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On 29 February 2016, the Acting Director of Fisheries of the Ministry of Primary Resources and Tourism, Abdul Halidi Bin Mohd Salleh, as the guest of honor officiated a training course for assessing international standards of risk management (Hazard Analysis Critical Control Point and Pre-Requisite Program).
The training course was organized by the Department of Fisheries of the Ministry of Primary Resources and Tourism and will be conducted in 2 phases. The first phase is from 29 February to 5 March 2016 and the second phase is tentatively be held from 22 – 24 March, 2016. A total of 15 participants from the Department of Fisheries, Ministry of Primary Resources and Tourism as well as from the Department of Agriculture and Agrifood and from various Divisions from the Ministry namely Biosecurity Division and Agrifood Safety Division. The first phase involves theory about Risk Management in Food Business, while the second phase would involve practical approach where the participants would be assessing HACCP Compliance in Food Businesses.
This certified HACCP training course is to enhance the capability of Competent Authority, namely the Department of Fisheries, in carrying out comprehensive inspection and auditing HACCP system for seafood processing plant to export.
Business operators within the fisheries sector have been exporting to the United States, Japan, Australia, South Korea, Taiwan, Hong Kong and other ASEAN countries. They are now ready to expand and export their products to the European Union (EU) market.
The Department of Fisheries has been recognized as the Competent Authority by DG SANCO of the European Union (EU) Commission for non-EU countries exporting to the EU. However the pre-requisite requirement for the Competent Authority (CA) of an approved country to export to the EU is that all personnel involved with the official control activities must be qualified/ trained to perform their functions. Therefore this training course is aimed at developing skilled and certified food safety (HACCP) of inspectors and technical personnel in the Department of Fisheries including those in agrifood sector involved in approving the HACCP system for Fish/ Food Business Operators– a skill that is still needing continuous improvement within the Competent Authority official system.
There are several personnel already undergoing training in HACCP, however the Department of Fisheries aims to further develop them into highly qualified and certified inspectors and technical personnel and then further develop them into trainers who can train new recruits, thus enhancing the value of investment into this HRD program in the medium to long term.
Department of Fisheries,
Ministry of Primary Resources and Tourism
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