About FSIAP
HISTORY
The Food Safety Inter-Agency Program (FSIAP) was conceptualized in September 2010 during the initial meeting of the Department of Science and Technology Region 4-A (DOST 4A) with the Development Academy of the Philippines (DAP) and the Asian Productivity Organization (APO) expert from Singapore. During this meeting it was realized that there is an apparent need to convene the different agencies in relation to Food Safety Management Programs as an initiative to harmonize efforts in pursuing, implementing, promoting and applying Food Safety Management Program in the region. The member agencies common goals are as follow:
On February 2, 2011, a forum entitled “Hand-in-Hand for Food Safety in the CALABARZON Region” was held and was attended by over 100 participants from different food SMEs and NGAs. The forum was concluded with the signing of the commitment board by the FSIAP member agencies representatives. On June 8, 2011, the ten (10) heads of member agencies convened to sign the Memorandum of Understanding (MOU). This milestone attested to the commitment of FSIAP to uplift the global competitiveness of the food industry through compliance to regulatory and international standards by providing them the necessary technical consultancy and commercialization needs on food safety management. |
VISION
By 2016, FSIAP is the front runner in reducing food & waterborne illness incidents/outbreaks by 15%, and establishing 15 food MSMEs and 50 food service units compliant to global food safety standards.
MISSION
By 2016, FSIAP is the front runner in reducing food & waterborne illness incidents/outbreaks by 15%, and establishing 15 food MSMEs and 50 food service units compliant to global food safety standards.
MISSION
- FSIAP TWG to become a leading group in assisting food establishment/food manufacturer to comply quality standards for food safety.
- To harmonize GMP/HACCP/ISO 22000 training modules.
- To establish regular training program on the latest technology, technical know-how, current issues related to food safety.
- To establish "model food MSME" to show compliance with GAP, GMP, HACCP, and ISO 22000.
- To establish public-private partnership on food safety.
- 30% increase in food manufacturers which are compliant to GMP guidelines
- 50% increase in food service units compliant to PD 856 Philippine Code on Sanitation.
- 15% reduction of food & water borne illness incident/outbreak in Region 4A
- To draft a policy on tax incentive for HACCP/ISO 22000 certified food MSMEs.
MEMBER EGENCY COMMITMENTS
BFAR 4A shall:
DOH 4A shall:
DA 4A shall:
DAP shall:
Promote food safety management system in the country by way of providing training, education, policy/action-oriented research, and technical assistance in the development and implementation of the inter-agency advocacy program on food safety and active participation in program partnership modalities that are in line with the Academy’s mandate as the country’s National Productivity Organization (NPO).
DILG 4A shall:
DOST 4A shall:
DTI 4A shall:
FDA 4A shall:
NMIS 4A shall:
TRC-DOST shall:
FSIAP COMMITTEES
Committee on Policy
Chair: FDA 4A
Members: BFAR 4A, NMIS 4A
Functions:
Committee on Research and Development
Chair: DOST 4A
Members: DA 4A, DAP
Functions:
Committee on Training and Advocacy
Chair: DTI 4A
Members: DILG 4A, DOH 4A
Functions:
BFAR 4A shall:
- Develop and upgrade standard protocols/procedures on Hazard Analysis and Critical Control Point (HACCP) based fish quality and safety assurance program.
- Assist in the formulation of Official Control policies and systems related to food safety and quality assurance.
- Implement product quality and safety assurance for export/import of fishery and aquaculture products.
- Verify and assure compliance to food safety requirements by fishery establishments such as fishing boats/vessel, fish ports/landing sites, auction market, ice plant and cold storages, pre-processing and processing plants through inspection and audits.
- Verify compliance of outgoing products with national and international labelling requirements through pre-shipment inspection prior to the issuance of Health Certificate.
- Implement official sampling program to verify the safety of the product at all stages in the production chain based on risk analysis and established annual sampling plans.
- Conduct desk evaluation of HACCP, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedure (SSOP) programs of the fishery, and aquaculture establishments prior to on-site verification with the National HACCP Evaluation Team (NHET).
- Conduct pre-assessment of fishery establishments applying for HACCP approval to verify/evaluate compliance with food safety requirements.
DOH 4A shall:
- Provide technical assistance to Local Government Units (LGUs) in: (a) Conducting capability building activities related to food safety; and (b) Undertaking diseases surveillance on water and food borne illnesses.
