From stable to table: food hygiene requirements in the EU

by Ron Dwinger

DG Health & Consumer Protection,

European Commission

Iceland-150605 2

Summary

• Introduction - why changes are necessary• New framework of food safety legislation• Characteristics of new legislation• Requirements of new legislation• Official feed and food controls• Conclusions

SANCOSANCO

Iceland-150605 3

Why changes are necessary - 1

outside factors - major food safety scares

* BSE crisis (1996 - present) * dioxine crisis (1999 - 2000) * FMD crisis (2001) consumers lost confidence political repercussions

SANCOSANCO

Iceland-150605 4

Why changes are necessary - 2

inherent factors: ante-mortem inspection

lack of information (history, treatments) large number of healthy uniform animals unclear clinical symptoms

SANCOSANCO

Iceland-150605 5

Why changes are necessary - 3

inherent factors: post-mortem inspection

abnormalities detected are no threat bacteria isolated are no threat

low sensitivity of current inspection routine incisions cross contamination (Salmonella, Campylobacter)

SANCOSANCO

Iceland-150605 6

Food safety legislation• General Food law – Regulation 178/2002• HACCP requirements (2001/471/EC)• H 1 - hygiene of foodstuffs• H 2 - hygiene rules for food of animal origin• H 3 - official controls (meat inspection)• H 4 – 2002/99/EC (animal health)• H 5 - repealing 17 directives• Official Feed & Food Controls

SANCOSANCO

Iceland-150605 7

General food law

• general principles (definitions)

• risk analysis

• responsibility

• traceability

• precautionary principle

• EFSA

SANCOSANCO

Regulation 178/2002

Iceland-150605 8

HACCP requirements

• 7 principles

• guides to good practice

• bacteriological sampling

hygiene indicator for carcases

hygiene indicator for food contact surfaces

• required in all meat establishments (June 2002/3)

SANCOSANCO

Commission Decision 2001/471/EC

Iceland-150605 9

Characteristics of Hygiene 1

all food (replaces 93/43/EEC)

stable to table (integrated approach; GFP) all stages of production, processing,

distribution, exports not direct sale to consumer

primary responsibility: food business operator

SANCOSANCO

Regulation (EC) No 852/2004

Iceland-150605 10

Requirements in Hygiene 1

registration of all food businesses hygiene requirements HACCP guides to good practice

microbiological criteria

temperature control requirements

SANCOSANCO

Iceland-150605 11

Characteristics of Hygiene 2

food of animal origin: red and white meat, farmed and wild game, MSM, meat products, live bivalve molluscs, fishery products, raw milk & dairy products, eggs (& products), frogs’ legs, snails, rendered animal fat & greaves, treated stomachs, bladders & intestines, gelatine, collagen

not for direct sale to consumer (retail)

SANCOSANCO

Regulation (EC) No 853/2004

Iceland-150605 12

Requirements of Hygiene 2

(conditional) approval of establishments

animals must be clean

health mark for red meat carcase (by vet.)

identification mark (by operator) (simplified) requirements for

slaughterhouses & cutting plants emergency slaughter

SANCOSANCO

Iceland-150605 13

Characteristics of Hygiene 3

• quantitative assessment of risks determining the ante-mortem and p.m. examination

• food business operator is responsible

• verification by competent authority

• traceability of products

SANCOSANCO

Regulation (EC) No 854/2004

Iceland-150605 14

Major changes

• clean animals

• goal more important than the means

• food chain information

• visual inspection

• use of company staff

SANCOSANCO

(compared with 64/433/EEC; 71/118/EEC)

Iceland-150605 15

Iceland-150605 16

Flexibility national measures to accommodate

- traditional methods- low throughput- regions (special geographic constraints)- pilot projects- transitional arrangements

concerning: infrastructure, presence of CA, food chain information, guides to good practice)

notify Commission (details)

SANCOSANCO

Iceland-150605 17

HACCP for small businesses - 1

define small business (size, output, type of product)

prerequisite hygiene requirements guides to good practice generic guides for HACCP follow Codex - CAC/RCP 1-1969 (rev. 3-1997)

SANCOSANCO

Iceland-150605 18

HACCP for small businesses - 2

hazard analysis critical limits proportionate monitoring corrective and preventive actions simplified recording (diary) standard processing procedures certification training

