Art. 18 of Regulation (EC) 178/2002Laying down the general principles and requirements of Food Law - Traceability

Zagreb, Croatia 6.-7.6.2011Jaana Elo

Finland

Evira employs some745 experts, 530of them in Helsinki and 215 in other locations.

Food Safety Organisation

White Paper Food Safety 2000

• Food scares– BSE– Dioxin

• Loss of consumers confidence in supply

• Necessary to improve transparency

• Avoid misleading consumers

• By sufficient and clear labelling

• Need for coherent policy on food safety

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Regulation (EC) No. 178/2002laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of

food Safety

Food business operators

Regulation (EC) No. 852/2004

on the hygiene of foodstuffs

Regulation (EC) No. 853/2004 laying down specific hygiene

rules for the hygiene foodstuffs

of animal origin

Directive 2004/41/EC of the European Parlament and the Council of 21. April 2004 repealing certain directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended

for human consumption and amending council directives 89/662/EEC and 92/118/EEC and council decision 95/408/EC

Competent authorities

Regulations (EC) No. 882/2004 on official controls performed to ensure the

verification of compliance with feed and food law, animal health and animal

welfare rules

Regulation (EC) No. 854/2004 laying down

specific rules for the organisation of official controls on products of animal

origin intended for human consumption

General

Specific

The Idea of Regulation (EC) 178 / 2002

• Risk-based– Measures adopted by Member States– Should generally be based on risk analysis

• Operator responsibility– A food business operator is best placed to devise a

safe system for supplying food and ensuring that the food it supplies is safe

• Whole chain – from farm to fork – approach– In order to ensure the safety of food, It’s necessary to

consider all aspects of the food production chain as a continuum from and including primary production

Traceability – Risk management tool

Traceability does not itself make food safe

Traceability is always a part of the business operators risk-management

The system of traceability must show one step back, and one step ahead

Business operator

Supplier Customer

Covered operators

•Producers, fishermen…•Transporting•Storing•Processing / manufacturing•Catering•Retailers•Do not concern operators on Third countries and consumers

Covered products

• The traceability of food and feed, food-producing animals, and any other substances intended to be or expected to be incorporated into a food or feed shall be established at all stages of production, processing and distribution.

• ”Food and Feed”

Not covered

•Pesticides, fertilizers…

•Medicines for animals / veterinary medicines

•Packing materials

•Plant substances, sowing seeds…

Demands of Traceability and Labelling

Demands of Traceability and Labelling

• Do not give more information to consumers

• Do not demand more from labelling

• Do not prevent mistakes but can effect on recalls – less and easier to do – Internal traceability?

• BUT demands more from operators /

companies to find the mistake!

What are those Traceability systems and Methods?

EDI - Electronic Data Interchange

RFID and EPC

• RFID (Radio Frequency Identification)– Tag (microchip with radiofrequency antenna)– Complementary to barcodes

• EPC (Electronic Product Code)– Integrated system– RFID-tag on every item in the supply chain– EPC Network (Internet)

• No answers from the regulation

• Can be different; “paper and pen” – data system

• Business operators must include traceability in their HACCP-system, to secure the identity from whom, and to whom products has been delivered.

• The information have to be given to authority when demanded

• Demands of systematic bookkeeping of the information

• Necessary information of traceability

… Traceability systems / Methods?

Necessary information of traceability

Minimum level of information – the first category:-Suppliers name, address and the description of products delivered-Buyers name, address and the description of products sold-Date of delivery

Additional information – the second category:-Quantity and volume (weight and/or numbers of cartons/cans/bags)-Lot number (if used)-More detailed description of the product (pre-packed / bulk)

CustomerBusiness operator

SupplierSupplier

Time of records keeping5 years-General rule for products without self life

-sugar, salt, vinegar-The other products

-flours, spices, drinks

Shelf-life + 6 monthFresh products with a use by date destined directly to final consumer

-packed meat of chicken

6 months Products without specified use by date and destined directly to final consumer

-fruits, vegetables and non-packed products

Operation from the field to the table

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Transparent traceability of Food and Feed can be your Argument for selling better!

Thank You!