The implementation of self checking systems in Belgium

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1 Federal Agency for the Safety of the Food Chain The implementation of self checking systems in Belgium Herman Diricks Director-general Control Policy Content Context National legislation Development of (national) guides Validation and certification of SCS (self-checking system) Impact of certified SCS on inspection results Measuring food safety and comparing self checking systems - 17/11/

2 Context Measuring food safety and comparing self checking systems - 17/11/ New food/feed policy since 2000 Taking into account the principles of White Book on Food Safety Reorganization of civil service in general and inspection services in the food chain in particular One inspection service for the food chain: FASFC Independent risk assessment body (Scientific Committee of the FASFC) Federal Public Service is responsible for standards Own financing of the FASFC Contributions (levy) Retributions (fees) Measuring food safety and comparing self checking systems - 17/11/

3 Our goal : optimizing food chain checks Suppliers of agriculture (feed industry, raw materials, pesticides) Agriculture Food industry Wholesale business Retail Hotels, Restaurants, Pubs Transport Measuring food safety and comparing self checking systems - 17/11/ History of self checking I Pre -history Implementation of HACCP principles for good hygiene practices based on hygiene directives (e.g. 93/43/EEC) Initial Business plan (December 2000) Intention to impose on FBO (food business operators) to implement self checking systems (SCS) based on registration of operators, traceability and mandatory notification Establish priorities between sectors based on risk Impact on personnel and finance to be determined General Food Law (2002) Measuring food safety and comparing self checking systems - 17/11/

4 History of self checking II National legislation on self checking (2003) Hygiene package Business plan Implementation Royal Decree (RD) on self checking Validation of self checking systems by the FASFC Calculated impact on inspection plan Evolution of the human resources is function of certified/validated self checking systems Business plan Measuring food safety and comparing self checking systems - 17/11/ Implementation of self checking systems Business operator of the food chain With an independently certified self checking system (SCS) No independent guarantees With a formally developed scs Without a formally developed scs External audit/ Testing/inspection accredited control bodies audit audit Information Inspection Inspection Inspection FASFC Measuring food safety and comparing self checking systems - 17/11/

5 National legislation Measuring food safety and comparing self checking systems - 17/11/ Royal Decree on self checking (2003) Based on General Food Law Impose self checking system for FBO Has to be implemented for food safety Optional for quality aspects Food and feedstuff Based on HACCP Traceability Mandatory notification (even for laboratories/certifying bodies) Rules for developing and accepting guides Possibility to delegate validation of self checking systems to inspection/certification bodies Measuring food safety and comparing self checking systems - 17/11/

6 Ministerial Decree on implementation of self checking in certain FBO (2005) Scope B to C : max 5 FTE s or < 400 m2 B to B : max 2 FTE s If processing food/feed: Application of GHP CCP s, corrective actions, critical values from guide Only NC s have to be registrated Documentation on HACCP = guide Traceability Based on delivery notes or other accompanying doc s Registration of data : within 7 d Archiving documents 6 months (after UB/BB date) Measuring food safety and comparing self checking systems - 17/11/ Development of (national) guides Measuring food safety and comparing self checking systems - 17/11/

7 Self checking guides - content Scope Consultation with all stakeholders Document resources Content : including all elements concerning : GMP (Good Manufacturing Practices) GHP (Good Hygienic Practices) HACCP (Hazard analysis and critical control points) * Legislation Certification rules Distribution of the guide * Food and feed not primary sector Measuring food safety and comparing self checking systems - 17/11/ Self checking guides - approval process Measuring food safety and comparing self checking systems - 17/11/

8 Role of guide managers Development Maintenance Promotion Training Follow-up of certifying bodies Cost covering activities Development of sector sampling plans Measuring food safety and comparing self checking systems - 17/11/ Validation and certification of SCS Measuring food safety and comparing self checking systems - 17/11/

9 Terminology - audits vs inspections Audit Inspection On demand of the FBO Certifying body or FASFC System audit Initiative FASFC Prerogative FASFC Part of inspection plan Check-lists audits Check-lists inspections (hygiene, self checking traceability, labeling,..) Measuring food safety and comparing self checking systems - 17/11/ Motivators validation/certification Bonus on levy (contribution) Lower inspection frequencies based on an objective calculation with an important weight for the presence of a validated self checking system General policy Specific policy for processing plants using products of animal origin Condition for export of certain products to certain countries (e.g. meat Russia) B tot C : visual sign ( Smiley ) Measuring food safety and comparing self checking systems - 17/11/

10 State of play : approved guides ,00% 30 90,00% 80,00% 25 70,00% ,00% 50,00% 40,00% number of approved guides coverage (%) 10 30,00% 5 20,00% 10,00% ,00% Measuring food safety and comparing self checking systems - 17/11/ State of play certification Guides complemented with Check-lists FAQ Guidelines for certification bodies Significant number of certification bodies approved for the different guides Critical mass reached in some sectors Bonus / Malus in 2010 : 50/60% (2011 : 50/100%) From design to maintenance of the guides Commitment of sectors Attention needed for small & medium sized business operators Measuring food safety and comparing self checking systems - 17/11/

