ISO 22000: 2018 & PAS 96: 2017 @ 2019 Setting the Standard for - - PowerPoint PPT Presentation

“Setting the Standard for Business”

FOOD FRAUD PREVENTION & FOOD DEFENCE MECHANISMS AWARENESS TRAINING BASED ON

ISO 22000: 2018 & PAS 96: 2017

@ 2019

“Setting the Standard for Business”

“Setting the Standard for Business”

FOOD SAFETY CULTURE IMPLEMENTATION

A GLOBAL PUBLIC HEALTH AND BUSINESS SOLUTIONS PRODUCT

“Setting the Standard for Business”

TARGET GROUP

• Food Safety Professionals.
• Food Management Systems Auditors.
• Public Health Professionals.
• Food Safety Researchers.
• Food Safety Advocacy and Compliance

Enforcement groups.

“Setting the Standard for Business”

Presentation Objectives

The delegates to;  Be introduced to the Food Fraud and Food Safety,  To appreciate the history of development of Food Fraud.  To understand the application of the Food Fraud Prevention Techniques and Food Safety management System principles in the Food Supply Chain.  Be introduced to the world of Food Safety Management Systems in the Food Supply Chain.  Be aware of the purpose, benefits and intent of the Food Safety Management Systems Standards.

“Setting the Standard for Business”

Food Industry Economy

― The food industry considers the safety and Quality of its products as its main concern. ― Over the years, industry and Food Safety regulators have developed food safety management systems, making major outbreaks of food poisoning now quite unusual in many countries. ― Is that the same scenario in Africa Continent?

“Setting the Standard for Business”

FOOD SAFETY CONCERNS IN KENYA

• Food poisoning affecting the Public health and Safety.
• Adultered Food Products in our markets e.g poultry

products, beef meat, contaminated milk products, Juice, Fruits and vegetable products e.t.c.

• Inadequate capacity for Food Safety Compliance

Enforcement Agencies.

• Reactive instead of Pro-active approaches

“Setting the Standard for Business”

Food Industry Economy

• These systems typically use Hazard Analysis Critical

Control Point (HACCP) principles, which are accepted

• globally. HACCP has proven to be effective against

accidental contamination.

• No process can guarantee that food and food supply are

not the target of criminal activity. FOOD FRAUD IS THE NEW THREAT TO THE FOOD INDUSTRY!

“Setting the Standard for Business”

WHO IS UNDER THE FF THREAT

• Food Consumers.
• Food Supply chain players : Raw Food Producers, middle

level suppliers, Food Processors and Food Handlers.

• Hotel Industry.
• Food Processing Industry.

“Setting the Standard for Business”

FOOD SAFETY PRINCIPLES

Food Safety ― Mitigation of unintentional / accidental adulteration of Food products – Science based. Food Defence ― Mitigation of intentional adulteration of Food products – Ideologically motivated.

“Setting the Standard for Business”

FOOD SAFETY VS FOOD FRAUD

• Acts of food fraud create a vulnerability that dangerous

adulterant substances have been added or that the product has been mishandled and become dangerous. ― In terms of food safety along the supply chain, storage of raw material and final product are adequately protected from elements of sabotage or intentional undesired faulty adulteration and fraud attempt.

“Setting the Standard for Business”

FOOD FRAUD

― The intentional and economically-motivated adulteration

• f foods.

― This is the fraudulent addition of non-authentic substances, or the removal or replacement of authentic substances without the purchaser’s knowledge, for economic gain of the seller. ― Food fraud commonly encompasses a wide range of deliberate fraudulent acts.

“Setting the Standard for Business”

FOOD FRAUD PREVENTION

SUBSTITUTION

DILUTION CONCEALMENT UNAPPROVED ENHANCEMENT Horse meat in place of beef meat Olive oil diluted with lower quality oil Unauthorised additives (flavours, colours, preservatives) to hide food degradation Melamine in milk to fake protein value FOOD FRAUD PREVENTION PROGRAMME

“Setting the Standard for Business”

ARE THE FOOD FRAUD INCIDENTS PREVENTABLE?

Incidentally, these accidents are preventable by the use of Robust Food Fraud Prevention Mechanisms!

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Why Food Fraud Prevention

― Intention of Food Fraud is not to harm consumers but

• Can cause illness or even death eg 2008 melamine

case

• Deceives consumer by providing cheap foodstuff
• Can have serious implications on food safety and the

health of consumers ― Its important to protect trust of consumers and maintain fair sustainable business practices

“Setting the Standard for Business”

OPPORTUNITIES

• Physical characteristics & Composition
• Availability of adulteration technology
• Technical simplicity or complexity of adulteration
• Accessibility to processing line
• Complexity and transparency of supply chain.
• Detectability of Food fraud.

