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Establishment of a risk-based food safety control

system in the dairy value chain in Ukraine

FIRST INTERNATIONAL CONFERENCE OF THE MILK SAFETY PROJECT

“ESTABLISHMENT OF A RISK-BASED FOOD SAFETY CONTROL SYSTEM IN THE DAIRY VALUE CHAIN IN UKRAINE”

Conference Proceedings

Kyiv November, 17-18, 2016



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Table of Contents

DESCRIPTION OF THE CONFERENCE 5

PROGRAMME OF THE CONFERENCE

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ABSTRACTS

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SESSION 1. Challenges of the dairy business development in Ukraine and at international level

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Introduction of the Swiss-Ukrainian Project “Establishment of a Risk-Based Food Safety Control System in the Dairy Value Chain in Ukraine” Igor Kravchenko

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Introduction of the Project “Improvement of Food Safety Control System in Ukraine” Yurii Ohlashennii

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Helping dairy sector companies of Ukraine access new markets through knowledge transfer Victoria Tetyora

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Falsification of dairy products in Ukraine and the importance of its control Oksana Davydovych

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Ukraine dairy farmers and food safety Wim Wismans

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Regular laboratory monitoring of raw milk as a first step towards obtaining high-quality dairy products Kateryna Paramonova

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Epizootic threats of dairy business development Igor Prysiazhniuk

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SESSION 2. The dairy production in Ukraine, hazards and risks for consumers

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The dairy production in Ukraine: current situation, stake holders and trends Iryna Vysotska

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Hazards in milk – the situation in Ukraine Viktoria Lets

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Consumption of milk and dairy products in Ukraine. The benefits and risks for the consumer Alla Grygorenko

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SESSION 3. The organic milk production in Ukraine

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The organic milk production in Ukraine (and globally): current situation, stake holders and trends Olena Berezovska

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Market dynamics of organic dairy products in Switzerland and quality of organic dairy products Regula Bikel Legal regulation and control of the production of organic dairy products in Ukraine Ruslan Bilyk

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SESSION 4. Requirements of the new food legislation in Ukraine

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Main functions and tasks of the new State Service of Ukraine on Food Safety and Consumer Protection Oksana Boreyko

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Harmonization of Ukrainian food legislation with European requirements: lessons learned Kateryna Onul

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Legal aspects of the development of risk-based state food control system Evgenii Gorovets

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The legal framework regulating the official control and the inspection along the dairy value chain Yuriy Perehinets

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Harmonization approaches of Ukrainian legislation on the milk safety Bogdan Andryushchenko

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SESSION 5. Risk based inspection as a component of food state control

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Current inspection procedures along the dairy value chain in Ukraine Mykola Bilous

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Traditional vs risk based approach: what is different? Marco De Nardi

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Robust food control systems – principles and key elements (includes introduction to risk analysis) Mina Barova

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The HACCP system and its application in Ukraine along the dairy value chain Yurii Ohlashennii

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State audit of the HACCP system implemented in small and medium-sized enterprises of the dairy industry Vitaliy Bashynsky

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Milk safety: laboratory role and importance Tatyana Garkavenko

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SESSION 6. Best practices in the milk production and dairy processing

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Are best practices currently in use in Ukraine? Vitaliy Zakharchenko

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Best practices for improving milk quality and safety Valentyn Obshtyr

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Correct use of veterinary drugs and withdrawal period: the case of Antimicrobial Resistance Jorge Pinto Ferreira

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Description of the First International Conference of the Milk Safety Project

the First International Conference of the Milk Safety Project

«Establishment of a risk-based food safety control system in the dairy value chain in Ukraine»

Date: November, 17-18, 2016

Conference venue: Great Conference Hall of the National Academy of Sciences of Ukraine,

Volodymyrska Street 55, Kyiv (http://great-hall-academy.com.ua/main_page.html)

The title of the conference recalls the main objective of the project that is to support the establishment

and implementation of a modern risk-based food safety control system in the dairy value chain in

Ukraine.

The main goal of this conference is to raise awareness of stakeholders involved in the dairy sector

about risk based food safety control system and importance of the usage of “best practices” for the

production of safe dairy products. At the same time we aim at providing a platform for exchange of

knowledge and information on different aspects of the dairy production system.

The 2 days conference is organized in the following sessions. In each session invited speakers will

present their views on different topics and discussions will be facilitated by moderators:

1) Challenges of the dairy business development in Ukraine and at international level

2) The dairy production in Ukraine, risk hazards and risks for consumers

3) The organic milk production in Ukraine

4) Requirements of the new food legislation in Ukraine

5) Risk Based Inspection as a component of food state control

6) Best Practices in the milk production and dairy processing

http://great-hall-academy.com.ua/main_page.html



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Programme of annual international conference and workshop

“Establishment of a risk-based food safety control system in the dairy value chain in Ukraine”

Date: November, 17-18, 2016 Venue: Great Conference Hall of the National Academy of Sciences of Ukraine, Volodymyrska Street 55, Kyiv http://great-hall-academy.com.ua/main_page.html Organizers: Swiss-Ukrainian Project “Establishment of a Risk-Based Food Safety Control System in the Dairy Value Chain in Ukraine”, State Service of Ukraine on Food Safety and Consumer Protection Objectives: to raise awareness of stakeholders about risk based food safety control system and importance

of the usage of “best practices” for the production of safe dairy products

Participants: representatives of Ministry of Agriculture and Food of Ukraine, State Service of Ukraine on Food Safety and Consumer Protection and oblasts branches, scientific and educational entities, international organizations and other projects, associations, private industry.

