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CAN WE TRUST OUR FOOD ?

Professor Colin Dennis

Director-General, Campden BRIChipping Campden, Gloucestershire, GL55 6LD, UK

Tel: +44 (0)1386 842000 Fax: +44 (0)1386 842100www.campden.co.uk www.bri-advantage.com

M:\lewis\ppt\Gresham Lecture - 3 December 08

Chipping Campden

Nutfield

Stoneleigh

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Campden BRI• Membership based c.2050 members• Independent, Non-profit distributing• International – clients in 60 countries• Turnover: c. £18.2m• Staff: 380• Industry and Government Clients

• Safety, Quality, Efficiency, Innovation

• Research & Development• Analysis & Testing• Process & Product Development• Training• Consultancy• Legislation & Information

M:\lewis\ppt\Gresham Lecture - 3 December 08

Can we trust our Food ?

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Is Food Safe? PathogensToxinsContaminantsAllergens

Is Food Authentic? Meat speciesFish speciesPlant speciesIngredients How was food produced?

Animal welfareEnvironmentalOrganicFair TradeEthics

Where did food come from?

CountryLocality - provenance

Is Food Available? Accessible?Affordable?

Food Security

Food and the Consumer

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c.1bn people suffer hunger or under nutrition

c. 2bn people on borderline of barely acceptable nutrition

i.e. c. half world population

Food Security – Is it Achievable ?

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Future Food Demand• Continuing population growth 40% by 2050

• Substantial economic growth in low income countries

• Increased urbanisation

• Lifestyle changes

• Increased meat consumption

• Livestock in 2050 will consume grain equivalent to 4bn people

Double Food Demand by 2050

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Constraints• Available water and land resource

• Food versus Fuel

• Relative world distribution of people and food production capacity

• Need for international trade

Impact of Climate Change

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Virtual Water Concept

‘Eat’ 2000 litres to 5000 litres per day depending on diet

Compared to:

2 litres to 5 litres per day drinking

50 litres to 200 litres per day washing, sanitation, household needs

Source: International Water Management Institute

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Changing demographic conditions and food demands

Design and development of efficient integrated systems of:

Food ProductionProcessing

Preservationand Distribution

From rural producers to expanding and diversifying urban population

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At UNIDO we are convinced that long term poverty reduction can only be achieved through private wealth creation based on industrial development, particularly manufacturing and agro-industrial processing propelled by vibrant entrepreneurship. This implies diversification into higher value products leading to successful domestic and foreign trade. This is why capacity building is one of our priorities.

K. YumkellaDirector-General

UNIDO 2008

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• Consumer expenditure £154bn 50:50 Retail : Catering

• 3.79m jobs1.4m Catering1.2m Retail0.4m Manufacture0.5m Agriculture0.29m Supply and Wholesale

• Food & Drink Manufacture Gross added value £21bn

• Largest manufacturing industry

UK Food Chain

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NATIONAL & INTERNATIONAL

REGULATIONS AND FOOD CONTROL

Underpin international trade

COMPETITIVENESS

Production efficiency and costs

Product match to market need

SUSTAINABILITY

Optimise resource use to reduce waste

and energy

Key Industry Issues

HEALTH & WELLBEING

Contribute to disease prevention and healthy ageing

SAFETY

ESSENTIAL &NON-NEGOTIABLE

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• CO2 emissions

• Waste

• Packaging

• Water

• Transport miles

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Crop & Animal Production

Harvest / Slaughter

Irrigation Water

Pesticides, Fertilisers, Manures

Animal Husbandry PracticesFeed, Antibiotics

Cooling & Wash Water

Abattoir Practice & Hygiene

Temperature Control

Cleaning & Sanitation

Hygienic Design of Building & Equipment

Storage & Distribution

Hygienic Environment

Temperature Control

Food RetailFood Service

Storage & Distribution

Processing & Packaging

Hygiene, Environment

Temperature Control

Validation of Processes Time/Temperature

Seal & Package Integrity

Hygienic Design of Building & Equipment

Effective Cleaning & Sanitation Programmes

Effective Segregation

ConsumerTemperature Control

Hygiene, Storage & Preparation

Food Supply

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Ingredients

Crop &AnimalProduction

Storage &Distribution

Processing& Packaging

Storage & Distribution

Packaging

Raw Materials

Storage &Distribution

ConsumerFood RetailFood Service

International Food Supply Chain

Storage & Distribution

Storage & Distribution

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On this pizza:

• ingredients from 17 processors

• in 9 countries

• on 3 continents

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Globalisation of Trade“The World on your Plate”

Herb butter:

Salted buttergarlic pureegarlic saltlemonparsleypepperwater

Chicken breast:

Chicken

Batter: FlourWater

Bread crumb:

Bread crumbRape-seed oil

- Ireland- China, USA, Spain- China, USA, Spain- USA- France, UK- Indonesia- Ireland

- Ireland, Belgium UK, France etc.

- Belgium, France- Ireland

- Ireland, UK- EU, Australia- Eastern Europe

Chicken Kiev

Food Safety Authority of Ireland

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Traceability – industry standards

• One up/one down concept plus link finished product to/from raw materials

• Each food business operation must be able to trace and follow

– All raw materials from source

– Through all stages of production

– To distribution of the finished product

• Traceability is established from raw material to finished product and visa versa

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Consumers

• Have food safety protection by effective recall in emergency

• Avoid certain ingredients

• Choose food produced in certain ways

Traceability

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Government

•Protect public health through withdrawal of product

•Exercise control in the food chain in emergencies

•Control livestock disease

•Prevent fraud, non-authentic ingredients/products

Traceability

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Industry

•Enable prompt action to remove product in case of food safety / quality problem

•Minimise size and cost of any withdrawal

•Comply with relevant legislation and customers requirements

•Diagnose cause of problem and pass on liability

•Maintain consumer confidence in the brand

Traceability

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Is Food Safe? PathogensToxinsContaminantsAllergens

Is Food Authentic? Meat speciesFish speciesPlant speciesIngredients How was food produced?

Animal welfareEnvironmentalOrganicFair TradeEthics

Where did food come from?

CountryLocality - provenance

Is Food Available? Accessible?Affordable?

Food Security

Food and the Consumer

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Food Safety

• Complex fundamental issue of continuing concern

– Changes in demographics

– Geographic origin of food and ingredients

– Food production and processing technologies

– Food consumption patterns

– International travel

– Emerging pathogens

– International trade

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Food Safety

• Increasingly international nature of agri-food chain

– Food safety management systems adopted globally

– Common operating principles accepted worldwide

– Consideration of whole food supply chain from production to consumption

‘Stable to Table’‘Field to Plate’‘Farm to Fork’

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HAZARD: Biological, chemical or physical agent, capable of causing harm

RISK: Probability of harm combined with seriousness of outcome

Hazard and Risk

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Perceived

Food poisoning

BSE

Growth hormones

Animal feed

Pesticides

GM

Consumers’ Perception of Risk Relating to Food

Reality

Cardiovascular

Cancers

No deaths from GM, Pesticides, Growth Hormones in UK

100,000 deaths/ year in UK

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Consumer perception of risk

We wouldn’t eat beef!Far too

dangerous!!

