FOOD SAFETY FROM A JAPANESE PERSPECTIVE

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11 November 2015 Mika YOKOTA Director, Food Industrial Corporate Affairs Office Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Today’s topics 1. The characteristics of Japanese food market ～Consumers’ mindset for food safety～

2. Private and public partnership on food safety

and consumers’ trust

3. Effectiveness and dilemma of standardization and certification

4. Expectations for certification bodies

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1. THE CHARACTERISTICS OF JAPANESE FOOD MARKET ～CONSUMERS’ MINDSET FOR FOOD SAFETY～

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Japanese Food

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An Example of Hygiene Management in Manufacturers ; 5S Management

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☆ Changing employees` attitude ☆ Optimizing the operation ☆ Ensuring the safety of workers ☆ Decreasing defective goods

Effect of ５Ｓ Management

５．Shitsuke (Education)

４．Seiketsu (Neatness)

１．Seiri (Putting in Order)

２．Seiton (Tidying)

３．Seiso (Cleaning up)

The way of Employees Education and Training

Behavior and Technology for Food Safety

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Strict Inspection of Contamination

X-ray detector for inspecting foreign substances

Trust in Food System We put importance on “trust” → We focus on communication

Consumers’ psychological decision

Evaluated and Decided by best available science at the time

Sincere attitude Sufficient information

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“Anshin” Safety Trust

Objective Subjective

Complication of the food supply chain

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→ Need to check the activities of business partners

Public regulations and private standards

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Standardization of food safety management

More and more requests for conformity to the standards instead of experiences

Introduction of HACCP

2006～ EU 2016～ the US （Food safety

modernization act） 2015～ Japan （HACCP introduction

guideline)

Private Standards Public Regulations

Food safety is the common issue of the world

Two issues

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Communicate the activities

for food safety

Improve the activities for food safety

２．PRIVATE AND PUBLIC PARTNERSHIP ON FOOD SAFETY AND CONSUMERS’ TRUST

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＜Activities in Japan＞

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Role of Private secto Role of Public sector Regulate by Lows

“Food Safety Basic Law” “Food Sanitation Act” “Poultry Slaughtering Business Control

and Poultry Meat Inspection Act” “Slaughterhouse Act” etc.

Harmonize Safety Standards Internationally

Prepare Guidelines

Practice Effective Activities on Food Safety in the Process of Food Manufacturing & Processing and Distribution

Check through Auditing by Clients or Third Party Certification

Activities of Public-Private Partnership Standardize the Activities for food safety Develop the Educational Tools

Food Communication Project（FCP）

The role of Public and Private sector 12

Private Public Partnership ー Food Communication Project ー

Food Communication Project(FCP) is the project

for consumer’s trust in the food industry. The

project is that food related organizations voluntarily

discuss with each other , share information, and

make tools for education system etc, on the

platform prepared by MAFF

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We make progress the activities for food safety and trust of consumers by escalating the opinions of regional sites.

Standardization

Communication

Leveling up

Sharing information

Visualization of

activities

Training

The aim of FCP 14

FCP Information Sharing Network

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1,778 food business operators in participation （2015.10.5）

Agricultural Producers

Food Processors Food Retailers/Restaurants

Consumers

Machinery/ equipment

Food Wholesalers/ Distribution Industries

Operators Along the Food Chain

Consulting firms Universities Public administrations Banks

Related operators

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FCP (Food Communication Project) Discussion how to take actions for food safety, make tools for education and share information leads to progress in activities.

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Basic Idea of ＦＣＰ • Companies along the food chain vary in terms of categories and scale • Need to work together to enhance trust in the food system • Need for a consensus on what the food companies should do or recognize (key perceptions)

→ Industry Wide Collaboration

Key Perceptions：

Points of Actions for Food Business Operators Toward Enhancing Consumers’ Trust

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FCP (Food Communication Project)

1. Clarify the Corporate Stance Centered on Consumers 2. Permeate the Compliance totally

Communication within the company

Communication with clients

Communication with consumers

Communication in Emergent Situation

Basic ideas and activities

3. Establish the system for Safe and Proper Provision

4. Act Properly during Procurement

5. Act Properly during Manufacture/ Storage/Distribution

6. Act Properly during Sale

7. Establish the system for Sustainable Relationship with clients

8. Trade fairly 9. Share the Information and Collaborate

10. Establish the Communication System

11. Manage the Information Provided by Consumers

12. Provide the Information to Consumers

13. Promote the Dietary Education

14. Establish the Internal System Prepared to Emergency 15. Establish the Cooperation System with Clients 16. Establish the Communication System with Consumers

Shared Points of Food Companies’ Activities

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The common points of audit

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A社 Each partner has own points of audit

Raise the cost

Share the common points to optimize

ＦＣＰ common points of audit

（108 points）

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Ｂ

Ｃ

Ｄ

Ｂ社 C社

Ｄ社

The characteristics of ＦＣＰ common points of audit

• The tool of check by themselves • Using the words easy to understand

• Show what to do concretely ⇒ for Japanese consumers’ trust

• Promote the communication between auditor and auditee

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Training

Workshop on Demonstration of factory audit

Demonstrtation of training tool for SMEs

Standardization

Study Session on International Standards

Expansion

• Finding new tasks • Communication among local branches, etc

Networking Meeting

Study Session on Plant Factory

Sponsored by private enterprise

Study session on consumer communication

FCP Annual Activities in 2015

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３．EFFECTIVENESS AND DILEMMA OF STANDARDIZATION AND CERTIFICATION

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4.122

8.185

13.838

18.580 19.351

23.278

26.874

0

5000

10000

15000

20000

25000

30000

2007 2008 2009 2010 2011 2012 2013

Middle East

Central and SouthAsiaEast Asia and Pacific

Europe

North America

Central / SouthAmericaAfrica

Transition of ISO certification in the world

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３．EXPECTATIONS FOR CERTIFICATION BODIES

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Future direction ○ Using the certifications by the third

party → Is it reliable ? ・matching to the culture ・not too much

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Expectation to Certification Bodies • Appropriate nurturing and assessment of the auditor’s competency

• Harmonize the audit objectively

★Realize Food Safety effectively and efficiently

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Thank you very much for your attention

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