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GCP/RAS/222/JPNField Document No. 12/2011

Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN Countries

(GCP/RAS/222/JPN)

Report of the Third National Training Course“Risk-based Food Inspection for Domestic

Food Control”

Yangoon, Myanmar, 16-18 March 2011

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

Bangkok, 2011

i

GCP/RAS/222/JPNField Document No. 12/2011

Enhancing Food Safety byStrengthening Food Inspection Systems in ASEAN Countries

(GCP/RAS/222/JPN)

Report of the Third National Training Course“Risk-based Food Inspection for Domestic

Food Control”


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

Bangkok, 2011

ii

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 .................................................................................................. 5

Annexes

Annex 1 Agenda ................................................................................................ 6Annex 2 List of participants .............................................................................. 9

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

Annex 4 Importance of food safety and risk analysis in global scenario .......... 17

Annex 5 Elements of a food control system...................................................... 28

Annex 6 Biological and chemical hazards of importance to Myanmar ............ 36

Annex 7 Concepts and approaches of risk-based food inspection .................... 39

Annex 8 Food inspection for domestic food control including role of foodinspectors ............................................................................................ 43

Annex 9 Overview of sampling and analysis of contaminants for food control 51

Annex 10 Checklists and their use for inspection ............................................... 56

Annex 11 Food safety certification including certification body requirementsand accreditation, GAP, GMP, HACCP .............................................. 59

Annex 12 Risk communication ........................................................................... 66

iv

Acronyms

AEGFS ASEAN Expert Group on Food Safety

ASEAN Association of South East Asian Nations

CAC Codex Alimentarius Commission

CCFICS Codex Committee on Food Import and Export Inspection andCertification Systems

FSMS Food Safety Management Systems

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

GAP Good Agriculture Practice

GHP Good Hygiene Practice

GMP Good Manufacturing Practice

HACCP Hazard Analysis Critical Control Point

IPPC The International Plant Protection Convention

ISO International Organization for Standardization

JPN Japan

OIE Office International des Epizooties

SPS Sanitary and Phytosanitary Measures

WHO World Health Organization

WTO World Trade Organization

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The Third National Training Course

Risk-based Food Inspection for Domestic Food Control


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 third national training course “risk-based food inspection for domestic food control”,was held in Nay Pyi Taw, Yangoon, Myanmar during March 16-18, 2011, under the FAOproject, GCP/RAS/222/JPN “Enhancing Food Safety by Strengthening Food Inspection Systems

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in ASEAN Countries”. The training course agenda is given in Annex 1 to this report. Thetraining course was arranged by FAO RAP in close collaboration with Food and DrugAdministration, Ministry of Health, Myanmar.

6. The training course was attended by 42 participants. The Department of Health selected20 participants who are involved in food inspection and certification system. These includedthe food inspectors and food control officers of Food and Drug Administration (Naypyitaw andMandalay branch) and the Township Health Officers of various States and Divisions who arealso working as food inspectors. A total of 10 participants from the Township Medical Officersfrom Yangon, Assistant Head of Department of Health and Veterinary Officer from Yangon CityDevelopment Committee also attended the training as observers. Five officers from PlantProtection Division, Ministry of Agriculture and Irrigation, 2 officers from Post HarvestAdvanced Technology Applied Centre, Ministry of Commerce and 5 officers from MyanmarFruit and Vegetable Producer and Exporter Association also participated as observers.

7. Three resource persons from the Food and Drug Administration (FDA) along with thecoordinator of the workshop assisted the International consultant and the Food Safety andNutrition Officer of FAO RAP in conducting the training programme. The list of participants isgiven in Annex 2.

3. Objectives and methodology

8. The general objectives of the training course were to enhance capacity of food inspectorsworking in government food control institutions, by strengthening practical and analyticaltechniques for risk-based food inspection for domestic food control which was necessary tostrengthen food safety and quality in Myanmar. Specific objectives were as follows:

i) To disseminate information about the basic principles and procedures of risk-basedfood inspection for domestic food control

ii) To train on practical sampling for food inspection for domestic food control in thefield

iii) To train how to analyse samples for food inspection for domestic food control inthe field by use of test kits

iv) To train on risk-based inspection in the field

9. The training course methodology was based on a practical approach, consisting oflectures, group exercises and field visit. The participants were given hands-on trainingexperience on food inspection for domestic food control including the use of quick testing kits.The topics covered during the lectures were demonstrated during the field visits, recorded usingthe existing check lists that are used currently by the inspectors.

