Regulation (EC) No 854 & implementation measures

by Ron Dwinger

DG SANCO

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Summary

• Visual inspection

• Involvement of slaughterhouse staff

• Implementing measures

• Guidance documents

• Action points

SANCOSANCO

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Tasks for the CA veterinarian • primary production information

• ante-mortem inspection (on the farm)

• animal welfare aspects

• post-mortem inspection

• canalization of destruction material

• interpretation of lab results

• feedback of inspection results

• audits and inspections

SANCOSANCO

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Visual inspection - 1

poultry, lagomorphs fattening pigs

• housed under controlled conditions• in integrated production systems• since weaning• risk assessment (epidemiological data) other species (calves, lambs, kids)

SANCOSANCO

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Visual inspection - 2

• GAP

• clean animals

• food chain information

• free of diseases (Salmonella)

• no outdoor access

• serological monitoring (Trichinella)

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Inspection of poultry • health certificate: 72 hours (same)• pre-slaughter document = food chain info

> 24 hours in advance• identification: of animals (cage)• p. m.: all birds (incisions only if)• official veterinarian:

- daily a representative sample (300)- random sample of those unfit

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Involvement of company staff - 1

• optional for Member States

• on a case by case basis

• CA may not force a company

• only in specific sectors

• CA must inform the Commission

SANCOSANCO

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Involvement of company staff - 2

• slaughterhouse must meet conditions• only specific tasks (no audit tasks)• independent from production staff• under supervision of veterinarian• training requirements (as for official aux.)• vet carries out performance tests• certificate

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Implementing measures

Trichinella testing food chain information two types of MSM antimicrobial treatment HACCP transitional arrangements

SANCOSANCO

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Trichinella - 1

Major changes (compared with 77/96/EC)

larger sized sample of meat (animals at risk) reference method not any longer trichinoscopic method (except)

derogations • slaughter pigs kept under specified conditions• freezing (except horse and game meat)

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Trichinella - 2

registration of Trichinella free holdingsfarmer: husbandry (feed, not outdoors)

pest control, etc.CA: regular farm controls

monitoring program annual report

contingency plan but testing of horses, wild boar, breeding pigs,

“organic” pigs

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Food chain information - 1

contact details (farm, vet.) identification details management data animal health status treatments additional information (disease free farm, slaughter findings, disease monitoring, etc.)

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Food chain information - 2

preferably in advance (24 hours) accompany the animals: horses, markets, emergency, a.m. at farm not all information necessary (QA scheme) OV can permit immediate slaughter up to 24 hr delay for FCI ( separate storage)

transitional arrangements

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Feedback to farmer

observations on live animal (health, welfare, clean animals)

observations on dead animalslaughter findings:

lung or joint diseases tail bitinginjection sites, etc.

coding suggested; form suggested

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SANCOSANCO

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MSM – two types

I - traditional/hard method: high pressure (180-250 Bar)

heat treatment meat productII – soft method: lower pressure and a

Baader filter (2-3 mm) microbiological criteria (as minced meat) Ca content < 0.1 % of fresh product meat preparation heat treatment raw material and storage

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not permitted according to current legislation (64/433/EEC; 71/118/EEC)

permitted according to Article 3 (2) of Regulation (EC) No 853/2004 applicable with effect from 1-1-2006

SANCOSANCOanti-microbial treatment - 1

Legal base

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SCVPH opinion of 30 October 1998general principles

SCVPH opinion of 14-15 April 2003 evaluation of four substances:

chlorine dioxide, acidified sodium chlorite, trisodium phosphate, peroxyacids

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Scientific opinions

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anti-microbial treatment - 3

actions at primary production (Regulation (EC) No 2160/2003)

HACCP is a prerequisite only for poultry meat substances need approval

SANCOSANCO

Principles of draft proposal

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anti-microbial treatment - 4

currently four substances under consideration: chlorine dioxide, acidified sodium chlorite, trisodium phosphate, peroxyacids

not more than one substance at a time rinsing after application is required labelling (consumer information)

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Details

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anti-microbial treatment - 5

chlorine dioxide – reaction products? acidified sodium chlorite – reaction

products? peroxyacids - data on efficacy are limited trisodium phosphate – approved as additive

SANCOSANCO

The substances

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Transitional arrangements

trichinoscopic examination “24 hour” requirement for FCI implementation period for FCI training of slaughterhouse staff international certification Trichinella laboratories

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Guidance documents

Regulation (EC) No 852/2004 Regulation (EC) No 853/2004 HACCP flexibility community guides import requirements multi-annual control plans auditing

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Action points

registration of brokers and food importers (not handling food)

approve “Article 4” establishments approval of butcher shops (= retail,

but processing of food) traditional methods pilot projects

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Action points: training

• hunters: trained person

• official veterinarians

• auditors

• official auxiliaries

• slaughterhouse staff

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Action points: national legislation

• slaughter on the farm (poultry, rabbits)

• supply of small quantities

• examination of game meat (wild boar)

• continuation of traditional methods (or ethnic trade)

• retail

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Discussion points

clean animal policy ante-mortem and p.m. inspection composite products third country requirements

(registration, HACCP)

SANCOSANCO

contact

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

telephone: +32-2-298 73 25