Preventing and Managing Major Food Incidents Kaarin Goodburn
Secretary General Chilled Food Association Kaarin Goodburn
Secretary General Chilled Food Association
Slide 2
Mission To promote and defend the reputation of the chilled
food industry through the development and communication of
standards of excellence in the production and distribution of
chilled food To promote and defend the reputation of the chilled
food industry through the development and communication of
standards of excellence in the production and distribution of
chilled food
Slide 3
CFA Focus Non-competitive issues Chilled food technology
Predominantly food safety & hygiene Common ground for all
members Non-competitive issues Chilled food technology
Predominantly food safety & hygiene Common ground for all
members
Slide 4
UK Retail Chilled Foods Ready meals and side dishes *Dressed
salads (with or without protein) *Dry salads (e.g. mixed leaf)
*Prepared vegetables & stir fry mixes Pizzas Fresh pasta (plain
and filled) Soups, Sauces, *Dressings and *Dips *Sushi *Sandwiches
and *sandwich fillings *Delicatessen products *Prepared fruit
*Fresh juice Desserts Predominantly multicomponent [*Ready to Eat]
Ready meals and side dishes *Dressed salads (with or without
protein) *Dry salads (e.g. mixed leaf) *Prepared vegetables &
stir fry mixes Pizzas Fresh pasta (plain and filled) Soups, Sauces,
*Dressings and *Dips *Sushi *Sandwiches and *sandwich fillings
*Delicatessen products *Prepared fruit *Fresh juice Desserts
Predominantly multicomponent [*Ready to Eat]
Slide 5
UK Retail Chilled Foods >95% retailer own label - unique
market ~9,000 SKUs, most made every day ~30% annual product churn
not unusual Seasonal raw materials, year-round production
Pan-global sources meeting UK standards Raw material sources
specified by retailers Sources risk assessed/audited >95%
retailer own label - unique market ~9,000 SKUs, most made every day
~30% annual product churn not unusual Seasonal raw materials,
year-round production Pan-global sources meeting UK standards Raw
material sources specified by retailers Sources risk
assessed/audited
Slide 6
UK Retail Chilled Foods Multicomponent Prepared Short shelf
life Made to order, generally on day of despatch to retailer
Hygiene/safety critical Unpreserved, often ready to eat
Multicomponent Prepared Short shelf life Made to order, generally
on day of despatch to retailer Hygiene/safety critical Unpreserved,
often ready to eat
Slide 7
Chilled Food Association Represents ~90% of the UK and ~60% of
EU chilled prepared food markets Chilled prepared ~10% of UK
retailed food market by value (~7bn) UK market ~65% of total
European European Chilled Food Federation CFA is Founder Member and
key player CFA guidelines = basis of ECFF guidance Represents ~90%
of the UK and ~60% of EU chilled prepared food markets Chilled
prepared ~10% of UK retailed food market by value (~7bn) UK market
~65% of total European European Chilled Food Federation CFA is
Founder Member and key player CFA guidelines = basis of ECFF
guidance
Slide 8
Chilled Food Association Develops and promotes standards of
excellence in chilled food production Best practice emphasis -
safety & hygiene Whole chain approach raw material selection
& controls Develops and promotes standards of excellence in
chilled food production Best practice emphasis - safety &
hygiene Whole chain approach raw material selection &
controls
Slide 9
CFA Membership Criteria Competence based: Commitment to
compliance with CFA Guidelines for GHP in the Manufacture of
Chilled Foods (HACCP core); and Successful UKAS-accredited audit
vs. BRC Global Standard Food, or Compliance with International Food
Standard (IFS) Competence based: Commitment to compliance with CFA
Guidelines for GHP in the Manufacture of Chilled Foods (HACCP
core); and Successful UKAS-accredited audit vs. BRC Global Standard
