SPS Workshop March 2010

Transcription

1 SPS Workshop March 2010 Presenter: Dawn Diergaardt PPECB 1/33

2 About PPECB Contents Food Safety legislation Food Safety aspects for regulated agricultural products intended for export. Food safety aspects monitored during audits 2/33

3 About PPECB Vision A Partner in Global Competitiveness of South African Perishable Products Mission To build competitive capacity in our people & systems in Industries we serve in order to instill worldwide confidence in South African Perishable Products 3/33

4 Strategic Objectives Strategic Objective Enhance the credibility of the South African Export Certificate Indicators (a) Percentage reduction in incidences of a quality and phytosanitary nature reported by our counterparts (b) Reduction of claims instituted against the PPECB (c) FVO audit results and maintenance of EU 1148 status (d) Reviewed policy environment for food-safety and product quality standards (including legislative environment) 4/33

5 Strategic Objectives Strategic Objectives 5.2 Support the export competitiveness of South Africa s perishable product industries 5.3 Strengthen PPECB s capacity as a credible source of strategic information for serving industries and stakeholders 5/33 Indicators (a) Capacity building and competitive knowledge transfer to the industry that PPECB serves (b) Percentage successful integration of emerging farmers into the mainstream export fraternity (c) Percentage annual increase in research and development (a) Service delivery of 2 % above accuracy on information SLAs signed with clients (b) Access information on website as measured by number of website registrations

6 Strategic Objectives Strategic Objectives 5.4 Support Government in ensuring confidence in quality assurance and food safety systems for local perishable product markets 5.5 Support Government in developing systems to ensure compliance with South African food safety and quality standards for imported perishable products Indicators (a) DAFF Policy on Food Safety and Product Quality (a) DAFF Policy on Food Safety and Product Quality 6/33

7 Legislative Environment Act 9 of 1983 PPECB Act Provides for control and management of the perishable products export process, i.e.cold chain processes (RRMT s, Containers, Container Depots, Vessels, Temperature Monitoring). Act 119 of 1990 APS Act (designated assignee ) I.T.O agricultural products standards act ensures export food safety and quality standards of regulated agricultural products are complied with 7/33

8 Accreditations & Certifications PPECB is accredited to.. 1 st SA based service provider accredited to deliver Globalgap certification under ISO 65 guidelines at the start of st SA CB accredited to ISO to grant HACCP certification services achieved ISO mycotoxin analytical laboratory services PPECB is a certification body accredited by SANAS to perform globalgap, haccp, brc, leaf and tnc audits 8/33

9 PPECB service offerings Product- and equipment certification Systems certification & auditing Cold chain management Laboratory services Standards and protocol management Statistical information Advisory services and training Export control and certification Special shipments(steri) certification 9/33

10 ORCHARD PACKHOUSE INSPECTION COLDSTORE INSPECTION TRANSPORTER INSPECTION DEPOT SUPERMARKET CONSUMER PPECB in the Supply Chain INSPECTION LOADING COLDSTORE DISCHARGE IMPORT PORT SHIP

11 PPECB Offices Zimbabwe Mozambique Nelspruit h Maputo Namibia h Upington (seasonal) h Johannesburg (Lab & Kempton h Kimberley Tzaneen h Bloemfontein Lesotho h Durban Citrusdal Ceres Worcester Cape Townh Paarl Grabouw George h 11/33 h East Londen h Port Elizabeth

12 Stakeholders PPECB provides services in the supply chain to the following stakeholders: department of agriculture, forestry and fisheries (DAFF) citrus grapes pome / stone fruit maize, grain, groundnuts vegetables subtropical fruit processed products (canned, frozen, etc) flowers and proteas fish dairy and eggs rooibos tea 12/33

13 Food Safety of regulated agricultural products intended for export 13/33

14 EU General Food Law January 2006 Regulation (EC) No 178/ laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Regulation (EC) No 882/ on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. Regulation (EC) No 852/ Hygiene of foodstuffs Regulation (EC) No 853/ Hygiene rules for food of animal origin 14/33

15 Basic Requirements of Food Law Compliance or equivalence Food imported into the EU must comply with the relevant requirements of food law or conditions recognized by the community to be at least equivalent thereto or where an agreement exists between the exporting country. Responsibilities of importers It is the responsibility of the importer to ensure that product imported complies with the EU Food Law, and to initiate a recall if it does not comply. 15/33

16 Hygiene requirements FBO s in 3rd countries Food Business Operator (FBO) to monitor the food safety of products and processes under his/her responsibility Hygiene provisions for primary production Detailed hygiene requirements after primary production For certain products, microbial requirements Procedures based on HACCP Registration of establishments with competent authority 16/33

