Food safety malaysia

FOOD SAFETY IN MALAYSIA

- an overview

Dr. Abdul Rahim bin Mohamad

Food Safety and Quality Division

Department Of Public Health

Ministry Of Health Malaysia

Malaysia’s Food Safety System

“The Malaysia food safety system is

characterized by its complexity and

diversity; with different authority

entrusted with the task of ensuring food

safety at different stages of the food

chain”

FOOD SUPPLY CHAINSupply of A gricultural Inputs

e .g Fertilizers, pest icides,animal feeding stuffs, veterinary drugs

Primary Productione.g. farmers, f isherman, f ish farmers

Primary Food Processinge .g on farm, dairi es, abbatoirs, grain mi ll s

Secondary Food Processing

e.g. canning, freezing, drying, brewing

Food Retail ing/ Food C atering

e.g. r estaur ants, s treet foods, hospit als, school s

su permarket s, shops

Food D istributione.g. nati onal/internat ional, im port /export

Domest ic Food

Production

MOH/MOA

MOH/ MOA/JAKI MLocal Government

MOA

MOH/JAKI M

Local Government

MOH/ MITI /MOD T/Cus toms/Local Govt.

MOH/MODT/JAKI M

Local Government

MOH/Local Government

Midstream

Upstream

Downstream

Food Import

• The importation of food from foreign

countries is overseen by the

– Ministry of Health( Food Inspectors at entry

points)

– Department of Veterinary Services (DVS) for

meat

– Fishery Department for life fish and fish

Food Export

• Certification (Health Cert., Free Sale etc) for exported food including fish & fish products are issued by Ministry of Health( Food Safety & Quality) based on requirements by importing countries or by the exporters for the purpose of getting letter of credit (LC).

• Certification for live fish is by Fishery Department; meat by DVS and plants/vegetables by DOA respectively.

• In 2002, Malaysia food export amounted to about RM7.4 billion. (Euro 1.5billion)

Food Safety and Quality Control

Legislation•Food Act 1983

•Food Regulations 1985

•New Regulations

Human Resource•Public Health Specialist

•Food Technologist

•Nutritionist

•Asst. Food Technologist

•Asst. Env. Health Officer

Laboratory•10 FQCL

•4 PHL

•Other agencies

>200,000 food

premises

RM16.8 billion (local)

RM12 billion (import)

35% income

used for food

Policy & Planning

•Food Safety & Quality Division(MOH)

Implementation and Supervision

•14 states, 136 district, 34 entry points

Overview of the Food Safety Program in MOH

LEGAL MANDATE

• Food Act 1983

• gazetted on 10 March 1983

• Food Regulations 1985

• gazetted on 26 September 1985

• Enforced together on

• 1st October 1985

FOOD SAFETY & QUALITY CONTROL

(1) GENERAL OBJECTIVE

To Protect The Public Against Food Related Hazards & Fraud As Well As

To Motivate And Promote The Preparation, Handling, Distribution, Sale And Consumption Of Safe And

Quality Food.

FOOD SAFETY & QUALITY CONTROL(1) STRATEGIES

• Establish, Review, & Update Food Legislation To

Ensure Safe Food Supply Domestically And

Internationally.

• Continuous Strengthening of Food Safety

Infrastructures Including Food Inspection

Capabalities, Sampling And Laboratory Facilities

& IT To Ensure Food Safety.


• Enhance Effective Collaboration With Relevant

Government Agencies, Food Industry, Consumer

Groups, Professional Bodies, Academia And

International Organisations.

• Develop Adequate & Skilled Human Resources

To Ensure Effective Implementation Of The

Programme.


• To Increase Consumer’s Knowledge &

Awareness Through Continuous

Consumer Education

ACTIVITIES:LEGISLATIVE SUPPORT

• Legislative Support, Codes of Practice and Guidelines

• Continuous development and updating of food legislation• Vetting of new food products to ensure regulatory compliance

• Technical advisory services on Food Regulations 1985.• Development of guidelines & codes of practice

ISSUES:LEGISLATIVE SUPPORT

• Legislative Support, Codes of Practice and Guidelines

• Continuous development and updating of food legislation• Vetting of new food products to ensure regulatory compliance

• Technical advisory services on Food Regulations 1985.• Development of guidelines & codes of practice

ACTIVITIES:

ENFORCEMENT

• Plan and monitor the implementation of enforcement activities;

• Domestic food• Imported food• Food crisis • Food poisoning outbreaks

• Licensing of • natural mineral water and drinking water, • the importation, sale, manufacture, purchase and use of saccharin

• Inter-agencies collaboration and coordination on enforcement.• Assurance of effective prosecution through Core Prosecution Team (CPT).• Establishment of Crisis Alert Team (CAT).

