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GCP/RAS/280/JPN

Field Document No. 3/2014

The FAO Training Workshop:

Food Recall and Traceability

-Application in National Food Safety Control-

15 -17 February 2013, Chiang Mai, Thailand

Food and Agriculture Organization of the United Nations

Regional Office for Asia and the Pacific

Bangkok, 2014

“Support to Capacity Building and Implementation of

International Food Safety Standards in ASEAN Countries”

(GCP/RAS/280/JPN)

GCP/RAS/280/JPN

Field Document No.3/2014

The FAO Training Workshop:

Food Recall and Traceability

-Application in National Food Safety Control-

15-17 February 2013, Chiang Mai, Thailand

Edited by Shashi Sareen and Atsuhiro Meno

Food and Agriculture Organization of the United Nations

Regional Office for Asia and the Pacific

Bangkok, 2014

“Support to Capacity Building and Implementation of

International Food Safety Standards in ASEAN Countries”

(GCP/RAS/280/JPN)

This publication is printed under

The FAO Regional ProjectSupport to Capacity Building and Implementation of

International Food Safety Standards in ASEAN Countries(GCP/RAS/280/JPN)

The designations employed and the presentation of material in this information product donot imply the expression of any opinion whatsoever on the part of the Food and AgricultureOrganization of the United Nations concerning the legal status of any country, territory,city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

FAO encourages the use, reproduction and dissemination of material in this informationproduct. Except where otherwise indicated, material may be copied, downloaded andprinted for private study, research and teaching purposes, or for use in non-commercialproducts or services, provided that appropriate acknowledgement of FAO as the source andcopyright holder is given and that FAO’s endorsement of users’ views, products or servicesis not implied in any way.

All requests for translation and adaptation rights, and for resale and other commercial userights should be addressed to Ms. Shashi Sareen, Senior Food Safety and Nutrition Officerand Lead Technical Officer and Mr. Atsuhiro Meno, Project Coordinator, (GCP/RAS/280/JPN), FAO Regional Office for Asia and the Pacific, 39 Phra Athit Road, Bangkok 10200,Thailand.

Project information products are available on the Project website(http://foodsafetyasiapacific.net/)

For copies Contact:

Ms. Shashi Sareen Mr Atsuhiro MenoSenior Food Safety and Nutrition Officer Project CoordinatorFAO Regional Office for Asia and the Pacific FAO Regional Office for Asia and the PacificMaliwan Mansion, 39 Phra Athit Road Maliwan Mansion, 39 Phra Athit RoadBangkok 10200 Bangkok 10200Thailand ThailandTel: (662) 6974143 Tel: (662) 6974354Fax: (662) 6974445 Fax: (662) 6974457E-mail: [email protected] E-mail: [email protected]

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CONTENTS

Page

Abbreviations and acronyms ........................................................................................ V

1. Introduction ............................................................................................................ 1

2. Main activities and findings .................................................................................. 2

2.1 Opening session .............................................................................................. 2

2.2 Technical sessions ........................................................................................... 3

2.2.1 Basic concepts of risk analysis ........................................................... 3

2.2.2 Application of risk analysis in food safety emergency:implementation of national food safety emergency response plans ... 4

2.2.3 Application of risk analysis in food safety emergency: risk analysisprinciples and food safety emergencies .............................................. 5

2.2.4 Risk communications in food safety emergencies .............................. 6

2.2.5 Codex principles for traceability/product tracing as a tool withina food inspection and certification system.......................................... 7

2.2.6 FAO/WHO guide for developing and improving national foodrecall systems ...................................................................................... 7

2.2.7 Practical experience of traceability and food recall on the event offood safety emergencies...................................................................... 8

2.2.8 Tabletop exercises and group discussions for emergency responsetheme 1 and 2 ...................................................................................... 9

2.2.9 Group discussion on national road map for introducing traceabilityand food recall .................................................................................... 10

2.3 Closing session ................................................................................................ 12

3. Conclusions ............................................................................................................ 13

Annexures

Annexure 1 Agenda ........................................................................................... 15

Annexure 2 List of Participants ......................................................................... 18

Annexure 3 Welcome address by Mr. Makoto Sakashita .................................. 23

Annexure 4 Welcome address by Ms. Shashi Sareen ........................................ 25

Annexure 5 Opening address by Mr. Adisorn Kamnerdsiri .............................. 28

Annexure 6 Principles for Risk Analysis for Food Safety for Application byGovernments .................................................................................. 30

Annexure 7 Relationship between Risk analysis, Crisis Management andFood recall and Traceability........................................................... 35

Annexure 8 FAO/WHO Framework for developing national food safetyemergency response (FSER) plans ................................................ 41

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Annexure 9 Practical experience of implementing national food safetyemergency response plans .............................................................. 46

Annexure 10 FAO/WHO guide for application of risk analysis principles tofood safety emergencies ................................................................. 52

Annexure 11 Practical experience on risk analysis in food safety emergency inIndonesia ........................................................................................ 59

Annexure 12 Codex Principles and Guidelines for the Exchange of Informationin Food Control Emergency Situations .......................................... 65

Annexure 13 INFOSAN – International Food Safety Authorities Network........ 68

Annexure 14 The EU Rapid Alert for Food and Feed (RASFF) ......................... 74

Annexure 15 Codex Principles for Traceability/Product Tracing as a Toolwithin a Food Inspection and Certification System ....................... 80

Annexure 16 FAO/WHO Guide for developing and improving national foodrecall systems ................................................................................. 83

Annexure 17 Practical Experience of traceability and food recall in the eventof food safety emergencies – Australia .......................................... 94

Annexure 18 Explanation note of Tabletop Training exercise and GroupDiscussion ...................................................................................... 99

Annexure 19 Preliminary Risk Assessment ......................................................... 101

Annexure 20 Production and trade of grapes and grape products ....................... 103

Annexure 21 Tabletop training exercises............................................................. 104

Annexure 22 Composition of groups ................................................................... 114

Annexure 23 Details of the group work for considering risk managementoptions during a food safety emergency ........................................ 115

Annexure 24 Group discussions on national road map for introducingtraceability and food recall – Template for Group discussion ....... 124

Annexure 25 Template for group discussion – National status and road mapfor introducing traceability and food recall systems ...................... 125

Annexure 26 National status and road map for introducing traceability andfood recall systems, as projected by the country representatives .. 127

Annexure 27 Evaluation of the training workshop by the participants ............... 154

Annexure 28 Closing address by Mr. Hiroyuki Konuma .................................... 156

CONTENTS (continued)

Page

v

Abbreviations and acronyms

ADG Assistant Director-General

ASEAN Association of Southeast Asian Nations

ARASFF ASEAN Rapid Alert System for Food and Feed

BFAD Bureau of Food and Drugs (Philippines)

CCFICS Codex Committee on Food Import and Export Inspection and CertificationSystems

DG SANCO Directorate-General for Health and Consumers (European Commission)

EU European Union

EURASFF European Union Rapid Alert System for Food and Feed

FAO Food and Agriculture Organization of United Nations

FAORAP FAO Regional Office for Asia and the Pacific

FBO Food Business Operator

FRRT Food Safety Rapid Response Team

GLEWS Global Early Warning System

GFN Global Foodborne Infections Network

GOARN Global Outbreak Alert and Response Network

IHR International Health Regulations

INFOSAN International Food Safety Authorities Network

INRASFF Indonesian Rapid Alert System for Food and Feed

MACG Multi-agency Coordination Group

MAFF Ministry of Agriculture, Forestry and Fisheries (Japan)

NCFSAR National Center for Food Safety Alert and Response (Indonesia)

OIE World Organisation for Animal Health

PulseNet International Molecular Subtyping Network for Foodborne Diseasesurveillance

RASFF Rapid Alert System for Food and Feed

SOP Standard Operating Procedure

SPS Sanitary and Phytosanitary

TDI Tolerable daily intake

WHO World Health Organization

WTO World Trade Organization

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FAO Regional Training WorkshopFood Recall and Traceability – Application in Food Safety Control –

Support to Capacity Building and Implementation ofInternational Food Safety Standards in ASEAN Countries

(GCP/RAS/280/JPN)

15-17 February 2013, Chiang Mai, Thailand

1. Introduction

The regional training workshop on “Food Recall and Traceability – Application in Food SafetyControl”, which is part of the FAO regional project “Support to Capacity Building andImplementation of International Food Safety Standards in ASEAN Countries (GCP/RAS/280/JPN)”, was held during February 15-17, 2013 in Chiang Mai, Thailand. The five-year FAOregional project was launched on December 2011 with financial assistance from the Governmentof Japan. The aim of the project was to strengthen the capacities of ASEAN countries incontributing to Codex standards-setting and implementing the adopted Codex standards.

Food recall and traceability are fundamental tools in the event of a food safety emergencyand the Codex and the FAO/WHO have been advocating these tools for responding to crisesand preventing further damage in emergency situations, and for this purpose have developedseveral documents to assist countries. These documents include:

• “Codex principles for traceability/product tracing as a tool within food inspectionand certification systems”.

• “Codex guidelines for the exchange of information in food control emergencysituations”.

• “FAO/WHO guide for application of risk analysis principles and procedures duringfood safety emergencies”.

• “FAO/WHO framework for developing national food safety emergency responseplans”.

• “FAO/WHO guide for developing and improving national food recall systems”.

For effective implementation of these tools, it is crucial to apply them in the context of nationalfood safety control systems. However, most of the ASEAN countries have yet to incorporatefood recall and traceability tools in their national food control systems, although some progresshas been made in some countries.

The training workshop was arranged to enable the participants to understand the concepts offood recall and traceability and learn of recent advancements in these in some national foodcontrol systems. The general objective of the workshop was to enhance capacity forimplementing international food safety standards.

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The specific objectives of the workshop were as follows:

1) to enhance understanding of the basic concept of risk analysis and the relationshipbetween risk management and crisis management in food safety;

2) to enhance understanding of the concepts of food recall and traceability and theirapplication in national food control systems;

3) to share the information contained in the FAO/WHO guides for developing andimproving national food recall and traceability systems;

4) to enhance understanding of the development and preparedness for food safetyemergency events with reference to food recall and traceability; and

5) to enhance, through hands-on exercises and discussions, the ability of decision-makers to respond to food safety emergencies.

The methodology of the training workshop consisted of lectures explaining the principlesand briefing guidelines as laid down in the Codex and FAO/WHO texts, tabletop exercises,group discussions, country-wise exercises and individual exercises. The agenda is given inAnnexure 1.

The workshop was attended by 22 participants from the ten ASEAN countries: BruneiDarussalam, the Kingdom of Cambodia, the Republic of Indonesia, Lao People’s DemocraticRepublic, Malaysia, The Republic of the Union of Myanmar, the Republic of the Philippines,the Republic of Singapore, the Kingdom of Thailand and the Socialist Republic of Viet Nam, aswell as nine observers from the Kingdom of Thailand. The list of participants is given inAnnexure 2. A total of ten resource persons/consultants drawn from both developed anddeveloping countries including countries of the region (Australia, India, Indonesia, Japan andthe Kingdom of Thailand), as well as the European Union and staff from FAO and WHO,assisted in conducting the training workshop. They highlighted the basic concepts of riskanalysis, food safety emergencies, food recall and traceability during emergencies, the varioustexts developed by the Codex, FAO and WHO pertaining to the specific subject, as well asexamples and case studies from different countries/regionsof relevance to ASEAN countries.The participants evinced a keen interest in the subject matter as evidenced by the many questionsand comments and the liberal sharing of their experiences.

2. Main activities and findings

2.1 Opening session

The opening session of the training workshop was initiated by Mr. Atsuhiro Meno who gave thebackground of the capacity-building project and the workshop. The welcome addresses weredelivered by Mr. Makoto Sakashita, Associate Director, Food Safety and Consumer PolicyDivision, Ministry of Agriculture, Forestry and Fisheries, Japan and Ms. Shashi Sareen, SeniorFood Safety and Nutrition Officer, FAO Regional Office for Asia and the Pacific, Bangkok.Mr. Sakashita stated that food safety is of prime concern and is an integral part of thedevelopmental agenda of each country and hoped that the workshop would provide an excellentopportunity for the participants to understand the latest concepts in the field of food safety. Onbehalf of the FAO, Ms. Shashi Sareen thanked the Government of Japan for financing theproject and the Government of Thailand for hosting the training workshop. She stressed that

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food safety and consumer protection against food fraud is of global concern and is of specialinterest to ASEAN countries. The need for creating awareness, ensuring multi-agencycoordination, and aligning with international requirements was emphasized. She also highlightedthe various activities of FAO in the region, the pilot activities carried out in Bangladesh and theKingdom of Thailand and the various meetings held/to be held in the region. The full texts ofthe welcome addresses are given in Annexure 3 and Annexure 4.

The opening address was delivered by Mr. Adisorn Kamnerdsiri, Vice-Governor of Chiang Maiwho welcomed the participants to Chiang Mai. He noted that because of the diversity of foodavailable to the consumer, there is a possibility of the crossborder distribution of unsafe foodand in this context stressed the importance of food recall and traceability and the need forremoval of unsafe food. The ASEAN countries need a recall system and the infrastructure tosupport it both at the national and local level. He advised the participants to learn from theexperts and wished them a fruitful workshop and a comfortable stay in Chiang Mai. The fulltext of his opening address is given in Annexure 5.

2.2 Technical sessions

2.2.1 Basic concepts of risk analysis

Dr. Patrick Deboyser, European Union, explained the principles of risk analysis for food safetyapplications by governments in two parts. In the first part he described the principles and in thesecond part he explained how they are implemented in the European Union. He made the topiclively by providing various real-life examples, including the current scandal related to thepresence of horsemeat in beef products that has dominated both the print and electronic media.Dr. Deboyser elaborated the three components of risk analysis: (1) risk assessment, which isdeterming the likelihood and severity of an adverse health effect in a population exposed toa certain hazard; (2) risk management, which is deciding what should be done about it; (3) andrisk communication or interactive exchange of information and opinion needing professionalknowledge. The separation of risk assessment and management was emphasized and the basicconcept of precaution was explained. Regarding implementation in the European Union, heexplained the special situation in the European Union, which requires attention to animal andplant health, animal welfare, and the environment as well as the health protection of consumersand the food trade. The presentation resulted in a considerable number of responses from theparticipants (see Annexure 6 for the presentation).

Mr. Fusao Kamikubo of the Ministry of Agriculture, Fisheries and Forests, Japan, in hispresentation entitled “Relationship between risk analysis, crisis management and food recalland traceability”, reviewed the concepts of risk analysis, emergency/crisis management, foodrecall and traceability systems. While explaining the differences between risk management,which is about preparing for the future and preventing a problem, and crisis management,which is managing an event that has already happened, he provided four examples in the formof a quiz for participants. In addition, he provided glimpses of the administrative organizationfor food safety control in Japan and details of how the Japanese Government is handling thesituation with multi-agency coordination, explaining principles and guidance combined withappropriate training to identify the problem, taking remedial measures, using a review manual,improving communication, including handling press briefings. He concluded his talk bypresenting a case study of chemical poisoning resulting from the consumption of importedfrozen pork dumplings and the action taken by the Ministry of Agriculture, Fisheries and Forest

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as well as the Ministry of Health, Labour and Welfare in relation to preparedness of emergency/crisis management (see Annexure 7 for the presentation).

2.2.2 Application of risk analysis in food safety emergencies: implementation of nationalfood safety emergency response plans

Ms. Shashi Sareen, Food and Agriculture Organization Regional Office for Asia and the Pacific,Bangkok provided a refreshing account of the document “FAO/WHO framework for developingnational food safety emergency response plans”. Her interactive session with the participantsfollowed the FAO/WHO document, by identifying the commonalities between the definition ofemergency mentioned in the Codex and the definitions provided by various countries. Sheillustrated her lecture with a diagrammatic representation of various food safety events rangingfrom major crises to minor incidents, such as crisis, emergency, incident and business-as-usualand cited a number of recent food safety emergencies around the globe. Food safety emergencyplan development requires three preliminary steps she stated. These include high level support,identification of key partners and establishing a planning group, and five key elements viz.essential background information, a multi-agency coordination group, incident identificationand management, post-incident review and evaluation and communication. Each of these stepsand elements was supported by appropriate examples. The various facets to be covered such asmulti-agency coordination group (examples of Bangladesh and Thailand were cited), incidentidentification, incident management, post-incident review and evaluation and communicationof the food safety emergency response plan were highlighted (see Annexure 8 for thepresentation).

Details of the “Practical experience of implementing a national food safety emergency responseplan” were presented by Ms. Jongkolnee Vithayarungruangsri of Thailand. The salient featuresof her presentation included elaboration of the food safety policy and related plan of Thailand,the food safety emergency response plan, a case study, a training exercise to demonstrate theimplementation of the Plan and a future road map. The food safety policy plan evolved duringthree periods, viz. 2003-2009 (the Kitchen of the World campaign), 2009-2012 (nationalstrategic policy on food management), and 2012-2015 (food quality and safety for globalconsumers and health of the Thai people). She also referred to the public health policy directionof Thailand, which has a focus on food safety, nutrition, foodborne diseases and chronicdiseases. She then went on to explain the Thai food safety emergency response plan with itsseven chapters viz. (1) Introduction, definition and scope; (2) Multi-Agency Coordination Group(MACG), also referred to as the national and provincial command group; (3) Procedures duringemergency situations, including standard operating procedures (SOPs); (4) Incidentidentification; (5) Incident management; (6) Post-incident review; and (7) Evaluation andcommunications. A case study of food poisoning in a boarding school on the Lao PDR borderas a result of Salmonella in pork balls was presented and received interesting questions fromthe participants. The involvement of multiple agencies in the investigations, the operations ofthe system, trace back mechanisms, risk communications, and the work that needed to beaccomplished were discussed. Other areas presented included specifying duties andresponsibilities of the MACG group for risk assessment, facilitating the food safety rapidresponse team (FRRT), establishing a single network for coordination from farm to table andestablishing a mandatory food recall system and a road map for the future (see Annexure 9 forthe presentation).

