ARE YOU READY FOR RETAIL? - Food & Beverage …fabmbevent.weebly.com/.../are_you_ready_for_retail_-_jay_shirodker.… · Emphasis on category of products ... February 2008 Kraft Foods

ARE YOU READY FOR RETAIL?JAY SHIRODKER

Jay Shirodker Consulting Inc.

AGENDA

• Current landscape of food safety oversight• What is changing for Manufacturers, Retail, Consumers• Drivers of changes • How is retail industry impacted• Food Safety Culture• Conclusion



FOOD SAFETY OVERSIGHTS

MANDATORY VOLUNTARY

Health Canada CFIA Agriculture Canada

USDA FDA US Department of Commerce

GMPs, GAPs, GDPs etc..

GFSI SCHEMES

BRC SQF IFS FSSC 22000 CANADA GAP GLOBAL GAP PRIMUS


WHO ARE AFFECTED?

Food Producers/

Manufacturer

Storage / Distribution Transport

RETAILERS Food Service Packaging

Agents


Ingredient Suppliers Brokers


HACCP

HARPC

SAFE FOOD

FOR CANADIAN ACT

EVOLUTION …….HACCP, GFSI


HISTORY OF HAZARD ANALYSIS CRITICAL CONTROL POINT ( HACCP)

• 1920s‐ 3‐A standard for fittings in Dairy Industry.‐Milk Safety introduced by controlling certain factors like temperature of Milk at receiving,

Heat Treatment, sanitization of equipment which is known today as Hazard Analysis Critical Control Point. • Late 1950s

‐ NASA wanted safety built into design of food manufacturing during their mission• Early 1960s

‐ The Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration developed space food and designed system for controlling safety of food.

• 1969 man lands on Moon‐ Pillsbury developed HACCP as we know it today

• Early 1970Pillsbury transfers HACCP concept from space program to commercially produced food


HACCP

GMP

GLOBAL RECOGNITION FOR HACCP

3 prestigious groups opened door to HACCP on global basis

• The National Academy of Sciences report Microbiological Criteria for Foods and Food Ingredients, 1985

• Report of The International Commission for The Microbiological Specifications for Food ( ICMSF), 1988

• The codex Commission on Food Hygiene’s Guidelines for the Application of The Hazard Analysis and Critical Control Point (HACCP) system, 1991, adopted by FAO/ WHO Codex Commission, 20th session, 1993


HACCP

GMP

HACCP/ GFSI

HACCP MISSING ELEMENTS

PRODUCT AND PROCESS FOOD SAFETY MANAGEMENT

SENIOR MANAGEMENT COMMITMENT

QUALITY

HACCP

GMP

GLOBAL FOOD SAFETY INITIATIVE ( GFSI)

• Series of food safety crises in 90s‐ BSE, dioxin and Listeria.

• Series of in‐house standards from retailers and brand manufacturers.

•Audit Fatigue • Inconsistency in auditing.•Collaboration from CEOs of retailers, industry experts•May 2000, foundation of GFSI.


GFSIBRC, SQF, IFS, FSSC 22000,

CANADA GAP…….• Created in May 2000 • Network of 175 retailers, suppliers from over 50 countries

• Members from retailers, manufacturers, certifying bodies, accreditation bodies & standard owners

• HACCP based• Standards are updated every 4 years.• Improve cost efficiency‐

‐1 certification accepted by allJay Shirodker Consulting Inc.

HACCP

GMP

GFSI


HACCP

GFSI RETAILERS Audits by GFSI Benchmarked

Schemes

Quality Safety Regulations Quality Management Emphasis on category of products

• Auditors Scrutiny Knowledge of categories Consistency in reporting

Added confidence in selection of suppliers

Added security for Private Label Products

Consistency in selection of vendors


HACCP

GMP

GFSI

CONTINUOUS EVOLUTION


PEOPLE CONTINUE TO GET SICK..Every year..

• Government of Canada estimates‐

‐ 4 million (1 in 8) Canadians are affected by a food‐borne illness. ‐ 11,600 hospitalizations‐ 238 deaths

• CDC estimates –

‐ 48 million people( 1 in 6 Americans) get sick,

‐128,000 are hospitalized,

‐3,000 die

• In 2015

‐ 626 recalls in US and Canada

‐ 1 recall per day


MAJOR FOOD RECALLS IN USLAST 10 YEARS

YEAR COMPANY REASON SCOPE OF RECALL

ILLNESS ( DEATHS)

January 2009, The Peanut Corporation of America

Salmonella in Peanut products

2100 Products 8 Deaths500 Illness

June 2009 Nestlé USA E.Coli Refrigerated cookie‐dough products, such as chocolate‐chip

65 ill

February 2008 Kraft Foods ‐ Oscar Mayer/Louis Rich Chicken Breast Strips

Listeria in 1 package

2.8 million pounds of chicken


MAJOR FOOD RECALLS IN USLAST 10 YEARSYEAR COMPANY REASON SCOPE OF

RECALLILLNESS ( DEATHS)

August 2010 Wright County Egg and HillandaleFarms

Salmonella in Peanut products

550 million eggs

1500 of food poisoning

September 2006, Ready Pac E.colI 350 million $ loss to RTE spinach

5 deaths250 ill


CFIA RECALL DATAApril 2006 ‐March 2013

Apr 06 ‐Mar 07

Apr 07 ‐Mar 08

Apr 08 ‐Mar 09

Apr 09 ‐Mar 10

Apr 10 ‐Mar 11

Apr 11 ‐Mar 12

Apr 12 ‐Mar 13 Total

Undeclared Allergen 89 54 65 65 121 142 109

645Chemical 45 33 57 35 19 24 13 226

Extraneous Material 26 26 28 19 32 31 47

209

Microbiological 64 75 73 75 78 82 81528

Other Food Safety 22 30 13 18 14 22 18

137Jay Shirodker Consulting Inc.

