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www.fostat.org
Issues and Challenges inIssues and Challenges in
Promoting Food Safety Culture
i E i F d I d tin an Emergin...
WorldWorld
Challenge/OpportunityChallenge/Opportunity www.fostat.orgChallenge/OpportunityChallenge/Opportunity
Opportunity...
Major National ChallengesMajor National Challenges
www.fostat.org
“Thailand should take the opportunity to
strengthen its ...
Resource Input/Resource Input/
ImplementationImplementation www.fostat.orgImplementationImplementation
Reso ce Inp t Imple...
Global Food SafetyGlobal Food Safety
O b kO b k 2020 www.fostat.org
OutbreakOutbreak 20112011
Jan 2011 Dioxin in animal fe...
Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
Mar 2011 Nuclear Power...
Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
May 2011 E.coli O104:H...
Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
Aug 2011 Salmonella in...
Traditional Food SafetyTraditional Food Safety
S tS t
Traditional Food SafetyTraditional Food Safety
S tS t www.fostat.org...
Food Supply ChainFood Supply Chain
S f t S tS f t S t
Food Supply ChainFood Supply Chain
S f t S tS f t S t www.fostat.org...
Regulatory SystemsRegulatory SystemsRegulatory SystemsRegulatory Systems
www.fostat.org
g y yg y yg y yg y y
Types:Types:
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Food SafetyFood Safety
Management S stemsManagement S stems
Food SafetyFood Safety
Management S stemsManagement S stems ww...
CodexCodex ((11//22))CodexCodex ((11//22))
www.fostat.org
Codex Alimentarius
established in 1963 byestablished in 1963 by
...
CodexCodex ((22//22))CodexCodex ((22//22))
www.fostat.org
scientific reference agency
cited by WTO
182 member countries
Codex:Codex:
St d d /G id liSt d d /G id li www.fostat.org
Standards/GuidelinesStandards/Guidelines
Commodity standards
Co...
Codex:Codex: CommodityCommodity
Standa dStanda d
Codex:Codex: CommodityCommodity
Standa dStanda d www.fostat.orgStandardSt...
Codex:Codex: Guidelines forGuidelines for
Safety AssessmentSafety Assessment
Codex:Codex: Guidelines forGuidelines for
Saf...
Codex: CommitteeCodex: Committee ((11//22))Codex: CommitteeCodex: Committee ((11//22))
www.fostat.org
Committee on Fats an...
Codex: CommitteeCodex: Committee ((22//22))
www.fostat.org
Joint FAO/WHO Expert Committee on Food
Additives (JECFA)Additiv...
Thailand Food SafetyThailand Food Safety
A iA i www.fostat.org
AgenciesAgencies 11//22
1.Thai Food and Drug Administration...
Thailand Food SafetyThailand Food Safety
A iA i www.fostat.org
AgenciesAgencies 22//22
4. Department of Agriculture
• resp...
ThailandThailand 20152015 www.fostat.org
ThailandThailand 20152015
ASEAN Economic Community (AEC)ASEAN Economic Community ...
ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
Vision:
To produce agriculture and food prod...
ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
ObjectiveObjective ::ObjectiveObjective ::
1...
ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
Strategy:Strategy:Strategy:Strategy:
1.1. Fo...
Food Safety HierarchyFood Safety Hierarchy
www.fostat.org
y yy y
ISOISO ISO 9000+HACCP+GMPISOISO
2200022000
ISOISO 9000900...
Why Hygienic and FoodWhy Hygienic and Food
Safety?Safety?
Why Hygienic and FoodWhy Hygienic and Food
Safety?Safety? www.fo...
Good ManufacturingGood Manufacturing
P actice GMPP actice GMP
Good ManufacturingGood Manufacturing
P actice GMPP actice GM...
Good ManufacturingGood Manufacturing
P actice GMPP actice GMP www.fostat.orgPractice GMPPractice GMP 22//22
marketing tool...
