Federal Agency
for the Safety
of the Food Chain
The implementation of self checking
systems in Belgium
Herman Diricks
Director-general Control Policy
Content
•
•
•
•
Context
National legislation
Development of (national) guides
Validation and certification of SCS (self-checking
system)
• Impact of certified SCS on inspection results
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Context
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New food/feed policy since 2000
• Taking into account the principles of White Book on
Food Safety
• Reorganization of civil service in general and
inspection services in the food chain in particular
– One inspection service for the food chain: FASFC
– Independent risk assessment body (Scientific Committee of
the FASFC)
– Federal Public Service is responsible for standards
• Own financing of the FASFC
– Contributions (levy)
– Retributions (fees)
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2
Our goal : optimizing food chain checks
Suppliers
of agriculture
(feed industry, raw materials, pesticides)
Agriculture
Food industry
Wholesale business
Retail
Hotels, Restaurants, Pubs
Transport
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History of self checking I
• ‘Pre’-history
– Implementation of HACCP principles for good hygiene
practices based on hygiene directives (e.g. 93/43/EEC)
• Initial Business plan (December 2000)
– Intention to impose on FBO (food business operators) to
implement self checking systems (SCS) based on
registration of operators, traceability and mandatory
notification
– Establish priorities between sectors based on risk
– Impact on personnel and finance to be determined
• General Food Law (2002)
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3
History of self checking II
• National legislation on self checking (2003)
• Hygiene package
• Business plan 2005-2008
–
–
–
–
Implementation Royal Decree (RD) on self checking
Validation of self checking systems by the FASFC
Calculated impact on inspection plan
Evolution of the human resources is function of
certified/validated self checking systems
• Business plan 2009-2011
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Implementation of self checking systems
Business operator of the food chain
With an independently certified self checking
system (SCS)
No independent guarantees
With a formally developed
scs
Without a formally
developed scs
External audit/
Testing/inspection
accredited control bodies
audit
audit
Information Inspection
Inspection
Inspection
FASFC
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National legislation
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Royal Decree on self checking (2003)
• Based on General Food Law
• Impose self checking system for FBO
– Has to be implemented for food safety
– Optional for quality aspects
• Food and feedstuff
– Based on HACCP
• Traceability
• Mandatory notification (even for laboratories/certifying
bodies)
• Rules for developing and accepting guides
• Possibility to delegate validation of self checking
systems to inspection/certification bodies
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Ministerial Decree on implementation of
self checking in certain FBO (2005)
• Scope
– B to C : max 5 FTE’s or < 400 m2
– B to B : max 2 FTE’s
• If processing food/feed:
–
–
–
–
Application of GHP
CCP’s, corrective actions, critical values from guide
Only NC’s have to be registrated
Documentation on HACCP = guide
• Traceability
– Based on delivery notes or other accompanying doc’s
– Registration of data : within 7 d
– Archiving documents 6 months (after UB/BB date)
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Development of
(national) guides
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Self checking guides - content
•
•
•
•
Scope
Consultation with all stakeholders
Document resources
Content : including all elements concerning :
–
–
–
–
GMP (Good Manufacturing Practices)
GHP (Good Hygienic Practices)
HACCP (Hazard analysis and critical control points) *
Legislation
• Certification rules
• Distribution of the guide
* Food and feed not primary sector
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Self checking guides - approval process
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Role of guide managers
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•
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Development
Maintenance
Promotion
Training
Follow-up of certifying bodies
Cost covering activities
Development of sector sampling plans
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Validation and
certification of SCS
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Terminology - audits vs inspections
‘Audit’
‘Inspection’
• On demand of the FBO
• Certifying body or
FASFC
• System audit
• Initiative FASFC
• Prerogative FASFC
• Check-lists audits
• Check-lists inspections
(hygiene, self checking
traceability, labeling, ..)
