Download - Act.9 EU Acquis on Food Safety Eng (1)
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Yeniliki Srdrlebilir
Kalknma Yoluyla Sivasl
Giriimcilerin Rekabet
Edebilirliini Arttrma
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Training on EU Acquison Food Safety AB Mktesebat Gda
Gvenlii Eitimi
Sivas
Nisan 29- Mays 1 2013
FormaperUzman Denny Righini
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Eitim Hedefleri AB Genel Gda Yasasn Anlamak
Gda gvenlii sorumluluklarn ve Gda
letmeci(business) operotrlerinin zorunluluklarnanlamak
Gda zlenebilirlii, HACCP ve bunun uygulanmasnanlamak
Gda Kalitesi ve Sosyal Sorumluluk Arasndaki ilikilerianlamak
Vaka ncelemeleri ve rnekler
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
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Gda Gvenlii 2000 le lgili Beyaz Kitap Bu Beyaz Kitap; AB gda politikasn etkili, tutarl ve kapsaml bir ara haline
dntrmek iin yksek dzeyde insan sal ve tketici korumas salamakadna nerilerde bulunmaktadr.
Bu belgedeki ynlendirici prensip gda gvenlii politikasnn kapsaml ve entegrebir yaklamadayal olmas gerektiidir. Bu, gda zincirinin her halkasn (iftliktenmasaya) ve btn sektrleri kapsayan bir yaklamdr.
Yem reticileri, iftiler ve gda reticileri/operatrleri gda gvenlii bakmndantemel sorumlulua sahiptir.
Tketiciler de gdann dzgn biimde saklanmasndan, ilenmesinden vepiirilmesinden sorumludur.
Baarl bir gda politikas yem ve gdalarn ve bunlarn muhtevasnnizlenebilirliinigerektirir.
Risk analizi, gda gvenlii politikasnn temeli olmaldr. Uygun durumlarda, ihtiyat prensibi risk ynetimi kararlarnda kullanlacaktr.
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Genel Gda Yasas
Tzk (AT) N178/2002Tzk 178/2002, Gda Gvenlii ile lgili AB Beyaz Kitap 2000den
sonra belirlenmitir. Beyaz Kitapn stratejik ncelikleri unlardr: Bir Avrupa Gda Gvenlii Otoritesi oluturmak Gda mevzuatna dair yaklamlar mzakereye sunmak iin bir
iftlii hayata geirmek Gda gvenlii bakmndan gda ve yem operatrlerinin temel
sorumlulua sahip olduu prensibini pekitirmek
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Tzk 178/2002: Esaslar
Tanmlar
GIDA :
lenmi, ksmen ilenmi, ilenmemi ya da ilenecek
ya da insanlar tarafndan yenilmesi beklenenherhangi bir madde ya da rn. Gda ,retim,hazrlama ya da ileme esnasnda gdaya bilerekkatlan iecekler, sakz ve herhangi baka maddeleri
de kapsamaktadr.
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unlar Gda Deildir:
(a) yem;
(b) insan tketimi iin pazara sunulmak zere yetitirilmeyen canlhayvanlar;
(c) hasat ncesi bitkiler; (d)Konsey Ynergesi 65/65/EEC (1) ve 92/73/EEC (2) kapsamndaki
medikal rnler; (e) Konsey Ynergesi 76/768/EEC (3) kapsamndaki kozmetikler; (f) Konsey Ynergesi 89/622/EEC (4 kapsamndaki ttn ve ttn rnleri);
(g) Birleik Devletler Narkotik lalarla lgili Tek Konvansiyon, 1961, veBirleik Devletler Psikotropik Maddeler ile lgili Konvansiyon, 1971,
kapsamndaki narkotik ve psikotropik maddeler; (h) Atk ve kirlilik oluturan maddeler.
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Dier Tanmlar: gda iletmesi'; devlet ya da zel giriimcilerce kar amal ya
da kar amac gtmeksizin , gdann retimi, ilenmesi vedatmnn herhangi bir aamasyla ilgili herhangi bir iinyklenilmesi ve yrtlmesidir;
gda iletmesi operatr, kontrol dahilindeki gdailetmesinin gda yasas gereksinimlerini karladngarantilemekle sorumlu gerek ya da tzel kiilerdir;
zlenebilirlik bir gdann, yemin, gda reten bir hayvann ya
da gda olacak bir maddenin ya da yeme ya da gdayakatlacak bir maddenin btn retim, ileme ve datmaamalarnda izlenebilmesini ve takip edilmesini ifade eder.
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retim, ileme ve datm aamalar ithalat da dahil gdann veuygun durumlarda da yemin ilk retim yerinden alnp stoklanmas,tanmas, nihai tketiciye ulatrlmas ya da satlmas ve tedarikiyleilgili herhangi bir aamay ifade etmektedir.;
temel retim hasat, st alma, ve kesilmeden nceki iftlik hayvan
dahil temel rnlerin yetitirilmesidir. Bu ayn zamanda avlanma,balk tutuma ve yabani rnlerin hasadn da iermektedir.
nihai tketicigday herhangi bir iletme operasyonu ya da aktiviteiin kullanmayacak olan nihai tketicidir.