11 State of play (fully validated) Suppliers of primary production : 300 Primary production : Transformation : 300 Distribution : 320 Horeca (hotels, restaurants, pubs, catering) : 170 Measuring food safety and comparing self checking systems - 17/11/ Impact of SCS on inspection results Measuring food safety and comparing self checking systems - 17/11/

12 2 examples Comparison of inspection results (expressed as results of check-lists) of operators with or without validated SCS year 2010 Comparison of inspection results of processing plants of certain products of animal origin (used in calculating risk profiles) for the year 2008/2009 (implementing RD 22/12/05) Measuring food safety and comparing self checking systems - 17/11/ Example 1 : impact of validated SCS on inspection results 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% with without unsatisfactory 3% 18% satisfactory with remarks 9% 19% satisfactory 88% 64% Measuring food safety and comparing self checking systems - 17/11/

13 Ex 1 : distribution of non satisfactory inspections Type checklist total non satisf % non satisf validated SCS ban on smoking 22 0,00 % usage of pesticides ,17 % fytosanitary inspections ,81 % animal health ,80 % transport ,66 % animal welfare ,62 % labelling and packaging ,56 % self checking ,54 % infrastructure and hygiene ,50 % epidemiogical surveillance ,33 % waste management (1774) ,31 % Medicines and guidance ,31 % packaging materials ,30 % traceability ,18 % notification ,06 % ,11 % Type checklist total non satisf non validated SCS % non satisf self checking ,41 % infrastructure and hygiene ,34 % ban on smoking ,58 % usage of pesticides ,71 % labelling and packaging ,59 % traceability ,89 % waste management (1774) ,92 % packaging materials ,18 % notification ,78 % transport ,57 % animal health ,42 % fytosanitary inspections ,89 % infrastructure and hygiene (approval) ,87 % epidemiogical surveillance ,69 % Medicines and guidance ,21 % animal welfare ,13 % other ,29 % ,45 % Measuring food safety and comparing self checking systems - 17/11/ Ex 2 : inspection results in certain processing plants To determine the individual inspection frequency (base/low/high) a risk profile is determined Measuring food safety and comparing self checking systems -17/11/

14 Ex 2 : Results of inspections Results of different inspection check lists for different activities are weighted and translated into one value. NC inspections(%) NC inspections (cumul) 35% 30% 25% 20% 15% 10% 5% 0% non validated validated 100% 80% 60% 40% 20% 0% weighted average NC weighted average NC Measuring food safety and comparing self checking systems - 17/11/ Business plan Improve financial incentives Redirect inspections towards FBO without SCS Develop specific communication towards sectors with FBO without SCS Guides remain references but have to evolve Take into account specific needs of small and medium enterprises Promote through training Facilitate complementarities between guides and commercial standards such as GMP Measuring food safety and comparing self checking systems - 17/11/

15 Thank you for your attention Measuring food safety and comparing self checking systems - 17/11/ Abbreviations BB : Best before B to B : business to business B to C : business to consumer CCP : Critical control point FASFC : Federal Agency for the Safety of the Food Chain FBO : Food Business operators FTE : full time equivalent GHP : Good Hygiene Practices GMP : Good Manufacturing Practices HACCP : Hazard Analysis and Critical Control Points NC : non conformity RD : Royal decree SCS : self-checking systems UB : use-by date Measuring food safety and comparing self checking systems - 17/11/

16 List of approved guides G-001 Guide on feed G-002 Guide on diary products G-003 Guide on butchers G-004 Guide on brewers G-005 Guide on ice cream G-006 Guide on poultry slaughterhouses and cutting plants G-007 Guide on food retail trade G-009 Guide on transport and storage of raw milk G-010 Guide on pesticides G-011 Guide on food supplements G-012 Guide on primary plant production G-014 Guide on processing and trade of potatoes, fruit and vegetables G-017 Guide on transport by road and storage of food Measuring food safety and comparing self checking systems - 17/11/ List of approved guides G-018 Guide on slaughterhouses and cutting plants for fat stock G-019 Guide on meat products/ ready to eat / salads G-020 Guide on mills G-022 Guide on chocolate, biscuit and confectionery G-023 Guide on catering business G-025 Guide on collectivity kitchens G-026 Guide on bakers G-027 Guide on coffee-roasting houses G-028 Guide on organic fertilizers G-029 Guide on water, soft drinks G-030 Guide on apiculture G-033 Guide on contractors G-036 Guide on potting compost G-037 Guide on primary animal production G-038 Guide on trade of cereals and agrosupplies Measuring food safety and comparing self checking systems - 17/11/

17 Belgian legislation Royal decree 14/11/2004 concerning self-checking, mandatory notification and traceability in the food chain Ministerial decree 24/10/2005 concerning the relaxation of requirements relative to self-checking an traceability in certain businesses of the foodstuff sector Royal decree 22/12/05 fixing inspection frequencies for the food business operators of the meat and fish sector in the inspection program of the Agency, necessitating the presence of an inspector of the Agency Measuring food safety and comparing self checking systems - 17/11/

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