EVOLUTION OF NATIONAL FOOD REGULATORY SYSTEM -PERSPECTIVE FROM MALAYSIA

Transcription

1 EVOLUTION OF NATIONAL FOOD REGULATORY SYSTEM -PERSPECTIVE FROM MALAYSIA NORRANI EKSAN Food Safety and Quality Division Department Of Public Health Ministry Of Health Malaysia. (16-17 Oct 2008) 1

2 Before Independence Objective: Protect Public Health 1985-now Sale of Food & Drug Ordinance 1952 Public Health Ordinance Food Premises Inspection Sampling Enforcement Food Act 1983 & Food Regulations 1985 Premises Inspection, Sampling & Enforcement Legislation R & D Advisory services Laboratory services Certification and licensing Consumer education Food Safety Assurance System Codex and International Affairs Food Quality Control Unit 1974 Food Quality Control Division 1993 Food Safety & Quality Division

3 Protect Consumer s Health Natural toxin Industrial Agricultural Veterinary, food additives processing aids packaging materials Chemical contaminants protect consumers Physical contaminants Glass insects hair sand etc. Pathogenic bacteria Moulds Viruses Micro contaminants Emerging Technology Irradiation Biotechnology Packaging Innovation Novel Foods Parasites Others 3

4 CONCEPT FARM TO TABLE Many Ministries Ministry of Agriculture and Agro-Based Industry Ministry of Health Ministry of Plantation Industries and Commodities Prime Minister s Department 4

5 FOOD SUPPLY CHAIN Supply of Agricultural Inputs e.g Fertilizers, pesticides,animal feeding stuffs, veterinary drugs MOH/MOA Upstream Primary Production e.g. farmers, fisherman, fish farmers MOA Primary Food Processing e.g on farm, dairies, abbatoirs, grain mills MOH/MOA/JAKIM Local Government Secondary Food Processing e.g. canning, freezing, drying, brewing MOH/JAKIM Local Government Midstream Food Distribution e.g. national/international, import/export MOH/MITI/MODT/ Customs/Local Govt. Downstream Food Retailing/ Food Catering e.g. restaurants, street foods, hospitals, schools supermarkets, shops MOH/MODT/JAKIM Local Government Domestic Food Production MOH/ Local Government 5

6 Roles & Authorities Department of Agriculture Inspections Border Control Phytosanitary Certificates Testing Quarantine Pesticide control Farm Certification (SALM) Ministry of Health Food safety Quality Food stuffs Disease identification Testing materials Inspections of Processors Inspections of food establishments Border inspections Issuance of certificates for export & import Importing Countries Inspections Testing Quarantine In-country inspections Notifications Destruction of materials Import Standards Consumers Union Register complaints Advocacy for consumers Test samples for safety Work with government to improve overall performance Feed Water Fertilizer Pesticides Farm or Fishing vessel Intermediate Processing Processor Exporter Retailer Restaurant Kiosks Importer Consumer Food Chain Ministry of Agriculture Department of Fisheries Inspections Health Certificates Aquaculture registration Testing Disease-free zones Certification (SALM) Companies Ministry of Agriculture Set standards quality & Dept. of Veterinary Services food safety Inspections Supplier Contracts Border Control Manufacturing Sanitary Certificates Advertising Testing Vaccination, quarantine & disease free zones Animal Health Certificates

7 THE FOOD SAFETY & NUTRITION COUNCIL Approved by Cabinet in March 2001 Objective: Partnership and cooperation with stakeholders to ensure food safety from farm to table Members of the Council 12 government agencies 2 NGOs 7

8 FOOD FOOD SAFETY SAFETY & & NUTRITION NUTRITION COUNCIL COUNCIL THE COUNCIL FOOD SAFETY COMMITTEE Nutrition Committee TECHNICAL COMMITTEES ON FOOD SAFETY FOOD REG. MINERAL WATER/ DRINKING WATER CODEX FOOD IRRADIATION SUPER GERMS FOOD ANALYSIS HACCP 8

9 (1) GENERAL OBJECTIVE To Protect The Public Against Food Related Hazards As Well As To Motivate And Promote The Preparation, Handling, Distribution, Sale And Consumption Of Safe And Quality Food. 9

10 (2) SPECIFIC OBJECTIVES To Ensure Food Is Processed, Stored And Handled In A Sanitary Manner To Ensure All Food Sold Is : Free From Contamination And Nonpermitted Additives, In Compliance With The Required Standards, Labeled And Advertised Properly, Adequately And Not Misleading. 10

