YOUR LOGO This project is funded by the European Union under the PHARE Business Support Programme and implemented by UEAPME and its partners. The content

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This project is funded by the European Union under the PHARE Business Support Programme and implemented by UEAPME and its partners. The content of this document does not necessarily reflect the opinion of the European Commission.

FOOD SAFETY - IntroductionFOOD SAFETY - IntroductionJozef KerekrétyJozef Kerekréty, , Slovenský živnostenský zväzSlovenský živnostenský zväz

SIGURNOST HRANE – UvodSIGURNOST HRANE – UvodJozef KerekrétyJozef Kerekréty, , Obrtnički savez SlovačkeObrtnički savez Slovačke

PHARE Business Support Programme of the European UnionUEAPME - SME FIT II

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Introduction / Uvod

Case study: Slovakia and the Czech RepublicWhere were we? Where are we? Where are we going?Studija slučaja: Slovačka i Republika ČeškaGdje smo bili? Gdje smo sada? Kamo idemo?

Outline of EU food lawsPregled zakona o hrani EU

Comments on SMEs To Do ListKomentari na popis zadaća malih i srednjihpoduzeća

Your questions and commentsPitanja i komentari

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Economy transformation / Transformacija gospodarstva

CENTRALLYPLANED

ECONOMYPLANSKO

GOSPODARSTVO

PRIVATIZATIONINTERNATIONAL

CAPITALLOCAL MARKETPRIVATIZACIJA

STRANI KAPITALLOKALNO TRŽIŠTE

EU + GLOBALMARKET

EU +GLOBALNO

TRŽIŠTE

Until 1990Do

1995-2004 Since May 2004Od svibnja

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Europe of 27 member states / Europa s 27 zemalja

članica • 27 Member States (since 1st Jan 07)

• 27 zemalja članica (od 1.1.07.)

• 500 Mill habitants, third largest population after China & India

• 500 mil. stanovnika, treća po broju stanovnika nakon Kine i Indije

• 23 official languages• 23 službena jezika

• 15 currencies (€ 13 member states)

• 15 valuta (euro 13 u zemalja članica)

• 7th surface after Russia, Canada, China, USA, Brazil, Australia

• 7. po površini nakon Rusije, Kanade, Kine, SAD, Brazila, Australije

Source: IFS train the trainers manual

Izvor: priručnik za trenere IFS

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Previous legal system / Prijašnji zakonski sustav

technical standards

tehničke norme

COMPETENT AUTHORITIESNADLEŽNE VLASTI

PRODUCERSPROIZVOĐAČIPRODUCERSPROIZVOĐAČI

RETAILERSTRGOVCIRETAILERSTRGOVCI

FINAL CONSUMERKRAJNJI POTROŠAČFINAL CONSUMERKRAJNJI POTROŠAČ

Ensure the „consumer„Interests quality & safetyOsiguravaju interese“potrošača”, kvaliteta &sigurnost

Weak positionSlaba pozicija

limited number of products no flexibility

no competitionograničen broj proizvoda

nema fleksibilnostinema konkurencije

State ownedU državnomvlasništvu

State ownedU državnomvlasništvu

Strict product ControlStroga kontrolaproizvoda

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New legal system / Novi zakonski sustav

Voluntary and

private STANDARDSDobrovoljne

iprivatneNORME

National andEC food laws

Nacionalni i EZzakoni o hrani

Free market competitionFlexibility

Konkurencija slobodnog tržištaFleksibilnost

COMPETENT AUTHORITIESNADLEŽNE VLASTI

FOOD BUSINESS OPERATORSPROIZVOĐAČIHRANE

FOOD BUSINESS OPERATORSPROIZVOĐAČIHRANE

mainly internationalvećinom

međunarodni

FINAL CONSUMERKRAJNJI POTROŠAČ

FINAL CONSUMERKRAJNJI POTROŠAČ

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Quality ladder/Ljestve kvaliteteScientific and technical

