FOOD SAFETY EU food law requirements Jozef Kerekr ty, Slovensk ivnostensk zv z

1. FOOD SAFETY � EU food law requirementsJozef Kerekr�ty, Slovensk� �ivnostensk� zv�z

2. Introduction Case study: Slovakia and the Czech Republic Where were we? Where are we?�Where are we�going?� Outline of EU food laws Comments on SMEs To Do List Your questions and comments

3. Economy transformation

5. Previous legal system

6. New legal system

7. Quality ladder

8. EC food law � the aim protect public health (human, animal and plant) provide consumers with information to enable informed choices and protect consumer interests assure fair trading and competitive conditions of food business operators provide for the adequate and necessary official controls of foodstuffs

9. Food safety issues

10. The structure of EU food law Horizontal Hygiene package � Regulations 852/2004 on food hygiene 853/2004 on food of animal origin 854/2004 rules for official controls on products of animal origin 183/2005 on feed hygiene 882/2004 on official controls � feed and food law Microbiological criteria for foodstuffs Commission Regulation EC 2073/2005.

11. Horizontal EU food legislation Food labelling � Directive 2000/13 GMO regulations � Regulation 1829/2003 and 1830/2003 Packaging and food contact materials � Regulation 1935/2004 Food additives, colours and sweeteners � Directives 89/107, 94/35, 94/36 EEC and 95/2/EEC Maximum levels for certain contaminants in foodstuffs - Regulation 1881/2006/EC Foodstuffs intended for particular nutritional uses Directive 89/398/EEC and Foods for special medical purposes Directive 1999/21/EEC

12. The structure of EU food law Vertical � not the food safety issues Chocolate Fruit juices and nectars Sugars Poultry meat Eggs Honey Preserved milks ....

14. General food law Regulation (EC) N�178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety Food laws EFSA Rapid alert system Import � export equivalence

15. General food law high level of protection of human health and consumers' interest in relation to food applies to all stages of production, processing and distribution of food and feed except the primary production for private domestic use or to the domestic preparation, handling or storage of food for private domestic consumption

16. General food law Article 14 food shall not be placed on the market if it is unsafe if it is injurious to health and/or unfit for human consumption Taking account on conditions of use and information given to the consumer

17. General food law food business operator ensure that foods/feeds satisfy relevant law requirements; verify that such requirements are met; assure the product traceability; withdraw and/or recall food/feed which is not in compliance with the food/feed safety requirements; notify consumers and/or the competent authorities non conforming product may have reached the consumer food placed on the market may be injurious to health cooperate with the competent authorities

18. General food law Traceability the ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed (�product�), through all stages of production, processing and distribution. at all stages of production, processing and distribution downstream traceability upstream traceability

19. Usptream traceability

20. Downstream traceability

21. General food hygiene measures Regulation 852/2004 procedures necessary to achieve the targets laid down in Annex I General hygiene measures for the primary production Annex II General hygiene measures for all other stages of food chain procedures according the HACCP principles temperature control requirements (pasteurization, freezing to kill parazites) microbiological criteria for foodstuffs maintain of the cold chain (transport, loading, storage) product sampling and analysis

22. Hazard? � Risk? HAZARD = agent (salmonella, glass) having a potential to cause adverse health effect Hazard analysis � HACCP - Codex Alimentarius RISK = combination of the probability of hazard occurrence and the severity of health effect Risk analysis � Regulation 178/2002

23. Risk analysis (no SMEs)

25. HACCP application Regulation 852/2004 Conduct hazard analysis Learn the HACCP principles and the way of its application � HACCP team Review the product/raw material characteristics Review the production and storage processes Identify hazards and assess the risk level Determine the control mesusres: prerequisite programms and/or CCPs where the hazards can be prevented, eliminated or minimalized

26. HACCP application Regulation 852/2004 For each CCP determine: Critical limits Monitoring procedures Corrective action plan Responsibility Establish verification procedures Laboratory testing Hygiene checks Data analysis Internal audits, HA review, product description, flow charts

27. HACCP application Regulation 852/2004 Establish documentation plans, procedures, instructions records Establish retaining time of documents

28. Foods of animal origin Regulation 853/2004 Registration or approval of establishments Health and identification marking Annex II Import of products of animal origin Annex I Annex III

