An Introduction to Modern Food Safety & Quality Management

Transcription

1 An Introduction to Modern Food Safety & Quality Management Natalie Ohanessian Food Happy Consulting Produced by

2 An Introduction to Modern Food Safety & Quality Management Natalie Ohanessian, CFS, PCQI Expo West Anaheim Marriot, Room: Elite 1 10:30 am 11:45 am

3 Good Morning! Are we excited for Expo West 2017?!

4 PEOPLE + DELICIOUS FOOD + SAFETY = HAPPY CUSTOMERS

5 What will this session cover? Importance of Food Safety Modern Evolution Common Pitfalls Tips & Strategies Q&A

6 My request to you - Take notes about your questions so you can come back to them during Q&A Fill out the Follow-Up Form

7 So who is Natalie? Infatuated with food ever since I could walk! BS in Food Science from Cal Poly San Luis Obispo Certified Food Scientist (CFS), PCQI, SQF Retailer experience (almost 7 years) Food Safety & Quality Consultant

8 The importance of food safety Recent Food Safety Recall Statistics: Each year, almost 9 million people have a foodborne illness caused by a major pathogen Here are the top 3 food categories for these foodborne illnesses: Foodborne Illness % [CELLRANGE], [VALUE] [CELLRANGE], [VALUE] [CELLRANGE], [VALUE]

9 The importance of food safety Of those categories (land, animal, aquatic), here are the specific products that attributed to most of the foodborne illnesses within each category: Foodborne Illness % Other Land Animals, 23% Leafy Vegetables, 22% Poultry, 19% Other Vegetables, 29% Leafy Vegetables Poultry Other Vegetables Other Land Animals

10 The importance of food safety Here are the specific pathogens that attributed to the most foodborne illnesses within each food group: Plants Green Leafy Vegetables: E.Coli 0157:H7 22% Land Animals Poultry: Listeria and Salmonella 19%

11 What can you do to best prepare for recalls? Guidance Documents (USDA, FDA) Strong Recall Team Conduct Mock recalls

12 What is new in the world of food safety? Food Safety Modernization Act (FSMA) Global Food Safety Initiative (GFSI) 3 rd Party Audits

13 Why has this evolution occurred? Retailers raising their expectations Industry is stepping up (GFSI) Federal requirements increasing (FSMA)

14 What is FSMA? Food Safety Modernization Act Launched by FDA in 2011 It "aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. PROACTIVE rather than REACTIVE!

15 What can you do to prepare for FSMA? Stay up-to-date Know your training options Have a plan!

16 Remember Get your team involved and have fun with it! This work can not be done by one person

17 3 rd Party Food Safety Audits Next Up: What is GFSI? What are 3 rd party audits? How do they relate to you?

18 What is GFSI? Global Food Safety Initiative GFSI is an industry-driven initiative providing thought leadership and guidance on food safety management systems necessary for safety along the supply chain. The GFSI mission is to provide continuous improvement in food safety management systems.

19 What is GFSI? An integrated system which provides continues input for raising the bar for food safety GFSI is the foundation for 3 rd party audits

20 What are 3 rd party audits? A group of various auditing standards, or schemes, that are recognized by GFSI A company can choose to obtain an audit against one of these schemes

21 Who does the auditing? Certification Bodies, or, CB s, are the organizations who perform the 3 rd party audits How do you know what s right for you? Dependent on which scheme you have chosen to get audited against, you will look for CB s who audit against those schemes. The most popular schemes for FDA and USDA regulated facilities tend to be BRC and SQF.

22 3 rd Party Audits: How do you begin? ACTION STEPS: Talk within your organization Know your industry Reach out to your retailers Be realistic in your timelines Reach out for help if you need it!

23 Common Pitfalls & How to Prevent Them: SCENARIO #1 Pitfall: Missing Documentation Prevention Method: Sufficient Resources, Strong Corrective Action Plans, Strong Training Program

24 Common Pitfalls & How to Prevent Them: SCENARIO #2 Pitfall: Missing Food Safety Programs Prevention Method: Opt for 3 rd party audits, talk to your employees, conduct internal audits and understand what root causes are

25 Common Pitfalls & How to Prevent Them: SCENARIO #3 Pitfall: Unexpected Allergens Prevention Method: Strong R&D program, Allergen Program, Allergen Education & Training

26 Common Pitfalls & How to Prevent Them: SCENARIO #4 Pitfall: Frequent Customer Complaints Prevention Method: Strong Change Management Program, Corrective Actions, Ingredient Supplier Partnerships

27 Q&A: Questions???

28 Thank you! Please stick around if you d like to ask me a question Leave your follow-up form on the back table Enjoy the convention & have fun!