ENFORCEMENT PLANNING

• Food Sampling

• National Work Plan (NWP)• 2 sample/1000 population/year• used to set food sampling priorities according to food problem, groups of food commodities and targets.

• Food Premises Inspection • premises are rated based on a std. format• unhygienic premises are closed based on provision in the Food Act 1983


Food Sampling (2004)

Micro

40%

Chemical

55%

Physical

5%

Micro

Physical

Chemical


• Import Control

• Inspection based on• document • Physical inspection• Sampling

• Priority are set based • past violation (black listed items)• food entering for the first time

• Approach undertaken include• Hold-test-release• Undertaking letter

ACTIVITIES:LABORATORY SERVICES

• Develop, strengthen and modernize laboratory services

•Ensure optimal utilization of all existing food laboratories in the country (within & outside MOH)

• Ensure the implementation of the laboratory quality system (ISO 17025)

FOOD LABORATORIES UNDER MINISTRY OF HEALTH MALAYSIA

FQCL KELANTAN

(Kota Bahru)

FQCL TERENGGANU

(Kuala Terengganu)

FQCL PAHANG

(Mentakab)

PHL SABAH

(Kota Kinabalu)

FQCL

SANDAKAN

( Sandakan ) NATIONAL PHL*

(Sg. Buloh)

PHL IPOH

FQCL PENANG

(Butterworth)

FQCL LAKA TEMIN

( Bukit Kayu Hitam)

FQCL PERLIS*

(Kangar)

FQCL SELANGOR

(Kelang)

PHL JOHORE*

(Johor Bahru)

Note :

FQCL : Food Quality Control Laboratory

PHL : Public Health Laboratory

FQCL SARAWAK*

(Kuching)

FQCL Miri

ACTIVITIES:INDUSTRY

• Provide advisory services; SMI

• Facilitate export; Health Cert., Free Sale Cert., Heat Process Meat Cert. Etc.

•Promote quality management system for food safety assurance including HACCP/GHP etc tothe food sectors

•EU recognised Competent Authority for HACCP Certification(Fish & fish products)

Malaysian Certification Scheme -

Guidelines

HACCP LOGO

ACTIVITIES:MONITORING & RESEARCH

• Develop smart partnership in priority collaborative research program on food safety especially with academia & professional bodies & associations.

• Promote Risk Analysis• Risk assessment • Risk management• Risk communication

ACTIVITIES:CONSUMER EDUCATION

• Disseminate information on health issues and food safety through information technology and risk communication.

• Ensure smart partnership with mass media.

ACTIVITIES:INFORMATION SYSTEM (HMIS)

• Maximization of IT utilization in FQC programme:

• Online HMIS with state, district, entry point & labs• HMIS - SMK interface at major entry point• Homepage

http://fsis.moh.gov.my/fqc/MAIN PAGE

ACTIVITIES:TRAINING

• Training of food handlers:

•To increase the awareness of food handlers on food hygiene and sanitation in a more structured and systematic manner, through

• Accreditation Food Handlers Training Institutions – 1996• Training of Trainer’s - 1998

ACTIVITIES:TRAINING (CONT.)

• Training of personnel:• Continuous education on food safety & its

implications in the era of globalisation

• “Hands on” training including attachment tostate, district, entry point offices, labs & industries.

ACTIVITIES:CODEX & INTERNATIONAL AFFAIRS

• Codex Contact Point for Malaysia (since 1996)

• Chairman & Secretariat of National Codex

Committee

• SPS Enquiry Point on Food Safety

• Reference Center to deal with international food

standard, WTO including TBT, APEC, ASEAN,

etc.

