Principles of hygiene and food safety management, 342 trang

Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang

Usefulness and evolution of ‘quality approach’ concepts

6.3 The key steps Appendices: Aspects of the documentation system

Chapter 7: The internal control and FSMS certification process

7.1 The continual improvement principle 7.2 Self-evaluations and internal audits 7.3 Third-party verification FSMS certification Appendices

8.1 Business positioning and market access strategy 8.2 The European Union market for fruit and vegetable exports

9.1 Private standards 9.2 Private standards in the area of food safety 9.3 Private standards in the field of sustainable development 9.4 Conclusions about private standards

The key steps

Chapter 6: Establishing a FSMS (Food Safety Management System) in a company

6.1 Usefulness and evolution of ‘quality approach’ concepts 6.2 Principles of establishing an FSMS in a company

6.3 The key steps Appendices: Aspects of the documentation system

Chapter 7: The internal control and FSMS certification process

7.1 The continual improvement principle 7.2 Self-evaluations and internal audits 7.3 Third-party verification FSMS certification Appendices

8.1 Business positioning and market access strategy 8.2 The European Union market for fruit and vegetable exports

9.1 Private standards 9.2 Private standards in the area of food safety 9.3 Private standards in the field of sustainable development 9.4 Conclusions about private standards

1.1 Food safety: facts and fi gures 6

1.3 The key role of operators in ensuring food safety 23

1.1 Food safety: facts and figures

Every day in every country people fall ill from the food they have eaten These foodborne illnesses are caused by dangerous micro-organisms and/or toxic chemicals

Despite global efforts to enhance food safety and quality, foodborne illnesses remain a significant public health challenge, with the WHO estimating that 1.8 million people die annually from diarrhoeal diseases linked to contaminated food and water The impact of these illnesses is particularly severe on vulnerable groups, including infants, young children, pregnant women, the elderly, and the ill The combination of malnutrition and diarrhoea from unsanitary food is especially devastating, serving as the leading cause of child mortality in countries lacking proper hygiene.

The WHO has also recognised that foodborne illnesses:

 are a problem in developing and developed countries alike;

 place a burden on healthcare systems;

 seriously affect infants, young children, the elderly and those who are already ill;

 spawn a vicious circle of diarrhoea and malnutrition;

 undermine the economy and national development efforts, as well as international trade

Participants in the WHO/FAO International Conference on

Access to safe food is a fundamental right for every individual, as highlighted by Nutrition (Rome, 1992) Therefore, ensuring the availability of suitable food must be prioritized by governments, industries, and consumers alike.

Yet cases of food poisoning are constantly rising It is estimated that foodborne illnesses affect from 5 to 10 % of the population in industrialised countries (WHO, 1999)

Epidemics caused by bacteria such as Campylobacter jejuni, Escherichia coli O157,

Listeria monocytogenes and Salmonella, along with various viruses, have affected thousands in Europe, Japan, and the USA Each year, new risks emerge linked to chemical contaminants or toxins generated during food processing and preparation Additionally, the prevalence of food allergies continues to increase.

1.1.2 A steady increase in the number of cases registered

This increase in the number of cases (referred to as 'prevalence' ) is the result of a large number of interacting factors, including:

 the growing number of operators who intervene in the food chain between the primary producer and the consumer;

 inadequate hygiene controls at various steps of production and distribution, as well as in the consumer's own kitchen;

The evolution of food preparation and consumption is marked by shorter cooking times and an increased preference for raw ingredients, driven by both flavor and convenience There is a noticeable shift away from canning in favor of freezing, alongside a growing popularity of fermented products and cold-smoked fish.

 more consumption outside the home in restaurants, canteens, etc.;

 more preparation of food, ready-to- cook or ready to eat;

 greater sensitivity of products to spoilage (e.g.: less salt or sugar used);

 increased demand for meat or fish, which are more prone to contamination;

 longer food preservation periods due to the complexity of the food chain and greater distance between the field and the consumer's table;

 a larger quantity of food involved as a result of industrialisation of the agri- food chain and centralisation of distribution systems;

 more international trade, more transport and storage, which offers fewer guarantees that the cold chain has been maintained;

 better detection of bacterial contamination (more cases are reported);

 more exotic products in the diet;

 less respect for growing seasons

Food hygiene is a significant factor in preventing food poisoning While food producers and distributors must adhere to hygiene regulations, consumers also need to be mindful of the food they consume This topic will be explored further in Chapter 2 of this manual.

