Updated Technical Regulation For Export and Import Fishery Products (Directive 8/2018)

Department of Fisheries has already issued ” Technical Regulation for Export and Import of Fishery Products” based on WTO-SPS agreement assistance by FAO due  to Directive-2/2015 for fishery establishments to operate in food safety activities through the supply chain like that fishing vessels, landing sites, auction markets, hatcheries, aquaculture, feed plants, ice making plants for fishery products and processing establishments according to the international market requirements especially ASEAN, China and importing countries’s requirements.

Now,  ‘Technical Regulation for Export and Import Fishery Products” was revised by Mrs. Else Marie Andersen, international expert and supported by Trade Development Programme (EU-GIZ). The supply chain like that fishing vessels, landing sites, auction markets, hatcheries, aquaculture, feed plants, ice making plants for fishery products and processing establishments must be complied  revised ” Technical Regulation for Export and Import Fishery Products” due to Directive 8/2018.

Revised Technical Regulation

 

Workshop on Validation and where necessary, amendments of HACCP System

Objective: To assist fish processing companies to validate their HACCP system documentation and to amend/simplify where deemed necessary for compliance with EU and US requirements.

Key References: EU Regulations (EC) 852/2004, 853/2004, 37/2010, 1881/2006, 2073/2005, 1169/2011 and Directive 98/83/EC, US National Seafood HACCP Alliance Training Curricula (Myanmar language), US Fish and Fishery Products Hazards and Controls Guidance.

Dates: Three courses conducted on 3-7 September, 10-14 September and 17-21 September 2018.

Venue: SEDONA, Yangon

Day Time Main Activity
Day 1 08.30-09.00 Registration
  09.00 – 09.30

 

 

Opening  Speech  and introduction

1.       Deputy Director General  /Director ( R & DD ) (10minutes)

2.       Else Marie Andersen ) ( 10 minutes)

3.       MPEA  ( 10 minutes)

  09.30 – 09.45 Break
L1 09.45 – 10.45 Summary of national and international requirements to control of food safety. Legal requirements and international standards and principles
  10.45 – 11.15 Break
L2 11.15 – 12.30

 

Basic Food hygiene and food safety control principles

Most typical hazards and their control measures in common fishery products for export from Myanmar

  12.30 – 13.30 Lunch
L3 13.30 – 15.00 Requirements to Prerequisite facilities. Draw examples of good and bad, right and wrong from the verifications (Physical facilities, GMP and SSOP requirements and management, Record keeping).
  15.00 – 15.30 Break
 C1 15.00 – 17.00 Brief assessment of own Pre-requisite programs and Plan of Action (where necessary)
Day 2 9.00 – 9.30 Summary of yesterday
L4 9.30 – 10.30 Introduction to HACCP 7 principles and 12 steps
  10.30 – 11.00 Break
C2 11.00 – 12.30 Product Descriptions
Verify and amend as necessary own product description(s)
  12.30-13.30 Lunch
C3 13.30-17.00

(incl. break)

 

Constructing the Flow diagram(s) and process descriptions for own establishment

–       Product groups

–       All steps

Day 3 09.00 – 09.30 Summary of yesterday
L5 09.30 – 10.15 Typical hazards and hazard analysis
  10.15 – 10.45 Break
  10.45 – 11.15 Typical hazards and hazard analysis, cont.
C4 11.15 – 12.00

 

Hazard analysis cont.  (work on own systems)

Identification of CCPs

  12.00-13-00 Lunch
L6 and

C 5A

13.30- 17.00

(Incl. break)

HACCP Plan Development (Introduction + work on own systems)

–       Critical Limits and CCP monitoring

Day 4 9.00 – 9.30 Summary of yesterday
L6 and C 5B

 

9.30 – 10.45

 

HACCP Plan Development (work on own systems)

–              CCP monitoring cont. and Corrective Actions

  10.45-11.15 Break
C 5C 11.15 – 12.30 HACCP Plan Development (Introduction + work on own systems)

–              CCP monitoring cont. and Corrective Actions

  12.30-13.30 Lunch
L7 and C6 13.30-17.00

(incl. break)

HACCP Plan Development (Introduction + work on own systems)

–  CCP verification

Day 5 09.00 – 09.30 Summary of yesterday
L8

C7

09.30-12.00 Other Verification

–       Verification schedule

–       System verifications

  12.00-13.00 Lunch
  13.00-16.30

(incl. break)

Review of participants own action plans following the course
  16.30 – 17.00 Closing and hand over certificates.