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PRACTICAL EXPERIENCE ON RISK ANALYSIS IN FOOD SAFETY EMERGENCY IN INDONESIA Roy Sparringa National Agency for Drug and Food Control Republic of Indonesia Training Workshop on Food recall and traceability -Application in National food safety

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PRACTICAL EXPERIENCE ON RISK ANALYSIS IN FOOD SAFETY EMERGENCY IN INDONESIA

Training Workshop on Food recall and traceability -Application in National food safety control Chiang Mai-Thailand, 15 February 2013 Roy Sparringa

National Agency for Drug and Food Control Republic of Indonesia

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2

  • 4. Conclusion
  • 1. Introduction

2.Emergency Response System in Indonesia

AGENDA

  • 3. Practical experience in food safety

emergency response

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3

  • 4. Conclusion
  • 1. Introduction

2.Emergency Response System in Indonesia

  • 3. Practical experience in food safety

emergency response

AGENDA

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  • Area: 1,904,569 km2 (> 17.000 islands, 33 provinces, 530 municipalities/

regencies)

  • The world’s 4th most populous country (238 M in 2010 census)
  • Top production [world rank, FAOstat]: rice, paddy [3rd], palm oil [1st], cassava

[2nd], coconuts [1st], maize [6th], cocoa beans [2nd]; also 1st rank for cloves, vanilla, cinnamon; 2nd rank for pepper; 3rd rank for nutmeg, coffee; and many more…

Republic of Indonesia

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Great challenge to control food safety in Indonesia

  • Wide coverage area of control
  • Large diversity of foods: products of SMEs, imported foods
  • Most food business operators are SMEs: often lack of food safety knowledge

and practices

  • Varying level of consumer awareness in food safety
  • Limited number of competent food inspectors
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6

  • 4. Conclusion
  • 1. Introduction

2.Emergency Response System in Indonesia

AGENDA

  • 3. Practical experience in food safety

emergency response

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Food Safety Emergency?

A situation, whether accidental or intentional, that is identified by competent authority as constituting a serious and as yet uncontrolled foodborne risk to public health that requires urgent action

Codex Alimentarius in FAO/WHO (2010)

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FAO/ WHO framework for developing national food safety emergency response plans (FAO/WHO, 2010)

1. Obtain high level support 2. Identify key partners 3. Establish a planning group Integrated Food Safety System in Indonesia Ministries/Agencies from Farm to Table INRASFF

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9

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Integrated Food Safety System Rapid response, particularly in emergency situation

Indonesia Rapid Alert System for Food and Feed (INRASFF)

Food Safety Alert and Response System in Indonesia

National Food Safety Committee

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CCP NADFC

NCP INDONESIA

CCP Ministry of Trade CCP Ministry

  • f Industry

CCP Ministry of Health CCP Ministry of Agriculture

CCP Ministry of Fisheries& Marine Affairs

INFOSAN

International Level National Level

ARASFF EURASFF Other International Contact Points GOARN LCCP LCCP LCCP LCCP LCCP LCCP EMERGENCY RESPONSE IN INDONESIA IHR NCP: National Contact Point CCP: Competent Contact Point LCCP: Local Competent Contact Point

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  • NCP INRASFF: Directorate of Food Safety

Surveillance and Extension, NADFC

  • ISO 9001: 2008  SOP for Food Safety Alert and

Response

  • INRASFF secretariat received and followed up 51

notifications in 2012 from EU-RASFF, INFOSAN and

  • ther countries (e.g. South Korea, Thailand,

Malaysia, US)

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INRASFF = Synergistic Food Safety Alert and Response System in Indonesia

Business as usual Incident Crisis

Emergency

Food Safety Emergency Response (FAO/WHO, 2010)

INRASFF

News, information Alert, border rejection Alert Alert

Food Safety Alert & Response System in Indonesia

FSER

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  • 4. Conclusion
  • 1. Introduction

