asean common principles for food control systems common principles for food control systems ......

ASEAN Common Principles for Food Control Systems AFC-/9 1. INTRODUCTION

1.1 Effective national food control systems are essential to protect the health of consumers. They are also critical in enabling countries to assure the safety and quality of their food.

1.2 Development of food control systems should take into account the obligations under the World Trade Organization’s Sanitary and Phytosanitary (SPS) and Technical Barriers to Trade (TBT) Agreements which have great significance in the international trade.

1.3 The Declaration of the ASEAN Concord II states the ASEAN commitment to deepen the internal economic integration to realize the ASEAN Economic Community in 2020. The Framework Agreement for integration of Priority Sectors further reaffirmed the commitment to fast track the economic integration for eleven priority sectors, including fisheries and agro-based products.

1.4 This document provides ASEAN Member Countries with a common set of guiding principles for the establishment of food control systems.

2. PURPOSE

2.1 The document outlines the principles for establishing food control systems in the ASEAN Member Countries. 3. DEFINITIONS

3.1 “Food” means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of ‘food’ but does not include cosmetics or tobacco or substances used only as drugs.

3.2 “Food control” is defined as a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, packaging, transportation, distribution and sale are safe, wholesome and fit for human consumption; conform to safety and quality requirements; and are honestly and accurately labelled as prescribed by law.

3.3 “ASEAN requirements” refers to principles and requirements developed by ASEAN Sectoral Working Groups including ASEAN Sectoral Working Group on Livestock (ASWGL), ASEAN Sectoral Working Group on Fisheries (ASWGFi), ASEAN Sectoral Working Group on Crops (ASWGC), ASEAN Experts Group on Food Safety (AEGFS), ACCSQ – Prepared Foodstuff Product Working Group (ACCSQ-PfPWG), ASEAN Task Force on Codex (ATFC), ASEAN Working Group on Halal (AWG Halal) and Ad-hoc Working Group on Food Irradiation (AWGFI).

ASEAN Common Principles for Food Control Systems

AFC-/9 4. OBJECTIVES OF A NATIONAL FOOD CONTROL SYSTEM 4.1 The objectives of a national food control system are:

• To protect public health by reducing the risk of foodborne illness and other hazards arising from food consumption;

• To protect consumers from unsanitary, unwholesome, mislabelled or adulterated food;

• To contribute to economic development by maintaining consumer confidence in the food system; and to provide a sound and predictable regulatory framework for domestic and international trade; and

• To promote fair trade practices.

4.2 Clear food safety objectives should be established before developing or revising a food control system. 5. COMMON PRINCIPLES FOR FOOD CONTROL SYSTEMS 5.1 Issues for Consideration

When seeking to establish, update, strengthen or otherwise revise food control systems, national authorities should:

• Develop science-based food control strategies;

• Establish priorities based on risk analysis and effectiveness of risk management;

• Maximize risk reduction by applying the principle of prevention throughout the food chain from farm-to-table;

• Establish emergency procedures and rapid alert systems to facilitate withdraw or recall of products;

• Establish guidelines for the exchange of information in food control emergency situations and on rejections of imported food; and

• Recognize that ensuring food safety requires positive interaction among all stakeholders.

ASEAN requirements, where available and appropriate, should also be taken into consideration in the development of national food control systems.


AFC-/9

5.2 Key Principles for Food Control Systems

(a) Integrated farm-to-table concept • To achieve maximum consumer protection, it is essential that safety and quality

measures be built in and implemented from production to consumption. This calls for a comprehensive and integrated farm-to-table approach in which everyone in the food chain has to play an essential role in ensuring food safety and quality.

Producers and operators are entrusted with primary responsibility for the safety and quality of food under their control and should be able to identify their suppliers and customers for the purpose of traceability/product tracing.

Regulators audit performance of the food system through monitoring and surveillance activities and enforce legal and regulatory requirements.

• Application of HACCP-based approach by the food industry is one of the tools for improving the safety of food.

(b) Risk Analysis

Risk analysis should be the foundation of food control policy in controlling food safety hazards. • The Codex Alimentarius Commission defines risk analysis as a process composed of

three components:

Risk assessment - a scientifically based process consisting of the following steps: (i) hazard identification; (ii) hazard characterization; (iii) exposure assessment; and (iv) risk characterization.

Risk management - the process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed selecting appropriate prevention and control options.

Risk communication - the interactive exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions.

• ASEAN Member Countries may make use of the international data and expertise as well as data from other countries that are consistent with internationally accepted approaches for their risk assessments. Risk assessments carried out at the international level by Joint FAO/WHO Expert Committee on Food Additives (JECFA) and FAO/WHO Joint Meeting on Pesticide Residues (JMPR), and other expert bodies are particularly useful.

• Codex standards take into account risk assessments carried out at the international level and are accepted as scientifically valid under the SPS Agreement. Hence their adoption and implementation within food control systems in ASEAN Member Countries are encouraged.


AFC-/9

(c) Transparency

Food control systems should be developed and implemented in a transparent manner.

