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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

FOOD SAFETY CONTROLIN INDONESIA

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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.

FOODBORNE ILLNESS OUTBREAKS

FBD in Indonesia 2013

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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

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OUR EFFORTS ?

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*)

+

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.

THANK YOU

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