food name

’
Workshop on establishments producing
traditional agricultural products
“Links with other legislation
and flexibilities permitted?
TAIEX AGR 50725
Zagreb, Croatia 17/18 April 2014
Milorad Radakovic BVSc, Cert VPH(MH), MRCVS
Veterinary Adviser
Food Standards Agency
The human brain starts working the moment
you are born and never stops until you stand
up to speak in public. “
“
George Jessel
“Regulations (EC) No 852/2004
On the hygiene of the foodstuffs
Chapter V, FINAL PRIVISIONS, Article 13 ( Amendment
and Adaptations of Annexes I and II); Key words
Derogations, Small business, risk factors, without
compromising objectives, adopt, national measures,
adapting, continued use of traditional…….,
accommodating the needs….. Special geographical
constraints…. In other cases construction layout,
equipment,
Notify, describe….explain, inform
THAT IS IT? OR IS IT?
Today
• Simple questions two possible answers YES/NO
• Generally/Legislation – which one? Links!
• To approve /register or not?
• Traditional? Unique? Historic?
• The way forward?
• To be flexible or not?
WHY NOT?
Differences; economic, social, religion,
language, tradition, agricultural farming,
etc……
Official controller
e.g.Veterinarian
In common; food/feed/animal health, welfare
rules and regulations
A few photos; one question only two possible
answers
PROPOSED PLAN – Traditionally cured pork
SLAUGHTERHOUSE
No chiller
Minimal equipment
Curing/drying
FARM
120 pigs
Will kill only pigs from his farm
Butcher shop
CAN CHILL MEAT IN
SMALLER PIECES
MRadakovic - RTP 42704 Edirne, Turkey/
October 2010
Q
Can you in the same room/production area
produce?
• Traditional product
• Non traditional product
Economy
Politics
Science
Tradition
Environment
Sociological
Religion
Veterinary legislation
QUALITY /TRADITION ?
Public health
Animal welfare
Animal health
“Hygiene Regulations”
(17 Directives - simplified & consolidated into)
• Regulations (EC) No 852/2004 On the hygiene of the foodstuffs;
(EC) No 853/2004 Specific hygiene rules for POAO; (EC) No
854/2004 Specific rules for the organisation of official controls on
POAO; Directive 2002/99/EC - Animal health rules; Directive
200/13/EC Links with other relevant Regs, eg Zoonoses Directive,
Welfare, Animal by products etc. Regulation (EU) No 1151/2012 on
quality schemes for agricultural products and foodstuffs
• Other rules: TSE Regulation (EC) 999/2001 as amended Regulations
(EC) 178/2002 - On General principles of food law (INCLUDES
TRACEABILITY) (EC) 882/2004 - On Official Controls to ensure
compliance with Food & Feed law (EC) 2073/2005 on Microbiological
criteria, (EC) 2074/2005 Implementing measures, (EC) 2076/2005
Transitional arrangements, (EC) 2075/2005 - Trichinella and Amending
Regulation (EC) 1662/1663/1664/1665/1666…… ,Organic production
etc
Guidance documents
(some draft, some finished?)
“Guidance”, “guideline”, Oxford Dictionary
“help or advice given”,
“official organisation telling you how to do something”
or
“something that can be used to help you to make a
decision or form an opinion”
•EC guidance documents
On the Implementation of Hygiene Regulations, Import requirements, Official
controls, HACCP principles and facilitation of the implementation of HACCP principles,
flexibilities etc.
•UK Guidance documents
Industry Guides – Sector specific, e.g. meat, milk, treated stomach, bladders, minced
meat, meat products , ABP, etc.etc. HACCP
• Enforcers Guides and Codes of Practice
Local Authority and FSA Operations (DARD in NI) , MOC
In common; law, guidance, code..
To respect basic principles of
not compromising food safety, animal health and
possibly animal welfare;
• Clear FBO’s responsibility for production, including
primary producers for the first time;
• Flexible approaches to production and enforcement
that are less prescriptive taking into consideration
small/traditional business using precautionary principle
Be reasonable !!!
“ The reasonable man adapts himself
to suit the world, while the unreasonable
man seeks to adjust the world to suit him.
Therefore all progress depends on the
unreasonable man.”
George Bernard Shaw
Man and Superman
photo from Wikipedia
How to read Regulations?
