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Workshop on the Use of Hazard Analysis Critical Control Point (HACCP) Systems in Food Safety, Kuala Lumpur, Malaysia, 12-16 June 1995 : report

31 décembre 1995 Organisation mondiale de la santé

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(WP)ICPjRUDjOOl Report series No.: RS/95/GE/05(MAA) English only

... ... REPORT WORKSHOP ON THE USE OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEMS IN FOOD SAFETY

... Convened by:

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WORLD HEALTH ORGANIZATION WESTERN PACIFIC REGIONAL ENVIRONMENTAL HEALTH CENTRE (EHC) Kuala Lumpur, Malaysia 12 - 16 June 1995

... Not for sale Printed and distributed by:

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World Health Organization Western Pacific Regional Environmental Health Centre (EHC) P.O. Box 12550 50782 Kuala Lumpur Malaysia August 1995 WHOf\Vl'RO LIBRARY MANILA. PJIlLlPPINES

1 O J..... U ~"j 2005 •

NOTE The views expressed in this report are those of the participants in the Workshop on the Use of Hazard Analysis Critical Control Point (HACCP) Systems in Food Safety and do not necessarily reflect the policies of the Organization.

This report has been prepared by the World Health Organization Western Pacific Regional Environmental Health Centre (EHC) for governments of Member States in the Region and for those who participated in the Workshop on the Use of Hazard Analysis Critical Control Point (HACCP) Systems in Food Safety, which was held in Kuala Lumpur, Malaysia from 12 to 16 June 1995.

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CONTENTS

SUMMARY INTRODUCI10N ........................................:....................................................................... 1 1.1 1.2 1.3 1.4 Objectives....................................................................................................................... Participants .................................................................................................................... Orgaillzation .................................................................................................................. Opening ceremony........................................................................................................ 1 1 1 2

PROCEEDINGS ................................................................................................................... 2 2.1 Summary of country situation reports....................................................................... 2 2.2 Summary of working papers and discussions........................................................... 4 2.3 Evaluation of the workshop ....................................................................................... 11

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CONCLUSIONS................................................................................................................... 12 ANNEXES: ANNEX 1 - LIST OF PARTICIPANTS, OBSERVER AND SECRETARIAT MEMBERS ................................................................. 15 ANNEX 2 - WORKSHOP PROGRAMME .............................................................. 21

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ANNEX 3 - LIST OF DOCUMENTS DISTRIBUTED DURING THE WORKSHOP ................................................................................... 25 ANNEX4 - OPENING SPEECH ................................................................................ 31 ANNEX 5 - SUMMARIES OF COUNTRY SITUATION REPORTS .............. 33

.... Keywords Hazard analysis critical control point system, food safety, workshop

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SUMMARY

Objectives of the workshop:

The objectives of the Workshop on the Use of Hazard Analysis Critical Control Point (HACCP) Systems in Food Safety were: (1) to promote a common approach to HACCP development and implementation; , (2) to agree on basic understanding of principal HACCP activities; (3) to share knowledge and practical experience in applying principal HACCP activities; (4) to promote understanding and awareness of food safety practices through education; and (5) to impart the skills necessary to allow both the public and private sectors to use HACCP appropriately to promote food safety. Summary of proceedings and conclusions:

The workshop, held at the Environmental Health Centre (EHC), Kuala Lumpur, Malaysia from 12 to 16 June 1995, was attended by 16 participants from 14 countries in the WesteofPacific Region and an observer from Malaysia. The proceedings comprised presentations by participants, country situation reports on programmes and activities related to the use of HACCP systems for food safety. Technical papers were provided by WHO staff, a short term consultant, a temporary adviser and staff of the Malaysian Agricultural Research and Development Institute (MARDI). In addition, participants took part in group and plenary discuSsions on HACCP terminology, principal activities and training requirements. A field study was undertaken to familiarize all participants with the principles of HACCP and the process of undertaking a HACCP study. An evaluation by the participants showed that the primary objectives of the workshop had been successfully achieved and the workshop considered a success. The following conclusions were made as a result of presentations and workshop discussions:

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(ii)

(3) The workshop concluded that HACCP should not be considered in isolation of Codes of Good Manufacturing Practice and Codes of Hygienic Practice.

(4) In the Western Pacific Region, a number of countries have integrated the Hazatd Analysis Critical Control Point System into their food safety programmes on a voluntary basis. In a few countries such as Australia, Malaysia and New Zealand, food safety regulations are being reviewed with the intention to apply the Hazard Analysis Critical Control Point System to food safety in a mandatory manner as appropriate. The Hazard Analysis Critical Col\lrol Point System has not been widely (5) adopted by Pacific island nations. However, countries such as Fij~ the Solomon Islands and Vanuatu intend to review their food safety programmes with the intention of facilitating the introduction of the Hazard Analysis Critical Control Point System.

In those countries where the Hazard Analysis Critical Control Point System is (6) still to be introduced, governments are encouraged to promote and develop appropriate strategies to utilize HACCP in food safety. In such cases, there may be a need to develop or amend the regulatory framework to facilitate its introduction by the food industry. . (7) The Codex Alimentarius Commission Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System (CACjGL 18-1993) provide an important reference which enables regulatory authorities and industry to develop effective and practical Hazard Analysis Critical Control Point Systems. The participants identified the importance of employing the seven principles (8) of HACCP as defined by the Codex Guidelines. However, it was noted that individual governments utilize various approaches to the application of HACCP. Consequently, it was resolved that the Codex Alimentarius Commission should continue to provide direction on the application of the HACCP system. (9) The definitions in the Codex Guidelines need further clarification with special attention being paid to the difficulty of translating technical terms whilst retaining their focus and intent. The definitions need to be expanded to include terms not currently addressed. (10).:1be workshop bighlighted the requirement for technical data and knowledge when implementing HACCP, and supported the development of model HACCP plans and the identification of generic critical control points as important tools for use by food control officials in training. workshop identified the need for HACCP educational strategies which (11) reflect the needs of the target audience. These types of programmes need to be supported by relevant and effective training materials for dissemination to the local audience. (12) The workshop highlighted the importance oftrain-the-trainer programmes and noted that international agencies should focus their attention on the development and presentation of these types of programmes. Participants agreed that there should be coordination between WHO and FAO in the development of HACCP in general and guidelines for the development of HACCP training curricula in particular.

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1. INTRODUCflON

The Workshop on the Use of Hazard Analysis Critical Control Point (HACCP) Systems in Food Safety was held at the WHO Western Pacific Regiorlal Environmental Health Centre (EHC) on the campus of the University of Agriculture, Malaysia, Kuala Lumpur, from 12 to 16 June 1995. . 1.1

Objectives The objectives of the workshop were: (1) (2) to promote a common approach to HA.c:cP development and implementation; to agree on basic understanding of principal HACCP activities;

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to share knowledge and practical experience in applying principal HACCP (3) activities; to promote understanding and awareness of food safety practices through (4) education; and (5) to impart the skills necessary to allow both the public and private sectors to use HACCP appropriately to promote food safety. Participants

The workshop was attended by 16 participants from 14 countries in the Western Pacific Region and an observer from Malaysia. A list of participants, observer and secretariat members is.given in Annex 1. 13 Organization

The workshop programme is given in Annex 2 and a list of documents distnbuted during the workshop in Annex 3. The documents include country situation reports prepared by participants and working papers prepared by WHO staff, consultant, temporary adviser and resource person, Dr Zahara Meriean of the Malaysian Agricultural Research and Development Institute. In addition, handouts provided by the Food Safety Unit, WHO Headquarters, Geneva from the WHO Consultation on Hazard Analysis Critical Control Point System: Concept and Application and the Workshop on Training in HACCP, held on 29 May 2 June 1995, were made available to participants. Copies of all workshop documents are available on request from EHC. The opening session of the technical programme was chaired by Dr P. Guo, Director, EHC. The remaining sessions were chaired by Me A Hazzard, Acting Food Safety Specialist, EHC, Mr D. Mahoney, Short Term Consultant and Me N. Abhayaratna, Temporary Adviser. The working papers were presented by Dr Cavalli-Sforza, Mr Hazzard, Mr Mahoney, Mr R Allman of New Zealand, Dr Li Tairan of the People's Republic of China, Mr W. Kwa of Hong Kong and Datin Dr Harrison Aziz binti Shahabuddin of Malaysia. Participants presented country situation reports. Each presentation was followed by questions and discussion. .

-2A field study was undertaken to familiarize all participants with the principles of HACCP and with the process of undertaking a HACCP study. The field study was completed in four groups with each identifying a given product, the hazards associated with the chosen product, control measures, critical control points, critical limits and other aspects of a HACCP study. Each group visited one food premises in locations in or around Kuala Lumpur. Participants took part in group and plenary discussions' on HACCP terminology, principal activities and training requirements. In addition, participants identified immediate practical steps to undertake to facilitate the introduction of HACCP upon return to their home country. 1.4 Opening ceremony

The opening ceremony was attended by Professor Dato' Dr Syed Jalaludin Bin Syed Salim, Vice-Chancellor, University of Agriculture Malaysia (UPM) and Associate Professor Dr Haji Muhamad Bin Awang, Dean, Faculty of Science and Environmental Studies, UPM. ;."

Professor Dato' Dr'Syed Jalaludin addressed the workshop and welcomed participants to the University campus and Malaysia. He emphasized the importance of food safety to public health in the region during the opening address, and endorsed the Environmental Health Centre's promotion of the hazard analysis critical control point system as a means of ensuring the safety of food. The Vice-Chancellor went on to pledge continued University support for WHO and the Environmental Health Centre. Dr Paul Guo (Director, EHC) then delivered the opening speech on behalf of Dr S. T. Han, Regional Director for the WHO Western Pacific Region. The speech noted that foodborne disease remains a major health problem in developing as well as industrialized countries of the Western Pacific Region. He emphasized that the increased reporting of foodborne disease points to the limited effectiveness of traditional approaches to food control and the need for safe food for all through 'shared responsibility' as well as the requirement for a systematic approach to preventing foodborne disease. The Hazard Analysis Critical Control Point System was identified as just such a systematic approach. It was also noted to be a system which could be applied throughout the food chain. The speech highlighted the historical and ongoing efforts by WHO in the advocacy of the HACCP system. It identified the broad objectives of the workshop and encouraged participants to play an active role in the workshop. The full ten of the speech is given in Annex 4.

