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A. Mancuso - HACCP and small food producing establishments – experience from Italy 1
HACCP AND SMALL FOOD
PRODUCING ESTABLISHMENTS –
EXPERIENCE FROM ITALY
HACCP AND SMALL FOOD
PRODUCING ESTABLISHMENTS –
EXPERIENCE FROM ITALY
Alberto Mancuso
Zagreb, 20 April 2009
A. Mancuso - HACCP and small food producing establishments – experience from Italy 2
HACCP implementation: in Italy, compulsory from 1997 (implementation of Directive 93/43)
The initial situation
• Large companies: apparently no need for support (adoption of Quality Systems)
• Small companies: almost nothing in place (despite several postponements…)
• But…Small establishments were (and are) the “excellence” of Italian food production
• Implementation of HACCP principles concomitant with the upgrading process
STARTING POINTSTARTING POINT
A. Mancuso - HACCP and small food producing establishments – experience from Italy 3
1. Guidelines for own-check implementation: stressed the importance of prerequisite
2. Training on own-check and HACCP principles
3. Guidelines on own check and HACCP assessment
4. Documentation: Check lists and templates
WHAT HAS BEEN DONE…WHAT HAS BEEN DONE…Starting
from 1997
A. Mancuso - HACCP and small food producing establishments – experience from Italy 4
Before to implement Haccp it’s required to have in place adequate prerequisite programs, which provide the basic
environmental and operating conditions that are necessary for the production of safe, wholesome food
GUIDELINES FOR OWN-CHECK IMPLEMENTATION
GUIDELINES FOR OWN-CHECK IMPLEMENTATION
• Cleaning and disinfections
• Grounds and Pest Control
• Construction (buildings, etc.)
• Water Supply
• Equipment – utensils
• Employee Hygiene
• Training
•Supplier Control
11
A. Mancuso - HACCP and small food producing establishments – experience from Italy 5
TRAINING ON HACCPTRAINING ON HACCP
• Translation of WHO manual on Haccp implementation
• Provided several training courses
• Practical training on Haccp assessment (“on the field”)
• Training at national level to obtain uniformity
• Adopted train the trainers system
Officials with responsibility for enforcement
Establishments with responsibility for implementation• Several meeting with stakeholders
• Developed training material
22
A. Mancuso - HACCP and small food producing establishments – experience from Italy 6
GUIDELINES ON HACCP ASSESSMENT, CHECK LISTS
GUIDELINES ON HACCP ASSESSMENT, CHECK LISTS
3-43-4
• Developed in parallel with Guidelines on HACCP implementation
• Addressed to Competent Authority
ESSENTIAL STEP IN ORDER TO OBTAIN THE SAME APPROACH AND TO CREATE A COMMON LANGUAGE FOR FBOs AND
COMPETENT AUTHORITY
A. Mancuso - HACCP and small food producing establishments – experience from Italy 7
SOME PROBLEMS…SOME PROBLEMS…
• Several Regional Departments, differences in implementation
• Old control system versus new: necessity to train inspectors
• Resistance: small business, typical production, inspectors…
• Lack of official guidelines at national level
• Inadequate dissemination of Guide to Good Hygienic Practice
• Guides dissemination not adequately supported by explanation of contents
Difficulties in small business and retail
Difficulties in small business and retail
A. Mancuso - HACCP and small food producing establishments – experience from Italy 8
FACTS AND FIGURESFACTS AND FIGURES
4.231.000 inhabitants
222
1 INSPECTOR FOR 19.000 INHABITANTS
2003
Number of inspectors
Non animal origin food sector
Number of official
veterinarians:
•Animal health: 254
•Food safety (food of animal origin): 174
•Residues control: 80
A. Mancuso - HACCP and small food producing establishments – experience from Italy 9
Large Small
Slaughterhouse 11 207
Slaughterhouse and cutting 45 95
Cutting 43 68
Storage (fresh meat) 21 116
Meat products 63 226
total 183 712
FACTS AND FIGURESFACTS AND FIGURES 2007
UNIT TO CONTROL: food of animal origin
UNIT TO CONTROL: food of animal origin
Around 4000 retailers (meat)
A. Mancuso - HACCP and small food producing establishments – experience from Italy 10
FACTS AND FIGURESFACTS AND FIGURES 2003
catering•Restaurants 25911
•Schools, Hospitals: 4513
distribution•retail: 16894
•wholesale: 2747
production•retail: 9092
•wholesale: 2004
61161TOTAL
UNIT TO CONTROL: food of non
animal origin
UNIT TO CONTROL: food of non
animal origin
A. Mancuso - HACCP and small food producing establishments – experience from Italy 11
2003Official control: resultsOfficial control: results
Unit
Controlled
n. Inspections
Units not in compliance
Non compliance
Fines
Court
63084
15923
20153
1660
1867 (9,3% of inspections)
1964 (9,7% of inspections)
162 (0,8% of inspections)
A. Mancuso - HACCP and small food producing establishments – experience from Italy 12
Haccp principles implementationHaccp principles implementation
N. Controlled units
N. Non compliance
Warnings
Fines
14970
3544
3412
132
2003FACTS AND FIGURESFACTS AND FIGURES
23% non compliance
A. Mancuso - HACCP and small food producing establishments – experience from Italy 13
2003: ESTABLISHMENTS WHO HAVE INTRODUCED HACCP
2003: ESTABLISHMENTS WHO HAVE INTRODUCED HACCP
Successfully?Successfully?