4. Training programme details

10. The opening remarks were made by Mr. Mitsuo Nakamura. The host countryrepresentative, Dr. Kyaw Lin, Director, Food and Drug Administration, Ministry of Health,Myanmar delivered the welcome address. Ms. Shashi Sareen, Senior Food safety and Nutrition

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Officer, FAO Regional Office for Asia and the Pacific welcomed the participants on behalf ofFAO and thanked the Government of Myanmar for hosting the training course. The backgroundand objectives of the project as well as the training course was explained by Mr. MitsuoNakamura (Annex 3). The topic of importance of food safety in the global scenario wascovered by Ms. Shashi Sareen who emphasized the importance of food safety and hazardsassociated with foods in the globalized era. She also explained the concepts of risk analysisand provided details of Codex and FAO work in the area of food safety (Annex 4). Ms. ShashiSareen delivered a lecture “Elements of Food Control Systems – International Standards,including Codex Guidelines for Food Import and Export Inspection and Certification Systems”She provided the details of the scope, principles, elements of the food control system, definedresponsibilities of controlling authorities by providing examples, besides giving details of theCodex Committee on Food Inspection & Certification (Agenda item 5). The biological andchemical hazards of importance to Myanmar, such as various microbiological contaminants,aflatoxins, pesticide residues, unpermitted colours including sudan red and certain food additiveswere elucidated by Dr. Namrata P. Wakhaloo (Annex 6).

11. Ms. Shashi Sareen, in her talk on ‘Concepts and approaches of risk based inspection’presented the principles underlying food safety control and management necessary to addressthe farm-to-table continuum. The need to develop risk-based food control strategies that reducerisk by applying the principle of prevention was highlighted. The lecture described the keyelements of food safety control and management including suitable regulatory framework,product and process standards, inspection services, laboratory services, surveillance of foodborne diseases, capacity for emergency response and communication. The lecture concludedby reviewing the key responsibilities of government, inspection services, processors and farmersinvolved in primary production (Annex 7). During a talk on “Food inspection for domesticfood control including role of auditors”, Dr. Namrata Wakhaloo included aspects of inspectingvarious sectors such as inspecting primary production, inspecting food processing facilities(with special reference to meat and fishery products), inspecting market and street foods andinspecting food service sector including restaurant and canteen and also explained about role ofauditors (Annex 8).

12. Ms. Shashi Sareen explained the sampling and analysis of contaminants for food controlfocusing on objectives of sampling and analysis and sampling procedure (Annex 9). TheWorking Group Exercise (1) was on sampling Plans for Documents/Records to be checked forPrimary Foods and Processed Foods. Dr. Namrata Wakhaloo explained the check lists and theiruse for inspection including the need and benefits of check lists. She also provided a samplefilled in check list (Annex 10). For undertaking group exercise on sampling, productspecification and records, trainees were divided into three groups. Group 1: fresh fruits andvegetables, Group 2: meat products, and Group 3: catering sectors. Group presentations weremade followed by discussion and explanation.

13. Working group exercise (2) was on demonstration of rapid test kits. Trainees weredivided into two groups and demonstrations were carried out in parallel sessions. It was agreedthat the demonstration would be more effective if done by the local resource persons. Dr. ZinZin Nwe demonstrated the analysis of microbiological contamination in drinking water byusing rapid test kits on hydrogen sulphide producing bacteria and coliform in water andcontamination in street food (Myanmar traditional foods) by using test kit for coliform in food.Dr. Daw Shereen Ahad demonstrated simultaneously to the second group, the rapid test kits on

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analysis of chemical contamination such as formalin in minced meat and fresh vegetables,mineral acid in vinegar, borax in sausage, sulphiting agent in betel nuts, fermented bean sproutand fermented bamboo shoots, synthetic dye in preserved fruit and shrimp paste andhypochlorite in fresh squid. The trainees then practiced with the test kits.

14. Working group exercise (3) was devoted to reviewing and preparation of checklist. Itwas done by 4 groups of trainees. Discussions and presentations were made on improvement ofthe domestic food control checklists for food processing plant, restaurant and hotel kitchen.

