

3. Subdit for Evaluation of Specific Processed Foods

1. Subdit for Standardization of Raw Materials and Food Additives

2. Subdit for Standardiazationof Specific Foods

3. Subdit for Standardization of Processed Foods

1. Subdit for Inspection of Production and Distribution of Food Products

2. Subdit for Inspection of Halal Labeled Foods

3. Subdit for Food Certification

1. Subdit for Surveillance and Food Safety Problem Solving

2. Subdit for Promotion of Food Safety

3. Subdit for Extension Program of Ready to Serve Foods and Small Scale Food Industries

1. Subdit for Standardization of Hazardous Substance and Products

2. Subdit for Safe Handling of Hazardous Substance and Products

3. Subdit for Extension Program of Hazardous Substance

Therapeutic Product andNarcotics, Psychotropic and Addictive Substance Control

Therapeutic Product andNarcotics, Psychotropic and Addictive Substance Control

Traditional Medicines, Cosmetics and Complementary Product

Control

Traditional Medicines, Cosmetics and Complementary Product

Control

FOOD LEGISLATION

WPR@NADFC, 2008

NQCLDFNQCLDF

1. NADFCBranch Office/Laboratory




PROVINCIAL AND DISTRICT

GOVERNMENTS


GOVERNMENTSPROVINCIAL AND

DISTRICT GOVERNMENTS


GOVERNMENTS

The network is staffed by 1,045 analysts and support staffs,

153 in the NQCLDF

892 in the 26 regional laboratories (4 labs are under construction)

Other ministry laboratories orprivate laboratories

Other ministry laboratories orprivate laboratories

Quality guidelines

SOP

Work instruction

Chart form/sheet

FOOD LABORATORIES

WPR@NADFC, 2008

NQCLDF implements ISO/IEC 17025-1999 to ensure the quality, reliability and integrity of analysis, reporting of

verifiable conclusions and data traceability.

Task of NQCLDF:Develop of new methods & validation of the method Calibration and maintenance program.Standardize the method, technique, and personnel skill,/proficiency test Collaboration with National Accreditation Committee (KAN), World Health Organization (WHO), and Australia-new Zealand Food Safety Authority (ANZFSA).

With Directorate Food Inspection and certification and Directorate Food Safety Surveillance and Extension set up food sampling policyThe sample is sent to laboratory to be analyzed for certain parameters such as microbiology parameter, food additive, misused of hazardous substance, and other contaminants.

WPR@NADFC, 20086/23/2009 22

Badan Pengawas Obat dan

Makanan

Considerations on risk level belongs to the food product with respect to

consumer health and safety.

Considerations on the technology level of the food industry being inspected

Considerations on responsibility load in inspection task

Assistant Food Inspector

+ Basic Level Training+ Basic level Competence Test

Senior Food Inspector

+ internship/track record+ High level Training

+ High level Competence Test

Leveling of Food InspectorsLeveling of Food Inspectors

Junior Food Inspector

+ internship/track record+ Medium Level Training

+ Medium level Competence Test

HUMAN RESOURCES

WPR@NADFC, 2008

Assistant Food Inspector

Yunior Food Inspector

Senior Food Inspector

Low Risk• aw<0.85, pH<4.6

Medium Risk• aw>0.85, pH<4.6 (acid food)

• aw<0.85, pH>4.6 (low aw foods)

High Risk• aw>0.85, pH>4.6 (low acid food)

• Specific products

Ris

k l

ev

el

Time/Experience

No Provinces FSEW DFI AFI JFI GFI

1 NADFC 27 12 16 1 362 Regional NADFC and District 2,365 1,763 147 33 221

Total 2392 1775 163 34 257WPR@NADFC, 2008

Month

lyre

port

Depend

District

INFORMATION SYSTEM & DATABASE

SIE

71

WPR@NADFC, 2008

1.Importer/exporter filled application

3. Data processing

2. Assessment by

NADFC

5. Importer/exporter

picked up the

recommendation

letter

NADFC

server

Processed data

Electronic

NSW portal

Web service

hardcopy

Electronic data by NSW system (Center for Drug and Food Information, 2008)

4. Recommendation

WPR@NADFC, 2008

EQUIPMENT

WPR@NADFC, 2008

COST INVOLVED

For Certification:

Fee depends on the location distance & scale/ classification

Industry should cover expenses of 2 auditors

Fee for certification service in NADFC, based on GR No 17/ 2001 on Tariff of Non Taxes Country’s Income

Cost of inspection (transportation, logistic and daily allowance ) is fully funded by Government.

GMP certification fee for SSFI depends on the local government.