17 November

9.30-10.00 Registration & welcome coffee

10.00-10.10 Introduction of the presidium.

Welcome speech

Volodymyr Lapa, Head of the State Service on

Food Safety and Consumer Protection

(SSFSCP)

10.10-10.20 Welcome speech Holger Tausch, Director of the Swiss

Cooperation Office in Ukraine

10.20-10.25 Welcome speech Mykola Kvasha, Director of the Department of

Livestock, Ministry of Agrarian Policy and Food

of Ukraine

10.25-10.30 Welcome speech Mykola Moroz, Director of the Department of

Food, Ministry of Agrarian Policy and Food of

Ukraine

10.30-10.35 Welcome speech and scope of the

conference

Igor Kravchenko, Project Manager, Swiss-

Ukrainian Project “Establishment of a Risk-

Based Food Safety Control System in the Dairy

Value Chain in Ukraine” (Milk Safety Project),

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SAFOSO

Marco De Nardi, International Lead Expert,

Milk Safety Project, SAFOSO

Session 1: Challenges of the dairy business

development in Ukraine and at

international level

Session moderator: Igor Kravchenko,


10.35-10.50 Introduction of the Swiss-Ukrainian

Project “Establishment of a Risk-Based

Food Safety Control System in the Dairy

Value Chain in Ukraine”

Igor Kravchenko, Project Manager, Milk Safety

Project, SAFOSO

10.50-11.05 Introduction of the Project

“Improvement of Food Safety Control

System in Ukraine”

Yurii Ohlashennii, Senior Expert for HACCP

and Traceability, Project “Improvement of

Food Safety Control System in Ukraine” (EU

project IFSSU)

11.05-11.20 Helping dairy sector companies of

Ukraine access new markets through

knowledge transfer

Victoria Tetyora, Private Sector Specialist,

International Finance Corporation (IFC)

11.20-11.40 Coffee break

11.40-11.55 Falsification of dairy products in

Ukraine and the importance of its

control

Oksana Davydovych, Dairy Committee

Executive Director, European Business

Association (EBA)

11.55-12.10 Ukraine dairy farmers and food safety Wim Wismans, Project Leader, Dutch-

Ukrainian Dairy Center

12.10-12.25 Regular laboratory monitoring of raw

milk as a first step towards obtaining

high-quality dairy products

Kateryna Paramonova, Laboratory Manager,

Canadian-Ukrainian Project “Ukraine Dairy

Business Development”

12.25-12.40 Epizootic threats of dairy business

development

Igor Prysiazhniuk, Doctor of Veterinary

Medicine, Association of Milk Producers

12.40-13.00 General discussion Facilitated by Session Moderator

13.00-14.00 Lunch break



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Session 2 The dairy production in Ukraine,

hazards and risks for consumers

Session Moderator: Mykola Kvasha,

Ministry of Agrarian

Policy and Food of

Ukraine

14.00-14.20 The dairy production in Ukraine:

current situation, stakeholders and

trends

Iryna Vysotska, National Lead Expert, Milk

Safety Project, SAFOSO

14.20-14.40 Hazards in milk - the situation in

Ukraine

Viktoria Lets, National Lead Expert, Milk

Safety Project, SAFOSO

14.40-15.00 Consumption of milk and dairy products

in Ukraine. The benefits and risks for

the consumer.

Alla Grygorenko, Head of Sub-department of

State Supervision over Sanitary Legislation

Compliance, SSFSCP



Session 3 The organic milk production in Ukraine Session Moderator: Ruslan Bilyk,

Swiss-Ukrainian Project

“Organic Market

Development in Ukraine”,

FIBL

15.40-16.00 The organic milk production in Ukraine

(and globally): current situation,

stakeholders and trends

Olena Berezovska, Head of the Board, Organic

Ukraine Public Union of Producers of Certified

Organic Products

16.00-16.20 Market dynamics of organic dairy

products in Switzerland and quality of

organic dairy products

Regula Bikel, Dairy Advisor (Processing),

Research Institute of Organic Agriculture, FiBL

16.20-16.40 Legal regulation and control of the

production of organic dairy products in

Ukraine

Ruslan Bilyk, Facilitator Dairy, Swiss-Ukrainian

Project “Organic Market Development in

Ukraine”, FIBL


17.00-18.00 Buffet

END DAY 1



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18 November

9.30-10.00 Registration & welcome coffee

Session 4 Requirements of the new food

legislation in Ukraine

Session Moderator: Vitaliy Bashynsky,

Food and Agriculture

Organization of the

United Nations (FAO)

10.00-10.15 Main functions and tasks of the new

State Service of Ukraine on Food Safety

and Consumer Protection

Oksana Boreyko, Deputy Head of the

Directorate – Head of the Unit of Food and

Feed Safety of the Department of Food Safety

and Veterinary, SSFSCP

10.15-10.30 Harmonization of Ukrainian food

legislation with European requirements:

lessons learned

Kateryna Onul, Adviser on Food Legislation,

International Finance Corporation (IFC)

