Dr. SU MYO THWE ( Deputy Director)

Department of Fisheries

14th October, 2018, smyothwe@gmail.com

World Standards Day

Benefits of Standard for Fishery products

History of World Standard Day• On October 14th, 1946, delegates from 25 countries

gathered in London, England to create a new international organization dedicated to the coordination and unification of standards work. The International Organization for Standardization (ISO) was officially formed one year later.

• To commemorate this occasion, World Standards Day was first held on October 14th, 1970, and the spirit of celebration has since expanded to include members of ISO, the International Electrotechnical Commission (IEC) and the International Telecommunications Union (ITU).

Aim of World Standard Day• To raise awareness among regulators, industry and

consumers as to the importance of standardization to the global economy

Organizational Chart of DoF

-1. Fisheries Supervision and Revenue Division (FSRV)-2. Aquaculture Division (AQD)- 3. Administration and Budget Division(A&BD)-4. Research and Development Division (R&DD)

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Introduction Myanmar is currently exporting seafood and is desirous of exporting

to European Union, U.K, Australia ,Japan , USA, Canada, MiddleEast, ASEAN Countries and China.

The International market is becoming more demanding on food safetyand quality standards.

The role of the department is to ensure the wholesomeness and

public health safety of fish and fishery products for human

consumption as well as to meet health and sanitary requirements

of importing countries.

• Vision------ Sustainable development of fisheries sector for food

security, improvement of the socio-economic of rural people and

supports the economic development of the nation based on

development of fisheries industry.

• Polices----- Ensuring food security and food safety by

conservation of fisheries resources and sustainable development

of fisheries sector in according with fisheries laws.

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BRC std

Directives for Export Fishery Products

Directive No.2/2014 (Permitted & Banded Chemical use in

Aquaculture)

Directive No.3/2014 ( Comply with ASEAN Food Control

Guideline)

Directive No.6/2014 (Comply with EU Regulation, Decision, Directive

for Food Safety Control)Up Date and amendment on DoF Directive 3/2009

Directive No.7/2014 (Comply with CHINA-CNCA Degree

135 for Export Fishery Products

Already approved & published Technical Regulation

For the bushiness stakeholders

‌There are 25 Inspectors inspecting processing establishments (116) according

to Check lists (mainly on PE) and NRMP Aquaculture farms but not started yet toFishing vessel

‌There are 40 lab staffs collect the sample from PE once a month according to

product surveillance program

Quality Control and Export Section

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Export Fishery ProductsQuantity – MetricTons (ordinary) Value - US $ in Million

Year

Fish Prawns Others Total

Quantity Value Quantity Value Quantity Value Quantity Value

2014-15 225974.926 258.610 17527.328 56.889 94788.332 166.753 338290.586 482.252

2015-16 246970.933 274.254 13673.488 49.637 108326.475 178.739 368970.000 502.630

2016-17 290580.039 319.045 13082.461 58.207 135044.005 228.567 438706.505 605.819

2017-18 78391.436 85.997 4251.245 17.467 40772.412 72.271 123415.093 175.735

Chemical Laboratory’s equipments

LCMS/MS

ICPOES

Spectro photo meter

AAS

HPLC

Proficiency Test (PT) for

Microbiological & Chemical Lab:

Sample from QMAS (Quality in Meat &

Fish Analysis Scheme), UK

FAPAS (UK)

Calibration of Equipment by Central lab (Thai)

Market Assessment For Aquaculture products by EU

1. Rohu (Labeo rohita) 2. Mrigal (Cirrhinus spp.)3. Katla (Catla catla)4. Puti (Puntius)5. Pangush (Pangasius spp.) 6. Tilapia (Oreochromisspp.) 7. Carfu (Cyprinus carpio)8. Crab (Scyllaserrata and Scyllaolivacea)9. Asian tiger shrimp (Penaeus'monodon)10. Whiteleg shrimp (Penaeus‘ vannamei)

Myanmar National Standard for Fishery products by ACCSQ, WG 1 from DoF

1.CODEX STAN 190-1995 FROZEN FilletMMS CDEX STAN 190:1995

2.CODEX STAN 36-1981, Frozen FinfishMMS CODEX STAN 36:1981

3. CODEX STAN92-1981 Frozen Shrimp or prawn

MMS CODEX STAN 92-19814. CODEX STAN 302-2011 Fish Sauce5.CODEX STAN 119-1981 Canned Fin Fish6. CODEX STAN 222-2011 Cracker from Marine and Freshwater Fish,C rustaceanand Molluscan Shellfish7. CODEX STAN 167-1989 Salted fish and Dried Salted fish8.ISO 12877:2011(en) Traceability of Fishery

MMS= Myanmar standardACCSQ= ASEAN Consultative Committee for Standards and Quality

Codex Alimentarius Commission• Currently the Codex Alimentarius

Commission has 189 Codex Members made up of 188 Member Countries and 1 Member Organization (The European Union).

• Codex standards ensure that food is safe and can be traded. The 188 Codex members have negotiated science based recommendations in all areas related to food safety and quality.

• Codex food safety texts are a reference in WTO trade disputes.

C O D E X A L I M E N T A R I U S

• C O D E X A L I M E N T A R I U S is about safe, good food for everyone - everywhere.

• International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of food traded internationally has grown exponentially, and a quantity and variety of food never before possible travels the globe today.

• C O D E X A L I M E N T A R I U S international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade. Consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications.

Scope of the Codex Alimentarius

• The Codex Alimentarius includes standards for all the principal foods, whether processed, semi-processed or raw, for distribution to the consumer.

