มาตรฐานค้าปลีกระดับสากล 23 MAR. 2017 · Genome Physical Digital Biological INTRODUCTION: THE NEW DIGITAL AGE & MEGA TRENDS Shift in the

By

Pitak Supanantakarn Managing Director, TUV NORD (Thailand) Limited

23rd March 2017 Bangkok Metropolitan Administration

INTERNATIONAL STANDARDS &TECHNICAL MANAGEMENT FOR

FOOD RETAIL BUSINESS

CONTENTS

20/03/2017Unternehmenspräsentation 2

Introduction: the age of digitalization, mega-trends & new consumer

mentality and expectations;

Food retails – legal perspectives

Food retails – quality management system perspectives

Global Food Safety Initiatives (GFSI)

Risks and opportunities

Supply chain management

A proven system and lesion learned

Key competencies required for future development

CEO’s stress-test

Question and answer2


RETHINKING THE FUTURE

3

20/03/2017In’t. Standard & Technical Management for Retail Business I Pitak I TUV NORD 4

INTRODUCTION: THE AGE OF DIGITALIZATION

“Digital” is not just about technology. It’s about new ways of addressing, creating unique solutions and transforming

business – it will change the ways people doing things !

THE DIGITAL PARADIGM SHIFT

When the new paradigm applies, new rules & regulations will apply, your previous

success guarantees nothing … 4

5

Advance robotics3D printingAutonomous vehicle New materials

Internet if things Cloud computing Smart censors RFID

Genome

Physical

Digital

Biological

INTRODUCTION:THE NEW DIGITAL AGE & MEGA TRENDS

Shift in theBusiness-consumer

ecosystem

5

THE DISRUPTIVE CHANGES ?

6

Data collection Smart sensor Cloud technology Big data analysisSmart phone

Virtual simulation

Authenticity detection3D printingInternet of thingsLocation detectionAugmented reality

Embedded technology

Smart grid

Multiple sources of disruption trigger different forms of business impacts.. resulting in new business and competitive environment.

NEW CONSUMER MENTALITY

Society better educated and informed from variety of sources – social medias, internet, TV, radio, published documents, written words, ..

Concerns shifting from physical attributes to intangible attributes; Services – convenience and values Corporate governance and sustainability – corporate social responsibility,

code of conduct & ethical marketing, safety & security, sustainability Others – customer experience, confidence and predictability

Appetites for conformation – where it comes from, how it’s produced...

Media & NGO’s more vocal and active – bad new travel fast !

Consumers usually react & response to the issues based on “emotional factors”, rather than “scientific evidence”

Reputational risk a huge concern for brand integrity 7

8

A NEW KIND OF CONSUMER MEANS NEW WAYS OF DOING BUSINESS..

8

CONSUMER CHANGE FASTERTHAN WHAT RETAILER’S UNDERSTANDING.. CUSTOMER EXPECTATION IS THE KEY


Retail consumers are changing faster that what the retailers’ understanding.

No longer confined to traditional stores, retail is increasingly

ubiquitous.

Transactions are becoming ever easier using new technology

and digital platform.

Stores are also popping up in new and unexpected places, such

as train stations and truck and bus “stores.”

etc, etc, etc,

9

RETAIL: CHANGING BUSINESS LANDSCAPE

CUSTOMER EXPECTATIONS ARE SHIFTING


Consumers, as individual (B2C) or business (B2B), are increasingly at the center of the digital economy, which is all about they are served.

Customer expectations are being redefined into experiences.


CUSTOMER EXPERIENCE: THE HIDDEN CHALLENGE

12

THE IMPORTANCE OF CUSTOMER EXPERIENCE

12

Build what we want to use

A B

DO IT RIGHT FROM THE FIRST TIME


RETAILERS MUST TAKE ALL REASONABLE PRECAUTIONS AND

ALL DUE DILIGENCES

FOOD RETAILS: FROM LEGAL PERSPECTIVES

13


FOOD LAW AND DUE DILIGENCE DEFENCE

Warranties and Assurances

Records and Instructions

Taking Precautions

Consumer Complaints

Responsibilities

Modification

Codes of Practice

14


The System

hygiene and safety of premises and equipment;

quality, composition and safety of food products;

labeling, presentation and advertising;

staff training;

registration and licensing as appropriate;

improvement notices, prohibition or control orders

as may be applicable.


