issues and challenges in promoting food safety culture in emerging food industry and possible...
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Issues and Challenges in Issues and Challenges in Promoting Food Safety Culture i E i F d I d t in an Emerging Food Industry
and Possible Solutions
FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF THAILAND
1www.fostat.org
World World Challenge/OpportunityChallenge/Opportunity www.fostat.orgChallenge/OpportunityChallenge/Opportunity
OpportunityChallenge Opportunity
• Food supplier to the world: innovation,
• Population: increase from6.0 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 yquantity, 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,….
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• Demography: increase in agePoverty: remains major issue
Major National ChallengesMajor National Challengeswww.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)
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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, new pesticide,…..
• Post harvest technology: preservation, processing,
resource,….
• Land managementF 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
Global Food Safety Global Food Safety O b kO b k 2020 www.fostat.orgOutbreak Outbreak 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
Global Food Safety Global Food Safety O tb k O tb k 20112011 www.fostat.orgOutbreak Outbreak 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
Global Food Safety Global Food Safety O tb k O tb k 20112011 www.fostat.orgOutbreak Outbreak 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
Global Food Safety Global Food Safety O tb k O tb k 20112011 www.fostat.orgOutbreak Outbreak 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 delivery8 d th 55 i f t d l• 8 deaths, 55 infected people
Traditional Food Safety Traditional Food Safety S tS t
Traditional Food Safety Traditional Food Safety S tS t www.fostat.orgSystemSystemSystemSystem
HygieneHygiene
Lab analysis of finished product
Inspection
Compliance to food regulations
Food Supply Chain Food Supply Chain S f t S tS f t S t
Food Supply Chain Food Supply Chain S f t S tS f t S t www.fostat.orgSafety SystemSafety SystemSafety SystemSafety System
breed/varietyF 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
processingGMP/HACCP/ISO GMP/HACCP/ISO 2200022000/ISO /ISO 1400114001
packing/packaging Food Contact Food Contact MaterialMaterial
food standard
transportation
Public/ Private standardPublic/ Private standard
transportation
marketFood Hygiene/GMP/ Food Hygiene/GMP/
HACCPHACCP
Regulatory SystemsRegulatory SystemsRegulatory SystemsRegulatory Systemswww.fostat.org
g y yg y yg y yg y y
Types:Types:mandatoryvoluntaryhorizontal standardvertical standard
Issuing agency: government
privateinternationalNGOsimporting nationreligious requirement
Food Safety Food Safety Management S stemsManagement S stems
Food Safety Food Safety Management S stemsManagement S stems www.fostat.orgManagement SystemsManagement SystemsManagement SystemsManagement Systems
Food safety systems: GMP, HACCP, European Food Safety Inspection Service (EFSIS), private y p ( ), psector 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.
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
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.orgStandards/GuidelinesStandards/Guidelines
Commodity standardsCommodity related textsFood LabelingFood LabelingFood HygieneFood safety risk assessmentSampling and analysisInspection and certificationAnimal food productionContaminants in foods (maximum levels, detection and prevention)
Codex:Codex: Commodity Commodity Standa dStanda d
Codex:Codex: Commodity Commodity Standa dStanda d www.fostat.orgStandardStandardStandardStandard
cereal pulses (legume) vegetable protein
f t d oil d el ted od t fats and oils and related products
fruit juices
milk and milk productsmilk and milk products
sugars, cocoa products and chocolate
Codex: Codex: Guidelines for Guidelines for Safety AssessmentSafety Assessment
Codex: Codex: Guidelines for Guidelines 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
Codex: Committee Codex: Committee ((11//22))Codex: Committee Codex: 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 for Committee on Nutrition and Food for
Special Dietary Use
Codex: Committee Codex: Committee ((22//22))www.fostat.org
Joint FAO/WHO Expert Committee on Food Additives (JECFA)Additives (JECFA)
Joint FAO/WHO Meetings on Pesticide Residues Joint FAO/WHO Meetings on Pesticide Residues (JMPR)
Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA)
Thailand Food Safety Thailand Food Safety A iA i www.fostat.orgAgenciesAgencies 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
Thailand Food Safety Thailand Food Safety A iA i www.fostat.orgAgenciesAgencies 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
Thailand Thailand 20152015www.fostat.org
Thailand Thailand 20152015
ASEAN Economic Community (AEC)ASEAN Economic Community (AEC)
All All 10 10 member countries will become member countries will become one economyone economyone economyone economy
There will be a free flow of goods There will be a free flow of goods There will be a free flow of goods, There will be a free flow of goods, services and investmentservices and investment
22
Thailand Thailand 20122012--1717www.fostat.org
Thailand Thailand 20122012 1717
Vision:
To produce agriculture and food products with emphasis on quality, safety, security and sustainability for local and world consumers
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Thailand Thailand 20122012--1717www.fostat.org
Thailand Thailand 20122012 1717
