Solomon Islands Agritourism Policy Setting Workshop 2017 Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism Workshop organised by the Government of Solomon Islands in collaboration with PIPSO, SPTO, CTA, IFAD, SPC Honiara, Solomon Islands, 21 – 22 November 2017

1. 2017 -
Importance of Food Safety
Standards in Agritourism – Benefits
and what must be done?
Apiame Cegumalua
Project Manager
HACCP Aust. Fiji Ltd
2017 1

2. 2017 -
:
- Food Standard in Agritourism
Visitors should be encouraged to experience
the local foods, fruits, introduced to local cuisine
and experience the island food preparation

3. 2017 -
AGRI TOURISM IN THE PACIFIC
n Agritourism covers a wide variety of recreational, educational and other
leisure activities and services, provided by farmers/or entrepreneurs and
experienced by consumers who value the activity or service they receive and
seek it out.
n There are three general classifications of agritourism activities:
i) on-farm
ii) food-based
iii) and heritage activities.

4. 2017 -
SAFETY IN AGRI TOURISM
n Agritourism offers new opportunities to diversify and increase income.
“ BUT “
n Opening the farm to these new opportunities, also “introduces new risks
and legal obligations”
n The safety risks must be “identified and properly managed” in order to
minimize the potential for injuries, illnesses and financial losses.
n Agritourism enterprises must provide a “safe and healthy environment “
for customers and employees

5. 2017 -
Challenges of Food Safety
“How to best manage food safety across the supply
chain while ensuring regulatory compliance”
Why ?
- the significant media exposure,
- public health impact
- decrease in consumer confidence
in recent years due to some significant food safety
incidents.
- This has increased focus on food safety by consumers, the
industry, lawmakers and regulatory agencies
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6. 2017 - 6

7. 2017 - 7

8. 2017 -
Food safety risks in the supply chain
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9. 2017 -
Who needs to know Food Safety Risks ?
n If you host activities that involves
food and/or alcohol?
n Are you familiar with best practices
in food safety?
n Can you train employees to follow these practices?
n Can you ensure that everyone follows best practices?
n If a customer has a bad experience, how will you handle it?
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10. 2017 -
Managing Food Safety Risks ? –not one fits all
n Why isn’t liability insurance enough?
n What types of insurance do are out there?
n What about working with others?
n What if I am doing something unusual?
n What are the emerging issues in risk
management?
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11. 2017 -
The Law : Employer’s Responsibilities
Management and food business owners must be aware of
n Food Safety Regulations
n The Food Safety Act
n HACCP Codex Standards
n Local Regulations
n Industry Standard.
n Other standards
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12. 2017 -
Legislation
n Produce/Food Must be Safely
Produced
n Skills in Food Hygiene
n Recall Protocol
n Food Safety Systems must be HACCP based.
n Good Hygiene practices to be established and followed
n Standards to be followed.
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13. 2017 -
Legislation Key concepts
To produce food safely:
n Premises must be clean and cleanable
n Premises must be free of Pests
n Manufacturing processes must be under control
n Equipment must operate appropriately
n Delivery trucks must be kept clean
n Cross contamination potential must be eliminated.
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14. 2017 -
Historical Legislation Objective: Food is Safe
n Legislation prescribes food characteristics
n Product: Max Allowable Limits
n Plant: Building Specs
n Operations: Codes of Practice
n Inspection Based.
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15. 2017 -
Key Legal Responsibilities –
The Employee
n Due Diligence: If you see something that is not right – you must do
something about it and tell your supervisor. If you see something that is
not right – you must do something about it and tell your supervisor.
Doing something or allowing something to happen to the food that may
harm someone is a criminal offence and prosecutable under the law.
n Food Borne Illness- You are not allowed to work as a food handler
if you are affected by a food borne illness. If you work as a Food Handler
and you are sick you are breaking the law . If the employer allows you to
work when you are sick then he is breaking the law.
There are two main areas:
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16. 2017 -
Tourist Market Requirements
- “Annual visitation of tourists in Solomon increasing each year
- expenditure reaching an estimated SBD233 million (US$30 million) in 2016
- the Solomon Islands tourism sector is quickly becoming an economic pillar
for the South Pacific nation” (quote CTA)
Result : i) food products demand will increase and
expand
ii) an increase on a) emphasis of safe food
production
b) the responsibilities for farmers and food manufacturers and Chefs
in Hotels to produce and cook safe food
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17. 2017 -
Tools of Risk Management
n Get assistance from Food Safety Experts
e.g. HACCP Aust. Fiji Ltd in Fiji
n Get support from a network of Stakeholders
e.g. SAME in Samoa, PHAMA; SPTO, PIPSO
SPC, your local govt , Ministry of Health
n Develop a personalised Food Risk
Management or HACCP Plan
or Food Safety Program
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18. 2017 -
HACCP System manages risks
IDENTIFY ASSESS CONTROL
18
n I