Con’t

15



HOW WILL YOU PROVE IT?

THE ANSWER IS SIMPLE.. YOU MUST HAVE IN PLACE A COMPANY-WIDE QUALITY SYSTEM

TO ENSURE THAT;

FOOD SAFETY

FOOD QUALITY

REGULATORY

CUSTOMERS’ REQUIREMENTS AND EXPECTATIONS

.. ARE EFFECTIVELY MANAGED THROUGHTOUT THE

ENTIRE BUSINESS PROCESSES.

16



A COMPANY-WIDE QUALITY MANAGEMENT SYSTEMS

FOOD RETAIL: FROM QUAITY MANAGEMENT PERSPECTIVES

17

GLOBAL FOOD SAFETY INITIATIVES: GFSI


Food Safety Standards Background

Agri-Food GroupTHE COMPANIES ACCEPTED GFSI RECOGNIZED STANDARDS

19

GLOBAL FOOD SAFETY INITOATIVES (GFSI)

Global Food Safety Initiative (GFSI), non-profit foundation created under Belgian law, was coordinated and launched in May 2000. The GFSI objectives;

• Promote convergence between food safety standards through maintaining a benchmarking process for food safety management schemes

• Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI-recognized standards by retailers around the world

• Provide a unique international stakeholder platform for networking, knowledge exchange, and sharing of best food safety practices and information


20

Food Safety Management Programs

GFSI RECOGNIZED PROGRAM

CCvD(DutchHACCP)


WHO SUPPORT GLOBAL FOOD INITIATIVES: GFSI

22

WHAT ARE THE MAJOR SCHEMES THAT APPLY TO FOOD MANUFACTURERS?


BRC Global StandardsBRC Global Standard is a leading safety and quality certification program, used by over 20,000 certificated suppliers in 90 countries, with certification issued through a worldwide network of accredited Certification Bodies. The BRC Food Safety Standard is a leading global brand recognised by thousands of customers worldwide, and has certificated over 15,000 suppliers in over 100 countries around the globe.

Safe Quality Food Institute (SQF)The SQF Certification program helps reduce assessment inconsistencies and costs of multiple assessment standards. What’s more, the SQF Program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution and agent/broker management certification.

23

WHAT ARE THE MAJOR SCHEMES THAT APPLY TO FOOD MANUFACTURERS?


International Featured Standards (IFS)The IFS certification is based on a quality and food safety standard for retailer (and wholesaler) branded food products, which is intended to enable the assessment of suppliers’ food safety and quality systems, in accordance with a uniform approach. This IFS Food applies to all the post-farm gate stages of food processing.

Food Safety System Certification (FSSC)FSSC 22000 is the world's leading, independently managed,

nonprofit food certification scheme for ISO 22000-based certification of food safety management systems. Acknowledged by GFSI for the manufacture and processing of foods and food packaging materials, FSSC 22000 retains the flexibility to add scopes in line with market demands.

24

FOUNDATION IN SCIENCE

CodesOf

Practice

GFSI Recognised

Schemes

ISO StandardsISO 22000

Codex AlimentariusStandards

HACCP Principles

Legislation Requirements

Principles

Standards

Schemes

Supplementary Codes

Source: CIES France25



A COMPANY-WIDE RISK MANAGRMRNT & LIMITING YOUR LIABILITY

FOOD RETAIL: RISK MANAGEMENT PERSPECTIVES

26

RISKS AND OPPORTUNITIES

Positive risk Negative risk• Opportunistic • Growth• Possibility

• Controllable • Unacceptable• Avoidable

General Risks:• To reputation; adverse publicity arise from complaints, recall, etc. • To profits; compensation, fines, litigation cost, recall expenses, management distraction, etc.

27

WHAT ARE THE RISKS

20/03/2017

Security risks – information security and data privacy Strategic risks – business strategy & direction Financial risks – market and credit risks Operational risks – performance Compliance risks – legal, contractual and ethical issues Business interruption risks – financial, liability & consequential losses Reputational risks – brand image, goodwill , etc.