• Stakeholders in the food chain should be allowed to make effective contributions, and where appropriate, the rationale for new food control measures should be explained. This will encourage cooperation from all concerned parties and improve the efficiency and rate of compliance.

• The confidence of consumers in the safety and quality of the food supply depends on their perception of the integrity and effectiveness of food control operations and activities.

(d) Regulatory Impact Assessment

Regulatory impact assessments assist food control agencies in making a reliable evaluation of the impact of regulations on producers and consumers, and in formulating adjustments or revision in their strategies to achieve the most beneficial effect.

5.3 Developing a National Food Control Strategy

The attainment of food control system objectives requires knowledge of the current situation and the development of a national food control strategy. It is done through:

(a) Collection of Information

Relevant information should be collected for the identification of problems so that effective strategies for the resolution of these problems can be implemented.

(b) Development of Strategy

• The preparation of a national food control strategy enables the country to develop an integrated, coherent, effective and dynamic food control system, and to determine priorities which ensure consumer protection and promote the country’s economic development.

• Strategies should use a risk-based approach to determine priorities for action. Areas for voluntary compliance and mandatory action should be clearly identified, and timeframes determined. The need for human resource development and strengthening of infrastructure such as laboratories should also be considered.

• The strategy will be influenced by the country’s stage of development, the size of its economy, and the level of sophistication of its food industry. The final strategy should include:

A national strategy for food control with defined objectives, a plan of action for its implementation, and milestones;

Development of food legislation to achieve the objectives defined by the national strategy;

Development of standards and codes of practice in line with ASEAN and international requirements;

A programme for strengthening food surveillance and control systems;


AFC-/9

Promotion of HACCP-based food safety programmes;

Development and organization of training programmes for all parties involved in the food chain including primary production, handling, storage, processing, packaging, transportation, distribution and sale of food products. There should also be programmes developed and organised for food inspectors and analysts; and

Promotion of consumer education and other community outreach initiatives.

5.4 Development and Implementation of Food Control Programmes

Well-designed food control programmes capable of ensuring maximum consumer protection and promoting fair practices in food trade should be formulated based on the national food control strategy. The programmes should rely on among others:

a) Approval mechanisms by the national competent authorities of farms, slaughter-houses, food processing establishments, food importers and other traders where appropriate;

b) Pre-market and post-market monitoring or control programmes to check for compliance; and

c) Early warning systems and food recall protocols.

The programmes should be properly implemented and the outcome of the programmes should be closely monitored and used for review of the food control programmes. 6. ESTABLISHMENT OF FOOD CONTROL REGULATORY FRAMEWORK &

INFRASTRUCTURE 6.1 Proper food control infrastructure and regulatory framework with all the essential components should be in place to ensure effective operation of the food control system. These include:

(a) Food Legislation

The development of relevant and enforceable food laws and regulations is an essential component of a food control system. Food legislation should:

• provide a high level of health protection; and

• provide for mechanism facilitating food recall in case of non-compliance.

In addition to the necessary legal powers to ensure food safety, food laws should also allow the food control agencies to build preventive approaches into the system.

There should be a mechanism for reviewing and revising food laws and regulations. In preparing or updating food regulations and standards, countries should take full advantage of Codex standards.

Codex standards, guidelines and codes of hygienic practices have been used by WTO’s SPS Agreement for sanitary and phytosanitary measures. It is in the best interests of ASEAN food control agencies to make use of the Codex standards as benchmark standards for the development of their national standards.


AFC-/9

(b) Food Control Management

Effective food control systems require policy and operational coordination at the national level. Where food control responsibilities are shared among relevant government agencies, the roles and responsibilities of these agencies should be clearly defined and assigned to avoid duplication of effort and to bring about a measure of coherence among them.

A clear policy that mandates a responsible authority or a well defined coordinated mechanism among all agencies involved should be established.

(c) Inspection Activities

The administration and implementation of food laws require implementation of inspection programmes carried out by competent personnel. Inspection activities include:

• Inspecting premises and processes for compliance with hygienic practices and other requirements of standards and regulations which cover the implementation of effective food safety assurance programmes;

• Sampling food during harvest, processing, storage, transport, or sale to verify compliance; and

• Evaluating the implementation of the food safety assurance programmes.

(d) Laboratory Services

• Analytical laboratories providing scientific services are essential components of a food control system; National competent authorities should lay down the criteria to be met by food control laboratories and monitor their performance.

• The laboratories should have adequate facilities and qualified analysts for the required areas of testing. They should have the capabilities to develop new analytical techniques to test new substances of emerging concerns as required.

• Introduction of analytical quality assurance programmes and accreditation to ensure the reliable, accurate and repeatable test results ;

• ASEAN Reference Laboratories and National Reference Laboratories are entrusted with the responsibility to disseminate validated testing methods in the region; the Role of ASEAN Reference Laboratories is given at Appendix 1.

• Information on food borne diseases from public health laboratories should also be linked with food monitoring data for the development of risk-based food control policies.

(e) Information, Education, Communication and Training

• An increasingly important role for food control systems is the delivery of information, education and advice to stakeholders across the farm-to-table continuum.

• Education programmes should also be developed to enable consumers to understand food hygiene and food safety.

