Transcript Geen diatitel

Good Agricultural Practices
Inge Neessen
16 May 2006
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Program
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Introduction GAP
Background food safety
Background HACCP
Market demands on food safety
Food safety in Netherlands – best
practices
• Examples Food safety Eastern Europe
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Q-Point:
mission and products
• Q-Point is an independent advisory
organisation, specialised in food safety,
traceability, marketing and quality systems
in agri-business
• Customers: growers/farmers, suppliers,
traders packers, processors, retailers,
government, product boards, transporters
• HACCP, ISO 9000, BRC, IFS,
EUREPGAP, QS
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Introduction GAP
• GAP means Good Agricultural Practices
• All efforts that producers (growers/farmers)
perform to optimise production by good use
of soil, fertilisers, manure, crop protection
products, energy, water, hygiene etc and
minimizing the effect on the environment and
assure health and welfare and social
circumstances.
• Input => output: has to be transparant and
measurable => Quality Assurance
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Introduction GAP – example
dairy
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Introduction GAP
• Techniques on production methods e.g.
soil, water, fertilisers, climate,
integrated crop protection, pest control,
feed, health and welfare (animal and
human)
• Food safety and hygiene (guides to
good practice, hygiene measures)
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Background food safety
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Forces for change
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BSE / GMO
Consumer Environmental Awareness
Pressure / Lobby groups
Media
Environmental / Food Safety
Legislation
• New EU member states
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History
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International developments (WTO, Codex)
Lack of harmonisation
Crises (BSE, Dioxin)
Repair consumer trust
Guarantee high level of protection of
consumer health
• White Paper
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EU food scandals
• Olive oil in Spain
• Glycol in Austrian
wine
• Shrimps, Shigellabacterie/Asia
• Growth stimulators
• Dioxin in milk
• Salmonella in
chicken
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• Nutricia baby food
• Hygiene in meat
production
• BSE
• CCC pears
• dioxin in chicken
• CCC in carrots
• MPA in pigs
• Residues in F&V
Response
• Public: Food safety high on political
agenda of EU
• Private: increase of private standards
for food safety and quality (by retail)
• Consumers: concerns after scandals;
and increase in labelling and branding
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EU food safety plan
Goals:
• Guarantee the protection of consumer
health
• Repair consumer trust in food safety
• White Paper Food Safety (84 actions)
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White Paper on Food Safety
84 enforcement actions:
• General Food & Feed Law (No 178/2002)
• Hygiene Package (No 852/2004, No
853/2004, No 854/2004)
• Food & Feed control
• Feed hygiene
• Etc.
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General Food & Feed Law
• Directive 178/2002 – framework for
harmonisation of food safety; general
principles and requirements of food and feed
law
• Establishing EFSA: European Food Safety
Authority
• Traceability (active per 1 january 2005)
• EU hygiene regulations (active per 1 january
2006)
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General Food & Feed Law
• GFL is applicable to all stages of
production, processing and distribution
of food and feed (also including primary
production)
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Tracking & Tracing
Downstream Tracing
Growers
Trader
Foodprocessor
Distribution Centre
Retailer
Upstream Tracing
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Structure hygiene-package
From 16 directives to 3 regulations:
852/2004
General rules of hygiene for foodstuffs (H1)
853/2004
Specific rules of hygiene for foodstuffs of
animal origin (H2)
854/2004
Organisation of official controls on product of
animal origin intended for human
consumption (H3)
H4
Official controls performed to ensure the
verification of compliance with feed and food law,
animal health and animal welfare rules
H5
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Repealing old directives
852/2004 … H1
“Regulation of the European
Parliament and of the council on the
hygiene of foodstuffs”
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Article 1 Scope
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Food business operator is responible for food safety
Whole chain (starting with primary production)
Maintain cold chain
General implementation of procedures based on
HACCP
• Guides to good practice: good instrument
• Risk assessment as a base for microbiological and
temperature control requirements
• Imported goods: same or equivalent standard
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Scope
Not applicable to:
a) Primary production for private domestic use;
b) Domestic preparation, handling or storage of food for
private domestic consumption;
c) Direct supply, by the producer, of small quantities of
primary product to the final consumer or to local retail
establishments directly supplying the final consumer.
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Article 2: definitions
Some important definitions:
• Food hygiene
• Competent authority
• Equivalent: in respect of different systems, capable
of meeting the same objectives
• Potable water
• Wrapping
• Packaging
• But also definitions of No 178/2002 apply
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‘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
M inist e rie v a n V olk sg e zo nd h eid , W elzijn en Sp o rt
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Article 3 en 4
• Art 3: General obligation
• Art 4: General and specific hygiene
requirements.
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Primary production: Annex IA
Other (production, processing, distribution: Annex II
Microbiological and temperature requirements
Procedures
Cold chain
Sampling and analyses
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Primary production (Annex 1)
• Part A: General hygiene provisions
- incl. transport, storage, handling of primary
products
- incl. record keeping
• Part B: Recommendations for guides to good
hygiene practice
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Article 5: Hazard analyses and
critical control points
• Implementing HACCP principles by food
business operators
• Only for stages of production, processing and
distribution of food after primary production
and those associated operations listed in
Annex 1.