ObjectiveObjective ::ObjectiveObjective ::1.1.To improve effectiveness in utilization of To improve effectiveness in utilization of
agricultural resources agricultural resources 2.2.To increase awareness in quality and safety in To increase awareness in quality and safety in
the whole of food production chain in the 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 an To 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 and regulations, IT and
55 To be certain on security of food in normal and To be certain on security of food in normal and 5.5.To be certain on security of food in normal and To be certain on security of food in normal and crisis conditionscrisis conditions 24
Thailand Thailand 20122012--1717www.fostat.org
Thailand Thailand 20122012 1717
Strategy:Strategy:Strategy:Strategy:1.1. Food Security:Food Security: implement the effective and implement the effective and
efficient in both quality and quantity uses of efficient in both quality and quantity uses of resourcesresources
2.2. Food quality and safety: Food quality and safety: implement tools implement tools to improve quality and safety of food in the food to improve quality and safety of food in the food to improve quality and safety of food in the food to improve quality and safety of food in the food supply chainsupply chain
3.3. Food education: Food education: promote R&D, publicize promote R&D, publicize i f d i i f d i awareness in proper use of resources and campaign awareness in proper use of resources and campaign
consumption of balance dietconsumption of balance diet
4.4. Food management: Food management: establish food establish food ggemergency plan, strengthen regulatory processes, emergency plan, strengthen regulatory processes, implement food value chain approachimplement food value chain approach 25
Food Safety HierarchyFood Safety Hierarchywww.fostat.org
y yy y
ISO ISO ISO 9000+HACCP+GMP ISO ISO 2200022000
ISO ISO 90009000
Food Safety Management system
Quality Management systemISO ISO 90009000
HACCPHACCP
Quality Management system
Codex Guideline HACCPHACCP
GMPGMP
Thai-to be mandatory
Codex Guideline GMPGMP
GHP+GHP+55SS
Thai-mandatory since 2000
General PracticeGHP+GHP+55SS General Practice
Why Hygienic and Food Why Hygienic and Food Safety?Safety?
Why Hygienic and Food Why Hygienic and Food Safety?Safety? www.fostat.orgSafety?Safety?Safety?Safety?
requirements by all government agencies to protect consumer’s healthdemand by consumers worldwidea standardized set of guideline to be implemented by food establishment to comply with consumers’ requestp y q
Good Manufacturing Good Manufacturing P actice GMP P actice GMP
Good Manufacturing Good Manufacturing P actice GMP P actice GMP www.fostat.orgPractice GMP Practice GMP 11//22Practice GMP Practice 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
Good Manufacturing Good Manufacturing P actice GMP P actice GMP www.fostat.orgPractice GMP Practice GMP 22//22
marketing toolplatform for implementation of food safety platform for implementation of food safety and management system
HACCP
BRC
IFS
ISO 22000
etcetc
GMP / GHP GMP / GHP GMP / GHP GMP / GHP www.fostat.org
////
1. Primary production
2 Establishment: design and facilities2. Establishment: design and facilities
3. Control of operation4. Establishment: maintenance and sanitation4. Establishment: maintenance and sanitation
5. Establishment: personal hygiene
6. Transportationp
7. Production information and consumer awareness
8. Training
11. Primary Production. Primary Production11. Primary Production. Primary Productionwww.fostat.org
11. Primary Production. Primary Production11. Primary Production. Primary Production
farmer d ti
middleman: food production: processor:
i ticrop
fishcollection
storage
inspection
processing
livestock preprocessing storage
Problem : primary Problem : primary p od ctionp od ction
Problem : primary Problem : 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 farm information on how to control farm products
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.orgDesign and FacilitiesDesign and FacilitiesDesign and FacilitiesDesign and Facilities
Minimize contamination and ensure cleanliness
building
maintenancemaintenance
premises and working area
Problem : design and Problem : design and f ilitif iliti
Problem : design and Problem : design and f ilitif iliti www.fostat.orgfacilitiesfacilitiesfacilitiesfacilities
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 of design engineers have little knowledge of food hygiene
inappropriate environmental testing i equipment
33. Control of Operation. Control of Operation33. Control of Operation. Control of Operationwww.fostat.org
pppp
Ensure safety operation thru designing implementing designing, implementing, monitoring and reviewing control systems
Implement recalled procedures and Implement recalled procedures and storage control
33. Control of Operation. Control of Operation33. Control of Operation. Control of Operationwww.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 t identify operation critical to food safety implement effective control procedure review accuracy of operation specific process steps specific process steps microbial, chemical and physical contamination incoming material requirements packagingpackagingwater management and supervision documentation and records
Problem : control of Problem : control of ope ationsope ations
Problem : control of Problem : control of ope ationsope ations www.fostat.orgoperationsoperationsoperationsoperations
incorrect test methodin appropriate equipment to test incoming materialstoo much dependence on COAtoo much dependence on COApremix ingredients not normally checkedstaff not aware of critical control pointsstaff not aware of critical control points