17 SA Food Safety Controls in the Supply chain COMMERCIAL DoH PPECB Act SUPPLY CHAIN OFS (APS Act) Consumer Supermarket HACCP / ISO Hygiene & Temp. Holding Store Road Transport Coldstore Hygiene + GHP/GDP + HACCP Principles HACCP, ISO BRC, GlobalGAP, TNC, F2F R908 /R918 MRL s Processing Off-Farm PH On-Farm Packhouse Farm Hygiene, GMP + HACCP Principles Hygiene + GAP/GMP 17/33

18 PPECB involvement Expansion of current mandate to include R707 published on 13 May Standards regarding Food Hygiene and Food Safety of Regulated Agricultural Food Products of Plant Origin intended for Export. Exports to all destinations not only EU. 18/33

19 Requirements according to APS Act 119,1990 EC Regulatory proposal requires a food safety system: GAP, GMP, GDP, GHP Hygiene HACCP principles From FARM to FORK To be audited by EU Commission No commercial certification of GAP, GDP, GMP or HACCP required. HACCP principles required for off-farm FBO s i.e pack houses, processing, silo s etc. Regulations relating to the application of the Hazard Analysis and Critical Control Point System (HACCP system), No. R. 908 of 27 June 2003 in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) 19/33

20 Food safety aspects monitored What is Food Safety Traceability Site Management Training Crop Protection Programs Hygiene requirements Product withdrawal 20/33

21 What is Food Safety Food Safety can be defined as:the assurance that food product will not cause harm to the consumer when it is prepared and eaten according to its intended use. General Obligation: FBO s shall ensure that all stages of handling for which they are responsible, from and including primary production up and to including export of food products are carried out in a hygienic way in accordance with the prescribed standards. 21/33

22 Why food safety is important People are eating more and more fresh produce today (higher incidence of food-borne sickness) Globalisation (More fresh products are being exported) Year-round availability of fresh produce, therefore it is more readily available Health-conscious society (many compounds in fresh products are regarded as anti-cancer agents and lower the occurrence of coronary heart disease) Semi-processed products (e.g., baby carrots in plastic carrybag) - no preparation at home Immunocompromised groups (infants, pensioners, AIDS patients) Legal aspects 22/33

23 Traceability Traceability refers to the ability to trace products through all steps of production, processing and distribution. In short: One step forward and one step backward Traceability is supported by the following: Registration with the Department of Agriculture, Forestry and Fisheries. Traceability aspects are included in compliance audits of FBO s Traceability elements has been compulsory since January /33

24 Site management Risk assessment of production sites, taking into consideration if it is a new production site or if it is an existing site and risks might have changed. Ensure that a recording system is established and maintained This aids in traceability of the produce Orchards/fields must have visual identification relating to the recording system 24/33

25 Training Personal Hygiene Training Hand washing Protective clothing Jewelry Consumption of food and drinks Training related to the safe and correct use, storage and application of crop protection chemicals 25/33

26 Crop Protection Programs Chemicals used must be registered under Act 36 of Chemicals must be appropriate for the pest, disease, weed or target of the crop protection intervention. All chemicals sprayed must firstly comply to the South African maximum residue limits (MRL s) after which the destination country s MRL will be taken into account. 26/33

27 Crop Protection Programs All application records and procedures must be readily available and contain all required information. E.g dates of application, pre-harvest intervals (with holding) periods, concentrations sprayed etc. Must ensure that application equipment is calibrated Pesticide residue analysis. 27/33

28 Hygiene Requirements Staff Functional and adequate and conveniently located ablution and hand washing facilities First aid facilities in vicinity of workers operational activities Harvesting Clean containers and vehicles used for transporting of harvested produce Cleaning procedures and records must be readily available 28/33

29 Product Withdrawal Each FBO (establishment) should have a written procedure for managing a food safety incident or alert, withdrawing products, and communicating in this regard with authorities and other FBOs / companies who may be involved. The procedure would identify responsibilities and authority, and prescribe controls and reporting relating to the incident and/or affected products. 29/33

30 Product Withdrawal Each FBO (establishment) should have a written procedure for responding to requests for traceability and food safety information related to a food safety incident or alert. Such a procedure would allow for access to historic/archived information, verification of the accuracy of information, and authorization for release of information. 30/33

31 Challenges Strong points 1. A proactive approach to specifically EU Food Law Challenges 1. Improving awareness 2. Field 2 Fork approach 2. Updating of the FBO database 3. Incorporation of record-keeping and traceability requirements 3. Bringing the new entrants to export market on board. 4. Risk based approach 4. Only products regulated under the APS Act 5. All destination countries 5. Only affects products for export 6. Mandatory rules in order to export 6. Huge cost implication for small growers 31/33

32 Links to information /33

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