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Food Focus May 2006

A welcome in the hills

The scenery and the people lured scientist and HACCP expert Yongsang Kim back to New Zealand from the Republic of Korea

Dr Kim, currently on a two-year secondment to NZFSA, first visited the country 15 years ago when he spent six months working at the animal research centre in Wallaceville, Upper Hutt.

Now he’s back, this time with his wife Sungwon Lee and children John, 12, and Jenny 10, courtesy of the government of the Repbulic of Korea, to learn what he can about New Zealand’s food control systems.

In Korea, Dr Kim worked as deputy director of a taskforce set up to review food safety. “After studying your systems I’m hoping I can take some good ideas and recommendations back to Korea,” he explains. “When I last worked for the taskforce team on food safety we were looking into what kind of organisation was better – a single agency, a consolidated agency or multiple agencies. That team was also reviewing Korean regulations and we recommended creating a new organisation – the Food Safety Committee.”

Memories

His return trip downunder, prompted by the memories of his previous visit – “I was much impressed by your mountains and I find the people kind, thoughtful and considerate” – was made possible by a Korean government fellowship which is offered to around just 100 government workers each year.

“I was lucky. I passed my English exam and put forward a special project and plan for travel overseas, which they liked. I chose New Zealand because it has a very good reputation internationally. The Animal Products Act with systems such as Risk Management Programmes incorporating HACCP are concepts I want to learn more about. You also have a dedicated agency for all foods.”

Multiple agencies

His time here has allowed him to make some interesting observations about the differences between New Zealand and Korean food safety.

“New Zealand has a single food control agency, but we have multiple agencies: the Ministry of Agriculture and Forestry is responsible for livestock products; the Ministry of Fisheries is responsible for seafood and general food is under the responsibility of the Ministry of Health – so many organisations are involved.

“Nobody can say which system [single or multiple agencies], is the best. It depends on the country’s cultural, political and administrative systems.

“New Zealand food safety policy and standards have been primarily based on science.We are trying to do the same, so the approach to risk analysis is very interesting.”

International markets

New Zealand’s food exports, which make up around 80% of all exported product, are much higher than Korea, he says.

“Korea is New Zealand’s sixth-largest export market. But Korea doesn’t export that much. We export only our traditional foods, such as Kim Chi [fermented vegetables mixed with spices and sauces and served with rice] but only a small amount.”

When Dr Kim gets back to Korea he hopes to work for the Ministry of Agriculture in the food safety area. If the Food Safety Committee that’s been recommended is set up then maybe he will find a role within it, backed by the experience he says he’s gained in New Zealand.

Dr Kim says he appreciates everyone in NZFSA and those who have welcomed him around their premises to have a look at how RMPs and other programmes are implemented.

IN FOCUS An occasional roundup of NZFSA meetings, greetings and events