Enhancing Food Safety Sustainability - Through Workplace Cooperation Dr. Jose C. Gatchalian...

Enhancing Food Safety Sustainability

- Through Workplace Cooperation

Dr. Jose C. GatchalianChairman, Quality Partners Co., Ltd

PhilippinesINTERNATIONAL CONSULTANT ON WPC

ASIA FOOD and BEVERAGE SUMMIT 2015

Pullman Bangkok King Power Hotel, Thailand

FOOD!!!

QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships

for quality

FRUITS AND VEGETABLES

SWEET and JUICY!!!

ITALIAN SAUSAGES & OTHER MEAT PRODUCTS

- YUMMY !!!


for quality

ALL PEOPLE

LOVE FOOD!!!

HOW SAFE ARE ALL THESE FOOD PRODUCTS?

WHAT ARE POSSIBLE SOURCES OF CONTAMINATION?

HOW MUCH INFORMATION ON FOOD SAFETY ARE AVAILABLE?

There can be FOOD-BORNE ILLNESSES… infection intoxication


for quality

FOOD CAN BE DANGEROUS!!!

WHAT IS FOOD SAFETY?

WHEN FOOD IS RENDERED FREE FROM ALL TYPES OF CONTAMINANTS, FROM:

MICROBIOLOGICAL, CHEMICAL & PHYSICAL SOURCES - SUCH THAT WHEN EATEN NO ILLNESS WILL OCCUR.

AN EFFECTIVE FOOD SAFETY PROGRAM CAN ENSURE THIS SITUATION IN THE COMPANY

QUALITY PARTNERS COMPANY LTD.“Fostering Partnerships Through Quality”

Biological, Chemical, and Physical

POTENTIAL FOOD

Hazards:

Quality Partners Company Ltd.

REPORTS OF CASES OF

FOOD POISONING IN

DIFFERENT PARTS OF

OF THE PHILIPPINES

(3 MONTHS IN 2005)!

INDICATORS OF LOSS OF FOOD SAFETY

Light ballast with hanging wires & bulb above processing area

Ice for crushing to cool fresh octopus and other marine products, placed on floor of receiving area

Some evidences of GMP violations (From : MMG’s DOST-MPEX

Project)

QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships for

quality

Some evidences of GMP violations

Light ballast w/ hanging wires & bulb above processing area

Notice walls w/ cracks & scratches as backdrop for frozen products on floor

Ice for crushing, to cool fresh food, placed on floor

From : MMG’sDOST-MPEX ProjectQUALITY PARTNERS COMPANY LTD.

“Fostering Partnerships Through Quality”


quality

Due to lack of space, peeling is done on the floor, peeled mangoes put on basins, to await manual slicing.

LOCAL PLANTS: EC-ASEAN FOOD SAFETY TRAINING PROGRAM

Small bakeshop producing “buko” pie, workers are seen sorting and slicing young coconut meat (buko) on the floor, with workers sitting on short stools

LACK OF ORDER AND POOR

ATTENTION TOCLEANLINESS -

ARE TRACEABLE TO PEOPLE

Old equipment, drums and other materials left in hallway

MORE EVIDENCES OF GMP LACK IN SOME SMEs:

QUALITY PARTNERS COMPANY LTD.“Fostering Partnerships Through Quality”

!! !! !!

!! !!

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EMPLOYEES ARE DISTRIBUTED EVERYWHERE IN THE FOOD PLANT

IMPROVED COMMUNICATIONS NEEDED!IMPROVED COMMUNICATIONS NEEDED!

LISTEN TO YOUR PEOPLE!

“We could have told

you!”

“I knew but you never

asked”

“You never listen

anyway!”

“The process would go smoother

if…….


“We see these all the time”

“Why don’t you listen?”

Air

Clothing

Personnel

Packaging.

Water

Equipment

Raw materials

Areas of INVOLVEMENT and Role of Employees

2Quality Partners Company Ltd.

EMPLOYEES ARE EVERYWHERE IN THE FOOD PLANT

Quality EmployeesQuality Employees Know and Understand Know and Understand the Hazards the Hazards

BIOLOGICALBIOLOGICAL

CHEMICALCHEMICAL

PHYSICALPHYSICAL

VirusesMolds & mycotoxinsPathogenic bacteria

Protozoae

Residues of veterinary drugs & pesticidesToxic products (pesticides, acids, allergens…)Pollutants (heavy metals…)

• Foreign bodies: sand, rocks, metal, wood...