WPR@NADFC, 2008

Faktorinternal

Faktoreksternal

kekuatan1.Availability of Food Safety Law,

Regulation and Enforcement Rules

2.Availability of Integrated Food Safety System since 2004

3.Coordination and communication between NADFC with Regional/ District Government in place

4.Availability of Training system for NFI and DFI

5.Accredited laboratories for all the NADFC regional office

6.Availability of GMP audit protocol

KelemahanInadequate knowledge of food producer in

food legislation 1.Inadequate budget allocated for inspection and certification in some province/ district area

2.Inadequate number of competent DFI in district government

3.Inadequate facilities for food inspectors to do their job

4.Limited risk assessment based sampling frame work

5.Limited updated GMP inspection and certification guidelines

peluang1.Penetration of processed foods into regional and global market

2.Development of food industry in district area

3.Mutual recognition arrangement in inspection and certification system with other ASEAN member state

Strategi KPIncreasing promotion of processed foods

and socialization of food regulation through website or other means

1.Enhancing the quality and safety of processed foods in district area

2.Increasing contact/ communication with other ASEAN member state in the field of food inspection and certification system

Strategi KP1.Updating the GMP inspection and certification guidelines

2.Increasing the number of competent food inspector. particularly the district government resources

tantangan1.Wide coverage area of food inspection and certification on large diversity of processed foods

2. Large number of SMEs to be inspected

3.Tight competition in global trade

Strategi KT1. Improving inspection and certification

system1.Strengthening coordination and cooperation in inspection activities between NADFC and district government

Strategi KT1.Empowering IFSS to improve the food control capacity in the district area

2.Improving facilities for food inspection activities

WPR@NADFC, 2008

Having wide food safety control area and large food diversity, the NADFC food control capacity should be increased by strengthening the food control network with all provincial and district governments. AND Strengthening the food control network with ASEAN member states

Increasing the number and competency of food inspector : (a) training program either nationally, regionally or globally,(b) internship or food inspector exchange program among

ASEAN member states

Updating the guidelines: (a)GMP inspection and certification,(b)Food sampling(c)SOPs for better GMP inspection and certification system

Rekomendasi

WPR@NADFC, 2008

Improving infrastructure and facilities for food inspection and certification such as: (a) food inspection kit containing various required inspection

tools, (b) food testing laboratory required to analyze various major

food quality and safety measures,(c) information technology needed to improve data

processing and dissemination

Indonesia is willing to share our experiences in:(a)developing competency-based training program for food inspector (b)applying food star award in improving the application of GMP in food processing establishments.

72

WPR@NADFC, 2008

Acknowledgements

The efforts for the preparation of case study

are supported by:

1. Mr. Mitsuo Nakamura (FAO RAP)

2. Prof Dr. Dedi Fardiaz (Deputy of NADFC)

3. Ir. Tien Gartini, MS (Director for FIC NADFC)

4. Ir. Achmad Sufiardi (Director for Food Industry MoI)

5. Drs .Siam Subagyo, Msi (Head of NQCLD NADFC)

6. Drs. Suratmono (Senior Food Inspector NADFC)

7. Ir. Rina Puspitasari (Risk assessor NADFC)

Further information ?

Contact:

Directorate For Food Inspection and CertificationDeputy for Food Safety & Hazardous Substance ControlNADFC

Percetakan Negara 23, Jakarta 10560Tel: 62 21 4241781

Fax 62 21 4253856. e mail: [email protected]

73

Annex 16

SALM Inspection and Certification Scheme (Malaysia)

Enhancing Food Safety by Strengthening Food Inspection Systems in ASEAN Countries

SALM INSPECTION AND

CERTIFICATION SCHEME OF

MALAYSIA

by

Zulkifli Kamaruzzaman

Paper presented at

Hotel Atlet Century Park, Jakarta, Indonesia

1 – 3 April 2008


Objectives of Presentation

To provide situational analysis of the inspection and certification scheme for the national farm certification scheme for Good

Agricultural Practice (SALM)

To identify success factors and lessons learned that can be used by other ASEAN countries in setting up similar farm certification schemes

for fruits and vegetables


Methodology of Study

Review of SALM: Based mainly on desk research and interviews with relevant

stakeholders: Department of Agriculture Malaysia

Analysis of SALM: Strength, weakness, opportunities and threats: aimed at coming up

with appropriate recommendations


Farm Certification Scheme for

Good Agricultural PracticeOf

Malaysia(SALM)


Farm Certification Scheme of Malaysia

Objective: To acknowledge and recognize farms that adopt good production practices

that meet the requirements of food safety and productivity but are also done in an

environmentally and worker friendly way; consistent with the concept of safe and

sustainable agriculture


Agricultural Production and Hazards

Agricultural production is not without hazards.

Hazards, if not properly managed, exerts negative impacts on food safety, crops,

workers health and safety, environment and sustainability.

