Eduarda M. Zandamela Mungói, PhD Food Science

Transcription

1 Management of Food Safety risks in relation to Trade in agro-processed products and food Eduarda M. Zandamela Mungói, PhD Food Science

2 DEFINITIONS FOR THE PURPOSES OF THE CODEX ALIMENTARIUS Food means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of food but does not include cosmetics or tobacco or substances used only as drugs. 2

3 DEFINITIONS FOR THE PURPOSES OF THE CODEX ALIMENTARIUS Food Hygiene comprises conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption. Risk: Exposure to the possibility of loss, injury, or other adverse or unwelcome circumstance. Risk is a chance or situation involving such a possibility 3

4 DEFINITIONS FOR THE PURPOSES OF THE CODEX ALIMENTARIUS Contaminant means any substance not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous matter. 4

5 DEFINITIONS FOR THE PURPOSES OF THE CODEX ALIMENTARIUS Food safety: The assurance that food will not cause harm to the consumer, when it is prepared and / or eaten or is not spoiled. 5

6 Food safety is a significant public health issue Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Governments all over the world are doing their best: to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries. 6

7 Food safety is a significant public health issue It has been estimated that each year 1.8 million people die as a result of diarrheal diseases and most of these cases can be attributed to contaminated food or water. Proper food preparation can prevent most foodborne diseases. More than 200 known diseases are transmitted through food. 7

8 Food safety is a significant public health issue Providing safe food and keeping food safe is still a world wide problem. Poor food safety mainly results in: Food borne infections and intoxications Food spoilage (economic losses) 8

9 Food safety Food safety: The assurance that food will not cause harm to the consumer, when it is prepared and / or eaten or is not spoiled. All measures taken to Prevent food borne infections and intoxications. 9

10 Food safety objectives Is a goal, which food operators use, when designing and implementing their food processing management system. Control measures, actions and activities set to prevent, eliminate or reduce food hazard to an acceptable level. The outcome is expressed as maximum concentration of microbiological hazard in the food 10

11 The objectives are achieved by: Controlling the hazard initial level Preventing the increasing of the hazard initial level Reducing the whole hazard level 11

12 Biological Hazards Pathogenic bacteria, e.g. Escherichi coli, Salmonella spp., (faecal contamination), Listeria monocytogenes, (contaminated soil, water) Naturally occurring plant toxins (alkaloids, cyanogen glycosides) Fungal, (mycotoxins) Parasites (Cyclospora, Entamoeba, Giardia, Cryptosporidium) Viruses (hepatitis A, Norwalk virus, Rotavirus Insects, rats, birds, etc. 12

13 Chemical Hazards Pesticide, insecticide and fungicide residues (international food law includes maximum residue levels for named compounds to be used on specific fruit and vegetables) Heavy metals, (zinc, lead, aluminium) Mineral oils, e.g. diesel, grease, hydraulic oil 13

14 Physical Hazards Glass, metal, stones Wood and twigs Pieces of bone and plastic 14

15 Management of Food Safety RISK Food Quality GMP/GHP HACCP Food Safety Management System 15

16 Management of Food Safety RISK Quality Safety Voluntary Compulsory 16

17 GMP/GHP, HACCP, Food Safety Management Systems GMP/GHP All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain HACCP A system which identifies, evaluates and controls hazards which are significant for food safety 17

18 GMP/GHP, HACCP, Food Safety Management Systems Food Safety Management Systems A holistic system of controls that manage food safety in food business. Includes GHPs; HACCP; management systems elements & policies; and traceability/ recall systems 18

19 GMP/ GHP Primary production Establishment design & facilities: location, premises & rooms, equipment, facilities Control of operations Establishment: maintenance & sanitation, maintenance & cleaning, pest control, waste management. 19

20 GMP/ GHP Personal Hygiene: health status, illnesses, personal cleanliness, behaviour, visitors Transportation: design, use, maintenance Product information and consumer awareness: identification, information, labelling, consumer education Training 20

21 FIVE SETS OF CONTROL PROVISIONS 21

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23 Pre-requisites, GHP and GMP Pre-requisites, GHP and GMP 23

