1 / 12

Food Safety Systems for Export - Botswana Meat Commission’s Case

Food Safety Systems for Export - Botswana Meat Commission’s Case. Seikanelo Jacqueline Madisa Botswana Meat Commission Plot 621 Khama 1 Avenue, Lobatse, BOTSWANA Tel: 00267 5 331 238. Outline. Who is Botswana Meat Commission? Product range and distribution.

latoya
Download Presentation

Food Safety Systems for Export - Botswana Meat Commission’s Case

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Food Safety Systems for Export - Botswana Meat Commission’s Case Seikanelo Jacqueline Madisa Botswana Meat Commission Plot 621 Khama 1 Avenue, Lobatse, BOTSWANA Tel: 00267 5 331 238

  2. Outline • Who is Botswana Meat Commission? • Product range and distribution. • Comparative advantage underpinning the business and sustainability. • Principles of a Botswana credible export assurance system • Partnership of FBO and competent authority • Legislation framework • Quality Assurance schemes and Third party accreditations •   Accredited laboratories • Comparative advantage and sustainability

  3. Who is Botswana Meat Commission? • Established under the Act of Parliament of 24th December 1965. • Main mandate is to purchase cattle, slaughter the same and process to sell for the best price. • BMC is non-profit making enterprise and any surplus made is paid back to the farmers in a form of a bonus at the end of a financial year • Cattle production classified as either commercial or traditional. • 80 - 90% of the national head is kept under the traditional set up hence most of the animals come from this category of farming.

  4. Product range and distribution. • Three abattoirs - with deboning, meat cutting plants and rendering plants and a cannery. • Two licensed to export to EU. • Products range • Fresh meat: chilled and frozen. • Canned products: corned meat, corned beef, pet food, stewed steakand ox-tongue. • Distribution chain • Europe - United Kingdom, Italy, Norway, Germany and Holland, • Middle East (Kuwait and Iran) • Far East - Hongkong. • Regional - South Africa, Angola, and Mozambique

  5. Sales Volume by Region

  6. Principles of a Botswana credible export assurance system • Partnership of Regulatory Authority and Food Business Operator (FBO). • Legislation framework. • Quality Assurance schemes and Third party accreditations. •   Accredited laboratories.

  7. Partnership of FBO and competent authority • Trade agreements between trading member states or territories with corresponding model import/export certificates • Food business operator (FBO) then develops food safety management systems based on HACCP system • Additional customer requirements: e.g. British Retail Consortium • Regulatory authority oversees the process - Official controls and Certification. • Sampling plans are based on legislative and contractual agreements • Regulatory authority does sampling and testing for verification at an accredited laboratory. • FBO does sampling and testing for surveillance and monitoring. • The Resident competent authority does quarterly audits.

  8. Legislative framework • National legislation. • Trading partner legislation. • Customer requirements which are in the form of signed agreements • Botswana has zoning system for disease control. • Country is divided into red and green zones depending on the FMD status. This has allowed us to be able to export from the green zone. • Movement from one approved establishment to another ensures integrity of the final product. • Approval process verifies controls defined in documented procedures. • Affords one the opportunity to make assurances either downstream or upstream.

  9. Quality Assurance Schemes and Third Party Accreditations • Quality and food safety standards: • ISO 9001:2008 • SANS 10330:2007 • BRC Global Standard of Food Safety (Issue 6, 2011) • Training allows the company to demonstrably ensure that personnel performing work are competent and Allows review of effectiveness of the training for the defined roles. • FBO does sampling and testing for surveillance and monitoring. • Sampling plans are based on legislative and contractual agreements. • FBO does sampling and testing for surveillance and monitoring. FBO laboratory is in the process of being accredited to ISO 17025:2005 standard. • Regulatory authority does sampling and testing for verification at an accredited laboratory. • The Resident competent authority does quarterly audits. • Certification bodies: once a year. • EU: once every 3 years, or more frequent depending on level of conformity. • Testing at borders is randomly done for incoming raw materials (animal feed) and live animals.

  10. Accredited laboratories • One national laboratory accredited to ISO 17025:2005 standard for testing and calibration laboratories. • Accreditation enhances competencies and quality assurance. • Accreditation is a challenge: • Detection limits, trade barriers • Costly • Regional capacity e.g. residues testing done in EU • FBO laboratory in the process of being accredited.

  11. Comparative advantage and sustainability • Primary resource (cattle) population results in production that exceeds the local consumption. • Political will: 80% of animals are in the communal land, so it is essential that access to better markets is maintained. • Effective disease control systems. • Cheap labour costs.

  12. THANK YOU

More Related