Example: Use of pesticides, harvesting, post harvest treatment, etc – food safety

74


Good Agricultural Practice

An integrated system to manage the hazards associated with the elements of land, input,

processes and output of agricultural production, within an agricultural spatial

entity, in a good way to achieve productivity, sustainability, quality and safe produce in a

socially acceptable, worker friendly and environmentally safe way


The Good Way

The management of all hazards of agricultural production that are guided by: a)

conformance to standard (composing of common rules or criteria for good agricultural

practices) and b) adherence to national legislations currently enforced in the country

e.g. SALM Standard (Annex 1)


SALM Standard

A document that sets out performance levels (or rules) of agricultural production,

which must be achieved and which are encouraged among the producers

The rules are classified into two basic categories: Must (major and minor) and

Encouraged


Operational Principles and Processes

Submit application form (a registration number to uniquely identify the farm will be

assigned)

Select and appoint farm advisors (either from government, private or in-house)

Implement the SALM standard

Apply for SALM certification


Implementing Good Agricultural Practice

Understand requirements of SALM standard

Conduct base line study of existing practices

Establish action plan

Document action plan and proposed activities

Implement the action plan

Maintain action plan and documents

Conduct internal audit


Action Plan

Documents that list all necessary works or actions which are proposed for

implementation to conform to all rules of the SALM Standard

Each rule of the standard must be evaluated and translated into practices

Define the best and viable actions to achieve the expected performance level

75


Soil map and crop suitability

reports

Seek assistance from Soil Management Division

(DOA) to undertake soil survey and crop suitability

evaluation

EncouragedSoil map should be prepared for the farm,

which can then be used to plan rotations and growing programs

Farm records on application

of soil and foliar fertilizers

Prepare and maintain farm records on application of fertilizers

Minor MustAll application of soil and foliar fertilizers shall be recorded

List and labels of approved pesticides

Liaise with Pesticides Board to obtain list of

chemicals that are officially registered

Major MustCrop producers shall only use chemicals

that are officially registered

DocumentActivityLevelRule

Sample of Action Plan


Documentation (Annex 3)

Policy – food safety, water management, occupational safety and health, etc.

Reports – soil, risk assessment, EIA, etc.

SOP – harvesting, grading and packaging, etc.

Farm records – pesticides, harvest, etc

Analysis – pesticides, heavy metals, etc

Other documents – permitted MRL, etc


Implement the Action Plan

Translate proposed activities into actions on the ground, e.g. control measures to mitigate

or eliminate hazards

Maintain the action plan and supporting documents - due to changing production

scenarios, e.g. improved physical and financial capabilities, new technologies and

changes in national legislations


Internal Audit (IA)

Objective: to see whether the defined plans are being implemented on the ground and

whether the actions are working

Serves many useful purposes: a) state of compliance to standard, b) identifies

problems relating to implementation and c) provide documentary evidence which will help

to demonstrate its compliance to IA


Auditing for Quality Assurance and Certification


Auditing for Quality Assurance and Certification

SALM also incorporates a certification system that has its own rules of procedure and

management for carrying out certification

Introduced as a mean to provide assurance that the good agricultural practices in

Malaysia and its produce comply with specific standards

76


SALM Certification Process (1) - Audit

Submit application for certification

Appoints auditors (2), prepare audit plan and supporting working documents

Conduct audit – document and field audit

Prepare audit report – conformity to certification requirements, non-conformance

(submitted to producer)


Working Documents to Support Audit

Audit plan – submitted to applicant

Format to record minutes of opening meeting

Document and field audit checklist and their conformance criteria

Format for preparing non-conformance report

Other documents e.g. list of registered pesticides, approved MRL, etc.


SALM Certification Process (2) -Certification Criteria

Farms seeking SALM certification must satisfy all major MUST rules and part of the

minor MUST rules of SALM Standard

105 MUST rules (29 major and 76 minor) and 57 rules are encouraged

pesticide residues are (for 3 consecutive analyses) below the permitted MRL


SALM Certification Process – Levels of Certification

Letter acknowledging adoption of good agricultural practice (all major MUST and 3

pesticide residue analyses below MRL)

SALM certificate of good agricultural practice and right to use of SALM Logo (all major

MUST, 95% of minor MUST and 3 pesticide residue analyses below MRL)


SALM Certificate and Logo


SALM Enabler – Trained Human Resource

Farm advisors (government extension agents (state), farm consultants from private

sector or in-house expertise)

SALM auditors (with 3 years experience, knowledge and skills) for internal audit (state)

and certification (national)

Technical personnel for pesticide residues, heavy metals analyses, etc

77


SALM Enabler – Organizational Structure

Separation of functions – state DOA, FAMA and FOA responsible for advisory services;

audit and certification (National DOA)

SALM certification committee – chaired by Director General (DOA) with members from

DOA, MARDI, FOA, FAMA, MOH and all technical divisions of DOA

Secretariat - Crop Quality Division (DOA)


SALM Enabler – Information Resources

A good and well maintained record keeping system is an essential part of SALM

Farm level – all records of activities and supporting documents (hard and soft copies)

National level – computerized records of status of inspected and certified premises