15. Under Agenda item 14, Ms. Shashi Sareen delivered a talk on ‘Good practices and foodsafety certification including certification bodies requirement and accreditation, GHP, GMP,HACCP’. She provided details of the benefits, basis, principles of certification, the Codexposition on certification, details of some government and private sector certificationprogrammes, accreditation and certification standards (Annex 11). It was followed by lecturesof Dr. Namrata Wakhaloo and Ms. Shashi Sareen on Risk Communication (Annex 12). Thevarious aspects of risk communication, international information exchange mechanisms,especially during emergency situations were discussed with the specific example of a project inBangladesh.

16. The second day of the training was concluded with Dr. Kyaw Lin giving a briefing onthe next day field visit. He gave the information on the places of visit and recommendations onuse of the checklist.

17. The first field visit was to the Tamwe Bazaar, the local market. At that local market, theraw meat and fish shops and fresh vegetable shops were inspected. Second place of the fieldvisit was the capital’s hypermarket/supermarket. At the supermarket, the processed meat, fishand chicken stalls, processed fruits stall and fresh vegetable stalls were inspected. These werea part of the primary production; market and street food field visit inspection.

18. For the food processing facility, the Myanmar Makro Canning factory was visited. Apre-inspection or opening meeting with Factory Manager and responsible persons was held inthe meeting hall and the purpose of the visit was explained. The Factory Manager gave a briefintroduction about the factory and explained details of the products manufactured by them, afterwhich the processing plant was visited. The facility environment, building, processing lines,raw material and finished product storage were inspected and notes were taken on the checklist.This was followed by a post-inspection meeting where feedback on the facility visit was given.The last place of the field visit was the Danubyu Daw Saw Yee Myanmar Cuisine Restaurant.Kitchen of the restaurant was inspected as per the checklist. A feedback session was held onthe field visit, to cover discussion and presentations to enable participants to understand theprocess of inspection/audit so that they are able to also finalise the checklists and audit as perthese.

19. The last lecture of the day was on record keeping for inspection by Dr. NamrataWakhaloo who emphasized on notes taking during inspection visit, non-conformity finding andreport writing. Exercise on the same for the field visit was also done.

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5. Recommendations

20. Based on the interactions with the participants, the feedback given in written and duringpresentations and discussions, understanding of the current status of domestic food controlsystem the following is recommended as a follow up on the food control systems in Myanmar:

• The food control system needs to be reviewed, aligned to codex recommendationsand also hopefully to ISO 17020 and maybe ISO 17021 requirements, documentedand implemented. The system to include risk based inspection schedules. Trainingof inspectors on the updated inspection system is also recommended to facilitateand smoothen the transition. In order to cover considerable/significant number ofinspectors, it is recommended to conduct train the trainer programme on training ofupdated inspection system to build in house capacity to conduct the trainingprogramme as and when required by the department to train all inspectors, newinspectors and conduct refresher trainings.

• All the present checklists need to be reviewed updated and then their usedemonstrated with field visits. The same can then be again updated based on thefeedback of the field visit.

• Refresher programmes to be conducted to cover more participants/inspectors.Recommended to conduct train the trainer programme to conduct refresherprogrammes.

• Conduct training programmes on HACCP based inspections, genetically modifiedfoods etc.

• Conduct risk analysis for which food products need to be controlled depending onthe population at risk and severity of risk, existing hazards in the country and to becontrolled, schedules and type of control including inspection depending on productrisk and size of enterprise (proportional to the population at risk).

• Review the existing regulations on food safety and update them to align them as perSPS recommendations and for foods identified by risk analysis.

• Simultaneously, recommended to get the food industry to train on food hygiene andHACCP. Take pilot enterprises in sectors based on risk analysis and train andimplement food hygiene and introduce HACCP. Also build capacity within thecountry to design food hygiene and HACCP system and facilitate its implementationby giving hands on training to them while working on the pilot selected enterprises.

• To simultaneously build capacity for food testing to support industry to implementand inspectors to test as part of food controls.

Closing session

21. The training ended with valedictory function marked by awarding completion certificateto participants and observers. Mr. Mitsuo Nakamura, Dr. Kyaw Lin and Ms. Shashi Sareenmade the closing remarks. On behalf of the trainees, Dr. Soe Min Oo, Township Health Officerof Tanintharyi Regional Health Department extended the vote of thanks.