Main factors leading to foodborne illness outbreaks (FBI) in France (Source 'Conserver mieux' - CTCPA, 1997)

Non-respect for the cold chain during meal preparation: 40 %

Error in the preparation process: 35 %

Too much time between preparation and consumption: 25 %

Non-respect for the hot chain: 14 %

Food poisoning can result from various contaminants, not just poor hygiene, which can be toxic at certain levels While consuming fruits and vegetables is generally beneficial for health, recent studies indicate that pesticide residues pose a significant poisoning risk, particularly for vulnerable groups like children (W Claeys et al., 2010).

The risks for the average consumer are currently low, but can be minimized even further by adhering to straightforward and effective hygiene practices Additionally, all operators should implement food safety management systems that are tailored to analyze the hazards associated with their specific professional practices and the types of products they manage.

1.1.3 Evolution of the concept of product 'quality'

The ISO 9000 international standard outlines key terms associated with quality, which is defined as the extent to which a set of inherent characteristics meets specified requirements Quality encompasses various components that are contingent upon the specific product or service being evaluated.

1 W Claeys, J.F Schmit, C Bragard, G Maghuin-Rogister, L Pussemier & B.Schiffers (2010) -

Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption Food Control 22 (2011): 508-516

Quality requirements for food products have multiplied considerably in the past years

Product quality encompasses not only food safety aspects but also the production methods and associated services, such as product information Key quality elements include these critical factors.

The concept of 'quality' can be illustrated by 3 circles (Venn diagram) representing:

1 Customer needs: which are variable and never totally expressed;

2 Specifications: both internal (never perfectly defined) and external (better defined, for example regulations);

In the actual production process, discrepancies frequently arise between real conditions and the specifications outlined, particularly in agriculture due to factors such as inclement weather, material availability, and the reliance on seasonal workers.

Nutritional quality: quantitative and qualitative aspects

Regulatory quality of the product, respect for the environment

Quality of service: conservation, storage, consumer information, etc.

Organoleptic (sensory) quality: appearance, taste, pleasurable/attractive, etc.

Hygiene and toxicological quality: no foreign bodies, insects, dangerous micro-organisms, toxins, pesticides, etc

Social quality ethical production practices, fairness in production, etc.

The ultimate goal of any quality strategy is to align needs, specifications, and actual production under all circumstances, as controlled quality exists at the intersection of these three elements Quality strategies will be explored in detail in Chapter 6 of this manual.

Food safety and traceability are essential for consumers who want assurance about the origin, production methods, and timing of their food, ensuring it is safe to eat.

1.1.4 Significant evolution in retailers' approach

Food safety should not be marketed as a competitive advantage, as food products are either safe or unsafe However, some retailers promote this notion by requiring suppliers to adhere to their private standards instead of established regulations like maximum residue levels (MRLs) for pesticides.

In Germany, following Greenpeace's campaigns on pesticide residues in fruits and vegetables, major supermarket chains established maximum residue limits (MRLs) significantly lower than those permitted by the EU However, this reduction of 20 to 30% in acceptable limits does not impact the consumer's risk level.

Campaign in the Netherlands (with the 'Hypermarket C1000' label):

Mandatory limit of 80 % of MRL and maximum of 3 detectable residues authorised in products

Examples of residue requirements set by various supermarket chains:

Maximum % of the European MRL considered as acceptable

Moreover, the above list does not include retailers that impose their own lists of authorised active substances for use on crops, which are more restrictive than official authorisations

Food safety and quality are critical issues in the European retail and distribution sector, serving as key marketing points to address consumer concerns and respond to pressure from advocacy groups As a result, retailers have evolved into 'standards developers,' leveraging their economic power to effectively replace traditional regulatory frameworks.