29. Foods of animal origin Regulation 853/2004 Annex III Requirements for production and harvesting Transport and handling of live animals Health standards, e. g. maximum toxin content of fishery products, microbial and somatic cell counts in raw milk Requirements for slaughterhouses or processing premises Requirements for raw material Process hygiene requirements Heat treatment requirements � equipment and temperatures Temperature control criteria � chilling, cold storage Ante mortem and post mortem inspections Specific wrapping, packaging and labelling requirements Storage and transport of products

30. Microbiological criteria for foodstuffs Only microbiological analyses themselves will never guarantee the safety of a foodstuff tested

31. Microbiological criteria for foodstuffs Food safety criterion

32. Microbiological criteria for foodstuffs Process hygiene criterion

33. Microbiological criteria for foodstuffs

34. Microbiological criteria for foodstuffs

35. Microbiological criteria for foodstuffs Food business operators shall: Test against the values set for the criteria - take samples Conduct studies in order to investigate compliance with the criteria throughout the shelf-life (ready-to-eat foods that are able to support the growth of Listeria monocytogenes) Implement corrective actions - HACCP plan, food law and/or the instructions given by the competent authority Take measures to find the cause of an unsatisfactory result in order to prevent the reoccurrence of unacceptable microbiological contamination.

36. Official controls on foodstuffs and feed Regulation (EC) 882/2004 Hygiene audits, taking samples, tests, inspections etc. If non conformance competent authority may: Impose of sanitation procedures Restrict or prohibit of the placing on the market Impose the recall, withdrawal, and destruction of products Authorize to use products for other purposes Suspend or withdraw of an establishment�s approval Suspend, close a part or the whole premise Impose the seizure, destruction or re-dispatch of lots from third countries Take other measures that are appropriate to ensure food safety

37. Official controls on products of animal origin Food hygiene audits Regulation (EC) 854/2004 Food-chain information � product origin or treatment (documents); Design and maintenance of premises and equipment Pre-operational and post-operational hygiene Personnel hygiene Training (hygiene, HACCP procedures) Pest control Water quality Temperature control

38. Official controls on products of animal origin HACCP audits on Regulation (EC) 854/2004 Continuous and proper application of procedures Conformity of microbiological criteria Conformity regarding residues, contamination, prohibited substances Absence of physical hazards

39. Food labelling Directive 2000/13 Food safety meaning have

40. Allergens labelling Cereals containing gluten Crustaceans Eggs Fish Peanuts Soybeans Milk Nuts Celery Mustard

41. Food contact materials and articles intended to come into contact directly or indirectly with food must be sufficiently inert No danger to human health No cause an unacceptable change in the composition of the food No deterioration in its organoleptic properties

42. Food contact materials and articles made of authorized substances purity requirements not exceed the overall and/or specific migration limit written declaration

43. Genetically modiefied organisms Regulation 1829/2003 Regulation 1830/2003 Food safety, labeling and traceability Genetically modified organisms (GMO) for food uses Food containing or consisting of GMOs Food produced from or containing ingredients produced from GMOs

44. Food additives any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food the intentionally added to food for a technological purpose results, or may be reasonably expected to result in its or its by-products becoming directly or indirectly a component of such foods. Authorized, purity criteria, food and quantity measures Processing aids are not food additives Sweeteners - Directive 94/35/EC Colors - Directive 94/36/EC Other additives � Directive 95/2/EC

45. Contaminants

46. Contaminants Product containing contaminants exceeding the maximum levels should not be placed on the market. Mixing of such a product with other food or its use as an ingredient in other food is prohibited. Practices Provide concentration and dilution factors Sorting and other physical treatments - adequate labeling

47. To-do-list for (SMEs) Define the scope of the food business Nominate persons responsible for food safety Identify and study applicable legislation In site verification of its implementation Notify, apply for approval, registration Identify the relevance of microbiological criteria Conduct hazard analysis (HACCP) Establish a control measures plan (HACCP plan) Establish documentation + recordkeeping practices Write internal standards

48. To-do-list for (SMEs) 11. Allergen risk assessment/CM implementation 12. GMO risk assessment/CM implementation 13. Packaging and articles coming into contact validation 14. Food additives policy/validation 15. Laboratory testing plans 16. Define and introduce the traceability system 17. Implementation of all food safety procedures (trainings) 18. Validation of implemented procedures 19. Establish a crisis plan 20. Maintenance of the food safety system

49. Thank you!Any questions, comments?Food Safety - IntroductionJozef Kerekr�ty, Slovensk� �ivnostensk� zv�z