10.30-10.45 Legal aspects of the development of

risk-based state food control system

Evgenii Gorovets, Legislation Expert, EU

project IFSSU

10.45-11.00 The legal framework regulating the

official control and the inspection along

the dairy value chain

Yuriy Perehinets, Deputy Head of the Division

of State Inspection of the Sub-department of

the State Control of Department of Food

Safety and Veterinary, SSFSCP


11.20-11.35 Harmonization approaches of Ukrainian

legislation on the milk safety

Bogdan Andryushchenko, Milk Safety Project,

SAFOSO


Session 5 Risk based inspection as a component

of food state control

Session Moderator: Marco De Nardi


12.00-12.20 Current ispection procedures along the

dairy value chain in Ukraine

Mykola Bilous, Deputy Director of

Department - Head of the Sub-department of

State Control of the Department of Food

Safety and Veterinary, SSFSCP

12.20-12.40 Traditional vs risk based approach: Marco De Nardi, International Lead Expert,



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what is different? Milk Safety Project, SAFOSO

12.40-13.00 Robust food control systems –

principles and key elements (includes

introduction to risk analysis)

Mina Barova, Key Expert for Food Safety and

Veterinary, EU project IFSSU

13.00-14.00 Lunch break

14.00-14.20 The HACCP system and its application in

Ukraine along the dairy value chain

Yurii Ohlashennii, Senior Expert for HACCP

and Traceability, EU project IFSSU

14.20-14.40 State audit of the HACCP system

implemented in small and medium-

sized enterprises of the dairy industry

Vitaliy Bashynsky, Expert, FAO

14.40-15.00 Milk safety: laboratory role and

importance

Tatyana Garkavenko, Head of the Unit of

Bacteriological Research, State Scientific and

Research Institute of Laboratory Diagnostics

and Veterinary and Sanitary Expertise



Session 6 Best practices in the milk production

and dairy processing

Session Moderator: Jorge Pinto Ferreira


15.40-16.00 Are best practices currently in use in

Ukraine?

Vitaliy Zakharchenko, Leading Expert of the

Veterinarian Department, Consulting Centre of

Association of Milk Producers

16.00-16.20 Best practices for improving milk quality

and safety

Valentyn Obshtyr, Owner of the Staryi Porytsk

Ltd.

16.20-16.40 Correct use of veterinary drugs and

withdrawal period: the case of Anti

Microbial Resistance

Jorge Pinto Ferreira, International Lead

Expert, Milk Safety Project, SAFOSO


Final remarks

END DAY 2 CLOSING



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Abstracts

SESSION 1. Challenges of the dairy business development in Ukraine and at international level

Introduction of the Swiss-Ukrainian Project “Establishment of a Risk-Based Food Safety Control System in the Dairy Value Chain in Ukraine”

Igor Kravchenko, Project Manager, Milk Safety Project, SAFOSO

The overall objective of the project is to support the establishment and implementation of a modern risk-based food safety control system in the dairy value chain in Ukraine.

The project’s activities are focused on one hand on providing technical assistance to the State Service on Food Safety and Consumer Protection to develop and put in place a modern, risk-based food safety inspection system in the dairy value chain and on the other hand on assisting the dairy processing industry to put in place an extension program to improve the production of safe and high quality milk in the primary industry. The project will also identify urgent equipment needs to support the implementation of the food inspection system and provide some amounts of equipment based on the needs assessment. The project cooperates with professional associations in the dairy sector, other technical assistance projects in the field of food safety and quality of milk to increase its efficiency. There were chosen four pilot oblasts of Ukraine: Vinnytsia. Mykolaiv, Poltava and Kharkiv. In these oblasts, the project together with 10 dairy processing enterprises provides many of activities to raise safety and quality, to improve of raw milk hygiene through workshops, trainings and custom solutions.

Introduction of the Project “Improvement of Food Safety Control System in Ukraine”

Yurii Ohlashennii, Senior Expert for HACCP and Traceability, Project “Improvement of Food Safety Control System in Ukraine” (EU project IFSSU)

The activities foreseen by the project EU "Improvement of food safety control system in Ukraine", is closely linked with the goals that have a Plan of institutional reform in Ukraine in the sphere of implementation of sanitary and phytosanitary measures (SPM), an approved by the Cabinet of Ministers of Ukraine in June 2012. There are identifies general objectives in the plan, which are set by the government of Ukraine during the carrying out the institutional reforms in the sphere of the food safety at the all stages “from the field to the table”.

The plan of the institutional reform in the implementation of the SPM should contribute to the establishment and functioning of the Deep and comprehensive free trade area of Ukraine – EU within the framework of the association Agreement. This goal will be achieved by bringing the Ukrainian legislative framework and the system of the state control of the food safety “from the field to the table” in the compliance with EU regulations.



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The main focus of this Project is to promote the improvement of the system control of the food safety in Ukraine “from the farm to the fork” by the aligning of the Ukrainian legislation, the institutional infrastructure and the system of the state control in the compliance with the regulatory and administrative policies and practices of the EU.

Helping dairy sector companies of Ukraine access new markets through knowledge transfer

Victoria Tetyora, Private Sector Specialist, International Finance Corporation (IFC)

The World Bank Group’s Investment Climate Reform project in Ukraine was approached by the dairy industry and the food safety agency with request to help prepare them for inspection by European inspectors from DG SANTE (FVO). The inspection by DG SANTE was in line with a standard procedure of assessing third countries and their industries before including them in the list of potential exporters. Assessing the needs and gaps related to the inspection, the project developed a comprehensive capacity building and knowledge transfer program for industry representatives and inspectors from the food safety agency. The presentation will be covered key elements of this knowledge transfer program and key lessons learned.

