VERSION 6.0 TRANSPORT OF GOODS BY ROAD Assurance/GTAS... · Transport of Goods by Road ... points....

TRANSPORT OF GOODS BY ROADVERSION 6.0

Code of Practice for theTransport of Goods by Road

Effective from: 1st April 2015

GTAS Transport of Goods by Road.Published by Gafta: GTAS © Version 6.0

effective from 1st April 2015

Code of Practice for the Carriage of Combinable Cropsand Animal Feed Materials by Road

TRANSPORT OF GOODS BY ROAD

2 Introduction2 Scope2 Definitions2 General3 HACCP3 Control of Notifiable Diseases and Materials3 Vehicles4 Driver Training and General Safety5 Safety Equipment5 EU only – Statutory Registration Requirements5 Salmonella Code of Practice5 Cleaning Requirements7 Customer Requirements7 Accepting a Transport Order7 Collection8 Delivery8 Deliveries to Farm8 UK only - Combinable Crops Passports9 Bulk Pressure Tankers Carrying Liquids and Powders9 Liquids (other than fats and oils)9 Dry Goods9 Packaged Goods10 Contracting out10 Records10 Register of Transported Goods10 Corrective Actions10 Insurance10 Complaints Procedure10 Arbitration

11 Appendix 1: General Definitions13 Appendix 2: Introduction to HACCP20 Appendix 3: Cleaning Methods21 Appendix 4: Salmonella Sampling and Testing Procedure22 Appendix 5: International Database for Transport of Feed (IDTF)


CONTENTS

GAFTA TRADE ASSURANCE SCHEME 1

1.0 Introduction It is probable that all combinable crops and animal feed materials will be transported by road at least once and perhaps several times. The loading and discharge of goods into and from a road vehicle are critical control points. It is vital that the quality and condition of goods whilst being transported are maintained and that the risk of contamination is eliminated or at least minimised and controlled.

2.0 Definitions and Scope This Manual provides a set of minimum standards in the form of a Code of Best Practice for the transport of goods by road at all stages in the supply chain from the farm in the country of origin through to the end destination.

Application of best practice principles outlined herein will help ensure that the quality and condition of the goods during the transportation operations are maintained, and that the risk of contamination is eliminated, and where not possible, minimised and controlled.

The Code applies to the carriage of combinable crops, animal feed materials, compound feedingstuffs and as- grown seed, intended either for human consumption after processing, for direct feeding to livestock or for incorporation into animal feedingstuffs.

Definitions relating to this Manual are set out in Appendix 1.

3.0 General Road haulage companies (hereinafter referred to as hauliers) must display due diligence and exercise appropriate care when transporting goods under this Code and must adhere to all current applicable legislation and relevant industry codes of practice. Carriers must demonstrate the actions taken to meet legislative and customer requirements.

This Code of Practice comprises a set of minimum standards of best practice that are intended to help hauliers become aware of the risks involved in carrying goods destined for human and or animal consumption. Risks of contamination, deterioration of goods and wilful damage can be minimised by operation of a HACCP system (Hazard Analysis Critical Control Points). This standard is based on HACCP principles and operators must demonstrate an awareness of the principles of HACCP.

Hauliers are responsible for delivering goods in the same condition as they were received and therefore must be aware of the risks to the integrity of the goods arising from: • the risk of contamination from residues of previous loads and between goods/materials where sectionalised • the effects of weather during loading, transport and delivery

Key Standards Standards marked with a "K" in the left hand margin indicate a "key" standard. If an assessor finds a major non-conformance against a key standard this shall result in suspension until rectified. See Scheme Operating Protocols in Scheme Overview.

Records Where an [R] appears in a standard this indicates that a record(s) must be kept in relation to that standard. See 23.0.

4.0 EU Renewable Energy Directive The EU Renewable Energy Directive 2009/28/EC came into effect on 5th December 2010. This legislation introduced targets for renewable energy in EU member states and enables the supply of feedstocks for biofuels and bioliquids. The legislation applies to all goods intended to be classified as “sustainable”, for use as biofuel and bioliquid in the EU which are intended to count towards national renewable energy targets.

Traders who procure and deliver goods for biofuels or bioliquids must be able to provide evidence that the requirements of RED are being met, by production of a proof of sustainability, certificate or equivalent issued under an EU approved certification scheme, for each consignment of goods supplied.

RED compliance is demonstrated by a chain of custody, evidenced by clearly annotated documentation accompanying goods in transit and by cross checking compliance status with on-line databases.

Detailed information about compliance with RED are available in the GTAS RED Manual (for traders and storekeepers).

5.0 International Database for Transport of Feed (IDTF) The International Committee for Road Transport (ICRT) is a Committee of European Food/Feed Assurance Scheme owners that operates the International Database for Transport of Feed (IDTF).

The Committee adopts a harmonised view on types of materials that can be transported and stored under the codes of practice and agrees on suitable cleaning regimes. Where an agreement cannot be reached concerning the acceptability and appropriate cleaning regime of a material then these are recorded as a list of differences by scheme.

GAFTA TRADE ASSURANCE SCHEME2


The IDTF is a database of over 3300 materials. www.icrt-idtf.com.

GTAS includes the IDTF which replaces the Exclusion List and Contaminant Sensitive List in previous versions of the scheme.

The IDTF includes 6 categories under the heading of cleaning regimes which are: (A) dry cleaning. (B) cleaning with water. (C) cleaning with water and a cleansing agent. (D) cleaning and disinfection. Forbidden. List of Differences.

In addition to those items that are classified on the database as being forbidden, any materials not classified in the IDTF are prohibited for storage or carriage.

See Appendix 3 for more information regarding Cleaning Methods.

See Appendix 5 for more information regarding ICRT/IDTF.

6.0 EU only - Statutory Registration Requirements

6.1 Food and Feed Hygiene Registration Regulations Hauliers operating within the European Union should note that before carrying any goods which may be destined for human and/or animal consumption that they must apply to register their businesses (premises) with the local authority (Food Hygiene Regulation EC Reg 852/2004, Feed Hygiene EC Reg 183/2005). The respective registration number, or written confirmation of the registration, issued by the local authorities will be checked as part of the certification audit. [R]

Hauliers located outside the European Union are advised to check with their local authorities whether such requirement exists. [R]

6.2 Registration of Hauliers under EU TSE Regulations Hauliers must register with their respective official authorities before carrying unpackaged (bulk) fishmeal, animal derived dicalcium phosphate, hydrolysed proteins or any processed animal protein, such as poultry meal or mammalian meat and bone meal not incorporated into pet food or fertiliser. The respective registration number issued by the local authorities will be checked as part of the certification audit. [R]

Hauliers based outside the European Union are advised to check with their local authorities whether such requirement exists. [R]

7.0 HACCP

7.1 Hauliers must have a HACCP plan in place covering all aspects of their operations (see Appendix 2). In the event that a carrier is contracted to transport goods or materials with which they are not familiar, they must obtain written details of the handling and transport characteristics, and details of control measures resulting from any risk assessments. Such risk assessments must take into account the requirements set out in the IDTF. [R]

7.2 Hauliers that operate vehicles that carry goods not covered by this Code of Practice must include in their HACCP plan the procedure by which a vehicle(s) cannot accidently be used to carry goods that are covered under this Code of Practice. [R]

See Appendix 2 for more information regarding HACCP.

8.0 Control of notifiable diseases and materials which must not be carried with the goods covered by this Code of Practice.

