Food Safaty, EU Rules. May09
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Food Safaty, EU Rules. May09



The basic principles of food safety in the EU regulatory environment. Focus on GMP's and HACCP

The basic principles of food safety in the EU regulatory environment. Focus on GMP's and HACCP



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    Food Safaty, EU Rules. May09 Food Safaty, EU Rules. May09 Presentation Transcript

    • Food safety, EU rules Ankara, 13 May 2009 BSP ©2009 Dario Dongo CIAA, Food Safety Management Task Force, v.chairman Global Food Safety Initiative Tech. Committee, CIAA representative Federalimentare, Regulative Policies, responsible 1
    • EU Rules, the A-B-C Food & feed traded in the Single market shall comply with the EU requirements of food law, or conditions recognized by the EC as equivalent C) CONTROLS A) SAFETY (public/private) B) HYGIENE 2
    • A) SAFETY • RESPONSABILITY. All operators must monitor the safety of products and processes under their responsibility Self-checks -> Safety assessment • TRACEABILITY • INCIDENT MANAGEMENT (EC) Reg. No. 178/02, General Food Law 3
    • R E S tion c P du O p ro N S ary “FROM rim FARM I B P TO I ring t FORK” L tu or ac sp I uf an T an Tr on I M u ti E rib S ist D 4
    • Safe food i.e. heavy metals in fish • Food cannot be placed on the EU market if: ie. aflatoxins in pistachio nuts 1) harmful short-mid-long term (in the / cumulative effects / sensitivities of specific categories of consumers) i.e. undeclared allergens 2) unfit to human consumption (ie. physical contamination, deterioration, putrefaction, deacay) 5
    • Safe food - allergens Food labels must indicate the presence - even if just in traces - of allergenic substances, and/or materials derived thereof (except those mentioned in Dir. 2007/68/EC) ER D ANG Clear impact on the management of the whole process Self checks against X-contamination 6
    • Safe feed • Feed cannot be placed on the EU market nor fed to any food-producing animal, if they 1) have an adverse effect to animal health, or i.e. melamine 2) make the food derived from food- producing animals unsafe for human consumption i.e. (carry over) dioxins 7
    • Safety assessment • Safety is evaluated regarding the normal intended use of the product, and the information given on its label • The entire batch/consignment risky product is of a presumed by law to be unsafe 8
    • Traceability All operators must be able to identify their suppliers – who supplied what (food & feed, food contact materials) be able to identify the business operators to whom they have delivered their products - who has received which product inform the competent authorities on what above, whenever requested 9
    • T R A C E … A GOING B FURTHER! I L I T Y 10
    • Incident management Operators duties (1) • In case of a food/feed safety risk: immediate withdrawal of the product, so as to stop the distribution and to prevent its placement on the shelves inform the competent authorities. Immediately, specifying the adopted measures, when there is a danger for the human health 11
    • Incident management Operators duties (2) where the product may have reached consumers, give effective and detailed information to consumers, explaining its reasons (ie. physical contamination with …, food non suitable for consumption, yes/no health danger) “when other measures aren’t enough to achieve an high health level”, public recall of products from the market cooperate with competent authorities and the other operators involved 12
    • Incident management (3) Information to consumer, example 13
    • B) HYGIENE General obligations • All business operators have to be registered or approved (foods of animal origin) by the competent authorities • It is due to implement measures and conditions aimed to control hazards and ensure safety of the product -> HACCP-based procedures 14