24 5 Items + training 24

25 5 Items + training 25

26 Hazard Analysis Risk Analysis Hazard Risk A hazard is a situation that poses a level of threat to life, health, property, or environment. Most hazards are dormant or potential, with only a theoretical risk of harm; however, once a hazard becomes "active", it can create an emergency situation. A hazardous situation that has come to pass is called an incident. Hazard and vulnerability interact together Hazard Analysis to create Risk risk. Analysis Exposure to the possibility of loss, injury, or other adverse or unwelcome circumstance. Risk is a chance or situation involving such a possibility 26

27 Hazard Analysis Risk Analysis Hazard Risk A hazard is a situation that poses a level of threat to life, health, property, or environment. Most hazards are dormant or potential, with only a theoretical risk of harm; however, once a hazard becomes "active", it can create an emergency situation. A hazardous situation that has come to pass is called an incident. Hazard and vulnerability interact together Hazard Analysis to create Risk risk. Analysis Exposure to the possibility of loss, injury, or other adverse or unwelcome circumstance. Risk is a chance or situation involving such a possibility 27

28 Hazard Analysis Risk Analysis Risk Analysis Is needed and planned for SPS (Sanitary and Phyto-Sanitary) Agreement (*) ; Countries must establish SPS measures on the basis of an appropriate assessment of the actual risks involved; They make known the factors taken into consideration, the assessment procedures used and the level of risk they determined to be acceptable; Risk Analysis is commonly considered composts of 3 main components : risk assessment, risk management and risk communication 28

29 Hazard Analysis Risk Analysis 29

30 Hazard Analysis Risk Analysis Risk Analysis Risk Assessment Identify the immediate, interim and long term effect on human health. Covers hazard identification, hazard characterization, exposure assessment, risk characterization. Risk Management To establish appropriate measures of control to prevent, reduce or minimize the risks. Risk Communication To determine the best way to communicate the information to affected populations 30

31 General aspects of the Food legislation 31

32 General Aspects Food of non animal origin Basis-Regulation (EC) No. 178/2002 on Feed and Food Food of animal origin 32

33 Regulation (EC) 178/2002 Laying down the general principles and requirements of food Establishing the European Food Safety Authority Laying down procedures in matters of food safety 1 General principles and definitions 2 European Food Authority (EFSA) 3 Rapid Alert System for Food and Feed 33

34 GENERAL PRINCIPLES OF THE EU FOOD LAW Reg. (EC) 178/2002 General objectives: A high level of protection of human life and health and the protection of consumers interests, including fair practices in food trade Risk management shall take into account: Risk assessment; EFSA opinions; other legitimate factors; the precautionary principle Precautionary principle: "In circumstances where, following an assessment of available information, the possibility of harmful effects on health has been identified but scientific uncertainty persists, provisional risk management measures necessary to ensure the high level of health protection chosen in the Community may be adopted, pending further scientific information for a more comprehensive risk assessment 34

35 GENERAL PRINCIPLES OF THE EU FOOD LAW Reg. (EC) 178/2002 Complete risk analysis : Risk assessment (scientific, independent) consisting of 4 steps: Hazard identification Hazard characterisation Exposure assessment Risk characterisation Risk management (legislation and controlling) Risk communication (public consultation and information) 35

36 Reg. (EC) 178/2002 Article 17 Responsibilities Food and feed business operators at all stages of production, processing and distribution within the businesses under their control shall ensure that foods or feeds satisfy the requirements of food law which are relevant to their activities and shall verify that such requirements are met. Member states shall enforce food law, and monitor and verify that the relevant requirements of food law are fulfilled by food and feed business operators at all stages of production, processing and distribution. 36

37 GENERAL PRINCIPLES OF THE EU FOOD LAW Reg. (EC) 178/2002 General obligations of food trade: Food/Feed imported into the EU shall comply with the relevant EC requirements (or specific agreements between the EU and the exporting country) Food/Feed exported from the EU (into Third Countries) shall comply with the relevant requirements of food law, unless otherwise requested by the importing country. Exception: "unless foods are injurious to health or feeds are unsafe" 37

38 Reg. (EC) 882/2004 A competent authority coordinate control plans with reports Crisis management with contingency plans for feed and food Registration / approval of feed and food business establishments (up-to-date lists) A net of community and national reference laboratories (see 776/2006 ) 38

