1. New Zealand and South Africa Workshop: Food safety systems for export Core requirements for food safety and industry systems for beef meat
Prof. Steve Hathaway

2. Whole-of-food-chain approach
A whole-of-food-chain, integrated approach to managing food safety is now globally accepted
OIE and Codex champion a risk-based approach to preventing and managing food-borne illness
Requires an effective partnership between industry and government 

3. Elements of a national meat hygiene regulatory system
Legal and policy framework
Standards and guidelines
Effective operations, with industry having primary responsibility for food safety
Compliance and verification
Approvals, official assurances and certification
Enforcement and sanctions
Investigation, emergency planning and response
Information management and communication
Systems assurance
International reference

4. Ensuring control Compliance
Conformance of the operator with requirements
Verification
The application of procedures, tests and other evaluations to determine whether control measures are or have been operating as intended
Audit
The systematic and functionally-independent evaluation to determine whether activities and related results meet food control objectives

5. Supporting systems Science and risk assessment
Policy and standard development capability
Regulatory implementation tools e.g. industry codes of practice
Training
Laboratories
Traceability
Information systems

6. 1. Primary production Environmental hygiene
Good agricultural practice and good veterinary practice
Safety of animal feeds
Registration and proper use of agricultural chemicals and vet medicines
Food safety interventions at farm level?
What is a “clean” animal pre-slaughter?
Disease control programmes

7. New Zealand: A marked farming systems shift
41%
10%
Pasture Farm System
10 years
28%
54%
SupplementaryFeed Farm System
Grass, hay, silage,
rotational paddocking
Grass, hay, silage
maize, grains, palm kernel

9. 2. Primary processing
Compliance with regulatory standards is an essential aspect of primary processing
Guidance provided in codes of practice
Humane slaughter and evolving science
Facilities and equipment
Process control and verification; including ante- and post-mortem inspection
Targeted interventions
Microbiological performance targets

10. Primary processing in New Zealand; circa 1920s

11. “Modernisation” of process control
Global scale of change
Scientific justification for procedures and processes
Remove unnecessary compliance costs
Ante- and post mortem inspection procedures becoming risk-based
Understand and reduce cross-contamination
Changing roles and responsibilities; industry, veterinarians and inspectors

12. Targeted intervention for E. coli O157:H7

13. Risk assessment Risk per 100 0000 consumers per year?
Risk per slaughtered cattle?

14. Simple risk model for T. saginata: Simulation run

15. Simulation of probability of gross detection of Mycobacterium bovis after sequentially dropping out examination of a tissue
Two reasons are given here for the correlations. One is that for instance the category > 3.78 includes the category > 4.4.
The other reasons is that the contamination curve has been shifting to the left, affecting all categories. (See slide 2 the shift.) 15

16. Changing roles: industry inspection for suitability
Cattle kidneys and calf kidneys, showing normal colour range on different diets

17. 3. Secondary processing
Food control plans / HACCP / risk management plans developed by industry
Product should be fit-for-purpose
Performance targets (voluntary and regulatory)
Packaging and labelling
Transport and storage

18. Risk management plan development for primary and secondary processing
Animal Products Act 1999
Helpful Information:
Regulations and Standards
Codes of practice
Industry standards
RMP templates
RMP generic models
HACCP plans
Own procedures
Technical publications
Trials and experiments
Specifications
Processor’s registered
risk management programme

19. Risk management plan Development Validation Who? Evaluation
Processor
Write it up
Development
Processor
Prove it works
Validation
Review it
Evaluator
Evaluation
Who?
MPI
Final Approval
Registration
Processor
Run it
Operation
What?
Processor or
MPI
Verifier
Check it works
Verification
Stop it
Cessation

20. Contents of a RMP Scope Authorities and responsibilities
Product description
Fitness for intended purpose
Contents of a RMP
Process description
Identification of risk factors:
Hazards (human, animals)
Risks to wholesomeness,
Risks from false or misleading labeling
Control of risk factors
Provision for verification
(Processor’s - unique requirements)
Documentation and records

21. 4. Accreditation and third party verification
Approving and listing of premises
Accreditation of third-party verification bodies and persons
Availability of ISO standards e.g. ISO/IEC and ISO 17011
Codex: Official inspection systems and official certification systems; officially-recognised inspection systems and officially-recognised certification systems
Competent authority sets the operating standards and monitors performance

22. New Zealand regulatory system

23. 5. Systems assurance
The official (audit) programme for assurance of food control and certification
Enhanced by industry quality assurance programmes and private standards
Underpinned by monitoring and surveillance
National programmes e.g. residue testing, microbiological database
Traceability (difficult with many small holdings)
Basis for market access negotiations and equivalence agreements

24. 5.

26. National microbiological database: APCs and E.coli

27. National microbiological database: STECs

29. 6. Information management and stakeholder engagement
Effective information flows required throughout the food chain
Engagement with industry and consumers in standard development, reporting of performance and review
Involvement with international standard setting organisations and counterpart competent authorities
Websites and Information repositories

30. NMD national profile: Beef

31. Industry and regulatory Councils
Mutual interests and interdependence of the regulator and the regulated industry sector in achieving national goals
Demonstrate value to both government and industry leaders
Ensure regulatory support for innovation and identifying / reducing costs where unjustified
Demonstrate foresight in managing emerging risks and issues

32. Government - Industry Agreements
Partnership approach to readiness and response between government and industry sectors
Deed (contract agreement)
Operational agreements
work priorities for preparedness
response plans
Cost sharing
Joint decision-making

33. Long term management: Bovine Tb

34. Summary
A risk-based approach to meat hygiene enables continuous improvement at least cost
Systems assurance operated by the competent authority provides confidence that the food that is sold, and the inputs to the production of that food, are approved, managed, audited and monitored in accordance with national legislation and market requirements
Innovative approaches and new scientific knowledge are continually leading to sharper insights and more targeted food control systems