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GVENL OLMAYAN GIDALAR??
Madde 14: Gda Gvenlii Gereksinimleri
Gvenli olmayan gdalar pazara
karlamaz. Gvenli olmayan gdalar: Sala zararl/
nsan salna uygun deil
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Gvenli olmayan gda: Nasl Belirlenir! Normal kullanm koullarn gz nnde bulundurun.
(Nihai tketici, muhtemel yeniden biimlendirme) Tketiciye sunulan etiket bilgisi( rn. alerjenler) Genotoksik etki? (rn.: mikotoksinler) Kmlatif etki? (rn.: ar metaller) Gda belli bir tketici kitlesine ynelik mi retilmi (rn.:
bebek gdas) Risk deerlendirmesi ok byk nem tamaktadr: bir
gda zararl olabilir ancak buna ramen yasal snrlaramyor da olabilir (rn.: yabanc maddeler ve kimyasalkontaminantlar(kirleticiler)
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Gvenli olmayan gdalar- Dikkate
alnmas gereken birka nokta daha
Uygun olmayan gdalar: Amalanan
kullanm alanna gre kabul edilebilirolmayan gdalar. Patojenik olmayanbakterilerin yaratt yksek
kontaminasyon, kt koku/tat, bozunma& grsel deiimler
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Mavi Mozzarella Peyniri
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irinlerin Mozzarellas!
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Gvenli GdaAk mdr? Eer Avrupa Topluluunun zel gvenlik artlarn salyorsa bir rngvenli olarak ele alnabilir.
RISK DEERLENDRME PRESNB NCL KURALDIR:
Gdalar Avrupa Topluluunun zel gvenlik artlarna uysa bile pazara
k yasak olabilir(rn.: retim esnasnda bir kontaminasyon olmuolabilir ve fabrikann risk deerlendirmesine bal olarak dierpartiler/rnlerin de pazara k yasaklanabilir.)
Gdann gvenliiyle ilgili hususlarda bir ihlal olduunda, bunun ya salazararl olduu dnlr ya da tketim iin uygun deildir. (rn.:
gdalardaki kontaminantlarla ilgili mevzuata uygun deil)
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Gvenli olmayan gda: Ticari sonular Herhangi bir parti gdann bir ksm olan
gvenli olmayan gda durumunda,
problemin sadece o parayla ilgili olduuispatlanamad srece, btn parti gvenliolmayan olarak nitelendirilecektir.
Sonular: rn geri ekme, risk
deerlendirmeleri, parti byklkleri,izlenebilirlik(rn ve sre).
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Gda letmesi operatrlerininSorumluluklar
retim, ileme ve datmn btn aamalarnda gda veyem iletmesi operatrleri kontrolleri altndaki iletmeninrettii gda ve yemlerin gda mevzuatna uygun olarakretim yaptn garantilemek durumundadr.
GOleri gda gvenlii ve mevzuata uygunluu salamaasndan temel yasal sorumlulua sahiptir.
Sorumluluk GOlerinin kontrol altndaki aktiviteyi ifadeeder ve gda zincirlerinde birbirine baml bir sorumluluk
oluturur(FTLKTEN ATALA!).
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GOleri iin Gda Gvenlii Sorumluluklar
Gda Gvenlii Hijyen ve HACCP prensiplerinin doru
uygulanmasnn sonucudur. Tz. 852/04 GOleri iin genel hijyen sorumluluklarn
tanmlamaktadr. (Temel retim ve mteakipilemler: iftlikten atala!)
Tz. 853/04 hayvan rnleriyle alakal zel hijyengereksinimlerini belirtmektedir.
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Tz 852/04 Ek I
Temel rnler hava, toprak, su, yem ve gbre, veteriner ilalar, bitki koruma rnleri, biyositler, stoklama, ileme veatklardan kurtulma kontaminasyonuna kar korunmaldr;
GOleri insan salyla balantl olan hayvan sal ve refah ve bitki saln garantilemelidir;
Temel retimde kullanlan tesisler temiz olmal ve temel rnlerin gvenliini tehlikeye sokmamaldr.
Kullanlan ekipman, konteyner, krate ve aralar kovalar temiz olmal ve gerektiinde dezenfekte edilmelidir. ;
retim hayvanlar ve kesilecek hayvanlar temiz olmal ve sebzeleri retim ve tanma esnasnda kontaminasyona karkorunmaldr.
Kontaminasyonu engellemek iin sadece ime suyu ya da temiz su kullanlmaldr;
Gdalarla uraan alanlar salkl olmal ve salk riskleri konusunda eitim almaldr;
Sz konusu alanda pest kontrol sistemi bulunmaldr;
Kontaminasyonu engellemek iin atklar ve zararl maddeler ilenmelidir.
Yeni hayvanlarn gelmesi hastalklarn yaylmasna zemin oluturmamaldr.
nsan salna kar herhangi bir riski gz nnde bulundurarak hayvan ve bitkilerden numune alnmaldr.