Development of M-FIT for recording all farm activities and food traceability


Evaluation of SALM

Farmers certified to good agricultural practice in Malaysia


Evaluation of SALM

POSITIVE

a) Increased number of farms certified to good agricultural practice b) Increased number of

activities by the government to create awareness c) Initiatives and support from the government d) Increased interest from private

sectors e) Malaysian farms seeking international certification should preferably be

first certified to SALM


8,839.9211TOTAL

11.56-Mushroom

475.980Groundnuts, pepper, maize, leafy vegetables (cabbage, salad, spinach), fruit vegetables (tomato, chilly, brinjal, cucumber, okra, etc)

Vegetables and Cash

Crops

1,051.54-Tea

7,301.0121Mango, pineapple, durian, star fruits, papaya, dokong (Lansium spp.), salak, guava, jackfruit,

oranges, pomelo, longan, melons, bananas, rambutan, sapodilla (ciku), pitaya, etc.

Fruits

Size(ha)No of Farms

Main CropsCrop Group

Summary of Farms Certified to SALM


Internal Strengths of SALM

Support – SALM an integral part of the National Food Safety and Agricultural Policies

Human resource capabilities - well trained and experienced agricultural professionals

Financial resources - all operational costs for implementation of SALM borne by

government

Infra-structures – adequate laboratory facilities

78


1,1212,056TOTAL

TNT-760Certification Services

TNT-500Advisory Services and Internal Audit

Residue Analyses

-300Pesticide Management Services

Survey, Analyses121496Soil Management Service

Storage areas, signage, etc.

1000-Farm Improvement

DetailsCost (Farmer)

Cost (Government)

Types of Services

Cost of Adopting and Implementing SALM (per farm)

Excluding basic salary and emoluments of government employee


External Opportunities favoring SALM

Consumerism and market demands

Corporate management policies of food buyers

Compliance to sustainable management

Food traceability e.g. EU requirements

Compliance to national legislations e.g. open burning, use of approved pesticides etc


Internal Weakness of SALM

Inspection and auditing for SALM certification lies exclusively with DOA, when at the same time it is charged with providing

advisory services on GAP

Commitment and time, particularly extension officers in the state

Lack of legislation to enforce SALM; participation is currently voluntary


External Threats to SALM

Increased cost of production – investment, operation, audit services

Pricing structure of agricultural produce

Mindset of crop producers – farmers are old, satisfied with existing practices and

prices, unconcern about food safety. SALM is tedious and unnecessary


Experiences from SALM

And

Recommendations

SALM Fruit Basket


Recommendations

SALM - an important upstream programme of the food supply chain that allows for the

realization of safe and sustainable agriculture

Adoption of GAP, inspection and certification should be based on standard that is designed

to meet national needs for safe and sustainable agriculture

79


Recommendations

Choice of standard may be different for different economies. Ideally ASEAN should strive for a common and harmonized GAP

standard

Implementation of the farm inspection and certification should be done in phases, with

priority given to producers that are in need or capable of implementing the scheme


Recommendations

Put in place steps to train the necessary human resources needed for advisory,

inspection (internal audit) and supporting certification services for the scheme

Need to create awareness and understanding of the importance and benefits of GAP and certification among crop producers, buyers

and consumers


Recommendations

Consider the development of incentives to entice agricultural crop producers, particularly

the smallholders, to participate in the inspection and certification scheme,

e.g. easier and favorable financing, priority for assistance of inputs to group or contract

farms, assistance in marketing, etc.


THANK YOU

SALM INSPECTION ANDCERTIFICATION SCHEME OF

MALAYSIAby

Zulkifli Kamaruzzaman

80

Annex 17

The Group Inspection and Certification Systems for Small Farmer(Thailand)

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LOGO

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and

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for small farmer

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Thailand

The group inspection

and

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Thailand

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Thailand : World’s Food Production

Origin

Thailand : World’s Food Production

Origin


Government Policy : Food SafetyGovernment Policy : Food Safety

Thai kitchen

to

World kitchen

Thai kitchen

to

World kitchen


Food Safety ControlFood Safety Control

Food preparationFood preparation

Ministry of

Agriculture and

Cooperatives

Ministry of

Agriculture and

Cooperatives

Ministry of Public

Health

Ministry of Public

Health

Production


DOA set up food safety program

with 4 strategies

DOA set up food safety program

with 4 strategies


GAP at Farm levelGAP at Farm level1. Strategy on controlling the quality of

agricultural input and raw materials

2. Strategy on standardization of farmer

fields or GAP Certification

3. Strategy on standardization of GMP &

HACCP for processing factories, packing houses,

SO2 fumigated plants, Methyl Bromide

fumigated plants.

4. Strategy on controlling the quality of

exporting produces and products.

81


2. Strategy on standardisation of farmers fields or

GAP certification

- The beginning targets are 325,000 farms

to be registered under DOA Food Safety

Program for GAP certification in 2004-2008

- 145,000 farms must be certified.