• Materials for further processing into foods should be included to the extent necessary to achieve the purposes of the Codex Alimentarius as defined.

• The Codex Alimentarius includes provisions in respect of food hygiene, food additives, residues of pesticides and veterinary drugs, contaminants, labelling and presentation, methods of analysis and sampling, and import and export inspection and certification.

Nature of Codex Standards

• Codex standards and related texts are not a substitute for, or alternative to national legislation. Every country’s laws and administrative procedures contain provisions with which it is essential to comply.

• Codex standards and related texts contain requirements for food aimed at ensuring for the consumer a safe, wholesome food product free from adulteration, correctly labelled and presented.

• A Codex standard for any food or foods should be drawn up in accordance with the Format for Codex Commodity Standards and contain, as appropriate, the sections listed therein.

Codex Committee on Fish and Fishery Products..(CCFFP)

• The Fish and Fishery Products Committee is responsible for elaborating standards for fresh and frozen fish, crustaceans, and mollusks.

• The 34th Session of the CCFFP met October 19-24, 2015 in Alesund, Norway.

• The next session of CCFFP will take place in 2018. (Date & Location TBA).

1. CODEX STAN 190-1995 FROZEN Fish Fillet

MMS CODEX STAN 190:1995• 1.Scope• 2.Desccription• 3.Essential Composition and quality factors• 4.Food additive• 5.Hygiene and Handling• 6. Labelling• 7.Sampling,Examination and Analysis• 8.Definition and Defectives• 8.3 Parasite, Bones (In Pack Designated Boneless),

Flesh Abnormalities• 9.Lot Acceptance

FROZEN FILLET

Anawa Davei Daiichi Factory

2.CODEX STAN 36-1981, Frozen Finfish , UNEVISCIRATED and EVISCERATED

MMS CODEX STAN 36:1981• 1.Scope• 2.Desccription• 3.Essential Composition and quality factors• 4.Food additive• 5.Hygiene and Handling• 6. Labelling• 7.Sampling,Examination and Analysis• 8.Definition of Defectives• 8.4 Texture, Flesh abnormalities, Belly Burst• 9.Lot Acceptance

HTUN NAY LIN FACTORY

3. CODEX STAN92-1981 Frozen Shrimp or prawn MMS CODEX STAN 92-1981

• 1.Scope• 2.Desccription• 3.Essential Composition and quality factors• 4.Food additive• 5.Hygiene and Handling• 6. Labelling• 7.Sampling,Examination and Analysis• 8.Definition of Defectives• 8.4 DISCOLOROURATION…• 9.Lot Acceptance

SHWE YAMONE FACTORY

Next prepared Standards

• 4. CODEX STAN 302-2011 Fish Sauce

• 5.CODEX STAN 119-1981 Canned Fin Fish

• 6. CODEX STAN 222-2011 Cracker from Marine and Freshwater Fish,C rustacean and Molluscan Shellfish

• 7. CODEX STAN 167-1989 Salted fish and Dried Salted fish

• 8.ISO 12877:2011(en) Traceability of Fishery

Benefit of Standard• International Standards bring technological,

economic and societal benefits.

• They help to harmonize technical and other

specifications of products and services making

industry more efficient and breaking down

barriers to international trade.

• Conformity to International Standards helps

reassure consumers that products are safe,

efficient and good for the environment.

• Protecting Consumer Health

Public concerns about food safety issues often place Codex at the centre of

global debates. Veterinary drugs, pesticides, food additives and

contaminants are some of the issues discussed in Codex meetings. Codex

standards are based on sound science provided by independent

international risk assessment bodies or ad-hoc consultations organized by

FAO and WHO.

• Removing Barriers to Trade

The reference made to Codex food safety standards in the World Trade

Organization's Agreement on Sanitary and Phytosanitary measures (SPS

Agreement) means that Codex has far reaching implications for resolving

trade disputes. WTO members that wish to apply stricter food safety

measures than those set by Codex may be required to justify these

measures scientifically.

Benefit of Standard

Benefits of Standards:

• There are lots of benefits of using standards, like

• 1. Market Growth for new and emerging technologies.

• 2. Reduce development time and cost

• 3. Reduce market risks

• 4. Standards set the recognized level of quality.

• 5. Increase productivity and enhance efficiency

• 6. Ultimately reduce cost for consumers

• 7. Standards ensure that products perform the functions manufactured for.

• 8. Standards facilitate interchangeability of products and services designed for the same purpose

Advantages of Standards:

• There are many advantages of using standards, they are,

• Reducing costs

• Increasing productivity

• Reducing unnecessary variety

• Ensuring interchangeability

• Minimizing waste

• Ensuring safety

• Quality assurance

For International Trade by QCRS (ICU+ Lab:)

Currently practice of food Safety Management based on

selected market requirementsDOF is CA for export and import of fish and fishery products

DOF comply with WTO-SPS Agreement

DOF comply with EC regulations

DOF comply with ASEAN common principle of food

hygiene, control system and labeling (AEC)

Industry comply with GMP/SSOP/HACCP and ISO 22000

and ISO 9001-2008

ASEAN-SEAFDEC plan of action for sustainable

development in fisheries sector (2020)

DOF Participating in combating IUU

ASEAN Rapid Alert System for Food and Feed

ASEAN Food Safety Policy

Suggestions to all sectors

• All of Myanmar products must create or follow the international standards like ISO, CODEX and so on…by putting some additional point and cut off their facts which are unable to practice with our Nationality status.

• Therefore we can prevent any barrier in international trade.

• Now MMS are voluntary so DoF can order to all of Fishery producer as Directive If DRI will announce to do as Mandatory

Thanks for your attention