47. The Representative of FAO introduced the working paper underlining the importance and usefulness of the HACCP system especially in controlling microbiological hazards in food. He stated that an FAO training manual on HACCP would shortly be available for use by countries and that it was currently being translated into the Thai language by the Thai Governments for publication in early 1998. The Representative of WHO underlined the efforts made by WHO to promote HACCP world-wide and informed the Committee that several documents were already available to provide guidance on how to implement HACCP in different situations.
48. The Delegation of Japan reported on the summary of actions so far taken in the country to implement the HACCP system on a voluntary basis. The voluntary system had been introduced in a limited number of food sectors, with the government playing a key role in the accreditation scheme. He also emphasized that the development of appropriate training and education programme was crucial in widely promoting the HACCP system.
49. The Delegation of Thailand stated that the HACCP principles as set out by Codex had been implemented in the country, as the fruit of the extensive efforts made in the training in HACCP. The concepts of HACCP and good manufacturing practice were being integrated into the Food Control Strategies to be implemented by large, medium and small industries. He stressed the importance of technology transfer between developing countries and of assistance provided by international organizations.
50. The Delegation of Malaysia reported that HACCP principles had been implemented in the food control programmes since 1995. Currently in Malaysia, HACCP implementation in the small and medium size food industries was very much encouraged through various training programmes. Emphasis was given to the seafood industries, in particular, for exports.
51. The Delegation of India noted that the accreditation by third party bodies would facilitate a universal recognition of the HACCP and ISO systems by governmental and trade partners.
52. The Delegation of the Philippines reported that a voluntary GMP and HACCP accreditation programme was being implemented by the government, most seafood industries had HACCP in place, and subsidy was provided by the government to implement HACCP in small businesses.
53. The Delegations of Korea, Nepal, and Sri Lanka stated that the HACCP was being introduced in their countries on a step-by-step basis in order to resolve technical difficulties encountered by governmental and private sectors.
54. The Delegation of Australia informed the Committee that the HACCP system had initially been introduced in Australia as a voluntary programme and was subsequently applied as mandatory systems in certain food sectors. In the export meat sector, the HACCP system had been combined with some elements of ISO 9002 to build a more comprehensive safety and quality assurance system. The Australia/New Zealand Food Control Authority was proposing the implementation of HACCP-based food safety programmes in all food businesses over six-year period, starting 1999. The supporting infrastructure would include food industry guidelines for each of the major food sectors, national risk classification system for food businesses, and a nationally consistent audit and certification system.
55. Some delegations noted that the HACCP system and other quality assurance systems such as ISO 9000 series were complementary to each other while further guidance was needed to assist food businesses in adopting one or a combination of these systems best adapted to the specific operation, which might vary considerably according to different situations. The Delegation of Thailand stated that an FAO/WHO expert consultation might be able to provide such guidance. The Representative of FAO clarified that the HACCP system, in combination with the adherence to GMP, would provide the most effective food safety assurance system for food industry. The Delegation of the United States pointed out that the documentation component of HACCP would facilitate the identification of the responsible food consignment when the investigation of a foodborne disease outbreak was to be conducted. The FAO Representative informed the Committee that FAO was now utilizing experts from the Region who had been trained under various FAO HACCP programmes to assist in providing technical guidance to countries of the Region on matters related to HACCP and other inspection procedures. This practice had recently taken place in Sri Lanka and Viet Nam using Thai Experts trained by FAO. He further advised that such Technical Cooperation amongst Developing Countries benefited the Region on a whole and was most cost effective which was very important due to the current economic crisis taking place in the Region at the current time.
56. The Committee was informed that the CCFH was undertaking work on the regular survey on the implementation of HACCP and related systems and on the application of risk based systems in small food businesses. The Committee agreed that information exchange between the countries in the Region in this matter should be encouraged and that the Member countries should actively participate in the relevant work of CCFH. It also requested FAO and WHO to continue to provide technical assistance to promote the implementation of the HACCP system.
