We are a network of analytical laboratories for the control of microbiological and chemical food safety throughout the whole supply chain

Transcription

1 1 We are a network of analytical laboratories for the control of microbiological and chemical food safety throughout the whole supply chain 2

2 LABORATORY ANALYSIS MICROBIOLOGICAL ANALYSIS as a tool for evaluation, verification and validation of food safety, hygene in food processing, validation of disinfection procedure and adequacy of hazard analysis (HACCP) CHEMICAL ANALYSIS as a tool to evaluate features and authenticity of food in relation to raw materials, tagging of the heat treatment and presence of antibiotics, preservatives, mycotoxins, allergens and contaminants in general 3 Proper diet and nutrition are essential for growth and life, so it is important to eat healty and salubrious foods 4

3 The food chain has different links in different geographical areas 5 PATHS FOR FOOD SAFETY... Green paper White paper Strategies to ensure a high level of food safety Reg. EC 178/2002 Reg. EC 852/2004 Reg. EC 853/2004 Reg. EC 854/2004 Reg. EC 882/2004 Reg. EC 2073/2005 Mandatory Legislation 6

4 A BRIEF HISTORY OF THE LAW : Green paper as a reflection on the theme of food security 2002: Reg EC 178 introduction of the concept of traceability of a food and a feed 2004: Hygene package: it defines obligations about health checks and about free movement of safe and healty food in EC 2005: Reg EC 2073 identification of microbiological criteria, methods of analysis and sampling on food in EC 7 Inside the white paper about food safety, European Commission wants to share many targets the main are summarized in three points: 1. The creation of an european Food Authority (efsa in Parma) which protects health consumers 2. The management of food security controls throughout the whole supply chain 3. The creation of a single European regulations concerning and covering every step of food production and sale 8

5 CHOICE OF INCISIVE REGULATORY INSTRUMENTS: REGULATION 1. Binding in its entirely and directly applicable in each member of European Union 2. Does not only binds to the final result, but also to the form and means 3. Avoids the moltitude of National and Regional regulations which are often late, inharmonious and conflicting 4. It determines a rational set of common rules that allows you to switch from harmonization to commercial unification 9 1. Ensuring a high level of consumer protection with regard to food safety 2. Free circulation and exchange of food within the European Community 10

6 It introduces in European food law a general requirement: traceability of all food and feed (article 18) which must be fulfilled throughout Euorope from every food business operator (FBO) Paragraph I: it is prescribed throughout all stages of production, processing and distribution the traceability of food, feed, food-producing animals and any other substance intended or designed to become part of a food or feed 11 12

7 Paragraph II: FBOs must be able to identify who has supplied them with a food, a feed, a food-producing animal or any substance intended to be, or expected to become part of a food or feed. For this purpose, such operators shall have systems and procedures to make available, to the competent authorities, asking for it, the relevant information Paragraph III: FBOs must have systems and procedures to identify the costumers to which have supplied their products. The information shall be made available to the competent requiring authorities 13 farm animals milking and harvest Farm animals carriage Manufacturing and production hygiene control final products delivery to shops or supermarkets consumer 14

8 Paragraph IV: food or feed which is placed on the Community market, or is likely to be, shall be adequately labeled or identified to facilitate its traceability, through relevant documentation or information in accordance with the applicable requirements of more specific provisions or regulations

9 Paragraph V: The rules for the application of this Regulations in specific areas may only be taken under the procedures provided; every EU member state can not introduce National or Regional traceability rules which introduce procedures in contrast to those given in this EC Regulation. Any rule which provides different obligations will be an open violation of the principle of free movement of goods within the European Union 17 THE HYGIENE PACKAGE: Reg. EC 852/2004: on the hygiene of foodstuff Reg. EC 853/2004: laying down specific hygiene rules for food of animal origin Reg. EC 854/2004: Laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption Reg. CE 882/2004: on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. Reg. CE 2073/2005: on microbiological criteria for foodstuffs 18

10 Reg EC 852 food hygiene HACCP food business operator (FBOs) Reg EC 853 Hygiene rules animal food Reg EC 178/2002 general requirements and principles of food law Reg EC 2073 microbiological criteria for foodstuff The matter of hygiene... Reg EC 854 official controls animal origin foodstuff competent authority Reg EC 882 official controls compliance feed and food law 19 It covers all kind of foodstuff promoting an integrated approach (from farm to fork) It concerns all the levels: primary production, processing, distribution, trade and export primary responsibility of food hygiene to food business operators (FBO) It requires the application of risk management procedures based on HACCP 20 20

