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Alberto Mancuso Abu Dhabi, 14 January 2014

Regional Seminar for OIE National Focal Points on Animal Production Food Safety. Importance of collaboration between the Veterinary Services and industry to promote animal production food safety. Alberto Mancuso Abu Dhabi, 14 January 2014. CONTENTS. Principles of food safety legislation

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Alberto Mancuso Abu Dhabi, 14 January 2014

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  1. Regional Seminar for OIE National Focal Points on Animal Production Food Safety Importance of collaboration between the Veterinary Services and industry to promote animal production food safety Alberto Mancuso Abu Dhabi, 14 January 2014

  2. CONTENTS • Principles of food safety legislation • Responsibilities: FBOs • Responsibilities: Competent Authorities • Collaboration between FBOs and Competent Authorities, examples and suggestions A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  3. COLLABORATION BETWEEN THE VETERINARY SERVICES AND INDUSTRY A clarification on role and responsibilities of FBOs and Competent Authorities is necessary to understand where there could be a «collaboration» A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  4. PRINCIPLES OF A MODERN FOOD SAFETY SYSTEM • Horizontal approach • “Stable to table” principle • Objective-oriented • Risk-based • Food safety responsibility: food business operator • Traceability

  5. VETERINARY SERVICES AND INDUSTRY In the European legal framework, a clear separation of responsibilities is foreseen VETERINARY SERVICES INDUSTRY shall ensure that foods satisfy the requirements of food law and shall verify that such requirements are met shall enforce food law, monitor and verify that the relevant requirements of food law are fulfilled by FBOs A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  6. FOOD SAFETY IS A RESULT OF SEVERAL FACTORS Legislation should lay down minimum hygiene requirements Official controls : to check food business operators’ compliance Food business operators: operate food safety procedures based on the HACCP principle Food Business Operators become directly part of the system A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  7. SEPARATION OF RESPONSIBILITIES IN A MODERN FOOD SAFETY SYSTEM implementation of food safety programmes in the companies INDUSTRY • primary responsibility for food safety rests with the food business operator • implementation of HACCP principles, together with the application of GHP, should reinforce food business operators’ responsibility A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  8. SEPARATION OF RESPONSIBILITIES IN A MODERN FOOD SAFETY SYSTEM VETERINARY SERVICES Verification of systems applied by the food business operators • HACCP is a tool to help FBOs attain a higher standard of food safety • The HACCP system should not be regarded as a method of self-regulation and should not replace official controls A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  9. WHEN FBO COULD/SHOULD COLLABORATE WITH COMPETENT AUTHORITY? • Traceability • Registration/approval of food establishments • Withdrawal and recall of non compliant food • Guides to Good Practice A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  10. TRACEABILITY necessary to establish a comprehensive system of traceability within food businesses so that targeted and accurate withdrawals can be undertaken or information given to consumers or control officials A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  11. TRACEABILITY REG. 178/02 • Food traceability shall be established at all stages of production, processing and distribution • FBOs shall be able to identify any person from whom they have been supplied with a food • This information shall be made available to the competent authorities on demand • FBOs shall have in place procedures to identify the other businesses to which their products have been supplied • This information shall be made available to the competent authorities on demand A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  12. REGISTRATION/APPROVAL OF FOOD ESTABLISHMENTS The registration of food establishments and the cooperation of food business operators are necessary to allow the competent authorities to perform official controls efficiently A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  13. REGISTRATION AND APPROVAL REG 852/04 • FBOs shall cooperate with the Competent Authorities • FBO shall notify the Competent Authority of each food establishment under its control, with a view to the registration of each such establishment • FBOs shall ensure that the Competent Authority always has up-to-date information on establishments (including significant changes and closure of a food establishment) • FBOs shall ensure that establishments are approved by the Competent Authority, following at least one on-site visit, when approval is required A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  14. REGISTRATION AND APPROVAL OF ESTABLISHMENTS REG 853/04 • FBOs shall place products of animal origin on the market only if they have been prepared and handled in establishments that the Competent Authority has registered or, where required, approved • FBOs shall cooperate with the Competent Authorities. • FBOs shall ensure that an establishment ceases to operate if the Competent Authority withdraws its approval A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  15. WITHDRAWAL AND RECALL OF NON COMPLIANT FOOD REG. 178/02 • If a FBO considers that a food is not in compliance with the food safety requirements, it shall immediately initiate procedures to withdraw the food from the market where the food has left his/her control, and inform the Competent Authorities thereof • Where the product may have reached the consumer, FBO shall inform the consumers of the reason for its withdrawal, and if necessary, recall from consumers products already supplied to them A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  16. WITHDRAWAL AND RECALL • Withdrawal: The removal of an unsafe food from the market before it has reached the consumer • Recall: The removal of an unsafe food from the market when it may have reached the consumer and the notification of the consumer

