To learn from the best, take an e-learning course on a proven food safety system

To learn from the best, take an e-learning course on a proven food safety system

Only a few would argue against the importance of experience. Regardless of whether it is good or bad, personal or learned from others, experience assists us in gaining confidence. It reveals hidden obstacles, thereby helping us avoid the mistakes we have already made. Experience allows us to say “if only I had known” less often. Experience is similar to a mine detector that helps us to take the safe path.

For the same reasons, it is desirable in our professional lives to learn from the experience of others in starting a project, developing a program, or upgrading a system. This is also true in undertaking reforms in the public sector, including reforms in a national food safety system, where the experience of others allows us to determine the appropriate direction, save resources and use them efficiently, and reach the goal.

A team at the International Finance Corporation (IFC) has been working on food safety system reform since 2009. The focus has been on the identification of tailored approaches that may be used in specific countries under specific conditions. The team is constantly searching for information on how high-quality national food safety systems are built, how they operate, where the pitfalls are, and what solutions are available. In each case, when members of the team learn new approaches, find solutions that open a new market for the products of country x, rapidly detect the source of an outbreak of foodborne illness in country y, or eliminate the reliance on poor production practices in country z that affect the reputation of food businesses and put consumers in danger, each team member says, “I wish I had known about this earlier.” And the next thought is, “let’s see how we can apply this experience.”

The use of examples gathered through the experience of others elsewhere, both positive and negative, in the work with national food safety authorities is always understood, accepted, and appreciated. The diversity in the various tools and initiatives represents the best illustration of a well-functioning food safety system and the advantages of the results that might be achieved by sharing knowledge and replicating successful practices. The more information on international experience one can provide, the more public sector authorities working on food safety reforms will exhibit trust and a desire to collaborate in solving the problems.

However, despite the growing demand, finding consolidated data on food safety reforms that are detailed, updated, and presented in a clear and useful way is still a challenge. This was one of the reasons the team members had the idea of developing a learning course that explains all critical elements of a national food safety system based on the example of one country in which the food safety system is one of the most reliable and sound in the world.

The first step was to identify the country. At the time, the IFC team was holding discussions with New Zealand  G2G (a public sector entity) on government-to-government knowledge sharing and capacity building on food safety. The team had learned that approximately 80 percent of the food crops grown in New Zealand are exported, which is made possible by a robust and well-graded food safety system. The team shared with their IFC superiors interesting facts and anecdotes about how this had been achieved. It quickly became clear at the IFC that these stories should be shared with other public sector stakeholders because of the benefits of learning from New Zealand. Thus, the country was selected, and within nine months, a new IFC e-learning course, Food Safety Reforms, Learning from the Best: The New Zealand Food Safety System in Case Studies, had become available to the public.

Together with the New Zealand AsureQuality team, the IFC team developed eight modules, each based on a case study that explains a specific element of New Zealand food safety system.

Module 1 describes the development of the food safety system and why the government of New Zealand decided to change a command and control food safety system with a high level of government intervention to a regulatory model consisting of three elements: the regulator, the verifier, and the industry operator. The module provides links to resources from which one might learn about the optimal regulatory model that specifies the roles of each of the three parties, the intended outcomes, and the needs of a properly functioning regulatory framework. It explains the regulated control scheme and cases in which the scheme might be applied. It also provides links to information on the application of these schemes. Knowledge about such tools should be shared in countries where food safety systems are under development or are to be upgraded. It is not necessary to implement all the shared techniques, but it is worth the effort to learn what they are, how they work, and the benefits they have generated in New Zealand.

Module 2 shows how the strict requirements on growers has created a positive perception of New Zealand across the globe. It also shows the role of integrated fruit production programs in this process and the nature of the associated inspection tools. The module provides links to the integrated fruit production manual and to statutory regulations and nonregulatory food safety management schemes. These tools may be useful for governments focused on the production of fresh products and interested in opening new export markets. Module 2 also covers issues linked to the creation of efficient meat inspection systems. It explains how innovation has resulted in the development of the meat industry, provides an overview of the National Microbiological Database Program for meat, and refers to the Optimizing-Operator-Ownership (the Triple O) system developed by the Ministry for Primary Industries to prevent overreliance on verification services to formulate corrective actions. Triple O helped improve quality, which led to reduced claims, greater operational efficiency, a reduction in dropped meat, lower training costs, and improved yields. It also led to lower staff turnover, lower recruitment costs, the achievement of greater staff motivation, and more time to focus on innovation.

