In fact, the only HACCP regulation in our country, that is, the Comprehensive Food Safety Control System, only has official jurisdiction for processing companies that have registered with the system and are registered by the MHW on their own initiative . To help Japanese fish processors improve their buildings and equipment before starting HACCP implementation, there are currently two types of official financial support administered by two government organizations, namely the MHW and MAFF, and by the Fisheries Agency.
Harmonisation: Recommendations
The US and Canada are in the process of developing an agreement on fish inspection and control system equivalence. Negotiations are currently underway between countries for an agreement on the equivalence of the fish inspection and control system.
Equivalence: Issues for the future
Differences in policies, procedures, methods are often the case of different inspection and control systems, while the judgment of equivalence is still qualitative. In this regard, the Codex Committee on Food Import and Export Certification and Inspection Systems (CCFICS) has developed Guidelines for the Development of Equivalence in relation to Food Import and Export Inspection and Certification Systems, and Guidelines for Judging Equivalence .
Equivalence: Recommendations
This is usually done by on-site review of the fish inspection and quality control system for regulatory bodies and review of the industry's control performance. Audit procedures are usually based on ISO 10011, and the Codex Committee on Food Import and Export Certification and Inspection System has developed guidelines for auditing.
Hazard Analysis and Critical Control Point (HACCP)
HACCP: Related activities
However, the implementation of the system is not yet widespread as in other ASEAN member countries. In MoD, the General Directorate of Fisheries (DGF) took responsibility for the inspection and quality control of fish and fishery products. Strategic policy in the development of the fishing industry is taken through an agribusiness d e v e lo p m e n t approach.
The introduction of HACCP in the fishing industry must be accompanied by appropriate legislation that will regulate the relationship between the government and the private sector. When implementing HACCP, DGF as the competent authority carries out consistent validation, assessment and verification assessment of the fishing industry.
Marketing and Transportation
Use of ice and the quality of fish
From observations made at an ice-making facility in Tha Lat market, which supplies ice to the landing center, ice is made directly from the Nam Ngum Reservoir water without prior treatment. Some fish may be of low quality due to the time they spend in the net before being retrieved. The distance between the Tha Lat landing site and the fish market in Vientiane Municipality is approximately 90 km.
Quality of fish
The amount of fish landed in this fishing center varies from 400 to 2000 kg/day, from June to March. During the season from April to May, the amount of fish landed is approximately 300 to 500 kg/day. More smuggling of fish and fishery products through other fishing vessel piers may be encouraged.
Fish Processing
People in the area will thus have fewer opportunities to generate income through these activities.
Food Inspection and Quality Control in LAO PDR
Pathogens in fish
Controlling parasites
Safety assurance
This is due to the fact that the laboratory facilities already exist and the staff possess basic knowledge in the field of meat inspection and food analysis, which can be applied to both fish and fishery products.
Conclusion and Recommendations
Malaysia is a net importer of fish and fish products, mainly from Thailand, Japan and Singapore. The demand for fish and fish products is expected to increase due to population growth, increase in per capita income, changes in lifestyle and growing preference for fish consumption. It is estimated that the total demand for fish and fish products in Malaysia will reach 1.6 million tons by the year 2010 (Kamaruzaman and Lim, 1999).
Development of Fish Processing in Malaysia
In line with this, the Malaysian Department of Fisheries is moving towards this direction of strengthening competition and liberalizing the industry through increasing the quality and safety of fish and fish products. Currently in Malaysia there is no single government authority responsible for controlling the quality and safety of fish and fish products. Currently, the Ministry of Health (MOH) has been given recognition by the EU and recently the US to issue HACCP certification while the Malaysian Agricultural Research and Development Institute (MARDI) has been given the mandate to audit HACCP plans for fish processing in Malaysia. .
Future Development
With these positive indications, Malaysia's fish processing industry can confidently look forward to a challenging future. In: Proceedings of the Workshop on Advances in Fish Processing Technology in Southeast Asia in R e la tio n to Q u a lit M a n a g e m e n t . Recent Trends and Developments in the Malaysian Fish Processing Industry (Presented at the Fisheries Extension and Training Seminar, Kuala Terengganu, Terengganu. 6-7 June 1995).
Present Status of Fish Processing Activities in Myanmar
- Plant inspection
- Pre-shipment inspection
- Inspection laboratory facilities
- Physical assessment
- Microbiological assessment
- Chemical Assessment
The Department of Fisheries (DOF), under the Ministry of Livestock and Fisheries, is the government agency responsible for the inspection and licensing of all export-oriented fish processing industries in Myanmar. The department is concerned about export-oriented fish processing industries to ensure food safety and meet the health and sanitation requirements of importing countries. Exported fish product is subject to mandatory DOF inspection according to the Ministry of Commerce.
Problems Facing the Fish Processing Industry
Fisheries Export and Import Performance Fishery exports are a very significant source of
Foreign buyers of fish and fish products in descending order were Japan, the USA, EU member states, Hong Kong, Canada, Korea and Singapore. Imports of fishery products are permitted as long as they are raw material inputs from processing plants that can be re-exported as high-value products. The majority of fishery imports included tuna, sardines and mackerel, which go to the local canneries and fishmeal companies as a vital component of animal feed (Table 2).
Resource management and environment The shrimp disease problem that plagued the
The main concern in the fisheries sector is the need to maintain a balance between the demand for increased production to contribute to the country's food security against conservation intervention and the protection of resources for long-term sustainability.
