1. TICAN HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010

2. Food Safety Tican, 22 November 2010 Gitte Pedersen, Food Safety and Laboratory Manager, Food Safety Department

3. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Agenda 1. About Tican 2. Experience with HACCP 3. Analysis of Hazards 4. Critical Control Points (CCPs) 5. Pre-requisite Programmes 6. Verifying / Supporting Analyses 7. Challenges 8. Advantages 9. HACCP Team 10. Conclusion

4. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Local Heart, Global Focus TICAN is a modern and globally focused food company, driven by a strong sense of regional pride and tradition. We export approximately 85% of our production to 50 countries around the world. Countries like Australia, Japan, Germany, the USA and Russia. Quick Facts Our history stretches back to 1928 346 co-op members and more than 1850 employees 1.7 million pigs a year Turnover 2009/10 4.0 billion DKK Located in one of the world’s leading energy sustainable communities

5. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 The Owners 346 farmers Tican Group Tican a.m.b.a. Fresh Meat (DK) Tican UK Tican China Tican-Rose TMG Tican Foods (DK) Direct Table Foods (UK) Pro-Pak Foods (UK) ZM Nove (PL) Tican Group

6. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Experience with HACCP 1998: Specific Danish legislation on HACCP programmes 1999-2008: HACCP certification DS3027 2002: EU legislation on HACCP programmes 2006: BRC certification 2007: GRMS certification

7. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Analysis of Hazards Knowledge of all potential hazards at each production step: - biological - chemical - physical The hazard analysis is knowledge/science-based

8. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Critical Control Points (CCPs) Identification of CCP based on hazard analysis Zero tolerance for faecal contamination of carcasses Critical limit: Zero tolerance for faecal contamination of carcasses Procedures for monitoring: Monitoring of 8 x 22 carcasses per day

9. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Critical Control Points (CCPs) Corrective actions If limit has not been met: reinspection of one day’s production Verification: On-site Calibration Documentation Recordkeeping: System documentation

10. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Pre-requisite Programmes Sanitation Personal hygiene Maintenance Pest control Services Training / education Production control Process control, e.g. chilling Calibration

11. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Verifying / Supporting Analyses Swab samples: - total count - E.coli - Salmonella Meat samples: - total count - Coliforms / E.coli - Salmonella - Listeria - Staph. aureus - Trichinella Residues kidneys: - 2009: 2862 - 2010 (until 1 November): 2591

12. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Challenges Dynamic, pro-active system To avoid mainly paper system To avoid heavy documentation Easy maintenance Implementation at all levels of organisation from employee to senior management HACCP programme to comply with standards and legislation

13. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Advantages One management control system Systematic overview – ability to see connections Exploiting synergies General understanding of the operation as a whole Data used more than once Correction of deviations ensured Prevention of errors Multi-disciplinary approach to food safety

14. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 HACCP Team Systematic approach to: - HACCP programme evaluation, efficiency, sufficiency - Flowcharts – changes in production processes, equipment, etc. - Verifications / validations - Legislation - Certifications - Recall procedures - Claims - Audits - Education

15. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Conclusion Pro-active, systematic management tool from farm to table

16. HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010 Thank you for your attention! Any questions?