8.1 Where any notifiable disease restrictions are in force, (e.g. Foot and Mouth Disease, Swine Fever, etc.) any instructions issued by the proper authorities must be adhered to and notified to the Company. Prior to proceeding onto any such restricted sites to collect or deliver goods the operator must obtain permission and notify his office. This must be recorded on collection/delivery note. [R]

8.2 No IDTF forbidden or unlisted goods or materials can be carried on vehicles used to carry goods covered by this Code of Practice.

9.0 Vehicles

9.1 Hauliers must be in possession of a valid operating licence or other permission enabling them to operate as a road haulage company, as required by the applicable national and/or regional rules and regulations. [R]

9.2 Vehicles and trailers must be clearly identifiable with a simple but unique number/letter mark system which must be displayed on each side of the trailer and on the rear, and must be visible from a distance to the human eye. The recommended height for numbering and lettering should be a minimum of 10 cms. The unique identification number should be referred to on all records and should be cross-referenced with the chassis number. [R]



K

K

K

K


9.3 New or second hand trailers (pre-owned and/or pre-used) should be allocated new number/letter marks and any pre-existing identifications removed.

9.4 All bulk tipping vehicles and trailers must be fitted with a sheet that completely covers the load and can be operated from ground level.

9.5 All bulk tipping vehicles and trailers must be equipped with a properly maintained dust ‘sock’ over the grain hatch, to reduce dust emissions at the tipping point.

9.6 Hauliers must maintain an inventory of vehicles, units and trailers whether owned, hired, leased or borrowed. [R]

9.7 Details of the vehicle registration number, chassis number, trailer identification numbers and date of acquisition, disposal or removal from the scheme must be recorded on the inventory. [R]

9.8 Where vehicles and trailers are acquired second hand a declaration of the history of that vehicle, trailer and previous use must be kept for audit purposes. The minimum history required is the name of the previous operator, details of the last three loads carried, records of the cleaning and disinfecting operations relating to those loads and a statement that no forbidden goods or materials have been carried. [R]

9.9 New trailers, trailers acquired second hand and any trailers hired (in all cases to include their covering sheets and grain socks) must be thoroughly cleaned, pressure washed and disinfected with a hot (70-80c) solution of any combined food grade detergent/disinfectant diluted in accordance with manufacturer’s recommendations before being able to carry goods under this Code. After carrying out such operations the vehicle must be inspected and the operation recorded. [R]

9.10 Before hiring a vehicle or trailer, details of the last three loads carried and records of the cleaning and disinfecting operations relating to those loads must be obtained, together with a statement confirming that no forbidden goods or materials have been carried. [R]

9.11 Details relating to any acquisitions of new trailers, trailers acquired second hand and any trailers hired must be notified to the scheme Certification Body before first use. [R]

9.12 History of previous use of the vehicle and proof of the appropriate cleaning and inspection should be kept for audit purposes. [R]

9.13 When a vehicle is sold, a history of the loads carried and records of the cleaning and disinfecting operations relating to those loads must be made available to the buyer.

9.14 Vehicles with compartmentalised interiors must be able to clearly identify each section for the purposes of identification for loading and unloading.

9.15 Vehicles and trailers must be fit for the purpose of the transport of goods under this Code, be regularly serviced, maintained and kept clean. [R]

10.0 Driver Training and General Safety

10.1 The successful operation of this Code of Practice cannot be achieved without proper training of personnel. Training is required for all permanent and temporary employees including office and workshop staff. Haulage operators (including those that own and drive their own vehicles) should identify training needs and ensure that the appropriate training is undertaken and/or provided. Such training should include as a minimum: a full understanding of the purpose and detailed requirements of this Code of Practice, any in-house procedures for the implementation of this Code, basic awareness of food safety and hygiene disciplines and personal hygiene.

10.2 Training may be carried out on an in-house basis.

10.3 A designated person within the business must be responsible for the implementation of this Code of Practice and also for staff training and any required records. [R]

10.4 The designated person must ensure that all staff covered by the scope of the Code of Practice are provided with written instructions that confirm their duties and the procedures. [R]

10.5 Procedures must be periodically reviewed, amended where necessary and re-issued to ensure that they remain current and effective. [R]

10.6 All new drivers must receive induction training on their vehicle and the goods being carried and food safety and hygiene issues relating to the goods. All drivers must be aware of this Code. [R]

10.7 Drivers must be trained in, and have awareness of, health and safety issues related to their work; in particular for their personal safety, the safety of others working in proximity, and to prevent damage to plant and equipment,


K

K

K

K

K



at the sites they visit. Training must include (inter alia) awareness of the Code of Practice for the Control of Salmonella and the company HACCP plan. Training must take place regularly (normally on an annual basis), be kept up-to-date and documented. Training records must be signed by the trainer and trainee. [R]

10.8 All personnel should wear overalls or other appropriate garments in work areas. These should be regularly and frequently cleaned as necessary. [R]

10.9 Eating, drinking and smoking are not permitted in food premises, within storage areas or near to raw materials.

10.10 No person known to be suffering from a communicable enteric disease should handle goods.

10.11 Drivers must observe any specific site health and safety requirements for the sites which they attend.

10.12 The driver is responsible for and must remain in charge of his vehicle at all times during loading and discharge operations.

10.13 The driver must be aware of guidelines relating to the safe operation of tipping vehicles.

10.14 Walking on loads is prohibited unless absolutely necessary and then only after an assessment is made of health and safety and food/feed hygiene requirements. In any event drivers must be suitably attired to prevent contamination of the goods.

10.15 All drivers must have a training file for initial and on-going training and be in possession of the required licence for the class of vehicle that they are driving. [R]

10.16 Drivers must only smoke in designated areas.

10.17 Before carrying out any form of maintenance, cleaning or repair work on vehicles - whilst on a third party site - drivers must seek permission from the site owner/operator. Note: site owner/operators should provide designated cleaning areas for hauliers.

11.0 Safety Equipment Drivers of vehicles must have access to the necessary Personal Protective Equipment to enable them to undertake their work safely. This should include at least: high visibility jacket or waistcoat, protective boots, overalls, dust masks, hard hat and suitable gloves. Drivers should also have access to a first aid kit and torch. Evidence is required of the driver’s signature for receipt of this equipment. [R]

12.0 Salmonella Code of Practice Hauliers must comply with the transport requirements of a recognised Code of Practice for the Control of Salmonella. Codes of Practice may vary between countries. In the United Kingdom the applicable CoP is the Code of Practice for the Control of Salmonella during the Production, Storage and Transport of Compound Feeds, Premixtures, Feed Materials and Feed Additives, published by DEFRA (Crown Copyright) October 2009 and can be downloaded at:

multimedia.food.gov.uk/multimedia/pdfs/committee/copsal.pdf

In the absence of a nationally recognised Code of Practice the DEFRA code shall apply.

Hauliers must demonstrate access to the applicable Code of Practice. A programme of swabbing of trailer load spaces is recommended as part of the HACCP plan. [R]

A recommended Sampling and Testing procedure is set down in Appendix 4.

13.0 Cleaning Requirements

13.1 Road vehicles presented for carriage of goods under this Code of Practice must be clean, dry, free from smell and generally in a fit condition to carry the goods. This requirement extends to the sheet that covers the load and any part of the vehicle that the goods will come in contact with during loading or discharge, for example grain socks, blower units, augers and discharge pipes.

13.2 Hauliers must have access to a designated cleaning area, water supply, steam cleaner, disinfectants, brushes and vacuum cleaner.

