market

EU Fish Wholesale Markets Hygiene Requirements and Electronic Auctioning

Onur HASALTUNTASFAO-SEC Fisheries and Aquaculture JTOFish processing, quality and safety expert

AUCTION HALLS • It is a peculiar

establishment on land after primary production where the Fishery Products are (at least) stored and displayed for auction sale

• Approval is required

WHOLESALE MARKET • An establishment that

includes several separate units which share common installations and sections where food stuffs are sold to food business operators -Reg 853, Annex I ,8,8.2

• Approval is required; secondary approval numbers indicating units or group of units selling or manufacturing products of animal origin may be given -Reg. 854, art. 3 (3)

GENERAL FEATURES– Should be easy to clean and

disinfect

– Protect the fish against contamination

– Permit good hygiene practices

– Provide temperature control

http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/wholesale_guide_original_en.pdf

Community Guide to Good Hygienic Practices Specific to Wholesale Market Management in the European Union

a) Product Acceptance Unitb) Cold Storage Room Prior to Auctionc) Auction Zoned) Officese) Administrative Unitf) Social area g) Inspection and Control Unith) Processing and Packaging Uniti) Cold Storage Units(including detained and unfit Fishery Product storage room)j) Ice Production Unit

INFRASTRUCTURAL UNITS FORWHOLESALE FISH MARKET

k) Parking Lotl) Device and Equipment Washing and Disinfecting Sectionm) Packaging Materials Roomn) Refining Unito) Auxiliary Units

- Laboratory, - Communication Center,- Meeting and training Center- Repair and MaintenanceFacilities

- Bank Branch Office- Security Unit- Health Center

Wholesale market project

Good access for lorries, discharge ramp

Product AcceptanceAir locks

sufficient space for Parking

Loading area

Sufficient loading bays

Temperature controlled reception / dispatch area

Inspection and Control Unitprovided with necessary equipmentprevent returns and collisions

provide maximum facility

Temperature control

Adequate trucking corridors

Cold Storage Room• convenient technical and hygienic conditions• appropriate cooling system in accordance with the form

of the products,• Continuously controlled temperature and lockable

RELEVANT LEGISLATION Basically, the same applicable to the other Fishery Products establishments on land

requiring approval:Regulation (EC) No 178/2002

Food law(General principles and requirements)

Regulation (EC) No 852/2004 General rules on hygiene

Annex II

Regulation (EC) No 853/2004

Specific hygiene rules for products of animal origin Annex III, Sec VIII, Ch II-VIII

Directive (EC) 98/83On the quality of water intended for human consumption, Annex II table A and B

Regulation (EC) 2074/2005Implementing measures for certain products under Reg. (EC) No 853/2004 Annex 2, section I, chapter I and II

Sanitary requirements in relationto structures and equipment

Objective & Reference in the legislation

1. Facilities and Infrastructures1.1 Provide adequate protection against contamination from air, …1.2 Constructions are of smooth, easyto clean, impervious material1.3 Constructions maintained in goodCondition1.4 Articles, fittings and equipment shall be constructed and maintained in good1.5 Precautions against engine exhaust gases and other hazardous in place, No entry to vehicles emitting exhaust fumes

Facilities and equipment areconstructed so to preventcontamination fromsurroundings, surfaces andother external sourcesReference:Reg 852/2004 Annex 2,chapter I ,II,VReg. 853/2004 Annex III Section VIII, Chapter II (2)

Relevant LegislationRelevant Legislation

Structural Requirements• Fully closed

• Proper ventilation system

• Temperature control

• Closed and covered ceiling by a smooth surface preventing leakage

• WallsWater resistant, smooth,easily cleanable and disinfectable.

• Door should be resistant, made up of non-corrosive material,smooth, easily cleanable, leak-Proof, watertight and self closing, preventive design for the Entrance of harmful

• Windows should be covered by a wire

• Product entrance and exit doors should be separate by all means, And adequate units of loading and unloading proper to necessity.