Falsification of dairy products in Ukraine and the importance of its control

Oksana Davydovych, Dairy Committee Executive Director, European Business Association (EBA)

In the recent years, the volumes of falsified dairy goods at the Ukrainian market have substantially increased. It is going about the products, in the production of which the dairy fat is being replaced by the plant fats and this is not accordingly declared on the packaging. More and more dairy goods are being falsified. If earlier this concerned mainly butter and condensed milk, today we hear more and more about falsified cheeses and fresh dairy. The practice of replacements of animal fats by the vegetable ones, in particular, by the palm oil, is applied to decrease the production costs of dairy goods, since a tonne of dry milk is almost three times more expensive than a tonne of palm oil.

According to the results of butter investigation at the beginning of this year, nearly 60% of the samples selected in the retail chains have turned to be fakes and only 43% were corresponding to the DSTU requirements.

Today there is a paramount need in introduction of an efficient mechanism of combatting the production and distribution of falsified goods, as well as in strengthening the state control of the fakes. Obviously, the current situation creates threats to human health, negatively affects the reputation of fair dairy producers, leads to the losses of state budget and deterioration of the investment climate of Ukraine.



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Ukraine dairy farmers and food safety

Wim Wismans, Project Leader, Dutch-Ukrainian Dairy Center

To guarantee food safety the dairy farms have a central role. Knowledge about the inputs at the farm and the quality of the individual produced milk is essential to guarantee food safety for low costs.

The farmer needs guarantee that all products and animals he buys are safe and that he receives the right input and quality of feed to produce high quality and quantity of milk. A well-functioning I&R system is crucial. Medicines, antibiotics etc. should be used as less as possible, milk of threated animals should not be delivered etc.

Trust in information collected at all levels is needed. Certain for large farms it is a must to use a farm management program where all information about external and internal inputs, all quality aspects of the animals, the produced milk per cow, the roughage, etc. is known.

The cooperation between all parties, and certain between farmers and feed and dairy companies, is crucial. In all cases a win-win situation is created. More milk needs more feed products, higher quality and quantity of milk at farm level, means more profit for dairy plants.

In many countries, the analysis of roughage is paid by feed companies and cost for analyzing individual cowmilk samples is paid by the dairy plants. Also, competent authorities for in- and export of products use these facilities. Cooperation creates awareness of food safety for low costs.

By training farmers and improving institutional settings the DUDC project contributes in the development of Ukraine dairy sector.

Regular laboratory monitoring of raw milk as a first step towards obtaining high-quality dairy products

Kateryna Paramonova, Laboratory Manager, Canadian-Ukrainian Project “Ukraine Dairy Business Development”

The monthly laboratory analysis of milk samples from dairy farms with providing advisory services to farmers on the results of laboratory milk tests are an important mechanism for quality control and improve management of herd. Analysis of the main components of milk provides important data for monitoring feeding rations and health status of dairy herds. The volume of milk produced, content in milk of fat and protein, urea, somatic cells are the most important information in advising farmers for successful herd management.

Monthly data collection system, including an analysis of the main components of milk quality, performance record of each dairy herd and individual animals increases productivity and improve milk quality and accordingly achieve higher economic and social development in rural communities. The



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information obtained from the regular monthly maintenance data collection plays a strategic role for the development of the dairy industry and forms the basis for the genetic improvement of the national dairy herd.

Epizootic threats of dairy business development

Igor Prysiazhniuk, Doctor of Veterinary Medicine, Association of Milk Producers

A series of cattle diseases (including antropozoonotic ones) that are devastating for dairy industry and economy of a country are dangerously close to the borders of Ukraine. The most dangerous of them are Rabies, Anthrax, Foot and Mouth Disease and Lumpy Skin Disease.

Due to military conflict, political crisis, and selective reforming of the state veterinary service there is no confidence in our ability to control the penetration of those transboundary diseases into Ukraine. So, epizootic welfare of the dairy sector has recently become number 1 issue for food security.

While Anthrax and Rabies are under control in Ukraine (vaccination programs are applied), the situation with prevention measures and control of FMD and LSD are quite uncertain. However, these diseases are very close to the border of Ukraine. Therefore, the focus of the speech is on FMD and LSD: causes of rapid spread in the world; economic impact on dairy industry and economies of countries affected by the diseases; the risk of penetration and potential damage to the economy of Ukraine; best world experience of prevention, control and eradication of these diseases; steps that have been taken to control the disease and those that are urgent.



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SESSION 2. The dairy production in Ukraine, risk hazards and risks for consumers

The dairy production in Ukraine: current situation, stake holders and trends

Iryna Vysotska, National Lead Expert, Milk Safety Project, SAFOSO

Dairy industry in Ukraine is accompanied by prolonged and continuous reduction in the dairy herd. Over the past 5 years, the rate of decrease in the number of cows in farms of all categories ranged from 1 to 9.8%. In the oblasts with the largest number of cattle such changes were not noticeable. As of 1 January 2016, 43.5% of the total number of cows kept in farms with over 500 cows number of heads.

The positive trend shows the average annual milk production per cow. In particular, by agricultural enterprises over the past 5 years, the growth reached more than 34%. Farms with a productivity of more than 6000 kg milk per cow provide 55% of the total milk production in Ukraine. Structural changes under the conditions of decrease in the total number of enterprises have a tendency to consolidation.

