Dear All,
YES vessels are included !!!!!
We are running our 3 day Seafood Risk Assessment course in Brisbane
(Australia) on November 14,15,16 2001. As some you are well aware, this
course is not a "standard" 3 day HACCP course. It is assumed that the
attendees of this course, have already successfully completed a 3 day HACCP
course. This course is designed for the members of the Australian Export
seafood industry to meet the requirements of AQIS FPA system, especially if
you are expecting an US or EU audit. It concentrates on the areas of hazard
identification and risk assessment, with a practical risk assessment carried
out in a working Export plant. The course is registered within the
Australian education system (VETEC). The course was orginally designed for
AQIS officers (Austrailia's FDA).
The cost of the course is AUD $1100.00 (including GST) (AUD running around
54 US cents). Many members of the Australian Seafood industry will be able
to access Government funding for this course. We will be running a course
in Cairns (Australia) next February 2002 and may be running a course in Fiji
next year pending funding.
If you, your staff or your customers would be interested in attending this
course please email myself so that I can email/post you more information on
the course and course registeration forms.
Thanks
Clare Winkel
Food Consultant
CENTRE FOR FOOD TECHNOLOGY
Department of Primary Industries
19 Hercules Street Hamilton Q 4007
Telephone 07 3406 8691
Facsimile 07 3406 8662
winkelc@dpi.qld.gov.au
http://www.dpi.qld.gov.au/cft/
> -----Original Message-----
> From: Winkel, Clare
> Sent: Tuesday, 22 May 2001 16:36
> To: 'rsardine@acadia.net'; SeafoodGS@aol.com
> Cc: seafood@ucdavis.edu
> Subject: RE: Should Vessels or Retailers be included in HACCP
>
> Dear All,
> This issue is very surprising coming from Australia. All our export
> vessels that "process" (ie freeze or cook) need FPA- a HACCP based Food
> Production Accredatation system adminstered by AQIS (Aust Quarantine
> Inspection Service= FDA). Yes they go on boats in the sea to inspect. And
> they mainly do this to meet the requirements of overseas importing
> countries (ie USA & EU).
>
> So yes, there is onboard HACCP plans. Some vessels here also have ISO
> 9000 (the international Quality Managment Standard). I have been running
> Seafood Risk Assessment courses across our state, and have vessel owners
> and operators on every course this year.
>
> In Australia we have HACCP implemented (or being implemented) in all
> sectors from Paddock/Ocean to Plate. It has not been required by Govt
> regulation on the whole- but by the market forces. The 3 largest
> supermarket chains here demanded the implementation of full HACCP based QA
> programs by all suppliers- yes farmers, processors, pre-prepared
> meals ect. So have the Airlines, large institutional caterers(Hospitals,
> Army, Schools.....)
>
> So yes there is HACCP in retailers. Have a look at what Sainsburys and
> Tescos expect of their suppliers in the UK.
>
>
> It stuns me that people even need to ask this question, let alone that
> other people answer NO.
>
> Below is an extract from an article that I wrote for Joe Slavin's
> newsletter in Jan this year. It may go some way to explaining how other
> parts of the world approach HACCP implementation.
>
> Both the European Union and the United States have implemented HACCP to
> meet their respective Government's legislation. The legislation in both
> continents is significantly different in their approaches. This
> legislation also includes prescriptive "Standard Operating Procedures" or
> good manufacturing practices, suggestions for Quality Assurance systems
> and even risk analysis methods. The similarity between the two approaches
> is that all importing countries have to meet the same standard as the
> domestic producers.
>
> Other areas in the world like Australia, New Zealand and parts of Asia
> have taken different approaches; some Governments passing partial HACCP
> legislation (Aust and NZ), some relying on market demands (Aust and most
> of Asia) or using a 3rd countries standards as their defacto standards
> (Japan). Usually this approach means that the domestic producers are
> usually meeting very different standards to the exporting producers. The
> exporting producers are usually trying to meet both the EU and USA
> requirements, which may directly, conflict with the implementation methods
> used in their domestic market. In Australia it is quite common for an
> exporting processor to have at least 8 different types of audits a year,
> some processors having up to 26 different types of audits.