TUV NORD Thailand

CORPORATE GOVERNANCE RISKS

TRADITIONAL BUSINESS RISKS Food safety Food quality Regulatory requirements Customer requirements & specific needs

28


NO MORE BUSINESS AS USUAL !

Business as usual is not only not going to get us prepared for the digital challenging retail business, but it also puts us & our culture on a reactive path

FOOD RETAIL: PRACTICAL SUPPLY CHAIN RISK MANAGEMENT

30

SUPPLY CHAIN RISK MANAGEMENT: THE KEY ISSUES

WhoIs It?

Are They Capable?

How can I trust

them?

Key information Key information

Nature of business Physical location Processors/

manufacturer information Supplier information

Standard & quality Reliability Responsiveness Flexibility Cost Value

Key information Reputation risk Quality Safety Cost Value Service

31

THE 4 GENERATIONS OF SUPPLIERS

No QA policies Variable standards No budget for QA, ,

OHS, EMS, CSR Cost driven culture No visibility

Very Low Performance

Policies exist, not ‘owned’ at board level

Some auditing Budget exists but

QA seen as a cost Systems/

standards seen as impractical

Little visibility

Low Performance

GENERATION 3

QA policies exist and reviewed

Some board commitment

Good communication

Positive attitude from management

Visibility to stakeholders

Medium Performance

Full board commitment

Leading policies beyond legal minimum

Excellent communication and commitment

Internal & external auditing

QA a competitive advantage

High Performance

CONTINUOUS IMPROVEMENT JOURNEY

90 % Supply ChainAchievement

AwardGENERATION 4

REACTIVE PROACTIVE

GENERATION 2GENERATION 1

Source: Divers lever 32

Very Low Performance

Entry

Compliance

Low Performance

Medium Performance

Commitment

Cooperation

High Performance

PER

FOR

MA

NC

E

TIME

SUPPLIER IMPROVEMENT: BUILDING A STAIRWAY TO SUCCESS

Continuous improvement – PDAC Cycle

33

Unternehmenspräsentation 34

A PROVEN SYSTEM & LESSON LEARNED

34


• Supplier profile & selection criteria

• Ongoing performance

Know your products - Criteria & specification are clearly defined;

2. Formulation and Raw Materials• List of raw materials, ingredients and formula

• Packaging specification

• Product characteristic

• Traceability of materials

1. Partner Identification

3535


• Process flow diagram and operating procedures

• Quality control plan

• Product identification and traceability

3. Production Process and Control;

4. Technical Specification Sheets• Packaging list) – consumption units, sales, grouping and

distribution

• Finished product spec. and lot no. & batch identification

36



37

• Labeling – legal special instruction, allergens • Intended use – sensitive group of consumers

5. Specific Requirements



RETAIL BUSINESS: MINIMIZING RISK AND LIMITING

LIABILITY

38

• Comply with legal requirements

• Clear language (multi-lingual) and consider need for picture

• Include: a) direction for proper use and storage and b) waning against improper use and about dangers

RETAIL BUSINESS: MINIMIZING RISK & LIMITING LIABILITY

39

1. Effective Implementation of an Integrated Food Quality and Safety Program that addresses;

• A companywide quality management system

• Food quality and safety

• Customer and market requirements

2. Adequate Labeling – will help avoid goods being found to be unsafe food;

3. Reduce Scope of External Complaints

• Fare and clear sales teams – ethical approach

• After sales services – consumer hotlines, customer service center..

• Proactive culture – implement incident and crisis management program, periodically conduct mock test.

4. For Retailers

• Set criteria of approved suppliers, processors/ manufacturers

• Identify manufacturers, contract manufacturer and importer of all goods sold

• Avoid direct importation of goods

RETAIL BUSINESS: MINIMIZE RISK & LIMITING LIABILITY

40

5. For Contract Manufacturers

• Keep written records of specification, design, orders by brand-owner.

