community food safety legislation, in particular food hygiene · community food safety legislation...
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Community Food Safety Legislation,
in particular Food Hygiene
Maaria HackzellEuropean Commission, DG SANCO
OIE, Sofia, 22 April 2009
Community Food Safety Legislation
white paper on food safety in 2000
from farm to fork / from stable to table
all food: animal and plant origin
all feed intended for food-producing animals
all stages of production, processing and distribution of food
Community Food Safety Legislation
Regulation (EC) No 178/2002, GFLRegulation (EC) No 882/2004: official controlsRegulation (EC) No 852/2004: the hygiene of foodstuffsRegulation (EC) No 853/2004: the hygiene of food of animal origin Regulation (EC) No 854/2004: official controls on products of animal origin
Contaminants, residues, pesticides
Regulation (EC) No 1881/2006: max levels for contaminants in foodstuffsRegulation (EEC) No 2377/90: MRLs for veterinary medicines Directive 96/22/EC: prohibition of certain substancesDirective 96/23/EC: monitoring of substances and residuesDirective 91/414/EC: pesticidesReg. (EC) No 396/2005: MRLs for pestic.
Other Food Safety Legislation
Directive 2000/13/EC: labelling of foodDirective 90/496/EEC: nutrition labellingRegulation (EC) No 1935/2004: food contact materialsRegulation (EC) No 258/97: novel foodReg. (EC) No 1333/2008: food additivesReg. (EC) No 1332/2008: food enzymesReg. (EC) No 1334/2008: food flavourings
General Food Law 178/2002
basic law
objectives: protection of human health and consumers’ interests
food safety requirementspresentation of productsresponsibilities (food business operators!)traceability
Reg. 882/2004: official controlsrisk-based official controls of all food, feed and live animalsnational competent authorities control the correct implementation of legislation by operatorsCommunity (FVO) controls verify the correct implementation of EU legislation in Member Statesprinciples and general requirements: documented procedures, training, enforcement
Hygiene Regulation 852/2004hygiene requirements for all food including primary production HACCP requirement (not in primary production)registration of all food businessesnational and Community guides to good practice
Reg. 852/2004, Article 4general and specific hygiene requirementsmicrobiological criteriatemperature control requirementscold chainsampling and analysisAnnex I for primary production, Annex II for other stages
Reg. 852/2004, Article 5
HACCP requirements: food business operators shall put in place, implement and maintain a permanent procedure(s) based on the HACCP principlesHACCP for small businesses: flexibility
Reg. 852/2004 HACCP principlesidentify hazardsidentify CCPsestablish critical limitsestablish monitoring proceduresestablish corrective actionsestablish verification proceduresdocumentation and records
Regulation 853/2004specific hygiene rules for food of animal origin: meat (red meat, poultry meat, farmed and wild game meat), live bivalve molluscs, fishery products, milk, eggs etc. and processed productsnot applicable to direct retailapproval of establishmentsidentification mark by FBOfood chain information FCI
Regulation 854/2004official controls on products of animal originresponsibilities of competent authorities approval of establishmentsmeat inspection: ante and post mortemhealth mark for red meat, large wild and farmed game meat by CAidentification mark for poultry meat, small wild and farmed game meat by FBO
Regulation 854/2004flexibility for official inspections in cutting plantspossibility for slaughterhouse staff to take over some activities with regard to the production of poultry and rabbit meatpossibility to implement visual inspection for fattening pigs as a part of risk-based inspection system under certain conditions
Implementation of hygiene package
Regulation (EC) No 2073/2005: microbiological criteriaRegulation (EC) No 2074/2005: implementing measuresRegulation (EC) No 2075/2005: Trichinella testingRegulation (EC) No 2076/2005: transitional measures
Regulation 2073/2005Main objectives:
to ensure a high level of human health protectionto verify the HACCP measuresto harmonise microbiological criteria in EU
FBOs responsiblesampling plans, sampling frequencies, analytical methods
Regulation 2073/2005
food safety criteria:the acceptability of the product / batchproducts placed on the marketactions when unsatisfactory results
process hygiene criteria:the acceptable functioning of production processduring the processingactions when unsatisfactory results
Regulation 2074/2005Main objectivesto lay down implementing measures:
food chain information (FCI)mechanically separated meat (MSM) model health certificates for importfood with traditional characteristicslists of establishments
Regs 2075/2005 and 2076/2005Regulation (EC) No 2075/2005:
specific rules on official controls for Trichinella in meat
Regulation (EC) No 2076/2005: transitional measures for the implementationuntil 31 December 2009
