Presentanción HACCP

8/10/2019 Presentancin HACCP

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HACCP principlesand implementation

by Ron Dwinger,VWA

Head office of VWA


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Zagreb workshop, 20 April 2009 2

Outline

prerequisite requirements

guides to good practiceHACCP

guidance document (flexibility)implementation in NL


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Regulation (EC) No 852/2004

Article 4

Annex I

Annex II

Article 5


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Article 4

general hygiene requirements

microbiological criteria

temperature control requirements

cold chain

sampling and analysis


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M.C. Escher


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guides to good practice

national guides (Article 8) developed by the sectors

validated by the competent authority


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Guide to Good Hygiene Practice

Issued by the National Standards Authority of Ireland


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Issued by the

Food Standards

Agency (UK)


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Farm sales

manufactured and sold at the farm

or at a local market

to the final consumer

Regulation (EC) No 852/2004national measures (flexibility!)


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Annex I: guides to good practice

examples of hazards and measures

in primary production:mycotoxins, heavy metals, fertilisers, plant

protection products, veterinary medicinal

products, feed additives, traceability offeed, disposal of dead animals, pest control,

clean animals, record keeping, etc.


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record keeping for farmers(Annex I)

feed

veterinary medicinal products

diseases

analyses

plant protection products

plant diseases


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Cross compliance

Farmers are paid with EU funds

provided they comply with:

veterinary rules

animal welfare rules

hygiene rules

environmental rules


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Annex II: general hygiene requirements

infrastructure, layout and equipment

raw materials

(pre-) operational hygiene

personal hygiene

water quality

pest control


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Community guides (Article 9)

procedure food sector: wholesale

cold stores

egg productshunterscatering


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HACCP

Article 5 of Regulation (EC) No 852/2004

all food business operators shall:implement a permanent procedure based

on the HACCP principles

except primary producers(farmers, fruit and vegetable producers,

fishing vessels)


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The 7 HACCP principles

identify hazards

identify CCPs

establish critical limits

establish monitoring procedures

establish corrective actions

establish verification procedures

documentation and records


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HACCP

provide CA with evidence of complianceensure that documents describing

procedures are up-to-date at all timesretain documents for an appropriate period

all food business operators shall:


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regulatory HACCP assessment

officials must verify HACCP-system being:

correctly established

correctly implementedeffectively and consistently applied


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How to implement HACCP?

pre-requisite hygiene programmes

generic guides for HACCP


develop your own planor adapt the generic one


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HACCP for small businesses

define small business- size

- output

- type of product

flexibility


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no HACCP, but prerequisite hygiene requirements:

market stalls, mobile sales

bars, coffee shops

small retail shops (grocery)pre-packed foods

storage, transport

flexibility


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hazard analysis

critical limits

proportionate monitoring

simplified recording (diary, checklist)verification, validation, certification

flexibility


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Implementationin NL -1

Started in meat products/meat preparations and fish

sector in 1995

first audit in establishment: is HACCP in place andcorrectly implemented

follow-up audit: every six months

audit whole system again after three years in each

establishment

inspection authorities not satisfied: initiate withdrawal

of approval


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Implementation in NL - 2Decision 2001/471/EC for meat sector:

1. is HACCP plan available and correctly implemented in establishments?

2. focus on level of implementation

official control is done by VWA auditors

3. publication of audit results on www.vwa.nl

- regular official control during production using checklists

(verification CCPs, etc):- on a weekly basis: verification on correctly and effectively functioning of

HACCP system

- official auditsevery 6 months or once a year (retail)
http://www.vwa.nl/http://www.vwa.nl/


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Training in NL - 3

- auditors: training in HACCP principles and verification methods

special training in audit techniques (100 auditors)

- other official inspectors in meat establishments:

training in HACCP principles and verification methods

- government: continues training in audit techniques for OV

- industry: training included in codes for good practice


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Implementationin BEBusiness to business:

> 2 personnelHACCP

< 2 personnel

no transformationGHP

transformationHACCP light

Business to consumer:surface area max 400 m2 or

max 5 fteSame as above


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Implementation in UK

an example of flexibility

Safer food, better business for retailers

Safer food, better business for caterers

Safer food, better business supplement for care

homeshttp://www.sfbbtraining.co.uk/


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Questions

How is HACCP implemented in Croatia?

