M:\lewis\ppt\Gresham Lecture - 3 December 08 CAN WE TRUST OUR FOOD ? Professor Colin Dennis...
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Transcript of M:\lewis\ppt\Gresham Lecture - 3 December 08 CAN WE TRUST OUR FOOD ? Professor Colin Dennis...
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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 ?
M:\lewis\ppt\Gresham Lecture - 3 December 08
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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 ?
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
• 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
• CO2 emissions
• Waste
• Packaging
• Water
• Transport miles
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
On this pizza:
• ingredients from 17 processors
• in 9 countries
• on 3 continents
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
Consumers
• Have food safety protection by effective recall in emergency
• Avoid certain ingredients
• Choose food produced in certain ways
Traceability
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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’
M:\lewis\ppt\Gresham Lecture - 3 December 08
HAZARD: Biological, chemical or physical agent, capable of causing harm
RISK: Probability of harm combined with seriousness of outcome
Hazard and Risk
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
Consumer perception of risk
We wouldn’t eat beef!Far too
dangerous!!
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
• 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
• 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
• 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
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)
M:\lewis\ppt\Gresham Lecture - 3 December 08
* 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
Assured Food Standards
Quality Meat Scotland
Farm Assured Welsh Livestock
Northern Irish beef and lamb
Genesis QA – Quality Assurance
M:\lewis\ppt\Gresham Lecture - 3 December 08
Lion Quality Egg Scheme Agricultural Industries Confederation Feed Schemes
Assured UK MaltScottish Quality Farm
Assured Combinable Crops
M:\lewis\ppt\Gresham Lecture - 3 December 08
Freedom FoodLEAF Marque
Link Environment & Farming
Soil Association Farm Assurance
M:\lewis\ppt\Gresham Lecture - 3 December 08
Assured Supply Chain
Animal Feed
Standards
Assured Farm
Standards
British Retail Consortium
Global Standard
M:\lewis\ppt\Gresham Lecture - 3 December 08
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
M:\lewis\ppt\Gresham Lecture - 3 December 08
Quality Control
(end product testing)
Quality Assurance
(process control againstaccepted standard)
M:\lewis\ppt\Gresham Lecture - 3 December 08
• Due Diligence – contaminants, authenticity, composition
• Surveillance – compliance
• Label declarations – compliance
Testing
RIGHT APPROACH RIGHT RESULT
M:\lewis\ppt\Gresham Lecture - 3 December 08
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.
M:\lewis\ppt\Gresham Lecture - 3 December 08
Results of applying nut assays to target species
M:\lewis\ppt\Gresham Lecture - 3 December 08
• 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
M:\lewis\ppt\Gresham Lecture - 3 December 08
ANALYSIS
SAMPLE HANDLING
ANALYTICAL RESULTS
REPORTS
Staff
Laboratory practice
Facilities
MANAGEMENT
QUALITY SYSTEM
PROFICIENCY
MaterialsTest Kits
Methods
Equipment
CALIBRATION
VALIDATION
QUALITY CONTROL
Laboratory Accreditation
M:\lewis\ppt\Gresham Lecture - 3 December 08
Campden BRI‘World Class Resource for theAgri-Food and Drink Chain’
www.campden.co.ukwww.bri-advantage.com
no. 1207no. 1079no. 0407