HACCP for Catering. Implementation. Stakeholder Event 24th April, April 2013

Transcription

1 HACCP for Catering Implementation Stakeholder Event 24th April, April 2013

2 HACCP for Catering Introduction H.E. Dr. Mariam Harib Al-Yousef Executive Director Policy & Regulation Sector Abu Dhabi Food Control Authority 24 April 2013

3 Introductory Vision An internationally recognized food and agriculture organization that contributes to the well-being of the community. Mission To develop a sustainable agriculture and food sector that ensures the delivery of safe food to the public and protects the health of animals and plants while promoting sound environmental and food practices through cohesive and effective policies and regulations, quality standards, research and awareness 3

4 Mission Vision ADFCA Strategy Map An internationally recognized food and agriculture organization that contributes to the well-being of the community To develop a sustainable agriculture and food sector that ensures the delivery of safe food to the public and protects the health of animals and plants while promoting sound environmental and food practices through cohesive and effective policies and regulations, quality standards, research and awareness CO1 CO2 CO3 Assuring Food Safety A secure food supply for the Emirate Ecologically sustainable development of the agricultural industry SD1 Ensure access to affordable & sufficient safe food Public SD2 Contribute to biosecurity by assuring plant & animal health Partner with entities to meet community expectations Organizations SD3 SD4 SD5 Enhance business performance Assist farmers to maintain farm in sustainable way with fair income IP4 IP5 IP6 IP7 Develop & enforce transparent & stable legislation Enhance awareness and education Ensure agriculture production with comparative advantage & GAP Adopt, promote & introduce appropriate agrotechnologies IP2 Proactively build stakeholder network & knowledge sharing IP1 IP3 Improve & encourage continuous basic risk assessment and research Improve key processes R1 R2 R3 R4 R5 R6 Build critical competencies Fulfil social requirements of AD government Become a strategy focused organization Integrate & align IT Have world-class facilities Optimize budget allocation and utilization Our values under pin everything we do Teamwork Professionalism Leadership Integrity Transparency Service Excellence 4

5 Mission Vision P&R Strategy Map An internationally recognized food and agriculture organization that contributes to the well-being of the community To develop a sustainable agriculture and food sector that ensures the delivery of safe food to the public and protects the health of animals and plants while promoting sound environmental and food practices through cohesive and effective policies and regulations, quality standards, research and awareness CO1 CO2 CO3 Assuring Food Safety A secure food supply for the Emirate Ecologically sustainable development of the agricultural industry PR-SD1 Public / ADFCA Contribute to ensuring access to affordable & sufficient safe food PR-SD2 Organizations Enhance business performance PR-IP3 Develop transparent & stable agri-food policies PR-IP4 Develop transparent & stable agri-food legislation PR-IP5 Engage concerned sectors to unify interpretation of legislation PR-IP6 Drive efforts to ensure agrifood crises management Improve processes relevant to agri-food policies, legislations and risk-based systems PR-IP1 PR-IP2 Embed risk-based approach in agri-food inspection systems Mandatory Priorities P&R Contribution P&R Specific Build critical competencies in the area of food safety and agriculture PR-R1 PR-R2 PR-R3 PR-R4 Fulfil social requirements of AD government Become a strategy focused organization Optimize budget allocation and utilization Our values under pin everything we do Teamwork Professionalism Leadership Integrity Transparency Service Excellence 5

6 INTERLINK WITH POLICY 6

7 General Agriculture and Food Safety Policies 9. Performance Management 8. Harmonisation in the UAE Traceability Consistency with WTO SPS and TBT Agreements 1. Integrated Farm to Fork Food Chain Approach General Policies 6. Transparency through consultation and communication 5. Capability and Credibility 2. Integrated Risk Management Framework 3. Abu Dhabi Regulatory model 4. Good Operating Practice and HACCP principles

8 Position Abu Dhabi Regulatory Model A Regulatory Model has been designed to describe the core roles of the key players: - ADFCA (Regulator Inspection, verification, and enforcement) - Industry, including primary production & food service (producing safe & suitable food) - Consumers It also sets out the relationship to international commitments and agreements and to the UAE Federal requirements. Rationale A regulatory model provides clarity around the functions that each of the key players (regulator, inspector /verifier, business operator and consumer) in the agriculture and food sectors plays and the inter-relationship between those players and functions. Description ADFCA will provide a cost effective and efficient regulatory program where business operators across the food chain take primary responsibility for meeting regulatory requirements. ADFCA will implement a regulatory approach that is simple, practical, riskbased, integrated and harmonised across the food chain and across individual groups within it. 8

9 Abu Dhabi Regulatory Model 9

10 Good Operating Practice Position ADFCA recognizes the importance of Good Operating Practice including HACCP principles, in order to encompass best practice along the food chain whether that is agricultural, veterinary, manufacturing or hygiene. Good Operating Practice is also intended to encompass application of HACCP principles where necessary. Rationale What has been considered prerequisite building blocks, HACCP principles and HACCP steps have been packaged into a concept called Good Operating Practice in order to present good practices for business operators without the complexity. Description HACCP was developed in response to a need for a more science-based approach to control hazards in food primarily in large scale food processing and manufacturing sectors. GVP GAP GMP GHP HACCP Good Operating Practice 10

11 Food Safety & Suitability Policies 1. Accountabilities and Roles 2. Licensing Registration etc 3. Verification (Inspection During Transition) 4. Labelling and Composition 5. Halal 9. Powers of Officers 6. Tools 10. Compliance, Offences Penalties & Enforcement 7. Competencies 11. Consumer Awareness & Food Sector Support P8 8. Incident Industry Reports Competen cy P12 Performance Management

12 P3- Assessing Compliance Verification Position Long term: Assessing compliance through applying the verification model (against an approved and registered food safety management system). A business will either be subject to inspection or to verification. Food Officers will need to widen their competencies from inspection to verification Short to interim term: Assessing compliance through current inspection model by inspecting a business against relevant prescriptive regulatory requirements. The inspection model is being enhanced to evolve into a risk-based approach. The inspection will continue for businesses that do not require management systems and can proceed with guiding rules 12

13 P6: Tools Position ADFCA appreciates that a risk based food regulatory program must be associated with a range of risk-based tools developed by experts in a range of fields. ADFCA is committed to identifying the most appropriate tools, developing them and providing them to the majority of food businesses. ADFCA also recognises that there are some businesses that will choose to develop their own tools and that these will need to be assessed and approved by ADFCA Rationale Food businesses need to acquire tools in order to document the activities and processes they intend to follow and enhance the competency model in order to comply with legal requirements and to deliver safe and suitable food. Description There are a range of key tools that feature in the risk-based food regulatory program, including Food safety management systems, codes of practice, guidance to inductry and training of food handlers 13

14 Risk-Based Tools 14

15 Consultation Objective: To inform decision making, build credibility and to gain acceptance and a sense of ownership of regulatory decisions for which it has accountability

16 Thank you