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- よしじろう あみおか
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1 HACCP EU Koen van Dyck Food Hygiene, Alert Systems and Training, Deputy Head of Unit European Commission Jérôme Lepeintre Health and Consumers International Questions (multilateral), Directorate- General DG SANCO Administrator Rui Ludovino International Questions (Bilateral) EC DG SANCO EU EU EU EU EU EU EU EU EU EFSA HACCP EC 852/ HACCP EU HACCP EU EC 852/2004 HACCP HACCP 55
2 Performance based HACCP EC EC 852/2004 primary production and those associated operations 96 Flexibility HACCP 3-4 HACCP EC 852/ EC DG CI EC 852/ HACCP 97 EU, 20 10,,
3 HACCP EC DG SANCO HACCP HACCP EC DG SANCO 2006 Better Training for Safer Food 100 EU EU EU 57
4 Julian Blackburn Food Standards Agency Food Safety Directorate, (FSA) Enforcement Support Division, Food Safety Management (HACCP) Branch, Head of Branch Kevin Woodfine Food Safety Directorate, Primary Production Division, General Food Hygiene & Egg Products Branch, Head of Branch Joanna Fullick Meat Hygiene and Veterinary Division Official Meat Controls Review Branch, Senior Administrator The British Soft Drinks Association Ltd Able Consultancy Services Franconian Sausage Villagers Sausage Bob Hargitt Technical Executive Julia Broad Training and Membership Manager Manit Kohli Kevin Meldrum Sales Manager Ron Etheridge Proprietor FSA: Food Standards Agency 2000 Meat Hygiene Service 58
5 BSDA: The British Soft Drinks Association Ltd BSDA 90 BSDA AIJINUNESDAEFBW BSDA HACCP Able Consultancy Services Rochester HACCP BRC EC HACCP Franconian Sausage London Bridge SALSA BRC Villagers Sausage Beckenham (Biltong: )
6 HACCP EC 852/2004 The Food Hygiene (England) Regulations 2006 HACCP FSA HACCP EU (4) HACCP Generic HACCP Guide HACCP Generic HACCP Guide HACCP Able Consultancy Services EHO: Environmental Health Officer Legal Notice 103 HACCP Able Consultancy Services HACCP EHO FSA Strategic Plan to HACCP 75 FSA Able Consultancy Services HACCP 2 2 HACCP EHO 102 EC DG SANCO GUIDANCE DOCUMENT: Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses" 103 EHO GHP HACCP (Legal Notice) EHO EHO HACCP 60
7 EHO EHO EHO EHO EHO The Food Hygiene (England) Regulations 2006 EC 852/2004 EU 3.2.1(4) EC EC 852/ HACCP 106 O157:H7 HACCP FSA HACCP EC 852/2004 SFBB Safety Food Better Business DVD HACCP FSA Meat Plant HACCP Guidance Pack 109 Villager Sausage MLC Meat and Livestock Commission HACCP 106 FSA European Commission Proposal to Amend Regulation (EC)852/2004, ( HACCP
8 Franconian Sausage SALSA HACCP HACCP PC PC HACCP FSA HACCP HACCP FSA Able Consultancy Services HACCP Able Consultancy Services EHO HACCP HACCP 62
9 Centre National Choreh Farroka Interprofessionnel Nelly Delfaut de l'économie Laitière(CNIEL) Bongrain-Gerard Roger DESNOUVEAUX Director Quality (DGAL : Direction Générale de l'alimentation) DGAL DGAL EU CPCASA OIE IPPC CNIEL: Centre National Interprofessionnel de l'économie Laitière 94, Bongrain-Gerard 1, HACCP HACCP HACCP 63
10 IFS FCD French federation of commerce and distribution HDE Hauptverband des Deutschen Einzelhandels BRC HACCP HACCP HACCP HACCP CCP 15 CCP 4 64
11 Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz BMELV Hartmut Schotz Annehe Rexroth Food Control and Crisis Management Deutscher Fleischer-Verband DFV Bäckerinnungsverband Hessen Wolfgang Lutz Geschaftsleitung Axel Nolden Dipl.-lng. Stefan Korber Geschaftsfuher Der backerlanden West Fleisch Klaus Hottum Geschaftsleitung Michael Edom Leiter Qualitatsmanagement BMELV: Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz 2001 BSE DFV: Deutscher Fleischer-Verband 65
