1. Food Safety and Consumer Protection Dick Groothuis Senior Veterinary Public Health Officer

2. 2 Contents –History –Food safety and HAZARDS –European Legislation –General Food Law –EFSA –RAS –Food hygiene

3. 3 History Survival is a natural attitude of living creatures Protection from HAZARDS is sought for survival

4. 4 Consumer Protection Safety –Absence of Hazards –Guarantee of absence or Hazards –No Hazards

5. 5 HAZARDS Individuals Drives to protect from Hazards:  For individual survival  Protection from perceived hazards  Economic gains  Community survival and thereby individual survival

6. 6 Hazards Community interest Protection of a group of people after they formed a community and organized themselves from: –Starvation –Wild animals –Neighbours

7. 7 Hazards Community interest –Cities organized food quality –Baker street, butcher street, butter street, corn market –Gold coins (intrinsic value) –Standardisation of measurements (weight, length) –And close control over most vulnerable food: …. MEAT

8. 8 History 1300 Development of enforcement  In ancient times sale of meat was controlled by the local government or religious rules.  In The Netherlands around 1300 it was allowed to slaughter animals in the cities by everyone everywhere.  By the end of that century slaughtering was left to the butchers  Increasing economy demanded market control and as a result quality standards.  The local governments felt responsible for safe meat.

9. 9 Safe No Hazard

10. 10 Safe Low Risk

11. 11 DALY Disability Adjusted Life Years –Years lived with the disability. –Disability is weighed according to severeness –Death is included

12. 12 Hazard ranking Figures from The Netherlands Hazardnumber of deathDALY Smoking20.000440.000 Overweight8.000170.000 Alcohol2.200195.000 Cars/Transport1.20085.000 Lightning140 Legionella80560 + Campylobacter1400 Residues in food- (residues: vet. medicines, pesticides, preservatives, colour agents)

13. 13 Cons Protection: Food From community (city) to Europe Extension from history to a larger scale However, same objectives: –Availability –Safe –Fair (value for money) –Market regulation

14. 14 Europe General Food Law Basis for the assurance of a high level of protection

15. 15 Cons Protection: Food Considerations. (selection from GFL) High level of health protection –Free movement of safe and wholesome food –Same safety requirements in Europe for free movement –Water is excluded from these regulations as it is already in other ones –Feed will be included –Food production chain; from feed up to the sale and supply to the consumer

16. 16 Cons Protection: Food Ctnd Considerations. (selection from GFL) Laboratories and Risk –Laboratory network –Measures based on risk analysis (EFSA) –Risk analysis; independent, objective and transparent

17. 17 Cons Protection: Food Ctnd Considerations. (selection from GFL) Imports from third countries –Same standards to be applied –EU entered in international trade (WTO) – international standards (CODEX) –General principles for trade

18. 18 Cons Protection: Food Ctnd Considerations. (selection from GFL) Traceability –In all stages

19. 19 Cons Protection: Food Ctnd Considerations. (selection from GFL) Information between Member States and the Commission –Rapid Alert System for Food and Feed –To allow appropriate action to be taken

20. 20 Legislation

21. 21 Legislation Animal Feed 183/2005 Food and Feed Control General Food Law Hygiene of Foodstuffs 852/2004 853/2004 854/2004 Animal by products 1774/2004 GMO 1829/2004 1830/2004

22. 22 Legislation Hygiene of Foodstuffs All production,, Processing, distribution Hygiene rules for food of Animal origin Separated by product Official controls On products of Animal origin Hygiene package

23. 23 Official controls Overview of legislation (Just for information of numbers)  Gen Food Law (178/2002)  Hygiene of foodstuffs (852/2004) (H1)  Specific rules animal origin (853/2004) (H2)  Official controls (OC) animal origin (854/2004) (H3)  Food and feed control (882/2004)

