1.Process of Information Exchange of Ireland

7/30/2019 1.Process of Information Exchange of Ireland

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2005

Food incidents

Process for Information Exchange

Bangkok

October 2007


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2005

The World on Your PlateThe World on Your Plate

AnAn IrishIrish Chicken KievChicken Kiev

Herb ButterHerb Butter ::

Salted butterSalted butter

garlic pureegarlic puree

garlic saltgarlic salt

lemonlemon

parsleyparsley

pepperpepper

waterwater

Chicken BreastChicken Breast:Chicken

Batter:Batter: FlourWater

Bread CrumbBread Crumb:: Bread crumbRape-seed oil

-- IrelandIreland-- China, USA, SpainChina, USA, Spain-- China, USA, SpainChina, USA, Spain-- USAUSA-- France, UKFrance, UK

-- IndonesiaIndonesia

-- IrelandIreland

-- Ireland, BelgiumIreland, Belgium

UK, Thailand etc.UK, Thailand etc.-- Belgium, FranceBelgium, France-- IrelandIreland

-- Ireland, UKIreland, UK

-- EU, AustraliaEU, Australia

Eastern EuropeEastern Europe

Chicken Kiev

A Russian inspired recipe made inIreland with ingredients from aroundthe world


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2005

Fresh Food

MaybeMaybe--ButJ

etlagged!

ButJetlag

ged!

5,000 km from FARM5,000 km from FARM


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2005

16October2003


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2005

Articles of Relevance

Article 2: Definition of Food

Definition over-rides national definitions

Article 3: Definition of Food Business, Food BusinessOperator, placing on the market, risk and traceability

Articles 11 and 12: Import/Export

Article 14: Food Safety Requirements (Unsafe Food)

Article 16: Presentation of food (MisleadingLabels/Claims etc)

Article 17: General Responsibilities

Article 18: Traceability Article 19: Responsibilities Withdrawal and Notification


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European Commission Guidance

http://europa.eu.int/comm/food/food/foodlaw/guidance/guidance_rev_7_en.pdf
http://europa.eu.int/comm/food/food/foodlaw/guidance/guidance_rev_7_en.pdfhttp://europa.eu.int/comm/food/food/foodlaw/guidance/guidance_rev_7_en.pdf


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Article 18 : Traceability

1. The traceability of food, feed, food-producing animals, andany other substance intended to be, or expected to be,incorporated into a food or feed shall be established at allstages of production, processing and distribution

2. Food and feed business operators shall be able to identifyany person from whom they have been supplied with a food,a feed, a food-producing animal, or any substance intended

to be, or expected to be, incorporated into a food or feed. Tothis end, such operators shall have in place systems andprocedures which allow for this information to be madeavailable to the competent authorities on demand

3. Food and feed business operators shall have in placesystems and procedures to identify the other businesses towhich their products have been supplied. This information

shall be made available to the competent authorities ondemand


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From Farm to Fork

(the food chain)


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One Step Forward One Step

Backwards

Regulation (EC) No 178/2002Regulation (EC) No 178/2002

Farmer

Processor

Retailer


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Internal traceability (process traceability) is not required inlaw but it is expected that most food businesses willneed to put some form of this in place to reduce theirliability


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Food incidents managed in 2006

76 food incidents were investigated

15 notifications of recall from Industry were received

71 miscellaneous incidents were opened


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Product Recalls

Entero

bacter

sakazaki

i

carcinogen

choking

hazard

exce

ssivesh

elflife

salmone

lla


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Guidance Note 10:

Product Recall andTraceability

Developed by the FSAIand industry and is abest practice document

Also designed to minimisecompany liability in theevent of food safety incidents

Covers all food sectors


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2005

Article 19 : Notification and Recall

Responsibilities for food: food business operators1. If a food business operator considers or has reason tobelieve that a food which it has imported, produced,

processed, manufactured or distributed is not in compliancewith the food safety requirements, it shall immediately initiateprocedures to withdraw the food in question from the marketwhere the food has left the immediate control of that initial

food business operator and inform the competent authoritiesthereof. Where the product may have reached the consumer,the operator shall effectively and accurately inform theconsumers of the reason for its withdrawal, and if necessary,

recall from consumers products already supplied to themwhen other measures are not sufficient to achieve a high levelof health protection.


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2005

Article 19: Retailers

A food business operator responsible for retail or distributionactivities which do not affect the packaging, labelling, safety

or integrity of the food shall, within the limits of its respectiveactivities, initiate procedures to withdraw from the marketproducts not in compliance with the food-safety requirementsand shall participate in contributing to the safety of the food

by passing on relevant information necessarynecessary to trace a food,cooperating in the action taken by producers, processors,manufacturers and/or the competent authorities.


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2005

Definitions

Withdrawal

Removing a food product from anywhere in the food

chain up to the point of sale to the consumer

Recall

Removing a food product from the food chain

including products which have been sold toconsumers by requesting them to return or disposeof the product


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2005

European Guidance on Article 19

Food Business must ..

withdraw unsafe food and notify competent authorities

recall unsafe products if reached final consumer andnotify competent authorities

co-operate with withdrawals/recalls initiated by otherfood businesses or the authorities


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2005


Withdrawal means any measure aimed atpreventing the distribution, display or offer of aproduct dangerous to the consumer.