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2.2.3 Application of risk analysis in food safety emergencies: risk analysis principles andfood safety emergencies

Ms. Melanie Fisher of Australia elucidated the “FAO/WHO guide for application of risk analysisprinciples and procedures during food safety emergencies” by highlighting the key steps suchas preparedness, preliminary risk management, risk assessment, risk management, riskcommunication and recovery. After explaining the various steps of preparedness (includingprocesses and procedures), preliminary risk management verification and validation, she stressedthe need for central coordination and elaborated the various steps of risk assessment includingrisk characterization with exposure assessment. She brought out that as far as risk managementis concerned, in addition to the public health and safety aspects, social and economic impactsalso need to be considered. This is very pertinent, especially to the least developed countries ofASEAN. It is in this context, that capacity issues such as the adequacy of laboratory facilitiesand legal matters need to be considered when selecting risk management options. The decisiontree and templates including a Draft of emergency risk profile were also explained. Riskcommunication systems ranging from passive to more active need to be selected depending onrisk category and whether communicating with industry or the general public. Also, two-waycommunication, use of different ways of communicating such as traditional media, socialmedia, signs in shops, community organizations, advertising, communicating through healthand field officers were dealt with. “Preparedness is the key” was her conclusion (seeAnnexure 10 for the presentation).

In the next presentation entitled “Practical experience of risk analysis in food safetyemergencies”, Dr. Roy Sparringa provided an account of the food safety system in Indonesia.He explained that the country launched an integrated food safety system in 2004 involvingvarious ministries/agencies from farm to table with a national contact point and components ofa food intelligence network (risk assessment), a food control network (risk management) anda food safety promotion network (risk communication). He also referred to the IndonesianRapid Alert System for Food and Feed (INRASFF) and its communication links with theASEAN Rapid Alert Systems for Food and Feed (ARASFF), the International Food SafetyAuthorities Network (INFOSAN), the European Union’s Rapid Alert System for Food andFeed (EURASFF) and those of other countries, including those of ASEAN. He stated thatINRASFF received 51 notifications during 2012. Food poisoning outbreaks in elementaryschools is an important issue and since there are more than 30 million school children inIndonesia this issue needs to be taken up as a priority as it may prevent problems that couldlead to a food safety emergency arising. The practical experiences cited by Dr. Sparringaincluded examples such as melamine contamination of milk powder (2008), Cronobactersakazakii in milk powder (2008), methyl paraben in instant noodle (2010), and handlingnotifications following the Fukushima nuclear power station crisis (2011). It was of interest tonote that in the case of contamination of Cronobacter sakazakii in infant milk powder. Themedia, the legal community and academicians highlighted the problem, although continuousmonitoring by the officials did not indicate any contamination of the bacterium in the infantmilk powder. This highlights the need for appropriate risk communication. Thus all food safetyemergency events require prepared for emergencies, a timely rapid response, strong andindependent scientific expertise, transparency during the response process, a strong network,consideration of legal aspects, good and clear risk communication, including how to handle themedia. For these reasons, Indonesia will establish the National Center for Food Safety Alert andResponse (NCFSAR), establish an independent scientific expert group that provides scientific

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evaluation and risk assessment, revise government regulations to strengthen the nationalemergency response system, and improve risk-based food inspection. He concluded his talkwith lessons learned such as the need for rapid response, need for strong food control, properfollow up with appropriate scientific expertise, improvements in risk-based inspection,appropriate communication and summing up with the take home message of “preparedness”and the need for focusing on reaction, response and prevention(see Annexure 11 for thepresentation).

2.2.4 Risk communications in food safety emergencies

The first speaker of the session, Ms. Melanie Fisher, Australia, elaborated the Codex Guidelinesfor the exchange of information in food control emergency situations, 1995, revised in 2004,and which is likely to be revised again in 2013. The scope and principles were illustrated withspecific examples drawn from Ireland. The food supply system is now wholly globalized, foodsafety emergencies are widespread, and hence there is a need to provide information to allexporting and recipient countries. The information to be communicated such as the nature ofthe emergency, detailed identification of the product, affected population, shipping information,action taken to reduce the hazard, risk assessment and by whom (designated official contactpoint) were elaborated by Ms. Fisher. The model information exchange format was alsoexplained with the help of the INFOSAN AlertNet on Salmonella infection in peanuts in theUnited States. The need to clarify information regarding foods re-exported from a trading thirdcountry hub was raised during the discussion (see Annexure 12 for presentation).

The next speaker, Ms. Jenny Bishop of WHO Regional Office of the Western Pacific, Manila,gave a presentation on INFOSAN – a voluntary network of 178 countries managed by FAO andWHO whose purpose is to share information on food safety issues and rapidly exchangeinformation during food safety events. She traced the origin of the INFOSAN and provideddetails of emergency contact points, focal points and other members such as the advisory groupmembers, WHO regional food safety advisers, FAO regional food safety officers, and regionalfood safety authorities. Two types of activities, namely routine and emergency activities arebeing carried out by INFOSAN. The latter includes identification, verification, technicalassistance, coordination and follow up. The various partners/networks for emergency actioninclude Global Early Warning System (GLEWS) for major animal diseases, including zoonoses,World Organisation for Animal Health (OIE), Global Foodborne Infections Network (GFN),Rapid Alert System for Food and Feed (RASFF), PulseNet International, Global OutbreakAlert and Response Network (GOARN) and Asia-Pacific Economic Cooperation (APEC) FoodSafety Cooperation Forum. This makes INFOSAN a network of networks. Food safety eventsare unique and need a multidisciplinary, multisectoral, integrated, collaborative approach. Sincethe International Health Regulations (IHR) now include food safety emergencies, emergencycontact points need to be linked with IHR national focal points. Ms. Bishop provided examplesof INFOSAN in action by citing two main examples outbreak of S. Oranienburg inGalactooligosaccharides (GOS) in Russia linked to internationally distributed powdered infantformula from Belgium in January 2012 and explained how 18 countries receivedgalactooligosaccharides products and the European Union problem of E.coli in fenugreeksprouts. The INFOSAN community website was also explained in detail. She concluded herlecture by presenting a draft strategy and theme for enhancing the INFOSAN presence in Asia(see Annexure 13 for the presentation).

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The third talk of the session, “Rapid alert in food and feed” was delivered by Dr. PatrickDeboyser of the European Union. He illustrated his talk with the latest weekly overview ofRASFF which he had downloaded from the internal circulation system. The highlights included:1) Rapid information is provided even though the same is not validated; 2) companies in theEuropean Union have the obligation to notify; 3) mislabeling is not a hazard to health andRASFF is concerned only with health issues; 4) information needs to be circulated but need notresult in action; 5) rapid alert is only an exchange of information; 6) if re-exported, thirdcountries will be informed about risk; and 7) there is a legal obligation in the European Unionto notify.

Dr. Deboyser informed the participants about the objectives, structure, trigger mechanisms,famous past cases, exchange of information with third countries, and the RASFF portal database.The soon-to-be-launched web based iRASFF, which contrasts with the current e-mail basedRASFF and the differences between alert, notification, border reject notification, and newsnotification symbols were explained. It is the responsibility of the Directorate-General forHealth and Consumers (DG SANCO) to classify and categorize events into one of the abovecategories and place it on the network. Dr. Deboyser also provided information contained in thedatabase pertaining to notification on various categories of contaminants, product categories,hazard categories, composition of food, pathogenic organisms, mycotoxins, countrywidebreakdown, etc. He concluded his talk by providing information on the ASEAN Rapid AlertSystem in Food and Feed and suggested that each ASEAN country should have its own RapidAlert System and offered European Union technical assistance to develop it (see Annexure 14for the presentation).

2.2.5 Codex principles for traceability/product tracing as a tool within a food inspectionand certification system

Mr. Atsuhiro Meno of the FAORAP, Bangkok presented on this topic and during the introductoryremarks he stressed the need for risk managers to take quick decisions. He also stated that heconsidered recall as the best option in crisis situations. Traceability is an important tool here,but national situations have to be considered and options suitable to the country need to beadopted. He elaborated the Codex text by indicating the scope, definitions adopted in 2004,background and history and purpose of traceability. The advantages of product tracing include:help to stop distribution; recall of contaminated material; pinpointing a particular batch/lotnumber; identifying cause; and instilling consumer confidence. The costs of implementation,education, training, and maintaining records are the constraints, added Mr. Meno. The variousprinciples including the context, rationale, design and application were then elaborated byMr. Meno. In addition, he presented the traceability laws of countries such as Japan, theEuropean Union countries and the United States. (see Annexure 15 for the presentation).

2.2.6 FAO/WHO guide for developing and improving national food recall systems

The “FAO/WHO guide for developing and improving national food recall systems” waspresented in two parts by Ms. Shashi Sareen of FAO Regional Office for Asia and the Pacific,Bangkok. She started her presentation by providing the background to food recalls andexplaining their importance. She cited several examples including that of Sudan red (a syntheticdye) in chillies to illustrate the inordinate delay that could take place in recalling a product. Sheintroduced the FAO/WHO guide with its seven sections. She stressed the point that the guidedoes not differentiate between recall and withdrawal, although some countries did differentiate

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between them. She made a distinction between the terminologies of a food recall plan, which isimplemented by the food business operators, and the national food recall system, which is putin place by governments. The purpose of food recall is primarily to protect the public health,stressed Ms. Shashi Sareen. The common causes of food recall are the presence of physical,chemical and biological contaminants and she illustrated these with specific examples in realcase scenarios. The preliminary four steps for developing and/or improving national food recallsystems are: (1) understanding the importance of shared responsibilities; (2) reviewing thecurrent national food recall system; (3) considering general issues; and (4) consideringcountry-specific issues. The elements of the national food recall systems that include, mostimportantly, the legal framework and powers, as well as clearly defined roles and responsibilitiesof the competent authorities, and those of the food business operators, all make food recalla shared responsibility of governments and the food business operators. Effectivecommunication through international and national channels, including notification and accuraterecord keeping by both the competent authorities and the food business operators are important,she added. Equally important are the guidance material for the development of robust foodrecall plans and review of the national food recall system. Traceability in the context of a foodrecall is of considerable importance and she stressed the importance of data collection, theirproper analysis and exchanging the information so gathered. In addition, she noted that settingup and operating a national food recall system prior to a food recall was absolutely critical.

In the second part of the talk, Ms. Sareen covered the various elements of a food recallmanagement plan with an example of a food recall workflow. The various facets of consumeradvice and methods for providing it were elucidated. The importance of monitoring actions toprevent recurrence of unsafe products was highlighted and included verifying actions of foodbusiness operators, identifying sources of hazards and improving performance of the competentauthorities, surveillance programmes and monitoring schemes. Four scenarios of recall episodestriggered by: 1) contaminated food; 2) contaminated ingredients; 3) an outbreak of a foodbornedisease; and 4) an international source, were elaborated with the help of charts. In the last partof her talk, she highlighted the conclusions as detailed in the FAO/WHO document. TheMalaysian participant informed the group that his country has published a recall plan in BahasaMalaysia, as referred to in the FAO/WHO document (see Annexure 16 for the presentation).

2.2.7 Practical experience of traceability and food recall in the event of food safetyemergencies

A presentation on the Australian food safety system was given by Ms. Melanie Fisher ofAustralia who stated that the Australian system was complicated because of the federal systemconsisting of the national government, various states and territories and the many localauthorities. The legal framework includes legislation and regulations on a food standards coderequiring manufacturers, wholesalers and importers to have a documented recall system toremove unsafe food from sale and the states and territories having requirements for foodbusiness licensing, notification, and regulation compliance with the code. Food recall adviceand assistance include guidance to industries in developing recall systems and managing recalls,and industry associations provide advice including template and the Global Standards 1 (GS1)system (GS1 Recallnet for the grocery, liquor and food service sector). A specimen productrecall/withdrawal form was shown. Under Australian recall protocol, the sponsor should haveall information required including photographs of the products. Records need to be easy tofollow, readily available and contain adequate information. Similarly, distribution records should

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be up-to-date. She illustrated her talk by providing an example of 240 case episodes ofHepatitis A in humans as a result of the consumption of contaminated semi-dried tomatoes.Eventually the source of contamination was traced to Turkey/Iraq through a complex productionand distribution chain. She revealed the interesting information that a similar outbreak at thattime had occurred in France and the Netherlands. Lessons learnt included: linkages withINFOSAN are beneficial; record keeping/traceability is complex; weak spots in the supplychain are identifiable; and it is important to assist industry (see Annexure 17 for thepresentation).

2.2.8 Tabletop exercises and group discussions for emergency response

The tabletop training exerciseswere designed and executed by Mr . Fusao Kamikubo andMr. Makoto Sakashita of the Ministry of Agriculture, Fisheries and Forests, Japan. The exercisesused preliminary risk assessment scenarios and risk estimations and group discussions toconsider management options and prepare media briefings.

The tabletop training exercises were explained to the participants by Mr. Fusao Kamikubo. Theobjectives of the exercises, expected outcomes and case scenarios, individual work and exercise,group work fact sheet of countries A and B, general information on toxin XYZ, memo templatefor individual assignments as well as for group assignments, besides the preliminary riskassessment (calculation of intake of hazardous substances) were explained by Mr. FusaoKamikubo, and with assistance of Mr. Makoto Sakashita (see Annexure 18 for explanation note,Annexure 19 and Annexure 20 for presentation and Annexure 21 for the text of the exercises).

The participants were divided into four groups taking into consideration whether they werefrom importing or exporting countries. Each country’s participants were put in different groups.The compositions of the groups are shown in Annexure 22. The participants discussed thevarious issues as per the format indicated to them by the facilitators and presented to them inthe plenary session. A brief summary is given below and details are presented in Annexure 23.

The presentation of Group I was made by Mr. Chan Pich of Cambodia. Since the consumptionof contaminated fresh grapes would affect human health, a national food safety emergencycouncil involving all agencies to coordinate the activities was established and the recall of allfresh grapes from the market was ordered. Traceability is made mandatory and the grapes are tobe destroyed or to be used as non-food or feed under supervision. Though the toxin cannot bedestroyed by heat it could be deactivated by fermentation and used for wine making undersupervision. Appropriate messages were communicated to persuade people not to buy thegrapes, and to make sure children did not consume the grapes. Also INFOSAN was informed.He also presented a model press release note prepared by his group. During the discussionfollowing his presentation, he clarified that there is provision in the law for compensating thefarmers for the losses incurred.

The presentation of Group II was carried out by Ms. Ma Asuncion. She outlined the variousmanagement and communication actions pertaining to fresh grapes, raisins, grape juice andgrape wine. These included the countermeasures such as enhancing inspection, providing publicadvice, informing INFOSAN etc., besides resorting to strengthening food safety managementpolicy, including product recall of grape juice.

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The Group III discussions were presented by Mr. Israel D. Cruz. The measures recommendedby the group included preventing incoming contaminated commodities although it results inadditional work and increased costs for food control authorities, the need for competentauthorities conducting complete risk assessment, requesting the exporting country to providelaboratory analysis of the commodity (for XYZ toxin) for grape juice. The risk assessmentindicated that since the amount of toxin is less than the tolerable daily intake (TDI), freshgrapes, raisins and wine pose no risk whereas grape juice could pose a risk to infants. Hence allshipments having higher levels of toxins are withheld and the product is prevented from beingdistributed in the market. The distributors are appropriately informed and the general public isassured that the “the government is conducting a full investigation into the possible healtheffects of consuming grape juice and will issue further notification as soon as the full report isavailable”.

Ms. Chairun Nissa presented the results of the Group IV discussions. She gave a detailedaccount of the calculations on risk assessment and concluded that only in the case of raisins andgrape juice, does the TDI of the toxin exceed the acceptable level for infants. A detailed pressrelease note was presented that highlighted the issues of concern such as the presence of toxinsin grapes and grape products, the occurrence of symptoms in children as a result of consuminggrape products, the details of the risk assessment that was carried out (which indicated thepossible risk to infant health) and the advice to the public to stop giving grape juice to infants.

2.2.9 Group discussions on national road map for introducing traceability and food recall

This session was handled by Ms. Shashi Sareen, FAO Regional office for Asia and the Pacific,Bangkok (see Annexures 24 and 25 for template). She requested the participants to establisha road map for introducing traceability and food recall taking into account the existing scenarioin their respective countries. The participants from each country were grouped together to workout the road map and to make a common presentation.

A summary of each group discussion was presented by the representative of each country in theformat provided. The highlights are presented here and the full presentations are provided inAnnexure 26.

Brunei: Several ministries are involved in food control work. The Public Health EmergencyOrder includes food traceability and soon the Public Health Food Emergency Plan Council willbe established. Food traceability as well as roles and responsibilities of food business operatorswill be included in the legislation. Although at present, there is no national food recall plan(only standard operating procedures (SOPs) exist) and no database exists, the situation willsoon be reviewed and more comprehensive measures created.

Cambodia: Although laws, subdecrees, regulations, and prakas (declarations) exist,a national food recalls committee needs to be established and SOPs need to be reviewed andimproved for food recall and traceability. The need to develop traceability guidelines, andprakas for recall, to strengthen enforcement, and improve the system of communication wasrecognized.

Indonesia: The present national food recall plan/system consists of scope, level of recall,implementing the recall, including roles and responsibilities of government and industry, anddocumentation and record keeping. There is a need to introduce the legislation about food recall

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and traceability,including enhancing the power of the competent authority and the role andresponsibility of food business operators (FBOs) based on FAO/WHO guidance, e.g. guidancematerial and training, review of national food recall system. Information including INRASFFneeds to be activated.

Lao PDR: Legislation related to food recall and traceability will be covered by the Food Law2013, under preparation. A national food recall plan/system has not been established and needsto be developed, as does the system of communication with support by FAO/WHO and otherorganizations.

Malaysia: Food recall is covered by the Food Act 1983 and traceability is covered by the FoodHygiene Regulations 2009. The definition for the Food Act 1983 needs to be amended tofacilitate food recall in the event of a food safety incident. Each food premise must establisha traceability system for foods. Food recall procedures based on FAO guidelines have beenprepared. Relevant stakeholders will be informed of recall procedures.

Myanmar: Since no specific law regarding food recall and traceability exists, it is proposed toobtain higher level commitment and draw up specific legislation, rules and guidelines for foodrecall and traceability. It is proposed to develop a national food recall plan/system through anintegrated approach among stakeholders. The necessary systems will be developed as per theFAO/WHO guidelines.

Philippines: There are several pieces of legislation that cover food recall and traceability suchas the Republic Act 9711 of the Food and Drug Administration, the Meat Inspection Code ofthe Philippines, the Consumer Act of the Philippines and the Agri Fisheries Modernization Act.There are also Bureau of Food and Drug (BFAD) guidelines to be observed on theimplementation of a products recall system. There is a need for harmonization of proceduresbetween agencies.For this purpose, draft issuances for possible harmonization of traceabilityand food recall procedures will be developed after implementation of the project to reviewtraceability/food tracing.

Singapore: Traceability is covered by laws such as the Food Regulations and Control of PlantsAct, but no provision exists for recall under the present law. Non-compliant food cannot be soldand the Food Standards Agency has powers to seize it. There is a need to include provision formandatory recall in the law. An online link between the competent authority and food businessoperators who share the standard recall procedure is now in progress.

