HARMONISATION of Criteria for HACCP food safety SYSTEMS

1. HARMONISATION of Criteria for HACCP food safety SYSTEMS PETER GOOSEN DUTCH NATIONAL BOARD of EXPERTS-HACCP

2. INTRODUCTION • Government inspection systems • Consumer interests • HACCP food safety system standards • One GLOBAL registration/certification system • Harmonisation initiatives needed

3. SAFETY of FOOD Products • Highly regulated area • Risk assessment based approach • No transparent process • Consumers lost confidence • Uncontrolled market responses • International dimension of food market

4. RESOLUTION • MARKET driven monitoring system • SHARED responsibility all parties • accepted by Governments as complementary system • VOLUNTARY 3rd party REGISTRATION SYSTEM • Consumer ‘SELF PROTECTION’

5. International Accreditation Forum  LEVEL III (GOLBAL ACCEPTANCE) Accreditation Body  LEVEL II (AUTHORIZATION) Registration Body LEVEL 1 (ASSESSMENT) Feed/Food Supplier ISO Guide 61Peer review system ISO Guide 62/66/65 Registration System Food safety Standard 3 levelled Structure

6. SUITABLE STANDARD for CERTIFICATION • Food safety SYSTEM with basic requirements • HACCP/HAZOP CONCEPT of major importance • ALINORM 93/13A, Annex II best available • No objective, measurable criteria in CODEX • VERBATIM standards: not of use • ISO 9000 linked standards • HACCP-9000 by Nat. Sanitation Foundation • SQF2000, Australia • ISO 15161 (to be published)

7. Dutch HAZOP Registration System • Full Food chain, incl. feed and primary sector • Focus on Food SAFETY • No requirement to implement ISO 9000 • Accessible to SME’s/Developm.Countries • Danish standard DS 3021 • Criteria for compentence, assessment methodology, report, decision and surveillance

8. Harmonized system • First-sight: no need for harmonisation • System undermined at all three levels • Level I: ISO 9000/GMP/Retailers • Level 2: Inspection versus Registration • inspection system lacks safeguards on impartiality, participation all parties, unbiased review • variation in level of confidence unknown • Level 3: IAF no initiatives taken

9. ISO 9000 approach • ‘translated’ ISO 9000 standards and ISO 15161 no/little added value • ISO 9000 registration body lack specific expertise • ‘Watering down’ requirements/scrutinity • Danish/Dutch proposal to ISO TC 34 for ‘stand alone’ HAZOP food safety standard

10. GMP requirements • Incorporation GMP/Hygiene Code and Pre Requisite Requirements • to be considered prior to application HAZOP • company own inspection system • change from system to process approach • no international structure for harmonisation/reduction variation

11. Retailers initiatives • BRC Technical SpecificationCIES Global Food Safety Initiative • no consensus standard, retailers dominate • inspection reports condition for purchase • one day inspection on 250 points • HAZOP/food safety much lower level • reduces motivation to implement HAZOP • judgement of one inspector

12. CONSUMERS/Producers • Should force third party registration system • Should participate in development of HAZOP standard and assessment criteria • Should force recognition system by Government • Should require proper accreditation

13. CONTACT • For Registration System documents • FREE of costs • Peter Goosen • intass@wxs.nl • THANK YOU