12 2 Bäckerinnungsverband Hessen 900 Der backerlanden 30 West Fleisch 5, BMELV HACCP HACCP 100% CCP HACCP CCP CCP CCP Codex HACCP HACCP HACCP HACCP 66
13 Codex HACCP HACCP HACCP CCP CCP 67
14 Dr. Christina Gut Sjöberg Consumer Protection Directorate, Food Safety Division Compliance with Foodstuffs Legislation Federal Office of Public Dr. Andreas Baumgartner Health Consumer Protection (FOPH) Directorate, Food Safety Division, Microbiological and Biotechnolo-gical Risks, Deputy Head of Section Laiterie d'hauteville Charrière Jean-Philippe Cremo Nestlé () HACO University of Applied Sciences Western Switzerland Valais/Wallis(HES-SO) Zürich University of Applied Sciences(ZHAW) Mr. Paul Niederhäuser Responsable Developpement d'entreprise Dr. Yasmine Motarjemi Quality Management, Corporate Food Safety Manager Mr. Hanspeter Rohrbach Head of Product Development Mr. Josef Schmidlin Projektieiter Entwicklung Dr. Rudolf Schmitt Professor, Life Technologies Dr. Corinne Gantenbein-Demarchi Professor, Head of Microbiology, School of Life Sciences and Facility Management Dr. Sandra Burri Head of Training School of Life Sciences and Facility Management
15 FOPH: Federal Office of Public Health ,600 Laiterie d'hauteville Fribourg Gruyère Hauteville Cremo Fribourg ISO9001 BRC IFS Nestlé Vaud Vevey Dr. Yasmine Motarjemi WHO HACO Gümligen /
16 170 ISO 9001 ISO14001 IFC HES-SO , HES-SO ZHAW : Zürich University of Applied Sciences ZHAW 7000 ZHAW ZHAW HACCP 1995 HACCP BRC HACCP HACCP HACCP HES-SO Rudolf 2005 GMP HACCP FOPH HACCP FROMARTE HACCP ph HACCP 70
17 HES-SO Rudolf 1997 HACCP HACCP 25 HACCP FOPH 51 5 EU 852/2004 HACCP FOPH HACCP 51 4 HACCP HACCP HES-SO Rudolf HACCP HES-SO ZHAW UP(University Professional) MAS Master of Advance Study
18 < MAS in Food Safety Management > Diploma work and final examination ( TARGET = Cantonal Food Chemist ; QA-Manager ) 7 Quality Management 1 2 ECTS 8 Quality Management 2 2 ECTS 9 Communication 3ECTS 4 Epidemiology and Prevention 2 ECTS 5 Business Management 2 ECTS 6 Legislation 3ECTS 1 Food Policy 2 ECTS 2 Risk Analysis 4 ECTS 3 Food Control 3ECTS UP Food Safety < UP in Food Safety > < UP in Water Safety > Diploma work and final examination or Studies in FSM ( TARGET = Auditor ; Inspector ; Lab-Manager ; Head of production ) 13 Inspection of Drinking Water 9 ECTS 14 Inspection of Bath Water 6 ECTS 9 Basics in Nutrition 2 ECTS 10 Swiss Food legislation 2 ECTS 11 Non Food 4ECTS 12 Quality Assurance 4ECTS 5 Food Hygiene and HACCP 4 ECTS 6 Food Safety in the Agri-Food Chain 2 ECTS 7 Toxicologie 3ECTS 8 Drinking Water Supply 3ECTS 1 Food Technology 2 Food Microbiology 3 Food Knowledge 4 Food Analytics 6 ECTS 4 ECTS 3ECTS 6ECTS Master or corresponding apprenticeship + 2 to 5 years of Professional experience UP: University Professional, MAS: Master of Advanced Study
19 Nestlé Yasmine HACCP HACCP Laiterie d'hauteville Fromarte HACCP Charrière HACCP Fromarte ZHAW Corinne HACCP 73
20 Elisabeth Wilmann Assistant Director General Ivar Andreas Helbak Ministry of Fisheries Senior Adviser,Departmetnt of and Coastal Affairs(FKD) Aquaculture, Seafood and Markets 1 Norwegian Food Safety Authority NFSA Norwegian Seafood Federation Sekkingstad AS Lise Torkildsen Asne Sangolt Section for Fish and Seafood,NFSA Amund Mage Senior Scientist (Deputy Manager, Surveillance Programmes, NIFES) Henrik Stenwig Director Health and Quality Øyvind Magnussen Q A Manager FKD: Ministry of Fisheries and Coastal Affairs) NFSA: Norwegian Food Safety Authority
21 Norwegian Seafood Federation 500 Sekkingstad AS HACCP 1.11 HACCP HACCP HACCP 2 75
22 a. b. c.. a. b. c. d. e. f. g.. 76
23 HACCP HACCP HACCP 1994 Own-Checks HACCP Own-Checks HACCP FDA Seafood HACCP regulation 21 CFR BRC Global Food Safety 112 HACCP
