gcp/ras/222/jpn field document no. 10/2011

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GCP/RAS/222/JPNField Document No. 10/2011

Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN Countries

(GCP/RAS/222/JPN)

Report of the First National Training Course“Strengthening Food Import Inspection

and Certification”

Vientiane, Lao PDR, 21-23 September 2010

Food and Agriculture Organization of the United NationsRegional Office for Asia and the Pacific

Bangkok, 2011

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This publication is printed by

The FAO Regional Project“Enhancing Food Safety by Strengthening

Food Inspection Systems in ASEAN Countries”(GCP/RAS/222/JPN)

The designations employed and the presentation of material in this information product donot imply the expression of any opinion whatsoever on the part of the Food and AgricultureOrganization of the United Nations concerning the legal status of any country, territory,city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

All rights reserved. Reproduction and dissemination of material in this information productfor educational or other non-commercial purposes are authorized without any prior writtenpermission from the copyright holders provided the source is fully acknowledged.Reproduction of material in this information product for resale or other commercialpurposes is prohibited without written permission of the copyright holders.

Applications for such permission, with a statement of the purpose and extent of thereproduction, should be addressed to Ms. Shashi Sareen, Senior Food Safety and NutritionOfficer and Lead Technical Officer (Project GCP/RAS/222/JPN), FAO Regional Office forAsia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand.

©©©©© FAO 2011

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Contents

Page

Acronyms ........................................................................................................................ iv

1. Preamble ................................................................................................................. 1

2. Introduction ............................................................................................................ 1

3. Objectives and methodology ................................................................................. 2

4. Training programme details ................................................................................. 2

5. Recommendations .................................................................................................. 7

Annexes

Annex 1 Agenda ................................................................................................ 9

Annex 2 List of participants .............................................................................. 12

Annex 3 FAO project “Enhancing food safety by strengthening foodinspection systems in ASEAN countries”........................................... 14

Annex 4 Concepts and approaches of modern food inspection ........................ 17

Annex 5 International standards for food safety control, including Codexguidelines for food import and export inspection and certificationsystems ................................................................................................ 22

Annex 6 Designing risk-based food import inspection programme.................. 30

Annex 7 Overview of sampling and analysis for food inspection .................... 35

Annex 8 Food safety certification, including certification body requirementsand accreditation (GAP, GMP, HACCP) ............................................ 43

Annex 9 Introduction of food safety certification programme in ASEANcountries .............................................................................................. 51

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Acronyms

AEGFS ASEAN expert group on food safety

AOAC Association of Official Analytical Chemists

ASEAN Association of South East Asian Nations

CAC Codex Alimentarius Commission

CLMV Cambodia, Lao PDR, Myanmar, Vietnam

CCFICS Codex Committee on Food Import and Export Inspection andCertification

FAO Food and Agriculture Organization of the United Nations

FDD Food and Drug Department

FSMS Food safety management systems

FAO RAP Food and Agriculture Organization of the United Nations RegionalOffice for Asia and the Pacific

GAP Good Agriculture Practices

GHP Good Hygiene Practices

GMP Good Manufacturing Practices

HACCP Hazard analysis and critical control point

IPPC International Plant Protection Convention

JPN Japan

Lao PDR Lao People’s Democratic Republic

OIE Office International des Epizooties

SPS Sanitary and Phytosanitary Measures

TWSE Thanaleng Warehouse State Enterprise

WTO World Trade Organization

WTO World Health Organization

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The First National Training Course

“Strengthening Food Import Inspection and Certification”

Vientiane, Lao PDR, 21-23 September 2010

1. Preamble

1. Maintaining a safe and nutritious food supply is an essential pre-requisite to achievingfood security, nutrition and safeguarding the general health of populations. Food inspectionplays an important role in this by making sure food meets the required standard and by assuringsafety of food, preventing of adulteration and commercial fraud with respect of sale of food.Improvement of the national food control systems in general and food inspection in particular,including harmonization of total inspection systems have become actions of priorities in ASEANcountries in order to enhance the overall food safety situation of the region.

