untitled

Transcription

1 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

2

3 HACCP... 4 HACCP... 4 Codex... 6 EU HACCP EU HACCP Codex EU i

4 ISO22000 ISO ii

5 8 3 HACCP ISO22000 EU HACCP ISO22000 HACCP 3

6 HACCP HACCP HACCP HACCP 10 EU 4

7

8 Codex HACCP 1993 FAO/WHO Codex 7 12 HACCP and Guidelines for its Application(FAO and WHO, 1993) 1 HACCP - Introducing the Hazard Analysis and Critical Control Point System WHO/FSF/FOS/ EU HACCP - Introducing the Hazard Analysis and Critical Control Point System WHO/FSF/FOS/97.2 HACCP HACCP - Introducing the Hazard Analysis and Critical Control Point System WHO/FSF/FOS/ (

9 HACCP Codex 7

10 EU 1990 BSE EU 1997 EC Scientific Committees Consumer Protection DG 80 EU 1999 DG SANCO: Health and Consumer Protection Directorate General White Paper on Food Safety 3 EFSA: European Food Safety Authority (Regulation(EC) No.178/2002) EFSA EU (General Food Law) EU Farm to Table ( (the Hygiene Package) ) (Regulation (EC) No 852/2004) HACCP 3 8

11 3-1 EU 4 EU, 20 10,,

12 17 EU Regulation (EC) No.852 /2004 Regulation (EC) No.853/2004 Regulation (EC) No.854/2004 EC(2005) EC(2000) Regulation (EC) No 882/ EC(2002) Directive 2004/41/EC 2004 EC(2007) (2006) EC EC (2000) EC (2002) EC (2005) EC (2007) (2006) Regulation(EC) No.178/2002 () Regulation (EC) No.852/2004 ( ) Regulation (EC) No853/2004 ( ) Regulation (EC) No 854/2004 () Regulation (EC) No 882/2004 ( ) Directive 2002/99/EC ( ) Directive 2004/41/EC ( ) Regulation EC No 183/2005 ( ) EC(2007) *EC(2000): Press Release Commission proposes new food safety hygiene rules, EC(2002): Press Release Hygiene package: Commissioner David Byrne welcomes political agreement on animal health rules, EC(2005): Press Release New Year, Safer Food: Upgraded food and feed legislation enters into effect, EC(2007): Summaries of legislation: Food Hygiene, (last updated) (2006):,

13 HACCP EU EC DG SANCO HACCP E2 HACCP (FVO: Food and Veterinary Office) FVO 2009 HACCP 5 HACCP Regulation (EC) No 852/2004( ) HACCP Regulation (EC) No 853/2004 ( ) AnnexII II HACCP Regulation (EC) No 882/2004 ( ) 10 2.(d) HACCP Regulation (EC) No 854/2004 () 3. HACCP 5 DG SANCO Food and Veterinary Office Programme of Audits and Inspections

14 HACCP GUIDANCE DOCUMENT: Implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs GUIDANCE DOCUMENT: Implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of foodstuffs Regulation (EC) No 854/2004 GUIDANCE DOCUMENT: Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses HACCP HACCP

15 3-4 HACCP HACCP HACCP HACCP HACCP Guides to Good Practice HACCP (Generic HACCP Guide) HACCP HACCP - - / 13

16 3-5 HACCP HACCP HACCP Generic HACCP Guide HACCP HACCP Regulation (EC) No 852/2004 HACCP National Guides EU Community Guides EU FSA EU 3-6EC Register of National Guides to Good Hygiene Practice 9 DG SANCO HP 9 DG SANCO National Guides to Good Practice, Food Hygiene - Guides to Good Practice ( 14

17 Industrial Guides 3-6 EU HACCP EC 852/2004 HACCP HACCP HACCP 7 12 EU EC 93/43/EEC

18 HACCP Codex HACCP EC 852/ HACCP EU HACCP HACCP EC 93/43/EEC HACCP (7) EC 93/43/EEC EC 852/2004 HACCP 5 2 HACCP EC 852/ EU Evaluation Drafting Agreement Consideration 16

