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HACCP farmi tasandil I Kursus 3: Toidu kvaliteet ja ohutus Teema 2: HACCP farmi tasandil ppetund 1: HACCP farmi tasandil I Kreeka Rahvuslik Pllumajanduse Teadusuuringute Sihtasutus E. Sossidou S. Ramantanis Slide 2 HACCP farmi tasandil I Akronm HACCP (Hazard Analysis and Critical Control Point) tekkis seoses toidu ohutusega. Algselt arendati toiduainete mikrobioloogilise ohutuse tagamiseks, hiljem laienes ka keemilistele ja fsikalistele ohukomponentidele. 1.Alused 2.Kvaliteet ja kvaliteedi kaitsekorralduse komponendid 3.Kvaliteet ja kvaliteedi kaitsekorralduse komponendid farmi tasandil 4.Mis on HACCP ssteem? 5.HACCP otstarve loomakasvatustoodangus 6.Riskianalsi neli komponenti QAs 7.HACCP phikomponendid 8.HACCP printsiibid 9-10-11. HACCP farmi tasandil 12-13. Kuidas vtta HACCP kasutusele loomakasvatuses? 14.Olulised jreldused 15.HACCP hved 16-17. HACCP vljavaade farmi tasandil 18-19. HACCP rakendus farmi tasandil 20. Vastutus HACCP elluviimisel 21- 28. Kirjandus 23. Interneti aadressid HACCP farmi tasandil Tiendav materjal WP3T2L1.pdf WP3T2L1.pdf Slide 3 HACCP farmi tasandil I Toiduohutuse tagamine laienevas globaalses toiduahelas on kompleksne vljakutse, mis nuab tootjate, ttlejate, turustajate ning mjate aktiivset osalemist. Toidust phjustatud ohud, mis on tekkinud kas juhuslikult vi tekitatud tahtlikult, jagatakse fsikalisteks, keemilisteks ja bioloogilisteks. ha suurenev mure toidu ohutuse prast, olemasolevate vahendite vhesus ja traditsiooniliste ksitlusviiside piiratus on esile kutsunud vajaduse vlja ttada efektiivsed toidu ohutuse tagamise meetodid. HACCP on selline ssteem. Kuna looma tervis on toodangu kvaliteedi tunnus ning heaolu ja sobiva keskkonna tulemus, siis toodangu kvaliteedi kontrolli printsiipe jrgides tuleb hoolitseda looma tervise eest. HACCP kontseptsioon, mis seisneb riskide identifitseerimises ja kitlemises, on kvaliteedi kontrolliks farmi tasandil hsti rakendatav. Selle protseduuri kige olulisem meetod on farmi kriitiliste kontrollpunktide monitooringu ja jrelevalve ssteem loomsete saaduste tootmise protsessis. 1. Alused Slide 4 HACCP farmi tasandil I Kvaliteeti defineeritakse kui produkti vi tegevuse kiki tunnuseid ja omadusi, millel phineb tema vime rahuldada teatud vajadusi (Evans ja Lindsay, 1996). See thendab, et tarbija nudeid tuleb arvestada nii tootmisprotsessis kui produkti spetsifikatsioonis; nii tehnilised kui korralduslikud tegevused peavad vastama tarbija nuetele, millest juhindub kogu tootmine. Pikas perioodis on kvaliteet positiivselt seotud investeeringute tasuvusega. Kirjanduses kirjeldatakse mitmeid kvaliteedi kontseptsioone ja meetodeid, nagu GOOD MANUFACTURING PRACTICE (GMP) codes, HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP), INTERNATIONAL STANDARIZATION OFFICE (ISO) ja TOTAL QUALITY MANAGEMENT (TQM). 2. Kvaliteet ja kvaliteedi kaitsekorralduse komponendid Slide 5 HACCP farmi tasandil I Toodangu kvaliteedi tagamine pllumajandusloomade pidamisel hlmab kolme tegevust: planeerimine, juhtimine ja tiustamine. Kvaliteedi tagamise korraldus loomade pidamisel peaks rahuldama kahte philist nuet: 1.Riskitegurite krvaldamiseks ja kontrolliks tuleks loomakasvatajad varustada selgete ja lihtsate protseduuridega. 2.Toodangu sertifitseerimisel ja kvaliteedi tagamisel peaks loomapidajal olema vimalus tendada nende vtete rakendamist kolmandale osapoolele. 