Dr. Tipvon Parinyasiri Director, Bureau of Food Thai Food and Drug - - PowerPoint PPT Presentation

• Dr. Tipvon Parinyasiri

Director, Bureau of Food Thai Food and Drug Administration 28 January 2014, Faculty of Medicine

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Guideline

Content of Presentation

Roles and Responsibility of Thai FDA From Research to Regulation for Food Safety: Case Studies

Use Food Law As the Tools

Thai Food Act 1979 (Enforcement and Implementation)

How do Thai FDA Work ?

• Safety
• Identity
• Nutrition
• Efficacy

Aim of Consumer Protection

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• 2. Pre-Marketing Control
• 1. Legislating of Notifications of

Ministry of Public Health

• 3. Post -Marketing Control
• 5. Surveillance
• 6. Support &

Cooperate Technical Knowledge

• 7. Disseminate Knowledge &

Develop Consumer Behavior

Roles and Responsibility of Thai FDA

• 4. Importing Control

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Food Control System (FAO)

Law / Regulation/ Std/ Guideline/ Recommendation Monitoring & Evaluation Laboratories / Facilities Inspection and Certification

Promote Compliance, Enforcement & Communication Food Control Management (Organization, Structure, Functions)

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Contents Operation/Doing Infrastructure Authority Management Law/ Regulation Evaluation Strategy/ Framework Best Practices Guidelines Knowledge Action Enforcement Education Structure KPI/ Man Power

Food Safety Driven

Financial

Thai FDA Food Safety Control System

Approval

Post-marketing Officers

• Notification of MOPH
• Specification

Producer

Raw Material Premise Product Advertisement

Safety Efficacy Wholesomeness Need to Follow the Notification and Specification of MOPH Produce/Import/Distribute Monitoring, Surveillance and Enforcement

Pre-marketing Officers Raw Material Premise Product Advertisement

Food Products

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• 1. Safety and Health Protection based
• n Risk Analysis and Accurate

Scientific Data.

• 2. No Barrier to Trade
• 3. Justified Measures
• 4. Transparency

Legislation Principle under SPS measures

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The Legislative Process

Problem of Illness/ Standard of International trade/Public Concern Issue Research and development Collect data, Analyze data and draft a Notification Working Team (FDA/ Univ./Consumer/ Industries)

Considerate by Sub Committee

Public Hearing and Circulation to WTO members

Considerate by Food Committee

Endorse by The Ministry Notify in the Government Gazette Thai FDA Expert from University Consumer Group The Federation of Thai Industries Sub Committee

Risk assessment Risk management Risk communication Risk Management

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Food Regulations & Food Policy

Risk Analysis Principle

Academic’s Supporting Based on

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Guideline

Content of Presentation

Roles and Responsibility of Thai FDA From Research to Regulation for Food Safety: Case Studies

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Food Safety Problems and Challenges in Thailand

Burden and Emerging of Food-Related Illness Harmonization on Food Safety and Quality Standards

• f International Food Trade.

Lack of Knowledge and Appropriated Practices in SME/ OTOP cause Microbial Contamination. Changing in Lifestyles, including Rapid Urbanization

Food Innovation and health claim.

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Institute of Nutrition

Contamination of

• C. botulinum in

Preserved Bamboo Shoots Microbial Contaminants in Drinking Water in Sealed Container

Revising Maximum Level

• f Food

Additives

Revising Maximum Limits

• f microbial

pathogen in Foods

Universal Salt Iodization

From Research to Regulation for Food Safety

1 2 3 4 5

Contamination of C. botulinum in Preserved Bamboo Shoots

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Incident of Botulinum Outbreak in Nan Province in B.E. 2549 Lack of Appropriated Practices in OTOP/ Household (90%).

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How to Overcome the Problem

Thai FDA/ Provincial Public Health Office

Education Regulation and

Promote Compliances: Acidified Products

Consumers

Producers

Household level

Wholesalers/ Retailers

Follow Regulation and guideline for Acidified Bamboo Shoots Products

Sell Acidified Bamboo Shoots products and show all needed information on label

Knowledge

Institute of Nutrition

Read Label and Buy Acidified Bamboo Shoot Products

Stakeholders in Province/ Local

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Appropriated Technology for SME (Acidified Products) Good Practices for SME

Guideline Contamination of C. botulinum in Preserved Bamboo Shoots

Inspection and Surveillance System

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Institute of Nutrition

Contamination of

• C. botulinum in

Preserved Bamboo Shoots Microbial Contaminants in Drinking Water in Sealed Container

Revising Maximum Level

• f Food

Additives

Revising Maximum Limits

• f microbial

pathogen in Foods

Universal Salt Iodization

From Research to Regulation for Food Safety

1 2 3 4 5

Contamination of drinking water in bottling plant

Lacking of Knowledge

Low technology

Contamination of Drinking Water in Sealed Container

30% of Microbial Contamination

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Needs Research

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• Research in Appropriated Process Control and Sanitation

Measure (De-fluoridation).

