Objective : To implement Best Aquaculture Practices on aquaculture farms to export aquaculture products to Saudi Arabia
Course : Best Aquaculture Practice
Duration : From 29-03-2024 to 31-03-2024
Venue : Thiri Anawar Hall, Myanmar Fisheries Federation
Trainer : Ms. Uvini ( Control Union)
Trainees : Fishery Processing Establishments and Aquaculture Farms – (49) Persons
Department of Fisheries – (11) Persons
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.
An IMS has developed from 2016 until 2018 in order to manage data for:
In addition, the QCRS website was developed and launched in September 2018.
The IMS and the QCRS website are supported by the EU-TDP programme.
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. |