2. PROCEEDINGS

2.1

SulDlllllIY of countly situation rqx>rts

The participants presented their country situation reports with emphasis on the current status of HACCP application in their respective countries and areas. A detailed summary of the country reports is provided in Annex 5. The guidelines upon which they were based are also included. The implementation of HACCP systems is not mandatory in most countries of the Western Pacific Region. In a few countries and areas of the Region, food safety legislation itself remains rudimentary. However, in recent years a number of countries which previously had outdated or limited food safety legislation, including Fiji and the Solomon Islands, have introduced or drafted legislation specifically addressing food safety. The Solomon Islands' legislation refers to HACCP systems in relation to the production of food for export. In this case, one of the requirements for provision of a health certificate is the production of the food

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for export under a HACCP based quality assurance system. HACCP is not currently addressed in legislation in Cambodia, Fiji, Hong Kong, Lao People's Democratic Republic, t h e , ' Philippin~ Vanuatu and Viet Nam. ' Other countries and areas in the Region have well~blished food safety legisIation and . some are currently in the process of revising it. In Australia (as discussed by the temporary adviser in subsequent sessions) and New Zealand, the mandatory application of the HACCP system for industry is largely limited to those intending to produce high risk commodities such as dairy products and high risk exports such as meat and meat products. The National Food Authority of Australia is currently examining the need for regulations addressing the food service sector with an emphasis on food safety, including HACCP. New Zealand also is reviewing its food regulations for the food service sector with the aim of focusing on food safety based upon HACCP. Draft Food Import Regulations, Food E2p0rt Regulations and Food Hygiene Regulations incorporating HACCP and ISO 9000 systems are also currently being prepared in Malaysia. ClJina is examining the poSSlbility of incorporating HACCP concepts into the -Hygienic Specifications for Food Enterprises- legislation first introduced in 1986.. The Republic of Korea intends introducing HACCP to legislation towards the end of 1995. Singapore requires submission of a HACCP based programme as a condition of licensing for a food business. The food industry in several countries of the Western Pacific Region is moving to the adoption of quality assurance systems based upon HACCP and IS09OOO. However, the rate of adoption of such systems is quite varied across the Region and across the different industry

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sectors.

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In the Pacific island countries and areas, Cambodia and the Lao Peoples' Democratic Republic, industries lag considerably behind those of Australia, China, Malaysia, and New Zealand in the introduction of HACCP. A number of multinational companies are actively developing systems based upon HACCP and'most premises of these companies have such systems in place. Export industries, particularly export seafood, meat and meat products frequently have well-developed systems. The mo~ating forces for this development appears to be either legislation in the exporting or importing country or buyer demand In the Solomon Islands, industIy involved in seafood export is working in collaboration with Government to develop HACCP systems to meet the demands of importing countries. The MinistIy of Health, Malaysia, has collaborated in the introduction of HACCP to 27 manufacturers of seafood products for export to Australia, the European Union and the United States of America. Commonly, regulatory authorities from the importing countries or buyers audit the implementation of HACCP.

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In some countries of the Region, the larger national companies are also introducing HACCP systems, commonly with the assistance of governments. It is the food industry groups or associations which have become the most enthusiastic advocates of HACCP systems for food safety in Australia and New Zealand. In a few countries, the dairy industry has made the application of HACCP mandatory for the production of milk and milk products. In most countries, however, the medium and small size industries have failed to consider or implement HACCP. This failure appears to be due to industry being ignorant of food safety issues or aware of the issues but lacking training in HACCP systems, lacking the resources to implement the system and lacking personnel as well as the lack of a motivating force. In China, the Institute of Food Safety Control and Inspection (IFSCI), together with seven provincial food safety control agencies, established the 'Co-operation Group of Applying and Studying of HACCP in China'. This Group employed HACCP in a study of 150 food manufacturers from which thirteen meat processors, ten milk and eight soft drink manufacturers were selected to develop HACCP systems. The Group is also using this pilot programme to evaluate the impact of such systems on the ability of the manufacturers to produce food meeting the requirements of the "Hygienic Specification for Food Enterprises".

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In Viet Nam, industry is being encouraged by the Ministry of Health to apply HACCP systems for the production of both food for export and domestic consumption. The Government of the Lao People's Democratic Republic is also actively training local industry in the application of HACCP to food safety. Its implementation is still quite limited. Implementation is also quite limited in a number of other countries in the Region including Cambodia, Fiji and the Republic of Korea where regulatory authorities are now educating indUstry through courses, offered frequently in collaboration with international organizations and donor agencies. As in the food industry, some of the larger multinational companies in the food service sector are actively adopting HACCP based quality assurance systems. In tum, these companies are placing purchasing power pressure on their suppliers to also implement quality assurance programmes. However, the application of HACCP as a quality assurance system is largely limited to these few multinationals and their suppliers. The limited educational background, training in food safety and HACCP and the limited Jiuman and other resources available to the food service sector is particularly inlubitory to the introduction of HACCP as a quality assurance tooL Consequently, HACCP has been applied to this sector mainly as an inspection tool with the capacity to focus on factors contnbuting to foodbome disease. From such inspections, simple recipe manipulations, amended food storage and handling practices are identified and communicated to the vendors.

The recognition of the limited implementation of HACCP systems to this sector and of the responsibility that this sector has to its customers has prompted regulatory authorities in New Zealand to examine legislative means to control the sector. In the meantime, the application of HACCP to the sector in these countries remains quite varied. China has been the focus of a number of projects and much training on the application of HACCP to street vended food. The Ministry of Health (IFSCI), in collaboration with international organizations such as FAO and WHO, bas undertaken and is undertaking some pilot studies of street food vendors. Completed studies were able to identify a number of factors contnbuting to food of poor microbiological quality and focused interventions on these factors. In Viet Nam, the National Institute of Nutrition (NIN) bas undertaken a study of street vended food employing HACCP based inspection techniques. The stuclyfocused on popular street food such as mixed rice, ice cream and sweet cakes. As an outcome, simple interventions were identified and practices amended. In Cambodia, Viet Nam and China, . WHO is collaborating in further studies of street vended food to better focus food safety activities and enhance training in those countries. The extent to which the HACCP system is applied to food safety in the countries and areas of the Western Pacific Region is quite variable and often dependent upon the application of resources by government to develop an industry or food service sector capable of producing safe food. _Consequently, the small island countries and areas of the Pacific and the economically less developed countries of Asia are disadvantaged by a lack of resources and limited access to adequate training matecials. There is much room for continued technical c0operation amongst countries and between countries and international organizations such as WHO ifHACCP is to have broader application.

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Summaty of working papers and discussions

Integrating nutrition, food safety and security in the Western Pacific Region

In the first session, Dr Cavalli-Sforza addressed the need for greater collaboration and interaction between personnel involved in nutrition and food safety. His presentation covered the importance of food safety to health and the relationship between diarrhoeal diseases and malnutrition. In partiCular, he stressed the need for greater attention to the hygienic preparation of weaning foods.

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Dr Cavalli-Sforza discussed the World Declaration and PIan of Action for Nutrition adopted at the 1992 FAO/WHO International Conference on Nutrition (1CN). The . conference recognized that access to nutritionally adequate and safe food is a right of each individual. Dr Cavalli-Sforza outlined the need for countries in the Western Pacific region to continue to integrate food safety into their National PIan of ¥ion for Nutrition. His paper addressed intersectoral mechanisms designed to coordinate nutrition activities, and identified factors which have impeded effective coordination. 2.2.2 Prindples and applkatlons of the Hazard Analysis Critlcal Control Point (llACCP) System

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Me Mahoney provided a comprehensive overview which addressed the terminology, principles, and application of the HACCP system. He described briefly each of the seven principles of HACCP, and emphasized the importallCe of the international community following these principles. He then discussed the application of the HACCP system to food handling and processing operations by focusing on the use of the decision tree for the identification of critical control points (CCP), the establishment of critica1limits, the role of monitoring CCP, and the establishment of appropriate corrective action responses. The paper outlined the use of HACCP as a regulatory mechanism by public health officials. Me Mahoney highlighted the need to ensure that the HACCP pIan is effectively documented and that adequate records are maintained so officials may perform verification activities. 2.2.3 Codex guidelines for the application of HACCP

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Me Hazzard outlined the guidelines for the application of the HACCP system as adopted by the 20th session of the Codex Alimentarius Commission in 1993. He then described the outcome of the WHO Consultation on HACCP which was held in Geneva 29-31 May 1995. At this consultatj,on; a number of amendments to the Codex guidelines were proposed. These included a oomprehensive revision of the HACCP definitions and changes to the guidelines for the application of the HACCP system. Me Hazzard stressed the importance of consistency in interpretation of the HACCP principles, and indicated that details of the application of HACCP will vary depending upon the circumstances of the food operation. 2.2.4 HACCP, ISO 9000 and regulatory food safety programmes

Me Abhayaratna reviewed the role of goVernment in implementing regulatory food safety programmes. He indicated that government certification and/or inspection agreements are being incceasingly used as a condition of international trade.HACCP-based regulatory programmes are designed to ensure that adequate control systems are in place to effectively reduce hazards in foods destined for both domestic and international trade. Mr Abhayaratna described the International Organjzation for Standardization (ISO) series of standards applicable to quality assurance in the food industry (the ISO 9000 series). He discussed the selection of the appropriate quality standard, the elements which must be addressed by the ISO 9000 series standards, and the need for comprehensive system documentation. He then discussed the relationship between HACCP and ISO 9000, indicating that although the application of the ISO 9000 series does not necessarily ensure the control of food safety risks, the essential functions of regulatory food safety programmes can be adequately satisfied by integrating HACCP principles into an ISO 9000 series quality system.

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2.2.5

HACCP in the food industry in Australia

Me Mahoney discussed how the HACCP technique was being introduced into the Australian food industry, and described the extent of its implementation in companies trading in both domestic and international markets. He highlighted the trend towards the integration of the HACCP system into process control procedures by food processors developing quality management systems to meet the ISO 9000 series. Me Mahoney presented case studies on selected food processing operations and outlined how HACCP had been introduced and implemented in these industries. He discussed the importance of training industry personnel in the theory and practice of HACCP, and advocated the need to involve all personnel in implementation activities. He also presented a case study which described the adoption of a HACCP-based inspection programme by a regulatory . authority in the meat industry. He outlined the need for relevant and appropriate training materials and the need to develop expertise in HA~P systems and auditing by the inspectipn staff. 2.2.6 HACCP in the dairy industry in New Zealand

Me Allman presented a general overview of the application of HACCP in the New Zealand dairy industry. All dairy produce must be produced, manufactured, and stored under a product safety programme drawn up using principles of the HACCP approach to the design and control of the manufacturing process. Me Allman then described the components of a typical food safety programme which included risk assessment, physical controls and design, building design, controlling access by personne~ requirements for service personne~ process considerations, and water treatment and handling. Under this system, the food safety system is audited annually by auditors approved by the regulatory authority, with the dairy companies also required to submit monthly reports on the performance of their food safety programme. 2.2.7 HACCP and street food in China

Dr 'outlined the general problems associated with street foods in China. A 1990 study of five provinces attributed 50% of food poisoning incidents to street food, with meat and chicken products causing the most problems He reported that a large percentage of vendors are operating illegally using facilities which are insanitary. Many vendors do not have access to clean water or waste disposal facilities. Furthermore, there is a widespread lack of knowledge regarding hygienic food handling practices. Dr Li then described two studies on the application of HACCP to street food. These studies involved the collection of microbiological data on street foods and the preparation of flow diagrams. Vendors who were introduced to good hygienic practices for food handling produced food with a low microbial counL Chicken products were considered high risk, with products displayed for up to 12 hours before sale. Dr Li described the need to manage the sale of street food by Jicensing vendors and formulating local regulations and rules for food preparation. He stressed the importance of hygiene training for street food vendors and the requirement for basic equipment to assist in the production of safe food. 2.2.8 HACCP and street food in Hong Kong

Mr Kwa presented a review of the ~ cultur~ environmental and economic significance of street vended food to Hong Kong. In relation to their impact on health it was indicated that of the 251 outbreaks of foodbome disease in 1994, nine were attnbutable to street food. Despite such a low level of reporting it was considered that health risks associated with food prepared and/or vended on streets was high.