11 (2) SPECIFIC OBJECTIVES To Ensure Food Imported Into This Country Is Safe And Complies With The Food Act 1983 And The Food Regulations To Encourage Food Exported From This Country Complies With The Standards Required By The Importing Country. 11

12 (2) SPECIFIC OBJECTIVES To Ensure That The Public Receive Adequate Information Regarding Health Aspects Related To Food. 12

13 Strategy In Food Safety Tripartite Management Approach Industry Food Safety Consumer Government Industry: responsible and accountable in producing safe and quality food. Consumer: to be knowledgeable and informed on safe food practices and able to make selective choices. Government: establish program policies and strategies to ensure effective surveillance and enforcement. 13

14 STRATEGIES Establish, Review, & Update Food Legislation To Ensure Safe Food Supply Domestically And Internationally. Continuous Strengthening of Food Safety Infrastructures Including Food Inspection Capabilities, Sampling And Laboratory Facilities & ICT To Ensure Food Safety. 14

15 STRATEGIES Enhance Effective Collaboration With Relevant Government Agencies, Food Industry, Consumer Groups, Professional Bodies, Academia And International Organizations. Develop Adequate & Skilled Human Resources To Ensure Effective Implementation Of The Program. 15

16 STRATEGIES To Increase Consumer s Knowledge & Awareness Through Continuous Consumer Education To participate at international and regional levels to protect national interest 16

17 Federal - FSQD Policy & Planning State Supervision District & Local Authority Implementation 17

18 Basic Infrastructure in Food Safety Laws RM Inspectorate/ Manpower Laboratories 18

19 INFRASTRUCTURE: PARTICULARS State 14 NO. District 130 Entry/Exit Point 36 FSQ Laboratory (ISO/IEC accredited) 10 Public Health Laboratory (1-in the pipeline for ISO/IEC 17025) Chemistry Laboratory 10 Veterinary Laboratory 1 Doping Center, Universiti Sains Malaysia 1 Accredited Private Laboratory

20 ACTIVITIES LEGISLATIVE SUPPORT ENFORCEMENT LABORATORY SERVICES INDUSTRY MONITORING & RESEARCH CODEX & INTERNATIONAL AFFAIRS PROMOTION INFORMATION TECHNOLOGY 20

21 ADVISORY COMMITTEE ON FOOD REGULATIONS AND EXPERT WORKING GROUP Advisory committee on Food Regulations 1985 Lemak & Minyak (fats/oil) Pelabelan Makanan (Label) Pemakanan / Tuntutan Kesihatan / IklanNutrition/ Health Claim/Adv) Aditif Makanan & Kontaminan (Additive) Residu Veterinar (Drug Residues) Mikrobiologi (Microbiology Residu Perosak (pesticide Res) Standard Makanan (Food std)

22 LAWS/LEGISLATIONS FOOD ACT 1983 FOOD REGULATIONS 1985 TO PROTECT THE PUBLIC AGAINST HEALTH HAZARDS AND FRAUD IN THE PREPARATION, SALE AND THE USE OF FOOD. 22

23 AMENDMENT PROCESS 10 steps from proposed Draft Standards to the Government gazette Involves the preparation of Draft Standard and getting comments from the food industries, related agencies and organization

24 Amendment to Food Regulations 1985 Strike a balance between the rapid development in the technology of food production and regulatory requirements for safe and quality food Either develop new and stricter provision or provide flexibility by introducing detailed regulations in specific areas Procedure is transparent in order to give a better understanding to the food industry

25 Procedure is transparent in order to give a better understanding to the food industry Time taken for amendment to be gazetted is subject to various factors :- - Completeness of application/petition - Current Codex status

26 Amendment to Food Regulations 1985 (Cont..) Alignment with International Standard, especially Codex Standards e.g. GM Foods, ingredients and food additives. To facilitate trade where trade volumes would increase and rejections of imported foods would be minimized Consumer demand, changing consumer habits and choices

27 Amendment to Food Regulations 1985 (Cont..) Made based on the advice of the Advisory Committee on food Regulations 1985 after receiving proposals of amendments from the various parties

28 LEGISLATIVE SUPPORT Draft Regulations Food Hygiene Regulations Food Irradiation Regulations Food Import Regulations Genetically Modified Food Regulations 28

29 ENFORCEMENT Plan and monitor the implementation of enforcement activities Domestic food - Food sampling and inspection - Food premise inspection) Imported food - Food sampling and inspection - Relabelling - Undertaking management 29

30 ENFORCEMENT Food crisis management Food poisoning outbreaks investigation management Food Recall Management Food Alert Management 30

