UNDERSTANDING FOOD SAFETY CHAIN - SCLG Summit · Kanchan Vora, Director Supply Chain and Logistics...

Kanchan Vora, Director Supply Chain and Logistics Group

DEC 2014

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16th Nov 20169th Global Supply Chain & Logistics Summit www.sclgsummit.org

UNDERSTANDING FOOD SAFETY CHAIN

INTESAR AHMED KHAN

Presented by:


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TRAINER INTRODUCTION

Intesar Ahmed Khan

B.Sc (Hon), IDD (Dairy Tech), MCIEH

28 years of work experience – Food Sector

Presently working with SGS for the last 9 years.

Lead Auditor & Trainer - HACCP / QMS / FSSC / SQF / BRC / GMP

SGS Gulf Ltd

DUBAI (UAE)


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WHAT IS FOOD SAFETY ?

Food safety is a concept where ‘food will not harm the consumer so long as intended use guidelines are followed when it is prepared or eaten. The food we eat is less exposed to certain hazards than in the past as risk management measures to prevent and control them have improved (e.g. through preservation methods such as pasteurization, higher standards of hygiene, improved storage and shipping conditions and best practice use of agrochemicals).

Food borne illness is a common, costly—yet preventable—public health problem. CDC estimates that 1 in 6 Americans get sick from contaminated foods or beverages and 3,000 die each year. The U.S. Department of Agriculture (USDA) estimates that food borne illnesses cost $15.6 billion each year.

http://www.eufic.org/article/en/expid/basics-food-safety/


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WHAT IS FOOD SAFETY ?

Food safety is a shared responsibility from farm to fork; it relies on the efforts of everyone involved in the food chain (agricultural production, processing, transport, food production and consumption).

Food producers throughout the supply chain are obliged to operate effective food safety management systems (risk prevention systems), such as HACCP, good manufacturing practice (GMP) or good agricultural practice (GAP).

This must be supported by pre-requisiteprograms, for example, staff training, effectivecleaning and sanitation, allergen controls, pestcontrol, ongoing monitoring and testingprograms.

http://www.eufic.org/article/en/food-safety-quality/safe-food-handling/expid/basics-food-safety/


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WHAT ARE THE FOUR STEPSTO FOOD SAFETY ?

Clean. Wash hands and surfaces often.

Separate. Don't cross-contaminate. Keep raw meat, poultry, eggs, and seafood and their juices away from ready-to-eat foods.

Cook. Raw meat, poultry, seafood, and egg products need to be cooked to the right temperature. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.

Chill. Refrigerate food promptly. Do not leave food at room temperature for more than two hours--one hour when the temperature is above 90 °F (32.2 °C).


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THE PRESENT & FUTURE OF FOOD SAFETY

World food trade is valued to be around $300-400 billion. With the demand for food rising to meet the ever growing world population, food safety is becoming, even more, important.

The reason why food safety has such an important role in the manufacturing process is to ensure the products delivered to consumers do not interfere with a person’s health. Currently, there are more than 200 diseases that can be spread by food. Failing to comply to food safety regulations can result in the transmission of food borne illnesses. There is a range of different food safety procedures in place to protect public health.


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Benefits and drawbacks of the global food supply chain

Benefits:

Continuous supply of ingredients

Availability of fresh and affordable food to the consumer

Sourcing of products internationally

No seasonal barriers and cost effective.

Drawbacks:

Not sure of hygiene and safety of food produced far away.

Longer supply chain increases transport time

Risk of Damage & Food Fraud

Overall Quality Deterioration

Loss of Goods in Transit & Complex Traceability.


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THE FOOD SUPPLY CHAIN

Primary producer Packing material

Feed Producer Cleaning agent

Food manufacturer Additive and ingredient

Transportation Services providers

Storage operation Producer of equipment

Food services outlet


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FARMING & AGRICULTURE

Food safety comes into play within the farming and agriculture section of the food supply chain to ensure that human health isn’t put at risk. Food safety regulations are applied to multiple areas of a farm ensuring that every aspect meets the correct food safety standards.