Number of milk received for processing during last five years decreased by 10%. However, an increase of milk from agricultural enterprises by 18.9% and a decrease from households by 37.5% were recorded. In the structure of procurement of raw milk industrial milk accounted for nearly 65% is. There is a tendency of growth of extra grade milk amount but its share is slightly above 10%.

The corresponding reduction in dairy production (10-12%) in 2015 compared to 2014 are taking place on the whole range of dairy products. Since the beginning of the year to September 2016 decreased rate of production of liquid milk (3.9% to the same period 2015.) Rennet cheeses (-11.9%), melted cheeses (- 4.6%), condensed milk and cream (-16.7%). However, in the production of fresh cheese, butter, milk and cream powder the growth is observed. The highest growth rates have dairy products for baby food (+ 45%).

Despite the decline in exports Ukraine is a net exporter of dairy products. The reduction in effective demand is crucial in reducing the volume of imports of dairy products.

Hazards in milk – the situation in Ukraine

Viktoria Lets, National Lead Expert, Milk Safety Project, SAFOSO

According to the food products list on the degree of contamination by microorganisms and the frequency of cases of food poisoning, developed by the WHO, the milk and dairy products belong to the 1st category of products – direct source of food poisoning. The contamination by microorganisms is possible at any stage of the production, storage, transportation and the processing.

In the case of non-compliance with the veterinary and the sanitary requirements to the primary and the secondary milk processing, as well as milk sale, there is a risk of the transmission of the pathogens

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of anthroponotic and zoonotic diseases to consumers. Therefore, tuberculosis, brucellosis, anthrax, foot and mouth disease and other diseases can be transmitted through milk from the infected animals to human. Nowadays the most important issue is the prevention of these diseases in people.

Because of the extensive development of the industry, application of chemicals in the agriculture and disorders of industrial activities different alien substances can get into the milk. The most dangerous among them are the pesticides, salts of the heavy metals, nitrates, nitrites, the radioactive isotopes, mycotoxins, antibiotics, animals’ growth stimulants, residues of the detergents and the disinfectants etc.

Consequently, the lack of attention to the milk and dairy products safety can cause the harm for consumer health and the economic losses for the producer of dairy products.

Consumption of milk and dairy products in Ukraine. The benefits and risks for the consumer

Alla Grygorenko, Head of Sub-department of State Supervision over Sanitary Legislation Compliance, SSFSCP

Among all the food products, milk is the most balanced on essential nutrients and is recommended for the nutrition for people of all ages. Owing to the content of nutrients that are needed for human body, milk and dairy products occupy a special place in the diet of the children, pregnant women and nursing mothers, also elderly and sick people.

Together with these excellent properties of the milk as an indispensable food product also we should pay attention to milk safety for consumption. We know that milk is extremely favorable environment for microbial growth, what may be linked with human infectious diseases and food poisoning. In addition, due to violation of veterinary, sanitary and technological modes, the milk can get a variety of toxic compounds that are dangerous for people.

In order to save high biological and nutritional value of milk and dairy products, and to provide it complete safety, all technological and sanitary requirements at all stages of the milk passage from production to the consumer should be implemented.



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SESSION 3. The organic milk production in Ukraine

The organic milk production in Ukraine (and globally): current situation, stake holders and trends

Olena Berezovska, Head of the Board, Organic Ukraine Public Union of Producers of Certified Organic Products

It is obvious that consumer in Ukraine is ready to buy organic milk. An indication of readiness is a growth of organic milk range on the shelves in the shops and a constant demand for dairy organic products on the side of the consumer. Obviously, the quality and safety of dairy products is a factor of a healthy diet, full development of present and future generations of Ukraine! And organic milk obtained from cows of certified organic producers, and organic dairy products completely meet both national and global concept of quality, food safety and high consumer demand for products of high biological value today.

The world example of organic milk production shows the trends of development of small and medium enterprises in this industry which is completely consistent with our internal priorities of the agricultural sector in order to create sustainable economic indicators of the country. Principles and approaches in organic production allow to implement innovative technologies with economical modes of processing to produce products with high biological value for the consumer and, consequently, with the possibility of fair marketing advantages for the producer, offering the dairy area in Ukraine to pay attention to one of the most promising global trends of dairy industry - organic milk production.

Market dynamics of organic dairy products in Switzerland and quality of organic dairy products

Regula Bikel, Dairy Advisor (Processing), Research Institute of Organic Agriculture, FiBL

In the last 20 years, the share of organic farmland in Switzerland increased from 2.4% to 13.4% (2015). About 12% of farmers produce organic products. 2015 20.4% of milk consumed in Switzerland is organic, 6.2% of cheese and 11.8 of other dairy products have an organic origin. The sales of organic dairy products increased fast in the recent 5 years. But now the market is almost saturated and now market only grows very slowly. Only the number of dairy products made from sheep, goats or buffalo are increasing.

Quality can be defined from different views as food safety, nutrient content, sensory properties, processing techniques. Regarding to food safety standard most of the processors in Switzerland demand high level standard of organic milk: TBC 20’000 and SCC 200’000. Regarding to the nutrient content organic milk has a lower ratio of Omega-6 to Omega-3 fatty acid and is therefore more favorable than conventional milk.