2. The project “Enhancing Food Safety by Strengthening Food Inspection Systems inASEAN Countries” (GCP/RAS/222/JPN) was funded by the Japanese government and wasstarted in 2007. The objective of the project was to enhance food safety by strengthening foodinspection system in ASEAN countries covering domestically produced food, food importcontrol and food export control. As part of the project a number of capacity building activitiessuch as regional workshops and training courses and national training courses in various aspectsof food inspection were organized. More over case studies and guidance document related tofood inspection were prepared.

3. The project contributed primarily to strengthening food inspection systems includingrisk-based inspection and facilitating recognition of and compliance with international standardsand guidelines on food safety with special references to food inspection and certification. Thisshould lead to improved food safety conditions in ASEAN countries enhancing public healthprotection from food borne diseases and facilitate food trade by increasing competitiveness inthe international market.

4. Under the project, the following three national training courses were organized:

i) Strengthening food import inspection and certification, September 21-23, 2010,Vientiane, Lao PDR

ii) GHP/GMP Inspection-principles and practices, October 26-28, 2010, Phnom Phen,Cambodia

iii) Risk-based food inspection for domestic food control, March 16-18, 2011, Yangoon,Myanmar

2. Introduction

5. The first national training course “Strengthening food import inspection andcertification”, was held in Vientiane, Lao PDR September 21-23, 2010, under the FAO project,GCP/RAS/222/JPN “Enhancing Food Safety by Strengthening Food Inspection Systems inASEAN Countries”. The training course agenda is given in Annex 1 to this report. The

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training course was arranged by FAO RAP in close collaboration with Food and DrugDepartment (FDD), Ministry of Health, Government of Lao PDR who hosted the trainingcourse. The training course was attended by 40 participants belonging to the Food and Drugdepartment of the Ministry of Health drawn from the central and provincial levels activelyinvolved in food inspection activities. In addition two technical staff from the FAO Lao PDRparticipated as observers. It was expressed that some of the participants were exposed toa training programme for the first time. Three representatives from FAO RAP, one internationalconsultant and one resource person participated in the training course. Three resource personsfrom the FDD along with the coordinator of the workshop assisted the International consultantand the Senior Food Safety and Nutrition Officer of FAO RAP in conducting the trainingprogramme. The list of participants is given in Annex 2.

3. Objectives and methodology

6. The general objective of the training course was to enhance the capacity of foodinspectors working in government food control institutions by strengthening practical techniquesfor food inspection necessary to strengthen food safety and quality in Lao PDR. Specificobjectives were as follows:

i) To disseminate information about the basic principles and procedures of risk basedfood import inspection

ii) To train on practical sampling for food import inspection

iii) To train on analysis of samples for food import inspections at the field level withthe help of testing kits

7. The training methodology was based on practical approach consisting of lectures, groupexercises and field visit. The participants were given exercises in hands-on training on foodimport inspection. The proceedings were conducted in Lao language, since the understandingof English language by many participants was limited. The course materials such as powerpoint presentation handouts of all lectures that were delivered and instruction sheets of ready touse kits were also translated into Lao language.

4. Training programme details

8. Welcome address was delivered by Mr. Mitsuo Nakamura, the coordinator of the FAOproject supported by the Government of Japan on behalf of the FAO. He called for modernizingthe food inspection system including food import control and certification activities in LaoPDR for improving the food safety. Dr. Somthavy Changvisommid, Director General of theFood and Drug Department of the Ministry of Health, Government of Lao PDR welcoming onbehalf of the host country, stated that the food safety is important to the country and felt that itwas timely in view of the 450th anniversary celebrations of Vientiane becoming the capital. Heexpressed that the skills of the inspectors were absolutely necessary to ensure food safety. Headvised the food inspectors to involve themselves, assist and interact with the consumers whoare ultimately supporting their salaries by paying taxes to the Government.

