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HACCP principlesand implementation
by Ron Dwinger,VWA
Head office of VWA
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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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guides to good practice
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
guides to good practice
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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HACCP for small businesses
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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HACCP for small businesses
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)
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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/8/10/2019 Presentancin HACCP
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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
infrastructure, equipment
DE sausages, fruchtaufstriche,
eintpfe, milk products, etc.
infrastructure, equipment
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:
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