Industry concern
1) Institution strengthening and human resources development. Need for institutional strengthening
The Philippines Fish Inspection and Quality Control System
The current international seafood market is characterized by consumers demand for better and more
Although the traditional role of the inspection agency in sampling and analysis has been reduced, there are
In the Philippines, the government agency responsible to regulate the import and export of fish
Such agencies share their limited manpower resources, facilities and technical capabilities to respond to the
In the process of implementing a HACCP-based inspection system, the government has taken steps
Legislative framework
Even long before the mandatory implementation of the HACCP system, the Philippines
This was followed by other legislations to respond to the changing needs of the seafood trade. Current
Authority responsible
By virtue of Republic Act No. 8550, BFAR is now a line bureau of the Department of Agriculture with fifteen
- Facilities
- Certification System
- Manpower reinforcement
- Accreditation system of inspection
The application of the HACCP concept in the Philippines is generally accepted in the seafood industry, although there are clearly different levels of understanding and application. Implementing HACCP to ensure food safety is now the responsibility of the seafood industry. In order to maintain the implementation of HACCP in the seafood industry, the amount of training of inspectors and industry personnel has become an activity of the competent authorities.
Overview of HACCP
Implementation in Singapore's Fish Processing Industry
- Export-Oriented Fish Processing Establishments
- Local Fish Processing Establishments Local fish processing establishments consist of mainly
- HACCP is a quality control programme HACCP is commonly misinterpreted as a quality
- HACCP replaces GMP
- HACCP is a paper exercise
- HACCP implementation involves only the HACCP team and consultants
- HACCP is intended to add a new layer of technically trained personnel
- HACCP cannot work in Small and Medium Size Enterprises (SMEs)
- Traditional Products
- Trade competition
- Trade barriers
Most of the progress achieved with the implementation of the HACCP concept has been found in the larger processing companies. Some processors may hire a few technically trained staff or consultants to help design and implement the system. Accredited auditors will audit and certify HACCP systems implemented in the processing companies on behalf of the regulatory authorities/AVA.
Inspection and Quality Control System The Department of Fisheries (DOF) under the
To serve the increasing production capacity of fishery products, a large amount of raw materials are needed to adequately supply the industry. Due to overfishing and the prevalence of diseases in aquaculture, there will inevitably be a shortage of raw materials at one time or another. The costs of basic infrastructure, labor and raw materials are some of the factors that influence the final price of finished products.
Current Inspection Programme
The department's fish inspection and quality control activities are carried out by the Department of Fish Inspection and Quality Control (FIQD), which is the competent authority for fishery products. The responsibilities of the Regional Fish Inspection Centers include site and process inspection, product quality and safety inspection, and evaluation of processors' quality control program. Administrative services include processing inspection requests, developing inspection program policies, procedures and quality system, interacting with international agencies, conducting training programs and issuing certificates upon request.
Implementation of HACCP Programmes Since many countries has accepted HACCP as a tool
After the training, a pilot program of HACCP implementation was carried out by voluntary processors. The program included the development of HACCP documents for industry and a HACCP audit by the DOF. The first outcome of the program at that time was not very successful due to the confusion of the participants about the principles of HACCP, its development, as well as the lack of practical experience in the actual use of HACCP.
HACCP Requirements for Industry
As a result, continuous training programs for the industry and the DOF inspectors have been carried out. Guidelines for the development of documented program have been provided and updated to comply with the international guidelines and importing countries' requirements on HACCP. There are currently a total of 201 registered processors with the DOF, of which 70% are HACCP approved. The rest are in the process of verification.
DOF's HACCP Verification
Problems Encountered in HACCP Implementation
Currently, there are a total of 201 registered processors with the DOF, of which 70% are approved for HACCP. The rest are in the verification process. assessment of the HACCP plan and internal audit are unintentionally omitted. Success in the development and implementation of HACCP in such companies is therefore more difficult to achieve. The completeness of the HACCP document is also another issue, how detailed and complete it should be before the audit is conducted.
Conclusion
It is clear that for a company without the support of its top management, it is absolutely difficult to develop and maintain a HACCP program that works effectively.
In 1997, NAFIQACEN's two laboratories (NAFIQACEN II and IV) participated in the ASEAN split-sample program under the supervision of Canadian experts and achieved good results. Decision No. 648 TS/QD of the Minister of MOFI dated 26 August 1994 on the allocation of powers and responsibilities to NAFIQACEN. 569 QD/TCCB-LD of the Minister of MOFI, dated July 5, 1995, promulgates regulations on the principles of NAFIQACEN organization and activities.
Report
Report of The 1st Regional Workshop on the A pplication of HACCP in
Misconception about the concept and application of HACCP among fish processors, especially local companies. Yeap Soon Eong, the chief coordinator of the MFRD project, presented the four-year project on the application of HACCP in the fish processing industry in Southeast Asia, covering the period 2000-2003. It is envisaged that after the project ends in 2003, a publication on the application of HACCP in the fish processing industry in South East Asia will be one of the key results.
Appendices
Appendix 1
List of Participants
Chief Inspector, Staff Officer, Export Control Laboratory, ASEAN N etw ordinator of FPHT D Department of Fisheries, Shu Kin Thar Road, Thaketa P.O. Veterinary Public Health and Food Supply Division, AVA, Jurong Fishing Port, Fishing Port Road, Singapore 619742. Chief, Training Services Section and Training Services, Section 2 Perahu Road, Singapore 718915.
Workshop Programme
