EU Fish Wholesale Markets Hygiene Requirements and Electronic Auctioning

Onur HASALTUNTAS FAO-SEC Fisheries and Aquaculture JTO Fish processing, quality and safety expert

AUCTION HALLS
It is a peculiar establishment on land after primary production where the Fishery Products are (at least) stored and displayed for auction sale Approval is required

WHOLESALE MARKET
An establishment that includes several separate units which share common installations and sections where food stuffs are sold to food business operators Reg 853, Annex I ,8,8.2 Approval is required; secondary approval numbers indicating units or group of units selling or manufacturing products of animal origin may be given -Reg. 854, art. 3 (3)

GENERAL FEATURES
Should be easy to clean and disinfect Protect the fish against contamination Permit good hygiene practices Provide temperature control
Community Guide to Good Hygienic Practices Specific to Wholesale Market Management in the European Union http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/wholesale_guide_original_en.pdf

INFRASTRUCTURAL UNITS FOR WHOLESALE FISH MARKET

a) Product Acceptance Unit b) Cold Storage Room Prior to Auction c) Auction Zone d) Offices e) Administrative Unit f) Social area g) Inspection and Control Unit h) Processing and Packaging Unit i) Cold Storage Units(including detained and unfit Fishery Product storage room) j) Ice Production Unit k) Parking Lot l) Device and Equipment Washing and Disinfecting Section m) Packaging Materials Room n) Refining Unit o) Auxiliary Units - Laboratory, - Communication Center, - Meeting and training Center - Repair and Maintenance Facilities - Bank Branch Office - Security Unit - Health Center

Wholesale market project

Product Acceptance
Good access for lorries, discharge ramp Air locks

sufficient space for Parking

Loading area

Sufficient loading bays

Temperature controlled reception / dispatch area

prevent returns and collisions provide maximum facility

Inspection and Control Unit provided with necessary equipment

Temperature control

Adequate trucking corridors

Cold Storage Room

convenient technical and hygienic conditions appropriate cooling system in accordance with the form of the products, Continuously controlled temperature and lockable

RELEVANT LEGISLATION
Basically, the same applicable to the other Fishery Products establishments on land requiring approval:
Regulation (EC) No 178/2002 Food law (General principles and requirements)
Regulation (EC) No 852/2004 General rules on hygiene Annex II Regulation (EC) No 853/2004 Specific hygiene rules for products of animal origin Annex III, Sec VIII, Ch II-VIII

Regulation (EC) 2074/2005 Implementing measures for certain products under Reg. (EC) No 853/2004 Annex 2, section I, chapter I and II

Directive (EC) 98/83 On the quality of water intended for human consumption, Annex II table A and B

Relevant Legislation
Sanitary requirements in relation to structures and equipment 1. Facilities and Infrastructures 1.1 Provide adequate protection against contamination from air, 1.2 Constructions are of smooth, easy to clean, impervious material 1.3 Constructions maintained in good Condition 1.4 Articles, fittings and equipment shall be constructed and maintained in good 1.5 Precautions against engine exhaust gases and other hazardous in place, No entry to vehicles emitting exhaust fumes Objective & Reference in the legislation Facilities and equipment are constructed so to prevent contamination from surroundings, surfaces and other external sources Reference: Reg 852/2004 Annex 2, chapter I ,II,V Reg. 853/2004 Annex III Section VIII, Chapter II (2)

Structural Requirements
Fully closed Proper ventilation system Temperature control Closed and covered ceiling by a smooth surface preventing leakage Walls Water resistant, smooth,easily cleanable and disinfectable. Door should be resistant, made up of non-corrosive material,smooth, easily cleanable, leak-Proof, watertight and self closing, preventive design for the Entrance of harmful Windows should be covered by a wire Product entrance and exit doors should be separate by all means, And adequate units of loading and unloading proper to necessity. Cooled waste room