13.3 All vehicles must carry appropriate cleaning implements. The minimum cleaning implements that should be carried are a brush and shovel. [R]

13.4 Cleaning waste should be disposed of responsibly and with due environmental consideration, i.e. must not be indiscriminately dumped.

13.5 Where cleaning operations take place at either the place of loading or the place of discharge/unloading, residues must be disposed of by permission of the site operator in accordance with the site protocols.

13.6 Where cleaning operations take place elsewhere and no disposal facilities are available, residues must be placed in a suitable receptacle for later disposal (in a safe, responsible and environmentally sound manner).

K

K

K

K


13.7 The goods must not be loaded until the vehicle has been inspected to establish that it is in a suitable condition to receive the goods. Where necessary, further cleaning and drying may take place. The inspection should be made jointly between the driver and the authorised person in charge of the loading operations. [R]

13.8 It is prohibited for any vehicle to load goods covered by this Code of Practice if they have carried any goods or materials classified as forbidden under the IDTF or are not listed on the IDTF.

Note: the IDTF includes a procedure for the acceptance of loading compartments after the transport of some prohibited (forbidden) loads. The procedure offers two possibilities for acceptance. (http://www.icrt-idtf.com/en/downloads/vrijgaveprocedure_-_eng.pdf)

13.9 Vehicles should be cleaned appropriately after carrying goods and materials in accordance with the requirements of the IDTF. See also Appendix 3 [R]

13.10 All vehicles and tankers, equipment and load carrying areas must be cleaned routinely and disinfected at least every six weeks. Alternatively the frequency of cleaning and disinfecting can be determined under a haulier's risk assessment. [R]

13.11 The exteriors of all vehicles must be cleaned routinely as dictated by road and weather conditions and should be considered as part of the haulier’s risk assessment. [R]

13.12 For sanitising operations to be effective the vehicle must first be cleaned. Only food grade sanitisers should be used to avoid any residual smell or taint. Records demonstrating that sanitisers used are of the appropriate grade should be kept including the respective Safety Data Sheet. [R]

13.13 Vehicles and trailers carrying loads that have been rejected due to smell, taint, mould, contamination or infestation may require specialist cleaning with approved products. There must be a documented procedure for any specialist cleaning with approved products. [R]

13.14 Where a haulage company employs a third party(ies) to undertake cleaning operations on vehicles operating under this code of practice, written confirmation should be obtained that the third party is aware of the GTAS Transport of Goods by Road requirements and that none of the equipment used by them has come into contact with a prohibited (forbidden) material as defined in this code. The third party should provide the appropriate safety data sheets of any cleaning substances (including sanitisers) used on vehicles owned by the haulage company operating under this scheme. [R]

13.15 Drivers must carry records of (at least) the previous three loads carried and records of the cleaning and any sanitising operations carried out. These records should refer back to the last date at which exterior cleaning and sanitisation occurred. Drivers must make this information available on request to any authorised person at the loading or discharge point. [R]

13.16 Vehicles carrying goods under this Code of Practice must be sheeted at all times except when loading, discharging or during routine sampling.

13.17 Moist Co-Products Vehicles that carry moist co-products must be clean and have any excess moisture removed before loading. [R]

Vehicles used for the delivery of moist co-products must be cleaned and disinfected with a food grade disinfectant at least once every three weeks. This cleaning must include load carrying areas and the sheet inside and out. [R]

Vehicles that carry moist co-products must also be cleaned and disinfected before carrying dry products. [R]

13.18 Infested Products Vehicles which have carried infested products must be thoroughly steam cleaned. The vehicle sheet must also be steam cleaned in this way. The vehicle's load carrying area and sheet must be drained and dry before re-use for other loads. Proof will be required to be given that appropriate cleaning operations have been undertaken. The use of smoke bombs is not effective and is not recommended. [R]

13.19 Fishmeal Where applicable, in accordance with EU Animal By-Products Regulations, only fishmeal which has been produced in plants authorised by the competent authority is permitted to be carried under this Code.

If a vehicle is used for the transport of fishmeal and is subsequently used for the transport of other products, it must be thoroughly cleaned, in accordance with IDTF requirements and inspected before and after the transport of the fishmeal. [R]

13.20 Allergens Certain materials or goods are classified as allergens as they can cause severe allergic reaction in humans. In some cases this can be fatal. EU Directive 2007/68/EC identifies 14 groups of allergens known to induce allergic


K

K

K

K

K

K

K


reaction. These include: • Crustaceans and products thereof • Eggs and products thereof • Fish and products thereof • Peanuts and products thereof • Milk and products thereof • Nuts, ie almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, macadamia nuts, Queensland nuts and products thereof NB: nuts may be present in products such as confectionary waste [inc chocolate and cereal bars] and biscuit meal. • Celery and products thereof • Mustard and products thereof • Sesame seeds and products thereof • Sulphur Dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/litre • Lupin and products thereof • Molluscs and products thereof

for the full list please see EU Directive 2007/68/EC.

Hauliers are strongly advised to check the terms and policies of any companies they carry goods for or on behalf of, before transporting any of the goods or materials listed in the Directive.

Note: the list of allergens includes soybeans and products thereof. Recent studies have shown a significant chance of cross-contamination of wheat flour with soya protein. Where hauliers are delivering goods to flour milling destinations they must read the relevant terms and conditions for delivery to understand whether certain allergens are forbidden to be carried or if additional cleaning procedures are required.

14.0 Customer Requirements Within the trade there are a number of assurance schemes covering food and feed safety in operation. Requirements of food/feed safety schemes may vary in relation to specific conditions under which transport by road must take place. Hauliers must ensure that they understand and comply with any specific requirements of the relevant food/feed safety scheme in which the goods are being transported. It is the responsibility of the principal in a contract for haulage (the customer) to give precise instructions regarding any specific requirements that exist if these are not already covered by this Code of Practice. [R]

15.0 Accepting a Transport Order Hauliers must have a documented procedure for accepting a transport order. The procedure must include details of the type of goods to be transported (data sheets etc), the IDTF classification and cleaning requirements. The order should also take into account any special requirements of the customer with regard to food and/or feed safety schemes or special buying terms that are relevant to the transport of the goods. For the purposes of this clause, orders and accompanying information may be in hard copy, sent by email or other electronic or mobile means that is recordable. [R]

16.0 Load Documentation

16.1 Collection References in this clause to “the Company” shall mean the consignee of the goods who has taken out a haulage contract for the collection of goods.

At the loading point drivers of vehicles are required to follow a set of procedures which must include the following:

• Present a vehicle in a clean, dry and fit state to load and on request provide evidence of the vehicle’s last three loads and record of cleaning operations. Cleaning records should date back to the last record of exterior cleaning and sanitisation. Where a vehicle is divided into separate compartments evidence of the previous loads carried must be presented for each compartment, if different. [R] • Report on arrival to the weighbridge or other authorised arrival point and await instructions. • Present a valid collection note identifying the collection and delivery addresses, customer information and references, quantity to be loaded and an exact description of the goods to be collected (to include description of variety and/or grade where applicable). [R] • Receive directions/instructions on where the vehicle is to be loaded. • Oversee the correct and safe loading of the vehicle. • Ensure the tare weight of the vehicle is established. • Where segregated compartments are used for loading, checks must be made to ensure there is no leakage between compartments and that there is no cross contamination of goods. Where an order of loading of compartments is specified this must be followed accordingly. • Sheet the vehicle immediately after loading in order to depart in a safe, roadworthy condition. • Receive and sign as applicable the receipt of the goods loaded and weighed gross, tare and net. [R] • Check that the net loaded weight matches the amount ordered. • Where no weighbridge exists on site the driver should notify his office for instructions and unless otherwise agreed should proceed to the nearest public weighbridge. Where on-vehicle weighing devices are fitted these may be used by agreement. • It is the responsibility of the driver/haulier to notify the relevant parties of any delay in agreed schedules.



