NACA was selected by the World Bank to implement a 6 day training program on "Good Aquaculture Practices" in Surabaya, Indonesia from 17-22 June 2013 under the on-going World Bank Global Food Safety Partnership (GFSP) initiative. NACA implemented the activity in collaboration with the Directorate of Processing and Marketing and Directorate of Aquaculture under the Ministry of Marine Affairs and Fisheries (MMAF), Government of Indonesia.
The objective of this training was to deliver a comprehensive certificate level aquaculture food safety and supply chain management training program aimed at providing factory level food safety supervisors and managers and government inspection staff with sufficient competency to design and implement Good Aquaculture Practices (GAqP) through the supply chain including food safety management systems and HACCP.
The training comprised a six-day classroom and field based face-to-face program. A total of 40 trainees from Indonesia participated in and completed the training program, of which around 30 were mid to senior level technical people with responsibility for food safety and HACCP implementation in seafood processing plants. Fiver were from the aquaculture production sector while another five were from government and academic institutions engaged in research and extension, inspection and monitoring of food safety and compliance to national and international regulations. A team of five experts delivered the course, which was based on five modules developed by d by Michigan State University, concerning:
The course modules were translated to Bahasa Indonesia for use in the training programme. MMAF has expressed interest in repeating the training in other provinces including Medan and South Sulawesi, which are seafood processing hubs. The regional experts strongly suggested that similar training be carried out in other member countries.
Participants visited a Naturland-certified organic aquaculture farm and a seafood processing plant to understand the management practices that could impact on food safety and how to manage such hazards.