• Cooled waste roomReg. 852/2004, Annex II, chapter I,II

Adequate drainage

Easy to clean

Waterproof, non-slippery

FloorRising

Side opening

DoorsDoors

weight-resistant

Electric or gas fork trucks

Sanitary requirements in relationto structures and equipment


1. Facilities and Infrastructures1.6 Protection against rodents and other pests in place and efficient1.7 Premises must be well lit to facilitate official controls and the Light is adequate for the operations 1.8 Premises are used for display orstorage of fishery products only1.9 Lavatories and hand washing facilities for staff are adequate located and designed1.10 Lockable facilities for the refrigerated storage of detained fishery products1.11 Separate lockable facilities for the storage of FP declared unfit 1.12 An adequately equipped lockable facility or room for the exclusive use of the CA, if required

Facilities and equipment areconstructed so to preventcontamination fromsurroundings, surfaces andother external sources and to facilitate official controlsReference:Reg 852/2004 Annex 2,chapter I, II, Reg. 853/2004 Annex III Section VIII, Ch II (2)


Good lighting

Provide adequate hand washing facilities

Infa-red tap

Air drier

Lavatories and hand washing facilities, restroom, bathroom, dressing room and other properties

STAFF FACILITIES

Sanitary requirements in relationto hygienic practices


2 Practices and operations2.1 Fresh products not chilled on board areiced or otherwise chilled immediatelyafter landing, cold chain is not to be interrupted2.2 Containers used for storage under ice allow drainage of melt water2.3 Handling and storage of waste preclude risk for contamination of products2.4 Operations such as gutting, cleaning, sorting, repacking are carried out hygienically2.5 Adequate procedures for washing and disinfection of facilities, equipment, containers, vehicles etc. are in place and efficient2.6 Adequate procedures for control ofharmful animals are in place

Products are chilledand/or kept under chilled andhygienic conditions when theyare in the facilities of theestablishmentReference :Reg 852/2004 Annex 2, chapter II, IV,V, VI, IX

Reg. 853/2004 Annex 3 Section VIII, Ch II, III, VI


Crate should be easy to clean or once only use!

Crate should be easy to clean or once only use!

Used box should be standardpolıstren box Euro box

Packaging Materials Room should be fully closed and hygienic conditions and enough space

Provide adequate lidded waste bins

Problems disposing of insulated boxes

Solved by using a compactor

Disposal of waste

Device and Equipment Washing and Disinfecting Area

Plastic Box Washing Machine

closed- space for the box and pallets



3 Supply of water and ice3.1 Water available at any time in sufficientamounts3.2 Quality of water regular monitored3.3 Water quality comply with requirements to clean water and potable water (drinking water)Ice3.4 Produced of potable water in adequatefacilities (origin controlled)3.5 Stored under hygienic conditions3.6 Transported under hygienic conditions3.7 Handled under hygienic conditions3.8 Quality regular monitored3.9 Ice quality comply with requirementsto clean water and potable water (drinking water)

Water supply system shallensure that only potable or clean water can be used in contactwith fishery products.

References:Reg. 852/2004, Annex II,chapter VII 1-4EC Directive 98/83 Annex IItable A and B


Use new technology and plenty of ice made from clean potable water Appropriate production and storage conditions

Reg. 852/2004, Annex II,chapter VII 1-4, EC Directive 98/83, Annex II table A and B

Water supply and Ice Production

A system providing potable water and clean seawater of adequatequantity



4 Personal Hygiene4.1 All staff members wear suitableprotective clean clothing4.2 Personnel with access to the facilitiesmaintain a high degree of personalCleanliness, 4.3 Internal regulations ensure that staffwho may carry diseases are notallowed to handle food4.4 All staff members are trained in foodhygiene and safety issues adequateto the nature of duty

Minimization of the risk ofcontamination of seafood byhuman pathogenic microorganisms, and other hazards which may be carried by staff

Reference: Reg. 852/2004,Annex II, chapter VIII 1-2


Wear clean protective overclothing

Keep Product off the floor.Use plastic pallets

EU LegıslatıonFishery Products obviously contaminated with parasites shall not be placed on the market.

Ref: Reg. 853/2004, Annex III, section XIII, ch. V-D852/2004, Annex 2 chapter IXReg. 2074/2005, Annex 2, section I, chapter I and II* Reg 1276/2001**Guidance on viable parasites in FP

PARASITES IN FISH

**http://ec.europa.eu/food/food/biosafety/areas_cyprus/20111214_scfcah_guidance_parasites_en.pdf

Diodontidae Canthigastridae

TetraodontidaeLagocephalus sceleratus,Lagocephalus spadiceus (Balon balıkları)

Gempylidae

Prohibitions of Market Placement Fish species poisonous or toxic to humans shall not be placed on the market

Molidae Sunfishespervane/ay balığı References:

•Reg. 853/2004, Annex III, section XIII, ch. V-E.