• Any losses or disputes arising should be referred by the driver/haulier to the Company he is operating for. • Where any doubt exists concerning the loading of the contractual goods this must be referred by the driver to his office and to the Company for further instructions/clarification. • Vehicles should go directly from the collection point to the delivery point. If an overnight stop is required or if it is necessary to leave the vehicle unattended for any reason, then all reasonable measures should be taken to ensure the security of the load and that the integrity of the goods being carried are maintained. Records should be kept of the place and duration of any stops en route. [R] • Any accidents and/or incidents occurring during transit should be reported to all interested parties. Any accident or incident that might affect the integrity of the goods being carried must be reported without delay to the Company and further instructions sought. [R]

16.2 Delivery References in this clause to “the Company” shall mean the consignor of the goods who has taken out a haulage contract for the delivery of goods.

At the delivery point drivers of vehicles are required to follow a set of procedures which must include the following: • Immediately report to the weighbridge or other designated arrival point and present a valid delivery note and Passport if applicable. • On request provide evidence of the vehicle’s last three loads carried and record of cleaning operations. • Ensure that the vehicle has been weighed (gross weighed before discharging and tared after discharging). • Ensure that sampling is complete before discharging the load. • Await clear instructions from an authorised person before proceeding to the discharged point for discharging. • Obtain instructions identifying the precise point designated for unloading and follow any instructions given by the intake operator. • Not commence tipping/unloading under any circumstances until instructed by an authorised person. • Attend the vehicle at all times and not leave the discharge place/area until the load is fully discharged as instructed by the intake staff, and when the vehicle is in a safe condition to move. • Obtain a signed weighbridge ticket/receipt note for the goods delivered (gross, tare and net weights are required). [R] • Note any spillages and approximate quantity on receipt note. • Notify the Company of any significant/abnormal differences between the loaded and discharged weights. • Notify the Company of any delivery failures. [R] • Where samples are required to be drawn at the point of delivery this is the responsibility of the intake operators and in the case of bulk deliveries should be drawn prior to unloading. Drivers are not responsible for the drawing of samples. • Where no weighbridge exists at the discharge point the weighing operations must take place at the nearest approved weighbridge. Where possible, drivers should clear any accumulations of water or snow from vehicle sheets prior to weighing.

17.0 Deliveries to Farm Deliveries to farms are in principle the same as to any other delivery point but this Code of Practice recognises that situations can vary considerably for on-farm deliveries.

References in this clause to “the Company” shall mean the consignor of the goods who has taken out a haulage contract for the delivery of goods.

17.1 At the delivery point drivers of vehicles are required to follow a set of procedures which must include the following: • When delivering to a farm, drivers should at all times seek to obtain the signature of the person responsible for receiving the goods on the receipt note/delivery ticket. [R] • In the event that the driver is unsure regarding any aspect of the delivery, for example lack of weighing facilities, the correct place for unloading or difficulty in obtaining a signature for the delivery note he must contact the Company for instructions before proceeding any further. [R] • Where the goods are discharged into more than one facility on instruction of the receiver this must be noted on the delivery ticket which is returned to the Company. Drivers must record on the delivery note the approximate weight of any spillage that occurs during discharge. [R] • If any goods cannot be unloaded and are returned, or delivered by arrangement elsewhere, this must be recorded by the driver. [R]

18.0 UK only - Combinable Crops Passports

18.1 A Passport is a paper form that the farmer and/or storekeeper must have in his possession for completion and presentation to the driver of the vehicle collecting the goods prior to departure. The form must be completed and originally signed by the farmer and/or storekeeper with the relevant details for each individual load and must accompany the load to the point of delivery. This applies to imported goods as well as home grown goods. Drivers of vehicles are warned that a load that is not accompanied by a properly completed Passport is unlikely to be accepted at its destination/delivery point.

18.2 The driver must check to ensure that each section of the Passport is correctly completed and must not leave the loading premises without a fully completed and signed form. If in doubt the driver of the vehicle should inform his office for instruction. [R]



18.3 The completed Passport must be handed over with other relevant documents to the authorised person at the place of discharge/unloading.

18.4 A section of the form relates to a Load Compartment Inspection (LCI) that must take place prior to loading. This must be jointly undertaken by the driver and the person responsible for the loading of the goods. Both parties are required to make a visual inspection only and the driver is required to sign to the effect that this has been satisfactorily completed. The driver must sign this section of the form and no other. [R]

18.5 The farmer and/or storekeeper or his authorised representative is required to complete and sign the whole form, ensuring that the vehicle trailer identification is inserted and that any applicable assurance scheme stickers and/or identifying marks (eg RED certification) are applied to or appear in the space provided on the form. [R]

19.0 Bulk Pressure Tankers Carrying Liquids (including oils and fats) and Powders Hauliers must instruct drivers on safe methods of work where there is a need to enter the vehicle body. [R]

19.1 Liquid or dry materials must be cleaned from the upper sides of the tank interior and from all surfaces including interior ladders, seals, and crevices and under fluidising pads. [R]

19.2 Special attention must be paid to the cleaning of hoses for both dry and liquid materials. Blower unit outlet pipes must always be capped when not in use. Feed hoses must be stored in such a manner to minimise contamination from road spray. [R]

19.3 Tanker drivers must only couple up to the fixed intake pipes and only load/discharge when instructed by site personnel. Where intake pipes are locked off, drivers must ensure that site personnel unlock and re-lock them. Drivers must remain in the vicinity of the vehicle at all times during the discharge of the load.

19.4 If bulk tankers carrying dry goods have been washed out, they must be thoroughly dry before loading.

19.5 Vehicles and containers used for the transport of bulk liquid animal feed materials must be assessed for the likelihood of microbial or chemical contamination as well as oxidation potential. Where appropriate, vehicles/containers must be cleaned between loads. [R]

20.0 Dry goods

20.1 Where tankers have been used to carry liquids or have been washed out, they must be thoroughly dried, inspected and shown to be dry before loading dry goods into air pressure discharge vehicles. [R]

20.2 Drivers must remain in the vicinity of the vehicle at all times during loading and discharge and must also be aware of dust emissions from filters, pipes and hoses, or from the operation of silo pressure relief valves. They must also be aware of silo level indicators or escape of dust as a result of overfilling.

20.3 Care must be taken when blowing off powder tankers to avoid excess pressure at the end of the blow in order to avoid over pressure in silos. In the event of any of these occurring, drivers must stop discharging immediately and refer to site personnel.

21.0 Packaged Goods

21.1 Damaged or leaking packages or other containers must not be loaded.

21.2 Packaged goods must not be loaded on pallets or directly into a vehicle in a manner that is likely to cause damage, breakage or contamination during loading, transport or unloading. Particular care must be taken where a mixed load contains strong smelling materials such as fishmeal.

21.3 Goods in bags (including bagged feed materials, compound feeds and additives) must not be unloaded at the destination if they are thought to have become contaminated during loading, transport or delivery. In this event the driver must report the incident to the Company immediately on discovery and receive appropriate instructions. [R]

21.4 If minor damage to the packaged goods takes place, not resulting in contamination, and the recipient accepts delivery of the goods in damaged bags, the driver must record the amount of damage and report the event to the Company. [R]

21.5 Vehicles dedicated to the carriage of packaged goods are not required to maintain records of the three previous loads carried.

