92
| A p p li c a ti o n o f HACCP in the Fish Pro cessing In d u s tr y in S outheast AsiaD e v e l o p m e n t a n d I m p l e m e n t a t i o n o f H A C C P i n t h e F i s h e r y
I n d u s t r y o f V i e t n a m
T ra n B ic h N g a * a n d V o T h i T h u H u o n g * *
* D i r e c t o r , N a t i o n a l F i s h e r i e s I n s p e c t i o n a n d Q u a l i t y A s s u r a n c e C e n t e r B r a n c h , V i e t n a m
* * F i s h P r o c e s s i n g T e c h n o l o g i s t , S c i e n c e a n d T e c h n o l o g y D e p a r t m e n t , M i n i s t r y o f F i s h e r i e s , V i e t n a m
B r ie f In tro d u c tio n to th e Fish P ro c e s s in g In d u s try in V ie tn a m
F is h e r y s e c to r is o n e o f t h e m o s t i m p o r t a n t i n d u s t r i e s in V ie t n a m a n d is t h e f o u r t h la r g e s t h a r d c u r r e n c y e a r n i n g i n d u s t r y o f t h e c o u n t r y . T h e f i s h p r o c e s s in g i n d u s t r y h a s m a d e a l o t o f p ro g re s s d u r in g th e la s t 2 5 years.
1. P r o c e s s i n g p l a n t s
B e f o r e 1 9 7 5 , t h e V ie t n a m e s e f i s h p r o c e s s i n g i n d u s t r y d e v e l o p e d s lo w ly , p r o d u c t i o n s c a le w a s s m a ll w i t h o n l y d r i e d p r o d u c t s a n d f is h s a u c e as t h e m a in p r o d u c t s . T h e r e w e r e o n l y 1 0 f r o z e n f is h p r o c e s s in g f a c t o r i e s in t h e s o u t h a n d o n l y o n e f i s h - c a n n i n g f a c t o r y in t h e n o r t h .
In t h e 1 9 8 0 s , t h e r e w a s a r a p id g r o w t h in t h e fis h p r o c e s s in g in d u s t r y . In 1 9 8 9 t h e r e w e r e a l r e a d y a b o u t 1 0 0 f r o z e n f i s h p r o c e s s i n g f a c t o r i e s w i t h a t o t a l p r o d u c t i o n v o l u m e o f 6 2 , 0 0 0 t o n n e s o f fr o z e n p r o d u c ts . T h e r e w e r e 7 3 s t a t e o w n e d f i s h s a u c e - p r o c e s s i n g f a c t o r ie s o f a s m a ll s c a le a n d m a n y h o u s e h o ld f is h s a u c e p r o c e s s in g in d u s tr ie s .
In th e 19 9 0 s , fis h p ro c e s s in g in d u s tr y g re w d ra m a tic a lly n o t o n ly in q u a n tity , b u t a lso in q u a lity . A t p re s e n t, in V ie tn a m th e r e a re a b o u t 2 0 0 fro z e n s e a fo o d -p ro c e s s in g fa c to rie s , 5 f i s h c a n n i n g f a c t o r i e s a n d m a n y e s t a b l i s h m e n t s p r o d u c in g d r i e d fis h a n d fis h sa u ce . T h e f a c t o r ie s a re c o n c e n tr a te d in t h e S o u th ( a p p r o x im a t e ly 6 0 % ) . M a n y fa c to rie s w e re u p g ra d e d , r e b u ilt a n d h a d im p le m e n te d HACCP t o p ro c e s s h ig h q u a l it y a n d s a fe p r o d u c ts t o m e e t th e r e q u ire m e n ts o f th e m a rk e ts . T h e re a re n o w 5 8 s e a fo o d - p ro c e s s in g fa c to rie s t h a t ha ve im p le m e n te d HACCP e ffe c tiv e ly , o f w h ic h , 4 0 s e a fo o d - p r o c e s s in g fa c to r ie s a re p e r m it te d t o e x p o r t d ir e c tly in to th e E ll.
2. M a i n p r o d u c t s ( a ) F r o z e n f i s h p r o d u c t s
T h e m a in fro z e n fis h p ro d u c ts a re fro z e n s h rim p s , fis h , s q u id , c u ttle fis h , o c to p u s , s w im m in g crab, a n d b a b y c la m , e tc . Fish p r o d u c ts a re fro z e n in c o n ta c t fre e z e rs , a ir b la s t fre e z e rs o r b e lt fre e z e rs . B lo c k fro z e n p ro d u c ts a n d IQF p r o d u c ts a re p o p u la r .
F ro z e n s h r im p is th e m o s t im p o r t a n t p r o d u c t a c c o u n tin g f o r 3 5 % o f th e to ta l e x p o r t v o lu m e . In 1 9 9 9 , th e to ta l fro z e n s h r im p p r o d u c t io n w as 6 0 , 0 0 0 to n n e s . T h e s h r im p are u s u a lly p a c k e d in 2 k g b lo c k (P U D , PD, HLSO, H O S O ). T h e re a re a ls o v a lu e a d d e d IQF p ro d u c ts such as PTO, C&P, b re a d e d s h r im p , b u t t e r f ly c u t s h rim p . T h e s h r im p s p e c ie s used a re m a in ly b la c k tig e r , p in k , c a t tig e r , w h it e a n d y e llo w .
F ro ze n fis h is th e s e c o n d m o s t im p o r t a n t e x p o r t p r o d u c t . In 1 9 9 9 , fis h p ro d u c ts c o n tr ib u t e to 3 0 % o f th e to ta l e x p o r t v o lu m e ; w it h a b o u t 4 6 , 0 0 0 to n n e s . Fish is e x p o r te d in th e fo llo w in g fo r m s : w h o le fis h , f ille t , g u t t e d a n d h e a d le s s a n d e x p o r t e d as v a lu e a d d e d p r o d u c ts su ch as b re a d e d fis h f i l le t . T h e m a in e x p o r t s p e c ie s a re re d s n a p p e r, S p a n is h m a c k e re l, y e llo w s tr ip fis h , p a c ific d o ry , so le , tu n a , le a th e r ja c k e t, s illa g o , fre s h w a te r c a tfis h , g r o u p e rs , a n d sea b re a m .
T a b le 1: V o lu m e o f E x p o r t F ro z e n P ro d u c ts T y p e o f p ro d u c ts
(to n e s )
1 9 9 7 1 9 9 8 1 9 9 9
Frozen s h rim p 4 9 ,5 2 2 6 4 ,1 8 1 5 9 ,8 4 5
Frozen fis h 3 4 ,4 0 0 3 5 ,0 5 0 4 5 ,9 1 0
Frozen c e p h a lo p o d s 2 8 ,3 1 0 3 0 ,7 7 1 4 1 ,1 6 2 O th e r fro z e n p ro d u c ts 1 3 ,0 9 3 7 ,9 6 5 1 5 ,3 9 3
Total 1 2 5 ,3 2 5 1 3 7 ,9 6 7 1 6 2 ,3 1 0
C o u n try P a p e r - V ie tn a m | 93
F ro ze n c e p h a lo p o d s c o n t r ib u t e t o a b o u t 2 3 % o f th e to t a l e x p o r t v o lu m e . In 1 9 9 9 , th e e x p o r t v o lu m e w a s a b o u t 41 to n n e s . P re v io u s ly , s q u id , c u tt le f is h a n d o c to p u s w e re m a in ly p ro c e s s e d as b lo c k fro z e n w h o le a n d f i l le t . T h o u g h f o r th e la s t f o u r y e a rs, c o m p a n ie s h a v e b e e n in c re a s in g th e p r o d u c t io n o f v a lu e a d d e d p r o d u c ts s u c h as s q u id tu b e , s q u id r in g , p in e a p p le - c u t c u t t l e f i s h , s u s h i a n d s a s h i m i p r o d u c t s . T h e o t h e r p r o d u c t s a r e f r o z e n (IQ F a n d b l o c k ) cra b , s w im m in g c ra b a n d b i- v a lv e m o llu s c .