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Annex 1

Agenda

Wednesday, 16 March

08.30-09.00 Registration

09.00-09.20 Opening Session (Agenda Item 1)

i. Opening Remark

Mr. Mitsuo Nakamura, Project Coordinator, FAO Regional Office for Asiaand the Pacific

ii. Welcome Addresses

1. Host Country Representative

Mr. Kyaw Lin, Director of Food and Drug Administration, Departmentof Health, Ministry of Health, Myanmar

2. FAO Representative

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

iii. 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

10.00-10.40 Importance of Food Safety and Risk Analysis in Global Scenario (AgendaItem 3)

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

10.40-11.20 Elements of Food Control Systems – International Standards, includingCodex Guidelines for Food Import and Export Inspection andCertification Systems (Agenda Item 4)


11.20-12.00 Biological and Chemical Hazards of Importance to Myanmar (AgendaItem 5)

Ms. Namrata Wakhaloo, International Consultant, India

12.00-13.30 Lunch

13.30-14.00 Concepts and Approaches of Risk-based Inspection (Agenda Item 6)


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14.00-16.00 Food Inspection for Domestic Food Control including Role of Auditors(Agenda Item 7)

i. Primary Production

ii. Food Processing Facilities (Meat and Fishery Products)

iii. Market and Street Foods

iv. Food Service Sector including Restaurant and Canteen



16.15-16.45 Overview of Sampling and Analysis of Contaminants for Food Control(Agenda Item 8)

i. Objective of Sampling and Analysis

ii. Planning of Sampling (Sampling Procedures)

16.45-17.15 Working Group Exercise (1) (Agenda Item 9)

: Sampling Plans for Documents/Records to be Checked for Primary Foodsand Processed Foods

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

17.15-17.30 Working Group Exercise (1): Group Presentations and Discussion(Agenda Item 10)

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

17.30 Summary and Conclusions from Day 1

Thursday, 17 March


i. Analysis of Microbiological Contamination

Ms. Namrata Wakhaloo, International Consultant, India and ResourcePersons

ii. Analysis of Chemical Contamination


(Working group exercise (2) i and ii will be carried out in parallel in twogroups.)


10.30-12.00 Working Group Exercise (2) (Agenda Item 11) (continued)

12.00.13.30 Lunch


: Review and Preparation of Checklists

Moderator: Ms. Namrata Wakhaloo, International Consultant, India

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14.15-15.00 Working Group Exercise (3): Group Presentations and Discussion(Agenda Item 13)

Moderator: Ms. Namrata Wakhaloo, International Consultant, India


15.15-15.45 Good Practices and Food Safety Certification including CertificationBodies Requirement and Accreditation, GHP, GMP, HACCP (AgendaItem 14)


15.45-16.15 Risk Communication (Agenda Item 15)


16.15-16.30 Briefing about Field Visit (Agenda Item 16)

16.30 Summary and Conclusions from Day 2

Friday, 18 March

08.30-14.00 Field Visits for Inspection Exercise (Agenda Item 17)

i. Primary Production including Meat and Fishery Products

ii. Food Processing Facilities

iii. Market and Street Foods

iv. Food Service Sector including Restaurant and Canteen

(08.20 Meeting at the Hotel Lobby)

14.00-14.50 Discussion of Field Visit Observation and Review of Checklists (AgendaItem 18)

14.50-15.50 Record-keeping for Inspection (Agenda Item 19)

: Notes taking during inspection visit, Non-conformity writing, Report writing



16.00-16.30 Summary of the Training Course and Closing Remarks (AgendaItem 20)

16.30 Close of the Training Course (Agenda Item 21)

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Annex 2

LIST OF PARTICIPANTS

1. FAO Representatives

Name Position Address and contact

1 Ms. Shashi Sareen Senior Food Safety and Maliwan MansionNutrition Officer 39 Phra Atit Road, Bangkok 10200FAO Regional Office for Asia Thailandand the Pacific Tel: +66-2-697-4143

Fax: +66-2-697-4407e-mail: [email protected]

2 Mr. Mitsuo Project Coordinator Maliwan MansionNakamura FAO Regional Office for Asia 39 Phra Atit Road, Bangkok 10200

and the Pacific ThailandTel: +66-2-697-4189Fax: +66-2-697-4477e-mail: [email protected]

