FAO Representation
Viet Nam

Food safety Information, Education and Communication - UNJP/VIE/043/UNJ

The project will contribute by developing a “common curriculum” based on the translation, publication and distribution of key guidelines, manuals and training materials from the extensive library of FAO, WHO and others. Recognizing the need for coordination and collaboration with other agencies and donors, the project will first undertake a detailed needs assessment and maintain a database of available materials and existing information.

Problem statement of issues to be addressed by the project

The project will contribute by developing a “common curriculum” based on the translation, publication and distribution of key guidelines, manuals and training materials from the extensive library of FAO, WHO and others. Recognizing the need for coordination and collaboration with other agencies and donors, the project will first undertake a detailed needs assessment and maintain a database of available materials and existing information.
The Second Global Forum of Food Safety Regulators concluded that successful training programmes for food safety control in developing countries should be based on global knowledge, especially the scientific data needed for related risk assessment process. To strengthen the food safety control systems in developing countries, it is important that the authorities responsible for food safety control provide extensive training programs for the involved parties. Because of limitation of resources, developing countries should assess their training needs and prioritize their training programme. Training media and handbooks still need to be developed or revised in order to update to the international level.

Training programmes and associated media and manuals are required for food safety control in the areas:

• International standards of Codex Alimentarius, International Office of Epizootics (OIE) and International Plant Protection Convention (IPPC).
• Good Agricultural Practice (GAP), Good Manufacturing Practice (GMP), Hazard Analysis Critical Control Points (HACCP)
• Risk analysis covering risk assessment, risk management and risk communication
• Farm production and food processing certification systems compliance
• Analytical techniques and quality laboratory management system ISO 17025.
• Analysis of chemical contaminants for official staff at the ports of entry and export.
• Evaluating the sanitary standards of food and fresh products in local markets and retailers for official staff in charge of domestic food safety control.

Direct beneficiary

The project will directly benefit the Ministry of Agriculture and Rural Development, along with the Ministry of Health through the training programmes and collection of media and manuals required for food safety control through the development of a database. This will strengthen the Governments capacity to enable them to improve national food safety standards to help reduce the risk of food-borne pathogen. Therefore, secondary beneficiaries will be the Vietnamese population, as a whole.