THAILAND

OARD Region 1 (8 Provinces)

OARD Region 2(7 Provinces)



OARD Region 5( 20 Provinces)





Office of Agricultural Research and Development Region 5


Procedure of GAP certificationProcedure of GAP certification

DOAE

DOA

OARD 1-8

FailFail

Send certification

ImproveImprove

Farmer registration

Give advise

1st assessment

Field inspection & evaluation

summary

Give certify

Follow up certified field


Q GAP Certificates


Te

xt

in

he

re

Te

xt

in

he

re

GroupIndividual

Types of certification

82


Individual CertificationIndividual Certification

Produce

Farmer FarmerFarmer Farmers

operate

individually

Farmers

operate

individually

Produce Produce


Group CertificationGroup Certification

Farmer FarmerFarmer

Produce

Distribution

Related

grow the same

type of plant


Group CertificationGroup Certification

Farmer FarmerFarmer

Produce

Distribution

Related

grow the same

type of plant

controlled

by

company

Company


Submission of Inspection ApplicationSubmission of Inspection Application

Individual Check qualifications

GroupCheck qualifications

Inspect

random plots

Certification

Inspect

every plot

Certification


GAP-01

(application form)

Map of farmer’s

house or farm


Documents required for quality control systemDocuments required for quality control system

83


Registration of farmers Recording


Pre - visitPre - visit


Defining sample plot size for inspectionDefining sample plot size for inspection

Y = no. of sample plots

N = no. of plots with the same

plant to be inspected for

certification

NY


Choosing the sample plotsChoosing the sample plots

75% of sample plots are chosen from plots with

high risk elements, based on:

25% of sample plots are chosen at random

- Plots with complaints in that year

- New plots or plots with no prior inspection records

- Internal control system results

LOGOwww.themegallery.comMeeting Before Audit LOGOwww.themegallery.com

Principle, Criteria and

Assessments for Quality

Management System

Principle, Criteria and

Assessments for Quality

Management System

84


1. Water Source1. Water Source

Water source not

contaminated with

hazardous

substances and

microbes

Water source not

contaminated with

hazardous

substances and

microbes

Assess the

environment-If

possible risks exist,

conduct water

analysis

Assess the

environment-If

possible risks exist,

conduct water

analysis

LOGOwww.themegallery.comInspection analysis in laboratory


2. Cultivation Site2. Cultivation Site

Land with no hazardous

substances and microbes

that may cause residues

or contamination

Land with no hazardous

substances and microbes

that may cause residues

or contamination

Assess the environment

If possible risks

exist, conduct soil

analysis

Assess the environment

If possible risks

exist, conduct soil

analysisLOGOwww.themegallery.com

Inspection analysis in laboratory


3. Use of Agricultural Hazardous

Substances

3. Use of Agricultural Hazardous

Substances

If chemicals are used

Banned chemicals

must not be used.

Check the storage

Check the record of

usage of agricultural

hazardous substances

LOGOwww.themegallery.comQuestioning the pesticide use

85

LOGOwww.themegallery.comSamples of produces for pesticide residue test


4. Product Storage and On-Site Transportation4. Product Storage and On-Site Transportation

Check premises,

equipment, containers

and product

transportation methods

The storage must be

clean, well-ventilated

and protect products

from contamination

with foreign or

hazardous substance

LOGOwww.themegallery.comTransportation LOGOwww.themegallery.com

5. Data Record5. Data Record

Use of any hazardous substances

Investigation of and termination

of plant diseases or pests

Management for quality

agricultural production

must be recorded.

Check data records and forms.

LOGOwww.themegallery.comRecords and Regulations LOGOwww.themegallery.com

Auditing at registered farmAuditing at registered farm

86

LOGOwww.themegallery.comFarm records


6. Production for Plant Disease- and Pest-free Products6. Production for Plant Disease- and Pest-free Products

Damage caused

Harvested products must be free of plant diseases and pests. Check the

records of investigation and treatment of plant diseases and pests


7. Management of Quality Agricultural Production7. Management of Quality Agricultural Production

Practicing and managing

according to the production

control system

Check the records of practice

and management.

LOGOwww.themegallery.comGrading


8. Harvesting and Post-harvest Handling8. Harvesting and Post-harvest Handling

Harvesting at the

appropriate period

according to the

production control

system.

Check the records of

harvesting and post-

arvest handling.