GMP / GHPGMP / GHPGMP / GHPGMP / GHP
www.fostat.org
////
1. Primary production
2 Establishment: design and facilities2. Es...
11. Primary Production. Primary Production11. Primary Production. Primary Production www.fostat.org
11. Primary Production...
Problem : primaryProblem : primary
p od ctionp od ction
Problem : primaryProblem : primary
p od ctionp od ction www.fostat...
22. Establishment :. Establishment :
D i d F ilitiD i d F iliti
22. Establishment :. Establishment :
D i d F ilitiD i d F ...
Problem : design andProblem : design and
f ilitif iliti
Problem : design andProblem : design and
f ilitif iliti www.fostat...
33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation
www.fostat.org
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Ensure sa...
33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation www.fostat.org
33 Co t o o Op...
Problem : control ofProblem : control of
ope ationsope ations
Problem : control ofProblem : control of
ope ationsope ation...
44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation
44. Establishment :. Establishme...
44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation
44. Establishment :. Establishme...
Problem : maintenanceProblem : maintenance
d it tiod it tio
Problem : maintenanceProblem : maintenance
d it tiod it tio ww...
55. Establishment :. Establishment :
Pe sonal H gienePe sonal H giene
55. Establishment :. Establishment :
Pe sonal H gien...
Problem :Problem : personalpersonal
h ih i
Problem :Problem : personalpersonal
h ih i www.fostat.org
hygienehygienehygiene...
66. Transportation. Transportation66. Transportation. Transportation www.fostat.org
66. Transportation. Transportation66. ...
Problem : transportationProblem : transportationProblem : transportationProblem : transportation
www.fostat.org
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77. Product Information. Product Information
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77. Product Information. Product Information
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Problem :Problem :
production informationproduction information
Problem :Problem :
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88. Training. Training88. Training. Training
www.fostat.org
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Training food operators in general hygienic
practice to a...
Problem : trainingProblem : trainingProblem : trainingProblem : training www.fostat.org
Problem : trainingProblem : traini...
Problem : documentationProblem : documentationProblem : documentationProblem : documentation
www.fostat.org
no staff assig...
Hazard Analysis andHazard Analysis and
C iti l C t l P i tC iti l C t l P i t www.fostat.orgCritical Control PointsCritica...
HACCP SystemHACCP System www.fostat.org
HACCP SystemHACCP System
Pre-requisite Program (GMP)
pest control, cleaning proced...
HACCP SystemHACCP System www.fostat.org
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Principle Procedures
1. Assemble team
2. Describe product
3. Identify intended ...
HACCP SystemHACCP System www.fostat.org
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HACCP Principles
1. Conduct a Hazard Analysis
2. Determine Critical Control Poi...
Food HazardsFood Hazards ((11//33))Food HazardsFood Hazards ((11//33))
www.fostat.org
Food HazardsFood Hazards ((11//33))F...
Food HazardsFood Hazards ((22//33))Food HazardsFood Hazards ((22//33))
www.fostat.org
2 Chemical hazards
(( // ))(( // ))
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Food HazardsFood Hazards ((33//33))Food HazardsFood Hazards ((33//33))
www.fostat.org
3. Microbiological hazards
pathogeni...
Building TrustBuilding Trust
www.fostat.org
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1. Compliance with laws and regulations
2. Meet consumer expectations2. Mee...
Key Success FactorsKey Success FactorsKey Success FactorsKey Success Factors
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top management commitment...