24 Food and Drug Administration/ Center for Food Martin J. Stutsman Assistant to the Director, Division of Plant and Dairy Food Safety, Office of Food Safety Shirley B. Bohm, Safety and Appried Consumer Safety Officer, Nutrition DCP/Retail Food Protection Team United States Department of Agricutlture/ Food Safety and Inspection Services) American Institute Meat Gregory J. Brookhouser Branch Chief, Training Operation Francesco Gonzalez Senior Equivalence Officer, International Equivalence Gerald Zirnstein Senior Equivalence Officer Steve Hawking International Affairs Advisor Scott Goltry Vice President, Food Safety and Inspection Services FDA/CFSAN (Center for Food Safety and Applied Nutrition) Food and Drug Administration 80% HACCP WHO FAOCodex
25 (USDA/FSIS) Food Safety and Inspection Services (United States Department of Agriculture) 6,200 7,800 American Meat Institute DC HACCP 1993 O-157 The National Advisory Committee on Microbiological Criteria for Foods HACCP HACCP HACCP (5) HACCP HACCP HACCP 79
26 USDA Enforcement Investigation and Analysis Officer (EIAO)EIAO EIAO HACCP EIAO FSIS FSIS FSIS HACCP HACCP HACCP HACCP HACCP 80
27 Tom Graham National HACCP/FSEP Coordinator, Food Safety Enhancement Program National Hazard Analysis Critical Control Points Alfred Bungay A/Director Inspection Strategies, Operations and Strategies Directorate Rick B Flohr Senior Policy Analyst, Inspection Systems & HACCP Fish, Seafood & Production Division Catherine Scovil Associate Executive Director Further Poultry Processors Association of Canada Robert G. de Valk General Manager Name CFIA (Canadian Food Inspection Agency) CFIA HACCP 81
28 CPC Canadian Pork Council / CPC 1966 CPC 9 12,000 Further Poultry Processors Association of Canada FPPAC FPPAC FPPAC 3 HACCP HACCP HACCP FSEP QMP HACCP HACCP HACCP HACCP 7 8 HACCP 82
29 HACCP 83
30 Elizabeth Dean Assistant Manager, Food Safety Section Food Food Standards Australia Standards New Zealand(FSANZ) Canberra Branch Australian Government Department of Agriculture, Fisheries and Forestry Australian Quarantine and Inspection Service (AQIS) Restaurant & Catering Australia Primo Small Goods John Langbridge Field Operations Manager Food Export Branch Slava Zeman Manager Processed Foods Export Policy Animal Products Market Access Branch Raj Patil Senior Policy Officer Japan and Republic of Korea Section International Division John Hart Chief Executive Officer Sanath Nanayakkara Quality Assurance Manger FSANZ FSANZ :Food Standards Australia New Zealand, FSANZ FSANZ AQIS 84
31 AQIS AQIS 1982 Restaurant & Catering Australia (R&CA) Restaurant & Catering Australia (R&CA) R&CA R&CA Primo Small Goods HACCP 100% (manufactured meat, ) 2 HACCP FSANZ 85
32 HACCP HACCP HACCP R&CA 400 HACCP 2003 HACCP HACCP AQIS 113 family day care 4 HACCP 114 HACCP 15 86
33 HACCP 87
34 Judi Lee New Zealand Food Safety Principal Advisor Authority (NZFSA) (Risk Management) Meat & Wool New Zealand Limited Martin Bosley's Yacht Club Restaurant Independent Liquor Fonterra Co-operative Group Limited Ben O Brien Manager, International Technical Policy Stephen Mahoney Head Chef Lomano Manuhaapai Group Quality Manager& Contract Packing Manager Stan Bunting Quality&Compliance Manager NZFSA,NZFSA :New Zealand Food Safety Authority % NZFSA NZFSA Codex 88
35 Meat & Wool New Zealand Limited Martin Bosley's Yacht Club Restaurant Cuisine Restaurant Of The Year Independent Liquor RTD(Ready To Drink) Fonterra Co-operative Group Limited NZ NZDB Fonterra Co-operative Group Ltd NZDB 1 95 HACCP HACCP RMP
36 2000 HACCP HACCP Wine Regulations 2006 (SR 2006/147) 5 Wine Regulations 2006 (SR 2006/147) 5A 2 10, NZFSA 11 70% 90
37 NZFSA Game estates 117 5A 117 Game estates NZFSA 91
38 HACCP NZFSA HACCP 2008 HACCP 5 92