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9. The sessions consisted of components of food import inspection, practical analyticalaspects and food safety certifications including good practices and HACCP. The trainingcourse began with a presentation by Mr. Mitsuo Nakamura on the highlights of FAO project“Enhancing food safety by strengthening food inspection systems in ASEAN countries”, itsimpact, outcome, objectives, methodology and expected outcome of the present training course.(Annex 3). An introductory lecture on ‘Concepts and approaches to modern food inspections’was delivered by Dr. Ramesh V. Bhat (Annex 4). It was followed with a presentation on‘International standards for or food safety control, including Codex guidelines for food andexport inspections and certification systems’ by Ms. Shashi Sareen (Annex 5). Her presentationhighlighted the various principles and guidelines for imported food inspection providinginformation on international standards for food safety control, including Codex guidelines forfood import & export inspection & certification systems. For providing requisite informationon regulations, procedures, work instructions, implementations including record requirements,a talk on ‘Designing risk-based food import inspection programmes’ was delivered byDr. Ramesh V. Bhat (Annex 6). He also delivered another lecture entitled ‘Overview ofsampling analysis for food import’ providing various details such as objective of sampling andanalysis, planning of sampling including procedures, and analysis of contaminants (Annex 7).

10. The first working group exercise was on ‘Designing risk based food import inspectionprogrammes’. The participants had to work out the answers individually for the questionsgiven. The individual observations of the participants, specially the grass root level foodinspectors, working in the 13 border check points of the country (Lao PDR, a land lockedcountry has a common border point with China, Myanmar, Thailand, Cambodia and Viet Nam)are expected to assist the government in the preparation of a departmental import inspectionmanual for internal use.

11. The questions and the summarised feedback from participants are given below:

i) Who does what in Lao PDR on food safety?

As many as eleven departments are involved in food safety, but primarily it is theMinistry of Health along with Ministry of Agriculture is involved in food safely. Atborder check points plant quarantine has a major role in inspection. Often afterinspection by plant quarantine, there is a feeling that other inspections are notnecessary. There is close collaboration between the Ministry of Health, Ministry ofAgriculture with custom authorities of the Ministry of Finance and Police.

ii) Does the country have legislation to cover what inspectors are expected to do?

Legislations needed for effective governance of food imports such as basic food law(No. 518), decree on export/import control (No. 586) decree on implementation ofSPS measures (No. 519), labelling regulations are in place. The inspections aregeneral, but not specific. The decrees can not be effectively at the small bordercheck points. Consignments of many of the food items are arriving at the bordercontrol points in trucks along with non food items like cement making it difficult toinspect.

iii) How does your country identify roles?

• Risk assessor/standards development

• Policy development – Ministers, Health/Agriculture department

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• Implementation and enforcement

• The National Food Safety Policy document of the government had clearly definedthe roles and responsibilities of different ministries, provincial and district levelauthorities.

iv) How do you apply requirements consistently within country?

There are problems in applying requirements consistently within the country

v) Are the same requirements expected of domestically produced and imported food?

Yes

vi) How do you demonstrate the above?

Difficult to demonstrate

vii) What are major food imports of your country and countries from which they areimported?

Most of the foods are imported. Milk and milk products, biscuits, snack foods, seafoods, rice, vegetables and fruits, canned products, ice cream are imported fromThailand. Dried noodles, fruits, canned fruits, dry fruits, dry fish are importedfrom China.

viii) What are the possible biological, chemical and physical contaminants in them?

Microbiological contaminants, mouldy wheat flour, pesticide residues in fruits andvegetables, date expired products or close to the date of expiry products, labels inforeign languages, or packaged food without any label, are the major problems.

ix) Are you aware of any rejection of imported food? If so, provide details of rejectiondecision, product, country of import, reasons for rejection and action taken.

Mouldy bakery products, fruit juices not conforming to standards as per label,Foods with smell of mineral oils as demonstrated by sensory feelings had beenencountered in the past.

x) Give details of exchange of information on rejection of imported food.

