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EU FOOD SAFETY SYSTEMS . JON RATCLIFF Food and Agriculture Consultancy Services Ltd, Stratford-upon-Avon, UK jon@facs.uk.com. Food Quality v Food Safety . Food Safety – a global problem. Globalisation of Trade “The World on your Plate”. Consumer drivers shaping demand.

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slide1

EU FOOD SAFETY SYSTEMS

JON RATCLIFF

Food and Agriculture Consultancy Services Ltd,

Stratford-upon-Avon, UK

jon@facs.uk.com

why creation of efsa
WHY CREATION OF EFSA?
  • Succession of food scares, e.g. BSE, Dioxins
  • Loss of consumer confidence in safety of food chain and public authorities
  • Creation of agencies to handle food issues at national levels
  • Need to strengthen EU food safety system and policy
efsa risk assessment tasks
EFSA Risk Assessment Tasks
  • Providing scientific opinions
  • Developing risk assessment methodologies
  • Identifying and characterising emerging risks
  • Providing support in food safety crises
  • Collection, collation and analysis of scientific data
efsa independent of political process
EFSA Independent of Political Process
  • EFSA not part of European Commission or answerable to it
ec regulation 183 2005
EC Regulation 183/2005

This measure intended to strengthen the

controls on

  • Feed and food safety
  • Feed and food traceability
  • operating standards of feed and food businesses throughout the feed chain, including importers, traders, storage and transport
  • from primary production to the placing of feed on the market and the feeding of food-producing animals.
ec regulation 183 20051
EC Regulation 183/2005

All SUPPLIERS have to comply with specified standards in respect of their facilities, storage, personnel and record-keeping

Minimum requirement for HACCP and GMP

Farmers feeding animals producing food for human consumption have to follow a code of good practice - GAP

retail trends private label
RETAIL TRENDS – Private Label
  • 50% of supermarket sales comprise private label products
customer expectations
Customer Expectations..
  • Food Safety
    • Microbiological
      • free from harmful pathogens and viruses
    • Chemical
      • free from chemical residues such as pesticides, antibiotics, heavy metals
    • Physical
      • free from “foreign bodies” such as hair, stone, pieces of polythene, etc.

THESE ARE MINIMUM EXPECTATIONS –

NOT “NICE TO HAVES”!!

slide23

The Need for Risk Assessment

  • How can we control Food Safety if we do not know what or where are the risks?
  • Lack of a systematic Risk Assessment process led to development of HACCP throughout the food chain
food safety pyramid

Food safety management system

Food safety system

Basis

FOOD SAFETY PYRAMID

Management System elements

TQM, ISO 22000

HACCP principles (Codex Alimentarius)

Pre-requisite programme

GMP / GAP

retail brand protection
Retail Brand Protection
  • Global Audit Standards
  • Retail Codes of Practice AND AUDITS
  • National Assurance Schemes
  • Product testing and surveillance
  • Supplier Group Benchmarking
global audit standards
Global Audit Standards
  • British Retail Consortium BRC
  • International Food Standard IFS
  • ISO. 22000
retail private codes of practice
Retail/Private Codes of Practice
  • Detailed documents covering:
  • Health Plans
  • Medication programmes
  • Feed & Water
  • Biosecurity and Waste Management
  • Welfare
  • Sick / injured animals
  • Stocking density
  • Housing
  • Lighting programmes / ventilation / Temperature
  • Stockman training and competence
  • Catching / Transport / Lairage / Markets (Pigs)
  • Slaughter
national assurance schemes
National Assurance Schemes

National schemes introduced to

brand/identify product(s) to an audited

standard

Provide confidence from Farm to fork

Examples in all meat and produce sectors…

supplier approval and traceability
Supplier Approval and Traceability

Approval process needs to consider :

the product

the production process

Requires risk assessment based upon HACCP

and GMP audit and inspection or recognised

certification

Approved supplier lists based on risk assessment

concept
Concept

Tracking: The ability to trace the destination of a product in a food chain

Tracing: The ability to recreate the history of a product in the food chain

traceability
Traceability
  • The ability to identify the source and destination of a product is a critical component of good agricultural and management practices.
traceability1
Traceability
  • It is intended to minimize liability and prevent the occurrence of food safety problems
  • Traceability does not make the food safe
conclusion
Conclusion

Food safety cannot be achieved

through legislation alone – EU

experience

Food safety is a function of risk

assessment and risk management

and communication

conclusion1
Conclusion

Auditing is an integral part of the

assurance process

One of the biggest risks to human health is

posed by the animal feed supply chain

Supplier approval process must be robust

conclusion2
Conclusion

Once satisfactory food safety

controls are in place, traceability is

the other pre-requisite

Traceability one step back and one

step forward for complete chain