HARMONISATION of Criteria for HACCP food safety SYSTEMS - PowerPoint PPT Presentation

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HARMONISATION of Criteria for HACCP food safety SYSTEMS

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HARMONISATION of Criteria for HACCP food safety SYSTEMS PETER GOOSEN DUTCH NATIONAL BOARD of EXPERTS-HACCP INTRODUCTION Government inspection systems Consumer ... – PowerPoint PPT presentation

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Title: HARMONISATION of Criteria for HACCP food safety SYSTEMS


1
HARMONISATION of Criteria for HACCP food safety
SYSTEMS
  • PETER GOOSEN
  • DUTCH NATIONAL BOARD of EXPERTS-HACCP

2
INTRODUCTION
  • Government inspection systems
  • Consumer interests
  • HACCP food safety system standards
  • One GLOBAL registration/certification system
  • Harmonisation initiatives needed

3
SAFETY of FOOD Products
  • Highly regulated area
  • Risk assessment based approach
  • No transparent process
  • Consumers lost confidence
  • Uncontrolled market responses
  • International dimension of food market

4
RESOLUTION
  • MARKET driven monitoring system
  • SHARED responsibility all parties
  • accepted by Governments as complementary system
  • VOLUNTARY 3rd party REGISTRATION SYSTEM
  • Consumer SELF PROTECTION

5
3 levelled Structure
  • International Accreditation Forum
  • ? LEVEL III (GOLBAL ACCEPTANCE)
  • Accreditation Body
  • ? LEVEL II (AUTHORIZATION)
  • Registration Body
  • ? LEVEL 1 (ASSESSMENT)
  • Feed/Food Supplier
  • ISO Guide 61Peer review system
  • ISO Guide 62/66/65
  • Registration System
  • Food safety Standard

6
SUITABLE STANDARD for CERTIFICATION
  • Food safety SYSTEM with basic requirements
  • HACCP/HAZOP CONCEPT of major importance
  • ALINORM 93/13A, Annex II best available
  • No objective, measurable criteria in CODEX
  • VERBATIM standards not of use
  • ISO 9000 linked standards
  • HACCP-9000 by Nat. Sanitation Foundation
  • SQF2000, Australia
  • ISO 15161 (to be published)

7
Dutch HAZOP Registration System
  • Full Food chain, incl. feed and primary sector
  • Focus on Food SAFETY
  • No requirement to implement ISO 9000
  • Accessible to SMEs/Developm.Countries
  • Danish standard DS 3021
  • Criteria for compentence, assessment methodology,
    report, decision and surveillance

8
Harmonized system
  • First-sight no need for harmonisation
  • System undermined at all three levels
  • Level I ISO 9000/GMP/Retailers
  • Level 2 Inspection versus Registration
  • inspection system lacks safeguards on
    impartiality, participation all parties, unbiased
    review
  • variation in level of confidence unknown
  • Level 3 IAF no initiatives taken

9
ISO 9000 approach
  • translated ISO 9000 standards and ISO 15161
    no/little added value
  • ISO 9000 registration body lack specific
    expertise
  • Watering down requirements/scrutinity
  • Danish/Dutch proposal to ISO TC 34 for stand
    alone HAZOP food safety standard

10
GMP requirements
  • Incorporation GMP/Hygiene Code and Pre Requisite
    Requirements
  • to be considered prior to application HAZOP
  • company own inspection system
  • change from system to process approach
  • no international structure for harmonisation/reduc
    tion variation

11
Retailers initiatives
  • BRC Technical SpecificationCIES Global Food
    Safety Initiative
  • no consensus standard, retailers dominate
  • inspection reports condition for purchase
  • one day inspection on 250 points
  • HAZOP/food safety much lower level
  • reduces motivation to implement HAZOP
  • judgement of one inspector

12
CONSUMERS/Producers
  • Should force third party registration system
  • Should participate in development of HAZOP
    standard and assessment criteria
  • Should force recognition system by Government
  • Should require proper accreditation

13
CONTACT
  • For Registration System documents
  • FREE of costs
  • Peter Goosen
  • intass_at_wxs.nl
  • THANK YOU
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