WHY Food Safety Laws?

WHY Food Safety Laws?

PERTIMBANGAN GLOBAL • Perdagangan Internasional • Codex Alimentarius Commission Internationally acknowledged food safety systems

Esensial untuk perdagangan internasional (WTO) • Sanitary and Phytosanitary (SPS) & Technical Barrier to Trade (TBT) agreements • European Union Food Safety Legislation

Perdagangan Internasional Akses negara-negara ke pasar ekspor pangan akan terus tergantung pada kapasitas mereka dalam memenuhi persyaratan regulasi negara-negara pengimpor. Untuk dapat menciptakan dan mempertahankan permintaan produk pangan di pasar dunia sangat tergantung pada upaya negara pengekspor dalam membangun keyakinan dan kepercayaan importir dan konsumen terhadap integritas sistem pangan mereka. PENTING UNTUK NEGARA YANG EKONOMINYA BERTUMPU PADA SEKTOR PERTANIAN

CODEX ALIMENTARIUS COMMISSION • Didirikan tahun 1962 oleh FAO dan WHO • Melindungi kesehatan konsumen • Menjamin praktek-praktek perdagangan yang adil • Harmonisasi standar/regulasi [Harmonized scientific standards of food] Semua negara anggota WTO harus mengharmoniskan standar-standar pangan mereka agar sesuai dengan CODEX

[an intergovernmental body that coordinates food standards at the international level]

Sanitary and Phytosanitary Agreement Memberikan hak kepada negara-negara anggota WTO untuk melakukan upaya melindungi kehidupan dan kesehatan manusia, hewan dan tanaman. Upaya: undang-undang, peraturan, regulasi pengujian, inspeksi, sertifikasi dan prosedur persetujuan; persyaratan pengemasan dan pelabelan yang terkaiT langsung dengan keamanan pangan.

DASAR ILMIAH DAN BUKAN UNTUK MENGHAMBAT PERDAGANGAN ANTAR NEGARA

Sanitary and Phytosanitary Agreement Mendorong penggunaan standar, panduan dan rekomendasi internasional – sejauh tersedia The Codex standards dipakai sebagai benchmark untuk perbandingan upaya sanitary and phytosanitary antar negara Penerapan The Codex Standards tidak wajib, tetapi ada dorongan untuk mengharmonisasikan standar pangan nasional dengan standar yang dikembangkan oleh Codex.

TECHNICAL BARRIER TO TRADE (TBT) AGREEMENT mensyaratkan semua regulasi teknis tentang kualitas, cara produksi, pengemasan dan pelabelan pangan yang diterapkan oleh suatu negara tidak boleh lebih restriktif terhadap produk impor daripada produk domestik, negara-negara anggota WTO didorong menggunakan standar internasional

GLOBALISASI PANGAN – adaptasi diet Perubahan gaya hidup dan adaptasi pola konsumsi pangan instan dan siap saji

• Street foods • Supermarkets, Hypermarkets • Fast food industry • Peran iklan • Perubahan perilaku The appeal “to be modern” virtus quaerens virtutem striving for excellence

RESPON TERHADAP GLOBALISASI: ASPIRASI WARGA YANG TERBELAH

FOOD CONTROL ..….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, and distribution are safe, wholesome and fit for human consumption; conform to safety and quality requirements; and are honestly and accurately labeled as prescribed by law.

The foremost responsibility of FOOD CONTROL is to enforce the food law(s) protecting the consumer against unsafe, impure and fraudulently presented food by prohibiting the sale of food not of the nature, substance or quality demanded by the purchaser.

THE OBJECTIVES OF FOOD CONTROL Protecting public health by reducing the risk of foodborne illness

Protecting consumers from unsanitary, unwholesome, mislabelled or adulterated food Contributing to economic development by maintaining consumer confidence in the food system and providing a sound regulatory foundation for domestic and international trade in food.