• Food control agencies should address the specific training needs of their food inspectors and laboratory analysts as a high priority.


AFC-/9 7. FOOD SAFETY IS A SHARED RESPONSIBILITY 7.1 Food safety is a shared responsibility among food control agencies, all parties involved in the food chain including primary production, handling, storage, processing, packaging, transportation, distribution and sale of food products, and consumers. Consumers need to be made aware of how best to protect themselves against food safety hazards both in the choice and preparation of food.

7.2 ASEAN Member Countries are encouraged to develop programmes to promote shared responsibility for food safety.

8. REFERENCE FAO and WHO 2003: Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems.


AFC-/9 Appendix 1: Role of the ASEAN Reference Laboratories (ARLs)1

a. To provide training and technical advice and services to ASEAN Member Countries (AMCs), including National Reference Laboratories (NRLs) in ASEAN, on the definition, selection and application of methods of analysis and sampling, as well as on the organisation and management of food testing activities in the ASEAN region; this support should for example cover the following matters, as appropriate:

- Suggest test methods to be used by NRLs;

- Assist in the organisation of collaborative studies;

- Training on analytical techniques;

- Consultancy services and technical advice to NRLs, including the implementation of appropriate QA systems;

- Proposing approved methods for the consideration of standardisation bodies of ASEAN Member Countries;

- Assist in locating testing services for ASEAN Member Countries, if requested by the ASEAN Member Countries.

b. To become resource and information centres by linking to existing information platforms or networks established under ASEAN, where appropriate, in their specified field of competence, and in particular:

- With the assistance of NRLs, establish and maintain a roster of ASEAN experts in their field of competence to be able to suggest suitable experts to ASEAN Member Countries when requested;

- Collect and disseminate information related to the methods of analysis and sampling, as well as on procedures for quality assurance and quality management in food analysis laboratories;

- Establish networking between ARLs, NRLs and other international and regional reference laboratories for the purpose of exchanging technical information and enhancing collaboration;

c. To coordinate inter-laboratory comparisons or proficiency testing in the ASEAN region and envisage the organisation of such activities at a future date;

d. To become resource centres for Certified Reference Materials (CRMs), through the provision of information on the sources where CRMs can be obtained, and to assist in obtaining Reference Material (RMs).

1 Section III-2 of the report of the “Workshop and Expert Consultation on “Strategies for Strengthening Food Testing in ASEAN”, Jakarta, Indonesia, 07-11 June 2004. EC-ASEAN Economic Cooperation Programme on Standards, Quality and Conformity Assessment.


AFC-/9 Appendix 2: List of the ASEAN Reference Laboratories (ARLs) ASEAN Reference Laboratory Field of Expertise Food Laboratory, Centre for Analytical Science, Health Sciences Authority, Singapore (CAS). 11, Outram Road, Singapore 169078

Dr. Cheah Nuan Ping, Head/Research & Development Unit Tel: +65-62130721 Fax:+65-62130839 Email:[email protected]

Mycotoxins

Veterinary Public Health Laboratory, Agri-Food and Veterinary Authority of Singapore (VPHL, S) 10 Perahu Road, Singapore 718837

Dr (Mr) Paul Chiew King Tiong Fax: (65) 6861 9491 [email protected]

Pesticide Residues

Department of Chemistry, Malaysia (DOC) Jalan Sultan, 46661, Petaling Jaya, Selangor Darul Ehsan, Malaysia

Mr. Ahmad Latfi Mahamud Tel:+603-79853145 Fax: +603-79556764 Email: [email protected]

Genetically Modified Organisms

Veterinary Public Health Laboratory, Department of Livestock Department, Ministry of Agriculture, Thailand (VPHL, T)

Dr. Sasitorn Kanarat Tel: +662-963 9215 Fax:+662 963 9215 Email: [email protected]

Veterinary Drug Residues

Bureau of Quality and Safety of Food, Department of Medical Sciences, Ministry of Public Health, Thailand (BQSF) Nonthaburi, 11000, Thailand

Dr. Chanchai Jaengsawang Tel: +662-9510000-11 Ext>9518 Fax: +662-9511021 Email: [email protected]

Heavy Metal and Trace Elements

Quatest 3 (Quality Assurance & Testing Centre 3), MOST, Vietnam 49 Pasteur, Q1, Ho Chi Minh, Vietnam

Dr. Luong Thanh Uyen, Tel: +84-61-836 212 Fax:+84-61-836 298 Email: [email protected]; [email protected]

Microbiology

ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food


AFL-Page 1/6 1. SCOPE This document provides guidance on general requirements for the labelling of prepackaged food. 2. DEFINITIONS For the purpose of this document

2.1 “Claim” means any representation which states, suggests or implies that a food has particular qualities relating to its origin, nutritional properties, nature, processing, composition or any other quality.

2.2 “Date of minimum durability or best before date” means the date which signifies the end of the period under any stated conditions during which the product will remain fully marketable and will retain any specific qualities for which tacit or express claims have been made.

2.3 “Expiry date or use by date” means the date which signifies the end of the estimated period under stated storage conditions during which the product will not have the wholesomeness and quality attributes normally expected by the consumers. After this date, the food should not be regarded as marketable.