>
> In the USA there is HACCP legislation to cover the meat (USDA) and seafood
> (FDA) processing industry and proposed legislation for the fruit juicing
> industry, but there is no federal legislation covering HACCP for the rest
> of the food industry ie food service where most of the poisoning's occurs.
> This is left up to the state and local governments.
>
> In the EU the Directive 93/43/EEC covers "all stages after primary
> production (the latter including, for example, harvesting, slaughter and
> milking) during preparation, processing, manufacturing, packaging,
> storing, transportation........for sale or supply to the consumer". The
> dairy and meat industry have further legislation relating to hygienic
> production (DIR 92/5 & DIR92/46). It is left up to each individual member
> country to implement the directives intent and that has led to differing
> interpretations within Europe. If you want a good summary of HACCP
> implementation worldwide, with particular regard to different member
> states of the EU, read this paper
>
> " Evaluation of worldwide approaches to the use of HACCP to control food
> safety" Karl Ropkins and Angus. J. Beck. Trends in Food Science &
> Technology 11 (2000) 10-21
>
> In an export focussed country like New Zealand, all areas of the food
> industry have implemented HACCP to meet their trading partner's
> requirements, but many have been using HACCP based Quality assurances
> schemes for at least fifteen years to enable their industry to keep an
> edge on their trading competitors.
>
> In Australia there is legislated "HACCP" requirements for the meat
> processing and dairy industries, all exported food products. Certainly in
> Australia whatever domestic regulations are set, have no connection to the
> requirements for imports. There was proposed federal legislation covering
> all other aspects of the domestic food industry, but this approach seems
> to have been abandoned in favour of each of the seven states and
> territories implementing their own (different) food safety legislation.
> Some of these legislation's requiring "food safety plans" some not
> requiring much more than documented good manufacturing practices (GMP).
> Parallel developments by the three major supermarket chains have meant
> that most food producers and processors have implemented at least one of
> the 161 different HACCP based Quality Assurance systems, to remain in
> business. So the HACCP push in Australia has come from the domestic
> supermarkets and in certain exporting industries (meat), trading partners,
> not the Government.
>
>
>
>
>
>
> Clare Winkel
> Food Consultant
> CENTRE FOR FOOD TECHNOLOGY
> Department of Primary Industries
> 19 Hercules Street Hamilton Q 4007
> Telephone 07 3406 8691
> Facsimile 07 3406 8662
> winkelc@dpi.qld.gov.au
> http://www.dpi.qld.gov.au/cft/
>
>
> -----Original Message-----
> From: Ronald Hoelzer [SMTP:rsardine@acadia.net]
> Sent: Sunday, 20 May 2001 4:22
> To: SeafoodGS@aol.com
> Cc: seafood@ucdavis.edu
> Subject: Re: Should Vessels or Retailers be included in HACCP
>
> I need to add my 2 cents to this question.
>
> In an ideal world, the vessels should be included under the Seafood
> Rule. As it is now, the processor or buyer becomes the regulator for
> the
> vessels as it is the processor/buyer that must demand proper
> documentation from the vessel.
>
> Unfortunately, if the vessels were included in the seafood rule, it
> would simply become one more unenforceable law. There simply aren't
> enough regulators to inspect the thousands of fishing vessels.
>
> Ron Hoelzer
> Maine Food Technology Associates
>
> SeafoodGS@aol.com wrote:
>
> >
> > > Hi,
> > >
> > > Should vessels or retailers be included in HACCP?
> > >
> > > In the following article from the May Issue of U.S. Seafood News
> on
> > FDA
> > Warning Letters you can see that often reports are required by
> > inspectors as
> > to how Scombroid fish were handled on the vessel so as to guard
> > against the
> > Hazard of Histamine poisioning.