LOGOwww.themegallery.comSample of database for inspection

87

LOGOwww.themegallery.comSample of database for certification by the committee


Q GAP CertificatesQ GAP Certificates

LOGO

Strength, Weakness, Opportunity, and Threat Analysis (SWOT Analysis)

Internal factors External factors

Strength Weakness Opportunity Threat

1. Group expresses

interest in Group

inspection

2. Group formed with

a company with strong

internal control system


a company with

sufficient funds

4. Conserved

budgeting in group

inspection

5. Faster inspection

process


a company has

systematic record

keeping

1. Grower group tends

to have weak internal

control system

2. Lack of understand

in group inspection

process

3. Expense in setting

up internal control

system

4. Lack of experience

in management

5. Inappropriate

workplace

6. Complicated

inspection rules and

regulations

7. Difference of skill

and judgement from

different inspectors

8. Insufficient amount

of inspectors

9. Lack of

compatibility between

database systems

1. Government policy

to promote Food Safety

2. Regulations and

announcement from

Department of

Agricultural on

exporting fruit and

vegetables

3. Continuous

budget/support from the

government on

certification inspection

4. Exporters’ demand

for certified produce

5. Increase in

consumers health and

safety awareness

6. Commercial

sanction

1 Insufficient

campaign/promotion on

group certification

LOGO

1. Group expresses interest in Group

inspection

2. Group formed with a company with

strong internal control system

3. Group formed with a company with

sufficient funds

4. Conserved budgeting in group inspection

5. Faster inspection process

6. Group formed with a company has

systematic record keeping

Strength

LOGO

1. Grower group tends to have weak internal control system

2. Lack of understand in group inspection process

3. Expense in setting up internal control system

4. Lack of experience in management5. Inappropriate workplace6. Complicated inspection rules and

regulations7. Difference of skill and judgement from

different inspectors8. Insufficient amount of inspectors9. Lack of compatibility between database

systems

Weakness


1. Government policy to promote Food

Safety

2. Regulations and announcement from

Department of Agricultural on exporting fruit

and vegetables

3. Continuous budget/support from the

government on certification inspection

4. Exporters’ demand for certified produce

5. Increase in consumers health and safety

awareness

6. Commercial sanction

Opportunity

88


1. Insufficient campaign/promotion on group

certification

Threat

LOGO

Direction for group set-up and developmentDirection for group set-up and development

1. Promote and support group set-up

among farmers

2. Promote participation from private

sector

3. Provide training for farmers on group

certification inspection

LOGO

Direction for inspection developmentDirection for inspection development

1. Provide training to officers on group

inspection

2. Increase the amount of inspectors

3. Promote awareness on group certification

and inspection systems

LOGO

Direction for record keeping developmentDirection for record keeping development

1. Increase database compatibility1. Increase database compatibility

2. Develop documentation system


Public relation poster for Food SafetyPublic relation poster for Food Safety

www.themegallery.com

LOGO

89

Annex 18

The Inspection Systems for the Food Service Sector including Street Food,Restaurants and Canteens (Vietnam)

case study

On “the Inspection systems for the food service

sector including street food, restaurants and

canteens” : Vietnam

Prepared by: MAI THI NAM ( VFA )

Indonesia, April 2008

Summary of food inspection system in Vietnam

Capacity of inspection in food service sector

Results of the food inspection

content

SWOT analysis

Conclusion

Brief for Vietnam

The area: 331.211,6 km2

Total population: 84.155.800 persons

Capital: Ha Noi City

Provinces: 64

Districts: 664

Communes: 10.925

Population density: Average: 262 persons/km2

(min: 35 – max: 3.490 persons/km2)

Imput Production Processing Trade Market Table

MARDMOHMOIT

MARDMOIT

MOH MARDMOIT MOST

MOHMOIT

MOH

Notes: MARD – The Ministry of Agriculture & Rural development, including Ministry of FisheriesMOH – Ministry of HealthMOIT – Ministry of Industry & tradeMOST – Ministry of Science & Technology

MOH MARD MOIT MOST

Imputproviders

Producers Processors Wholesale Retailers ConsumersTraders

Food safety Responsibility: Position of Ministries Along the Food Chain At Central level

Organization Structure of Food Safety management under Ministry of Health

MINISTRY OF HEALTHVietnam Food Administration CENTRAL

LEVELHealth inspection

PROVINCIALLEVEL

HEALTH SERVICE

Preventive Medicine Center

Health inspection Department

Professional Department

DICTRICTLEVEL

District Preventive Medicine Center & District Health Department

Medical StationCOMMUNELEVEL

ORGANIZATION STRUCTURE OF AGENCES INVOLVED IN FOOD INSPECTION FOR THE FOOD SERVICE SECTOR

AGENCES FOOD SERVICE SECTOR

PROVINCIALLEVEL

- PREVENTIVE MEDICINE CENTER- HEALTH INSPECTION- MARKET CONTROL DEPARTMENT - POLICE

RESTAURANTS

CANTEENS

DISTRICTLEVEL

- PREVENTIVE MEDICINE CENTER- HEALTH SERVICE DIVISION- MARKET CONTROL BRANCH- POLICE

RESTAURANTS

CANTEENS

COMMUNALLEVEL

- MEDICAL STATION - ECONOMICAL DIVISION-POLICE

STREET FOODVENDORS

CANTEENS

90

PROCEDURES FOR FOOD SAFETY AND HYGIENE

MANAGEMENT IN VIETNAM

ASSURE FOOD SAFETY

Food laboratoryanalysis

Food legislative documents

Certification on FSH condition

Maintain Food

inspection

Investigation on Food poisonings &

Food – borne diseases

Educational communication

The 2003 Ordinance on food hygiene and safety

Decree No 163/2004/ND-CP detailing the Implementation of the Ordinance

The 2004 Law on Inspection

The 2002 Ordinance on handling of administration violation

The Decree No 45/2005/ND-CP on handling of administration violation in health sector