• Record keeping for an appropriate period
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Article 6: Registration and
approval
• Cooperate and registration with
competent authorities
• Approval by the competent authority
Article 7: Guides to good practice
• Development and dissimination
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Article 8: National guides
In consultantion with relevant parties
• Codex Alimentarius
• Primary production: follow recommendations
Annex 1B
Existing guides shall continue to apply
Article 9: Community guides
• No community guides untill now
• Initiative has to come from EC
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Article 10 en 11:
imports and exports
• Relevant requirements of food law referred to
in Article 11 and 12 in No 178/2002 shall
include the requirements laid down in Article
3,4,5 and 6
Article 12:
• Implementing and transitional arrangement in
accordance with committee procedure
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Article 13
• Amendment and adaptions of Annexes I
and II
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Need to revise recommendations in Annex 1 B
Experience from HACCP-implementation
Technological developments
Scientific advice
Microbiological and temperature criteria
• Exceptions on Annex II
– Traditional methods of production
– Geografical constriants
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Article 14
• Committee procedure
Article 15
• Consultation EFSA
Article 16
• Report to EC and EP
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Article 17:
• Repealing directive 93/43/EEC
• Art 3/3 and art 10 of 93/43 stay in force
• Nationale microbiological requirements
based on 93/43 stay in force untill new
requirements are developed
Article 18:
• Applies no earlier than 1 January 2006
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Annex II
• General hygiene requirements for all food business
operators (except when annex 1 applies)
• Layout and design to premises and risks:
1. General requirements for food premises (other than those in
Chapter III)
2. Specific requirements in rooms where foodstuffs are
prepared
3. Movable and/or temporary premises
4. Transport
5. Equipment
6. Food waste
7. Water supply
8. Personal hygiene
9. Provisions applicable to foodstuffs
10. Wrapping and packaging
11. Heat treatment
12. Training
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Background HACCP
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Why (now) HACCP
Consumer: sensitive/ emancipated/
healthy/easy food
– More critical (informationtechnology);
– Changed way of life/eating; “convenience food”
(faster, fresh, healty, no additionals etc.)
– Immunity/allergies);
– Emotions (by affaires, loss of confidence);
– Ageing
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What is HACCP ?
Hazard Analysis Critical Control Points
A system to guarantee safe food
(in other words: what do you have to do
to prevent that a consumer gets ill)
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HACCP seven principles
1. Conduct a hazard analysis
2. Determine the Critical Control Points
(CCPs)
3. Establish critical limit(s)
4. Establish a system to monitor control
of the CCP
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HACCP seven principles
5. Establish the corrective action to be taken
when monitoring indicates that a particular
CCP is not under control
6. Establish procedures for verification to
confirm that the HACCP system is working
effectively
7. Establish documentation concerning all
procedures and record appropriate to these
principles and their application
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Hazards in food
A danger in food is described as a
microbiological, physical or chemical
property that can make food unsafe for
consumption.
Diseases caused by consumption of food:
– food infection (by micro-organism)
– food poisoning (by toxic matters)
– but also injuries
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Microbiological hazards
Food infection:
• Depending on how
many microorganism you get
down
• Growth of the
micro-organism in
your body
• Symptom of
disease/illnes
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Food poisoning:
• Taking of a toxic
matter/material (like
toxine)
– present by nature in
food
– produced by microorganism inside the
human body
Examples of causes of
diseases
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Parasites (tapeworm; scabies)
Moulds (producing toxic matter)
Bacteria (boil)
Virus (jaundice)
Prions (BSE = mad cow disease)
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Direct contamination of
human to human
• Talk, sneeze, cough
• Shake hands
• Dust
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Indirect contamination
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Dust particles
Contaminated cleaning cloths/rags (toilets)
Contaminated food
Polluted water
Excrements (faeces) and urine
Cross contamination and recontamination is
often a problem without noticing this!!
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From contamination to risk
• Contamination source plus opportunity
• Most pathogens (agents of disease) react
to:
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food
temperature
moisture
time
• Sometimes is a living host necessary
(parasites, virus and prions)
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Contamination cycle
Salmonella
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Prevention microbiological
hazards
• Wash hands (after use of toilet, eating, blow one’s
nose etc.)
• Disposables towels/roller-towel
• Separated cleaning rags and regular refreshing of
cleaning rags
• Clean clothing and daily showering
• No loose hanging long hair (tied)
• Cover up wounds
• No pets/animals
• No sneezing/coughing above the products
• Wear no jewelry
• Contaminating disease have to be reported
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Examples of physical hazards
• Jewelry
• cigarette or –end
• Watches
• Knives or other
sharp material
• Bandage or
plasters
• Pieces of glass
• Wood and splinters
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Prevention physical hazards
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No jewelry (except a plain wedding ring)
No smoking or eating
Use of plasters with striking colour (blue)
Control on used tools
Make appointments with regard to control
on glass breakage, boxes (for products),
etc.