21.6 Vehicles that can carry bulk and bagged/packaged goods (walking floors) must record details of all loads carried. [R]


K

K

K


22.0 Contracting out

22.1 Only haulage companies that are certified under GTAS or a scheme recognised by GTAS can transport goods under this Code of Practice. It is not permitted to pass the obligation to fulfil a transport order to any other non-certified haulage contractor to work temporarily “on behalf” of the company. If a haulage company is unable to fulfil an obligation to transport goods for legitimate reasons they may contract out the obligation to another company that is certified under GTAS or a scheme recognised by GTAS. This is often referred to as sub- contracting. A transport obligation may be contracted out (sub-contracted) once only.

22.2 Where an obligation to transport goods is contracted out, evidence must be retained (by the company who is contracting out) of the current certification/inspection/audit status of the company to whom the obligation has been passed. This evidence will be required for auditing purposes. [R]

23.0 Records NB. Where an [R] appears in the scheme text this indicates that a record must be kept.

23.1 Internally produced records must be signed by the person carrying out the task/activity. If an electronic record is kept the name of the person may be recorded in place of a signature. [R]

23.2 Records must be legible and kept in suitable conditions that allow ready retrieval and prevent deterioration.

23.3 Records must be kept for a minimum of five years unless there are additional requirements.

24.0 Register of Transported Goods Road haulage companies must take appropriate measures to ensure that any goods transported under this Code can be effectively traced from collection to delivery. The Company must keep and accurately maintain a register of all goods transported with relevant details pertaining to each load so that in the event of a food or feed safety issue arising that goods can be traced back to the point of collection. [R]

25.0 Corrective Actions Road haulage companies must ensure that non-conformances to the requirements of this standard are recorded and controlled in order to prevent re-occurence. A record of any non-conformances and steps to prevent them re-ocurring must be maintained. Controls, associated responsibilities and competences for dealing with non-conformances must be defined in a documented procedure. [R]

26.0 Insurance Hauliers must maintain adequate comprehensive insurance cover for their contingent liabilities which must cover Heavy Goods Vehicle Insurance, Goods in Transit and Public and Product Liability. The extent of cover should be appropriate for the value and the nature of the goods being carried and should take account of customer terms and conditions where appropriate. Hauliers must be able to produce evidence of appropriate insurance policies but the company is responsible for ensuring that contingent liabilities can be met. [R] 27.0 Complaints Procedure The carrier must have a documented procedure for handling complaints. This procedure must include systems for: • The prompt documentation and investigation of complaints • The prompt feedback to the Company with findings • Deciding on internal actions required to prevent re-occurrence [R]

28.0 Arbitration In the event of a problem, and in the absence of an arbitration agreement, recourse for settlement of claims will be to the appropriate Court. Alternatively, the parties in dispute may agree to arbitration in accordance with the Gafta Simple Dispute Rules Form 126 (available as a separate document).


K

K

K



For the purposes of this Code the following definitions shall apply: • Animal Feed Materials: shall mean raw materials and straight feeds, feed additives, etc., (as defined under the applicable Feedingstuffs Regulations) intended as an animal feed material.

• Biodiesel: a transport fuel usually made from vegetable oils used as a diesel replacer.

• Bio ethanol: a transport fuel made from sugar and cereal crops used as a petrol replacer.

• Biofuels: liquid or gaseous fuel for transport produced from biomass.

• Bioliquids: liquid fuel for energy purposes other than for transport, including electricity and heating and cooling, produced from biomass.

• Biomass: the biodegradable fraction of products, waste and residues from biological origin from agriculture (including vegetal and animal substances), forestry and related industries including fisheries and aquaculture, as well as the biodegradable fraction of industrial and municipal waste.

• Broker: - shall mean a person or company acting as an intermediary between buyer and seller and drawing an agreed commission for services rendered. A Broker does not act as a principal in the transaction.

• COSHH: - shall mean Control of Substances Hazardous to Health Regulations.

• Carrier: – shall mean the shipping company, haulage company or operator of any vessel under this code.

• Codex Alimentarius: – Latin, meaning Food Law or Code, is a collection of Internationally adopted Food and/or Feed Standards presented in a uniform manner.

• Combinable Crops: shall mean grain, pulses (peas and beans) and oilseeds (rapeseed and linseed, as-grown cereal seeds and herbage seeds (grass, clover, etc.), pulse seeds and oilseeds for seed processing.

• The Code Of Practice For The Control Of Salmonella: - shall mean the Code of Practice for the Control of Salmonella during the storage, handling and transport of raw materials intended for incorporation into, or direct use as, animal feedingstuffs, current in the country where the code is being applied. In the absence of any such national code, the Gafta Code of Practice for Salmonella shall apply.

• The Company: - shall mean any company who is a principal in a transaction or for whom a service is being provided.

• Contamination: – shall mean the undesired introduction of impurities of a chemical or microbiological nature or of foreign matter during production, sampling, packaging, storage or transport.

• Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.

• Control (noun): The state wherein correct procedures are being followed and criteria are being met.

• Control Measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

• Corrective Action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control.

• Critical Control Point (CCP): A step at which control should be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

• Critical Limit: A criterion which separates acceptability from unacceptability.

• derogated Protein:- shall mean fishmeal, dicalcium phosphate or tricalcium phosphate of animal origin or hydrolysed protein (as defined in the EU Transmissible Spongiform Encephalopathies [TSE] Regulations) which are prohibited in farmed animal feeds intended for ruminants but permitted in such feeds intended for non-ruminants;

• Desk Trader: - shall mean any trader, whether or not employing staff, but with no owned storage, laboratory or transport facilities.

• Deviation: Failure to meet a critical limit.

• Farmed Animals: - shall mean cattle, sheep, goats, deer, pigs, poultry, rabbits, horses, fish or any other animals which may be used for human consumption;

• Farmed Ruminants: - shall mean cattle, sheep, goats or deer.

• Feed” Or “Animal Feed: – shall mean any substance or product, including additives, whether processed, partly processed or unprocessed, intended to be used for oral feeding to animals.

• Food: – shall mean any substance or product, whether processed, partially processed, intended to be, or reasonably expected to be ingested by humans.

• Forbidden Materials: – shall mean materials classified in the International Database for Transport of Feed (IDTF) as being forbidden or materials that are not classified in the IDTF.

• Fumigants: – shall mean gases which are toxic to target infestations.

• Fumigator: – shall mean a contractor whose business it is to apply fumigants to eradicate infestations.

• Gafta Approved Analyst: – shall mean a laboratory engaged in the profession of sample analysis providing certificates of quality at loadports. They carry out analysis in accordance with the Methods of Analysis Form No. 130, the Gafta Rules and Code of Conduct for Approved Registered Analysts for commodities traded on Gafta contracts. They are members of GAFTA.

A P P E N D I X 1

General Definitions



• Gafta Approved Superintendent: – shall mean a company engaged in the profession of inspection. They carry out their duties in accordance with the respective contract terms, sampling rules and Code of Practice, inspection, verifications, examinations, quality and condition assessment, sampling measurements. They are members of GAFTA.

• Goods: - shall mean all animal feed materials, combinable crops, finished products and processed materials for food and/or feed purposes.

• Grower: - shall mean the farmer producer of the raw materials.

• HACCP: A system which identifies, evaluates, and controls hazards which are significant for food and feed safety.

• HACCP Plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food and feed safety in the segment of the supply chain under consideration.

• Haulier: – shall mean the operator of any vehicle engaged in the transport of goods by road.