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Issues and Challenges in Promoting Food Safety Culture in Emerging Food Industry and Possible Solutions 2013

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Issues and Challenges in Promoting Food Safety Culture in Emerging Food Industry and Possible Solutions 2013

  1. 1. www.fostat.org Issues and Challenges inIssues and Challenges in Promoting Food Safety Culture i E i F d I d tin an Emerging Food Industry and Possible Solutions FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF THAILAND 1 www.fostat.org
  2. 2. WorldWorld Challenge/OpportunityChallenge/Opportunity www.fostat.orgChallenge/OpportunityChallenge/Opportunity OpportunityChallenge Opportunity • Food supplier to the world: innovation, • Population: increase from 6.0 billion in 1999 to 9.3 billion in 2050 • Food security: uncertainty in , productivity,….. • Bio-fuel: innovation in bio- energy crops, improve crop d ti it y y quantity, quality, safety, price,.. • Malnutrition • Energy Crisis: fossil fuel price productivity,,…. • Green technology: innovation thru mitigation, adaptation and • Energy Crisis: fossil fuel price, quantity • Climate change: drought, flood, t t h adaptation and productivity,…. • Capacity building: S&T, HR, IT,…… temperature change • Natural disaster: tsunami • Emerging diseases,…. 2 • Demography: increase in age Poverty: remains major issue
  3. 3. Major National ChallengesMajor National Challenges www.fostat.org “Thailand should take the opportunity to strengthen its competitiveness ..... to be one of the main global food and fuel suppliers”of the main global food and fuel suppliers “I th l th Ki d h ld t k“In the long run, the Kingdom should take serious action to develop human resources in * education and *technological skill” Director, The World Competitiveness Center Prof.Prof. StephaneStephane GeralliGeralli,, Jul 2, 2009 g Director, The World Competitiveness Center International Institute for Management Development (IMD) 3
  4. 4. Resource Input/Resource Input/ ImplementationImplementation www.fostat.orgImplementationImplementation Reso ce Inp t ImplementationResource Input • Skilled human resource: knowledge, technology,. Implementation • R&D: new plant varieties, innovation in production and post harvest technology, • Agri-input: seed, water, fertilizer, insecticide, pesticide p gy, productivity improvement,… • Irrigation: improvement, newpesticide,….. • Post harvest technology: preservation, processing, resource,…. • Land management F t p , p g, packaging, ingredients, additives,…. Q lit d f t • Farm management • Machinery and tools • IT system/data base • Technology transfer• Quality and safety system: GAP, GMP, HACCP, traceability,.. • Technology transfer
  5. 5. Global Food SafetyGlobal Food Safety O b kO b k 2020 www.fostat.org OutbreakOutbreak 20112011 Jan 2011 Dioxin in animal feed in Germany V t bl il d t i l f d f d• Vegetable oil used to prepare animal feed found mixed with industrial oil contained dioxin • Closed down 4,700 farms mainly pig and poultryClosed down 4,700 farms mainly pig and poultry • Some contaminated eggs distributed to UK and Netherlands • Symptoms: in certain animals; cancer, damage to immune and reproductive systems, low sperm count and learning difficultydifficulty
  6. 6. Global Food SafetyGlobal Food Safety O tb kO tb k 20112011 www.fostat.org OutbreakOutbreak 20112011 Mar 2011 Nuclear Power Plant in Japan E th k d t i f 9 0 it d ith 900• Earthquake and tsunami of 9.0 magnitude with 900 aftershocks • 15,813 confirmed deaths, 5,940 injured, 3,971 missing15,813 confirmed deaths, 5,940 injured, 3,971 missing • Nuclear Power Plant s explosion with radioactive leakage • Radioactive iodine, cesium and strontium detected in tap water and some food products in some areas to be above legal limits • Many countries set up a stringent radioactive measure• Many countries set up a stringent radioactive measure for imported fish and food products from Japan
  7. 7. Global Food SafetyGlobal Food Safety O tb kO tb k 20112011 www.fostat.org OutbreakOutbreak 20112011 May 2011 E.coli O104:H4 outbreak in Germany • Bacteria caused serious outbreak of foodborne illness • 50 deaths, 4,075 ill from 7 EU countries, Canada and US • Strain to produce Shiga toxin causing bloody diarrhea with hemolytic-urenemic syndrome (HUS) D t t d i l i f h t bl f i f• Detected mainly in fresh vegetable from organic farm • Restrictive action taken in many countries
