Myanmar Health Forum Myanmar International Convention Center II Naypyitaw, Myanmar (28-29 July 2015)

Transcription

1 Myanmar Health Forum Myanmar International Convention Center II Naypyitaw, Myanmar (28-29 July 2015) Fostering Food Safety Infrastructure Development for Myanmar Food Industries MFPEA Presented by Dr. Kyaw Nyein Aye for U Sein Thaung Oo Vice Chairman Myanmar Food Processors and Exporters Association seinthaungoo@gmail.com Introduction Myanmar has an abundant food resources both in agriculture and livestock. There are over 43,000 registered SMIs operating nationwide and over 60% are food processing industries. Production of safe and quality food products has become essential in Myanmar so that the goods could be widely accepted within the country and also could be able to penetrate into international market for export. 2 1

2 Brief on Food Safety Food safety is characterised by the fitness for consumption of food products and protection of consumers against food-borne health risks. Food Safety is non-negotiable All stakeholders are equally responsible Food safety is being demanded along the whole food supply chain 3 Brief on Food Safety Producing Safe and Healthy Food Hygienic Traceability Across the Value Chain 2

3 Brief on Food Safety Cost Associated with Food Safety Outbreak To Consumers To Processors To Exporters To Government 1. Cost of medical care 2. Missed work and lost wages 3. Expenses for care 4. Chronic disease 5. Waste of time 1. Complaints and products rejection. 2. Closure of business (Penalties) 3. Disputes 4. Lost of prestige 5. Cost of corrective actions 1. Loss of market access and credibility 2. Losses of foreign revenue 3. Loss of competitiveness 4. Loss of reputation 1. Health care costs 2. Loss of foreign revenue 3. Lack of consumer confidence 4. Loss of trust Myanmar Food Safety Framework Sector Responsible Agency Food Safety Action Legislation Depart. of Food and Drug Administration (DFDA), MOH (1997 National Food Law) Health Department. Yangon City Development Committee (YCDC) (1993 Development Committee Law) Recommendation for food manufacturing plant Recommendation on imported and exported food Post market surveillance (risk assessment) HACCP along with general practice for food inspectors and manufacturers Food safety training for restaurants, street vendors, etc. Laboratory training on basic food analysis Provision of health certificate to food stall Recommendation for licensing of food stall Medical examination of food handlers Training on food safety Food hygiene & food safety of food manufacturer & food stalls. Granting permission for slaughter house and sale of meat. 6 3

4 Myanmar Food Safety Framework Sector Responsible Agency Food Safety Action Legislation Plant Protection Division (Myanmar Agricultural Services, MOAI) (1990 Pesticide Law) Department of Research and Innovation (MOST) (2013 Standardization Law) Consumer Affairs and Commerce Department, (MOC) (2014 Consumer Protection Law) Analysis of chemical residues Assessment of toxicity of registered pesticides Monitoring of residue levels of pesticides with ASEAN harmonized MRLs. Standards Working Committee Standards Technical Committees(Organized) National Standards Body NSB National Metrology Institute NMI and National Accreditation Body-NAB Establishment of Consumer Dispute Settlement Groups at regional, state and township levels 7 Sector Agency Food Safety Action Laboratories DFDA (MOH) Myanmar Food Safety Framework Plant Protection Division (PPD, MOAI) Department of Livestock (DOL, MOLF) Department of Fishery (MOLF) National Analytical Laboratory (MOST) Myanmar Inspection and Testing Services (MOC) Food Analysis Laboratory (MI) Routine analysis: a. compositional analysis b. food contaminants analysis Analysis of chemical residue (pesticide residue), Aflatoxin Feed analysis Quality control of meat and milk products Quality control (pathogens, heavy metal, parasites, antibiotic residue, sulphur dioxide) Analysis of chemicals, food, water Inspection and verification of food for export and import Analysis of food, chemicals and water 8 4

