FOOD SAFETY Introduction Jozef Kerekrty, Slovensk ivnostensk zvz

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FOOD SAFETY - IntroductionJozef Kerekréty,
Slovenský ivnostenský zväz
PHARE Business Support Programme of the European
Union UEAPME - SME FIT II
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Introduction

• Case study Slovakia and the Czech Republic
• Where were we? Where are we? Where are
  we going? 
• Outline of EU food laws
• Comments on SMEs To Do List
• Your questions and comments

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Economy transformation
CENTRALLY PLANED ECONOMY
PRIVATIZATION INTERNATIONAL CAPITAL LOCAL MARKET
EU GLOBAL MARKET
Until 1990
1995-2004
Since May 2004
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Europe of 27 member states

• 27 Member States (since 1st Jan 07)
• 500 Mill habitants, third largest population
  after China India
• 23 official languages
• 15 currencies ( 13 member states)
• 7th surface after Russia, Canada, China, USA,
  Brazil, Australia
• Source IFS train the trainers manual

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Previous legal system
COMPETENT AUTHORITIES
PRODUCERS
Enssure the consumer Interests quality safety
State owned
technical standards
Strict product control
limited number of products no flexibility no
competition
Weak position
State owned
RETAILERS
FINAL CONSUMER
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New legal system
COMPETENT AUTHORITIES
FOOD BUSINESS OPERATORS
Voluntary and private STANDARDS
Free market competition Flexibility
National and EC food laws
FINAL CONSUMER
mainly international
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Quality ladder
Word class quality
Private standards
Scientific and technical Confidence More strict
ISO 22000
Certification
GMPs
Food law
Official control
ILLEGAL
mainly international
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EC food law the aim

• protect public health (human, animal and plant)
• provide consumers with information to enable
  informed choices and protect consumer interests
• assure fair trading and competitive conditions of
  food business operators
• provide for the adequate and necessary official
  controls of foodstuffs

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Food safety issues
Primary production
Food contact materials
Product information
Allergens Labelling Traceability
Migration Composition
GMO Origin
Unsafe food
HACCP, GMP Temperature control
Characteristics Ingredients Additives
Nutrional limits
Process failure
Product failure
Consumers sensitivity
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The structure of EU food law

• Horizontal
• Hygiene package Regulations
• 852/2004 on food hygiene
• 853/2004 on food of animal origin
• 854/2004 rules for official controls on products
  of animal origin
• 183/2005 on feed hygiene
• 882/2004 on official controls feed and food law
• Microbiological criteria for foodstuffs
  Commission Regulation EC 2073/2005.

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Horizontal EU food legislation

• Food labelling Directive 2000/13
• GMO regulations Regulation 1829/2003 and
  1830/2003
• Packaging and food contact materials Regulation
  1935/2004
• Food additives, colours and sweeteners
  Directives 89/107, 94/35, 94/36 EEC and 95/2/EEC
• Maximum levels for certain contaminants in
  foodstuffs - Regulation 1881/2006/EC
• Foodstuffs intended for particular nutritional
  uses Directive 89/398/EEC and Foods for special
  medical purposes Directive 1999/21/EEC

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The structure of EU food law

• Vertical not the food safety issues
• Chocolate
• Fruit juices and nectars
• Sugars
• Poultry meat
• Eggs
• Honey
• Preserved milks
• ....

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The Food chain
Processing
Distribution
Primary production
Harvesting
Manufacture
Retail
Mass cateirng
Consumer
Pesticides, Animal feed Veterinary aids
Aditives, materials in contact with food
farm to forkor stable to table approach
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General food law

• Regulation (EC) N178/2002
• laying down the general principles and
  requirements of food law, establishing the
  European Food Safety Authority and laying down
  procedures in matters of food safety
• Food laws
• EFSA
• Rapid alert system
• Import export equivalence

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General food law

• high level of protection of human health and
  consumers' interest in relation to food
• applies to all stages of production, processing
  and distribution of food and feed
• except the primary production for private
  domestic use or to the domestic preparation,
  handling or storage of food for private domestic
  consumption

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General food law

• Article 14
• food shall not be placed on the market if it is
  unsafe
• if it is
• injurious to health
• and/or
• unfit for human consumption
• Taking account on conditions of use
• and information given to the consumer

