FOOD

CONTROL
AUTHORITIES
 I

Global Trade of Food:

An Old Phenomenon
A SIMPLE DEFINITION
Globalization: movement of goods (incl. foodstuffs
& food products) across boundaries of countries

an old phenomenon !

• introduction of and “addiction” to spices

in Europe colonialization
• Chocolate: from the Mayan Indian to European
• from noodle to spaghetti (Marco Polo) etc
THE CHILLI PEPPER STORY
It was not originated from Java
but … from South America

Introduced and spreading throughout Asia

since the 16th century

• Asian had been used to hot food

(e.g. ginger in China’s Sichuan Province,
since 1500 years ago)
QUALITY (SAFETY) HAS
BEEN AN ISSUE SINCE
THE BIRTH OF GLOBAL
FOOD TRADE
 INTERNASIONAL

THE CODEX ALIMENTARIUS

THE NEED FOR PROTECTION

Food regulators, traders, consumers and experts were

looking increasingly to FAO and WHO for leadership in
unravelling the skein of food regulations that were
impeding trade and providing mostly inadequate
protection for consumers.
In 1953, WHO's governing body, the World Health
Assembly, stated that the widening use of chemicals in
food presented a new public health problem, and it was
proposed that the two organizations should conduct
relevant studies. One such study identified the use of
food additives as a critical factor.
• FAO and WHO convened the first joint FAO/WHO
Conference on Food Additives in 1955. From that
Conference eventuated the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) which, more
than 40 years after its inception, still meets
regularly

• The Codex system: FAO, WHO and the Codex

Alimentarius Commission (CAC)
COORDINATING COMMITTEES

• Africa
• Asia
• Europe
• Latin America and the Caribbean
• North America and Southwest Pacific
CODEX ADMINISTRATION

• The Secretary of the Codex Alimentarius

Commission is a senior FAO official who
serves as the Chief of the Joint FAO/WHO
Food Standards Program, located within the
Food Quality and Standards Service of the
Food and Nutrition Division at FAO in Rome.
THE ROLE & ACHIEVEMENTS
 The Codex Alimentarius = The Food Code

• A global reference point for consumers, food

producers and processors, national food control
agencies and the international food trade.
• It has an enormous impact on the thinking of food
producers and processors as well as on the
awareness of the end users - the consumers.
• It has a global influence, and contribute to the
protection of public health and fair practices in
the food trade.
• The Codex Alimentarius system provides

• an opportunity for all countries to join the

international community in formulating and
harmonizing food standards and ensuring
their global implementation.
• a role in the development of codes
governing hygienic processing practices and
recommendations relating to compliance
with those standards.
THE CODEX ACHIEVEMENT

• A SINGLE INTERNATIONAL REFERENCE POINT

• GREATER GLOBAL AND NATIONAL AWARENESS
• INCREASED CONSUMER PROTECTION
• BROAD COMMUNITY INVOLVEMENT
• A CODE OF SCIENTIFICALLY SOUND STANDARDS
A SINGLE INTERNATIONAL
REFERENCE POINT
The Codex Alimentarius Commission
• encouraged food-related scientific and
technological research &discussion.
• has lifted the world community's awareness of
food safety and related issues to unprecedented
heights
• become the single most important international
reference point for developments associated with
food standards.
GREATER GLOBAL AND NATIONAL
AWARENESS
• consumers can demand their governments to take
legislative action to ensure that only safe food of
acceptable quality is sold and that the risk of food-
borne health hazards is minimized
• Governments are extremely conscious of the
political consequences to be expected should they
fail to heed consumers' concerns regarding the
food they eat.
INCREASED CONSUMER PROTECTION

• The Codex Alimentarius Commission (CAC) has been

supported in its work by the now universally accepted
maxim that “people have the right to expect their
food to be safe, of good quality and suitable for
consumption”.
• Poor-quality food can destroy the commercial
credibility of suppliers, both nationally and
internationally, while food spoilage is wasteful and
costly and can adversely affect trade and consumer
confidence.
BROAD COMMUNITY INVOLVEMENT
• The task of creating a food code is immense and,
because of continuing research and product
development, virtually endless.

