Read Microsoft PowerPoint - Lecture 8 Malaysia Abdul Rahim.ppt text version

FOOD SAFETY IN MALAYSIA - an overview

Dr. Abdul Rahim bin Mohamad Food Safety and Quality Division Department Of Public Health Ministry Of Health Malaysia

Malaysia's Food Safety System

"The Malaysia food safety system is characterized by its complexity and diversity; with different authority entrusted with the task of ensuring food safety at different stages of the food chain"

FOOD SUPPLY CHAIN

Supply of A gricult ural Input s e .g Fertilizer s, pest icid es,animal f eeding st uff s, vet erinary dr ugs MOH /MOA

Upstream

Primar Production y e.g. f armer s, f ishe rman, f ish f armer s

MOA

Primar Food Processing y e .g on f arm, dairi e abbat oir s, gr ain mi ll s s,

MO H/ MO A/JAKI M Loc al Governme nt

Sec ondary Food Processing e.g. canning, free zing, dr ying, brewing

MO H/JAKI M Loc al Governme nt

M idstream

Food D istribution e.g. nati onal/int er ional, im port /expor t nat

MO H/ MITI /M OD T/ Cus toms/Local Govt.

Downstream

Food Retail ing/ Food C atering e.g. r estaur ants, s treet foods, hospit als, s chool s su perm arket s, shops

MOH /MO DT/JAKI M Loc al Governme nt

Domest ic Food Production

MOH / Loc al Governme nt

Food Import

· The importation of food from foreign countries is overseen by the

­ ­ ­ Ministry of Health( Food Inspectors at entry points) Department of Veterinary Services (DVS) for meat Fishery Department for life fish and fish

Food Export

· Certification (Health Cert., Free Sale etc) for exported food including fish & fish products are issued by Ministry of Health( Food Safety & Quality) based on requirements by importing countries or by the exporters for the purpose of getting letter of credit (LC). Certification for live fish is by Fishery Department; meat by DVS and plants/vegetables by DOA respectively. In 2002, Malaysia food export amounted to about RM7.4 billion. (Euro 1.5billion)

·

·

Overview of the Food Safety Program in MOH

>200,000 food premises RM16.8 billion (local) RM12 billion (import) 35% income used for food

Food Safety and Quality Control

Legislation

·Food Act 1983 ·Food Regulations 1985 ·New Regulations

Human Resource

·Public Health Specialist ·Food Technologist ·Nutritionist ·Asst. Food Technologist ·Asst. Env. Health Officer

Laboratory

·10 FQCL ·4 PHL ·Other agencies

Policy & Planning ·Food Safety & Quality Division(MOH) Implementation and Supervision ·14 states, 136 district, 34 entry points

LEGAL MANDATE

· Food Act 1983 · gazetted on 10 March 1983 · Food Regulations 1985 · gazetted on 26 September 1985 · Enforced together on · 1st October 1985

FOOD SAFETY & QUALITY CONTROL

(1) GENERAL OBJECTIVE

To Protect The Public Against Food Related Hazards & Fraud As Well As To Motivate And Promote The Preparation, Handling, Distribution, Sale And Consumption Of Safe And Quality Food.

FOOD SAFETY & QUALITY CONTROL

(1) STRATEGIES · Establish, Review, & Update Food Legislation To Ensure Safe Food Supply Domestically And Internationally. · Continuous Strengthening of Food Safety Infrastructures Including Food Inspection Capabalities, Sampling And Laboratory Facilities & IT To Ensure Food Safety.

FOOD SAFETY & QUALITY CONTROL

(2) STRATEGIES · Enhance Effective Collaboration With Relevant Government Agencies, Food Industry, Consumer Groups, Professional Bodies, Academia And International Organisations. · Develop Adequate & Skilled Human Resources To Ensure Effective Implementation Of The Programme.

FOOD SAFETY & QUALITY CONTROL

(3) STRATEGIES

· To Increase Consumer's Knowledge & Awareness Through Continuous Consumer Education

ACTIVITIES:

LEGISLATIVE SUPPORT

· Legislative Support, Codes of Practice and Guidelines · Continuous development and updating of food legislation · Vetting of new food products to ensure regulatory compliance · Technical advisory services on Food Regulations 1985. · Development of guidelines & codes of practice

ISSUES:

LEGISLATIVE SUPPORT

· Legislative Support, Codes of Practice and Guidelines · Continuous development and updating of food legislation · Vetting of new food products to ensure regulatory compliance · Technical advisory services on Food Regulations 1985. · Development of guidelines & codes of practice

ACTIVITIES: ENFORCEMENT

· Plan and monitor the implementation of enforcement activities; · Domestic food · Imported food · Food crisis · Food poisoning outbreaks · Licensing of · natural mineral water and drinking water, · the importation, sale, manufacture, purchase and use of saccharin · Inter-agencies collaboration and coordination on enforcement. · Assurance of effective prosecution through Core Prosecution Team (CPT). · Establishment of Crisis Alert Team (CAT).

