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Hygiene Working Group

Hygiene Working Group. Report to General Assembly. Herd Health. Food Chain Information Livestock Risk Categorisation. High Risk. Low Risk. Food Safety Management System HACCP. Ante-mortem Inspection. High Risk. Low Risk. Pork Carcase Safety Assurance.

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Hygiene Working Group

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  1. Hygiene Working Group Report to General Assembly

  2. Herd Health Food Chain Information Livestock Risk Categorisation High Risk Low Risk Food Safety Management System HACCP Ante-mortem Inspection High Risk Low Risk Pork Carcase Safety Assurance Harmonised Epidemiological Indicators Traditional Inspection Incision, palpation free Inspection Decontamination phase Hygiene Target Food Safety Objective

  3. Agenda • Decontamination • Emergency slaughter • Modernisation

  4. General conclusions of Commission Round table • The reviewed meat inspection has to be risk based • Meat inspection can be tailored to the specific situation in a region or a region based on harmonised rules • A global strategy is needed to promote mutual acceptance of revision of meat inspection • The role of the OV in public health, animal health and animal welfare is key

  5. Round Table conclusion on control options • Flexible step by step approach • Good Hygienic practices need more attention • Industry controls should be verified by robust official controls • Reduced sampling frequency and costs should be an incentive • Controls should be targeted, feasible and cost effective • Final goal is consumer protection

  6. The process • EFSA Opinions • Commission round tables • Council Presidency meeting in Copenhagen • Impact assessment • EFSA technical hearings

  7. FVE meetings • Slaughterers - UECBV • Consumers - BEUC • Farmers – Copa cogeca • NZ Representatives

  8. Draft FVE Position paper on Modernisation • No one like it • Tried to be all things to all people and ended up saying nothing • Having listened to opinions over the last days I will try again and seek agreement within FVE Board

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