Feedback is provided to the Central authorities by way of periodical reports. Notaware of any communication between importing countries.

xi) Explain possible use of rapid alert system – a tool for exchange of informationamong competent authorities.

Though the system is promising to be very useful, efforts are underway to establishelectronic exchange system.

xii) Give the extent of the problem of informal trade of food through porous border andsuggestions for tackling them.

The problem of informal trade is a big serious issue. Coordinated efforts betweenthe Ministry of Health, Agriculture, Finance, both at the central level and bordercontrol points are needed to tackle the problem. Clear responsibilities have to bedefined and shared to minimise the extent of the problem.

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12. The following points also emerged during the discussions.

• Prioritized list of items to be inspected need to be provided for inspectors at bordercontrol points.

• One of the problems encountered was that items are inspected by plant quarantineteam. Once that is over food inspectors are finding it difficult to examine the sameconsignment again. It was clarified that the job of the food inspectors is to inspectfrom the food safety angle while Plant quarantine inspectors inspect from thephytosanitary perspective.

Working group exercise 2: Analysis of microbiological contaminants

13. The following rapid test kits for analysis of microbial contaminants in commonlyconsumed foods were used in the training course. Test kits for coliform bacteria in food(30 test kits), test kits for coliform bacteria in water and ice (20 test kits) and test kits forHydrogen sulphide producing bacteria in drinking water (20 test kits) were obtained fromGlobal Complex Co. Ltd., Bangkok, Thailand. The participants were divided to two groups andthe uses of kits were demonstrated. Subsequently opportunity was provided to the participantsfor obtaining hands on experience. The results obtained after 24 hours of incubation of the teststrips, were discussed the next day. A variety of samples including meat balls, fish, vegetables,water and ice obtained from various sources were used. The limited laboratory supplies usedincluded simple items such as spirit lamp, cutting knives/board, simple balance, while all therest of the items were supplied by the company as part of the kit. Thus it was demonstrated thatis possible to successfully use the kits in the field.

Working group exercise 3: Analysis of chemical contaminants – food additives

14. Rapid test kits for analysis of food additives (unpermitted or use above permitted limits)in commonly consumed foods were used in the training course. These included test kits forborax in foods (50 test kits, 50 samples can be tested from one kit), test kit for formalin infoods, test kits for free mineral acid in vinegar, (100 test kits, 100 samples can be tested withone kit), test kits for sulphite in foods (50 test kits, 50 samples can be tested with one kit), andtest kits for hypochlorite in foods (50 test kits, 50 samples per kit). In all the cases, results wereavailable instantly. The samples tested included vinegar, fish, squid, a variety of street foodssuch as meat balls, preserved vegetables such as picked vegetables, preserved bamboo shoot,shredded ginger, bean sprout etc.

General observations on the usage of rapid test kits

15. The rapid tests kits are extremely useful for testing food samples for variouscontaminants and adulterants in the field. Inspectors found them easy to handle and use. Theycan be used as a preliminary screening test or the presumptive evidence for the presence ofcontaminants and adulterants. The Inspectors also expressed the opinion that they are useful forinformation and education/communication purposes to show to the stakeholders such asconsumer and traders, the actual presence of undesirable substances. These will also act asa deterrent against the possible use of the adulterants contravening law. However these testscannot be used as evidence in the court of law, since in some instances the identified substancescan also be found naturally occurring and the test does not distinguish between those occurringnaturally and those that are added externally (i.e. Sulphites). Above all the test kits have not

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been collaboratively studied and approved at the international level by agencies such asAssociation of Official Analytical Chemists (AOAC).