ENFORCEMENT PLANNING

· Food Sampling · National Work Plan (NWP) · 2 sample/1000 population/year · used to set food sampling priorities according to food problem, groups of food commodities and targets. · Food Premises Inspection · premises are rated based on a std. format · unhygienic premises are closed based on provision in the Food Act 1983

ENFORCEMENT PLANNING

Food Sampling (2004)

Micro 40% Chemical 55%

Micro Physical Chemical

Physical 5%

ENFORCEMENT PLANNING

· Import Control · Inspection based on · document · Physical inspection · Sampling · Priority are set based · past violation (black listed items) · food entering for the first time · Approach undertaken include · Hold-test-release · Undertaking letter

ACTIVITIES:

LABORATORY SERVICES

· Develop, strengthen and modernize laboratory services ·Ensure optimal utilization of all existing food laboratories in the country (within & outside MOH) · Ensure the implementation of the laboratory quality system (ISO 17025)

FQCL PERLIS* (Kangar)

FOOD LABORATORIES UNDER MINISTRY OF HEALTH MALAYSIA

FQCL LAKA TEMIN ( Bukit Kayu Hitam)

FQCL KELANTAN (Kota Bahru) FQCL TERENGGANU (Kuala Terengganu)

PHL SABAH (Kota Kinabalu)

FQCL PENANG (Butterworth) PHL IPOH

FQCL PAHANG (Mentakab) FQCL SANDAKAN ( Sandakan )

NATIONAL PHL* (Sg. Buloh) FQCL SELANGOR (Kelang) FQCL SARAWAK* (Kuching)

FQCL Miri

PHL JOHORE* (Johor Bahru)

Note : FQCL : Food Quality Control Laboratory PHL : Public Health Laboratory

ACTIVITIES:

INDUSTRY

· Provide advisory services; SMI · Facilitate export; Health Cert., Free Sale Cert., Heat Process Meat Cert. Etc. ·Promote quality management system for food safety assurance including HACCP/GHP etc to the food sectors ·EU recognised Competent Authority for HACCP Certification(Fish & fish products)

Malaysian Certification Scheme Guidelines

HACCP LOGO

ACTIVITIES:

MONITORING & RESEARCH

· Develop smart partnership in priority collaborative research program on food safety especially with academia & professional bodies & associations. · Promote Risk Analysis · Risk assessment · Risk management · Risk communication

ACTIVITIES:

CONSUMER EDUCATION

· Disseminate information on health issues and food safety through information technology and risk communication. · Ensure smart partnership with mass media.

ACTIVITIES:

INFORMATION SYSTEM (HMIS)

· Maximization of IT utilization in FQC programme: · Online HMIS with state, district, entry point & labs · HMIS - SMK interface at major entry point · Homepage

MAIN PAGE

http://fsis.moh.gov.my/fqc/

ACTIVITIES:

TRAINING

· Training of food handlers: ·To increase the awareness of food handlers on food hygiene and sanitation in a more structured and systematic manner, through · Accreditation Food Handlers Training Institutions ­ 1996 · Training of Trainer's - 1998

ACTIVITIES:

TRAINING (CONT.)

· Training of personnel: · Continuous education on food safety & its implications in the era of globalisation · "Hands on" training including attachment to state, district, entry point offices, labs & industries.

ACTIVITIES:

CODEX & INTERNATIONAL AFFAIRS

· Codex Contact Point for Malaysia (since 1996) · Chairman & Secretariat of National Codex Committee · SPS Enquiry Point on Food Safety · Reference Center to deal with international food standard, WTO including TBT, APEC, ASEAN, etc.

