Traceability fundamental for efficient business operations

After the F.o.i. received several queries from its members operating in the food and beverage manufacturing sectors on the interpretation and implications of EU Regulation (EC) No 178/2002, particularly in view of the traceability of products, the FOI organised an information meeting solely for its members on Thursday at its premises in Floriana.

This EU regulation lays down the general principles and requirements of food law, establishing the European Food Safety Authority, and outlines the procedures in matters of food safety.

The problems being raised by FOI members were mainly as a result of the fact that, despite this regulation being introduced back in 2002, article 65 of this regulation indicates that articles 11 & 12 and articles 14 to 20 entered into force on January 1, 2005.

With traceability being one of the key obligations of food and feed business operators derived from the EU food safety legislation, the federation invited three key speakers for this information meeting: Martin Seychell, head of the Malta Standards Authority (MSA) Foodstuffs, Chemicals and Cosmetics Directorate; John Attard Kingswell, manager health inspector, Department of Public Health; and EAN chief executive officer Joe Tanti.

Council member Godwin C. Micallef, who represents the FOI on the MSA Council, opened this information seminar. Mr Seychell then focused his presentation on what traceability is; how traceability is achieved; the importance of traceability; traceability vis-à-vis food legislation; food safety guidelines; and allergens.

The main queries raised by FOI members during this presentation related to clarifications on the traceability requirements for foodstuffs exported to non-EU countries; the need to follow food safety guidelines drawn up by the MSA or by the EU Commission; and a clarification on the extent of record keeping required by law.

The legal obligations of food operators were the focus of Mr Attard Kingswell's presentation. He outlined the key elements health inspectors expect during their audits at food operators' premises and explained some guidelines on internal traceability systems.

Mr Tanti spoke on applications of the various tools of traceability, referring to the various EAN.UCC system tools and how these facilitate manufacturing firms to fulfil some of the traceability principles, including unique identification; data capture and recording; links management; and data communication. Guidelines were also stressed during this presentation.