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Legal regulation and control of the production of organic dairy products in Ukraine

Ruslan Bilyk, Facilitator Dairy, Swiss-Ukrainian Project “Organic Market Development in Ukraine”, FIBL

The tempo of the development of organic production in Ukraine is very high today. Within the last year, the area of organic farming in Ukraine has increased by more than 120 thousand hectares, with which Ukraine belongs to five European countries which cultivate such lands. The market of organic dairy products is rapidly growing in Ukraine, but there is still a distrust of consumers. Оne of the two consumers doubts the reliability of labeling the organic product.

The Ukrainian legislation implementation and harmonization of legislative acts with EU legislation are underway. Requirements of effective Law No. 425-VII «On organic production and trade of organic products and raw materials» are needed to be changed.

Organic milk production in Ukraine is established at the following enterprises: «Etnoproduct» PrJSC, «Organic milk» LLC, «Zhytomyr butter plant» PJSC, «Staryi Porytsk» Ltd, «Tarasivka» PAF. Organic food technology is closely related to the organization of organic raw materials production and providing transparency in the chain “from field to pork”. The range of organic dairy production in Ukraine is more than 50 goods.

Ukraine needs the effective control system in this area in order to provide consumers with legal, accurate and reliable information. The use of particular forms and methods in advertising may harm consumers. Legal, "transparent" business is not interested in absence of control, as it suffers from unfair market players.



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SESSION 4. Requirements of the new food legislation in Ukraine

Main functions and tasks of the new State Service of Ukraine on Food Safety and Consumer Protection

Oksana Boreyko, Deputy Head of the Directorate – Head of the Unit of Food and Feed Safety of the Department of Food Safety and Veterinary, SSFSCP

According to the Order of the Cabinet of Ministers of Ukraine from 10th of September, 2014 № 442

"About optimization of the central authorities" State Service of Ukraine on Food Safety and Consumer

Protection was established and reorganized by transforming the State Veterinary and Phytosanitary

Service of Ukraine and connecting the State Inspectorate for Consumer Protection and the State

Sanitary and Epidemiological Service.

SSFSCP received the functions implementation of the state policy in the field of the veterinary medicine, safety and some indicators of the food quality, the quarantine and plant protection, the identification and registration of animals’ sanitary legislation, the prevent and reduce tobacco use and its harmful effects on health, metrological control, market supervision; compliance with legislation on consumer protection and advertising.

One of the reform’s result was the creation in Ukraine a single Competent authority body that will be

fully responsible for state control and surveillance on food safety at all stages of their passage "from

field - to the table".

Harmonization of Ukrainian food legislation with European requirements: lessons learned

Kateryna Onul, Adviser on Food Legislation, International Finance Corporation (IFC)

Presentation is focused on issues linked to harmonization of national food legislation with European requirements. Lessons learned from previous experience, in particular, when developing and adopting new Food Safety Law might be helpful and safe resources when implementing the EU-Ukraine Association Agreement in SPS area.



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Legal aspects of the development of risk-based state food control system

Evgenii Gorovets, Legislation Expert, EU project IFSSU

A risk-based control system builds on the impossibility, in principle, or inexpediency to control every action which is part of a certain activity. Consequently, the primary target of control in this system is the highest-risk activity.

In this context, one of the biggest challenges in the development of an efficient risk-based state control system lies in the differentiation and ranking of food businesses as of higher and lower risk, accordingly. To this end, the universal method of respective segregation is risk assessment.

Risk assessment of certain activities is carried out by lawmakers, thus eliminating the problem of choice for the state inspector. For example, the bottom line of the food safety law resolves around the thesis that the food of animal origin is intrinsically of higher risk to human life and health compared to other types of food. Therewith, the FBOs engaged in the production and/or storage of animal origin foods are committed to receive an operating permit. The draft Law №0906, which aims to resolve the issue of state control on food, feed and animal by-products, establishes a number of varying legal frameworks for state control on the imports of food and feed of animal origin and food and feed of non-animal origin.

Major issues, however, including those of legal nature, arise when risk assessment is to be carried out in each specific case regarding the particular controlled object. In most cases, problems of the kind are settled by vesting the state inspector with discretionary powers to determine the level of risk. How to avoid potential abuse of official capacity by the state inspector is the most controversial issue in the current discussions among stakeholders related to the development of an efficient state food control system.

The legal framework regulating the official control and the inspection along the dairy value chain

Yuriy Perehinets, Deputy Head of the Division of State Inspection of the Sub-department of the State Control of Department of Food Safety and Veterinary, SSFSCP

World community generates regulated idea about quality requirements and safety of products. Domestic milk processors for effective functioning in the international and domestic market have to produce products in accordance with the established requirements. Such compliance is an important prerequisite for raising competitiveness and economic security. Analysis of the existing of legal provision allowed to determine that today the activities of the dairy industry in Ukraine are regulated by the large number of documents in the sphere of quality and safety of products. One of the most important is Law of Ukraine "About basic principles and requirements for safety and quality of food", which creates legal prerequisites to ensure safety and quality of food that are produced, distributed, imported, exported. The Law of Ukraine "About milk and milk products" is very important too. It determines organizational and legal basis for safety and quality of milk and milk products for health



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and life of the population and the environment during its production, transportation, processing, storing and sale, importation into the customs territory and export from the customs territory.

Harmonization approaches of Ukrainian legislation on the milk safety

Bogdan Andryushchenko, Milk Safety Project, SAFOSO

The main objective of legislation harmonization, including milk safety, is to create such legal conditions for the players in milk and milk products market that are relevant with EU, but will take into account the internal national specifics. This includes the segment of "milk from the population" that is almost impossible to control properly.