2.4 “Food” means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of ‘food’ but does not include cosmetics or tobacco or substances used only as drugs.

2.5 “Food additive” means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of a food, whether or not it has nutritive value, the intentional addition of which to food for a technological(including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include “contaminants” or substances added to food for maintaining or improving nutritional qualities.

2.6 “Ingredients” mean any substances, including food additives, used in the manufacture or preparation or treatment of a food and may be present in the final product although possibly in a modified form.


AFL-Page 2/6

2.7 “Label” means any, tag, brand, mark, symbol, logo, pictorial or other descriptive matter written, printed, stencilled, marked, embossed or impressed on, or attached to a container of food or accompanying any food including that for the purpose of promoting its sale or disposal.

2.8 “Labelling” includes any written, printed or graphic matter or that is present on the label, accompanies the food, or is displayed near the food.

2.9 “Name of the food or appropriate designation of the food” means a name or a description being a specific and not a generic name or description, which shall indicate to a prospective purchaser the true nature of the ingredient, constituent or product to which it is applied.

2.10 “Nutrition labelling” is a description intended to inform the consumer of the nutrient content of a food.

2.11 “Prepackaged” means packaged or made up in advance in a container, ready for offer to the consumer or for catering purposes in such a way that the contents cannot be altered without opening or changing the packaging.

3. GENERAL PRINCIPLES 3.1 Prepackaged food should not be described or presented on any label or in any labelling in a manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect, particularly but not limited to the following:

i. as to its nature, identity, properties, composition, quantity, durability, origin, production or processing;

ii. by attributing to the food effects or properties which it does not possess; or

iii. by suggesting that the food possesses special characteristics when in fact all similar foodstuffs possess such characteristics.

3.2 Prepackaged food should not be described or presented on any label or in any labelling by words, pictorial or other devices which refer to or are suggestive either directly or indirectly, of any other product with which such food might be confused, or in such a manner as to lead the purchaser or consumer to suppose that the food is connected with such other products.


AFL-Page 3/6 4. LABELLING OF PREPACKAGED FOODS 4.1. The following particulars should appear on the label of prepackaged food:

(a) The name of the food or the appropriate designation

(b) List of ingredients

• Ingredient listing in descending order of proportion by in going weight [m/m] at the time of manufacture for food consisting of two or more ingredients, other than water;

• The presence of food and food ingredients obtained through certain techniques of genetic modifications/genetic engineering where and as required by national legislation;

• The quantity of an ingredient or category of ingredients used in the manufacture or preparation of a food should be stated where:

i. the ingredient or category of ingredients concerned appears in the name under which the food is sold or is usually associated with that name by the consumer; or (*);

ii. the ingredient or category of ingredients concerned is emphasized on the labelling in words, pictures or graphics; or

iii. the ingredient or category of ingredients concerned is essential to characterize a food and to distinguish it from products with which it might be confused because of its name or appearance (*).

• The declaration of additives by type of food additives or class name or specific name of the additive. In addition, International Numbering System [INS] may also be indicated.

• The statement or declaration indicating that an ingredient which has been treated with ionizing radiation.

• The following ingredients known to cause hypersensitivity should always be declared:

Cereal containing gluten, i.e. wheat, rye, barley, oat, spelt or their hybridized strain and products of these;

Crustaceans and product of these;

Eggs and egg products;

Fish and fish products;

Peanuts, soybeans and products of these;

Milk and milk products(lactose included);

Tree nut and nut products;

Sulphite in concentrations of 10mg/kg or more.

___________________________

Note (*): Cambodia, Indonesia, Philippines and Singapore expressed reservations about points i) and iii); their final approval being subject to approval by Codex.


AFL-Page 4/6

(c) Net contents and drained weight

• The net contents or drained weight should be declared in metric system (‘Systeme International’ unit ) or both in metric and imperial system.

• For solid foods by weight, for liquid foods by volume. For semi-solid or viscous foods, either by weight or volume.

(d) Name and address of the manufacturer or packer or distributor

• The name and address of the manufacturer, or packer or distributor or owner of rights of manufacture or brand owner in the case of food of local origin.

• For imported food, the name and address of local importer and/or distributor and the country of origin.

• When a food undergoes processing in a second country which changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling.

(e) Date marking and storage instruction

• Whenever required, the expiry date and the date of minimum durability and the manufacturing date of the food should be in clear term: day/month/year or month/day/year or month/year and permanently marked on the label.

• The storage instruction for food that is dependent on its storage or any special storage conditions or condition of use.

(f) Instruction for use

The instructions for use, including reconstitution, where applicable, when it would be impossible to make appropriate use of the food in the absence of such instruction.

4.2 The name of the food or the appropriate designation, net content and date marking of the food should appear in a prominent position.

4.3 The particulars referred to in Paragraph 4.1 should be easily legible, clearly comprehensible and indelible.

4.4 Food intended for export should have the particulars listed in Paragraph 4.1 in English and/or in national language where the food is marketed.

