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Regulation (EC) No 854

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Regulation (EC) No 854 & implementation measures by Ron Dwinger DG SANCO Summary Visual inspection Involvement of slaughterhouse staff Implementing measures Guidance ... – PowerPoint PPT presentation

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Title: Regulation (EC) No 854


1
Regulation (EC) No 854 implementation measures
  • by Ron Dwinger
  • DG SANCO

2
Summary
  • Visual inspection
  • Involvement of slaughterhouse staff
  • Implementing measures
  • Guidance documents
  • Action points

3
Tasks for the CA veterinarian
  • primary production information
  • ante-mortem inspection (on the farm)
  • animal welfare aspects
  • post-mortem inspection
  • canalization of destruction material
  • interpretation of lab results
  • feedback of inspection results
  • audits and inspections

4
Visual inspection - 1
  • ? poultry, lagomorphs? fattening pigs
  • housed under controlled conditions
  • in integrated production systems
  • since weaning
  • risk assessment (epidemiological data)
  • ? other species (calves, lambs, kids)

5
Visual inspection - 2
  • GAP
  • clean animals
  • food chain information
  • free of diseases (Salmonella)
  • no outdoor access
  • serological monitoring (Trichinella)

6
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7
Inspection of poultry
  • health certificate 72 hours (same)
  • pre-slaughter document food chain info
  • gt 24 hours in advance
  • identification of animals (cage)
  • p. m. all birds (incisions only if)
  • official veterinarian
  • - daily a representative sample (300)
  • - random sample of those unfit

8
Involvement of company staff - 1
  • optional for Member States
  • on a case by case basis
  • CA may not force a company
  • only in specific sectors
  • CA must inform the Commission

9
Involvement of company staff - 2
  • slaughterhouse must meet conditions
  • only specific tasks (no audit tasks)
  • independent from production staff
  • under supervision of veterinarian
  • training requirements (as for official aux.)
  • vet carries out performance tests
  • certificate

10
Implementing measures
  • ? Trichinella testing
  • food chain information
  • two types of MSM
  • antimicrobial treatment
  • HACCP
  • transitional arrangements

11
Trichinella - 1
  • Major changes (compared with 77/96/EC)
  • larger sized sample of meat (animals at risk)
  • reference method
  • ? not any longer trichinoscopic method (except)
  • ? derogations
  • slaughter pigs kept under specified conditions
  • freezing (except horse and game meat)

12
Trichinella - 2
  • ? registration of Trichinella free
    holdings farmer husbandry (feed, not outdoors)
  • pest control, etc. CA regular farm
    controls
  • monitoring program annual report
  • contingency plan
  • but testing of horses, wild boar, breeding pigs,
    organic pigs

13
Food chain information - 1
  • ? contact details (farm, vet.)? identification
    details ? management data ? animal health
    status ? treatments ? additional information
    (disease free farm, slaughter findings, disease
    monitoring, etc.)

14
Food chain information - 2
  • ? preferably in advance (24 hours)? accompany
    the animals horses, markets, emergency, a.m. at
    farm ? not all information necessary (QA scheme)
    ? OV can permit immediate slaughter ? up to 24
    hr delay for FCI (? separate storage)
  • ? transitional arrangements

15
Feedback to farmer
  • ? observations on live animal (health, welfare,
    clean animals)
  • ? observations on dead animal
  • slaughter findings
  • lung or joint diseases
  • tail biting
  • injection sites, etc. ? coding suggested
    form suggested

16

17
MSM two types
  • I - traditional/hard method high pressure
    (180-250 Bar)
  • ? heat treatment ? meat product
  • II soft method lower pressure and a Baader
    filter (2-3 mm)
  • ? microbiological criteria (as minced meat)
  • Ca content lt 0.1 of fresh product
  • meat preparation ? heat treatment
  • raw material and storage

18
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19

anti-microbial treatment - 1
Legal base
  • not permitted according to current legislation
    (64/433/EEC 71/118/EEC)
  • permitted according to Article 3 (2) of
    Regulation (EC) No 853/2004 applicable with
    effect from 1-1-2006

20

anti-microbial treatment - 2
Scientific opinions
  • SCVPH opinion of 30 October 1998 general
    principles
  • SCVPH opinion of 14-15 April 2003 evaluation
    of four substances
  • chlorine dioxide, acidified sodium chlorite,
    trisodium phosphate, peroxyacids

21
anti-microbial treatment - 3
Principles of draft proposal
  • actions at primary production (Regulation (EC)
    No 2160/2003)
  • HACCP is a prerequisite
  • only for poultry meat
  • substances need approval

22
anti-microbial treatment - 4
Details
  • currently four substances under consideration
    chlorine dioxide, acidified sodium chlorite,
    trisodium phosphate, peroxyacids
  • not more than one substance at a time
  • rinsing after application is required
  • labelling (consumer information)

23
anti-microbial treatment - 5
The substances
  • chlorine dioxide reaction products?
  • acidified sodium chlorite reaction products?
  • peroxyacids - data on efficacy are limited
  • trisodium phosphate approved as additive

24

25
Transitional arrangements
  • trichinoscopic examination
  • 24 hour requirement for FCI
  • implementation period for FCI
  • training of slaughterhouse staff
  • international certification
  • Trichinella laboratories

26
Guidance documents
  • Regulation (EC) No 852/2004
  • Regulation (EC) No 853/2004
  • HACCP flexibility
  • community guides
  • import requirements
  • multi-annual control plans
  • auditing

27
Action points
  • ? registration of brokers and food importers (not
    handling food)
  • approve Article 4 establishments
  • approval of butcher shops ( retail, but
    processing of food)
  • traditional methods
  • pilot projects

28
Action points training
  • hunters trained person
  • official veterinarians
  • auditors
  • official auxiliaries
  • slaughterhouse staff

29
Action points national legislation
  • slaughter on the farm (poultry, rabbits)
  • supply of small quantities
  • examination of game meat (wild boar)
  • continuation of traditional methods (or ethnic
    trade)
  • retail

30
Discussion points
  • clean animal policy
  • ante-mortem and p.m. inspection
  • composite products
  • third country requirements (registration, HACCP)

31
contact
  • E-mail ronald.dwinger_at_cec.eu.int
  • telephone 32-2-298 73 25
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