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From stable to table: food hygiene requirements in the EU

From stable to table: food hygiene requirements in the EU. by Ron Dwinger DG Health & Consumer Protection, European Commission. SANCO. Summary. Introduction - why changes are necessary New framework of food safety legislation Characteristics of new legislation

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From stable to table: food hygiene requirements in the EU

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  1. From stable to table: food hygiene requirements in the EU by Ron Dwinger DG Health & Consumer Protection, European Commission

  2. SANCO Summary • Introduction - why changes are necessary • New framework of food safety legislation • Characteristics of new legislation • Requirements of new legislation • Official feed and food controls • Conclusions Iceland-150605

  3. SANCO Why changes are necessary - 1 outside factors - major food safety scares * BSE crisis (1996 - present) * dioxine crisis (1999 - 2000) * FMD crisis (2001)  consumers lost confidence  political repercussions Iceland-150605

  4. SANCO Why changes are necessary - 2 inherent factors: ante-mortem inspection lack of information (history, treatments) large number of healthy uniform animals unclear clinical symptoms Iceland-150605

  5. SANCO Why changes are necessary - 3 inherent factors: post-mortem inspection abnormalities detected are no threat bacteria isolated are no threat  low sensitivity of current inspection routine incisions cross contamination (Salmonella, Campylobacter) Iceland-150605

  6. SANCO Food safety legislation • General Food law – Regulation 178/2002 • HACCP requirements (2001/471/EC) • H 1 - hygiene of foodstuffs • H 2 - hygiene rules for food of animal origin • H 3 - official controls (meat inspection) • H 4 – 2002/99/EC (animal health) • H 5 - repealing 17 directives • Official Feed & Food Controls Iceland-150605

  7. SANCO General food law Regulation 178/2002 • general principles (definitions) • risk analysis • responsibility • traceability • precautionary principle • EFSA Iceland-150605

  8. SANCO HACCP requirements Commission Decision 2001/471/EC • 7 principles • guides to good practice • bacteriological sampling  hygiene indicator for carcases  hygiene indicator for food contact surfaces • required in all meat establishments (June 2002/3) Iceland-150605

  9. SANCO Characteristics of Hygiene 1 Regulation (EC) No 852/2004  all food (replaces 93/43/EEC)  stable to table (integrated approach; GFP) • all stages of production, processing, distribution, exports • not direct sale to consumer  primary responsibility: food business operator Iceland-150605

  10. SANCO Requirements in Hygiene 1 • registration of all food businesses • hygiene requirements • HACCP • guides to good practice microbiological criteria  temperature control requirements Iceland-150605

  11. SANCO Characteristics of Hygiene 2 Regulation (EC) No 853/2004  food of animal origin: red and white meat, farmed and wild game, MSM, meat products, live bivalve molluscs, fishery products, raw milk & dairy products, eggs (& products), frogs’ legs, snails, rendered animal fat & greaves, treated stomachs, bladders & intestines, gelatine, collagen  not for direct sale to consumer (retail) Iceland-150605

  12. SANCO Requirements of Hygiene 2  (conditional) approval of establishments  animals must be clean  health mark for red meat carcase (by vet.)  identification mark (by operator) • (simplified) requirements for slaughterhouses & cutting plants • emergency slaughter Iceland-150605

  13. SANCO Characteristics of Hygiene 3 Regulation (EC) No 854/2004 • quantitative assessment of risks determining the ante-mortem and p.m. examination • food business operator is responsible • verification by competent authority • traceability of products Iceland-150605

  14. SANCO Major changes (compared with 64/433/EEC; 71/118/EEC) • clean animals • goal more important than the means • food chain information • visual inspection • use of company staff Iceland-150605

  15. Iceland-150605

  16. SANCO Flexibility  national measures to accommodate - traditional methods - low throughput - regions (special geographic constraints) - pilot projects - transitional arrangements  concerning: infrastructure, presence of CA, food chain information, guides to good practice)  notify Commission (details) Iceland-150605

  17. SANCO HACCP for small businesses - 1 • define small business (size, output, type of product) • prerequisite hygiene requirements • guides to good practice • generic guides for HACCP • follow Codex - CAC/RCP1-1969 (rev. 3-1997) Iceland-150605