Almost of 20 legislative documents including decisions, circulars, directives

Food safety legislative documents

Human resources for food safety and hygiene systemin MOH

0,5Commune level Health Station

0,3

District level Health Division

0,9

Provincial level Preventive medicine Center

41

Central level1. VFA2. Health Inspection Depart

Average number of staff working

for food safety on food service

sector /agency

AgencyTotal food service units: 213.485

Average: 2.413 units/province

Min: 264 units

Max: 21.431 units

There is no specialized FSH system, that performed by public health system

Food safety control is a part of responsibilities for health staff

FOOD SAFETY LABORATORY SYSTEM

PASTER INSTITUEOF NHA TRANG

INSTITUTE OF HYGIENE& PUBLIC HEALTH

IN HO CHI MINH CITY

INSTITUTE OF HYGIENE &EPIDEMIOLOGY OF

TAY NGUYEN

CENTRE FOR FOODSAFETY ANALYSIS

IN HANOI

LABORATORY OF CENTRE FOR PREVENTIVE MEDICINEIN 64 PROVINCES

LABORATORY OF CENTRE FOR PREVENTIVE MEDICINEAT DISTRICT LEVEL

87.5%56Yeast and Mould

23.4%15Lactobacillus

84.4%54V.Cholera

64.1%41Strep. Faecalis

98.4%63Cl.Perfringens

59.4%38B.cereus

96.9%62Salmonella

98.4%63Staphy.aureus

98.4%63E.Coli

96.9%62Coli forms

98.4%63Total aerobic microbes

Percentage (%)Number of provinces

implementing

Criteria on Microorganisms

Capacity of implementation for microbiological analysis at provincial levels

50%15,6%10Antioxidants

50%42%27Preservatives

100%89,1%57Sweeteners

100%94%60Food colors

100%30%19Heavy metal

100%23%15Aflatoxin

50%11%7Antibiotic residues

50%0%0Hormone growth promotants

50%7,8%5Pyrethroid

100%33%21Organochlorine

100%34%22Organ phosphorous

4 regional

Institutes

Percentage (%)Number of provinces

can analysisCriteria

CAPACITY OF IMPLEMENTATION ON CHEMICAL ANALYSIS IN MOH

91

APLICATION DOCUMENTS

• An application

• The trading registration certificate

• A written description of premise condition

• A written commitment to assure FSH

• Personal training certificate on FSH for all persons directly with foods

• Personal health certificate for those

COMPETENT AGENCIES

• VFA

• Provincial Health service

• District Health service

• Commune People Committee

INSPECT, GRANT

CERTIFICATE

• Inspecting the premise hygiene, facility hygiene, personal hygiene and food hygiene & safety.

• Granting Certificate

submitted

Processing & trading establishments for ten groups of high-risk foods including Ready-to-eat foods and drinks should be applied since 2006

PROCEDURES FOR GRANTING FOOD SAFETY AND HYGIENE CERTIFICATE

Step1: Meeting, introduction with the owner of businessStating the purpose and requirement of the food inspection

Step2: Document checking: Certificates and licenses related to food safety

Step3: Carrying out inspection from beginning to the end of the food preparation

1. Environmental hygiene2. Facility hygiene3. Equipment and utensil hygiene4. Personnel hygiene5. Food hygiene & safety6. Quick testing7. Taking samples for analysis

Step 4: Making a minute with signing by the head of inspection team & the owner

1. Meeting with requirements on FHS2. Warning3. Financial punishment4. Destroying unsafe products5. Closing business with temporality6. Closing business permanently

FOOD INSPECTION PROCEDURES

Step1:Receive analyze

information

Step2:Inspect FSH

At foodpremise

Step2:InvestigateOn patients

Step3:samples

AnalysesAt

Laboratories

Step3:Report to VFAWithin24 Hrs

Step4:Record data

Step4:Consult &support

to preventThe outbreak

Step5:

• Official report To related ministries, Authorities to prevent

•Communicate on mass media

Investigation procedures on food-poisoning outbreak

AT PROVINCIAL & DISTRICT LEVELS VFA, CENTRAL LEVEL AT ALL LEVELS

6,1%

93,9%

Total premises

Premises granted Certificates

RESULT OF GRANTING CERTIFICATES ON FOOD SAFETY AND HYGIENE CONDITION

(From 1/2006 to 6/2007)