ConfidenceMore strict

Znanstveno i tehničkiPovjerenje

Stroža

ILLEGALILEGALNO

Food lawZakon o hrani

Food lawZakon o hrani

mainly internationalvećinom

međunarodna

CertificationCertificiranjeCertificationCertificiranjeGMPsGMPs

ISO 22000ISO 22000

Private Standards

Privatne norme

Private Standards

Privatne norme

Official controlSlužbena kontrola

Official controlSlužbena kontrola

Word classQuality

Kvalitetasvjetske klase

Word classQuality

Kvalitetasvjetske klase

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EC food law – the aim / Zakon o hrani EZ - ciljevi

protect public health (human, animal and plant) zaštiti javno zdravlje (ljudi, životinja i biljaka) provide consumers with information to enable informed

choices and protect consumer interests osigurati potrošačima informacije kako omogućili informirane

izbore i zaštitili interese potrošača assure fair trading and competitive conditions of food business

operators osigurati pravednu trgovinu i konkurentne uvjete proizvođača

hrane provide for the adequate and necessary official controls of

foodstuffs predvidjeti odgovarajuće i nužne službene kontrole

prehrambenih proizvoda

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The structure of EU law / Struktura EU zakona

Treaty - free movement of products within the common marketUgovor – sloboda kretanja proizvoda na zajedničkom tržištu

RegulationsPropisi

DirectivesDirektive

Decisions Guides of good practices CEN and ISO Standards Private standards – IFS, BRC, GMP+, QS, GLOBALGAPOdluke Vodiči dobrih praksi CEN i ISO norme Privatne norme -IFS, BRC, GMP+, QS, GLOBALGAP

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Food safety issues / Pitanja sigurnosti hranePrimary

productionPrimarna

proizvodnja

Food contact materials

Materijali u kontaktu s

hranom

Product information

Informacije o proizvodu

Process failure

Pogreška u procesu

Product failure

Proizvod s greškom

Consumer´s sensitivityOsjetljivost potrošača

Unsafe food

Nesigurna hrana

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Food safety issues / Pitanja sigurnosti hranePrimary

productionPrimarna

proizvodnja

Food contact materials

Materijali u kontaktu s hranom

Product information

Informacije o proizvodu

Process failurePogreška u

procesu

Product failureProizvod s greškom

Consumer´s sensitivityOsjetljivost potrošača

Unsafe foodNesigurna

hranaHACCP, GMPTemperature controlKontrola temperature

CharacteristicsIngredients AdditivesKarakteristikaSastojciAditivi

Allergens LabellingTraceabilityAlergeniOznačavanje

Sljedivost

Migration CompositionMigracijaSastav

GMOOriginGMOpodrijetlo

Nutrional needsPrehrambene potrebe

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The structure of EU food law / Struktura EU Zakona o hrani

Horizontal Hygiene package – Regulations

– 852/2004 on food hygiene – 853/2004 on food of animal origin– 854/2004 rules for official controls on products of animal origin – 183/2005 on feed hygiene– 882/2004 on official controls – feed and food law

Microbiological criteria for foodstuffs Commission Regulation EC 2073/2005.

Horizontalna Higijenski paket - Propisi

– 852/2004 o higijeni proizvoda – 853/2004 o hrani životinjskog podrijetla– 854/2004 pravila za službenu kontrolu proizvoda životinjskog

podrijetla – 183/2005 o hrani za životinje– 882/2004 o službenoj kontroli – zakon o hrani i hrani za životinje

Mikrobiološki kriteriji za prehrambene proizvode Uredba komisije EC 2073/2005.