19 O-157 BSE BSE FSA FSA DEFRA 2001 DEFRA MAFF FSA DEFRA DOH FSA DEFRA DOH FSA 3-2, Vol.6,

20 HACCP FSA EHO: Environmental Health Officer Meat Hygiene Service HACCP EU The Food Hygiene (England) Regulations 2006 The Food Hygiene (Scotland) Regulations 2006 The Food Hygiene (Wales) Regulations 2006 The Food Hygiene (Northern Ireland) Regulations 2006 EU FSA FSA guidance on the requirements of food hygiene legislation and the Summary Guides Summary guidance on new food hygiene regulations for restaurants, caterers and businesses selling food to consumer Summary guidance on the new food hygiene regulations for businesses making or handling foods of animal origin Summary guidance on the new food hygiene regulations for businesses manufacturing food not of animal origin 18

21 Guide to food hygiene and other regulations for the UK meat industry EU Regulation (EC) No 852/2004 HACCP 3-7 National Guides 3-7 *1 *1: Industrial Guides 11 Published Recognition stage In development Proposal 19

22 *2: Recognized FSA Published *3: : FSA Status of Good Practice Guides under development, updated HACCP HACCP 7 12 EC 93/43/EEC HACCP 1996 O157:H7 16 Food Safety (General Food Hygiene) (Butchers Shops) Amendment Regulations Butchers License Scheme HACCP Full HACCP 12 MLC: Meat and Livestock Commission FSA HACCP 2006 EC 852/ Full HACCP Decision2001/ 471/EC 2002 Meat(Hazard Analysis and Critical Control Point) Regulations , Full HACCP 13 FSA Guidelines for meat plant operators on the implementation of Hazard Analysis and Critical Control Point(HACCP) principles & microbiological testing procedures, HACCP7 20

23 2006 EC 852/ HACCP 1996 GHP HACCP Industry Guides EC 852/2004 EC 852/2004 HACCP 2004 HACCP 15 HACCP HACCP HACCP EC 93/43/EEC HACCP HACCP British Retail Consortium BRC SALSA Safe and Local Supplier Approval IFS HACCP EC 852/2004 HACCP EC 852/2004 Food Hygiene (England) Regulations 2006 Food Hygiene (Scotland) Regulations 2006, The Food Hygiene (Wales) Regulations 2006, Food Hygiene (Northern Ireland) Regulations 2006 HACCP 15 FSA "Food Standard Agency Funded Pilot Study: Implementation of HACCP Principles in Sectors other than Retail, Catering, Fresh Meat and Primary Production,

24 HACCP HACCP EC 93/43/EEC Full HACCP Butchers License Scheme EC 852/2004 Meat(Hazard Analysis and Critical Control Point) Regulations * : FSA Guidelines for meat plant operators on the implementation of Hazard Analysis and Critical Control Point(HACCP) principles & microbiological testing procedures, EU HACCP HACCP FSA Implementation of Food Safety Managemant ,000 30% , %

25 53,000 38% , % % ,250 30% ,500 50% % ,000 30% 10 2,000 60%

26 16 EU EU EU AFSSA AFSSA InVS AFSSAPS EU 18 EU EU

27 DGAL Direction Générale de l'alimentation DGAL DGAL EU CPCASA Comité Permanent de la Chaîne Alimentaire et de la Santé Animale OIE Organisation Mondiale de la santé animale IPPC International Plant Protection Convention DGAL DGCCRF Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes DGCCRF DGS Direction Générale de la Santé DGAL DGCCRF DGS

28 26 DGCCRF AFSSA 12 InVS DDCCRF 100 DGS DDASS DGAL DDSV 3-3 [16] (DGAL) DDSV DGAL DGCCRF DGAL 16

29 HACCP EU 17 Le paquet hygiene 18 Good Practice Guideline EU EC No.852/ AFSSA HACCP EU HACCP 7 12 EU 93/43/EEC EU AFSSA 17 Regulation(EC)No.183/2004,Regulation(EC)No.852/2004, Regulation(EC)No.853/2004, Regulation(EC)No.854/2004, Regulation(EC)No.882/2004,Directive 2002/99/EC, Directive 2004/41/EC

30 GBPH Good Hygiene Practice Guides EU GBPH 28

31 EU EU 852/ / / BMELV: Bundesministerium für Ernährung Landwirtschaft und,verbraucherschutz BfR: Bundesinstitut für Risikobewertung BVL: Bundesamt für Verbraucherschutz und Lebensmittelsicherheit BMELV BfR BVL BMELV BMELV EU BMELV 29