2.Emergency Response System in Indonesia

AGENDA

  • 3. Practical experience in food safety

emergency response

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Food poisoning outbreak at school 2007-2011 is dominated by elementary schools (70-79%)

FOOD POISONING OUTBREAKS AT SCHOOL

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  • School is a place for food safety (WHO, 10 facts

in food safety)

  • Targeted food safety for school-based programs

shall be emphasized in public health initiatives (American Academy of Food Microbiology, 2010)

  • The National Movement of Food Sold and

Consumed by School Children(FCSC): initiative

  • f food safety for school children in Indonesia
  • Food safety program in schools is a strategy to

prevent problem which may lead to emergency situation (e.g. foodborne disease outbreak)

Prevention strategy

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PRACTICAL EXPERIENCE ON RISK ANALYSIS IN FOOD SAFETY EMERGENCY IN INDONESIA

  • Melamine contaminated milk powder (2008)
  • Cronobacter (Enterobacter) sakazakii in milk

powder (2008)

  • Methylparaben (Methyl p-hydroxybenzoate) in

instant noodle (2010)

  • Handling notification – Fukushima Event

Nuclear Power Station Crisis (2011)

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16 Sept 08 : First alert was received from secure website of INFOSAN in a form of INFOSAN Emergency Note Sept – Oct 08: continuously received Emergency notes. Every note received was reviewed and forwarded to key stakeholders Sept 2008 : sampling food products imported from China, found several products contained melamine

  • Set up National

standard based on Risk Assessment

  • Nov 2008 – now

Monitoring melamine in food product

  • 16 July 2012 : Ministry
  • f Health issued

maximum level of melamine in food

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Maximum level of Melamine in Foods

MELAMINE

Food Maximum level (ppm) Powdered Infant Formula 1 Ready-to-eat Infant Formula 0,15 Other foods 2,5

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Cronobacter (Enterobacter) sakazakii in milk powder (2008)

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16 Feb 08 : Publication on a survey of infant formula contained E. sakazakii by university in Indonesia raised public concerns 26 Feb 08 : NADFC expressed that government focused on possibility of microbial contamination of E. sakazakii to infant formula Feb - Mar 08 : sampling of infant food products, showed negative result 23 June 08 : Seminar and round table discussion held to discuss E.sakazakii prevention 28 Oct 09: Head of NADFC issued a decree

  • No. HK.00.05.1.52.3920
  • n maximum limit of

contaminants in foods 2009 – now : Monitoring about E. sakazakii has continued

  • Pre-market evaluation
  • Post-market evaluation

(food sampling, production premises inspection)

  • Integrated survey :

NADFC, MoH, Universities: no result

  • f E. sakazakii in infant

foods (2010 – 2011)

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Food Microbial hazards Maximum level Infant formula and infant medical formula Enterobacteriaceae negatif/10 g† Enterobacter sakazakii negatif/10 g‡ Note: † n: 10 sampels; c: 2 sampels ‡ n: 30 sampels

Maximum level of Cronobacter / Enterobacter sakazakii in infant formula

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Methylparaben in instant noodle (2010)

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9 and 10 Oct 2010: reports and mass media publication

  • n the issue raised public

concern due to food recall in

  • ther country recognized

that the instant noodle containing paraben as cosmetic preservative Oct 2010: pre-market evaluation documents, sampling and monitoring result were assessed 11 Oct 2010: Press Release : inform that instant noodle in Indonesia were safe to be consumed (case of different standard applied in imported country) 11 Oct 2010 (3 months): Risk communication performed to community and stakeholders 18 Oct 2010 : Sampling of ketchup and instant noodles of methyl paraben in Indonesia and found no sample exceeding the maximum limit

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Handling Notification – Fukushima Event Nuclear Power Station Crisis (2011)