39 Reg. EC 882/2004 The frequency of official controls should be regular and proportionate to the risk, taking into account the results of the checks carried out by feed and food business operators under HACCP. Additionally ad hoc controls could be carried out at any time, even where there is no suspicion of non-compliance. The official controls will occur without previous announcement, at all steps of the production.and are applicable to imported or exported products. Official controls should take place on the basis of documented procedures so as to ensure that these controls are carried out with a consistent high quality. 39

40 Reg. EC 882/2004 The control activities of food and feed will include the inspection of, for e.g.: the internal control system in the factories the premises, raw material and all additives the intermediary products, all equipment in contact with food, cleaning devices. hygiene conditions, good practices. 40

41 Reg. (EC) 882/2004 Title V: Control plans Multi-annual National Control Plans General principles for their elaboration Commission guidelines (e.g. 2006/677 for system evaluation) Title VI: other Community activities EC control in MS as in Third Countries Import conditions: - principle of equivalence - help for countries (training courses) 41

42 Reg. (EC) 854/2004 The official controls of meat production are intended to verify that food operators respect the norms of hygiene and all the criteria of EC legislation. The official controls of fishery products are The official controls of raw milk are. 42

43 Reg. (EC) 854/2004 In view of their specific expertise, it is appropriate for official veterinarians to carry out audits and inspections of slaughterhouses, game handling establishments and certain cutting plants. Member States should have discretion to decide which are the most appropriate staff for audits and inspections of other types of establishments. The official controls will include audits of good hygiene practices and of HACCP based process. 43

44 Reg. (EC) 854/2004 Audits of good hygiene practices: They have to check that the food operators have procedures concerning: - The system of information of the respective food chain - The design and maintenance of premises and equipments - Hygiene before, during and after the food process - Hygiene of staff - Hygiene and work process training - Control of pests - Water quality - Temperature control - The control of any food entering or going out of the factory, as well as the accompanying documents. 44

45 Reg. (EC) 854/2004 Audits based on HACCP They will check that the food operators apply the process continuously and that these processes offer the EC regulated guaranties. Particularly for food of animal origin, they will check that it is: - in agreement with the microbiological criteria - in agreement according to residues and contaminants - free of any physical hazard 45

46 Reg. (EC) 854/2004 Some procedures applicable to import, as The list of Third Countries (or part of them) autorized for the export of products of animal origin The list of authorised establishments The accompagnying document. All the information about the inspection of all kind of foods of animal origin, as the role of official veterinary inspectors or the training program of the auxiliary people of the slaughterhouses... And the size of official marks. 46

47 Complementary points Member States shall ensure that food business operators offer all assistance needed to ensure that official controls carried out by the Competent Authority can be performed effectively - They shall in particular: give access to all buildings, premises, installations or other infrastructures make available any documentation and record required under the present regulation or considered necessary by the Competent Authority for judging the situation. 47

48 These three regulations are dedicated to hygiene - 852/2004 hygiene of food products - 853/2004 hygiene of products of animal origin /2005 microbiological criteria as part of the so called hygiene pack They are an important base for the obligations of the food operators and for the control THEY WILL NOT BE DEVELOPPED HERE 48

49 COMMISSION REGULATION (EC) 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs General principles : Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities that present an unacceptable risk for human health Microbiological criteria give guidance on the acceptability of foodstuffs and their manufacturing, handling and distribution processes The safety of foodstuffs is mainly ensured by a preventive approach, such as implementation of good hygienic and manufacturing practices (GHP, GMP) and application of hazard analysis and critical control point (HACCP) based principles. 49

50 PRODUCING FOOD FOR EXPORT SPECIALY THE EUROPEAN UNION MARKET Every country wishing to export food of animal origin to the EU must satisfy certain animal-health, public- health, veterinarycertification and residues requirements. Country then appears on "list of authorised third countries" Entire country or region Authorized commodities Approved establishments Food produced in accordance with EU rules 50

51 TO CONCLUDE It doesn t matter whether we are working for food processing company, or for food controlling authority agency, or for food import/export enterprise. It doesn t matter whether we are interested in food production, control, testing or trading. We must care about FOOD security, safety, quality, healthiness, taste, etc. 51

52 THANK YOU By Eduarda M. Zandamela Mungói, PhD Food Science