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 for Establish effective system for maintenance and cleaning, pest control waste management and control, waste management and monitoring program
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 methodcleaning programsg p gcleaning equipmentdetergentgsanitation agentspest control systemswaste managementmonitoring effectiveness
Problem : maintenance Problem : maintenance d it tiod it tio
Problem : maintenance Problem : 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
55. Establishment : . Establishment : Pe sonal H gienePe sonal H giene55. 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 ti personal cleanliness: hand washing with antiseptic, using clean and good condition uniform, mask and gloves
personal behavior: conscious of hygienic practices
visitors: strictly apply hygienic practices visitors: strictly apply hygienic practices
Problem :Problem : personal personal h ih i
Problem :Problem : personal personal h ih i www.fostat.orghygienehygienehygienehygiene
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
66. Transportation. Transportation66. Transportation. Transportationwww.fostat.org
66. Transportation. Transportation66. Transportation. Transportation
Protect food from potential Protect food from potential sources of contamination and provide a storage environment to limit growth of spoilage microorganisms and toxin
Problem : transportationProblem : transportationProblem : transportationProblem : transportationwww.fostat.org
pppp
U d iUse and requirements
transportation vehicle not well equipped with proper control devicescross contamination in transportation of many different
d tproductsnot equipped with temperature records to check storage temp records to check storage temp during transportation
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 identificationproduct informationproduct informationlabelingconsumer education
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 to p g greduce cost
over claim information of products pmislead consumers
88. Training. Training88. Training. Trainingwww.fostat.org
gggg
Training food operators in general hygienic practice to a level appropriate to the operations
awareness and responsibilitiesindustry and association to provide specific introduction and training in hygienic practice
training programstraining programsgeneral principle of food hygiene and its evaluation and audit
Problem : trainingProblem : trainingProblem : trainingProblem : trainingwww.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
Problem : documentationProblem : documentationProblem : documentationProblem : documentationwww.fostat.org
no staff assigned to handle record keeping and to check for compliance
insufficient communication between workers and supervisors on SOP and work workers and supervisors on SOP and work manual
ff ll i f f h istaff not well inform of changes in production processes
Hazard Analysis and Hazard 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: Benefitseffective method of maximizing food
safetyapplicable thru out food chain: farm to applicable thru out food chain: farm to
fork reducing risk of selling unsafe products g g penhance product quality and safety
HACCP SystemHACCP Systemwww.fostat.org
HACCP SystemHACCP System
Pre-requisite Program (GMP)pest control, cleaning procedures,
hygienic practices
Preliminary Procedures(5 tasks)( )
HACCP Principlesp(7 principles)
Training
HACCP SystemHACCP Systemwww.fostat.org
yy
Principle Procedures
1. Assemble team2. Describe product3. Identify intended use4. Construct flow diagram5. Confirm flow diagram on-siteg
HACCP SystemHACCP Systemwww.fostat.org
yy
HACCP Principles
1. Conduct a Hazard Analysis2. Determine Critical Control Points (CCP)3 E t bli h C iti l Li it3. Establish Critical Limits4. Establish Monitoring Systems5. Establish Corrective Actions6. Establish Verification7. Establish Documentation and Record Keeping
Food Hazards Food Hazards ((11//33))Food Hazards Food Hazards ((11//33))www.fostat.org
Food Hazards Food Hazards ((11//33))Food Hazards Food Hazards ((11//33))
1. Physical hazards
extraneous matterextraneous matter
broken glass
pinpin
piece of metal
etc
Food Hazards Food Hazards ((22//33))Food Hazards Food Hazards ((22//33))www.fostat.org
2 Chemical hazards
(( // ))(( // ))
2. Chemical hazards
misuse of food additives t d id vet drug residue
heavy metal residues fertilizer contamination mycotoxin mycotoxin poisonous mushroomfood toxicant pollutants pollutants antibiotic residues products from chemical reaction melamine!!!!!melamine!!!!!
etc
Food Hazards Food Hazards ((33//33))Food Hazards Food Hazards ((33//33))www.fostat.org
3. Microbiological hazards
pathogenic bacteria
mold infectionmold infection
virus
parasitesparasitesetc
Building TrustBuilding Trustwww.fostat.org
gg
1. Compliance with laws and regulations2. Meet consumer expectations2. Meet consumer expectations3. Keep good reputation in providing safe
and quality products4. Implement brand image with concern
for environment and society issues5 Continue with sustainable development5. Continue with sustainable development
Food Safety : NOT negotiableFood Safety : NOT negotiable
Key Success FactorsKey Success FactorsKey Success FactorsKey Success Factorswww.fostat.org
yyyy
top management commitmentcompany policycompany policycontinuous monitoring and improvementstaff commitmentemployee education and skillfinancial supportnumber of team members
www.fostat.org
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