  8. 8. Global Food SafetyGlobal Food Safety O tb kO tb k 20112011 www.fostat.org OutbreakOutbreak 20112011 Aug 2011 Salmonella in tainted ground beef in US • Symptom: diarrhea, fever and abdominal cramps 1 d th d 77 i k• 1 death and 77 sick Sep 2011 Listeria outbreak cantaloupe in USSep 2011 Listeria outbreak cantaloupe in US • 3 weeks incubation period after consumption of food infected by listeriosis • Symptom: fever, muscle aches, loss of balance, miscarriage, premature delivery 8 d th 55 i f t d l• 8 deaths, 55 infected people
  9. 9. Traditional Food SafetyTraditional Food Safety S tS t Traditional Food SafetyTraditional Food Safety S tS t www.fostat.org SystemSystemSystemSystem HygieneHygiene Lab analysis of finished product Inspection Compliance to food regulations
  10. 10. Food Supply ChainFood Supply Chain S f t S tS f t S t Food Supply ChainFood Supply Chain S f t S tS f t S t www.fostat.org Safety SystemSafety SystemSafety SystemSafety System breed/variety F d H i /F d H i / cultivation/farming h t/t t ti Food Hygiene/Food Hygiene/ GAP/Global GAPGAP/Global GAP harvest/transportation processing GMP/HACCP/ISOGMP/HACCP/ISO 2200022000/ISO/ISO 1400114001 packing/packaging Food ContactFood Contact MaterialMaterial food standard transportation Public/ Private standardPublic/ Private standard transportation market Food Hygiene/GMP/Food Hygiene/GMP/ HACCPHACCP
  11. 11. Regulatory SystemsRegulatory SystemsRegulatory SystemsRegulatory Systems www.fostat.org g y yg y yg y yg y y Types:Types: mandatory voluntary horizontal standard vertical standard Issuing agency: government private international NGOs importing nation religious requirement
  12. 12. Food SafetyFood Safety Management S stemsManagement S stems Food SafetyFood Safety Management S stemsManagement S stems www.fostat.orgManagement SystemsManagement SystemsManagement SystemsManagement Systems Food safety systems: GMP, HACCP, European Food Safety Inspection Service (EFSIS), privatey p ( ), p sector standards [British Retail Consortium (BRC), International Foods Standard (IFS), Aquaculture Certification Council (ACC),Certification Council (ACC), ISO 22000], religious systems (Halal, Kosher)etc. Agriculture safety systems : GAP, Global GAP, national GAP, COC, etc.
  13. 13. CodexCodex ((11//22))CodexCodex ((11//22)) www.fostat.org Codex Alimentarius established in 1963 byestablished in 1963 by FAO (Food and Agricultural Organisation) WHO (World Health Organisation) main purposes protecting health of consumers ensuring fair trade practices in food trade promoting coordination of all food standards undertaken by international government and nonundertaken by international government and non- government organizations
  14. 14. CodexCodex ((22//22))CodexCodex ((22//22)) www.fostat.org scientific reference agency cited by WTO 182 member countries
  15. 15. Codex:Codex: St d d /G id liSt d d /G id li www.fostat.org Standards/GuidelinesStandards/Guidelines Commodity standards Commodity related texts Food LabelingFood Labeling Food Hygiene Food safety risk assessment Sampling and analysis Inspection and certification Animal food production Contaminants in foods (maximum levels, detection and prevention)
  16. 16. Codex:Codex: CommodityCommodity Standa dStanda d Codex:Codex: CommodityCommodity Standa dStanda d www.fostat.orgStandardStandardStandardStandard cereal pulses (legume) vegetable protein f t d oil d el ted od tfats and oils and related products fruit juices milk and milk productsmilk and milk products sugars, cocoa products and chocolate
  17. 17. Codex:Codex: Guidelines forGuidelines for Safety AssessmentSafety Assessment Codex:Codex: Guidelines forGuidelines for Safety AssessmentSafety Assessment www.fostat.orgSafety AssessmentSafety AssessmentSafety AssessmentSafety Assessment Principle for risk analysis of foods derived from modern biotechnology CAC/GL/44/2003 Guideline for conduct of food safety assessment of f d d i d f bi lfoods derived from recombinant-DNA plants CAC/GL/45/2003 Guideline for conduct of food safety assessment of foods produced using recombinant-DNA microorganisms CAC/GL/46/2003microorganisms CAC/GL/46/2003
