Systems of Traceability

Transkript

1 Systems of Traceability Andreas Herrmann AMA-Marketing Vienna 15 th June 2011

2 AMA Marketing organisation Systems of Traceability in the AMA Marketing Bos Sus AMA quality seal

3 AMA Marketing daughter of AMA Pay Office and Market Regulation 1993 (non-profit making public corporation) Execution of the market regulation Intervention Transaction Import-/Export-Licenses Administration of Quotas Settlement of degressive compensation payments Market- & Price- Reporting System Agrarmarkt Austria Marketing GmbH A 100% subsidiary of the AMA since july 1, 1995 Quality Management, Marketing Quality Management Advertising Promotion Public Relations

4 Structure AMA Marketing Controlling CEO EU/Public Law Corporate Communication Marketing- Management Quality-Management Marketing-Service Product-Marketing Market research Organization / Management services Export marketing Exhibitons Special projects Dairy products Meat / meat products, eggs & poultry Fruit, vegetables & potatoes Organic food Meat / meat products Farmers beef / pork Fruits, vegetables, potatoes, eggs and poultry Dairy products

5 Integrated quality management Systems from the AMA Marketing Label for organic food Production according to EU legislation inspection System at the moment under reconstruction Quality Label high quality Traceable Origin independent Inspection and Audit System Label for traditional products in restaurants Especially for typical spciallities in the Kitchen of the Region. Traceability in the named origin in the menue Independent Inspection System

6 Integrated quality management Systems from the AMA Marketing Beef labelling System bos according to EU Regulation 1760/00 Traceability in the beef labelling system for origin, production method or quality independent inspections Pork labelling system sus Traceability in the pork labelling System for origin, production method and quality independent inspections Basic System for labelling and registration of eggs Traceability system when eggs are labeled with origin, production method or quality unform product label

7 Quality assurance for feeding stuff Extention of the for the Quality programm AMA-Gütesiegel. Specifications for quality, traceability and security independent inspections Help farmers to find secure feedstuff within a system Negative list (forbidden feedstuff) Detailled spezifications for Production More samples and analyses

8 AMA Marketing organisation Systems of Traceability in the AMA Marketing Bos Sus AMA quality seal

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10 License contract and guiding rules Right to use the sign (company, product and notes) Requirements of every production level and sales area Labelling and documentation Control measures and sanctions Costs (e.g.: license fee) Period of validity, cancelation, jurisdiction,...

11 Requirements for slaughtering Document of transport / animal passport (foreign animals) Ear tag Stamped slaughtering number (2 times per half) Identification and labelling by external control body (classifying office / veterinarian) Documentation of the slaughtering (classifying record)

12 Example: slaughtering record

13 Slaughtering - label Schlachthof Max Muster 3333 Musterdorf Schlacht-Nr.: 243 C U 3 Gewicht (warm): 342,5 kg Ohr-Nr.: AT AT - O 4 EWG geschlachtet in: (AT)» Schlachtdatum: A STN Nr.: 12 geboren in: AT aufgezogen in: AT/DE» V2 Fleckvieh IIIIIIIIIIIIIII (251)

14 Slaughtering documentation of sale Exit delivery note (EDI): description of the article labelling note quantity (pieces, weight) e.g.: AMA-Hälften U3 Ear tag numer (identification number)

15 Definition of a cutting batch One batch can be maximal beef or veal... of one labelling note,... of one slaughterhouse and... of maximal one cutting day batch identification number

16 Documentation cutting Input Article (halves, Forequarter, Hindquarter) Labelling notes Quantity (pieces/weight) Ear tag number batch no. Date Start of cutting for one batch Output Article Labelling note Quantity Identification no. First and last running labelling number per batch End of cutting for one batch

17 Example: cutting record

18 Requirement for packing and labelling Packing and labelling should always be done immediatly after cutting the meat! every vacuum-packed beef cut has to be labelled deboned meat has to be wrapped on hooks and has to be labelled Meat in E2-boxes has to be packed in foil and sealed with a label Meat for processing into products in E2-boxes on pallets has to be wrapped and labelled pallet labelling Information: beef which is cutted and processed to products in the own holding is excluded from this obligations

19 Cutting labels (example) Fleischart/Kategorie geboren in: aufgezogen in: Rindfleisch Artikel AT-Beiried Max Muster 1000 Musterdorf AT geschlachtet in: Ident-Nr. AT zerlegt in: AT - O 4 AT - O 4 143/002 AT-N 23-4 EWG zerlegt in: Österreich (AT)»» last cutting plant previous cutting plants IIIIIIIIIIIIIIIIIIIIIIIIIIII (01) (10) ST/BLE_ ppt

20 Cutting documentation of sale Exit delivery note / EDI: Labelling note Description of the article AT - Beiried Quantity (pieces, weight) Identification number at the store exit ST/BLE_ ppt

21 Minimum data at entry and exit delivery notes Beispiele einer richtlinienkonformen Variante: Art.-Nr. Artikelbezeichnung Ident-Nr. Menge Preis 1200 AT-Rinderhälften Kategorie A AT ,0kg 1215 AT-Vorderviertel ausgelöst 140/AT ,0 kg 1234 AT-BIO R-Filet vac.tiefgefr. 021/1 42,0 kg 045/1 125,5 kg 1235 AT-Tafelspitz vac. 138/AT ,5 kg 138/AT ,3 kg 138/AT ,6 kg 3452 Gulaschfleisch DE/DE/AT Beispiel für gemischte Herkunft 140/4 35,0 kg 1235 AT-Tafelspitz vac. 13,4 kg 138/AT ; 138/AT ; 138/AT ST/BLE_ ppt

