1. JON RATCLIFF Food and Agriculture Consultancy Services Ltd, Stratford-upon-Avon, UK jon@facs.uk.com EU FOOD SAFETY SYSTEMS

2. Food Quality v Food Safety

3. Food Safety – a global problem

4. Globalisation of Trade “The World on your Plate”

5. Consumer drivers shaping demand

6. Food Safety Non-Negotiable

7. European Legislation has been driven by Food Safety issues

9. EU Food Safety alerts according to country of origin

10. EU Food notifications since 2000

11. WHY CREATION OF EFSA? Succession of food scares, e.g. BSE, Dioxins Loss of consumer confidence in safety of food chain and public authorities Creation of agencies to handle food issues at national levels Need to strengthen EU food safety system and policy

12. EU Response - EFSA

13. EFSA Risk Assessment Tasks Providing scientific opinionsProviding scientific opinions Developing risk assessment methodologiesDeveloping risk assessment methodologies Identifying and characterising emerging risksIdentifying and characterising emerging risks Providing support in food safety crisesProviding support in food safety crises Collection, collation and analysis of scientific dataCollection, collation and analysis of scientific data

15. EFSA Independent of Political Process EFSA not part of European Commission or answerable to itEFSA not part of European Commission or answerable to it

16. EC Regulation 183/2005 This measure intended to strengthen the controls on Feed and food safety Feed and food traceability operating standards of feed and food businesses throughout the feed chain, including importers, traders, storage and transport from primary production to the placing of feed on the market and the feeding of food-producing animals.

17. EC Regulation 183/2005 All SUPPLIERS have to comply with specified standards in respect of their facilities, storage, personnel and record-keeping Minimum requirement for HACCP and GMP Farmers feeding animals producing food for human consumption have to follow a code of good practice - GAP

18. In Reality EU Food Safety is driven by Retail and Global food companies

19. RETAIL TRENDS – Private Label 50% of supermarket sales comprise private label products

22. Customer Expectations.. Food Safety – –Microbiological free from harmful pathogens and viruses – –Chemical free from chemical residues such as pesticides, antibiotics, heavy metals – –Physical free from “foreign bodies” such as hair, stone, pieces of polythene, etc. THESE ARE MINIMUM EXPECTATIONS – NOT “NICE TO HAVES”!!

23. The Need for Risk Assessment How can we control Food Safety if we do not know what or where are the risks? Lack of a systematic Risk Assessment process led to development of HACCP throughout the food chain

24. FOOD SAFETY PYRAMID Pre-requisite programme GMP / GAP Pre-requisite programme GMP / GAP HACCP principles (Codex Alimentarius) Management System elements TQM, ISO 22000 Management System elements TQM, ISO 22000 Food safety system Food safety management system Basis

25. Retail Brand Protection Global Audit Standards Retail Codes of Practice AND AUDITS National Assurance Schemes Product testing and surveillance Supplier Group Benchmarking

26. Global Audit Standards British Retail Consortium BRC International Food Standard IFS ISO. 22000

27. Retail/Private Codes of Practice Detailed documents covering: Health Plans Medication programmes Feed & Water Biosecurity and Waste Management Welfare Sick / injured animals Stocking density Housing Lighting programmes / ventilation / Temperature Stockman training and competence Catching / Transport / Lairage / Markets (Pigs) Slaughter

28. National Assurance Schemes National schemes introduced to brand/identify product(s) to an audited standard Provide confidence from Farm to fork Examples in all meat and produce sectors…

29. UK ASSURED FOOD STANDARDS

30. Consumer Confidence

32. Thank You British Lion Code

34. Supplier Approval and Traceability Approval process needs to consider : the product the production process Requires risk assessment based upon HACCP and GMP audit and inspection or recognised certification Approved supplier lists based on risk assessment

35. Concept Tracking: The ability to trace the destination of a product in a food chain Tracing: The ability to recreate the history of a product in the food chain

36. Traceability Example from Poultry Chain

37. Traceability The ability to identify the source and destination of a product is a critical component of good agricultural and management practices.

38. Traceability It is intended to minimize liability and prevent the occurrence of food safety problems Traceability does not make the food safe

39. Why Traceability?

40. Conclusion Food safety cannot be achieved through legislation alone – EU experience Food safety is a function of risk assessment and risk management and communication

41. Conclusion Auditing is an integral part of the assurance process One of the biggest risks to human health is posed by the animal feed supply chain Supplier approval process must be robust

42. Conclusion Once satisfactory food safety controls are in place, traceability is the other pre-requisite Traceability one step back and one step forward for complete chain