2. International consultant


1 Dr. Namrata International Consultant, India C-603, Raagdari, D.P. Road, AundhPandita Wakhaloo FAO Regional Office for Asia Pune 411007, Maharashtra, India

and the Pacific Tel: +91-20-2588-5676e-mail: namrata.wakhaloo@gmail.

com

3. Organizing Committee


1 Dr. Kyaw Lin Director Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95-067-431134Department of Health Fax: 067-431134Ministry of Health e-mail: [email protected]

2 Dr. Myint Myint Deputy Director Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95-067-431136Department of Health Fax: 067-431134Ministry of Health e-mail: drmyintmyintfda@gmail.

com

3 Dr. Khin Saw Hla Assistant Director Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95-067-431136Department of Health Fax: 067-431134Ministry of Health e-mail: Khinsawhlanpt15@gmail.

com

4 Dr. Tun Zaw Assistant Director Food and Drug AdministrationFood and Drug Administration Mandalayepartment of Health Tel: 09 6500285 (Office)Ministry of Health 09 2028121

e-mail: [email protected]

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4. Resource Persons


1 Dr. Zin Zin Nwe Assistant Director Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95- 067-431136Department of Health Fax: 067-431134Ministry of Health e-mail: [email protected]

2 Daw Shereen Ahad Assistant Director Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95- 067-431136Department of Health Fax: 067-431134Ministry of Health e-mail: [email protected]

5. Participants


1 Dr. Sabei Htet Food Control Officer Office No. (47), Nay Pyi TawHtet Htoo Food and Drug Administration Tel: 95- 92019071

Department of HealthMinistry of Health

2 Dr. Ohnmar Soe Food Control Officer Office No. (47), Nay Pyi TawWin Food and Drug Administration Tel: 95- 973021199


3 Dr. Shwe Sin Microbiologist Office No. (47), Nay Pyi TawHlaing Food and Drug Administration Tel: 95- 949262049


4 Dr. Su Min Min Food Control Officer Food and Drug AdministrationHteik Food and Drug Administration Mandalay

Department of Health Tel: 95- 92051604Ministry of Health

5 Dr. Su Su Paing Food Control Officer Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95- 95058305Department of HealthMinistry of Health

6 U Hein Min Tun Food Inspector Office No. (47), Nay Pyi TawFood and Drug Administration Tel: 95- 949233291Department of HealthMinistry of Health

7 Dr. Sandar Hlaing Township Medical Officer Zabuthiri Township, Nay Pyi TawZabu Thiri Township Hospital Tel: 95- 95047268Naypyitaw

8 Dr. Htet Htet Win Township Health Officer Regional Health DepartmentRegional Health Department BagoBago Tel: 95- 95166277

9 Dr. Khin San Aye Township Health Officer State Health Department, MonState Health Department Tel: 95- 95051797Mon

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10 Dr. Saw Thandar Township Health Officer Gyogone, YangonMyint Regional Health Department No. (2-B), Danidan Street

Ayarwaddy PatheinTel: 95- 95201827e-mail: [email protected]

11 Dr. Soe Min Oo Township Health Officer F. 401, Manawhari AvenueRegional Health Department Baho St, Ahlone T/S.Tanintharyi Tel: 95- 9876 1513


12 Dr. Nyi Nyi Lwin Township Health Officer Regional Health DepartmentState Health Department SitweRakhine Tel: 95- 95176259


13 Dr. Kyaw Kyaw Township Health Officer Regional Health DepartmentRegional Health Department MandalayMandalay Tel: 95- 949270670


14 Dr. Nyan Tun Oo Township Health Officer Regional Health DepartmentRegional Health Department MagwayMagway Tel: 95- 943 026551

063 23576 (Office)

15 Dr. Yan Naing Township Health Officer Regional Health DepartmentRegional Health Department SagaingSagaing Tel: 95- 92037627

16 Dr. Thiha Aung Township Health Officer State Health DepartmentState Health Department KachinKachin Tel: 95- 96400215


17 Dr. Win Min Thiri Township Health Officer State Health DepartmentState Health Department KayinKayin Tel: 95- 92201627


18 Dr. Tin One Township Health Officer State Health DepartmentState Health Department Loikaw, KayarKayar Tel: 95- 92228506

