www.fostat.org
Issues and Challenges inIssues and Challenges in
Promoting Food Safety Culture
i E i F d I d tin an Emerging Food Industry
and Possible Solutions
FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF THAILAND
1
www.fostat.org

WorldWorld
Challenge/OpportunityChallenge/Opportunity www.fostat.orgChallenge/OpportunityChallenge/Opportunity
OpportunityChallenge Opportunity
• Food supplier to the
world: innovation,
• Population: increase from
6.0 billion in 1999 to 9.3 billion in 2050
• Food security: uncertainty in ,
productivity,…..
• Bio-fuel: innovation in bio-
energy crops, improve crop
d ti it
y y
quantity, quality, safety, price,..
• Malnutrition
• Energy Crisis: fossil fuel price productivity,,….
• Green technology:
innovation thru mitigation,
adaptation and
• Energy Crisis: fossil fuel price,
quantity
• Climate change: drought, flood,
t t h adaptation and
productivity,….
• Capacity building: S&T,
HR, IT,……
temperature change
• Natural disaster: tsunami
• Emerging diseases,….
2
• Demography: increase in age
Poverty: remains major issue

Major National ChallengesMajor National Challenges
www.fostat.org
“Thailand should take the opportunity to
strengthen its competitiveness ..... to be one
of the main global food and fuel suppliers”of the main global food and fuel suppliers
“I th l th Ki d h ld t k“In the long run, the Kingdom should take
serious action to develop human resources in
* education and *technological skill”
Director, The World Competitiveness Center
Prof.Prof. StephaneStephane GeralliGeralli,, Jul 2, 2009
g
Director, The World Competitiveness Center
International Institute for Management Development (IMD)
3

Resource Input/Resource Input/
ImplementationImplementation www.fostat.orgImplementationImplementation
Reso ce Inp t ImplementationResource Input
• Skilled human resource:
knowledge, technology,.
Implementation
• R&D: new plant varieties,
innovation in production and
post harvest technology,
• Agri-input: seed, water,
fertilizer, insecticide,
pesticide
p gy,
productivity improvement,…
• Irrigation: improvement, newpesticide,…..
• Post harvest technology:
preservation, processing,
resource,….
• Land management
F t
p , p g,
packaging, ingredients,
additives,….
Q lit d f t
• Farm management
• Machinery and tools
• IT system/data base
• Technology transfer• Quality and safety
system: GAP, GMP, HACCP,
traceability,..
• Technology transfer

Global Food SafetyGlobal Food Safety
O b kO b k 2020 www.fostat.org
OutbreakOutbreak 20112011
Jan 2011 Dioxin in animal feed in Germany
V t bl il d t i l f d f d• Vegetable oil used to prepare animal feed found
mixed with industrial oil contained dioxin
• Closed down 4,700 farms mainly pig and poultryClosed down 4,700 farms mainly pig and poultry
• Some contaminated eggs distributed to UK and
Netherlands
• Symptoms: in certain animals; cancer, damage to immune
and reproductive systems, low sperm count and learning
difficultydifficulty

Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
Mar 2011 Nuclear Power Plant in Japan
E th k d t i f 9 0 it d ith 900• Earthquake and tsunami of 9.0 magnitude with 900
aftershocks
• 15,813 confirmed deaths, 5,940 injured, 3,971 missing15,813 confirmed deaths, 5,940 injured, 3,971 missing
• Nuclear Power Plant s explosion with radioactive leakage
• Radioactive iodine, cesium and strontium detected in tap
water and some food products in some areas to be
above legal limits
• Many countries set up a stringent radioactive measure• Many countries set up a stringent radioactive measure
for imported fish and food products from Japan

Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
May 2011 E.coli O104:H4 outbreak in Germany
• Bacteria caused serious outbreak of foodborne illness
• 50 deaths, 4,075 ill from 7 EU countries, Canada and US
• Strain to produce Shiga toxin causing bloody diarrhea
with hemolytic-urenemic syndrome (HUS)
D t t d i l i f h t bl f i f• Detected mainly in fresh vegetable from organic farm
• Restrictive action taken in many countries

Global Food SafetyGlobal Food Safety
O tb kO tb k 20112011 www.fostat.org
OutbreakOutbreak 20112011
Aug 2011 Salmonella in tainted ground beef in US
• Symptom: diarrhea, fever and abdominal cramps
1 d th d 77 i k• 1 death and 77 sick
Sep 2011 Listeria outbreak cantaloupe in USSep 2011 Listeria outbreak cantaloupe in US
• 3 weeks incubation period after consumption of food
infected by listeriosis
• Symptom: fever, muscle aches, loss of balance,
miscarriage, premature delivery
8 d th 55 i f t d l• 8 deaths, 55 infected people

Traditional Food SafetyTraditional Food Safety
S tS t
Traditional Food SafetyTraditional Food Safety
S tS t www.fostat.org
SystemSystemSystemSystem
HygieneHygiene
Lab analysis of finished product
Inspection
Compliance to food regulations

Food Supply ChainFood Supply Chain
S f t S tS f t S t
Food Supply ChainFood Supply Chain
S f t S tS f t S t www.fostat.org
Safety SystemSafety SystemSafety SystemSafety System
breed/variety
F d H i /F d H i /
cultivation/farming
h t/t t ti
Food Hygiene/Food Hygiene/
GAP/Global GAPGAP/Global GAP
harvest/transportation
processing
GMP/HACCP/ISOGMP/HACCP/ISO
2200022000/ISO/ISO 1400114001
packing/packaging Food ContactFood Contact
MaterialMaterial
food standard
transportation
Public/ Private standardPublic/ Private standard
transportation
market
Food Hygiene/GMP/Food Hygiene/GMP/
HACCPHACCP

Regulatory SystemsRegulatory SystemsRegulatory SystemsRegulatory Systems
www.fostat.org
g y yg y yg y yg y y
Types:Types:
mandatory
voluntary
horizontal standard
vertical standard
Issuing agency:
government
private
international
NGOs
importing nation
religious requirement

Food SafetyFood Safety
Management S stemsManagement S stems
Food SafetyFood Safety
Management S stemsManagement S stems www.fostat.orgManagement SystemsManagement SystemsManagement SystemsManagement Systems
Food safety systems: GMP, HACCP, European
Food Safety Inspection Service (EFSIS), privatey p ( ), p
sector standards [British Retail Consortium (BRC),
International Foods Standard (IFS), Aquaculture
Certification Council (ACC),Certification Council (ACC),
ISO 22000], religious systems (Halal, Kosher)etc.
Agriculture safety systems : GAP, Global GAP,
national GAP, COC, etc.

CodexCodex ((11//22))CodexCodex ((11//22))
www.fostat.org
Codex Alimentarius
established in 1963 byestablished in 1963 by
FAO (Food and Agricultural Organisation)
WHO (World Health Organisation)
main purposes
protecting health of consumers
ensuring fair trade practices in food trade
promoting coordination of all food standards
undertaken by international government and nonundertaken by international government and non-
government organizations

CodexCodex ((22//22))CodexCodex ((22//22))
www.fostat.org
scientific reference agency
cited by WTO
182 member countries

Codex:Codex:
St d d /G id liSt d d /G id li www.fostat.org
Standards/GuidelinesStandards/Guidelines
Commodity standards
Commodity related texts
Food LabelingFood Labeling
Food Hygiene
Food safety risk assessment
Sampling and analysis
Inspection and certification
Animal food production
Contaminants in foods (maximum levels, detection and
prevention)

Codex:Codex: CommodityCommodity
Standa dStanda d
Codex:Codex: CommodityCommodity
Standa dStanda d www.fostat.orgStandardStandardStandardStandard
cereal pulses (legume) vegetable protein
f t d oil d el ted od tfats and oils and related products
fruit juices
milk and milk productsmilk and milk products
sugars, cocoa products and chocolate

Codex:Codex: Guidelines forGuidelines for
Safety AssessmentSafety Assessment
Codex:Codex: Guidelines forGuidelines for
Safety AssessmentSafety Assessment www.fostat.orgSafety AssessmentSafety AssessmentSafety AssessmentSafety Assessment
Principle for risk analysis of foods derived from
modern biotechnology CAC/GL/44/2003
Guideline for conduct of food safety assessment of
f d d i d f bi lfoods derived from recombinant-DNA plants
CAC/GL/45/2003
Guideline for conduct of food safety assessment of
foods produced using recombinant-DNA
microorganisms CAC/GL/46/2003microorganisms CAC/GL/46/2003

Codex: CommitteeCodex: Committee ((11//22))Codex: CommitteeCodex: Committee ((11//22))
www.fostat.org
Committee on Fats and Oils
Committee on Food labeling
Committee on Food Additives
Committee on Food Hygiene
Committee on Nutrition and Food forCommittee on Nutrition and Food for
Special Dietary Use

Codex: CommitteeCodex: Committee ((22//22))
www.fostat.org
Joint FAO/WHO Expert Committee on Food
Additives (JECFA)Additives (JECFA)
Joint FAO/WHO Meetings on Pesticide ResiduesJoint FAO/WHO Meetings on Pesticide Residues
(JMPR)
Joint FAO/WHO Expert Meetings on Microbiological
Risk Assessment (JEMRA)

Thailand Food SafetyThailand Food Safety
A iA i www.fostat.org
AgenciesAgencies 11//22
1.Thai Food and Drug Administration (FDA)
• mandatory type of food laws
• horizontal and vertical regulations• horizontal and vertical regulations
2. Department of Health
• monitoring establishment for hygienic compliance
• promoting healthy society
3. National Bureau of Agricultural Commodity
and Food Standards (ACFS)
• National Codex Contact Point
• mainly voluntary regulations and guidelines

Thailand Food SafetyThailand Food Safety
A iA i www.fostat.org
AgenciesAgencies 22//22
4. Department of Agriculture
• responsible for hygiene and safety of all fruit and
vegetable plantation and commoditiesvegetable plantation and commodities
5. Department of Fisheries
• responsible for hygiene and safety of all fresh and
sea food farming, catching and products
6. Department of Livestock Development
• responsible for hygiene and safety of all livestock
raising and its products

ThailandThailand 20152015 www.fostat.org
ThailandThailand 20152015
ASEAN Economic Community (AEC)ASEAN Economic Community (AEC)
AllAll 1010 member countries will becomemember countries will become
one economyone economyone economyone economy
There will be a free flow of goodsThere will be a free flow of goodsThere will be a free flow of goods,There will be a free flow of goods,
services and investmentservices and investment
22

ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
Vision:
To produce agriculture and food products
with emphasis on quality, safety,
security and sustainability for local and
world consumers
23

ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
ObjectiveObjective ::ObjectiveObjective ::
1.1.To improve effectiveness in utilization ofTo improve effectiveness in utilization of
agricultural resourcesagricultural resources
2.2.To increase awareness in quality and safety inTo increase awareness in quality and safety in
the whole of food production chain inthe whole of food production chain in
microenterprises and SML levelsmicroenterprises and SML levelsmicroenterprises, and SML levelsmicroenterprises, and SML levels
3.3.To emphasize in conducting R&D to be anTo emphasize in conducting R&D to be an
accessible knowledge for allaccessible knowledge for all
4.4.To enhance a food management system,To enhance a food management system,
regulations, IT andregulations, IT and
55 To be certain on security of food in normal andTo be certain on security of food in normal and5.5.To be certain on security of food in normal andTo be certain on security of food in normal and
crisis conditionscrisis conditions 24

