Transcript CPA - Eldin Food Consulting

CPA
FOOD SAFETY
FOOD LEGISLATION
Legislation • Safety • Quality • Training
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Continuous improvement of food
safety by developing standards
National and internationally
recognised certification
CPA
R 918 R 146
R 127
FCD Act
South African Legislation
CODEX CDC WHO
FAO FDA FSA
EFSA FSANZ
International
standards
Training, verifying implementation
of standards, updating standards
FOOD SAFETY
RETAIL AND CATERING SECTOR
(Suppliers, employees, owners, RASA, Department of Health and
other appropriate reputable organisations / service providers)
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The legal stuff
• CPA
– New fundamental consumer rights
• Considered to be of the worst protected -> best
protected.
• Every consumer right places an obligation on the
Restaurateur.
• Liability of the Restaurateur.
• Food legislation (FCD Act)
– R 918
• General hygiene requirements for food premises (1999).
– R 908
• HACCP (2003) – awaiting implementation date for food
preparation and catering sector.
– R 146
• Labelling and advertising of foodstuffs (2010).
– R 127
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• Trans-fat in foodstuffs (2011)
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The CPA in a nutshell
• CPA defined fundamental consumer rights:
– Fair value, good quality and safety
– Restaurateur accountability -> liability
– Disclosure of information – including warnings
regarding risks / hazards
– Informed choices
– Fair, just, honest, reasonable:
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Marketing (Pictorials, truthful, availability of products)
Privacy
Dealings
Terms and conditions
Equality in the consumer market
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Typical food safety hazards
Microbiological
Can potentially affect
a large number of
customers
High risk
Allergens
Can potentially affect
<10% customers
High risk
Chemical
Can potentially affect
a large number of
customers
Medium risk
Physical
Can potentially affect
a large number of
customers
Low risk
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Microbiological hazard
High risk
• USA
– CDC estimates of food borne incidents :
• 48 million people (1 in 6 falls ill) p.a.
• 128 000 hospitalisations p.a.
• 3 000 deaths p.a.
• Estimated cost of 380 million US$ p.a.
• Australia
– New South Wales Food Authority estimates:
• 5.4 million foodborne incidents p.a.
• 120 deaths p.a.
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Microbiological hazard
High risk
• Microbiological hazards include:
– Bacteria and their toxins
– Parasites
– Viruses
Kitchen
practices
Food
handlers
Equipment
Contaminated
food
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Microbiological hazard
High risk
The main microbial culprits:
Illness
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Hospitalisations
Deaths
Salmonella
Salmonella
Salmonella
E. coli
E. coli
E. coli
Norovirus
Norovirus
Norovirus
Campylobacter
Campylobacter
Campylobacter
Toxoplasma
Toxoplasma
Clostridium
Clostridium
Streptococcus
Listeria
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Microbiological hazard
High risk
• Case study of a recent microbiological incident
• Germany & France
– May - July 2011 incident with E. coli O104:H4
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3 100 cases of bloody diarrhoea
852 cases of HUS (kidney disease)
53 deaths
Cause : Raw sprouts supplied to supermarkets &
restaurants
– Preventable with proper sanitation procedures
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Allergen hazard
High risk
• Allergens
– As much as 10% of the world’s population suffer from
some food allergy.
– A higher percentage of children are allergic compared
to adults.
– Seafood and nut allergies are most prevalent.
– Some allergens cause mild to severe discomfort and
illness, whilst other can cause anaphylactic shock and
death.
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Allergen hazard
High risk
• Allergens
• According to South African legislation, consumers
must be warned of the fact or the possibility of both
common and uncommon allergens in foods.
• In R 146, the following foodstuffs are defined as
allergens:
– Common allergens:
• Egg, cow’s milk, crustaceans and molluscs, fish,
peanuts, soybeans, tree nuts and significant cereals
(wheat, rye, barley, spelt, oats and their hybrids).
– Uncommon allergens include:
• Sulphites (> 10 ppm), sesame, mustard, celery, lupin
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Allergen hazard
High risk
• The prevalence of allergen incidents:
– North America
• Some 150 -200 deaths per year are ascribed to
food anaphylaxis.
– USA
• Almost half of fatal food-allergic reactions, involved
food provided by restaurant or food service
establishment.
• Incidents have doubled over the last decade.
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Chemical hazard
Medium risk
• Examples of chemical hazards include:
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Aflatoxins
Pesticides
Sanitizers and cleansers
Non-food grade lubricants
Physical hazard
Low risk
• Examples of physical hazards include:
– Pests, animal origin
– Hair, jewelry, bandages, rubber
– Paper, wood, stones, glass, metal, plastic
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How do you
minimize
these
risks?
• Good manufacturing practices & hygiene standards,
eg:
– Clean and sanitize.
– Control temperatures and times.
– Avoid cross-contamination.
• Supplier approval & management
– Know your ingredients .
– Select approved suppliers.
– Keep good records of where foods and food ingredients
come from.
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How do you
minimize
these
risks?
• Training
– From menial jobs to management.
– Includes regular re-fresher training and informal/ surprise
audits.
– Appoint Food Safety Officer.
– Train and certify managers in food safety.
• Food safety management system
– WHO 5 keys
– FDA Model Food Code
– Implement a food safety system based on HACCP principles (i.e.
HACCP-prelude).
– Internal and informal safety system audits.
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What is the value of standards?
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What standards are referred to?
Are these standards benchmarked?
How do you measure against these standards?
Formal acknowledgement for your efforts?
HACCP
– Is the identified food safety management system
in R908
– Is an internationally recognised standard.
– Is formally acknowledged
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What is HACCP?
• An internationally recognised food safety
management system.
• Consists of 7 principles:
– Conduct a hazard analysis.
– Determine the Critical Control Points
– Establish critical limits
– Monitor control of the CCPS
– Establish corrective action
– Verify
– Document
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In summary…
Fair, quality,
safety
Hazards
HACCP
Training &
records
Food
safety
FCD Act
R 918
Copyright
CPA
R 127
Choice
Liability
R 908
R 146
Codex
FSA CDC FDA
FAO EFSA
FSANZ
Account
- ability
Information
What does it all
mean?
How to make
sense of it all?
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What do we offer?
Food science
• Degreed
professionals
• SAAFoST members
• SACNASP
registration
• Experience in the
food industry
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Food safety &
quality
management
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SABS
ISO 9000
HACCP
ISO 22 000
Standards
• Developing
standards
• Develop training
material
• Conducting training
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Build up from legal requirements and continuously improve to achieve
world class practice
INDUSTRY
COMPLIANCE
AND
ACCEPTANCE
FORMALISED
FOOD SAFETY
SYSTEMS
REGULATORY
REQUIREMENTS
FOODSTUFFS,
COSMETICS AND
DISINFECTANTS ACT
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National & International food safety
standard
Develop industry
accepted standard
based on WHO,
Codex, EFSA, FDA,
FSA, FSANZ, DoH
>80% score
>66% score
R 146
R 127
R 918
Others
>80% score
R 918
>66% score
Accredited
certification
“HACCP”
Audit by
RASA
approved
service
provider
Audit by
RASA
approved
service
provider
Level 5
Level 4
Level 3
Level 2
Level 1
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