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General food law

• food business operator
• ensure that foods/feeds satisfy relevant law
  requirements
• verify that such requirements are met
• assure the product traceability
• withdraw and/or recall food/feed which is not in
  compliance with the food/feed safety
  requirements
• notify consumers and/or the competent
  authorities
• non conforming product may have reached the
  consumer
• Food placed on the market may be injurious to
  health
• cooperate with the competent authorities

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General food law

• Traceability 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 (product), through all
  stages of production, processing and
  distribution.
• at all stages of production, processing and
  distribution
• downstream traceability
• upstream traceability

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Usptream traceability
1
9
2
8
CaCl2
3
7
4
6
5
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Downstream traceability
Equipment Monitoring records Cleaning records
Vehicle Monitoring records Cleaning
records Accompaning documets
1
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Storage
Processing
Wrapping
Transport
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3
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General food hygiene measures Regulation 852/2004

• procedures necessary to achieve the targets laid
  down in
• Annex I General hygiene measures for the primary
  production
• Annex II General hygiene measures for all other
  stages of food chain
• procedures according the HACCP principles
• temperature control requirements
• microbiological criteria for foodstuffs
• maintain of the cold chain
• product sampling and analysis

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Hazard? Risk?

• HAZARD agent (salmonella, glass) having a
  potential to case adverse health effect
• Hazard analysis HACCP - Codex Alimentarius
• RISK combination of the probability of hazard
  occurence and the severity of health effect
• Risk analysis Regulation 178/2002

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Risk analysis (no SMEs)
Hazard identification Hazard characterization
Exposure assessment Risk characterization
Interactive exchange of information and opinions
between Academic, Authorities Food
businesses Consumers
Prevention and control measures
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The food safety tree
GHP
Source IFS train the trainers manual
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Foods of animal origin Regulation 853/2004

• Registration or approval of establishments
• Health and identification marking Annex II
• Import of products of animal origin
• Annex I
• Annex III

SK 4-6-2 ES
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Foods of animal origin Regulation 853/2004
Annex III

• Requirements for production and harvesting
• Transport and handling of live animals
• Health standards, e. g. maximum toxin content of
  fishery products, microbial and somatic cell
  counts in raw milk
• Requirements for slaughterhouses or processing
  premises
• Requirements for raw material
• Process hygiene requirements
• Heat treatment requirements equipment and
  temperatures
• Temperature control criteria chilling, cold
  storage
• Ante mortem and post mortem inspections
• Specific wrapping, packaging and labelling
  requirements
• Storage and transport of products

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Microbiological criteria for foodstuffs

• Only microbiological analyses themselves will
  never guarantee the safety of a foodstuff tested

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Microbiological criteria for foodstuffs

• Food safety criterion

Salmonella spp., Listeria monocytogenes,
Staphylococcus aureus, Escherichia coli,
Enterobacter sakazakii, staphylococcal
enterotoxin, histamine.
a limit above which a foodstuff should be
considered unacceptably contaminated with the
microorganisms for which the criteria are set. It
applies to products placed on the market.
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Microbiological criteria for foodstuffs

• Process hygiene criterion

aerobic colony count, Salmonella,
Enterobacteriaceae, Escherichia coli, coagulase
positive staphylococci.
a limit indicating the acceptable functioning of
a production process. Such a criterion is not
applicable to products placed on the market. It
sets an indicative contamination value above
which corrective actions are required
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Microbiological criteria for foodstuffs
2 class plan
Process or product
m
Number of microorganisms
satisfactory
unsatisfactory
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Microbiological criteria for foodstuffs
3 class plan
Process
Number of microorganisms
m
M
unsatisfactory
satisfactory
acceptable
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Microbiological criteria for foodstuffs

• Food business operators shall
• Test against the values set for the criteria -
  take samples
• Conduct studies in order to investigate
  compliance with the criteria throughout the
  shelf-life (ready-to-eat foods that are able to
  support the growth of Listeria monocytogenes)
• Implement corrective actions, - HACCP plan, food
  law and/or the instructions given by the
  competent authority
• Take measures to find the cause of an
  unsatisfactory result in order to prevent the
  reoccurrence of unacceptable microbiological
  contamination.