  18. 18. Codex: CommitteeCodex: Committee ((11//22))Codex: CommitteeCodex: Committee ((11//22)) www.fostat.org Committee on Fats and Oils Committee on Food labeling Committee on Food Additives Committee on Food Hygiene Committee on Nutrition and Food forCommittee on Nutrition and Food for Special Dietary Use
  19. 19. Codex: CommitteeCodex: Committee ((22//22)) www.fostat.org Joint FAO/WHO Expert Committee on Food Additives (JECFA)Additives (JECFA) Joint FAO/WHO Meetings on Pesticide ResiduesJoint FAO/WHO Meetings on Pesticide Residues (JMPR) Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA)
  20. 20. Thailand Food SafetyThailand Food Safety A iA i www.fostat.org AgenciesAgencies 11//22 1.Thai Food and Drug Administration (FDA) • mandatory type of food laws • horizontal and vertical regulations• horizontal and vertical regulations 2. Department of Health • monitoring establishment for hygienic compliance • promoting healthy society 3. National Bureau of Agricultural Commodity and Food Standards (ACFS) • National Codex Contact Point • mainly voluntary regulations and guidelines
  21. 21. Thailand Food SafetyThailand Food Safety A iA i www.fostat.org AgenciesAgencies 22//22 4. Department of Agriculture • responsible for hygiene and safety of all fruit and vegetable plantation and commoditiesvegetable plantation and commodities 5. Department of Fisheries • responsible for hygiene and safety of all fresh and sea food farming, catching and products 6. Department of Livestock Development • responsible for hygiene and safety of all livestock raising and its products
  22. 22. ThailandThailand 20152015 www.fostat.org ThailandThailand 20152015 ASEAN Economic Community (AEC)ASEAN Economic Community (AEC) AllAll 1010 member countries will becomemember countries will become one economyone economyone economyone economy There will be a free flow of goodsThere will be a free flow of goodsThere will be a free flow of goods,There will be a free flow of goods, services and investmentservices and investment 22
  23. 23. ThailandThailand 20122012--1717 www.fostat.org ThailandThailand 20122012 1717 Vision: To produce agriculture and food products with emphasis on quality, safety, security and sustainability for local and world consumers 23
  24. 24. ThailandThailand 20122012--1717 www.fostat.org ThailandThailand 20122012 1717 ObjectiveObjective ::ObjectiveObjective :: 1.1.To improve effectiveness in utilization ofTo improve effectiveness in utilization of agricultural resourcesagricultural resources 2.2.To increase awareness in quality and safety inTo increase awareness in quality and safety in the whole of food production chain inthe whole of food production chain in microenterprises and SML levelsmicroenterprises and SML levelsmicroenterprises, and SML levelsmicroenterprises, and SML levels 3.3.To emphasize in conducting R&D to be anTo emphasize in conducting R&D to be an accessible knowledge for allaccessible knowledge for all 4.4.To enhance a food management system,To enhance a food management system, regulations, IT andregulations, IT and 55 To be certain on security of food in normal andTo be certain on security of food in normal and5.5.To be certain on security of food in normal andTo be certain on security of food in normal and crisis conditionscrisis conditions 24
  25. 25. ThailandThailand 20122012--1717 www.fostat.org ThailandThailand 20122012 1717 Strategy:Strategy:Strategy:Strategy: 1.1. Food Security:Food Security: implement the effective andimplement the effective and efficient in both quality and quantity uses ofefficient in both quality and quantity uses of resourcesresources 2.2. Food quality and safety:Food quality and safety: implement toolsimplement tools to improve quality and safety of food in the foodto improve quality and safety of food in the foodto improve quality and safety of food in the foodto improve quality and safety of food in the food supply chainsupply chain 3.3. Food education:Food education: promote R&D, publicizepromote R&D, publicize i f d ii f d iawareness in proper use of resources and campaignawareness in proper use of resources and campaign consumption of balance dietconsumption of balance diet 4.4. Food management:Food management: establish foodestablish foodgg emergency plan, strengthen regulatory processes,emergency plan, strengthen regulatory processes, implement food value chain approachimplement food value chain approach 25