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Mr Kwa then discussed the application of HACCP to street-vended food in Hong Kong and the approach being taken by regu1atol}' authorities to improve food safety. In particular, street traders selling cooked food are being relocated to purpose-built markets or. provided an ex-gratia payment in exchange for surrendering their licence. Targeted education is also used with street food vendors in conjunction with relocation.

Hong Kong is projecting that as the disposable income of customers increases they will apply greater pressure on street food vendors to supply food produced under hygienic conditions and using safe food practices. Health inspectors use HACCP based inspections to identify unsafe practices and to educate handlers regarding amendments to recipes or preparation procedures. Good hygienic practice is facilitated by the move to • housed street food". 2.2.9 HACCP and street food in Malaysia

Datin Dr Harrison Aziz identified that Malaysia has over 200 000 street food vending businesses employing in excess of 500 000 food handlers with numbers increasing greatly at the time of Ramadhan, the Muslim fasting month. It was also pointed out that in many countries the income of street food vendors is quite low whereas in Malaysia these businesses are able to provide vendors with an income higher than most factol}' workers. This was considered to be so because of the great demand created by Malaysian consumers and the influx of foreign workers. Substantial efforts have been applied to improving street food safety including continuous training of food handlers, provision of appropriate infrastructure and relocation to central areas. It was considered that for HACCP to be applied to street food vendors, physical infrastructure is a prerequisite. The only exception to this is the application of HACCP as an inspection tool to identify appropriate interventions and corrective actions. Progress in both aspects has been slow because of the limited financial and human resources available to health authorities an~ the extensive nature of the sector and its problems. Datin Dr Harrison Aziz pointed to the greater power of development forces in comparison to regu1atol}' forces. In so doing, it was pointed out that development forces operate in a diversity of ways. Consumers with greater purchasing power are likely to seek safe food. Transportation developments such as highways necessitate centralized food service • centres. The development of shopping centres with attached food malls have also proven to be an attnlctive alternative to consumers. Consequently, Datin Dr Harrison Aziz concluded that development would be the greatest catalyst to the introduction of HACCP. 2.2.10 HACCP training for the food industry: A regulator's perspective

Mr Abhayaratna identified the training necessary to ensure the informed use of.HACCP within the food industl}' and outlined initiatives adopted by the Australian Quarantine Inspection Service (AQIS) as a reguIatol}' agency. The basic role of government authorities is to ensure the appropriate application of HACCP by food businesses and to facilitate HACCP implementation as deemed practical or necessary. Where HACCP is mandatory, the regulatol}' agency may be expected to apply greater resources to assist its implementation. To better focus its resources AQIS identified the knowledge and skills required foreacb principal . activity of HACCP. In so doing it recognized the need for a team of professionals with particular expertise including chemical engineering, microbiology and sanitary equipment design. Furthermore, it was recognized that there was a need to tailor training programmes to ;neet the needs of particular target groups so that they might develop the necessal}' skills in the above disciplines and HACCP.

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The paper then detailed the approaches taken by AQIS to the training of each of these groups and the level of training required. The training for food handlers and processing personnel was identified as being job specific and designed to make food handlers and process workers aware of the critical nature of processes they are engaged in and the factors which influence the effectiveness of these processes. It may inc1ud~ basic practices such as hand washing. Guidance documents prepared by AQIS for use in t:rainiilg in the small goods industry were presented and discussed. 2.2.11

Training considerations for the application of HACCP

The WHO document developed during a consu,ltation on Hazard Analysis Critical Control Point training in Geneva, Switzerland, 17-19 March 1993, was presented'by Me Hazzard. The document reinforces the seven principles of the HACCP system and looks at the application of HACCP by food processors and government authorities. The benefits of applying HACCP for industry were enumerated and guidance provided on assembly of a HACCP team, product description, identification of intended use, hazard analysis, establishment of critical control points, critical limits, monitoring systems, corrective action, verification procedures and documentation. The document also outlines the procedures critical to the successful implementation of a HACCP plan. The benefits of applying HACCP by government authorities were also enumerated and the role of government enunciated. In particular, the role of government authorities in each of the principal activities was specified. 2.2.12 HACCP training resource materials

Ms Zahara Merican reinforced the need for understanding of the HACCP concept and its application from top management to food handlers and general workers if its application is to succeed. Consequently, training should be seen as an essential component of HACCP and the practical experience of trainers valued. For the Western Pacific Region the limited experience in application of HACCP systems and involvement in HACCP training was proving a consttain,t. The potential role for international organizations was discussed and a report on the recent WHO Consultation and Workshop on HACCP held in Geneva, Switzerland 29 May to 2 June was provided. The development of a WHO database on training courses in food safety and HACCP was introduced and participants requested to submit information on courses to WHO Headquarters. The draft paper entitled 'Importance of HACCP for Public Health' was provided and participants again asked to provide additional information relevant to their national situation. In addition, some 16 other handouts were provided addressing training in HACCP. Ms Zahara Merican also identified a series of HACCP training courses planned for the ASEAN countries and highlighted the significance of regionally specific training. The participants from Malaysia also indicated their intention to establish a centre of excellence in HACCP training in order to facilitate the introduction of HACCP in Malaysia and to achieve technical cooperation amongst the countries of the Region.

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2.2.13

Field study and discussions

Workshop participants were divided into four groups for the field study. The field visits were undertaken at the following premises: Dewina Food Industries Sdn.. Bhd., Bangi; . Quality Bakers (M) Sdn. Bhd., Nilai; Perusahaan Burger Ramly Mokni Sdn. Bhd., Cberas; Holiday Inn on the Park, Kuala Lumpur. Each group undertook preliminary discussions prior to the visit and selected a group chairperson and rapporteur. During the visits, the participants toured the premises, examined food handling operations, interviewed staff, and made observations on selected food products. Groups prepared product descriptions and proCess flow charts, identified hazards and critical control points, and prepared HACCP tables during subsequent group discussions at EHC. Expertise amongst group members varied widely, hence the field study was an invaluable means of demonstrating the application of the HACCP principles. Participants were made aware of the necessity for technical knowledge when assessing food processing operations, and debated issues such as rating the severity and risk associated with each hazard, the . identification of critical control points, establishment of critical limits, and the design of HACCP tables.

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2.2.14

Group and plenary discussions on HACCP terminology, application and training

Participants reviewed the clarity of definitions currently prescribed by the Codex Allmentarius Commission Guidelines on HACCP and those proposed as a consequence of WHO consultations on risk analysis and HACCP. In so doing, participants pointed to the importance ~! definitions which are able to be translated in a meaningful manner into languages relevant to the Region, identified that some terms are defined differently in the Region (e.g. hazard, 'significant' hazard and verification) and some attempted to draw up alternative definitions. There was consensus that the HACCP definitions in the Codex Guidelines document should be reviewed further by Codex in order to remain relevant and facilitate trade in safe food. Participants suggested the inclusion of additional definitions including verification and auditing. In discllssions on the principal applications of HACCP, participants noted the following points: HACCP cannot be applied in the absence of good manufacturing practice (GMP) (1) and good hygienic practice (GHP) (the overlap between these t.erms was noted). (2) If HACCP is to be applied by street food vendors it is essential that the basic infrastructure to achieve GMP and GHP be in place. (3) Assembly of a HACCP team may not always be achievable. In such circumstances the training of the person(s) involved must be appropriate to compensate. The listing of hazards in step 6 is usually limited to hazards considered (4) appropriate to the circumstances. Hence an informal exclusion step is commonly being used prior to step 6. This observation then gave rise to a debate regarding the usefulness of severity and risk as parameters of the step.

- 10(5) The Codex decision tree has wide acceptance and has been widely applied in the Region. However, a number of the countries in the Region use alternative decision trees because they selected such trees chronologically preceding the development of the Codex Guidelines.

(6) The use of generic critical control points (CCPs) and model worksheets is useful in training but care must be taken not to adopt them without adaptation to the specific conditions and processes.

2.2.15

Plenary discussion of follow-up action to the workshop

Participants were requested to identify specific actions to be taken to facilitate the introduction of HACCP upon return to their countries. The following table identifies specific actions identified:

COUNTRY

SPECIFIC ACTION IDENl'll"lliD

Cambodia People's Republic of China Fiji Hong~ong .,

Facilitate a workshop for government and industry Facilitate training in association with revised specifications IncOrporate HACCP into draft regulations and act as a resource person to district workshops Attempt to identify training materials appropriate to Hong Kong and review progress of Malaysia and New Zealand with respect to legislation Examine the possibility of obtaining WHO collaboration in the World Veterlnary Congress and other training activities Examine the possibility of introducing HACCP tolegislation; collate and review epidemiological data for use in HACCP Develop HACCP training manuals; develop a centre of excellence for domestic and regional activities in HACCP; incorporate HACCP into regulations Utilize information gained regarding street-vended food; extend and build on current process of introducing HACCP Extend the understanding of food safety control officers regarding HACCP; improve collaboration with other government agencies Provide increased attention to training in HACCP Facilitate the training of health personnel and industry subject to ministry approval , .

Japan Lao People's Democratic Republic Malaysia

New Zealand Philippines

Republic of Korea Singapore

... - 11-

COUNTRY SPECIFIC ACITON IDENl'llflliD (Continued)

...

Solomon Islands Vanuatu VietNam

Seek WHO collaboration on training; submit legislation to the Minister Increase government awareness of the importance of HACCP to tourism and the food industry Participate in furtheli planned HACCP applied studies

-. ...