What were the problems facing implementation?

What is the CA currently focusing on?


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contacte-mail: [email protected]

telephone: +31-70-448 41 46

additional info:http://ec.europa.eu/food/food/biosafety/hygienelegislation/index_en.htm

http://europa.eu.int/eur-lex/lex/

http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbretail/

www.vetimpleg.eu
http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbretail/http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbretail/


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Summary

flexibility

implementation in MS

guidance documents


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Flexibility

derogations to facilitate SMEs

national measures adapting the requirements for:continued use of traditional methods

special geographic constraints

establishments with low throughput

construction, layout, equipment


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national measures taken by MS

AT and SI: small slaughterhouses

LU: slaughter on farm

FI and SE: reindeer meat

BG: raw-dried and raw-smoked meat

products


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National measures (AT)

lairage facilities or waiting pens

sterilising equipment

slaughter room and cutting room

storage of detained meat

minced meat at 4C (national market)


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National measures (LU)

slaughter on the farm

30 well-equipped farms

slaughter of 1200 pigs/year

slaughter of 4500 piglets/year

slaughter of 250 calves/year


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National measures (FI and SE)

local sale (near food)

without veterinary supervision at p.m.only in Lapland (Sami)

sale directly to consumer

200.000 kg of meat/year

national stamp (FI) or 3 villages (SE)


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National measures for foods with traditionalcharacteristics1

MS product derogation

ES cheese, sausages, olive oil,bakery products, alcoholic drinks

infrastructure, equipment

PL list of products; register of

establishments


DE sausages, fruchtaufstriche,

eintpfe, milk products, etc.


1 using Art. 7 (3) of Commission Regulation (EC) No 2074/2005


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action points: national legislation - 1

slaughter for private domestic consumption

slaughter on the farm (poultry, rabbits) examination of game meat (wild boar)

continuation of traditional methods

(or ethnic trade) retail (e.g. approval procedure: SE)


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action points: national legislation - 2

supply of small quantities directly to final

consumer or local retail:primary products (honey)

meat slaughtered on farm

wild game (meat)


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Regulation (EC) 853/2004

Article 1,5,b,ii

derogations to facilitate SMEs

853 does not apply to storage, transport (temp)853 does not apply to retail

except for the large retailers (supply of food

from retail to another retail establishment)unless supply is marginal, localised and

restricted


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Implementation of Article 1,5,b,ii1

1

Regulation (EC) No 853/2004

MS marginal localised restricted

AT < 5 tons/week no km no delivery to big retail or

approved est.

UK < 2000 kg county Max 25%

IE < 500 kg < 25%

BE < 800 kg 80 km < 30%

FR < 800 kg 80 km

DK < 3000 kg deboned meat region


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Guidance documents 1

Regulation (EC) No 178/2002*

Regulation (EC) No 852/2004*Regulation (EC) No 853/2004*

HACCP (2 parts)*

- how to implement (Codex)

- flexibility


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Guidance documents 2

import requirements (2)*

auditing (Commission Decision 2006/677/EC)multi-annual control plans (2007/363/EC)

official controls of microbiological

criteria*CD-ROM*


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Training - 1

Regulation (EC) No 882/2004 includes:

assisting LDC (Art. 50)training (Art. 51)

budget:4 M (2005),7,5 M (2006),

9,5 M (2008)


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Training - 2 HACCP and auditing

training for BIPs

animal by-products food hygiene and controls

prevention and control of TSE

plant health controls avian influenza

EU food standards in third countries

in 2009:

Presentanción HACCP

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