4.5 A “coined”, “fanciful”, “brand” name or “trade mark” that is not false or misleading may be used provided that the name of the food or an appropriate designation is declared next to it in the principal display panel.

4.6 The statement indicating that a food which has been treated with ionizing radiation.


AFL-Page 5/6

5. PROHIBITED CLAIMS 5.1 The following claims should be prohibited:

• Claims as to the suitability of a food for use in the prevention, alleviation, treatment or cure of a disease, disorder or other physiological condition.

• Claims stating that any given food will provide an adequate source of all essential nutrients.

• Claims implying that a balanced diet or ordinary foods cannot supply adequate amount of all nutrients.

• Claims which could give rise to doubt about the safety of similar food or which could arouse or exploit fear in the consumer.

• Claims which highlight the absence or addition of any food additive or nutrient supplement, if the addition of such food additive or nutrient supplement is not permitted or prohibited.

• Claims on the absence of beef or pork or its derivatives or lard or added alcohol are prohibited if the food does not contain such ingredient.

• Claims that a product is superior to any other existing product of the same kind that cannot be substantiated.

6. OPTIONAL LABELLING 6.1 Specific labelling may be required based on local needs taking into account religious and dietary practices:

• For food containing edible fat or edible oil or both, the common name of the animal or vegetable of the edible fat or edible oil or both must be declared.

• A statement on the label that indicates the presence of ingredients or food additives from animal origin.

• For ingredients and food additives from animal such as bovine, porcine, canine and their derivatives, the common name of the animal must be declared.

• A statement on the label that contains added alcohol.

• Claim, symbol or recognized logo on religious or ritual preparation such as halal or kosher may be used.

• When a claim is made that a food is halal, the word ‘halal’ in arabic or, recognized symbol or logo for halal issued by National Islamic Authorities should appear on the label. In addition, translation in national language may be included.


AFL-Page 6/6

6.2 Specific labelling and claims on nutrition based on local needs may be required:

• The declaration of energy, protein, fat and carbohydrate, where appropriate.

• Information on energy value should be expressed in kcal per 100g or per 100ml or per package if the package contains only a single portion or per serving as quantified on the label or per portion provided that the number of portions contained in the package is stated.

• Information on the amounts of protein, carbohydrate and fat in the food should be expressed in g per 100g or per 100ml or per package if the package contains only a single portion or per serving as quantified on the label or per portion provided that the number of portions contained in the package is stated.

• Numerical information on vitamin and mineral should be expressed in metric units and /or as a percentage of the Nutrient Reference Value per 100g or per 100ml or per package if the package contains only a single portion or per serving as quantified on the label or per portion provided that the number of portions contained in the package is stated.

• The declaration of nutrient content should be numerical.

• Where a claim is made, the amount of that nutrient per 100g or per 100ml expressed in metric unit, and/or per serving should be declared.

• Nutrient declaration should be mandatory for foods for which nutrition claims are made.

• Nutrient content claim, nutrient comparative claim and nutrient function claim may be allowed provided they meet with the minimum criteria set by Codex Guidelines for the Use of Nutrition and Health Claims where applicable.

6.3 Claim, symbol or logo to indicate grading, quality or superiority such as ‘organic’ that conform to those relevant authority and recognized by national authority may be used on the label.

ASEAN Common Principles and Requirements for Food Hygiene

ASEAN Common Principles and Requirements for Food Hygiene AFH-Page 1/11 1. INTRODUCTION 1.1 With globalization, a wide range of products is now accessible to consumers worldwide. To compete in the world market, more emphasis is put on the consumers’ demand and satisfaction while regulatory authorities, in their efforts to protect consumers’ health and economic loss arising from possible food-borne hazards or spoilage that escaped detection, have to develop and impose stricter measures to screen out undesirable products and food suppliers. Effective hygiene control, therefore, is seen to be vital to consumers’ safety and the country’s economy. 1.2 The ASEAN countries are recognized world suppliers of foods. To cope with the growing food safety requirements of the importing countries and maintain a competitive advantage in the world market, ASEAN countries need to cooperate and strengthen their capacity to export through development of common food control principles and standards. 1.3 It is therefore the aim of this project to develop an ASEAN Common Principles and Requirements for Food Hygiene to guide ASEAN food operators and/or food producers to comply with the food hygiene provisions in food production from farm to table. The document is based on the Codex General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.4 - 2003) and other recognized regulatory standards. 2. SCOPE This document provides guidance on the basic food hygiene principles, their respective goals or objectives with brief explanations on how operators of the food chain including food establishments could achieve and apply them from farm to table. 3. DEFINITIONS Some relevant word definitions used in this document:

3.1 “Clean water”: natural, artificial or purified water that does not contain harmful microorganisms or substances in quantities capable of directly or indirectly affecting the safety and quality of food. (Codex Code of Practice for Fish & Fishery Products).

3.2 “Cleaning”: the removal of soil, food residues, dirt, grease or other objectionable matter.

3.3 “Contaminant” means any biological or chemical agent, foreign matter, or other substances not intentionally added to food that may compromise food safety or suitability.

