Food Safety and harmonisation in EU

1
Food Safety and harmonisation in EU

• Geographical Indications and Food Safety
  Seminar AT Center (Yangjae-Dong), Seoul 4
  November 2005 by
• Henrik G. Jensen
• Chief Veterinary Officer Public Health
• Deputy Director General
• Danish Veterinary and Food Administration
• Ministry of Family and Consumer Affairs
• Kingdom of Denmark

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Subjects

• General structure central and regional
  organisation of a veterinary and food
  administration
• New legislation
• Requirements and responsibilities
• Official controls
• AM and PM meat inspections
• Use of veterinary medicine
• Certification
• Conclusion

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Veterinary and Food Administration

• Head Office
• formation of rules and regulations concerning
  food and animal health issues
• coordination of official controls regarding food,
  animal health issues and animal welfare issues
• Regional Offices
• official controls regarding food, animal health
  and animal welfare
• approval of food business operators

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The Danish Veterinary and Food Administration

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New EU Legislation

• 17 Directives being replaced by
• 3 Regulations on hygiene and official controls,
• 1 Directive on animal health, and
• 1 Directive repealing the 17 Directives
• Consolidating, updating and simplifying the EU
  legislation on public health
• Regulations and Directive repealing old
  Directives applicable from 1 January 2006
• Directive on animal health applicable from 1
  January 2005

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Implementing process

• Consultations with consumer- and professional
  organisations during negotiations of new
  Regulations and Directives
• Information meetings with organisations after
  adoption
• Writing national orders and guidelines
  consultations with organisations

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Main new requirements

• Feed to food farm to fork stable to table
• Food business operator is responsible for food
  safety
• All food businesses must be registered or
  approved
• Own check systems in all feed and food businesses
  must be based on HACCP in all businesses after
  primary production
• Food chain information for slaughter animals

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Responsibility of Food Business Operator

• Must be registered or approved food businesses
  producing food of animal origin must be approved
• Own check system
• GMP in primary production
• HACCP based in later stages
• May use national or EU guides to good practice as
  help to establish own check system

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Responsibility of Competent Authority

• Register or approve food businesses
• Monitor and verify that food business operators
  fulfil their responsibilities through audits,
  inspections and analysis of samples
• Take appropriate steps, if food business
  operators do not fulfil their responsibilities

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Official Controls

• Must be based on risk analysis, taking into
  account
• public health risks
• animal health risks
• animal welfare aspects
• type and throughput of the processes carried out
• food business operators past record as regards
  compliance with food legislation
• In slaughter houses at least one Official
  Veterinarian must be present during AM and PM
  inspection medium size laughter house
  inspection team 30 40 veterinarians and
  technicians

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Meat inspection AM and PM

• Animal disease
• Zoonotic
• Non-zoonotic
• Animal welfare
• Health marking
• Wholesomeness of meat

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AM and PM Meat Inspection - Responsibilities

• Food business operator must
• check and act upon food chain information make
  available to Official Veterinarian
• ensure to present animals for AM inspection and
  all parts of slaughtered animals for PM inspection

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AM and PM Meat Inspection - Responsibilities

• Official Veterinarian must
• check and analyse food chain information
• AM and PM inspection and for the decisions made
  as a result of the inspection
• health marking of meat fit for human consumption

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AM and PM Meat Inspection Objectives

• Goals
• Public health
• Animal health
• Animal welfare
• Methods
• On farm inspection for poultry
• Check and analyse food chain information at
  slaughter house
• AM inspection at slaughter house for all species
• PM inspection at slaughter house for all species

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Origin of Animals and Meat

• Slaughterhouses can in principle slaughter
  animals of approved origin (Danish, EU, non-EU)
• Meat for certain markets must be of specific
  origin for instance animals must be reared in
  Denmark for the last 90 days for the meat to be
  exported to Korea
• Same principle applies to cutting plants and meat
  products plants

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Animal Health Requirements

• Origin of animals must be known
• must be reared in Denmark for the last 90 days
  for the meat to be exported to Korea
• AM and PM inspection includes check of animal
  health
• Non-comminglement with animals and meat of other
  origin must be ensured

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Control - slaughterhouses and meat-establishments

• Wholesale business with productionType of
  establishment No. of
  establishments, 2005 No. of
  inspections in 2005 (half year) Slaughterhouses
  - pork, export 28 1.174 (daily)Slaughterhouse
  s - cattle, export 11 406Slaughterhouses -
  poultry,export 9 316Slaughterhouses - home
  market 109
  501     Cutting establishments,
  export 35 1.674 (daily)
• Cutting establishments, home market 28 69
  (4-6 per year)
• Minced and prepared meat - export   3
  59
  (daily)  Minced and prepared meat - home
  market 16 48 (4-6 per year)     Meat
  product establishments 95 296 (6-8 per
  year)         Freezer - establishments,
  meat 35 1.125 (daily)

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Number of Veterinarians and Inspectors at the
eksport authorized slaughterhouses and meat
establishments
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Use of Veterinary Medicine

• Medicine Must be registered
• Only from authorized pharmacies
• Only as prescription medicine
• Medicine prescribed only by the veterinarian who
  diagnoses the animals
• Ban on use of antimicrobials for growth
  promotion
• Antibiotics chosen in a narrow spectrum
• Any use of medicine reported to an official
  register Vetstat

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The EU Legislation

• The EU-Directive 96/23 lays down measures to
  monitor the certain substances and residues
  thereof in live animals and animal products.
• The Directive lay down rules for how, how much
  and what is going to be controlled.

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Control plan

• The EU member states must every year send a
  residue control plan to the EU Commission
• The EU Commission approves our plan every year
• The EU-member states must, inform the Commission,
  of the results of the residue control
• The plan is dynamic

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Danish Results of Sampling of Meat 2004

• 5 positive results from the random sampling
• Positive results due to pharmacological
  treatments (pigs and poultry)
• 25 positive results from samples taken on
  suspicion
• 18 positive results due to pharmacological
  treatments (pigs and bovines)
• 7 positive results due to pharmacological
  treatments (milk)

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Certification on animal and animal products

• Relevant legislation
• Council Directive 96/93/EC concerning issuing of
  certificates for animals and animal products
• implemented into law in the MS
• Danish Order no. 1040 of December 17th 1997

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Requirements to certificates

• Certificates shall be drawn up in a language
  understood by the certifying officer and an
  official language of the country of destination
• Issuer must keep a copy of certificate for a
  periode to be determined (DK 3 years)

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Issuing of Certificates

• Certificates for live animals and meat are issued
  by official veterinarian
• For other types of food, certificates may be
  issued by other persons employed by DVFA
• Only certificates approved by DFVA may be issued

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Issuing of Certificates

• Official veterinarians and other persons issuing
  certificates,
• must have satisfactory knowledge about
• legislation
• specific product
• must not certify
• data they have no personal knowledge of, or which
  cannot be ascertained by them
• blank or incomplete certificates
• certificates for animals or products which have
  not been inspected or are no longer available for
  inspection

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Certifying officer

• The authority shall ensure that certifying
  officers have
• Satisfactory knowlegde of the veterinary
  legislation
• Rules to be followed for issuing certificates
• Nature and extend of enquiries, tests or
  examinations carried out before certification

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Requirements to certificates

• Member States shall
• Prevent the issuing of false certificates
• Carry out investigations
• Take appropriate measures to penalize

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Conclusion

• Same rules for all establishments within EU.
• Same rules for control in all member states.
• The rules for establishments and the control are
  based on national principles, which are applied
  worldwide.