5 Myanmar Food Safety Framework Sector Agency Food Safety Action Monitoring and surveillance Implementa tion of food safety systems DFDA (MOH) Post market surveillance on locally processed food and imported food. Risk assessment on prioritized food commodities. DFDA (MOH) Department of Developmental Affairs (DDA, YCDC) Livestock Breeding & Veterinary Dept. Dept. of Fisheries (MOLF) Plant Protection Division (PPD, MOAI) Promotion of awareness of food legislation Recommendation of food manufacturing plant, including re-packing of food products. Enhancing the registration of locally produced food & imported food (Pre-market food safety) Training on food hygiene and risk assessment methods Post-market surveillance (local and imported food) Inspection and monitoring of food establishments and slaughter houses Assessment of veterinary drug residues, hormones and antibiotic residues Assessment of pesticide residues; Registration of pesticides 9 Myanmar Food Safety Framework Research and Development International participation Sector Responsible Agency Food Safety Action Consumer participation in food safety Food Safety Control System Food inspection and certification Education and training DFDA, DMR (MOH) DFDA, DOH DMR DFDA DFDA DFDA, YCDC, LBVD DOF DFDA, CDC, DDA, LBVD Plant Protection Division (PPD) - Public Health; Occupational Health; Nutrition; Disease Control - Awareness promotion on food safety by IEC materials 10 5

6 Current Situation of Food Safety in Myanmar Food safety, quality and standards is relatively underdeveloped High use of agro-chemicals Food colouring by chemical dye Unhygienic conditions in food handling at the domestic level Poor infrastructure in the domestic markets Poor hygiene practices in food preparation and food handling Illegal entry of substandard/ hazardous food through neighbouring borders 11 Current Situation of Myanmar Food Poor quality of raw materials Old machines and equipment Mishandling (un-hygienic) of raw materials, workin process, semi-finished and finished products Inadequate processing/packaging Unreliable test results and inadequate laboratories Misuse and abuse of chemicals (food additives) Cross contamination Adulteration 12 6

7 Providing Food Safety Infrastructure Safe Food Effective Food Safety Management System Regulators Consumers Industries INGOs, NGOs, Universities, Research Centers, Conferences, Workshop Providing Food Safety Infrastructure Ten infrastructure areas must be developed. 14 7

8 Providing Food Safety Infrastructure 15 Recommendation for Fostering Food Safety Infrastructure Development 1. Government should establish necessary laws, rules and regulations, guidelines and instructions regarding food safety as complete as possible in collaboration with relevant stakeholders. 2. Enforcement must be followed to take action according to rules and regulations otherwise whatever law may be useless. 3. If certain area is not ready to implement by the law immediately, special instruction must be issued to follow by giving specific period of time to prepare in order to be able to meet the conditions of rule and regulation. Necessary facilitations must be arranged in collaboration with the professionals. (e.g. Consumer Protection Law- 2014, Environmental Protection Law-2012) 16 8

9 Recommendation for Fostering Food Safety Infrastructure Development 4. Government should encourage private sector to establish food safety and quality testing laboratory in order to assure the safety of processed food. 5. To acknowledge private food laboratory, concerned Ministry (MOH, MOST) must issue guide lines and instructions on unification of testing methods and proper utilization of instruments and allow any capable NGO and company to operate according to rules and regulation. 6. Government should also encourage private sector to establish training program for food sanitation and food technology in order to have knowledge, awareness and understanding in food safety during operation of food processing. 17 Recommendation for Fostering Food Safety Infrastructure Development 7. To acknowledge private food sanitation and food technology training program, MOH and MOST must issue training curriculum, specify minimum qualification of instructors and must allow the capable NGOs and companies according to rule and regulation. 8. In order to be assured in safe and quality food production, there must be a law specifically pointed out to appoint the operator for food industry who has attended the basic food sanitation training program. Otherwise a severe punishment action must be taken. 9. Government should establish the following as soon as possible: a. National Food Standard b. National Calibration Laboratory c. National Accreditation Body 18 9

10 Thanks for your kind attention! 19 10