Yem katk maddeleri, veteriner ilalar, bitki koruma rnleri ve biyositler mevzuata belirlendii ekilleriyle kullanlmaldr.
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Tzk 852/04, Kaytlar
Hayvan yetitiren ya da hayvan kkenli temel rnler reten gda iletmesi operatrleri unlarla ilgili kayt tutmakzorundadr:
(a)hayvanlara verilen yemin yaps ve kayna;
(b) hayvanlara verilen veteriner ilalar ve uygulanan tedaviler, bunlarn balama ve biti tarihleri;
(c) hayvan kkenli rnlerin gvenliini etkileyecek hastalklarn meydana gelip gelmedii;
(d) hayvanlardan alnan ve insan sal bakmndan nemli olan numunelerle ilgili analizler ve tehise ynelik alnan
numune sonular;
(e) hayvanlar ve hayvan kkenli rnler zerinde yaplan kontrollerle ilgili raporlar.
9. Gda iletmesi operatrleri ya da bitkisel rn hasat eden kiiler unlarla ilgili kayt tutmak zorundadr:
(a) abitikiyi korumaya ynelik rnler ya da biyositler;
(b)bitkisel kkenli rnlerin gvenliini etkileyecek herhangi bir pers ya da hastalk oluumu
(c) bitkilerden alnan ve insan sal bakmndan nemli olan numunelerle ilgili analizlerve bunlarn sonular
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zlenebilirlik (Gda Yasas, madde.18)
Neden?
rnnn orijinalliini korumak iin
rn ve reticinin namn korumak iin Gda gvenliiyle ilgili sorunlarn daha iyi
idame edilmesi iin (rnn hzl bir ekilde
belirlenmesi & hedef geri ekme& riskdeerlendirmesi& iletiim)
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zlenebilirlik: Tanm(Gda Mevzuat 18. Madde)
zlenebilirlik bir yemin, gdann, yem yada
gda reten bir hayvann , gda olacak ya dagdaya katlacak bir maddenin retim, ilemeve datmn btn aamalar boyunca takip
edilebilmesi demektir.
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zlenebilirlik: lgili tanmlar
-Zincir zlenebilirlii: gdann gemiinin, gda zincirinin btn evrelerinde tutulan kaytlar yoluylaincelenmesidir.
-Geri zleme: arz zincirindeki belli bir birim ya da parti maln daha evvel tutulan kaytlardan yola karakkaynann belirlenmesidir.
-leri zleme: arz zincirindeki belli bir birim ya da parti maln eitli kurululardan sat noktasna varana
kadarki izlenme srecidir. - zlenebilirlik: Belli bir birim ya da parti maln irketin iinde ya da irketin iindeki belli bir birimde
izlenmesidir. - ekilme: gdann, gda iletmesinin kontrolnden kt durumda, pazardan ekilmesi prosedrdr. - Geri toplama : gdann iletmenin kontrolnden kp tketiciye ulam olabilecei durumda gday
pazarDan ekmedir. NOT: parti ayn ekilde retilmi ya da paketlenmi gda partisine verilen addr. (AB 89/396).
Kaynak: CIES Gda letmesi Forumu
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zlenebilirlik: Gereksinimler (GdaMevzuat)
Gda ve yem iletmesi operatrleri izlenebilirlik bilgisini eldeetmeye salayan bilgisini sunan sistem ve prosedrlere sahipolmaldr.
Gda ve yem iletmesi operatrleri, rnlerinin arz edildiiiletmelere kullanlan sistem ve prosedrleri belirtmekdurumundadr.
AT dahilinde pazara km ya da kacak olan gda ve yemlerizlenebilirlik asndan ilgili dokman ve bilgilerleetiketlendirilmelidir.
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zlenebilirlik in 3 Basit Adm (Gda
Mevzuat Belirleme: Materyal ya da ilk paketleme, ekipman veoperatrler gibi herhangi bir retim faktr akabelirtilmelidir. Materyaller parti kavram kullanlarakbelirlenecektir.
Kayt (Geri zleme):Belli bir rn iin kullanlm materyallerinkayd zerinde tarih olan ve yetkili kiilerce hazrlanmbelgelerle kaydedilmek durumundadr.
Kayt (leri zleme):retimi tamamlanm rnlerin varacayerlerle ilgili bilgiler zerinde tarih olan ve yetkili kiilerce
hazrlanm belgelerle kaydedilmek durumundadr.Miktarlarnda belirtilmesi gerekmektedir.
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Bir izlenebilirlik sistemi uartlarda memnun edicidir.
Kriz ynetimi hzl, etkili ve kesindirrnn kimliibelirlenir ve bilgi elde edilir.
