1 / 32

T raceability and Labelling of Fishery products in the EU

T raceability and Labelling of Fishery products in the EU. Gerard Roessink Food and Consumer Product Safety Authority The Netherlands. Traceability what is it. Definition

dana
Télécharger la présentation

T raceability and Labelling of Fishery products in the EU

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. Traceability and Labelling of Fishery products in the EU Gerard Roessink Food and Consumer Product Safety Authority The Netherlands

  2. Traceability what is it • Definition • 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, processing and distribution.

  3. Traceability – the requirements and their understanding • Food Law – Regulation 178/2002 article 3 point 15 and article 18 • Guidance on Implementation of art. 11,12, 16, 17, 18, 19, 20 in the Food law (20. December 2004)

  4. Trace ability • When something has gone wrong we need to find who is responsible • To avoid the same mistake will be made again • Product liability, histamine example

  5. Trace ability is it new? • Should be a part of the food safety system • Together with HACCP • Thinking ahead which problems might occur and have a solution ready before it happens

  6. New interest in trace ability • After crisis in the food industry namely: • Mad cow disease (BSE) 1996 in UK • Dioxin contamination in Belgium 1999

  7. EU LEGISLATION Three basic principles : 1. Safe food from Farm to fork – from Water to mouth 2. Producer is responsible 3. Supervision CA through Trace ability HACCP

  8. Traceability • Apply to • All stages of production, processing and distribution • Includes • Food, Feed, food producing animals, and any other substances incorporated in the food

  9. Trace ability • Origin of food stuffs • Processing history • Distribution and location after delivery • Storage circumstances

  10. Traceability • Require • Food and Feed Business operators shall have systems and procedures in place which allow them to identify • immediate suppliers of substances to be incorporated in a specific product • buyers related to a specific product. • Such information shall be made available to competent authority at demand

  11. HOWEVER • This will often be required as part of commercial contractual arrangements • Specific requirements which involves traceability still apply, eg. • primary producers control and record keeping in regard to feed, veterinary medicines and diseases still apply (Reg. 852, Annex1): certificate of origin for bivalves (Reg. 853, Annex x) • The application of identification marks (Reg. 853, Annex I)

  12. Internal Traceability ? • Food Law – article 14 part 6 • If a part of a batch is considered unsafe – the whole batch will be considered unsafe • Unless a detailed assessment show evidence that this is not the case • Suspected unsafe: Withdrawal of a product, even if in conformity, is possible

  13. Internal Traceability ? • Food Law – article 14 part 6 • If a part of a batch is considered unsafe – the whole batch will be considered unsafe • Unless a detailed assessment show evidence that this is not the case • Suspected unsafe: Withdrawal of a product, even if in conformity, is possible

  14. Labelling • Health or Identification Marks (Regulation 853/2004 Art. 5 and 6 and Annex 2) • Other Labeling • Directive 104/2000 on common organisation of the Market • Article 4 on consumer information (specifically for fishery products) • Directive 2000/13 on labelling, presentation and advertising of foodstuffs • Specific requirements for bivalves • 853 ch. VII section VII

  15. Food Buisness Operators Obligations • Apply Identification Mark on all products placed on the market – also imported products • Health and Identification Marks shall be applied only to products produced in approved or registred establishments

  16. Traceability and Import to EU • The Scope of article 18 of Food Law (or Reg. 178/2002) • Only intra-territorial effect, i.e. • the article apply only from importer up to retail level in EU. • the importer in EU must be able to identify only the exporter in the 3. country • the importer do not need to require tracebility beyond the exporter in the 3. country.

  17. Identification Marks • Shall be placed on the product before it leaves the company • Shall include information about country in which the establishment is located and approval number • If re-packing and re-processing takes places the Health Mark shall be linked to the operation where this takes place.

  18. Commission Regulation 104/2000 Labelling requirements: • commercial designation of species • production method • catch area and: physical appearence or specific treatment fresh or frozen

  19. Commission Regulations 2065/2001 and 104/2000 1. the commercial designation of species list of local names Examples of member states lists • Art. 4 and Regulation 104/2000 Annex I-IV 2. production method wild catch fresh water / sea aquaculture fresh water / sea • catch area or country of production

  20. (EG) 2065/2001 Catch areas: • wild catch at sea: FAO areas • wild catch in fresh water name country • aquaculture products: name country end phase

  21. Market stall

  22. Other labelling requirements • General requirements for labelling, presentation and advertising (Directive 2000/13) • Applies to all products to be delivered to the ultimate consumer (retail packs and catering)

  23. THE LABEL • Always compulsary (article 3) • Name under which the product is sold • List of ingredients • The quantity of certain ingredients or “categories of ingredients” (= also additives) • The net quantity • Minimum durability or “used by” date • Special storage conditions or conditions of use • Name or Business name and adress of manufacturer, packager or seller established in EU • Particulars of the place of origin if lack of such may mislead to consumer • Instructions for use, if otherwise impossible to use the product appropriately. ………

  24. The label says • Some requirements of specific relevance to fishery products from 3. countries (article 5.3) • Specific information about the treatment (frozen, smoked, dried…) • Information about ionising radiation if such is used (in relevant member state language) ……..

  25. Trace-ability

  26. Trace-ability • Each link in the chain from water to mouth must be able to know where the fish comes from and where the fish will go.

  27. Trace-ability • Can be done with • expensive equipment • But simple systems • are OK

  28. Trace-ability

  29. What is a simple system • Paper record; paper trail • Could be the invoice • Health check document addition

  30. Thank you for your attention

More Related