1 / 59

Unit 4: Food Legislation and Risk Assessment

Unit 4: Food Legislation and Risk Assessment. Euromodule Food Safety and Risk Assessment Arja Siebenga, Hogeschool van Arnhem en Nijmegen Version 1, oktober 2004. Contents Unit 4. Introduction The Food Supply Chain and Traceability Legislation and Food Safety Agencies Codex Alimentarius

yadid
Download Presentation

Unit 4: Food Legislation and Risk Assessment

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. Unit 4: Food Legislation and Risk Assessment Euromodule Food Safety and Risk Assessment Arja Siebenga, Hogeschool van Arnhem en Nijmegen Version 1, oktober 2004 Unit 4: Food Legislation and Risk Assessment

  2. Contents Unit 4 • Introduction • The Food Supply Chain and Traceability • Legislation and Food Safety Agencies • Codex Alimentarius • Sanitary and Phytosanitary Measures (SPS) agreement • EU Food Safety Legislation • International quality systems • Hazard Analyses Critical Control Points (HACCP) • ISO 9000 (at this moment ISO 9001:2000) • EUREP-GAP • British Retail Consortium (BRC) • Safe Quality Food Unit 4: Food Legislation and Risk Assessment

  3. Introduction • There is concern on Food Safety Hazards among consumers and also among producers (see Unit 1) • Caused by: • Food Poisoning incidents and subsequent Recall actions • Food comes from all over the world and so the production is an uncertain factor Unit 4: Food Legislation and Risk Assessment

  4. Introduction • Consumers and Producers want safe and high quality food in the supermarkets, shops and marketplaces • Consumers and Producers want: • Legislation and food safety control • Quality systems • A safe Food Supply Chain Unit 4: Food Legislation and Risk Assessment

  5. Precautionary principle • Consumers and Producers want to prevent food hazards and incidents, so Authorities want to take precautionary measures • The European commission took her responsibility and published the White Paper in 2000, after the Green Paper • See: http://europa.eu.int/comm/dgs/health_consumer/library/pub/pub06_en.pdf Unit 4: Food Legislation and Risk Assessment

  6. White Paper • The European Commission, which wants to assure that the EU has the highest standards on food safety, published the White Paper on Food safety with a proposal for a European Food Authority and Food Safety Legislation • The principles of the White Paper: • To cover the whole of the food chain “farm to table” • To use the precautionary principle where appropriate • To be able to trace products through the whole food chain if necessary • To use scientific advice • To appropriate official controls and rapid action on emergencies Unit 4: Food Legislation and Risk Assessment

  7. New EU General Food Law • Has regulations for: • Supply Chain Management (SCM) • Control Systems and • Transparency and Traceability in food processing chains for eventual problems and subsequent recalls • Quality systems • Is based on worldwide trade and legislation: • Codex alimentarius • Sanitary and Phytosanitary measures (SPS) agreement of the World Trade organization (WTO) Unit 4: Food Legislation and Risk Assessment

  8. The Food Supply Chain • Includes: • Primary production (agricultural) • Food processing • Food trade; wholesale and retail • Catering • Consumers; they drive the chain (demand chain) Bourlakis M.A. eds. (2004), Food Supply Chain Management. Blackwell Publishing Ltd, Oxford. Unit 4: Food Legislation and Risk Assessment

  9. Consumer Catering Retailer Wholesaler Food and drink manufacturing Farmers – Agricultural Producers The Food Supply Chain Unit 4: Food Legislation and Risk Assessment

  10. The Food Supply Chain • The management environment of the chain: • Quality; the degree of congruence between customers expectations and their realization • Technology; in agricultural production, food manufacturing and distribution • Logistics; a key business process that provides increased customer satisfaction • Information technology; supports the movement of products and product information dissemination in the food chain • Regulation framework; based on (inter)national law Unit 4: Food Legislation and Risk Assessment

