1

HARMONISATION of Criteria forHARMONISATION of Criteria for HACCP food safety SYSTEMS HACCP food safety SYSTEMS

PETER GOOSENPETER GOOSEN

DUTCH NATIONAL BOARD of EXPERTS-HACCPDUTCH NATIONAL BOARD of EXPERTS-HACCP

2

INTRODUCTIONINTRODUCTION

Government inspection systemsGovernment inspection systems Consumer interestsConsumer interests HACCP food safety system HACCP food safety system

standardsstandards One GLOBAL One GLOBAL

registration/certification systemregistration/certification system Harmonisation initiatives neededHarmonisation initiatives needed

3

SAFETY of FOOD ProductsSAFETY of FOOD Products

Highly regulated areaHighly regulated area Risk assessment based approachRisk assessment based approach No transparent processNo transparent process Consumers lost confidenceConsumers lost confidence Uncontrolled market responsesUncontrolled market responses International dimension of food International dimension of food

marketmarket

4

RESOLUTIONRESOLUTION

MARKET driven monitoring systemMARKET driven monitoring system SHARED responsibility all partiesSHARED responsibility all parties accepted by Governments as accepted by Governments as

complementary system complementary system VOLUNTARY 3rd party VOLUNTARY 3rd party

REGISTRATION SYSTEMREGISTRATION SYSTEM Consumer ‘SELF PROTECTION’Consumer ‘SELF PROTECTION’

5

3 levelled Structure3 levelled Structure

International International Accreditation ForumAccreditation Forum

LEVEL III (GOLBAL ACCEPTANCE)LEVEL III (GOLBAL ACCEPTANCE)

Accreditation BodyAccreditation Body LEVEL II (AUTHORIZATION)LEVEL II (AUTHORIZATION)

Registration BodyRegistration Body LEVEL 1 (ASSESSMENT)LEVEL 1 (ASSESSMENT)

Feed/Food Supplier Feed/Food Supplier

ISO Guide 61ISO Guide 61Peer review systemPeer review system

ISO Guide 62/66/65ISO Guide 62/66/65

Registration SystemRegistration System

Food safety Food safety StandardStandard

6

SUITABLE STANDARD for SUITABLE STANDARD for CERTIFICATIONCERTIFICATION

Food safety SYSTEM with basic requirementsFood safety SYSTEM with basic requirements HACCP/HAZOP CONCEPT of major importanceHACCP/HAZOP CONCEPT of major importance ALINORM 93/13A, Annex II best availableALINORM 93/13A, Annex II best available No objective, measurable criteria in CODEXNo objective, measurable criteria in CODEX

VERBATIM standards: not of useVERBATIM standards: not of use ISO 9000 linked standardsISO 9000 linked standards

– HACCP-9000 by Nat. Sanitation FoundationHACCP-9000 by Nat. Sanitation Foundation– SQF2000, AustraliaSQF2000, Australia– ISO 15161 (to be published)ISO 15161 (to be published)

7

Dutch HAZOP Registration Dutch HAZOP Registration SystemSystem

Full Food chain, incl. feed and primary Full Food chain, incl. feed and primary sectorsector

Focus on Food SAFETY Focus on Food SAFETY No requirement to implement ISO 9000No requirement to implement ISO 9000 Accessible to SME’s/Developm.CountriesAccessible to SME’s/Developm.Countries Danish standard DS 3021Danish standard DS 3021 Criteria for compentence, assessment Criteria for compentence, assessment

methodology, report, decision and methodology, report, decision and surveillancesurveillance

8

Harmonized systemHarmonized system

First-sight: no need for harmonisationFirst-sight: no need for harmonisation System undermined at all three levelsSystem undermined at all three levels Level I: ISO 9000/GMP/RetailersLevel I: ISO 9000/GMP/Retailers Level 2: Inspection versus RegistrationLevel 2: Inspection versus Registration

– inspection system lacks safeguards on inspection system lacks safeguards on impartiality, participation all parties, impartiality, participation all parties, unbiased reviewunbiased review

– variation in level of confidence unknownvariation in level of confidence unknown Level 3: IAF no initiatives takenLevel 3: IAF no initiatives taken

9

ISO 9000 approachISO 9000 approach

‘‘translated’ ISO 9000 standards and ISO translated’ ISO 9000 standards and ISO 15161 no/little added value15161 no/little added value

ISO 9000 registration body lack specific ISO 9000 registration body lack specific expertiseexpertise

‘‘Watering down’ Watering down’ requirements/scrutinityrequirements/scrutinity

Danish/Dutch proposal to ISO TC 34 for Danish/Dutch proposal to ISO TC 34 for ‘stand alone’ HAZOP food safety ‘stand alone’ HAZOP food safety standardstandard

10

GMP requirementsGMP requirements

Incorporation GMP/Hygiene Code and Pre Incorporation GMP/Hygiene Code and Pre Requisite RequirementsRequisite Requirements

to be considered prior to application to be considered prior to application HAZOPHAZOP

company own inspection system company own inspection system change from system to process change from system to process

approachapproach no international structure for no international structure for

harmonisation/reduction variationharmonisation/reduction variation

11

Retailers initiativesRetailers initiatives

BRC Technical SpecificationBRC Technical SpecificationCIES Global Food Safety InitiativeCIES Global Food Safety Initiative

no consensus standard, retailers dominateno consensus standard, retailers dominate inspection reports condition for purchaseinspection reports condition for purchase one day inspection on 250 pointsone day inspection on 250 points HAZOP/food safety much lower levelHAZOP/food safety much lower level reduces motivation to implement HAZOPreduces motivation to implement HAZOP judgement of one inspectorjudgement of one inspector

12

CONSUMERS/ProducersCONSUMERS/Producers

Should force third party registration Should force third party registration systemsystem

Should participate in development of Should participate in development of HAZOP standard and assessment HAZOP standard and assessment criteriacriteria

Should force recognition system by Should force recognition system by GovernmentGovernment

Should require proper accreditationShould require proper accreditation

13

CONTACTCONTACT

For Registration System documentsFor Registration System documents FREE of costs FREE of costs

Peter GoosenPeter Goosen intass@wxs.nlintass@wxs.nl

THANK YOUTHANK YOU