Transcript No Slide Title

FOOD SAFETY FOR THE RED
MEAT INDUSTRY
- An Industry Perspective
Dr. Josephine Head
Group Technical Director
Dawn Meats (UK) Ltd.
VPHA Autumn Scientific Meeting
8th November 2003
Marine Hotel, North Berwick,
“THE CHAIN GANG”
PRESENTATION CONTENT
 Current Legislation
 Legislative Proposals
Impact through the Supply Chain
Supply Chain Integration
Food Chain Information
Role of Enforcement
Food Safety Objectives
 HACCP Implementation
 Summary
Current EU Legislation
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Council Directive 64/433/EEC of 26 June 1964, on health conditions for the production and
marketing of fresh meat
Council Directive 71/118/EEC of 15 February 1971, on health problems affecting the production
and placing on the market of fresh poultry meat
Council Directive 77/96/EEC of 21 December 1976 on the examination for trichinae (trichinella
spiralis) upon importation from third countries of fresh meat derived from domestic swine
Council Directive 77/96/EEC of 21 December 1976 on health problems affecting the production
and marketing of meat products and certain other products of animal origin
Commission Directive 89/362EEC on general conditions of hygiene in milk production
holdings
Council Directive 89/437/EEC of 20 June 1989 on hygiene and health problems affecting the
production and the placing on the market of egg products
Council Directive 91/494/EEC of 15 July 1991, Laying down the health conditions for the
production and the placing on the market of live bivalve molluscs
Council Directive 91/493/EEC of 22 July 1991, laying down the health conditions for the
production and placing on the market of fishery products
Council Directive 91/495/EEC of 27 November 1990, concerning public health and animal
health problems affecting the production and placing on the market of rabbit meat and farmed
game meat
Council Directive 92/45/EEC of 16 June 1992 on public health and animal health problems
relating to the killing of wild game and the placing on the market of wild game meat
Council Directive 92/46/EEC of 16 June 1992, laying down the health rules for the production
and placing on the market of raw milk, heat-treated milk and milk-based products
Council Directive 92/48/EEC of 16 June 1992, laying down the minimum hygiene rules
applicable to fishery products caught on board certain vessels in accordance with Article
3(1)(a)(i) of Directive 91/493/EEC
Council Directive 92/118/EEC , laying down animal health and public health requirements
governing trade in imports into the Community of products not subject to the said
requirements laid down in specific Community rules referred to in Annex A(I) to Directive
89/662/EEC and, as regards pathogens, to Directive 90/445/EEC
Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs
Council Directive 94/65/EEC of 14 December 1994, laying down the requirements for the
production and placing on the market of minced meat and meat preparations
CURRENT LEGISLATION
 General
Raft of sector specific Directives
Out of Date (35 years)
Detailed, prescriptive rules
Inconsistent; unnecessarily burdensome;
complicated; repetitious;difficult to enforce;
incompatible with current thinking & practise
 Enforcement
Targeted at least public health risk
80:20 rule suggests 80% of risk lies with 20% of the
industry
 the majority of risk falls outside the areas of highest
control
 Meat Inspection
Quality Control
Unfit v. Unsafe
Largely irrelevant
Unhygienic practices by inspectors
Spreading of Pathogens
Not compatible with Codex HACCP - based principles for
public health
 Microbiological Criteria
The Scientific Committee on Veterinary Measures relating to
Public Health (SCVPH; 1999) concluded that current criteria
were :
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Not based on risk assessment
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Not based on internationally approved principles
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Many are not meaningful (w.r.t. public health)
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Limited value from end product testing
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Numerous
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Varied
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Laid down in different formats
PROPOSALS
1)
REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL on the hygiene of foodstuffs (2000/0178(COD))
2)
REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL laying down specific hygiene rules for food of animal
origin (2000/0179(COD))
3)
REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL laying down specific rules for the organisation of
official controls on products of animal origin intended for human
consumption (2002/0141(COD))
4)
COUNCIL REGULATION laying down the animal- health rules
governing the production, placing on the market and importation
of products of animal origin intended for human consumption
(2000/0182(COD))
5)
DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL repealing certain Directives concerning food hygiene
and health conditions for the production and placing on the
market of certain products of animal origin intended for human
consumption, and amending Directives 89/662/EEC and
92/118/EEC and Council Decision 95/408/EC.
LEGISLATIVE PROPOSALS
 A holistic‘farm to fork’ risk-based approach
 Adoption of Codex Principles for all foods
 Founded in sound science
 Responsibility for safe production of food by food
producers
IMPACT
THROUGH THE CHAIN
Assured British Meat
 Launched January 1998
 Founded by the Industry with MAFF backing
 ‘Independently assuring integrated and continuous
safety standards at all stages, across all products, from
farm to plate’
 Traceability as a core function
 Recognises existing sector specific standards
 ‘Little red tractor’
 EN45011accredited
Benefits for ABM scheme
members (?)
 Minimal impact of proposals
Horizontal and vertical proportionality
Risk based enforcement
Primary Producers
 Registration with the competent authority
Monitor hazards to food safety
Eliminate or reduce hazards to an acceptable level
Through application of GAP
Integration of the Supply Chain - Dawn Meats Model
DAWN MEATS
Group Quality Management
System
 Group Supplier Management
 Group Independent Auditors
 Laboratory Management
System
 EFSIS
 BRC
 ABM
 EN45011
 Very Little (!?)
Manufacturers/
Processors
 Chilled meat not food?
 Supplier assurance less onerous
 Minimise product loss through
improved traceability
 Traceability less onerous (one
up one down)
 Better operational control
information
 Improved capability to identify
causes of issues
 (Competitive advantage/
preferred consumer choice)
Food Service/ Retailers
+
 Supplier assurance less onerous
 Reduced risks of handling
contaminated food
 Minimise product loss through
improved traceability
 Category management
 Compulsory licensing
 HACCP
 Training
Consumers
 Greater assurances over safety
of food as purchased
 Greater assurances over the
safety of food as consumed out
of the home
 Reduced risks of handling
contaminated food
 (Communication & Education
?)
FOOD CHAIN
INFORMATION
ROLE OF ENFORCEMENT
 Ante-mortem inspection carried out by the OV
 OV’s role as auditor
 Full time presence of an OV in slaughterhouses
not absolutely
necessary
 Risk-based post-mortem inspection (OV
responsibility)
 Post-mortem by plant staff
 Daily OV visits to cutting plants not absolutely
necessary
 Catering butchers and domestic game plants
under OV control.
HACCP IMPLEMENTATION
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Prescriptive
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Conflicts with Codex principles
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Non – Scientific
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Uneven Playing Field
SUMMARY
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Reform of existing legislation is long overdue
Risk based food safety management should significantly
improve public health
Proposed reforms are very much welcomed by the Industry
The Industry has (largely) been working to a Farm to Fork
approach to food safety for some time
The UK has some of the best animal welfare and food
production systems and standards in the world
We hope to be recognised and rewarded by our heavy
investment in food safety management systems in
terms of enforcement and preferred consumer choice
Consumer education is key to the improvement of public health
But will the FSA come up with the goods?
HACCP implementation is cause of concern