3. Kvaliteet ja kvaliteedi kaitsekorralduse kontseptsioonid farmi tasandil Slide 6 HACCP farmi tasandil I 4. Mis on HACCP ssteem? HACCP ssteem on teaduslik, ratsionaalne ja sstemaatiline lhenemine ohtude identifitseerimisele, hindamisele ja kontrollile toidu tootmisel, ttlemisel, valmistamisel ja tarbimisel, et kindlustada tarbitava toidu ohutus (st toit ei kujuta lubamatut riski tervisele). Vrreldes praeguse mitteefektiivse lppprodukti testimise ssteemiga on HACCP ssteemis ohutuse kontroll viidud tootmisprotsessi. Seega on HACCP ssteem ennetav ja konoomne toiduohutuse tagamise meetod. HACCP ssteemi vib kasutada kogu toiduahelas, esmatootjast kuni lpptarbijani. Selle evitamisel tuleb lhtuda teaduslikult testatud riskidest inimese tervisele. Slide 7 HACCP farmi tasandil I Mis on HACCP ja kuidas rakendatakse teda loomakasvatustoodangus? Kosmoselaevades kasutatav toit pidi olema tiesti ohutu. HACCP printsiipe ja kasutust kirjeldati esmakordselt 1971. a konverentsil USA-s (Conference on Food Protection). Rhutati kolme printsiipi: 1)riskide kindlakstegemine ja hindamine loomade kasvatamisest toodangu tarbimiseni; 2)kriitiliste kontrollpunktide mramine igale kindlakstehtud ohule; 3)kriitiliste kontrollpunktide monitooringussteemi loomine. Seda seisukohta on nd laiendatud (National Advisory Committee on Microbiological Criteria for Foods (NACMCF) ja Codex Alimentarius). 5. HACCP otstarve loomakasvatustoodangus Slide 8 HACCP farmi tasandil I Ohtude kindlakstegemine, ohtude ja riskide ohtlikkuse mramine Riskid on seotud toidu toormaterjali kasvatamise, koristuse, ttlemise, jaotamise, valmistamise ja/vi kasutamisega. Ohud thendavad tavaliselt toidu ohutust vi riknemist phjustavate mikroorganismidega saastumist, nende kasvu vi silimist. Oht vib seisneda ka saastumises ohtlike kemikaalide vi vrkehadega (klaasi vi metallitkid). Risk thendab vimaliku ohu esinemise tenosuse kindlakstegemist. Ohu kontrolliks vajalike kriitiliste kontrollpunktide mramine (KKP) Kriitilised kontrollpunktid mravad koha, menetlused, protsessid, mida kasutatakse lubamatu saastumise rahoidmiseks vi minimiseerimiseks, toidupatogeenide ja riknemist phjustavate mikroobide ellujmise ja kasvu vltimiseks, mittesoovitavate kemikaalide ja vrkehade toitu sattumise rahoidmiseks. Monitooringu protseduuride kehtestamine ja evitamine igas KKP-s Monitooringu ssteem peab kindlustama iga KKP efektiivse kontrolli. Peavad olema kehtestatud korrigeerivad tegevused juhuks, kui kontrollpunkti monitooring nitab, et ssteem on kontrolli alt vljunud. 6. HACCP phikomponendid Slide 9 HACCP farmi tasandil I HACCP plaani arendamisel ja evitamisel tuleb lhtuda HACCP seitsmest printsiibist (Anon, 1997a): 1.Ohu anals, st. nimekirja koostamine protsessi etappidest, kus olulised ohud vivad esineda, kontrollmeetmete kirjeldamine. 2.Kriitiliste kontrollpunktide vi etappide mratlemine (KKP), kus kontroll on rakendatav ja hdavajalik, et vltida, elimineerida vi vhendada aktsepteeritavale tasemele identifitseeritud risk toidu ohutusele. 3.Kriitiliste piiride mratlemine, st maksimaalsed ja minimaalsed vrtused, mille puhul oht kontrollpunktis on kontrolli all, et vltida, elimineerida vi vhendada aktsepteeritavale tasemele identifitseeritud risk toidu ohutusele. 4.Monitooringu protseduuride mratlemine, st hindamine, kas KKP on kontrolli all, ja korrektse testusmaterjali koostamine tulevikuks. 5.Korrektiivse tegevuse mratlemine, st tegevuse mratlemine, mida rakendatakse juhul kui kriitilised piirid letatakse. 6.Kontrollimise protseduuride mratlemine, st kindlakstegemine, kas HACCP plaan toimib. 7.Andmete hoidmise ja dokumenteerimise protseduuride mratlemine. 