Thailand: The Food Act B.E. 2522 and the Agricultural Standard B.E. 2551 cover food recalland traceability. Although a national food recall system does not exist, the drafting of thenational food recall system is now in progress. Only recommendations of food business operator(FBO) exist now. Thai INFOSAN is in the process of establishing a link with stakeholders.A standard operation procedure for traceability and recall needs to be developed.

Viet Nam: The Food Safety Law 2010 covers food recall and traceability but there are manyagencies involved in food traceability and food recall. Each food safety authority has conductedits own food traceability and recall system depending on ministerial regulations. The Ministryof Health is in charge of the system of communication and notification on food safety withother authorities, the FBO, international organizations, and consumers. Since no national food

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recall plan/system and guidance materials exist, they need to be developed as per the FAO/WHO and Codex guidelines.

2.3 Closing session

The highlight of the closing session was the award of certificates to the participants and theaddress by Mr. Hiroyuki Konuma, Assistant Director-General (ADG), FAO Regional Office forAsia and the Pacific, Bangkok.

Ms. Shashi Sareen presented a summary of the training workshop and summarized the outputof the workshop. She said that the training workshop was attended by 22 participants from theten ASEAN countries and nine observers from Thailand. Assistance for conducting the workshopwas provided by resource persons from Australia, the European Union, India, Indonesia, Japanand Thailand and also WHO. The methodology of the workshop consisted of explaining thevarious Codex, FAO/WHO texts through lectures, tabletop exercises, group discussions,individual country-wise and group exercises. During the technical sessions a total of 11presentations was made to highlight the basic concepts of risk analysis, food safety emergencies,food recall and traceability during emergencies. The presentations included references to thevarious texts developed by the Codex, FAO and WHO, pertaining to the specific subject as wellas examples and case studies from different countries/regions, including the current food safetytopics getting much media attention, which are all relevant to the ASEAN countries.

The participants evinced a keen interest in the subjects addressed by the workshop as evidencedby the many questions and comments and also the liberal sharing of their experiences. Anopportunity was provided to the participants in the form of a questionnaire to assess the qualityof the training workshop in terms of subjects covered, materials and handouts provided,organization of the programme and technical input by the experts. Analysis of the questionnaireindicated that the majority of the participants felt that all of the elements of the workshop were“excellent” or “very good”, and almost all the participants commented that the various objectivesof the workshop set out initially had been achieved, but some requests and suggestions wereexpressed for further improvement of the workshops. The suggestions offered by the participantsinclude the following: 1) Need more workshops and practical exercises on risk assessment;2) need more time for the workshop – preferably five days with practical lectures on traceability(documentation and labeling), food recall in the market, and more time should have beenallocated for discussions on group presentations; 3) simulation exercises, case studies withaction plans for different commodities are needed; and 4) models for recall/traceability plansprepared by any country should be made available. Additional suggestions related to addressingthe need to create awareness of the importance of recall/traceability plans among stakeholders,especially producers, and providing guidance on preparing draft food safety emergency responseplans.

The details of the evaluation of the programme by participants are provided in Annexure 27.

An opportunity was provided to the participants to present their impressions of the workshop.Mr. Chan Pich of Cambodia and Ms. Elizbeth Callanta of Philippines spoke on behalf of theparticipants. Mr. Chan Pich thanked the FAO Regional Office, the Government of Japan and theGovernment of Thailand for arranging the workshop. He referred to the importance of foodsafety, which has now become a global problem with transnational implications and in thiscontext felt that sharing of experiences between developing countries and developed countries

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is essential. According to Mr. Pich, the deliberations of the workshop were impressive anduseful to support risk management options for food recall as well as for strengthening nationalfood control and consumer protection.

Ms. Elizbeth Callanta referred to the important position of ASEAN countries in the internationalfood trade in the context of sanitary and phytosanitary (SPS)/measures WTO agreements. Sheexpressed her happiness about the functioning of the project, courtesy of the Government ofJapan, and hoped that at the end of the project it would be possible for all ASEAN countries toimplement food safety measures and ASEAN food products will become significant in theglobal supply chain. She thanked the resource persons for sharing their knowledge. Accordingto Ms. Callanta, after attending the workshop the participants had a better understanding offood safety emergencies and would be more confident in handling traceability issues. Shecalled for harmonization of the measures among the ASEAN countries. She also expressed theopinion that it would have been better if more time for the analysis of other food items had beenprovided, not only grapes. She would have preferred it if other commodities of importance toASEAN had been discussed.

Participants were awarded certificates by Mr. Hiroyuki Konuma, ADG, FAORAP, Bangkok.Later he addressed the gathering. He expressed his happiness that participants from all tenASEAN countries attended the workshop and he appreciated the efforts of the resource personsfrom various countries, WHO and Japan for their assistance in conducting the workshop. Hecongratulated the participants on their successful completion of the workshop. He reminded thegathering that ASEAN integration and harmonization will have to be achieved by the year 2015and noted that in this context the organization of the workshop was timely and significant. Foodsafety is important not only from public health and trade perspectives, but also is connected tohuman security as food toxins and toxic micro-organisms could be used as bioweapons byterrorists. Food trade is important in the promotion of the ASEAN economy. Though manycountries have food standards, adding concepts of risk analysis, food recall and traceabilitywould build confidence among consumers about the food that is being marketed and it is forthese reasons the FAORAP is placing priority on food safety in the region. He noted that theestablishment of emergency contingency plans needs interministerial/department coordinationand international collaboration. Even existing food recall plans need to be operationalized andthere is a need to speed up a workable system. One ASEAN is not a dream but a coming realitythat will remove all barriers to trade. It is exactly for these reasons that FAORAP broughttogether the managers from various countries, and it is through them that policy-makers andgovernment ministers can be sensitized. After thanking the Government of Japan, he reassuredthe participants that the FAO would continue to support both financially and technically thevarious food safety efforts, and would be able to mobilize additional resources for creatinga knowledge network. He called for a close partnership in this important endeavour and themaximization of our knowledge and efforts for ensuring food safety.The full text of his closingaddresses is given in Annexure 28.

Mr. Atsuhiro Meno, the project coordinator of the FAO project thanked the ADG, FAORAP,donors, resource persons, and participants.

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3. Conclusions

During the three-day training workshop, the five main objectives were addressed and theoutcomes are as follows:

1) Participants gained an understanding of the basic concept of risk analysis, therelationship between risk management and crisis management through explanationsof Codex documents as well as of practical implementation in the European Unionand Japan.

2) Knowledge on national food emergency response plans and risk analysis principlesin food safety emergencies was obtained through informative lectures on FAO/WHO guide documents and this was enhanced by information on practicalexperiences in ASEAN countries such as Indonesia and Thailand.

3) The importance of risk communication in food safety emergencies was recognizedthrough Codex guidelines and explanation of INFOSAN and the Rapid Alert Systemfor Food and Feed in the European Union.

4) A food recall and traceability system and its application in the national food controlsystem was explained through informative lectures on Codex principles and FAO/WHO guidelines and information on practical experience in Australia was shared.

5) The ability of decision-makers to respond to food safety emergencies was enhancedthrough hands-on exercises and discussions on food emergency scenarios and groupdiscussions on national road maps for introducing traceability and food recall.

6) With respect to suggestions on improving the workshop, some participants requestedto extend the length of time devoted to each topic and the workshop as a whole.Also, some participants requested more practical examples and exercises.

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Annexure 1

Agenda of Training Workshop:Food recall and traceability – Application in National food safety control

Friday, 15 February

08:45-09:15 Registration

09:15-09:45 Opening session (Agenda Item 1)

Introduction

Mr. Atsuhiro Meno, Project Coordinator, FAO Regional Office for Asiaand the Pacific

Welcome address

Mr. Makoto Sakashita, Associate Director, Food Safety and ConsumerPolicy Division, Ministry of Agriculture, Forestry and Fisheries (MAFF)Japan (Donor Government)

Ms. Shashi Sareen, Senior Food Safety and Nutrition Officer, FAORegional Office for Asia and the Pacific

Opening address

Mr. Adisorn Kamnerdsiri, Vice-Governor of Chiang Mai, Thailand(Host Government)

Photo session

09:45-10:15 Coffee break

10:15-12:15 Basic concept of risk analysis (Agenda Item 2)

• Principles for Risk Analysis for Food Safety for Application byGovernments

Dr. Patrick Deboyser; European Commission

• Relation between Risk analysis, Crisis management and Food recall andTraceability system

Mr. Fusao Kamikubo, MAFF Japan

12:15-13:30 Lunch

13:30-15:00 Application of risk analysis in Food safety emergency (Agenda Item 3)

• Implementation of National food safety emergency response plans

1) FAO/WHO framework for developing national food safetyemergency response plans

Ms. Shashi Sareen, FAO Regional Office for Asia and the Pacific

2) Practical experience of implementing national food safety emergencyresponse plans

Ms. Jongkolnee Vithayarungruangsri; Thailand

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15:00-15:30 Coffee break


• Risk analysis principle and food safety emergency

1) FAO/WHO guide for application of risk analysis principlesand procedures during food safety emergencies

Ms. Melanie Fisher, Australia

2) Practical experience on risk analysis in food safety emergency

Dr. Roy Sparringa; Indonesia

17:00-17:15 Summary of Discussion and Conclusion of Day 1 (Agenda Item 5)

Dr. Ramesh Bhat, FAORAP, International Consultant, India

Saturday, 16 February


• Risk communication in food emergency

1) Codex Guidelines for the Exchange of Information in Food ControlEmergency Situations


2) INFOSAN – International Food Safety Authorities Network

Ms. Jenny Bishop, WHO Regional Office for the Western Pacific

3) Rapid Alert System for Food and Feed

Dr. Patrick Deboyser; European Commission

10:30-11:00 Coffee Break

11:00-11:30 Codex Principles for Traceability/Product Tracing as a Tool within a FoodInspection and Certification System (Agenda Item 7)

Mr. Atsuhiro Meno, FAORAP

11:30-12:30 FAO/WHO Guide for developing and improving national food recallsystems (Agenda Item 8)

Ms. Shashi Sareen, FAORAP

12:30-14:00 Lunch

14:00-15:00 FAO/WHO Guide for developing and improving national food recallsystems (Agenda Item 8 continued)

Ms. Shashi Sareen, FAORAP


15:30-16:30 Practical experience of traceability and food recall on the event of foodsafety emergencies (Agenda Item 9)


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16:30-17:00 Summary of Discussion and Conclusion of Day 2 (Agenda Item 10)

Dr. Ramesh Bhat, International Consultant, FAORAP, India

Sunday, 17 February

08:15-09:00 Tabletop Training Exercises (Agenda Item 11)

Mr. Fusao Kamikubo, Mr. Makoto Sakashita, MAFF, Japan

• Scenario proposals and explanation of scenario

(Emergency response theme 1 & 2)

Group A, B; Theme 1 (Import country scenario; Explanation of scenario)

Group C, D; Theme 2 (Export country scenario; Explanation of scenario)

09:00-10:15 Tabletop Training Exercises (Agenda Item 11 continued)

• Explanation of preliminary risk assessment for scenario

• Estimation of risk



• Group discussion♦ Consideration of management options


• Group discussion (continued)♦ Preparation for the media briefing

12:30-13:30 Lunch


• Group presentation♦ Role play; National government and Media at a press conference

14:30-15:30 Group discussion on national road map for introducing traceability andfood recall (Agenda Item 12)

• Group discussion (Country base)♦ Discussion of national road map


15:45-17:00 Group discussion on national road map for introducing traceability andfood recall (Agenda Item 12 continued)

• Presentation of national road map

17:00-17:30 Closing session (Agenda Item 13)

• Award of Certificate and Address

Mr. Hiroyuki Konuma, Assistant Director-General and FAO RegionalRepresentative for Asia and the Pacific

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Annexure 2

LIST OF PARTICIPANTS

BRUNEI

1. DK SITI NORASIKIN PG MAIDINHealth InspectorFood Safety and Quality Control Division,Environmental Health Services, Departmentof Health Services, Ministry of HealthHealth Screening centreJalan Delima Dua, Berakas BB2313Tel: +673 2331110Fax: +673 2331107E-mail: [email protected]

2. DK HAJAH NOORAYUROHAYADINAH PG HJ ABD RAZAKSenior Health InspectorFood Safety and Quality Control Division,Environment of Health Services,Ministry of HeathHealth Screening CentreJalan Delima Dua, Berakas BB2313Tel: +673 2331110Fax: +673 2331107E-mail: [email protected]

CAMBODIA

3. CHAN PICHDeputy Director of Technical Affairs andPublic RelationDirectorate-General Import-Export Inspectionand Fraud Repression (CAMCONTROL),Ministry of Commerce50E0, 144 Street, Sangkat Phsar Kandal-1, kh.Daun PenhPhnom PenhTel: +855 92344068Fax: +855 23426166E-mail: [email protected];

[email protected]

4. HOKSRUN AINGChiefFood Safety Bureau, Ministry of HealthNo. 151-153 Kampucheakrom Avenue,Sangkat Mittaoheap, Khan 7 Makara,Phnom PenhTel: +855 23 722150Mobile: +855 85 538066Fax: +855 23 722150E-mail: [email protected]

INDONESIA

5. ARY WIDIARTOAnalyst Policy StandardizationDirectorate of StandardizationMinistry of TradeJl. M.I. Ridwan Rais No. 5, JakartaTel: +6221 3863928Fax: +6221 3863928E-mail: [email protected]

6. CHAIRUN NISSAHead of Sub-directorate of Inspection of FoodProduction and Distribution, Directorate ofFood Inspection and CertificationNational Agency for Food and Drug Control,JakartaTel: +6221 4241781Fax: +6221 4253856E-mail: [email protected]

7. HALIM NABABANDirector of Food Safety Surveillance andExtension,Deputy of Food Safety and HazardousSubstance,The National Agency of Drug and FoodControlJl. Percetakan Negara No. 23Jakarta 10560E-mail: [email protected];

[email protected]

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LAO PDR

8. CHANSAY PHOMMACHACKTechnical StaffFood Control Division, Food and DrugDepartment, Ministry of HealthSimeuang Road, MOH Building,Sisattanak District,Vientiane, 01000Tel: +856 21 214 013-14Fax: +856 21 214 015, 213495E-mail: [email protected]

9. THONG PHOUN THEUNGPHACHANHHeadLivestock/Fisheries ProductsProducts Quality Assurance Unit, NAHC,Department of Livestock and Fisheries,Ministry of Agriculture and ForestrySouphanouvong Road, Vientiane, 01000,P.O. Box: 6644Tel: +856 20 22287121Fax: +856 21 21215141E-mail: [email protected]

MALAYSIA

10. THAYALAN RAMADASDeputy DirectorDomestic Compliance BranchFood Safety and Quality DivisionMinistry of HealthLevel 3, Block E7, Complex E62590 PutrajayaTel: +603 88833508Fax: +603 88893815E-mail: [email protected]

11. MUHAMMAD IZWAN AHMADSenior Assistant DirectorImport Branch, Food Safety and QualityDivision, Ministry of HealthLevel 3, Block E7, Parcel EFederal Government, Administrative Centre62590 PutrajayaTel: +603 88833537Fax: +603 88893815E-mail: [email protected]

MYANMAR

12. SABEI HTET HTET HTOOFood Control OfficerFood and Drug AdministrationMinistry of HealthOffice No. 47, Nay Pyi TawTel: +95 92019071, 95 67 411353Fax: +95 67411016E-mail: [email protected]

13. U KYAW LWINDeputy DirectorDepartment of Agricultural Planning,Ministry of Agriculture and IrrigationBuilding No. 15, Nay Pyi TawTel: +95 410528; 95 9 49296881Fax: +95 76 410119E-mail: [email protected]

PHILIPPINES

14. BEATA HUMILDA OBSIOMAOIC, Deputy Executive DirectorDepartment of Agriculture,National Meat Inspection ServiceVisayas Avenue, DilimanQuezon City 1101Tel: +632 9247980, 9247971Fax: +632 9247973E-mail: [email protected]

15. MA ASUNCION SAN JUANFood and Drug Regulation Officer II,Center for Health Development IIIFood and Drug AdministrationDepartment of HealthGovernment Compound, MaimpisSan Fernando City, PampangaTel: +63 45 4552322 local 113Fax: +63 45 8613426 local 113,

861 3425 (Director’s Office)E-mail: [email protected];

[email protected]

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16. ISRAEL Q. DELA CRUZSenior Science Research SpecialistBureau of Agriculture and Fisheries ProductStandards, Department of Agriculture,Ministry of AgricultureBPI Compound, Visayas AvenueDiliman, Quezon City 1101Tel: +632 4552858Fax: +632 4552858E-mail: [email protected]

17. MARIA ELIZABETH D. CALLANTASupervising Meat Control OfficerNational Meat Inspection ServiceDepartment of AgricultureVisayas Avenue, DilimanQuezon City 1101Tel: +632 9247980Fax: +632 9247973E-mail: [email protected]

SINGAPORE

18. DOMINIC CHNGExecutive ManagerInspection Department, Quarantine andInspection GroupAgri-Food & Veterinary Authority5 Maxwell Road, #18-00 Tower BlockMND ComplexSingapore, 069110Tel: +65 63257143Fax: +65 62212194E-mail: [email protected]

THAILAND

19. PONPROME CHAIRIDCHAISecretaryNational Bureau of Agricultural Commodityand Food Standards (ACFS)50 Phaholyothin Road, Ladyao Chatuchak,Bangkok 10900Tel: +662 579 8648Fax: +662 579 8628E-mail: [email protected]

20. CHANTHAWAN WITTHAYAWIROJFood and Drug Technical OfficerBureau of Food,Food and Drug Administration,Ministry of Public Health88/7 Tiwanon Road, MuangNonthaburi 11000Tel: +662 5907031Fax: +662 5918462E-mail: [email protected]

VIET NAM

21. HANG DINH THI BICHVice-DirectorFood Safety Testing CenterHygiene and Epidemiology Institutein HighlandMinistry of Health34 Pham Hung Street, Buon Thuot City,Dak Lak ProvinceTel: +84 05003911961Fax: +84 05003852423E-mail:[email protected]

22. VU TRUNG NGUYENOfficerNational Agro-Forestry-Fisheries QualityAssurance Department Ministry of Agricultureand Rural DevelopmentNo. 10 Nguyen Cong Hoan StreetBa Dinh District, HanoiTel: +844 38310983 (ext. 31), 37714192Fax: +844 38317221E-mail: [email protected];

[email protected]

