Support of SMEs to Comply with HACCP Requirements

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

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

3. 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/

4. 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 CERTIFICATION TESTING METROLOGY Industrial development & Export promotion Competitive Products & Services STANDARDS

5. Our Strategic Objectives

6. FOOD SAFETY INTERVENTIONS

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

8. 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 • 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) Food Safety Hazards*

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

10. 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).

11. Intervention 2Food safety Management System (ISO 22000) • RSB ISO 22000 Pilot Project-on-going • RSB staff trained on implementation & auditing of ISO22000 (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 ISO22000, and • One local tea company has acquired ISO 22000 certification by RSB.

12. 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

13. 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). • Sponsored by government of the Netherlands • RSB staff: James Noah Ssemanda, PhD candidate

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

15. 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: • Capacity building in food safety awareness campaigns on HACCP principles, • And positioning them for HACCP certification

16. 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

17. 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.

18. 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

19. Thank you!