At the same time the mechanistic approach of transferring elements from the EU legal system to Ukrainian, which has significant differences in the structure and functioning, already proved its low efficiency.

Harmonization of legislation should not be understood as the adoption of the same legal documents like in EU. The national legislation should be built on similar approaches, but do not copy EU ones.

The level of similarity should be quite variable and flexible to show improving features of "grafted" to the Ukrainian legislation norms.

The following approaches are the basis for the harmonization in the sphere of milk safety:

- change the approach from excessive and non-market detailing of requirements to market operators; - changing the ideology of safety control, when the compliance of achieved results is controlled, but not compliance with certain procedures; - to establish reasonable and logical transition periods to minimize the possible negative consequences; - to establish clear and understandable targets for the domestic producers and consumers with the simultaneous exclusion of discrimination in front of producers and consumers of the EU.

Therefore, the product of legislative harmonization will not be on 100% match with European counterpart, but should be achieved 100% compliance in terms of milk safety.



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SESSION 5. Risk based inspection as a component of food state control

Current inspection procedures along the dairy value chain in Ukraine

Mykola Bilous, Deputy Director of Department - Head of the Sub-department of State Control of the Department of Food Safety and Veterinary, SSFSCP

Today, state control of food and/or other objects of sanitary measures is carried out exclusively by the competent authority, namely by State Service of Ukraine on Food Safety and Consumer Protection.

Frequency of state control is based on a risk-based approach and includes:

- determining the risks associated with sanitary measures or facilities, as well as the technology of production and/or processing;

- the results of prior state control;

- effectiveness of the procedures used by market operator to ensure compliance with legislation on safety and some paraments of food quality.

Also, the requirements and procedures of state control are changed. According to the new law the state control should meet the following criteria:

- compliance with international standards, guidelines and recommendations of the international organizations, as well as the requirements of importing countries;

- include clear deadlines and formalization of control (checklists);

- using IT-technology to create databases on state control (issuing operating permits, registration of facilities, laboratory research, keeping registers) with the transition to risk-based control.

Traditional vs risk based approach: what is different?

Marco De Nardi, International Lead Expert, Milk Safety Project, SAFOSO

In opposition to the modern concept of food safety where producers are the primary responsible actors for the safety of their products, in traditional systems food safety falls primarily under the responsibility of the governmental authorities. As a direct consequence, in traditional systems, the food safety control procedures along the dairy value chain are particularly heavy and inefficient. Private stakeholders (producers and processors) are traditionally overwhelmed by outdated and overly-prescriptive requirements to comply with permits, authorizations, testing methods and mandatory standards for each single dairy product. In Ukraine, the government is putting efforts to modernize the system. The modern approach requires a change of philosophy regarding the inspector’s traditional regulatory role, which is generally limited to verifying that regulations are complied with to a vision of the inspector as a food safety professional actively contributing to improving the system through



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changes that aims at enhancing the safety of food products. Thus, the philosophy relies on placing the inspector’s attention on risk factors that are likely to lead to foodborne disease. A variety of methods exist to identify risk factors and to categorize food enterprises according to risk. Based on the risk categorization the frequency of controls also varies. An example of this approach applied to one canton in Switzerland is presented and discussed.

Robust food control systems – principles and key elements (includes introduction to risk analysis)

Mina Barova, Key Expert for Food Safety and Veterinary, EU project IFSSU

Effective national food control systems are essential to protect the health and safety ofconsumers.

There is global recognition of the need to continually strengthen food control systems based on the

risk analysis approach. Food control systems should cover all food produced, processed and marketed

within the country, including imported food and for that purpose should be well structured, effective

and efficiently administered.

When seeking to establish, update, strengthen or revise food control systems, national authorities

must take into consideration a number of principles and elements that underpin food control activities

in order to established the main pillar of food control:

•Food Control Management

•Food Legislation

•Food Inspection

•Food Control Laboratories

•Information, Education and Communication

The HACCP system and its application in Ukraine along the dairy value chain

Yurii Ohlashennii, Senior Expert for HACCP and Traceability, EU project IFSSU

The Law of Ukraine "On basic principles and requirements for safety and quality of food" establishes the following stages of implementing procedures based on HACCP principles for food business operators (FBOs) in the dairy value chain in Ukraine.

1. Hygiene requirements (HACCP prerequisite program) - to September 20th, 2016.



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2. The procedures based on HACCP principles - by 20 September 2017. These requirements apply to facilities that carry out activities with food, which is a part of the raw ingredients of animal origin (except small FBOs).

Thus, the primary producers (production of raw milk) shall implement hygiene requirements laid down in Article 40 of the Law and relevant sublegal acts to be developed. The procedures shall be implemented on risk based approach. The most important procedures are: to ensure animal health and welfare, appropriate medication, temperature regimes, cleaning.

When implementing procedures based on HACCP principles at processing facilities, FBOs should pay special attention to the effectiveness of following procedures: supplier evaluation and raw materials control, compliance with temperature conditions of storage and transportation, cleanliness of surfaces in contact with the product, validation and control of heat treatment. It is recommended to implement traceability system not only required by law, but also internal traceability system.

The legislation provides for the flexible approach to implementation of procedures for small FBOs that are the most vulnerable group of producers in the transition period.