When to withdraw..I f a food in question is considered by theoperator as not being in compliance with the foodsafety requirements i.e. Injurious to health orunfit for human consumption as laid out in Article14 (read full text of guidance document)

When to withdraw and notify the authorities.

as above and. the food has left the immediatecontrol of the food business (i.e. it has beenshipped to another business unit of the samecompany or to another food business whichincludes a contracted transporter or warehouse)


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2005


Notification of competent authorities when food has left the immediate control of

the food business

NOT when food is NOT placed on the market(i.e. not in the hands of another food businessor the consumer)

Co-operation retail businesses (retail and catering) must co-operate with withdrawals by other businesseseven if their operation does not affect thesafety of the food (e.g. a wholesaler of pre-

packaged ambient foods)

retail businesses are also obliged to withdrawproduct within their sphere of influence and

notify the manufacturer of the food to completewithdrawal in other food businesses


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2005

Stages of a product Recall Procedure

1. Development of a product recall policy

2. Development of a product recall plan

3. Testing of a product recall plan4. Notification and initiation of a product recall

5. Management of a product recall

6. Closing a product recall

7. Review of a product recall and amendment of theproduct recall plan


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2005

Recall Plan Support Material

Sample documents

Role & responsibility chart

Contact list layout

Product recall decision tree

Trade notification

Product recall notice

Press release

Example of a bad & good recall notice

Contact details for the FSAI and the Regulatory

Authorities Relevant legislation


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2005

SOP No.43: Managing Food Incidents

To identify, characterise and manage foodincidents

Scope

Food incidents whereby physical, chemical andmicrobiological hazards are (or thought to be)

associated with food which are identified as posing arisk to consumer health

Responsibility: Chief Specialists, Directors andassociated staff


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2005


Definitions:

Food; Hazard; Risk; Incident Manager; IncidentTeam; Food Incident; Rapid Alert Team and RASFFNotification

Related Records:

Food Incident Report Form SOP 40: Rapid Alerts


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2005


When a potential incident is reported to the FSAI asmuch detail as possible should be noted and theinformation passed to the Rapid Alert team

Reporter details including out of hours number if possible Type of food including brand name

Pack size

Durability

Lot/batch numbers

Origin / distribution of food

Nature of complaint / hazard

Establishment involved Details of any associated illness

Action already taken

Results of analysis


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2005


Food Incident Log created using the agreed template byRapid Alert team member recording as much detail aspossible

Information is assessed by the Chief Specialist EH inconsultation with other staff as appropriate

Provision for delegation in the absence of the Chief

Specialist Risk assessment carried out in consultation with subject

matter experts and key details recorded in the incidentlog

If no further action required the incident log iscompleted, the form signed and dated by the ChiefSpecialist or delegate

Where further action is required the Chief Specialist EHor delegate will act as Incident Manager


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2005


Press or Public Relations Officer advised of the incident.An Incident Team is appointed on the basis of expertise.A member of the Rapid Alert Team will always be

appointed to the team.

Possible communication needs will be discussed with thePress & PR Officer at this stage

Information Manager will be advised of the incident andthe Incident Manager will discuss possible consumerqueries and concerns

Information Manager in co-operation with the Incident

Manager may hold a briefing session for advice-line staffand prepare a series of possible Q&As


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2005


A food incident number will be assigned sequentuallyand a log saved to the electronic folder numbered andtitled accordingly

An all staff email will be issued advising staff of theincident details and management unless decidedotherwise by the Incident Manager and reasons noted

Where it is determined that the incident forms the basisof a RASFF notification then SOP 40 is to be followed

As the incident progresses relevant staff will continue tobe updated by the Incident Team & Manager

Incident food log is updated as necessary on the basisof information gathered during the investigations.Decisions on action to be noted along with interimevaluations and ongoing risk assessments which may

need to be revised as information becomes available


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2005


Incident manager & Team consider the necessary actionson product withdrawal and recall in consultation withexperts as necessary

Once the incident is declared over electronic and hardcopy files will be updated, finalised and signed off ascomplete by the Incident Manager

Files to be archived electronically and manually

Briefing session to be held including the Incidentmanager & Team and where appropriate the Press & PROfficer, Information Officer and other staff involved

To identify any procedural changes required and inform

policy on management of similar incidents in future Summary note of briefing to be included at the end of

the sequential log on the food incident log

An all staff email will be issued advising of the closing of

the incident where all staff were notified originally


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2005

Food Incident Report Form

Section 1 Initial Report

Incident Number and subject

Notification of the Food Incident Date & Time reported

Reported to

Notified byif RASFF number / title

Details of Incident

Product identification

Details of Investigation


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2005


Section 2 Assessment of Incident

Risk categorisation

Information on risk already available Consult with other staff members / external experts

Assessment

If no further action required sign-off

If case transferred


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Section 3 Incident Management

Incident Manager

Incident Team members

Section4 Communication

All staff email

Staff from external agencies notified Consultation with Press & PR Officer

Sequential Log

Section 5 Resolution Report / Summary Comments

Closing Off Food Incident

Food Incident Manager Sign-Off

All staff email


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2005

Summary:

New General Food Law Regulation 178/2002 sets outspecific legal requirements on traceability, withdrawaland notification to authorities

Clearly places an onus in food business operators to:

Comply with food law

Not place food on the market which is unsafe

Maintain traceability information and systems Initiate action on withdrawals and recalls

Provide information to the public

Notify and cooperate with Competent Authorities New Provisions took effect from 1 January 2005


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2005

Summary:

EU Guidance Document on Interpretation ofTraceability, Recall and Notifications

Guidance Note 10: Product Recall and Traceability

Guide to Good Practice not Compliance

Code of Practice 5: Food Incidents and Alerts

Deals with notification requirements of Article 19


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1.Process of Information Exchange of Ireland

Documents

Transcript of 1.Process of Information Exchange of Ireland