• Design and Develop Appropriate Technology for SME.
• Training Center for Small Businesses to do a Good Practice.
• Publish Printed Media and Materials to Producers and all

Stakeholders. How to Overcome the Problem by Supporting from the Academic

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Microbial Contaminants in Drinking Water in Sealed Container

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Institute of Nutrition

Contamination of

• C. botulinum in

Preserved Bamboo Shoots Microbial Contaminants in Drinking Water in Sealed Container

Revising Maximum Level

• f Food

Additives

Revising Maximum Limits

• f microbial

pathogen in Foods

Universal Salt Iodization

From Research to Regulation for Food Safety

1 2 3 4 5

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กฎกระทรวง There was only the Standard for Sanitary Indicator Bacteria such as; Coliform, E.coli, Yeast and Mold

(Old Version)

Notification of Ministry of Public Health on

Maximum Levels of some Microorganisms in Food Products

In Food Products shall not Detect Pathogen such as;

Bacillus cereus, Clostridium perfringens, Salmonella spp., and Staphylococcus aureus Revising Maximum Limits of Microbial Pathogen in Foods

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Requiring the Limit Levels of Pathogen to Comply with International Standards.

Notification of Ministry of Public Health on the Maximum Levels of Microbial Pathogen in Food Products

Growth Factors; pH, Aw, Generation time, Infective dose, Temp

Related information

• Food Properties
• International Standards

Y=X*2n

Y = Infective dose X = Maximum residue levels of microorganism in a portion size which no harmful to human health n = Generation time

Research Result: Model to Estimate the Maximum Levels of Microbial Pathogens in Foods

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Propose;

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Institute of Nutrition

Contamination of

• C. botulinum in

Preserved Bamboo Shoots Microbial Contaminants in Drinking Water in Sealed Container

Revising Maximum Level

• f Food

Additives

Revising Maximum Limits

• f microbial

pathogen in Foods

Universal Salt Iodization

From Research to Regulation for Food Safety

1 2 3 4 5

Codex has Reviewed and published the GENERAL STANDARD FOR FOOD ADDITIVES (GSFA)

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Provided the Maximum Use Levels of Food Additives Notification of Ministry of Public Health on Food Additives

Update Maximum Level of Food Additives

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Needs to adapt the guideline to reduce international trade disruption.

ADI

Acceptable daily intake - mg/ kg bw

• Toxicological data
• Epidemiological study
• others data

Risk < 1

• Risk =

ADI

Risk Characterization

= Food consumption data x Maximum Level ( A ) ( B )

National Survey

• A. Food consumption data
• B. Maximum Level(mg/kg of food)

Exposure Assessment

Information Supporting to Update Maximum Level of Food Additives

Total Exposure of Food Additives in food

Total Exposure of Food Additives in food

Therefore at the ML set forth, Thai populations are safe

Proposed quality and standard)

Review information for Toxicological Evaluation

• Proposed Regulation on Food additives:

Maximum Use Levels in Food Products

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Institute of Nutrition

Contamination of

• C. botulinum in

Preserved Bamboo Shoots Microbial Contaminants in Drinking Water in Sealed Container

Revising Maximum Level

• f Food

Additives

Revising Maximum Limits

• f microbial

pathogen in Foods

Universal Salt Iodization

From Research to Regulation for Food Safety

1 2 3 4 5

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Universal Salt Iodization

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Situation; Awareness and Perception on Iodized Salts among Stakeholders :

Gov., Processers, Academics

Appropriated Technology and QA/QC Inspection and Surveillance system Problem Solving Techniques;

Iodine Deficiency is the Main Cause of Impaired Brain and Cognitive Development among people at all age.

Iodine Deficiency Disorders (IDD) have been Recognized as a Serious Public Health Problem in Thailand in the Past Decade

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Study on the Awareness and Perception of all Stakeholders

• n Universal

Salt Iodization College of Nursing

(Boromarajonani)

Propose;

• Regulation on universal Salt

Iodization

• Quality Control System

Technology (mixing machine)

Development the mixing machine model

Univ. (KMITL)

Improvement the mixing machine and Development 3 Learning Centers

Univ. (INMU)

Improvement salt producer’s potential

Univ. (INMU)

Quality Control System

Result: Appropriated Technology

Support 100 mixing machines for salt producers Study on analytical method for I2

Univ. (KMITL, INMU)

Guideline for Authority

• fficer and

salt producer

• Production
• QA & QC

Univ. (INMU)

Result

QA & QC system

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Research Dissemination: Training and Consultation

The academic institute is an essential stakeholders of Thai FDA includes;

Research Generation: Knowledge Research Compilation: Develop Regulation and Guideline/

Recommendation

Food Safety in Your Hand Government Academics Private Sectors Consumers