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Official controls on foodstuffs and feed

• Regulation (EC) 882/2004 Hygiene audits, taking
  samples, tests, inspecitons etc.
• If non conformance competent authority may
• Impose of sanitation procedures
• Restrict or prohibit of the placing on the market
• Impose the recall, withdrawal, and destruction of
  products
• Authorise to use products for other purposes
• Suspend or withdraw of an establishments
  approval
• Suspend, close a part or the whole premise
• Impose the seizure, destruction or re-dispatch
  of lots from third countries
• Take other measures that are appropriate to
  ensure food safety

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Official controls on products of animal origin

• Food hygiene audits Regulation (EC) 854/2004
• Food-chain information product origin or
  treatment (documents)
• Design and maintenance of premises and equipment
• Pre-operational and post-operational hygiene
• Personnel hygiene
• Training (hygiene, HACCP procedures)
• Pest control
• Water quality
• Temperature control

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Official controls on products of animal origin

• HACCP audits on Regulation (EC) 854/2004
• Continuous and proper application of procedures
• Conformity of microbiological criteria
• Conformity regarding residues, contamination,
  prohibited substances
• Absence of physical hazards

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Food labelling

• Directive 2000/13
• Food safety meaning have

• List of ingredients - food allergens or
  ingredients containing food allergens
• The use by date on foodstuffs
• Special storage conditions
• Conditions of use

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Allergens labelling

• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soybeans
• Milk
• Nuts
• Celery
• Mustard

• Sesame seeds
• Sulphur dioxide and sulphites
• Lupin
• Molluscs

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Food contact materials and articles

• intended to come into contact directly or
  indirectly with food must be sufficiently inert
• No danger to human health
• No cause an unacceptable change in the
  composition of the food
• No deterioration in its organoleptic properties

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Food contact materials and articles

• made of authorized substances
• purity requirements
• not exceed the overall and/or specific migration
  limit
• written declaration

• ACTIVE MATERIALS
• shall be considered as ingredients
• shall not mask the spoilage

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Genetically modiefied organisms

• Regulation 1829/2003
• Regulation 1830/2003
• Food safety, labelling and traceability
• Genetically modified organisms (GMO) for food
  uses
• Food containing or consisting of GMOs
• Food produced from or containing ingredients
  produced from GMOs

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Food additives

• any substance not normally consumed as a food in
  itself and not normally used as a characteristic
  ingredient of food
• the intentionally added to food for a
  technological purpose
• results, or may be reasonably expected to result
  in its or its by-products becoming directly or
  indirectly a component of such foods.
• Authorized, purity criteria, food and quantity
  measures
• Processing aids are not food additives
• Sweeteners - Directive 94/35/EC
• Colours - Directive 94/36/EC
• Other additives Directive 95/2/EC

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Contaminants
Regulation 1881/2006 maximum levels for certain
contaminants in foodstuffs
Nitrate in spinach and lettuce Mycotoxins in
nuts, cereals, maize, coffee, fruits Dioxins and
PCBs, benzpyrene Metals Pb, Cd, Hg, Sn
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Contaminants

• Product containing contaminants exceeding the
  maximum levels should not be placed on the
  market.
• Mixing of such a product with other food or its
  use as an ingredient in other food is prohibited.
• Practices
• Provide concentration and dilution factors
• Sorting and other physical treatments - adequate
  labelling

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To-do-list for (SMEs)

• Define the scope of the food business
• Nominate persons responsible for food safety
• Identify and study applicable legislation
• In site verification of its implementation
• Notify, apply for approval, registration
• Identify the relevance of microbiological
  criteria
• Conduct hazard analysis (HACCP)
• Establish a control measures plan (HACCP plan)
• Establish documentation recordkeeping practices
• Write internal standards

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To-do-list for (SMEs)

• 11. Allergen risk assessment/CM implementation
• 12. GMO risk assessment/CM implementation
• 13. Packaging and articles coming into contact
  validation
• 14. Food additives policy/validation
• 15. Laboratory testing plans
• 16. Define and introduce the traceability system
• 17. Implementation of all food safety procedures
  (trainings)
• 18. Validation of implemented procedures
• 19. Establish a crisis plan
• 20. Maintenance of the food safety system

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Thank you!Any questions, comments?Food Safety
- IntroductionJozef Kerekréty, Slovenský
ivnostenský zväz
PHARE Business Support Programme of the European
Union UEAPME - SME FIT II