Module 3 aims to promote the creation of a legislative framework based on two case studies, one on horticulture and the other on dairy production. The module is especially interesting for those seeking to establish a solid set of rules aimed at guiding all food safety system processes. For instance, it analyzes the emergencies that awakened the government to the need to update the New Zealand Food Act in 2014 and describes tools that helped strengthen the government’s enforcement powers. The module also examines a good Samaritan clause that promotes an understanding of the best ways to develop relevant regulations on food donations. The module likewise describes the role of Codex Alimentarius in the development of national food safety legislative frameworks, offers examples and shares information about the recent steps taken to address COVID-19 challenges during the exportation of food products, and the influence of the World Trade Organization and overseas markets on regulators, and the impact on legislation.

Module 4 involves an investigation of the impacts on the institutional structure in food safety and the approaches in New Zealand that might help others build strong and highly trusted public and private bodies to promote food products worldwide. The information on the New Zealand Horticulture Export Authority and its cooperation with the Ministry for Primary Industries should be interesting for policy makers in Africa, Asia, Latin America, and everywhere where countries are focused on learning about tools that will help increase the exports of fresh produce and achieve better collaboration between government and industry initiatives. The case study on Zespri—a grower-owned and grower-controlled cooperative, brilliantly explains the role of the private sector in export promotion and how the joint efforts of kiwi producers has resulted in the development of standards that have led to the production of kiwi of the highest quality that has also become well known throughout the world.

Module 5 explores the role of the New Zealand Food Act 2014 in the identification of food safety risks and assesses the components of the risk-based approach that is followed in the country. It profiles food businesses and describes an interactive website developed by the Ministry for Primary Industries to assist food business operators in determining their responsibilities under food safety regulations. These practices will be useful for individuals and entities working on the implementation of a risk-based approach to food safety control. The module offers a link to national programs and rules for medium- and low-risk operators that is a treasure for any country in which a food safety system is under development.

Module 6 analyzes traceability in the meat industry and in maze production. The New Zealand meat industry has instituted product traceability recall procedures and resources. The module describes the components of the traceability system. It also investigates how the country is able to institute a robust traceability system and provide assurances to domestic and overseas consumers. The module offers a link to rules for the production of certified crops, including maize. In New Zealand, maize traceability starts with seed certification. The next element is robust grower records, then transportation, milling and, finally, food production records. Following this path allows any product to be traced along the value chain, from the consumer to the source. There is a link to a comprehensive guidance document on reducing the risk of Mycotoxins, including Aflatoxins developed by the Australia maize industry.

Module 7 covers the regulatory approach of the hazard analysis critical control point and discusses how each stage of the food chain in New Zealand utilizes it. The module shares a link to a searchable hazard database established by the Ministry for Primary Industries that supplies information on food safety hazards that may be found in New Zealand food and how they can be controlled. This might be called a must see tool for all those who are involved in the food industry either form the public or private sector. Using the case study on AsureQuality, a state-owned entity in New Zealand, the module covers issues related to laboratory services in food production with a focus on the needs of domestic markets, but in view of food exports. Tips from this module will be of great use for most of the developing economies, whereas the update of the infrastructure in food safety systems is on the agenda.

The New Zealand food safety system is based on four key elements: risk identification, risk management, checks that the risks are being adequately managed, and the communication of food safety information to all stakeholders, including customers.

Module 8 explains the role of the public in food safety and why it is critical for national food safety systems to inform stakeholders and consumers about the safety status of the food produce in the country. It provides a link to recall guidance material developed by the Ministry for Primary Industries, with a detailed explanation about what to do in case a food safety issue is identified. It also provides a link to the website of the Ministry for Primary Industries that contains data on recent food recalls and explains how the system of public complaints operates. The module also covers a food safety action plan that discusses engaging and educating consumers in a user-friendly manner about food safety hazards, newly emerging pathogens, and allergens. It includes a food preparation program Clean, Cook, Chill.

The e-learning course follows a structure that allows critical elements of the national food safety system to be covered. The course focuses on details that could be replicated by others. This approach enables the creation of an online encyclopedia on food safety systems, including updated information on numerous efficient approaches and practices that will allow users to learn from the best and the strongest.

In addition to the e-learning course, the IFC team has developed a publication, Food Safety Reforms, Learning from the Best: The New Zealand Food Safety System in Case Studies, that could be used as a handout among attendees at the course or as an independent source of information.

Are you convinced of the benefits of taking the course on the New Zealand Food Safety System and learn from the best or share the information with those who might need it? More products on food safety at our IFC Food Safety Global Advisory website, where you also find information about our coming webinar on the e-learning course in the New Zealand Food Safety System. We plan a joint WBG/STDF event on December 8th with speakers from different parts of the world to share their feedback about the e-learning course and the importance of learning from the best. Hope to e-meet you on the event.  So, stay tuned and check our website for event details and more news.