compliance and enforcement - food safety authority of · pdf filecompliance and enforcement of...
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![Page 1: Compliance and enforcement - Food Safety Authority of · PDF fileCompliance and enforcement of ... Controls based on the production flow-charts/recipes ... vegetables, nuts and seeds](https://reader031.vdocument.in/reader031/viewer/2022030412/5a9e38a47f8b9a0d7f8bd3b5/html5/thumbnails/1.jpg)
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Compliance and enforcement of food legislation
- including flavourings!
Rhodri Evans
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This Man Delivers…
35 Products
60 Countries
5 Continents
…in 1 Box
* This is for illustrative purposes only
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In Just One Pizza!
Dough FranceUK PolandUSAYeastUKIrelandGermanySaltUKFranceChina
SugarBrazilIndonesiaJamaicaUK
Tomato pasteItaly SpainGreeceFrance Netherlands
HerbsGreece, ItalySpain, Kenya, Uganda,Tanzania, Morocco
And Then the Toppings…Cheese from Switzerland, Ireland, France, Italy, Spain, UK,Netherlands; Ham from Ireland, Netherlands, Germany, UK, Chile, Brazil, Belgium; Chickenfrom Thailand, Brazil, Ireland, UK, Netherlands, Germany; Chilli Peppers from Africa, Asia, South America; Anchovies from Peru, Argentina, Italy, Falkland Islands; Spain; Iceland Denmark; Pepperoni from Poland, Italy Ireland, UK Denmark, USA; Vegetables such as garlic, mushrooms, sweet pepper, onions, olives, from a host of Mediterranean countries; Olive oilfrom Italy, Greece, Spain,
Flavours/flavourings can be used in many
ingredients
* This is for illustrative purposes only
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The value of food and drink exports in 2011
was €9 billion
€9 billion
Ensuring Irish products are safe for consumers
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Europe – 27 Member StatesOne Market
that trades internationally…..
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Regulation 178/2002: “General Food Law”
Food safety
requirements
Risk Analysis
Protection of
consumer interests
Presentation
Import & Export
Transparency
Withdrawal &
Notification
Traceability
Crisis management &
emergencies
Rapid Alert
Food Business
Operator
Responsibility
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FSAI
Enforce
Food
Law
Scientific Advice for Policy and
Risk Management
Partnership
With
Stakeholders
Efficient and Effective
Organisation
FSAI - Four Strategic Priorities
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Types of Regulatory Systems…
• Multiple Agencies Responsible For Food Control
• A Single Unified Agency For Food Control
• A National Unified Integrated Approach
Food SafetyAUTHORITY OF IRELAND
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Department of Health
Department of Agriculture, Food and the
Marine
Food Safety
Authority of Ireland
Sea Fisheries Protection Authority
National Standards
Authority of Ireland
Marine Institute
Department of Agriculture, Food and the
Marine
Local Authorities( 27 County
Councils, 1 City Council)
Health Service Executive
Customs & Excise
Radiological Protection Institute of
Ireland
Government Department: legislation and policy
Central Competent Authority, responsible for enforcing food laws
Official Agencies: enforce food laws under Service Contracts with FSAI
Other Agencies involved in food safety which have MoUs with FSAI
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Animal Feed Manufacture
Primary Production
Slaughter / Harvesting
Manufacture / Processing
Wholesale / Distribution
Retail /Catering
Consumption
Import
LAs
DAFM
HSE
SFPA
FSAI
Irish controls throughout the food (+feed) chain
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Multi Disciplinary Working
DAFM
Veterinarians
Dairy Inspectors
Egg Inspectors
Laboratory Personnel
LA (31)
Veterinarians
Laboratory Personnel
HSE
Environmental
Health Officers
Laboratory Personnel
SFPA
Four Main Agencies
Sea-Fisheries Protection Officers
Marine Institute –Laboratory
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Co-ordination of CAs: FSAI role
• Ensuring consistent enforcement of food legislation
• Identifying gaps or overlaps in the system
Examples:
• Cross-agency group to agree supervision arrangements
• Training
• Guidance Notes
• Producing National Control Plan & reports
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What do we do in Ireland?
Competent Authority role
• Representing Interests of Irish Consumers and Industry on issues of National Importance at EU and Codex meetings
• Legislation/enforcement interpretation
• Guidance to Industry and Agencies on legislation
• Aim to prevent problems before they happen!