CHANGING FOOD SCENARIOS THAT HAVE IMPOSITIONS ON FOOD SAFETY Food Production

·Large-scale production ·Intensified agricultural practices ·Use of raw materials & products sourced from other countries ·New Processing techniques ·Convenience foods with minimum preparation ·Quest for "fresh", "Natural" & "health" foods - less harsh processing & production regime - greater care in production, distribution, storage & preparation ·Consumption of food outside the home ·frequency of international travel - tourism/business ·increase in aged population - high risk group ·employment of foreign worker with different cultural and handling practices ·Globalization - transnational challenge i.e. exposure to foodborne hazards from other countries ·Trade Framework - WTO Agreement on SPS & TBT - AFTA

Consumer requirements

Social

Economic

Changing Pattern of Food Food-Borne Illness

Traditional

usually local high dose organism readily isolated normal food processing will eliminate pathogen low mortality/easily treated with antibiotic traditional food know to be associated

New & Emerging

widespread, multi-state, international low infective dose risk undetected by normal method may survive some processes high mortality/resistant to many antibiotic food not previously associated with food-borne illness

Key Food Safety Issues

· Existing Issues Being addressed

­ ­ ­ ­ ­ ­ Hygiene of eating establishment Residue of veterinary drugs Pesticides Abuse and overuse of food additives Mycotoxin inorganic contaminants

Effort already taking place to reduce the contravention and risk to consumers.

· New Issues beginning to be addressed

­ Migration of chemicals substances from packaging materials and other materials in contact with food ­ Persistent Organic Environmental Pollutants (dioxin, PCBs, PAH) ­ Chemical substances formed during cooking/processing ­ Hypersensitivity, intolerance and allergic reactions ­ Antibiotic resistant microorganism

OTHER ISSUES

· Legislation

­ Harmonization with international standards ­ Review of national standards based on risk assessment incorporating available scientific evidence ­ Shifting from end-products to process-based regulatory standards ­ Difference between public perception and scientific assessment ­ Keeping-up with factors influencing development/review of national standards

· New technology e.g. new methods of processing and methods of testing · Changing hazards

OTHER ISSUES

· Industry

­ Exporters need to comply with importing country and buyers requirements but:· Importing countries have different standards and regulatory approaches · Food regulations are constantly changing · Multiple level of regulations are encountered

­ Commitment to food safety is not fully a part of the operating cultures of many food establishment

FOOD SUPPLY CHAIN

Supply of A gricult ural Input s e .g Fertilizer s, pest icid es,animal f eeding st uff s, vet erinary dr ugs MOH /MOA

Upstream

Primar Production y e.g. f armer s, f ishe rman, f ish f armer s

MOA

Primar Food Processing y e .g on f arm, dairi e abbat oir s, gr ain mi ll s s,

MO H/ MO A/JAKI M Loc al Governme nt

Sec ondary Food Processing e.g. canning, free zing, dr ying, brewing

MO H/JAKI M Loc al Governme nt

M idstream

Food D istribution e.g. nati onal/int er ional, im port /expor t nat

MO H/ MITI /M OD T/ Cus toms/Local Govt.

Downstream

Food Retail ing/ Food C atering e.g. r estaur ants, s treet foods, hospit als, s chool s su perm arket s, shops

MOH /MO DT/JAKI M Loc al Governme nt

Domest ic Food Production

MOH / Loc al Governme nt

MOH INITIATIVES

· THE FOOD SAFETY & NUTRITION COUNCIL

­ Approved by Malaysian Cabinet in March 2001 as the highest advisory body to the government ­ Partnership and cooperation with stakeholders to ensure national coherence in food safety ­ Members of the Council

· 22 agencies (government & NGOs)

­ 2 Council meetings per year ­ The National Food Safety Policy and Plan of Action

· outcome from the 2nd. Council Meeting · approved by Cabinet on 19 January 2003

FOOD SAFETY & NUTRITION COUNCIL

THE COUNCIL

FOOD SAFETY COMMITTEE

Nutrition Committee

TECHNICAL COMMITTEES ON FOOD SAFETY

FOOD REG.