  18. SANCO HACCP for small businesses - 2 Flexibility for HACCP  hazard analysis • critical limits • proportionate monitoring • corrective and preventive actions • simplified recording (diary) • standard processing procedures • certification • training Iceland-150605

  19. FAT MELTER OTHER MS 9FEEDESTABLISHMENTS OTHER MS OTHER MS 102 BEEF FARMS 239 DAIRY FARMS 431 POULTRY FARMS 1056 PIG FARMS OTHER MS FOOD FOOD FOOD FOOD Iceland-150605

  20. SANCO Lessons from food scares • traceability • organisation/coordination of CA • laboratory capacity • contingency plans • administrative cooperation between MS Iceland-150605

  21. SANCO Definition and scope Controls = verification of compliance with • feed law • food law • rules on animal health, animal welfare and certain aspects of plant health • Risks to humans and animals • Consumer interests: labelling, organic farming, geographical indications, designation of origin Iceland-150605

  22. SANCO Official controls • on a regular basis and with a frequency based on risk • without prior warning (as a general rule) • at any stage of production, processing and distribution • including imports/exports Iceland-150605

  23. Iceland-150605

  24. SANCO Operational criteria - 1 • official controls must be effective • staff free from interest • adequate laboratory capacity • adequate facilities and equipment • legal powers • contingency plans • co-ordination • impartiality, quality and consistency Iceland-150605

  25. SANCO Operational criteria - 2 • continuous training of staff • documented procedures • verification procedures • transparency • delegation of control tasks • internal audits • reports Iceland-150605

  26. SANCO Sampling and analysis • accredited labs (CEN standard) • validated methods • community reference labs (CRL) • national reference labs • second opinion (appeal/complaint) Iceland-150605

  27. Iceland-150605

  28. SANCO Import controls - 1 food of animal origin (article 14): checks Directive 97/78/EC • border inspection posts • advance warning • documentary, identity, physical check (Commission Decision 94/360/EC) Iceland-150605

  29. SANCO Import controls - 2 food of non-animal origin at present: not harmonised • at entry points, +/- declaration, checks: 5 MS • market controls at importer’s premises and wholesale markets + targeted checks at point of entry: 7 MS • self monitoring by importers +/- market controls: 2 MS Iceland-150605

  30. SANCO Import controls - 3 food of non-animal origin (art. 15): • regular controls (frequency based on risk) • any place (point of entry, importer’s premises, retail) • documentary, identity, physical check Iceland-150605

  31. SANCO Import controls - 4 food of non-animal origin • list of products with high risk profile • entry via border inspection post • prior warning • frequency and nature of controls: comitology Iceland-150605

  32. SANCO Safeguard measures Decision 2000/49/EC – peanuts (Egypt) Decision 2002/79/EC – peanuts (China) Decision 2002/80/EC – figs, etc. (Turkey) Decision 2003/493/EC – nuts in shell (Brazil) Decision 2005/85/EC – pistachios (Iran) Decision 2004/92/EC – hot chilli products Iceland-150605

  33. SANCO Imports: decisions • recall • special treatment • re - dispatch • destruction • regularisation • official detention Iceland-150605

  34. SANCO Imports: information from TC Commission responsible for asking info on: • sanitary and phytosanitary regulations • control procedures • risk assessment procedures • follow-up of FVO recommendations Iceland-150605

  35. SANCO Import conditions - 1 Food of animalorigin (in H3): • list of approved third countries • list of approved establishments • certificates • pre-export checks (approval after audit) • equivalence agreements Iceland-150605

  36. SANCO Import conditions - 2 Food of non-animal origin and feed • where necessary:detailed rules • detailed rules may include: • list of third countries/establishments • certificates • special conditions Iceland-150605

  37. SANCO Conclusions  food business operator is responsible • veterinarian in charge of verification • major implications for operator and CA  flexible approach (small establishments, animal species, supervision)  consumer safety Iceland-150605

  38. contact References: http://europa.eu.int/eur-lex/lex http://www.cc.cec/home/menu_en.html E-mail: ronald.dwinger@cec.eu.int telephone: +32-2-298 73 25

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