DISTRIBUTION•Retail: 70%•Large supermarket: 100%
PRODUCTION•Small/medium: 80%•Large: 100%
CATERING•Schools, hospitals etc.: 100%•Restaurants, cafeteria etc: 70%
A. Mancuso - HACCP and small food producing establishments – experience from Italy 14
• HACCP implementation is not sided by application of new technologies in the plants
• Food business operators perceive HACCP implementation as useless and expensive
• Sanitarians consider HACCP as a useful tool for food safety, but are doubtful on practical implementation
REGIONAL SURVEY CARRIED OUT IN 2004REGIONAL SURVEY CARRIED OUT IN 2004
Poor knowledge of HACCP principles, lack of resources (particularly in small plants) and no
availability of national guidelines, affect negatively HACCP implementation
Poor knowledge of HACCP principles, lack of resources (particularly in small plants) and no
availability of national guidelines, affect negatively HACCP implementation
A. Mancuso - HACCP and small food producing establishments – experience from Italy 15
LA SITUAZIONE IN ITALIALA SITUAZIONE IN ITALIA
Recent development
GUIDES TO GOOD HYGIENE PRACTICE GUIDES TO GOOD HYGIENE PRACTICE
• Guides developed by food business associations supported by Official authority
• Official guideline on prerequisites and Haccp, on the basis of which to draft sector Guidelines
• Guides dissemination adequately supported by explanation of contents
A. Mancuso - HACCP and small food producing establishments – experience from Italy 16
MAIN PROBLEMSMAIN PROBLEMS
• HACCP implementation in small businesses
• FBO’s responsibility
OLD AND NEW MEMBER STATES, CANDIDATE COUNTRIES
A. Mancuso - HACCP and small food producing establishments – experience from Italy 17
HACCP AND SMALL BUSINESSES: NEXT STEPS IN THE EU??
HACCP AND SMALL BUSINESSES: NEXT STEPS IN THE EU??
reducing administrative burdens
Proposal for a Regulation 2007/0037 (6.3.2007)
Basis
Goal:
In certain food businesses food hygiene can be ensured by the correct implementation of the
food hygiene requirements without having recourse to the HACCP system
A. Mancuso - HACCP and small food producing establishments – experience from Italy 18
HACCP AND SMALL BUSINESSES: NEXT STEPS IN THE EU??
HACCP AND SMALL BUSINESSES: NEXT STEPS IN THE EU??
PROPOSAL
to exempt small food businesses able to control
food hygiene by implementing the other
requirements of Reg. 852/2004 from the
requirement to implementing and maintaining a
procedures based on the HACCP principles
A. Mancuso - HACCP and small food producing establishments – experience from Italy 19
• Adopt an appropriate approach on the basis of the visited establishment
• Consider HACCP principles bearing in mind the final objective: the production of safe food
• Essential is training of Inspectors and preparation of Guidelines
CONCLUSIONSCONCLUSIONS
Small businesses are different from large ones
A. Mancuso - HACCP and small food producing establishments – experience from Italy 20
Facilitation for small
businesses shall be included
in the Croatian legal
framework
CONCLUSIONSCONCLUSIONS
A. Mancuso - HACCP and small food producing establishments – experience from Italy 21
CONCLUSIONSCONCLUSIONS
•Manuals play an essential role
•Different Manuals should be prepared and adopted for large and small companies
If Manuals are lacking, HACCP implementation is nearly impossible in small establishments
A. Mancuso - HACCP and small food producing establishments – experience from Italy 22
What is a small business?
Fewer than 10 persons employed and no more than € 2M turnover? (Commission
Recommendation of 06/05/2003, micro-enterprises)
BUT…AN ESSENTIAL DEFINITION IS MISSING…
BUT…AN ESSENTIAL DEFINITION IS MISSING…
A. Mancuso - HACCP and small food producing establishments – experience from Italy 23
Slaughterhouse: red meat Slaughtering activity: less than 1000 adult cattle/year, or 20 adult cattle/week
Slaughterthouse:poultry Less than 150000 head per year
Cutting meat Fresh meat introduced in the establishment: less than 5 ton/week or 250 ton/year
Minced meat and meat preparation
Fresh meat introduced in the establishment: less than 5 ton/week or 250 ton/year
Meat products production Meat products: less than 7,5 ton/week
Milk products production Milk introduced: less than 500.000 litres/year
SMALL BUSINESSES: A PROPOSALSMALL BUSINESSES: A PROPOSAL
The definition must be included in the National legislation
A. Mancuso - HACCP and small food producing establishments – experience from Italy 24
• Community legislation does not contain a
requirement for HACCP procedures to be
certified e.g. under quality assurance schemes
• Assessment of HACCP carried out by
Competent Authority doesn’t mean approval of
procedure: validation is a task of the Company
KEEPING IN MIND THAT…KEEPING IN MIND THAT…
A. Mancuso - HACCP and small food producing establishments – experience from Italy 25
Thank you!