• Hazard: A biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect to humans or animals.

• Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food and feed safety and therefore should be addressed in the HACCP plan.

• ICRT: - shall mean the International Committee (for) Road Transport

• IDTF: - shall mean the International Database (for the) Transport of Feed

• Load Compartment: – shall mean the sub-divided part of the load carrying area of a bulk vehicle or vessel into which goods are loaded and transported.

• Loading Inspector: – shall mean a person in a quality system who on the basis of training and experience has sufficient knowledge and expertise to inspect cargo spaces for suitability for loading the goods. The appointed person shall have certification or accreditation to perform this role.

• Merchant: - shall mean a trading business, employing staff operating with a combination of storage and/or laboratory and/or transport facilities.

• Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.

• Principal: – shall mean the buyer or seller in a transaction.

• processed Animal Protein: – shall mean meat and bone meal*, meat meal*, bone meal*, blood meal*, dried plasma* and other blood products*, hydrolysed protein, hoof meal, horn meal, poultry offal meal, feather meal, dry greaves, fishmeal, dicalcium phosphate and tricalcium phosphate of animal origin, gelatin and any other similar products including mixtures, feedingstuffs, feed additives and premixtures, containing these products.*whether of mammalian or non-mammalian origin;

• Producer: - shall mean a farmer, grower, processor or manufacturer of food or feed.

• [R]: - the symbol [R] in the text indicates the requirement to keep a record.

• Recall: the process by which the removal of an unsafe or illegal goods/product in the possession of the consumer is made.

• Risk: – shall mean a function of the probability of damage to goods or an adverse health effect and the severity of that damage or effect, consequential to a hazard.

• Road Haulage: – shall mean all appropriate forms of transport including bulk tippers, bulk blowers, flat-beds, walking floor and bulk tanker vehicles used for any movement of goods by road.

• Step: A point, procedure, operation or stage in the supply chain including raw materials, from country of origin to country of destination.

• Store: shall include any building, shed, silo, bin, tank or other container used to store goods;

• Storekeeper: - shall mean the operator of any store used to store goods.

• Sustainability: an integrated approach to environmental, social and economic impact issues (both internal and external) leading to long term sustainable profit and growth without compromising the ability of future generations to meet their own needs.

• Testing Facility: – shall mean any facility that operates testing or analytical apparatus for the purpose of establishing quality criteria not relating to Gafta contracts.

• Trader: - shall mean a desk trader or a merchant.

• Transport: – shall mean any movement of goods by road, rail, inland waterway, shipment by sea or by container.

• Undesirable Substance: – shall mean any substance or product, with the exception of pathogenic agents, which is present in and/or on the product intended for animal feed and which presents a potential danger to animal or human health or could adversely affect livestock production.

• Validation: Obtaining evidence that the elements of the HACCP plan are effective.

• Vehicle: – shall include trailers or other containers used to transport goods by road.

• Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan.

• Vessel: – shall mean ship, barge or coaster.

• Withdrawal: - The process by which the removal of an unsafe or illegal product from the supply chain is made, but does not involve the removal of product in the consumer’s possession.



A. Introduction When trading goods into certain markets, suppliers are often requested to implement quality assurance systems to their trading operations, many of which call for HACCP-based systems. Such markets will in addition seek the quality assurance operations to be independently audited/verified. This section aims to introduce the concept of HACCP.

The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. Codex Alimentarius Commission Code of Practice - General Principles of Food Hygiene. CAC/RCP 1 1969 Rev.4 - 2003 www.codexalimentarius.net

The section from “Guidelines for the Application of the HACCP System” onwards provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the logistics operation. It is this application that a trading company would be independently audited/verified against.

The HACCP system, which is science-based and systematic, identifies specific hazards and measures for their control to ensure the safety of food and feed products. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food and feed chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human and animal health.

The successful application of HACCP requires the full commitment and involvement of management and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, when appropriate, expertise in storage, transport, inspection, and analysis. The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series, and is the system of choice in the management of food safety within such systems.

A P P E N D I X 2

Introduction to HACCP -Hazard Analysis And Critical Control Point System

Principles of the HACCP SystemThe HACCP system consists of the following seven principles:

• PRINCIPLE 1 Conduct a hazard analysis.

• PRINCIPLE 2 Determine the Critical Control Points (CCPs).

• PRINCIPLE 3 Establish critical limit(s).

• PRINCIPLE 4 Establish a system to monitor control of the CCP.

• PRINCIPLE 5 Establish the corrective action to be taken when monitoringindicates that a particular CCP is not under control.

• PRINCIPLE 6 Establish procedures for verification to confirm that theHACCP system is working effectively.

• PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.



Guidelines for the Application of the HACCP SystemPrior to application of HACCP to any sector of the food and feed chain, that sector should be operating according to theGeneral Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation.Management commitment is necessary for implementation of an effective HACCP system. During hazard identification,evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to theimpact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards,likely end use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.

The intent of the HACCP system is to focus control at CCPs. Redesign of the operation should be considered if a hazardwhich must be controlled is identified but no CCPs are found.

The HACCP application should be reviewed and necessary changes made when any modification is made in the product,process, or any step.

It is important when applying HACCP to be flexible where appropriate, given the context of the application taking intoaccount the nature and the size of the operation.

ApplicationThe application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application ofHACCP (Diagram 1).

I. ASSEMBLE HACCP TEAM The supply operation should assure that the appropriate commodity knowledge and expertise is available for the development of an effective HACCP plan. Ideally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. The scope of the HACCP plan should be identified. The scope should describe which segment of the supply chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes).

II. DESCRIBE PRODUCT A full description of the commodity should be drawn up, including relevant safety information such as: composition, physical/chemical structure, microcidal/static treatments (heat treatment, antioxidants, fumigation etc.), packaging, durability and storage conditions and method of distribution.

III. IDENTIFY INTENDED USE The intended use should be based on the expected uses of the product by the end user or consumer.

IV. CONSTRUCT FLOW DIAGRAM The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the supply operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.

V. ON SITE CONFIRMATION OF FLOW DIAGRAM The HACCP team should confirm the actual supply operation against the flow diagram during all stages and amend the flow diagram where appropriate.

VI. LIST ALL POTENTIAL HAZARDS ASSOCIATED WITH EACH STEP, CONDUCT A HAZARD ANALYSIS, AND CONSIDER ANY MEASURES TO CONTROL IDENTIFIED HAZARDS (SEE PRINCIPLE 1) The HACCP team should list all of the hazards that may be reasonably expected to occur at each step in the supply chain from country of origin to the final country of destination.

The HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the supply of a safe food or feed material.

In conducting the hazard analysis, wherever possible the following should be included: • the likely occurrence of hazards and severity of their adverse health effects; • the qualitative and/or quantitative evaluation of the presence of hazards; • survival or multiplication of microorganisms of concern; • production or persistence of toxins, chemicals or physical agents; and, • conditions leading to the above.

The HACCP team must then consider what control measures, if any, exist which can be applied for each hazard. More than one control measure may be required to control a specific hazard(s) and more than one hazard may be controlled by a specified control measure.



B. DETERMINE CRITICAL CONTROL POINTS (SEE PRINCIPLE 2) There may be more than one CCP at which control is applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree (e.g. Diagram 2), which indicates a logic reasoning approach. Application of a decision tree should be flexible, given whether the operation is for storage, loading, discharge, sampling, analysis, transport or other. It should be used for guidance when determining CCPs. This example of a decision tree may not be applicable to all situations. Other approaches may be used. Training in the application of the decision tree is recommended.

