Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

2nd Pacific Agribusiness Forum: Api Cegumalua "Importance of Food Safety standards in value adding"

314 views

Published on

Promoting regional trade and agribusiness development in the Pacific :
2nd PACIFIC AGRIBUSINESS FORUM

"Linking the agrifood sector to the local markets for economic growth and improved food and nutrition security"
Organised by PIPSO, CTA, IFAD, SPC and SPTO
Tanoa Tusitala Hotel, Apia, Samoa, 29th August -1st September 2016

Published in: Health & Medicine
  • Be the first to comment

  • Be the first to like this

2nd Pacific Agribusiness Forum: Api Cegumalua "Importance of Food Safety standards in value adding"

  1. 1. “Importance of Food Safety Standards in Value Adding” Apiame Cegumalua, Api Food Consulting Services
  2. 2. IMPORTANCE OF FOOD SAFETY STANDARDS IN VALUE ADDING PROMOTING REGIONAL AND AGRIBUSINESS DEVELOPMENT IN THE PACIFIC 2nd Pacific Agribusiness Forum 28 August to 1 September, 2016 Apiame Cegumalua (Mrs) API FOOD CONSULTING SERVICES SUVA, FIJI
  3. 3. Banana chips in Samoa What determines our buying choice and selection ? Costs ? Quality ? Brand ?
  4. 4. Pandanus Juice in Marshall Islands Does food safety play an important role in the choices of buying?
  5. 5. 1. Food Produce - nutrients ideal for growth - HANDLING & PROCESSING INTRODUCES HAZARDS - many & various microbes are present Fresh Produce and final product must be made safe or protected : - preservation and good manufacturing practices including - a food safety program – e.g. hazard analysis critical control point (HACCP)
  6. 6. -difficult to DEFINE WHAT IS A “SAFE FOOD” - (ISO 8402 -2000) - state in which risk of human (to persons) or damage is limited to an acceptable level (FSC, 3.1.1) Safe and suitable food i) for the purpose of the food safety standards, food is not safe if it would be likely to cause physical harm to a person who might later consume it, assuming it was : a) after that time and before being consumed by the person , properly subjected to all processes (if any) that are relevant to its reasonable intended use and b) consumed by the person according to its reasonable intended use 1.1 Safe Food Product
  7. 7. - Impact /effect of unsafe food (food poisoning) is not known - not every incident is recorded or identified - food standard Aust. NZ (FSANZ) estimated that 5.2 million Australians - suffer from food poisoning every year with the costs of over $2.6 billion per year to the economy 1.2 Food Safety Issues 1.2.1 - Food borne outbreaks : - little or no records in Fiji and Pacific Island countries Aust : causes : bacteria (44%) toxins (21%) viruses (4%) unknown (31%)
  8. 8. no records in Fiji / PIC Aust : 1.2% adult & 5.8% children suffer from food borne allergies – symptoms : skin rashes, eczema, bloating, mouth ulcers, diarrhoea and/or constipation, respiratory problems, etc . (Ref: afgc “food industry guide to allegens management labelling “) www.afgc.org.au increased food poisoning is due to changes in food processing, minimally processed, extended shelf life, pre – preparation most outbreaks occurs in commercial operations by : Raw materials (26%) inadequate handling (20%) temperature abuse (18%) 1.2.2 Allergies and illnesses
  9. 9. - food businesses must decide - A) what hazards (risks) they consider significant ? B) - what controls they put in place? C) - what micro standards applied? - depend upon the level of risk the business wishes to ACCEPT - CUSTOMERS MAY ALSO SET STANDARDS D) must determine the level of risk in a supply chain or at every step of process? : Severe ? High ? Medium or Low ? 3 criteria to use for High risk foods a) ready to eat b) must be kept under temp control for safety c) use by date 2. Where does the “HARM” begin?
  10. 10. Steps Hazards Level of severity Corrective action Monitoring who? records Receiving Biological : bacteria Chemical: weedicides, heavy metals Physical : soil, dirt High med low Accept/ reject ? Physical check/ supervisor Record BC 001 Washing Biological - Chemical- Physical - low Medium low GMP 01 Cleaning Peeling B, C, P GMP O2 Slicing B, C, P GMP O2 Frying B, C, P Temp /time Packing B, C, P GMP 04 Storage B, C, P GMP 05 2.1 Example of a hazard/risk analysis for banana chips (HACCP)
