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Good Practices for the Feed Sector Implementing the Codex Alimentarius Code of Practice on Good Animal Feeding

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Good Practices for the Feed Sector Implementing the Codex Alimentarius Code of Practice on Good Animal Feeding ISSN 1810-1119 [print] ISSN 2070-2493 [online] Good practices for the feed sector Implementing the Codex Alimentarius Code of Practice on Good Animal Feeding FAO ANIMAL PRODUCTION AND HEALTH / MANUAL 24 FAO ANIMAL PRODUCTION AND HEALTH / MANUAL 24 Good practices for the feed sector Implementing the Codex Alimentarius Code of Practice on Good Animal Feeding Editors Angela Pellegrino Missaglia Technical Expert, International Feed Industry Federation (IFIF) Annamaria Bruno Former Senior Food Standards Officer, Codex Alimentarius Commission Secretariat Daniela Battaglia Animal Production Officer, Food and Agriculture Organization of the United Nations (FAO) Published by: Food and Agriculture Organization of the United Nations and International Feed Industry Federation Rome, 2020 Recommended Citation FAO and IFIF. 2020. Good practices for the feed sector – Implementing the Codex Alimentarius Code of Practice on Good Animal Feeding. FAO Animal Production and Health Manual No. 24. Rome. https://doi.org/10.4060/cb1761en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the International Feed Industry Federation (IFIF) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or IFIF in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or IFIF. ISSN 1810-1119 [Print] ISSN 2070-2493 [Online] ISBN 978-92-5-133533-8 [FAO] © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO endorses any specific organization, products or services. The use of the FAO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons license. If a translation of this work is created, it must include the following disclaimer along with the required citation: “This translation was not created by the Food and Agriculture Organization of the United Nations (FAO). FAO is not responsible for the content or accuracy of this translation. The original English edition shall be the authoritative edition.” Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL) Third-party materials. 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Photo cover: ©visivasnc - Fotolia.com iii Contents Foreword vii Acknowledgements viii Abbreviations and acronyms ix Glossary x Introduction 1 How to use this manual 3 Risk analysis – An overview 5 International and national risk analysis framework 5 Risk analysis process 5 Preliminary risk management 6 Risk assessment 6 Risk management 8 Risk communication 9 Risk assessment versus haccp hazard analysis 10 Risk assessment and product registration/authorization 10 SECTION 1 Health hazards associated with feed 11 BIOLOGICAL HAZARDS 11 Salmonella spp. 11 Listeria monocytogenes 12 Enterohemorrhagic Escherichia coli 12 Clostridium spp. 13 Brucella spp. 13 Mycobacterium 14 Viruses 14 Prions 14 Endoparasites 15 Chemical hazards 15 Persistent organic pollutants (POPs) 15 Mycotoxins 17 Plant toxins 18 Pesticides residues 19 Organochlorine (OCs) residues 19 Veterinary drug residues 20 Potentially toxic elements (PTEs) 20 Physical hazards 22 Radionuclides 22 Nanomaterials 22 Hazards of feed and products of feed production technologies of increasing relevance 22 Insects 22 Former food products and food processing by-products 22 Biofuel by-products 23 iv Other industrial by-products 23 Aquatic products of plant origin 25 Aquatic products of animal origin 25 SECTION 2 General principles and requirements 27 Feed ingredients 29 Labelling 30 Traceability/product tracing and record keeping of feed and feed ingredients 30 Recall 31 Responsibility of the competent authorities 31 Responsibility of the feed business operators 33 Special conditions applicable to emergency situations 33 Nature of the feed safety emergency 34 Identification of feed 34 Affected or potentially affected population group(s) 35 Shipping and related information 35 Action taken by exporting or importing country 35 Details of the designated primary official contact point and of the relevant competent authority 35 Inspection and control procedures 35 Feed additives and veterinary drugs used in medicated feed 36 SECTION 3 Good production practices 39 General principles 40 Management commitment to feed safety 41 Good manufacturing practices 41 Location of feed establishment 41 Buildings and facilities 41 Design and layout 41 Internal structure and fittings 42 Water supply 43 Cleaning facilities 43 Personnel hygiene facilities 44 Air quality, temperature and ventilation 44 Lighting 45 Equipment 46 Personal hygiene 48 Cleaning 48 Cleaning in the production of medicated feed 49 Contamination during storage, transport and processing 50 Pest control 50 Waste 51 Drains 51 Storage 51 Transport 52 Training 53 Prerequisite programmes 53 Hazard analysis and critical control point (HACCP) 53 Principles of the HACCP system 53 v Application of the HACCP system 55 Updating preliminary information and documents specifying the prerequisite programmes and the HACCP plan 60 SECTION 4 On-farm production and use of feed and feed ingredients 61 Agricultural production of feed 63 Site selection 63 Pesticides and other agricultural chemicals 65 Use of fertilizers 65 Pre-harvest, harvest, drying and cleaning of grains before storage 66 Storage, distribution and transport of grains 66 Documentation and record keeping 67 Personnel health, safety and training 67 Production planning 67 Specification/purchase of feed ingredients 67 On-farm feed mixing and production 68 Receipt and inspection of feed ingredients 69 Ingredients storage 69 Mixing and particle size 69 Quality control 69 Identification 69 Storage 69 Monitoring records 69 Personnel training 70 Use of feed 71 Feed distribution and feeding 71 Medicated feed 71 Pasture grazing, preserved forages and fresh chopped fodder 71 Pasture 72 Preserved forages and fresh chopped fodder 72 Silage 72 Hay 73 Fresh chopped fodder 73 SECTION 5 Methods of sampling and analysis 75 Sampling 75 Purposes and conditions 75 Process and equipment 76 Sample reduction 77 Sample storage room 78 Frequency and retention 78 Sampling plans for feed and feed ingredients 79 Analysis 80 Methods of analysis 81 New developments in analytical methods 81 Laboratory quality assurance programmes 83 Measures of uncertainties 84 References 87 vi Appendices 93 Appendix 1: Codex Alimentarius Code of Practice on Good Animal Feeding 95 Appendix 2: Relevant Codex Alimentarius texts 103 Appendix 3: Relevant FAO publications 105 Appendix 4: National codes of practice 107 Appendix 5: The role of national feed associations and setting up a feed association 109 vii Foreword In the last decades, the rapidly growing world population, The International Feed Industry Federation (IFIF) repre- along with higher urbanization and changes in lifestyle and sents the global feed industry as an essential participant in eating habits, have increased the consumption of food of ani- the food chain that provides sustainable, safe, nutritious mal origin. The trend has been particularly significant in many and affordable food for a growing world population. IFIF emerging economies, where increasing per capita income aims to stimulate the adoption and application of interna- has led to higher consumption of animal proteins. The higher tional standards to increase feed safety and believes that demand of livestock products has been met mainly through only by working together with all stakeholders in the feed the intensification of production systems and a shift towards and food chain we can safely and sustainably
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