deputy for food safety and hazardous substance …...cuci tangan sebelum mengolah !!! jangan...
TRANSCRIPT
Dedi Fardiaz NADFC, 2006 1
Deputy for Food Safety and Hazardous Substance ControlNational Agency for Drug and Food Control, Republic of Indonesia
Deputy for Food Safety and Hazardous Substance ControlNational Agency for Drug and Food Control, Republic of Indonesia
Dedi Fardiaz NADFC, 2006 2
CONSUMERGOVERNMENT INDUSTRY/TRADE
WHO Leadership for International Consensus on Food Safety Issues, Policies, and Actions
SHARED RESPONSIBILTY
SAFE FOOD FOR ALLWHO, 1996WHO, 1996
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
Dedi Fardiaz NADFC, 2006 3
NADFC as Non-DepartementalGovernment Organization
NADFC as Non-DepartementalGovernment Organization
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
Long Term Period
Higher Food Safety Level
PastPast
Dedi Fardiaz NADFC, 2006 4
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
Long Term Period
Higher Food Safety Level
Total Food Safety and Hazardous Substance Control Policy (2001)
Objective-Oriented Project Planning (2002)
Integrated Food Safety System in Indonesia (2002-2004)
Development of District Food Inspector & Food Safety Extension Workers (2003-)
Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
Total Food Safety and Hazardous Substance Control Policy (2001)
Objective-Oriented Project Planning (2002)
Integrated Food Safety System in Indonesia (2002-2004)
Development of District Food Inspector & Food Safety Extension Workers (2003-)
Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
DEVELOPMENT STAGEDEVELOPMENT STAGE
Dedi Fardiaz NADFC, 2006 5
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
PresentPresent
• Law No. 7/ 1996 on Food• Govt. Regulation No
69/1999 on Food Labeling and Advertisement.
• Govt. Regulation No. 28/2004 on Food Safety, Quality and Nutrition
• Law No. 7/ 1996 on Food• Govt. Regulation No
69/1999 on Food Labeling and Advertisement.
• Govt. Regulation No. 28/2004 on Food Safety, Quality and Nutrition
.
.Routine activities, to be strengthenedRoutine activities, to be strengthened
.
Training on district food inspector, food safety extension, Household food industry, Food Stars Awards, Food Safety Campaign
Training on district food inspector, food safety extension, Household food industry, Food Stars Awards, Food Safety Campaign
.
Integrated Food Safety System
Integrated Food Safety System.
Dedi Fardiaz NADFC, 2006 6
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
Transitional Period
Proper Food Control Infrastructure and Regulatory Framework
(FAO/WHO, 2003)
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
1. Food Legislation 2. Food Control Management (Single
Agency System, Multi Agency System, Integrated System)
3. Inspection Activities4. Laboratory Services5. Information, Education,
Communication and Training
PresentPresent Long Term Period
Higher Food Safety Level
FutureFuture
“Operational Issues”“Operational Issues”
Dedi Fardiaz NADFC, 2006 7
���������������
�������� ����
��������������
RISK ANALYSIS FRAMEWORKRISK ANALYSIS FRAMEWORK
Dedi Fardiaz NADFC, 2006 8
FOOD SAFETY ASSURANCE
FOOD SAFETY ASSURANCE
Food Law, Other Laws related to food safety
Government Regulation, Food Safety Authorities’ Decrees
HACCP
GAPs / GHPs/ GMPs
ALOP – FSO – PO
– PC – PrC - MC
Government levelGovernment level
Operational Level from farm to table (Industry)
Operational Level from farm to table (Industry)
Risk management decision
Parliament & GovtParliament & Govt
Dedi Fardiaz NADFC, 2006 9
Building Government Capacity in Regulating and Controlling Food Safety
Building Government Capacity in Regulating and Controlling Food Safety
Improving the Knowledge and Skill and Enhancing Food Safety Awareness of Food Producers
Improving the Knowledge and Skill and Enhancing Food Safety Awareness of Food Producers
Enhancing Food Safety Awareness of ConsumersEnhancing Food Safety Awareness of Consumers
Our Needs?Our Needs?