(b) D r i e d p r o d u c t s
D r ie d fis h a re t r a d it io n a l p r o d u c ts o f V ie tn a m . T h e s e i n c l u d e d r i e d f i s h , s q u i d a n d s h r i m p . Raw m a te r ia ls fo r d r ie d p r o d u c t io n a re a n c h o v y , le a th e r ja c k e t, s q u id a n d s m a ll s h rim p s . T h e d r ie d p r o d u c ts are d is t r ib u t e d d o m e s t ic a lly a n d e x p o r te d to J a p a n , C h in a a n d o th e r A s ia n c o u n tr ie s . T o ta l e x p o r t v o lu m e o f d r ie d p r o d u c ts in 1 9 9 9 w as a b o u t 1 5 ,0 0 0 to n n e s .
D rie d p ro d u c ts a n d d r ie d s a lte d p ro d u c ts a re b e in g p r o d u c e d in p r im it iv e c o n d itio n s , u s in g m a in ly b a m b o o s u p p o r t in g fr a m e a n d n e t. T h e p r o d u c ts a re d r ie d b y s o la r e n e r g y e x c e p t in b a d w e a th e r w h e n d r y in g w ill b e c a r r ie d o u t in t h e a r t i f i c i a l d r y e r . T h e m a in d r ie d p r o d u c ts a re d r ie d s k in -o n s q u id , d r ie d s k in le s s s q u id , d r ie d a n c h o v y , d r ie d le a th e r ja c k e t.
T a b le 2 : V o lu m e o f E x p o r t e d D r ie d P ro d u c ts
1 9 9 7 1 9 9 8 1 9 9 9
D rie d p ro d u c ts (to n n e s )
7 ,0 2 5 1 4 ,9 5 1 1 5 ,0 4 6
B e s id e s t h e t r a d i t i o n a l d r i e d p r o d u c t s , f is h p r o c e s s in g f a c t o r ie s h a v e a ls o p r o d u c e d h ig h v a lu e p ro d u c ts such as s k in n e d d r ie d s q u id , d r ie d r o lle d s q u id , s e a s o n e d fis h a n d s q u id . T h e ra w m a te r ia ls a re u s u a lly d r ie d a n d s e m i- d r ie d fis h a n d s q u id . As th e p r o d u c ts a r e r e a d y - t o - e a t , t h e h y g i e n i c r e q u i r e m e n t s f o r p r o d u c t io n , e q u ip m e n t a n d w o rk e rs a re s tr ic te r.
( c ) Fi sh s a u c e
T h e p r o d u c t io n o f fis h s a u c e is t r a d it io n a l in V ie tn a m . T h e p ro c e s s in g m e th o d is s im p le a n d m a in ly b a s e d o n th e f e r m e n ta t io n a n d a u t o ly t ic c h a n g e s in th e s a lte d fis h a n d s a lte d s h r im p . T h e m a in p r o d u c t io n e q u ip m e n ts a re c o n c re te a n d w o o d e n ta n k s . Fish sauce is p ro c e s s e d b y t w o d i f f e r e n t m e t h o d s : p r e s s in g o r
a g it a t in g . T h e p ro c e s s in g t im e o f fis h sauce is fr o m six m o n t h s t o o n e y e a r d e p e n d i n g o n t h e a m b i e n t te m p e r a tu r e . T h e to t a l p r o d u c t io n v o lu m e o f fis h sauce is a b o u t 1 7 0 m i l l i o n lite r s . P re s e n tly , fis h s a u c e is e x p o r te d t o EU, US a n d A u s tra lia .
( d ) O t h e r p r o d u c t s
T h e v o lu m e o f c a n n e d fis h p r o d u c t io n is s m a ll.
T h e s t a t i s t i c s o n it s v o l u m e is n o t a v a i la b l e . T h e m a in c a n n e d fis h a re tu n a a n d S panish m a c k e re l.
D u r in g th e la s t fe w y e a rs, s o m e fa c to rie s s ta rte d th e p r o d u c t io n o f s u r im i f o r e x p o r t , b u t its q u a n t it y is s m a ll. S o m e fa c to rie s h a v e a ls o s ta rte d th e p r o d u c t io n o f fis h ca ke , s h r im p c a k e , s h r im p p a s te a r o u n d th e s u g a r ca n e , s h r im p p a s te a ro u n d th e c ra b le g , s p r in g ro lls , s h r im p d u m p lin g , e tc.
3. M a r k e t
In th e la s t te n y e a rs, s e a fo o d e x p o r t fr o m V ie tn a m h a s in c r e a s e d d r a m a t ic a lly . T h e s e a fo o d m a r k e t is e x p a n d in g a ll th e tim e . In 1 9 9 9 , s e a fo o d p r o d u c ts fr o m V ie tn a m w e re e x p o r te d to 6 4 c o u n tr ie s .
J a p a n is t h e la r g e s t m a r k e t f o r V ie t n a m e s e s e a fo o d a c c o u n t in g f o r a b o u t 4 0 - 5 0 % o f t h e t o t a l s e a fo o d e x p o r t v o lu m e . In 1 9 9 9 , V ie t n a m e x p o r t e d a b o u t 6 8 , 0 0 0 t o n n e s o f s e a fo o d a n d 4 5 % o f t h is v o lu m e is fr o z e n s h r im p .
EU is th e s e c o n d m o s t im p o r t a n t m a rk e t. In 1 9 9 9 , t h is m a r k e t a c c o u n te d f o r 1 4 % o f th e t o t a l e x p o r t v o lu m e o f V ie t n a m e s e s e a fo o d , w h ic h a m o u n t s to 2 5 , 0 0 0 to n n e s . T h e m a in e x p o r t p r o d u c ts to EU a re fro z e n s h r im p a n d c e p h a lo p o d .
T h e U n ite d States is in th e th ir d place. In 1 9 9 4 , th e firs t 5 0 0 to n n e s o f fro z e n s h rim p w as e x p o rte d to th is m a rk e t. In th e e n s u in g years, th e e x p o rt v o lu m e was a lm o s t T a b le 3 : V o lu m e o f P ro d u c ts (t o n n e s ) E x p o r t e d t o M a i n M a r k e t s
M a r k e t s 1 9 9 7 1 9 9 8 1 9 9 9
J a p a n 5 4 ,0 0 0 6 0 , 3 0 0 6 7 ,2 2 7
EU 2 3 , 8 0 0 2 7 , 0 5 0 2 5 ,0 2 1
USA 4 ,9 0 0 1 2 ,0 0 0 1 7 ,9 1 2
S o u th e a s t A s ia n re g io n
5 ,1 7 0 1 1 ,4 0 7 1 1 ,4 1 6
T a iw a n 1 7 ,0 7 8 1 4 ,3 6 0 1 6 ,9 9 2
O th e rs 2 6 ,9 2 4 2 5 ,5 6 4 3 7 ,4 1 8
94 | A p p lic a tio n o f HACCP in the Fish Processing In d us try in Southeast Asia
d o u b le fo r each year. T he e x p o rt v o lu m e in 1 9 9 9 w as a b o u t 1 8 ,0 0 0 to n n e s o r 1 0 % o f th e to ta l e x p o r t v o lu m e .
C h in a a n d H o n g K o n g a re im p o r t a n t m a rk e ts f o r V ie tn a m . T h e fa v o r it e p r o d u c ts o f th e s e m a rk e ts a re ic e d fis h , ic e d s h r im p , ic e d c u tt le f is h , d r ie d s q u id , e tc.
V ie tn a m e s e c o m p a n ie s a ls o e x p o r t t h e ir p r o d u c ts to T a iw a n , K o re a , S in g a p o re a n d T h a ila n d .
4. Is s u e s f a c i n g t h e in d u s t r y r e c e n t l y (a) T h e n a tio n a l fo o d s a fe ty re g u la tio n s h a v e n o t b e e n
d e v e lo p e d s u ff ic ie n tly t o c o v e r a ll k in d s o f p ro d u c ts a n d a l l t y p e s o f p r o c e s s i n g a n d t r a d i n g e s ta b lis h m e n ts . A t p re s e n t, th e M in is t r y o f F ish e rie s is w o r k in g o n th e d r a f t p ro p o s a ls f o r f u t u r e s e a fo o d s a fe ty re g u la tio n s . I t has b e e n p la n n e d t h a t th e r e g u la tio n s in q u e s tio n w ill b e is s u e d th is ye a r.
