Download The European principals of Food safety, Mrs. Vladislava Zaprianova

EUREPGAP
The European Principles of
Food Safety
Increasing awareness of food safety in
consumers
• greater variety of foods available for the consumer
• the need for more information on food labels
• Consumers increasingly look for greater
assurances of product safety and quality
EUROPEAN Requirements integral part of product quality.
EU requirements
•
Regulate:
production, processing, distribution, retail, packaging and
labelling of food stuffs, codes of practice.
• Serve:
as preventative approach to reducing food-borne illness
• Becoming: more frequent, stringent, complex, and
multi-dimensional
Escalation of food safety and food quality
requirements
• CODEX ALIMENTARIUS
•
General Principals and Requirements of Food Law (EC R 178/02) –
introduces mandatory traceability requirement
•
Revision of Hygiene Regulation EC/93/43 – HACCP becomes compulsory
for agriculture in general (for farming ISO 9000 is recommended)
•
European Union is moving forward with mandatory traceability for all
food products
Improving the safety of the food supply
• Food control strategy
food safety systems, based on prevention,education and
verification
• Risk Assessment and Research to Support the Food
Safety System
Food can be contaminated by:
chemicals, natural toxins, foreign matter,organisms.
Improving information flow
• Food labels
• Research shows that shoppers regularly read food
labels for a number of reasons. It may be that
your child has an allergy or intolerance to a food
or food additive. A family member may have to
reduce their fat intake. Others may have a special
dietary need if they are vegetarian or wish to
avoid specific foods for religious reasons. Some
may want to avoid genetically modified food for
personal reasons.
• Shoppers consistently ask for more information
about exactly what food contains
EUREPGAP
The meaning of EU
safety standards for the
agricultural producers
Preventive approach to food
safety
•
Focus of food safety management- identifying and minimising
food-borne hazards at the points in the food chain where those
hazards are introduced, rather than relying on finding a problem at
the end of the process
•
The principal role of Food Standards is to protect the health and
safety of people hrough the maintenance of a safe food supply
•
Lack of international standards and technical equivalence –
multiplicity of standards is a major problem
Making a difference with
produce
• Availability of fruit and vegetables out of
season – create anxiety about how are they
cultivated
• Need for certificated evidence to satisfy
consumer concerns
• Food companies and retailers seek to
maintain rigid food safety standards
• International credibility of Certificates
Food safety from the food
chain
• risk analysis
• assessment, management and communication
• Traceability
• primary producer, post-harvest treatment,
food processing and distribution to the
consumer
• Equivalence in food safety systems
• prevention at source
Farm to Table Food Safety
• Mandatory hygiene requirements to the production
and manufacturing set by quality standards
• Farmers- beginning of the food chain and dealing
with food at its purest stage
• Food processors and manufacturers- major impact
on food quality and on aspects of food safety and
health
• Supermarkets- large businesses which could not
afford to make mistakes
Strategy for Produce:
• Encourage Good Agricultural Practices and good farming practice
to minimize potential hazards on raw fresh fruits and vegetables
• Develop training packages to assist countries in the
implementation of standards
• Agricultural practices and post-harvest water uses, manure and
biosolids, worker health and hygiene, field and facility sanitation,
transportation, and traceback
Safety Issues
•
•
•
•
•
•
Microbiological contamination
Pesticide residues in agrifood
Residues in animal feed
Chemical contamination of water
Worker exposure to chemicals
Nutrition
Produce Processing
CONSTRAINS of SMEs
• Lack of capacity to meet externally
imposed standards
• Lack of capacity to correct nonconformances
• Increase knowledge and the uniform
application of the food safety standards
• Standards as market entry barrier and
threat to existing suppliers
Why participate in standardization?
To be integrated in the international
trading system
• To propose standards for local products
for which international standards do not
exist
• opportunities for industry to achieve
application of voluntarily safe and
acceptable standards
•