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PRACTICAL EXPERIENCE ON RISK ANALYSIS IN FOOD SAFETY EMERGENCY IN INDONESIA
Training Workshop on
Food recall and traceability -Application in National food safety control
Chiang Mai-Thailand, 15 February 2013
Roy Sparringa
National Agency for Drug and Food Control Republic of Indonesia
2
4. Conclusion
1. Introduction
2. Emergency Response System in Indonesia
AGENDA
3. Practical experience in food safety emergency response
3
4. Conclusion
1. Introduction
2. Emergency Response System in Indonesia
3. Practical experience in food safety emergency response
AGENDA
• Area: 1,904,569 km2 (> 17.000 islands, 33 provinces, 530 municipalities/
regencies)
• The world’s 4th most populous country (238 M in 2010 census)
• Top production [world rank, FAOstat]: rice, paddy [3rd], palm oil [1st], cassava
[2nd], coconuts [1st], maize [6th], cocoa beans [2nd]; also 1st rank for cloves,
vanilla, cinnamon; 2nd rank for pepper; 3rd rank for nutmeg, coffee; and many
more…
Republic of
Indonesia
Great challenge to control food safety in Indonesia
• Wide coverage area of control • Large diversity of foods: products of SMEs, imported foods • Most food business operators are SMEs: often lack of food safety knowledge
and practices • Varying level of consumer awareness in food safety • Limited number of competent food inspectors
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4. Conclusion
1. Introduction
2.Emergency Response System in Indonesia
AGENDA
3. Practical experience in food safety emergency response
7
Food Safety Emergency?
A situation, whether accidental or intentional, that is identified by competent authority as constituting a serious and as yet uncontrolled foodborne risk to public health that requires urgent action
Codex Alimentarius in FAO/WHO (2010)
FAO/ WHO framework for developing national food safety
emergency response plans (FAO/WHO, 2010)
1. Obtain high level support 2. Identify key partners 3. Establish a planning group
Integrated Food Safety
System in Indonesia
Ministries/Agencies from
Farm to Table
INRASFF
Integrated Food Safety System
Rapid response, particularly in emergency situation
Indonesia Rapid
Alert System for
Food and Feed
(INRASFF)
Food Safety Alert and Response System in Indonesia
National Food Safety Committee
CCP NADFC NCP INDONESIA
CCP Ministry of
Trade
CCP Ministry
of Industry CCP Ministry of
Health
CCP Ministry of
Agriculture
CCP Ministry of
Fisheries& Marine Affairs
INFOSAN
International Level
National Level
ARASFF
EURASFF
Other International Contact Points
GOARN
LCCP
LCCP
LCCP LCCP
LCCP
LCCP
EMERGENCY RESPONSE IN INDONESIA
IHR
NCP: National Contact Point CCP: Competent Contact Point LCCP: Local Competent Contact Point
• NCP INRASFF: Directorate of Food Safety
Surveillance and Extension, NADFC
• ISO 9001: 2008 SOP for Food Safety Alert and
Response
• INRASFF secretariat received and followed up 51
notifications in 2012 from EU-RASFF, INFOSAN and
other countries (e.g. South Korea, Thailand,
Malaysia, US)
INRASFF = Synergistic Food Safety Alert and Response System
in Indonesia
Business as usual
Incident
Crisis
Emergency
Food Safety Emergency Response (FAO/WHO, 2010)
INR
ASFF
News, information
Alert, border rejection
Alert
Alert
Food Safety Alert & Response System in Indonesia
FSER
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4. Conclusion
1. Introduction
2. Emergency Response System in Indonesia
AGENDA
3. Practical experience in food safety emergency response
Food poisoning outbreak at school 2007-2011 is dominated by elementary schools (70-79%)
FOOD POISONING OUTBREAKS AT SCHOOL
• School is a place for food safety (WHO, 10 facts
in food safety)
• Targeted food safety for school-based programs
shall be emphasized in public health initiatives
(American Academy of Food Microbiology, 2010)
• The National Movement of Food Sold and
Consumed by School Children(FCSC): initiative
of food safety for school children in Indonesia
• Food safety program in schools is a strategy to
prevent problem which may lead to emergency
situation (e.g. foodborne disease outbreak)
Prevention strategy
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PRACTICAL EXPERIENCE ON RISK ANALYSIS IN FOOD SAFETY EMERGENCY IN INDONESIA
• Melamine contaminated milk powder (2008) • Cronobacter (Enterobacter) sakazakii in milk
powder (2008) • Methylparaben (Methyl p-hydroxybenzoate) in
instant noodle (2010) • Handling notification – Fukushima Event
Nuclear Power Station Crisis (2011)
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16 Sept 08 : First alert was received from secure website of INFOSAN in a form of
INFOSAN Emergency Note Sept – Oct 08: continuously received
Emergency notes. Every note received was reviewed and forwarded to key
stakeholders
Sept 2008 : sampling food
products imported from China, found several products
contained melamine
• Set up National standard based on Risk Assessment
• Nov 2008 – now Monitoring melamine in food product
• 16 July 2012 : Ministry of Health issued maximum level of melamine in food
Melamine Contaminated milk powder (2008)
27 September 08 : Head of NADFC issued
press release to public to inform food brands contaminated with melamine as Public
Warning and risk communication
Public Concern
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Maximum level of Melamine in Foods
MELAMINE
Food Maximum level (ppm)
Powdered Infant Formula 1
Ready-to-eat Infant Formula 0,15
Other foods 2,5
Cronobacter (Enterobacter) sakazakii in milk powder
(2008)
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16 Feb 08 : Publication on a survey of infant formula contained E. sakazakii by
university in Indonesia raised public concerns
26 Feb 08 : NADFC expressed that government focused on
possibility of microbial contamination of E.