  11. Traceability • The ability to track and/or trace product flows in a production and distribution chain • It implies that product flows are uniquely identifiable and at critical points in the production and distribution processes, the identity of product flows is logged • This information is systematically collected, processed and stored. Vernède, R., Verdenius, F. and Broeze, J., (2003) Traceability in Food Processing Chains. KLICT Position Paper, Agrotechnology & Food Innovations, Wageningen. Unit 4: Food Legislation and Risk Assessment

  12. Traceability Unit 4: Food Legislation and Risk Assessment

  13. Traceability Unit 4: Food Legislation and Risk Assessment

  14. Traceability Unit 4: Food Legislation and Risk Assessment

  15. Traceability Unit 4: Food Legislation and Risk Assessment

  16. Traceability Most important points of T&T (art. 18 General Food Law): • From January 1st 2005 • Every company in the Food sector • Must be able to perform T&T: • in own warehouse • one participant in the chain before • one participant in the chain after Unit 4: Food Legislation and Risk Assessment

  17. Traceability Most important points of T&T (art. 18 General Food Law): • Is for all food related products • Each company is responsable for their choice of batch size Unit 4: Food Legislation and Risk Assessment

  18. Legislation and Food Safety Agencies • The Codex Alimentarius, the SPS (Sanitary and Phytosanitary Measures) agreement and the General Food Law: • Aim • Set up of the legislation / system • Control and sanctions • Administration and organization www.globalfoodnetwork.org/pdf/InternationalReportDefinitief2.pdf Unit 4: Food Legislation and Risk Assessment

  19. Codex Alimentarius Programme - Aim The main purposes are: • Protecting Health of the consumers • Ensuring fair trade practices in food trade • Promoting co-ordination of all food standards work from international governmental and non-governmental organizations (harmonization). ftp://ftp.fao.org/codex/standard/en/CXP_001e.pdf (the Codex document) Unit 4: Food Legislation and Risk Assessment

  20. Codex Alimentarius Programme Set up of the system The Codex Alimentarius is a collection of: • Food standards • Codes of practice • Other recommendations presented in a uniform way Example: Recommended International Code of Practice; This code recommends a HACCP-based approach to enhance Food Safety This is a code for all food processing companies, there also is a codex for a type of product or process http://www.codexalimentarius.net/standard_list.asp (a list of all existing codex) Unit 4: Food Legislation and Risk Assessment

  21. Codex Alimentarius Programme Set up of the system There are also guidelines in the Codex for: • Production • Processing • Marketing and • Labelling Example: for niche products or special foods, there is the Codex for organically produced foods. Unit 4: Food Legislation and Risk Assessment

  22. Codex Alimentarius ProgrammeControl and Sanctions There is no organization that controls the Codex; each country in the world has its own responsibility and for each Codex has the choice of: • Full acceptance • Acceptance with minor deviations or • Free distribution An increasing number of countries are aligning there national food standards with those of the Codex Alimentarius, particularly in the case of additives contaminants and residues. Unit 4: Food Legislation and Risk Assessment

  23. Codex Alimentarius ProgrammeOrganization The Codex Alimentarius Commission (CAC) was created in 1963 by: • Food and Agriculture Organisation (FAO) • World Health Organisation (WHO) The secretary of the Codex Alimentarius Commission is a senior FAO official who serves as the Chief of the Joint FAO / WHO Food Standards Programmes located within the Food and Nutrition Division at FAO in Rome. Unit 4: Food Legislation and Risk Assessment

  24. Sanitary and Phytosanitary Measures (SPS) Agreement: Aim The basic aim of the SPS agreement is to maintain the sovereign right of any government to provide the level of health protection it deems appropriate, but first of all to ensure that these sovereign rights are not misused for protectionist purposes and do not result in unnecessary barriers to international trade. Unit 4: Food Legislation and Risk Assessment

  25. SPS AgreementSetup of the system The World Trade Organisation (WTO) agreement is based on seven principles which the member states of the WTO have to follow: • National sovereignty • Harmonisation • Equivalence • Science-based measures • Regionalisation • Transparency • Dispute resolution. Unit 4: Food Legislation and Risk Assessment