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zlenebilirlik: bir uygulama rnei Vine Reeli retimi
Gerekli Belgeler- zlenebilirlik ynetimi ile ilgili operatif bilgiler
- Kayt belgeleri
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PROCESS FLOW DIAGRAM CHERRY JAM
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
STEP 11
Production farm
Raw cherries delivery
into factory (batches)
Storage
Selection and
washing
De stoning/stalking
Blanching
Cut
Sugar Cooking
Hot fill
Pasturisation
Cooling
Finished product
storage
Identification of cultivating area and related
cultivars, records for fertilisation and
chemical/pesticide treatments, agricultural
practices, picking date and batches,
register for chemicals/fertilizers/pesticides,
register for waste materials
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Belirleme(Adm1 & 2)
Hammaddenin cinsine gre hammaddeninkodifikasyonu :
1. Materyalin kayna (kendi retimleri ya da satn
alnm)
2. Teslimat tarihi
3. Tedariki
Bir i parti numaras belirlenir. Vine kovalarna i partinumarasn belirten etiketler konacaktr.
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Belirleme(4. admdan 10. adma) Her bir retim hatt bir kodla
belirlenecektir.
Ara rnler de belirtilecektir. Yan ve atk rnler de belirtilecektir.
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Belirleme (Adm 11) Her bir kavanoz/kutu vine reeli
etiketlenecek ve etikette bir partinumaras bulunacaktr. Parti numaraskodifikasyon sistemi geri izleme iin
gerekli olan btn bilgileri ierecektir.
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Kayt Adm 1: miktar, tedariki, teslimat bilgileri
Adm 2: Hammadde girdi kaytlar
Adm 3-10: operasyon tarih ve zamanlar, sz konusu
partiler, girdi-kt dengesi, atk madde miktar, szkonusu hat, ilk paketleme iin teslimat belgeleri
Adm 11: Stok kaytlar. Not: FIFO prensibininuygulanmas
leri izlenebilirlik: Tarih, miktar, referanslar, partiler vemteriyle ilgili teslimat detaylar
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zlenebilirlik
zlenebilirlik yasal olarak zorunlu deildir.Bunun sayesinde rnlerin girdisini ve ktsntakip etmek kolaylar. rn.: tek bir
hammadde partisi birok bitmi rndekullanlabilir.
arkasndaki dnce geri ekilme
operasyonlarnn daha iyi idame edilmesiylealakaldr. (zamandan ve maliyetten tasarruf)
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Yasal zlenebilirlikle ilgili zel durumlar:Biftek, Kmes Hayvanlar, Balk, GDO,
Yumurtalar
ABde bu gdalar daha fazla bilginintoplanmasn gerektirir.
zlenebilirlik prensipleri ayndr ancak
daha skdr.
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zlenebilirlik: Hangi bilgiler saklanmaldr?
Gda mevzuat hangi bilgilerin saklanacan belirtmemektedir. Minimum gereksinim olarak unlar saklanmaldr: - Hammaddeler: Tedarikinin ad ve iletiim detaylar,
parti numaras + rn ad ve miktar - Bitmi rnler: mterinin ad ve iletiim detaylar,, parti
numaras + rn ad ve miktar Satn alnma/teslimat tarih ve zamanlaryla ilgili referans
Datm zincirinin mkellefiyetini anlamak nemlidir. (rn.:fabrika dnda satn alnan ya da teslim edilen rnler)
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zlenebilirlik bilgisi ne kadar sreylesaklanmaldr?
Gda mevzuat belgelerin en az ne kadar sreyle saklanacanbelirtmemektedir.
Tketiciye direkt olarak ulatrlan pastrize st gibi sreli rnler ve tazemeyve gibi abuk bozulan rnler : retim/teslimat sonras 6 ay
Tketiciye direkt olarak ulatrlan son kullanm tarihi olan rnler (UHT stgibi) : rn mr + 6 ay
Raf mrnn geerli olmad rnler(arap gibi): 5 yl rnn mteriye mi yoksa dier reticilere mi arz edildiinin bilinmesi
nemlidir. Bu durumda rnn yine ileme tabi tutulacaunutulmamaldr. rnein 20 gnlk kullanm olan bir peynirdondurulmu pizzada kullanlabilir(1 yllk raf mr).
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rnek 1zlenebilirlik
Geri ekilme & ToplamaMadde.19, Gda Mevzuat: Eer bir gda iletmesi operatr retilen, ihrac
yaplan, ilenene ve datlan bir rnn gda gvenlii kurallarnauymadn dnyorsa, sz konusu rn pazardan ekmek iin
prosedr balatmak ve yetkili birimleri durum hakknda haberdar etmekdurumundadr.Eer rn tketiciye ulamsa, retici geri ekilmeninsebeplerini tketiciyle paylamal ve eer gerekliyse ve dier nlemler
sal koruma balamnda yeterli deilse rn tketicilerdentoplatlacaktr.
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Vaka ncelemesi: Sudan 1 Krmz tozbiber kontaminasyonu
Sudan I , textil ya da zcler gibi gda olmayan eylerde kullanlan turuncu-krmz yapay birboya grubu belirtmektedir.. EFSA Sudan I iin genotoksik ve kanserojen aktivite olduunubelirtmitir. Bu boya yasad bir ekilde krmz biber ve hurma yanda kullanlmtr.
Cuma 9 Mays 2003
Fransa, yaplan testlerde Hindistandan gelen ac krmz biber rnlerinde Sudan Ide yasadboyalarn kullanldn ATye bildirmitir.
