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Ensuring Safety and Quality of Fisheries Products: Traceability and Legislation

Learn about the key elements of ensuring safety and quality in fisheries products through traceability, regulatory legislation, and consumer considerations. Explore the evolution of global fisheries markets, EU legislation sources, food safety norms, and the importance of traceability in fisheries production and marketing.

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Ensuring Safety and Quality of Fisheries Products: Traceability and Legislation

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  1. MAD COWS? NOT IN THE SEA

  2. There are no mad cows in the sea But fisheries products must be marketed : • With safety • With quality control • With traceability

  3. TRACEABILITY OF FISHERIES PRODUCTS O

  4. Fisheries Production: characteristics what makes it different • Two fields of activity: • Extractive fishery • Aquaculture • Great diversity of commercial species

  5. Evolution of production in the World

  6. Development of global fisheries market • Increase: number of species and volume. • Production: 130 million tons / 29% aquaculture. • 90% of marketed products: handled, processed, transformed. • EU markets 1000 different species. • USA market 700 species. • And Spain approximately 800…

  7. Shadow of a doubt Although Europeisa food safety zone, we encountered: • “mad cows” • dioxines • anisakis • avian influenza…

  8. The consumer • Security: supply and sanitary conditions • Easy preparation • New products and presentations • Information • Environmental impact • Animal health and welfare • QUALITY

  9. Quality criteria • Food safety • Organoleptic features • Classification • Nutritional quality • Quality brands • Consumer preference • Production respecting the environment • Quality assurance: ISO and HACCP • Price

  10. EU LEGISLATION SOURCES 1.- Minimum compulsory sanitary conditions FOOD SAFETY 2.- Minumum commercial conditions COMMON MARKETORGANIZATION

  11. Newnormativefor food products • Regulation178/2002. Principles and general requisitesof food legislation. 01-01-06: • Regulation 852/04 Hygiene for food products. • Regulation 853/04. Hygiene for foods of animal origin. • Regulation 854/04 Official controls of products of animal origin, for human consumption. • Regulation 882/04 Oficial control of feed and food.

  12. Normativeof EUFishery Markets • Regulation 104/2000 • Article 4 information for consumer • Regulation 2065/2001 • Zone of capture or breeding • Methodof production: extractive fishery, fresh water or aquaculture orshellfish picking. • Commercial and scientific name of the species. • By batches: Freshness and size. • Regulation 2406/1996 • Common marketing standars

  13. Evolution of food safety • 1957-Treaty of Rome:Supply • 1992-Reform of CAP:Environment • 1994-Crisis of “mad cows”: Consumers • 2000-White Paper: Transparency • 2002-Reg. 178/2002: TRACEABILITY • 2004- “HygienePack”

  14. Criteria of food safety • Quality • Harmlessness • Public health • Environmental protection • Control • Food crisis • Fraud • Confidence • TRACEABILITY • Genetically modified organisms

  15. Reg. 178/2002 Principles andgeneral requisites of food legislation • Definition of food. • Risk analysis. • Principle ofcaution. • Food and FeedSafety. • TRACEABILITY. • European Food SafetyAuthority. • Rapid AlertSystem, managementof crisis and emergency situations.

  16. ¿What is 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,through all stages of production, processingand distribution.”

  17. Whereas 28 and 29 • … it is necessaryto establisha coprehensive system of traceabilitywithin food or feed companies…. • … food or feed companies can identify at leastthe bussines from which the food, feed...has been supplied … to ensure that traceability can be assured at all stages.

  18. Article 18 • Identify from who and to whom the product has been supplied • Put to practice systems and procedures…information available to CA • “one step back”-”one step forward” • No need to identify a buyer when he is a final consumer

  19. Approach to traceability in the auction • Same species • Same zone of fishing • Same boat • Same freshness • Same size • LABELLING

  20. Approach to traceability in aquaculture • Specimens:location and movementsin exploitation • Feeding: details on used feed • Treatment: veterinary medicines • Identification:suppliers and clients

  21. Critical point: distribution • Central markets • Platforms of distribution • Importers

  22. Traceability in retail • Information about supplier • Information about product: - Commercial and scientific denomination - Method of production - Name of the zone of capture or breeding - Net weight - Manner of presentationand/or treatment - Identification of first dispatcher or centre of dispatch

  23. Conclusions • In order to ensure the respective conditions of quality for the consumer, it is necessary: • Fulfillment of thehygienic-sanitary normsin: • Process of production and handling of products • The establishments • Fulfillment of marketing norms: • Normalization. • Labelling and traceability.

  24. THANK YOU FOR YOUR ATTENTION Aurora de Blas e-mail: adeblasc@mapya.es

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