MINERAL H20

CODEX

FOOD IRRADIATION

SUPER GERMS

FOOD ANALYSIS

HACCP

Education & Research

Integrated Approach

·Farm to table ·partnership with other agencies ·international collaboration ·Tracing of feed, ingredients & food ·Recall procedures or laws ·Risk assessment (information analysis & scientific advise) ·Risk management (regulation, control & precautionary principle) ·Risk communication ·Involvement of stakeholders ·notifications ·Lab ·Legislation ·Enforcement

Keys elements of the National Food Safety Policy

Traceability

Science Based

ICT ·To monitor and evaluate

Transparency Capacity Building

MOH INITIATIVES

· Strengthening Food Legislation

­ Nutrition Labeling & Claims ­ Amendments to Schedule 16 of the Food Regulation 1985 on MRL for Pesticide Residue (gazetted) ­ Regulations on Genetically Modified Foods (to be gazetted) ­ Food Hygiene Regulation (had dialogues with stakeholders and in the final stage) ­ Food Import Regulations (to be finalized with legal advisor) ­ Food Advertisement Regulations (to be finalized with legal advisor)

MOH INITIATIVES

· Strengthening Laboratory Services

­ upgrading of laboratory's infrastructure ­ technical cooperation with JICA 2001-2005 to improve expertise in the areas pesticides, veterinary drugs, GMO etc. ­ Development of reference laboratory ­ accreditation to ISO/IEC 17025 ­ participation in national & international proficiency tests such NATA (Australia) & FAPAS (UK) ­ optimal utilization of other laboratories

· Department of Chemistry - 10 labs. · Veterinary & Pesticide Laboratory from MOA · outsource to USM, MU

MOH INITIATIVES

· Research/Studies

­ collaborative research with Universities

· MU - food packages (bisphenol A, phthalates in baby feeding bottles) · UPM - Risk Assessment of Vibrio parahaemolyticus - antibiotic resistant microorganism · USM - Acrylamide in Foods · Food Consumption Pattern · Total Dietary Intake of Contaminants · Dioxin in Breast milk · Bacterial Survey of School Hostel Kitchen

· Quality Assurance program

­ HACCP Certification Scheme

· independent 3rd. Party auditing · integration of HACCP with other system including ISO 9000, Halal etc.

­ development of guidelines

· GHP

MOH INITIATIVES

· International Collaborations

­ JICA "Project to Strengthen Food Safety Programme in Malaysia" 2001-2005

· Strengthening of Food Safety Administration · Strengthening and Improvement of food analysis capability and food inspection · Development and promotion of food safety information

­ EU-ASEAN Economic Cooperation Programme on Standards, Quality and Conformity Assessment (Food Sector) 2003-2005 ­ Consist of 4 components

· Strengthening of Food Testing Laboratories Capacities · Strengthening of Food Inspection Capacities · Strengthening capacities in food standardization & food legislation information · Promoting the Application of HACCP, GMP and GHP in Food SMEs

­ SELAMAT?

MOH INITIATIVES

· International Fora

­ Codex & International

· Hosting of the FAO/WHO Regional Conference on Food Safety for the Asia & the Pacific (24-27 May 2004) · Hosting of the 13th. Session of CCASIA (17-20 Sept 2002) · Hosting of the upcoming CCFL (9-13 May 2005) in Sabah , West Malaysia

­ ASEAN

· ASEAN Task Force on Codex - initiated by Malaysia · ASEAN Expert Group on Food Safety - development of ASEAN Food Safety Improvement Plan (Malaysia as coordinator)

­ Bilateral

· With Brunei, Indonesia, Thailand, China. · BIMST Border Health Meeting

http://www.aseanfoodsafetynetwork.net

Click to Enter ASEAN Consultative Network

MOH Initiatives

· Food Safety Information System of Malaysia (FoSIM) for Import Control

­ development of a web-based system to link all 34 entry points to control food import to ensure:· speedier clearance, consistent scrutiny and greater transparency

­ launched in Aug 2003

· to be integrated with Custom's system

­ adapted from FAIINS (Food Automated Import Inspection Network System ) of Japan with customization to FQC existing procedures. ­ In-built intelligent/knowledge databases ­ Automated examination levels, food codes,analytical parameter codes,electronic references

