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HARMONISATION of Criteria for HACCP food safety SYSTEMS. PETER GOOSEN DUTCH NATIONAL BOARD of EXPERTS-HACCP. INTRODUCTION. Government inspection systems Consumer interests HACCP food safety system standards One GLOBAL registration/certification system Harmonisation initiatives needed.

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HARMONISATION of Criteria for HACCP food safety SYSTEMS

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Harmonisation of criteria for haccp food safety systems
HARMONISATION of Criteria for HACCP food safety SYSTEMS

PETER GOOSEN

DUTCH NATIONAL BOARD of EXPERTS-HACCP


Introduction
INTRODUCTION

  • Government inspection systems

  • Consumer interests

  • HACCP food safety system standards

  • One GLOBAL registration/certification system

  • Harmonisation initiatives needed


Safety of food products
SAFETY of FOOD Products

  • Highly regulated area

  • Risk assessment based approach

  • No transparent process

  • Consumers lost confidence

  • Uncontrolled market responses

  • International dimension of food market


Resolution
RESOLUTION

  • MARKET driven monitoring system

  • SHARED responsibility all parties

  • accepted by Governments as complementary system

  • VOLUNTARY 3rd party REGISTRATION SYSTEM

  • Consumer ‘SELF PROTECTION’


3 levelled structure

International Accreditation Forum

 LEVEL III (GOLBAL ACCEPTANCE)

Accreditation Body

 LEVEL II (AUTHORIZATION)

Registration Body

LEVEL 1 (ASSESSMENT)

Feed/Food Supplier

ISO Guide 61Peer review system

ISO Guide 62/66/65

Registration System

Food safety Standard

3 levelled Structure


Suitable standard for certification
SUITABLE STANDARD for CERTIFICATION

  • Food safety SYSTEM with basic requirements

  • HACCP/HAZOP CONCEPT of major importance

  • ALINORM 93/13A, Annex II best available

  • No objective, measurable criteria in CODEX

  • VERBATIM standards: not of use

  • ISO 9000 linked standards

    • HACCP-9000 by Nat. Sanitation Foundation

    • SQF2000, Australia

    • ISO 15161 (to be published)


Dutch hazop registration system
Dutch HAZOP Registration System

  • Full Food chain, incl. feed and primary sector

  • Focus on Food SAFETY

  • No requirement to implement ISO 9000

  • Accessible to SME’s/Developm.Countries

  • Danish standard DS 3021

  • Criteria for compentence, assessment methodology, report, decision and surveillance


Harmonized system
Harmonized system

  • First-sight: no need for harmonisation

  • System undermined at all three levels

  • Level I: ISO 9000/GMP/Retailers

  • Level 2: Inspection versus Registration

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

    • variation in level of confidence unknown

  • Level 3: IAF no initiatives taken


Iso 9000 approach
ISO 9000 approach

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

  • ISO 9000 registration body lack specific expertise

  • ‘Watering down’ requirements/scrutinity

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


Gmp requirements
GMP requirements

  • Incorporation GMP/Hygiene Code and Pre Requisite Requirements

  • to be considered prior to application HAZOP

  • company own inspection system

  • change from system to process approach

  • no international structure for harmonisation/reduction variation


Retailers initiatives
Retailers initiatives

  • BRC Technical SpecificationCIES Global Food Safety Initiative

  • no consensus standard, retailers dominate

  • inspection reports condition for purchase

  • one day inspection on 250 points

  • HAZOP/food safety much lower level

  • reduces motivation to implement HAZOP

  • judgement of one inspector


Consumers producers
CONSUMERS/Producers

  • Should force third party registration system

  • Should participate in development of HAZOP standard and assessment criteria

  • Should force recognition system by Government

  • Should require proper accreditation


Contact
CONTACT

  • For Registration System documents

  • FREE of costs

  • Peter Goosen

  • intass@wxs.nl

  • THANK YOU


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