T h e s e r e g u la tio n s w ill b e a p p lic a b le f o r a ll th e e s ta b lis h m e n ts in th e fis h e r y c h a in fr o m th e f is h in g p o r ts a n d la n d in g s ite s t h r o u g h th e fis h m a rk e ts a n d tr a n s p o r t v e h ic le s t o fis h p ro c e s s in g p la n ts . (b) R ecently, re g u la tio n s o n p r o d u c tio n c o n d itio n s o f th e
fis h e ry s e c to r have b e e n e n fo rc e d A c c o rd in g to th is r e g u l a t i o n ; o n l y t h e e n t e r p r is e s w it h p r o p e r p ro d u c tio n c o n d itio n s w ill b e a llo w e d to c o n tin u e th e ir a c tiv ity . T h e o th e rs w ill have to close d o w n u n til th e y can u p g ra d e t h e ir fa c to ry . To u p g ra d e a b o u t 1 0 0 fro z e n p ro c e s s in g fa c to rie s a n d a b ig g r o u p o f o th e r fa c to rie s w it h in a b o u t tw o years fr o m n o w is a b ig ta s k fo r th e s e c to r ( fin a n c ia lly a n d te c h n ic a lly ).
(c) A la rg e q u a n t it y o f e x p o r t p ro d u c ts is p ro d u c ts th a t h a v e u n d e r g o n e m in im a l p ro c e s s in g . T h e re is a t r e n d in th e in d u s tr y to in c re a s e th e p r o d u c t io n o f v a lu e a d d e d p r o d u c ts a n d it is e x p e c te d t h a t th e p e rc e n ta g e o f v a lu e a d d e d p r o d u c ts to in c re a s e . (d ) S e a -c a u g h t ra w m a t e r ia ls a re p o o r ly p r e s e r v e d
le a d in g t o h ig h p o s t h a rv e s t losses ( a b o u t 2 0 % ) . To s o lv e th is p r o b le m , th e M in is t r y o f F is h e rie s w ill o r g a n iz e t r a i n i n g c o u r s e s f o r f is h e r m e n a n d m id d le m e n to te a c h th e m t o h o w t o h a n d le ra w m a te r ia ls p r o p e r ly .
■
C h a n g e s fro m T r a d itio n a l Q u a lity M a n a g e m e n t in to Q u a lity M a n a g e m e n t B a s e d on H A C C P in th e F is h e ry
In d u s try o f V ie tn a m
B e f o r e 1 9 9 1 , q u a l i t y c o n t r o l in t h e f i s h e r y i n d u s t r y o f V ie t n a m w a s m a i n l y b a s e d o n t h e in s p e c t io n o f t h e f in a l p r o d u c ts . T h e re s u lts o f s a m p le
a n a ly s is w e re u s e d f o r q u a l it y a s s e s s m e n t.
A f t e r 1 9 9 1 , th e V ie tn a m e s e f is h e r y s e c to r s ta rte d t o g e t a c q u a in te d w it h q u a lit y m a n a g e m e n t b a s e d o n HACCP. W ith th e c o lla b o r a t io n o f IN F O F IS H a n d U N D P / FAO, th e M in is t r y o f F is h e rie s (M O F I) h e ld a t r a in in g c o u r s e o n H A C C P c o n c e p ts f o r V ie t n a m e s e f is h e r y in d u s tr y in M a y 1 9 9 1 . T h is is th e f ir s t t r a in in g c o u rs e in V ie tn a m w it h m a n y e x p e rie n c e d in te r n a t io n a l le c tu re rs . M a n y th a n k s to M r . H e n ri d e S aram (D ir e c to r o f In fo fis h ), D r. C a r lo s L im a s D o s S a n to s (U N D P /F A O T r a in in g P ro g ra m m e ) a n d M s. S irila k S u w a n ra n g s i (DOF, T h a ila n d ) w h o c o n t r ib u t e d a g r e a t d e a l in th e in t r o d u c t io n o f H AC CP c o n c e p ts t o t h e f is h e r y s e c to r o f V ie t n a m . A f t e r t h a t , i n t e r e s t in H A C C P a p p l i c a t i o n w a n e d . T h e i n t r o d u c t i o n o f ISO 9 0 0 0 a ls o m a d e t h e f is h p ro c e s s o rs c o n fu s e d , as t o w h ic h q u a lit y p r o g r a m m e is a p p r o p r ia te . H o w e v e r, u n d e r p re s s u re f r o m th e im p o r t m a rk e ts o n s e a fo o d s a fe ty , HACCP has r e a lly ta k e n r o o t in V ie tn a m fis h e r y in d u s tr y s in c e 1 9 9 5 .
W ith th e a im o f m a r k e t e x p a n s io n a n d in c re a s in g s e a fo o d e x p o r ts t o g e t h e r w it h th e a s s u ra n c e o f s e a fo o d s a fe ty f o r b o th e x p o r t a n d d o m e s tic c o n s u m p t io n , th e M in is t r y o f F is h e rie s c o n d u c te d c o n c re te a c tiv itie s in o r d e r t o s p e e d u p t h e c h a n g e s in s e a fo o d q u a l it y m a n a g e m e n t a n d t o s te p b y s te p re p la c e th e t r a d it io n a l in s p e c tio n w it h HACCP b a s e d p r o g r a m m e s .
T h e EU a n d US m a rk e ts have g re a tly in flu e n c e d th e HACCP im p le m e n ta tio n process in V ie tn a m . T h e D ire c tiv e 9 4 /3 5 6 /E C re q u ire s a ll fis h -p ro c e s s in g e s ta b lis h m e n ts th a t e x p o r t t h e ir s e a fo o d p ro d u c ts t o EU m a rk e t to c a rry o u t H A C C P c a lle d " o w n c h e c k " . A c c o r d in g t o t h e F D A re g u la tio n s , a ll fis h p ro c e s s in g p la n ts th a t e x p o r t t h e ir s e a fo o d p ro d u c ts to US m u s t have a d e q u a te HACCP plan(s) in place. Such b r o u g h t fis h processors to w a rd s th e q u a lit y m a n a g e m e n t p r o g r a m m e b ased o n HACCP co n ce p ts.
■ D e v e l o p m e n t a n d I m p l e m e n t a t i o n o f H A C C P in t h e F i s h e r y I n d u s t r y o f V i e t n a m 1. H A C C P t r a in in g
( a ) H A C C P t r a i n i n g o f t r a i n e r s w i t h in t e r n a t i o n a l t r a in in g c o u r s e s
In o r d e r t o in tr o d u c e HACCP c o n c e p ts w id e ly a n d r a p id ly t o s p e e d u p th e p ro c e s s o f HACCP a p p lic a tio n in th e c o u n tr y , M O F I c o n s id e r e d HACCP tr a in e r b u ild in g as a m a in k e y f o r success. W ith th is p o in t o f v ie w , M O F I s e n t o ffic e r s w it h a d e q u a te k n o w le d g e a n d e x p e rie n c e to ta k e p a r t in tr a in - t h e - t r a in e r HACCP c o u rs e s h e ld b o th in V ie tn a m a n d a b r o a d . B e tw e e n 1 9 9 0 t o 1 9 9 9 , fiv e
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t r a i n - t h e - t r a i n e r o f H A C C P c o u r s e s w e r e h e ld in V ie tn a m w it h 3 6 p a r t ic ip a n ts f r o m a u t h o r it y a g e n c ie s (S c ie n c e a n d T e c h n o lo g y D e p a r t m e n t , N A F IQ A C E N ), F is h e ry U n iv e r s ity a n d c o lle g e , re s e a rc h in s titu te s a n d fis h p ro c e s s in g p la n ts .