2.3

Evaluation of the workshop

Evaluation questionnaires were completed by each of the participants. The participants agreed that the four training specific objectives were adequately or well achieved. Evaluation of the fifth objective is best determined by a follow-up activity and so was not addressed in the questionnaire. Participants generally believed they had learned new concepts that would enable them to impart HACCP skills. A follow-up to this workshop will be carried out to determine the degree to which these perceived skills are applied. Some participants felt that their country was not yet adequately prepared to introduce HACCP and identified the need to increase government awareness before the full benefit of the course would be felt. All felt that there were adequate opportunities to exchange knowledge and experience with other participants. Participants responded that the working papers were more than satisfactory and generally felt that no topic was missed out. One participant would have preferred a working paper on the hazards associated with food as a refresher subject. In addition, it was felt that discussions in plenary and group sessions were more than adequate. Participants with French as a second language rather than English found the nuances of discussions on HACCP terminology and applications diffiClllt. In addition, these participants had had limited exposure to HACCP previously. Other participants with limited exposure to HACCP also were hampered in these discussions. The field visit was considered, by everyone, to be useful in meeting the workshop's objectives. The duration and scheduling of activities was considered adequate although some felt the schedule a little tight. Despite this, most participants took more time to present country situation reports than the 20 minutes that had been allocated. Consequently, some minor rearrangement of timing was undertakea . Organization and administrative arrangements were very well received with all being satisfied and more than two-thirds strongly commending this aspect of the workshop.

...

... -.

There was general agreement among the participants that the workshop was beneficial to their countries as well as them personally. The one participant indicating that it was not beneficial to him personally indicated that his participation was worthwhile to his country. Participants were convinced of the benefits of applying HACCP and extending dialogue amongst countries of the Region to ensure a common understanding. A number of follow-up activities were identified.

3. CONCLUSIONS

(1) The workshop concluded that HACCP is an essential component of a food control programme, and that it should be fully integrated into programmes addressing food safety and nutrition. (2) Within the framework of the promotion of food safety in the home, the application of the HACCP system should be considered to identify critical control points for the preparation of safe weaning foods, in relation to food preparation procedures used in specific social, cultural, and enviro~ntal conditions. (3) The workshop concluded that HACCP should not be considered in isolation of Codes of Good Manufacturing Practice and Codes of Hygienic Practice. (4) In the Western Pacific Region, a number of countries have integrated the Hazard Analysis Critical Control Point System into their food safety programmes on a voluntary basis. In a few countries such as Australia, Malaysia and New Zealand, food safety regulations are being reviewed with the intention to apply the Hazard Analysis Critical Control Point System to food safety in a mandatory manner as appropriate. (5) The Hazard Analysis Critical Control Point System has not been widely adopted by Pacific island nations. However, countries such as Fiji, the Solomon Islands and Vanuatu intend to review their food safety programmes with the intention of facilitating the introduction of the Hazard Analysis Critical Control Point System. In those countries where the Hazard Analysis Critical Control Point System is still (6) to be.iri'troduced, governments are encouraged to promote and develop appropriate strategies to utilize HACCP in food safety. In such cases, there may be a need to develop or amend the regulatory framework to facilitate its introduction by the food industry. The Codex Alimentarius Commission Guidelines for the Application of the (7) Hazard Analysis Critical Control Point (HACCP) System (CAC/GL 18-1993) provide an important reference which enables regulatory authorities and industry to develop effective and practical Hazard Analysis Critical Control Point Systems. The participants identified the importance of employing the seven principles of (8) HACCP as defined by the Codex Guidelines. However, it was noted that individual governments utilize various approaches to the application of HACCP. Consequently, it was resolved that the Codex Alimentarius Commission should continue to provide direction on the application of the HACCP system. The definitions in the Codex Guidelines need further clarification with special (9) attention being paid to the difficulty of translating technical terms whilst retaining their. focus and intent. The definitions need to be expanded to include terms not currently addressed. (10) The workshop highlighted the requirement for technical data and knowledge when implementing HACCP, and supported the development of model HACCP plans and the identification of generic critical control points as important tools for use by food control officials in training.

- 13-

...

(11) The workshop identified the need for HACCP educational strategies which reflect the needs of the target audience. These types of programmes need to be supported by relevant and effective training materials for dissemination to the local audience. (12) The workshop highlighted the importance of train-the-trainer programmes and. noted that international agencies should focus their attention on the development and presentation of these types of programmes. Participants agreed that there should be coordination between WHO and FAO in the development of HACCP in general and curriculum guidelines in particular.

...

- 15ANNEX 1

LIST OF PARTICIPANTS, OBSERVER AND S.ECRETARIAT MEMBERS

Participants

Designation and address

Dr ~ Phossana

..... 2. Dr Zhu Baoduo

Chief of Hygiene Unit Ii>epartment of Hygiene and Health Education Ministry of Health Phnom Penh Cambodia Tel: 66382 Deputy Director-General Department of Health Inspection and Supervision Ministry of Health 44 Houhai Beiyan Beijing 100725 People's Republic of China Tel/Fax: (861) 4014341 Deputy Director Department of Food Safety Control Institute of Food Safety Control and Inspection Ministry of Health . No.7 Pan Jia Yuan Nanli Beijing 100021 People's Republic of China Tel: (861) 7712542 ·Fax: (861) n11813 Health Inspector Ministry of Health and Social Welfare Box 45 Health Department Lautoka Fiji Tel: 660411 Fax: 663929

....

.. ....

Dr LiTairan

.. ....

Mr Ravindra l&l

...

- 16Annex 1

Mr William Kwa

Scientific Officer Department of Health 18th Floor, Wu Chung House 213 Queen's Road East Wanchai Hong Kong Tel: (852) 2961 8805 F~: (852) 2893 3547 Branch Chief of Veterinary Safety Veterinary Sanitation Division Environmental Health Bureau Ministry of Health and Welfare Government of Japan Tokyo Japan Tel: 81-3-3591-1786 Fax: 81-3-3503-7964 Chief of Food Control Division Food and Drug Department Ministry of Health Vientiane Lao People's Democratic Republic Tel: (856) 21214013/14 Fax: (856) 21 214015 Food Technologist Ministry of Health 4th Floor, Block E, Offices Complex Jalan Dungun 50490 Kuala Lumpur Malaysia Tel: (60-3) 2555943 (direct line) (60-3) 2540088 ext. 329 Fax: (60-3) 2537804 Deputy Director of Health SeIangor State Jabatan Kesihatan Negeri Selangor Tingkat 4, Podium Se1atan Bangunan Sultan Salahuddin Abdul Aziz Shah 40590 Shah Alam Selangor Darul Ehsan Malaysia Tel: (60-3) 5595642 Fax: (60-3) 5503994

Ms Noriko Iseki

Mr Ketsouvannasane Bounlonh

Mr Seleman Arip

Datin Dr (Mrs) Harrisson Aziz binti Shahabuddin

... 11. - 17Annex 1

10.

Mr Robert Graham Allman

Adviser - Food Safety Ministry of Health P.O. Box 5013 Wellington New Zealand Tel: (64-4) 4962258 Fax: (64-4) 4962340 Food and Drug Regulation Officer IV Bureau of Food and Drugs Department of Health Alabang, Muntinlupa City Philippines Tel: (63-2) 8424625 Fax: (63-2) 8424603 Deputy Director Food Inspection Division Ministry of Health and Welfare Kwachun City Kyunggi-Do Republic of Korea Tel: (822) 5037584 Fax: (822) 5038500 Acting Senior Food Inspector Food Control Department Ministry of the Environment 40 Scotts Road Singapore 0922 Tel: 7319040 Fax: 7319843/4 Health Inspector Environmental Health Division Ministry of Health and Medical Services Honiara Solomon Islands Tel: (677) 20830 Fax: (677) 25080 Environmental Health Officer Department of Health PMB 009, Port Vila Vanuatu Tel: 22512

Ms Carmina 1. Parce

...

12.

Mr Hee 100 Choi

...

13.

M{ Boey Kum Loon

14.

Mr Chris Ruku

...

15.

Mr Morris Amos

...

- 18Annex 1

16.

Mrs To Viet Bac

Head Laboratory of Food Toxicology and Radiotoxy· National Institute of Nutrition 48 Tang Bat Ho Street Hanoi Socialist Republic of Viet Nam Tel: 257090

Observer

17.

Dr Gulam Rusul bin Rahmat Ali

Deputy Dean Faculty of Food Science and Biotechnology University of Agriculture, Malaysia 43400 Serdang Selangor Malaysia Tel: 9486101 Ext. 3423/3441 Fax: 9485970

Secretariat

18. 19. 20. 21.

DrP. Guo

Director, EHC Acting Food Safety Specialist, EHC Programme Officer, EHC Special Assistant, EHC

Mr A Hazzard Ms L Y. Chan Ms Y.M Tan

... 22. Dr L.T. Cavalli-Sforza 1

- 19Annex 1

Clinical N~tritionist WHO Regional Centre for Research and Training in 'tropical Diseases and Nutrition (RTID) WHO Consultant ~O

...

23. 24.

Mr Deon Mahoner Mr Nimal Abhayaratna3

Temporary Adviser

1Dr L.T. Cavalli-Sforza Clinical Nutritionist WHO Regional Centre for Research and Training in Tropical Diseases and Nutrition P.O. Box 12550 50782 Kuala Lumpur Malaysia Tel: (60-3) 293 2014 Fax:(~3)2417446

...

2Mr Deon Mahoney Qlmmercial Manager National Seafood Centre or F~heries Research & Development Corporation ·19 Hercules Street Hamilton Queensland Australia 4007 Tel: (61-7) 268 8595 Fax: (61-7) 268 7532 3 Mr Nimal Abhayaratna Principal Science Administrator - Food (Section Head) Food Policy Branch Australian Quarantine & Inspection Service GPO Box 858 Barton, ACT 2601 Australia Tel: (61-6) 272 5446 Fax: (61-6) 272 3307

102 Hanover Drive Alexandra Hills Queensland Australia 4161 TeL/Fax: (61-7) 824 6088

... Monday. 12 June 1995 - 21 -

ANNEX 2

WORKSHOP PROGRAMME

0900 - 0930

Introductory remarks Dr P. Guo, Dir~tor, EHC Welcome address Professor Dato' Dr Syed Jalaludin Bin Syed Salim, Vice-Chancellor, University of Agriculture, Malaysia Opening speech Dr P. Guo on behalf of the WHO Regional Director for the Western Pacific

...

... ...

