1 / 49

Food Safety and Consumer Protection

Food Safety and Consumer Protection. Dick Groothuis Senior Veterinary Public Health Officer. Contents. History Food safety and HAZARDS European Legislation General Food Law General Food Law EFSA RAS Food hygiene. History. Survival is a natural attitude of living creatures.

griffindonald
Download Presentation

Food Safety and Consumer Protection

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety and Consumer Protection Dick Groothuis Senior Veterinary Public Health Officer

  2. Contents • History • Food safety and HAZARDS • European Legislation • General Food Law • General Food Law • EFSA • RAS • Food hygiene

  3. History Survival is a natural attitude of living creatures Protection from HAZARDS is sought for survival

  4. Consumer Protection • Safety • Absence of Hazards • Guarantee of absence or Hazards • No Hazards

  5. HAZARDS • Individuals • Drives to protect from Hazards: • For individual survival • Protection from perceived hazards • Economic gains • Community survival and thereby individual survival

  6. Hazards • Community interest • Protection of a group of people after they formed a community and organized themselves from: • Starvation • Wild animals • Neighbours

  7. Hazards • Community interest • Cities organized food quality • Baker street, butcher street, butter street, corn market • Gold coins (intrinsic value) • Standardisation of measurements (weight, length) • And close control over most vulnerable food: …. • MEAT

  8. History 1300 • Development of enforcement • In ancient times sale of meat was controlled by the local government or religious rules. • In The Netherlands around 1300 it was allowed to slaughter animals in the cities by everyone everywhere. • By the end of that century slaughtering was left to the butchers • Increasing economy demanded market control and as a result quality standards. • The local governments felt responsible for safe meat.

  9. Safe Safe No Hazard

  10. Safe Safe Low Risk

  11. DALY • Disability Adjusted Life Years • Years lived with the disability. • Disability is weighed according to severeness • Death is included

  12. Hazard ranking • Figures from The Netherlands • Hazard number of death DALY • Smoking 20.000 440.000 • Overweight 8.000 170.000 • Alcohol 2.200 195.000 • Cars/Transport 1.200 85.000 • Lightning 1 40 • Legionella 80 560 + • Campylobacter 1400 • Residues in food - • (residues: vet. medicines, pesticides, preservatives, colour agents)

  13. Cons Protection: Food • From community (city) to Europe • Extension from history to a larger scale • However, same objectives: • Availability • Safe • Fair (value for money) • Market regulation

  14. Europe • Europe • General Food Law • Basis for the assurance of a high level of protection

  15. Cons Protection: Food • Considerations. (selection from GFL) • High level of health protection • Free movement of safe and wholesome food • Same safety requirements in Europe for free movement • Water is excluded from these regulations as it is already in other ones • Feed will be included • Food production chain; from feed up to the sale and supply to the consumer

  16. Cons Protection: Food Ctnd • Considerations. (selection from GFL) • Laboratories and Risk • Laboratory network • Measures based on risk analysis (EFSA) • Risk analysis; independent, objective and transparent

  17. Cons Protection: Food Ctnd • Considerations. (selection from GFL) • Imports from third countries • Same standards to be applied • EU entered in international trade (WTO) • international standards (CODEX) • General principles for trade

  18. Cons Protection: Food Ctnd • Considerations. (selection from GFL) • Traceability • In all stages

  19. Cons Protection: Food Ctnd • Considerations. (selection from GFL) • Information between Member States and the Commission • Rapid Alert System for Food and Feed • To allow appropriate action to be taken

  20. Legislation

  21. General Food Law Legislation Animal Feed 183/2005 Hygiene of Foodstuffs 852/2004 853/2004 854/2004 Animal by products 1774/2004 GMO 1829/2004 1830/2004 Food and Feed Control

  22. Hygiene package Legislation Hygiene of Foodstuffs All production,, Processing, distribution Hygiene rules for food of Animal origin Separated by product Official controls On products of Animal origin

  23. Official controls • Overview of legislation • (Just for information of numbers) • Gen Food Law (178/2002) • Hygiene of foodstuffs (852/2004) (H1) • Specific rules animal origin (853/2004) (H2) • Official controls (OC) animal origin (854/2004) (H3) • Food and feed control (882/2004)