  17. FOOD INJURIOUS TO HUMAN HEALTH REG. 178/02 • FBO shall immediately inform the Competent Authorities if it considers that a food which it has placed on the market may be injurious to human health • FBOs shall inform the Competent Authorities of the action taken to prevent risks to the final consumer • Food business operators shall collaborate with the Competent Authorities on action taken to avoid or reduce risks posed by a food which they supply or have supplied A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  18. REG 852/04 GUIDES TO GOOD PRACTICE • Member States (CAs) shall encourage the development of national guides to good practice for hygiene and for the application of HACCP principles • Guides to good practice shall be developed and disseminated by food business sectors, in consultation with representatives of parties whose interests may be substantially affected, such as Competent Authorities and consumer groups • Member States shall assess national guides in order to ensure that their contents are practicable and that they are suitable as guides to compliance

  19. REG 852/04 Hazard Analysis and Critical Control Points Food business operators shall: • put in place, implement and maintain procedures based on the HACCP principles • provide the Competent Authority with evidence of their compliance • ensure that any documents describing the procedures are up-to-date at all times • retain documents and records for an appropriate period A. Mancuso - Harmonizing national legislation on Food Safety

  20. AN EXAMPLE OF «COOPERATION» REG 853/04 OBJECTIVES OF HACCP-BASED PROCEDURES The procedures must guarantee that each animal (or lot): • isproperlyidentified • is accompanied by the relevant information • does not come from a holding subject to a movement prohibition for reasons of animal or public health • isclean • is healthy, as far as the FBO can judge • is in a satisfactory state as regards welfare In the event of failure: FBO must notify the Official Veterinarian and take appropriate measures

  21. AN EXAMPLE OF «COOPERATION» REG 853/04 FOOD CHAIN INFORMATION • FBOs operating slaughterhouses must request, receive and check food chain information in respect of all animals • FBO must not accept animals unless they have been provided with food safety information (status of the holding, animals’ health status, treatments, diseases, analysis, etc.) • FBOs deciding to accept animals after evaluating food chain information must make it available to the Official Vet. • FBO must notify the Official Veterinarian of any information that gives rise to health concerns • If any animal arrives without food chain information, the operator must immediately notify the Official Veterinarian A. Mancuso - Harmonizing national legislation on Food Safety

  22. SUGGESTED COLLABORATION Results of microbiological and chemical tests carried out in the framework of HACCP verification could be transmitted from FBOs to Competent Authorities A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  23. SUGGESTED COLLABORATION: INTEGRATION OF OWN-CHECK RESULTS IN THE OFFICIAL CONTROL SYSTEM • This could provide very useful information to CA • Possibility to properly address official controls and prioritise activities and sampling • Optimization in the use of resources • Promptly identification of emerging hazards • Data to be used for risk assessment A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  24. INTEGRATION OF INFORMATION MANAGEMENT SYSTEMS • Food establishments register (registered/approved) • Official control activities • Public laboratories (LIMS) • Private laboratories (own-checks)

  25. INTEGRATION OF INFORMATION MANAGEMENT SYSTEMS A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

  26. THANK YOU! E-mail a.mancuso@izs.it A. Mancuso - Importance of collaboration between the Veterinary Services and industry to promote animal production food safety

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