1. Implementation and Official Control of Traceability System in Meat and Milk Industry Jaana Elo Finnish Food Safety Authority Evira

2. Approved Meat Establishments Slaughterhouses 52 (18 big one) Total numbers of establishments 368 Pig 38 Sheep / goat 39 Bovine 30 Farmed game 31 Reindeer 21 Solipeds 19 Poultry 16 Wild game 17 Lagomorps 1

3. Raw Milk Establishments Raw Milk > 2 000 000 l / year – 29 companies Raw Milk < 2 000 000 l / year – 47 companies Others 18 companies Packing Subcontrackting Wholesaler / middleman Special ice-cream Other milk products All together 94 establishments Bovine Caprine

4. Regular monitoring of Meat Establishments Meat establishmentsControl visits / slaughter / a Time / inspection (h) Meat establishment > 10 mil. kg /a234 Meat establishment 1 -10 mil kg / a113 Meat establishment < 1 mil kg / a112 Others – OV / EviraReal time

5. Regular monitoring of Dairy Establishments Milk establishmentsControl visits / a Time / inspection (h) Milk establishment > 2 000 000 l / a64 Milk establishment 50 000 – 2 000 000 l / a 43 Milk establishment < 50 000 l / a42 Other Milk Establishment32

6. Check lists – ABCD-Forms To evaluate traceability systems Bookkeeping To evaluate other control points Labelling, Transportation, Salmonella control, EHEC control, TSE handling Plan - Practise A = good B = satisfy C = passable / fair D = bad / weak

7. Official Control of Traceability Used means Purchasing manners: Stores; Supermarket, Market places Production line, stock Wholesalers Lot-number: Packing day, routing code Producing day Producing code Used by date Best before Realizing: Store bookkeeping Automatic control-system Production diary All the rest

8. TRACEABILITY OF ORGANIC MILKPRODUCTS X Processing □ Import Name of the operator / company Valio Oy Tuotanto, Oulu Dairy City Oulu Address Box 534 Postal code 90101 Oulu Responsible person Katja Vesala Phone number 050 382 648 Inspector Maarit Haverinen Traced product: Natural Yogurt 500 g From shop / supermarket / store / production line: Taken from the store 4.5.2005 Batch number / Lot number: Best before 28.5. More information: Description of product and company; processing / packing / import etc. Processed and packed in company Traceability information

9. Processing day and used raw materials: Monday 2.5.2005 (Daybook) Raw materials:Day of recep- tion: Suppliers:Documents and Lot numbers: Milk1.5. 2005 Valio Milk Pool Hki L 89 3195 Liter DME-document Route 89 Milk1.5. 2005 Valio Milk Pool Hki L 11 12551 Liter DME-document Route 11

10. How the traceability was done? SAP / Lims / own program / bookkeeping etc. SAP-system DME-lists Own bookkeeping system: Daybook system of processing Bookkeeping of receiving Bookkeeping of covering notes Other notices / notes? Easy to find the information.

11. Other notices / notes? Easy to find the information. Time and place 4.5.2005 Responsible person Katja Vesala Inspector Maarit Haverinen ATTACHMENTS: Copies of DME-documents; Route 11 and 89

14. So far well traced…

17. Labelling meat… prepared / minced beef Identification:000 000 Born:France Raised:Spain Slaughtered:Spain Prepared:Finland Identification:000 000 Born:France, Italy Raised:Italy, Spain Slaughtered:Spain Prepared:Finland

18. Traceability – Risk management tool Traceability does not itself make food safe Traceability is always a part of the business operators risk- management The system of traceability must show one step back, and one step ahead Business operator Supplier Customer

19. Thank You for Your attention! Contact: Jaana Elo elojaana67@gmail.com Mobile phone + 358 44 222 0879