CHANGING FOOD SCENARIOS THAT HAVE

IMPOSITIONS ON FOOD SAFETY

Food Production

Consumer

requirements

Social

Economic

•Large-scale production

•Intensified agricultural practices

•Use of raw materials & products sourced from other countries

•New Processing techniques

•Convenience foods with minimum preparation

•Quest for “fresh”, “Natural” & “health” foods

- less harsh processing & production regime

- greater care in production, distribution, storage &

preparation

•Consumption of food outside the home

•frequency of international travel - tourism/business

•increase in aged population - high risk group

•employment of foreign worker with different cultural and

handling practices

•Globalization - transnational challenge i.e. exposure to food-

borne hazards from other countries

•Trade Framework - WTO Agreement on SPS & TBT

- AFTA

Changing Pattern of Food Food-Borne

Illness

Traditional New & Emerging

usually local widespread, multi-state, international

high dose low infective dose

organism readily isolated risk undetected by normal method

normal food processing may survive some processes

will eliminate pathogen

low mortality/easily high mortality/resistant to many

treated with antibiotic antibiotic

traditional food know to food not previously associated with

be associated food-borne illness

Key Food Safety Issues• Existing Issues Being addressed

– Hygiene of eating establishment

– Residue of veterinary drugs

– Pesticides

– Abuse and overuse of food additives

– Mycotoxin

– inorganic contaminants

Effort already taking place to reduce the contravention and risk to consumers.

• New Issues beginning to be addressed– Migration of chemicals substances from packaging materials and other

materials in contact with food

– Persistent Organic Environmental Pollutants (dioxin, PCBs, PAH)

– Chemical substances formed during cooking/processing

– Hypersensitivity, intolerance and allergic reactions

– Antibiotic resistant microorganism

OTHER ISSUES

• Legislation– Harmonization with international standards

– Review of national standards based on risk assessment incorporating available scientific evidence

– Shifting from end-products to process-based regulatory standards

– Difference between public perception and scientific assessment

– Keeping-up with factors influencing development/review of national standards

• New technology e.g. new methods of processing and methods of testing

• Changing hazards

OTHER ISSUES

• Industry

– Exporters need to comply with importing country and buyers requirements but:-

• Importing countries have different standards and regulatory approaches

• Food regulations are constantly changing

• Multiple level of regulations are encountered

– Commitment to food safety is not fully a part of the operating cultures of many food establishment

FOOD SUPPLY CHAINSupply of A gricultural Inputs

e .g Fertilizers, pest icides,animal feeding stuffs, veterinary drugs

Primary Productione.g. farmers, f isherman, f ish farmers

Primary Food Processinge .g on farm, dairi es, abbatoirs, grain mi ll s

Secondary Food Processing

e.g. canning, freezing, drying, brewing

Food Retail ing/ Food C atering

e.g. r estaur ants, s treet foods, hospit als, school s

su permarket s, shops

Food D istributione.g. nati onal/internat ional, im port /export

Domest ic Food

Production

MOH/MOA

MOH/ MOA/JAKI MLocal Government

MOA

MOH/JAKI M

Local Government

MOH/ MITI /MOD T/Cus toms/Local Govt.

MOH/MODT/JAKI M

Local Government

MOH/Local Government

Midstream

Upstream

Downstream

MOH INITIATIVES• THE FOOD SAFETY & NUTRITION

COUNCIL

– Approved by Malaysian Cabinet in March 2001 as the highest advisory body to the government

– Partnership and cooperation with stakeholders to ensure national coherence in food safety

– Members of the Council

• 22 agencies (government & NGOs)

– 2 Council meetings per year

– The National Food Safety Policy and Plan of Action

• outcome from the 2nd. Council Meeting

• approved by Cabinet on 19 January 2003

THE

COUNCIL

FOOD

SAFETY

COMMITTEE

FOOD

REG.

FOOD SAFETY & NUTRITION COUNCIL

MINERAL

H20CODEX FOOD

IRRADIATION

SUPER

GERMS

FOOD

ANALYSIS

TECHNICAL COMMITTEES ON FOOD SAFETY

HACCP

Nutrition

Committee

Integrated

Approach

Traceability

Science Based

Transparency

•Farm to table

•partnership with

other agencies

•international collaboration

•Involvement of

stakeholders

•notifications

•Tracing of feed,

ingredients & food

•Recall procedures or laws

•Risk assessment (information

analysis & scientific advise)

•Risk management (regulation,

control & precautionary

principle)

•Risk communication

Capacity

Building

Keys

elements

of the

National Food

Safety

Policy

Education &

Research

ICT

•To monitor and

evaluate •Lab

•Legislation

•Enforcement

MOH INITIATIVES• Strengthening Food Legislation

– Nutrition Labeling & Claims

– Amendments to Schedule 16 of the Food Regulation

1985 on MRL for Pesticide Residue (gazetted)