  26. SPS AgreementControl and sanctions • Only governments can submit trade disputes to the WTO’s disputes settlement • By accepting the WTO agreement, governments have agreed to be bound by the rules in all of the multilateral trade agreements attached to it including the SPS agreement • In case of trade dispute there is the WTO’s dispute settlement procedure and the WTO Dispute Settlement Body (DSB). Unit 4: Food Legislation and Risk Assessment

  27. SPS AgreementAdministration and organisation • The SPS committee is open to all member countries • Look for literature concerning the dispute between European Countries and the United States of America on Genetically Modified Organisms (GMO’s) Unit 4: Food Legislation and Risk Assessment

  28. EU Food Safety LegislationAim To establish and maintain high level protection of human health, safety and consumer protection • So the General Food Law is the only of the three agreements whose only purpose is the consumer and his health, safety and legal protection Unit 4: Food Legislation and Risk Assessment

  29. EU Food Safety LegislationSet up of the legislation The General Food Law consists of: • Directives; A number of guidelines that can be transformed into national laws, there is some space for adaptation to the specific national situations. Example: Obligation of the manufacturer to establish a self monitoring system in accordance with the HACCP concept. And • Regulations; They should be taken over literally by the member states. Example: Food and food ingredients must be traceable Unit 4: Food Legislation and Risk Assessment

  30. EU Food Safety LegislationControl and Sanctions • Control is a responsibility of the local government • The EU can assign a European Inspection Team that examines if a member state acts according to the rules. Unit 4: Food Legislation and Risk Assessment

  31. EU Food Safety LegislationAdministration and organisation The European Community has several bodies for legislation matters: • European Food Safety Authority; scientific advice • Council of Ministers; decision-making on final legislative matters • European Parliament; legislation and control. Unit 4: Food Legislation and Risk Assessment

  32. International Quality Systems The most important quality systems: • Hazard Analyses Critical Control Points (HACCP) • ISO 9000 (at this moment ISO 9000:2000) • EUREP-GAP • British Retail Consortium (BRC) • Safe Quality Food. We will discuss: • Description of the system • Aim • Set up of the system • Control and Sanctions • Advantages and disadvantages. Unit 4: Food Legislation and Risk Assessment

  33. Hazard Analyses Critical Control Points (HACCP) • The HACCP system is the system that is required for any food business or organisation in most countries by legislation. • The joint FAO / WHO Codex Alimentarius Commission recommends the HACCP approach to enhance Food Safety. Unit 4: Food Legislation and Risk Assessment

  34. Hazard Analyses Critical Control Points (HACCP) The Aim: “HACCP is a tool to assess hazards and establish control systems that focus on prevention rather then relying mainly on end-product testing on food safety” Unit 4: Food Legislation and Risk Assessment

  35. Hazard Analyses Critical Control Points (HACCP) Set up of the system: • HACCP is a science based system • With 7 principles, for example “Conduct a hazard analysis” • And 12 guidelines, for example “List all potential hazards associated with each step, conduct a hazard analysis and consider any measures to control identified hazards. Unit 4: Food Legislation and Risk Assessment

  36. Hazard Analyses Critical Control Points (HACCP) • Control on HACCP is part of the control of the legislation; in EU that is General Food Law based legislation in each country • Sanctions depend on the different legislations and are enforced in EU by the Food controlling organisation in each country. Unit 4: Food Legislation and Risk Assessment

  37. Hazard Analyses Critical Control Points (HACCP) Advantages • Gives insight in the critical control points of the process • Gives trust for the consumer that products are produced safely and hygienically • Decreases chance on recall • Decreases number of desired audits; saves money • Reduces the costs of food borne illness. Unit 4: Food Legislation and Risk Assessment

  38. Hazard Analyses Critical Control Points (HACCP) Disadvantages: • Increased production and supervisory costs • Need to train supervisors managerial and production staff • Attitude / Motivation of all • Reduced Staff time available for other tasks • Costs of implementation • Reduced flexibility in production process and introduction of new products. Unit 4: Food Legislation and Risk Assessment