  24. Overview • To whom are the regulations addressed? • Gen Food Law (GFL): Everybody • General principles of food safety • (H1): food business operators • (H2): food business operators handling products of animal origin. • (H3): organisation of official controls to the CA • What the CA has to do (obligatory) • Off controls (OC): Competent authority. • How the controls should be executed; performance of OC

  25. General Food Law

  26. General Food Law (GFL) • Chapter I Scope and definitions • Chapter II General Food Law • Chapter III European Food Safety Authority • Chapter IV Rapid Alert System, Crisis

  27. GFL scope • Scope • High level of protection • Common principles and responsibilities • It applies in all stages of production processing and distribution

  28. GFL scope definitions • Definitions • Food: any product intended or reasonably expected to be ingested by humans • Excluded: • Primary production (animal & plant) • Medicinal products • Cosmetics • tobacco

  29. GFL scope definitions • Definitions continued (selection) • Food business: any undertaking carrying out activities related to food

  30. General Food Law • General principles • High level of protection, free movement, international standards • Risk based (analysis, assessment, management) • Precautionary principle • Transparency

  31. General Food Law • General requirements • Safety • Unsafe: a) injurious to health; b) unfit • Injurious • immediate – long term – offspring • cumulative • particular group of consumers • Unfit • Contamination, putrefaction, deterioration or decay

  32. General Food Law • General requirements • Presentation of food - not misleading • Responsibilities - food business operators • Traceability - in all stages

  33. EFSA • European Food safety authority • Scientific advice • Technical support • Independent information • Communicate on risks

  34. Rapid Alert System • Information system to inform Member States, Commission and EFSA • Confidential • Reporting (direct or indirect risk): • Any measure by the CA • Voluntary • Rejection at import at the border of the EU

  35. Food Hygiene • The food business operator shall ensure that, • all processes under their control • satisfy the relevant hygiene requirements • as laid down in this regulation

  36. Food Hygiene • Scope • All stages of production, processing and distribution • NOT • Private domestic use • Domestic preparation • Direct supply producer to consumer/local retail

  37. Food Hygiene • General: • Ensure hygiene requirements • Specific: • Primary production; Annex I • Processing etc; Annex II • Microbiological criteria (Regulation 2073/2005) • Procedures • Temperature control • Maintenance of the cold chain • Sampling and analysis

  38. Food Hygiene • HACCP • Hazard Analysis and Critical Control Points • Applicable after primary production. • Guides to Good Practice • National guides • Community guides

  39. Food Hygiene Annex I • Primary production • Primary production and associated transport • Avoid contamination • Proper use of medicines and plant protection products • Clean and tidy • Record keeping • Use guides of good hygiene practice

  40. Food Hygiene Annex II • Construction and lay out of the establishment • Adequate equipment • Transport (internal - external) • Waste removal • Water supply • Staff hygiene • Incoming materials/products • Packaging and wrapping • Heat treatment • Training of staff

  41. Hygiene Animal origin • Scope • Food of animal origin processed and unprocessed: supplement to H1 • NOT: • plant origin and processed animal origin • Primary production • Domestic preparation • Direct local supply consumer/retail • Hunters • Retail • Activities to be regulated in national law.

  42. Hygiene Animal Origin • Registration and approval • Registration for all • Approval animal origin only, but not: • Primary production • Transport • Storage not temperature controlled • Retail

  43. Hygiene Animal Origin • Food business operators • shall comply with the relevant provisions • Has applied a health mark on the products • Shall ensure certificates or accompanying documents of products or animals

  44. Hygiene Animal Annexes • Definitions • Requirements products Animal Origin • Meat domestic • Wild game meat • Minced meat, meat preparations, MRM • Meat products • Live bivalve molluscs • Fishery products • Raw milk and dairy products • Eggs and egg products • Frog legs and snails • Rendered animal fats and greaves • Treated stomach, bladders and intestines • Gelatine • collagen

  45. Hygiene Official controls • Directed to the Competent authority (CA) • Keep in mind in for actions of the CA • And duties of the establishments • What the CA has to do • Professional qualifications

More Related