30 Temmuz aramba 2003AT gvenlik llerinin Birleik Krallkta hayata gemesi, Hindistan'dan ithal edilen krmzbiber rnlerini de kapsamaktadr. Btn sevkiyatlarda test edilmi ve Sudan Iden bamszolduklarna dair dair bir sertifika olmaldr..
7 ubat Pazartesi 2005
Premier Gda, talya'daki bir Worchester sosunun mteri numunesinin Sudan I bakmndanpozitif olduunu FSAya bildirmitir. (Crosse & Blackwell Worcester Sosu). Bu sos BirleikKralla 2003ten nce gelmi krmz biber kullanlarak retilmiti. Worchester sosununkullanlabilir hale gelmesi iin 1 yla ihtiya vardr.
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9 ubat aramba 2005
Premier Gda FSAy etkilenmi olabilecek be rn hakknda bilgilendirmitir.10 ubat Perembe 2005Test sonular FSA tarafndan alnd Crosse ve Blackwell Worcester Sosunun ve bir 2002 krmzbiber partisinin Sudan I bakmndan pozitif olduu belirlendi.11 ubat Cuma 2005Premier Gda FSAya sz konusu be rn iin bir mteri listesi hazrladn belirtti.14 ubat Pazartesi 2005Premier Gda FSAya Birleik Krallkta 160dan fazla mterinin adn verdi. Yzlerce rnpotansiyel olarak etkilemi durumdayd.15ubat Sal 2005FSA gda sanayisinin temsilcileriyle grt ve tehdit altndaki rnlerin firmalarncaaklanmasn, bu rnlerin sattan ekilmesini ve mterilerin gerekli ekilde bilgilendirilmesiniistedi.
8 Mart Sal 2005Sudan I kontaminasyonu sonucu toplamda 580 rn piyasadan ekildi. Sz konusu maliyet 110 MEurodan fazlayd.A total of 580 products have been withdrawn from the food chain as a result ofSudan I contamination. The cost for the industry exceeds 110 M Euros.
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zlenebilirlik,
sisteminizi nasl tevikedersiniz! zlenebilirlik ylda en az bir kere tevik edilmelidir. Bu eitilmesi gereken
personeldeki deiimi de gz nnde bulundurmaldr. Snama mmknolduunca gereki olmal hem mteri hem de tedarikilerle olan ibirliide gz nnde bulundurulmaldr.
zlenebilirlik ve geri ekilme/toplama srelerini tevik etmek yararldr.Vaka A: Datm zinciri deponuzdan rastgele bir parti sein. retimihammaddelerin teslimatna kadar geriye doru takip edin.Vaka B: Rastgele bir hammadde sein ve btn sreler boyunca bu
hammaddenin yolunu, sreleri, rnn bitiini ve mteri depolarnnisimlerine varana kadar takip edin.
Kitle dengesinin dorulanmas sizin izlenebilirlik sisteminize deer katar.
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zlenebilirlik testini tamamladktan sonra,uyumsuzluk analizi belli konulara deinmelidir.
Hedef, sorumluluk ve ilerin tamamlanmasgereken son tarihle ilgili dorulayc aktivitelerplanlanmaldr.
zlenebilirlik testi ve ilgili aktivitelerin kaydkant olarak saklanmaldr.
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HACCP:ZEMN BLGS
1960lar Pillsbury irketi,ABD Ordusu ve NASA Hedefi : ABD uzay program iingvenli gda retimi. NASA astronotlarn uzayda tketecei gdalarn gvenliiningarantilenmesi iin sfr hata program dzenledi.
Innovation is HACCP is reducing dependence on end product inspection andtesting through risk a pro active approach
Pillsbury 1971de gdalarn korunmas iin , bir konferansta HACCP kavramn tantt. 1974te FDA HACCP yaklamn teneke kutudaki az asitli gdalarla ilgili
dzenlemelerde kulland. 1980lerin banda HACCP yaklam byk gda irketleri tarafndan kabul edildi. Abd milli bilim akademisi 1985te HACCP yaklamnn gda gvenliinin salanmas
iin gda ileme kurumlarnda kullanlmasn nerdi. u anki btn gda gvenlii standartlar , Gda Gvenlii Planlar iin HACCPyi
esas olarak almaktadr.
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HACCPgda gvenlii iin nemli olan tehlikeleri belirleyen,deerlendiren ve kontrol eden bir sistem.Tehlikesalk asndan olumsuz bir etki yaratacak potansiyelesahip biyolojik, kimyasal ve fiziksel ajan.Tehlike Analizi: Tehlike ve bu tehlikelere yol aan artlarla ilgili
bilginin toplanmas ve deerlendirilmesi ve bunlardan hangisiningda gvenlii asndan tehlikeli olduunun belirlenip HACCPplanna dahil edilmesi gerektiinin belirlenmesiKritik Kontrol Noktas : Kontroln uygulanabilecei ve gda
gvenliine ilikin bir tehlikenin engellenebilecei ya da kabuledilebilir bir seviyeye getirilebilecei bir nokta
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HACCPN KOULLAR HACCP programnn memnun edici bir ekilde
uygulanabilmesi iin uygun koullarn olmas gerekir.