  26. 26. Food Safety HierarchyFood Safety Hierarchy www.fostat.org y yy y ISOISO ISO 9000+HACCP+GMPISOISO 2200022000 ISOISO 90009000 Food Safety Management system Quality Management system ISOISO 90009000 HACCPHACCP Quality Management system Codex Guideline HACCPHACCP GMPGMP Thai-to be mandatory Codex Guideline GMPGMP GHP+GHP+55SS Thai-mandatory since 2000 General Practice GHP+GHP+55SS General Practice
  27. 27. Why Hygienic and FoodWhy Hygienic and Food Safety?Safety? Why Hygienic and FoodWhy Hygienic and Food Safety?Safety? www.fostat.orgSafety?Safety?Safety?Safety? requirements by all government agencies to protect consumer’s health demand by consumers worldwide a standardized set of guideline to be implemented by food establishment to comply with consumers’ requestp y q
  28. 28. Good ManufacturingGood Manufacturing P actice GMPP actice GMP Good ManufacturingGood Manufacturing P actice GMPP actice GMP www.fostat.orgPractice GMPPractice GMP 11//22Practice GMPPractice GMP 11//22 GMP or Good Hygienic Practice (GHP): prerequisite programprerequisite program basic environmental & operating conditions production of safe and quality food compliance to regulations
  29. 29. Good ManufacturingGood Manufacturing P actice GMPP actice GMP www.fostat.orgPractice GMPPractice GMP 22//22 marketing tool platform for implementation of food safetyplatform for implementation of food safety and management system HACCP BRC IFS ISO 22000 etcetc
  30. 30. GMP / GHPGMP / GHPGMP / GHPGMP / GHP www.fostat.org //// 1. Primary production 2 Establishment: design and facilities2. Establishment: design and facilities 3. Control of operation 4. Establishment: maintenance and sanitation4. Establishment: maintenance and sanitation 5. Establishment: personal hygiene 6. Transportationp 7. Production information and consumer awareness 8. Training
  31. 31. 11. Primary Production. Primary Production11. Primary Production. Primary Production www.fostat.org 11. Primary Production. Primary Production11. Primary Production. Primary Production farmer d ti middleman: food production: processor: i ticrop fish collection storage inspection processing livestock preprocessing storage
  32. 32. Problem : primaryProblem : primary p od ctionp od ction Problem : primaryProblem : primary p od ctionp od ction www.fostat.orgproductionproductionproductionproduction GHP not well understood at farm levellevel unqualified staff to audit suppliers some companies have insufficient staff to provide appropriate information on how to control farminformation on how to control farm products
  33. 33. 22. Establishment :. Establishment : D i d F ilitiD i d F iliti 22. Establishment :. Establishment : D i d F ilitiD i d F iliti www.fostat.org Design and FacilitiesDesign and FacilitiesDesign and FacilitiesDesign and Facilities Minimize contamination and ensure cleanliness building maintenancemaintenance premises and working area
  34. 34. Problem : design andProblem : design and f ilitif iliti Problem : design andProblem : design and f ilitif iliti www.fostat.org facilitiesfacilitiesfacilitiesfacilities lack financial support to redesign factory inappropriate surfaces materials in the production areaproduction area utilize residence as processing site in some small enterprise insufficient or irregular maintenance and cleaning procedures design engineers have little knowledge ofdesign engineers have little knowledge of food hygiene inappropriate environmental testing iequipment
  35. 35. 33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation www.fostat.org pppp Ensure safety operation thru designing implementingdesigning, implementing, monitoring and reviewing control systems Implement recalled procedures andImplement recalled procedures and storage control
  36. 36. 33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation www.fostat.org 33 Co t o o Ope at oCo t o o Ope at o33 Co t o o Ope at oCo t o o Ope at o Control of food hazards id tif ti iti l t f d f tidentify operation critical to food safety implement effective control procedure review accuracy of operation specific process stepsspecific process steps microbial, chemical and physical contamination incoming material requirements packagingpackaging water management and supervision documentation and records