    • Hazard Analysis and Critical Control Points 1. HAZARD ANALYSIS (multidisciplinary team; product description, its intended use; flow diagram; hazard & control measures list ) 2. IDENTIFICATION OF CRITICAL CONTROL POINTS (decision tree) 3. CRITICAL LIMITS AT CRITICAL CONTROL POINTS (ie. temp., pH, sensory parameters target levels) 4. MONITORING PROCEDURES AT CRITICAL CONTROL POINTS (continuously or on a set frequency) 5. CORRECTIVE ACTIONS 6. VERIFICATION PROCEDURES (ie. random analysis, tests) 7. DOCUMENTATION AND RECORD KEEPING (Ref. FAO/WHO Codex Alimentarius document CAC/RCP 1-1996, rev. 4-2003) 15
    • Hygiene Detailed requirements Primary production: After primary production: EC Reg. 852/04 EC Reg. 852/04 Art. 4.1, Annex I Art. 4.2, Annex II Food of Animal Origin: Feed: EC Reg. 183/05 EC Reg. 853/04 For certain products: Where applicable: microbiological criteria Contaminants & residues, food EC Reg. 2073/05 contact materials, GMOs, irradiation, … 17
    • Guides to Good Practice To be developed by Industry associations (National and European) and implemented on a voluntary basis do • advise on plants, equipments, training (ie. cleaning and disinfection procedures) • define how to reach the safety targets • adapt HACCP principles to the sector • define what is necessary, appropriate, adequate, sufficient -> From CIAA, see GMP’s (PAS 220), Acrylamide toolbox 18
    • Export to the EU Foods of animal origin • Consignments must be presented at EU Border Inspection Posts - accompanied by all certificates required in EU veterinary legislation - for import control • Prior notice of the arrival in the BIP must be given (in accordance with National rules of the Member State in which the border inspection post is situated) • Products must derive from approved countries, regions and establishments (as appropriate) -> for certifications and certificates, see TR@CE (TRade Control & Expert System, EC), 19
    • Export to the EU Foods of non-animal origin • In general, these foods can enter the EU without certification by the competent authorities of the third country of dispatch, and are not subjected to a pre-notification procedure on arrival • High risk foods of non-animal origin: designation of points of entry, prior notification of the arrival (EC Reg. 669/09) 20
    • C) CONTROLS, public The EU-Member States network implies Information flow (RASFF, Border Inspection Posts) Contact points (European Commission-DG Sanco, Ministries of Health) Methods (sampling & analysis) Scientific cooperation (European Food Safety Authority, EFSA) 21
    • Rapid Alert System on Food & Feed Annual report 2007: 2976 notifications 22
    • RASFF – weekly overview Abstract from Week 18, 2009: Date Notified Ref: Reason for notifying: Notification Status: by: basis: 27/04/ Germany 2009. official product (to be) 2009 0526 oxamyl (0.31 mg/kg - ppm) in green peppers from Turkey control on withdrawn from the market the market 29/04/ Italy 2009. border information on too high count of Escherichia 2009 0556 control - distribution coli (700 MPN/100g) in clams consignment not (yet) available (Donax trunculus) from Turkey released 27/04/ Germany 2009. Border Product (to be) 2009 AVH aflatoxins (B1 = 3.20; Tot. = rejection re-dispatched 7.45 µg/kg - ppb) in roasted diced hazelnut from Turkey 27/04/ Germany 2009. Border Product (to be) 2009 AVQ aflatoxins (B1 = 12.3; Tot. = rejection re-dispatched 14.1 µg/kg - ppb) in roasted pistachio nuts from Turkey 23
    • RASFF – weekly overview Abstract from Week 18, 2009: Date Notified Ref: Reason for notifying: Notification Status: by: basis: 28/04/ Germany 2009. Border Product (to be) 2009 AVR aflatoxins (B1 = 3.74; Tot. = rejection re-dispatched 12.9 µg/kg - ppb) in diced hazelnuts from Turkey 28/04/ France 2009. Border product under 2009 AVX aflatoxins (B1=20.9; Tot=28.9; B1=0.9; Tot=9.6 rejection customs seals µg/kg - ppb) in dried figs from Turkey 28/04/ France 2009. aflatoxins (B1 = 2.6; Tot. = Border product under 2009 AVG rejection 7.9 µg/kg - ppb) in dried figs customs seals Lerida from Turkey 28/04/ France 2009. Border product under 2009 AVG aflatoxins (B1 = 3.5; Tot. = rejection customs seals 10.7 µg/kg - ppb) in natural dry figs from Turkey 24