  11. 11. - promotes exports of safe and high quality food from the PIC to meet increase demand of “ safe food in compliance with strict hygiene rules” - a “statement” or “qualification” of “commitment” to produce and supply Safe Food - a reference for Safety and Quality Consistency - serves as a Basis for Audit - present concerns in quality with respect to biological, chemical and physical, will be addressed if appropriate pre and post harvest operations, storage and packing are adopted. 2.2 Food safety standard
  12. 12. • CODEX Alimentarius Commission is an International standard • – widely used E.g. a) Compositional Standards e.g. Std 240- 2003 Coconut milk and coconut cream b) Processing Guidelines e.g. GL 13-1991 Preservation of raw milk by lactoperoxidase c) Code of practice : e.g. RCP-1, Rev 4 -2003 General Principles of Food Hygiene www.codexalimentarius.net Countries have developed Food Standards based on CODEX 3. Application of International standards in Fiji, PIC, NZ & Australia
  13. 13. • The Food Hygiene Directive (FHD) (93/43/EEC) set out across the EU - Is applied to anyone who owns, manages, works and processes, or involves in a food business activity in EU (apart from those working in primary food production) and indirectly affect those supplying to the EU. • Application of FHD 93/43/EEC will force exporters to supply a higher and safer quality of produce and to improve production circumstances and methods in the country of origin 3.1 Application of Standards with EU Market
  14. 14. European Union FHD (93/43/EEC) and CODEX Code of Practice . RCP-1, Rev 4 -2003 General Principles of Food Hygiene both implement system that are based on the principles of Hazard Analysis Critical Control Point (HACCP) – A technique or a process, it’s a preventative system in a process to assure safe and quality production of safe and quality food • : will not buy any raw material suspected to be unfit for human consumption even after sorting and processing or suspected to have harmful materials will be rejected- • Critical Control Point The last opportunity to control the risk 3.2 Application of HACCP system in the Food Processing & Manufacturing Business
  15. 15. - Pacific Community EU program (FACT, IACT) - 9 Pacific Island Business enterprises - HACCP accredited - ( 5 Fiji, 1 Tonga, 1 RMI, 2 FSM) - 8 Pac Is. Bus. enterprise are HACCP complying - (5 Fiji, 1 Tonga, 1 Cook Is, 1 PNG) 3.3 Food Safety work in the Pacific Islands - HACCP accredited Food business are - implementing systems to ensure that Hazards are identified and controls are in place, - are selective in dealing with their suppliers and should request strict application of HACCP in the countries of origin of imported products Any HACCP System is capable of accommodating changes such as advances in equipment, designs, processing, etc., related to the products.
  16. 16. • On a market pt. of view, the PIC should take into account the introduction of systems based on HACCP in food business in the EU. • Consider food safety procedures and apply HACCP. • Exporters should check with overseas importers to find out any hygienic codes which may contain specific recommendations of (foreign) supply for a specific product 3.4 Application of HACCP system in the Food processing & Manufacturing Business in PIC
  17. 17. - There is an increasing need to promote appreciation and understanding Of HACCP by Govt. and Food industries here in the Pacific. - Need to Increase available capacity and skills and knowledge of - Food Safety program HACCP - Need to increase capacities Food Science, Food Tech, Food Analysis, Microbiology /Trainers/Safety AUDITORS - Effectiveness of Control measures and level of implementation - Commitment by management including Directors - Awareness of all employees - CAPITAL/ FUNDING ($$$) - - seek funding from Financial Institution or donors 4. Challenges, Constraints, Opportunities
  18. 18. • It is not easy task • Some degree of compliance will be attained If normal care and attention are given at various stages of handling the produce, from growing to packaging • “ We in the PI must rise to this challenge -implement HACCP to producing quality and safe food ” • Its time we learn from EU, develop just one “Food Standard for the Pacific ” 4.1 Applications of International Standards in Fiji and PI nations
  19. 19. Vinaka Vakalevu Thank you for your attention

×