Certification lectures session

16. Ms. Shashi Sareen delivered the talk on ‘Food safety certification including certificationbody’s requirements and accreditation, GAP, GMP, HACCP’. She presented an overview ofentire certification system, principles, guidelines, the various good practices and the prerequisiteslike HACCP which are all essential for the food inspectors to know in view of the ongoingefforts of developing food safety in Lao as well as LaoGAP and the requirements of aligning itto ASEANGAP by 2012 (Annex 8). The various certification programmes in operation invarious ASEAN countries were described by Dr. Ramesh V. Bhat during his talk on‘Introduction of food safety certification programmes in ASEAN countries’ (Annex 9).

Working group exercise 4: Evolve sampling plan appropriate to Lao PDR

17. The working group exercise on Sampling plans for Primary foods, processed foods andready to foods including street foods was included in the course with the objective of elicitinginformation from the grass root level inspectors. The information emerging during the workinggroup exercise and discussions should be able to assist the National authorities for developinga Standard operational procedure manual for internal use. The following questions wereconsidered by the participants in groups.

i) Preparations needed before sampling

ii) Sampling tools needed

iii) Interaction with analysts needed

iv) Where to sample: Location

v) When to sample: Frequency, seasonality etc.

vi) What commodity to sample: basis for prioritization

vii) Samples to be obtained for what purpose: Environmental contaminants? Namethem as well as the commodities. Microbiological? Rancidity? Insect infestation?

viii) Sample size, Number of samples etc.

ix) Sampling procedure to be followed: usage of random numbers etc.

x) Observations that need to be made while sampling

xi) Information that need to be collected while sampling

xii) Process of collecting samples: e.g. aseptic samples?

xiii) Maintaining integrity of samples: preventing decomposition, specify examples

xiv) Handling samples after collection: labeling, transport, storage: Illustrate

xv) Use of ready to use kits, for what type of contaminants, their usefulness anddrawbacks.

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Field visit to Thanaleng Warehouse State Enterprise, Thanaleng village,Thadeua Road,Hatxayfoung distirct, Vientiane Capital and to Lao Brewary Co. Ltd., Km 12, ThadeuaRoad, Vientiane Capital

18. The TWSE facility is located on the banks of the Mekong River very close to theThailand border. It is managed by the Ministry of Finance. During the visit, it was found thatthe warehouse was used both for storing the liquor and parking the vehicle transporting theice-cream. The food products arriving across the border were sent to another location.Generally the documents were inspected for accuracy by the food inspectors.

19. The Lao Brewery Co. Ltd., is a state owned company with 50% partnership withCarlsberg, a Danish company. It is certified for HACCP and GMP by the certifying agencySGS Thailand. The participants observed that the general hygiene in the factory premises wasnot up to the standard with accumulation of dust, cobwebs, presence of insects. Broken bottleglass pieces were found lying on the floor in several places, with the floor full of crevices. Theenvironment of the factory had stagnating water. The company has a small laboratory, but wasrelying mostly on the certificates provided by the supplier for the quality of materials such asmalt and broken rice. The participants classified the facility falling under low risk category.

5. Recommendations

20. The following were the recommendations:

i) The rapid test detection kits were found to be very useful by the inspectors speciallyfor educating the stakeholders and hence these need to be used regularly.

ii) The necessary accessories such as balance capable of weighing up to one gramneed to be made available for all the border check points involved in importinspection.

iii) It was noted that following the successful demonstration of rapid detection kitsduring the FAO Regional training course on Sampling and Analysis held at LuangPrabang, Lao PDR during August 16-18, 2010, the inspectors had the opportunityof using such kits during the SEA Game during December 2010 for assuring thefood safety. It is now planned to use these kits for the benefit of the consumersduring the forthcoming 450th anniversary celebrations of founding of Vientiane asthe capital of the country.

iv) The valuable feedback provided by the inspectors working in the nook and cornerof country during the two working group sessions viz., 1. Designing risk based foodimport inspection programme, and 2. Sampling plans for primary and processedand ready to eat foods, need to be compiled along with the international guidelineson import inspection in the form of a manual for departmental use.

v) The FAO publication, Risk based food inspection manual need to be translated toLao language and printed to be used as a reference book by the food inspectors.

vi) Some of the participants expressed the opinion that this was the first time that theyhad the opportunity to attend a training programme and also to be involved ina food manufacturing inspection visit. It is desirable that more training programmesbe held periodically to upgrade the skills of the inspectors.