ThailandThailand 20122012--1717 www.fostat.org
ThailandThailand 20122012 1717
Strategy:Strategy:Strategy:Strategy:
1.1. Food Security:Food Security: implement the effective andimplement the effective and
efficient in both quality and quantity uses ofefficient in both quality and quantity uses of
resourcesresources
2.2. Food quality and safety:Food quality and safety: implement toolsimplement tools
to improve quality and safety of food in the foodto improve quality and safety of food in the foodto improve quality and safety of food in the foodto improve quality and safety of food in the food
supply chainsupply chain
3.3. Food education:Food education: promote R&D, publicizepromote R&D, publicize
i f d ii f d iawareness in proper use of resources and campaignawareness in proper use of resources and campaign
consumption of balance dietconsumption of balance diet
4.4. Food management:Food management: establish foodestablish foodgg
emergency plan, strengthen regulatory processes,emergency plan, strengthen regulatory processes,
implement food value chain approachimplement food value chain approach 25

Food Safety HierarchyFood Safety Hierarchy
www.fostat.org
y yy y
ISOISO ISO 9000+HACCP+GMPISOISO
2200022000
ISOISO 90009000
Food Safety Management system
Quality Management system
ISOISO 90009000
HACCPHACCP
Quality Management system
Codex Guideline
HACCPHACCP
GMPGMP
Thai-to be mandatory
Codex Guideline
GMPGMP
GHP+GHP+55SS
Thai-mandatory since 2000
General Practice
GHP+GHP+55SS General Practice

Why Hygienic and FoodWhy Hygienic and Food
Safety?Safety?
Why Hygienic and FoodWhy Hygienic and Food
Safety?Safety? www.fostat.orgSafety?Safety?Safety?Safety?
requirements by all government agencies
to protect consumer’s health
demand by consumers worldwide
a standardized set of guideline to be
implemented by food establishment to
comply with consumers’ requestp y q

Good ManufacturingGood Manufacturing
P actice GMPP actice GMP
Good ManufacturingGood Manufacturing
P actice GMPP actice GMP www.fostat.orgPractice GMPPractice GMP 11//22Practice GMPPractice GMP 11//22
GMP or Good Hygienic Practice (GHP):
prerequisite programprerequisite program
basic environmental & operating conditions
production of safe and quality food
compliance to regulations

Good ManufacturingGood Manufacturing
P actice GMPP actice GMP www.fostat.orgPractice GMPPractice GMP 22//22
marketing tool
platform for implementation of food safetyplatform for implementation of food safety
and management system
HACCP
BRC
IFS
ISO 22000
etcetc

GMP / GHPGMP / GHPGMP / GHPGMP / GHP
www.fostat.org
////
1. Primary production
2 Establishment: design and facilities2. Establishment: design and facilities
3. Control of operation
4. Establishment: maintenance and sanitation4. Establishment: maintenance and sanitation
5. Establishment: personal hygiene
6. Transportationp
7. Production information and consumer awareness
8. Training

11. Primary Production. Primary Production11. Primary Production. Primary Production www.fostat.org
11. Primary Production. Primary Production11. Primary Production. Primary Production
farmer
d ti
middleman: food
production: processor:
i ticrop
fish
collection
storage
inspection
processing
livestock preprocessing storage

Problem : primaryProblem : primary
p od ctionp od ction
Problem : primaryProblem : primary
p od ctionp od ction www.fostat.orgproductionproductionproductionproduction
GHP not well understood at farm
levellevel
unqualified staff to audit suppliers
some companies have insufficient
staff to provide appropriate
information on how to control farminformation on how to control farm
products

22. Establishment :. Establishment :
D i d F ilitiD i d F iliti
22. Establishment :. Establishment :
D i d F ilitiD i d F iliti www.fostat.org
Design and FacilitiesDesign and FacilitiesDesign and FacilitiesDesign and Facilities
Minimize contamination and ensure
cleanliness
building
maintenancemaintenance
premises and working area

Problem : design andProblem : design and
f ilitif iliti
Problem : design andProblem : design and
f ilitif iliti www.fostat.org
facilitiesfacilitiesfacilitiesfacilities
lack financial support to redesign factory
inappropriate surfaces materials in the
production areaproduction area
utilize residence as processing site in some
small enterprise
insufficient or irregular maintenance and
cleaning procedures
design engineers have little knowledge ofdesign engineers have little knowledge of
food hygiene
inappropriate environmental testing
iequipment