31 ENFORCEMENT Food Sampling Based on food problems, groups of food commodities and targets National Work Plan (NWP) 2 samples/1000 population/year Food sampling priorities established according to food problems, groups of food commodities and targets Food Premises Inspection Premises rating Closure of unhygienic premises under the Food Act

32 ENFORCEMENT Import Control Inspection based on: Document Physical inspection Sampling Priorities based on: Past violations (black listed items) Food entering for the first time Approach undertaken Hold-test-release Undertaking letter 32

33 Food Sampling ACTIVITIES: ENFORCEMENT Food Sampling , No. of Samples 60,000 50,000 40,000 30,000 20,000 10, % of Violations No. of Samples 44,101 50,492 61,592 59,420 59,352 No. of Violations 4,156 4,445 3,750 3,784 2,854 % of Violations

34 Inspection and Closure of Food Premises ACTIVITIES: ENFORCEMENT Food Premise Inspections and Closure No. of Premise Inspections 100,000 90,000 80,000 70,000 60,000 50,000 40,000 30,000 20,000 10, % of Closures No. of Inspections 62,633 69,813 73,037 81,686 88,968 No. of Closures 1,958 3,259 2,973 3,625 4,984 % of Closures

35 Food Safety Information System of Malaysia (FoSIM) Development of a web-based system linking all 36 entry points to control food import to ensure speedier clearance, consistent scrutiny and greater transparency Launched in Aug 2003 to be integrated with Custom s system Adapted from FAIINS (Food Automated Import Inspection Network System ) of Japan with customization to FSQ existing procedures In-built intelligent/knowledge databases Automated examination levels, food codes, analytical parameter codes, electronic references 35

36 LABORATORY SERVICES Develop and strengthen food laboratory services Ensure optimal utilization of all existing food laboratories in the country (within & outside MOH) Ensure the implementation of the laboratory quality system (ISO 17025) 36

37 FSQL PERLIS* (Kangar) FOOD LABORATORIES UNDER MINISTRY OF HEALTH MALAYSIA FSQL LAKA TEMIN ( Bukit Kayu Hitam) FSQL PENANG (Butterworth) FSQL KELANTAN (Kota Bahru) FSQL TERENGGANU (Kuala Terengganu) PHL SABAH (Kota Kinabalu) PHL IPOH NATIONAL PHL* (Sg. Buloh) FSQL PAHANG (Mentakab) FSQL SANDAKAN ( Sandakan ) FSQL SELANGOR (Kelang) FSQL SARAWAK* (Kuching) FSQL MIRI PHL JOHORE* (Johor Bahru) Note : FSQL : Food Safety and Quality Laboratory PHL : Public Health Laboratory 37

38 Education & Research Keys elements of the National Food Safety Policy ICT To monitor and evaluate Integrated Approach Traceability Science Based Transparency Capacity Building Farm to table partnership with other agencies international collaboration Tracing of feed, ingredients & food Recall procedures or laws Risk assessment (information analysis & scientific advise) Risk management (regulation, control & precautionary principle) Risk communication Involvement of stakeholders notifications Lab Legislation Enforcement 38

39 Food Production Consumer requirements Social Economic CHANGING FOOD SCENARIOS THAT HAVE IMPOSITIONS ON FOOD SAFETY Large-scale production Intensified agricultural practices Use of raw materials & products sourced from other countries New Processing techniques Convenience foods with minimum preparation Quest for fresh, Natural & health foods - less harsh processing & production regime - greater care in production, distribution, storage & preparation Consumption of food outside the home frequency of international travel - tourism/business increase in aged population - high risk group employment of foreign worker with different cultural and handling practices Globalization - transnational challenge i.e. exposure to foodborne hazards from other countries Trade Framework - WTO Agreement on SPS & TBT -AFTA 39

40 Traditional Changing Pattern of Food-Borne Illness New & Emerging usually local widespread, multi-state, international high dose low infective dose organism readily isolated risk undetected by normal method normal food processing may survive some processes will eliminate pathogen low mortality/easily high mortality/resistant to many treated with antibiotic antibiotic traditional food know to food not previously associated with be associated food-borne illness 40

41 CONCLUSION The challenges of food safety is immense and in this time of increasing food safety concerns and shrinking resources, there are both the opportunities and the need to work together between the government, food industry and consumers. The leadership provided by the Ministry of Health towards this end and the continuous improvement of the food safety program will inevitably create better strides towards the establishment of an effective and efficient food safety programme in the era of globalisation. 41