SANCOSANCO

Flexibility for HACCP

Iceland-150605 19

FAT MELTER

9 FEED ESTABLISHMENTS

102 BEEFFARMS

239 DAIRYFARMS

431 POULTRYFARMS

1056 PIGFARMS

OTHERMS

OTHERMS

OTHERMS

FOOD FOOD FOOD FOODOTHER

MS

Iceland-150605 20

Lessons from food scares

• traceability

• organisation/coordination of CA

• laboratory capacity

• contingency plans

• administrative cooperation between MS

SANCOSANCO

Iceland-150605 21

Definition and scope

Controls = verification of compliance with • feed law• food law• rules on animal health, animal welfare and

certain aspects of plant healthRisks to humans and animalsConsumer interests: labelling, organic farming,

geographical indications, designation of origin

SANCOSANCO

Iceland-150605 22

Official controls

• on a regular basis and with a frequency based on risk

• without prior warning (as a general rule)

• at any stage of production, processing and distribution

• including imports/exports

SANCOSANCO

Iceland-150605 23

Iceland-150605 24

Operational criteria - 1

• official controls must be effective• staff free from interest• adequate laboratory capacity• adequate facilities and equipment• legal powers• contingency plans• co-ordination• impartiality, quality and consistency

SANCOSANCO

Iceland-150605 25

Operational criteria - 2

• continuous training of staff

• documented procedures

• verification procedures

• transparency

• delegation of control tasks

• internal audits

• reports

SANCOSANCO

Iceland-150605 26

Sampling and analysis

• accredited labs (CEN standard)

• validated methods

• community reference labs (CRL)

• national reference labs

• second opinion (appeal/complaint)

SANCOSANCO

Iceland-150605 27

Iceland-150605 28

Import controls - 1

food of animal origin (article 14):

checks Directive 97/78/EC• border inspection posts

• advance warning

• documentary, identity, physical check (Commission Decision 94/360/EC)

SANCOSANCO

Iceland-150605 29

Import controls - 2

food of non-animal origin at present:

not harmonised• at entry points, +/- declaration, checks: 5 MS• market controls at importer’s premises and

wholesale markets + targeted checks at point of entry: 7 MS

• self monitoring by importers +/- market controls: 2 MS

SANCOSANCO

Iceland-150605 30

Import controls - 3

food of non-animal origin (art. 15):• regular controls (frequency based on risk)

• any place (point of entry, importer’s premises, retail)

• documentary, identity, physical check

SANCOSANCO

Iceland-150605 31

Import controls - 4

food of non-animal origin – list of products with high risk profile

– entry via border inspection post

– prior warning

– frequency and nature of controls: comitology

SANCOSANCO

Iceland-150605 32

Safeguard measures

Decision 2000/49/EC – peanuts (Egypt)Decision 2002/79/EC – peanuts (China)Decision 2002/80/EC – figs, etc. (Turkey)Decision 2003/493/EC – nuts in shell

(Brazil)Decision 2005/85/EC – pistachios (Iran)Decision 2004/92/EC – hot chilli products

SANCOSANCO

Iceland-150605 33

Imports: decisions

• recall

• special treatment

• re - dispatch

• destruction

• regularisation

• official detention

SANCOSANCO

Iceland-150605 34

Imports: information from TC

Commission responsible for asking info on:

• sanitary and phytosanitary regulations

• control procedures

• risk assessment procedures

• follow-up of FVO recommendations

SANCOSANCO

Iceland-150605 35

Import conditions - 1

Food of animal origin (in H3):• list of approved third countries• list of approved establishments• certificates• pre-export checks (approval after audit)• equivalence agreements

SANCOSANCO

Iceland-150605 36

Import conditions - 2

Food of non-animal origin and feed

• where necessary: detailed rules

• detailed rules may include: list of third countries/establishments certificates special conditions

SANCOSANCO

Iceland-150605 37

Conclusions

food business operator is responsible veterinarian in charge of verification major implications for operator and CA

flexible approach (small establishments, animal species, supervision)

consumer safety

SANCOSANCO

contact

E-mail: ronald.dwinger@cec.eu.int

telephone: +32-2-298 73 25

References:http://europa.eu.int/eur-lex/lexhttp://www.cc.cec/home/menu_en.html