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International experience with quality control and safety aspects of seafood products

International experience with quality control and safety aspects of seafood products. Henrik Stenwig, DVM, Ph.D Director Health and Quality, Norwegian Seafood Federation. Norwegian Seafood Federation. Approx. 500 member companies within fishmeal, fish feed, aquaculture, industry and export

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International experience with quality control and safety aspects of seafood products

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  1. International experience with quality control and safety aspects of seafood products Henrik Stenwig, DVM, Ph.D Director Health and Quality, Norwegian Seafood Federation

  2. Norwegian Seafood Federation • Approx. 500 member companies within fishmeal, fish feed, aquaculture, industry and export • all together, they produce and trade more than 95 % of the seafood exported from Norway • more than 7 000 employees • financed by fees from member companies

  3. NHOConfederation of Norwegian Enterprise 3

  4. Our services(partly) • Advising member companies on a wide range of issues, including • health and environment • food safety • trade regulations • legal advice in employees matters • Coordination of research and development • Representing employers in collective bargaining 4

  5. The Agreement on the European Economic Area Parties of the agreement: The European Communities, the Members of the European Union and Norway, Iceland, Liechtenstein Entered into force on 1 January 1994 5

  6. The Agreement on the European Economic Area The EEA-agreement includes: • All harmonised EC-legislation on veterinary issues and feed • All harmonised EC-legislation on food in other aspects • The agreement is dynamic and currently updated with newly adopted EC-legislation on food safety 6

  7. The Agreement on the European Economic Area • Regarding food safety and veterinary issues, Norway is completely integrated as part of the single European market having the same legislation in this field

  8. Influence on the framework of the European market Associated membership in • the European Feed Manufacturers' Federation (FEFAC) • the Federation of European Aquaculture Producers (FEAP) • the EU fish processors association (AIPCE)

  9. WTO – important framework of the global market The WTO Agreements on • the Application of Sanitary and Phytosanitary Measures (the SPS Agreement) • Technical barriers to trade (the TBT-agreement

  10. 10 Harmonization (SPS-Article 3) Article 3.1 To harmonize sanitary and phytosanitary measures on as wide a basis as possible, Members shall base their sanitary or phytosanitary measures on international standards, guidelines or recommendations, where they exist, except as otherwise provided for in this Agreement, and in particular in paragraph 3

  11. 11 plant health IPPC food safety animal health OIE CODEX The relevant international organizations

  12. The WTO Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement) • The nations’ right and duty to protect human, animal and plant health • The three basic elements of risk analysis • Risk assessment • Risk factors (Hazards) • Risks • Risk management • Evaluation of measures and their influence on trade • Introduction of measures • Risk communication 12

  13. The overall goal for the food policy of the Norwegian Seafood Federation Seafood shall be safe, and the consumers must have confidence in the seafood, in the seafood production and in the seafood producers.

  14. Safe seafood Important key words: • Transparency • Traceability • Quality assurance systems (HACCP, ISO) • Active attitude towards risk management • Current documentation of status by monitoring and surveillance • Close co-operation with competent authorities

  15. Risk management in the Industry • Implement the HACCP -principles • Internal control: • Ensures the implementation of public regulations, including food safety provisions • Audits by the Food Authority • Increasingly audited by their customers • Increasingly auditing their suppliers 15

  16. Constituent parts of an Own Check System for processing plants • Basic Information • General information, document handling and filing, complaints and recalls, training and internal audit • HACCP • 7 principles: Hazard analysis, CCP, critical limits, monitoring system, corrective actions, document control and filing system and verification system 16

  17. Constituent parts of an Own Check System for processing plants • Basic Controls • Building, facilities, general and personal hygiene, water, ice, pest control, reception raw materials, packaging and ingredients, temperature control, parasites, process control, etc. 17

  18. Short summary To achieve confidence in and predictable access to the international market, the following factors are important: • Strong focus on food safety and quality assurance • Coordinated activity through own organisation • Close cooperation with and “pressure on” national authorities

  19. Short summary • Active participation in relevant international business organisations • Active attitude concerning development of national and international rules and regulations

  20. Thank you for your attention

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