Regulation 882/2004
• Recitals
• TITLES (CHAPTERS)
• Articles
Regulation 852/2004
• Recitals
• CHAPTERS ( Articles)
• ANNEXES, SECTIONS, CHAPTERS
Definitions
in various Regulations/Directives etc..
•
“food” “audit”, “verification” “official control” “inspection” group”
“wild” “ farmed” “approved” “ registered” “traditional”etc………
• when they suit us
• when they don’t
To define or not define?
Words in Regulations
• Adequate..., sufficient...., as often as possible...,
based on risk analysis....., necessary....., as soon as
possible......, without undue delay......, facilities for ...
Etc...
• “if the competent authority so permits” “unless
otherwise authorised by competent authority “ with
the authorisation of the competent authority” etc.
Why these general words and why
flexibilities?
Develop
Implement
POLICY CYCLE
Review
By communicating (consulting), collaborating ,
cooperating, coordinating, nationally and
internationally e.g. with stakeholders, industry,
enforcement bodies, political context, OGD etc.
Competent !
General competency example?
To approve or not to approve?
• Registered premises – Selling directly to final
consumer e.g. Food premises, butcher shops, but
some are wholesaling – exemptions from
approval localised, marginalised, restricted
REGISTRATION WHAT DOES IT MEAN? i.e. UNDER
WHICH REGULATION?
• Approved premises – Producing and/or
wholesaling meat – e.g. slaughterhouses (small
quantities of poultry/lagomorphs exemption),
cutting plants, Minced Meat, Meat Preparations,
Meat Products MSM,GHE, milk, cheese, fish.. etc.
HACCP in ‘defined’ sector?
The objectives are the same – meat, cheese etc.
Establishments – meat: slaughterhouses, Cutting
plants, MM, MPREP, Meat products, Cold stores, Edible
co-products, Butcher shops – milk: cheese etc
Products – not ready to eat (fresh meat) or ready to
eat (fermented sausages, canned meat, cheese) etc.
Species – cattle, sheep, turkeys, chicken, snails, horses,
deer etc.
Quantity – establishment’s size/throughput
– large industrial
– small processing a few animals, small quantities of
product/ cheese
You are here - moving from general
introduction to Flexibilities
Flexibility?
• EU initiative in 2010 with full FSA participation –
WHY?
• FSA initiative, a collaborative work with all
interested parties through CFMC Task Group on
flexibilities – WHY?
-
Confusions?
• Adequate, sufficient as often as possible…..
• Derogations, exemptions….
• National measures, notifications, adopt, adapt,
traditional ( characteristics/methods of production),
exclusions, small quantities etc..
Flexibility
Working definition
‘an alternative way of achieving
compliance through structure, production
processes and official controls’
• Structural
• Operational
• OV attendance flexibilities
Results:
• ‘September 2011, considered flexibilities for small
businesses in all food sectors:
http://www.food.gov.uk/businessindustry/guidancenotes/hygguid/euhygieneregulatio
nsflexibilities/#anchor_2
–
• October 2012 larger meat establishments
http://www.food.gov.uk/multimedia/pdfs/exhygienr
egstable.pdf
• Flexibility in OV attendance
Some structural flexibility examples
• Loading facilities,
• Staff changing facilities, OV facilities away
• No chilling and no detention facilities ( small
abattoirs) and no C&D facilities NATIONAL
MEASURES
• Free standing chillers away from the building,
• Chemical in lockable cupboards
• Wood based surfaces painted
• Cage for detained meat etc..
Some operational flexibility examples
• Recirculated water for lairage, dirty part of
production etc.
• Separation in time or space, and cradle dressing
• Clipping dirty animals or slowing line, vacuum
• Alternative to 82 °C water system for desinfection
• Storage and transport of packaged and exposed
meat,
• In house pest control/job specific training,
• Simplified HACCP and records PERA PRAVILO
Effective implementation
• Competent people ( FBOs and Official controllers)
• Effective national legislation/powers
• Co- operation/collaboration at all levels – central
regional /local
• Policy on specific issues e.g. approval, registration,
HACCP etc...
Benefits
• FBOs compliance with cost benefits, in particular
small producers.
• Official controllers when carrying out approval,
inspection and auditing tasks.
