HACCP implemetatio i Jap a Hajime TOYOFUKU, DVM., PhD Professor, Joit Faculty of Veteriary Medicie, Yamaguchi Uiversity, Japa
Table of Cotets Creatio of GHP/HACCP based, volutary approval system i the Basic Food Law Amedmet of the approval system Needs of more promotio of HACCP amo g FBOs i Japa Outcomes of a Expert cosultatio group Amedmet of domestic GHP Guidelies Some voices from FBOs
The First real exposure to HACCP
Approvals for Comprehesive Hygiee-cotrolled maufacturig process I 1995, the GHP ad HACCP based approval system which called Approvals for Comprehesive Hygiee-Cotrolled Maufacturig Process (CHCMP) was created at the amedmet of the Food Saitatio Act. -Accordig to a operatig compay's volutary applicatios, Miister of Health, Labour ad Welfare examies ad approves each establishmet by each food category. -I the system, maufacturers or processors establish maufacturig or processig methods of the target foods ad hygiee-cotrol procedures, based o the GHP & HACCP system, ad the Miister cofirms whether these established methods comply with the approval criteria. The maufacturig or processig methods approved uder the system are cosidered to meet the stadards for processig uder Article 11 Paragraph 1 of the Act. -Therefore, the system eables the applicatio of a wide variety of methods to food productio without followig the uiform stadards, if safety is esured at the idividual maufacturig processes. This was cosidered as a deregulatio. Scope of the Food Categories for the Approval System (Article 13, Food Saitatio Act) May 1996 codesed skim March 1997 Milk(cow milk, goat milk, skim milk, eriched milk) Daily products (cream, Ice cream, usweet codesed milk, usweet milk, yogurt, lactic acid drik ad other daily drik) Processed meat products (ham, sausage, roast beef, etc.) Retort pouched ad caed foods November 1997 Fish Paste (Surimi) Products Miistry of Health, Labour ad Welfare 4
Approvals for Comprehesive Hygiee-cotrolled maufacturig process I Jue 2000, a HACCP approved daily establishmet caused a food-poisoig ivolved 13,420 cases. It is oe of the largest food-poisoig icidets i Japa. *The etiological aget of the outbreak was Staphylococcus eterotoxi Type A. ] Revisios of the approval system i 2003 Itroductio of Update of the Approval (Term-of-validity:3years) Restoratio of requiremet of a food Hygiee supervisors i place Moreover, the eforcemet procedures of the Approvals for Comprehesive Hygiee-cotrolled maufacturig process is revised. Require a submissio of a copy of the origial pla of the establishmet ad equipmet Emergecy actio pla to correspodece to sudde accidets, e.g. by a power failure. Miistry of Health, Labour ad Welfare 5
Approvals for Comprehesive Hygiee-cotrolled maufacturig process milk Daily products Meat products Fish paste Products Retort pouched ad caed foods Soft driks total Number of Establishmets 152 157 64 21 20 116 530 12 *As of December 2013 Numbers of Establishmets 10 8 6 4 2 0 *umber of Establishmets at year-ed year Miistry of Health, Labour ad Welfare 6
Other domestic HACCP Attestatio systems 1 The attestatio system of export food Authorized ad supervised the establishmets which are performig HACCP by the Miistry of Health, Labour ad Welfare, prefectures ad orgaizatios to respod to requests of export coutries e.g.: meat ad fish products for EU ad the Uited States 2 Attestatio by Prefectures Prefectures have the origial approval systems for food hygiee cotrol i the view of HACCP for local food busiess operators. MHLW ad all-prefectures certified 130 establishmets The Fishery orgaizatio certified 177 seafood establishmets (As of Ja. 2013) 90 local govermets have origial approval systems *Research by the MHLW 3 Attestatio by a private eterprise The stadard for securig the safety of the food attested by Iteratioal Stadardizatio Orgaizatio (ISO) or other ecoomic orgaizatios. There are several stadards exist such as FSSC22000 ad SQF2000 grade. Miistry of Health, Labour ad Welfare The umber of ISO22000 acquisitio i Japa 763 orgaizatios (September 2012) *Japa Accreditatio Board 7
-Istructio of before ad after itroductio of HACCP HACCP promotio(by MHLW) -Techical assistace for maufactures Outcomes of research projects are available at the MHLW website Iformatio o Hazards (growth temperature, heat kietics, etc) Stadard models for HACCP -Support for educatio Semiar for local govermet staffs who provide guidace to local food maufactures/operators Sed MHLW officials as a Lecturers at ope-semiars i food idustry orgaizatios, e.g. daily, meat Techical advice by ispectors i the MHLW regioal offices ad local govermets (prefectures, large cities) After itroductio of the HACCP by the FBOs, provide guidace ad perform verificatio activities by ispectors Risk Commuicatio As oe of risk commuicatio activities, cosumers visit food establishmets implemetig HACCP ad exchages opiios with FBOs. Miistry of Health, Labour ad Welfare 8
Why is the promotio of HACCP required i JAPAN ow? Backgroud HACCP is a iteratioal stadard - HACCP becomes a status as a iteratioal stadard for food safety cotrol system. - It is becomig idispesable for iteratioal food trade to implemet HACCP sice HACCP is a requiremet for export i may coutries. Japa s situatio Coverage of HACCP is still low - The umber of Comprehesive Hygiee-cotrolled maufacturig process system has bee decreasig. - Oly 27% of small food busiesses implemet HACCP The ecessity of diffusig HACCP further - By the revisio of a HACCP Support Act, step-wise approach for itroductio of HACCP becomes easier from ow. - I order to advace the Japa s revival strategy, i which the export promotio of food is oe of pillars, the diffusio of HACCP amog FBOs is importat. Miistry of Health, Labour ad Welfare 9