H ACCP tra in e rs w e re c h o s e n a ft e r t h e ir p re s e n ta tio n in s o m e H ACCP t r a in in g co u rs e s . P re s e n tly , M O F I h a ve a te a m o f H ACCP e x p e rie n c e d tr a in e r s w h o a re h ig h ly a p p r e c ia te d b y in te r n a t io n a l e x p e rts .
(b ) D e v e lo p m e n t o f H A C C P t r a in in g m a t e r i a l s T h e te a m o f H ACCP t r a in e r s s u r v e y e d t h e H ACCP c o n c e p ts w it h re g a r d s t o C o d e x , FAO, C a n a d a , US a n d t h e EU a n d o n t h e s it u a t io n o f V ie t n a m e s e f is h e r y in d u s t r y , w h ic h is t y p i c a l l y s m a ll a n d m e d iu m s c a le a n d m a i n l y b a s e d o n m a n u a l t e c h n o l o g i e s . T h e m a in p r o p o r t i o n o f s e a fo o d p r o d u c t is s t i l l th e s e m i- p r e s e r v e d p r o d u c t .
T o g e th e r w it h t h e re s u lts f r o m t h e a b o v e s u r v e y a n d t h e HACCP t r a in in g m a t e r ia ls t h a t w e re d e v e lo p e d b y t h e A S E A N - C A N A D A F i s h e r y P o s t H a r v e s t T e c h n o lo g y P r o je c t, P h a se II ) , t h e V ie tn a m e s e H ACCP tr a in e r s d e v e lo p e d a s e t o f HACCP t r a in i n g c u r r ic u lu m a n d m a t e r i a ls in V ie t n a m e s e f o r u s e in n a t i o n a l H AC CP t r a in i n g c o u rs e s .
T h e re a re s p e c ific t r a in i n g m a t e r ia ls f o r s p e c ific t a r g e t p a r t ic i p a n t s b a s e d o n t h e A S E A N - C A N A D A p r o je c t 's t r a i n i n g m a t e r ia ls ( f o r M a n a g e r s , f o r QC s u p e r v is o r s ) . In a d d i t i o n , m a n y r e f e r e n c e d o c u m e n t s w e re tr a n s la t e d in t o V ie tn a m e s e (s e e a p p e n d ix 2 ).
A f t e r e a c h t r a i n i n g c o u r s e , H A C C P m a t e r ia ls w e re a m e n d e d a n d u p d a t e d .
( c ) N a t io n a l H A C C P b a s e d t r a i n i n g f o r o f f i c e r s o f F is h e r ie s M i n i s t r y , l e a d e r s a n d QC o f f i s h e r y in d u s t r y
In V ie tn a m it has b e e n d e te r m in e d t h a t HACCP t r a in in g n e e d s t o b e c a rr ie d o u t in a c o m b in a tio n w it h t r a in in g o n b a s ic k n o w le d g e o f re q u is ite s f o r e ffe c tiv e H AC CP a p p lic a t io n s u c h as G M P , SSOP, p r o d u c t io n c o n d i t i o n s as w e ll as o t h e r r e g u l a t i o n s a n d le g a l d o c u m e n ts c o n c e rn e d .
W ith q u a lif ie d HACCP tr a in e r s a n d in c o lla b o r a t io n w it h in t e r n a t io n a l a g e n c ie s (U N D P , FAO, IN F O F IS H , U S -V IE 9 3 / 0 5 8 , G C P /I N T /6 0 9 / D E N , S E A Q IP , N M F S , N O A A , A S E A N - C A N A D A F P H T P P h a s e I I , J a p a n e s e A s s o c ia tio n f o r O v e rs e a s T e c h n ic a l S c h o la r s h ip (AO TS),
S w iss S u p p o r t iv e D e v e lo p m e n t P r o g r a m m e (S IP P O )) a n d o v e rs e a s e s ta b lis h m e n ts t h a t w a n te d t o in c re a s e t r a d in g w it h V ie t n a m s u c h as A m a n d a F o o d C o m p a n y L td . ( S in g a p o r e ) a n d D a r d e n R e s ta u ra n ts In c . (U S A ), M O F I c o n d u c t e d m a n y t r a i n i n g c o u r s e s a n d w o r k s h o p s o n H A C C P i m p l e m e n t a t i o n f o r t h e V ie tn a m e s e f is h e r y in d u s t r y .
In o r d e r t o in c re a s e t h e a p p r o p r ia t e n e s s a n d e ffe c tiv e n e s s o f HACCP t r a in in g co u rse s, tw o g ro u p s h a ve b e e n tr a in e d s e p a ra te ly :
G ro u p 1: O ffic e rs fr o m a u t h o r it y a g e n c ie s o f M O F I. A to t a l o f 3 8 1 HACCP p a r t ic ip a n ts w e re tr a in e d in th e d u r a t io n o f 1 9 9 0 - 1 9 9 9 .
G ro u p 2 : P a rtic ip a n ts f r o m f is h e r y in d u s t r y (L e a d e rs a n d Q C). F ro m 1 9 9 0 - 1 9 9 9 , w it h a to t a l o f 1 ,0 8 4 HACCP p a r tic ip a n ts in a ll.
B e tw e e n 1 9 9 0 - 1 9 9 9 , th e to t a l n u m b e r o f t r a in in g c o u rs e s f o r b o th g r o u p s w e re u p to 3 7 c o u rs e s (see a p p e n d ix 1 f o r o v e rv ie w ) .
(d ) H A C C P t r a i n i n g c o u r s e s c o n d u c t e d b y f i s h e r y in d u s t r y t h e m s e l v e s
A ft e r p a r t ic ip a t in g in th e n a tio n a l HACCP t r a in in g c o u r s e s h e l d b y M O F I a n d o t h e r i n t e r n a t i o n a l o r g a n i z a t i o n s , t h e f i s h e r y i n d u s t r y r e a l iz e d t h e im p o r t a n c e a n d b e n e fits o f HACCP a p p lic a t io n . T h e y h e ld H A C C P -based in -h o u s e t r a in in g c o u rs e s f o r t h e ir e m p lo y e e s . S o m e w e r e in c o l l a b o r a t i o n w i t h N A F IQ A C E N . B e tw e e n 1 9 9 8 - 1 9 9 9 , 2 2 e s ta b lis h m e n ts c o n d u c te d t r a in in g c o u rs e s o n G M P, SSOP, HACCP a n d r e la te d in f o r m a t io n c o n c e r n in g HACCP im p le m e n t a t io n in fis h p ro c e s s in g p la n ts f o r a b o u t 7 0 0 p a r tic ip a n ts .
S o m e p la n ts c a r r ie d o u t s p e c ific t r a in in g c o u rs e s o n HACCP im p le m e n t a t io n f o r e m p lo y e e s c o n c e rn e d f o llo w in g H A C C P -based t r a in in g c o u rse s.
2. L e g a l f o u n d a t i o n o f H A C C P im p l e m e n t a t i o n T h e V ie tn a m e s e G o v e r n m e n t e s ta b lis h e d a g e n e ra l p o lic y o n p r o d u c t q u a lit y t h a t in c lu d e s s a fe ty c o n tr o l a n d q u a lit y a s s u ra n c e f o r a q u a tic p r o d u c ts o f V ie tn a m in te n d e d f o r h u m a n c o n s u m p t io n . M O F I e s ta b lis h e d a u t h o r i t i e s r e s p o n s i b i l i t y f o r s e a f o o d s a f e t y a n d s t r e n g t h e n e d t h e i r c o m p e t e n c e a s w e ll as l e g a l d o c u m e n ts , s ta n d a rd s c o n c e rn in g s e a fo o d s a fe ty hazards.
T h e M O F I e s t a b lis h e d t h e N a t io n a l F is h e r ie s In s p e c tio n a n d Q u a lit y A s s u ra n c e C e n te r (N A F IQ A C E N ) in 1 9 9 4 . N A F IQ A C E N is th e c o m p e te n t a u t h o r it y o n
96 | A p p li c a ti o n o f HACCP in the Fish Pro cessing In d u s tr y in S outheast Asia
s e a f o o d p r o d u c t s s a f e t y c o n t r o l i n c l u d i n g im p le m e n t a t io n o f q u a lit y m a n a g e m e n t p r o g r a m m e b a se d o n HACCP in th e fis h p ro c e s s in g p la n ts n a tio n w id e .