·0930 - 1000 1000 - 1010 1010 -1020

Group photograph and morning tea Administrative briefing Ms L Y. Chan, Programme Officer, EHC Introduction of consultant, advisers and participants Mr A Hazzard, Acting Food Safety Specialist, EHC SESSION 1: FOOD SAFETY AND HACCP Chairperson: Dr~.

Guo, Director, EHC

...

1020 -1050

Integrating nutrition, food safety and security in the Western Pacific Region Dr LT. Cavalli-Sforza, Clinical Nutritionist, RTID Principles and applications of the Hazard Analysis Critical Control Point system Mr D. Mahoney, WHO Consultant Codex guidelines for the application of HACCP MrAHazzard HACCP, IS09000 and regulatory food safety programmes Mr Nimal Abhayaratna, WHO Temporary Adviser Lunch SESSION 2: HACCP AND THE FOOD INDUSTRY

1050 - 1130

...

1130 -1200 1200 -1230 1230 -1330

... 1330 - 1400

Chairperson: A. Hazzard HACCP in the food industry in Australia D. Mahoney

....

-22 Annex 2

1400 - 1430 1430 - 1500 1500 -1530 1530 - 1600 1600 - 1630 1630 -1700 Tuesday. 13 June 1995

HACCP in the dairy industry in New Zealand Mr R. Allman, New Zealand HACCP and street food in China Drs Zhu Baoduo and U Tairan, China Afternoon tea

HACCP and street food in Hong Kong Mr W. Kwa, Hong Kong HACCP and street food in Malaysia Datin Dr Harrison Aziz binti Shahabuddin, Malaysia Introduction to the HACCP field visit D.Mahoney

SESSION 3: HACCP STUDY 0800 -1230 1230 - 1330 Field visit Lunch SESSION 4: THE CURRENT STATUS OF THE APPLICATION OF HACCP TO THE REGION'S FOOD INDUSTRY AND FOOD SERVICE SECTOR

Chairperson: A Hazzard 1330 -1500 1500 -1530 1530 -1700 Wednesday. 14 June 1995 SESSION 5: 1HE CURRENT STATUS OF THE APPLICATION OF HACCP TO TIlE REGION'S FOOD INDUSTRY AND FOOD SERVICE SECT0R (continued) Chairperson: A Hazzard 0900 - 1000 1000 - 1030 1030 - 1130 Country situation reports Morning tea Country situation reports Country situation reports Afternoon tea Country situation reports

.... - 23-

Annex 2

.... 1130 -1230 1230 -1330

SESSION 6: HACCP STUDY (continued) HACCP study group work Lunch HACCP study group work (continued) HACCP study group presentations Afternoon tea HACCP study group presentations (continued)

....

1330 - 1430 1430 -1500 1500 -1530

... ....

1530 -1700

Thursday. 15 June 1995 ~~SION 7: HACCP PRINCIPAL ACllvllms A OOMMQN UNDERSTANDING

Chairperson: D. Mahoney 0900 -1000

HACCP principal activities group discussions on definitions Momingtea HACCP principal activities plenary session on definitions HACCP principal activities group discussions on application . Lunch

....

1000 -1030 1030 -1130 1130 -1230

....

1230 -1330 1330'-1500 1500 - 1530

HACCP principal activities plenary session on application (continued) Afternoon tea S~~lQN~:

....

HACCf TRAlNINQ RESQURCES AND APfROACH

Chairperson: D. Mahoney

... ...

1530 -1600·

HACCP training for the food industry: A regulator's perspective N. Abhayaratna Training considerations for the application of HACCP A. Hazzard Demonstration of selected HACCP training materials

1600 - 1630 1630 - 1700

...

- 24Annex 2

Friday, 16 June 1995 SESSION 9: HACCP TRAINING RESOURCES AND APPROACH (continued) Chairperson: N. Abhayaratna 0900 - 0930 HACCP training resource materials Ms Zahara Mer-iean. Malaysian Agricultural Research and Development Institute, Malaysia Training considerations for the application of HACCP in the Region - Group discussions Morning tea Training considerations for the application of HACCP in the Region - Group discussions (continued) Training considerations for the application of HACCP in the Region - Plenary session Lunch Future needs for application of HACCP in the Region - Plenary session Afternoon tea ~osure and workshop

0930 -JOOO 1000 - 1030 1030 - 1130 1130 - 1230 1230 -1400 1400 -1500 1500 -1530 1530 -1600

evaluation

... - 25-

... ... Working papers

ANNEX 3

LIST OF DOCUMENTS DISTRIBUTED DURING TIIE WORKSHOP

...

WPRJRUDJEHC(1)J95.2

Integrating nutrition, food safety and security in the Western Pacific Region By Dr V!'. Cavalli-8forza Principles and applications of the Hazard Analysis Critical Control Point System By Mr D. Mahoney Codex guidelines for the application of HACCP Presented by Mr A. Hazzard HACCP, 1S09000 and regulatory food safety programmes By Mr N. Abhayaratna HACCP in the food industry in Australia By Mr D. Mahoney HACCP in the dairy industry in New Zealand By Mr R. Allman HACCP and street food in China By Drs Zhu Baoduo and Li Tairan HACCP and street food in Hong Kong ByMrW.Kwa HACCP and street food in Malaysia By Datin Dr Harrison Aziz binti Shahabuddin HACCP training for the food industry: regulator's perspective By Mr N. Abhayaratna Training considerations for the application of HACCP By Mr A. Hazzard HACCP training resource materials By Ms Zahara Merican

WPRJRUDJEHC(1)J95.3

... WPRJRUDJEHC(1)J95.4

... ...

WPRJRUDJEHC(1)J955

WPRJRUD/EHC(1)/95.6 WPR/RYDJEHC(1)/95.7 WPR/RUDJEHC(l)/95.8

... ... ...

WPR/RUD /EHC(l )/95.9 WPR/RUD/EHC(1)/95.10 WPR/RUD/EHC(1)J95.11

WPR/RUD /EHC(l )/95.12

WPR/RUDJEHC(1)/95.13

...

- 26Annex 3

Country reports

WPR/RUD/EHC(1)/95/INF./l WPR/RUD/EHC(1)/95/INF./2 WPR/RUD/EHC(1)/95/INF./3 WPR/RUD/EHC(1)/95/INF./4 WPR/RUD/EHC(1)/95/INF./5 WPR/RUD/EHC(1)/95/INF./6 WPR/RUD/EHC(1)/95/INF./7 WPR/RtID/EHC(1)/95/INF./8 WPR/RUD/EHC(1)/95/INF./9 WPR/RUD/EHC(1)/95/INF./IO WPR/RUD/EHC(1)/95/INF./ll WPR/RUD/EHC(1)/95/INF./12 WPR/RUD/EHC(1)/95/INF./13 WPR/RUD/EHC(1)/95/INF./14

Cambodia By Dr Chey Phossana People's R,epublic of China By Drs ~hu Baoduo and Li Tairan Fiji By Mr Ravindra Lal Hong Kong By Mr William Kwa Japan By Ms Noriko Iseki Lao People's Democratic Republic By Mr Ketsouvannasane Bounlonh Malaysia By Mr Seleman Arip New Zealand By Mr Robert Allman Philippines

By Ms Carmina Parce Republic of Korea By Mr Hee Joo Choi Singapore By Mr Boey Kum Loon Solomon Islands (No written submission) Vanuatu By Mr Morris Amos VietNam By Ms To Viet Bac

...

-27 -

Annex 3

... ... ...

Publications/hand-outs

HACCP as applied in the EEC by J.I... Jouve HACCP in the meat and poultry industry by RB. Tompkin Impact of HACCP on international seafoOd production and trade by Carlos A. Lima dosSantos Food safety legislation for the future by Derek Buckland Revised definitions for food safety risk analysis; Revisions and additions to Codex HACCP definitions; and Codex recommendations appropriate principles group Contribution to the WHO Consultation and Workshop on Hazard Analysis Critical Control Point System by Poonsri Jirathana Proposal for amendments to Codex guidelines for the application of HACCP system by B. Tompkin

2. 3.

4. 5.

... ...

6. 7.

8. 9. 10. 11. 12.

Participant grouping for group discussions and field visit and HACCP field visit group work sheets St8tus of HACCP in New Zealand: Extracts of contribution presented by Dr Buckland Implications of HACCP for developing countries by Poonsri lirathana Status of HACCP implementation in Morocco by Professor Lahsen Haddou Ababouch Application of HACCP to food manufacturing: Some considerations on harmonization through training by O. Moy, F. Kaferstein and Y. Motarjemi Report of the WHO Consultation on Hazard Analysis Critical Control Point Training. March 1993, WHO{FNU/FOS/93.2 Hazard Analysis Critical Control Point Evaluations: A guide to identifying hazards and assessing risks associated with food preparation and storage by Frank I... Bryan HACCP curriculum guidelines (draft) Overview of HACCP training. Food Production and Inspection Branch, Agriculture and Agri-Food Canada A Training Standard: HACCP principles and their application in food safety, The Royal Institute of Public Health and Hygiene, London (pamphlet)

... ...

13. 14.

... 15. 16.

...

17.

- 28Annex 3

18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35.

Health notes, May 1995 (Newsletter of the Royal InStitute of Public Health and Hygiene) Food Micro Model, Leatherhead Food RA

. . Database on training courses in food safety and hazard analysis critical control point HACCP and food safety hygiene audits, Leatherhead Food RA system (HACCP), WHO 1995, FNU/FOS/95.7 HACCP - Establishing hazard analysis critical control point programs: A workshop manual edited by Kenneth E. Stevenson and Dane T. Bernard Key features of HACCP documentation software, Campden & Chorleywood Food Research Association Hazard Analysis Critical Control Point: Workshop, Campden & Chorleywood Food Research Association Core and seafood HACCP training: Five (5)-day schedule

An introduction to HACCP for fish processors, Asean-Canada Fisheries PostHarvest Technology Project - Phase IT HACCP principles and their application in food safety (Introductory course), Royal Institute of Public Health and Hygiene, London Interim proposals for the recognition of food safety programmes Course specification: Advanced Certificate in Food Technology, Australian Quarantine and Inspection Service, Canberra A simple guide to understanding and applying the Hazard Analysis Critical Control Point Concept, International Life Sciences Institute, Europe European hygiene of food stuffs directive 93/43/EEC and small business HACCP by Christine Majewski Canadian perspective on HACCP, Consultation on HACCP: Concept and application, May 1995, Geneva Assured safe catering. A management system for hazard analysis - A summary of the main points from the Department of Health publication Training manual. Food industry inspection - the HACCP approach HACCP. Council directive 94/43/EEC, Campden and Chorleywood Food Research Association (leaflet)

.... - 29Annex 3

...

36.