3.4 “Contamination”: the introduction or occurrence of a contaminant in food or food environment. 3.5 “Disinfection”: the reduction, by means of chemical agents and/or physical methods, of the number of micro-organism in an environment, to a level that does not compromise food safety or suitability. 3.6 “Establishment”: any building and surrounding area in which food is handled and quality is controlled under one management.


AFH-Page 2/11 3.7 “Food handler”: any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements. 3.8 “Food hygiene”: all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. 3.9 “Food producer”: person(s) who is/are responsible for activities related to any stage of food production. 3.10 “Food safety”: assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. 3.11 “Food suitability”: assurance that food is acceptable for human consumption according to its intended use. 3.12 “HACCP”: Hazard Analysis Critical Control Points - a system which identifies, evaluates, and controls hazards which are significant to food safety.

3.13 “HACCP-based approach”: food control actions/measures where basic HACCP principles of hazard identification and preventive measures are applied. 3.14 “Hazard”: a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. 3.15 “Potable water”: Water with standards of potability not lower than those contained in the latest edition of the “International Standards for Drinking Water”, World Health Organization 3.16 “Primary production”: those steps in the food chain up to and including, for example : harvesting, slaughter, milking, fishing, farming. Remark: most definitions were obtained from or based on the context of the “Codex Recommended International Code of Practice: General Principles of Food Hygiene” (CAC/RCP 1-1969, Rev.4-2003). 4. PRIMARY PRODUCTION 4.1 Hygienic Primary Food Production Primary production should be carried out in a way to ensure that the food is produced under hygienic conditions and fit for consumption. Such practices include:

a) Primary production sites and environments should be managed and maintained in such ways that potential contaminants are not assimilated and transferred into the food chain. In case that food is derived from areas where control can not be exercised, site selection should be made to avoid cross contamination.

b) To ensure food safety at the primary production level, the following measures should be implemented as far as practicable such as:

• A monitoring program to control disease outbreak and possible human infection through consumption of infected food sources.

• Measures to ensure that foods produced meet the acceptable levels of veterinary drugs and pesticide residues.

• Use of safe animal feeds.


AFH-Page 3/11 4.2 Handling, Storage and Transport Measures to control and prevent contamination during handling, storage and transport should be in place to prevent contaminants and microbial growth that render product unfit for consumption. Such measures include: a) Sorting and separating raw materials into fit and unfit for consumption. b) Putting measures in place to protect food and food ingredients from physical, chemical

and micro-biological contaminants as well as from other objectionable substances. c) Maintaining storage facilities in a manner that will decrease the possibility of cross

contamination.

d) Using cleaned and well maintained vehicles to transport raw materials.

4.3 Record Keeping

Appropriate records of primary production should be kept by the establishments. 5. ESTABLISHMENT : DESIGN AND FACILITIES 5.1 Location and Premises a) Location - Establishments should be located away from polluted or prone to flooding unless

sufficient safeguards are installed to prevent environmental pollution or pest infestation and harborage areas which carry higher risks of imparting serious food contamination.

b) Premises - Premises should be constructed to prevent cross-contamination among foodstuffs during operations and should provide: • adequate working space for working;

• adequate natural or artificial lighting;

• wall, ceiling, and room partitions should be made from durable, non-absorbent, non-toxic and easy to clean materials;

• floors allow adequate drainage and easy cleaning; and

• where necessary, separate rooms for each process operation to prevent cross contamination.

c) Layout - where possible, layout should be designed such that forward progression from raw materials receipt to finished product packing is depicted to prevent cross-contamination.

d) Ventilation – sufficient ventilation should be provided to: • minimize air-borne food contamination of food, for example, from aerosols and

condensation droplets;

• control ambient temperatures and humidity, where necessary; • control odors which might affect food suitability; and • prevent air flowing from contaminated to clean areas.


AFH-Page 4/11

5.2 Equipment

a) Equipment and containers, other than one time use containers and packaging coming in contact with food should be so designed to minimize the risk of contamination.

b) Equipment and containers should be:

• located and constructed to facilitate easy cleaning and maintenance;

• clean and free from contaminants; and

• made of materials that is durable, rust resistant, non-toxic and easy to clean.

c) Process equipment should be designed to achieve the required food temperature as rapidly as necessary, maintain effectively, and allow temperature to be monitored and controlled.

d) Separate containers should be provided for waste, by-products and inedible and dangerous substances should be put in specific areas to prevent food cross-contamination. Containers for dangerous substances should be made of impervious material and should be labelled, securely closed to prevent intentional or accidental food contamination.

5.3 Facilities a) Food Hygiene Facilities – these include facilities that supply adequate amount of potable

water when necessary for use in food production. Such facilities should be constructed in compliance with the food hygiene provisions for food production establishments. Proper maintenance of facilities and water quality control are necessary to ensure hygienic food production. • Potable water should be regularly checked for compliance to WHO Guidelines for

Drinking Water Quality (latest edition). • Pressure and temperature controls commonly used in re-used, recovered or re-

circulated water treatment should be regularly checked to ensure that treatment is effective.

• Ice intended for use in food processing or preservation should be made from potable water and should be kept protected from contamination. Likewise, steam used for direct contact with food or food contact surfaces should not constitute a threat to the safety and suitability of food.