Surveillance
• Ad-hoc surveys
• Co-ordination of national monitoring programmes
Risk (exposure) assessment
• EFSA’s role on EU-wide basis
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Vet Drugs
Pesticides
Dioxins, PCBs, etc.
Marine Biotoxins
Radio isotopes
Mycotoxins
Nitrates
Metals
Additives
Central Meat Control Laboratory State LaboratoryIrish Equine CentreAshtown Food Research Centre
Pesticide Control Service, DAFF
State Laboratory Pesticide Control Service
Marine Institute
Radiological Protection Institute
Public Analyst Laboratories
Testing programmes
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Role of Food Business Operators (FBOs)
• Must not place food on the market that is unsafe
• Injurious to health
• Unfit for human consumption
• Ensure that foods satisfy the requirements of applicable
food law
• Ensure imported food complies with EU food law
• Ensure that exported food complies with EU food law
unless 3rd country has own specifications
• Establish traceability systems
• Establish recall systems
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Key issues for controls on flavourings:
1. Controls based on the production flow-charts/recipes and the HACCP plan of the company.
2. Consideration of recipes and whether flavourings are used according to legislation (any restrictions on use?)
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Commission Flavourings database
https://webgate.ec.europa.eu/sanco_foods/main/?event=display
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Commission Flavourings database
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caffeine
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Commission Flavourings database
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Key issues for controls on flavourings:
1. Controls based on the production flow-charts/recipes and the HACCP plan of the company.
2. Consideration of recipes and whether flavourings are used according to legislation (any restrictions on use?)
3. Sampling and analysis of ingredients and/or end products? – active principles
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Sampling and analysis
• Annex III of Regulation 1334/2008 lists 15 substances that shall not be added to foods as such:
Agaric acid Aloin Capsaicin
Coumarin Hypericine β-asarone
Thujone (α and β)Estragol
Teucrin A
Hydrocyanic acid Menthofuran Methyleugenol
Safrole Pulegone Quassin
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Active principles
• Often major flavouring component of particular foods with flavouring properties (e.g. estragol in tarragon)
• Limits adopted in food considered to contribute most to dietary intake
• Analysis for certain of the active principles in target foods (MLs established) undertaken each year as part of the chemical monitoring programme undertaken by EHS/Dublin PAL
• Controls should be in place at food manufacturing level
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Examples of restrictions
Substance Food Max. level
mg/kg or mg/l
Estragol Dairy products, Processed fruits 50
vegetables, nuts and seeds 50
Fish products 50
Non-alcoholic beverages 10
Hydrocyanic acid Nougat, marzipan or its
substitutes or similar products 50
Canned stone fruits 5
Alcoholic beverages 35
Menthofuran Mint/peppermint-containing
confectionery, except ….. 500Micro breath freshening
confectionery 3000
Chewing gum 1000
Mint/peppermint containing 200
alcoholic beverages
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Key issues for controls on flavourings:
1. Controls based on the production flow-charts/recipes and the HACCP plan of the company.
2. Consideration of recipes and whether flavourings are used according to legislation (any restrictions on use?)
3. Sampling and analysis of ingredients and/or end products? – active principles
4. Labels of end products
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Labelling - Main points to remember
• Don’t forget the requirements of general (and other) labelling legislation – all of it
• Consider who the customer is – B2B or consumers?
• Definition of “natural”
• Permutations of “natural flavouring” labelling
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Were you paying attention earlier….???
A+ or D-
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Question 1
“Artificial flavouring” is a term defined in Regulation
1334/2008
True
False
It’s no longer a recognised term in flavourings legislation
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Question 2
How many flavouring categories are listed in Regulation
1334/2008?
6
5
7
8
a) natural flavouring substance
b) flavouring substance
c) flavouring preparation
d) thermal process flavouring
e) precursor flavouring
f) other flavouring
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Question 3
Which of the options below apply to the following flavouring compound?
80% derived from raspberry (recognisable flavour)
10% derived from apple
10% derived from strawberry
Natural raspberry flavour
XIt would have to be above 95% from raspberry and recognisable as raspberry
Natural flavour X It would have to be not recognisable
as raspberry or not from raspberry
Natural raspberry flavour with other natural flavours
Provided <95% and recognisable
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Question 4
Which of the options below apply to the following flavouring compound?
95% derived from orange but the flavour isn’t recognisable as orange?
Natural orange flavour X
It would have to be above 95% from orange and recognisable as orange
Natural flavour It’s not recognisable as orange
Natural orange flavour with other natural flavours
XIt would have to be <95% and recognisable
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Here’s one we made earlier….
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