Application of risk analysis to food standards issues: Report of the joint FAO /WHO Expert Consultation, Geneva, March 1995 Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products by S. Notermans, G. Gallhoff, M.H. Zwietering and G.c. Mead • The HACCP concept: Specification of criteria using "quantitative risk assessment by S. Notermans, G. Gallhoff, M.H. Zwietering and G.C. Mead Status of HACCP in Egypt by Professor Dr Saad Mahmoud Saad Application of the Hazard Analysis Critical Control Point (HACCP) System for the improvement of food safety, 1993 Facts about food irradiation. Compiled by the Food Quality Control Unit, Ministry of Health, Malaysia National plan of action for nutrition, Public Health Commission, New Zealand Training manual to accompany guidelines for good manufacturing practice in the smallgoods industry, AQIS, Canberra cOde of hygienic practice for heat-treated refrigerated foods packaged for extended shelf life, AQIS, Canberra Guidelines for good manufacturing practice in the smallgoods industry, AQIS, Canberra Importance of HACCP for public health (draft) Fa~

37.

38.

...

39. 40. 41. 42. 43.

... 44. 45. 46. 47.

...

about infantg feeding, Issue No.3, April 1993

....

48. 49. 50. 51.

Pamphlet. Department of Primary Industries. A partner in Queensland's primary industries Pamphlet: HACCP Master. Food safety computer evaluation program under HACCP by Envirohealth; and HACCP Master demonstration disk Pamphlet: Food: Safety and standards, Ministry of Health, Wellington, February 1995 Group discussion topics A guide to the Hazard Analysis Critical Control Point (HACCP) System (English and Chinese versions) Australian Quarantine & Inspection Service (AQIS) approved (cannery persons) persons course

52. 53.

- 30Annex 3

54. 55.

Improving food quality and safety Press release. Food safety training: A double first for the Royal Institute of Public Health and Hygiene

- 31 -

OPENING SPEECH

ANNEX 4

Qpenin& speech by Dr S.T. Han. WHO Rem,onal Director for the Western Pacific. delivered on his behalf by the Director. WHO Western Pacific Rem,onal Enyironmental Health Centre (EHC)

On behalf of Dr S.T. Han, WHO Regional Director for the Western Pacific, I am pleased to welcome you to this five-day Workshop on the Use of Hazard Analysis Critical Control Point Systems in Food Safety, and to extend my best wishes to you. Foodborne disease remains a major health problem both in developing as well as industrialized countries of the Western Pacific Region. Reports received from industrialized countries clearly indicate that, in most cases, biological contaminants are the major causes of foodborne disease. In these countries, with improvements in the standard of hygiene and level of health education, many diseases, such as typhoid and paratyphoid fevers, shigellosis and cholera have considerably reduced. None the less, there is commonly an increased reporting of foodborne disease and an increased incidence of diseases such as salmonellosis and campylobacteriosis. In addition, inany countries are experiencing the emergence of relatively new types of diseases including listeriosis and those caused by pathogenic Escherichia coli. In the developing countries, the situation is somewhat different Diseases such as intestinal worms, typhoid and cholera are still either endemic or epidemic. Such diseases commonly overshadow other foodborne diseases because symptoms are more readily recognizable, hospitalization more likely and reporting systems better developed. However, it is important to recognize that foodborne disease in developing coun~es also occurs as a result of a broad range of biological agents. It should also be noted that, although in the majority of cases, the causes of foodborne diseases have been traced to biological contaminants, the health consequences of chemical contaminants should not be underestimated. The increased reporting of foodborne disease points to the limited effectiveness of current food control systems and traditional food surveillance activities in assuring the safety of the food supply. Consequently, there is a growing worldwide recognition that in order to reduce the incidence of foodborne disease, an alternative approach is required. The diverse nature of hazards was clearly recognized by the Joint FAO/WHO Expert Committee on Food Safety, in 1983, when it defined the term "food safety" as "all conditions and measures that are necessary during the production, processing, storage, distnoution and preparation of food to ensure that it is safe, sound, wholesome and fit for human consumption." Innate in such a definition is the requirement for building in safety at all stages of production and handling of the food. The safety of the food supply can only be assured if each element in the chain of food preparation takes responsibility to ensure the quality and safety of their raw materials and responsibility for their own practices. The World Health Organization terms this "safe food for all through shared responsibility." Good manufacturing practices (GMPs) and quality assurance (QA) systems focus on systematically reducing or eliminating risks of contamination associated with storage, processing and distribution of food. The Hazard Analysis Critical Control Point (HACCP) System is a systematic approach to the prevention of fOodborne disease which may be applied as part of GMPs or as part of a QA system during receipt of food, its storage, processing and distribution. It is also a system with application during subsequent food preparation and

...

....

... ....

- 32Annex 4

handling in the food service sector and in the home. H HACCP were applied effectively for each element in the chain of food preparation, the goal of achieving safe food for all through shared responsibility is obtainable. International organizations such as WHO and FAO have actively promoted the HACCP concept for more than a decade. In 1992, WHO published a monograph on HACCP evaluations, as a guidance document. The 26th session of the Codex Alimentarius Committee on Food Hygiene, March 1993, considered draft guidelines for the application of the HACCP system and the 20th session of the Codex Alimentarius Commission further developed and adopted these guidelines. In 1993, WHO also held ... 'consultation on Training Considerations for the Application of the Hazard Analysis Critical Control Point System to Food Manufacturing and Processing. Within the Western Pacific Region, WHO has provided advisory services in the training of health authorities, food industry and personnel in the food service sector in regard to the HACCP concept and its applications. Such training has been conducted in a diversity of countries including Cambodia, China, Fiji, Lao People's Democratic Republic, Solomon Islands and Viet Nam. In addition, applied studies of selected street food using a HACCP approach have been initiated in Cambodia, China, Malaysia and Viet Nam and HACCP applied to domestically prepared food in Tonga. In those areas where HACCP has been applied, a range of approaches have been used. The International Commission on Microbiological Specifications for Food initially concentrated on microbiological hazards associated with food. More recently, it has been accepted that hazards can be biological, chemical and physical with the potential to cause harm. This may include harm to the food quality and food safety. In its broader application, HACCP has also been found to include truth of labelling and compliance with other legislative requirements,. This diversity has given rise to the development of HACCP systems which may meet the particular needs of a business or regulatory authority but which may not be compatible with the expectations of buyers or regulatory authorities overseeing export markets. . This workshop aims to promote a sharing of knowledge and practical experience in applying HACCP principal activities and a common approach to HACCP development and implementation. It is also anticipated that the Workshop will provide the opportunity to identify constraints to the implementation of the HACCP system, outlining the approaches taken by some authorities in overcoming such constraints and the resources available to put the system into practice.

I trust in your active participation in this workshop and wish you a fruitful week of discussion as well as a pleasant stay in Malaysia. I now declare the Workshop open.

- 33-

SUMMARIES OF COUNfRY SITUATION REPORTS ....

ANNEX 5

The country situation reports were prepared by participants based on the following guidelines provided by ERC: GUIDELINES FOR THE PREPARAnON OF A COUNTRY SITUAnON REPORT: THE CURRENT STATUS OF THE APPUCAnON OF HACCP TO THE FOOD INDUSTRY AND FOOD SERVICE SECfOR IN [SPECIFY COUNTRy] Each participant is requested to prepare a country situation report which assesses the programmes and activities related to the use of HACCP systems for food safety in the country. The report should describe briefly the fonowing topics: 1.

Country - general

1.1 Geography; land area; climate; population; urban centres; economic growth; general administrative/government structure.

1.2 Food consumption, daily per capita intake; main sources of carbohydrate, fat, protein; dietary deficiencies; consumption of processed food; reliance on imported food; reliance on street food, etc. . 1.3 Food and the economy - e.g. agriculture, fisheries, livestock, food industry, tourism, food trade.

1.4 2.

Water and sanitation; urban and rural coverage. FoOO and health status

Is foodbome disease notifiable? If yes, identify the annual incidence (outbreaks and 2.1 cases) of foodbome diseases. 2.2 Identify the extent of diarrhoeal diseases; cholera; typhoid; amoebic dysentery; bacillary dysentery; salmonellosis; campylobacteriosis; staphylococcal intoxications; intestinal worms; enteric viral diseases; hepatitis. . .I',

2.3 The occurrence of mycotoxicosis; plant toxins; fish poisoning; PSP; DSP; chemical contamination; adulteration. 2.4 Nutritional diseases.

...

2.5 The role of processed food (including domestic and imported food) in foodbome disease.

2.6 2.7 3.

The role of the food service sector in foodbome disease. The role of street food in foodbome disease. National food safety and nutrition programme The current status oHood safety and nutrition policy(ies), planes) and strategies.

3.1

- 34Annex 5

4. 4.1 4.2 4.3 4.4 45

HACCP and food safety The extent to which HACCP is addressed in legislation. Industry use of HACCP systems. Application of HACCP to the food service sector. HACCP and street food. HACCP in the home.

4.6 Government training and guidance on HACCP for industry, the food service sector, street food vendors and consumers. 4.7 4.8 5. safety. HACCP education and training resources. Training of regulatory authorities in HACCP. Problems and constraints Itemize problems and constraints associated with the application of HACCP to food

Cambodia

Cambodia is amongst the poorer countries in the world. It is however able to produce the majority of its food needs and exports soybeans, maize and fish. The food industry comprises a few large scale units producing beverages and numerous small to medium scale units producing processed rice, rice noodles, baked goods, soya products and dairy products. There is a rapid increase in the number of bottled drinking water processors.

Foodborne diseases are prevalent as are nutritional diseases. However epidemiological data is limited. A generic draft for the National Plan of Action for Nutrition (NPAN) was developed with the assistance of WHO in 1993. The Government intends to establish a multisectoral committee to further develop this draft. The legislative framework is deficient and does not address HACCP. Good manufacturing practices are not prevalent in Cambodia. HACCP has yet to be implemented in industry and is not applied in the food service sector. It is not applied in the home in prevention or control of disease, nor is it used in the development of food safety education messages for consumers. Health authorities have received some initial training in HACCP during a national training programme in food safety conducted in collaboration with WHO. Additional training courses are planned.

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Annex 5

Problems and constraints in the use of the HACCP system include: (1) (2) (3) (4) (5) (6) 2. inadequate regulatory framework to facilitate the introduction of HACCP; lack of trained personnel in Government and industry;

insufficient financial resources; lack ofGMP in industry;

poor consumer participation food safety issues; and limited access to training resources.