11 Par.2 definition of food hygiene: the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use Prescriptions for food business operators FBOs: Arrangement, implementation and maintenance of permanent procedures based on HACCP principles They show to the competent authority predisposition, maintenance and implementation of the permanent procedures based on HACCP They guarantee constant updating of procedures and they maintain detailed registration documents for an appropriate period of time 22 22

12 It promotes a uniform legislation for all products of animal origin It applies to unprocessed and processed food of animal origin, but not to those composed (that is, with vegetable and animal processed products) NO: Reg EC 853/2004 YEA: Reg EC 853/ acknowledgment for production units handling foods of animal origin for which requirements are stipulated by law, subject to verification by the competent Authority It introduces the requirement for operators along the meat chain to manage the information on breeding conditions since birth, to the slaughter and place on market products with health mark 24 24

13 Specific rules for: Fresh meat of domestic ungulates, poultry, lagomorphs and game Minced meat, meat preparations, mechanically separated meat Live bivalve molluscs and fishery products Raw milk and dairy products Eggs and egg product Frog s legs and snails Rendered animal fats, greaves, treated stomachs, bladders and intestines, gelatine and collagen Official controls consist of audits of good hygiene practices and HACCP AUDIT: systematic and independent examination to determine whether : 1. particular activities and results related to it comply with the provisions 2. these arrangements are implemented effectively and they are suitable to achieve objectives 26 26

14 Audit of good hygiene practices: Audit of HACCP procedure: erification of the correct and consistent application of the procedures determining whether the procedures guarantee that the products are complying with microbiological criteria (food safety and process hygiene criteria) complying with chemical criteria ( forbidden substances) free from physical hazards 28 28

15 The Reg EC 2073 establishes microbiological criteria for certain microorganisms and the implementing rules that food business operators must comply with in the application of general and specific hygiene measures provided by Community Regulations of the "hygiene package" 1. A high level of protection of public health is one of the objectives of food law: the risk of food are a major source of human disease 2. Foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities that present an unacceptable risk to human health Reg EC 852: primary responsibility of food hygiene to food business operators (FBO) Regulation 2073/2005 is addressed and binding on the FBOs that will use it as the objective reference for the verification and validation of the plans of self-control and to ensure the security of its products as required by European legislation 30 30

16 Reg EC 2073 innovations: Microbiological criteria diversified among those related to food safety and process hygiene : Sampling plans definition: choice of official methods of analysis or validated methods against reference ones: definition of actions resulting from the detection of not complying the micro criteria: dynamic document through time depending on the progress of science and technology : : information about nature of the food company that produced and marketed foodstuff the label that accompanies foodstuff 32

17 Name of the food (Art. 17) * Reg.(EC) 1169/2011 The main article of the Regulation is No. 9 which states that those are the mandatory report on the label, and specifically : List of ingredients (Art. 18) Quantity of certain ingredients or categories of foods that cause allergy or intolerance (Art. 21) Net quantity of food (Ar. 23) * Expiration date (Art. 24) Special conditions of storage or use (Art.25) 33 Name or Company name of FBO (Art. 8) Country of origin or provenance where provided for by Article 26 Instructions for use if the omission may make it difficult appropriate use of the food (Art. 27) Actual alcoholic strength (Art. 28)* Nutrition facts label (Art. 29) This information must appear in the same field of view (Art. 13) 34

18 Substances or products causing allergies or intolerances (Reg. EC 1169/2011, enclosure II) 35 Communication and harmonization of the supply chain is therefore needed a process of communication of information between the different links in the food chain, from primary production to retail 36

19 The communication inside the chain is to define the controls (environmental pollutants, microbiological and physical) specifying and dividing tasks between the various actors in order to draw a smooth control, integrated and non-repetitive; everyone has to focus on his competence, give the necessary information to another actor who will integrate the controls with other better targeted and specific, eliminating redundant repetitions. 37 the results are two aspects of necessary emphasis SUPPLIER QUALIFICATION: we must know and check the working mode of previous ring inside supply chain, (ie the supplier); that is the way in which we get guarantees about SALUBRITY of a product. 38

20 ANALYTICAL AUDIT PLANS: - ACCURATE and RAPPRESENTATIVE for every ring of the chain - identify the REAL DANGERS of the products and its process - schedule a SAMPLING PLAN representative and guarantor of health issues, - identify the the proper INDICATORS and therefore the LIMITS of CONFORMITY 39 Thanks for your attention!! 40