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Food Safety- Indonesia
 

Food Safety- Indonesia

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Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)

Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)

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    Food Safety- Indonesia Food Safety- Indonesia Presentation Transcript

    • Food Safety Policy in Indonesia
    • Where? 220 millions of people 18000 islands Republic of Indonesia
    • These Good Practices are prepared by related government institutions, applied voluntarily by stakeholders, may be applied as mandatory if required (considered critical) and controlled by related government institutions The Application of Good Practices from Farm to Table
      • Ministry of Agriculture
      • Ministry of Marine Affairs and Fisheries
      • Ministry of Industry
      • Ministry of Trade
      • Ministry of Marine Affairs and Fisheries, &
      • National Agency for Drug and Food Control (NADFC)
      GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES
    • Food Control Infrastructure and Regulatory Framework
      • Food Legislation
      • Food Control Management ( Integrated Approach )
      • Inspection Activities
      • Laboratory Services
      • 5. Information, Education, Communication and Training
      NADFC ACTIVITIES Focus:
    • Integrated Intersectoral Approach Building a strong cooperation between related government institutions (MoA, MoMA&F, MoH, MoI, MoT, MoIA, NADFC, Provincial and District Governments), university, and private sectors including producers, importers distributors, retailers, and food service institutions Preventive Control The first control priority is to improve food producers common practices in providing safe foods based on their awareness Law Enforcement Law enforcement for those who violate against the law and government regulations APPROACH AND METHOD OF THE FOOD SAFETY CONTROL
    • PRE-MARKET ASSESSMENT (as preventive control) Country Border AGRICULTURE PRODUCTION POST-HARVEST PRODUCTION PROCESSED FOODS PROCESSING FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS CORNBEEF Head of NADFC (MD and ML) Regent/Mayor (P-IRT) Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on the processed food safety, quality, and nutrition assessment results) Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government.
    • The Integrated System is supported by the participation of all stakeholders CONSUMER GOVERNMENT INDUSTRY/TRADE SHARED RESPONSIBILTY SAFE FOOD FOR ALL Provision of Health-Related Services Information Gathering and Research Consumer Education Advice for Industry/Trade Food Legislation and Enforcement Active Consumer Groups Community Participation Safe Food Practices in the Home Discriminating and Selective Consumers Educated and Knowledgeable Public Informative Labelling and Consumer Education Trained Managers and Food Handler Appropriate Processes and Technology Quality Assurance and Control of Processed Food Good Practices by Primary Producers and Distributors
      • Wide coverage area of control and large diversity of foods
      • Inadequate knowledge and skill to produce better quality and safer foods (SMEs in particular)
      • Relatively low level of consumer awareness in food safety
      • Limited number of competent food inspectors
      What constraints we have to challenge in controlling food safety?
    • Our Efforts? To develope food safety training program (including training modules) for trainers (ToT), district extension workers, district food inspectors, food producers To develope food safety education materials for consumers Minimum target: 6000 District Food Inspectors (DFI) and District Extension Workers (DEW) in the whole country Progress: 1700 DFI, 2300 DEW NADFC-District Government Cooperation in Developing Food Safety Training for Food Producers Food Safety Campaign for General Public
    • SUMMARY By applying the Integrated Food Safety System, we try to improve food safety through the following scheme: 1 HIGHER COMPETENCY LEVEL OF NATIONAL AND LOCAL CONTROL AUTHORITY 2 MORE EFFECTIVE AND EFFICIENT FOOD SAFETY CONTROL POLICY 3 MORE READILY AVAILABLE AND APPLICABLE FOOD LEGISLATION 4 HIGHER FOOD SAFETY AWARENESS LEVEL OF FOOD PRODUCERS 5 HIGHER FOOD SAFETY AWARENESS LEVEL OF CONSUMERS OUTCOMES HIGHER LEVEL OF FOOD SAFETY OVERALL GOAL
    • SECURE AND FREE PRODUCT FROM HAZARDOUS SUBSTANCES BIOLOGICAL HAZARD CHEMICAL HAZARD PHYSICAL HAZARD FREE FROM HAZARDS THANK YOU www.pom.go.id www.deptan.go.id www.dkp.go.id
      • To protect consumers by assuring that the marketed food products are safe, not adulterated or misbranded, and appropriate to be consumed
      OBJECTIVE NA DFC
    • Food Control Infrastructure and Regulatory Framework
      • Food Legislation
      • Food Control Management (Single Agency System, Multi Agency System, Integrated System )
      • Inspection Activities
      • Laboratory Services
      • 5. Information, Education, Communication and Training
      • Food Law (Law No. 7/ 1996)
      • Consumer Protection Law (Law No.8/1999)
      • Government Regulations:
      • No. 69/1999 on Food Labeling and Advertisement
      • No. 28/2004 on Food Safety, Quality, and Nutrition
      Integrated Food Safety System in Indonesia Inspection of Food Establishment, Distributor/Retailer, Export/Import Central NADFC Laboratory supported by 30 Regional Branch Laboratories Training of District Food Inspectors, Extension Service for Household Food Industry, and Food Safety Campaign
    • Food Chain from Farm to Table Covered in Government Regulation No. 28/2004 on Food Safety, Quality, and Nutrition READY TO EAT FOODS MARKETING(RETAILING) FOOD SERVICES DISTRIBUTION CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing AGRICULTURE PRODUCTION POST-HARVEST PRODUCTION PROCESSED FOODS PROCESSING FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS
    • Improving the Knowledge and Skill and Raising Food Safety Awareness of Food Producers Our Needs? Building Government Capacity in Regulating and Controlling Food Safety Raising Food Safety Awareness of Consumers
    • How do we challenge these constraints? By building a strong food safety network NADFC Center Office/Laboratory 26. NADFC Branch Office/Laboratory 1. NADFC Branch Office/Laboratory 2. NADFC Branch Office/Laboratory PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS
    • Food Safety Improvement through GOOD PRACTICES (preventive control) from Farm to Table (GR No. 28/2004, Article 3) Production READY TO EAT FOODS GOOD RETAILING PRACTICES GOOD FOOD SERVING PRACTICES GOOD DISTRIBUTION PRACTICES CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES
    • Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices Example of Food Safety Regulation GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES
      • Avoiding the use of land whose environment has the potential to threaten food safety .
      • Controlling the biological contamination , animal and plant diseases that threaten food safety.
      • Reducing to the minimum chemical residues in foodstuff as the consequence of using fertilizers, pest and disease control drugs, growth hormone and inappropriate animal drugs.
    • Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES
      • Preventing fresh food from being contaminated by biological and chemical contamination and other objects that disturb, impart and risk health from the air, land, water, food, fertilizers, pesticides, animal drugs or other materials used in the fresh food production.
      • Controlling the health of animals and plants , so that it does not negatively impact fresh food
      • From Farm
      FOOD SAFETY CONTROL F O O D S A F E T Y RAW Table/Fork READY TO EAT SURVEILLANCE & MONITORING POST MARKET TO PREPARED FOOD FOLLOW UP ACTION PRE MARKET
    • 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 PRODUCT AND HAZARDOUS SUBSTANCE 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 Standardiazation of 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 and Narcotics, Psychotropic and Addictive Substance Control Traditional Medicines, Cosmetics and Complementary Product Control
    • This brings together agencies involved with foodborne disease surveillance, food safety assessment including government, industry, academia and consumers This brings together agencies involved with administration of food law, the inspectorate and analysis of food This brings together government, industry and consumers to communicate on food safety issues Integrated Food Safety System was launched on May 13, 2004 (Risk Assessment) (Risk Communication) (Risk Management) Food Watch Rapid Response Food Stars NATIONAL FOOD SAFETY COMMITTEE Food Intelligence Food Safety Promotion Food Safety Control
    • Integrated Food Safety System Rapid Alert Information System Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star Rapid response for public protection such Food Recall Instruction and Public Warning
    • Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star Early Warning Warning Watch From Food Watch to Public Warning
    • Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star To encourage food industries in improving their product quality and safety The Application of Basic Food Safety Principles The Application of Good Food Manufacturing Practices The Application of Food Safety Management based on HACCP Principles International Quality Management Certification (ISO, etc) Collaboration between NADFC with District Governments
    • National Agency for Drug and Food Control, RI 30 Agencies for Drug and Food Control (provincial level)
    • Authorization to conduct investigation if there are any allegations of violation against the Law CORNBEEF Head of NADFC (processed food MD, ML) Regent/Mayor (household industries, P-IRT) Regent/Mayor (ready-to-serve foods) Governor, Regent/Mayor (fresh food) READY TO EAT FOODS CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing
    • How do we integrate food safety related activities among related government agencies and other stakeholders? By developing the Integrated Food Safety System (IFSS) based on Risk Analysis (Risk Assessment, Risk Management, and Risk Communication) approach
      • From farm to table/fork
      • From raw materials to ready to eat products, including
      • prepared foods
      • For prepared foods, control is divided into:
      • - Pre market control : for products to be marketed
      • - Post market control : for products in the market
      • Followed by surveillance and monitoring during the whole chain
      • Any non compliance would be followed up by necessary action: recall, revoked, administrative sanction
      FOOD SAFETY CONTROL COVERAGE:
      • All processed foods, packaged and marketed in retail form
      • (Government Regulation Number 28 Year 2004
      • regarding Food Safety, Quality and Nutrition, article 42 )
      CATEGORY OF FOOD PRODUCTS TO BE REGISTERED NA DFC
      • statement of adequate source of all essential nutrients
      • claims that can not be substantiated
      • treatment or cure of a disease, disorder, or particular physiological condition
      • better than or equal to breastfeeding for infant formula
      PROHIBITED CLAIM NA DFC
    • CONCLUSION
      • Food registration is part of mechanism for food safety control to protect consumers from unsafe and non compliance products
      • Imported food registration requirements include among other:
      • - administrative requirements (i.e: letter of representation from
      • company of origin, certificate of free sale/health certificate)
      • - technical requirements (i.e: list of ingredients, manufacturing
      • process, certificate of analysis)
      • - additional requirements (i.e: recommendation from Ministry of
      • Agriculture for ruminants and their derivative products, GMO/Non
      • GMO Statement for potato, soybean, corn and their products)
      • Information on the label should be completed, objective, true and not misleading, and should be at least using Indonesian language.
      • Importer’s compliance is an important means to protect the consumer.
      NA DFC
    • # Consumer Protection - truthful & objective information informed choice for wise - assurance of safety - prevent from any noncompliance product being prior to commercialization # Strengthening the economic development # Risk analysis approach # Standardized International & Regional # Clear legal based # Non discriminative, fair and transparent # Time line ISO 9001 : 2000 PRE MARKET EVALUATION (REGISTRATION PROCESS) RELATED UNITS & SECTORS ADMINISTRATIVE & TECHNICAL EVALUATION GENERAL PRINCIPLES ON PRE MARKET EVALUATION PROCESS NA DFC
    • FLOWCHART OF FOOD REGISTRATION PROCESS Applicant Document Submission Payment (BANK) Pre Evaluation Evaluation Applicant Registration Approval No Receipt Approved Consultation NA DFC