Food, or Compliance with International Food Standard (IFS)
Slide 10
CFA Strategy CFA promotes its standards to regulatory bodies,
policymakers and other stakeholders (retailers, non- members,
sister associations) CFA Members promote CFA standards throughout
their supply base CFA catalyses action on issues broader than the
chilled food sector alone CFA promotes its standards to regulatory
bodies, policymakers and other stakeholders (retailers, non-
members, sister associations) CFA Members promote CFA standards
throughout their supply base CFA catalyses action on issues broader
than the chilled food sector alone
Slide 11
Founded October 1991 by CFA & SYNAFAP (France) Promotes
safety and quality in the production and distribution of chilled
foods ECFF Guidelines 1996 based on CFAs 1993 GHP Guidelines 2006
based on CFA 1997 Guidelines Founded October 1991 by CFA &
SYNAFAP (France) Promotes safety and quality in the production and
distribution of chilled foods ECFF Guidelines 1996 based on CFAs
1993 GHP Guidelines 2006 based on CFA 1997 Guidelines
Slide 12
Represents Turnover ~ 8bn, >400 plants, >10,000 products,
58,000 employees (mostly UK) Members: Belgium - BReMA Finland - ETL
France - SYNAFAP Germany - Feinkostindustrieverband Italy - APPF,
UNIPI Netherlands - Unilever Bestfoods Switzerland - Convenience
Food Association UK - CFA Represents Turnover ~ 8bn, >400
plants, >10,000 products, 58,000 employees (mostly UK) Members:
Belgium - BReMA Finland - ETL France - SYNAFAP Germany -
Feinkostindustrieverband Italy - APPF, UNIPI Netherlands - Unilever
Bestfoods Switzerland - Convenience Food Association UK - CFA
ECFF
Slide 13
2003+ ECFF invited Accession States Associations to be
observers/join Interest from Malta and Slovenia but No uptake from
any invitee, due to lack of local market/industry development 2003+
ECFF invited Accession States Associations to be observers/join
Interest from Malta and Slovenia but No uptake from any invitee,
due to lack of local market/industry development
Slide 14
CFA Members Major Customers (Brand Owners)
Slide 15
UK Chilled Food Shelf Life Quality-based primarily (spoilage)
The shortest in Europe: 2-35 days, e.g. 2d: sandwiches 7-10d: ready
meals, pizza 8-12d: bagged salads 12-21d: dressed salads, soups,
sauces, dips, dressings 35d max: fresh pasta Positive release is
not generally an option Quality-based primarily (spoilage) The
shortest in Europe: 2-35 days, e.g. 2d: sandwiches 7-10d: ready
meals, pizza 8-12d: bagged salads 12-21d: dressed salads, soups,
sauces, dips, dressings 35d max: fresh pasta Positive release is
not generally an option
Slide 16
UK Chilled Food Shelf Life Dependent on high performance chill
chain, target 5C, established in the 1970s Reliant on exceptional
distribution systems, particularly for shortest shelf lives Just In
Time Dependent on high performance chill chain, target 5C,
established in the 1970s Reliant on exceptional distribution
systems, particularly for shortest shelf lives Just In Time
Slide 17
CFA Standards Key Elements Massive investment in hygiene and
technology Well managed supply chain Not wholesale, i.e. audited,
traceable Integrated systems forecasting orders management
distribution systems GMP/GHP + HACCP core Massive investment in
hygiene and technology Well managed supply chain Not wholesale,
i.e. audited, traceable Integrated systems forecasting orders
management distribution systems GMP/GHP + HACCP core
Slide 18
CFA Standards Key Elements High standards of factory hygiene
including segregation of raw & cooked High Care Area Only RTE
components, including uncooked, e.g. salad High Risk Area Only RTE
fully cooked components Separate staff, equipment, utensils High
standards of factory hygiene including segregation of raw &
cooked High Care Area Only RTE components, including uncooked, e.g.