M O F I p r o m u lg a t e d r e g u la t io n s o n m a n d a t o r y HACCP a p p lic a t io n in fis h p ro c e s s in g p la n ts re g is te r e d f o r e x p o r t t o EU a n d US m a rk e ts . HACCP a p p lic a tio n w ill b e m a d e m a n d a t o r y in a ll fis h p ro c e s s in g p la n ts t h r o u g h o u t th e c o u n tr y fr o m 1 J a n u a ry 2 0 0 1 ( b o th f o r e x p o r t a n d d o m e s tic c o n s u m p tio n ) .
W ith th e a s s is ta n c e o f SEAQIP, M O F I e s ta b lis h e d 11 te c h n ic a l s ta n d a rd s o n c o n tr o l o f c o m m o n p o te n t ia l f o o d h a z a r d s a n d s e t o u t g o v e r n m e n t a l r o le s o n d e v e lo p m e n t a n d im p le m e n ta tio n o f s y s te m a tic p o te n tia l h a z a rd s m o n i t o r i n g . R e g u la t io n s o n a u d i t i n g a n d a p p ro v a l o f q u a lit y m a n a g e m e n t p ro g r a m m e s b a s e d o n HACCP c o n c e p ts a re a ls o b e in g d e v e lo p e d . M O F I h a ve in t e r p r e t e d a n d p r o m u lg a t e d s ta n d a r d s a n d re le v a n t r e g u l a t i o n s o f t h e i m p o r t m a r k e t s as w e l l . M O F I p r o m u lg a t e d m a n d a t o r y a p p l i c a t i o n o f EU D ire c tiv e s f o r fis h p ro c e s s in g p la n ts re g is te re d f o r e x p o r t o f to EU m a rk e ts s u c h as d ir e c tiv e 4 1 / 4 9 3 EEC, 8 0 / 7 7 8 EEC, e t c . ) . US as w e ll as o t h e r p o t e n t ia l m a r k e t s ' re g u la tio n s a n d s ta n d a rd s h a ve a lso b e e n tr a n s la te d in to V ie t n a m e s e a n d d is s e m in a t e d t o t h e e x p o r t f is h p ro c e s s in g p la n ts .
3 . D e v e lo p m e n t a n d Im p l e m e n t a t i o n o f H A C C P in V i e t n a m e s e f i s h e r y in d u s t r y H A C C P d e v e l o p m e n t a n d i m p le m e n t a t i o n in V ie tn a m e s e fis h e r y in d u s tr y c o m p r is e o f th r e e s ta g e s : S ta g e 1: T ria l im p le m e n ta tio n o f HACCP in s o m e fis h
p ro c e s s in g p la n ts .
S ta g e 2 : M a n d a t o r y a p p lic a t io n f o r fis h p ro c e s s in g p la n ts t h a t e x p o r t t h e ir p ro d u c ts to EU a n d US m a r k e t s ; a n d e n c o u r a g e H A C C P a p p lic a tio n in o th e r p la n ts .
S ta g e 3: M a n d a t o r y a p p lic a tio n f o r a ll fis h p ro c e s s in g p la n ts t h r o u g h o u t th e c o u n tr y .
( a ) T r ia l i m p l e m e n t a t i o n o f q u a l it y m a n a g e m e n t b a s e d on H A C C P
A f t e r t r a in in g o ffic e r s o f M O F I a n d re p re s e n ta tiv e s o f f is h e r y in d u s tr y o n b a s ic HACCP, M O F I a p p ro v e d a g o v e r n m e n ta l s c ie n tific re s e a rc h p r o je c t N o . KN 0 4 - 1 5 t it le d " U p g r a d in g o f Q u a lit y o f F ro z e n S e a fo o d " u s in g HACCP a p p r o a c h f o r fo o d s a fe ty a s su ra n ce .
F iv e fis h -p r o c e s s in g p la n ts (1 in th e n o r t h e r n a re a ,
1 in th e m id d le a re a a n d 3 in th e s o u th e r n a re a ) w e re c h o s e n f o r th e t r ia l o n a v o lu n ta r y basis. A ft e r th e to ta l im p le m e n ta tio n , s o m e c o n c lu s io n s d ra w n a re as fo llo w s :
• K n o w le d g e , fa c ilit ie s , p o te n t ia l h u m a n re s o u rc e , a re a v a ila b le in th e V ie tn a m e s e fis h e r y s e c to r, to c a r r y o u t a q u a lit y m a n a g e m e n t s y s te m b a s e d o n HACCP s u c c e s s fu lly .
• B e fo re a p p ly in g HACCP, V ie tn a m e s e fis h p ro c e s s in g p la n ts s h o u ld k n o w h o w to c o n tr o l h a z a rd s t h a t m a y o c c u r u n d e r t h e ir o w n p r o d u c t io n c o n d itio n s a n d h o w t o m in im iz e th e ris k s o f th e p o te n t ia l h a z a rd s , t h r o u g h i m p le m e n t i n g p r e r e q u is it e s p ro g r a m m e s . I m p le m e n tin g p ro g r a m m e s su ch as G M P a n d SSOP. G M P w as re c o m m e n d e d as an im p o r t a n t p r e r e q u is ite p r io r to d e v e lo p m e n t a n d im p le m e n t a t io n o f a n a d e q u a te HACCP P la n .
• A b e tt e r u n d e r s t a n d in g o f HACCP in th e fis h e r y in d u s tr y is n e e d e d , e s p e c ia lly o n h o w to c o n d u c t a p o te n tia l h a z a rd a n a ly s is s u c c e s s fu lly , a n d s e ttin g u p p r e v e n tiv e m e a s u re s t h a t are v e r y im p o r t a n t to e s ta b lis h a n a d e q u a te HACCP p la n .
• Fish p ro c e s s o rs d id n o t p a y a d e q u a te a tt e n tio n to d o c u m e n t a tio n a n d re c o rd k e e p in g . T h e y h a v e to re a liz e t h a t w it h o u t re c o rd s , t h e ir HACCP p la n s w o u ld n o t b e in p la c e .
(b ) P r o g r e s s o f i m p l e m e n t a t i o n o f H A C C P F o ll o w i n g t h e t r i a l i m p l e m e n t a t i o n , H A C C P d e v e lo p m e n t a n d a p p lic a tio n w as m a d e m a n d a t o r y f o r fis h p ro c e s s in g p la n ts t h a t e x p o r t t h e ir p ro d u c ts to EU o r US m a rk e ts .
In te r m s o f a u t h o r it y a g e n c ie s , N A F IQ A C E N h a v e e s ta b lis h e d c h e c k lis ts f o r h e a lth c o n d it io n a sse ssm e n t o f fis h p r o c e s s in g p la n ts t h a t in te n d t o e x p o r t t h e ir p r o d u c t s t o EU m a r k e ts . A f t e r s e v e ra l r e v is io n s a n d a m e n d m e n ts , th e s e c h e c k lis ts a re c o n s id e r a b ly s o u n d .
P re s e n tly , a ll f o r t y fis h p ro c e s s in g p la n ts th a t e x p o rt t o EU m a rk e ts h a v e o b ta in e d a p p ro v a l f o r t h e ir HACCP p la n s a n d h a v e im p le m e n te d HACCP.
W it h r e g a r d s t o U S -F D A r e g u la t io n s , a ll fis h processors m u s t im p le m e n t HACCP to e n su re fo o d s a fe ty fo r fis h e ry p ro d u c ts to b e e x p o rte d to th e US m a rk e t w ith e ffe c t fr o m 18 D e c e m b e r 1 9 9 7 . As th e USA m a rk e t is a t a r g e t m a r k e t o f m a n y V ie t n a m e s e f is h - p r o c e s s in g e s ta b lis h m e n ts th e s e re g u la tio n s have m a d e an im p a c t o n th o s e fis h processors a n d fo rc e d th e m to im p le m e n t HACCP.