Recalls ‐ Statistics

• Total 626 recalls in 2015• Allergens tops the list.

‐Milk/dairy ‐ 82‐Peanuts ‐ 49‐Eggs ‐ 42‐Wheat/gluten ‐ 34


RECALLS IN CANADA47 in last 4 months, Majority undeclared allergen


WHAT IS CHANGED?

• Globalization

• Food Imports – increase

• Eating habits

• Emerging pathogens

• Increase surveillance


CANADA IMPORTS

• Canada imports from 222 countries

• in 2015, Imports were C$= 47,064,961,725

Source: Statistics Canada, CATSNET Analytics


CANADA IMPORTS


SAFE FOOD FOR CANADIAN ACT


SAFE FOOD FOR CANADIANS ACT

• Focus on Prevention‐ Preventative food safety control plan ( HACCP based)• Improved import / export and Inter‐ provincial controls‐ Register or license importers ‐ Prohibits the importation of unsafe food commodities. ‐ Holding importers accountable for the safety of imported products Inter‐ provincial transfers

• Strengthen Food Traceability• Record keeping


FOOD SAFETY MODERNIZATION ACT

(FSMA )


IMPORTS…… GROWING!!

• Americans purchase beyond U.S. borders‐ From 150 countries, 250,000 facilities, and 130,000 importers

‐ Fruits : about 50 %, ‐ Fresh vegetables20 percent , ‐ Seafood 80 percent‐ The agency is responsible for regulating food bound for the U.S., from more than


Major elements of the FDA Food Safety Modernization Act(FSMA)

• Preventive controls ‐prevention‐based controls

• Inspection and Compliance‐application in a risk‐based manner and adopting innovative inspection approaches.

• Imported Food Safety ‐ FDA has new tools to ensure that imported foods meet U.S. standards and are safe for our consumers

‐ Foreign suppliers verification‐ FDA accredits 3rd party qualified auditors


Major elements of the FDA Food Safety Modernization Act(FSMA)

• Response –‐ FDA has mandatory recall authority for all food products.

‐ Detention of products that are potentially in violation of the law,

‐ Suspension of a food facility’s registration

• Enhanced Partnership‐ collaboration among all food safety agencies—U.S. federal, state, local, territorial, tribal and ‐ Improve training of state, local, territorial and tribal food safety officials.


AM I COMPLIANT TO FSMA IF CERTIFIED TO GFSI SCHEMES?

NO



HACCP


HACCP

HARPC

SAFE FOOD

FOR CANADIAN ACT


SFCA

FSMA

HACCP

GMP

GFSI

RETAILERS


RETAILERS CHALLENGES

DEMANDING CUSTOMER MANUFACTURER


TODAY’S CUSTOMER


• Multicultural‐ In 2011, in Canada , 20.6 % of the total population

was foreign born‐ https://www12.statcan.gc.ca/nhs‐enm/2011/as‐sa/99‐010‐x/99‐010‐x2011001‐eng.cfm

• Ageing Population

• Allergic

• Lifestyle

• Conscious of environment

DEMANDING CUSTOMER

SAFE ALWAYS AVAILABLE

QUALITYLONG LASTING

FROM COUNTRY OF IMMIGRATION

PRICE


TYPES OF MANUFACTURERSMay produce High or Low Risk products

SPECIALIZED‐ GLUTEN FREE‐ PEANUT FREE‐ ORGANIC

MAINSTREAM

OTHER‐ ETHNIC


FLOW OF GOODS


RETAILERS REQUIREMENTS

• PRIVATE LABEL‐ 3RD PARTY AUDIT: GFSI‐ 2ND PARTY AUDIT TO REVIEW PRODUCT REQUIREMENTS

• NATIONAL BRAND‐ RISK LEVEL OF THE PRODUCT‐ HIGH VOLUME/ HIGH $ VALUE‐ GFSI‐ 2ND PARTY

‐ MUST MEET ALL APPLICABLE REGULATORY REQUIREMENTS


MANUFACTURERS/ COMMON CHALLENGESSafety First….

BASIC FOOD SAFETY REQUIREMENTS ( HACCP),

HACCP AND WORKING TOWARDS GFSI

GFSI WITH CONTNUOUS IMPROVEMENT


BALANCING ACT FOR RETAILERS

REGULATORSMANUFACTURERS

CUSTOMER



HACCP

HARPC

SAFE FOOD

FOR CANADIAN ACT

WHAT IS FOOD SAFETY CULTURE

• A food safety culture is the values of an organization with regard to food safety.

‐ https://www.gov.mb.ca/agriculture/food‐safety/at‐the‐food‐processor/food‐safety‐culture.html

• An organization with a strong food safety culture demonstrates to its employees and customers that making safe food is an important commitment

• Food Safety is intimately connected to trust. We trust government, industry, legislators and everyone from farm to fork

• ROI is cost of not dealing with food safety


CONCLUSION

• HACCP is fundamental for food safety.• Evolution of Food Safety from HACCP to current stage is understandable because of global factors.

• Food safety culture should be ingrained at every level of food chain• Retailers get more confident with GFSI benchmarked audits.• Food safety is given and should not be related to returns on investments. No manufacturer can be considered as more or less safe. Either they are safe or unsafe..

Documents

ARE YOU READY FOR RETAIL? - Food & Beverage …fabmbevent.weebly.com/.../are_you_ready_for_retail_-_jay_shirodker.… · Emphasis on category of products ... February 2008 Kraft Foods