Event labelled by the EU Belgian Presidency CONCLUSIONS.

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Presentation transcript:

Event labelled by the EU Belgian Presidency CONCLUSIONS

Goal: food safety, higher level of consumer protection and consumer confidence Need to go forward to look for alternative but inter-related methods looking for non visual risks – to risk based revising of the conventional system International recognitions and acceptance of equivalence Joint Seminar on “Food safety: a shared responsibility”, future of Meat Inspection: stakeholders’ contribution to the Commission round tables on the review of Meat Inspection Tuesday 14th September 2010 Objectives

Holistic approach including animal health, animal welfare and public health (including biological and chemical hazards), improving the link between the different steps of the meat chain Main questions are, in this order: 1.What? 2.How? 3.By Whom? Scientific based and risk oriented, effective and efficient For practical reasons abattoir fulfills a key role in gaining information on AH, AW and PH Legal basis: general food law (R EC/178/2002)  First responsibility of the FBOs and CA audit;  Approval procedure, auditing procedure, bonus/malus system;  Harmonisation of defined goals rather than the means (suppress the contradictions). It implies more flexibility and a targeted approach, though it should be recognized that legislation is not used to its full potential. Moreover, there are gaps in the implementation in all MSs. Joint Seminar on “Food safety: a shared responsibility”, future of Meat Inspection: stakeholders’ contribution to the Commission round tables on the review of Meat Inspection Tuesday 14th September 2010 What kind of review? - Principles

Categorisation of risk profiles (country, farms, slaughterhouses) Optimising the exchange of the Food Chain Information (in particular regarding the feedback to the farmers) Integrated Quality systems Human resources [well educated FBOs and companies’ staff, Competent Authorities (Official vets and auxiliaries)] Presence of CA is required permanently in slaughterhouses. The expertise and professional accountability of veterinarians is recognised and appreciated; however this does not mean that every detail should be covered by a vet. Optimisation of the resources available Joint Seminar on “Food safety: a shared responsibility”, future of Meat Inspection: stakeholders’ contribution to the Commission round tables on the review of Meat Inspection Tuesday 14th September 2010 Tools