Deputy for Food Safety and Hazardous Substance …...Cuci tangan sebelum mengolah !!! Jangan mengolah pangan sambil telanjang (MAAF) !!! Gunakan pelindung badan waktu mengolah pangan

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


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


NADFC as Non-DepartementalGovernment Organization

NADFC as Non-DepartementalGovernment Organization

Transitional Period

Proper Food Control Infrastructure and Regulatory Framework

(FAO/WHO, 2003)

Transitional Period


(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





Long Term Period

Higher Food Safety Level

PastPast


Transitional Period


(FAO/WHO, 2003)

Transitional Period


(FAO/WHO, 2003)









Long Term Period


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


Transitional Period


(FAO/WHO, 2003)

Transitional Period


(FAO/WHO, 2003)









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.


Transitional Period


(FAO/WHO, 2003)

Transitional Period


(FAO/WHO, 2003)









PresentPresent Long Term Period


FutureFuture

“Operational Issues”“Operational Issues”


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RISK ANALYSIS FRAMEWORKRISK ANALYSIS FRAMEWORK


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


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?


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


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


Challenges: Data development for risk assessment programs


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Dietary intake data

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Concerned chemical concentration in foods

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Dietary intake data

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Concerned chemical concentration in foods

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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


Primary Production

Primary Production

ManufacturesManufactures

TransportTransport

RetailRetail

PreparationPreparation

CookingCooking

ConsumptionConsumption

Performance criteria

Control measures

Performance objective


Food safety objective

ExposurePublic health burden< ALOP

Fig. Food safety practices throughout the food chain




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.


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


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


FOOD SAFETY CONTROL NETWORKFOOD SAFETY CONTROL NETWORK

NADFCCentral Office/Laboratory

NADFCCentral Office/Laboratory

26. NADFCBranch Office/Laboratory






PROVINCIAL AND DISTRICT

GOVERNMENTS


GOVERNMENTSPROVINCIAL AND

DISTRICT GOVERNMENTS


GOVERNMENTS


GOVERNMENTS


GOVERNMENTS


GOVERNMENTS


GOVERNMENTS

Findings are followed up by related government institutions


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


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


SCHOOLSCHOOL

MethodsMethodsBefore InterventionBefore Intervention

Food VendorFood Vendor

School ChildrenSchool Children


SCHOOLSCHOOL

MethodsMethods

Registered Food VendorRegistered Food Vendor

Choices for School ChildrenChoices for School Children

Avoided by School ChildrenAvoided by School Children

After InterventionAfter Intervention



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



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


Example:N = 120 schoolsSample = VN = V120 = 11 schools





Participating Schools in the Intervention ProjectParticipating Schools in the Intervention Project

NADFCMoNE

District Gov.etc


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


Baca dulu label sebelum membeli !!!

Pilih-pilih makananjajanan yang bersihsupaya tidak sakit !!!

Jangan membeli minuman yang berwarna mencolok !!!

FOOD SAFETY MESSAGES FOR SCHOOL CHILDREN


Cuci tangan sebelummengolah !!!

Jangan mengolah pangansambil telanjang (MAAF) !!!

Gunakan pelindung badanwaktu mengolah pangan !!!

FOOD SAFETY MESSAGES FOR SCHOOL CANTEEN


BIOLOGICAL HAZARDS CHEMICAL HAZARDS

PHYSICAL HAZARDS FREE HAZARDS

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Documents

Deputy for Food Safety and Hazardous Substance …...Cuci tangan sebelum mengolah !!! Jangan mengolah pangan sambil telanjang (MAAF) !!! Gunakan pelindung badan waktu mengolah pangan