24. 24 Overview To whom are the regulations addressed?  Gen Food Law (GFL): Everybody  General principles of food safety  (H1): food business operators  (H2): food business operators handling products of animal origin.  (H3): organisation of official controls to the CA  What the CA has to do (obligatory)  Off controls (OC): Competent authority.  How the controls should be executed; performance of OC

25. 25 General Food Law

26. 26 General Food Law (GFL) Chapter IScope and definitions Chapter IIGeneral Food Law Chapter IIIEuropean Food Safety Authority Chapter IVRapid Alert System, Crisis

27. 27 GFL scope Scope –High level of protection –Common principles and responsibilities –It applies in all stages of production processing and distribution

28. 28 GFL scope definitions Definitions – Food: any product intended or reasonably expected to be ingested by humans –Excluded: –Primary production (animal & plant) –Medicinal products –Cosmetics –tobacco

29. 29 GFL scope definitions Definitions continued (selection) – Food business: any undertaking carrying out activities related to food

30. 30 General Food Law General principles –High level of protection, free movement, international standards –Risk based (analysis, assessment, management) –Precautionary principle –Transparency

31. 31 General Food Law General requirements Safety –Unsafe: a) injurious to health; b) unfit Injurious immediate – long term – offspring cumulative particular group of consumers Unfit Contamination, putrefaction, deterioration or decay

32. 32 General Food Law General requirements –Presentation of food - not misleading –Responsibilities - food business operators –Traceability - in all stages

33. 33 EFSA European Food safety authority – Scientific advice – Technical support – Independent information – Communicate on risks

34. 34 Rapid Alert System Information system to inform Member States, Commission and EFSA –Confidential Reporting (direct or indirect risk): –Any measure by the CA –Voluntary –Rejection at import at the border of the EU

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37. 37 Food Hygiene The food business operator shall ensure that, all processes under their control satisfy the relevant hygiene requirements as laid down in this regulation

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39. 39 Food Hygiene Scope All stages of production, processing and distribution NOT Private domestic use Domestic preparation Direct supply producer to consumer/local retail

40. 40 Food Hygiene General: Ensure hygiene requirements Specific: –Primary production; Annex I –Processing etc; Annex II –Microbiological criteria (Regulation 2073/2005) –Procedures –Temperature control –Maintenance of the cold chain –Sampling and analysis

41. 41 Food Hygiene HACCP Hazard Analysis and Critical Control Points Applicable after primary production. Guides to Good Practice –National guides –Community guides

42. 42 Food Hygiene Annex I Primary production –Primary production and associated transport –Avoid contamination –Proper use of medicines and plant protection products –Clean and tidy –Record keeping –Use guides of good hygiene practice

43. 43 Food Hygiene Annex II Construction and lay out of the establishment Adequate equipment Transport (internal - external) Waste removal Water supply Staff hygiene Incoming materials/products Packaging and wrapping Heat treatment Training of staff

44. 44 Hygiene Animal origin Scope –Food of animal origin processed and unprocessed: supplement to H1 NOT: –plant origin and processed animal origin –Primary production –Domestic preparation –Direct local supply consumer/retail –Hunters –Retail Activities to be regulated in national law.

45. 45 Hygiene Animal Origin Registration and approval –Registration for all –Approval animal origin only, but not: –Primary production –Transport –Storage not temperature controlled –Retail

46. 46 Hygiene Animal Origin Food business operators –shall comply with the relevant provisions –Has applied a health mark on the products –Shall ensure certificates or accompanying documents of products or animals

47. 47 Hygiene Animal Annexes I.Definitions II.Requirements products Animal Origin III.Meat domestic IV.Wild game meat V.Minced meat, meat preparations, MRM VI.Meat products VII.Live bivalve molluscs VIII.Fishery products IX.Raw milk and dairy products X.Eggs and egg products XI.Frog legs and snails XII.Rendered animal fats and greaves XIII.Treated stomach, bladders and intestines XIV.Gelatine XV.collagen

48. 48 Hygiene Official controls Directed to the Competent authority (CA) –Keep in mind in for actions of the CA –And duties of the establishments –What the CA has to do –Professional qualifications

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