Reg. 852/2004, Annex II, chapter I,II

Floor
Waterproof, non-slippery Adequate drainage

Doors
Rising

Easy to clean weight-resistant

Side opening

Electric or gas fork trucks

Relevant Legislation
Sanitary requirements in relation to structures and equipment 1. Facilities and Infrastructures 1.6 Protection against rodents and other pests in place and efficient 1.7 Premises must be well lit to facilitate official controls and the Light is adequate for the operations 1.8 Premises are used for display or storage of fishery products only 1.9 Lavatories and hand washing facilities for staff are adequate located and designed 1.10 Lockable facilities for the refrigerated storage of detained fishery products 1.11 Separate lockable facilities for the storage of FP declared unfit 1.12 An adequately equipped lockable facility or room for the exclusive use of the CA, if required Objective & Reference in the legislation Facilities and equipment are constructed so to prevent contamination from surroundings, surfaces and other external sources and to facilitate official controls Reference: Reg 852/2004 Annex 2, chapter I, II, Reg. 853/2004 Annex III Section VIII, Ch II (2)

Good lighting

STAFF FACILITIES

Lavatories and hand washing facilities, restroom, bathroom, dressing room and other properties

Infa-red tap

Air drier

Provide adequate hand washing facilities

Relevant Legislation
Sanitary requirements in relation to hygienic practices 2 Practices and operations 2.1 Fresh products not chilled on board are iced or otherwise chilled immediately after landing, cold chain is not to be interrupted 2.2 Containers used for storage under ice allow drainage of melt water 2.3 Handling and storage of waste preclude risk for contamination of products 2.4 Operations such as gutting, cleaning, sorting, repacking are carried out hygienically 2.5 Adequate procedures for washing and disinfection of facilities, equipment, containers, vehicles etc. are in place and efficient 2.6 Adequate procedures for control of harmful animals are in place Objective & Reference in the legislation Products are chilled and/or kept under chilled and hygienic conditions when they are in the facilities of the establishment Reference : Reg 852/2004 Annex 2, chapter II, IV,V, VI, IX Reg. 853/2004 Annex 3 Section VIII, Ch II, III, VI

Crate Crate should should be be easy easy to to clean clean or or once once only only use! use!

Used box should be standard

polstren box Euro box

Packaging Materials Room should be fully closed and hygienic conditions and enough space

Provide adequate lidded waste bins

Problems disposing of insulated boxes

Solved by using a compactor

Disposal of waste

Device and Equipment Washing and Disinfecting Area

closed- space for the box and pallets

Plastic Box Washing Machine

Relevant Legislation
Sanitary requirements in relation to hygienic practices 3 Supply of water and ice 3.1 Water available at any time in sufficient amounts 3.2 Quality of water regular monitored 3.3 Water quality comply with requirements to clean water and potable water (drinking water) Ice 3.4 Produced of potable water in adequate facilities (origin controlled) 3.5 Stored under hygienic conditions 3.6 Transported under hygienic conditions 3.7 Handled under hygienic conditions 3.8 Quality regular monitored 3.9 Ice quality comply with requirements to clean water and potable water (drinking water) Objective & Reference in the legislation Water supply system shall ensure that only potable or clean water can be used in contact with fishery products. References: Reg. 852/2004, Annex II, chapter VII 1-4 EC Directive 98/83 Annex II table A and B

Water supply and Ice Production

Use new technology and plenty of ice made from clean potable water Appropriate production and storage conditions

A system providing potable water and clean seawater of adequate quantity Reg. 852/2004, Annex II, chapter VII 1-4, EC Directive 98/83, Annex II table A and B

Relevant Legislation
Sanitary requirements in relation to hygienic practices 4 Personal Hygiene 4.1 All staff members wear suitable protective clean clothing 4.2 Personnel with access to the facilities maintain a high degree of personal Cleanliness, 4.3 Internal regulations ensure that staff who may carry diseases are not allowed to handle food 4.4 All staff members are trained in food hygiene and safety issues adequate to the nature of duty Objective & Reference in the legislation Minimization of the risk of contamination of seafood by human pathogenic microorganisms, and other hazards which may be carried by staff Reference: Reg. 852/2004, Annex II, chapter VIII 1-2

Wear clean protective overclothing

Keep Product off the floor. Use plastic pallets

PARASITES IN FISH
EU Legslaton Fishery Products obviously contaminated with parasites shall not be placed on the market. Ref: Reg. 853/2004, Annex III, section XIII, ch. V-D
852/2004, Annex 2 chapter IX

Reg. 2074/2005, Annex 2, section I, chapter I and II * Reg 1276/2001 **Guidance on viable parasites in FP
**http://ec.europa.eu/food/food/biosafety/areas_cyprus/20111214_scfcah_guidance_parasites_en.pdf

Prohibitions of Market Placement

Fish species poisonous or toxic to humans shall not be placed on the market

Diodontidae Canthigastridae

Molidae Sunfishes pervane/ay bal

References:

Reg. 853/2004, Annex III, section XIII, ch. V-E. Reg. 852/2004, Annex II, ch. IX 1 Reg. 2074/2005 Annex VII, 2c

Gempylidae Tetraodontidae
Lagocephalus sceleratus,Lagocephalus spadiceus

(Balon balklar)

may only be placed on the market in wrapped/packaged form and must be appropriately labeled to provide information to the consumer on preparation/cooking methods and on the risk related to the presence of substances with adverse gastrointestinal effects.