- Regulate water refilling stations.
DA 4A shall:
- Formulate and recommend policies and guidelines that will define the roles and responsibilities of member agencies.
- Enhance the delivery of functions and services of member agencies to assure safety and welfare of workers, to guarantee quality, safe and healthy food, and to sustain hazard-free environment.
- Integrate advocacy initiatives on food safety in the services of member agencies.
DAP shall:
Promote food safety management system in the country by way of providing training, education, policy/action-oriented research, and technical assistance in the development and implementation of the inter-agency advocacy program on food safety and active participation in program partnership modalities that are in line with the Academy’s mandate as the country’s National Productivity Organization (NPO).
DILG 4A shall:
- Disseminate issuances to LGUs relative to Food Safety Inter-Agency Program.
DOST 4A shall:
- Provide technical assistance and consultancy services to the various players in the food chain regarding compliance and adherence to GMP, GHP, GAP, HACCP, and ISO 22000.
- Enhance the global competitiveness of food manufacturing MSMEs through compliance and certification under GMP, HACCP, ISO 22000 and other International Standards as required.
- Assist potential SMEs in HACCP and ISO 22000 from document preparation up to their certification.
- Develop the participating SMEs into a “demonstration organization/plant” to serve as a role-model and will showcase their best practices.
- Help the street foods vending sector in their regulatory compliance to the requirements of basic food hygiene and sanitation program.
- Enhance the capabilities of DOST Food Safety Teams (FST), both Regional and Provincial, in the field of food safety management system.
DTI 4A shall:
- Promote and develop Micro, Small and Medium Enterprises (MSMEs) through provision of business counseling, technical trainings, product development and marketing assistance.
- Assist in improving the quality and competitiveness of Philippine products and promotes these products in the domestic and international market.
- Ensure that consumers get the most value for money.
FDA 4A shall:
- Regulate processed food products and operations of manufacturers, importers, exporters, distributors, wholesalers and other establishments and facilities of such health products under its jurisdiction.
NMIS 4A shall:
- Enhance food safety and quality in the region through (a) sharing of information on NMIS’ Meat Safety Assurance Program and Good Regulatory Practices to other regulatory agencies involved with food safety, (b) capacity enhancement of LGU meat inspectors, and (c) intensify IEC activities targeting both industry players and consumers for increased awareness on their role in food safety.
- Collaborate actively with other agencies and entities engaged in food safety in the region to ensure complementation and maximize resources in promoting food safety in the region.
TRC-DOST shall:
- Formulate commercialization strategies and support commercialization initiatives of technologies that will sustain food safety management system in the Region.
- Assist in the promotion nationwide of food safety management system’s advocacy through all media available to the Center.
- Assist in the marketing of products of identified SMEs in Region IV-A which are complying and observing all the principles of food safety management system in its management and operation.
- Provide support to develop and implement initiatives that maximize/increase food safety, considering the people working in the industry that might be exposed to risk inherent in the industry.
FSIAP COMMITTEES
Committee on Policy
Chair: FDA 4A
Members: BFAR 4A, NMIS 4A
Functions:
- Collate list of requirements in laboratory accreditation from regulatory agencies/accrediting bodies.
- Collaborate with CALABARZON State Universities and Colleges (SUCs) and provide technical consultancy and assistance on how they will be able to be accredited by regulatory agencies.
- Coordinate with supermarket associations, meat & fish processors, MSMEs, etc. regarding the food safety requirements of regulatory bodies and how FSIAP can assist them in complying with the laws/standards.
- Coordinate with BIR/Department of Finance regarding the policies on tax exemption.
- Collate data on existing tax exemption policies.
Committee on Research and Development
Chair: DOST 4A
Members: DA 4A, DAP
Functions:
- Call for research on database of threshold levels of food contaminants.
- Call for research on low cost and locally produced detection kit or gadgets.
- Identify commercially available detection kits in the market for benchmarking.
Committee on Training and Advocacy
Chair: DTI 4A
Members: DILG 4A, DOH 4A
Functions:
- Coordinate with DA, BFAR, NMIS, and FDA regarding the training requirements of each regulatory agency.
- Draft a harmonized training program and module.
- Propose ideas for food safety IEC materials and its production.