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INDONESIA SCENARIOIN IMPLEMENTING GMP/HACCP
Regional Consultation Workshop Implementation of GMP/HACCP in Asia – a status review
23-25 June 2014 Bangkok, Thailand
DIDIK J. PURSITO
NATIONAL AGENCY OF DRUG AND FOOD CONTROL, REPUBLIC OF INDONESIA
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The Republic of Indonesia
• World 3rd largest stable and multiethnic democracy country• Emerging economy of the 21st century• 30% of world’s tropical rainforest• Southeast Asia’s largest country and economy• Founding member of non-aligned movement• Founding member of ASEAN• Member of the G-20
Population : ± 240 Million
Raw material
and processing
aid material
Raw material handling
Food Processing
Distribution Retail Consumer
GAP/GFP GHP GMP GDP/GTP GRP GCP
•Food safety control must be integrated from farm to table.•Weakness food controling in one step process can adversely
affect on public health
THE CONCEPT OF FOOD SAFETY FROM FARM TO TABLE
HACCP
Household/small scale of Food Industries
Processed Food Industries(Medium & Large Scale)
Indonesia GMP Guidelines for Food Industries
CA
C/R
CP1
Rev
4- 2
003
Rec
omm
ende
d In
tern
atio
nal C
ode
of P
ract
ice
Gen
eral
Pr
inci
ples
of F
ood
Hyg
iene
Mandatory for Processed Food Industries
• Mandatory for infant formula industries—12 industries
• Voluntary to others product
FOOD MANAGEMENT PROGRAM IN INDONESIA
SNI 01-4852-1998 : Hazard Analysis and Critical Control Point (HACCP) System and Implementation Guidelines
Benefits of Implementing GMP/HACCP•Increasing selling volume :
ü The consumer sure that the products has meet the need of safety and quality.
•Cost effectiveness and efficiencyü Decresing resources loss by defect
productü Reduce the waste of resources by
focusing relevant factors. ü Decreasing product rejection
•Improve customer satisfaction•Marketing:
ü Selling point•Human resources:
ü Provide high confidence in the business and and employees. Fixing work motivation of the team.
•Authority competent authorities are confident that the appropriate level of security standards.
PRODUCT
1. PT. Mutu Agung Lestari2. PT. Embrio Biotekindo3. PT. SGS International
Certification Services Indonesia
4. ABI-HACCP5. PT. Sucofindo - ICS6. PT TUV Rheinland
Indonesia
HACCP system certification body that is accredited by the National Accreditation Body in Indonesia
Adopted from Codex Alimentarius Commission
KAN 1004-2002: Guidelines for the preparation of the HACCP plan
+
Base
d-on
PROBLEMS FACED BY FOOD INDUSTRIES ON IMPLEMENTING GMP/HACCP
CONSTRAINTS
• Inadequate knowledge and skill to produce good quality and safe foods (SMEs in particular)
• Understanding of the technical concepts of food safety
• Changes in production technology, processing and marketing of food
• Top management commitment• Limited number of competent human
resources• Technical-how to make an HACCP Plan• Lay out operations that do not support
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PROBLEMS FACEDBY REGULATOR ON IMPLEMENTING GMP/HACCP
• Unsafe foods mostly reported from micro business, ready to eat foods, small scale and home industry (IRTP)
• High public expectation to government for food safety control.
• Limited authority and resources of government for Food Safety Prevention and Control.
• Fragmented food safety control programs
• Mild criminal sanction• Great challenges for risk based food
safety control
CONSTRAINTS
FAOFOOD ANDNUTRITION
PAPER76
ISSN 0254 4725
Assuring food safety and quality
Guidelines for strengthening national food control systems
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 2003
NATIONAL FOOD CONTROL SYSTEM FRAMEWORK
Based on Risk Analysis
Food-borne Disease Risk Factors: Those factors that may cause food-borne disease in consumers if left uncontrolled
Risk-based Food Control Program
Risk FactorsRelated to
Foods
Risk FactorsRelated to
Food Business
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REGULATOR/GOVT.