• Part of inspection plan
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Motivators validation/certification
• Bonus on levy (contribution)
• Lower inspection frequencies based on an objective
calculation with an important weight for the presence
of a validated self checking system
– General policy
– Specific policy for processing plants using products of animal
origin
• Condition for export of certain products
to certain countries (e.g. meat Russia)
• B tot C : visual sign (‘Smiley’)
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State of play : approved guides
35
100,00%
90,00%
30
80,00%
25
70,00%
60,00%
20
50,00%
number of approved guides
coverage (%)
15
40,00%
30,00%
10
20,00%
5
10,00%
0
0,00%
2004
2005
2006
2007
2008
2009
2010
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State of play certification
• Guides complemented with
– Check-lists
– FAQ
– Guidelines for certification bodies
• Significant number of certification bodies approved for
the different guides
• Critical mass reached in some sectors
• Bonus / Malus in 2010 : 50/60% (2011 : 50/100%)
• From design to maintenance of the guides
– Commitment of sectors
– Attention needed for small & medium sized business operators
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State of play (fully validated)
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•
•
•
•
Suppliers of primary production : 300
Primary production : 8.400
Transformation : 300
Distribution : 320
Horeca (hotels, restaurants, pubs, catering) : 170
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Impact of SCS on
inspection results
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2 examples
• Comparison of inspection results (expressed as
results of check-lists) of operators with or without
validated SCS year 2010
• Comparison of inspection results of processing plants
of certain products of animal origin (used in
calculating risk profiles) for the year 2008/2009
(implementing RD 22/12/05)
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Example 1 : impact of validated SCS on
inspection results
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
with
3%
without
18%
satisfactory with remarks
9%
19%
satisfactory
88%
64%
unsatisfactory
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Ex 1 : distribution of non satisfactory
inspections
Type checklist
total
non satisf
% non
satisf
Type checklist
total
non satisf
% non
satisf
non validated SCS
validated SCS
self checking
10077
4984
46,41 %
usage of pesticides
1139
113
4,17 %
infrastructure and hygiene
29646
9087
27,34 %
fytosanitary inspections
291
21
0,81 %
ban on smoking
11307
1539
13,58 %
animal health
699
21
0,80 %
usage of pesticides
1570
263
9,71 %
transport
238
9
0,66 %
labelling and packaging
5977
595
8,59 %
animal welfare
2460
55
0,62 %
traceability
19203
1799
7,89 %
labelling and packaging
946
39
0,56 %
waste management (1774)
2701
189
5,92 %
self checking
663
58
0,54 %
packaging materials
958
52
5,18 %
notification
12112
524
3,78 %
infrastructure and hygiene
3590
167
0,50 %
transport
1134
49
3,57 %
epidemiogical surveillance
1195
14
0,33 %
animal health
1931
90
3,42 %
75
2,89 %
489
10
0,31 %
298
9
2,87 %
Medicines and guidance
1319
16
0,31 %
fytosanitary inspections
infrastructure and hygiene
(approval)
epidemiogical surveillance
2300
waste management (1774)
3013
113
2,69 %
ban on smoking
packaging materials
22
0,00 %
45
3
0,30 %
Medicines and guidance
3876
115
2,21 %
traceability
3589
41
0,18 %
animal welfare
6369
188
2,13 %
notification
1754
9
0,06 %
other
266
4
1,29 %
18500
576
3,11 %
112741
19675
17,45 %
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Ex 2 : inspection results in certain
processing plants
To determine the individual
inspection frequency
(base/low/high) a risk profile is
determined
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Ex 2 : Results of inspections
Results of different inspection check lists for different activities
are weighted and translated into one value.
NC inspections(%)
NC inspections (cumul)
100%
35%
30%
25%
20%
15%
10%
5%
0%
80%
60%
40%
non validated
validated
20%
0%
0
1
2
3
4
5
1 3 5 7 9 11 13 15 17 19 21 23 25 27 29
6
7
8
9
10
weighted average NC
weighted average NC
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Business plan 2009-2011
• Improve financial incentives
• Redirect inspections towards FBO without SCS
• Develop specific communication towards sectors with
FBO without SCS
• Guides remain references but have to evolve
• Take into account specific needs of small and
medium enterprises
• Promote through training
Facilitate complementarities between guides and
commercial standards such as GMP
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Thank you for your attention
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Abbreviations
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BB : Best before
B to B : business to business
B to C : business to consumer
CCP : Critical control point
FASFC : Federal Agency for the Safety of the Food Chain
FBO : Food Business operators
FTE : full time equivalent
GHP : Good Hygiene Practices
GMP : Good Manufacturing Practices
HACCP : Hazard Analysis and Critical Control Points
NC : non conformity
RD : Royal decree
SCS : self-checking systems
UB : use-by date
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List of approved guides
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G-001 Guide on feed
G-002 Guide on diary products
G-003 Guide on butchers
G-004 Guide on brewers
G-005 Guide on ice cream
G-006 Guide on poultry slaughterhouses and cutting plants
G-007 Guide on food retail trade
G-009 Guide on transport and storage of raw milk
G-010 Guide on pesticides
G-011 Guide on food supplements
G-012 Guide on primary plant production
G-014 Guide on processing and trade of potatoes, fruit and
vegetables
G-017 Guide on transport by road and storage of food
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List of approved guides
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•
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G-018 Guide on slaughterhouses and cutting plants for fat stock
G-019 Guide on meat products/ ready to eat / salads
G-020 Guide on mills
G-022 Guide on chocolate, biscuit and confectionery
G-023 Guide on catering business
G-025 Guide on collectivity kitchens
G-026 Guide on bakers
G-027 Guide on coffee-roasting houses
G-028 Guide on organic fertilizers
G-029 Guide on water, soft drinks
G-030 Guide on apiculture
G-033 Guide on contractors
G-036 Guide on potting compost
G-037 Guide on primary animal production
G-038 Guide on trade of cereals and agrosupplies
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Belgian legislation
• Royal decree 14/11/2004 concerning self-checking,
mandatory notification and traceability in the food
chain
• Ministerial decree 24/10/2005 concerning the
relaxation of requirements relative to self-checking an
traceability in certain businesses of the foodstuff
sector
• Royal decree 22/12/05 fixing inspection frequencies
for the food business operators of the meat and fish
sector in the inspection program of the Agency,
necessitating the presence of an inspector of the
Agency
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