The results of food inspection during first 6 months of 2007

75%

14%

10% 1%

To warn To fine To destroy products To close premise25%

100

%

to punish

Total inspected: 119.048

Punished: 25% premises

Food poisoning outbreaks from 2000 to 2006 in Vietnam

37934.4111.358Total

556.9771552006

534.3041442005

413.5841452004

376.4282382003

714.9842182002

633.9012452001

594.2332132000

deathscasesOutbreaksYear

Figure . The causes of food poisoning outbreaks

0.0%

10.0%

20.0%

30.0%

40.0%

50.0%

60.0%

2000 2001 2002 2003 2004 2005 2006

Year

micro organisms chemicals natural toxicants unknown

92

The rate of food poisoning outbreaks

occured in food service sector

0.0%

20.0%

40.0%

60.0%

80.0%

100.0%

2000 2001 2002 2003 2004 2005 2006

Year

canteens street foods Total

The rate of cases suffered from food

poisonings in canteens from

2000 to 2006

0.0%

20.0%

40.0%

60.0%

80.0%

100.0%

120.0%

2000

2001

2002

2003

2004

2005

2006

Canteens

Total

Food poisoning outbreaks from 2000 to 2006 in VietnamThe results of investigation for 176 food-poisoning

outbreaks during first 9 months of 2007

4,5%

20,5%

20.5%

70%

unknown microbs

chemicals natural toxins

Average time of reporting an outbreak is 9.46 days (min :1; max: 50 days)

Percentage of sampling for investigation

Food samples: 42,6%

Specimens: 23,9%

Utensils: 5,4%

The SWOT ANALYSIS ON FOOD SAFETY INSPECTION FOR FOOD SERVICE SECTOR 7 STRENGTHS

1. There is a clear assignment of FSH responsibilities by the Government to the Ministry of Health for food service sector (The 2003 Ordinance)

2. Availability of National budget for FSH program (since 2001) and increasing year by year.

3. There is a number of legislative baseline for Food inspection

4. Existence of Inter sectoral food inspection teams at all local levels

6. Sufficient capacity food laboratory analysis for basic microbiological, physic-chemical, food additives, residue pesticides, heavy metal criteria at provincial levels

7. Existence of National-wide Reports system on FSH (from local levels to the VFA) twice/year by post. Whenever food poisonings and food-borne diseases occurred the report has been done within 24 hours.

5. Food safety inspection activities cover: granting certificate for food service establishments, maintain inspecting one or two times/year, investigating and preventing food poisonings & food – borne diseases

The SWOT ANALYSIS ON FOOD SAFETY INSPECTION FOR FOOD SERVICE SECTOR

1. The MOH doesn’t have own-specialized food inspection system

2. National budget for FSH at commune level is shortage and not mobilized from service fees and fines

3.There are overlaps and inappropriate in the legislative papers, insufficient guidance documents on food inspection.

4. Lack of resources in terms of both personnel and equipment

5. Lack of skill professional food inspectors at all levels.

10WEAKNESSES


8. Reports on FSH and food poisonings and food-borne diseases are often delayed and inadequate

9. Information sharing system on FSH within health sector is weak

10. Computer system for FSH is not available in commune level

7. There is no referenced laboratory for food analysis

6. District food safety laboratory is not capable for food analysis

10WEAKNESSES


7OPPORTUNITIES

1. The Food Safety and Hygiene (FSH) Inter-ministerial Steering Committees have been established at all levels

2. A project on “Improvement of food hygiene and safety management and specialized inspection system” is proposing to the Government

3. Persons working as food inspectors are government staffs having salaries.

4. International Organizations support both in financial and technical laboratory analysis capacity

5. Food Law is drafting and promulgating. Some documents are revising for reality and integration

6. The Government support the laboratory network capable to help local levels in food analysis.

7. Useful means of getting quickly information on FSH by mobile phone, fax

93

4THREATS

1. The duplication of responsibilities and unaccountability canresult in no individual responsibility

2. The national budget on FSH at local levels is low that does not encourage food inspector staffs

3. Conducting implementation of legislative documents is slow and inadequate and still ineffective

4. Practicing legislative documents on FSH by processors and sellers is weak

RELATED ACTIONS

1. The frequency of food inspection activities should be prioritized for food service sector

2. Arranging staffs specialized in food safety inspection, in turns assigning them specific responsibilities and rights, with well paid.

3. Training skills of modern inspection techniques base upon HACCP principles and sampling procedures accordance with Codex

4. Equipping investigation system with flashlight, thermometer, quick tests, database management system on food inspection

5. Mobilizing resources to strengthen inspection capacities: license and analysis fees and realization of fines.

6. Effective management information system should established inthe whole country

PROPOSALS REQUESTED TO FAO

1. The capacity building for inspection for food service sector

2. Development of Pilot project on food safety inspection for canteens, street foods

3. Survey and Evaluation on Food inspection in Hanoi

Thanks

Report of the FAO Regional Workshop “Modern Principles for Food Inspection and Certification”

Documents

Transcript of Report of the FAO Regional Workshop “Modern Principles for Food Inspection and Certification”