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Food Safety and Regulation > Food Safety System in msia > Flashcards

Food Safety System in msia Flashcards

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1
Q

List 7 food supply chain and divide to 3 level (3up-, 2mid-, 2downstream)

A

UP
1. Supply of agriculture inputs (MOH/MOA)
2. Primary production (MOA)
3. Primary food processing (MOH/MOA/JAKIM Local government)
MID
4. Secondary food processing (MOH/JAKIM, local govt)
5. Food distribution (MOH/MITI/MODT, LG)
DOWNstream
6. Food retailing/food catering (MOH/MODT/JAKIM/LG)
7. Domestic food production (MOH/LG)

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2
Q

Food import (food from foreign countries) is monitored by

A
  • Ministry of health (food inspectors at entry points)
  • Department of Veterinary Services (DVS) for meat
  • Fishery Department for life fish and fish
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3
Q

Those who want to display/demo (export) their products must get certification. who give, based on what, why?

A

Issued by the ministry of health (under food safety and quality division)
based on requirement by importing countries OR based on the exporters (Malaysia),
for the purpose of getting letter of credit (LC).
This include fish and fish products.

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4
Q

Export certification for Live fish, meat, plants/vegetables respectively given by?

A

Fishery department, DVS, DOA respectively.

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5
Q

Legislation under food safety and quality MOH

A

Food act 1983, food regulations 1985, new regulation

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6
Q

General objectives of Food safety and quality control

A

To protect the public against food related hazards and fraud
and
motivate and Promote the prep, handling, distribution, sale
and
consumption of safe and quality food.

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7
Q

List 5 strategies (and reason) of FSQC

A
  1. Establish, review and update food legislation - to ensure SAFE food supply domestically and internationally
  2. Continuous strengthening of food safety infrastructures - including food inspection capabilities, sampling and laboratory facilities and IT to ensure food safety
  3. Enhance effective collaboration – with relevant government agencies, food industry, consumer groups, professional bodies, academia and international orgs.
  4. Develop adequate and skilled human resources – to ensure effective implementation of the program
  5. Increase consumer’s’ knowledge and awareness – through continuous consumer education.
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8
Q

What are “activities” done by MOH? (9)

A
  • Legislative support: continuous development and updating of food legislation, vetting of new food products to ensure regulatory compliance, technical advisory services on Food Regulations 1985, development of guidelines and codes of practice.
  • Enforcement: plan and monitor the implementation of enforcement activities - for domestic food, imported food, food crisis, and food poisoning outbreaks.
  • Laboratory services
  • Industry
  • Monitoring and research
  • Consumer education
  • Information system (HMIS)
  • Training
  • CODEX and international affairs
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9
Q

consumer education

A
  • share information on health issue and food safety through IT and risk communication
  • ensure smart partnership with mass media
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10
Q

monitoring and research

A
  • develop partnership in priority collaboration research program with academia, professional bodies, associations
  • promote risk analysis: -assessment, -mangmt, -communication
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11
Q

lab services

A

develop, strengthen, and modernise laboratory services. maximise utilisation of existing laboratories. implement laboratories quality system

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12
Q

legislation

A

continuous development and update of food legislation, vetting of new product to ensure regulatory compliance, technical advisory services on food regulation 1985, development of guidelines and codes of practice

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13
Q

enforcement

A

licensing for mineral water, drinking water
Food sampling,
Food premises inspection - unhygienic premises closed Food Act 1983,
import control - based on document, physical Inspection, sampling; priorities to past violation and new product entering msia, using hold-test-release.

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14
Q

industry (3)

A
  1. facilitate export; giving certificate (health, free sale)
  2. provide advisory services for small and medium industries
  3. promote quality management system
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15
Q

information system (1)

A

maximize IT utilization in FQC program

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16
Q

training (2)

A

training of food handlers;
increase the awareness of food handlers on food hygiene and sanitation, in a more structured and systematic mannered. (AFHTI’96, ToT’98)

training of food personnel;
continuous education on food safety and its implications.

17
Q

CODEX and international affairs examples

A
  1. codex contact point for malaysia

2. chairman and secretariat of National Codex Committee

18
Q

examples of food laboratories in Malaysia under MOH-

A
  • Public Health Lab; KK, Sabah; Ipoh, Perak.

- Food quality control laboratories: - sadakan, kl

19
Q

existing food safety issue (6)

A

hygiene of eating establishment,
residue of veterinary drugs,
pesticides, abuse and overuse of food additives, mycotoxins, inorganic contaminants

20
Q

new food safety issue (5)

A
  1. migration of chemical substances from packaging materials and other materials in contact with food
  2. chemical substances from cooking/processing
  3. antibiotics resistance microorganism
  4. persistent organic environmental pollutant
  5. hypersensitivity, intolerance, allergic rxn
21
Q

other food safety issue

A

Legislation:
- harmonising with international std, difference between public perception and scientific assessment
Industry:
- exporters must comply with importing country and buyers requirements, and consider changing food regulatory, importing country has different regulatory and std.

22
Q

MOH initiatives

A

FOOD SAFETY AND NUTRITION COOUNCIL

- develop national food safety policy and plan of action on 2nd meeting

23
Q

key elements of National Food Safety Policy (7)

A
  • education and research
  • ICT - monitor and evaluate
  • integrated approach - from farm to table, partnership, collab
  • traceability - feed, ingredients, food
  • science based - risk assessment, mngmnt, comm
  • transparency - stakeholders
  • capacity building - lab, legislation, enforcement
24
Q

MOH food safety initiatives (7)

A
  • strengthening food legislation
  • strengthening food laboratory services
  • research/studies
  • quality assurance program
  • international collaboration
  • international Fora
  • food safety information system of malaysia for food import.
25
Q

strengthening food legislation (5)

A
  • nutrition labelling and claims
  • regulations on genetically modified food
  • food hygiene-, food ads-, and food import regulations
26
Q

strengthening of food laboratory services (3)

A
  1. upgrading laboratories infrastructure
  2. development of reference laboratories
  3. optimal utilization of laborateries
27
Q

research/studies initiatives (3)

A

collaborative research with:

  • UM - food packaging
  • UPM - antibiotic resistant microorganism risk assessment
  • USM - acrylamide in food
28
Q

Quality assurance program (I) (2)

A

HACCP and good hygiene practice (GHP)

29
Q

international collaboration (JICA)

A

Japan International Cooperative Agency (“Project to strengthening food safety programme in Malaysia 2001-05”)

  • strengthening food safety administration
  • strengthening and improve food analysis capability and food inspection
  • develop and promote food safety information
30
Q

international Fora (between / involving different countries)

A
  • CODEX and international
  • ASEAN
  • bilateral
31
Q

FoSIM

A

Food Safety Information System in Malaysia for import control
- a web-based system linking 34 entry point to control food import and ensure;
faster clearance, consistent scrutiny, greater transparency
- a intelligent database
- automated examination levels, food codes, analysis parameter codes, electronic references

Food Safety and Regulation (1 decks)

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