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Hazards and their ControlCrop & Animal

Production

Storage & Distribution

Processing & Packaging

Harvest / Slaughter

Irrigation Water

Pesticides, Fertilisers, Manures

Animal Husbandry PracticesFeed, Antibiotics

Cooling & Wash Water

Abattoir Practice & Hygiene

Hygiene, Environment

Temperature Control

Temperature Control

Cleaning & Sanitation

Hygienic Design of Building & Equipment

Storage & Distribution

Consumer

Hygienic Environment

Temperature Control

Food RetailFood Service

Validation of Processes Time/Temperature

Seal & Package Integrity

Hygienic Design of Building & Equipment

Effective Cleaning & Sanitation Programmes

Effective Segregation

Temperature Control

Hygiene, Storage & Preparation

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• Acronym for ‘Hazard Analysis and Critical Control Point’

• HACCP is a system which

–identifies,

–evaluates, and

–controls

–hazards which are significant for food safety

HACCP

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• Developed in 1960’s in USA

– Collaborative effort to develop safety food for astronauts

• Since modified and developed by the food industry

• National and international recognition

– Codex HACCP code (7 principles)

– European legislation (Codex principles)

• Industry standards

HACCP

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Food Standards Agency Guidance

• Independent Standard Setting Body

•Consumer interests included

•Balance consumer benefit and costs

•Hazard approach to Standard setting

•Whole chain coverage

Food Assurance Schemes

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• Inspection regimes on annual basis

• Inspections separate from Standard Setting Body

• Training, assessment and review of Inspector’s expertise

• Clear and effective procedures for non-compliance

• Sanctions for non-compliance

Accredited Certification Bodies

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Standard agreed by Stakeholders(including consumer)

Assured Food Standards

Setting Standards

Compliance with Standard assessed by Certification Body

Certification

Products, Processes, Systems, People

Competence of Certification Body assessed by National

Accreditation Body

Accreditation

(UKAS)

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* Combinable Crops – cereals, oilseeds, sugarbeet

* Produce – fruit salad, vegetables

* Dairy Farms – milk

* Poultry Production – chickens

* Pigs – pork

* British Meat – beef and lamb

Assured Food Standards

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Assured Food Standards

Quality Meat Scotland

Farm Assured Welsh Livestock

Northern Irish beef and lamb

Genesis QA – Quality Assurance

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Lion Quality Egg Scheme Agricultural Industries Confederation Feed Schemes

Assured UK MaltScottish Quality Farm

Assured Combinable Crops

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Freedom FoodLEAF Marque

Link Environment & Farming

Soil Association Farm Assurance

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Assured Supply Chain

Animal Feed

Standards

Assured Farm

Standards

British Retail Consortium

Global Standard

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Assured Food Standards

- Reviewed and tightened Standards across all schemes

- All certification bodies have UKAS accreditation

Schemes – established part of consumer retail awareness

Review of Food Assurance SchemesFood Standards Agency - 2008

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Quality Control

(end product testing)

Quality Assurance

(process control againstaccepted standard)

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• Due Diligence – contaminants, authenticity, composition

• Surveillance – compliance

• Label declarations – compliance

Testing

RIGHT APPROACH RIGHT RESULT

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Outline of Fish ID Method

Authentic Fish.Extract DNA.

Make DNA fingerprints. Save in database.

PCR fish gene.

Cut DNA with special DNA enzymes.

Canned salmon sample for analysis

PCR fish gene.

Compare profiles to database to identify fish species.

Can 2

Can

1

Salm

on

Cut DNA with special DNA enzymes.

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Results of applying nut assays to target species

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• Agreed requirement

• Methods and equipment to fit purpose

• Qualified and competent staff

• Independent assessment of technical performance

• Inter laboratory agreement

• Quality control – Quality assurance procedures

Valid Analytical MeasurementSix Principles

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ANALYSIS

SAMPLE HANDLING

ANALYTICAL RESULTS

REPORTS

Staff

Laboratory practice

Facilities

MANAGEMENT

QUALITY SYSTEM

PROFICIENCY

MaterialsTest Kits

Methods

Equipment

CALIBRATION

VALIDATION

QUALITY CONTROL

Laboratory Accreditation

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Campden BRI‘World Class Resource for theAgri-Food and Drink Chain’

www.campden.co.ukwww.bri-advantage.com

no. 1207no. 1079no. 0407