THE BUILDING BLOCKS OF FOOD CONTROL 1. Food Law & Regulations 2. Food Control Management policy and operational coordination 3. Inspection Services 4. Laboratory Services food monitoring and epidemiological data 5. Information, Education, Communication and Training

PRINCIPLES OF FOOD CONTROL 1.Integrated farm-to-table concept 2. Risk analysis - Risk Assessment - Risk Management - Risk Communication 3. Transparency 4. Regulatory Impact Assessment the costs of compliance to the food industry, as these costs are ultimately passed onto consumers

HACCP is only one part of the risk analysis process HACCP is a risk management tool not a risk assessment tool RISK ASSESSMENT

HAZARD IDENTIFICATION HAZARD CHARACTERIZATION

EXPOSURE ASSESSMENT RISK CHARACTERIZATION

RISK COMMUNICATION INTERACTIVE EXCHANGES OF OPINION AND INFORMATION REGARDING RISKS

RISK MANAGEMENT EVALUATON OF CONTROL OPTIONS SELECTION AND IMPLEMENTATION OF SELECTED OPTION

RISK ANALYSIS FRAMEWORK (Adapted from Benford, 2001)

(INFEKSI)

DAMPAK KETAHANAN

DAMPAK DAMPAK

HAZARD = a biological, chemical or physical agent with the potential to cause an adverse health effect ( e.g. Salmonella could be in food and it could make someone ill) .............CODEX definition RISK

= the likelihood of an adverse event (e.g. a consumer gets food-borne illness) and the severity of that event

RISK ≠ HAZARD

 ALOP = appropriate level of protection (tingkat perlindungan yang sesuai)  FSO = food safety objectives (sasaran keamanan pangan)

HACCP = hazard analysis critical control point

The principle of food safety objectives as proposed by ICMSF (2002) & Codex Alimentarius Commission (2004) is very simple and powerful.

By integrating the changes in a hazard from the initial level (H0) minus the sum of the reductions (R) plus the sum of growth (G) and (re)contamination (C) one arrives at a concentration/prevalence that at consumption must be lower than a food safety objective (FSO)

FOOD SAFETY EQUATION

(H0 - ∑R + ∑I) < PO (or FSO) H0 ∑R

= The Initial Contamination Level = The Sum of Reductions of Contaminant along the process (from farm to fork) ∑I = The Sum of Increases of Contaminant along the process (from farm to fork) PO = Performance Objective FSO = Food Safety Objective

ICMSF = International Commission on Microbiological Specification for Foods

FSO is a concentration and/or a prevalence based on the so-called appropriate level of protection (ALOP).

The ALOP philosophy: greater public health good is achieved by setting a public health goal and then determining the frequency and/or level of a hazard in food that is compatible with that goal rather than trying to eliminate all hazards from the food supply.

FSO

PENJAMINAN KEAMANAN PANGAN DI INDONESIA

PANGAN SEGAR / TIDAK DIOLAH, PANGAN PRIMER & PANGAN OLAHAN (Badan POM, 2003) Perbatasan Negara

PANGAN IMPOR

Produksi Bahan Mentah & Bahan Penolong

GAP/GFP

Handling Bahan Segar

GHP HACCP

Pengolahan

Distribusi

Pemasaran

GMP HACCP

GDP/GTP HACCP

GRP/GTP HACCP

Penanganan Keamanan Pangan from farm to table

Konsumen

GHP/GCP

Good Agricultural Practices (GAP) is a part of Quality Assurance in Food System • General practices to reduce food safety hazards in the cultivation, harvesting, sorting, packing and storage operations for fresh fruits and vegetables, and should be

developed in a stepwise manner based on the risk associated with individual fruits and vegetables and the scientific data available • A pre-requisite for the implantation of the HACCP system at the field level.