> > >
> > > The basic emphasis of HACCP is now placed on the processor. The
> > retailers or
> > > vessel operators are not included. But when we look at Histamine
> and
> > similar
> > > cases investigators say that vessels should have records to
> show
> > that fish
> > > were handled properly and the processor receiving this fish
> should
> > have
> > these records or acess to them.
> > >
> > > What do you think? Should vessels landing higher risk products
> ie
> > scombroid fish be required to have a HACCP plan.
> >
> > Should vessels be given a higher priority for HACCP than
> retailers.
> >
> > We would appreciate your views.
> >
> > Please visit our web site at www.seafoodglobalservices or request
> a
> > complementary issue of the May Issue of U.S. Seafood News for
> > additional
> > information.
> >
> > Article Follows
> >
> > FDA Warning Letters Increase The U.S.Food and Drug
> > Administration
> > (FDA) issued 23 warnings letters to industry firms in March 2001
> for
> > not
> > complying with the HACCP seafood processing regulation
> âEUR"bringing the
> > total
> > number of warning letters issued for the first three monthsof 2001
> to
> > 47.
> > See U.S. Seafood News,vol. 9, issues 2 and 3 for information on
> > warning
> > letters issued in January and February. The Seattle FDA
> > office was
> > the leader issuing nine warning letters in March, followed by
> Atlanta
> > and
> > Florida who issued four each. The FDA offices in San Francisco,
> > Dallas,
> > Chicago, Baltimore, NewOrleans and New England issued one warning
> > letter each
> > in March. Following are some observations by U.S.
> Seafood
> > News
> > concerning the warning letters issued in March.
> >
> > -Many of the letters were issued to firms that had failed to
> correct
> > deficiencies previously brought to theirattention by FDA. -About
> 25
> > percent
> > of the firms were cited for having sanitation deficiencies, such
> as no
> >
> > sanitation control records and insanitary handling conditions..
> > -Smoked fish received a high priority. Firms were cited for
> nothaving
> > at
> > lease 3.5% water phase salt content, lack of sufficient
> > time-temperature
> > controls, high storage temperatures and lack of controls for
> > histamine..
> > -Sandwich manufacturers received warning letters for not
> > including
> > allergens in their HACCP plan and for not storing tuna salad
> > sandwiches at
> > low enough temperatures to minimize pathogengrowth.
> > -Histamine
> > controls continued to receive a priority in the FDA inspections.
> Firms
> > were
> > cited for not taking and/or recording the internal temperature of
> fish
> > at
> > receiving, for not using low enough storage temperatures, for not
> > taking into
> > account transportation of the product prior to receiving and for
> not
> > requiring vessel handling records as part of the HACCPplan.
> > -Lack
> > of specifications and/or affirmative action steps for imported
> > products were
> > noted in about 20 percentof the warning letters. In one case, an
> > importer
> > was cited for not having sufficient controls to guard against
> > ciguatoxin in
> > grouper and snapper imported from Mexico. In others the importer
> did
> > not
> > issue specifications for canned tuna, grouper, herring and raw
> shrimp.
> >
> > -Other warning letters include citations for lack of controls
> for
> > sulfite
> > in raw shrimp, pathogens in storageof cooked stone crabs and fried
> > fish cakes
> > and thawing vacuum packed imitationcrabmeat.
> > >
> > > Looking forward to your views.
> > >
> > > Best regards,
> > >
> > > Joe Slavin, Publisher
>
********************************DISCLAIMER****************************
The information contained in the above e-mail message or messages
(which includes any attachments) is confidential and may be legally
privileged. It is intended only for the use of the person or entity
to which it is addressed. If you are not the addressee any form of
disclosure, copying, modification, distribution or any action taken
or omitted in reliance on the information is unauthorised. Opinions
contained in the message(s) do not necessarily reflect the opinions
of the Queensland Government and its authorities. If you received
this communication in error, please notify the sender immediately and
delete it from your computer system network.
This archive was generated by hypermail 2b29 : Sat Jun 23 2001 - 23:08:54 PDT