Conceição Martins Alexandra Esteves

Transcription

1 22 nd General Assembly (EAEVE) Hanover, Germany TRAINING IN FOOD HYGIENE TO FULFIL EU REGULATION 854/2004 and DIRECTIVE 2005/ May, 2009 Conceição Martins Alexandra Esteves Portugal

2 Regulation (EC) No 854/2004 define specific rules for official controls on products of animal origin. Is included on The Food Law Regulation with Regulation (EC) No 852/2004 lays down general hygiene rules applying to all foodstuffs Regulation (EC) No 853/2004 lays down specific hygiene rules for products of animal origin.

3 Some definitions official veterinarian - means a qualified veterinarian, in accordance with this Regulation,..., and appointed by the competent authority ; approved veterinarian - means a veterinarian designated by the competent authority to carry out specific official controls... ; official auxiliary - means a person qualified, in accordance with this Regulation, working under the authority and responsibility of an official veterinarian ;

4 Official controls on products of animal origin should cover all aspects that are important for protecting - public health and, where appropriate, -animal healthand welfare. They should be based on the most recent relevant available information, and therefore, it should be possible to adapt them, when relevant new information becomes available.

5 Official controls includes: Fresh meat and meat products Fish and fishery products; Live bivalve molluscs, marine gastropods; Raw milk and dairy products;

6 New Approach on Regulation EC 854/2004 for official controls should comprise audits of food business operators activities and, inspections (slaughterhouses, game handling establishments and certain cutting plants), including checks on food business operators own controls.

7 For that, food operators shall in particular: give access to all buildings, premises, installations or other infrastructures, and make available any documentation and record required under the present regulation, or considered necessary by the competent authority for judging the situation.

8 The official controls shall include audits tasks: Audits of good hygiene practices: (a) checks on food-chain information; (b) the design and maintenance of premises and equipment; (c) pre-operational, operational and post-operational hygiene; (d) personal hygiene; (e) training in hygiene and in work procedures; (f) pest control; (g) water quality; (h) temperature control; (i) controls on food entering and leaving the establishment and any accompanying documentation.

9 The official controls shall include audits tasks: Audits of good hygiene practices: - personal hygiene - water quality -pest control - temperature control...

10 Audits of HACCP-based procedures: - shall verify that food business operators apply such procedures continuously and properly Audits traceability requirements

11 The official veterinarian shall carry out inspection tasks in - slaughterhouses, - game handling establishments, and - cutting plants, in particular as regards: (a) food chain information; (b) ante-mortem inspection; (c) animal welfare; (d) post-mortem inspection; (e) specified risk material and other animal by-products; (f) laboratory testing.

12 a) Food chain information: Check and analyse relevant information from the records of the animals holding slaughtered for consumption

13 b) Ante-mortem inspection That allows the detection of conditions which might affect human or animal health, with particular attention to zoonotic diseases. In special cases ante-mortem inspection may be carried out at the holding. c) Animal welfare Important for animals protection during transport and at the time of slaughter

14 d) Post-mortem inspection TRAINING IN FOOD HYGIENE TO FULFILL EU REGULATION Includes palpation, cutting or incision of carcasses and viscera Precautions must be taken to ensure that contamination of meat is kept to a minimum. e) Specified risk material and other animal by-products The official veterinarian has to check the removal, separation and, where appropriate, marking of such products. f) Laboratory testing Supporting Sanitary decision Official Diseases Control Programmes...

15 ACTION FOLLOWING CONTROLS COMMUNICATION OF INSPECTION RESULTS The official veterinarian has to record and to evaluate the results of inspection activities. The food operator and the competent authority of the Member State must be informed about the inspection results. A detection of a notifiable disease must be immediately reported to the competent authority.

16 After carrying out the official controls, the veterinarian shall take appropriate measures such as: (a) communication of inspection results; (b) decisions concerning food chain information; (c) decisions concerning live animals; (d) decisions concerning animal welfare, and (e) decisions concerning meat.

17 Some of the background and qualifications defined in the European Regulation 854/2004 for OFFICIAL VETERINARIANS, are: National and Community legislation on veterinary public health, food safety, animal health, animal welfare and pharmaceutical substances; Basics of food processing and food technology; Principles, concepts and methods of good manufacturing practice and quality management; Good farming practices; Promotion and use of food hygiene, food related safety; Principles, concepts and methods of risk-analysis;

18 Principles, concepts and methods of Hazards Analysis and Critical Control Points (HACCP) on food production chain; Prevention and control of food-borne hazards related to human health; Investigations of outbreaks of food-borne diseases in humans; Relevant aspects concerning Transmissible Spongiform Encephalopaties; Animal welfare at the level of production, transport and slaughter; Environmental issues related to food production (including waste management); Precautionary principle and consumer concerns.

19 Background for O. V.

20 Main subjects for background of O. V. are included on: