1 / 38

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

happy
Télécharger la présentation

From stable to table: food hygiene requirements 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. 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

More Related