If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step, or any other, then the operation or process should be modified at that step, or at any earlier or later stage, to include a control measure.

C. ESTABLISH CRITICAL LIMITS FOR EACH CCP (SEE PRINCIPLE 3) Critical limits must be specified and validated if possible for each Critical Control Point. In some cases more than one critical limit will be elaborated at a particular step. Criteria often used include measurements of temperature, quality and condition, undesirable substances and sensory parameters such as visual appearance, smell or odour.

D. ESTABLISH A MONITORING SYSTEM FOR EACH CCP (SEE PRINCIPLE 4) Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this information in time to make adjustments to ensure control of the process to prevent violating the critical limits. Where possible, process adjustments should be made when monitoring results indicate a trend towards loss of control at a CCP. The adjustments should be taken before a deviation occurs. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control i.e. undesirable substances monitoring. All records and documents associated with monitoring CCPs must be signed by the person(s) doing the monitoring and by a responsible reviewing official(s) of the company.

E. Monitoring of undesirable substances based on HACCP/Risk Assessment principles. Operators should implement a sampling and analysis plan within the HACCP framework for the testing for undesirable substances. The operator should determine the frequency of sampling and analysis for goods that are handled and stored in accordance with customer requirements. The Gafta Sampling Rules No. 124 are applicable where the goods are traded on Gafta contracts, otherwise sampling should be in accordance with another agreed internationally recognised method.

The principle of sampling and analysis frequency is related to quantity of goods handled. As the quantity increases the number of samples taken per tonne of goods decreases. The number of samples to be drawn and inspected over a period in which the goods are examined for presence of undesirable substances may be calculated using the formula:

Frequency = Volume x Chance x Seriousness 100

The standard value for chance is 1. The operator may raise or lower this value if valid reasons are given. Considerations that may affect the standard value for chance include: • History • Seasonal influences • Chances of re-contamination (eg microbiological parameters) • New source/new suppliers • Recent incidents

Operators may only select a chance value that is below 1 on the basis of supporting historical analysis data. Seriousness is an expression of the perceived degree of harmfulness of an undesirable substance. Where the level of seriousness is deemed to be high or very high a factor of 5 is used. Where the level of seriousness is deemed moderate then factor 3 should be used. If the seriousness level is judged to be low or small then a factor of 1 should be used. Where food and feed goods are concerned undesirable substances such as heavy metals, pesticies or mycotoxins should apply a minimum value of 3 but more likely 5. Operators must have a written down monitoring protocol with a documented system for the keeping of records.

The analysis of samples drawn under the monitoring protocol should be tested by analysts in accordance with contract requirements, ie analysts listed on the Gafta Register of Approved Analysts and/or GTAS certified Analysts and/or analysts accredited under ISO/IEC 17025 using officially recognised methods covered by the scope of the accreditation.



HACCP Scoring This is a simple means of assigning scores for • the likelihood of occurrence • the severity for each hazard that could be encountered in a Raw Material Haulage, or Raw Material Storage operation.

The HACCP team should assess each and every possible hazard that could be encountered.

The likelihood of occurrence is based on measurements and observations of previous situations and is assigned a score of 1 – 3 as per the table below.

A score of 1 would be a low risk of occurrence (practically impossible or not probable), 2 would be a medium risk (may occur, has been known to occur) and 3 is a high risk of occurrence (occurs regularly).

Similarly the severity of occurrence is based on the consequence of the hazard occurring and its likely impact is also assigned a score of 1 – 3. A score of 1 would be small(leading to minor injury or illness) 2 would be medium (leading to substantial injury) and 3 is high (leading to fatal consequences).

These two scores are then multiplied together to give an overall Hazard score for that Hazard.

It is suggested that Hazard scores of 5 or below should be considered within the pre-requisite programme.

Hazard scores of 6 or above should be considered as significant hazards and should be dealt with by Critical Control Points.

Nevertheless it is the responsibility of the HACCP team to consider and evaluate each hazard in the light of the business concerned.

F. ESTABLISH CORRECTIVE ACTIONS (SEE PRINCIPLE 5) Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur.

The actions must ensure that the CCP has been brought under control. Actions taken must also include proper disposition of the affected food or feed material. Deviation and material disposition procedures must be documented in the HACCP record keeping.

Definite (3) 3 6 9

Probable (2) 2 4 6

Possible (1) 1 2 3

Negligible (1) Major (2) Critical (3)

HACCP Scoring System

Like

liho

od

of

occ

urre

nce

Severity if it occurs

G. ESTABLISH VERIFICATION PROCEDURES (SEE PRINCIPLE 6) Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Examples of verification activities include:

• Review of the HACCP system and its records; • Review of deviations and material dispositions; • Confirmation that CCPs are kept under control. Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP plan.



H. ESTABLISH DOCUMENTATION AND RECORD KEEPING (SEE PRINCIPLE 7) Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP procedures should be documented. Documentation and record keeping should be appropriate to the nature and size of the operation.

Documentation examples are: Record examples are: • Hazard analysis; • CCP monitoring activities; • CCP determination; • Deviations and associated corrective actions; • Critical limit determination. • Modifications to the HACCP system.

An example of a HACCP worksheet is attached as Diagram 3.

Assemble HACCP Team

a. Diagram 1. Sequence For Application Of HACCP

1

Describe Product2

Identify Intended Use3

Construct Flow Diagram4

On site Confirmation of Flow Diagram5

List all Potential HazardsConduct a Hazard Analysis • Consider Control Measures

6

Determine CCPs (See Diagram 2)7

Establish Critical Limits for each CCP8

Establish a Monitoring System for each CCP9

Establish Corrective Actions10

Establish Verification Procedures11

Establish Documentation and Record Keeping12



Do control preventative measure(s) exist ?

Is the step specifically designed toeliminate or reduce the likely occurrence

of a hazard to an acceptable level ?

Could contamination with identified hazard(s) occur inexcess of acceptable level(s) or could these increase to

unacceptable levels ?

Will a subsequent step eliminate identified hazard(s) orreduce likely occurrence to an acceptable level ?

Is control at this stepnecessary for safety ?

Yes

Yes

Yes

Not a CCP

No Critical Control Point

Stop

No StopNot aCCP

Yes

Yes

No

No

No

Not a CCP Stop

Modify step, processor product

Q1

Q2

Q3

Q4

b. Diagram 2. Example Of Decision Tree To Identify CCPs (answer questions in sequence)



Describe Product1

Verification4

Diagram Process Flow2

List (example below)

Step Hazard(s) Control CCPs Critical Monitoring Corrective Record(s) Measure(s) Limit(s) Procedure(s) Action(s)

3

c. Diagram 3 Example Of A HACCP Worksheet



A P P E N D I X 3

Cleaning Methods

See also section 5.0

Any surface which comes into contact with food or feed must be clean.

Goods and materials listed in the International Database (for the) Transport (of) Feed (IDTF) that are permitted fortransport in load compartments used to carry goods covered by this scheme, are given a cleaning classification. Guidanceis given in this Appendix on how to apply these cleaning methods. The IDTF Classifications are:

(A) Dry Cleaning(B) Cleaning with water(C) Cleaning with water and a cleansing agent(D) Cleaning and disinfection.

The minimum level of cleaning required by the IDTF must be applied after carriage of the goods/materials howeverfollowing a risk assessed approach, in some circumstances additional cleaning may be required.

Cleaning applies to the load compartment, the underside of cover sheet and any other surface that may come intocontact with the goods being transported. All must be drained and dry before re-loading.