Bu koullar n koullar olarak bilinmektedir. Temizlik ve hijyen
Bcek kontrol
Ekipman ve binalar iin bakm programlar
Kiisel hijyen gereksinimleri
alanlarn eitimi
Satn alma
Nakliye dzenlemeleri
apraz kontaminasyonu engelleme sreleri Alerjen kontrolleri
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Adm 1 (Codex Alimentarius)
HACCP Gda Gvenlii Takm HACCP takm multidisiplinerdir.
Bu Kalite/Teknik, Ynetim, retim ve dier nemli alanlardantemsilcilerin bulunmas demektir. Takm yelerinin HACCP
bilgisi olmaldr. Bir takm lideri seilmelidir.
HACCP takm HACCP plannn kapsamn belirleyecektir. Bukapsamda gda zincirinin hangi blmnn olduu ve szkonusu genel tehlikeler belirtilmelidir.
Dardan ekspertiz almak mmkndr fakat firma gnlkolarak gda gvenlii ynetimini srdrmelidir.
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Adm 2 (Codex Alimentarius) rnn Tarif Edilmesi
HACCP takm HACCP plan dahilindeki rn ve sreleri tarfedecektir. Bu, gvenlik zerinde herhangi bir etkisi olabilecekbtn rn/sre zelliklerini kapsar(rn.: su aktivitesi, pHscaklklar, paketleme, stoklama, datm koullar, hedef raf
mr, kullanm talimatlar ve yanl kullanm deerlendirmesi)Tehlike deerlendirmesiyle ilgili bilgi kaynaklar dabelirtilecektir. Bunlar bilimsel literatr, rehberler, tarihselveriler, gda gvenlii mevzuat ve zel mteri gereksinimleriolabilir.
Mevzuat ve gvenlikle ilgili konularda rnlerin gideceilkeler gz nnde bulundurulmaldr.
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Adm 3 (Codex Alimentarius)
Kullanm Alannn Belirlenmesi
rnn kullanlaca alan gz nndebulundurup bunu hedef mteri kitlelerine
bildirmek gerekir. Bebekler, sal bozukolanlar, yallar, alerjik ve intolerans olanlardikkate alnmal ve gvenlik artlarndaki
deiimler bildirilmelidir.
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Adm 4 (Codex Alimentarius)
PFD Oluturma HACCP takm her bir rn/sre ya da rn kategorisi/sreci iin
PFD belirleyecektir. PFDler Gda Gvenliiyle alakal btnmevzular hesaba katmaldr.
Sre Parametreleri CCPler
Hijyenle ilgili olarak fabrika/ekipman dzeni gz nndebulundurulacaktr(dk/yksek riskli alanlar)
Herhangi olas bir muhteva (buhar,buz, su) ve ilk paketleme dahilhammaddeler Sequence and interaction of all process steps
Dardan ya da alt birimlerden alnan iler Standart artlardan olas sapmalar: gecikme, yeniden yapma
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Adm 5 (Codex Alimentarius)Ak Diyagramn Dorulama
HACCP takm fabrikann fiili koul veuygulamalarn gz nnde bulundurarakPFDlerin kesinliini dorulayacaktr. Bu,muhtemel gnlk/sezonluk deiimleri de
ierir.
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Tehlike Analizi Yapn
CA Adm 6, Kural 1 Tehlikeler: Biyolojik, Kimyasal, Fiziksel HACCP takm PFDnin her admnda olabilecek btn tehlikeleri belirleyip
kaydedecek ve ncl artlarca kontrol altna alnp alnmadn belirleyecektir(tesisler, tedariki kontrol, bcek kontrol, ekipman, eitim, spesifikasyonlar,temizlik ve hijyen, kimyasal kontrol.GMP&GMH)
HA (hazard analysisi/tehlike analizi) bu tehlikeleri ve hangilerinin engellenmesi,azatlmas ya da kabul edilebilir seviyeler ekilmesi gerektiini belirtecektir. (Budurumda HACCP takm kontrol llerini belirleyecektir)
HA unlar belirleyecektir:-Olas tehlike (tarihsel veriler, kamusal veri tabanlarEFSA, RASFF, FAO)- Mteri gvenliiyle ilgilietkilerin iddeti
- Olaslk x iddet = Risk (Nitel ya da nicel); ssz konusu mikroorganizmalarn yaamas ya da oalmas; Toksin, kimyasal, ve fiziksel ajanlarn gdalarda remesi ve kalmas yukarda bahsedilenlere yol aan artlar (en sonuncusu 2 puan)
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CCPlerin belirlenmesiCA Adm 7, Kural 2
CCP identifikasyonu mantkl bir yaklamn
uygulanmasn gerektirir. rn.: risk belirlemeve karar aac. Belli bir admla ilgili tehlikeninkontrol mmkn olmadnda, rn/sre bir
nceki ya da sonraki adma kaydrlr.