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Horizontal EU food legislation / Horizontalni propisi o hrani EU

Food labelling – Directive 2000/13Deklariranje hrane – Uredba 2000/13

GMO regulations – Regulation 1829/2003 and 1830/2003GMO propisi – Propisi 1829/2003 i 1830/2003

Packaging and food contact materials – Regulation 1935/2004Ambalaža i materijali u kontaktu s hranom – Propis 1935/2004

Food additives, colours and sweeteners – Directives 89/107, 94/35, 94/36 EEC and 95/2/EECAditivi, boje i zaslađivači za hranu – Direktive 89/107, 94/35, 94/36 EEC i 95/2/EEC

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Horizontal EU food legislation / Horizontalni propisi o hrani EU

Maximum levels for certain contaminants in foodstuffs - Regulation 1881/2006/ECNajviše dopuštene razine nekih zagađivala u prehrambenim proizvodima – Propis 1881/2006/EC

Foodstuffs intended for particular nutritional uses Directive 89/398/EEC and Foods for special medical purposes Directive 1999/21/EECPrehrambeni proizvodi za posebne prehrambene svrhe Direktiva 89/398/EEC i Hrana za posebne medicinske svrhe Direktiva 1999/21/EEC

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The structure of EU food law / Struktura EU Zakona o hrani Vertical – not the food safety issues

Chocolate Fruit juices and nectars Sugars Poultry meat Eggs Honey Preserved milks ....

Vertikalna – ne odnosi se na pitanja sigurnosti hrane Čokolada Voćni sokovi i nektari Šećeri Meso peradi Jaja Med Konzervirana mlijeka ....

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Primary productionPrimarna

proizvodnja

Primary productionPrimarna

proizvodnja

HarvestingBerba

HarvestingBerba

Aditives, materials in contact with food

Aditivi, materijali u kontaktu s hranom

Aditives, materials in contact with food

Aditivi, materijali u kontaktu s hranom

ProcessingPrerada

ProcessingPrerada

ManufactureProizvodnjaManufactureProizvodnja

Distribution DistribucijaDistribution Distribucija

RetailProdajaRetail

ProdajaMass cateirng

Masovni catering

Mass cateirngMasovni catering

Consumer Potrošač

Consumer Potrošač

PesticidesPesticidi Animal feedHrana za životinjeVeterinary aidsVeterinarska pomagala

PesticidesPesticidi Animal feedHrana za životinjeVeterinary aidsVeterinarska pomagala

The Food chain / Lanac hrane

‘farm to fork’or ‘stable to table’ approachpristup „od farme do vilice“ ili „od štale do stola“

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General food law / Opći zakon o hrani

Regulation (EC) N°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 laws EFSA Rapid alert system Import – export equivalence

Propis (EC) N°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

Zakoni o hrani EFSA Brzi sustav uzbunjivanja Uvoz – izvoz ekvivalentnost

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General food law / Opći zakon o hrani high level of protection of human health and consumers' interest in

relation to foodvisoka razina zaštite ljudskog zdravlja i interesa potrošača vezano uz hranu

applies to all stages of production, processing and distribution of food and feed except the primary production for private domestic use or to the

domestic preparation, handling or storage of food for private domestic consumption

primjenjuje se na sve stupnjeve proizvodnje, prerade i distribucije hrane i hrane za životinje osim primarne proizvodnje za privatnu domaću upotrebu ili domaću

pripremu, rukovanje ili čuvanje hrane za privatnu domaću potrošnju

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General food law / Opći zakon o hrani

Article 14 food shall not be placed on the market if it is unsafe

if it is injurious to health and/or unfit for human consumption

Taking account on conditions of useand information given to the consumer

Članak 14 hrana se neće plasirati na tržište ako je nesigurna

ako je štetna za zdravlje ako/ili nije prikladna za ljudsku potrošnju

Taking account on conditions of useand information given to the consumerUzimajući u obzir uvjete uporabe iinformacije koje se daju potrošaču

