ARE YOU READY FOR RETAIL?

Transcription

1 ARE YOU READY FOR RETAIL? JAY SHIRODKER

2 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

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4 FOOD SAFETY OVERSIGHTS MANDATORY Health Canada CFIA Agriculture Canada USDA FDA US Department of Commerce GMPs, GAPs, GDPs etc.. GFSI SCHEMES BRC SQF IFS FSSC CANADA GAP GLOBAL GAP PRIMUS VOLUNTARY

5 WHO ARE AFFECTED? Food Producers/ Manufacturer Storage / Distribution Transport RETAILERS Food Service Packaging Ingredient Suppliers Brokers Agents

6 H A C C P SAFE FOOD FOR CANADIAN ACT HARPC

7 EVOLUTION.HACCP, GFSI

8 HISTORY OF HAZARD ANALYSIS CRITICAL CONTROL POINT ( HACCP) HACCP GMP 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 man lands on Moon Pillsbury developed HACCP as we know it today Early 1970 Pillsbury transfers HACCP concept from space program to commercially produced food

9 GLOBAL RECOGNITION FOR HACCP HACCP GMP 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, 20 th session, 1993

10 HACCP/ GFSI HACCP GMP HACCP PRODUCT AND PROCESS MISSING ELEMENTS FOOD SAFETY MANAGEMENT SENIOR MANAGEMENT COMMITMENT QUALITY

11 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.

12 GFSI BRC, SQF, IFS, FSSC 22000, CANADA GAP. HACCP GMP GFSI 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 all

13 H A C C P

14 HACCP GMP GFSI GFSI Audits by GFSI Benchmarked Schemes Quality Safety Regulations Quality Management Emphasis on category of products RETAILERS Added confidence in selection of suppliers Added security for Private Label Products Consistency in selection of vendors Auditors Scrutiny Knowledge of categories Consistency in reporting

15 CONTINUOUS EVOLUTION

16 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 recalls in US and Canada 1 recall per day

17 MAJOR FOOD RECALLS IN US LAST 10 YEARS YEAR COMPANY REASON SCOPE OF RECALL ILLNESS ( DEATHS) January 2009, The Peanut Corporation of America Salmonella in Peanut products 2100 Products 8 Deaths 500 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

18 MAJOR FOOD RECALLS IN US LAST 10 YEARS YEAR COMPANY REASON SCOPE OF RECALL August 2010 Wright County Egg and Hillandale Farms Salmonella in Peanut products 550 million eggs September 2006, Ready Pac E.colI 350 million $ loss to RTE spinach ILLNESS ( DEATHS) 1500 of food poisoning 5 deaths 250 ill

19 CFIA RECALL DATA April 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 Chemical Extraneous Material Microbiological Other Food Safety

20 Recalls Statistics Total 626 recalls in 2015 Allergens tops the list. Milk/dairy 82 Peanuts 49 Eggs 42 Wheat/gluten 34

21 RECALLS IN CANADA 47 in last 4 months, Majority undeclared allergen

22 WHAT IS CHANGED? Globalization Food Imports increase Eating habits Emerging pathogens Increase surveillance

23 CANADA IMPORTS Canada imports from 222 countries in 2015, Imports were C$= 47,064,961,725 Source: Statistics Canada, CATSNET Analytics

24 CANADA IMPORTS

25 SAFE FOOD FOR CANADIAN ACT

26 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

27 FOOD SAFETY MODERNIZATION ACT (FSMA )

28 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

29 Major elements of the FDA Food Safety Modernization Act(FSMA) Preventive controls prevention based controls Inspection and Complianceapplication 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 3 rd party qualified auditors

30 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.

31 AM I COMPLIANT TO FSMA IF CERTIFIED TO GFSI SCHEMES? NO

32 H A C C P

33 H A C C P SAFE FOOD FOR CANADIAN ACT HARPC

34 SFCA HACCP GMP FSMA GFSI

35 RETAILERS

36 RETAILERS CHALLENGES DEMANDING CUSTOMER MANUFACTURER

37 TODAY S CUSTOMER Multicultural In 2011, in Canada, 20.6 % of the total population was foreign born enm/2011/as sa/ x/ x eng.cfm Ageing Population Allergic Lifestyle Conscious of environment

38 DEMANDING CUSTOMER SAFE ALWAYS AVAILABLE PRICE QUALITY LONG LASTING FROM COUNTRY OF IMMIGRATION

39 TYPES OF MANUFACTURERS May produce High or Low Risk products SPECIALIZED GLUTEN FREE PEANUT FREE ORGANIC MAINSTREAM OTHER ETHNIC

40 FLOW OF GOODS

41 RETAILERS REQUIREMENTS PRIVATE LABEL 3 RD PARTY AUDIT: GFSI 2 ND PARTY AUDIT TO REVIEW PRODUCT REQUIREMENTS NATIONAL BRAND RISK LEVEL OF THE PRODUCT HIGH VOLUME/ HIGH $ VALUE GFSI 2 ND PARTY MUST MEET ALL APPLICABLE REGULATORY REQUIREMENTS

42 MANUFACTURERS/ COMMON CHALLENGES Safety First. BASIC FOOD SAFETY REQUIREMENTS ( HACCP), HACCP AND WORKING TOWARDS GFSI GFSI WITH CONTNUOUS IMPROVEMENT

43 BALANCING ACT FOR RETAILERS REGULATORS MANUFACTURERS CUSTOMER

44 H A C C P SAFE FOOD FOR CANADIAN ACT HARPC

45 WHAT IS FOOD SAFETY CULTURE A food safety culture is the values of an organization with regard to food safety. safety/at the foodprocessor/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

46 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..