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vii) Exchange of visits by food inspectors of the countries with common borders suchas CLMV countries along with Thailand and perhaps even China would be ofconsiderable help in enhancing the food control systems in the sub region.

viii) The need for a separate training programme exclusively on certification was feltespecially in view of the current Lao GAP programme and the need to align withthe ASEANGAP by 2010.

Closing ceremony

21. The closing ceremony was attended by Dr. Somthavy Changvisommid, Director General,Food and Drug Department of the Ministry of Health , Government of Lao PDR and Mr. SergeVerniau, FAO Representative, Lao PDR. They awarded the certificates to participants.Mr. Verniau stressed the right to food as a fundamental right. The food available has to be safeand the food inspectors have a dominant role in assuring the right quality of food which isessential for all, irrespective of their economic status. Dr. Changvisommid congratulated theinspectors for successfully completing the training programme and extolled the inspectors todischarge their duties to ensure safe food to consumers.

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Annex 1

Agenda

Tuesday, 21 September

08.30-09.00 Registration

09.00-09.20 Opening Session (Agenda Item 1)

i. Welcome Addresses

1. FAO Representative

Ms. Shashi Sareen, Senior Officer, Nutrition and Food Safety,FAO Regional Office for Asia and the Pacific

2. Host Country Representative

Mr. Somthavy Changvisommid, Director General of Food andDrug Department, Ministry of Health, Lao PDR

ii. Introduction of Participants and Facilitators

09.20-09.30 Photo Session

09.30-09.45 Coffee Break

09.45-10.00 Background and Objectives of the Project and the Training Course(Agenda Item 2)

Mr. Mitsuo Nakamura, FAO Regional Office for Asia and the Pacific

10.00-10.30 Concepts and Approaches of Modern Food Inspection (Agenda Item 3)

Mr. Ramesh V. Bhat, International Consultant, India

10.30-11.30 International Standards for Food Safety Control, including CodexGuidelines for Food Import and Export Inspection and CertificationSystems (Agenda Item 4)

: Specific emphasis on food import control systems

Ms. Shashi Sareen, FAO Regional Office for Asia and the Pacific

11.30-12.00 Designing Risk-based Food Import Inspection Programme(Agenda Item 5)

: Regulations, procedures, work instructions, implementation including recordrequirements


12.00-13.30 Lunch

13.30-14.30 Working Group Exercise (1) (Agenda Item 6)

: Designing risk-based food import inspection programme

14.30-15.20 Presentation and discussions

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15.30-16.30 Overview of Sampling and Analysis for Food Import and ExportInspection (Agenda Item 7)

i. Objective of Sampling and Analysis

ii. Planning of Sampling (Sampling Procedures)

iii. Analysis of Contaminants


16.30 Summary and Conclusions from Day 1

Wednesday, 22 September

09.00-09.10 Review of Day 1


i. Analysis of Microbiological Contamination



ii. Analysis of Chemical Contamination (Food Additives)

12.30-14.00 Lunch

14.00-14.50 Food Safety Certification including Certification Bodies Requirement andAccreditation, GAP, GMP, HACCP (Agenda Item 10)

Ms. Shashi Sareen, FAO Regional Office for Asia and the Pacific

14.50-15.20 Introduction of Food Safety Certification Programmes in ASEANCountries (Agenda Item 11)




: Sampling plans for primary foods, processed foods

16.00-16.20 Group Presentations and Discussion (Agenda Item 13)

16.20-16.30 Briefing about Field Visit (Agenda Item 14)

16.30 Summary and Conclusions from Day 2

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Thursday, 23 September

09.00-14.30 Field Visit(08.50 Meeting at the Hotel Lobby

14.30-15.15 Discussion of Field Visit Observation (Agenda Item 15)