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General food law / Opći zakon o hrani food business operator

ensure that foods/feeds satisfy relevant law requirements; verify that such requirements are met; assure the product traceability; withdraw and/or recall food/feed which is not in compliance with the food/feed

safety requirements; notify consumers and/or the competent authorities

– non conforming product may have reached the consumer– Food placed on the market may be injurious to health

cooperate with the competent authoritiesproizvođači hrane osiguravaju da hrana/hrana za životinje udovoljava relevantnim zakonskim

uvjetima; potvrđuju da su ti uvjeti ispunjeni; osiguravaju sljedivost proizvoda; povlače i/ili opozivaju hranu/hranu za životinje koja ne udovoljava sigurnosnim

uvjetima za hranu/hranu za životinje; obavijestiti potrošače i/ili nadležne vlasti

– proizvod koji ne udovoljava uvjetima je možda došao do potrošača– hrana plasirana na tržište možda je opasna po zdravlje

surađuju s nadležnim vlastima

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General food law / Opći zakon o hrani Traceability the ability to trace and follow a food, feed, food-producing

animal or substance intended to be, or expected to be incorporated into a food or feed (‘product’), through all stages of production, processing and distribution. at all stages of production, processing and distribution downstream traceability upstream traceability

Sljedivost mogućnost da se slijedi i prati hrana, hrana za životinje, životinje koje proizvode hranu ili materijal koji će biti, ili se očekuje da bude inkorporiran u hranu ili hranu za životinje (‘proizvod’), kroz sve stupnjeve proizvodnje, prerade i distribucije. u svim stupnjevima proizvodnje, prerade i

distribucije silazna sljedivost uzlazna sljedivost

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Usptream traceability / Uzlazna sljedivost

CaCl2

1

2

3

46

7

8

9

5

Dječja hrana

Prehrambeni proizvod

Prehrambeni proizvod za životinje

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Downstream traceability / Silazna sljedivost

1

2

347

8

9

5

StorageSkladištenje

ProcessingPrerada

WrappingAmbalaža

Transport

EquipmentMonitoring recordsCleaning recordsOpremaZapisi o praćenjuZapisi o čišćenju

VehicleMonitoring recordsCleaning recordsAccompaning documetsVozilaZapisi o praćenjuZapisi o čišćenjuPrateći dokumenti

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General food hygiene measures Regulation 852/2004

Opće mjere za higijenu hrane Propis 852/2004

procedures necessary to achieve the targets laid down in Annex I General hygiene measures for the primary production Annex II General hygiene measures for all other stages of food chainpostupci potrebni za postizanje ciljeva navedenih u Annex I Opće mjere za higijenu za primarnu proizvodnju Annex II Opće mjere za higijenu za ostale stupnjeve lanca hrane

procedures according the HACCP principlespostupci prema HACCP principima

temperature control requirementszahtjevi za kontrolu temperature

microbiological criteria for foodstuffsmikrobiološki kriteriji za prehrambene proizvode

maintain of the cold chain održavanje hladnog lanca product sampling and analysis prikupljanje i analiza proizvoda

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Hazard? – Risk? / Opasnost? – Rizik?

HAZARD = agent (salmonella, glass) having a potential to case adverse health effectOpasnost = uzročnik (salmonela, staklo) koji može ugroziti zdravlje

Hazard analysis – HACCP - Codex AlimentariusAnaliza uzročnika – HACCP - Codex Alimentarius

RISK = combination of the probability of hazard occurence and the severity of health effectRIZIK = kobinacija vjerojatnosti uzročnika i ozbiljnosti utjecaja na zdravlje

Risk analysis – Regulation 178/2002Analiza rizika – Propis 178/2002

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Premises

Equipment

CleaningDisinfection

Water

TransportHeat

treatment

Waste

Personnel hygiene

Training

WrappingPackaging

Principle 1Conduct hazard

analysis

Principle 2Determine CCPs

Principle 4Establish

monitoring systems

Principle 3Establish critical

limits

Principle 5Establish corrective

actions

Principle 6Establish verification

procedures

Principle 7Establish

documentation

“The food safety tree”