In t h e in t e r im f r o m n o w t o th e y e a r 2 0 0 1 , M O F I has p r o m u lg a t e d r e g u la tio n s o n h e a lth c o n d it io n a n d
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m a n d a t o r y HACCP a p p lic a t io n f o r EU re g is te r e d fis h p ro c e s s in g p la n ts fr o m 18 N o v e m b e r 1 9 9 9 a n d w ill b e m a n d a t o r y f o r a ll fr o m 1 J a n u a ry 2 0 0 1 n a tio n w id e .
W ith V ie tn a m e s e r e g u la tio n s a n d p re ssu re s fr o m ta rg e t m arkets, d e v e lo p m e n t a n d im p le m e n ta tio n o f HACCP in V ie tn a m e s e fis h e ry in d u s try has m a d e g re a t p ro g re s s in a s e n s ib le m a n n e r (HACCP tr a in in g , d e v e lo p m e n t, tr ia l, a p p ro v a l, re v is io n , a u d it a n d c e r tific a tio n o f HACCP Plans).
As o f D e c e m b e r 1 9 9 9 , th e re are 81 fis h -p ro c e s s in g p la n ts t h a t h a v e H AC CP P la n s a n d i m p le m e n t e d HACCP.
HACCP im p le m e n ta tio n status in 2 3 8 fis h p ro c e s s in g p la n ts th r o u g h o u t th e c o u n tr y is as fo llo w s :
T a b le 4 : S ta tu s o f HACCP Im p l e m e n t a t i o n in V ie t n a m e s e Fish P la n ts
N o . o f P la n ts as o f J u n e 1 9 9 9 1. A p p r o v e d HACCP P lants
( fo r EU a n d US m a rk e ts )
58
2 . P ro p o s e d HACCP P lans f o r a p p ro v a l
8
3. U n d e r d e v e lo p m e n t o f HACCP p la n
15
4 . N o n -H A C C P P lants 1 5 7
( c ) T e n t a t i v e a s s e s s m e n t of H A C C P a p p l i c a t i o n a n d it b e n e f i t s
H ACCP a p p lic a t io n in V ie t n a m h a s m e t m a r k e t r e q u ir e m e n t s as w e ll as r e g u l a t i o n s o f i m p o r t i n g n a t i o n s , e s p e c i a l l y EU a n d US m a r k e t (E U h a v e a p p r o v e d V ie t n a m 's f ir s t lis t o f 4 0 fis h p r o c e s s in g e s t a b l i s h m e n t s a n d 5 8 e s t a b l i s h m e n t s o b t a i n e d a p p r o v a l b y U S -F D A f o r t h e i r H AC CP p la n s ) .
Q u a lit y m a n a g e m e n t b a s e d o n H AC CP in fis h p r o c e s s in g p la n ts has u p g r a d e d t h e q u a lit y o f f in a l p r o d u c t a n d h e lp m in im iz e in f e r io r p r o d u c t a n d in cre a se th e r e p u t a tio n o f V ie tn a m e s e s e a fo o d . T h is in tu r n has
h e lp e d V ie tn a m in c re a s e its to ta l e x p o r t t u r n o v e r as w e ll as in t e r n a t io n a l h a r m o n iz a t io n (In 1 9 9 9 , th e t o t a l v o lu m e o f s e a fo o d e x p o rts re a c h e d USD 9 7 1 m illio n ) .
F ro m 1 9 9 7 to 1 9 9 9 , r e d u c tio n o f re je c te d p ro d u c ts d u e to in f e r io r q u a lit y as a r e s u lt o f HACCP a p p lic a tio n is as s h o w n in T a b le 5.
4. M a i n d r a w b a c k a n d s h o r t c o m i n g s of H A C C P a p p l i c a t i o n
D u r i n g t h e p e r i o d o f d e v e l o p m e n t a n d im p le m e n t a t io n o f HACCP, s o m e o f th e d r a w b a c k s a n d s h o r t c o m i n g s t h a t h a v e s u r f a c e d a n d c a u s e d a n e g a t iv e im p a c t o n H ACCP a p p lic a t io n p r o g r e s s in V ie tn a m e s e f is h e r y in d u s t r y a re :
• U n d e r s t a n d i n g o n p o t e n t i a l h a z a r d s is s t i l l i n s u f f i c i e n t . F u r t h e r s c i e n t i f i c r e s e a r c h o n p o t e n t ia l h a z a rd s a n d t h e i r ris k s , h a v e n o t b e e n c o n d u c te d y e t.
• U p d a t e d s c i e n t i f i c m a n u a ls a n d i n f o r m a t i o n r e la te d t o p o t e n t ia l h a z a rd s a n d s e a fo o d s a fe ty c o n c e rn s h a v e n o t b e e n n o t c o n s ta n t ly p r o v id e d .
• I n s u f f i c ie n t n a t io n a l p r o g r a m m e s t o s u p p o r t HACCP b y c o n t r o llin g fo o d s a fe ty h a z a rd s su ch as:
t o x in re s id u e s in a q u a c u ltu r e p ro d u c ts , p o te n tia l h a z a rd s r e la te d to th e ra w m a t e r ia l c o lle c t io n , s to r a g e a n d tr a n s p o r ta t io n to p ro c e s s in g p la n ts . Raw m a te ria ls h a ve n o t b e e n a d e q u a te ly c o n tr o lle d f r o m th e s a fe ty p o in t o f v ie w .
• In te rm s o f HACCP in tr o d u c tio n a n d tr a in in g , so m e H AC CP tr a in e r s d o n o t h a v e e n o u g h p r a c t ic a l e x p e rie n c e in im p le m e n ta tio n so s o m e t r a in in g courses w e re n o t c o n s id e re d successful.
• M is u n d e r s t a n d in g o f HACCP c o n c e p ts b y s o m e processors. T h e t r a d it io n a l q u a lit y m a n a g e m e n t is s till p re fe rre d a n d th e y seem to d o u b t th e b e n e fits fr o m HACCP im p le m e n ta tio n . T h e y have n o t re a lize d th e n e e d to c o n tro l th e w h o le p r o d u c tio n in o rd e r
T a b le 5 . R e c o rd s o f Q u a l it y In s p e c tio n o f S e a fo o d P ro d u c t f o r E x p o r t ( 1 9 9 7 - 1 9 9 9 )
D e s c r ip tio n
1 9 9 7 1 9 9 8 1 9 9 9
Q u a n t i t y M T
R a tio ( % )
Q u a n t i t y M T
R a tio ( % )
Q u a n t i t y M T
R a tio ( % )
P ro d u c ts in s p e c te d 1 4 5 ,5 1 7 1 0 0 1 4 4 ,3 4 4 1 0 0 1 7 0 ,1 4 8 1 0 0
P ro d u c ts c e r t if ie d 1 3 3 ,6 1 6 9 1 .8 2 1 4 0 ,2 7 6 9 1 .1 8 1 6 6 ,5 6 6 9 7 .8 9
P ro d u c ts re je c te d 1 1 ,5 4 1 7 .9 3 4 , 0 6 8 2 .8 1 3 ,5 8 1 2 . 1 0
D u e to b a c te ria 7 ,5 3 2 5 .1 7 2 , 1 5 7 1 .4 9 2 , 0 3 6 1 .1 9
98 | A p p lic a tio n o f H A CC P in th e Fish P ro c e s s in g I n d u s tr y in S o u th e a s t A sia
to assure fo o d safety. Som e processors are even to ta lly u n a w a re o f HACCP co n ce p ts.
• P oor k n o w le d g e o f w o rk e rs o n h y g ie n e a n d th e ir p o o r p e rs o n a l h a b its cause d iffic u ltie s fo r h y g ie n e c o n tro l.
• T ra in in g o n in te rn a l a u d it a n d v e r ific a tio n f o r fis h p ro ce ssin g e s ta b lis h m e n ts w as in s u ffic ie n t. V a lid a tio n a n d v e rific a tio n o f HACCP im p le m e n ta tio n have n o t b e e n s y s te m a tic a lly c o n d u c te d .