Areas of a farm monitored: Animal feed Animal cleanliness Dairy products Mycotoxins Pesticides Veterinary medicines

http://www.rentokil.com/global/food-safety/

http://www.rentokil.com/global/food-safety/


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PROCESSING / MANUFACTURING

Processing refers to manufacturing of food products. Food safety is applied here to ensure the products created do not have physical, chemical or microbial contaminants introduced during processing and packaging.

The systems which assure the safety of the food products manufactured are:

Good Manufacturing Practices (GMP) Sanitation Procedures Hazard Analysis Critical Control Points

(HACCP)


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LOGISTICS

Logistics refers to the transportation of food products. During this time there are multiple factors to consider when referring to food safety and quality. Logistics need to be monitored through the transportation of food to check the quality, safety and shelf life of the products destined for distribution.

Food safety is applied to logistics by:• Inspect condition of all trucks boats and containers prior to usage.• Apply written procedures to ensure proper handling.• Follow a commodity reception program.• Deploy a coding system to track every finished good.• Establish Hygiene standards for food storage and handling.• Document and maintain records.


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STORAGE

Food storage can also have an impact on food safety. Mishandling and inferior hygiene practices can lead to food contamination, and ultimately a food borne disease.

Food safety in storage:

Ensure cooked food is not left at room temperature for more than 2 hours.

Storing raw and cooked foods separately.

Store foods below 5℃.


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RETAIL AND FOOD SERVICE

During the cooking and preparation process, food can become contaminated with harmful pathogens and bacteria.

Food service safety

Currently, the practices that are in place help to ensure food safety practices are followed and met by adhering to the following:

• Ensuring proper hand hygiene is met before handling food.

• Keeping work surfaces utensils and equipment clean.

• Cooking food at a temperature of 70℃.

• Using separate equipment for raw and cooked food.

• Ensuring proper pest management is in place.


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WHAT IS FSMA ?

The FDA Food Safety Modernization Act (FSMA) is a US law.

The most sweeping reform of US food safety laws in more than 70 years.

Signed into law by President Obama on January 4, 2011.

Aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.

Enables FDA to better protect public health by strengthening the food safety system.

FDA published seven foundational Rules

for FSMA compliance.


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THE SEVEN FOUNDATIONAL RULES

Preventive Controls for Human Food (PCHF).

Preventive Controls for Animal Food.

Standards for Produce Safety.

Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals.

Accredited Third-Party Certification.

Sanitary Transportation of Human and Animal Food (PCAF).

Mitigation Strategies to Protect Food Against Intentional Adulteration.


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THE 7 FSMA RULES & THEIR APPLICABILITY

Produce Farms

Manufacture/ Processing

US Importers (Incl. retail, wholesale,prod’n)

Distribution Centers & Warehouses

Shippers, Carriers, Receivers

Preventive Controls for Human Food (PCHF): For US & foreign suppliers

Produce Safety For US & foreign suppliers

Foreign Supplier Verification Program FSVP (For US importers)

Sanitary Transportation (For US facilities)

Intentional Adulteration (Food Defense) For US & foreign suppliers

Preventive Controls for Animal Food (PCAF) For US & foreign suppliers

Third Party Accredited Certification rule (For CBs)


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FOOD DEFENSE

Food Defence - “Procedures adopted to assure the security of food and drink and their supply chains from malicious and ideologically motivated attack leading to contamination or supply disruption” -PAS 96:2014.

OR

Food Defence - “ The efforts to prevent intentional contamination of food products by biological, chemical, physical or radiological agents that are not reasonably likely to occur in the food supply” - FDA.

Food Safety - “The efforts to prevent unintentional contamination of food products by agents reasonably likely to occur in the food supply” - FDA.


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FOOD AND DRINK CORRUPTION

> 1,200 tonnes fake/substandard food & ca. 430,000 litres of counterfeit drinks seized by INTERPOL-Europol across 33 countries in the Americas, Asia and Europe.