GHP

Source: IFS train the trainers

manual

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Prostor /i

Oprema

ČišćenjeDezinfekcija

Voda

Prijevoz Termička obrada

Otpad

Osobna higijena

Obuka

ZamatanjeAmbalaža

Načelo1Provedi analizu rizika

Načelo 2Odredi kritične točke kontrole

Načelo 4Uspostavi sustave praćenja

Načelo 3Uspostavi kritična ograničenja

Načelo 5Uspostavi korektivne mjere

Načelo 6Uspostavi procedure potvrde

Načelo 7Uspostavi dokumentiranje

“Stablo sigurnosti hrane”

GHP

Izvor: priručnik za trenere IFS

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Foods of animal origin Regulation 853/2004

Hrana životinjskog podrijetla Propis 853/2004

Registration or approval of establishmentsRegistracija ili potvrda o službenom odobrenju

Health and identification marking Annex IIIdentifikacijska oznaka i oznaka zdravstvene ispravnosti Annex II

Import of products of animal originUvoz proizvoda životinjskog podrijetla Annex I Annex III

SK 4-6-2ES

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Foods of animal origin Regulation 853/2004

Annex IIIHrana životinjskog podrijetla Propis 853/2004

Requirements for production and harvestingZahtjevi za proizvodnju i prikupljanje

Transport and handling of live animalsTransport i rukovanje živim životinjama

Health standards, e. g. maximum toxin content of fishery products, microbial and somatic cell counts in raw milkZdravstveni standardi npr. maksimum toksičnog sadržaja u ribljim proizvodima, količina mikroba i broja somatskih stanica u neobrađenom mlijeku

Requirements for slaughterhouses or processing premisesZahtjevi za klaonice i prostore za obradu

Requirements for raw materialZahtjevi za sirovi materijal

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Foods of animal origin Regulation 853/2004 Annex IIIHrana životinjskog podrijetla Propis 853/2004

Process hygiene requirementsZahtjevi za higijenu pri obradi

Heat treatment requirements – equipment and temperaturesZahtjevi za termičku obradu – oprema i temperature

Temperature control criteria – chilling, cold storage Kriterij za kontrolu temperature – hlađenje, skladištenje u hladnom Ante mortem and post mortem inspections

Pregled prije klanja i pregled mesa Specific wrapping, packaging and labelling requirements Specifični zahtjevi za umatanje, ambalažu i označavanje Storage and transport of products Skladištenje i prijevoz proizvoda

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Feed hygiene Regulation (EC) 183/2005 Regulacija higijene hrane (EC) 183/2005

Responsibilities Odgovornosti

Food safety assurance all over the supply chain Osigiranje sigurnosti hrane duž čitavog lanca

opskrbe Use of Good Hygiene Guides Korištenje Smjernica dobre higijenske prakse Implementation of HACCP procedures Implementacija HACCP procedura Follow product import requirements Praćenje zahtjeva za uvoz proizvoda

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Registration and approval of establishmentsRegistracija i potvrda o službenom odobrenju

Traceability Sljedivost Notification Obavještavanje

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Feed hygiene Regulation (EC) 183/2005Propis o higijenskim zahtjevima za hranu za životinje (EC) 183/2005

Regulation 1831/2003 on additives in animal feed Propis 1831/2003 o aditivima u hrani za životinje Directive 32/2002/EEC on undesirable substances in

animal feed Direktiva 32/2002/EEC o nepoželjnim supstancama

u hrani za životinje proposal on microbiological criteria in animal feed prijedlog mikrobioloških kriterija za hranu za

životinje proposal of a positive list of raw materials prijedlog pozitivne liste sirovina

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Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode

Only microbiological analyses themselves will never guarantee the safety of a foodstuff

tested Mikrobiološka analiza sama po sebi nije garancija

sigurnosti testiranih prehrambenih proizvoda

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Food safety criterion Mjerilo sigurnosti hrane

Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacter sakazakii, staphylococcal enterotoxin, histamine.

a limit above which a foodstuff should be considered unacceptably contaminated with the microorganisms for which the criteria are set. It applies to products placed on the market.