7. HACCP printsiibid Slide 10 HACCP farmi tasandil I Varustusahelas farmivravate taga kaalutlevad valitsused, suuremad toidukompaniid, globaalsed jaemjad jt HACCP kasutuselevttu, kuna see on sobivaim viis toiduga seotud riskide eristamiseks, vhendamiseks, kitlemiseks ja teavitamiseks. Vastandina on algsel tootmistasemel HACCP rakendamisest vi selle toetamisest vhe andmeid, vaatamata sellele, et seal esineb mrkimisvrseid riske ja kllalt tendeid toiduohutuse vhenemisest. Kas loomakasvatustoodangus saab rakendada HACCP toidust phjustatud ohtude ja mrkimisvrsete riskide rahoidmiseks, krvaldamiseks vi vhendamiseks vastuvetavale tasemele? Vastus on kas ja vi ei. HACCP rakendamist loomakasvatussaaduste tootmisel peaks soodustama ja samas vltima alternatiivsete terminoloogiate ja printsiipide loomist toiduohutuse jaoks. 8. HACCP farmi tasandil Slide 11 HACCP farmi tasandil I 9. HACCP farmi tasandil ks peamisi vastuseisu phjuseid HACCP rakendamisele farmi tasandil nib olevat suur mikrobioloogiline risk vrreldes toidutstuse olukorraga. Saastumine vib tuleneda looduslikust keskkonnast, kus selle krvaldamine ei ole teostatav. Lisaks sellele vib paljusid hiljuti avastatud toidupatogeene leida kodu- ja metsloomadel, lindudel ning inimestel, kes on nendele patogeenide populatsioonidele looduslikeks peremeesteks. Inimese ja loomade jtmed vivad samuti olla ohu allikaks pinnase ja vee fekaalidega saastumise tttu. Lpuks, spetsiifilised riskid tekivad orgaanilise vetise ning komposti kasutamisel mahepllumajanduses. Slide 12 HACCP farmi tasandil I 1.Farmi tasemel ohtude (eesktt mikroorganismide) olemasolu keskkonnas ja eriti kariloomadel ilma nhtavate infektsiooni tunnusteta. 2.HACCP ssteemi arendamise suhteline keerukus farmi tasandil, eriti vikestes ja mitut loomaliiki pidavates taludes. 3.Ekspertiisi ulatus, mis on vajalik ohtude hindamiseks vga erinevates farmi tingimustes. 4.HACCP ssteemi arendamise ja kasutamise maksumus farmi vi loomakasvataja tasemel. 10. HACCP farmi tasandil Paljude arvates on HACCP rakendamine farmi tasandil tootjatest astme vrra liiga kaugel. Phiargumendid, mida kasutatakse HACCP ssteemide rakendamise vastu farmi tasandil on: Slide 13 HACCP farmi tasandil I 1.USDA/FSIS eeskiri stestab, et "HACCP printsiipide vabatahtlik kasutuselevtt on kasulik KKP mramiseks loomakasvatuses ja loomade transpordil, kus patogeenid vivad tungida toiduahelasse ". 2.Tootjatele on ette nhtud mitmeid kvaliteedi tagamise programme, mis ksitlevad teemasid nagu looma tervis ja jkproduktide rahoidmine. HACCP-le sarnased ennetavad kontseptsioonid on paljudel kvaliteedi tagamise programmidel. Samuti on mitmeid kvaliteeti tagamise programme toiduainetetstuses. 11. Kuidas vtta HACCP kasutusele loomakasvatuses? Slide 14 HACCP farmi tasandil I HACCP ssteemi evitamine eeldab erialaste oskustega ttajate rakendamist, keda vikestes ning keskmistes ettevtetes ei pruugi olla. Hlbustamaks HACCP rakendamist vikestes ja keskmistes ettevtetes kasutatakse spetsiaalseid korraldusi, nagu spetsiifilised reeglistikud ja hea hgieeni tavad. Niteks vivad spetsiifilised reeglistikud anda vikestele juustutootjatele detailsemaid npunited ohtudest ja kontrollist. 12. Kuidas vtta HACCP kasutusele loomakasvatuses? Slide 15 HACCP farmi tasandil I Tihti arvatakse, et HACCP ksitleb ainult patogeenseid baktereid. See ei ole nii. HACCP rakendamisel arvestatakse kiki toidu ohtlikkuse phjusi. Loomsete toiduainete tootmisel esineb arvukalt ohutegureid. Mned nited toidu ohuteguritest: 1.Bioloogilised - Salmonella, Campylobacter jejuni, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica, Cryptosporidium parvum, Trichinella ; 2.Kemikaalid pestitsiidid ja loomade ravimid; 3.Fsikalised nelad ja haavlid. 