1 / 19

EU provisions on meat inspection and flexibility

EU provisions on meat inspection and flexibility. SANCO Roundtable on the revision of meat inspection Brussels, 18 May 2010 Koen Van Dyck Head of Unit (acting) European Commission Health & Consumers Directorate General Directorate E - Safety of the food chain

penha
Télécharger la présentation

EU provisions on meat inspection and flexibility

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. EU provisions on meat inspection and flexibility SANCO Roundtable on the revision of meat inspection Brussels, 18 May 2010 Koen Van Dyck Head of Unit (acting) European Commission Health & Consumers Directorate General Directorate E - Safety of the food chain Unit E2 – Food Hygiene, Alert System and Training

  2. food safety policy Built around a pillar = General Food law • Regulation (EC) No 178/2002 • Objective: to create a general frame aiming at ensuring global consistency of all legal acts on food safety

  3. General Food Law General principles/requirements • Integrated approach • Risk analysis and scientific basis • Precautionary principle • Transparency • Shared responsibilities • Traceability

  4. Responsibilities Operators Member States • Ensuring that all stages for which they are responsible are carried out hygienically • Traceability • Withdrawal of non compliant food + info consumer • Information to competent authorities + collaboration • Enforcement of food law and Official controls • Public communication on food safety and risk

  5. Hygiene legislation Hygiene package: a living legislation Horizontal approach for all food Taking into account specific risks linked to certain foods Consolidation and elimination of certain detailed requirements Separate texts for hygiene, official controls and animal health aspects

  6. Regulation (EC) No 178/2002  Food law Competent authorities Food business operators Regulation (EC) No 882/2004 General rules for official controls Regulation (EC) No 854/2004 Specific rules for official controls on products of animal origin Regulation (EC) No 852/2004 General rules on hygiene Regulation (EC) No 853/2004 Specific hygiene rules for products of animal origin Regulation (EC) No 2075/2005 Trichinella Regulation (EC) No 2074/2005 Other implementing rules Regulation (EC) No 2073/2005 Microbiological criteria

  7. Hygiene Package= a living legal act Changes Comitology Co-decision Review CommissionReport to the EP and the Council

  8. Amendments Hygiene package • Changes of the Hygiene Package (7) • Changes of the Implementing measures (13) • Regulation 1162/2009: prolongation of certain transitional measures relevant for Regulations 853/2004, 854/2004 and 882/2004

  9. EU provisions meat inspection • Legal basis • Regulation (EC) No 854/2004 • Regulation (EC ) No 882/2004 for activities excluded from the scope of the Hygiene package • Certain derogations provided

  10. Flexibility – Regulation (EC)No 853/2004 • Considered as the FBO activity (not part of EU rules for official controls): initial examination of wild game bodies by trained persons

  11. Flexibility – Regulation (EC)No 854/2004 • Role of official auxiliaries • Use of slaughterhouse staff • Rules for AMI and PMI more flexible for certain species • Visual inspection of pigs • The official veterinarian is a key person

  12. Flexibility – Regulation (EC)No 2074/2005 • Establishments carrying out discontinuous slaughter or slaughterhouses and game-handling establishments with discontinuous slaughter or game handling activities • Visual inspection provisions – Annex VI b (amended in 2007)

  13. Flexibility – Regulation (EC)No 2075/2005 • Derogations • Trichinella-free holdings (IE, IT) • Regions with negligible risk of Trichinella (DK)

  14. Review of meat inspection • Review should not serve to solve non-compliances with Regulation (EC) No 854/2004 • Review should help to: • Inspection to cover relevant risks • Improvement of methods currently used • EU market, mutual recognition with free circulation of goods • International trade – equivalence, recognition of rules

  15. Pilot projects • Regulation (EC) No 854/2004 • Limited in time and the scope • Notification procedure applies • Poultry sector - FR notified

  16. History review of meat inspection • Elements incorporated in the Hygiene Package applicable since 1/1/2006, further amendments • Reinitiated by the Lyon Seminar 7-11 July 2008 and Council CVO Conclusions on 6 November 2008 with request for concrete proposals • Referred to in the Report from the Commission on the experiences gained from the application of the Hygiene Package, adopted on 28.7.2009

  17. review of meat inspection Outcome of consultation on the need for a review of meat inspection • Increasing public health importance of hazards, not discovered by conventional meat inspection • Driven by human resources problems • Enhanced role of off. auxiliaries? • Clarification on responsibility FBO – CA? • Additional delegation to slaughterhouse staff

  18. Next Steps • Consultations: • SANCO Round table on the revision of meat inspection 18 May 2010 • Follow-up meetings • EFSA mandates • Requests for scientific opinions on the hazards to be covered by meat inspection • Requests for technical assistance defining harmonised human health epidemiological criteria to carry out risk analysis within the scope of meat inspection

  19. Thank you for your attention

More Related