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Mikrobiološki kriteriji za prehrambene proizvode

Mjerilo sigurnosti hraneSalmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacter sakazakii, stafilokokni enterotoksin, histamin.

granica iznad koje se prehrambeni proizvod treba smatrati nedopušteno kontaminiranim mikroorganizmima za koje su postavljeni kriteriji.Primjenjuje se za proizvode na tržištu.

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Process hygiene criterion Mjerilo higijene obrade

aerobic colony count, Salmonella, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci

a limit indicating the acceptable functioning of a production process. Such a criterion is not applicable to products placed on the market. It sets an indicative contamination value above which corrective actions are required

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Mjerilo higijene obrade

broj aerobnih bakterija, Salmonella, Enterobacteriaceae, Escherichia coli, koagulaza pozitivni stafilokoki.

Granica koja pokazuje dopušteno funkcioniranje proizvodnog procesa. Takav kriterij ne primjenjuje se na proizvode s tržišta. Taj kriterij postavlja indikativnu razinu kontaminacije iznad koje se zahtijevaju korektivne mjere.

kj

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m

SatisfactoryZadovoljava

UnsatisfactoryNe zadovoljava

Process or productObrada proizvoda

2 class planplan za dvije klase2 class planplan za dvije klase

Number of Microorganisms

Broj mikroorganizama

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m

UnsatisfactoryNeprihvatljiv

SatisfactoryZadovoljava

ProcessProces

M

AcceptablePrihvatljiv

3 class planPlas za tri klase3 class planPlas za tri klase

Number of microorganismsBroj mikroorganizama

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Food business operators shall: Proizvođači prehrambenih proizvoda moraju:

Test against the values set for the criteria - take samples Testirati vrijednosti postavljene kriterijima – na uzorcima Conduct studies in order to investigate compliance with

the criteria throughout the shelf-life (ready-to-eat foods that are able to support the growth of Listeria monocytogenes)

Provoditi studije kako bi istražili usklađenost s kriterijima tijekom roka upotrebe (gotova hrana koja omogućava razvoj

bakterije Listeria monocytogenes)

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…

Implement corrective actions, - HACCP plan, food law and/or the instructions given by the competent authority

Provoditi korektivne mjere, - HACCP plan, zakon o hrani i/ili upute kompetentnih vlasti

Take measures to find the cause of an unsatisfactory result in order to prevent the reoccurrence of unacceptable microbiological contamination.

Poduzeti mjere kako bi pronašli uzroke nezadovoljavajućih rezultata i kako bi otkolonili mogućnost ponovnog ponavljanja nedopuštene mikrobiološke kontaminacije

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Official controls on foodstuffs and feedSlužbene kontrole prehrambenih proizvoda i hrane za životinje

Regulation (EC) 882/2004 Hygiene audits, taking samples, tests, inspections etc.

Propis (EC) 882/2004 Kontrola higijene, uzimanje uzoraka, ispitivanja itd.

If non conformance competent authority may:U slučaju nepoštivanja, nadležna vlasti može:

Impose of sanitation procedures Naložiti sanitarne procedure Restrict or prohibit of the placing on the market Ograničiti ili zabraniti plasiranje na tržište Impose the recall, withdrawal, and destruction of products

Naložiti obustavu, povlačenje i uništavanje proizvoda

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…

Authorise to use products for other purposes Odobriti prenamjenu proizvoda za druge svrhe Suspend or withdraw of an establishment’s approval Poništiti ili povući službeno odobrenje Suspend, close a part or the whole premise Obustaviti rad (ili zatvoriti) dio ili čitav pogon Impose the seizure, destruction or re-dispatch of lots from third

countries Naložiti zapljenu, uništiti ili premjestiti dijelove iz zemalja

‘trećeg’ svijeta Take other measures that are appropriate to ensure food safety Poduzeti ostale odgovarajuće mjere kao garanciju sigurnosti

hrane

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Official controls on products of animal originSlužbena kontrola proizvoda životinjskog podrijetla

