1. Art. 18 of Regulation (EC) 178/2002 Laying down the general principles and requirements of Food Law - Traceability Zagreb, Croatia 6.-7.6.2011 Jaana Elo

2. Finland Evira employs some 745 experts, 530 of them in Helsinki and 215 in other locations.

3. Food Safety Organisation

5. White Paper Food Safety 2000 Food scares –BSE –Dioxin Loss of consumers confidence in supply Necessary to improve transparency Avoid misleading consumers By sufficient and clear labelling Need for coherent policy on food safety

6. 6 Regulation (EC) No. 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food Safety Food business operators Regulation (EC) No. 852/2004 on the hygiene of foodstuffs Regulation (EC) No. 853/2004 laying down specific hygiene rules for the hygiene foodstuffs of animal origin Directive 2004/41/EC of the European Parlament and the Council of 21. April 2004 repealing certain directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending council directives 89/662/EEC and 92/118/EEC and council decision 95/408/EC Competent authorities Regulations (EC) No. 882/2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules Regulation (EC) No. 854/2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption General Specific

7. The I dea of Regulation (EC) 178 / 2002 Risk-based –Measures adopted by Member States –Should generally be based on risk analysis Operator responsibility –A food business operator is best placed to devise a safe system for supplying food and ensuring that the food it supplies is safe Whole chain – from farm to fork – approach –In order to ensure the safety of food, It’s necessary to consider all aspects of the food production chain as a continuum from and including primary production

8. Traceability – Risk management tool Traceability does not itself make food safe Traceability is always a part of the business operators risk- management The system of traceability must show one step back, and one step ahead Business operator SupplierCustomer

9. Covered operators Producers, fishermen… Transporting Storing Processing / manufacturing Catering Retailers Do not concern operators on Third countries and consumers

10. Covered products The traceability of food and feed, food-producing animals, and any other substances intended to be or expected to be incorporated into a food or feed shall be established at all stages of production, processing and distribution. ”Food and Feed”

11. Not covered Pesticides, fertilizers… Medicines for animals / veterinary medicines Packing materials Plant substances, sowing seeds…

12. Demands of Traceability and Labelling

13. Do not give more information to consumers Do not demand more from labelling Do not prevent mistakes but can effect on recalls – less and easier to do – Internal traceability? BUT demands more from operators / companies to find the mistake!

14. What are those Traceability systems and Methods? EDI - Electronic Data Interchange

15. RFID and EPC RFID (Radio Frequency Identification) –Tag (microchip with radiofrequency antenna) –Complementary to barcodes EPC (Electronic Product Code) –Integrated system –RFID-tag on every item in the supply chain –EPC Network (Internet)

16. No answers from the regulation Can be different; “paper and pen” – data system Business operators must include traceability in their HACCP-system, to secure the identity from whom, and to whom products has been delivered. The information have to be given to authority when demanded Demands of systematic bookkeeping of the information Necessary information of traceability … Traceability systems / Methods?

17. Necessary information of traceability Minimum level of information – the first category: -Suppliers name, address and the description of products delivered -Buyers name, address and the description of products sold -Date of delivery Additional information – the second category: -Quantity and volume (weight and/or numbers of cartons/cans/bags) -Lot number (if used) -More detailed description of the product (pre-packed / bulk) Customer Business operator Supplier

18. Time of records keeping 5 years -General rule for products without self life -sugar, salt, vinegar -The other products -flours, spices, drinks Shelf-life + 6 month Fresh products with a use by date destined directly to final consumer - packed meat of chicken 6 months Products without specified use by date and destined directly to final consumer - fruits, vegetables and non-packed products

19. Operation from the field to the table ↔ ↔ ↔ ↔ ↔ ↔

20. Transparent traceability of Food and Feed can be your Argument for selling better! Thank You!