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CCPnin Belirlenmesi iin RiskDeerlendirmesi
Muhtemel(L)
Risk
Yksek ya da3
Yksek(CCP)MXMMxHHxHYa da4ten yksek
Orta ya da 2
Dk ya da1
Dk
Grmedengelinebilir yada 0
Minimum
Grmeden
gelinebilir yada 0
Dk ya da
1
Orta ya da 2 Yksek ya da
3
iddet (S)
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CCPnin belirlenmesi iin Karar Aac
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Her bir CCP N Kritik Limitlerin
Belirlenmesi CA Adm 8, Kural 3 Her bir CCP iin uygun kritik limitler belirlenecektir Kritik limitler kontrol ve kontrol d durumlar
tanmlayacaktr. CLnin belirlenmesinin altndaki mantk netleecek
ve yasal gereksinimler ve talimatlar gz nndebulundurulacaktr.
Kritik limitler llebilir olacak ve bu mmkn
olmadnda resimler ya da rnekler kullanlacaktr. Kritik limitlerin geerli hale gelmesi
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Heer bir CCP iin bir takip sistemi olutuRMA caAdm 9, Kural 4
Belirlenen kritik limitlerin almadn
garantilemek iin her bir CCP takip edilmelidir. Takip skl, uygun zamanda tepki vermek ve
CA bakmndan uygun olmaldr.
Yaplan takip kayda alnmaldr.
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Dzeltmeye Ynelik Hareket Plan CAAdm 10, Kural 5
Takip sonular kritik limitlerin aldn ya da
alacak gibi olduunu gsterdiinde szkonusu prosedrler hangi CAnnuygulanacan belirleyecektir.
Potansiyel olarak gvenli olmayan gdalarbelirlenecek ve karantinaya alnacak/atlacak/yeniden ilenecektir.
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Establish verification procedures
CA Step 11, Principle 6 It is necessary to collect objective evidence that HACCP is
effective
Verification can be achieved through review of internal audits,
customer complaints, haccp records, product analyses andtests
HACCP documentation and records keepingCA Step 12, Principle 7
Records will be kept to demonstrate HACCP planimplementation and to allow verification, validation
and improvement/review activities
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TraceabilityExercise I
Object:Understanding EU traceability requirements
Activity:Develop a list with all relevant traceability information applying to provided PFDAdd all necessary information to PFD
Documents:
Reg 178/2002 (Traceability)PFD for production of Mozzarella cheese in brine
Results:List with all information necessary to satisfy traceability requirements
Steps:Read PFD
Part I: Identity information necessary for traceability in all stepsAssign this information to each stepList information required to satisfy traceability requirementsPart II: Discussion among working groups
PROCESS FLOW DIAGRAM
Mozzarella Cheese in brine
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Mozzarella Cheese in brine
RENNET AND LACTICFERMENTS INCOME
CARTONINGPALLETIZATION ANDCOOLING AT < 4C
REFRIGERATEDSTORAGE
COOLING AND FIRMINGIN REFRIGERATED
WATER
MOULDING
BRINE
PACKAGING
STRETCHING
STRETCHING (HOT) WATER
RICOTTA PRODUCTION
CURD RIPENING (37C X 4-5h)WHEY
MILK INCOME (T
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Food SafetyExercise I
Object:
Understanding management of food safety related issues
Activity:Take into account the described issue among two companies (producer named Salami Forti and its customer named Go ABread.
Group 1: You are Salami Forti. Describe how you will investigate on described issue. This will involve internal investigation and possibly further requests ofdetails to Go ABread. Results of this investigation and proposal of corrective actions should be introduced to Go ABread.
Group 2: You are Go ABread. Describe how you will handle the issue and evaluate, based on a risk assessment, the best solution to guarantee productioncontinuity.
Documents:Reg 178/2002 (Traceability)Description of the incurred issue among parts.Salami PFD
Results:Describe outcome of your investigation with details for identified causes and related corrective actions.
Activity organisation:Group
Steps:Read Issue descriptionDiscuss within your working groupRefer to other group and agree a forward strategy
ISSUE DESCRIPTION:Salami Forti is a produces of raw cured Salami. This company supplies de skinned salami under vacuum (ready to slice) to Go Abread. Go Abread slices
Salami Fortis product and uses sliced salami as topping for frozen pizzas. Frozen pizzas are sold to al countrys major retailers. During production(slicing operations) in Go Abread some sticks in Salami batches n.214 and n.216 were found contaminated by foreign bodies (blue plastic).
Salami Forti does not have immediate stock replacement as production of Salami is completed in 60 days.
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PFD SALAMI
Raw meats intake Other Ingredients(spices, preservatives)
intake
Raw meat storage Storage
Raw meat thawing(possible)
Weighting
Mincing
Mixing
Mix storage
Meat mix in bowel
Drying
Maturing
Washing
De skinning andvacuum packaging
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HACCP, Exercise IIDescribe product and intended use
Object:Understanding how to describe product and intended use in order to identify potential hazards associated.
Activity:
Choose a product or product group and describe characteristics affecting food safety. Specify intended use in relation to foodsafety.