33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation
www.fostat.org
pppp
Ensure safety operation thru
designing implementingdesigning, implementing,
monitoring and reviewing control
systems
Implement recalled procedures andImplement recalled procedures and
storage control

33. Control of Operation. Control of Operation33. Control of Operation. Control of Operation www.fostat.org
33 Co t o o Ope at oCo t o o Ope at o33 Co t o o Ope at oCo t o o Ope at o
Control of food hazards
id tif ti iti l t f d f tidentify operation critical to food safety
implement effective control procedure
review accuracy of operation
specific process stepsspecific process steps
microbial, chemical and physical contamination
incoming material requirements
packagingpackaging
water
management and supervision
documentation and records

Problem : control ofProblem : control of
ope ationsope ations
Problem : control ofProblem : control of
ope ationsope ations www.fostat.orgoperationsoperationsoperationsoperations
incorrect test method
in appropriate equipment to test incoming
materials
too much dependence on COAtoo much dependence on COA
premix ingredients not normally checked
staff not aware of critical control pointsstaff not aware of critical control points

44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation
44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation www.fostat.orgMaintenance and SanitationMaintenance and SanitationMaintenance and SanitationMaintenance and Sanitation
Establish effective system forEstablish effective system for
maintenance and cleaning, pest
control waste management andcontrol, waste management and
monitoring program

44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation
44. Establishment :. Establishment :
Maintenance and SanitationMaintenance and Sanitation www.fostat.orgMaintenance and SanitationMaintenance and SanitationMaintenance and SanitationMaintenance and Sanitation
cleaning procedure and method
cleaning programsg p g
cleaning equipment
detergentg
sanitation agents
pest control systems
waste management
monitoring effectiveness

Problem : maintenanceProblem : maintenance
d it tiod it tio
Problem : maintenanceProblem : maintenance
d it tiod it tio www.fostat.organd sanitationand sanitationand sanitationand sanitation
no maintenance procedure for machineriesp
insufficient technical staff to handle
ti i tpreventive maintenance
no proper cleaning procedure
some corners not well cleaned

55. Establishment :. Establishment :
Pe sonal H gienePe sonal H giene
55. Establishment :. Establishment :
Pe sonal H gienePe sonal H giene www.fostat.orgPersonal HygienePersonal HygienePersonal HygienePersonal Hygiene
Prevent workers from contaminating food
and food contact surface
health status: checking illness, injuries
l l li h d hi ith ti tipersonal cleanliness: hand washing with antiseptic,
using clean and good condition
uniform, mask and gloves
personal behavior: conscious of hygienic practices
visitors: strictly apply hygienic practicesvisitors: strictly apply hygienic practices

Problem :Problem : personalpersonal
h ih i
Problem :Problem : personalpersonal
h ih i www.fostat.org
hygienehygienehygienehygiene
GMP/GHP not fully understood by staff
t ff t ll f h i i tistaff not well aware of hygienic practice
staff medical check up not routinely
practiced
some factories do not provide proper gown,
gloves, hair cover etc.
staff do not wear protective gear properlyp g p p y

66. Transportation. Transportation66. Transportation. Transportation www.fostat.org
66. Transportation. Transportation66. Transportation. Transportation
Protect food from potentialProtect food from potential
sources of contamination and
provide a storage environment
to limit growth of spoilage
microorganisms and toxin

Problem : transportationProblem : transportationProblem : transportationProblem : transportation
www.fostat.org
pppp
U d iUse and requirements
transportation vehicle not well
equipped with proper control
devices
cross contamination in
transportation of many different
d tproducts
not equipped with temperature
records to check storage temprecords to check storage temp
during transportation

77. Product Information. Product Information
d C Ad C A
77. Product Information. Product Information
d C Ad C A www.fostat.organd Consumer Awarenessand Consumer Awarenessand Consumer Awarenessand Consumer Awareness
Sufficient information of product on label
to ensure person in the next step of food
h i k h f d lchain know the use of product correctly
and safely
lot identification
product informationproduct information
labeling
consumer education