sakazakii to infant formula
Feb - Mar 08 : sampling of infant food products,
showed negative result
23 June 08 : Seminar and round table
discussion held to discuss E.sakazakii
prevention
28 Oct 09: Head of NADFC issued a decree No. HK.00.05.1.52.3920 on maximum limit of contaminants in foods 2009 – now : Monitoring about E. sakazakii has continued • Pre-market evaluation • Post-market evaluation
(food sampling, production premises inspection)
• Integrated survey : NADFC, MoH, Universities: no result of E. sakazakii in infant foods (2010 – 2011)
Risk communication July 2008-2009
2010: Indonesia Supreme Court Prosecution to MoH, NADFC and Manufacture responsible as reported in University’s Research
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Food Microbial hazards Maximum level
Infant formula and infant medical formula
Enterobacteriaceae negatif/10 g†
Enterobacter sakazakii negatif/10 g‡
Note: † n: 10 sampels; c: 2 sampels ‡ n: 30 sampels
Maximum level of Cronobacter /
Enterobacter sakazakii in infant formula
E. sakazakii
Methylparaben in instant noodle (2010)
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9 and 10 Oct 2010: reports and mass media publication
on the issue raised public concern due to food recall in
other country recognized that the instant noodle containing paraben as cosmetic preservative
Oct 2010: pre-market evaluation documents,
sampling and monitoring result were assessed
11 Oct 2010: Press Release : inform that instant noodle in
Indonesia were safe to be consumed (case of different standard applied in imported
country)
11 Oct 2010 (3 months): Risk
communication performed to
community and stakeholders
18 Oct 2010 : Sampling of ketchup and instant noodles of
methyl paraben in Indonesia and found no sample exceeding the
maximum limit
Black Campaign
Handling Notification – Fukushima Event Nuclear Power Station Crisis (2011)
11 Mar 11: Import certificates were
issued for imported products from Japan
27 May 11: Minister of Health
issued Max Level of Radiation Contaminant
in Foods
Mar – Sep 11 : INFOSAN INFORMATION NOTE was
accepted by NCP –INRASFF, analyzed and forwarded to
related contact points within 1 x 24 hours
Food Maximum level
I-131 Cs-137
Baby food 50 100
Milk and processed milk 100 150
Fresh Fruit and Vegetable 1000 500
Fish and other sea foods - 500
Food Maximum level
I-131 Cs-137
Meat 500
Packaged water 150
Cereals, including corn wheat and barley
500
Other foods 500
Mar-May 11: Intensive communication was performed to related
stakeholder
RAS 24
Risk Assessment
Science based
Risk Management
Policy based
Risk communication Interactive and ongoing exchange of information and
opinions
Remember Risk Analysis
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Final management decision
Risk management with
identified issue
Risk profile
Decision on
how to proceed
No risk assessment
Consider results
Select management
options
Hazard characterization
Exposure assessment
Hazard identification
Risk characterization
RISK MANAGEMENT
RISK ASSESSMENT
Perform risk assessment
Success of risk analysis during food safety emergencies depending on strong
risk management role with risk assessment supports
Intervention including risk communication
RAS 26
RISK MANAGEMENT PROCESS
SELECTION OF RISK MANAGEMENT OPTIONS
MONITORING AND REVIEW
Identify & describe food safety issue
Develop a risk profile
Establish broad risk management goal
Decide whether a risk assessment is
necessary
Establish a risk assessment policy
Commision the risk assessment
Consider the result of the risk assessment
Rank food safety issues and set priorities
Identify available management
options
Evaluate the identified
management options
Select a risk management
option(s) Implement the best intervention as decided (government, industry, consumer)
IMPLEMENTATION OF THE RISK MANAGEMENT DECISION
• Assess the outcome
• Review the outcome
PRELIMINARY RISK MANAGEMENT
ACTIVITIES
RISK MANAGEMENT PROCESS
Risk management process during food safety emergency in principle is the same, BUT: Need to be quick action, more coordination centrally, usually data / knowledge lacking
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4. Conclusion
1. Introduction
2. Emergency Response System in Indonesia
AGENDA
3. Practical experience in food safety emergency response
• LESSON LEARNED – food safety emergency event requires: timely rapid response,
preparedness, strong and independent scientific expertise, transparency during the process, strong network, legal aspect, good and clear risk communication
– trigger to stronger food control
• FOLLOW UP – Establishment of National Center for Food Safety Alert and Response
(NCFSAR)
– Establishing an independent scientific expert group that provides scientific evaluation (risk profile, empiric scientific evaluation, safety evaluation / chemical hazard, risk assessment, food source atribution, ranking tools)
– Revision of Government Regulation for legal aspect to strengthen national emergency response system
– Improvement of risk based food inspection
CONCLUSION
How much, how often, how big the portion,
concentration / prevalence ?
RISK = HAZARD X EXPOSURE = DOSE OF POISON/HAZARD
Theophratus von Hohenheim
(Paracelcus) 1493 – 1541
Alle Dinge sind Gift und nichts ohne Gift. Allein
die Dosis macht, dass ein Ding kein Gift ist
(All things are poisons, nothing is without
poison; the dose causes a thing not to be poison)
RISK BASED FOOD INSPECTION
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• Preparedness is very critical for the implementation of risk analysis during food safety emergency
• The core of food safety control should focus from reaction and response to prevention. It makes risk analysis during food safety emergencies much easier
TAKE HOME MESSAGES
Terima Kasih Thank you For further Information, please contact:
INFOSAN EMERGENCY CP/ INRASFF NCP: Directorate of Food Safety Surveillance and Extension Jalan Percetakan Negara No. 23 Jakarta Pusat, Indonesia Phone /Facsimile: + 62 21 42878701 Email: [email protected], [email protected]