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Examples of chemical hazards
• Residues of crop protection products
(pesticides)
• Cleaning agents
• Other chemical residues (acids, cooling
fluid, lubricants)
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Prevention chemical hazards
• Use of suitable cleaning agents and
agreements on cleaning schedule
• Agreements on maintenance of
machinery and equipement
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Market demands on food
safety
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What do retailers want from
producers?
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Transparency!!
Insight in production process
Traceability
Product liability
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Global Food Safety Initiative
• Mission: strengthen consumer in food
they buy in retail outlets
– Enhance food safety
– Ensure consumer protection
– Strengthen consumer confidence
– Benchmark requirements of food safety
management schemes
– Improve cost efficiency throughout the
food supply chain
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Global Food Safety Initiative
• Objectives are facilitated by:
implementing and maintaining a
scheme to benchmark food safety
standards for mutual recognition
• Co-ordinated by CIES
• Schemes benchmarked and accepted
by GFSI at this moment: dutch HACCP,
BRC, IFS, SQF
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GFSI
Pre-farm gate
Post-farm gate
•EUREPGAP
•Q&S (Germ.)
•Agriconfiance
(France)
•SQF 1000
(Aus/USA)
•etc.
•HACCP
•BRC
•IFS
•EFSIS
•SQF 2000, 3000
•ISO 22000
•etc.
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Relations between systems
Grower
packer
Exporter
Importer
EUREP-
BRC
GAP
IFS
Hygiënecode
HACCP
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wholesale supermarket
HACCP
What is EUREPGAP?
Good Agricultural Practice:
• Framework with minimum standards for
horticultural products
• EUREPGAP is an accredited set of
normative documents for international
certification.
• The documents are developed by
representatives from all stages of the food
chain world-wide.
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BRC and IFS
Market oriented systems
• BRC: British Retail Consortium
Technical Standard: HACCP/ISO
• IFS: International Food Standard:
German and French retailers
(HACCP/ISO)
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Conclusions
• Food safety top priority for EU
• Certification ongoing trend
• Export to EU: EUREPGAP (growers)
and HACCP (BRC/IFS) (packers):
– Most important and widely supported food
safety schemes in Europe
– Also exporters to EU should take it
seriously!
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Case: Situation agro- and food
sector in Bulgaria
• SWOT:
– Strength
– Weaknesses
– Oppertunities
– Threats
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Case - discussion
• Why should food safety and GAP a priority in
Bulgaria?
• How is public response (government)?
• What is the reaction of private food companies?
• And growers/farmers/cooperatives?
• Who has to take a leading role in implementation?
• Should there be support and by whom?
• Do you think companies can comply and why?
• What is necessary in your country?
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Food safety in Netherlands
– best practices
Examples, discussion and questions
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Current developments GAP
• In Netherlands almost all producers are working
with GAP:
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For F&V: EUREPGAP
Feed and combinable crops (grain, corn etc): GMP+
Potatoes: VVA (food safety certificate)
Flowers and ornamentals: MPS GAP
Dairy (milk): KKM
Eggs: IKB eggs
Poultry: IKB poultry
Pigs: IKB Pigs
etc
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Current developments GAP
• Retailers (Dutch, English a.o) already
demand EUREPGAP certified fresh
produce (F&V) and MPS GAP for
flowers
• Retailers announced deadline of 1-12008 for animal produce (meat, milk,
eggs etc)
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Current developments GAP
• Benchmarking of national schemes with
EUREPGAP IFA (Integrated Farm
Assurance):
– VVA is benchmarked
– IKB Pigs is benchmarked against modules
All farm base, Livestock base module and
Pig module and the General Regulations
– GMP+ for feed is benchmarked
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STAGES IN PRODUCTION COVERED BY EUREPGAP IFA CPCC AND AUDIT/INSPECTION
process/
slaughter
ex-farm
2.0
1.0
All
Farms
Base
Crops
base
3.0
Combinable crops
4.0
Fruit and Vegetables
5.0
Poultry
Livestock
Base
Pig
Cattle & Sheep 6.0
9.0
8.0
Diary
7.0
10
Livestock
Transport
EUREPGAP Recognition of external standards for:
FEED, FORAGE, VETS, TRANSPORT
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= Audit Process Flow
= EUREPGAP Specific Module
=No EUREPGAP CPCC Module
= EUREPGAP Specific Module
Food safety in practice –
examples in Eastern Europe
Examples, discussion and questions
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Case – discussion:
• Are there any national Certification Body
(CB’s) in Bulgaria?
• Do you think you need CB’s?
• What is necessary for setting up a CB in your
country?
• Who must take the lead (government,
universities, institutes, private companies)?
• Which measures should be taken?
• Knowledge infrastructure?
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