Guidance documents
Regulation 178/2002Regulation 852/2004Regulation 853/2004HACCPimport requirementsRegulation 2073/2005 (sampling and testing)multi-annual control plans / auditing
Future
report to the European Parliament and to the Council by 20 May 2009: reviewing the experience gained from the implementation of the hygiene packagepossible amendments of the hygiene package
Residue control in live animals and animal products
Directive 96/22/EC: prohibition of certain substances having hormonal or thyrostatic action and of beta-agonists
Regulation 2377/90: MRLs for veterinary medicines and animal species
Annex I: definitive MRLAnnex II: no MRL necessaryAnnex III: temporary MRLAnnex IV: forbidden substances
Residue control in live animals and animal products
Directive 96/23/EC: measures to monitor certain substances and residues in live animals and animal products (residue monitoring plans)
national residue monitoring plans to be sent annually to the European Commission together with the results of the previous year
Residue monitoring plan + results
general information production figures of previous yeargroup-substances: banned, veterinary medicines, contaminantslaboratoriesanalytical methodsanimal species/ matrixes/ number of samplesRESULTS and follow-up actions
Monitoring of antimicrobial resistance in animals
prevalence of resistant bacteria in food and animals. Since 2007: EU harmonisation
legal acts:Frame work: zoonoses monitoring Directive 2003/99/ECDecision 2007/407/EC: Salmonella isolates in poultry populations and pigsDecision 2007/516/EC: Campylobacter isolates from survey in broilers in 2008Decision 2008/55/EC: MRSA prevalence survey in breeding pigs in 2008
EFSA recommendations on AMR indicators E. coli and Enterococciharmonised with monitoring in humans (EUCAST)
Example: Commission Decision 2007/407/EC on a harmonised monitoring of AMR in Salmonella
XXXX2012
XXXX2011
XXX2010
XX2009
X2008
XX2007
Slaughterpigs
TurkeysBroilersLayinghens
All Salmonella serovars, up to 170 isolates per population
Year
Resultswill be published by European Food Safety Authority (EFSA) during 2009from the 2006 EFSA/ECDC annual monitoring report
Ciprofloxacine resistance in Campylobacterisolates from poultry, pigs and cattle: 31-57%nearly 40% of S. Typhimurium isolates in humans were resistant to 4 or more antimicrobials tested
Monitoring of the use of antibiotics in animals
new requests to the European Medicinal Agency (EMEA): Proposal of the EU approach on the collection of data and to manage a data base on the use of antibiotics in animalsfrom 2010
Estimation of correlation between use and prevalence of resistant strains
Integrated EU approach on zoonoses(Salmonella) control
General hygiene measures: the hygiene package
Specific measures for the control of Salmonella:feed: Art. 5 of Regulation (EC) No 183/2005 laying down requirements for feed hygieneanimals: Regulation (EC) No 2160/2003 and implementing provisionsfood: Regulation (EC) No 2073/2005 on microbiological criteria in foodstuffs
Regulation (EC) No 2160/2003: Approach
baseline surveys: reference valuessetting targets for reductionsubmission/approval control programmes of Member States and third countriesat start of the programmes:
restrictions of trade of live animals (+ hatching eggs)harmonised monitoringequivalent guarantees from third countries
Salmonella prevalence (% infected flocks) during baseline surveys (or first year of control programme)
Not available yet-Breeding pigs
10.3 (0-29.0)-Slaughter pigs
13.6 (0-82.1)1.7 (0-8.3)Breeding turkeys
30.7 (0-78.5)3.8 (0-18.4)Slaughter turkeys
23.7 (0-68.2)11.0 (0-39.3)Broilers
30.8 (0-79.5)20.4 (0-62.5)Laying hens
2.9 (0-26.3)1.4 (0-15.4)Breeding hens
All serotypesTarget serotypes
EU targets for reduction of Salmonella for each Member State
breeding hens (fowl): 1% or less remaining positive for “top 5” serotypes by the end of 2009laying hens: a defined annual reduction until 2% or less of remaining positive for “top 2”: S. Enteritidis, S. Typhimuriumbroilers: 1% or less remaining positive for “top 2” by the end of 2011turkeys: 1% or less remaining positive for “top 2” by the end of 2012slaughter and breeding pigs: not decided yet
Minimum requirements in control programmes: overview
for poultry and pigs: general requirements for poultry: specific measures
for all poultry: vaccination, use of antibioticsper poultry population (breeding hens, laying hens, broilers, turkeys):
minimum monitoring requirements: by FBOs / by CAstrade restrictions
for pigs: no specific measures yetequivalent guarantees expected in control programmes from third countries
Trade restrictions
Detection of S. Enteritidis and S.Typhimurium in flocks of: breeding hens and breeding turkeys: immediately stops placing on the market of hatching eggs or day-old chickslaying hens: immediately stops placing on the market of table eggs no import of these products from such flocks allowed
The end
Thank you for your attention!