“Setting the Standard for Business”

OPPORTUNITIES

― Applies to globally traded bulk commodities as well as primary agricultural produce from farms to urban consumers via wholesalers, distributors, retailers

“Setting the Standard for Business”

MOTIVATIONS

― Economic and market factors: ― Value, Financial strains, level of competition, supply/demand pricing ― Competitive strategy, economic health or conditions ― Cultural & Behavioural factors: ― Personal gains and desperation ― Ethical business culture ― Corruption level

“Setting the Standard for Business”

The Challenges of FF Prevention

― The challenges of combatting food fraud are complicated by the many opportunities for adulteration and deception, as well as the growing complexity and geographic reach

• f today’s multi-tiered production and supply chains.

Some industry-wide challenges include: ― 1.Difficulty in detecting food fraud ― 2. Lack of upstream supply chain visibility Regulations ― 3.. Under-investment in supply chain risk management

“Setting the Standard for Business”

Transition Process from ISO 22000:2005 TO ISO 22000: 2018

― What is new? ― What are the main concepts? ― What do you need to do to transit? ― What should be the approach? ― What are the benefits of the ISO 22000: 2018

“Setting the Standard for Business”

WHY PAS 96: 2017?

• Food safety and quality management systems have

traditionally focused on preventing unintentional contamination with known pathogens or substances.

• Food fraud prevention requires a different approach: it

must take into account economic incentives and deceptive criminal behavior!.

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WHAT IS PAS 96: 2017?

Food Safety Management Systems work very effectively to reduce the inadvertent threats to Food and drinks Safety. Typically, however, they don’t cover how to detect or mitigate deliberate attacks. These might be incidents of malicious contamination, or economically motivated adulteration, or the growing misuse

• f digital techniques.

PAS 96 was produced to combat these issues.

“Setting the Standard for Business”

WHAT IS PAS 96: 2017?

• The scope covers all threats and the protection of all

elements of food supply chain.

• It focuses on the safety and integrity of Food and drinks,

but the viability of businesses within the supply chain is also covered.

• It is valuable to Food businesses of all sizes and at all

points in the Food Supply chain.

“Setting the Standard for Business”

WHAT IS PAS 96: 2017?

• PAS 96: 2017 provides practical guidance on how to

avoid and mitigate threats to Food and Food Supply using a risk Management Methodology called TACCP – Threat Assessment Critical Control Points.

• TACCP – Assesses vulnerability to Fraud, Cyber-crime,

ideologically motivated individuals and other ‘insider’ threats.

“Setting the Standard for Business”

FOOD FRAUD PREVENTION - FSSC

“Setting the Standard for Business”

WAY FORWARD

WHAT SHOULD BE THE APPROACH?

“Setting the Standard for Business”

WHAT ARE THE POTENTIAL FOOD THREATS IN YOUR FOOD SUPPLY CHAIN?

• Ignorance to Food Safety Practices?
• Inadequate Security?
• Unfair Competition?
• Poor Supplier relationship management?
• Lack of adequate Food Safety Management

Systems?

“Setting the Standard for Business”

FOOD FRAUD TECHNIQUES

Training to

Food Handling Personnel

Awareness

Process & mitigation plans

Fingerprinting techniques Transparency in the supply chain

“Setting the Standard for Business”

SPECIFIC CONTROLS TO FF

These controls could include:

• Information Systems e.g Traceability, Mass balance e.t.c
• Fraud Monitoring and Verification Systems.
• Whistle blowing guidelines and protection.
• Ethical codes of practice.
• Social Control Chain Network.
• Contractual Requirements.
• Employee Integrity Screening.

“Setting the Standard for Business”

Food Fraud Mitigation Frame work

• Start by understanding your Food Fraud Vulnerability and

Supply Chain Integrity Risks.

• Develop a Food Fraud Mitigation Strategy for your Company

and its supply chain complexities.

• Deep dive into high risks areas to understand potential

remedies.

• Implement controls and reassess Vulnerabilities to improve

supply chain and organizational Excellence

“Setting the Standard for Business”

ISO 22000: 2018

FOOD SAFETY CULTURE THIS IS THE SOLUTION TO BUSINESS LOSS IN FOOD INDUSTRY!

“Setting the Standard for Business”

PROPOSAL FOR TRAINING ON FOOD DEFENSE BIOVIGILLANCE AND BIOTERRORISM BASED ON PAS 96:2017 GUIDE TO PROTECTING AND DEFENDING FOOD AND DRINK FROM DELIBERATE ATTACK + FSSC 22000: 2017 (VERSION 4.1) GUIDANCE GLOBAL PUBLIC HEALTH & BUSINESS SOLUTONS LIMITED P.O. BOX 20234-00100

NAIROBI

“Setting the Standard for Business”

ANY QUESTIONS?

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THE END