  37. 37. Problem : control ofProblem : control of ope ationsope ations Problem : control ofProblem : control of ope ationsope ations www.fostat.orgoperationsoperationsoperationsoperations incorrect test method in appropriate equipment to test incoming materials too much dependence on COAtoo much dependence on COA premix ingredients not normally checked staff not aware of critical control pointsstaff not aware of critical control points
  38. 38. 44. Establishment :. Establishment : Maintenance and SanitationMaintenance and Sanitation 44. Establishment :. Establishment : Maintenance and SanitationMaintenance and Sanitation www.fostat.orgMaintenance and SanitationMaintenance and SanitationMaintenance and SanitationMaintenance and Sanitation Establish effective system forEstablish effective system for maintenance and cleaning, pest control waste management andcontrol, waste management and monitoring program
  39. 39. 44. Establishment :. Establishment : Maintenance and SanitationMaintenance and Sanitation 44. Establishment :. Establishment : Maintenance and SanitationMaintenance and Sanitation www.fostat.orgMaintenance and SanitationMaintenance and SanitationMaintenance and SanitationMaintenance and Sanitation cleaning procedure and method cleaning programsg p g cleaning equipment detergentg sanitation agents pest control systems waste management monitoring effectiveness
  40. 40. Problem : maintenanceProblem : maintenance d it tiod it tio Problem : maintenanceProblem : maintenance d it tiod it tio www.fostat.organd sanitationand sanitationand sanitationand sanitation no maintenance procedure for machineriesp insufficient technical staff to handle ti i tpreventive maintenance no proper cleaning procedure some corners not well cleaned
  41. 41. 55. Establishment :. Establishment : Pe sonal H gienePe sonal H giene 55. Establishment :. Establishment : Pe sonal H gienePe sonal H giene www.fostat.orgPersonal HygienePersonal HygienePersonal HygienePersonal Hygiene Prevent workers from contaminating food and food contact surface health status: checking illness, injuries l l li h d hi ith ti tipersonal cleanliness: hand washing with antiseptic, using clean and good condition uniform, mask and gloves personal behavior: conscious of hygienic practices visitors: strictly apply hygienic practicesvisitors: strictly apply hygienic practices
  42. 42. Problem :Problem : personalpersonal h ih i Problem :Problem : personalpersonal h ih i www.fostat.org hygienehygienehygienehygiene GMP/GHP not fully understood by staff t ff t ll f h i i tistaff not well aware of hygienic practice staff medical check up not routinely practiced some factories do not provide proper gown, gloves, hair cover etc. staff do not wear protective gear properlyp g p p y
  43. 43. 66. Transportation. Transportation66. Transportation. Transportation www.fostat.org 66. Transportation. Transportation66. Transportation. Transportation Protect food from potentialProtect food from potential sources of contamination and provide a storage environment to limit growth of spoilage microorganisms and toxin
  44. 44. Problem : transportationProblem : transportationProblem : transportationProblem : transportation www.fostat.org pppp U d iUse and requirements transportation vehicle not well equipped with proper control devices cross contamination in transportation of many different d tproducts not equipped with temperature records to check storage temprecords to check storage temp during transportation
  45. 45. 77. Product Information. Product Information d C Ad C A 77. Product Information. Product Information d C Ad C A www.fostat.organd Consumer Awarenessand Consumer Awarenessand Consumer Awarenessand Consumer Awareness Sufficient information of product on label to ensure person in the next step of food h i k h f d lchain know the use of product correctly and safely lot identification product informationproduct information labeling consumer education
  46. 46. Problem :Problem : production informationproduction information Problem :Problem : production informationproduction information www.fostat.orgproduction informationproduction informationproduction informationproduction information incorrect production lot showed on label labeling does not comply to regulations out-of-date left over packaging used top g g reduce cost over claim information of productsp mislead consumers