People's Republic of China

China is a large country with a population of approximately 1.2 billion people. It has a rapidly growing economy with more than five million food enterprises. Food industries include meat and meat product processors, beverage manufacturers, soya product manufacturers, dairy processors, bakeries and specialist food manufacturers. Much progress has been made in recent years in the area of food safety. Still, 264 persons died and 37 235 cases of foodbome disease were reported in 1994 alone. A survey of foodborne disease conducted in Shandong, Tianjin and Jiangsu provinces recently demonstrated that·street-vended food was associated with more than 60% of cases. .... China has a NPAN and intersectoral mechanisms for coordination of food and nutrition activities. Sixteen Specifications have been promulgated since the introduction of the -Hygienic Specifications for Food Enterprises- (HSFE) in 19~. China is currently reviewing these and developing further Specifications incorporating HACCP principles. Thirteen meat processors, ten dairy processors and eight beverage manufacturers have been involved in a pilot scale project to introduce HACCP to industry. These industries have provided the basis for the inclusion of HACCP into the HSFE. HACCP has also been applied to the food service sector in a limited manner. The most work has focused on street food. There are estimated to be in excess of three million street food vendors in China. Studies carried out by health authorities have highlighted the importance of street-vended food to the incidence of foodborne disease and through HACCP studies have identified important contnbutory factors. Interventions resultant from such studies produced marked increase in compliance of food products with hygiene requirements. HACCP has also been applied to the home through mass media based social mobilization programmes. In conjunction with WHO and FAO, the InstiJute of Food Safety Control and Inspection (IPSCI) has trained more than 200 inspectors in HACCP principles and application. Problems and constraints in the use of the HACCP system include: (1) lack of technical expertise; limited cooperation amongst government agencies; and limited access to training resources .

...

... ... ...

(2) (3)

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AnnexS

Fiji

Agriculture is the largest sector of the economy. Sugar, copra, coconut oil, cocoa, ginger and fish are important export products. Imported food is also an important feature of the economy with rice and dairy products being significant. Foodbome disease is notifiable as is typhoid fever and dysentery. However underreporting remains prevalent. In 1994, 112 cases of dysentery, 19 cases of typhoid fever and 1 035 cases of foodbome diseases were reported. Nutritional diseases include low birth weight babies, under weight children up to 9 years of age, anaemia, obesity, diabetes and cardiovascular diseases. Fiji has a NPAN and an active National Food and Nutrition Committee with a permanent secretariat. The basic food law and regulations have been amended in recent years but the amendments have not been promulgated. The amended legislation does not address HACCP. HACCP is not generally applied by the food industry. The food· service sector does not apply HACCP but is monitored by health authorities for compliance with hygienic regulations. Street-vended food is limited to the sale of produce, fish and seafood. Health authorities are attempting, in conjunction with fisheries authorities, to control the temperature of fish and seafood for s.aJ.e. However HACCP is not applied. HACCP has not been applied in the home nor are their awareness campaigns based upon HACCP principles. HACCP education and training is not available. The Government does not provide training and guidance for industry in the field of HACCP. Problems and constraints in the use of the HACCP system include: (1) (2) (3) (4) (5) (6) (7) (8) (9) lack of expertise; amended legislation has yet to be approved; lack of mobility of inspectorate; low co~sumer awareness of food quality and quantity; limited control over food imports; inadequate fmancial resources; insufficient human resources; lack of interaction amongst government department, importers and consumers; inadequate analytical capability; and

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Annex 5

(10) geographic isolation limiting awareness of developments in food surveillance techniques. " .

Hong Kong

& the population of Hong Kong becomes more affluent and spend more time in work. significant changes can be seen in their eating habits. Western style and processed or prepackaged food are becoming increasingly popular. Hong Kong relies largely on imported food. Food industry predominantlyoomprises small scale units. • Foodborne disease is notifiable. In 1994, there were 56 cases of cholera, 127 cases of typhoid and paratyphoid, 973 cases of food poisoning and 349 cases of dysentery. Still the health of the general population compares favourably with that of most developed countries. Obesity is however noticeable with younger generations. As a territory administered by the Hong Kong Government, no NPAN has been developed. Efforts are being made to identify specific actions to improve food safety and nutrition.

...

HACCP is not mandatory in Hong Kong. The HACCP concept has been incorporated into various codes of practice and GMP recommended by the Government to industry. The HACCP system is practised by large scale food manufacturers. This is particularly so for manufacturers producing food for export to countries where HACCP control in food processing is prerequisite or an advantage. Small scale industry has been slow to adopt HACCP. Consequently, the Government expends much effort and provides guidance to facilitate i~ introduction. The importance of HACCP in preventing foodborne disease is recognized by the Government. HACCP has been applied widely to improvements in this sector through education of food handlers. " HACCP has been applied to identify appropriate interventions for street vended food. Subsequent to such studies, the importance of good hygienic practices (GHP) and access to adequate infrastructure has been recognized and efforts are being made to relocate street-food vendors to "housing". Application of HACCP in the home is particularly important since 60% of foodborne disease cases are associated with food prepared in the home. Health education through mass media is employed to achieve knowledge and acceptance of the need to handle food safely. HACCP has been the main theme of health education since 1992. Health authorities have held a number of food trader seminars focused on HACCP. Posters, leaflets, a booklet and videos have been produced or employed to disseminate information on HACCP. Problems and constraints in the use of the"HACCP system include:

.. .. .. ..

(1) (2)

public reluctance to implement HACCP in the absence of imminent problems; and lack of resources and expertise in industry.

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Japan

As the income improves, the diet of the Japanese population has diversified with rice consumption decreasing per capita and animal protein increasing per capita. .Because of limited land, much of the population's diet is provided by imported food. Recently, the importation of processed food, fresh meat, seafood and fruit has increased rapidly in response to a stronger yen.

Foodborne disease is notifiable. In 1994, there,were two deaths and 35 735 cases of foodborne disease, over 80% of which were attributed to bacterial pathogens. Cholera, typhoid and dysentery are not included in such data but remain prevalent. The food service sector was most frequently associated with outbreaks of foodborne diseases. The Ministry of Health and Welfare is responsible for the implementation of the Nutritional Improvement Law. A NPAN is under consideration. The introduction of food safety based upon HACCP principles is a principal item of the Food Sanitation Law amended on 18 May 1995. . The Ministry of Health and Welfare intends to use the amended legislation to implement HACCP in the dairy industry and in the processing of meat and meat products. The Food Sanitation Law will be applied in all sectors of the food industry, including the food service sector. The FoQd Sanitation Law applies to street vended food. HACCP is not applied in the home. HACCP education and training is limited. The Veterinary Sanitation Division of the Ministry of Health and Welfare is planning a World Veterinary Congress for September 1995 focused on HACCP. Problems and constraints in the use of the HACCP system include: (1) (2) 6. initial development time for HACCP is extensive; and obtaining manufacture understanding and cooperation is essential.

Lao People's Democratic Republic

The Lao People's Democratic Republic is amongst the poorer countries in the world. The predominant crop is rice. Other food produced includes beef, chicken, pork, eggs and fruits and vegetables. The food industry is limited. Consequently. US$48 million worth of food was imported in four months of 1995. Food imports include rice, sugar, fruit, vegetables, flour, noodles, milk, dairy products and alcohol. Food processing includes sauce manufacture, baked food, beverages, noodles and ice cream. These ranges from large multinationals to small family businesses. Life expectancy is low (50 years). There were 15473 cases of diarrhoea in 1993 and 9878 cases of cholera in 1994. Malnutrition of varying degrees is prevalent. Clinical manifestations include kwashikor, marasmus, anaemia and vitamin A deficiency.

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There is a nutrition committee in the Ministry of Heal!h and a NPAN exists. HACCP is not 'addressed in existing 'food provisions'. During inspections, food inspectors have identified critical control points and control measures for implementation by industry. HACCP has been applied to the food service sector in a rudimentary, manner.

HACCP is to be integrated into food control activities as part of the consumer protection plan of the Ministry of Health by the year 2000. HACCP is not applied in the home. A number of HACCP training programmes have been conducted for food inspectors and local food manufacturers with the collaboration of WHO and FAO. Problems and constraints in the use of the HACCP system include: (1) (2) absence of an appropriate regulatory frameworks; ineffective food control infrastructure; incomplete food standards; ~sufficient

.. 7. ...

(3) (4) (5)

experienced health authority personnel; and

limited resources to enable inspection and analysis.

Malaysia

Malaysia has a NPAN and an intersectoral mechanism for coordination of food and nutrition activities. The Ministry of Health (MOH) is incorporating HACCP into food import and export regulations and food hygiene regulations. Seafood exporters have introduced HACCP to meet the requirements of their clients or regulatory requirements of importing countries. Large scale industries commonly have a HAACP system in place. MOH has approved the implementation of HACCP in 27 seafood processing plants. SmaIl and medium size industry are being assisted by MOH personnel to develop, implement and verify HACCP systems.

Large franchise restaurants have started to implement HACCP for themselves and their suppliers. In comparison to the food industry however. the food service sector application of HACCP is very limited. HACCP is actively being integrated in food control activities associated with street-food vendors, In particular. HACCP is being applied as an inspection tool to identify socially acceptable and technologically achievable interventions. Future plans include the possible mandatory training of every food handler and education of the broader community. HACCP is applicable in the home through community education on food Safety.

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Annex 5

HACCP has been incorporated into the basic training curriculum for Health Inspectors since 1990. Two training workshops entitled 'HACCP in Food Premises Inspection' were conducted in 1989 and 1990 to train 'the trainers'. Subsequently more than 300 health inspectors, 100 medical officers and 36 food technologists have undergone formal training in HACCP. Guidance is provided to the food industry and food service sector. Problems and constraints in the use of the HACCP system include: (1) insufficient level of employee education leading to difficulty in implementing adequate documentation; and • (2) 8. implementation is resource intensive.

New Zealand

The consumption of processed food and the use of food service establishments has increased enormously in New Zealand over the last decade. New Zealand also imports and exports food extensively. The domestic food industry is quite large and well diversified. Foodborne disease is notifiable. Current reporting records approximately 10 000 cases annually, although it is believed that the figure is understated. Amongst the diarrhoeal diseases, the most frequently reported are camphylobacteriosis and salmonellosis. Nutritional diseases include cardiovascular diseases, diabetes, alcohol related diseases and cancer. The Ministry of Agriculture and the Ministry of Health controls imports and exports of food exte~jvely. The domestic food industry is quite large and well diversified. Foodborne disease is notifiable. Current reporting records approximately 10 000 cases annually, although it is believed that the figure is understated. runongst the diarrhOeal diseases, the most frequently reported are camphylobacteriosis and salmonellosis. Nutritional diseases include cardiovascular diseases, diabetes, alcohol related diseases and cancer. The Ministry of Agriculture and the Ministry of Health play significant roles in food and nutrition policy development and implementation. The Public Health Commission bas recently released a NPAN. New Zealand is currently reviewing its food legislation with the intention of requiring all food operators to develop and implement food safety programmes to apply to their operation. Such programmes would be registered by the national regulatory agency having jurisdiction. A number of large scale food manufacturers and major food industry groups are applying the HACCP system to food processing. However implementation is still largely limited to these and food exports. A number of large scale food service establishments are implementing HACCP. The Ministry of Health however, intends to introduce HACCP to all food service establishments. Current activities focus on ice cream retailers and retail butchers. The Ministry of Health is currently working with street food vendors to prepare practical food safety programmes for this industry.

