Presented at ILSI SEA Region Seminar on

Understanding Consumer Science and Behaviour

Jakarta, 11 May 2015 1

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AGENDA

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AGENDA

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Article 25

Everyone has the right to a standard of living adequate for the

health and well-being of himself and of his family, including

food, clothing, housing and medical care and necessary social

services, and the right to security in the event of unemployment,

sickness, disability, widowhood, old age or other lack of

livelihood in circumstances beyond his control” (article 25)

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(1948)

Food has significant

contribution to a quality life

Food security exists when all people, at all

times, have physical, social and economic

access to sufficient, safe and nutritious

food to meet their dietary needs and food

preferences for an active and healthy life(CFS Reform Document, 2009)

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What are the requirements of foods to achieve a

quality life?

Is there equal access to the required

foods in our world?

Food Safety and World Organizations

• Food safety is World Bank’s mandate (poverty

reduction)

• High economically food productions (safe and high

quality foods) contributes to poverty reduction

• Initiatives: Global Food Safety Partnership (safer

food, stronger economies, healthier world)

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• Food safety as public health priority

• WHO Advancing Food Safety Initiatives: Strategic Plan for Food Safety, including Foodborne Zoonoses, for 2013-2022

• Food safety is an integral part of food security

• Program focus: improving safe and quality foods along food chain

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Food Safety is a Shared Responsibility

Government

ConsumersProducers

All parties should play their important roles to develop food

safety according to their functions, including consumers

• Unreported of food borne disease outbreaks

• Misuse of hazardous substances

• Exceeding ML of food additives and contaminants

• Poor hygiene and health behaviors

CURRENT SITUATION

• Lack of consumer awareness leads to

lack consumer participation in food

safety

• Consumer should have informed choice

when selecting foods ß food labeling

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AGENDA

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Food Labeling

Description of the food in the form of images, text, a

combination of both, or other forms that are included

in the food, incorporated into, attached to, or form part

of food packaging

Government Regulation Number 69/1999 on Food Labeling and

Advertisements (State Gazette of the Republic of Indonesia Number 131/1999,

Supplement to State Gazette Number 3867)

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Food Labeling

• Food labeling aims to provide correct and

clear information to the public about

packaged food products prior to purchase

and/or consumption

• Food labels must contain information on the

food product correctly and not misleading

• Each individual is prohibited from providing

information or statements that are not true

and/or misleading

Act No 18/2012 (Indonesian Food Act) Art. 96-103

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• Contains at least information on:

– name of the food; ingredient list; net weight /volume; name

and address of manufacturer or importer; halal for those

required; production date and code; best before date;

registration number and code; origins

• Labels for certain processed food must include

information about the designation, method of

use, and / or other information that needs to

be known about the impact on human health

Act No 18/2012 (Indonesian Food Act) Art. 96-103

Food Labeling

5 KEYS FOR FOOD

SAFETY

KEY 3: READ LABEL CAREFULLY

Food

Labeling

LABEL CAREFULLY

• Important Aspect, so it is included in

the 5 keys for food safety

• Key message: “Labels can serve as a

media campaign and provide

information on packaged food. Read

the information listed on the label

because we want food that we

choose according to our wishes”

We should determine the

understanding of consumer on

labeling

How

effective?

KEY 3:

READ LABEL CAREFULLY

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AGENDA

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• Study where label is important for preparing safe

infant formula

• Conducted by Directorate for Food Safety

Surveillance and Extension

• Aim to look at the practices of preparation, feeding

and storage of infant formula

• Survey was implemented in Central Jakarta and East

Jakarta.

• Location: Posyandu and health care facilities

• Respondents: 137 mothers from 64 posyandu, 48

primary health care, 18 mothers-children hospitals,

and 7 hospitals.

St d h l b l i i t t f i f

Study of Infant Formula Milk Powder Preparation

Practices, Feeding and Storage in Household and Health

Care Facilities (2014)

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Several Findings related to labeling

More than one third respondents rarely and do not read the label

when buying infant formulas

N: 137

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Always Often Sometimes Never

Total 57.7 6.6 16.8 19

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Reading the label

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Several Findings related to labeling

Best-before / Expired date, Nutrition Facts, and Preparation

Instruction were of their major attention when buying

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Nutrition

information

Expired date Instruction Ingredients No more

Important (%) 18 64 12.6 5.4 0

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Information for respondent

N: 137

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Several Findings related to labeling

93%

7%

Knowing Storing instruction on

the label

Yes

No

N: 137

83%

1%4%

12%

Follow the instruction

Always

Often

Sometim

es

N: 128

93% of respondents already knew the instructions on storing.

However, 17% of them do not always follow the instruction 20

Several Findings related to labeling

77%

6%3%

14%

Following the instruction

Always

Often

Someti

mes

97%

3%

Knowing Preparation Instruction

on the Label

Yes

No

97% of respondents already know there are instructions on preparing.

However, 33% of them do not always follow the instruction

N: 133

N: 137

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Several Findings related to labeling

Always

72%

Often

11%

Sometimes

7%

Never

10%

Cleaning the table before preparationN: 137

Instruction on the label mentioned that prior to preparation, table

should be cleaned. 72% respondents mentioned that they always clean

the preparation table 22

Several Findings related to labeling

Always

73%

Often

3%

Sometimes…

Never

2%

Wash hands before preparation

N: 137

20%

78%

1% 1%

How to wash hands

Use of water

Use of water

and soap

Use of hand gel

Use of wet

tissues

N: 134

Washing hands is also one of information on the label, but not all

respondents wash their hands before preparation. For those who wash

their hands, only 78% of respondents use water and soap

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Several Findings related to labeling

On the label, storage time of infant formula is not more than 2 hours.

Of 137 respondents, there were 49 respondents who store their infant

formula. 45 respondents store for 2 hours and less. There were 4

respondents store more than 2 hours.

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≤120 minutes > 120 minutes

Percentage 91.8 8.2

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Storage time for infant formula after consumed

N: 491

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AGENDA

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• Label on processed food is compulsory

• Label must provide true information and not

misleading

• However, not all consumer are aware of the

importance of labels

• Promotion on labeling awareness should be

strengthened

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Terima Kasih

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