– Regulations on Genetically Modified Foods (to be

gazetted)

– Food Hygiene Regulation (had dialogues with

stakeholders and in the final stage)

– Food Import Regulations (to be finalized with legal

advisor)

– Food Advertisement Regulations (to be finalized with

legal advisor)

MOH INITIATIVES• Strengthening Laboratory Services

– upgrading of laboratory’s infrastructure

– technical cooperation with JICA 2001-2005 to improve

expertise in the areas pesticides, veterinary drugs, GMO

etc.

– Development of reference laboratory

– accreditation to ISO/IEC 17025

– participation in national & international proficiency

tests such NATA (Australia) & FAPAS (UK)

– optimal utilization of other laboratories

• Department of Chemistry - 10 labs.

• Veterinary & Pesticide Laboratory from MOA

• outsource to USM, MU

MOH INITIATIVES• Research/Studies

– collaborative research with Universities

• MU - food packages (bisphenol A, phthalates in baby feeding bottles)

• UPM - Risk Assessment of Vibrio parahaemolyticus

- antibiotic resistant microorganism

• USM - Acrylamide in Foods

• Food Consumption Pattern

• Total Dietary Intake of Contaminants

• Dioxin in Breast milk

• Bacterial Survey of School Hostel Kitchen

• Quality Assurance program

– HACCP Certification Scheme

• independent 3rd. Party auditing

• integration of HACCP with other system including ISO 9000, Halaletc.

– development of guidelines

• GHP

MOH INITIATIVES

• International Collaborations– JICA “Project to Strengthen Food Safety Programme in Malaysia”

2001-2005• Strengthening of Food Safety Administration

• Strengthening and Improvement of food analysis capability and food inspection

• Development and promotion of food safety information

– EU-ASEAN Economic Cooperation Programme on Standards, Quality and Conformity Assessment (Food Sector) 2003-2005 –Consist of 4 components

• Strengthening of Food Testing Laboratories Capacities

• Strengthening of Food Inspection Capacities

• Strengthening capacities in food standardization & food legislation information

• Promoting the Application of HACCP, GMP and GHP in Food SMEs

– SELAMAT?

MOH INITIATIVES

• International Fora

– Codex & International

• Hosting of the FAO/WHO Regional Conference on Food Safety for the Asia

& the Pacific (24-27 May 2004)

• Hosting of the 13th. Session of CCASIA (17-20 Sept 2002)

• Hosting of the upcoming CCFL (9-13 May 2005) in Sabah , West Malaysia

– ASEAN

• ASEAN Task Force on Codex - initiated by Malaysia

• ASEAN Expert Group on Food Safety - development of ASEAN Food Safety

Improvement Plan (Malaysia as coordinator)

– Bilateral

• With Brunei, Indonesia, Thailand, China.

• BIMST Border Health Meeting

http://www.aseanfoodsafetynetwork.net

Click to Enter ASEAN

Consultative Network

MOH Initiatives

• Food Safety Information System of Malaysia (FoSIM)

for Import Control – development of a web-based system to link all 34 entry points to

control food import to ensure:-

• speedier clearance, consistent scrutiny and greater transparency

– launched in Aug 2003

• to be integrated with Custom’s system

– adapted from FAIINS (Food Automated Import Inspection Network System ) of Japan with customization to FQC existing procedures.

– In-built intelligent/knowledge databases

– Automated examination levels, food codes,analytical parameter codes,electronic references