JAPAN

23. MAKOTO SAKASHITADeputy DirectorConsumer Policy DivisionFood Safety and Consumer Affairs Bureau,Ministry of Agriculture, Forestry and FisheriesKasumigaseki 1-2-1, Chiyoda-kuTokyo 100-8952Tel: +813 35028111 (ext. 83699);

+813 55122291Fax: +813 35974262E-mail: [email protected]

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24. FUSAO KAMIKUBODeputy DirectorConsumer Policy DivisionFood Safety and Consumer Affairs Bureau,Ministry of Agriculture, Forestry and FisheriesKasumigaseki 1-2-1, Chiyoda-kuTokyo 100-8952Tel: +813 35028111 (ext. 4454);

+813 35022319Fax: +813 35970329E-mail: [email protected]

WHO

25. JENNY BISHOPRegional Adviser for Food SafetyWHO Regional Office for the Western Pacific,PhilippinesE-mail: [email protected]

INTERNATIONAL CONSULTANT/RESOURCE PERSONS

26. RAMESH BHATInternational ConsultantFAO Regional Office for Asia and the PacificMaliwan Mansion, 39 Phra Athit Road,Bangkok, 10200, ThailandTel: +662 697 4000Fax: +662 697 4477E-mail: Ramesh.bhat@fao,org

27. ROY SPARRINGADeputy Chairman for Food Safety andHazardous Substance ControlNational Agency for Drug and Food ControlJl. Percetakan Negara No. 23Jakarta Pusat 10560, IndonesiaTel: +62 21 4253857Fax: +62 21 4253857E-mail: [email protected];

[email protected]

28. JONGKOLNEEVITHAYARUNGRUANGSRIDirectorBureau of Food Safety Extension and SupportUnder the permanent SecretaryMinistry of Public HealthRoom 710, DMSc Building No. 8Nonthaburi 11000, ThailandTel: +662 9659730Fax: +662 5883020E-mail: foodsafety_moph.thailand

@hotmail.com

29. PATRICK DEBOYSERAdvisor to the Director GeneralDirectorate General for Health and ConsumerAffairs of European Commission (SANCO)Rue de la Loi 200, 1049, BrusselsBelgiumE-mail: [email protected]

30. MELANIE FISHERDeputy CEO and Executive ManagerFood Standards Australia New ZealandP.O. Box 7186, Canberra BC ACT 2610,AustraliaTel: +61 2 62712246Fax: +61 2 62712204E-mail: [email protected]

FAORAP

31. SHASHI SAREENSenior Food Safety & Nutrition OfficerFAO Regional Office for Asia and the PacificMaliwan Mansion, 39 Phra Athit Road,Bangkok 10200Tel:+668 6974143Fax: +662 6974445E-mail: [email protected]

32. ATSUHIRO MENORegional Project CoordinatorFAO Regional Office for Asia and the PacificMaliwan Mansion, 39 Phra Athit Road,Bangkok, 10200Tel: +662 6974354Fax: +662 6974477E-mail: [email protected]

22

33. LUISA KOSAISAEVEEProject AssistantFAO Regional Office for Asia and the PacificMaliwan Mansion, 39 Phra Athit Road,Bangkok 10200Tel: +662 6974355Fax: +662 6974477E-mail: [email protected]

OBSERVERS

34. USA BAMRUNGBHUETSenior Expert, Office of StandardDevelopment,National Bureau of Agricultural Commodityand Food Standards (ACFS)50 Phaholyothin Road, ChatuchakBangkok 10900,Tel: +662 561 2277 ext. 1440Fax: +662 561 3357E-mail: [email protected]

35. ORASA CHONGWORRAGUNFood and Drug OfficerBureau of Food, Food and DrugAdministrationMinistry of Public Health ThailandTel: +662 5907176Fax: +662 5907258E-mail: [email protected]

36. KORWADEE PHOLKLIANGStandard OfficerNational Bureau of Agricultural Commodityand Food Standards (ACFS)50 Phaholyothin Road, ChatuchakBangkok 10900Tel: +662 5612277 ext. 1413Fax: +662 5613357E-mail: [email protected]

37. LADDA VIRIYANGKURASenior Specialist on Rice Inspection andCertificationRice Department55 Phaholyothin Road, ChatuchakBangkok 10900Tel: +662 5614519Fax: +662 5613357E-mail: [email protected]

38. KINGDUEAN SOMJITSenior Food TechnologistFish Inspection and Quality Control DivisionDepartment of Fisheries50 Kaset-Klang ChatuchakBangkok 10900Tel: +662 5804150-5 ext. 13402; 5580143Fax: +662 5580142E-mail: [email protected]

39. NGAMJIT DUANGDEEAgricultural ScientistDepartment of Agriculture50 Kaset-Klang ChatuchakBangkok 10900Tel: +662 5792565Fax: +662 5792592E-mail: [email protected]

40. JUTAMAT KLINSODABureau of Food Safety Extension and SupportMinistry of Public HealthRM 710, Building 8, Department ofMedical SciencesNonthaburi 11110Tel: +662 9659730Fax: +662 5883020E-mail: [email protected]

41. THONGCHAI VORAVONGSAKULScientistDepartment of Agriculture50 Kaset-Klang ChatuchakBangkok 10900Tel: +662 9407422Fax: +662 9406470E-mail: [email protected]

42. SUPREEYA KIATTAOANDepartment of Livestock Development69/1 Payathai Road, RatchatheweeBangkok 10900

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Annexure 3

Welcome address

Mr. Makoto SakashitaDeputy Director

Consumer Policy Division, Food Safety and Consumer Affairs Bureau Ministry of Agriculture, Forestry and Fisheries, Japan

Distinguished participants,

Distinguished FAO members,

Ladies and Gentlemen,

It is great honour for me to deliver a few words in the opening of the FAO regional trainingworkshop “Food recall and traceability – Application in National food safety control.”

On behalf of the Government of Japan, I would like to express my sincere thanks and gratitudeto FAO for inviting me to this workshop as a representative of the donor country Japan. I wouldlike to pay high tribute for those people present here, who have been working so hard for foodsafety and quality in each country.

This year is the 40th anniversary of ASEAN-Japan Dialogue relations. ASEAN and Japan’scooperative partnership began in 1973 with the establishment of ASEAN-Japan forum onsynthetic rubber. Through the years, ASEAN and Japan have forged close cooperation towardspeace, stability, development and prosperity in Asia. I hope ASEAN and Japan strengthenfurther cooperative relationship.

Under the Codex framework, Japan was recently nominated to be reappointed as Coordinatorfor Asian region for a second term. I thank all the ASEAN Members for their strong supports toJapan, and promise to continue to do our best to enhance the communication among the regionin Codex activities.


Undoubtedly, food safety is the prime concern of each country. It becomes an integral part ofthe development agenda since food safety, health and economic prosperity should beconsidered as issues interconnected.

In this regard, I would like to appreciate continued support by FAO for enhancing food safety,especially in the Asia and Pacific region. Japan also shares the same concern about food safetywith FAO and ASEAN countries. In order to address food safety issues in this region, Japan hascontributed to trust fund in FAO since last year for the regional project “Support to CapacityBuilding and Implementation of International Food Safety Standards in ASEAN Countries.”This workshop is held under this project. The objective of the project is to strengtheningcapacities of Codex standards-setting and implementing the adopted Codex standards.

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At the following session, my colleague Mr. Kamikubo will give a presentation on “Relationbetween Risk analysis, Crisis management and Food recall and Traceability system”. Japanhopes this presentation will contribute to participants’ understanding of the basic concept ofrisk analysis and relationship between risk management and crisis management in food safety.

Additionally, on the last day, Japan will facilitate a session of Table Training Exercises on foodsafety emergency response with FAO. Japan hopes participants can understand the concept ofpreliminary risk assessment during an emergency and practice developing risk categories,possible management options including food recall through the exercises.


I believe this workshop will surely give us an excellent opportunity to accelerate ourcollaboration in the field of food safety. Last but not least, I wish all participants a rewardingexperience at this workshop.

Thank you for your kind attention.

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Annexure 4

Welcome address

Ms. Shashi SareenSenior Food Safety and Nutrition Officer

FAO Regional Office for Asia and the Pacific

His Excellency Mr. Adisorn Kamnerdsiri, Vice-Governor of Chiang Mai Province

Mr. Makoto Sakashita, Deputy Director, Consumer Policy Division, Food Safety andConsumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries, Japan

Participants, resource persons and Ladies and Gentlemen:

On behalf of the FAO, I have great pleasure in welcoming you to the Training Workshop: Foodrecall and traceability – Application in National food safety control, the second workshop underthe Japanese funded FAORAP project Support to Capacity building and improvement ofinternational food safety standards in ASEAN countries (GCP/RAS/280/RAS).

At the outset I would like to thank the Government of Japan for supporting the project and theGovernment of Thailand for hosting this meeting in this beautiful and charming city.

Food safety and quality and consumer protection against food fraud have major health, socialand economic implications. Food safety and quality is of special significance to ASEANcountries in the present era of globalization, since they have an increased share of food exportsand imports and also the increasing commitments they have for the protection of the health ofthe consumers in their respective countries.

At the global level, the international organizations namely the Codex and FAO & WHO havebeen giving increased importance in recent years to the subject of food emergencies anddevelopment and implementation of Food Safety Emergency response Systems and Plans, riskanalysis in emergency situations, recall and traceability and have brought out several standards,guidelines and publications on the subject for the benefit of the stakeholders.

Food recall is a fundamental tool in events of food safety emergencies in national food safetycontrol. The concepts of food recall and traceability have to be built in to the National foodcontrol systems. Although some countries have initiated work in this direction, there is a needto create awareness on these aspects among the policy makers and food control authorities.Further, these programmes cannot be achieved by a single agency in one country but need tohave multi-agency and stake holder cooperation as well as international cooperation andalignment with international standards.

During the inception workshop of the project “Principles and further activities for Codeximplementation” which was held during 17-19 September 2012 in Bangkok, Thailand, manyASEAN countries had expressed interest in further understanding on the implementation offood recall and traceability system especially the practical aspects. With this background, it wasdecided to organize this workshop, the specific objectives of which are as follows.

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1. To enhance understanding of basic concept of risk analysis, and relationship betweenrisk management and crisis management in food safety

2. To enhance understanding of food recall and traceability system and its application inthe national food control system

3. To share the information of the FAO/WHO Guides for developing and improvingnational food recall systems

4. To enhance understanding on the development and preparedness for food safetyemergency events with reference to food recall and traceability

5. To enhance the ability of decision making to respond to food safety emergenciesthrough hands-on exercises and discussion.

FAO Activities

I would also like to take this opportunity to highlight some important recent activities of foodsafety and control in the region. FAO is currently supporting around 15-20 projects in variouscountries of Asia-Pacific Region on food safety covering capacity strengthening of countries indifferent aspects of food safety which cover various aspects of standardization as well asinspection and certification activities. These cover aspects of legislation and regulation, policyinitiatives, risk based inspection and certification systems, test facilities and methods,strengthening food safety across value chains, street food safety, strengthening institutional andquality control structure in relation to Geographical Indications, trainings and awareness fora range of stakeholders amongst others.

In addition to regional and specific country projects, I am pleased to highlight that FAO hadorganized in collaboration with Bureau of Food Safety, Extension and Support, Ministry ofPublic Health Thailand a Regional Food safety Policy Consultation for countries in Asia. Thiswas held in December 2012 and 11 countries and around 50 delegates participated. Some of theimportant issues that emerged included:

• High level political support for food safety as a priority

• A food chain approach which addresses safety risks throughout the food continuum

• Coordination/Cooperation among stakeholders

• Risk based food law and inspection regimes

• Harmonization with international standards

• Enhanced capacity for risk analysis, management and communication

• Education and training programs for all stakeholders

• Surveillance (including foodborne illness surveillance and monitoring) and laboratoryfacilities

• Enhanced research capacity

• Balancing the policy needs of small/medium sized enterprises and larger enterprises(e.g. importers/exporters)

• Market access issues (for domestic as well as international)

• Enhanced participation of consumers

• Strengthening infrastructure (both for quality assurance activities and ensuring safeproduction and distribution of foods)

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Pilots activities to support Thailand and Bangladesh in developing national food safetyemergency response plans were also taken up and based on the outcome a 2-day regionalmeeting on sharing experiences and lessons learnt was held in June 2012 in Bangkok.13 countries and more than 60 persons participated. The regional meeting not only shared theexperiences of the two countries, but other participants also reported on the status of such plansin their countries.

As part of strengthening capacities for inspection and certification in countries of the region,FAO had also last year organized a regional training workshop on implementing GAP in fruitand vegetable sector, its certification and accreditation for Greater Mekong Subregioncountries. This training which was held in Bangkok covered the GAP requirements based onASEANGAP as well as the implementation aspects of GAP for the purpose of gettingproducers certified to GAP standards. The programme was also targeted towards supportingcountries in establishing a certification scheme for GAP in line with accreditation standards.

In addition, with the support of the FAO and WHO Codex Trust Fund, a Regional trainingprogramme on Chemical risk analysis is being organized in Beijing from 11-15 March 2013.

I am sure the countries will take advantage of the various events being organized in the regionto strengthen capacities in relation to standardization and quality control including inspectionand certification aspects.

With these words, I would once again like to thank the Government of Japan for theircontinuing support to various activities to enhance food safety in ASEAN countries, theGovernment of Thailand for hosting this workshop, the resource persons for their veryimportant inputs and the Governments of ASEAN countries for their active cooperation incarrying out the project activities including this workshop and of course the participants fortheir presence.

Thank you

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Annexure 5

Opening address

Mr. Adisorn KamnerdsiriVice-Governor of Chiang Mai Province, Thailand

Representative of the FAO Regional Office for Asia and the Pacific,Distinguished Delegates,Ladies and Gentleman,

I am most honored and delighted to have the privilege of making an opening address for allparticipants from countries in ASEAN to Training workshop on “Food recall and traceability –Application in National food safety control” which is under one of the project “Support toCapacity Building and Implementation of International Food Safety Standards in ASEANCountries”. I would like to extend my warmest welcome to those of you who have come toThailand to participate in this workshop and I hope that besides the substantial and fruitfuldiscussions that we anticipate during this meeting, you have enough time to enjoy in ChiangMai.

Recently, a greater accessibility and diversity of food available to consumers, there is a highpossibility of cross-border distribution of food that is not safe. As a result of food outbreaks/incidents, it has on socio-economic development of the producing and/or exporting countrieswhen trade is disrupted. Hence, food recalls which is defined as a fundamental tool in themanagement of risks in response to food safety events and emergencies have become globalheadlines and could re-emphasize the importance of this issue. The training workshop on “Foodrecall and traceability – Application in National food safety control” is being arranged and willenable participants to understand the concept and learn of recent advancements on thesesystems and to consider the application of the system to the national food control systems.Participated countries will be able to understand in establishing and implementing an effectivenational food recall system to respond to food safety events or emergencies.

A food recall is an action by a manufacturer, importer, distributor or retailer to remove unsafefood products from the market to help protect the public by removing unsafe or violate productsfrom the market discontinuing further spread of contaminated product. It is critical that thecompetent authority undertakes the review with partners from both the private sectors, whohave knowledge and experience in the elements of a food recall. ASEAN countries includingThailand are still in need of an effective recall system and the necessary infrastructure tosupport it.

Regarding Thailand’s development efforts, many ministries in controlling food safety supplychain both national level and local level have a right to recall products, but food recall systemin Thailand have no any mandatory law to enforce this action. For instance, some recent foodrecalls that were undertaken in Thailand are the melamine-tainted milk products and bambootissue with high sulfur content, both from China. It consequently raised the concerns about

29

effectiveness of current food control systems in protecting consumers and sparked increasingattention to the regulatory frameworks that govern food safety and food trade.

The necessity to strengthen national food control systems harmonized with international foodstandards, guidelines and codes of practices, particularly applying risk analysis in real caseincluding in emergency case is one of many ASEAN countries’ interesting. An introduction offood recall and traceability system and a fundamental tool in events of food safety emergenciesin national food safety control are important to note. Besides, understanding of relationshipbetween risk management and crisis management in food safety in order to determine whetheror not a food recall is necessary, the FAO/WHO Guide for the application of risk analysisprinciples and procedures during food safety emergencies provides guidance on the applicationof risk analysis and various risk management options. This would certainly lessen the burden ofthe importing countries in the attempt to control the safety of all food and feed imports andwould enhance the trade relationship of trading partners.

Ladies and gentlemen,

I wish the consultation workshop will provide opportunity for your countries in a developmentor improvement of national food recall systems involves taking into consideration thegovernment’s structure, organization and capabilities, and the level of development of thesectors within the food chain. I wish this is a great chance for all participants to learn fromknowledge expert team and share their experiences for enhancing capacity of responding foodsafety emergency including application of food recall and traceability system in the nationalfood control system.

I hope that our workshop will be a fruitful one and will come up with successful outputs.

Thank you

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Annexure 6

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Annexure 18

Explanation note of Tabletop Training exercise and Group Discussion (17.02.2013)

Tabletop Training exercise for emergency response theme 1&2

1. Introduction

Participants are expected to learn risk analysis concept and procedure by exercise through preliminaryrisk assessment (calculation of hazard exposure and risk characterization; (Individual work),discussion of risk management option, risk communication option (Group work) and Grouppresentation using scenario of virtual Toxin XYZ in grape of exporting country A and Importingcountry B.

4 Groups are formulated in 2 groups of exporting country A and 2 groups of Importing country B.

2. Proceedings of exercise

1) Scenario proposals and explanation of scenario(8:15-9:00)

A scenario will be explained by Japanese experts briefly.

Explanation contains information on objectives, expected outcomes of the table training exercise,background information on the emergency (contaminated food, concentrations toxicity of thecontaminant, situation of traceability system and possible measures).

Facts Sheets of Country A (exporting country), Country B (importing country), Toxin XYZ areprovided and distributed to the participants.

2) Explanation of preliminary risk assessment for scenario(9:00-9:45)

Japanese experts will explain calculation proceeding for preliminary risk assessment using simpleexamples; and then, participants will practice the preliminary health risk assessment using simpleexamples.

Memo Template for Individual Assignments is provided and distributed to the participants.(Individual work); (total 45 min.)

3) Estimation of risk(9:45-10:15)

Participants will estimate preliminary risk using explained scenario (Individual work); 30 min.

(Coffee break 10:15-10:30)

4) Consideration of management options(10:30-11:30)

Based on preliminary assessment, participants will make group discussion for deciding managementoptions including food recall and other options considering situation of risk assessment, response ofstakeholders, legal legal system on food recall, traceability system and risk communication etc.