11 Mar 11: Import certificates were issued for imported products from Japan 27 May 11: Minister of Health issued Max Level of Radiation Contaminant in Foods Mar – Sep 11 : INFOSAN INFORMATION NOTE was accepted by NCP –INRASFF, analyzed and forwarded to related contact points within 1 x 24 hours Food Maximum level I-131 Cs-137 Baby food 50 100 Milk and processed milk 100 150 Fresh Fruit and Vegetable 1000 500 Fish and other sea foods

  • 500

Food Maximum level I-131 Cs-137 Meat 500 Packaged water 150 Cereals, including corn wheat and barley 500 Other foods 500 Mar-May 11: Intensive communication was performed to related stakeholder

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RAS 24

Risk Assessment

Science based

Risk Management

Policy based

Risk communication

Interactive and ongoing exchange of information and

  • pinions

Remember Risk Analysis

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Final management decision

Risk management with identified issue Risk profile Decision on how to proceed No risk assessment Consider results Select management

  • ptions

Hazard characterization Exposure assessment Hazard identification Risk characterization

RISK MANAGEMENT RISK ASSESSMENT

Perform risk assessment

Success of risk analysis during food safety emergencies depending on strong risk management role with risk assessment supports

Intervention including risk communication

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RAS 26

RISK MANAGEMENT PROCESS

SELECTION OF RISK MANAGEMENT OPTIONS

MONITORING AND REVIEW

  • Identify & describe food safety issue
  • Develop a risk profile
  • Establish broad risk management goal
  • Decide whether a risk assessment is

necessary

  • Establish a risk assessment policy
  • Commision the risk assessment
  • Consider the result of the risk assessment
  • Rank food safety issues and set priorities
  • Identify available management
  • ptions
  • Evaluate the identified

management options

  • Select a risk management
  • ption(s)

Implement the best intervention as decided (government, industry, consumer)

IMPLEMENTATION OF THE RISK MANAGEMENT DECISION

  • Assess the outcome
  • Review the outcome

PRELIMINARY RISK MANAGEMENT ACTIVITIES

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RISK MANAGEMENT PROCESS

Risk management process during food safety emergency in principle is the same, BUT: Need to be quick action, more coordination centrally, usually data / knowledge lacking

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  • 4. Conclusion
  • 1. Introduction

2.Emergency Response System in Indonesia

AGENDA

  • 3. Practical experience in food safety

emergency response

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  • LESSON LEARNED

– food safety emergency event requires: timely rapid response, preparedness, strong and independent scientific expertise, transparency during the process, strong network, legal aspect, good and clear risk communication – trigger to stronger food control

  • FOLLOW UP

– Establishment of National Center for Food Safety Alert and Response (NCFSAR) – Establishing an independent scientific expert group that provides scientific evaluation (risk profile, empiric scientific evaluation, safety evaluation / chemical hazard, risk assessment, food source atribution, ranking tools) – Revision of Government Regulation for legal aspect to strengthen national emergency response system – Improvement of risk based food inspection

CONCLUSION

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How much, how often, how big the portion, concentration / prevalence ?

RISK = HAZARD X EXPOSURE = DOSE OF POISON/HAZARD

Theophratus von Hohenheim (Paracelcus) 1493 – 1541

Alle Dinge sind Gift und nichts ohne Gift. Allein die Dosis macht, dass ein Ding kein Gift ist (All things are poisons, nothing is without poison; the dose causes a thing not to be poison)

RISK BASED FOOD INSPECTION

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  • Preparedness is very critical for

the implementation of risk analysis during food safety emergency

  • The core of food safety control

should focus from reaction and response to prevention. It makes risk analysis during food safety emergencies much easier TAKE HOME MESSAGES

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Terima Kasih Thank you

For further Information, please contact: INFOSAN EMERGENCY CP/ INRASFF NCP: Directorate of Food Safety Surveillance and Extension Jalan Percetakan Negara No. 23 Jakarta Pusat, Indonesia Phone /Facsimile: + 62 21 42878701 Email: inrasff@pom.go.id, sekretariat_jkpn@yahoo.co.id