Better Training for Safer Food BTSF. Section 1 Background to HACCP

Transcription

1 1 Better Training for Safer Food BTSF Section 1 Background to HACCP

2 Background to EC Regulations Food and feed hygiene requirements in the European Union are based upon: Regulation (EC) No 852/2004 on the hygiene of food stuffs Regulation (EC) No 853/2004 on specific hygiene rules for products of animal origin Regulation (EC) No 183/2005 on the requirements for feed hygiene 2

3 Regulation 852/2004 (1) Came into force across the whole of the EU on the 1 st January 2006 General principles for the hygienic production of foodstuffs, throughout the food chain Primary objective - to ensure a high level of consumer protection with regard to food safety (Regulation (EC) No 852/2004 on the hygiene of foodstuffs) 3

4 Preamble: Regulation 852/2004 (2) The HACCP system is an instrument to help food business operators attain a higher standard of food safety The HACCP requirements should take account of the principles contained in the Codex Alimentarius. They should provide sufficient flexibility to be applicable in all situations, including in small businesses. 4

5 Article 5 Regulation 852/2004 (3) Hazard Analysis and Critical Control Points (1) Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. Stops short of requiring a full documented HACCP system Requirement applies to food businesses at any point after primary production 5

6 6 Regulation 852/2004 (4) (2) The HACCP principles referred to in paragraph 1 consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels;

7 cont Regulation 852/2004 (5) (c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) establishing and implementing effective monitoring procedures at critical control points; (e) establishing corrective actions when monitoring indicates that a critical control point is not under control; 7

8 cont Regulation 852/2004 (6) (f) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; (g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). 8

9 Article 5 Regulation 852/2004 (7) When any modification is made to the product, process or any step, food business operators shall review the procedure and make the necessary changes to it Also a requirement of Regulation (EC) 183/2005 Article 6. 9

10 Regulation 852/2004 (8) (4) Food business operators shall: (a) provide the competent authority with evidence of their compliance with paragraph 1 in the manner that the competent authority requires, taking account of the nature and size of the food business; (b) ensure that any documents describing the procedures developed in accordance with this Article are up-to-date at all times; (c) retain any other documents and records for an appropriate period. 10

11 Regulation 853/2004 (1) Contains detailed hygiene rules for products of animal origin (fresh meat, meat products, dairy products, fish, eggs, etc) recognising the specific microbiological and chemical hazards associated with such foods Also came into force across the EU on the 1st January 2006 (Regulation (EC) No 853/2004 laying down specific hygiene rules for products of animal origin) 11

12 Regulation 853/2004 (2) Products of animal origin are also subject to the general hygiene rules in Regulation 852/2004 and thus the requirement for procedures based on the HACCP principles Limited specific references to HACCP Heat treatment of dairy products and live bivalve molluscs Requirements for slaughterhouses 12

13 Regulation 183/2005 on feed hygiene Lays down general rules on feed hygiene Principle objective - to ensure a high level of consumer protection with regard to food and feed safety Primary responsibility for feed safety rest with the feed business operator Need to ensure feed safety throughout the food chain primary production to feeding of food producing animals 13

14 Article 6 Regulation 183/2005 (2) Feed business operators carrying out operations other than those referred to in Article 5(1) shall put in place, implement and maintain, a permanent written procedure or procedures based on the HACCP principles. 14

15 Article 7 Regulation 183/2005 (3) 1. Feed business operators shall: (a) provide the competent authority with evidence of their compliance with Article 6 in the form requested by the competent authority. (b) ensure that any documents describing the procedures developed in accordance with Article 6 are up-to-date at all times; 2. The competent authority shall take into account the nature and size of the feed business when fixing requirements as to the form referred to in paragraph 1(a). 15

16 Other relevant EC Regulations: Regulation 178/2002 on the general principles and requirements of food law Regulation 2073/2005 on Microbiological Criteria for foodstuffs as amended by Regulation 1441/2007 Regulation 854/2004, on the organisation of official controls on products of animal origin intended for human consumption Regulation 882/2004, on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules 16

17 DG SANCO HACCP Guidance Document (1) Guidance document - Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses Brussels 16 November 2005 Available in Member State languages Mainly directed at food business operators and competent authorities 17

18 DG SANCO HACCP Guidance Document (2) The document was developed because of: Wide range of food businesses covered by Reg.852/2004 Wide diversity of commodities and processes The need to clarify flexibility of approach to implement procedures based on HACCP 18

19 Purpose of Document To identify those food businesses where flexibility would be appropriate To explain the notion procedures based on HACCP principles (proportionate and based on risk) To place HACCP in the wider context of food hygiene and prerequisite requirements To explain the role of guides to good practice and generic HACCP guides including the need for documentation and To identify the extent of flexibility applicable to the HACCP principles (EC DG SANCO HACCP Guidance Document) 19

20 What are Procedures based on the HACCP principles? A proactive hazard management system: To enable the FBO to identify and control significant hazards on a permanent basis Identification of any steps critical to food safety Implementation of effective control procedures at these steps Monitoring of control procedures for effectiveness Periodic review of procedures and after any change (EC DG SANCO HACCP Guidance Document) 20

21 DG SANCO HACCP Guidance Document (3) Annex I Guidance on the application of the seven principles of HACCP Annex II Guidance on a simplified implementation of HACCP requirements particularly in small food businesses 21

22 Preamble: Regulation 852/2004 The HACCP system is an instrument to help food business operators attain a higher standard of food safety The HACCP requirements should take account of the principles contained in the Codex Alimentarius. They should provide sufficient flexibility to be applicable in all situations, including in small businesses. 22

23 Codex Alimentarius : Background Simply means Food Law / Code Founded in 1962 by the FAO and WHO to implement the Joint FAO/WHO Food Standards Programme Over 183 member countries - the EU is a member in its own right Primary aims are to protect consumer health and ensure fair practices in food trade Development of Harmonised Food Standards 23

24 Codex Standards The standards, codes of practice and guidelines are recommendations to governments - confer no legal obligations on Codex Members Most Codex Standards are commodity specific (vertical) e.g. Processed and quick-frozen fruits and vegetables, Fruit juices, Fish and fishery products Also developed more general (horizontal) standards e.g. International Code of Practice - General Principles of Food Hygiene 24

25 Commercial Food/Feed Standards The food and feed industries use third party certificated standards for safety and quality management: ISO 9000 ISO GFSI bench-marked standards 25

26 EN ISO 9000 The EN ISO 9000 series of standards examines quality management system attributes It does not set standards for you, nor tell you how and where to measure them Provided that the normal legal requirements and safety requirements are met, the standards are set by the company 26

27 EN ISO Food safety management systems - requirements for organisations throughout the food chain Based on Codex HACCP Principles Utilises management principles of EN ISO 9001 Inclusion of prerequisite programmes 27

28 Global Food Safety Initiative (GFSI) Objectives: Convergence between food safety standards through maintaining a benchmarking process Cost efficiency by having common acceptance of GFSI benchmarked standards by retailers Networking, knowledge exchange and sharing of best food safety practices and information 28

29 Schemes now accepted by the GFSI benchmarking criteria Include: BRC Global Standard for Food Safety Issue 6 FSSC IFS Standard Version 6 Global GAP All of these schemes require a HACCP system based on the Codex guidance 29

30 Commercial Feed Standards UFAS Technical Standard FEMAS Technical Standard 30