salad High Risk Area Only RTE fully cooked components Separate
staff, equipment, utensils
Slide 19
Temperature CFA GHP Guidelines stipulate 6D thermal processes
targeting key pathogens, dependent on shelf life Up to 10 day shelf
life: 70C/2 mins (Listeria monocytogenes control) >10 day shelf
life: 90C/10 mins equiv or other demonstrably effective control
measures (psychrotrophic Cl botulinum) UK high performance chill
chain CFA GHP Guidelines stipulate 6D thermal processes targeting
key pathogens, dependent on shelf life Up to 10 day shelf life:
70C/2 mins (Listeria monocytogenes control) >10 day shelf life:
90C/10 mins equiv or other demonstrably effective control measures
(psychrotrophic Cl botulinum) UK high performance chill chain
Slide 20
CFA Publications Safety, hygiene & quality *Guidelines to
GHP in the Manufacture of Chilled Foods *European Chilled Food
Federation Guidelines Handwash training poster *High Risk Area Best
Practice Guidelines Hygienic Design Guidelines Microbiological
Guidance for Produce Suppliers [English, Spanish and Finnish
versions] Packaging Hygiene Guidelines Pesticides Due Diligence
Guidance Veterinary Residues Management Guidance *Water Quality
Management Guidance *Guidelines to GHP in the Manufacture of
Chilled Foods *European Chilled Food Federation Guidelines Handwash
training poster *High Risk Area Best Practice Guidelines Hygienic
Design Guidelines Microbiological Guidance for Produce Suppliers
[English, Spanish and Finnish versions] Packaging Hygiene
Guidelines Pesticides Due Diligence Guidance Veterinary Residues
Management Guidance *Water Quality Management Guidance
Slide 21
SQA Supplier Quality Assurance HACCP-focussed systems,
documented procedures Raw materials purchase to agreed
specifications via approved/audited suppliers not on the open
market (spot) Risk assess to identify risk management strategy All
raw materials Suppliers capabilities, performance, systems
certification Certificates of Analysis spot checked/tested
Suppliers audited to ensure compliance with Commercial
specifications Legal requirements HACCP-focussed systems,
documented procedures Raw materials purchase to agreed
specifications via approved/audited suppliers not on the open
market (spot) Risk assess to identify risk management strategy All
raw materials Suppliers capabilities, performance, systems
certification Certificates of Analysis spot checked/tested
Suppliers audited to ensure compliance with Commercial
specifications Legal requirements
Slide 22
Self Regulation UK own label system - HACCP core 1989: CFA
recommended creation of EFSIS to audit CFA accreditation scheme
1990s: Auditor competencies UKAS BRC Global Standard Food CFA
Guidelines provide detail 2000+: International Food Standard Global
Food Safety Initiative CIES UK own label system - HACCP core 1989:
CFA recommended creation of EFSIS to audit CFA accreditation scheme
1990s: Auditor competencies UKAS BRC Global Standard Food CFA
Guidelines provide detail 2000+: International Food Standard Global
Food Safety Initiative CIES
Slide 23
Traceability Traceability throughout the supply chain is a
non-negotiable, integral part of chilled food management systems
Traceability is a consequence of HACCP for minimally prepared foods
Traceability throughout the supply chain is a non-negotiable,
integral part of chilled food management systems Traceability is a
consequence of HACCP for minimally prepared foods
Slide 24
Traceability CFA members use Known Suppliers Known Standards
Known Sources Partnership throughout the supply chain Standard own
label chilled food systems exceed requirements of 178/2002 CFA
members use Known Suppliers Known Standards Known Sources
Partnership throughout the supply chain Standard own label chilled
food systems exceed requirements of 178/2002
Slide 25
Effective Traceability Must link a lot or batch with its source
and any treatment it has received Will allow rapid access to
product information Can limit the potential scope of a problem
associated with a raw material (forwards) Can help identify where
the source of a problem may be (backwards) Must link a lot or batch
with its source and any treatment it has received Will allow rapid
access to product information Can limit the potential scope of a
problem associated with a raw material (forwards) Can help identify
where the source of a problem may be (backwards)
Slide 26
Traceability and Prepared Produce An Example Lot number tells:
Date of harvest Identity of the farm (plot/field), producer,
country of origin Chain of ownership of the material from grower to
recipient Agricultural inputs (e.g. manure/fertiliser, irrigation,
pesticides) dates of application input lot numbers Lot number
tells: Date of harvest Identity of the farm (plot/field), producer,
country of origin Chain of ownership of the material from grower to
recipient Agricultural inputs (e.g. manure/fertiliser, irrigation,
pesticides) dates of application input lot numbers
Slide 27
Traceability & Incident Management Internal Procurement
&Technical Partnership External Supplier Partnership Materials
traceability to source Thorough Rapid Note: Need good quality
information on the precise problem, viz. raw material &/or lot
&/or plant/line codes i.e. full RASFF Internal Procurement
&Technical Partnership External Supplier Partnership Materials
traceability to source Thorough Rapid Note: Need good quality
information on the precise problem, viz. raw material &/or lot
&/or plant/line codes i.e. full RASFF
Slide 28
What is an Incident? Draft definition under discussion by the
FSA Task Force on Food Incidents: Any event where, based on the
information available, there are concerns about actual or suspected
threats to the safety or quality of food that could require
intervention to protect consumers interests = potential incident?