• The finalization of food standards and their compilation

into a code that is credible and authoritative requires
extensive consultation as well as the collection and
evaluation of information, followed up by confirmation
of final results and sometimes objective compromise to
satisfy differing sound, scientifically based views.
CREATING STANDARDS INVOLVES MULTI-STAKEHOLDERS
• specialists in numerous food-related scientific
disciplines
• consumers' organizations
• production and processing industries
• food control administrators
• traders.
A CODE OF SCIENTIFICALLY SOUND
STANDARDS
• CAC produces reputable scientific texts &
convenes numerous expert committees and
consultations as well as international meetings
attended by the best-informed individuals and
organizations concerned with food and related
fields.
• Countries have responded by introducing long-
overdue food legislation and Codex-based
standards and by establishing or strengthening
food control agencies to monitor compliance with
such regulations.
THE COMMISSION
• The Statutes
• The Rules of Procedure
• Representation.

THE COMMISSION'S OPERATIONS

• Compiling the Codex Alimentarius

• The legal base for the Commission's operations and

the procedures it is required to follow are published
in the Codex Alimentarius - procedural manual
PROCEDURAL MANUAL

• submission of a proposal
• decision by the Commission or the Executive
Committee that a standard be developed
• a proposed draft standard
• circulated to Member Governments for
comment.
• a draft standard
Once adopted by the Commission,
• a Codex standard
a Codex standard is added to the
Codex Alimentarius.
• A "Format for Codex Commodity Standards and their
Content" is provided by the General Principles of the
Codex Alimentarius. It includes the following
categories of information:
• Scope - including the name of the standard;
• Description, essential composition and quality factors
- defining the minimum standard for the food;
• Food additives - only those cleared by FAO and WHO
may be used;
• Contaminants;
• Hygiene and weights and measures;
• Labelling - in accordance with the Codex General
Standard for the Labelling of Prepackaged Foods;
• Methods of analysis and sampling.
www.international-food-safety.com
In addition to commodity standards, the Codex Alimentarius
includes general standards, which have across-the-board
application to all foods and are not product-specific. There are
general standards or recommendations for:
• food labelling;
• food additives;
• contaminants;
• methods of analysis and sampling;
• food hygiene;
• nutrition and foods for special dietary uses;
• food import and export inspection and certification systems;
• residues of veterinary drugs in foods;
• pesticide residues in foods.
www.international-food-safety.com
STRUCTURE OF THE CODEX ALIMENTARIUS
• Volume 1A - General requirements
• Volume 1B - General requirements (food hygiene)
• Volume 2A - Pesticide residues in foods (general texts)
• Volume 2B - Pesticide residues in foods (maximum residue limits)
• Volume 3 - Residues of veterinary drugs in foods
• Volume 4 - Foods for special dietary uses (including foods for infants and
children)
• Volume 5A - Processed and quick-frozen fruits and vegetables
• Volume 5B - Fresh fruits and vegetables
• Volume 6 - Fruit juices
• Volume 7 - Cereals, pulses (legumes) and derived products and vegetable
proteins
• Volume 8 - Fats and oils and related products
• Volume 9 - Fish and fishery products
• Volume 10 - Meat and meat products; soups and broths
Volume 11 - Sugars, cocoa products and chocolate and miscellaneous
•www.international-food-safety.com
products
• Volume 12 - Milk and milk products
• Collectively, the volumes contain general
principles, general standards, definitions,
codes, commodity standards, methods and
recommendations. The contents list of each
volume is well organized for ease of
reference. For example
• Volume 1A - General Requirements
• 1. General Principles of the Codex Alimentarius
2. Definitions for the Purpose of Codex Alimentarius
3. Code of Ethics for International Trade in Foods
4. Food Labelling
5. Food Additives - including the General Standard for Food
Additives
6. Contaminants in Food - including the General Standard for
Contaminants and Toxins in Foods
7. Irradiated Foods
8. Food Import and Export Food Inspection and Certification
Systems
www.international-food-safety.com
GENERAL SUBJECT COMMITTEES