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Memo template for Group Work Assignments is provided and distributed to the participants.(group work 60 min.)

5) Preparation for the media briefing(11:30-12:30)

Based on adopted options of risk and crisis management, participants will prepare a scenario of mediabriefing, this is a part of activity of risk communication. Brief description of adapted options will beprovided, 60 min.

(Lunch 12:30-13:30)

6) Group presentation(13:30-14:30)

Each group will present their management options in media briefing style, Role play. Otherparticipants will play role of press. (Briefing 5 min., Q&A 10 min., for each group)

Group discussions for National road map

1. Introduction

Using obtained knowledge and experiences in the Tabletop training exercises, participants are expectedto establish a road map of introducing traceability and food recall and other options in national foodsafety control plan considering situation of country.

Country wise groups will formulated.

2. Proceedings of discussion

1) Discussion of national road map(14:30-15:30)

Participants will discuss national road map for introducing traceability and food recall using enhancedknowledge and experiences obtained tabletop exercises and considering national situation such aslegal system of food recall and national food safety emergency response plans. Participants mayconsider introducing mandatory/voluntary options or alternative methods etc.

Template for Group discussion is provided and distributed to the participants.

(Coffee break 15:30-15:45)

2) Presentation of the national road map(15:45-17:00)

Each country will make presentation of the discussed national road map. (5 min. each country)

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Annexure 19

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Annexure 20

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Annexure 21

Tabletop training exercises(Agenda item 11, Part 1)

1. Objectives

The objectives of the tabletop training are:

1) to assess the degree of risks associated with an identified hazard quantitatively, usingavailable information or data, in a food safety emergency situation;

2) to identify risk management options, taking into account the risk assessment results; and

3) to consider communication approaches that are appropriate to the individual riskmanagement options that have been determined.

2. Expected outcomes of the training

At the completion of the tabletop training exercises, participants are expected to have:

1) enhanced capacity for conducting a preliminary risk assessment and making riskmanagement decisions during a food safety emergency; and

2) enhanced capacity to plan and carry out food safety emergency drills in a country, includinga review of each country’s response plan.

3. Case scenarios

The training exercises will revolve around the following two case scenarios regarding a food safetyemergency:

1) A foodborne illness outbreak in country A

Country A has mild weather and moderate rainfall in spring and summer and dry weather in theautumn. Thus the climate of country A is suitable for the production of various fruits; grape cultivationand its secondary products is an important industry of country A. Grapes cultivated in country A arenot only consumed domestically but also are exported to other countries in the form of fresh fruit,raisins and wine.

From spring to summer of the past year, country A was blessed with good weather; the grape cropgrew favourably and the cultivation progressed as usual. But in early autumn, an unusual rainfallprior to harvest time enabled certain types of mould to grow on the grapes.

Some moulds produce XYZ toxin just below the skin of grapes, but that type of toxin does notdeteriorate the quality or the appearance of grapes. The grape farmers tried to prevent the mould fromspreading across their vineyards, but vineyards across the country were affected.

The XYZ toxin can adversely affect human health; although it is not a genotoxic carcinogen, it cantrigger immunotoxicity or reduce growth. The XYZ toxin does not break down in food processingexcept during the fermentation. Food safety authorities need to pay particular attention to the presenceof XYZ toxin in food products that young children might consume, such as grape juice, which theydrink in greater volume than persons in other age groups.

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The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a tolerable dailyintake (TDI) of 0.02 mg per kg body weight per day. Acute toxicity of the digestive organs,resulting in vomiting or diarrhoea, was observed in animal tests; thus, an acute reference dose(ARfD) of 0.1 mg per kg body weight per day was established for humans.

The Ministry of Health of country A requested the National Health Science Laboratory to analyse theXYZ toxin in grapes and grape products, such as raisins, juice and wine, distributed within country Aafter many patients, mainly children, presented a range of symptoms, from fever and nausea tovomiting and diarrhoea (similar to the symptoms of XYZ toxin) eating grapes and grape products.According to the analysis results, XYZ toxin of 2.4-45.0 mg per kg was detected in raisins, 0.3-4.0mg per kg was found in fresh grapes, 4-7 mg per kg appeared in the grape juice and 0.2-2.1 mg perkg was found in the wine.

Because country A had exported a large amount of grapes and grape products to its neighbouringcountries, the government of country A notified the respective governments of the analysis results,through INFOSAN. They wanted them to be aware of possible XYZ toxin contamination. Throughthe quarantine and inspection authorities, country A directly reported the incident to country B, whichhas been a major importer of its grapes and grape products.

In country A, meanwhile, the food safety authority decided to carry out response activities to preventthe spread of the damage. Based on the scientific data, such as the level of XYZ toxin concentrationin food and its toxicity (see the fact sheet), the food safety authority need to consider how to respond.

2) Imported grapes and processed grapes in country B from country A

Country B does not grow any grapes but relies on the importing of grapes and also imports manygrape products; in particular, approximately 70 percent of those imports are from country A.

After the imported-food inspection agency in country B received the report from country A, itlaunched an inspection of the grapes and grape products that had been imported from country Abetween September 2012 and January 2013. The test results proved to be similar as what country Afound and reported. For that time period, the records indicated that country B had imported 12 000tonnes of fresh grapes and 5 400 tonnes of raisins from country A, with which it made and soldsecondary products.

There have been no reports of patients suffering any symptoms related to grapes or grape productscontaminated with the XYZ toxin. Nonetheless, country B’s food safety authorities have decided toconsider preventive measures, based on scientific data (see the fact sheet), to guard against thepossible occurrence of any health issues caused by grape products contaminated with the XYZ toxin.

Exercise 1 (individual work)

1) Estimate the daily XYZ toxin intake amount (the mean and the 99th percentile values) usingthe concentration data of XYZ toxin in each product (fresh grapes, raisins, grape juice and wine) andthe provided consumption data and body weight for adults and “infants” (please see note below). Intable 1, fill in the blank spaces with your calculations.

(note; the word of infants in this text is translated from original Japanese text in which “infants”means children of 12-24 month old)

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2) Conduct risk characterization of XYZ toxin, by comparing the daily XYZ toxin intakeamount estimated in the previous step with the tolerable daily intake and the acute reference dosevalues. Insert those TDI and ARfD values into table 1 also.

Exercise 2 (group work)

1) Discussion themes

i) What options should the government of country A take as a producer and exporter ofgrapes, based on the risk assessment results? (for groups A and B)

ii) What should the government of country B do as an importer of grapes and grape products,based on the risk assessment results? (for groups C and D)

iii) What type of information should be released to the public? And how? (for all groups)

2) Points of concern

i) In determining which, if any, emergency responses to launch to guard against a public healthproblem, several practices should be followed (when identifying possible risk managementoptions during a food safety emergency):

• The initial source of information regarding a food safety event in the country should berecognized, such as media reports, official food inspector reports, laboratory test results,alerts from international partners or consumer complaints.

• If a food recall is required or implemented, the specific means suitable for the nationallegal and institutional systems should be considered (see the fact sheet further on).

• In addition to a food recall, other possible risk management options to prevent thedistribution and public consumption of contaminated food should be considered (for thisexercise, assume that there is a mechanism to trace food items in the country).

• When considering risk management options, it is essential to make use of all availablescientific data. Also, other factors such as public perceptions and socio-economicconditions of the country must be considered.

• When estimating the degree of adverse impact to public health, the worst case should beassumed. In this situation, that infants are most susceptible to the XYZ toxin should berecognized and all implications considered.

• Not taking any action also should be considered as a viable option.

ii) When preparing to communicate public risk information to key stakeholders, such asconsumers and food industry operators, the government’s message must be provided at themost appropriate time, taking into account the priority of the information.

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Fact sheet

1. Country A

A. Information on food

Grapes are cultivated nationwide.

Production volume of grapes and grape products(September 2012 to January 2013)

Food item Amount of production Amount of export

Fresh grapes 20 900 tonnes 17 400 tonnes

Raisins 71 000 tonnes 49 700 tonnes

Grape juice 186 200 kilolitres 121 100 kilolitres

Wine 371 200 kilolitres 232 900 kilolitres

B. Legal and institutional systems

National agencies involved in the food safety emergency response: Food and Drug Administration(FDA), Department of Medical Science (DMSC), Department of Health (DOH), Department ofDisease Control (DDC), National Bureau of Agricultural Commodity and Food Standards (ACFS),Department of Agriculture (DOA), Department of Livestock Development (DLD), Department ofFisheries (DOF), Department of Rice (DOR), Bureau of Food Safety Extension and Support (BFSES).

The Food Safety Law covers the following points of the national food safety policy:

• appropriate public health measures to protect human health at each stage of the food supplyprocess;

• responsibilities of the central and local governments;

• responsibilities of food-related business operators;

• registration required for all food-related business operators;

• food recall system; and

• traceability standards system (At present, use of the traceability system is largely ona voluntary basis and is limited. Specifically, tracing fresh fruits cultivated in the country isvoluntary, while tracing fruit products throughout the food supply chain is mandatory. Exportproducts are traced voluntarily by the export business operators, according to requests fromauthorities in the importing countries.).

Regulation value of the XYZ toxin

Food items Regulation value (mg/kg)

Fresh grapes 2

Raisins 5

Grape juice 1

Wine –

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2. Country B

A. Information on food

Grapes are not grown in country B. The amount of imported grapes from country A accounts forabout 70 percent of the grapes consumed within country B.

Import volume of grapes and grape products(September 2012 to January 2013)

Food item Amount of import

Fresh grapes 5 400 tonnes

Raisins 12 000 tonnes

Grape juice 36 600 kilolitres

Wine 91 200 kilolitres

B. Legal and institutional systems

National agencies involved in the food safety emergency response: Food Safety Commission (FSC),Ministry of Health (MOH), Ministry of Agriculture (MA), Ministry of Economy, Trade and Industry(METI), Consumer Affairs Agency (CAA), Ministry of the Environment (MOE) and localgovernments.

The Food Sanitation Law covers the following points of the national food safety policy:

• appropriate public health measures to protect human health at each stage of the food supplyprocess;

• responsibilities of the central and local governments;

• responsibility of food-related business operators;

• registration required for all food-related business operators;

• food recall system; and

• traceability standards (Traceability is mandatory nationwide. Specifically, fresh fruits grownin the country and fruit products distributed throughout the food supply chain are required tobe traced by business operators. In addition, labelling on imported products are required toinclude place of the origin but not their lot number.).

Regulation value of XYZ toxin

Food items Regulation value (mg per kg)

Fresh grapes 2

Raisins 5

Grape juice 1

Wine –

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C. General information on the XYZ toxin

• TDI: 0.02 mg per kg body weight per day

• ARfD: 0.1 mg per kg body weight per day

• Toxicity:

According to animal tests, the following adverse health effects are recognized:

a. Acute toxicity: high-level XYZ toxin exposure leads to vomiting and/or diarrhoea.

b. Long-term toxicity can lead to eating disorders, weight loss, growth delay and/or kidneyfunction disorder; but there is no evidence of genotoxic carcinogenicity.

• Physical property:

Molecular weight: 183.5

Melting point: 112-113°C

Solubility: XYZ toxin, which is a polar molecule, is soluble to water, alcohol, ethyl acetateand acetone. The XYZ toxin is not destroyed during normal heating and cooking, but60-90 percent reductions have been reported during the alcohol fermentation process forgrape juice.

• Analytical methods: Analytical methods using gas chromatography – massspectrometry(GC-MS)and gas chromatography with anelectron capture detector (GC-ECD)are available. Enzyme-linked immunosorbent assay (ELISA) kits are also available, butmeasurement uncertainty of the method is relatively large. The limits for the quantificationand detection with GC-MS are 0.1 mg per kg and 0.03 mg per kg, respectively. The limits forthe quantification and detection with ELISA are 0.5 mg per kg and 0.2 mg per kg,respectively.

D. Human body weight

Human body weight(mean value, countries A and B in common)

Adult Infant

60 kg 10 kg

E. Daily food intake

• Daily food intake for adults

unit: g/day/adult

Food items Mean 99th percentile(50th percentile)

Fresh grapes 15 50

Raisins 5 15

Grape juice 20 40

Wine 50 450

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• Daily food intake for infants

Infants drink grape juice more than adults with their body weight unit.

Unit: g/day/child

Food items Mean (50th percentile)

Fresh grapes 10

Raisins 5

Grape juice 150

Wine 0

F. Analysis results

Food items Sampling number Number of Number of Detection rangepositive samples positive samples (mg/kg)

in country A in country B

Fresh grapes 20 20 (7) 12 (3) 0.3-4.0

Raisins 20 20 (11) 15 (5) 2.4-45.0

Grape juice 30 30 (10) 21 (4) 4.0-7.0

Wine 30 28 (-) 15 (-) 0.2-2.1

Note: The figures in parentheses indicate the number of samples above the regulation value.

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Tab

le 1

. Mem

o te

mpl

ate

for

indi

vidu

al a

ssig

nmen

ts(f

or c

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g a

prel

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Foo

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Age

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Ave

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of X

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(mea

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)(k

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g)(k

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g/kg

bw

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)(m

g/kg

bw

/day

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g/da

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)

Adu

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ean)

Fres

h gr

apes

Adu

lt (9

9% il

e)

Infa

nt (

mea

n)

Adu

lt (m

ean)

Rai

sins

Adu

lt (9

9% il

e)

Infa

nt (

mea

n)

Adu

lt (m

ean)

Gra

pe ju

ice

Adu

lt (9

9% il

e)

Infa

nt (

mea

n)

Adu

lt (m

ean)

Win

eA

dult

(99%

ile)

Infa

nt (

mea

n)

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Table 2. Memo template for group work assignments(for considering risk management options during a food safety emergency)

Fresh grapes

1) Management

Priority Countermeasures (scope and target) Pros and cons

Status quo (no new measures)

2) Communication

Raisins

1) Management

Priority Information content and target



2) Communication


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Grape juice

1) Management

2) Communication



Wine

1) Management


2) Communication




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Annexure 22

Composition of groups

Group A

1. Brunei DK Hajah Noorayu Rohayadinah2. Cambodia Chan Pich3. Malaysia Thayalan Ramadas4. Philippines Beata Humilda Obsioma5. Viet Nam Hang Dinh Thi Bich6. Observer Orsa Cho7. Observer Thongchai Voravongsakul

Group B

1. Cambodia Hoksrun Aing2. Malaysia Muhammad Izwan Ahmad3. Philippines Ma Asuncion San Juan4. Thailand Ponprome Chairidchai5. Viet Nam Vu Trung Nguyen6. Observer Ladda Viriyangkura7. Observer Supreeya Kiattipan

Group C

1. Brunei DK Siti Norasikin PG Maidin2. Indonesia Ary Widiarto3. Lao PDR Thoung Phoun Theungphachanh4. Myanmar Sabei Htet Htet Htoo5. Philippines Israel Q. Dela Cruz6. Thailand Chantawan Witthayawiroj7. Observer Kingduean Somjit8. Observer Korwadee Phonkliang

Group D

1. Indonesia Chairun Nissa2. Lao PDR Chansay Phommachack3. Myanmar U Kyaw Lwin4. Philippines Elizabeth Callanta5. Singapore Dominic Chng6. Observer Ngamjit Duangdee7. Observer Jutamat Klinsoda

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Annexure 23

Details of the group work for considering risk management options during a food safety emergency:

Group A

I. Options considered

Fresh grapes1) Management


1 Set up a national food safety emergency council Pros: Protect public healthinvolving all agencies to coordinate all activities. Cons: Action may seem drasticRecall all fresh grapes from the market – establisha traceability system.

2 Competent authority monitors effectiveness of the recall. Pros: Effective recallProducers and packers should have a traceability systemin place.

3 All affected grapes are destroyed or used for Pros: Monitoringnon-food/feed purposes, under the supervision of thecompetent authority.

4 Fresh grapes and grapes used as wine are monitored andtested for XYZ toxin in the finished wine.

2) Communication


1 Inform the public not to purchase and consume grapes for the time being and dispose of all grapesthat they possess (precautionary measure). Infants at a higher risk to adverse health impact.

2 Immediately inform INFOSAN and importing countries.

II. Information to the public

TOPIC: XYZ TOXIN CONTAMINATION IN GRAPES AND ITS PRODUCTS17 February 2013

The Ministry of Health would like to refer to the issue of XYZ toxin contamination, which has causedthe growth of mould on grapes. The Ministry of Health has taken immediate action on this issue andhas conducted an investigation into this matter. The outcome of the investigation shows that theaffected grapes were grown nationwide and harvested in the autumn. The grapes are marketed locallyand exported mainly to country B and other countries. The competent authorities on food safety in theimporting countries have been informed of this issue.

The XYZ toxin has long-term toxicity that will result in eating disorders, weight loss, growth delay orkidney function disorder, although there is no evidence that it will cause cancer.

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As a precautionary measure, the Ministry of Health has ordered a recall of affected grapes andproducts, which includes raisins, grape juice and wine. The public is advised not to buy and consumegrapes and grape products until further notice. All grapes and grape products that have been purchasedmust be discarded. Infants are at a higher risk than adults. Retailers are also advised not to sell theseproducts.

The Ministry of Health is closely monitoring the recall of the affected products and would like toassure the public that all necessary measures are being undertaken to ensure food safety regardingthis issue.

Group B




1 Enhance routine inspection at market places and pre-export Pros: Tackle the issue immediatelychecks; wholesalers, retail sellers and exporters should do Cons: Constraints in human andtheir own checks (immediate action). financial resources

2 Public advice: Wash grapes thoroughly and remove skin Cons: Public panicbefore consumption (immediate action).

3 Food safety management policy: Promote good agricultural Cons: Constraints in human andpractices at the farm level and in the harvesting period; financial resources; reluctanceand promote good manufacturing practices and of famerssanitation standard operating procedures in processing,storage and transportation (prevention) of food.

4 Improve the food safety policy on traceability regulation Cons: Constraints in human andon the food supply chain: Change it to mandatory status financial resourcesand include prevention measures.

2) Communication


1 Informing INFOSAN and country B: Information exchange (not alert).

2 Public advice, especially advice for infant consumption.

Raisins1) Management


1 Enhance routine inspection at market places, pre-export Pros: Tackle the issue immediatelycheck; wholesalers, retail sellers, exporters own check Cons: Constraints in human and(immediate action) financial resources

2 Public advice: Alert consumers to be aware and what Cons: Public panicprevention to observe, especially for infant(immediate action).

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2) Communication

3 Food safety management policy: Promote good agricultural Cons: Constraints in human andpractices at the farm level and in the harvesting period; financial resources; reluctanceand promote use of hazard analysis and critical control of farmerspoints, good manufacturing practices and sanitationstandard operating procedures in processing, storage andtransportation (prevention) of food.

