Implementation of Food Safety Management in Developing Countries ...

Implementation of Food Safety
Management in Developing Countries:
Is GMP/HACCP confusing?
SEAFAST-ICMSF-Borlaug International Seminar and Workshop
Bogor, December 2-4, 2009
Ratih Dewanti-Hariyadi
SEAFAST Center and
Department of Food Science & Technology
Bogor Agricultural University, Indonesia
Overview
• Food Safety Management
- Management at Industry Level
• Constraints in Implementing GMP/HACCP in
Developing Countries
• Problems and Confusions in Understanding
GMP/HACCP
• Problems in HACCP Plan Development
• Case Studies

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Food Safety Management
Generic,
law, regulation,
guidelines
Government
Specific,
Producer/Industry
Operationa,l
GMP/HACCP
Food Safety Management at Industry Level
Basic and general
requirements for
GMP
premises,equipment,
workers, process control

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Food Safety Management at Industry Level
Implementation and
documentation of
SSOP
sanitation and hygiene
program
GMP
Food Safety Management at Industry Level
Control of hazards in
HACCP
critical steps of process
SSOP
GMP

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Constraints in Implementing
GMP/HACCP in Developing Countries :
• Infrastructures
• Size of food industry
• Finance
• Language
• Foods of Tradition
• Attitude
Infrastructures
• Lack of Potable water
- Drinking water is not always available in
some area
- Tap water in some area does not meet drinking
water requirement
- Is clean water sufficient?
- Sometimes water quantity is not adequate
- Big industries have water treatment installation, `
small industries don’t

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Infrastructures
• Lack of Cold Chain
• cause product to spoil rapidly
• support pathogen growth
• has prompted some irresponsible producer to abuse
illegal chemicals a preservatives, e.g. use of formalin
for food preservation (wet noodle cases in 2006)
- ironically efforts made were geared toward looking
for “magic bullets”, not to take care of the roots of
the problem : GMP not implemented. GMP is
hampered by use of chemicals such as formalin
Infrastructures
• Lack of Cold Chain : wet noodle
9
8,5
8
8
7,5
7
7
7,2
7,3
6
5,
5 9
5
Raw wet noodle
4
4,
4 1
Cooked wet noodle
3
3,
3 1
2
2
1
0
0
10
20
30
40
50
60
70
Growth of bacteria in wet noodle made in a small industry
implementing GMP during room temperature storage
(DFS, 2005)

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Infrastructures
• Lack of Cold Chain :
Wet-noodle type Total Plate Count (Log CFU/g) at producer’s level
Small industry
Laboratory
Small industry
(no of industry)
applying GMP
(no. trial)
Raw
3.65 - 5.95 (n=8)
1.6
3.69 (n=2)
Cooked
1 - 7.2 (n=5)
1.0
ND
magnifies problems when initial load is high
Industry Size
Large scale: 10.913
Size of Industry in Indonesia*
Medium scale : 70.225
16.9 millions are of micro-small scale
Small scale : 640.000
9 millions are food industries*
Micro
16.3 million
*54% is food industry (National Statistics Bureau)
*http://lnweb18.worldbank.org/eap/eap.nsf/2c4ea74c4d42fe8d852568b60074a864/2ae8441a70a3522985256d7900577f39/$FILE/SMEOverview.pdf

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Classification of Enterprises
Big
•> 5 Billion
•> 100 Empoyees
Medium
•IDR 1 – 5 Billion
•20-99 Employees
Small
•IDR 200 Millions – 1 Billion
•5-19 Employees
Micro
•< IDR 200 Million
•1-4 Employees
Law No 9, 2005
Industry Size
Consequences of small industries
- Inadequate facility
- Inadequate equipment
- Lack of resources
- Lack of technical skills
- Lack of money
Indonesia “Food Star Program”(Piagam Bintang)*
- Star 1 : 677 units (752 granted,75 revoked) (2008)
- Star 2 : 40 units (2009)
- Star 3 : 7 units (2007)
NADFC, 2009. Directory of Food Safety*

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NADFC, 2009. Directory of Food Safety (in printing)
Finacial Constraints
Cost for GMP/HACCP in Turkey*
€
%
Building, ground and planning of the
12,176
42.17
surrounding
Hygiene and sanitation
5,162
17.88
Insect control
3,400
11.78
Personal training
2,057
7,13
Calibration, maintenance and repairing
6,076
21,05
*Mutlu et al., 2005

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Language Barrier
Hazard = bahaya = kontaminan = cemaran?
critical control points?
corrective actions
emerging pathogen ?
risk?
*Merican,2007; Suwanrangsi, 2000
Foods of Tradition
• Use of “now-known to be hazardous”
materials in certain foods
- borax in gendar, lontong
• Use of illegal colorant to replace plant
extracts due to industrialization
- certain types of kerupuk, tofu, snacks
• Known (toxic), illegal, but considered as
specialty, local tradition

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Attitude/Behavior
• Prevention is generally not internalized, not part
of life style, perceived as costly : may not
happen anyway! (i.e.bulb cover)
• GMP and HACCP will need time to be fully
adopted in developing countries, just like any
other preventive measures for safety
7 Problems and Confusions in
Understanding GMP/HACCP
1. GMP/HACCP is a preventive approach to
produce safe foods,external pressures
(importers, need for certification) should not
be the only reason to implement the system*
2. HACCP sometimes conflicts standards and or
inspectors demand on (end product) testing
3. GMP is a Prerequisite Program for HACCP.
HACCP plan will not be effective without GMP
*Franco, 2009

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