  47. 47. 88. Training. Training88. Training. Training www.fostat.org gggg Training food operators in general hygienic practice to a level appropriate to the operations awareness and responsibilities industry and association to provide specific introduction and training in hygienic practice training programstraining programs general principle of food hygiene and its evaluation and audit
  48. 48. Problem : trainingProblem : trainingProblem : trainingProblem : training www.fostat.org Problem : trainingProblem : trainingProblem : trainingProblem : training not every worker trained some factories record holding training program but not implemented lack of in-house staff knowledge to provide training for other workersto provide training for other workers
  49. 49. Problem : documentationProblem : documentationProblem : documentationProblem : documentation www.fostat.org no staff assigned to handle record keeping and to check for compliance insufficient communication between workers and supervisors on SOP and workworkers and supervisors on SOP and work manual ff ll i f f h istaff not well inform of changes in production processes
  50. 50. Hazard Analysis andHazard Analysis and C iti l C t l P i tC iti l C t l P i t www.fostat.orgCritical Control PointsCritical Control Points HACCP: Benefits effective method of maximizing food safety applicable thru out food chain: farm toapplicable thru out food chain: farm to fork reducing risk of selling unsafe productsg g p enhance product quality and safety
  51. 51. HACCP SystemHACCP System www.fostat.org HACCP SystemHACCP System Pre-requisite Program (GMP) pest control, cleaning procedures, hygienic practices Preliminary Procedures (5 tasks)( ) HACCP Principlesp (7 principles) Training
  52. 52. HACCP SystemHACCP System www.fostat.org yy Principle Procedures 1. Assemble team 2. Describe product 3. Identify intended use 4. Construct flow diagram 5. Confirm flow diagram on-siteg
  53. 53. HACCP SystemHACCP System www.fostat.org yy HACCP Principles 1. Conduct a Hazard Analysis 2. Determine Critical Control Points (CCP) 3 E t bli h C iti l Li it3. Establish Critical Limits 4. Establish Monitoring Systems 5. Establish Corrective Actions 6. Establish Verification 7. Establish Documentation and Record Keeping
  54. 54. Food HazardsFood Hazards ((11//33))Food HazardsFood Hazards ((11//33)) www.fostat.org Food HazardsFood Hazards ((11//33))Food HazardsFood Hazards ((11//33)) 1. Physical hazards extraneous matterextraneous matter broken glass pinpin piece of metal etc
  55. 55. Food HazardsFood Hazards ((22//33))Food HazardsFood Hazards ((22//33)) www.fostat.org 2 Chemical hazards (( // ))(( // )) 2. Chemical hazards misuse of food additives t d idvet drug residue heavy metal residues fertilizer contamination mycotoxinmycotoxin poisonous mushroom food toxicant pollutantspollutants antibiotic residues products from chemical reaction melamine!!!!!melamine!!!!! etc
  56. 56. Food HazardsFood Hazards ((33//33))Food HazardsFood Hazards ((33//33)) www.fostat.org 3. Microbiological hazards pathogenic bacteria mold infectionmold infection virus parasitesparasites etc
  57. 57. Building TrustBuilding Trust www.fostat.org gg 1. Compliance with laws and regulations 2. Meet consumer expectations2. Meet consumer expectations 3. Keep good reputation in providing safe and quality products 4. Implement brand image with concern for environment and society issues 5 Continue with sustainable development5. Continue with sustainable development Food Safety : NOT negotiableFood Safety : NOT negotiable
  58. 58. Key Success FactorsKey Success FactorsKey Success FactorsKey Success Factors www.fostat.org yyyy top management commitment company policycompany policy continuous monitoring and improvement staff commitment employee education and skill financial support number of team members
  59. 59. www.fostat.org Thank youThank youThank youThank you Tel +66 2942-8528 59 www.fostat.org Tel. +66 2942-8528 Fax. +66 2942-8527
  60. 60. AFRIS. AsianFoodRegulationInformationService. We have the largest database of Asian food regulations in the world and it’s FREE to use. We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital Library. We look forward to hearing from you soon! www.asianfoodreg.com adrienna@asianfoodreg.com

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