BETTER TRAINING FOR SAFER FOOD
BTSF
PHYSICAL
CHECKS ON AIRPORT CONSIGNMENTS
-
SPECIAL TOPICS -
DR. UTE GRAMM
MOVEMENT AND IMPORT CONTROLS OF FEED,
FOOD AND ANIMALS
Control checks at border inspection posts
Session 7 - 8 to 11 April 2014 – Munich
Health and
Consumers
Temperature
control
Temperature requirements
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
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Chilled meat:
≤ 4 °C
Frozen meat:
(≤ 12 °C)
no EU levels set
Meat preparation:
-18 °C
Deep frozen products: - 18 °C
Council Directive: 89/108/EEC



Provisions for quick-frozen foodstuff
Temperature must be stable and maintained at
all points in the product at – 18 ° C
Brief upward fluctuation of not more than 3 °C
Health and
Consumers
Fishery products
Organoleptic examination using the example
of salmon fillet:
 Visual inspection
 Salmon-like colour, (“orange-like”)
 Smell:
 fresh, characteristic of the species, without
abnormal or differing smell
Taste:
 fresh, characteristic of the species, without
abnormal or differing taste
 Consistency:
 elastic fish flesh, not tacky, not fissuring
Health and
Consumers
pH- value
 Fresh meat:
5.7 – 6.3
 Poultry meat: 5.9 – 6.2
 Fishery products: 5.9 – 6.8
 Shrimps: 6.5 – 7.0
 Squid: 6.0 – 6.5
 Mackerel canned: 5.9 – 6.4
 Salmon fillet: 5.8 – 6.2
 Honey: 3.7 – 4.2
Health and
Consumers
Parasites in
fishery products:
Check for parasites
 Reg. (EC) No. 2074/2005, Annex II, Section I, Chapter I:
Visual inspection; candling of fish fillets (Candling table)
 Parasites shown as dark shadows in the flesh
 Cave: fillet with skin; coloured fish flesh and parasites
coloured in the same way as fish flesh
 Other methods: UV light
 Digestion method –
no harmonised EU standard
for assessment
→ national law
Health and
Consumers
Parasites in
fishery products:
Species – Roundworm (Nematodes)
 Anisakis simplex (Herring worm):
 up to 2 cm long in fish
 is almost colourless, and is found tightly coiled and encased
in the guts and flesh
 sometimes in considerable numbers,
particularly in the belly flaps.
 Phocanema decipiens (Cod worm):
 up to 4 cm long in fish, and
 varies in colour from creamy white to dark brown.
 frequently found in the flesh of fish, particularly in the belly
flaps, where it often remains for long periods curled up and
encased in a sac-like membrane produced by the fish tissue.
 Contracaecum (Tilapia worm)
Health and
Consumers
Casings
Categorisation: “Natural” products
 Treated stomachs, bladders and intestines:
 Legal basis: Reg. (EC) No. 853/2004, Annex III,
Chapter XIII; Dec. 2007/777/EC
 CN-Code: 0504 000 00
 (Natural) Casings:
 Legal basis: Dir. 92/118/EEC; Annex I,
Chapter II B:Specific animal health requirements;
Dec. 2003/779/EC
 CN-Code: 0504 000 00
 Dried tube hog casings (DTHC); Dried tube sheep casings
(DTSC): Casings cut in stripes; stuck together and dried
 Legal basis: see natural casings
 CN Code: 4206 0000 00
Health and
Consumers
Casings
Categorisation – artificial casings:
 Artificial casings made from collagen
 CN-Code: 3917 10 10
 subject to veterinary border control
 Import conditions: EU certificate of Reg. (EC)
No. 2074/2005 and national conditions for the
regarding the third country and establishment
 Artificial casings made from cellulose
 CN-Code: 3917 10 90
 not subject to veterinary border control
Health and
Consumers
Casings
The calibre:
 Diameter of the filled casings
 Indication by colour with ribbon or plastic ring
e.g. yellow: small; sheep casing:14-16mm;
hog casings: < 26mm
e.g. red: medium-wide;
sheep-casing: 22/24; hog casings: 32/34
 Current sheep/goat calibres: 18/20; 20/22;
22/24; 24/26; 26/28
 Current hog calibres: 30/32; 32/34; 34/36;
36/38; 38/40; 40/42; 42/44
Health and
Consumers
Casings
 The length:
 1 bundle of middle: 9m; (horse casings: 8 m)
 1 hank (=100 Yards) of hog/sheep casings: 91,4m
 The colour
 Transparent, white, natural white
 The grade
 Super A, A, B, C
(quality: High  Low)
 The packaging
 soft tube, hard tube, net
Health and
Consumers
Reptile meat
 EU-law:
 Dec. 2007/275/EC Annex I
 CN Code 0208 50 00
 Reg. 2076/2005 - Article 7 Red dog
 National rules applicable
 Reg. 2075/2005 - Article 13:
 Meat of animal species that may be carriers of
Trichinella, containing striated muscles and coming from a
third country may only be imported into the Community if
it has been examined for Trichinella in that third country
before export
 Risk evaluation:
 Salmonella spp., Vibrio spp.
 Parasites: Cestodes  Spirometra; Nematodes: Trichinella
 Further information:
http://www.efsa.europa.eu/de/efsajournal/pub/578.htm
Health and
Consumers
Insects
Insects for human consumption
 No harmonised import conditions
 Novel food?
 Legal basis: Reg. (EC) No. 295/97
 Legal differentiation between part of insects and whole
insects
 Regulation is currently amended
 Further information:
 FAO Forestry paper 171:Edible insects- future prospects for
food and feed security:
http://www.fao.org/docrep/018/i3253e/i3253e00.htm
 Edible Insects in a Food Safety and Nutritional Perspective:
A Critical Review:
http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12014/full
Health and
Consumers