32 EU EU HACCP 20 HACCP QS system (QS Qualität und Sicherheit GmbH) 21 HACCP handbook (Behr s) HACCP-Konzept Bund für Lebensmittelrecht und Lebensmittelkunde BLL HACCP EU HACCP 7 12 BMELV EU 93/43/EEC EU HACCP 19 Verordnung zur Durchführung des gemeinschaftlichen Lebensmittelhygienerechts 20 iene/rechtsgrundlagen.html nnn=true

33 EU 31

34 FOPH: Federal Office of Public Health HACCP ~53 HACCP HACCP Ordonnance sur les denrees alimentaires et les objets usuels (ODAIOUs) du 23 novembre

35 1995 GMP HACCP HACCP FOPH EC 93/43/EEC EU 23 EU 852/2004 HES-SO University of Applied Sciences Western Switzerland, Valais /Wallis Rudolf GMP HACCP HACCP GMP HACCP 1995 HACCP 23 DECISION No 1/2006 OF THE JOINT VETERINARY COMMITTEE CREATED BY AN AGREEMENT BETWEEN THE EUROPEAN COMMUNITY AND THE SWISS CONFEDERATION ON TRADE IN AGRICULTURAL PRODUCTS of 1 December

36 EU EFTA EU EFTA EU Hygiene Program (Ministry of Fisheries and Coastal Affairs) (Ministry of Agriculture and Food) (NFSA: Norwegian Food Safety Authority) (Ministry of Health and Care Services) (Scientific committee) NFSA Scientific Committee NFSA 1.11 HACCP HACCP EU 34

37 HACCP 7 12 HACCP EEA European Economic Area EU EU 35

38 FDA USDA Food, Drug, and Cosmetic Act (United States Code Title 21, Chapter 9) Meat Inspection Act (Title 21, Chapter 12) Poultry Products Inspection Act (Title 21, Chapter 10) Egg Products Inspection Act (Title 21, Chapter 15)

39 (DHHS) USDA FDA CDC FSIS APHIS GIPSA AMS ARS DOC NOAA EPA FTC ATF DHS 24 Federal Food Safety and Security System AppendixI: Federal Agencies Food Safety Responsibilities, United States General Accounting Office, 2004 ( ) 37

40 FDA: Food and Drug Administrative 25 USDA/FSIS: United States Department of Agriculture / Food Safety Inspection Service 26 FDA USDA/FSIS FDA 27 USDA USDA/FSIS ( at least equal to those of FSIS' Federal inspection program ) Food Safety: A Team Approach ( 28 State Inspection Program ( 38

41 : Hazard Analysis and Critical Control Point (HACCP) Systems (9 CFR Part 417) 29 : Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule (21 CFR Parts 123) 30 : Procedures for the Safe and Sanitary Processing and Importing of Juice; Final Rule (21 CFR Part 120) 31 DRAFT - FSIS Microbiological Hazard Identification Guide For Meat and Poultry Components of Products Produced By Very Small Plants 32 Guidebook for the Preparation of HACCP Plans and Generic HACCP Models 33 Fish and Fisheries Products Hazards and Control Guidance, 3 rd Edition 34 Seafood HACCP Alliance HACCP Training Curriculum Manual 35 Juice HACCP Hazards and Controls Guidance First Edition; Final Guidance 36 HACCP HACCP htm 39

42 HACCP HACCP 7 12 HACCP CDC O-157 O-157 (Yersinia) HACCP CFR Part 120 Sec (a) CFR Part 123 Sec (k) (2) 39 9 CFR Part 417 Sec (a) (1) 40 HACCP Dairy Grade A Voluntary HACCP FDA Food Code( ) Reduced oxygen packaging HACCP required Food Code (D)(3) Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food States, 2008 CDC MMWR, April 10, 2009 / 58(13);

43 HACCP / /2005 FDA HACCP Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005 Vojdani, Jazmin D.; Beuchat, Larry R.; Tauxe, Robert V., Journal of Food Protection, Vol. 71, No. 2, February 2008, pp FDA s Evaluation of the Seafood HACCP Program for 1998/1999 ( FDA s Evaluation of the Seafood HACCP Program for Fiscal Years 2004/2005 ( 41