• Glass, metal shards from machinery, equipment


ROLE OF QUALITY EMPLOYEES IN FOOD SAFETY PROMOTION

WP-C Organization FACILITATES COMMUNICATION:

STEERING COMMITTEE

FACILITATOR

TASK FORCE TASK FORCE TASK FORCE TASK FORCE

STRUCTURE: Each Committee/Task Force has joint

membership from labor & management

FUNCTIONS: * Steering Committee - problem identification * Task Forces or teams - problem solving

Promote quality as a way of life - “Sanitation” and cleanliness (like “washing of hands”) should become habitual. This should be a routine practice & activity especially of people involved with food processing.

SOME ACTIONABLE RECOMMENDATIONS –RE: FOOD SAFETY

Other quality practices, e.g., attention to process controls & consciousness of one’s responsibility toalways meet food safety standards, should be part of a Company-wide advocacy of food safety.

RECOMMENDATION: SET UP A WORKPLACE COOPERATION PROGRAM !

Communication & participation: basic underpinnings of WPC

• WPC - a forum wherein employees and management can express their problems and felt needs to each other.

• Information-sharing about present and anticipated issues that may affect the workforce, the company or both.

• Regular interchanges can lead to mutual understanding, consensus, and the resolution of issues and concerns.

• WPC can serve as an organizational communication mechanism for harmonious and productive work relations.

QUALITY PARTNERS COMPANY,

Ltd. “fostering partnerships for quality”

LABOR MANAGEMENT

ECONOMY

LABORMANAGEMENT

ECONOMY

FROM …

TO …

QUALITY PARTNERS COMPANY, Ltd. “fostering

partnerships for quality

“Empowerment of employees at all levels is a benefit to the company and should not be considered as cost.” Feigenbaum,A.


quality”

OPEN COMMUNICATIONSUSTAINS GOODRELATIONSHIPS

WPC - a participatory vehicle for workers to have a say in decision-making on matters that affect their interests and welfare.

• A channel by which management can obtain feedback on its programs, policies and their implementation.

• By consulting and involving employees in selected areas of mutual concern, they can be given a chance to input useful ideas and suggestions that can improve productivity and the quality of work and work life.


partnerships for quality”

IN ISO 22000, the FOOD SAFETY TEAM conducts hazard analysis to determine which hazards need to be controlled.

Employees play a major role in ISO 22000!

Quality Partners Co., Ltd.

PLANNING AND REALIZATION OF SAFE

PRODUCTS ( ISO 22000 )

QUALITY PARTNERS COMPANY, Ltd.

DOCUMENTATION IS VERY IMPORTANT IN FOOD SAFETY. THIS CAN BE DONE BY TRAINED QUALITY EMPLOYEES

ASSISTANCE OF FOODSAFETY EXPERTS TO FACILITATE EMPLOYEE CAPABILITYENHANCEMENT IS RECOMMENDED

DESK STUDY OF FOOD SAFETY MANUALS DONE BY EMPLOYEES

Clean comfort rooms with wash basins, detergent and dryer are projects of Workplace Cooperation to sustain cleanliness

Some evidences of sanitary practices in the company Some evidences of sanitary practices in the company

Foot bath using chlorinated water (200 PPM) before entry into the processing plant, properly maintained by employees.

Some evidences of sanitary practices in the company Some evidences of sanitary practices in the company

SUSTAINING FOOD SAFETY PRACTICES BY COOPERATIVE EMPLOYEES

Above, fried sliced bananas pass through the metal detector as a final check before packaging and weighing.

At right, fried bananas are placed on stainless steel holder with holes that allow to pass broken or fine chips not meeting specifications.

METAL DETECTOR

RESULTS from a WORKPLACERESULTS from a WORKPLACE COOPERATION PROGRAM:COOPERATION PROGRAM:

STRONGER TEAM EFFORT

OPERATOR INVOLVEMENT

FEEDBACK

MANAGEMENT VISIBILITY

OPERATOR SELF-MEASUREMENT

THE ABOVE PRACTICES ENHANCE

SUSTAINABILITY OF FOOD SAFETY IN THE

COMPANY

QUALITY PARTNERS COMPANY, Ltd. “Fostering partnerships

for quality,,,”

Workers & Managers Partnership at the Workplace

PRODUCTIVITY

QUALITY

COMPETITIVENESS

PEOPLE ARE THE MAJOR PLAYERS IN FOOD SAFETY AND QUALITY PROGRAMS

* Our journey to excellence has no ending!

“Cooperation is the thorough conviction that nobody can get there unless everybody gets there.”V. Burden


partnerships for quality

Enhancing Food Safety Sustainability - Through Workplace Cooperation Dr. Jose C. Gatchalian...

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