15.30-16.00 Summary of the Training Course and Closing Remarks(Agenda Item 16)

16.00 Close of the Training Course (Agenda Item 17)

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Annex 2

List of Participants

No. Name and family name Position Agency/Provinces/Districts

I. Provinces

1 Mr. Bouavone SIVONGXAY Food inspector Phongsaly Province

2 Mr. Keopheth PHICHITH Food inspector Attapeu Province

3 Mr. Bounmy LATHSAVONG Food inspector Luangnamtha Province

4 Ms. Vilayphone SOUVANHNALASY Food inspector Champasack Province

5 Ms. Lamephay VONGSENAH Food inspector Bolikhamxay Province

6 Mr. Phetchanh LAWSAVANH Food inspector Oudomxay Province

7 Mr. Khounsavanh DIDARAVONG Deputy head of Food and Xayyabouly ProvinceDrug division

8 Ms. Chanthala XAYAVONG Food inspector Savannakhet Province

9 Ms. Sengthavy NADTHANONGSY Food inspector Vientiane Province

10 Mr. Sikhouan KHOTMANIVONG Food inspector Xiengkhuang Province

11 Mr. Chanpheng FONGSAMOUTH Food inspector Laungprabang Province

12 Ms. Sinlasouk Food inspector Huaphan Province

13 Ms. Manola SOUDTHICHAK Food inspector Sekong Province

14 Mr. Vilaysack XAYASANE Vice head of Food and Saravanh ProvinceDrug Division

15 Mrs. Souphanhna Food inspector Bokeo Province

16 Mr. Ammata SENGCHANH Food inspector Khammouan Province

17 Mrs. Kongsone MANIBOTH Food inspector Viengtiane Capital

18 Mr. Somphone KEOPHITHOUNH Officer of Food Division Viengtiane Capital

19 Mrs. Bouavane NAMMANININE Head of Food and Drug Chanthabouly DistrictDivision

20 Mrs. Pany PHANPHOMMA Food inspector Sikhot District

21 Mr. Bounyong THAMMAVONG Food inspector Xaythany District

22 Ms. Vilapanya KEOKENCHANH Food inspector Sisattanak District

23 Ms. Phonemany OUDOMKHAM Food inspector Saysathah District

24 Mr. Phethsamone PHEOSENGTHONG Food inspector Hadxayphong District

25 Mr. Saysamone MANIVONG Food inspector Naxaythong District

26 Ms. Phoxay Sissomvang Food inspector FDD

27 Mr. Southavanh Thepphasy Department Head of FDDInspection Division

28 Mr. Phaikorakanh Food inspector FDD

29 Ms. Khambay Phengsigna Food inspector FDD

30 Mr. Thavone Nuanphongsy Food inspector FDD

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II. Organizers

31 Dr. Somthavy Changvisommid Director General of Food FDDand Drug Department

32 Ms. Viengxay Vansilalom Department Head of Food FDDControl Division

33 Mr. Chansay PHOMMACHACK Officer of Food Control FDDDivision

III. Resource persons

34 Ms. Sivilay Naphayvong Head of Food Control FDDDivision

35 Mr. Boualapha FDQCC FDQCC

36 Palina FDQCC FDQCC

IV. FAO expert and representation

37 Ms. Shashi Sareen Senior Food Safety and FAO, BangkokNutrition Officer, FAOregional office

38 Mr. Misuo Nakamura FAO regional office FAO, Bangkok

39 Ms. Luisa Kosaisaevee FAO regional office FAO, Bangkok

40 Dr. Ramesh V. Bhat International expert India

41 FAO staff FAO country office FAO, Vientiane

42 FAO staff FAO country office FAO, Vientiane

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Annex 3

17

Annex 4

22

Annex 5

30

Annex 6

35

Annex 7

43

Annex 8

51

Annex 9

gcp/ras/222/jpn field document no. 10/2011

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