Documents:
Exercise formats
Results:
Product description
Product intended use & target population
Activity organisation:
Groups
Steps:
Take into account exercise formats
Include in product description, as a minimum: name of the product, ingredients and composition, potential to support microbialgrowth (water activity [Aw], pH, etc.), brief details of the process and technology used in production, appropriate packaging
Include in intended use: how product is meant to be processed/prepared, which are the target consumer groups with a details forvulnerable groups (infants, immune depressed, intolerants/allergy sufferers, elder people).
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Product (group) description
Product name
Composition (raw materials, ingredients,allergens, recipe)
Physical/chemical safety product characteristics
(Aw, pH..)
Origin of the ingredients and associated
contaminations (biological, chemical, physical)
Treatment and processing (cooking, cooling..)
Packaging systems (vacuum, canned, modified
atmosphere..) and packaging materials
Storage and distribution conditions (refrigerated,ambient..)
Target shelf life under prescribed storage and
usage conditions
Instructions for use and potential known misuse
(storage, preparation..)
Intended use & consumers target groups
Description for the intended use of the productby the customer
Consumers target groups
Vulnerable consumers
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HACCP, Exercise IIIHazard analysis and CCPs determination
Object:Understanding hazards analysis, CP & CCP and management
Activity:Take into account some process steps. For these steps define hazards, CCPs (if applicable) and CCP management (critical limits
and monitoring).
Documents:PFD
Codex Alimentarius and CA Decision Tree
Results:Complete risk analysis for steps 1,5, 7Define CCPs using decision treeDefine critical limits and monitoring measures
Activity organisation:Groups
Steps:Read documentsDevelop risk assessmentDefine CCPsDiscuss
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PFD, Semi Dry Tomatoes IQFSEMI DRY TOMATOES IQF
1 Raw materials
(tomatoes)
2 Washing
4 Cutting
5 Drying
Disposal in Imhoff
6 Freezing
7 Packaging and
storage
F0, 2 min @ 80C
3 Selection
WaterGrey waters
Sold as animal feed
Vegetable
waste
Steam from
heaterSteam
Liquid
nitrogen
Boxes
Ba s
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Semi Dry Tom IQF Hazards
Hazards Origin Notes
Physical Stones
Plastic
Glass
Dirt (from ground)
Metal fragments
Chemical PesticidesNitrites
Contaminants from
contact materials
PAHs (from over
cooking)
Allergens
Biological Insects
Pathogenic bacteriaSpoilage bacteria
Toxins
OGM
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Example of Decision Tree Schedule (see page 53)
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HAZARDS ANALYSIS, CP & CCPs - SEMI DRY
TOMATOES IQFHazard
Step P C B Hazard Description CP CCP CCP: critical limits Monitoring
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HACCP, Exercise IVEvaluate PFD and CCPs, establish critical limits and monitoring system
Object:
Understanding PFD and CCPs identification
Activity:
Take into account PFD and associated CCPs. Evaluate if PFD and CCPs are appropriate. If necessary amend PFD/CCPs. Establishcritical limits and CCPs monitoring
Documents:PFD & CCPs
Results:
Evaluation of PFD and CCPs. Determination of critical limits and CCP monitoring methods/frequency/responsibility
Activity organisation:
Groups
Steps:
Take into account PFD and CCPs
Discuss, evaluate, identify and establish
Process flow diagram: Dry grated cheese
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
The Contracting Authority This Project is implemented under the partnership of Formaper and Sivas TSO
Process flow diagram: Dry grated cheese
Storage
Grating
Drying
Packaging10/15/40g
100g -1000gsachet
Storage, finishedproducts
Delivery
SievingCCP2
Box FillingBox labelling(bulk cheese)
Packaging
80g -250gplastic jar
Packaging250g- 500gMetal jar
Metal detector
CCP3
Raw material Delivery Dry Grated Cheese
Raw material Delivery Hard Cheese
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
The Contracting Authority This Project is implemented under the partnership of Formaper and Sivas TSO
Further HACCP food quality system
ISO 22000:2004
International Food Standard (IFS) and BritishRetail Consortium (BRC)
ISO 26000 principles and SA8000 certification
for social responsability
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
The Contracting Authority This Project is implemented under the partnership of Formaper and Sivas TSO
Guidelines of ISO 26000:2010 Responsability
Transparency
Ethics
Respect for stakeholders
Respect for law
Respect of international principles for behaviour
Respect for human rights
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
The Contracting Authority This Project is implemented under the partnership of Formaper and Sivas TSO
Benefits for SA8000 certification
optimize internal processes and ensure the integration of managementsystems and the commitment to social responsibility and sustainability
improve your relationship with partners, the government, the media,suppliers, colleagues, customers and the communities in which it operates
optimize risk management, dramatically reducing the potential forconflicts between the parties involved, the bad publicity and internalcrises
increase staff trust and the ability to attract and retain workers, thanks toits "good reputation
attract more investors, sponsors and the financial community generallymore interested in investing in organizations ethically sound
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ETCF II Project is co-funded by the European Unionand the Republic of Turkey
List of printed material for trainees:
Training slides and exercises
Reg 178/02
Reg 852/04
Reg 853/04Codex Alimentarius CAC/RCP 1-1969, Rev. 4-2003