44 HACCP 1960 NASA National Aeronautics and Space Administration (US Army) (Pillsbury Company) HACCP 1993 O-157 (NACMCF The National Advisory Committee on Microbiological Criteria for Foods) HACCP NACMCF 44 Codex 1973 FDA HACCP USDA HACCP 2 3 Generic HACCP HACCP HACCP HACCP HACCP Hazard Analysis and Critical Control Point Principles and Application Guidelines National Advisory Committee on Microbiological Criteria for Foods, Journal of Food Protection, Vol. 61. No.9, 1998 p ( CFR Part Federal Regisiter 25 July, 1996 Part II Department of Agriculture, Food Safety and Inspection Service, 9 CFR Part 304, et al. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule 42

45 43

46 Food and Drugs Act Canada Agricultural Products Act Meat Inspection Act Fish Inspection Act (CFIA) 1997 CFIA 47 Health Canada HACCP Fisheries and Oceans Canada 1997 CFIA: Food Production and Inspection Branch of Agriculture Canada 48 Canada Agricultural Products Act 49 Dairy Products Regulations 50 Processed Products Regulations 51 Processed Egg Regulations 52 Fish Inspection Act 53 Fish Inspection Regulations 54 Meat Inspection Act 55 Meat Inspection Regulations Government Roles and Responsibilities for Food Safety in Ontario Ontario Ministry of Agriculture Food & Rural Affairs (

47 FSEP Food Safety Enhancement Program HACCP 57 QMP Quality Management Program HACCP 58 On-Farm Food Safety Recognition Program HACCP 59 HACCP FSEP QMP FSEP QMP HACCP The Food Production and Inspection Branch of Agriculture Canada FSEP (Food Safety Enhancement Program) Fisheries and Oceans Canada HACCP QMP FSEP

48 1997 Agriculture and Agri-food Canada, Health Canada Fisheries and Oceans Canada CFIA FSEP QMP CFIA HACCP HACCP HACCP 2004 Generic HACCP HACCP HACCP HACCP 46

49 60 (FSANZ:Food Standards Australia New Zealand) Australia New Zealand Food Standards Code 61 FSANZ FSANZ HACCP FSANZ FSANZ (composition, labeling) AQIS DAFF: Department of Agriculture, Fisheries and Forestry's Food Regulation and Safety Section 62 DHA: Department of Health and Ageing 63 FSANZ: Food Standards Australia New Zealand 64 Codex Australia 65 AQIS:Australian Quarantine and Inspection Service

50 Australia New Zealand Food Standards Code, Chapter 3, PART 3.2, Standard Food Safety Programs (Australia only) 66 Food Safety Programs Codex HACCP HACCP Australia New Zealand Food Standards Code, Chapter 4, Standard Primary Production and Processing Standard for Dairy Products Commodity Orders The Export Control(Milk and Milk Products) Orders 2005 Schedule 2 Part 1 The Export Control(Fish and Fish Products) Orders 2005 Schedule 2 Part 1 The Export Control (Meat and Meat Products) Orders 2005 Schedule 2 Management of the preparation of meat, Part 2 Approved arrangements 1 Food Safety Management in Australia Policy Guidelines HACCP 4 A guide to Standard Food Safety Programs FSANZ A guide to Standard Primary Production and Processing Standard for Dairy Products Interpretation and Application Food Safety Practices and General Requirements Food Premises and Equipment

51 FSANZ HACCP 5 50 HACCP Food Handling Survey HACCP fm 49

52 Policy Guidelines on Food Safety Management in Australia: Food Safety Programs (Ministerial Policy Guidelines) HACCP OzFoodNet 76 Food safety management systems:costs, benefits and alternative, National Risk Validation Project ( )

53 12 73 ( NZFSA New Zealand Food Safety Authority NZFSA NZFSA 2003 NZFSA Food Act 1981 NZFSA / (District Health Boards) (Local Authorities) (District Health Boards) Food Act Food Hygiene Regulation =1 al-products-act-1999-the-food-act-1981.htm 78 mal-products-act-1999-the-food-act-1981.htm 51

54 2003 Part1 FSP: Food Safety Program 79 HACCP (Food Control Plan 80 ) Anima Products Act RMP: Risk Management Program 82 HACCP Wine Act (regulations and specifications) 86 WSMP: Wine Standard Management Program 87 Generic HACCP HACCP resel&sr= Dairy Industry Act 1952 Dairy Industry Regulations 1990 NZFSA Dariy Standards for application 84 Animal Products(Dairy Risk Management Programme) Specification sr= Australia New Zealand Food Standards Code