State audit of the HACCP system implemented in small and medium-sized enterprises of the dairy industry

Vitaliy Bashynsky, Expert, FAO

National and European legislation clearly formed the position on the mandatory implementation of the production control system that is based on the seven principles of HACCP. This applies to all entities which produce food products of animal origin, regardless of company size. For the large enterprises, the situation becomes clearer every day. Large manufacturers are constantly improving their systems of quality and safety control. Small producers are currently limited by law even to obtain operating permits, which is the key part in the legal market.

The presentation introduces the peculiarities of application HACCP in small enterprises and shows the shortest path to receiving confirmation from the competent authority about the effectiveness of the implemented system. Presentation contains the information about the features of control systems implemented by the competent authority, which allows to concentrate on the essentials.



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Milk safety: laboratory role and importance

Tatyana Garkavenko, Head of the Unit of Bacteriological Research, State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise

The principle "from the field to the table" is the fundamental of the reforming of the state food safety system in Ukraine. The new approach includes the requirements of the European Union, including the principles of HACCP and traceability, the responsibility of the market operators at the all stages from the field to the end consumer.

The state food regulation covers the aspects: the requirements to the health of plants, health and welfare of animals, safety and quality of the feed and foodstuffs and the hygiene and of course the organization and implementation of state control over compliance with these requirements.

An integral part of official safety control of the dairy products is laboratory control at all stages "from the field to the table", starting from the control of feed safety to the final product, intended for human consumption. A special attention should be given to the laboratory control of the raw milk, because the safety of the ready dairy products is laid on the primary production.

It is necessary to introduce the risk-based approach to determining the types and the number of the samples, which taken for the purposes of state control and indicators, on which laboratory tests are conducted.



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SESSION 6. Best practices in the milk production and dairy processing

Are best practices currently in use in Ukraine?

Vitaliy Zakharchenko, Leading Expert of the Veterinarian Department, Consulting Centre of Association of Milk Producers

In Ukraine, 77% of cows’ herd is still concentrated in individual households. Accordingly, 73% of milk supplied for processing is received from individual households where the compliance with good dairy farming practices is under a big question: only 9.5% of extra grade and 85% of the second grade. Although it is worth noting that in Ukraine, the issue of improving the quality and safety of raw milk from individual households is solved much better than for example in Kazakhstan, Armenia, Georgia, Moldova or in Russia, thanks to better organized and equipped concentration centers.

Different situation is with farms of industrial type. The direct indicator of the implementation of good practices is the quality of received raw materials for more than 50% of milk supplied for processing is extra and higher grade. Besides, the share of extra grade milk has risen from 9.2% in 2014 to 14% as of 6 months of 2016.

The easiest way to analyze the situation with implementation of good practices of dairy farming on the example of Association of Milk Producers farms, that nowadays consolidates 120 dairy farms with a total cows’ herd size is over 62 thousand heads. APM’s share in the so-called “industrial” milk supplied for processing reaches 50%, and in the structure of extra grade milk 35% is obtained from APM.

During the report, we’ll highlight the dynamics of implementing good practices at dairy farms of Ukraine, focus on a couple of APM farms, which are the best examples of good practice implementing and factors that constrain other farms.

Best practices for improving milk quality and safety

Valentyn Obshtyr, Owner of the Staryi Porytsk Ltd

Owing to the implementation of the best manufacturing practical experience, it is possible to produce organic milk of high quality, received as the result of certified organic production, when at all stages natural substances and processes are applied. This has positive influence on natural resources conservation, environmental protection, soil fertility restoration, increasing biodiversity level, application of high animal welfare standards, production of high quality products, rural development and facilitation of harmony between human and nature. In organic production, it is prohibited to use chemically synthesized inputs (fertilizers, pesticides, and technological additives), ionizing radiation, regulators and stimulators of growth, genetically modified organisms (GMOs), antibiotics as a prophylactic measure, hormones, conserveness, artificial flavorings and colorants.



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It should be mentioned about hard daily work of the team which led to the implementation of his long-nurtured dream – to open an organic cheese processing unit and create a greater variety of organic dairy products available to Ukrainian consumers. The following range of products is available: butter 80% fat, “Mozzarella” hard cheese 45% fat, “Sulugunі” hard cheese 40% fat, “Ricotta” non-fat cheese, “Brynza” cheese 40% fat, “Staroporytskyi” hard cheese 30% fat, “Shveitsariia” hard cheese fat 50%.

Correct use of veterinary drugs and withdrawal period: the case of Antimicrobial Resistance

Jorge Pinto Ferreira, International Lead Expert, Milk Safety Project, SAFOSO

Antimicrobial resistance (AMR) is, as recently recognized by the United Nations, one of the top threats to global health, and a phenomenon where humans, animals (production and companion), food and the environment are all highly interrelated. The extraordinary medical progress that we have seen in the past decades is being jeopardized, and the so feared “post-antibiotic era” seems to be already the present, as proven by the multiple publications related with colistin resistance and its dissemination.

International organizations have made significant progress towards the development of harmonized guidelines for the appropriate use and surveillance of antimicrobial consumption that can be further adopted by the medical, agricultural and veterinary services of each country.

Defining what is the correct use of a veterinary drug is becoming increasingly challenging as there is an equally increasingly solid body of scientific knowledge that emphasizes that any use of antibiotics will eventually lead to resistance. Therefore, each individual stakeholder of the food chain needs to act responsibly, if we are to keep antimicrobials as “global public goods” effective for the future generations.

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