• Clean water maybe used to pre-wash soils and other materials out of primary products, clean floors and other areas that will not be in contact with foods.

• Separate and easily identifiable piping systems for non-potable and potable water supplies should be constructed to prevent possible mixed-up that may lead to food contamination.

b) Ice producing facilities and containers should be constructed, maintained, and kept clean to prevent contamination.


AFH-Page 5/11 c) Drainage facilities should be constructed without posing risk of contaminating food and

potable water. Facilities should also be designed to allow trapping of solid matters for easy disposal, and cleaning. Drainage effluent should be in conformance with the requirements of the national authorities before it is released into the public drainage system.

d) Personal hygiene facilities should be provided to maintain the desired degree of personal hygiene to reduce the risk of food contamination. Where appropriate, facilities should include : • hand washing and hand drying facilities adequately provided in every toilet at

production entry; and at production area where necessary; • liquid soaps and disinfectants; and • adequately and suitably located clothe changing and storage facilities for personal

belongings.

e) Lighting facilities – Where necessary, lighting should not be such that the resulting colour is misleading, should be designed and provided to allow operation to proceed in a hygienic manner. Light protection, where necessary, should be provided to ensure that food is not contaminated by breakages.

f) Storage facilities - Adequate storage facilities should be provided and maintained to store food, water, ingredients, packaging material and non-food chemicals (e.g. cleaning materials, lubricants, fuels). Where necessary, storage facilities should:

• permit adequate maintenance and cleaning; • prevent pest access and harbourage; • enable food to be effectively protected food from contamination during storage; and • provide an environment which minimizes food deterioration (e.g. temperature and

humidity controlled room).

6. CONTROL OF OPERATION 6.1 Control of Hazards

Good hygiene practices should be observed. Once such practices are in place, the development of a workable food safety systems such as a HACCP-based approach control system should be encouraged. Such approach includes:

a) identifying the hazards in the food system; and

b) developing control measures of identified hazards.


AFH-Page 6/11 6.2 Key Hygiene Control Systems a) Time and temperature control - Systems should be in place to ensure that time and

temperature of cooking, cooling, processing and storage is controlled effectively since these are critical to food safety and suitability. Temperature recording devices should be checked at regular intervals and tested for accuracy.

b) Other steps which contribute to food hygiene may include, for example: • chilling; • thermal processing; • irradiation; • drying; • chemical preservation; • vacuum or modified atmospheric packaging.

c) Food control specification – Where microbiological, chemical or physical specifications are used in any food control systems, such specifications should be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits.

d) Cross contamination prevention - To prevent cross contamination: • Raw materials and utensils used in handling should be segregated physically or by

time with effective immediate cleaning from cooked products and equipment used during their process, handling, storage and transport. Cleaning and where appropriate, disinfection of hands, equipment and facilities should always be practiced after handling or processing of food.

• In areas where risks are particularly high, access should be restricted to authorized personnel, and they should be required to put on clean protective clothing including head- and footwear and to wash hands before entry to the processing area.

6.3 Incoming Material Requirements

a) Two major criteria to consider in accepting incoming materials are:

• that it should not contain physical, chemical and microbiological hazards that cannot be reduced to an acceptable level by normal sorting and/or processing; and

• that it should comply with the required specifications.

b) As far as practicable, reduce the risk of contamination by:

• sorting raw materials by quality characteristics for immediate processing or storage;

• washing as needed;

• keeping incoming raw materials in closed package as appropriate, and subjecting it to suitable handling and transport condition within the premise; and

• developing codes to facilitate a ‘First In First Out’ inventory system.


AFH-Page 7/11

c) Inspection of incoming materials should be conducted to ensure that they are suitable for their intended use; such as :

• delivery temperature;

• packaging condition; and

• labelling.

6.4 Packaging Packaging should be designed to protect the product against microbiological and other contamination and to maintain quality characteristics throughout the production process during product distribution and product shelf life. Labelling should be properly done in compliance with regulatory requirements. Packaging materials should be food grade. In case where the packaging components migrate into the food, accumulated levels should be within the maximum allowable level. 6.5 Management and Supervision Food production should be under the supervision of a person who has sufficient knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective actions, and ensure effective monitoring and supervision including self-inspection to ensure compliance to the principles of food hygiene. 6.6 Documentation and Records Appropriate records of processing, production and distribution should be kept and retained for a period that exceeds the shelf life of the product. 6.7 Recall Procedures

a) Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, competent authorities should be informed. Other products which are produced under similar conditions, and which may present a similar hazard to public health, should also be evaluated for safety and may need to be withdrawn.

b) Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety.