19. 2017 -
How do the Risks /Hazards get in?
19
Many foodborne microbes are
present in intestine of healthy
food animals.
: Meat and poultry can be
contaminated in slaughter
Produce: washed or irrigated
with contaminated water, other
conditions
Processed food: cross
contamination, infected
humans

20. 2017 -
Effects of Food Contamination
n Estimated food poisoning cases in Australia each year: 5.2 million
n Estimated cost to the community $3.75 billion pa
n Consumers who blame retail food: 81%.
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21. 2017 -
The Complete HACCP System
HACCP
n Vendor
n QA
Training
Hygiene Auditing
Recall
Cleaning
and Sanitation
Pest
Control

22. 2017 -
Food Safety –responsibility to Consumers
22
SAFETY
CONSUMER
PUBLIC
HEALTH
Industry

23. 2017 -
Recommendation
n Increased awareness of causes of foodborne illness and contamination events
n Improvements of public health signal detection and policing services
n Develop regulatory reporting requirements of contaminated food products in the
supply chain and commercial industry
n Develop communication streams and interconnectivity between regulatory
agencies domestically and internationally
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24. 2017 -
Recommendation cont’d
n There is an increasing need to promote appreciation and understanding
Of Food Safety System by Govt. Food industries, Producers
n Need to Increase available capacity and skills of Food Safety program HACCP and Auditors
n Commitment by Government officials, Policy makers, management and Directors on development
strengthening and implementation of Food Safety policies
n Awareness of all employees in Food Industries, Catering, Food outlets , Hoteliers
n Improve financial capability to develop and Implement
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25. 2017 -
WHERE CAN I GET ASSISTANCE ?
n HACCP Australia Fiji Ltd is now established in Fiji
n Now has an MOU with PIPSO
n Working with PHAMA on financial assistance
n Currently working with some 20 companies in Fiji
n About 15 in Samoa - in coordination with SAME/PHAMA
n A couple in PNG
n Intend to expand to Tonga, Vanuatu and Solomon
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26. 2017 -
Conclusion
n “ Companies only remain successful by providing products and/or services to
meet internal and external customer requirements.
n The customer requirements are met when the product and/or service has been
delivered to customer specifications.
n The worker needs are met when the workplace is safe, productive (secure and
well paying) and engaging.
n The management needs are met when the same three factors are true.
n There is a common interest therefore in continually improving the workplace.”
n (Jenny Dowell, General Secretary Food Division AMWU)
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27. 2017 -
Resources
n www.haccp-international.com
n Others are :
n www.codexallimentarius.net
n www.brcglobalstandards.com
n www.coleacp.org/edes
n www.ag.ohio-state.edu/-meatsci/haccpsupport.html
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28. 2017 -
Vinaka and Tank Iu tumas
Apiame Cegumalua
Ph 9281492
apiame@haccp.com.fj
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29. 2017 -
Contacts:
David Haberfield
Director / Project Manager - FIJI
HACCP Australia (Fiji) Limited
(FIRC) 15-0344
(Mobile FIJI +679 869 6152) - when in Fiji from June 2016
M Australia +61418691516)
E: david.haberfield@haccp.com.fj
Head Office
No. 3 Ridgewest Building
1 Ridge Street NORTH SYDNEY NSW 2060
P +61 2 9956 6911 F +61 2 9956 7313
www.haccp.com.fj
Apiame Cegumalua
Project Manager - Fiji
M +679 928 1492
E Apiame@haccp.com.fj
Proudly based in SUVA Fiji Islands
https://www.linkedin.com/in/apiame-cegumalua-b4856816
2017 29

30. 2017 -
Food Safety Bulletins
n Free professional ‘Food Safety Bulletin’
n HACCP implementation and food safety risk
management to international matters of
food safety.
n Endorsed suppliers of materials and
services to the food industry are also
featured in this publication
n See full details at and download your free
Bulletin including back
issues http://www.haccp.com.au/bulletins/
2017 30

31. 2017 -
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32. 2017 -
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33. 2017 -
Mark for Certification
2017 33