MOH FQCD

MOH ITC

FQC/SMK Server SMK Server

Kota Kinabalu FQC Lab

NETWORK SCHEMATIC DIAGRAM

Perlis FQC Lab Kuala Perlis SeaPort Padang Besar

Back-up Server

App

SVR

DB

Tg. Lembung SeaPort Kedah FQC Lab

Bukit Kayu Hitam

3 3

2

1

Sandakan FQC Lab

CUSTOMS

Kota Kinabalu AirPort

47

46

5

4

LAN

45

44

Kota Kinabalu SeaPort

3 6

Bukit Kayu Hitam Warehouse

43 14

Labuan SeaPort

7

42

Tawau SeaPort Sandakan SeaPort Miri SeaPort

Langkawi AirPort Penang SeaPort

Perlis

8 1

Internet

41

Sabah

13 39

40

9

Butterworth SeaPort

Kuching SeaPort

Kedah

2

10

Bayang Lepas AirPort

Sarawak

12

38

Sibu SeaPort

Pulau Pinang

3

37

Kuching AirPort

11

Penang FQC Lab

36

12

Grik

Perak

4

Sarikei SeaPort

MOH Virtual Private Network

5

Kelantan

11 34 33 32

35

Tebedu Sarawak FQC Lab

Bintulu

13

Selangor FQC Lab

Selangor

14 15 16 17 18

KL International AirPort

Terengganu

10 6

Rantau Panjang

N.Sembilan Melaka

7

Kelang West SeaPort

Pahang Johor

8 9 29 28 30

Kelantan FQC Lab

31

Pengkalan Kubu

Kelang North SeaPort

Bukit Bunga

Kelang South SeaPort

19

Kelang Admin Office Melaka SeaPort

Terengganu FQC Lab

20

Johor PH Lab

21

Tg. Puteri

27 22

2nd Link

Pahang FQC Lab

26 23 24 25

Pasir Gudang SeaPort Tg. Pelepas SeaPort

Kuantan SeaPort

Legend

Total Number of Entry points : 34 FQC Office Lab Warehouse State

19

Sea

10

Road

5

Air

1

11

1

13

FOOD SAFETY INFORMATION SYSTEM OF MALAYSIA ­ FOOD IMPORTATION PROCESS

1. Registration

2. P reIm 5. G ene port N rat e Im otific at po rt N ion (O 10. oti fica ption IMPORTERS / FORWARDING AGENTS Fin al) tio al D n eci s io n

Ministry of Health

n atio tific No o rt Imp tion ss ce ma for Pro n 6. le I mp n . Sa 7 sio eci al D Fin 10.

ENTRY POINT

Food Safety Information System of Malaysia

3. Import Declaration (K1)

9. An al y s

is

l na .Fi 10

ion cis De

ce rfa nte I

Recommends Examination Level

7. S

am

Re su lts

In fo rm

INSPECTION / SAMPLING 8. Sample for Analysis

pl e

K SM 4.

at io n

Transaction Database

Knowledge Database

Master Database

CUSTOMS INFORMATION SYSTEM (SMK)

Automated Examination Level

LABORATORY

LEVEL 1 AUTO CLEARANCE

LEVEL 2 DOCUMENT EXAMINATION

LEVEL 3 MONITORING EXAMINATION

LEVEL 4 SURVEILLANCE EXAMINATION

LEVEL 5 HOLD TEST & RELEASE

LEVEL 6 AUTO REJECTION

Inspection Action

EXAMINATION LEVELS

LEVEL 1 - AUTOMATIC CLEARANCE LEVEL 2 ­ DOCUMENT EXAMINATION - VERIFY NOTIFICATION INFORMATION - MAY REQUEST FOR FURTHER INFORMATION - PHYSICAL INSPECTION/EXAMINTATION IF NECESSARY BEFORE RELEASE LEVEL 3 ­ MONITORING EXAMINATION - INSPECTION AND SAMPLING TO BE CARRIED OUT ACCORDING TO SET TARGET. (EG. 20% OF VEGETABLE PRODUCTS FROM THAILAND NEED TO BE SAMPLED FOR PESTICIDE) LEVEL 4 ­ SURVEILLACNE EXAMINATION - INSPECTION AND SAMPLING TO BE CARRIED OUT ON PRODUCTS WHERE TARGET NOT SET LEVEL 5 ­ HOLD TEST AND RELEASE - DETAIN AND SAMPLE LEVEL 6 ­ AUTO REJECTION

CONCLUSION

The challenges of food safety is immense and in this time of increasing food safety concerns and shrinking resources, there are both the opportunities and the need to work together between the government, food industry and consumers. The leadership provided by the Ministry of Health towards this end and the continuous improvement of the food safety program will inevitably create better strides towards the establishment of an effective and efficient food safety program in the era of globalisation.

Thank you for your attention

SAFE FOOD FOR ALL CAN BE ACHIEVED THROUGH SHARED RESPONSIBILITY AND ACCOUNTABILITY

Information

Microsoft PowerPoint - Lecture 8 Malaysia Abdul Rahim.ppt

50 pages

Report File (DMCA)

Our content is added by our users. We aim to remove reported files within 1 working day. Please use this link to notify us:

Report this file as copyright or inappropriate

127502