• T e c h n ic a lly , th e p r e r e q u is ite c o n d itio n s in a ll fis h p ro c e s s in g e s ta b lis h m e n ts a re n o t th e s a m e . So h y g ie n ic c o n d it io n a s s u ra n c e as a p r e r e q u is it e c o u ld n o t b e m a d e in s o m e fis h p ro c e s s in g p la n ts . La ck o f f in a n c ia l re s o u rc e s is a n o th e r p r o b le m f o r s o m e p r o c e s s o r s t o u p g r a d e t h e i r p r o d u c t io n c o n d it io n f o r HACCP a p p lic a tio n as r e q u ir e d .
• W it h c h a n g in g p r o d u c t s p e c ific a tio n s a n d m a r k e t r e q u ir e m e n t s a n d q u a l it y o f ra w m a t e r ia ls t h a t a re n o t a lw a y s c o n s is te n t, fis h p ro c e s s o rs f i n d it d i f f i c u l t t o u p d a te a n d a m e n d t h e ir HACCP p la n s . C o n s e q u e n t ly , c o m p lia n c e w it h H A C C P p la n s (H A C C P it s e lf is v e r y d y n a m ic b u t e a s y t o b e a m e n d e d ) is n o t so g o o d .
• C o n s u l t a n c y s e r v i c e in d e v e l o p m e n t a n d im p le m e n ta tio n o f HACCP p la n f o r fis h p ro c e s s in g p la n ts h a v e n o t b e e n a lw a y s a v a ila b le d u e t o la c k o f c o m p e t e n t c o n s u lta n c y a g e n c ie s o n HACCP in t h e c o u n tr y .
■ D ir e c t io n o f H A C C P D e v e lo p m e n t a n d Im p le m e n ta tio n in V ie tn a m e s e F is h e ry In d u s try
M O F I has ta r g e te d th e y e a r 2 0 0 1 fo r 1 0 0 % o f fis h p ro ce ssin g p la n ts to m e e t n a tio n a l s ta n d a rd s o n fo o d sa fe ty c o n d itio n s . Fish p ro ce ssin g p la n ts sh a ll b e tra in e d in HACCP k n o w le d g e a n d th e y w ill b e a b le to a p p ly HACCP c o n c e p ts (e sp e cia lly hazard a n alysis a n d p re v e n tiv e m easures) in th e ir o w n q u a lit y m a n a g e m e n t system s. T h is p o lic y o n q u a lit y assurance is o n e o f th e m a in e le m e n ts th a t can b o o s t th e to ta l s e a fo o d e x p o r t tu r n o v e r re a c h in g th e e x p e c te d v a lu e o f USD 2 b illio n in th e y e a r 2 0 0 5 .
To re a liz e th e a b o v e ta r g e t, M O F I d e te r m in e d th e tasks o f m a in p a r tn e r s as fo llo w s :
1. T a s k s o f M O F I
• M O FI has b e e n d e v e lo p in g s p e c ific sa fe ty c o n tro l a n d m o n ito r in g p ro g ra m m e s in re la te d areas (such as la n d in g s ite s , fis h m a rk e ts , fis h fa r m s , e tc .) o n h y g ie n ic c o n d itio n s , to x ic re sid u e s, a n d a q u a c u ltu re d ru g s . T h e M in is t r y has a lso a s s ig n e d c o m p e te n t
a u t h o r it ie s o n t h is ta s k t h a t is c o n s id e r e d a n im p o r t a n t e le m e n t f o r HACCP d e v e lo p m e n t a n d im p le m e n ta tio n in V ie tn a m e s e fis h e ry sector.
• To d ra w o u t re g u la tio n s o n HACCP a u d it a n d HACCP c e rtific a tio n as w e ll as to s tre n g th e n th e c o m p e te n c e o f th e a u th o r itie s o n th e se tasks.
• M O F I s h a ll s u p p le m e n t a n d c o m p le te s ta n d a rd s a n d le g a l d o c u m e n ts o n m a n d a to ry im p le m e n ta tio n o f HACCP f o r fis h e r y e s ta b lis h m e n ts as o n e o f p re c o n d itio n s b e fo re g ra n tin g p r o d u c tio n license.
• To c o n d u c t t r a in in g c o u rs e s o n b a s ic k n o w le d g e o f h y g ie n e , fo o d s a fe ty a n d re la te d re g u la tio n s f o r f i s h e r m e n , m i d d le m e n , f is h p r o c e s s o r s , f is h fa r m e r s a n d o th e r p e o p le c o n c e rn e d .
• To c o n d u c t a d e q u a te HACCP a u d it t r a in in g courses fo r fis h e ry in d u s tr y to c o n d u c t a u d it o n t h e ir o w n .
• To p ro v id e s u p p o rt a n d g u id e lin e s o n risks assessment o f p o te n tia l fo o d s a fe ty hazards.
2. T a s k s o f c o m p e t e n t a u t h o r it i e s
• A u th o r ity a g e n cie s o f M O FI are c o n tin u o u s ly c a rry in g t h e ir tasks o n h e a lth c o n d itio n s to en su re s e a fo o d s a fe ty b ased o n th e le g a l d o c u m e n ts a n d re g u la tio n s p r o m u lg a te d b y M O F I.
• To c a rry o u t s u c c e s s fu lly th e tasks a ssig n ed a n d o th e r re s p e c tiv e o b je c tiv e s s u c h as la n d in g s ite s , fis h m a rk e ts , fis h b ro k e rs , fis h fa rm s (h y g ie n ic c o n d itio n , c o n ta m in a n t re s id u e s, d ru g s ).
• To c o n tin u e te c h n ic a l tr a in in g a c tiv itie s in o rd e r to c a rry o u t th e tasks successfully.
• To s tr e n g th e n th e c o m p e te n c e o f la b o ra to rie s to p ro v id e s u p p o r t f o r HACCP v e r ific a tio n a n d a u d it.
3 . T a s k s o f f i s h e r y e s t a b li s h m e n t s
• F is h e r y e s t a b l i s h m e n t s s h a ll s t r i c t l y f o l l o w e s ta b lis h e d s ta n d a r d s a n d r e g u la tio n s , e s p e c ia lly g e n e r a l c o n d i t i o n s f o r f o o d s a f e t y in f i s h p r o c e s s i n g e s t a b l i s h m e n t s a n d H A C C P im p le m e n t a t io n .
• F is h e ry e s ta b lis h m e n ts s h a ll u p g r a d e fa c ilit ie s to a c c e p ta b le le v e l f o r fis h p ro c e s s in g a n d e ffe c tiv e HACCP im p le m e n t a t io n .
• F is h e ry e s ta b lis h m e n ts s h a ll c o n tr o l th e o r ig in o f ra w m a te r ia ls f o r p r o d u c tio n s .
To c o n d u c t t r a in in g c o u rs e s o n G M P, SSOP, HACCP f o r e m p l o y e e s a n d o t h e r s c o n c e r n i n g HACCP im p le m e n t a t io n .
• To b u ild u p c a p a c ity to c a r r y o u t in te r n a l a u d it o n HACCP p la n .
C o u n try P a p e r — V ie tn a m | 99
R e fe r e n c e s
L a m D u c D in h . 1 9 9 5 . R e p o rt o f t h e G o v e rn m e n ta l S c ie n tific R ese a rch P ro je c t KN 0 4 - 1 5 : o n " U p g r a d in g o f Q u a lit y o f fr o z e n S e a fo o d ".
N A F IQ A C E N . A n n u a l R e p o r t o f N A F I Q A C E N : 1 9 9 7 - 1 9 9 8 - 1 9 9 9 .
V ie tn a m M in is t r y o f F is h e rie s . 1 9 9 5 . G e n e ra l r e p o r t o n F ive - y e a r P la n ( 1 9 9 1 - 1 9 9 5 ) a n d d e v e lo p m e n t d ir e c t io n f o r t h e n e x t f iv e y e a rs ( 1 9 9 6 - 2 0 0 0 ) .
