WRITTEN QUESTION E-0494/01

by Jeffrey Titford (EDD) to the Commission

(22 February 2001)

Subject: Hazard Analysis Critical Control Point

I have received many representations from those involved in food preparation, the meat industry, restaurants, cafes, etc., about the consequences of the European Commission adopting Hazard Analysis Critical Control Point.

The case against HACCP is that it is a system which was devised in the United States of America to produce sterile foods for the space programme and is likely to lead to a reduction in food safety rather than an improvement.

Have the officials in the European Commission involved in this matter read the analysis by the UK Independence Party's Research Director, Dr Richard North, entitled Food Safety and the European Union? If so, what is the Commission's response to the many arguments advanced in that publication against the introduction of HACCP.

I have received representations from members of the Association of Meat Inspectors who inform me that HACCP is totally unsuitable for controlling food safety in abattoirs, simply cannot be applied to that environment and will lead to a reduction in food safety.

Why is the European Union, together with civil servants in the United Kingdom, proposing to remove the function of meat inspection from the Government and place it under regulation by the private sector, a policy that seems incomprehensible given the fact that, in 1995, during the early stages of the BSE crisis in Britain, over 46 % of the (private sector) industry failed to implement the risk material controls specified by the Government at the time. ACCH

Answer given by Mr Byrne on behalf of the Commission

(22 May 2001)

In the context of this reply, it is not possible to react to all the comments made in the analysis (Food safety and the European Union) referred to by the Honourable Member. In general, the analysis does not object to the Hazard analysis critical control point (HACCP) system per se, but rather to its compulsory implementation, as it is one specific system, and as there is not necessarily a relationship between food safety and the operation of HACCP.

The HACCP approach is generally recognised throughout the world as the most appropriate to guarantee food safety. Codex Alimentarius, the leading scientific body in this field, and the relevant European scientific committees, endorse this view. The Commission therefore believes that introduction of the HACCP approach will improve food safety in Europe.

Codex Alimentarius says that HACCP can be applied in businesses of all sizes. Codex Alimentarius pays special attention to the implementation of HACCP in small businesses, by developing specific strategies. The Commission proposal(1) also provides for the facilitation of HACCP in small businesses. In this context, it is important to note that expert opinion has largely accepted generic approaches to HACCP as a tool for small and less developed businesses.

It must also be emphasised that HACCP is not a new element in Community legislation: Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs(2) already imposed the implementation of HACCP principles in food businesses, and a number of product specific Directives did the same.

As far as the comments on the implementation of HACCP in slaughterhouses are concerned, reference should be made to the opinion of the Scientific Committee on Veterinary Measures relating to Public Health, of 24 February 2000, on the revision of meat inspection procedures. One of the key recommendations of the report is that introduction of HACCP in the slaughter plant should become mandatory. This opinion of the Scientific Committee is in line with the relevant guidelines of Codex Alimentarius and, more generally, with developments taking place in the major meat exporting countries outside Europe. This opinion is available on the Internet(3).

In its White Paper on food safety(4), the Commission announced that it would develop a proposal for the revision of the current meat inspection system. The main reason for this was that the current system does not address the main hazards in meat that are of greatest importance today, and in particular those with regard to the contamination of meat with harmful micro-organisms such as salmonella. The aim of the Commission is to improve meat safety, by making meat inspection risk-based, by introducing the stable-to-table approach and by clearly defining the responsibilities of the meat operator and the official inspector. The Commission is currently working on the development of this proposal together with experts and representatives of the Member States. No decisions have yet been taken concerning the precise structure of the future meat inspection system.

This revision of the meat inspection system will however not imply the withdrawal of the competent authority from slaughter plants. The competent authority will continue to play its role in ensuring that food law is adhered to.

(1) OJ C 365 E, 19.12.2000.

(2) OJ L 175, 19.7.1993.

(3) http://europa.eu.int/comm/food/fs/sc/scv/outcome_en.html

opinions.

(4) COM(1999) 719 final.