Food hygiene audits Regulation (EC) 854/2004

Provjera higijene hrane Propis (EC) 854/2004 Food-chain information – product origin or treatment

(documents); Informacija iz lanca prehrane – podrijetlo proizvoda

ili obrade (dokumenti) Design and maintenance of premises and equipment Dizajn i održavanje postrojenja i opreme

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Pre-operational and post-operational hygiene

Higijena prije i poslije zahvata Personnel hygiene Osobna higijena Training (hygiene, HACCP

procedures) Obuka (higijena, HACCP procedure) Pest control Kontrola štetočina Water quality Kakvoća vode Temperature control Kontrola temperature

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Official controls on products of animal originSlužbena kontrola proizvoda životinjskog podrijetla

HACCP audits on Regulation (EC) 854/2004

HACCP kontrola Propis (EC) 854/2004 Continuous and proper application of procedures Kontinuirana i doslijedna primjena procedura Conformity of microbiological criteria Sukladnost s mikrobiološkim kriterijima Conformity regarding residues, contamination,

prohibited substancesSukladnost s propisanom količinom otpada,onečišćenja i zabranjenih tvari

Absence of physical hazards Odsutnost fizikalnih opasnosti

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Food labellingOznačavanje hrane

Directive 2000/13Direktiva 2000/13 Food safety meaning have Oznake hrane sadrže

•List of ingredients - food allergens or ingredients containing food allergensPopis sastojaka – alergena ili sastojaka koji sadrže alergene•The use by date on foodstuffsKorištenje datuma roka upotrebe na proizvodima•Special storage conditionsPosebni zahtjevi skladištenja•Conditions of useUvjeti korištenja

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Allergens labellingOznačavanje alergena

Cereals containing gluten / Žitarice s glutenom Crustaceans / Rakovi Eggs / Jaja Fish / Riba Peanuts / Kikiriki Soybeans /Grah od soje Milk / Mlijeko Nuts / Orašasti plodovi Celery / Celer Mustard / Senf Sesame seeds / Sjemenke sezama Sulphur dioxide and sulphites / Sumpor dioksid i sulfiti Lupin / Vučika Molluscs / Mekušci

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Food contact materials and articlesMaterijali i proizvodi u kontaktu s hranom

intended to come into contact directly or indirectly with food must be sufficiently inert

sve što dolazi u direktan ili indirektan dodir s hranom ne smije uzrokovati kemijsku ni biološku aktivnost

No danger to human health Ne smije predstavljati opasnost za

ljudsko zdravlje No cause an unacceptable change in

the composition of the food Ne smije neprihvatljivo

mijenjati sastav hrane No deterioration in its organoleptic

properties Ne smije pogoršati organoleptička

svojstva proizvoda

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Food contact materials and articlesMaterijali i proizvodi u kontaktu s hranom

made of authorized substances proizvedeni od dopuštenih sastojaka

purity requirements zahtjevi čistoće

not exceed the overall and/or specific migration limit

ne prelazi ukupni/ili zasebni ili prijelaznu granicu written declaration pisana deklaracija ACTIVE MATERIALS / AKTIVNI

MATERIJALI: shall be considered as ingredients trebali bi se smatrati sastojcima shall not mask the spoilage ne smiju prikrivati kvarenje

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Genetically modiefied organismsGenetski modificirani organizmi

Regulation 1829/2003 Propis 1829/2003 Regulation 1830/2003 Propis 1830/2003

Food safety, labelling and traceabilitySigurnost , označavanje i sljedivost hrane