AFH-Page 8/11 7. ESTABLISHMENT : MAINTENANCE AND SANITATION 7.1 Maintenance Maintenance - Establishments, equipment, utensil and facilities such as drainage should be checked and maintained regularly to ensure that they function as intended, to prevent contamination of food. 7.2 Cleaning a) Cleaning and/or disinfection should ensure that all parts of the establishment,

containers, utensils and equipment are properly cleaned. Selection of cleaning method largely depends on the type of products being processed.

b) Cleaning and disinfection should be continually and effectively monitored for their suitability and effectiveness and should be documented to include the following: • areas, list of equipment and utensils to be cleaned; • frequency and method of cleaning; • person responsible for particular task; and • monitoring arrangements.

d) Cleaning and disinfecting substances, equipment, container, and utensil should be handled, used, and stored in a way that would prevent cross contamination.

e) Food handlers or cleaning personnel should be instructed to follow cleaning programs and procedures in a manner or in an area that does not contaminate food and food contact surfaces.

7.3 Pest Control System a) Buildings should be kept in good and clean condition to prevent pest access and to

eliminate potential breeding site and to; • Identify where pests are likely to gain access i.e. drains, open windows, doors,

ventilators and these should be kept sealed or covered such as with wire mesh screens;

• Exclude animals from the food processing plants and where possible from the grounds of factories.

b) Establishments should be regularly examined for evidence of infestation and harbourage.

c) If pests are in evidence, some eradication measures should be carried out immediately without adversely affecting food safety or suitability. Tools and chemical used for pest control should be kept in separate rooms or cabinets with access limited to establishment designated persons only.

d) The availability of food and water encourages pest harbourage ad and infestation. Potential food sources should be stored in pest-proof containers and/or stacked above the ground away from walls.


AFH-Page 9/11 7.4 Waste Management Waste materials should be handled in such a manner as to avoid contamination of food, or potable water and the environment, by : a) disposing waste from food handling, food storage, and other working areas on regular

intervals but at least daily; and b) cleaning and/or disinfecting waste receptacles/storage after waste disposal.

7.5 Monitoring Effectiveness To ensure that sanitation system is effective, pre-operational inspection and periodic monitoring is necessary. Where appropriate, microbiological sampling of environment and food contact surfaces should be conducted to reflect changed circumstances.

8. PERSONAL HYGIENE 8.1 To ensure that food handlers are healthy and free from transmissible disease, they should pass medical examination before and periodically during employment.

8.2 People known, or suspected, to be suffering from, or to be a carrier or illness likely to be transmitted through food, should not be allowed to enter any food handling area. Any person so affected should immediately report illness or symptoms of illness to the management.

8.3 Condition which should be reported to management so that any need for medical examination and/or possible exclusion from food handling can be considered include: jaundice, diarrhoea, vomiting, fever, sore throat with fever, visibly infected skin lesions (boils, cuts, etc), discharges from the ear, eye or nose.

8.4 Open cuts or wounds should be completely covered and protected using a firmly secured water-proof dressing.

8.5 Food handlers should maintain a high degree of personal cleanliness, and where appropriate, wear clean protective clothing, head covering and footwear during work.

8.6 Hand washing should be done: a) before commencing work; b) upon re-entering a processing area; c) immediately after using the toilet; and d) after handling raw food or any contaminated material, where this could result in cross-

contamination.

8.7 To prevent contamination, people engaged in food handling and processing should refrain from: a) smoking; b) spitting; c) chewing or eating ; d) sneezing or coughing over unprotected food; e) applying perfume or cosmetics.


AFH-Page 10/11 8.8 Personnel should not be allowed to wear or bring jewellery, watches, pins and other accessories into the food handling and processing areas.

8.9 Visitors should also follow the same hygienic practices when allowed entry to food handling and processing areas. 9. TRANSPORTATION

9.1 Food should be adequately protected from potential sources of contamination and kept at conditions that would prevent deterioration and spoilage and simultaneously discourage microbial growth during transport.

9.2 In the event that adverse conditions occur that may possibly affect food safety and suitability, investigation should be carried out and where possible, corrective actions and preventive actions should be taken.

9.3 Use and maintenance - Conveyances and containers for transporting food should be kept in an appropriate state of cleanliness, repair and condition. Where the same conveyance or container is used for transporting different foods, or non-foods, effective cleaning and, where necessary, disinfection should take place between loads.

9.4 Where appropriate, particularly in bulk transport, containers and conveyances should be designated and marked for food use only and be used only for that purpose.

10. PRODUCT INFORMATION 10.1 Lot Identification Lot identification is essential in product recall and in stock rotation. Food containers should be permanently marked to identify its producer and lot.

10.2 Product Information As appropriate, food products should be labelled with clear instructions to enable the next person in the food chain to handle, display, store and use the product safely.

More information on Food Labelling can be found in the ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food and the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).


AFH-Page 11/11

11. TRAINING

11.1 Awareness and Responsibilities Food hygiene training is fundamentally important. All personnel should be aware of their roles and responsibilities in protecting food from contamination or deterioration.

11.2 On-the job training and monitoring a) Managers and supervisors of food processes should have the necessary knowledge of

food hygiene principles and practices and take the necessary action to remedy deficiencies.

b) Operators and workers of food processes should be trained on the job training to ensure good hygiene practice in their respective areas of responsibility. Food handlers should have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies. Those handling strong cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling techniques.

c) Training programme should be routinely reviewed and updated where necessary.

asean common principles for food control systems common principles for food control systems ......

Documents