Legend

1

2

3

4

5

6

78

9

13

12

11

10

14

12

3

45

Padang

BesarKuala Perlis

SeaPortPerlis

FQC LabBukit Kayu

HitamTg. Lembung SeaPort

Penang FQC Lab

PerlisLangkawi

AirPort 8

9

10

11

13

Kedah

Bukit Kayu Hitam

Warehouse 7

12

Penang

SeaPort

Butterworth

SeaPort

Bayang Lepas AirPort

3

3

Kedah FQC Lab

6

Kota Kinabalu

FQC Lab

47

Sandakan FQC Lab

46

Kota Kinabalu SeaPort

Sabah

Tawau SeaPort

Labuan SeaPort

Sandakan SeaPort

Kota Kinabalu AirPort

Miri SeaPort

Pulau Pinang

Grik

Selangor

FQC Lab14

Kelang West

SeaPort

KL International

AirPort Kelang Admin Office

Kelang North

SeaPort

Kelang South

SeaPort

Selangor

Perak

15

16

1918

17

N.Sembilan

Melaka

Melaka SeaPort 20

45

44

43

42

41

40

39

38

37

36

32

35

Johor

Johor PH

Lab21

22

23

24 25

Tg. Puteri

2nd Link

Pasir Gudang

SeaPort

Kuching SeaPort

Sibu SeaPort

Kuching AirPort

Sarikei

SeaPort

Bintulu

Sarawak FQC Lab

34

Sarawak

Pahang

Terengganu

Kelantan

31

30

33Tebedu

29 Kelantan

FQC Lab

Bukit Bunga

Rantau Panjang

Pengkalan Kubu

Tg. Pelepas

SeaPort

26

Terengganu

FQC Lab28

Pahang

FQC Lab27

Kuantan

SeaPort

MOH Virtual

Private Network

Sea Road

1019 5

Air

Total Number of Entry points : 34

13

State

1

Warehouse

11

LabFQC Office

1

LAN

SMK

Server

SVRApp DB

MOH ITCMOH FQCD

NETWORK SCHEMATIC DIAGRAM

FQC/SMK

Server

Back-up

Server

Internet

CUSTOMS

Transaction

Database

Master

Database

Knowledge

Database

LEVEL 1

AUTO

CLEARANCE

LEVEL 2

DOCUMENT

EXAMINATION

LEVEL 3

MONITORING

EXAMINATION

LEVEL 4

SURVEILLANCE

EXAMINATION

LEVEL 5

HOLD TEST &

RELEASE

LEVEL 6

AUTO

REJECTION

3. Import Declaration (K1)

IMPORTERS / FORWARDING AGENTS

FOOD SAFETY INFORMATION SYSTEM OF MALAYSIA FOOD SAFETY INFORMATION SYSTEM OF MALAYSIA –– FOOD IMPORTATION PROCESSFOOD IMPORTATION PROCESS

10.Final Decision

4. SMK In

terface

5. Generate Import Notification

10. Final Decision

7. Sample Inform

ation

9. Analysis Results8. Sample for Analysis

1. Registration

2. Pre-Import Notification (Optional)

ENTRY POINT

INSPECTION / SAMPLING

LABORATORYCUSTOMS INFORMATION SYSTEM (SMK)

7. Sample Inform

ation

6. Process Im

port Notific

ation

Food Safety Information System of MalaysiaFood Safety Information System of Malaysia

10. Final Decision

Recommends

Examination Level

Automated Examination Level

Inspection Action

Ministry of HealthMinistry of Health

LEVEL 1 - AUTOMATIC CLEARANCE

LEVEL 2 – DOCUMENT EXAMINATION

- VERIFY NOTIFICATION INFORMATION

- MAY REQUEST FOR FURTHER INFORMATION

- PHYSICAL INSPECTION/EXAMINTATION IF

NECESSARY BEFORE RELEASE

LEVEL 3 – MONITORING EXAMINATION

- INSPECTION AND SAMPLING TO BE CARRIED

OUT ACCORDING TO SET TARGET.

(EG. 20% OF VEGETABLE PRODUCTS FROM

THAILAND NEED TO BE SAMPLED FOR

PESTICIDE)

LEVEL 4 – SURVEILLACNE EXAMINATION

- INSPECTION AND SAMPLING TO BE CARRIED

OUT ON PRODUCTS WHERE TARGET NOT SET

LEVEL 5 – HOLD TEST AND RELEASE

- DETAIN AND SAMPLE

LEVEL 6 – AUTO REJECTION

EXAMINATION LEVELS

CONCLUSION

The challenges of food safety is immense and in this time of increasing food safety concerns and shrinking resources, there are both the opportunities and the need to work together between the government, food industry and consumers.

The leadership provided by the Ministry of Health towards this end and the continuous improvement of the food safety program will inevitably create better strides towards the establishment of an effective and efficient food safety program in the era of globalisation.

Thank you for

your attention

SAFE FOOD FOR ALL CAN BE ACHIEVED

THROUGH SHARED RESPONSIBILITY AND

ACCOUNTABILITY

Food safety malaysia

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