4 Improvement of food safety policy on traceability Cons: Constraints in human andregulation on food supply chain: Change it to mandatory financial resourcesstatus and include prevention measures.


1 Informing INFOSAN and country B: Information exchange (not food safety alert), especiallyadvice for Infants’ consumption.

2 Public advice, especially advice for young children’ consumption.

Grape juice1) Management


1 Product recall.

2 Enhance routine inspection at market places and Pros: Tackle the issue immediatelypre-export checks; wholesalers, retail sellers and exporters Cons: Constraints in human andshould do their own checks (immediate action). financial resources

3 Public advice: Alert consumers to be aware and what Cons: Public panicprevention to observe, especially for infants(immediate action).

4 Food safety management policy: Promote good agricultural Cons: Constraints in human andpractices at the farm level and in the harvesting period; financial resources; reluctanceand promote use of hazard analysis and critical control of famerspoints, good manufacturing practices and sanitationstandard operating procedures in processing, storage andtransportation (prevention) of food.

5 Improvement of food safety policy on traceability Cons: Constraints in human andregulation on food supply chain: Change it to mandatory financial resourcesstatus and include prevention measures.

2) Communication


1 Informing INFOSAN and country B: Product recall; food safety alert, especially for childrenweighing less than 10 kg.

2 Consumer advice, especially regarding young children weighing less than 10 kg.

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Wine1) Management


1 Enhance routine inspection at market places and pre-export Pros: Tackle the issue immediatelychecks; wholesalers, retail sellers and exporters should do Cons: Constraints in human andtheir own checks (immediate action). financial resources

2 Public advice: Alert consumers to be aware and what Cons: Public panicprevention to observe (immediate action).

3 Food safety management policy: Promote use of hazard Cons: Constraints in human andanalysis and critical control points, good manufacturing financial resources; reluctance ofpractices and sanitation standard operating procedures in famersprocessing, storage and transportation (prevention) of food.

4 Improvement of food safety policy on traceability regulation Cons: Constraints in human andon food supply chain: Change it to mandatory status and financial resourcesinclude prevention measures.

2) Communication

Group C




1 Informing INFOSAN and country B: Information exchange (not food safety alert)


1 Status quo (no new measures). Pros: Trade facilitation and the freeflow of goodsCons: Know the possible risks

2 We will advise our food safety authorities (border) to Pros: Prevent incoming contaminatedmonitor XYZ toxin in incoming shipments from country A. commodities

Cons: Additional work and costs forauthorities

3 Our food safety authorities (in charge of risk assessment) Pros: Determine the probability ofmay conduct a complete risk assessment. risk

Cons: Costly

4 We will require country A to provide laboratory analysis of Pros: Prevent the incomingthe commodity (for XYZ toxin). contaminated commodities

Cons: Costly to trading partner(country A)

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2) Communication


1 Food safety authority (border) conveys the information from country A.

2 Food safety authority (risk assessors) conveys information from country A.

3 No information to the public.






3 Our food safety authorities (in charge of risk assessments) Pros: Determine the probabilitycan conduct complete risk assessment (because there is of riska possible risk with Infants and maybe the Cons: Costlyimmune-compromised population, based on the preliminaryrisk assessment; results found were greater than the TDI(113 percent).



2) Communication



2 Food safety authority (risk assessors) conveys information from country A and preliminary riskassessment findings.




1 We will advise inspectors (border) to conduct further Pros: Prevent incoming contaminatedlaboratory tests (confirmatory tests, maybe gas commoditieschromatography – mass spectrometry, liquid Cons: Additional work and costs forchromatography/mass spectrometry/mass spectrometry, authoritiesetc.); if found in excess of national standards andlegislation, hold the shipment until a full risk assessmenthas been completed.

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2) Communication

2 We will advise food safety authorities (charge of risk Pros: Will have a scientific adviserassessment) to conduct risk assessment on the risk, prevent adverse health

effect for the publicCons: Costly

3 Advise distributors to temporarily halt the distribution and Pros: Prevent possible health impactvoluntarily withdraw the grape juice in the market until to public (Infants, immune-further notice. compromised public)

Cons: Costly


1 Distributors are to temporarily halt the distribution and voluntarily withdraw the affected grapejuice from the market until further notice due to possible contamination from the XYZ toxin uponconsumption of the commodity as a result of the preliminary risk assessment and information fromcountry A, where the project originated. We may provide them with general information on theXYZ toxin (p. 6) as well as the information that country A provided the authorities in country B.

2 We will issue preliminary advisory to the public: “The government is doing a full investigation onthe possible health impact of consuming grape juice, and we will issue further notice soonest, oncewe have the full report. Thank you!” Or, “The government is doing a full investigation of thesituation.”

Wine1) Management





3 Our food safety authorities (in charge of risk assessment) Pros: Determine the probability ofmay conduct a complete risk assessment. risk

Cons: Costly



2) Communication



2 Food safety authority (risk assessors) conveys information from country A.


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Group D




1 Monitoring imported products from country A. Pros: Guarantee public safetyCons: Costs time and resources

2 Trace and reject products that fail testing, in line with the Pros: Guarantee public safetyregulation. Cons: Impacts on industry

2) Communication


1 Consultations with importers and distributors of grape products to explain the product iscontaminated and that the levels of toxin exceed the regulation in some products.

2 Asking importers to destroy locally or send products back to country A, the product that exceedsthe level of toxin prescribed in the regulation.

3 Inform country A about the test findings of products.



1 Monitoring imported products from country A. Pros: Guarantee the safetyCons: cost time, resources

2 Trace and reject the failed product with the regulation Guarantee the safety for publicImpact the industry, limited productin the market

2) Communication


1 Consultations with importers and distributors of grape products to explain the product iscontaminated and that the levels of toxin exceed the regulation in some products.

2 Asking importers to destroy locally or send products back to country A, the product that exceedsthe level of toxin prescribed in the regulation.

3 Encourage agriculture office (plant health) to protect plants and human health office to protecthuman health.

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1 Recall all affected products from importers and distributors. Pros: Guarantee public safetyCons: Impacts on the industry

2 Sample and test grape products. Pros: Need to reject/dispose ofcontaminated productsCons: Costs, extra resources

2) Communication


1 Explain to the importers and distributors the reason for recalling products.

2 Communicate to the media, general public and consumer that the juice with detailed informationhas been rejected because it contains XYZ toxin contamination.

Wine1) Management


1 Status quo, consider standard in the future

2) Communication

II. Information to the public

MEDIA BRIEFING

On 31 January 2013, we received information from our counterpart Competent Authority incountry A that grapes exported between September 2012 and January 2013 were contaminated withthe XYZ toxin, which is produced by a specific mould that has affected the grape industry.

Many patients in country A, mainly children, presented a range of symptoms, from fever and nauseato vomiting and diarrhoea, after eating grapes and grape products. Such symptoms are similar to XYZtoxicity implications.

Because we have imported grapes from country A during that suspicious period twice, we haveinspected all imported grape products that entered the country at that time. Our initial risk assessmentfound that grape juice containing the XYZ toxin is likely to pose health risks for Infants aged 0-12months. We have coordinated with the concerned stakeholders as well as the exporting country forupdates on this situation. As a precautionary measure, we are in the process of recalling and testingall grape juices imported from country A. We advise the public to temporarily stop giving grape juiceproduced from country A to young children until further notice. We will be issuing additionalinformation as it becomes reliable.


– –

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Reference: Preliminary assessment

Item Sampling No. of No. Value XYZ toxin Age category TDI ARfDNo. positive sample (mg/kg) ratio ratio

samples above Analysis Regulation (%) (%)regulation test

Fresh 20 12 3 0.3-4.0 2 Adult (Mean) 5% 1%grapes Adult (99ile) 17% 3%

Infant (Mean) 20% 4%

Raisins 20 15 5 2.4-45.0 5 Adult (Mean) 19% 4%

Adult (99ile) 56% 11%


Grape 20 21 4 4.0-7.0 1 Adult (Mean) 12% 2%juice Adult (99ile) 23% 5%


Wine 20 15 – 0.2-2.1 – Adult (Mean) 9% 2%

Adult (99ile) 79% 16%

Infant (Mean) 0% 0%

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Annexure 24

Group discussions on national road map for introducing traceability and food recall systems

Table 3. Template for group discussion

Country name

1. Current situation

Type of national Y/N If yes, name of Responsible agency Objectives, Remarks/scopeplan/regulation law or regulation /organization mechanisms and of plan/law, etc.

legal structure

National foodsafety emergencyresponse plans

Food recall iscovered inlaw/regulation

Traceability iscovered inlaw/regulation

Food recall andtraceability arecovered for otherpurpose, such asquality, labelling,etc.

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Annexure 25

Template for group discussion – National status and road map for introducing traceability and foodrecall systems

Table 4. Template for group discussion(national status and road map for introducing traceability and food recall systems)

Country name

Sl. Activity Current status Proposed action plannumber

1. Agency responsible• Lead agency• Supporting agencies

2. Legislation

a) What is the legislation that covers/will coverfood recall and traceability?

b) Does the legislation have a provision forrecall and traceability?

c) What is the purpose of the recall (food safety,confidence in product, product identity, others)?

d) Are there any definitions laid down in relationto food recall/withdrawal and traceability?

e) What is the role and responsibility of thecompetent authority?

f) Are there adequate powers of competentauthority and what are they?

g) Are the roles and responsibilities of foodbusiness operators laid down and what are they?

h) Are there any existing provisions that maybe a barrier to an effective recall system?

3. Do you have a national food recall plan/system?Please describe in brief, if so.

4. What is your system of communication andnotification with:• other authorities• food business operators• international organizations• consumers.

5. Does a record-keeping system exist – whatrecords are needed?

6. Has any guidance material been developed forfood business operators, any training modulesor forms and formats? Please elaborate.

7. What is the coordination mechanism:• between agencies?• with food business operators?

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8. What is the enforcement mechanism for overseeing:• effective recalls?• management and disposal of contaminated

goods?

9. Has any review of the national food recall systembeen carried out?

10. Has a review of the food recall plan of foodbusiness operators been carried out?

11. Are the laws/provisions available on your website?Please give the site address.

What is the point of contact? Please providee-mail and phone number details.

12. Has any recall episode occurred in your country?Please describe.

Has your country received any request/informationabout a recall of your country food products fromany other country? If so provide details.

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Annexure 26

National status and road map for introducing traceability and food recall systems, as projected by thecountry representatives.

Brunei Darussalam


1. Agencies responsible • Any processed food: Ministry of Health To set up Public HealthLead agency: • Agriculture and fisheries: Ministry of Food Emergency Plan

• Ministry of Health Industry and Primary Resources Council under the leading• Bilateral and international food trade and agency.

Supporting agencies: information: Ministry of Foreign Affairs• Ministry of Industry and Trade

and Primary Resources • Halal products: Ministry of Religious• Ministry of Foreign Affairs

Affairs and Trade • Control of entry-Prime Minister’s Office:• Ministry of Religious Royal Custom and Excise Department

Affair Prime Minister’sOffice

2. Legislation

a) What is the legislation Emergency (Public Health) (Food) To include foodthat covers/will cover food Order, 1998 traceability in therecall and traceability? legislation.

b) Does the legislation have Food recall: Yes Legislation on fooda provision for recall and Traceability: No traceability.traceability?

c) What is the purpose of To protect the public healththe recall (food safety,confidence in product,product identity, others)?

d) Are there any definitions No Food and Agriculturelaid down in relation to Organization/Worldfood recall/withdrawal and Health Organization andtraceability? INFOSAN as references

e) What is the role and • Food premise inspectionresponsibility of the • Food monitoringcompetent authority? • Food recall

• Food destruction• Notice of seizure of banned products

or items• Scrutinizing food documentation for

Import Food Products Act as an advisorybody

f) Are there adequate powers Power of food officers:of competent authority and • enter any food premiseswhat are they? • take food samples

• stop, search or detain any vehiclecontaining food

• open and examine any food package• exam and seize any food

documentation

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• seize and detain any food thatcontravenes the law

• demand premise identity(business license).

g) Are the roles and No To include the roles andresponsibilities of food responsibility of thebusiness operators laid food business operatorsdown and what are they? in the legislation.

h) Are there any existing Noprovisions that may bea barrier to an effectiverecall system?

3. Do you have a national Yes (only standard operating procedures) To be reviewed and madefood recall plan/system? more comprehensive.Please describe in brief,if so.

4. What is your system of Communication disseminated through:communication and • telephonenotification with: • e-mails

• other authorities? • press releases• food business • mass media.

operators?• international

organizations?• consumers?

5. Does a record-keeping No database is available – only the manual Proper database has yetsystem exist – what records filing of documentation. to be established.are needed?

6. Has any guidance material • Consultations for importersbeen developed for food • Food import guidelinebusiness operators, any • Bookletstraining modules or formsand formats? Pleaseelaborate.

7. What is the coordination • Focal points of agenciesmechanism: • Meetings and appointments

• between agencies? • Consultations• with food business?

operators?

8. What is the enforcement Food Destruction under Emergencymechanism for overseeing: (Public Food) Order 1998, Schedule 17,

• effective recalls? Section 4• management and

disposal ofcontaminated goods?

9. Has any review of the Nonational food recall systembeen carried out?

10. Has a review of the food Norecall plan of food businessoperators been carried out?

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11. Are the laws/provisions Food quality control: www.moh.gov.bnavailable on your website?Please give the site address. +6732 331 100, ext. Food Quality Control

What is the point of contact?Please give e-mail andphone number.

12. Has any recall episode Food alerts and withdrawal of affected foodoccurred in your country? from shelves of wholesalers and retailers.Please describe.

Has your country received Noany request/informationabout a recall of yourcountry food productsfrom any other country?If so provide details.

Cambodia


1. Agency responsible • Cambodia Import Export Inspection and Establish a Food Recall• Lead agency Fraud Repression within the Ministry Committee.

of Commerce

• Supporting agencies • Ministry of Agriculture, Forestry andFisheries

• Ministry of Industry• Mining and Energy, Ministry of Health

2. Legislation

a) What is the legislation • Law on Management of Quality and • Developing jointthat covers/will cover food Safety of Products and Service. Prakas/Circulation ofrecall and traceability? • Law on Permission of Food Food Recall lead by

Establishment the CAMCONTROL.• Prakas No. 868 on the Coordinating • Strengthening law

of Food Safety From Farm to Fork enforcement.• Prakas on General Pre-Packaged Food

Labelling

b) Does the legislation have Yes, but need to have clearly procedure Review food recalla provision for recall and manual for food recall. standard operatingtraceability? procedures.

c) What is the purpose of Protect consumer health. Need to developthe recall (food safety, traceability guidelinesconfidence in product, for whole country.product identity, others)?

d) Are there any definitions Yes, within the two relevant laws and • Developing jointlaid down in relation to two relevant prakas. Prakas/Circulation offood recall/withdrawal Food Recall lead byand traceability? the CAMCONTROL.

• Strengthening lawenforcement.

• Need to developtraceability guidelinesfor whole country.

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e) What is the role and Mentioned in Prakas No. 868. Strengthening andresponsibility of the implementing existingcompetent authority? food regulations.

f) Are there adequate powers Yes Strengthening lawof competent authority enforcement.and what are they?

g) Are the roles and Yes Strengtheningresponsibilities of food responsibilities of foodbusiness operators laid business operatorsdown and what are they?

h) Are there any existing No Implement nationalprovisions that may be traceability guidelines.a barrier to an effectiverecall system?

3. Do you have a national Not yet • Developing jointfood recall plan/system? Prakas/Circulation ofPlease describe in brief, Food Recall led byif so. the CAMCONTROL.

• Strengthening lawenforcement.

4. What is your system of • National and relevant ministries • Improve the systemcommunication and • Provincial/Brach/BIP for communication.notification with: • Small and medium enterprise

• other authorities? associations and stakeholders• food business • Sanitary and phytosanitary

operators? notifications and enquiry points• international • INFOSAN

organizations? • ASEAN Rapid Alert System for Food• consumers? and Feed (ARASFF)

5. Does a record keeping Yes, but voluntary Need to developsystem exist – what records traceability guidelinesare needed? for whole country.

6. Has any guidance material Not yet • Developing jointbeen developed for food Prakas/Circulation ofbusiness operators, any Food Recall lead bytraining modules or forms the CAMCONTROL.and formats? Please • Strengthening lawelaborate. enforcement.

• Review food recallstandard operatingprocedures.

• Need to developtraceability guidelinesfor whole country.

7. What is the coordination Agency focal points n.a.mechanism:

• between agencies?• with food business?

operators?

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8. What is the enforcement Monitoring and follow-up recall activities. Improve the systemmechanism for overseeing:

• effective recalls?• management and


9. Has any review of the Yes Improve the systemnational food recall systembeen carried out?

10. Has a review of the food Yes Improve the systemrecall plan of food businessoperators been carried out?

11. Are the laws/provisions Websites: www.camcontro.com.khavailable on your website? www.camddf.comPlease give the site address. E-mail: [email protected]

+855 2342 6166What is the point of contact?Please give e-mail andphone number.

12. Has any recall episode • Implemented by CAMCONTROL. Strengthening lawoccurred in your country? • Melamine case in milk and milk products enforcement andPlease describe. from China and other contaminated improvement of the

food products. system.Has your country receivedany request/information • Yes, informed products did not matchabout a recall of your the products imported from Cambodiacountry food productsfrom any other country?If so provide details.

Indonesia


1. Agency responsible• Lead agency • National Agency of Drug and The lead and supporting

Food Control agencies would be thesame.

• Supporting agencies • Ministry of Agriculture• Ministry of Marine Affairs and Fisheries• Ministry of Technology• Ministry of Labour• Ministry of Health• Local government

2. Legislation

a) What is the legislation that • Food Law Government regulationcovers/will cover food • Decree of Ministry of Health because of the new law.recall and traceability?

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b) Does the legislation have Yes It needs to enhance thea provision for recall and legislation on food recalltraceability? and traceability, which is

based on FAO/WHOguidance, e.g. guidancematerial and training anda review of the nationalfood recall system.

c) What is the purpose of Food safety, quality and labelling Food safety, confidencethe recall (food safety, in products, productconfidence in product, identity, etc.product identity, others)?

d) Are there any definitions Nolaid down in relation tofood recall/withdrawaland traceability?

e) What is the role and To communicate the recall, compel the • Effective nationalresponsibility of the food business operators to undertake food recall systemcompetent authority? a recall and to ensure that the recalled • Engage with food

products are removed from the market. business operatorsto develop guidanceon recall plans andtraceability

• Assist the foodbusiness operators inundertaking recall

• Provide mechanism toallow food businessoperators to notify thecompetent authority inthe case of supply ofunsafe foods

• Training food businessoperators on foodrecalls

f) Are there adequate powers Competent authority has the power to ask It needs to enhance theof competent authority the food business operators to recall their power of the competentand what are they? product. authority, based on

FAO/WHO guidance.

g) Are the roles and Yes, that food business operators should It needs to enhance theresponsibilities of food ensure public health safety. role and responsibilitiesbusiness operators laid of the food businessdown and what are they? operators, based on

FAO/WHO guidance.

h) Are there any existing No Developing standardprovisions that may be operating procedures.a barrier to an effectiverecall system?