Dedi Fardiaz NADFC, 2006 10
3. To develop food legislation to be more readily available and applicable
3. To develop food legislation to be more readily available and applicable
2. To conduct sustainable food safety control policy more efficiently and effectively
2. To conduct sustainable food safety control policy more efficiently and effectively
1. To improve competency level of national and local control authority
PRODUCERSPRODUCERSCONSUMERSCONSUMERS
Food Safety Objective
Food Safety Objective
LaboratoriesLaboratoriesNADFC and stakeholdersNADFC and stakeholdersFood Law and Govt
RegulationFood Law and Govt
Regulation
4. To increase food safety awareness level of food producers
4. To increase food safety awareness level of food producers
5. To improve food safety awareness level of consumers
5. To improve food safety awareness level of consumers
Key things that shall be done by NADFCKey things that shall be done by NADFC
Dedi Fardiaz NADFC, 2006 11
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
AWARENESSLEVEL OF
FOOD PRODUCERS
5
HIGHER FOOD SAFETY
AWARENESS LEVEL OF
CONSUMERS
OUTCOMES
HIGHER LEVEL OF FOOD SAFETYHIGHER LEVEL OF FOOD SAFETYOVERALL GOAL
NADFC’s Objective-Oriented Progam PlanningNADFC’s Objective-Oriented Progam Planning
Dedi Fardiaz NADFC, 2006 12
Challenges: Data development for risk assessment programs
Challenges: Data development for risk assessment programs
�� � � � � �� �� �
Dietary intake data
�
Concerned chemical concentration in foods
�� � ��� � �� � �� �
���������������� �� �����
� �������������� �� ���� ��������
�
� � ��������������������� ���!�� " ��� �����#� ���$����
Dedi Fardiaz NADFC, 2006 13
Challenges: Data development for risk assessment programs
Challenges: Data development for risk assessment programs
�� � � � � �� �� �
Dietary intake data
�
Concerned chemical concentration in foods
�� � ��� � �� � �� �
���������������� �� �����
� �������������� �� ���� ��������
�
� � ��������������������� ���!�� " ��� �����#� ���$����
Priority, data quality, method used by stakeholders:Should be in line with global (GEMS/Food) and national concerns
Data availability:epidemiological data, FBD cases, FBD outbreaks, important food transmission route, food habit, practices, hazard characterization, exposure profile
Dedi Fardiaz NADFC, 2006 14
Primary Production
Primary Production
ManufacturesManufactures
TransportTransport
RetailRetail
PreparationPreparation
CookingCooking
ConsumptionConsumption
Performance criteria
Control measures
Performance objective
Performance objective
Food safety objective
ExposurePublic health burden< ALOP
Fig. Food safety practices throughout the food chain
Performance objective
Performance objective
Dedi Fardiaz NADFC, 2006 15
Food inspection, monitoring and surveillanceFood inspection, monitoring and surveillance
Threat indicators
Threat indicators
Early Warning
Warning
Watch
• Inspection Data Directorate for Food Inspection and Certification• Monitoring Data Directorate for Hazardous Substance and Product Control• Surveillance Data Directorate for Food Safety Surveillance and Extension
• Inspection Data Directorate for Food Inspection and Certification• Monitoring Data Directorate for Hazardous Substance and Product Control• Surveillance Data Directorate for Food Safety Surveillance and Extension
X + s.d.
Dedi Fardiaz NADFC, 2006 16
Challenges for monitoring of food safety?
Accurate, fast, easier temperature measurement& Rapid Testing Methods for Pathogens
Challenges for monitoring of food safety?
Accurate, fast, easier temperature measurement& Rapid Testing Methods for Pathogens
Dedi Fardiaz NADFC, 2006 17
Challenges to Improve the Quality and Safety of Foods from Farm to Table
Challenges to Improve the Quality and Safety of Foods from Farm to Table
Dedi Fardiaz NADFC, 2006 18
FOOD SAFETY CONTROL NETWORKFOOD SAFETY CONTROL NETWORK
NADFCCentral Office/Laboratory
NADFCCentral Office/Laboratory
26. NADFCBranch Office/Laboratory
26. NADFCBranch Office/Laboratory
1. NADFCBranch Office/Laboratory
1. NADFCBranch Office/Laboratory
2. NADFCBranch Office/Laboratory
2. NADFCBranch Office/Laboratory
PROVINCIAL AND DISTRICT
GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTSPROVINCIAL AND
DISTRICT GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTS
PROVINCIAL AND DISTRICT
GOVERNMENTS
Findings are followed up by related government institutions
Dedi Fardiaz NADFC, 2006 19
Food Vendor Intervention Project to Improve the Safety
of Foods Consumed by School Children
