RSB SUPPORT OF SMEs TO COMPLY WITH HACCP

RSB SUPPORT OF SMEs TO COMPLY WITH HACCP REQUIREMENTS By: Mark Bagabe Cyubahiro (Ph. D) Director General Kigali, 16 November 2015

Contents CONTENT § § Introduction Overview of RSB Our Strategic Objectives Food safety interventions o o HACCP FSMS Product certification Research of critical points of contamination § Food Safety in Hotels § Challenges § Way forward 2

Introduction • “SMEs account on average for around 80 percent of national employment in low income countries like Rwanda”. • Low productivity in turn means lower wages and worse working conditions; • Higher SME productivity translates into more and better paying jobs, distributed across less fortunate sections of the economy (ITC • http: //www. newtimes. co. rw/section/article/2015 -11 -14/194376/ 3

OVERVIEW OF RSB Mission To provide standards based solutions for Consumer Protection and Trade promotion for socio-economic growth in a safe and stable environment TESTING METROLOGY CERTIFICATION STANDARDS Industrial Competitive Products & Services development & Export promotion 4

Our Strategic Objectives Growth Customer focus Competent and empowered staff Productivity

FOOD SAFETY INTERVENTIONS 6

National Certification Services Product Certification Mark [S-Mark] Systems Certification Marks

Intervention 1: HACCP Certification § HACCP (Hazard Analysis Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards* from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product Food Safety Hazards* § Physical -metal pieces, soil, filth, insects. . . § Chemical –pesticides, fertilizer residues, antibiotic residues. . § Microbiological-bacteria, fungi, viruses , parasites , of which 90% of food safety hazards are microbiological (Salmonella spp. , Listeria monocytogenes, Campylobacter jejuni) 8

Intervention 1: HACCP Certification. . 2013 -HACCP Pilot Project in Food Processing Enterprises § Sponsored by TMEA and implemented by RSB. The Project started with: o HACCP Awareness Campaign for food industries o Selection of enterprises (24>>18) & Local Consultants (6), o Training (implementation & auditing on HACCP) o Consultancy in selected companies o Positioning enterprises for certification ü Application for HACCP Certification ü HACCP Certification 9

Outcomes of HACCP Certification • 22 local companies trained on HACCP • RSB Staff trained in auditing and training in HACCP system; • RSB can now offer HACCP trainings • 6 local HACCP consultants trained in training of HACCP System; • 9 Local food companies are now HACCP certified (dairy, drinking water, cereal products, coffee and rice milling). 10

Intervention 2 Food safety Management System (ISO 22000) RSB ISO 22000 Pilot Project-on-going § RSB staff trained on implementation & auditing of ISO 22000 (Lead Auditor Course-IRCA recognized); § In addition, three (3) Local Consultants have been trained on ISO 22000 requirements so that they can support the SMEs towards compliance with standards requirements; § As a result, four 4 Local Food Companies have been trained on ISO 22000, and § One local tea company has acquired ISO 22000 certification by RSB. 11

Intervention 3: Food Product certification S-Mark basis: Product Specification Requirements Good Hygienic/Manufacturing Practices (Printed on the product label) §Out of 270 certified products >70% are food based 12

Intervention 4: RSB Research Project § RSB is involved in 3 -year (2013 -2016) research on: “Farm” to “Fork” microbiological risk assessment of vegetables eaten raw (salads). o Sponsored by government of the Netherlands o RSB staff: James Noah Ssemanda, Ph. D candidate 13

Intervention 4: RSB Research Project “Farm” to “Fork” risk assessment of vegetables eaten raw (salads) 14

Intervention 5: Food Safety in Hotels and Restaurants § RSB started Food Safety awareness campaigns among hotels (72) which has a push effect on HACCP requirements compliance by SMEs. § Opportunity for support of a pilot project on: o Capacity building in food safety awareness campaigns on HACCP principles, o And positioning them for HACCP certification 15

Challenges Most of the SMEs lack; § Competent personnel for quality and safety standards compliance § Appropriate Technology/equipment § Appropriate infrastructure § RSB certification services accreditation § Less number of local food companies certified on HACCP 16

Way forward In furtherance of food export promotion § Financial support of the SMEs to upgrade their managerial skills, technology and infrastructure/facilities. § Training of SMEs by RSB and local consultants § RSB, with TMEA support, is working towards accreditation of its HACCP scheme by end of 2016 and § Its ISO 22000 FSMS scheme accredited in 2017 § RSB research will contribute towards policy orientation on food safety measures at all stages of the food chain - from farm to fork. 17

Rwanda Standards Board (RSB) 1. Address KK 15 Rd, 49 PO BOX: 7099 Kicukiro Centre, Kigali 2. Tel: +250 252 -582945/586103 3. Hotline: 3250 4. www. rsb. gov. rw 18

Thank you!