• > 131,000 litres of oil & vinegar

• > 80,000 biscuits & chocolate bars

• 20 tons of spices and condiments

• 186 tons of cereals

• 45 tons of dairy products

• 42 litres of honey

• ca. 96 people arrested or detained

Economy; in EU alone the Agri-food market affected is worth € 750 billion /year.


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FOOD DEFENCE

Control/minimise the likelihood of intentional food contamination and thus, reduce facility vulnerability.

Reduce the impact of an attack.

Reassure consumers and the public that appropriate measures are in place to protect food.

Brand protection.


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FOOD DEFENCE PLAN

Food defence plan values: • Increase preparedness against an act of

intentional contamination. • Creates & maintains a safe working

environment for all staff.• Provide added value to the product.• Due diligence, minimise liability, regulatory

compliance. • Protect the brand name & financial stability.

Must be tailored to the needs and circumstances of the individual facility.

Involves vulnerability, threat assessment and mitigations strategies.

Needs to be reviewed periodically, verified and validated and updated regularly.


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Has specific roles and responsibilities:• Evaluate established broad mitigation strategies. • Address gaps identified in the broad mitigation strategy

assessment.• Carry out vulnerability assessments and identify the critical steps.• Implement mitigation strategies to minimize above vulnerabilities.• Keep accurate documentation of all assessments, vulnerabilities,

and mitigation strategies, food defence policies or procedures.• Prepare response plans and identify emergency contacts. • Determine practical guidelines for managing the plan, such as

testing of the plan procedures, and reassessment of the plan.


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THE FOOD DEFENCE TEAM

Should consist of representatives from all departments - need for a Food Defence Coordinator.

Roles for:• Facility manager - input on facility and products.• HR manager - personnel screening, security clearance, hiring and

training, managing disgruntled employees.• Production manager - vulnerability assessments and mitigation

strategies.• QC/QA manager - ID and eliminate hazards.• Employee representative - day-to-day operations.• Security - threats and security procedures.• CEO - PR.• Legal advisor - up-to-date laws and regulations.


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MITIGATION STRATEGIES

Broad mitigation strategies - facility security, storage, shipping and receiving areas, utilities and personnel.

Mitigation strategies may just reduce or manage vulnerabilities to an acceptable level and not eliminate all vulnerabilities.

Focused mitigation strategies - additional level of security to vulnerable food processing steps.


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International Food Safety Regulations

Codex Alimentarius (2003) – General proinciples of food

hygiene – CAC / RCP 1 – 1969, Rev: 2003.

Codex Alimentarius (2010) Code of practice for the prevention

and reduction of aflatoxin contamination in tree nuts.

CAC/RCP-2005 Rev. 2010.

Food safety modernisation act, 2011 (FSMA, USA)

Food standard Australia New zealand (FSANZ)

Regulation (EC) No 178/2002 – EU

Regulation (EC) No 852 / 2004 on the hygiene of foodstuffs

Food Safety and Standards Act, 2006 – FSSAI, India

The General food regulations 2004 (No: 3279)

Canadian Food Safety and Quality Program (CFSQP)


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UAE and GCC Food Safety Regulations

Food Code, 2013 – Dubai Municipality

Food Import Re –Export System (FIRS) – Dubai Municipality

DM Guidelines For Retailers, 2005

UAE 9 – 1996, Labeling of Pre Packaged Foodstuffs

Law No. (2) for the year 2008 in respect of Food within the emirate ofAbu Dhabi

GSO 150 / 2007 – Expiration period of Food Products

UAE. S GSO 21:1984 – Hygienic Regulation for Food Plants

UAE.S GSO 1025:2010 – Bottled Drinking Water

UAE.S GSO 168:1994 – Storage Facilities For Dry & Canned Foods


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UNDERSTANDING FOOD SAFETY CHAIN - SCLG Summit · Kanchan Vora, Director Supply Chain and Logistics...

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