NATIONAL AGENCY FOR DRUG AND FOOD CONTROLREPUBLIC OF INDONESIA
Food Vendor Intervention Project to Improve the Safety
of Foods Consumed by School Children
NATIONAL AGENCY FOR DRUG AND FOOD CONTROLREPUBLIC OF INDONESIA
Example of strategic program
Example of strategic program
Dedi Fardiaz NADFC, 2006 20
The Safety of Foods Consumed by School Children Improved
The Safety of Foods Consumed by School Children ImprovedOVERALL GOALS
OVERALL GOALS
ObjectivesObjectives
Preventive Control StrategyPreventive Control Strategy Enforcement StrategyEnforcement Strategy
Food Safety Awareness of• Elementary School Teachers• Parents of School Children• School Children, and• Food VendorsIncreased
Food Safety Awareness of• Elementary School Teachers• Parents of School Children• School Children, and• Food VendorsIncreased
• Tools for Social Enforcement are Available
• School Empowerment to Enforce the Food Safety Requirements Strengthened
• Tools for Social Enforcement are Available
• School Empowerment to Enforce the Food Safety Requirements Strengthened
Dedi Fardiaz NADFC, 2006 21
SCHOOLSCHOOL
MethodsMethodsBefore InterventionBefore Intervention
Food VendorFood Vendor
School ChildrenSchool Children
Dedi Fardiaz NADFC, 2006 22
SCHOOLSCHOOL
MethodsMethods
Registered Food VendorRegistered Food Vendor
Choices for School ChildrenChoices for School Children
Avoided by School ChildrenAvoided by School Children
After InterventionAfter Intervention
School ChildrenSchool Children
Dedi Fardiaz NADFC, 2006 23
SCHOOLSCHOOL
Registered Food VendorRegistered Food Vendor
Choices for School ChildrenChoices for School Children
Avoided by School ChildrenAvoided by School Children
Expected One DayExpected One Day
School ChildrenSchool Children
Dedi Fardiaz NADFC, 2006 24
Methods• Identify Number and Location of Elementary Schools
in the City Area• Select Schools for Intervention Project using
Randomized Sampling• Select Food Vendors Operated in Surrounding Area
of the Schools and Take Samples for Food Safety Analysis
• Train Manager of the School for Food Safety Awareness
• Train Food Vendors on Good Hygienic and Processing Practices
• Give Recognition to Trained Food Vendors Who Apply Good Hygienic and Processing Practices
Methods• Identify Number and Location of Elementary Schools
in the City Area• Select Schools for Intervention Project using
Randomized Sampling• Select Food Vendors Operated in Surrounding Area
of the Schools and Take Samples for Food Safety Analysis
• Train Manager of the School for Food Safety Awareness
• Train Food Vendors on Good Hygienic and Processing Practices
• Give Recognition to Trained Food Vendors Who Apply Good Hygienic and Processing Practices
Dedi Fardiaz NADFC, 2006 25
Example:N = 120 schoolsSample = VN = V120 = 11 schools
Example:N = 120 schoolsSample = VN = V120 = 11 schools
Dedi Fardiaz NADFC, 2006 26
Example:N = 120 schoolsSample = VN = V120 = 11 schools
Example:N = 120 schoolsSample = VN = V120 = 11 schools
Participating Schools in the Intervention ProjectParticipating Schools in the Intervention Project
NADFCMoNE
District Gov.etc
Dedi Fardiaz NADFC, 2006 27
Activities• Food Sampling (Before and After the Intervention)• Food Safety Analysis (Before and After the
Intervention)• Intervention (Training and other related activities)• Surveillance• Follow Up Projects
Activities• Food Sampling (Before and After the Intervention)• Food Safety Analysis (Before and After the
Intervention)• Intervention (Training and other related activities)• Surveillance• Follow Up Projects
Dedi Fardiaz NADFC, 2006 28
Baca dulu label sebelum membeli !!!
Pilih-pilih makananjajanan yang bersihsupaya tidak sakit !!!
Jangan membeli minuman yang berwarna mencolok !!!
FOOD SAFETY MESSAGES FOR SCHOOL CHILDREN
Dedi Fardiaz NADFC, 2006 29
Cuci tangan sebelummengolah !!!
Jangan mengolah pangansambil telanjang (MAAF) !!!
Gunakan pelindung badanwaktu mengolah pangan !!!
FOOD SAFETY MESSAGES FOR SCHOOL CANTEEN
Dedi Fardiaz NADFC, 2006 30
BIOLOGICAL HAZARDS CHEMICAL HAZARDS
PHYSICAL HAZARDS FREE HAZARDS
������������������������������������������������
��������
� �������� ����� �������� ����� �������� ����� �������� ����
����������������
���� ����������������� ����������������� ����������������� �������������
������������������������������������������������
��������
� �������� ����� �������� ����� �������� ����� �������� ����
����������������
���� ����������������� ����������������� ����������������� �������������
����������� ��������������� ����