55 Generic HACCP HACCP HACCP Domestic Dairy Processors (Dairy FSPs) Draft generic RMP for the slaughter, dressing, cooling and boning of sheep Wine standards management plan for grape winemakers HACCP RMP 9293 FSP WSMP 94 HACCP Animal Products (Definition of Primary Processor) Notice Animal Products (Definition of Primary Processor) Notice (4) 93 Animal Products (Exemptions and Inclusions) Order

56 80% 1999 HACCP HACCP 2008 HACCP Generic HACCP HACCP HACCP HACCP 54

57 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

58 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,,

59 HACCP EC DG SANCO HACCP HACCP EC DG SANCO 2006 Better Training for Safer Food 100 EU EU EU 57

60 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

61 BSDA: The British Soft Drinks Association Ltd BSDA 90 BSDA AIJIN UNESDA EFBW BSDA HACCP Able Consultancy Services Rochester HACCP BRC EC HACCP Franconian Sausage London Bridge SALSA BRC Villagers Sausage Beckenham (Biltong: )

62 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

63 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

64 Franconian Sausage SALSA HACCP HACCP PC PC HACCP FSA HACCP HACCP FSA Able Consultancy Services HACCP Able Consultancy Services EHO HACCP HACCP 62

65 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

66 IFSFCD French federation of commerce and distribution HDE Hauptverband des Deutschen Einzelhandels BRC HACCP HACCP HACCP HACCP CCP 15 CCP 4 64

67 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

68 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

69 Codex HACCP HACCP HACCP CCP CCP 67

70 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

71 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 /

72 170 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

73 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

74 < 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

75 Nestlé Yasmine HACCP HACCP Laiterie d'hauteville Fromarte HACCP Charrière HACCP Fromarte ZHAW Corinne HACCP 73

76 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

77 Norwegian Seafood Federation 500 Sekkingstad AS HACCP 1.11 HACCP HACCP HACCP 2 75

78 a. b. c.. a. b. c. d. e. f. g.. 76

79 HACCP HACCP HACCP 1994 Own-Checks HACCP Own-Checks HACCP FDA Seafood HACCP regulation 21 CFR BRC Global Food Safety 112 HACCP

80 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 FAO Codex

81 (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

82 USDA Enforcement Investigation and Analysis Officer (EIAO)EIAO EIAO HACCP EIAO FSIS FSIS FSIS HACCP HACCP HACCP HACCP HACCP 80

83 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

84 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

85 HACCP 83

86 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

87 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

88 HACCP HACCP HACCP R&CA 400 HACCP 2003 HACCP HACCP AQIS 113 family day care 4 HACCP 114 HACCP 15 86

89 HACCP 87

90 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

91 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

92 2000 HACCP HACCP Wine Regulations 2006 (SR 2006/147) 5 Wine Regulations 2006 (SR 2006/147) 5A 2 10, NZFSA 11 70% 90

93 NZFSA Game estates 117 5A 117 Game estates NZFSA 91

94 HACCP NZFSA HACCP 2008 HACCP 5 92

95 HACCP HACCP 3-8 EU 2 HACCP Codex Codex ( ) EU (1996) EU EFTA NZ 3-8 HACCP 93

96 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

97 EU 120 EU BSE 2000 EC 1760/2000) 2005 EC 178/ (28) (29) [traceability] EC 178/ , Vol.6,

98 4 EU (EC) No 2065/2001 (EC) No 104/ EU 122 ( one step back, one step forward

99 The Public Health Security and Bioterrorism Preparedness and Response Act of (TitleIII Section306 Records Maintenance) JETRO 124 (3) 306 FDA FDA ( ) ( ) (1) ( ) (2) FDA

100 (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

101 the immediate previous sources the immediate subsequent recipients of food, including its packaging ISO22000 The BRC Global Standard BRC IFS International Food Standard 99

102 SQF Safe Quality Food SQF2000 SQF1000 SQF

103 Global Good Agricultural Practice GLOBALGAP GLOBALGAP GLOBALGAP GLOBALGAP ( )

104 HACCP BMELV NFSA 102

105 one-up, one-down Food Standards Code batch number, lot number BRC BRC BRC 103

106 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

107 5-1 ISO22000 JAS-ANZ 105

108 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

109 6-1 [125] 107

110 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

111 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