Paolo Caricato

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WHATS NEXT ON FOOD SAFETY

• Paolo Caricato
• Directorate D/Food Safety
• DG SANCO
• European Commission

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WHATS NEXT ON FOOD SAFETYSAFER FOOD FOR A
HEALTHIER DIET
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• 1. Open chantiers on food safety
• 2. New instruments for better implementation
• 3. Completion of the White Paper on Food Safety
• 4. Healthier Diet

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 OPEN CHANTIERS  ON FOOD SAFETY

• Zoonoses
• Microbiological criteria
• Contaminants
• Hygiene
• Pesticides
• Residues

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ZOONOSES

• Division North/South MS
• Salmonella and Campylobacter most common
  food-borne zoonoses
• 2002 145.000 human cases salmonellosis and
  149.000 campylobacteriosis notified through EU
  reporting system
• France each year about 30000 cases, about 7000
  cases needed hospitalisation, more than 100
  deaths

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Estimated sources of human salmonellosis

• 39 eggs
• 25 pigs
• 21 chickens
• 11 cattle
• 4 other sources

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MICROBIOLOGICAL CRITERIA

• New legislation on Salmonella Listeria,
  Staphylococcies, E. Coli 2nd quarter 2005
• Fixation of limits analytical methods
• Actions by operators in case of non respect of
  criteria
• - corrective measures
• - withdrawal from market in certain cases

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MICROBIOLOGICAL CRITERIA
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MICROBIOLOGICAL CRITERIA
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MICROBIOLOGICAL CRITERIA
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FOOD HYGIENE

• Implementing measures by 1.01.2006
• - HACCP / Small businesses
• - Technical measures - safety of meat
  (parasites)

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FOOD HYGIENE Reg. 852/2004

• all food (replaces 93/43/EEC)
• ? stable to table (integrated approach)
• ? all stages of production, processing,
  distribution, exports
• primary responsibility food business
  operator
• general implementation of procedures based
  on HACCP principles

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FOOD HYGIENE Reg. 852/2004

• registration of all food businesses
• hygiene requirements for all food
  premises
• HACCP
• guides to good practice
• ? microbiological criteria
• ? temperature control requirements

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FOOD HYGIENE Reg. 853/2004

• ? food of animal origin red and white meat,
  farmed and wild game, MSM, meat products, live
  bivalve molluscs, fishery products, raw milk
  dairy products, eggs ( products), frogs
  legs, snails, gelatins, collagen
• ? flexibility

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FOOD HYGIENE Reg. 853/2004

• ? registration/approval of establishments
• ? identification mark by operator
• ? health mark by competent Authorities
• ? HACCP based
• imports from approved third Country/establishme
  nts

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FOOD HYGIENE Reg. 854/2004

• Audits on HACCP based procedures
• ? checks on food chain information
• ? establishment operator responsibility
• ? verification by competent authority
• ? microbiological criteria
• ? traceability of products

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FOOD HYGIENE Reg. 854/2004

• Imports procedures
• ? lists of third Countries
• ? approved production areas for bivalve
  molluscs
• ? specific rules for fishery products
• ? specific health certificates

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THE FUTURE

• Repealing of legal texts under the Regulations
• ? 15 Commission Decisions preserved
• ? 37 Decisions will be repealed
• ? 13 Decisions will be modified
• ? 87 new Decisions will be taken as
  implementing measures
• ? Commission Regulation on microbiological
  criteria

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NEW INSTRUMENTS FOR BETTER IMPLEMENTATION

• Food and Feed Control Regulation
• Training
• BIPs
• Testing and Labs
• Worldwide RASFF

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• Training Centre
• - communication  better training for safer
  food  end 2005
• BIPs
• - improve control of the BIPs
• - options vary from stronger coordination to
  a EC BIPS system
• Testing and Labs
• - reinforce existing CRLs
• - create one CRL for all areas
• (eg pathogenic agents, feedingstuffs)

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• Worldwide RASFF
• gt promote a RASFF to other regions of the
  world
• (1) help developing countries to set up a
  system equivalent to ours
• (2) interconnect existing systems

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COMPLETION OF WHITE PAPER FOOD SAFETY

• Additives
• Enzymes
• Flavourings
• Packaging
• - innovative packaging
• - plastics

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HEALTHIER DIET

• Nutritional health claims
• Fortification
• Nutrition labelling
• General revision of the labelling

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Healthier diet

• Four key initiatives
• Nutrition and health claims new Regulation to
  allow science-based messages regarding health
  benefits of foods/diets define nutrient content
  claims
• Addition of nutrients to foods new legislation
  to harmonise national rules on voluntary addition
  of vitamins and minerals.
• Nutrition labelling revision of current rules
  to facilitate consumer understanding and
  selection of healthy diets
• Food labelling evaluation how can legislation be
  improved to better address consumer needs?

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Nutritional health claims

• Nutrition claims
• Low fat (less 3/100 gr), fat free (less 0,5/100
  gr)
• High fibre (more 6/100 gr)
• Health Claims
• 1) Role of nutrient well established Vit.A
  improves vision, Vit.D fortifies your bones,
  fibres facilitate intestinal transit
• 2) Reduction of a disease risk Calcium reduce
  risk of osteoporosis, fruit and vegetable reduce
  risk of certain cancers
• NO Generic, psychological behavioural claims
  purifies your organism, reduce stress, help in
  your exam
• Nutrient profile
• Restriction on the use of claims for products
  according to the content of certain nutrients
  such as fats, sugars and salt

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Nutrition labelling

• Nature of the present labelling scheme
• Nutrition labelling is voluntary
• It becomes compulsory when a nutrition claim is
  made
• Nutrition labelling should
• Become compulsory
• Or
• Remain Voluntary?
• If nutrition labelling became compulsory which
  elements should be declared?
• Energy
• Fat
• Saturates
• Carbohydrates
• Sugars
• Salt/sodium

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Do we need a clearer labelling?

• Balance between request for more information on
  label and need to have clear and meaningful
  labels
• EC rules only for packaged food
• Non pre-packaged Member States
• What about cantines restaurants nothing
• (Up to 30 of our meals outside home)
• Indication of origin? Now is only for fruits and
  vegetables, beef, fish, eggs and GM
• List of ingredients for alcoholic beverages?
• Misleading statements? Such as fresh,
  traditional, homemade, pure, natural