(A) Dry Cleaning In most cases where the material is dry, thorough brushing or vacuuming is sufficient, however if the material is caked or damp washing will be necessary.

(B) Cleaning with water Washing with hot water (70-80c) is recommended wherever possible. Where this is not practically possible cold water may suffice. All surfaces must be dry before handling or coming into contact with goods.

(C) Cleaning with water and a cleansing agent Washing with a hot water (70-80c) solution of any combined food grade cleansing agent (food grade sanitiser/ disinfectant) diluted in accordance with manufacturer’s recommendations. All surfaces must be dry before handling or coming into contact with goods.

(D) Cleaning and disinfection Pressure clean with a hot (70-80c) solution of any combined food grade sanitiser/disinfectant diluted in accordance with manufacturer’s recommendations. All surfaces must be dry before handling or coming into contact with goods.

Additional cleaning options:

Steam Cleaning and Disinfecting Where appropriate following a risk assessment, compartments and surfaces may be steam cleaned and treated with an approved non-phenolic food grade disinfectant. All surfaces must be dry before handling or coming into contact with goods.

Infested goods Where infested goods have been transported, handled or stored and it is not possible or feasible to fumigate or spray and allow sufficient time for the treatment to be effective, all surfaces, including vehicle sheets, must be thoroughly steam cleaned. All surfaces must be dry before handling or coming into contact with goods.

The use of smoke bombs is not effective and is not recommended.



Extracted from DEFRA Code of Practice for the Control of Salmonella during the Production, Storage and Transport ofCompound Feeds, Premixtures, Feed Materials and Feed Additives. Published October 2009 (Crown Copyright)multimedia.food.gov.uk/multimedia/pdfs/committee/copsal.pdf

The aim of the monitoring is to check on the environmental hygiene of the premises, vehicles, equipment, incoming and outgoingproducts and, if necessary, to take corrective action.

Please refer to the Salmonella code for full details. The following is a suggested appropriate sampling protocol.

1. Road transport Operators should arrange for samples to be taken and analysed as follows: Residual dust remaining in lorries after delivery. A programme of swabbing or dust collection is recommended as part of the HACCP plan.

Samples of dust can be taken direct into a “reverse bag” or sterile pot or, if quantities are too small, by using swabs. Dust samples are normally much more effective than swab samples and are therefore preferred. The best method of sampling is to take approximately 20g samples comprising dust from as many places as possible in the trailer. These can be taken into an inverted polythene bag or with new disposable plastic gloves. Where dust levels are insufficient for 20g then a greater number of sampling places may be used. The use of a brush is not recommended to help collect samples unless it can be washed in a sterilising solution and fully dried; a plastic scraper washed in a sterilising solution and dried may help in the sample collection. If swab samples are utilised they must be taken with sterile swabs according to the supplier’s instructions. Swabbing normally consists of wiping of the swab (after removal from its transportation tube) over as large and representative an area as practicable until the swab is well coated with dust, or accumulated aggregate within equipment.

Disposable wooden scrapers or plastic spoons can also be used to sample adherent material. The sample is returned to the tube and labelled with details of the sample area and date of sampling. Frequency of sampling should be based on risk assessment. Annual sampling of all trailers is recommended as a minimum protocol. [R] 2. Analysis Samples must be tested in accordance with approved methods laid down in The Animal By-Products Regulations 2005 (SI No 2005/2347) at a Defra listed laboratory that is approved under those regulations or to ISO 17025 standards.

3. Action to be taken following isolation

Defra and, where appropriate, the relevant devolved administrations (the Zoonoses Order 1989 requires laboratories to report all isolations of Salmonella from animal/poultry feedstuffs and ingredients to Defra).

Further actions are detailed in the Defra Code of Practice for the Control of Salmonella and will depend on the circumstances of isolation.

A P P E N D I X 4

Salmonella Sampling and Testing Procedure



A P P E N D I X 5

International Database for Transport of Feed (IDTF)

The IDTF is an initiative of the International Committee for Road Transport (ICRT) which includes the main food and feedassurance scheme owners in Europe covering the transport of goods (in the combinable crops and animal feed sectors).The seven members of the ICRT are:

• OVOCOM vzw, based in Belgium owner of the quality assurance scheme called GMP Animal Feed. • Qualimat, based in France, owner of the quality assurance scheme called Qualimat Transport. • QS Qualitat und Sicherheit GmbH (QS), based in Germany, owner of the quality assurance scheme called QS. • GMP+ International B.V., based in The Netherlands, owner of the GMP+ Feed Safety Assurance Scheme (GMP+ FSA). • COCERAL aisbl, based in Belgium, owner of the Good Trading Practice scheme (GTP). • Agricultural Industries Confederation, based in the United Kingdom, owner of the quality assurance schemes TASCC, UFAS and FEMAS. • Gafta, based in the United Kingdom with offices in Geneva, Beijing, Kiev, owner of the Gafta Trade Assurance scheme.

Launched in April 2012 the IDTF is a list of over 3300 goods, materials and products registered and maintained in aninteractive database (in 4 languages) that is freely accessible to all users.

The database is designed to enable quick and efficient consultation via the online facility and is particularly useful fortransport operators to check on goods or materials prior to carriage. Searches can be made using a range of criteria andcan be exported to excel spead sheets.

The purpose of ICRT/IDTF is the harmonisation of the requirements for bulk transport of products intended for animalfeed. The Committee classifies transported products based on hazard analysis and determines cleaning regimesnecessary to assure safe feed transport.

Each item on the database is allocated a unique IDTF number and can cross reference with common product names. Since the database is continually developing there are procedures in the IDTF to add new materials or to re-assessexisting listed items.

Procedures are available for re-instatement of load compartments in some circumstances following the carriage offorbidden materials. These involve treatment of load spaces on a risk assessed basis and independent verification.

The categories for classification and cleaning of load compartments are:

A dry clean (brush/vacuum) B clean with water C clean with water and cleansing agent D Cleaning and disinfection

Forbidden:Goods not allowed to be carried. NB: under the IDTF rules unclassified goods are forbidden for carriage.

List of differencesIn the majority of cases the members of the ICRT agree on the appropriate cleaning regime following carriage of listedgoods or materials, however in some cases this is not achievable, perhaps due to national legislation. In such cases thisappears as a “List of Differences” and the requirements of the individual scheme(s) are listed. The requirements of thescheme into which the goods are being delivered should be followed in such circumstances.

www.icrt-idtf.com

LONDON9 Lincoln's Inn Fields,London WC2A 3BPUNITED KINGDOM

T: +44 20 7814 9666F: +44 20 7814 8383E: [email protected]: www.gafta.com

BEIJINGLeading International Center,No.1 Guang Qu Men NanXiao Jie, ChongWen District,100061, BeijingCHINA

T: +86 10 6712 1741F: +86 10 6712 1742E: [email protected]: www.gafta.com.cn

GENEVA8 Rue de la Cloche, 1201GenevaSWITZERLAND

T: +41 22 715 24 30F: +41 22 731 72 79E: [email protected]: www.gafta.com

KIEV8 Saperno Slobidska Street,Kiev, 03039UKRAINE

T: +380 44 524 0329F: +380 44 524 0231E: [email protected] W: www.gaftakyiv.com

VERSION 6.0 TRANSPORT OF GOODS BY ROAD Assurance/GTAS... · Transport of Goods by Road ... points....

Documents

Transcript of VERSION 6.0 TRANSPORT OF GOODS BY ROAD Assurance/GTAS... · Transport of Goods by Road ... points....