• Officials (Policy/Strategy) – achieving better
regulation and/or improving existing guidance at EU
level, as well as participating in further discussions at
EU level.
Slaughterhouse survey results on flexibilities
Challenges
• Further communication on better understanding
and use of flexibilities
• Implementation
• Measuring impact
NO DOUBT
Continuous rational discussions (industry, officials
scientists) will result in better understanding and
use of flexibilities
FALEMENDERIT
Flexibly and smoothly moving from
flexibilities to protection and tradition
UK flexibility/tradition
• Defra CCA for traditional ( policy) – effective
cooperation/coordination of activities at all
level
• Delegated to control bodies ( ADAS/DARDNI)
for production places , TSO at retail level
• Enforcement powers- Existing laws used “ The
consumer protection from Unfair Trading
Regulation 2008” The Food Safety Act 1990”
and “ The fraud Act 2006”
Beer - Protected food names:
• Kentish ale (PGI)
• Kentish strong ale (PGI)
• Rutland bitter (PGI)
Bread, pastry, cakes, confectionery, biscuits and
other bakers wares Protected food names
• Cornish pasty (PGI)
Cheeses Protected food names
Beacon Fell traditional Lancashire cheese (PDO) Bonchester
cheese (PDO) Buxton Blue cheese (PDO) Dorset Blue cheese
(PGI) Dovedale (PDO) Exmoor Blue (PGI)Orkney Scottish
Island Cheddar (PGI)Single Gloucester (PDO)Staffordshire
cheese (PDO)Stilton Blue cheese (PDO)Stilton white cheese
(PDO) Swaledale cheese (PDO) Swaledale Ewes cheese
(PDO)Teviotdale cheese (PGI) West Country Farmhouse
Cheddar cheese (PDO)Yorkshire Wensleydale Cheese (PGI)
Ciders Protected food names:
Gloucestershire cider (PGI)
Gloucestershire perry (PGI)
Herefordshire cider (PGI)
Herefordshire perry (PGI)
Worcestershire cider (PGI)
Worcestershire perry (PGI)
Cream Protected food name:
Cornish clotted cream (PDO)
Fresh fish, molluscs and crustaceans and
products derived there from Protected food
names:
•
•
•
•
•
•
•
•
•
Arbroath Smokies (PGI)
Cornish sardines (PGI)
Fal oysters (PDO)
Isle of Man Queenies (PDO)
Lough Neagh Eels (PGI)
Scottish farmed salmon (PGI)
Scottish wild salmon (PGI)
Traditional Grimsby Smoked Fish (PGI)
Whitstable oysters (PGI)
Fresh meat and offal Protected
food names:
Isle of Man Manx Loaghtan lamb (PDO) Lakeland
Herdwick meat (PDO) Orkney beef (PDO) Orkney
lamb (PDO) Scotch beef (PGI) Scotch lamb
(PGI)Shetland lamb (PDO)
Welsh beef (PGI) Welsh lamb (PGI) West Country
beef (PGI) West Country lamb (PGI)
Fruit, vegetables and cereals Protected food name:
•
•
•
•
•
Armagh bramley apples (PGI)
Fenland celery (PGI)
Jersey royal potatoes (PDO)
New season Comber potatoes/Comber earlies (PGI)
Pembrokeshire early potatoes/Pembrokeshire earlies
(PGI)
• Protected food name: Yorkshire forced rhubarb (PDO)
Meat products Protected food name:
Melton Mowbray pork pie (PGI) Newmarket sausage (PGI)
Stornoway Black Pudding (PGI) Traditional cumberland
sausage (PGI)
Wool : Protected food name:
• Native Shetland wool (PDO)
Other products: Protected food names:
• East Kent goldings hops (PDO)
• Protected food name: Anglesey sea salt/Halen
Mon (PDO)
Traditional farm fresh turkey (TSG)
Traditionally farmed
Gloucestershire old spots pork
(TSG)
Useful guidance
1. Guidance document on the implementation of certain provisions of Regulation (EC)
No 852/2004 on the hygiene of foodstuffs
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_8522004_en.pdf
2. Guidance document on the implementation of certain provisions of Regulation (EC)
No 853/2004on the hygiene of food of animal origin
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_8532004_en.pdf
3. Guidance document on the implementation of procedures based on the HACCP
principles and facilitation of the implementation of the HACCP principles in certain
food businesses
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.p
df
4. Guidance document on key questions related to import requirements and the new
rules on food hygiene and official food controls
http://ec.europa.eu/food/international/trade/interpretation_imports.pdf
5. Technical specifications in relation to the master list and the lists of EU approved
establishments