083 21086

19 Dr. Nang Marr Township Health Officer State Health DepartmentLai Seng State Health Department Taunggyi, Shan

Shan (Southern Region) (Southern Region)Tel: 95- 95215003

20 Dr. Myo Thiha Assistant Surgeon State Health DepartmentState Health Department Hakha, ChinChin Tel: 95- 95077046

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6. Observers from FDA


1 Dr. Sanda Deputy Regional Health Director Regional Health DepartmentRegional Health Department YangonYangon Tel: 95- 95119597, 95- 973086717


2 Dr. Than Than Assistant Head No. 3, Sanchaung Street, YangonLwin Department of Health Tel: 510660

Yangon City Development 95- 980 23139Committee 382258 (off)

3 Dr. Khaing Moe Township Veterinary Officer A-3, Phay Taung Su HousingThant Veterinary & Slaughter Houses Yangon

Department Tel: 95- 973118401Yangon City DevelopmentCommittee

4 Dr. Aung Zaw Htun Township Health Department Shwe Pyi Thar HospitalShwe Pyi Thar Township Tel: 01 611008

95- 973124147

5 Dr. Khin Ei Khaing Township Medical Officer Hlaing Thar Yar HospitalTownship Health Department Tel: 95- 973102697Hlaing Thar Yar Township

6 Dr. Tin Mya Htwe Medical Officer Mingalardon Health CenterTownship Health Department YangonMingalardone Township Tel: 95- 95215785

7 U Thurein Linn Laboratory Technician No. 3372Food and Drug Administration Nyarna Theikdi QuarterDepartment of Health Nay Pyi TawMinistry of Health Tel: 067 431136

8 Daw War War Oo Medical Technologist Food and Drug AdministrationFood and Drug Administration MandalayDepartment of Health Tel: 95- 96500285 (Office)Ministry of Health 95- 991017828


9 Daw Thin Su Medical Technologist No. 3202Kyaw Food and Drug Administration Nyarna Theikdi Quarter

Department of Health Nay Pyi TawMinistry of Health Tel: 067 431136


10 Daw Khin Soe Mar Medical Technologist No. 3372Food and Drug Administration Nyarna Theikdi QuarterDepartment of Health Nay Pyi TawMinistry of Health Tel: 067 431136

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7. Observers from Ministry of Agriculture and Irrigation (Plant Protection Division)


1 U Tin Win Assistant Manager Plant Protection DivisionPlant Protection Division Tel: 95- 951543Ministry of Agriculture andIrrigation

2 Daw Aye Aye Aung Assistant Supervisor Plant Protection DivisionPlant Protection Division Tel: 01 640344Ministry of Agriculture and 01 644213Irrigation 01 569839

3 Daw Mu Mu Aye Supervisor Plant Protection DivisionPlant Protection Division Tel: 01 548251Ministry of Agriculture and 01 640344Irrigation 01 644213

4 U Phyo Wai Htike Assistant Supervisor Plant Protection DivisionPlant Protection Division Tel: 01 644213Ministry of Agriculture and 01 640344Irrigation

5 Daw May Lwin Assistant Supervisor Plant Protection DivisionOo Plant Protection Division Tel: 95- 95500 125

Ministry of Agriculture and 01 644213Irrigation 01 640344

8. Observers from Ministry of Comerce (PATAC)


1 Daw San San Win Head Tel: 629044Post Harvest Advanced 629043Technology Applied Centre e-mail: [email protected](PATAC)

2 U Zaw Win Technician Tel: 629044Post Harvest Advanced 629043Technology Applied Centre e-mail: [email protected](PATAC)

9. Observers from (MEVPEA)


1 U Khin Maung Tint Manager Tel: 553062Shwe Pu Zun Confectionary 95- 9541 3391Yangon e-mail:

2 U Pyae Phyo Kyaw Secretary 38, Yang Gyi Aung Street, YangonMyanmar Organic Agriculture Tel: 95- 9500 2718Group

3 U Aung Ko Ko Oo Marketing Manager Tel: 95- 980 21071Malar Myaing Enterprise

4 Daw Than Than President 72, 29st, Bet 73 & 74st, MandalaySwe Mandalay DMG Tel: 95- 92003283

5 Daw Su Mon Htet FAME Tel: 01 682199Pharmaceutical 01 685609

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Annex 3

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Annex 4

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Annex 5

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Annex 6

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Annex 7

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Annex 8

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Annex 9

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Annex 10

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Annex 11

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Annex 12

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