Genetically modified organisms (GMO) for food uses Genetički modificirani organizmi (GMO) za

prehrambenu uporabu

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…

Food containing or consisting of GMOs

Hrana koja sadrži ili je proizvedena od GMO

Food produced from or containing ingredients produced from GMOs

Hrana proizvedena od ili sadrži proizvode proizvedene od GMO

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Food additivesAditivi hrani

any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food

svaka tvar koja se obično ne konzumira kao hrana ili kao tipični sastojak hrane

the intentionally added to food for a technological purpose

namjerno se dodaje hrani u tehnološke svrhe results, or may be reasonably expected to result in it or

its by-products becoming directly or indirectly a component of such foods.

postaje sastavnim dijelom takve hrane ili njezinih nusproizvoda, direktno ili indirektno

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Food additivesAditivi u hrani

Authorized, purity criteria, food and quantity measuresDozvola, kriteriji čistoće, količine hrane i aditiva

Processing aids are not food additivesPomoćna sredstva u proizvodnji nisu aditivi hrani

Sweeteners - Directive 94/35/EC Zaslađivači – Direktiva 94/35/EC Colours - Directive 94/36/EC Boje - Direktiva 94/36/EC Other additives – Directive 95/2/EC Ostali aditivi - Direktiva 95/2/EC

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ContaminantsKontaminati

Regulation 1881/2006 maximum levels for certain contaminants in foodstuffsPropis 1881/2006 za maksimalnu razinu kontaminata u prehrambenim proizvodima

Nitrate in spinach and lettuceNitrati u špinatu i zelenoj salatiMycotoxins in nuts, cereals, maize, coffee, fruitsMikotoksini u orašastim plodovima, žitaricama, kukuruzu, kavi, voćuDioxins and PCBs, benzpyreneDioksini i PCB-i, benzopirenMetals Pb, Cd, Hg, SnMetali Pb, Cd, Hg, Sn

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ContaminantsKontaminati

Product containing contaminants exceeding the maximum levels should not be placed on the market.

Proizvodi koji imaju razinu kontaminata višu od propisane ne smiju biti na tržištu

Mixing of such a product with other food or its use as an ingredient in other food is prohibited.

Miješanje takvih proizvoda s drugom hranom ili korištenje istog za upotrebu u drugoj hrani je zabranjeno

Practices Prakse

Provide concentration and dilution factors Omogućavanje faktora koncentracije i razrijeđivanja Sorting and other physical treatments - adequate labelling Sortiranje i druge fizičke obrade – prikladno označavanje

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To-do-list for (SMEs)Lista zadaća za mala i srednja poduzeća

1. Define the scope Definirati raspon 2. Responsibility for food safety Odgovornost za sigurnost hrane3. Applicable legislation Mjerodavna regulativa4. Verify the implementation Provjeriti implementaciju5. Notify, apply for approval, registration Obavijestiti, prijaviti za odobrenje, registrirati

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To-do-list for (SMEs)Lista zadaća za mala i srednja poduzeća6. Microbiological criteria Mikrobiološki kriteriji7. Conduct hazard analysis Provesti analizu rizika8. Control measures plan Kontrola plana mjerenja9. Documentation +

recordkeeping Dokumentiranje i

čuvanje dokumenata10. Write internal standards Propisati interne

standarde

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To-do-list for (SMEs)Lista zadaća za mala i srednja poduzeća

11. Allergen risk Rizik alergena12. GMO risk Rizik GMO-a13. Packagings and articles coming into contact Ambalaža i proizvodi koji u kontaktu s hranom14. Food additives Aditivi hrani 15. Laboratory testing Laboratorijsko ispitivanje

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To-do-list for (SMEs)Lista zadaća za mala i srednja poduzeća16.Traceability system Sistem praćenja (sljedivosti)17. Implementation Provedba18. Validation Ocjenjivanje19. Crisis plan Krizni plan20. Maitenance plan Plan održavanja

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PHARE Business Support Programme of the European UnionUEAPME - SME FIT IIThank you!Hvala!Any questions, comments?Pitanja, komentari, sugestije?

Food Safety - IntroductionJozef Kerekréty, Slovenský živnostenský zväz

Documents

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