- 41Annex 5

A variety of organizations are providing HACCP training to the food industry. The Ministry of Health is in the process of training all health protection officers in the country and has developed a number of resources for the education of the broader community. Problems and constraints in the use of the HACCP system include: (1) language problems are recognized as key considerations inthe introduction of HACCP to street food. (2) 9. slow acceptance of third party auditin~ by health inspectors.

Philippines

During the last two decades, per capita disposable income of households steadily increased. However, almost all this increase was spent on food and non food items leaving little savings for the crisis years of the 1980s. The Filipino diet is predominantly fish and rice with vegetables. The food is usually prepared by boiling, with the vegetables also being pickled. The consumption of vegetables is declining while that of meat and fish is increasing. The overall diet appears deficient in all essential nutrients except niacin. Urban growth has increased rapidly resulting in a significant decrease in the rural to urban population ratio. The increase has also resulted in altered food consumption habits. The consumption of street-vended food has increased with barbecued internal organs and porridge with tripe the most favoured amongst low income groups. The reliance on streetvended food is considered to be a consequence of the need for both husband and wife to work, the convenience of such food and the relatively low cost when compared to home prepared meals. Increased consumption of processed food is also an observable trend along with the consumption of fried chicken from fast food outlets. The increased demand for processed food has consequently produced an increase in imported food. . Diarrhoeal disease remains a major cause of morbidity. PotenticlIIy foodbome diseases such as salmonellosis, cholera, typhoid and Hepatitis A are amongst the 14 diseases monitored by the National Epidemic Sentinel Surveillance System. Cholera remains an important disease in the Philippines with a number of outbreaks being registered annually. Likewise typhoid and Hepatitis A outbreaks occur regularly with a recent outbreak associated with the consumption of ice confection, ice and water in a school in Manila. Paralytic shellfish poisoning also remains a persistent danger despite strong education programmes and the banning of harvesting shellfish from suspect waters. The HACCP approach has been considered important to the safety of the food supply for a number of years. In the past four years, a number of training courses for industry, the food service sector and health authorities have been conducted. In addition, awareness seminars are held for industry and by industry associations. Fifteen companies that have been IS09000 certified are currently working on the incorporation of HACCP. In the food service sector, a limited number of industry leaders have shown interest. HACCP is not included in legislation in the Philippines. Rather, the Philippines is following the preferred path of voluntary adoption of the HACCP concept. Problems .and constraints in the use of the HACCP system include: ( 1) (2) lack of data on the hazards; lack of competence in food safety risk assessment;

- 42Annex 5

(3) (4) (5) 10.

resistance by industry to prOYiding health authorities access to records; lack of rapid and accurate analytical tools to measure critical limits; and difference in acceptable contaminant levels between countries.

Republic of Korea

The population of the Republic of Korea is approximately 45 million in 1995. As income improves, the population's dietary intake ofvegetaQle5 decreases while that of animal foods increases. The domestic food processing industry has grown little in number of units although the size of units (determined by employee number) has increased. Both imports and exports are extensive.

In 1993, 307 eases of typhoid, 113 cases of dysentery and 32 cases of paratyphoid were reported. In comparison, only 814 cases (42 outbreaks) of foodborne disease are recorded. Food service establishments and home situations were most frequently implicated. The Ministry of Health and Welfare has a Food Po~cy Division for development and promulgation of policy. However, no NPAN is planned. HACCP is not addressed in food legislation. HACCP has not been adopted by the food industry. The Korea Institute of Food Hygiene is jointly reviewing, with the meat industry, the application of HACCP to meat and meat product processing. HAccP is not applied to the food service sector. HACCP has not been applied to the control of street-vended food. HACCP is not applied in the home. The Government is initiating efforts to develop training and education resources related tOHACCP' Problems and constraints in the use of the HACCP system include: (1) (2) (3) (4) (5) (6) lack of understanding of the HACCP system;

Jack of industry's perception of the need for food sanitation; significant variation in GMP and GHP amongst the food industry; limited financial resources; lack of HACCP related data; and lack of education and training infrastructure.

-43 Annex 5

11.

Singapore

In Singapore, the responsibility of ensuring the safety and wholesomeness of food lies with the Ministry of the Environment and the Primary Production Department. Both Departments liaise closely and employ a multi-pronged approach of import control, licensing, inspection, surveillance, enforcement and public education. All imported food is registered and subject to inspection upon arrival in the country. Domestic food industry and food service establishments are subject to licensing and inspection. Ten to twenty thousand samples are collected annually. In 1994, more than 5 000 summons were issued in relation to poor hygiene, use of non permitted additives, use of excessive quantities of additive and mislabelling amongst other offences. Unlicensed hawkers and food factories also remain prevalent. The focus of the Ministry's programme is on education 'with the Food Control Department conducting many training sessions. In 1994, 6 170 food handlers attended and passed the training sessions. The Department's education programme extends to industry which is encouraged to develop quality assurance programmes, appoint hygiene officers and automate wherever possible. The Primary Production Department oversees the importation of meat and fish products and plant products. It carries out inspections of food upon arrival, sampling and analysis and audits suppliers wishing to export to Singapore. In addition, every import of such food must be accompanied by a health certificate. Export certification is provided in accordance with importing countries requirements. .. Food is addressed in a number of pieces of legislation, the most recent of which is the' Environmental Public Health (Food Hygiene) Regulations 1993. Such regulations are established.under the Sale of Food Act 1973. This legislation does not address HACCP. However. during the license application process industry and the food service sector are required to submit a HACCP programme to support their application for a licence. Other' than the licensing requirement, government authorities do not currently undertake HACCP related activities although a training course is being considered. 12. Solomon Islands

...

No written country report was provided but the participant from the Solomon Islands presented a verbal report on the status of food safety and HACCP in his country.

....

The consumption of processed food and the use ·of food service establishments has risen in recent years. As the food industry in the Solomon Islands is quite limited, most of the processed food is imported. The largest food industry is seafood processing with Solomon Taiyo Pty. Ud. being the largest company and a significant contributor to the earning of export dollars. The domestic food industry comprises large to small scale firms including a brewery, beverage. manufacturers, ice cream factories and bakeries. The Solomon Islands has a NPAN and an intersectoral mechanism for co-ordination of food and nutrition activities. Proposed legislation also makes provision for an intersectoral food safety board .

....

- 44Annex 5

HAOCP has been incorporated into proposed legislation addressing f~ for export. One of the requirements for health certification is the operation of a HACCP system by the registered premises for the exPort product. The only industry to.so far implement a HAOCP system is the seafood exporter, Solomon Taiyo. HAOCP is not currently applied to the food service sector, however an applied study of selected food applying HAOCP as an inspection tool is planned, in collaboration with WHO, for later in 1995. HACCP is not applied to streetvended food nor is it applied in the home. . Training in RACCP has been initiated through a workshop conducted in collaboration with WHO. Such training involved health inspector:;,'food industry personnel and personnel from the food service sector. HACCP has not been introduced to the basic training programme of health inspectors although those who attend the Fiji School of Medicine receive some exposure. Problems and constraints in the use of the RACCP system include: (1) lack ofHACCP trained health personnel;

(2) , limited financial and training material resources for the training of health personnel, industry and the food service sector; and (3) 13. limited resources to enable inspection and analysis.

Vanuatu

Vanuatu's economy is dualistic. The rural population produce and consume local food with supplementation from imported food where cash is available. The urban population, growing due to migration from the rural environment, is largely dependent upon imported processed food and preprepared food from the food service sector for nutrition needs. The main food consumed includes rice, bread, local starch based crops, canned fish and canned meat. Rice is seen as a cheaper alternative to locally produced crops. Diarrhoeal diseases are a leading cause of morbidity in the general population and of mortality in children under 5 years. Hepatitis, dysentery, typhoid and fish poisoning are also commonly reported. Fish poisoning is particularly prevalent with 1 022 and 856 cases being reported for 1992 and 1993 respectively. Vanuatu has a National Food and Nutrition Policy adopted under its first national health plan (1991-1996). There is however no national food safety programme due to a lack of human and financial resources. The two urban centres, Port Vila and Luganville, are provided with the services of two environmental health officerli. Two staff are placed with the National Health Office. The Department of Health administers five rural district health centres and the two urban areas. These environmental health officers enforce a number of laws including the Laws of the Republic, the Butcheries Act, Public Health (Aerated-Water, Ice and Ice-cream) Act and municipal by-laws. A Food Act, 1993 is currently awaiting gazettal. . There are no national guidelines in place to promote RACCP for industry, the food servIce sector, street food vendors or to consumers. Problems and constraints in the use of the RACCP system include: (1) lack of RACCP trained health personnel;

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Annex 5

-. (2) limited financial and training material resources for the training of health personnel, industry and the food service sector; and (3) 14. limited human resources.

VietNam

The economy of Viet Nam is rapidly expanding and the food industry is increasing in parallel. Despite this, agriculture is still responsible for a significant portion of the economy. Viet Nam has become one of the three major exporwrs of rice worldwide.

Food control in Viet Nam is administered by many agencies. However, with the enactment of the Law on the Protection of People's Health in 1989, the primary agency is the Ministry of Health. Belonging to the Ministry of Health, the National Institute of Nutrition (NIN) works to establish standards, develop laws, license premises and register food products. Surveys by NIN have shown approximately 30% - 40% of premises not meeting sanitation requirements and food products not meeting microbiological specifications. FAO and WHO have played an important role in introducing HACCP systems to Viet Nam. NIN, in collaboration with FAO conducted a HACCP based inspection of streetvended food focusing on mixed rice dishes, ice cream and lunar sweet cake. The study identified a number of interventions in order to assure the safety of these products. WHO has collaborated in conducting a number of training courses on HACCP for health authorities, food industry personnel and food handlers. The paper did not address the position of HACCP in relation to law and only briefly addressed its application in industry. The participant from Viet Nam then identified a number of steps to be taken by NIN in improving the safety of street-vended food in coming years and list strategies for assuring food safety in the period 1995-2000,2010.

....

Informations clés

Organisation Organisation mondiale de la santé (OMS)

Type de document Technical Documents

Date d'adoption 31 décembre 1995

Source Organisation mondiale de la santé