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

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

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/

Industrial development & 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

Our Strategic Objectives Growth Competent and empowered staff Customer focus Productivity

FOOD SAFETY INTERVENTIONS

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

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*

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

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).

Intervention 2 Food 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.

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

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

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

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

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

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.

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

Thank you!