39 HACCP HACCP 3-8 EU 2 HACCP Codex Codex ( ) EU (1996) EU EFTA NZ 3-8 HACCP 93
40 Codex Codex PRINCIPLES FOR TRACEABILITY / PRODUCT TRACING AS A TOOL WITHIN A FOOD INSPECTION AND CERTIFICATION SYSTEM CAC/GL / 119 Traceability/product tracing the ability to follow the movement of a food through specified stage(s) of production, processing and distribution. Codex Codex
41 EU 120 EU BSE 2000 EC 1760/2000) 2005 EC 178/ (28) (29) [traceability] EC 178/ , Vol.6,
42 4 EU (EC) No 2065/2001 (EC) No 104/ EU 122 ( one step back, one step forward
43 The Public Health Security and Bioterrorism Preparedness and Response Act of (TitleIII Section306 Records Maintenance) JETRO 124 (3) 306 FDA FDA ( ) ( ) (1) ( ) (2) FDA
44 (3) (4) FDA 1 2, (5) (1) (2) (3)(4) (5) (1) (2)(3) (4) (5) (6)FDA FDA FDA FDA 24 (7) (8) (9) (1) (2) 98
45 the immediate previous sourcesthe immediate subsequent recipients of food, including its packaging ISO22000 The BRC Global Standard BRC IFS International Food Standard 99
46 SQF Safe Quality Food SQF2000 SQF1000 SQF
47 Global Good Agricultural Practice GLOBALGAP GLOBALGAP GLOBALGAP GLOBALGAP ( )
48 HACCP BMELV NFSA 102
49 one-up, one-down Food Standards Code batch number, lot number BRC BRC BRC 103
50 ISO22000 ISO22005 ISO22000 ISO JAS-ANZ / 84 UKAS DANAK Sincert RvA HACO CHF( 170 ) HACCP Pre-requisite Program Codex HACCP ISO22000 ISO22000 MIGROS BRC IFC ISO
51 5-1 ISO22000 JAS-ANZ 105
52 HACCP FAO BRC 126 IFS 127 SQF 128 HACCP 129 EurepGAP ISO ISO22000/ ISO22000/ Food Agriculture Organization 2006 "Food Safety Certification (ftp://ftp.fao.org/docrep/fao/008/ag067e/ag067e00.pdf) 126 BRC Global Standard BRC 1998 Tesco Marks&Spencer Sainsbury s BRC International Food Standard (HDE) FCD 2002 Metro Carrefour Auchan IFS 128 The Safe Quality Food (SQF) standards 1996 FMI(the Food Marketing Institute) FMI (Wal-Mart Kroger ) 129 Dutch HACCP Code CCvD-HACCP Code 1996 Dutch National Board of Experts-HACCP (CCvD-HACCP) CCvD-HACCP National Bureau of the Provision Trades HACCP 106
53 6-1 [125] 107
54 HACCP ISO22000 ISO22005 HACCP HACCP HACCP Codex p.8 p.35 p.54 p.76 p.36 p.45 p.77 p.82 p.46 p.53 p.83 p
55 BfR BMELV BRC BVL CFIA DAFF DGAL DGCCRF DG-SANCO DHA EFSA EU EurepGAP FDA FOPH FSA FSANZ FVO GAP GBPH GMP HACCP IFS MAF NFSA NZFSA SALSA SQF USDA/FSIS Bundesinstitut für Risikobewertung Bundesministerium für Ernährung Landwirtschaft und,verbraucherschutz British Retail Consortium Bundesamt für Verbraucherschutz und Lebensmittelsicherheit Food Production and Inspection Branch of Agriculture Canada Department of Agriculture, Fisheries and Forestry's Food Regulation and Safety Section Direction Générale de l'alimentation Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes Health and Consumer Protection Directorate General Department of Health and Ageing European Food Safety Authority European Union Euro-Retailer Produce working group GAP Food and Drug Administrative Federal Office of Public Health Food Standards Agency Food Standards Australia New Zealand Food and Veterinary Office Good Agricultural Practice Good Hygiene Practice Guides Good Manufacturing Practice Hazard Analysis and Critical Control Point International Food Standard NewZealand Ministry of Agriculture Norwegian Food Safety Authority New Zealand Food Safety Authority Safe and Local Supplier Approval Safe Quality Food United States Department of Agriculture / Food Safety Inspection Service 109
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平成 20 年度厚生労働省医薬食品局食品安全部監視安全課委託 食品の高度衛生管理手法に関する実態調査について I 国外における HACCP 手法等の導入状況に係る調査 報告書 平成 21 年 3 月 委託先 1 ... 3... 3 HACCP... 4 HACCP... 4 Codex... 6 EU... 8... 17... 24... 29... 32... 34... 36... 44...
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