Draft definition under discussion by the FSA Task Force on Food
Incidents: Any event where, based on the information available,
there are concerns about actual or suspected threats to the safety
or quality of food that could require intervention to protect
consumers interests = potential incident?
Slide 29
Incident Classification Class I incident there is a reasonable
probability that the use of the product will cause serious, adverse
health consequences Class II incident there is a remote probability
of adverse health consequences from the use of the product Class
III incident the use of the product will not cause adverse health
consequences Class I incident there is a reasonable probability
that the use of the product will cause serious, adverse health
consequences Class II incident there is a remote probability of
adverse health consequences from the use of the product Class III
incident the use of the product will not cause adverse health
consequences
Slide 30
Incidents and Action ClassProduct not left FBOs immediate
control Product on the market IWithdrawalRecall and notification
IIWithdrawalWithdrawal or recall in consultation with the
authorities, i.e. includes notification IIIWithdrawal at the
discretion of the FBO Withdrawal or recall at the discretion of the
FBO
Slide 31
CFAs Role - Incidents Services for Members: 24/7 incident
monitoring and management CFAs main aim is to ensure clarity
Incident Management Manual General protocol Contact details
agencies, retailers, research, media Services for Members: 24/7
incident monitoring and management CFAs main aim is to ensure
clarity Incident Management Manual General protocol Contact details
agencies, retailers, research, media
Slide 32
Withdrawals and Recalls Pre-planning required, considering:
People involved, their responsibilities, contact details The type
and extent of information to be gathered Communication mechanisms
Simulate periodically, document & review Classify incident,
determine action to take Carry out and document corrective actions
Recall/withdrawal closure Effectiveness evaluation Pre-planning
required, considering: People involved, their responsibilities,
contact details The type and extent of information to be gathered
Communication mechanisms Simulate periodically, document &
review Classify incident, determine action to take Carry out and
document corrective actions Recall/withdrawal closure Effectiveness
evaluation
Slide 33
Recalls & Industry Brand manufacturers Report incidents to
FSA and the LA Issue public recall notice as appropriate Retail own
label manufacturers Report incidents to brand owners Provide
detailed information required to the brand owner All manufacturers
Liaise with FSA and the LA and other involved agencies, e.g. HPA
Brand manufacturers Report incidents to FSA and the LA Issue public
recall notice as appropriate Retail own label manufacturers Report
incidents to brand owners Provide detailed information required to
the brand owner All manufacturers Liaise with FSA and the LA and
other involved agencies, e.g. HPA
Slide 34
Recalls and Retailers Report own label incidents to FSA &
LA Liaise with other involved agencies For own label products issue
public recall notice as appropriate Display point of sale
information the scope of any withdrawal any action taken by the
retailer/supplier any action required of consumers Report own label
incidents to FSA & LA Liaise with other involved agencies For
own label products issue public recall notice as appropriate
Display point of sale information the scope of any withdrawal any
action taken by the retailer/supplier any action required of
consumers
Slide 35
Authorities Responsibilities FSA Alert industry/companies to
potential issue Seek information to scope it Name the brand owner,
not own label producer Confirm reasons for & scope of any
recall Outline any action taken by authorities required of
consumers FSA, EFSA and Local Authorities Coordinate on risk
assessment / management / communication to all audiences FSA Alert
industry/companies to potential issue Seek information to scope it
Name the brand owner, not own label producer Confirm reasons for
& scope of any recall Outline any action taken by authorities
required of consumers FSA, EFSA and Local Authorities Coordinate on
risk assessment / management / communication to all audiences
Slide 36
CFA & Communications Sector communications hub to/from
Industry (Members) supply chain (inc international) other relevant
associations Authorities and Agencies Media Sector communications
hub to/from Industry (Members) supply chain (inc international)
other relevant associations Authorities and Agencies Media
Slide 37
CFA Incident Communications Facilitates rapid info flow to/from
industry Ensure involved members kept informed Provides authorities
with industry standards and systems information, e.g. Controls in