  39. ISO 9000 (at this moment ISO 9000:2000) ISO systems are: • Generic {for all types of organisations producing all kinds of products or services in any sector of activity (profit, non-profit or public)} • Management systems (there is a minimum of operational order so that time, money and other resources are utilised efficiently) • Standards (providing the organization with a model for setting up and operating the management system). Unit 4: Food Legislation and Risk Assessment

  40. ISO 9000 (at this moment ISO 9000:2000) The Aim / result of ISO 9000 is: “Transparency of the processes so the organization can deliver measurable output.” The system is frequently revised. The last time was in the year 2000, so we currently use ISO 9000:2000, which was published in 2001 Unit 4: Food Legislation and Risk Assessment

  41. ISO 9000:2000 The revised system consists of: • ISO 9000 Quality Management System (QMS): Principles and Definitions • ISO 9001 QMS: Requirements • ISO9004 QMS: Guidelines for performance improvement • ISO 19011 Guidelines for auditing QMS. www.iso.org www.Irqa.nl Unit 4: Food Legislation and Risk Assessment

  42. ISO 9000:2000 ISO has noControl itself but: • conformity assessment is a matter for suppliers and their clients in private sector • when ISO standards have been incorporated into public legislation, regulatory bodies execute the assessments • Many testing laboratories and certification bodies offer independent (“third party”) conformity assessment services. Unit 4: Food Legislation and Risk Assessment

  43. ISO 9000:2000 Sanctions can be used for misleading practices such as: • Misuse of the ISO logo, which is a registered trademark • Giving the false impression, through expression such as “ISO certification” • Giving the false impression that ISO 9000 is a product quality label. Unit 4: Food Legislation and Risk Assessment

  44. ISO 9000:2000 Basic Advantages: • The meeting of regulatory requirements • The meeting of customer needs • The model ISO 9000 makes for a company seeking to formalize their management system of quality assurance. Unit 4: Food Legislation and Risk Assessment

  45. ISO 9000:2000 Important disadvantages: • ISO 9000 is not a specific food safety system and does not necessarily ensure food safety and does not require an HACCP plan to be completed to meet the standards • The actual change of operations can be very expensive (Designated employees have to be trained and take classes and spend time to train fellow employees) • Companies sometimes feel that the existing set of operational procedures is already working well and so the need to change is not felt. Unit 4: Food Legislation and Risk Assessment

  46. EUREP-GAP EUREP stand for Euro-Retailer Produce workinggroup and is a platform in which the major European food retailers are grouped. The Aim: “The objective is to raise standards for the production of fresh products such as fruits vegetables and livestock”. www.eurep.org www.eurep.net Unit 4: Food Legislation and Risk Assessment

  47. EUREP-GAP EUREP supports the principles of and encourages the use of HACCP EUREP-GAP for fruit and vegetables is developed by all kinds of representatives from the fruit and vegetables chain. Growers are obliged to comply with national and international laws. Growers have to show commitment to: • Food safety • Reduction of environmental damage • Reduction of the use of pesticides • Efficient use of natural resources • Health and safety for employers. There is a strong focus on traceability. Unit 4: Food Legislation and Risk Assessment

  48. EUREP-GAP Set up of the system: EUREP has developed a protocol for Good Agricultural Practice for fresh fruit and vegetables. EUREP has also developed a protocol “Integrated Farm Assurance” Livestock and Combinable Crops. This is a guide to standards of EUREP. Unit 4: Food Legislation and Risk Assessment

  49. EUREP-GAP • The EUREP-GAP approval is received after a verification from a verification body and there must be at least one internal inspection a year. • A significant number of retailers only allow fruit and vegetables with EUREP-GAP certificate. When less then 95% of the “minor musts" is fulfilled the certificate will be temporarily suspended. Unit 4: Food Legislation and Risk Assessment

  50. EUREP-GAP Advantages: Reducing Food Safety Risks in Global Primary Production by means of: • Encouraging the development and adaptation of national and regional farm assurance schemes • Reducing costs of compliance • Increasing the Integrity of farm assurance schemes world wide. Disadvantages: • Regulations are quite broad and general • It is an industry initiative focused on business-to-business rather than consumer orientated. Unit 4: Food Legislation and Risk Assessment

More Related