•Reg. 852/2004, Annex II, ch. IX 1

•Reg. 2074/2005 Annex VII, 2c

References: •Reg. 853/2004, Annex III, section XIII, ch. V-E.

•Reg. 852/2004, Annex II, ch. IX 1

•Reg. 2074/2005 Annex VII, 2c

may only be placed on the market in wrapped/packaged form and must be appropriately labeled to provide information to the consumer on preparation/cooking methods and on the risk related to the presence of substances with adverse gastrointestinal effects.

TRACEABILITY

Reg. 178/2002, Art. 3, 15,18,19Reg. 853/2004 Art. 5, 6 & Annex II, Sect IReg. 852/2004 Annex I, Part A III-7,8

Landing declaration log bookOrigin and health certificateInvoiceTransport documentLabels, barcodsSales notes

Barkod and registration system

FRESHNESS AND SIZE GRADING

(2406/96/EC) common marketing standards for certain fishery products

Organoleptic assessment to be carried out to assure that product complywith any freshness requirement Reg. 853/2004, Annex III, section XIII, ch. V-A

Manuel Grading Table

Mechanic gradingused for round fish

Electronic grading

Crate for each size

Electronic weighing

Dizayn should be suitable for the processing not to allow cross contamination

Equipment must be non-corrodible

Processing and Packaging Unit

ELECTRONIC AUCTION SYSTEM

Electronic Auctioning

•Sales catalogue (paper, web based, …)

•Electronic Transaction generation:

•Each buyer has same fair chance to buy

•Very fast and efficient (better products, better prices)

•Financial control possible (security)

•Offers added value for all operators

Electronic Auctioning

Two basic electronic sales types possible :

•‘DUTCH auctioning’ : price go down, first buyer who ‘stops’ can buy (the full lot or a part)

•‘FRENCH auctioning’: price go down, if one buyer stops and another one wants to compete, price go up again till the last buyer bidding (pushing button) is the winner.

+ many variants !

EXAMPLES of Electronic Auction

1. Registration of sales (shouting)

2. With presentation of products:

•Sales on the floor (mobile system)

•Conveyor belt

3. Sales in auction room (‘theatre’ concept)

4. Addition of Remote sales (office, home)

5. Network of auctions

TRANSITION FROM ONE TO OTHER = EVOLUTION

EXAMPLES of Electronic Auctioning

Auction type : shout auction

Manual registration of the transactions via inputstations

Transaction ticket

TRACEABILTY

Price information

TRANSPARENCY

Registration of Supplies

Handheld terminal

Input station

Registration of Supplies

Data input station connected with electronic scale

Up to 500 kg (pallet) possibleWith automatic ticket (barcode)


Mobile Sales System on Floor

Example : USTKA (Poland)

Radio button to stop the

price



Example : Loctudy (France)



Advantage:

Very easily accepted by buyers

Example: LOOE (UK)


Auction Room with Presentation (conveyor)

Example:

Dunkerque

(France -Atlantic)


Auction Room with Presentation (conveyor)

Example:

Sète

(FRANCE-Medit)


Auction Room (pre-inspection + catalog)

Example:

URK

(Holland)



Buyer’s desk with terminal



Buyer terminal is

PC

Example: GRANVILLE

(FR)



Projected screen

Example: SYDNEY (AUS)

Remote Electronic Auctioning

Remote and distant buyers access the market


Why remote buying ?

•Saving on operating costs

•More products, more supply

•Expand the market

•Very easy and simple (PC based)


Technical issues: connection ISDN / Internet / SMS …

Products standards : grading, quality, packaging,…

Logistics (micro / macro)

Financial structure (bank warranty)

Commercial information & promotion

Some Keypoints for succes / critical factors:

THANKS FOR YOUR ATTENTIONS

market

Documents

requirementsregulation

bregulation ec

directive ec

certain products

group of units

separate units

hygieneannex iiregulation

good hygiene practices