3. Do you have a national The national food recall plan consists of The system will includefood recall plan/system? the scope, level of recall, mechanism for legislative frame workPlease describe in brief, recall, implementation of the recall, guidance for training,if so. including the role and responsibility of the communication

government and industry, documentation mechanism,and record-keeping. record-keeping,

evaluation and review, etc.

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4. What is your system of Information technologycommunication and (INRASFF)notification with:

• other authorities? • Notice letter, by e-mail• food business • E-mail, by phone, fax

operators?• international • E-mail, INFOSAN, the European Union

organizations? Rapid Alert System for Food and Feed• consumers? (EURASFF)

• Press releases, website, news

5. Does a record keeping Yes, the records needed are removal, The records for removal,system exist – what records tracing and disposal of recall food. tracing and disposal ofare needed? recall food should be

more developed.

6. Has any guidance material Not yet Developing guidancebeen developed for food material, in line with thebusiness operators, risk managementany training modules or programme of foodforms and formats? business operators asPlease elaborate. part of the risk-based

food inspection system.

7. What is the coordination • Between agencies by the national food • Between agencies bymechanism: safety networking/integrated food safety national food safety

• between agencies? system, in line with the Indonesia Rapid networking/integrated• with food business? Alert System for Food and Feed food safety system,

operators? (INRASFF). in line with INRASFF• With food business operators by and the food safety

communication and monitoring. emergency responsesystem

• With food businessoperators bycommunication andmonitoring.

8. What is the enforcement • Monitoring the recall Developing a nationalmechanism for overseeing: • Asked the food business operators to food recall system.

• effective recalls? report the recall.• management and


9. Has any review of the Currently one is being conducted. It needs to develop,national food recall system based on FAO/WHObeen carried out? guidance.

10. Has a review of the food Not yet. The food recall plan of food It needs to developrecall plan of food business business operators is checked, in part when based on FAO/WHOoperators been carried out? auditing the industry. guidance.

11. Are the laws/provisions Website: www.pom.go.id Website: www.pom.go.idavailable on your website?Please give the site address. Director of Food Inspection and Director of Food

Certification Inspection andWhat is the point of contact? +62-21-4241781 CertificationPlease give e-mail and +62-21-4241781phone number.

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12. Has any recall episode Yes, a recall of coffee containing medicine. Yesoccurred in your country?Please describe. Yes, received from INFOSAN, EURASFF, Yes

Food Standards Australia New Zealand,Has your country received Korean Food and Drug Administration,any request/information Chambers of Commerce or an embassyabout a recall of your about our products that should be recalled.country food products fromany other country?If so provide details.

Lao PDR


1. Agency responsible• Lead agency • Division of Food, Drugs and Dairies and

Ministry of Health

• Supporting agencies • Agriculture, environment, industry andcommerce, among other ministries,as well as the private sector.

2. Legislation

a) What is the legislation that Food Law 2013 – Currently under Need to develop inclusioncovers/will cover food recall development, although there is nothing on of food recall andand traceability? food recall and traceability in it as yet, traceability.

but will try and include the same.

b) Does the legislation have No (it is in draft form still)a provision for recall andtraceability?

c) What is the purpose of It removes food that is unsafe or unfit forthe recall (food safety, human consumption or presents a dangerconfidence in product, for consumer health.product identity, others)?

d) Are there any definitions Food Law 2013 – it is improved.laid down in relation tofood recall/withdrawaland traceability?

e) What is the role and Not yet clearresponsibility of thecompetent authority?

f) Are there adequate powers • Food Lawof competent authority and • Regulation on the Control of Productionwhat are they? and Export-Import of Safe Food

g) Are the roles and Yesresponsibilities of food • Food Lawbusiness operators laid • Regulation on the Control of Productiondown and what are they? and Export-Import of Safe Food

h) Are there any existing Not yet, still considering.provisions that may bea barrier to an effectiverecall system?

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3. Do you have a national Not yet, still developing. Need to develop and withfood recall plan/system? support of FAO/WHOPlease describe in brief, or other organizations.if so.

4. What is your system of Establishing website for Rapid Alert Need to develop and withcommunication and System for Food and Feed, INFOSAN and support of FAO/WHOnotification with: other media. and other organizations.

• other authorities?• food business



5. Does a record keeping Yes – keeping hard copy information onsystem exist – what records import, export and national levels.are needed?

6. Has any guidance material Not yetbeen developed for foodbusiness operators,any training modulesor forms and formats?Please elaborate.

7. What is the coordination Government systemmechanism:

• between agencies?• with food business

operators?

8. What is the enforcement Monitoring and Food Lawmechanism for overseeing:



9. Has any review of the Not yet Need to develop and withnational food recall system support of FAO/WHObeen carried out? and other organizations.

10. Has a review of the food Not yetrecall plan of food businessoperators been carried out?

11. Are the laws/provisions Establishing a website.available on your website?Please give the site address. • Division of Food, Drugs and Dairies

• Ministry of HealthWhat is the point of contact?Please give e-mail andphone number.

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12. Has any recall episode Yes, some cases of melamine.occurred in your country?Please describe.

Has your country receivedany request/informationabout a recall of yourcountry food products fromany other country?If so provide details.

Malaysia


1. Agency responsible Ministry of Health:• Lead agency • Food Safety and Quality Division

• Supporting agencies Ministry of Agriculture and Agro-BasedIndustry

• Department of AgricultureDepartment of FisheriesDepartment of Veterinary Services

2. Legislation

a) What is the legislation that • Food recall: Section 13C, Food Act,covers/will cover food recall 1983 for the removal of food from foodand traceability? premises

• Food traceability: Regulation 10,Food Hygiene Regulation, 2009.

b) Does the legislation have Yesa provision for recall andtraceability?

c) What is the purpose of Food safety and food qualitythe recall (food safety,confidence in product,product identity, others)?

d) Are there any definitions Yes, also mentioned in the food recalllaid down in relation to procedure.food recall/withdrawaland traceability?

e) What is the role and Making sure that the food recallresponsibility of the procedures are carried out in a timelycompetent authority? manner and making sure that all food

premises in the country implement foodtraceability within their food safetyassurance programmes.

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f) Are there adequate powers Yes, whereby the director may order a recall,of competent authority removal or withdrawal of a contraveningand what are they? food, based on Section 13C of the Food

Act, 1983.

Based on Regulation 10 of the FoodHygiene Regulations, 2009, each foodpremise must establish a traceability systemfor foods, whereby the mechanism is toestablish a record system to identify“one step back from where the food camefrom and one step forward to wherethe food went”.

g) Are the roles and Regulation 10 of the Food Hygieneresponsibilities of food Regulation 2009 requires all foodbusiness operators laid processing establishments to providedown and what are they? food traceability to facilitate a recall.

h) Are there any existing The phrase “reasonably suspected to have Proposed amendments toprovisions that may be contravened or contravened the Act or the Food Act, 1983.a barrier to an effective regulations made under it” may have to berecall system? reviewed to facilitate food recall in the

event of a food safety incident.

3. Do you have a national A food recall procedure, based on FAOfood recall plan/system? guidelines, has been prepared.Please describe in brief,if so.

4. What is your system ofcommunication andnotification with:

• other authorities? • Letters, e-mails, meetings• food business

operators? • Letters and e-mails• international

organizations?• consumers? • Press statements, website

5. Does a record keeping • Records of all recalls, according to thesystem exist – what records format specified in the recall procedure,are needed? are kept.

6. Has any guidance material • The recall procedure consists of Normally, the competentbeen developed for food questionnaires and a checklist, based on authority does notbusiness operators, FAO guidelines. conduct any training forany training modules or • Training has not been conducted yet. the food businessforms and formats? operators.Please elaborate.

7. What is the coordination Yet to be established. Relevant stakeholdersmechanism: will be informed of

• between agencies? recall procedures.• With food business

operators?

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8. What is the enforcementmechanism for overseeing:

• effective recalls? • Competent authority monitors recall.• Competent authority manages and

• management and supervises disposal.disposal ofcontaminated goods?

9. Has any review of the Yes – The review is based on FAOnational food recall system guidelines.been carried out?

10. Has a review of the food No, but checked during hazard analysis and There will be arecall plan of food business critical control point analysis and good requirement for all foodoperators been carried out? manufacturing practice audits on certified establishments under

companies. Regulation 9 of theFood HygieneRegulations 2009 onceit’s fully enforced.

11. Are the laws/provisions Yes – http://fsq.moh.gov.myavailable on your website?Please give the site address. Proposed: Senior Director of Food Safety

and Quality Division, Ministry of HealthWhat is the point of contact? Noraini bt. Dato' Mohd OthmanPlease give e-mail and Senior Directorphone number. Food Safety and Quality Division

e-mail: [email protected]+603-8883 3501

12. Has any recall episode Yes – recall of DEHP-contaminatedoccurred in your country? products imported from TaiwanPlease describe. (Province of China).

Has your country received Yes – from the European Union andany request/information Hong Kong (China).about a recall of yourcountry food products fromany other country?If so provide details.

Myanmar


1. Agency responsible Strengthen integrated• Lead agency • Ministry of Health approach among all

involved agencies.• Supporting agencies • Ministry of Agriculture and Irrigation

• Ministry of Livestock and Fisheries• Ministry of Commerce• City Development Committees

2. Legislation National Food Law (+), but there is no Obtain higher-levelspecific legislation on food recall and commitment and drafttraceability. specific legislation, rules

and guidelines for foodrecall and traceability.

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a) What is the legislation that No Develop legislation, rulescovers/will cover food recall and guidelines for foodand traceability? recall and traceability.

b) Does the legislation have No –a provision for recalland traceability?

c) What is the purpose of No In laying down the newthe recall (food safety, legislation, food safetyconfidence in product, issues will be the firstproduct identity, others)? priority and then quality

of food.

d) Are there any definitions No Develop specificlaid down in relation to definitions regardingfood recall/withdrawal food recall/withdrawaland traceability? and traceability,

according to FAO/WHOguidelines for developingand improving thenational food recallsystem.

e) What is the role and No Include specific role andresponsibility of the responsibility ofcompetent authority? competent authority in

drafting legislationaccording to FAO/WHOguidelines for developingand improving thenational food recallsystem.

f) Are there adequate powers No Provide adequate powersof competent authority in legislation toand what are they? competent authority upon

developing and improvingthe national food recallsystem.

g) Are the roles and No Include specific roleresponsibilities of food and responsibility of foodbusiness operators laid business operators indown and what are they? drafting legislation

according to FAO/WHOguidelines for developingand improving thenational food recallsystem.

h) Are there any existing Poor record-keeping Encourage food businessprovisions that may be operators to maintaina barrier to an effective a proper record-keepingrecall system? system for their food

suppliers and customers.

3. Do you have a national No Develop a national foodfood recall plan/system? recall plan through anPlease describe in brief, integrated approachif so. among stakeholders.

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4. What is your system of Develop the system ofcommunication and voluntary notificationnotification with: from food business

• other authorities? • Legal channel operators to the• food business • Through instruction or legal channel competent authority

operators? • INFOSAN regarding their unsafe• international • Through newspapers and media products.


5. Does a record keeping Not well developed. Develop proper andsystem exist – what records systematic record-are needed? keeping.

6. Has any guidance material Manufacturers have their own Develop guidancebeen developed for food record-keeping in the processed food material based uponbusiness operators, Industry but not in agriculture products. FAO/WHO guidelinesany training modules or for developing andforms and formats? improving the nationalPlease elaborate. food recall system.

7. What is the coordination Coordinating committee, mostly through Conduct regular meetingsmechanism: the Union of Myanmar Federation of and workshops among

• between agencies? Commerce and Industry. the stakeholders.• with food business

operators?

8. What is the enforcement • Food import and export certification Review and revise themechanism for overseeing: system in place. current food import and

• effective recalls? • Health certificates for local industries is export certification• management and mainly based upon good manufacturing system to facilitate

disposal of practices. food safety and trade.contaminated goods?

9. Has any review of the No After developing andnational food recall system implementing a nationalbeen carried out? food recall plan, a review

will be done annually.

10. Has a review of the food No Encourage food businessrecall plan of food business operators on their currentoperators been carried out? food recall plan and give

necessary guidance toimprove their recall plan.

11. Are the laws/provisions Not developed yet. Will develop in the nearavailable on your website? future.Please give the site address.

What is the point of contact?Please give e-mail andphone number.

12. Has any recall episode Some episodes in agriculture products.occurred in your country?Please describe.

Has your country receivedany request/informationabout a recall of yourcountry food products fromany other country?If so provide details.

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Philippines


1. Agency responsible Department of Health:• Lead agency • Food and Drug Administration • Harmonization of

procedures among• Supporting agencies Department of Agriculture: agencies.

• Bureau of Plant Industry • Draft project• Bureau of Fisheries and Aquatic proposal to review

Resources traceability and• Bureau of Animal Industry food tracing.• National Meat Inspection Service • Draft issuances for• Bureau of Agriculture and Fisheries possible harmonization

Product Standards of traceability andfood recall procedures.

2. Legislation

a) What is the legislation that • Republic Act 9711 of Food and Drugcovers/will cover food Administrationrecall and traceability? • Meat Inspection Code of the Philippines

• Consumer Act of the Philippines• Agriculture and Fisheries Modernization

Act• Others

b) Does the legislation have • Bureau of Food and Drugsa provision for recall and (renamed Food and Drug Administration)traceability? Circular 3 No. 8 series, 2001

Guidelines to be observed on theimplementation of products recall system

• Yes for the other laws, but with nospecific steps

c) What is the purpose of the • Food safetyrecall (food safety, • Food trade facilitationconfidence in product, • Compliance to regulationsproduct identity, others)? • Product identification and safety checks

• Preventive control of possiblehazards/risks

• Verification of possible hazards inthe food/products

• Systems check on planned recallprocedures

• Unfair trade practices• Illegal trade practices

d) Are there any definitions Yeslaid down in relation tofood recall/withdrawaland traceability?

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e) What is the role and • Establish standards or other managementresponsibility of the options to prevent and control foodbornecompetent authority? hazards

• Establish, monitor and enforce nationalstandards

• Recognize other competent authorities’standards at the appropriate stages inthe food chain

• Establish approaches to ensure the safetyand safe use of inputs to the food chain

• Enforce legislation and takeproportionate, dissuasive and effectiveaction in case of non-compliance withrequirements

• Enable traceability and product tracing• Ensure that unsafe food is prevented

from entering the market or iswithdrawn and dealt with appropriately

f) Are there adequate powers Adequate. All the competent authoritiesof competent authority have the mandate to protect public health.and what are they?

g) Are the roles and Yes – Food business operators haveresponsibilities of food the primary role and responsibility forbusiness operators laid managing the food safety of theirdown and what are they? products and for complying with

requirements relating to those aspectsof food under their control.

h) Are there any existing Not really. The problem is the lack ofprovisions that may be specific regulation to implement the fooda barrier to an effective recall system.recall system?

3. Do you have a national Yes for the Food and Drug Administrationfood recall plan/system? with the following steps:Please describe in brief, • case reportif so. • hazard identification

• committee decision• initiate recall• monitor implementation• termination of recall

To be drafted at the Departmentof Agriculture

4. What is your system ofcommunication andnotification with:

• other authorities? Classification: Class 1, Class 2,• food business Class 3 types of alerts

operators?• international Phone calls followed by transmission of

organizations? order or information via fax, e-mail or• consumers? video conference and calls for emergency

meetings and consultations

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5. Does a record keeping Recall status report:system exist – what records • details of the involved productare needed? • nature of problem/risk

• manufacturer or source of the product• laboratory testing or verification

conducted• volume or number of products

involved• procedures for the recall• people involved in the recall• termination of the recall• etc.

6. Has any guidance material • Food business operators are providedbeen developed for food with information regarding regulationsbusiness operators, on food safety by the responsibleany training modules or competent authority for each foodforms and formats? commodities.Please elaborate. • The food business operators, through

their associations, are involved duringthe drafting of regulations as well asduring consultation activities regardingnew regulations.

• The websites of each competent authorityis accessible for information needed.

• Competent authorities likewise organizeforums, trainings and seminars for foodbusiness operators.

7. What is the coordination • Coordination is commodity based ormechanism: jurisdictional.

• between agencies? • There are many mechanisms of• with food business? coordination among the agencies under

operators? the Department of Agriculture,and there many interagency programmesor projects on food safety and foodproduction.

• Food business operators are registeredor accredited by the competentauthorities, based on the commodity.

8. What is the enforcement • There is an “effectiveness check” inmechanism for overseeing: which a committee oversees the disposal,

• effective recalls? based on regulations of the Food and• management and Drug Administration.

disposal of • The competent authorities under thecontaminated goods? Department of Agriculture have plant

inspection officers and regional officesor specially organized disposal teamsto carry out recalls and disposal.

9. Has any review of the None yet. It is incorporated intonational food recall system discussions regarding food safety in general.been carried out?

10. Has a review of the food Yes, as part of the accreditationrecall plan of food business requirements, but it’s not very detailed andoperators been carried out? lacks simulation exercises.

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11. Are the laws/provisions Food and Drug Administration:available on your website? www.fda.gov.phPlease give the site address. Department of Agriculture: www.da.gov.ph

What is the point of contact? National Meat Inspection Service:Please give e-mail nmis.gov.phand phone number. e-mail: [email protected]

+632 924 7980/924 7971

12. Has any recall episode • Melamine infant formulaoccurred in your country? • Peanut butter due to plant sanitationPlease describe. issues

Has your country received The Food and Drug Administrationany request/information conducted both.about a recall of yourcountry food productsfrom any other country?If so provide details.