place Likely supply chain/s involved, e.g. wholesale/retail,
UK/abroad Generates a media response/Q&As Liaises with
www.sciencemediacentre.org Provide clear information on science,
any quantifiable risk Facilitates rapid info flow to/from industry
Ensure involved members kept informed Provides authorities with
industry standards and systems information, e.g. Controls in place
Likely supply chain/s involved, e.g. wholesale/retail, UK/abroad
Generates a media response/Q&As Liaises with
www.sciencemediacentre.org Provide clear information on science,
any quantifiable risk
Slide 38
Spices as ingredients - Key controls (SQA) Subcomponent
specifications Chilled food manufacturers risk assess Spices (as
with all raw materials) Suppliers capabilities and performance
Supplier approval Approved suppliers audited, systems verified
Industry supplied with Contracts Confirmation of legality and
Certificates of Analysis BUT Subcomponent specifications Chilled
food manufacturers risk assess Spices (as with all raw materials)
Suppliers capabilities and performance Supplier approval Approved
suppliers audited, systems verified Industry supplied with
Contracts Confirmation of legality and Certificates of Analysis
BUT
Slide 39
Spice Assurance Limitations Spices often only available from
third world countries controls at source/HACCP? Generally traded on
the open market identity preservation/traceability? controls at
(non-EU) borders? Spice traceability To source can be limited One
up one down (legal requirement) not a problem Range of potential
contaminants = ? Spices often only available from third world
countries controls at source/HACCP? Generally traded on the open
market identity preservation/traceability? controls at (non-EU)
borders? Spice traceability To source can be limited One up one
down (legal requirement) not a problem Range of potential
contaminants = ?
Slide 40
Spice - Current Regulatory Approach Impact so far: Loss of
confidence in government/EU controls at borders Economic (~200M in
the UK?) destruction of food loss of consumer confidence and
consequent loss of market potential for moving food businesses
elsewhere (loss of UK jobs) Impact so far: Loss of confidence in
government/EU controls at borders Economic (~200M in the UK?)
destruction of food loss of consumer confidence and consequent loss
of market potential for moving food businesses elsewhere (loss of
UK jobs)
Slide 41
Spice going forward Highly advanced traceability systems rapid
identification of 4th, 5th or even 6th generation products,
irrespective of detectable presence Supplied stock quality at issue
Focus on raw material practices and controls at source, not on
finished product recalls Enhanced practical solution at source
under development Highly advanced traceability systems rapid
identification of 4th, 5th or even 6th generation products,
irrespective of detectable presence Supplied stock quality at issue
Focus on raw material practices and controls at source, not on
finished product recalls Enhanced practical solution at source
under development
Slide 42
Summary UK retail chilled prepared food industry Emphasises
supply chain & process control Has robust and rapid
traceability to source Different levels of development in other
countries Wholesaled ingredients/commodities systems Emphasis on
the need for industry systems integrity varies Key best practice
management principles applicable irrespective of company size or
country UK retail chilled prepared food industry Emphasises supply
chain & process control Has robust and rapid traceability to
source Different levels of development in other countries
Wholesaled ingredients/commodities systems Emphasis on the need for
industry systems integrity varies Key best practice management
principles applicable irrespective of company size or country
Slide 43
Summary Need common incident management approaches, linking
risk assessments (EFSA) with risk management (EC, Member States)
and risk communication (EC, EFSA, Member States) Need common
incident management approaches, linking risk assessments (EFSA)
with risk management (EC, Member States) and risk communication
(EC, EFSA, Member States)
Slide 44
CFA Standards Online Downloadable copies of Microbiological
Guidance for Growers Pesticides Due Diligence Hygienic Design
Guidelines High Risk Area Best Practice Guidelines Packaging
Hygiene Guidelines Water Quality Management Guidelines
www.chilledfood.org/content/guidance.asp Hard copies + other
publications: http://shop.chilledfood.org/acatalog/shop.html
Downloadable copies of Microbiological Guidance for Growers
Pesticides Due Diligence Hygienic Design Guidelines High Risk Area
Best Practice Guidelines Packaging Hygiene Guidelines Water Quality
Management Guidelines www.chilledfood.org/content/guidance.asp Hard
copies + other publications:
http://shop.chilledfood.org/acatalog/shop.html