• Committee on General Principles, hosted by France

• Committee on Food Labelling, hosted by Canada
• Committee on Methods of Analysis and Sampling, hosted by
Hungary
• Committee on Food Hygiene, hosted by the United States
• Committee on Pesticide Residues, hosted by the Netherlands
• Committee on Food Additives and Contaminants, hosted by the
Netherlands
• Committee on Import/Export Inspection and Certification
Systems, hosted by Australia
• Committee on Nutrition and Foods for Special Dietary Uses,
hosted by Germany (a General Committee for the purpose of
Nutrition)
• Committee on Residues of Veterinary Drugs in Food, hosted by
the United States
 COMMODITY COMMITTEES
• Committee on Fats and Oils, hosted by the United Kingdom
• Committee on Fish and Fishery Products, hosted by Norway
• Committee on Milk and Milk Products (formerly the FAO/WHO
Committee of Government Experts on the Code of Principles for Milk
and Milk Products), hosted by New Zealand
• Committee on Fresh Fruits and Vegetables, hosted by Mexico
• Committee on Cocoa Products and Chocolate, hosted by Switzerland
• Committee on Sugars, hosted by the United Kingdom
• Committee on Processed Fruits and Vegetables, hosted by the United
States
• Committee on Vegetable Proteins, hosted by Canada
• Committee on Cereals, Pulses and Legumes, hosted by the United States
• Committee on Processed Meat and Poultry Products, hosted by
Denmark
• Committee on Soups and Broths, hosted by Switzerland
Committee on Meat Hygiene, hosted by New Zealand
• www.international-food-safety.com
• Committee on Natural Mineral Waters, hosted by Switzerland
NASIONAL

BADAN PENGAWAS
OBAT DAN MAKANAN
(BPOM)
 VISI DAN MISI

VISI
Obat dan makanan aman meningkatkan kesehatan
masyarakat dan daya saing bangsa

MISI
Meningkatkan sistem pengawasan obat dan makanan
berbasis risiko untuk melindungi masyarakat

Mendorong kemandirian pelaku usaha dalam

memberikan jaminan keamanan obat dan makanan
serta memperkuat kemitraan dengan pemangku
kepentingan.
Meningkatkan kapasitas kelembagaan BPOM.
Tugas Utama BPOM
Pasal 2 – Perpres Nomor 80 Tahun 2017 tentang BPOM

1.BPOM mempunyai tugas menyelenggarakan tugas

pemerintahan di bidang pengawasan Obat dan Makanan sesuai
dengan ketentuan peraturan perundang-undangan.

2.Obat dan Makanan sebagaimana dimaksud pada ayat (1) terdiri

atas obat, bahan obat, narkotika, psikotropika, prekursor, zat
adiktif, obat tradisional, suplemen kesehatan, kosmetik, dan
pangan olahan.

Tugas Balai Besar / Balai POM (Unit Pelaksana Teknis)

Pasal 3 - Peraturan BPOM Nomor 12 Tahun 2018
Unit Pelaksana Teknis BPOM mempunyai tugas melaksanakan kebijakan
teknis operasional di bidang pengawasan Obat dan Makanan sesuai
dengan ketentuan peraturan perundang-undangan.
Fungsi Utama BPOM
(Pasal 3 Perpres Nomor 80 Tahun 2017)
1. penyusunan kebijakan nasional di bidang pengawasan Obat dan
Makanan;
2. pelaksanaan kebijakan nasional di bidang pengawasan Obat
dan Makanan;
3. penyusunan dan penetapan norma, standar, prosedur, dan
kriteria di bidang Pengawasan Sebelum Beredar dan
Pengawasan Selama Beredar;
4. pelaksanaan Pengawasan Sebelum Beredar dan
Pengawasan Selama Beredar;
5. koordinasi pelaksanaan pengawasan Obat dan Makanan
dengan instansi pemerintah pusat dan daerah;
6. pemberian bimbingan teknis dan supervisi di bidang
pengawasan Obat dan Makanan;
7. pelaksanaan penindakan terhadap pelanggaran ketentuan
peraturan
Fungsi Utama BPOM
(Pasal 3 Perpres Nomor 80 Tahun 2017)
8. koordinasi pelaksanaan tugas, pembinaan, dan pemberian
dukungan administrasi kepada seluruh unsur organisasi di
lingkungan BPOM;