Singapore


1. Agencies responsible Agri-Food and Veterinary Authority (AVA)• Lead agency (import to distribution, local manufacturing,

farms)

• Supporting agencies National Environment Agency (NEA) (retail)

2. Legislation

a) What is the legislation that • Sale of Food Act Food Regulationscovers/will cover food • Control of Plants Actrecall and traceability? • Wholesome Meat and Fish Act

b) Does the legislation have No for recall. Include a provision fora provision for recall and Yes for traceability. mandatory recall in thetraceability? * Recall is not covered under law, but the law.

law does not permit the sale and distributionof non-compliant food. NationalEnvironment Agency has the power to seizefood that is or appears to be unwholesomeor contrary to law.

c) What is the purpose of • Use of unsafe, contaminated foodthe recall (food safety, ingredientsconfidence in product, • Production of unsafe or contaminatedproduct identity, others)? food

• Food that is tested and found to besubstandard or not of quality demandedunder the law.

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d) Are there any definitions Yes for traceability: See 2b – Law forlaid down in relation to • Regulations 5 and 14 under the Food mandatory recallfood recall/withdrawal Regulationsand traceability? • Control of Plants Act (Chapter 57A)

Section 8• Rule 10 of Control of Plants Act

(Import, Export and TranshipmentRules)

• Wholesome Meat and Fish Act(Chapter 349A) Section 6, Rule 7of WMF (Import, Export andTranshipment Rules)

e) What is the role and AVA’s role is to ensure the safety of foodresponsibility of the available:competent authority? • Putting in place a surveillance

programme that includes tracking ofsource farms, import control,AVA-licensed food establishments,inspection, sampling and laboratoryanalysis.

• Tracing and facilitating recall ofimplicated products from all levelsof supply chain.

• Impose import restrictions forimplicated products/products fromimplicated source.

• Monitor new imports of implicatedproducts/products from implicatedsource for compliance before allowingdistribution.

• Work with exporting country, localfood establishment, farm to resolveissue – information sharing, guidance,enforcement.

• Notify and share information withimporting country – for the exportof locally manufactured food.

f) Are there adequate powers Yes, but it could be strengthened – See 2bof competent authority and specifically the powers for mandatorywhat are they? recall. It currently depends on voluntary

recalls or seizures.

g) Are the roles and Food business operators are to ensureresponsibilities of food that food sold and distributed compliesbusiness operators laid with the provisions and requirementsdown and what are they? within the law.

h) Are there any existing Noprovisions that may bea barrier to an effectiverecall system?

3. Do you have a national Yes – The competent authority’s ownfood recall plan/system? internal food recall plan and standardPlease describe in brief, operating procedures. The import, export,if so. manufacturing, farming, etc. of primary

produce and processed food are all underthe purview of the AVA.

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4. What is your system of Communication and notices are handled: An online portal forcommunication and • website and online media food business operators –notification with: • circulars and letters single point for all

• other authorities? • through industry associations information from• food business • alert systems and networks competent authority is

operators? • press releases being developed.• international • media.


5. Does a record keeping Import documentation – import permits,system exist – what records health certificates (for specific products), etc.are needed? All AVA-licensed local food

manufacturers are advised to have a properrecord keeping for their entire manufacturingoperation, from the receiving of rawmaterials to the delivery of the finalproducts to their customers. They are alsoencouraged to establish a food traceabilitysystem and carry out mock product recallexercise to determine their food recallcapability.

6. Has any guidance material • Standard recall procedures for foodbeen developed for food business operators without their ownbusiness operators, recall plan.any training modules or • Training and consultationsforms and formats? • Elements of food traceability and foodPlease elaborate. recall have been introduced to

participants during the food industrytechnical seminars.

7. What is the coordination Agencies – Yes, standard recall procedures.mechanism: Food business operators – Yes, standard

• between agencies? recall procedures.• with food business

operators?

8. What is the enforcement Offenders can be prosecuted in court formechanism for overseeing: selling food that does not comply with the

• effective recalls? relevant legislation.• management and


9. Has any review of the Reviews are conducted as and when required.national food recall systembeen carried out?


11. Are the laws/provisions A list of laws are available at:available on your website? www.ava.gov.sg/Legislation/ListOfLegislation/Please give the site address.

What is the point of contact? The contact depends on the recall incident.Please give e-mail andphone number.

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12. Has any recall episode • In 2007, the recall of contaminatedoccurred in your country? cakes produced by a local foodPlease describe. establishment, which resulted in

food poisoning.Has your country received • In 2009, the recall of wine productsany request/information processed by a local foodabout a recall of your establishment due to excessive level ofcountry food products from methanol found.any other country? • In 2008, the recall of dairy productsIf so provide details. from China and products containing

dairy ingredients from China due toadulteration with melamine.

• In 2011, the recall of various foodproducts and ingredients for bubbletea from Taiwan (China) due toadulteration with plasticizers.

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Current situation of Singapore’s national road map for introducing traceabilityand food recall

Type of Y/N Name of law/ Responsible Objectives, Remarks/scope ofnational plan/ regulation, agency/ mechanisms and plan/law etc.

regulation in case of yes organization legal structure

National food Y Internal guidelines • Agri-Food and Ensure that unsafe Recall unsafe food fromsafety emergency and standard Veterinary or contaminated retail, wholesale andresponse plans operating Authority (AVA) food products are import channels.

procedures are (import to not available forused; there is no distribution) sale through theirplan in the law. • National systematic

Environment withdrawal.Agency (NEA)(retail)

Food recall is N NA AVA The process of recallingcovered in law is not covered under lawor regulations but the law does not

permit the sale anddistribution of unsafe food.

Traceability is Y • Regulation 5 and AVA • Ensure Traceability up to importcovered in law 14 under the traceability as level through importor regulations Food Regulations well as the permit declarations.

• Control of import, export The range of locallyPlants Act and transshipment manufactured food(Chapter 57A) of food products includes meat and fishSection 8 are through valid products, fresh produce

• Rule 10 of channels. (chill poultry and pork)Control of • Ensure and processed food.Plants Act traceability of(Import, Export locallyand Transshipment manufacturedRules) food products

• Wholesome Meat through properand Fish Act and accurate(Chapter 349A) labelling.Section 6

• Rule 7 ofWholesomeMeat and FishAct (Import,Export andTranshipmentRules)

Food recall and Y AVA Ensure safe Recall may be initiated for:traceability are ingredients and • food products withcovered for additives are used labelling thatother purposes, in food processing. contravenes regulationssuch as quality (allergen declarations,and labelling tampered date marking,

etc.)• food products tested

and found to besubstandard or not ofquality demanded, asspecified under law.

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Thailand


1. Agencies responsible • National Bureau of Agricultural• Lead agency Commodity and Food Standards

• Food and Drug Administration

• Supporting agencies Ministry of Agriculture and Cooperatives:• Department of Agriculture• Department of Livestock Development• Department of Forestry

Ministry of Public Health:• Department of Disease Control• Department of Health• Department of Medical Sciences• Bureau of Food Safety Extension

and Support

2. Legislation

a) What is the legislation that • Food Act, 1979covers/will cover food • Agricultural Standard, 1978recall and traceability?


c) What is the purpose of the Food safetyrecall (food safety,confidence in product,product identity, others)?

d) Are there any definitions Nolaid down in relation tofood recall/withdrawaland traceability?

e) What is the role and Order the recall action.responsibility of thecompetent authority?

f) Are there adequate powers Not clear.of competent authorityand what are they?

g) Are the roles and Shall be liable for any incurred expensesresponsibilities of food in relation to the destruction and recall ofbusiness operators laid an agricultural commodity.down and what are they?

h) Are there any existing Yesprovisions that may bea barrier to an effectiverecall system?

3. Do you have a national No A national food recallfood recall plan/system? system is beingPlease describe in brief, developed.if so.

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4. What is your system of • Food Alert System of Thailand (FAST) Thai INFOSAN is in thecommunication and • Rapid Alert System for Food and process of linking withnotification with: Feed (RASFF) other stakeholders.

• other authorities? • INFOSAN (linked with food business• food business operators, Office of Consumer Protection,

operators? NGOs and Provincial Health Offices)• international


5. Does a record keeping • Product recall information and correctivesystem exist – what records actionare needed? • Current status of food business operators

• Alert notifications.

6. Has any guidance material Only recommendations Standard operatingbeen developed for food procedures forbusiness operators, traceability and recall.any training modulesor forms and formats?Please elaborate.

7. What is the coordination • Meeting the national INFOSANmechanism: committee

• between agencies? • Meeting Thai RASFF subcommittee• with food business?

operators?

8. What is the enforcement There is a law for enforcement but it Needs expertise onmechanism for overseeing: does not specify a mechanism. setting effective

• effective recalls? mechanism for one to• management and two years.


9. Has any review of the Nonational food recall systembeen carried out?


11. Are the laws/provisions www.acfs.go.thavailable on your website? www.fda.moph.go.thPlease give the site address.

National Bureau of Agricultural CommodityWhat is the point of contact? and Food Standards: +662 561 2277Please give e-mail andphone number.

12. Has any recall episode • Withdrawal of products from shelvesoccurred in your country? • Allowed individual products, based onPlease describe. test results

Has your country received Noany request/informationabout a recall of yourcountry food products fromany other country?If so provide details.

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Viet Nam


1. Agencies responsible Ministry of Health:• Lead agency • Vietnam Food Administration (VFA)

• Supporting agencies Ministry of Agriculture and RuralDevelopment:

• National Agro-Forestry-FisheriesQuality Assurance Department(NAFIQAD)

• Department of Animal Health (DAH)• Department of Plant Protection• Department of Livestock Husbandry• Department of Crop Production• Directorate of Fisheries

Ministry of Industry and Trade:• Light Industry Department

2. Legislation

a) What is the legislation that Food Safety Law, 2010covers/will cover food recalland traceability?


c) What is the purpose of Food safety issuesthe recall (food safety,confidence in product,product identity, others)?

d) Are there any definitions Yes, for example: food recall andlaid down in relation to traceability.food recall/withdrawaland traceability?

e) What is the role and Principles of food safety management:responsibility of the • It is the responsibility of all foodcompetent authority? producers and traders to assure food

safety.• Food production and trading are

conditional activities; food producersand traders shall bear responsibilityfor the safety of food they produceor trade.

• Food safety management must bebased on relevant technical regulationsand regulations promulgated bycompetent state management agencies;applicable standards must beannounced by producers.

• Food safety management must beconducted throughout the course offood production and trading on thebasis of food safety risk analysis.

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• Food safety management must ensurea clear division of responsibilitiesand powers and inter-sectorcoordination.

• Food safety management must meetrequirements for socio-economicdevelopment.

f) Are there adequate powers Responsibility for the state managementof competent authority and of food safety rests with the Ministry ofwhat are they? Health, the Ministry of Agriculture and

Rural Development and the Ministry ofIndustry and Trade, as per articlesNo. 61-65 of the Food Safety Law.

g) Are the roles and The roles and responsibilities of foodresponsibilities of food business operator are specified in:business operators laid • Article No. 7 of the Food Safety Lawdown and what are they? • Government decrees

• Ministries’ regulations.

h) Are there any existing Yes, there are many agencies involving foodprovisions that may be traceability and food recall.a barrier to an effectiverecall system?

3. Do you have a national No WHO and FAO,food recall plan/system? CODEX for referencePlease describe in brief,if so.

4. What is your system of Ministry of Health is in charge of thecommunication and communication and notification on foodnotification with: safety with other authorities, food business

• other authorities? operators, international organizations and• food business consumers.



5. Does a record keeping Food business operators follow the WHO and FAO,system exist – what records ministries’ regulations and guidance. CODEX for referenceare needed?

6. Has any guidance materialbeen developed for foodbusiness operators,any training modules orforms and formats?Please elaborate.

7. What is the coordinationmechanism:

• between agencies?• with food business?

operators?

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8. What is the enforcementmechanism for overseeing:



9. Has any review of the Yes, however, each food safety authoritynational food recall system has developed its own food traceability andbeen carried out? food recall systems, based on its ministry’s

regulations.

10. Has a review of the food Yes. Each food business operator developedrecall plan of food business a food recall plan, based on ministries’operators been carried out? regulations and guidance.

11. Are the laws/provisions • Ministry of Health: www.moh.gov.vnavailable on your website? • Ministry of Agriculture and RuralPlease give the site address. Development: www.agroviet.gov.vn

• Vietnam Sanitary and PhytosanitaryNotification Authority:www.spsvietnam.gov.vn

What is the point of contact? • Vietnam Food AdministrationPlease give e-mail and www.vfa.gov.vnphone number. • National Agro-Forestry-Fisheries

Quality Assurance Departmentwww.nafiqad.gov.vn

12. Has any recall episode Main recall episode in Viet Nam:occurred in your country? Importing countries notifications andPlease describe. products recall order of consignments

to Vietnamese authorities and foodHas your country received business operators (such as agro-fisheryany request/information products related to contamination).about a recall of your The food business operators conductedcountry food products from food recalls individually, carried outany other country? a contaminant inspection and tookIf so provide details. corrective actions.

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Annexure 27

Evaluation of the training workshop by the participants

1. How do you evaluate the quality of the Training workshop in general?

2. Objectives of the workshop achieved

i) Enhanced understanding of basic concept of risk analysis and relationship between riskmanagement and crisis management in food safety

Yes – 23 participants

ii) Enhanced understanding of food recall and traceability system and its application in thenational food control system


iii) Sharing the information of the WHO/WHO guides for developing and improving nationalfood recall systems


iv) Understanding on the development and preparedness for food safety emergency eventswith reference to food recall and traceability


v) Ability of decision making to respond to food safety emergencies


No – 1 participant

3. Can you now guide the development/review/conduct of:

i) food recall and traceability system in your country?


No – 3 participant

ii) Preliminary risk assessment and making risk management decisions during emergency;the development/review of the food safety emergency response plans?


No – 4 participants

Excellent Very Good Adequate Poor Very Poor

1a Subject coverage 10 12 1

1b Material and handouts 7 13 3

1c Organization of the programme 9 13 1

1d Technical inputs by experts 10 11 2

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4. Need for any further guidance material for setting up/implementing nationalfood recall and traceability systems?


No – 3 participants

5. Any suggestions on how the workshop design needs to be improved.

i) Need more workshops and practical exercises on risk assessment

ii) Need more time for the workshop-preferably 5 days with

iii) Practical lectures on traceability (documentation and labeling) food recall in the market isneeded

iv) Simulation exercises, case studies with action plans for different commodities needed

v) Model for recall/traceability plans prepared by any country should be made available

vi) More time should have been allocated for discussions on group discussion presentations

vii) “Very interesting”. Question and answer sessions well handled leading to healthdiscussions among participants.

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Annexure 28

Closing address

Mr. Hiroyuki KonumaAssistant Director-General and

FAO Regional Representative for Asia and the Pacific

Distinguished participants from the ASEAN countries,

Resource persons,


I have great pleasure in participating in the closing session of the 3-day Regional training workshopon “Food recall and traceability – Application in National food safety control” organized by the FAORegional Office for Asia and the Pacific (RAP) for participants from the ASEAN countries. I ampleased to know that this second workshop of the project “Support to Capacity Building andImplementation of International Food Safety Standards in ASEAN Countries” has been successfullycompleted with great support of all the resource persons and the distinguished participants to theworkshop.

This project has been formulated by the FAO with generous financial contributions from theGovernment of Japan. On behalf of the FAO, I would like to express my gratitude and appreciation tothe Government of Japan for their continuing support to various activities to enhance food safety inASEAN countries.

I would also like to thank the Government of Thailand for hosting this workshop in this beautiful cityof Chiang Mai and providing the traditional Thai hospitality to all the participants.


Food safety, as you are aware, has become increasingly important in recent years due to variousfactors such as volume and diversity of trade in foods, greater public demand for health protection,changing pattern of hazards e.g. resistant microbes, more sophisticated methods for detection ofhazards, changes in production and consumption patterns, etc.

In this era of globalization, with increasing volumes of food and agricultural products being tradedboth domestically as well as globally, countries have realized the importance of national food safetypolicies harmonized with international standards to ensure that their populations are not only protectedfrom food safety hazards but that their products can be traded globally. These activites are of specialimportance to ASEAN countries in their quest toward moving forward for a common ASEAN marketby 2015.


This 2nd regional workshop of the project is organized by reflecting the results of discussion duringthe inception workshop of the project “Principles and further activities for Codex implementation”which was held during 17-19 September 2012 in Bangkok, Thailand. In the inception workshop,

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many ASEAN countries representatives had expressed their interest in understanding more about theuse of food recall and traceability system, which are fundamental tools in events relating to foodsafety emergencies in national food safety control.

I believe during the workshop participants have realized the necessity of prompt and rational responsewith risk based approach in the food safety emergencies since the food safety hazards have potentialto spread to large area very rapidly in this era of globalization. Therefore countries are requested toidentify and characterize potential hazard, to carry out risk assessment and to implement theappropriate risk management options and communicate the risk promptly to the relevant stakeholdersand as appropriate to the situation.

Once the hazard has been identified in the contaminated food, food recall may be a useful option forresponding to crisis and preventing further damage in emergency situations. Traceability is yet anotheruseful tool for implementing food recall effectively and efficiently and thereby ensuring removal ofthe affected food.

I would, however, like to stress that these type of programmes can be only implemented successfullyunder well organized national food control systems and structures such as national food safetyemergency response plans consistent with risk analysis concept as propounded by the Internatioalagencies. For successful implementation, it is important to have close collaboration with multipleagencies and stake holders as well as with international agencies such as FAO and WHO


I am glad to note that during the workshop, participants were able to enhance their knowledge of therisk analysis concept and related topics in a logical and sequential manner covering the theoreticalaspects given in Codex principles and guidelines and the FAO developed documents, as well asthrough actual situations and practical experiences shared by experts on each of the topics.

In the tabletop exercise sessions, participants were given an opportunity to discuss and decide mostsuitable options for managing food safety emergency events using result of preliminary riskassessment and considering given virtual situations. I believe, through such exercises, participantswould have understood the advantage and disadvantage of food recall and traceability system amongother options and also realized the need to build in the concept of food recall and traceability in theirnational system.

I must congratulate the participants for elaborating a road map for food recall and traceability fortheir countries during the final group work session based on the knowledge and experiences obtainedduring the workshop.

Ladies and Gentlemen

I strongly urge the participants after returning back to their countries to actively work to furtherstrengthen as well as implement this road map in their countries and thereby improve national foodsafety control system by incorporating the various aspects of food safety emergency response, foodtraceability and food recall which they have learnt during this workshop. Once pursued by thecountries of the ASEAN region, this would be an important land mark in ensuring food safety in theregion as a whole. I would like to thank the resource persons for their strong support which hascontributed to the success of this workshop.

Thank you.

Documents

The FAO Training Workshop: Food Recall and Traceability ...foodsafetyasiapacific.net/wp-content/uploads/2014/09/130215-report... · Food Recall and Traceability-Application in National