In the city of Almaty, an international training was held to train trainers to train food safety inspectors in “Modern risk-based inspection methods. GHP, GMP and HACCP" within the framework of Project TP-9274 "Strengthening international food safety standards in agricultural value chains in member countries of the Central Asia Regional Economic Cooperation", financed by the Asian Development Bank, organized by national project specialist Gulnara Suranchieva. 

The training was conducted by international expert Fred Mens in an interactive learning format. This training included participants from various government agencies and organizations, higher education institutions, representatives of business associations and entrepreneurs directly related to ensuring food safety throughout the food supply chain, each of whom had the opportunity to share their vision and make presentations . 

Specialists from the National Center of Expertise gave presentations on training in a risk-based approach when inspecting food facilities, as well as on the application of good practices and HACCP. Saule Sharipova made a presentation assessing the effectiveness of laboratory control of the final product based on statistical analysis in comparison with control systems based on risk assessment. Traditionally, food manufacturers and regulatory authorities have depended on periodic inspections of production conditions and random sampling of final products. However, this approach is less effective because it does not allow for preventive actions and identification of non-conforming products at the early stages of production.  

Every year in the Republic of Kazakhstan, cases of food poisoning and outbreaks of acute intestinal diseases associated with the activities of food facilities are registered. Implementation of best production and hygiene practices and HACCP principles in food facilities will ensure food safety by preventing hazards and applying controls from sources of raw materials to finished products.

Dzhusieva Zhanat focused on the implementation of best manufacturing (GMP) and hygienic (GHP) practices in food enterprises, which serve as an effective tool to ensure a process approach to production management and ensuring the release of safe products. She also noted the role of the GMP system in creating a positive image of the manufacturer, reducing the costs of quality control and the costs of disposal of non-conforming products.

According to the information presented on the RASFF portal (rapid response system), she provided examples from international practice related to the seizure and recall of unsafe food products.

According to the HACCP system, Kitarova Zainiya presented an analysis of threats based on physical, biological and chemical factors, special attention was paid to allergens, for which a comparative analysis of current regulatory documents was carried out: Technical Regulation 021/2011 “On Food Safety” and European Union Regulation 1169/2011 .      

Threat analysis is based on the identification, assessment and management of hazards that significantly affect food safety. In her presentation, she noted that the systematic approach of risk analysis using the HACCP system allows us to fully cover important safety criteria at each stage of the production cycle - from the supply of raw materials to the receipt of the finished product on the consumer market.  

Properly established critical control points are an important step in the HACCP system at which the controls necessary to prevent or eliminate a food safety hazard or reduce it to an acceptable level are applied. Olga Sinkevich told how to determine critical control points at public catering facilities.

Also, a possible corrective action plan for each CCP was presented, which clearly proved how it is possible to monitor, control and manage risks in production.

CEO's councelor

RSE on PVC "National Center of Expertise" 

KKKBTU Ministry of Health of the Republic of Kazakhstan Sharipova S.F.