9. pengelolaan barang milik/kekayaan negara yang menjadi

tanggung jawab BPOM;

10. pengawasan atas pelaksanaan tugas di lingkungan BPOM;

dan

11. pelaksanaan dukungan yang bersifat substantif kepada

seluruh unsur organisasi di lingkungan BPOM.
Fungsi Balai Besar/Balai POM (Unit Pelaksana Teknis)
Pasal 4 Peraturan BPOM Nomor 12 Tahun 2018
1.Penyusunan rencana dan program di bidang pengawasan Obat dan
Makanan;
2. Pelaksanaan pemeriksaan sarana/fasilitas produksi Obat dan Makanan;
3. Pelaksanaan pemeriksaan sarana/fasilitas distribusi Obat dan Makanan
dan/atau sarana/fasilitas pelayanan kefarmasian;
4. Pelaksanaan sertifikasi produk dan sarana/fasilitas produksi dan/atau
distribusi Obat dan Makanan;
5. Pelaksanaan pengambilan contoh (sampling) Obat dan Makanan;
6. Pelaksanaan pengujian Obat dan Makanan;
7. Pelaksanaan intelijen dan penyidikan terhadap pelanggaran ketentuan
peraturan perundang-undangan di bidang pengawasan Obat dan Makanan;
8. Pengelolaan komunikasi, informasi, edukasi, dan pengaduan masyarakat di
bidang pengawasan Obat dan Makanan;
9. Pelaksanaan koordinasi dan kerja sama di bidang pengawasan Obat dan
Makanan;
10. Pelaksanaan pemantauan, evaluasi, dan pelaporan di bidang pengawasan
Obat dan Makanan;
11. Pelaksanaan urusan tata usaha dan rumah tangga;
12. Pelaksanaan fungsi lain yang diberikan oleh Kepala Badan;
https://pom.go.id STRUKTUR ORGANISASI BADAN PENGAWASAN OBAT DAN MAKANAN
 PANGAN SEGAR / TIDAK DIOLAH, PANGAN PRIMER & PANGAN OLAHAN

Perbatasan Negara

PANGAN IMPOR

Produksi
Bahan
Mentah Handling
& Bahan Pengolahan Distribusi Pemasaran Konsumen
Bahan Segar
Penolong

GDP/GTP GRP/GTP
GAP/GFP GHP GMP GHP/GCP
HACCP HACCP
HACCP HACCP
Penanganan Keamanan Pangan from farm to table
Ka. Badan POM

PRODUK
MD & ML

Bupati/Walikota

Produk Industri
Rumah Tangga

P- IRT
KEWENANGAN PEMERIKSAAN PELANGGARAN HUKUM
DI BIDANG PANGAN
GUBERNUR dan atau
BUPATI/WALIKOTA
PANGAN SEGAR

KEPALA BADAN POM

PANGAN OLAHAN
MD & ML

BUPATI/WALIKOTA
PANGAN OLAHAN IRT

BUPATI/WALIKOTA
PANGAN SIAP SAJI
Apa itu ISTANA UMKM ?
Istana UMKM adalah sebuah aplikasi yang dirintis oleh BPOM sebagai
bentuk upaya kolaborasi, sinergisme dan inovasi diantara
Kementerian/Lembaga dan industri terkait pangan, obat tradisional
dan kosmetika, termasuk akademisi, masyarakat dan pemerhati.

Tujuan :
•Sarana edukasi melalui kemudahan akses informasi keamanan pangan
dan kosmetika serta keamanan dan manfaat Obat Tradisional,
termasuk regulasi dan standar;

•Sarana komunikasi antara regulator, industri pangan/obat

tradisional/kosmetik, dan konsumen.

•Sarana untuk mempromosikan budaya keamanan pangan dan

kosmetika serta keamanan dan manfaat Obat Tradisional.

•Sarana untuk meningkatkan daya saing produk UMKM.

THANK YOU