Sumber: Badan POM (2003)

Sumber: Badan POM (2003)

Ka. Badan POM PRODUK MD & ML

Bupati/Walikota Produk Industri Rumah Tangga P- IRT

Sumber: Badan POM (2003)

Sumber: Badan POM (2003)

Sumber: Badan POM (2003)

Sumber: Badan POM (2003)

SALES GROWTH in 2006

Powdered Soft Drinks Milk Products

28 %

Coffee

18%

Noodle

11%

Tea

10%

Biscuit

7.2%

18%

Source: Euromonitor International (2006)

KEWENANGAN PEMERIKSAAN PELANGGARAN HUKUM DI BIDANG PANGAN GUBERNUR dan atau BUPATI/WALIKOTA PANGAN SEGAR

KEPALA BADAN POM PANGAN OLAHAN MD & ML BUPATI/WALIKOTA PANGAN OLAHAN IRT

BUPATI/WALIKOTA PANGAN SIAP SAJI

Razia ”musiman” menjelang hari raya – memunculkan pertanyaan versus Kebutuhan untuk meningkatkan razia/ inspeksi pangan

Karena sistem produksi pangan yang semakin rumit

? PERTANYAAN Seberapa efektifkah hasil razia yang dilakukan selama ini? Jika memang tujuan razia ini adalah untuk melindungi konsumen dari risiko-risiko keamanan pangan (food safety risks) mengapa hanya dilakukan menjelang hari-hari raya saja?

KOMPOSISI REGU PERAZIA BERAGAM (menjelang Lebaran 2008) Blora

Satuan Polisi Pamong Praja (Satpol PP) Dinas Kesehatan

Tegal

Dinas Kesehatan Satpol PP Dinas Perindustrian dan Perdagangan Dinas Kelautan dan Pertanian Bagian Hukum Pemerintah Kota

Kab. Semarang

Bekasi

Polres Dinas Perindustrian Perdagangan dan Penanaman Modal Dinas Perindustrian dan Perdagangan Dinas Perekonomian Rakyat dan Koperasi

Keragaman regu perazia bisa memunculkan keraguan tentang keseragaman persepsi dan kompetensi tentang regulasi keamanan pangan.

Tidak dapat dihindari adanya kesan kerancuan otoritas keamanan pangan, terutama di tingkat kota/kabupaten.

RAZIA MENJELANG HARI RAYA? Rejim Pengawasan pangan yang hanya terfokus pada razia label kedaluwarsa tentulah sangat lemah, karena hanya terpaku pada pada bagian hilir dalam siklus hidup pangan - yaitu mendekati ”mulut”. Hal ini sama sekali bukan berarti bahwa pengawasan label tidak penting dilakukan tetapi ia tidak dapat berdiri sendiri. Razia merupakan bagian dari Pelayanan Pengawasan (inspection service)

Citra razia diperburam oleh keragaman regu perazia yang berasosiasi dengan keragaman persepsi dan kompetensi. Publik justru cenderung meragukan tujuan mulia razia untuk benar-benar melindungi konsumen.

bukan fenomena khas Indonesia

Persepsi KONSUMEN tentang • pengetahuan dan kompetensi • keterbukaan dan kejujuran • kepedulian dan pemihakan determinan keterpercayaan dan kredibilitas sumber informasi keamanan pangan.

Studi di Italia (Rosati & Saba, 2004) Pemerintah sebagai pemegang otoritas keamanan pangan justru memiliki tingkat keterpercayaan dan kredibilitas (trust & credibility) yang lebih rendah dibandingkan institusi lain, seperti lembaga penelitian, asosiasi konsumen dan organisasi lingkungan.

Source

Trust

Knowledge

Honesty

Concern

Government

3.51

3.48

3.01

3.18

Consumers Associations

4.13

3.25

3.07

3.14

Research Institutes

4.07

4.04

3.70

3.93

Environmental Org.

3.92

3.96

3.65

4.01

Producer Associations

3.40

3.51

3.10

3.18

Reporters

3.13

3.25

3.07

3.14

Sanitary and Phytosanitary Agreement • Based on scientific principle of risk assessment • Covers several aspects: Testing  Inspection  Certification  Approvals  Packaging & Labeling

The challenges for food control authorities • Increasing burden of foodborne illness and emerging foodborne hazards • Rapidly changing technologies in food production,

processing and marketing • Developing science-based food control systems with a focus on consumer protection

• International food trade and need for harmonization of food safety and quality standards • Changes in lifestyles, including rapid urbanization

• Growing consumer awareness of food safety and quality issues and increasing demand for better information