UNDERSTANDING FOOD SAFETY CHAIN Presented by : INTESAR AHMED KHAN - - PowerPoint PPT Presentation

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

UNDERSTANDING FOOD SAFETY CHAIN

INTESAR AHMED KHAN

Presented by:

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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)

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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

• bliged 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-requisite programs, for example, staff training, effective cleaning and sanitation, allergen controls, pest control,

• ngoing

monitoring and testing programs.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

WHAT ARE THE FOUR STEPS TO 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).

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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

• f 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

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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)

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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℃.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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)

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

• 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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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.

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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

• f

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)

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

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 of

Abu 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

Kanchan Vora, Director Supply Chain and Logistics Group DEC 2014 LINK_SCLG

16th Nov 2016 9th Global Supply Chain & Logistics Summit www.sclgsummit.org

Thanks for your attention.... Any questions?