An audit found the system to verify effectiveness of official controls was also not adequate, since shortcomings can remain unnoticed for a long time despite use of the verification system.
In the 11 milk processing establishments and cold store visited the veterinary inspector (VI) had taken actions including follow up to ensure that the food and business operator remedied the situations identified.
However, in four milk processing sites serious deficiencies regarding Hazard Analysis Critical Control Points (HACCP) implementation and microbiological testing were not in line with EU regulation and had persisted for a long time largely unnoticed by the authorised veterinarian (AV) and the local VI.
They were only noticed by VIs one to two weeks before the audit by VIs from the competent authority carrying out a joint inspection with the VI.
This resulted in a written notice to the FBO to rectify non-compliances within deadlines, which in several cases were considered by the FVO audit team to be unrealistically short.
Significant differences in report findings between AVs and VIs were identified.
It was the first audit of Croatia since accession to the EU in 2013. Croatia was granted a transitional period until 31 December 2015 for establishments in the milk sector to meet structural EU standards but those regarding hygiene had to be fully respected from the day of accession.
Audit of businesses
Three milk processing sites were approved without having documentation for the validation of the equipment for the applied pasteurisation temperature and time.
Four plants were approved without having adequately designed and implemented HACCP programmes.
One establishment did not have sufficient capacity for the maturation process of hard cheeses.
Responding to several recommendations from FVO, the Croatian authority said next year senior veterinary inspectors of the relevant department will train veterinary inspectors responsible for individual milk processing establishments.
“The goal is to enhance the work of veterinary inspectors as regards checks of the requirement of food establishments to develop and implement a HACCP programme in accordance with [regulation]…
“Special attention will be paid to the implementation of a validation process for special pasteurisation equipment as a critical control point (temperature/time).”
It added that this plan would also focus on validation of pasteurisation equipment in all milk processing establishments.
Although planned, the CCA has not yet established national rules allowing flexibility for certain establishments which are permanently or temporarily approved although those with a low throughput could benefit from it.
Compliances not noted
The FVO audit team identified some non-compliances not noted by the competent authority such as lack of protection against the entry of pests in two sites, exposed tap for raw milk delivery to the raw milk tank without protection in one and inadequately working pasteurisation equipment in another.
In most establishments producing cheese, the hazard analysis was inadequate in assessing microbiological growth of Listeria monocytogenes, said FVO.
While none of the deficiencies had been noted, new HACCP plans were requested to be developed and in use just before the audit and written guarantees were received with measures to rectify issues, according to the audit.
In all establishments visited, samples were taken to verify efficiency of cleaning and disinfection.
However, in microbiological sampling guideline it is not implicitly stated that environmental sampling for Listeria monocytogenes has to be done in production of ready to eat products.
As a consequence, in six out of eight plant producing dairy products including fresh cheese the food business did not sample for presence of the pathogen on food contact surfaces.