22 Delivery note

23 Point of sale self-service (fresh meat) No requirements concerning size, composition and shape of the labels Minimum elements geboren in: aufgezogen in: Tafelspitz Herkunft: Tafelspitz geschlachtet in: AT-O 4 geschlachtet in: AT-O 4 zerlegt in: AT-O 34 zerlegt in: AT-O 34 Ident-Nr.: 123/84 Ident-Nr.: 123/84 IIIIIIIIIIIIIIII Version 1 IIIIIIIIIIIIIIII Version 2

24 Point of sale - service Label in the counter at each piece of beef difficult to realize or not workable Origin: Austria at the price label and labelling of the suppliers Article 12 of Regulation (EC) No 1760/2000 appropriate information in written and visible form to the consumer Easy to realize and understand!

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26 Specific regulation slaughtering *) example for labeling of pork parts and carcasses with label or stamp 26

27 Specific regulation cutting deboning *) cutting has to be done in batches if there is not a single carcass deboning; batch definition: the amount of pork with the same declaration on the label cutted/packed on the same date. The meat can be delivered from different slaughterhauses or cutting plants.

28 Specific regulation cutting deboning *) the labeling of the whole meat from one batch immediately after the cutting/deboning; Beispiele für SB-Etiketten (bei Schweinefleisch)* Basisangaben: (Keine Vorgabe hinsichtlich Größe, Form und Aufbau!) * gilt auch für betriebsinterne Etiketten zusätzliche freiwillige Angaben: AT12345 EG AT12345 EG AT54321 EG aufgezogen in: Schopf geboren in: gemästet in: Schale Herkunft: S-Schnitzel vom Tullnerfelder Schwein geschlachtet in: geschlachtet in: AT12345 geschlachtet in: AT54321 zerlegt in: AT12345 zerlegt in: AT12345 zerlegt in: AT54321 Ident-Nr.: 123/84 IIIIIIIIIIIIIIII Kein Geburtsland sowie keine Zulassungsnummer des Schlachthofes! Ident-Nr.: 123/84 IIIIIIIIIIIIIIII freiwillige Herkunftsangaben: Geburtsland sowie Zulassungsnummer des Schlachthofes (dann keine Chargenbildung aus mehreren Schlachthöfen!!) Ident-Nr.: 123/84 IIIIIIIIIIIIIIII freiwilliges Marken- bzw. Qualitätsprogramm Beispiele für SB-Etiketten (bei Schweinefaschiertem) Variante 1: Die Tiere für das Faschierte wurden in Österreich geschlachtet und das Faschierte in Österreich hergestellt (gilt für das verwendete Rind- und Schweinefleisch!). Variante 2: Das Fleisch für das Faschierte stammt aus einem anderen Staat als die Herstellung: Geburt, Mast, Schlachtung in DE Hergestellt in AT Variante 3: Das Fleisch für das Faschierte stammt aus mehreren Staaten: Geburt und Mast in DE Schlachtung und Herstellung in AT AT O 34 EG AT O 34 EG AT O 34 EG gemischtes Faschiertes 50:50 Herkunft: DEUTSCHLAND Schweinsfaschiertes aus Deutschland Herkunft: DEUTSCHLAND Faschiertes vom Schwein hergestellt in: hergestellt in: hergestellt in: geschlachtet in: geschlachtet in: DEUTSCHLAND geschlachtet in: Ident-Nr.: 123/84 IIIIIIIIIIIIIIII Ident-Nr.: 123/84 IIIIIIIIIIIIIIII Ident-Nr.: 123/84 IIIIIIIIIIIIIIII

29 Specific regulation sales area service area *) Intake control: comparing of the labeled data to the datas of the delivery note (pork part, sus, Ident-Nr. 1 and weight) *) labelling in the service area: similar to the bos -MB 7 Bedientheke *) registration of the complete sale (exit)

30 Specific regulation sales area self service *) Intake control: compareing of the labeled data to the datas of the delivery note (pork part, sus, Ident-Nr. 1 and weight) *) registration of the complete sale (exit)

31 AMA Marketing organisation Systems of taceability in the AMA Marketing Bos Sus AMA quality seal

32 AMA quality seal guidelines Pre farm Gate Fruit, vegetables and potatos Broiler Leying hens Turkey Cattle and calfs Fattening Pigs Sheep and goats Cows for milk and meat production Post farm Gate Fruit, vegetables and potatos Fresh meat Meat products Eggs Chicken meat Milk and milk products Ice Processed products

33 Trust in the AMA Quality Seal Please evaluate the seal according to its credibility and the trust you have in it. very trustworthy rather somewhat little not at all % 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Numbers in percent, n=1002 respondents, representative for Austria Sources: IGF / AMA Marketing, omnibus survey

34 Statements Applicable to the AMA Quality Seal Basis: Experts (95% = 100%) March 08 March 09 Raw materials from country of origin Processing in country of origin Independent inspections Producer can be identified Continuously controlled for quality Products absolutely fresh Proper animal husbandry No GMO substances Animal feed GMO free Above the legal requirements Special taste/enjoyment Products in natural state if possible Products grown organically Numbers in percent, n=1003 respondents, representative for Austria Source: IGF / AMA Marketing, omnibus February/March 2009

35 Save food of high quality for satisfied customers