TRACEABILITY

Landing declaration log book Origin and health certificate Invoice Transport document Labels, barcods Sales notes

Reg. 178/2002, Art. 3, 15,18,19 Reg. 853/2004 Art. 5, 6 & Annex II, Sect I Reg. 852/2004 Annex I, Part A III-7,8

Barkod and registration system

FRESHNESS AND SIZE GRADING

Organoleptic assessment to be carried out to assure that product comply with any freshness requirement Reg. 853/2004, Annex III, section XIII, ch. V-A

(2406/96/EC) common marketing standards for certain fishery products

Manuel Grading Table

Mechanic grading used for round fish

Electronic grading

Crate for each size

Electronic weighing

Processing and Packaging Unit

Dizayn should be suitable for the processing not to allow cross contamination Equipment must be non-corrodible

ELECTRONIC AUCTION SYSTEM

Electronic Auctioning
Sales catalogue (paper, web based, ) Electronic Transaction generation: Each buyer has same fair chance to buy Very fast and efficient (better products, better prices) Financial control possible (security) Offers added value for all operators

Electronic Auctioning
Two basic electronic sales types possible :
DUTCH auctioning : price go down, first buyer who stops can buy (the full lot or a part) FRENCH auctioning: price go down, if one buyer stops and another one wants to compete, price go up again till the last buyer bidding (pushing button) is the winner.

+ many variants !

EXAMPLES of Electronic Auction

1. Registration of sales (shouting) 2. With presentation of products: Sales on the floor (mobile system) Conveyor belt 3. Sales in auction room (theatre concept) 4. Addition of Remote sales (office, home) 5. Network of auctions TRANSITION FROM ONE TO OTHER = EVOLUTION

EXAMPLES of Electronic Auctioning

Auction type : shout auction Manual registration of the transactions via inputstations
Price information TRANSPARENCY

Transaction ticket TRACEABILTY

Registration of Supplies
Handheld terminal

Input station

Registration of Supplies
Data input station connected with electronic scale Up to 500 kg (pallet) possible With automatic ticket (barcode)

EXAMPLES of Electronic Auctioning

Mobile Sales System on Floor

Radio button to stop the price

Example : USTKA (Poland)

EXAMPLES of Electronic Auctioning

Mobile Sales System on Floor

Example : Loctudy (France)

EXAMPLES of Electronic Auctioning

Mobile Sales System on Floor Advantage: Very easily accepted by buyers

Example: LOOE (UK)

EXAMPLES of Electronic Auctioning

Auction Room with Presentation (conveyor)

Example: Dunkerque (France Atlantic)

EXAMPLES of Electronic Auctioning

Auction Room with Presentation (conveyor)

Example: Ste (FRANCEMedit)

EXAMPLES of Electronic Auctioning

Auction Room (pre-inspection + catalog)

Example: URK (Holland)

EXAMPLES of Electronic Auctioning

Auction Room (pre-inspection + catalog) Buyers desk with terminal

EXAMPLES of Electronic Auctioning

Auction Room (pre-inspection + catalog) Buyer terminal is PC Example: GRANVILLE (FR)

EXAMPLES of Electronic Auctioning

Auction Room (pre-inspection + catalog) Projected screen

Example: SYDNEY (AUS)

Remote Electronic Auctioning

Remote and distant buyers access the market

Remote Electronic Auctioning

Why remote buying ? Saving on operating costs More products, more supply Expand the market Very easy and simple (PC based)

Remote Electronic Auctioning

Some Keypoints for succes / critical factors:
Technical issues: connection ISDN / Internet / SMS Products standards : grading, quality, packaging, Logistics (micro / macro) Financial structure (bank warranty) Commercial information & promotion

THANKS FOR YOUR ATTENTIONS