Local view for "http://purl.org/linkedpolitics/eu/plenary/2002-05-14-Speech-2-328"
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"en.20020514.14.2-328"2
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"Mr President, I think it would be unfair not to praise the work carried out by the Commission to comply with the objective of the White Paper to simplify and clarify legislation, eliminating all of the disadvantages of legislation which is spread out over seventeen directives. Additionally, the proposals that have been put forward are reasonably good and very detailed, and I believe that all sectors involved have recognised this.
I would also like to highlight the work carried out by the two rapporteurs, because the food chain is long and consequently the subject area is very large and complex and they had to study and come to an agreement on many amendments which – I am sure – will improve the project.
These legislative requirements are based on the control of food safety from farm to table in order to provide the best possible guarantees to consumers. I support everything that the two rapporteurs have said. One of the key points of future legislation is the mandatory application of HACCP in all food companies including those in the primary sector.
The analysis of risk and the control of critical points were formulated to be applied in the food industry and have, without doubt, represented a great step forward in the area of food hygiene. However, in reality, many small companies have still not been able to put this into practice. Precisely because it is not yet being applied throughout the processing sector, and because this system has been designed solely for industry, it should not be extended to the primary sector just yet.
The primary sector is already obliged to respect the ‘good practice guides’, a set of rules with similar aims to the HACCP but better adapted to the characteristics of this particular economic sector. If there have been problems, these have not been due to the lack of standards, but to the lack of compliance with these standards. I am not saying that in future the primary sector should be required to meet HACCP standards, rather that these should be adapted to the real requirements of agriculture and livestock farming. The application of these standards should be considered to be an essential food safety practice, but it should never replace controls. I believe we should concentrate on these and that they should be standardised for all countries.
Economic agents must take responsibility for the safety of food products, guarantee their viability and that of their ingredients and establish product withdrawal procedures in the event of an emergency.
Lastly, I would like to point out that exports, and, more importantly, imports must meet hygiene standards, because, otherwise, problems could creep up on us from abroad, whilst our companies will become less competitive compared with those that do not fulfil the same requirements."@en1
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