• Implement its own system to ensure compliance with buyers’ requirements

6. For Brand Owners

• Establish product specifications

• Implement periodic inspection and testing

• Employ independent third party to verify the system and assess risks

• Exert control over marketing

RETAIL BUSINESS: MINIMIZING RISK & LIMITING LIABILITY

41

20/03/2017 42

Effective risk Management Productivity

Strong preferred-

brandSystem Management: Integrated Business Assurance System

FOOD RETAIL BUSINESS: RISKS, PERFORMANCE & SERVICE

Risk portfolio

Performance portfolio

Service portfolio

TUV NORD Thailand

42

43

ประวตัิวิทยากร

44

ชือ่-สกุล: นายพิทกัษ์ สภุนันทการ

ภมูลิาํเนาเดมิ: อาํเภอปราสาท จงัหวดัสรุนิทร์

สถานภาพสมรส: สมรส (บุตร 1 คน)

ความสนใจ: การตลาด การเกษตร การเมอืง จติวทิยาและปรชัญา

งานอดเิรก: อ่านหนงัสอื ทาํสวนเกษตรผสมผสาน และสรา้งวมิานในอากาศ

โทรศพัทม์อืถอื: +66 – 81 - 933 8986, +66 – 81- 6329 4016

E-mail (Office): [email protected]

E-mail (Private): [email protected]

การศึกษา (EDUCATIONAL QUALIFICATION)

วิทยาศาสตรม์หาบณัฑิต - เกษตรศาสตร ์(พชืไรน่า – ปรบัปรงุพนัธพ์ชื) มหาวทิยาลยัเกษตรศาสตร ์

(พ.ศ. 2535)

วิทยาศาสตรบ์ณัฑิต - เกษตรศาสตร ์(พชืศาสตร ์- สาขาพชืสวน) มหาวทิยาลยัขอนแก่น (พ.ศ. 2530)

45

ประวตัิวิทยากร – (ต่อ)

ประสบการณ์ทาํงาน (WORKING EXPERIENCE)

กรรมการผูจ้ดัการ - บริษทั ทฟู นอรด์ (ประเทศไทย) จาํกดั ธนัวาคม 2557 - ปัจจบุนั

บริษทั บีเอสไอ กรุป๊ (ประเทศไทย) จาํกดั - สถาบนัมาตรฐานองักฤษ (British Standard Institute)

กรรมการผูจ้ดัการ กุมภาพนัธ ์2556 – พฤศจกิายน 2557

กลุ่มบริษทั เอสจีเอส – บริษทั เอสจีเอส (ประเทศไทย) จาํกดั

ผูอ้าํนวยการ – ฝา่ยพฒันาธุรกจิ ภาคพืน้เอเชยี แปซฟิิก (สายธุรกจิอาหาร) มกราคม 2555 – มกราคม 2556

กลุ่มบริษทั อินเตอรเ์ทค เทสติ้งเซอรว์ิสเซส - บริษทั อินเตอรเ์ทค เทสติ้งเซอรว์ิสเซส (ประเทศไทย) จาํกดั

ผูอ้าํนวยการ – ภาคพืน้เอเชยี แปซฟิิก (สายธุรกจิอาหาร) มกราคม 2552 – ธนัวาคม 2554

กรรมการผูจ้ดัการ – สายงานธุรกจิดา้นสนิคา้อุปโภค-บรโิภค กุมภาพนัธ ์2547 – มกราคม 2552

บริษทั เจริญโภคภณัฑอ์าหาร จาํกดั (มหาชน)

ผูช้ว่ยกรรมการผูจ้ดัการ – สาํนกัประกนัคุณภาพ (Corporate QA) กนัยายน 2546 – มกราคม 2547

บริษทั รีเทล ซพัพลาย ลิงคส์ จาํกดั

ผูจ้ดัการทัว่ไป

มกราคม 2544 – สงิหาคม 2546

46

Thank you for your attention

Pitak SupanantakarnTUV NORD (Thailand) Ltd. 1858/75-76 TCIF Tower, Bang-na Trad Rd., Bang-na, Bangkok 10260Tel. +66 2751 4050 Mobile: +66 08 6329 4016 E-mail: [email protected]

มาตรฐานค้าปลีกระดับสากล 23 MAR. 2017 · Genome Physical Digital Biological INTRODUCTION: THE NEW DIGITAL AGE & MEGA TRENDS Shift in the

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