Problem :Problem :
production informationproduction information
Problem :Problem :
production informationproduction information www.fostat.orgproduction informationproduction informationproduction informationproduction information
incorrect production lot showed on label
labeling does not comply to regulations
out-of-date left over packaging used top g g
reduce cost
over claim information of productsp
mislead consumers

88. Training. Training88. Training. Training
www.fostat.org
gggg
Training food operators in general hygienic
practice to a level appropriate to the
operations
awareness and responsibilities
industry and association to provide specific
introduction and training in hygienic practice
training programstraining programs
general principle of food hygiene and its
evaluation and audit

Problem : trainingProblem : trainingProblem : trainingProblem : training www.fostat.org
Problem : trainingProblem : trainingProblem : trainingProblem : training
not every worker trained
some factories record holding training
program but not implemented
lack of in-house staff knowledge
to provide training for other workersto provide training for other workers

Problem : documentationProblem : documentationProblem : documentationProblem : documentation
www.fostat.org
no staff assigned to handle record keeping
and to check for compliance
insufficient communication between
workers and supervisors on SOP and workworkers and supervisors on SOP and work
manual
ff ll i f f h istaff not well inform of changes in
production processes

Hazard Analysis andHazard Analysis and
C iti l C t l P i tC iti l C t l P i t www.fostat.orgCritical Control PointsCritical Control Points
HACCP: Benefits
effective method of maximizing food
safety
applicable thru out food chain: farm toapplicable thru out food chain: farm to
fork
reducing risk of selling unsafe productsg g p
enhance product quality and safety

HACCP SystemHACCP System www.fostat.org
HACCP SystemHACCP System
Pre-requisite Program (GMP)
pest control, cleaning procedures,
hygienic practices
Preliminary Procedures
(5 tasks)( )
HACCP Principlesp
(7 principles)
Training

HACCP SystemHACCP System www.fostat.org
yy
Principle Procedures
1. Assemble team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. Confirm flow diagram on-siteg

HACCP SystemHACCP System www.fostat.org
yy
HACCP Principles
1. Conduct a Hazard Analysis
2. Determine Critical Control Points (CCP)
3 E t bli h C iti l Li it3. Establish Critical Limits
4. Establish Monitoring Systems
5. Establish Corrective Actions
6. Establish Verification
7. Establish Documentation and Record Keeping

Food HazardsFood Hazards ((11//33))Food HazardsFood Hazards ((11//33))
www.fostat.org
Food HazardsFood Hazards ((11//33))Food HazardsFood Hazards ((11//33))
1. Physical hazards
extraneous matterextraneous matter
broken glass
pinpin
piece of metal
etc

Food HazardsFood Hazards ((22//33))Food HazardsFood Hazards ((22//33))
www.fostat.org
2 Chemical hazards
(( // ))(( // ))
2. Chemical hazards
misuse of food additives
t d idvet drug residue
heavy metal residues
fertilizer contamination
mycotoxinmycotoxin
poisonous mushroom
food toxicant
pollutantspollutants
antibiotic residues
products from chemical reaction
melamine!!!!!melamine!!!!!
etc

Food HazardsFood Hazards ((33//33))Food HazardsFood Hazards ((33//33))
www.fostat.org
3. Microbiological hazards
pathogenic bacteria
mold infectionmold infection
virus
parasitesparasites
etc

Building TrustBuilding Trust
www.fostat.org
gg
1. Compliance with laws and regulations
2. Meet consumer expectations2. Meet consumer expectations
3. Keep good reputation in providing safe
and quality products
4. Implement brand image with concern
for environment and society issues
5 Continue with sustainable development5. Continue with sustainable development
Food Safety : NOT negotiableFood Safety : NOT negotiable

Key Success FactorsKey Success FactorsKey Success FactorsKey Success Factors
www.fostat.org
yyyy
top management commitment
company policycompany policy
continuous monitoring and improvement
staff commitment
employee education and skill
financial support
number of team members

www.fostat.org
Thank youThank youThank youThank you
Tel +66 2942-8528
59
www.fostat.org
Tel. +66 2942-8528
Fax. +66 2942-8527

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