Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)

1. Food Safety Policy in Indonesia

2. Where? 220 millions of people 18000 islands Republic of Indonesia

5. Integrated Intersectoral Approach Building a strong cooperation between related government institutions (MoA, MoMA&F, MoH, MoI, MoT, MoIA, NADFC, Provincial and District Governments), university, and private sectors including producers, importers distributors, retailers, and food service institutions Preventive Control The first control priority is to improve food producers common practices in providing safe foods based on their awareness Law Enforcement Law enforcement for those who violate against the law and government regulations APPROACH AND METHOD OF THE FOOD SAFETY CONTROL

6. PRE-MARKET ASSESSMENT (as preventive control) Country Border AGRICULTURE PRODUCTION POST-HARVEST PRODUCTION PROCESSED FOODS PROCESSING FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS CORNBEEF Head of NADFC (MD and ML) Regent/Mayor (P-IRT) Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on the processed food safety, quality, and nutrition assessment results) Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government.

7. The Integrated System is supported by the participation of all stakeholders CONSUMER GOVERNMENT INDUSTRY/TRADE SHARED RESPONSIBILTY SAFE FOOD FOR ALL Provision of Health-Related Services Information Gathering and Research Consumer Education Advice for Industry/Trade Food Legislation and Enforcement Active Consumer Groups Community Participation Safe Food Practices in the Home Discriminating and Selective Consumers Educated and Knowledgeable Public Informative Labelling and Consumer Education Trained Managers and Food Handler Appropriate Processes and Technology Quality Assurance and Control of Processed Food Good Practices by Primary Producers and Distributors

9. Our Efforts? To develope food safety training program (including training modules) for trainers (ToT), district extension workers, district food inspectors, food producers To develope food safety education materials for consumers Minimum target: 6000 District Food Inspectors (DFI) and District Extension Workers (DEW) in the whole country Progress: 1700 DFI, 2300 DEW NADFC-District Government Cooperation in Developing Food Safety Training for Food Producers Food Safety Campaign for General Public

10. SUMMARY By applying the Integrated Food Safety System, we try to improve food safety through the following scheme: 1 HIGHER COMPETENCY LEVEL OF NATIONAL AND LOCAL CONTROL AUTHORITY 2 MORE EFFECTIVE AND EFFICIENT FOOD SAFETY CONTROL POLICY 3 MORE READILY AVAILABLE AND APPLICABLE FOOD LEGISLATION 4 HIGHER FOOD SAFETY AWARENESS LEVEL OF FOOD PRODUCERS 5 HIGHER FOOD SAFETY AWARENESS LEVEL OF CONSUMERS OUTCOMES HIGHER LEVEL OF FOOD SAFETY OVERALL GOAL

11. SECURE AND FREE PRODUCT FROM HAZARDOUS SUBSTANCES BIOLOGICAL HAZARD CHEMICAL HAZARD PHYSICAL HAZARD FREE FROM HAZARDS THANK YOU www.pom.go.id www.deptan.go.id www.dkp.go.id

14. Food Chain from Farm to Table Covered in Government Regulation No. 28/2004 on Food Safety, Quality, and Nutrition READY TO EAT FOODS MARKETING(RETAILING) FOOD SERVICES DISTRIBUTION CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing AGRICULTURE PRODUCTION POST-HARVEST PRODUCTION PROCESSED FOODS PROCESSING FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS

15. Improving the Knowledge and Skill and Raising Food Safety Awareness of Food Producers Our Needs? Building Government Capacity in Regulating and Controlling Food Safety Raising Food Safety Awareness of Consumers

16. How do we challenge these constraints? By building a strong food safety network NADFC Center Office/Laboratory 26. NADFC Branch Office/Laboratory 1. NADFC Branch Office/Laboratory 2. NADFC Branch Office/Laboratory PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS PROVINCIAL AND DISTRICT GOVERNMENTS

17. Food Safety Improvement through GOOD PRACTICES (preventive control) from Farm to Table (GR No. 28/2004, Article 3) Production READY TO EAT FOODS GOOD RETAILING PRACTICES GOOD FOOD SERVING PRACTICES GOOD DISTRIBUTION PRACTICES CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES

21. DEPUTY FOR FOOD SAFETY AND HAZARDOUS SUBSTANCE CONTROL NATIONAL AGENCY FOR DRUG AND FOOD CONTROL DIRECTORATE FOR FOOD SAFETY ASSESSMENT DIRECTORATE FOR FOOD PRODUCT STANDARDIZATION DIRECTORATE FOR FOOD INSPECTION AND CERTIFICATION DIRECTORATE FOR FOOD SAFETY SURVEILLANCE AND EXTENTION DIRECTORATE FOR PRODUCT AND HAZARDOUS SUBSTANCE CONTROL 1. Subdit for Evaluation of Foods and Food Additives 2. Subdit for Evaluation of Specific Foods 3. Subdit for Evaluation of Specific Processed Foods 1. Subdit for Standardization of Raw Materials and Food Additives 2. Subdit for Standardiazation of Specific Foods 3. Subdit for Standardization of Processed Foods 1. Subdit for Inspection of Production and Distribution of Food Products 2. Subdit for Inspection of Halal Labeled Foods 3. Subdit for Food Certification 1. Subdit for Surveillance and Food Safety Problem Solving 2. Subdit for Promotion of Food Safety 3. Subdit for Extension Program of Ready to Serve Foods and Small Scale Food Industries 1. Subdit for Standardization of Hazardous Substance and Products 2. Subdit for Safe Handling of Hazardous Substance and Products 3. Subdit for Extension Program of Hazardous Substance Therapeutic Product and Narcotics, Psychotropic and Addictive Substance Control Traditional Medicines, Cosmetics and Complementary Product Control

22. This brings together agencies involved with foodborne disease surveillance, food safety assessment including government, industry, academia and consumers This brings together agencies involved with administration of food law, the inspectorate and analysis of food This brings together government, industry and consumers to communicate on food safety issues Integrated Food Safety System was launched on May 13, 2004 (Risk Assessment) (Risk Communication) (Risk Management) Food Watch Rapid Response Food Stars NATIONAL FOOD SAFETY COMMITTEE Food Intelligence Food Safety Promotion Food Safety Control

24. Integrated Food Safety System Rapid Alert Information System Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star Rapid response for public protection such Food Recall Instruction and Public Warning

25. Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star Early Warning Warning Watch From Food Watch to Public Warning

26. Risk Assessment Risk Communication Risk Management Food Intelligence Food Safety Promotion Food Safety Control Food Watch Rapid Response Food Star To encourage food industries in improving their product quality and safety The Application of Basic Food Safety Principles The Application of Good Food Manufacturing Practices The Application of Food Safety Management based on HACCP Principles International Quality Management Certification (ISO, etc) Collaboration between NADFC with District Governments

27. National Agency for Drug and Food Control, RI 30 Agencies for Drug and Food Control (provincial level)

28. Authorization to conduct investigation if there are any allegations of violation against the Law CORNBEEF Head of NADFC (processed food MD, ML) Regent/Mayor (household industries, P-IRT) Regent/Mayor (ready-to-serve foods) Governor, Regent/Mayor (fresh food) READY TO EAT FOODS CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and Marketing

29. How do we integrate food safety related activities among related government agencies and other stakeholders? By developing the Integrated Food Safety System (IFSS) based on Risk Analysis (Risk Assessment, Risk Management, and Risk Communication) approach

34. # Consumer Protection - truthful & objective information informed choice for wise - assurance of safety - prevent from any noncompliance product being prior to commercialization # Strengthening the economic development # Risk analysis approach # Standardized International & Regional # Clear legal based # Non discriminative, fair and transparent # Time line ISO 9001 : 2000 PRE MARKET EVALUATION (REGISTRATION PROCESS) RELATED UNITS & SECTORS ADMINISTRATIVE & TECHNICAL EVALUATION GENERAL PRINCIPLES ON PRE MARKET EVALUATION PROCESS NA DFC

35. FLOWCHART OF FOOD REGISTRATION PROCESS Applicant Document Submission Payment (BANK) Pre Evaluation Evaluation Applicant Registration Approval No Receipt Approved Consultation NA DFC