http://ec.europa.eu/food/food/biosafety/establishments/techspecs_en.pdf
6. Guidelines for the development of Community guides to good practice for hygiene or
for the application of the HACCP principles, in accordance with Article 9 of
Regulation (EC) NO 852/2004 on the hygiene of foodstuffs and Article 22 of
regulation (EC) No 183/2005 laying down requirements for feed hygiene
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidelines_good_practice
_en.pdf
7. Guidance document on official controls, under regulation (EC) no 882/2004,
concerning microbiological sampling and testing of foodstuffs
http://ec.europa.eu/food/food/controls/foodfeed/sampling_testing.pdf
8. Guidelines on the registration of national guides to good practice in accordance with
Article 8 of Regulation (EC) No 852/2004 have been developed and enable Member
States to initially submit only certain information concerning their national guides to
the Commission (SCFCAH consensus of 15 July 2008)
http://ec.europa.eu/food/food/biosafety/hygienelegislation/national_guides_register_
15-07-2008.pdf
9. Guidance document on Listeria monocytogenes shelf-life studies for ready-to-eat
foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on
microbiological criteria for foodstuffs
http://ec.europa.eu/food/food/biosafety/salmonella/docs/guidoc_listeria_monocytoge
nes_en.pdf
10. Guideline for the detection of Trichinella larvae at the slaughterhouse or connected
laboratory in a Quality Assurance System
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guideline_detect_qas_en.p
df
11. Guideline for the identification and development of sampling methods and design of
suitable protocols for monitoring of Trichinella infection in indicator species
http://ec.europa.eu/food/food/biosafety/hygienelegislation/guideline_sampling_indic
ator_species_en.pdf
12. REPORT FROM THE COMMISSION TO THE COUNCIL AND THE EUROPEAN
PARLIAMENT on the experience gained from the application of the hygiene
Regulations (EC) No 852/2004, (EC) No 853/2004 and (EC) No 854/2004
of the European Parliament and of the Council of 29 April 2004
http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/report_act_p
art1_en.pdf
13. COMMISSION STAFF WORKING DOCUMENT on the Understanding of certain
provisions on flexibility provided in the Hygiene Package Frequently Asked
Questions Guidelines for the competent authorities
http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/faq_all_public_en.
pdf
14. COMMISSION STAFF WORKING DOCUMENT on the Understanding of certain provisions
on flexibility provided in the Hygiene Package Frequently Asked Questions Guidelines for
food business operators
http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/faq_all_business_en.pdf
15.. EU agricultural product quality policy EU legislation on agricultural product quality
http://ec.europa.eu/agriculture/quality/leg/index_en.htm
16. COUNCIL REGULATION (EC) No 509/2006 OLD REGULATION replaced since 2013
on agricultural products and foodstuffs as traditional specialities guaranteed
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:093:0001:0011:EN:PDF
17. REGULATION (EU) No 1151/2012 OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL of 21 November 2012 on quality schemes for agricultural products and
foodstuffs
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:343:0001:0029:en:PDF
18. LABELLING DIRECTIVE ( WILL BE REPLACED FROM 2014)
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2000:109:0029:0042:EN:PDF
19. New EU law on food information to consumers
http://eur-lex.europa.eu/legalcontent/EN/ALL/;jsessionid=P3pcT3JNqRcj2r8nZCyhTR7QrQjScJl0TmR0h4DY2LtKyKB28JXz!
-1772666451?uri=CELEX:32011R1169
20. UK Guidance
https://www.gov.uk/protected-food-names-guidance-for-producers
21. Example UK Traditional Farm fresh turkeys (TSG)
https://whitehalladmin.production.alphagov.co.uk/government/uploads/system/uploads/att
achment_data/file/218632/traditional-farmfresh-turkey-tsg.pdf
22. Example UK Traditionally farmed Gloucestershire old spots pork ( TSG)
https://www.gov.uk/government/uploads/system/uploads/attachment_d
ata/file/271319/pfn-traditionally-farmed-gloucs-old-spots-pork.pdf