13. Olulised jreldused Slide 16 HACCP farmi tasandil I HACCP skeemide rakendamisest tootja tasandil tulenevad olulised hved: 1. Individuaalne ettevtlus vtab endale vastutuse toidu ohutuse eest. See on oluline, sest nii kannavad nad vastutust toiduohutuse eiramise eest. HACCP ssteemid tagavad nuetele vastavad tendid ka tarbijate ja teiste osalejate seadusliku tegevuse kohta turustusahelas. Riskide ohjamise tttu on toormetootja vimeline paremini arvestama nudmisi, mida esitavad toiduahelas krgemal paiknevad tootjad, kes kasutavad sama vi sarnast ssteemi. See thendab, et toiduohutuse riskide hindamisel, ohjamisel ja infovahetusel piki toiduahelat on tugevam integratsioon ja partnerlus, mis loodetavast viib katkematu tnapevase integreeritud toiduahela tekkimiseni (Davies & Turner, 2002; Davies, 2004). 14. HACCP hved Slide 17 HACCP farmi tasandil I Turustusahela laiahaardeline informatsioon reaalajas vimaldab ettevtlusel: 1)saavutada tootmise efektiivsus, 2)arendada vlja psivad toodangu standardid, 3)koordineerida inventari majandamine, 4)parandada rentaablust, 5)vimaldada jlgitavust. 15. HACCP hved Slide 18 HACCP farmi tasandil I Peale teadusliku ja looma heaolu aspekti tuleb standardite kehtestamisel pllumajandusloomadele arvestada ka teiste komponentidega nagu kaubandustavad, majandustegevus ja poliitiline tegelikkus. Kahjuks lubatakse neil komponentidel tihti domineerida nii teaduse kui looma heaolu le. 16. Ootused HACCP-le farmi tasandil Slide 19 HACCP farmi tasandil I HACCP edukaks rakendamiseks on vajalikud kohusetundlikkus ja juhtide ning ttajate osalus, samuti mitmeklgne (multidistsiplinaarset) ksitlus. Multidistsiplinaarne ksitlus peaks haarama erialast asjatundlikkust pllumajanduse, veterinaarmeditsiini, toodangu, mikrobioloogia, rahva tervise, toidutehnoloogia, keskkonna, keemia ja inseneriteaduse alal ning vastavaid erialaseid uuringuid. Loomakasvatusteadlased, kes on hsti koolitatud kvaliteedi kontrolli ja epidemioloogia alal, saavad HACCP-lt olulist toetust. 17. Ootused HACCP-le farmi tasandil Slide 20 HACCP farmi tasandil I Talupidajad peavad muutma: 1. Toodangu mahule suunatud orientatsiooni toodangu kvaliteedile suunatud orientatsiooniks. 2. Ainult tehnilise vi majandusliku lhenemise rohkem sotsiaalseks, koloogiliseks ja turunduslikuks lhenemiseks. See nuab talunike suhtumise ja mtteviisi muutumist. Vra suhtumise nide on siin. 18. HACCP rakendus farmi tasandil Slide 21 HACCP farmi tasandil I Enamusel talunikest ei ole vaja teada, et HACCP analside vahendusel olid nad llitatud farmisisesesse toiduohutuse programmi. Neil on vaja teada, milliseid elemente kontrollida, milliseid parandavaid meetmeid rakendada, millist dokumentatsiooni pidada. Ja seda lihtsal ja rakenduslikul tasemel. Vabatahtlik HACCP rakendamine on efektiivne vte ohutuse parandamiseks toiduahelas. Paljudel juhtudel on tstussektor rakendanud HACCP printsiipe ilma reguleerivate nueteta. HACCP edukaks juurutamiseks vib vljape selliste vabatahtlike programmide alusel erinevates tstustes vi teistes sihtasutustes osutuda kige efektiivsemaks vahendiks. 19. HACCP rakendus farmi tasandil Toidu ohutuse programmide vti seisneb nende praktilisuses ja kasulikkuses kasutajale. Slide 22 HACCP farmi tasandil I Philine vastutus HACCP rakendamisel farmi tasandil lasub: 1)tstustel, mis osalevad toiduahela igal jrgul, 2)poliitikutel ja planeerijatel, kel on volitus hlbustada HACCP ssteemide tarvituselevttu, 3)ametivimudel, kaasa arvatud seadusandjad, toidukontrolli ja tervisehariduse ametnikud. 20. Vastutus HACCP elluviimisel Lisaks neile on thtis toetav osa HACCP rakendamisel : 1)likoolidel, ppe- ja uurimisinstituutidel, 2)valitsusvlistel organisatsioonidel, 3)tarbijal. Slide 23 HACCP farmi tasandil I Epidemiology and quality assurance: applications at farm level. Noordhuizen JP, Frankena K. Department of Animal Sciences, Wageningen Institute of Animal Sciences WIAS, Agricultural University Wageningen, Netherlands. Handbook on Import Risk Analysis for Animals and Animal Products, International Office of Epizootics, 2004 Volume 1 Introduction and qualitative risk analysis