Transcript Diapositivo 1

Food Safety
Training Course
Co-financiado:
Food safety
Regulation
3|11 Food safety: Regulation
Recent
• 1929
preoccupation? • Administrative law nº 6065 de 30
March
The Codex
Alimentarius
• FAO (Food and Agriculture
Organization) and WHO (World Health
Organization)
1969
Recommended International Code of
Practice–General Principles of Food
Hygiene
(1st version)
2003 (Last revision)
4|11 Food safety: Regulation
The Codex
Alimentarius
- Internationally
recognized document;
- Fundamental principles to guarantee the
safety of foods;
- Basic reference for European legislation
on food safety.
5|11 Food safety: Regulation
Regulation in
effect
• New legislative package;
• In effect as of January 2006;
• Based on European legislation.
;
Regulation (EC)
N.º 178/2002 of • Determines the general food safety principles and
the European
norms;
Parliament and
Council, 28
• Creates the European Food Safety Authority (EFSA);
January of 2002
• Establishes procedures for foodstuffs safety.
6|11 Food safety: Regulation
Food legislation should be based on:
Regulation (EC)
N.º 178/2002 of
the European
Parliament and
Council, 28
January of 2002
-Risk assessment;
-Principle of precaution;
-Protection of consumer interests.
General requirements for food legislation :
-Safety requirements for foodstuffs and for animal
feed;
-Presentation rules for foodstuffs;
-Responsibilities for observing food safety
requirements;
-Traceability
7|11 Food safety: Regulation
Regulation (EC)
Nº 852/2004 of
the European
Parliament and
Council, 29 April
of 2004
• Law of horizontal application.
• Establishes general rules for operators of food
sector businesses that concerns foodstuffs
hygiene;
• Refers to the implementation of Food Safety
programmes based on HACCP principles;
• Makes workers liable for incompliance of food
legislation norms;
• Defines mandatory training for all handlers.
8|11 Food safety: Regulation
Regulation (EC)
Nº 852/2004 of
the European
Parliament and
Council, 29 April
of 2004
Flexibility for implementing safety sistemas
based on the HACCP principles
Microbiological criteria
Regulation (EC) Nº 2073/2005 of the
Commission of 15 de November of 2005
Infractions
Decree-Law nº 113/2006 of 12 June
Fines
+
Accessory sanctions
9|11 Food safety: Regulation
Regulation (EC)
Nº 853/2004 of
the European
Parliament and
Council of 29
April of 2004
• Specific rules for feed business operators on
the hygiene of processed and non processed
foodstuffs of animal origin;
• Complements Regulation (EC) Nº 852/2004.
10|11 Food safety: Regulation
Regulation (EC)
Nº 853/2004 of
the European
Parliament and
Council, 29 April
of 2004
Does
not
apply
establishments
to
retail
Decree-Law nº 147/2006 of 31 de July
Establishes hygienic and technical
conditions to observed during the
distribution and selling of meat and meat
products.
Incompliance
Forsees mandatory Handler Cards
Decree-Law nº 113/2006 of 12 de June
11|11 Food safety: Regulation
Surveillance and • ASAE
prevention of
(Authority for food and Economic safety):
compliance with
– Decree-Law nº 237/2005 of 30 December
food legislation?
– Article 5 specifies all of its attributions.
ISO 22000:2005
Norm
– Food safety Management Systems – Requirements
for any food chain organization
– Norm of voluntary and facultative implementation
Certification by an accredited external entity