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 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
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