V ie tn a m e s e M i n i s t r y o f F is h e rie s . 1 9 9 9 . R e p o r t o n re s u lts o f t h e V ie t n a m e s e S e a f o o d E x p o r t a n d Q u a l i t y I m p r o v e m e n t P r o je c t (S E A Q IP ).
N g u y e n X u a n Ly. 1 9 9 9 . In c r e a s in g q u a l i t y m a n a g e m e n t a n d f o o d s a f e t y a s s u ra n c e f o r V ie tn a m e s e f is h e r y p r o d u c t s ( p r e s e n t e d in t h e N a t i o n a l S e m in a r o n Q u a lit y o f F is h e r y P ro d u c ts ).
Le D in h H u n g . 1 9 9 6 . D e v e lo p m e n t a n d i m p le m e n t a t io n o f a n a t i o n a l H A C C P t r a i n i n g p r o g r a m m e : T h e e x p e r ie n c e o f V ie t n a m . I n : P r o c e e d i n g s o f t h e S e m in a r o n A d v a n c e s in F ish P ro c e s s in g T e c h n o lo g y in S o u th e a s t A s ia in R e la tio n t o Q u a lit y M a n a g e m e n t, 1 9 9 6 , S i n g a p o r e : 2 3 4 - 2 3 9 . M a r i n e F i s h e r i e s R e s e a rc h d e p a r t m e n t , S o u t h e a s t A s ia n F is h e r ie s D e v e lo p m e n t C e n te r.
100 | A p p lic a tio n o f HACCP in the Fish Processing Ind us try in Southeast Asia
A ppendix 1
HACCP-Related Training Courses in Vietnam (1990-1999)
( n a tio n a l a n d in te r n a t io n a l t r a in in g c o u rs e s , e x c e p t HACCP t r a in in g c o u rs e s h e ld b y p ro c e s s o rs th e m s e lv e s )
T y p e o f t r a in in g c o u rses 1 9 9 0 - 1 9 9 6 1 9 9 7 1 9 9 8 1 9 9 9
1. T r a in in g c o u rs e o n p re m is e s o f f is h e r y p ro c e s s in g p la n ts
□ Total courses w ere co n d u c te d 4 1 1 2
• Experts o f MO FI 4 — 1 —
• NAFIQACEN 2 8 19 2 8 41
• E d u ca tio n a l, Research Institu te s 2 — — —
• Fish Processors 27 — — —
• O th e r In s titu tio n s 1 — 1 —
2 . T r a in in g c o u rs e s o n p r e r e q u is ite s f o r im p l e m e n t a t i o n o f H ACCP (G M P , SSO P)
□ T o ta l c o u rs e s w e re c o n d u c te d 4 (S e e d a t a o f t h e s e y e a rs in it e m 4 . ) In c lu d e d in HACCP t r a in in g c o u rses
(d e s c r ib e d in it e m 4 . )
□ T o ta l p a r tic ip a n ts In w h ic h ,
1 5 0
• E x p e rts o f M O F I 4
• N A F IQ A C E N 3 0
• E d u ca tio n a l, Research Institutes 2
• Fish P rocessors 1 1 4
• O th e r In s t it u tio n s —
3 . T r a in - t h e - t r a in e r s HAC CP c o u rs e s
□ T o ta l c o u rs e s w e re c o n d u c te d 3 2 — —
• E x p e rts o f M O F I — 5 — —
• N A FIQ A C E N 5 2 0 — —
• E ducational, Research Institutes — 6 — —
• Fish P rocessors — — — —
• O th e r In s t it u tio n s — — — —
4 . T r a in in g c o u rs e s o n b a s ic HAC CP a n d r e g u la t io n s f o r im p l e m e n t a t i o n o f HACCP
□ T o ta l c o u rs e s w e re c o n d u c te d 7 1 3 1 4
• E x p e rts o f M O F I 3 2 — 1
• N A FIQ A C E N 18 5 9 13 10
• E d u c a tio n a l, Research In s titu te s 2 5 1 —
• Fish P rocessors 2 5 7 4 6 7 7 4 1 7 3
• O th e r In s t it u tio n s 2 2 — 51
5 . A u d it H ACCP t r a in in g c o u rs e s
□ T o ta l c o u rs e s w e re c o n d u c te d — — 1 2
• E x p e rts o f M O F I — — 2 1
• N A F IQ A C E N — — 19 16
• E d u c a tio n a l, Research In s titu te s — — — —
• Fish P rocessors — — 7 15
• O th e r In s t it u tio n s — — 1 —
C o u n tr y Pa p e r — V i e t n a m | 101
Appendix 2
M a in M a t e r i a l s U s e d fo r H A C C P T r a in in g C o u rs e s
(D e v e lo p e d in V ie tn a m e s e o r tr a n s la te d in to V ie tn a m e s e )Ite m M a te ria ls Sources o r re fe re n c es L an g u ag e s
1 HACCP in t r o d u c t io n to fis h p ro c e s s o rs
A S E A N -C A N A D A F is h e rie s P o s t-H a rv e s t T e c h n o lo g y P ro je c t, Phase 2
E n g lis h V ie tn a m e s e
2 N M F S HACCP t r a in in g m a n u a l N M F S - FDA E n g lis h
V ie tn a m e s e 3 R e fe re n c e m a te r ia ls f o r HACCP
t r a in in g c o u rs e s
M O F I, SEAQIP E n g lis h
V ie tn a m e s e
4 HACCP c o m p e te n c ie s fo r
+ M a n a g e rs
+ Q u a lity S u p e rv is o rs
A S E A N -C A N A D A F is h e rie s P o s t-H a rv e s t T e c h n o lo g y P ro je c t, Phase 2
E n g lis h V ie tn a m e s e
5 F r e q u e n tly a ske d Q u e s tio n s o n HACCP im p le m e n ta tio n
FDA E n g lis h
V ie tn a m e s e
6 HACCP r e g u la tio n s a n d
re la te d r e g u la tio n s o f USA
FDA E n g lis h
V ie tn a m e s e
7 In d u s t r ia l HACCP E xercises G C P /IN T /6 0 9 /D E N (FAO) E n g lis h
V ie tn a m e s e
8 H y g ie n e in fis h e r y p ro c e s s in g p la n ts
A S E A N -C A N A D A F is h e rie s P o s t-H a rv e s t T e c h n o lo g y P ro je c t, Phase 2
E n g lis h V ie tn a m e s e
9 V id e o ta p e o n H y g ie n e in Fish P ro c e s s in g P la n ts (tra n s la te d in to V ie tn a m e s e f r o m th e o r ig in a l ta p e )
A S E A N -C A N A D A F is h e rie s P o s t-H a rv e s t T e c h n o lo g y P ro je c t, Phase 2
E n g lis h V ie tn a m e s e
10 F is h e ry HACCP G u id e s FDA E n g lis h
V ie tn a m e s e
11 HACCP t r a in in g c u r r ic u lu m FDA E n g lis h
V ie tn a m e s e
12 V ie tn a m e s e HACCP t r a in in g c u r r ic u lu m (fir s t e d it io n )
M O F I V ie tn a m e s e
13 V ie tn a m e s e HACCP t r a in in g c u r r ic u lu m (s e c o n d re v is io n )
M O F I V ie tn a m e s e
14 V ie tn a m e s e s ta n d a rd s o n c o n d itio n s o f fis h e r y p ro c e s s in g e s ta b lis h m e n ts (in c lu s iv e o f HACCP im p le m e n ta tio n )
M O F I (2 8 TCN 1 3 0 :1 9 9 8 ) V ie tn a m e s e
E n g lis h
15 T ra in in g c u r r ic u lu m fo r N A FIQ A C E N s ta ffs
N A F IQ A C E N V ie tn a m e s e
16 R e la te d EU D ire c tiv e s ( 9 1 / 4 9 3 /E C ,
9 1 /4 9 2 /E C , 9 4 / 3 56/E C , e tc .)
EU E n g lis h
V ie tn a m e s e