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These Good Practices are prepared by related government institutions, applied voluntarily by stakeholders, may be applied as mandatory if required (considered critical) and controlled by related government institutions
• Ministry of Agriculture• Ministry of Marine Affairs and Fisheries
• Ministry of Industry • Ministry of Marine Affairs and
Fisheries, and • National Agency for Drug and
Food Control (NADFC)
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
Govt. Regulation No. 28/2004
The Application of Good Practicesfrom Farm to Table
Pre-Market
Evaluation
Post-Market
VigillanceGMP/HACCP
* Inspection of manufacture, distribution and retail facilities
* Product control : - Sampling - Laboratory Test. - Label and advertisement control• Monitoring of adverse events
Incompliant Compliant
Assessment Quality, Safety,
Nutrition
Processed Food
PRE AND POST-MARKET CONTROL OF FOOD PRODUCTS
Food Safety Controlin Indonesia
GMP/HACCP
BANNEDLICENSE
RECALLINGPUBLIC WARNING
LAW ENFORCEMENT
PRODUCT ON THE MARKET: COMPLY/NORMAL
Register Number (MD/ML)
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PRE MARKET EVALUATION
Food producer / importer / distributor /retailer
• Exceeding the max level of food contaminants (microbiological, chemical)
• Exceeding max level of food additive or not in the food category
• Use of unapproved additives or illegal additives
• Not comply with food safety and quality standard.
• Over claim• Administration requirement
Registered number MD and ML
SUSPENSION OR REJECTION DUE TO:
MD / ML
PRE MARKET EVALUATION
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TRADITIONAL MARKET
RETAIL OUTLET
DISTRIBUTION FACILITY
PRODUCTION FACILITY (MD)
HOME INDUSTRY (PIRT)
MODERN MARKET
POST MARKET CONTROL
Inspection on production, distribution channels and port of entry, sampling, lab testing, control of label and advertisement, monitoring, surveillance, and law enforcement
MD, ML and P-IRT
DISTRIBUTION AND RETAIL
FACILITY
0
50
100
n = 643n = 440 n = 879 n = 710 n = 1.066
Medim and large scale of Food Industries
0
50
100
n = 1.913n = 1.339 n = 2.637 n = 2.100 n = 2.349
Nonconformities, such as:ü Registered Number ü production ü TMS Quality / Labels ü Materials / Products Banned ü administration ü Hygiene and Sanitation ü Others
Notes :Inspection conducted based on GMP Parameters
PROFILE OF FOOD PRODUCTION FACILITY INSPECTION 2009 – 2013 Year
Household/small scale of Food Industries
MK : Comply with GMPTMK : not comply with GMP
Risk-Based Food
Inspection
Strengthening for inspection
on Food Products Label
at the Port Entry Border
and Distributors
Sampling and testing of
targeted food products
Improving food safety and quality
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To empower food industry including SMEs for implementing Good Food Safety Practices (GMP, HACCP)
-Product Characteristics-Process, History/track
record of producers-Targeted consumer-Exposure
Particularly for the Indonesian label requirement
Set priority for national, regional, local market
Capacity Building (Competence-Based Training for National Food Inspectors)
Inline with the SKKNI/Performance Standard/KKNI Perpres No. 8/2012
NADFC FOOD CONTROL PROGRAMS
PROCESSEDFOOD INDUSTRIES
INTEGRATED RISK MANAGEMENT PROGRAM(ON-GOING PROCESS)
CAPA VERIFICATION
(NC: Critical & Serious)
Risk-Based Inspection
Non-conformity
PROGRAM RMPBy NADFC
Food Inspector
The Result of Internal Audit
Follow-up Non-Conformity(CAPA*)
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Internal Audit§ Now: Under Construction
Database
*) CAPA = Corrective Action Preventive Action
• District Food Inspector• National Food Inspector
- FROZEN FOOD- INFANT FORMULA - CANNED FOOD
GMP
• Conducting during 2013-2016 year
• Target 1800 SME’s of Food Industries
• Free Halal Certificate : 350 certificate/year
• GMP facilitator
NEW INITIATIVES PROGRAM :FACILITATOR OF GMP
GMP Small scale of food industries
FOOD STAR AWARD OF FOOD SAFETY
Quality Management System Acredited International
Three Star Award – Risk management system based-on HACCP Principle
Two Star Award – GMP has been consistently implemented.
One Star Award – Basic Principles of Food Safety, such as Hygiene and sanitation.
Food industry must meet the requirements of One Star and Two Star Award first before starting Three Star Award
Canteen-School Star Award : 9 One Star Award : 666Two Star Award : 40Three Star Award : 7
SUMMARY
•Indonesia continues improvement on food safety to encourage food industries to comply with GMP and HACCP (special sector).
•Pre market evaluation and post market control of food products in Indonesia are conducted based on product evaluation and compliance of GMP/HACCP to safeguard the food safety.
•The implementation of GMP/HACCP should be the main foundation for the food industry to face the challenges of the global market place.
•Food producer, importer, distributor and retailer must be responsible for food safety and quality to ensure that foods are safe for the consumer.