Curret situatio of HACCP i food maufacturig idustries (Ref. MAFF JAPAN) -The coverage of HACCP i large food busiesses (aual sales more tha 5 Billo JPY) is over 80% of all food maufactures, however oly 27% i small ad medium size busiesses. - The target value for small ad medium size busiess set i i two years ago was 50%. The mai factors of the low HACCP implemetatio rate were cosidered as follows; 1) For slackeig i ecoomical growth i world busiess, may maufactures reduce ivestmet i ew plats ad equipmet. 2) Need traied employees who play a leadership role for itroducig, implemetig, maitaiig, ad reviewig HACCP system. Effectiveess by itroducig HACCP 1) Improvemet i - quality ad safety - employee's cosciousess - credibility ad image of a compay 2) Advatage to get ito export markets Challeges i itroducig HACCP 1) A large amout of fud is required for maiteace of establishmets. 2) The employmet cost after the itroductio of HACCP is large. 3) Not much time for employee traiig. 4) Limited umbers or lack of traiers. TOTAL Small-medium Maufactures (\0.1-5billio) Maufactures (\5-10billio) (over \10 billio) FY2006 15% 16% 68% 73% FY2010 19% 22% 77% 73% FY2011 24% 27% 67% 76% FY2012 24% 27% 80% 84% Referece: MAFF research o 2006, 2010-2012 Miistry of Health, Labour ad Welfare 10
Midterm Coclusios by the HACCP Discussio Committee, 2013 Food Saitatio Act Issues of previous measures The viewpoit of gradual itroductio of a HACCP was missig, To much focus o the approvals uder the Comprehesive Hygiee-Cotrolled Maufacturig process. 1) Maufacturers aim oly for the miister s approval 2) Lose the origial purpose of HACCP, which is to improve food safety. 3) Guidace/advice from ispectors focus o maiteace ad hygiee i establishmets, ot o cotrol measures & CCP. 4) It was ot recogized that itroductio of HACCP cotribute to the improvemet of compliace to geeral hygiee practice.. 5) HACCP is recogized as difficult to implemet ad Too sophisticate for small busiess operators. They believe a large fud is eeded to fix ad/or reew the establishmets before HACCP, which are totally misuderstadig, Solutios -Establish the HACCP type stadard HACCP type stadard, which is based o the Codex HACCP Guidelies, should be itroduced i the atioal Guidelies o the maagemet ad operatio stadard what food busiess operators should carry out. This amedmet allows FBOs to select either the origial GHP oly cotrol measures or GHP +HACCP type cotrol system. Similar amedmets should be itroduced i the Abattoir Act ad the Poultry processig Act. -Scope of food categories All Foods -Cosidered as the cadidate for a fiacial support through the HACCP Support Act. The maiteace of establishmets ad a orgaizatio withi the establishmet for the HACCP itroductio based o a stadard are add as the objects of the fiacial support through the HACCP Support Act. Miistry of Health, Labour ad Welfare 11
Midterm Coclusios by the HACCP Discussio Committee, 2013 Supports for the itroductio of HACCP Issues of previous measure Isufficiet, tailor-made supports which cotribute to the itroductio. It is required; 1) Guidace should ot emphasis too much o documetatio ad GHP failures, e.g. maiteace of establishmets. 2) Ehace persoel traiig for advisers/cosultats who ca advise each establishmet to itroduce HACCP i accordace with the real, idividual situatios. 3) Need more supports from idustry orgaizatios to distribute ideas of HACCP 4) Need to achieve better uderstadig ad recogitio amog cosumers. Advatages of Implemetatio of HACCP Issues of previous measures FBOs do t recogize the advatages by HACCP itroductio? To overcome, it is required; 1) Improve FBO awareess ad provide them educatio 2) Develop a FBO s better uderstadig of may advatages of HACCP, amely improve food safety cotrol of food processig. 3) Develop mechaisms for cosumers to idetify which FBOs implemet HACCP system, such as through labellig. Possible Solutios -Supports for HACCP implemetatio To support traiigs; 1) Develop traiig materials 2) Orgaize semiars 3) Provide traiig to teach the beefits, advatages, ad objectives of HACCP, ad provide suitable advice for each establishmet. Possible Solutios -Diffuse what is HACCP for. Make FBO uderstad advatages of HACCP, e.g. improvemet of food safety. -Ecourage the authorizatio of establishmets for export quick authorizatio by itroducig HACCP -Release the ames of HACCP implemetig establishmets, ad develop HACCP mark Miistry of Health, Labour ad Welfare 12
Schedule Revisio of the Ordiace for the Eforcemet of the Abattoir Act & the Poultry Processig Act (April 2014) Revisio of the Guidelies for Maagemet ad Operatio Stadard (May 2014) Preparatio for HACCP spread Geerate ad offer various data ad documets Implemet briefig sessios or study sessios Revise Prefectural Ordiary by Local govermets Maagemet ad Operatio Stadard Eforcemet o April 1, 2015 Miistry of Health, Labour ad Welfare 13
Beefits of HACCP Iterview results from FBOs After the Hazard Aalysis, the weak poits o f GHP were idetified Improve employee s cosciousess toward f ood safety HACCP pla provides commo termiology for differet departmets withi the establish met Improve market access 14
Support Iterview results from FBOs Need cosultats with kowledge of HACC P ad the maufacture process Appropriate cosultatios with ispectors fr om local prefectures Need traiig courses, traiig DVD etc. e asy to access, from idustry orgaizatios, local govermets Geeric HACCP pla is useful to develop a ow HACCP i the begiig