ISBN 92-90944-613-7 Volume 2 Quantitative Risk Assessment ISBN 92-9044-626-7 Food Safety Management on Farms Blithn Maunsell, B.Sc., Ph.D. and Declan J. Bolton, B.Sc., Ph.D., Grad. Dip. (Business) The Food Safety Department Teagasc - The National Food Centre Ashtown, Dublin 15, Republic of Ireland Dairy herd health and production management practice in Europe: state of the art Jos.P.Noordhuizen, DVM, PhD, Faculty Veterinary Medicine, Utrecht University, P.O. Box 80151, NL-3508 TD UTRECHT, The Netherlands HACCP at the Farm Level The Missing Link in Food Safety & Security Richard N. Baines, Paul J. Ryan* & W. Paul Davies Royal Agricultural College, Cirencester, UK & the *SQF Institute, Washington DC Preventive Veterinary Medicine and Hygiene On-Farm Strategies for the Assurance of Safety and Quality in Pork Production 21. Kirjandus (1) Slide 24 HACCP farmi tasandil I Quality Assurance: Future Trends in Animal Health Certification and Auditing. Lawrence E. Miller, Senior Staff Veterinarian United States Department of Agriculture, Animal and Plant Health Inspection Service Juran, J.M. (1989): Juran on Leadership of Quality; An Executive Hanbook. Frree Press New York, USA, p.376 Robert L. Griffin. International Plant Protection Convention. Food and Agriculture Organization of the UN. Robert L. Griffin International Plant Protection Convention.Food and Agriculture Organization of the U.Risk analysis : Fundamentals and application Evans, W.M., Lindsay, J.R. (1996):The management and control quality, third edn. Weest Publ. Comp., St. Paul, MN, p.767 Biacs P. (2005): Expectations and experiences in Hungary: The future of the agriculture and food industry. III EURAGRI CITIZIENS CONFERENCE, 3-4 Ferbruary, 2005. Brussels, Belgium (a) Biacs P. (2005): lelmiszerminsg- s biztonsg Magyarorszgon. IV. Minsggyi Nap Konferencia (Food Qaulity- and Safety in Hungary. IVth One Day Conference on Qaulity Issues) 2005. februr 10. Veszprm (b) Gebreyes W.A., Davies P.R., Turkson, P., et al. (2004). Salmonella enterica serovars from pigs on farms and after slaughter and validity of using bacteriologic data to define herd Salmonella status. J. Food Prot. 67, 691-697. p. Hurd, H. S., McKean, J. D., Wesley, I. V., and Karriker, L. A. (2001). The effect of lairage on Salmonella isolation from market swine. J. Food Prot. 64. 939-944. p. 22. Kirjandus (2) Slide 25 HACCP farmi tasandil I Lautner, B. (1995): HACCP - Its Application for the Pork Industry. The 75th Annual Meeting of the Conference of Research Workers in Animal Diseases. Hazard Analysis and Critical Control Point (HACCP) Symposium. November 12, 1995 Ramada Congress Hotel Chicago, IL, Proc. 44-48. p. Ofner, E., Amon, T., Amon, B., Lins, M. and Boxberger, J. (2002): Precision of the TGI 35 L Austrian animal needs index for On-Farm-Assessment of animal welfare (with special regard to the TGI 35 L for fattening pigs. Anim. Prod. Aust., 24: 157-160. p. Nielsen, B., Bager F., Mosuing, J., Dahl, J., Halgaard, Ch., and Christensen, H. (1995): Danish Perspective on the Implementation of HACCP in the Swine Industry. The 75th Annual Meeting of the Conference of Research Workers in Animal Diseases. Hazard Analysis and Critical Control Point (HACCP) Symposium. November 12, 1995 Ramada Congress Hotel Chicago, IL Proc. 11-20. p Pierson, M. (1995): An Overview of Hazard Analysis Critical Control Points (HACCP) and Its Application to Animal Production Food Safety. The 75th Annual Meeting of the Conference of Research Workers in Animal Diseases. Hazard Analysis and Critical Control Point (HACCP) Symposium. November 12, 1995 Ramada Congress Hotel Chicago, IL, Proc. 1-10. p. Wagstrom L. 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