Product Traceability and Recall in Food Industry
Traceability PPT Part 1
Sep 04, 2015
Traceability PPT Part 1
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Product Traceability
and
Recall in Food Industry
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FOOD TRACEABILITY
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Snow Brand Japan
1.GM CROPS-GIVE EXAMPLE OF YOUR CONTRY BANNED OR ALLOWED
2. Pesticide Residues MRLs reference in brief for various important crops
3. Chemical fertilizers Non Organic fertilizers used
4. Process out of control processes are not well controlled and established
5.Artificial Quality Systems Improper techniques used/Short cuts/protocols not made/facilities not available at all
6.Superficial Quality checks based on assumptions and presumptions and not adhering to the protocols
7.Restricted substances Usage of certain substances in certain products in certain countries-like artificial colors ,dyes (Para Red, Sudan Dyes) ,MSG in some countries ,Heavy Metals like lead, arscenic,Cadmium ,Mercury in sea food etc
8.Storage Damage improper storage leads to deterioration of the products and spoilage along with introduction of food safety hazards
9.Transportation Damages Due to dirty, unhygienic vehicles, bad practices of loading and unloading, Improper protection from rain, excessive dust. dirt and heat. Improper temp controls
10.Pacakge Failure Not adhering to the designed norms of thickness ,sealing and other specifications .Accepting below standard packing material on rebate for some monitory benefits ,but it leads to major losses due to spoilage of product prior to the stipulated shelf life
11.Wrong Mark Label Only way to communicate with consumers of your product if some things like allergen declarations are missed can cause food safety problems
12.Food safety Always there is a risk of food becoming unsafe due to not adhering to good practices
13.Lack of Awareness Mother of all problems ,not becoming aware that some this is being done wrong un intentionaly
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E.coli in spinach package
(Aug. 19 & Sept. 5, 2006)
Strain of the bacteria E. coli O157:H7*
G. Modified
Crops
Artificial
Quality System
Food Safety
Restricted
Substances
Wrong
Mark/Label
Package
Failure
Pesticides
Unhygienic
conditions
Process
Out-of Control
Superficial
Quality Checks
Transportation
Damage
Lack of
Awareness
Storage
Damage
RISK
Chemical
Fertilizers
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Drivers of Food Safety and Quality
Govt. Depts/Consultants
Industry Organisations
Responsibility to deliver Delivery
linkages
Health Depts
Transport
Customer
Farm Services
Farmers
Processors/
Packers/
Brokers
Supermarkets/Caterers
Can be explained in short depending upon the audience being addressed ,to emphasize there importance in the food chain and there interlinking with others in the supply chain
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Food Safety
Over last couple of years ,concern over food safety have grown due to rapid spread of information about food safety situations happening around the world. They include
Bovine Spongiform Encephalopathy (BSE or Mad Cow Disease)
E.coli O157:H7
Dioxin Contamination of animal feeds
Listeria in ready to eat foods
Salmonella
In addition to this, issues such as biotechnology, antimicrobial resistance, and irradiation have received heightened attention from the media worldwide
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Recent out breaks of Food borne diseases have focused attention on food safety and traceability of food productsRecent out breaks of Food borne diseases
Add examples of the recent outbreaks in your regions with statics
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The State and quality of the environment affecting the food chain.
Factors that affect the Food safety :
Increased International movement of food products
Cultural differences with regard to sanitation and food preparation
Increased numbers of susceptible people to food borne illness (Young, old, immunocompromised )
Changes in lifestyle (Food on the run)
Lack of Basic food preparation skills
Emerging Pathogens
Consolidation of the food industry
Increased number and visibility of consumer organizations
Hence, assuring the safety and security of the food supply is vital
The prime directive to ensuring food safety is TRACABILITY
Explain in general and give emphasis to the points which may be specific
to your region
This is the slide which emphasize on the need of Food Traceability.
1. Give example of exports and imports of food in your country
2.Cultural differences influence sanitation practices and methods of food preparations like Halal ,Jhatka, Kosher
3. Product is targeting which segment will influence the need of food safety
4.No time Food eating habits changing from arranged eating to quick eating's exposing foods to more risks
5.Lack of preparation basics
6.Emerging pathogens due to mutations and climatic changes and developing the immunity with drugs
7.Food industries interdependence increase risks
8.NGO Quote the name of some of the prominent such organization in your region/country ,who are active in the field of Food safety.
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Public Health, food and supplies regulators in United States and EU have issued guidelines requiring manufacturers to enhance food safety by strict quality control and better traceability of food products in the supply chain
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What is Traceability
Codex The ability to follow the movement of a food through specified stage(s) of production, processing and distribution.Regulation (EC) No 178/2002 Traceability means the ability to trace and follow a food ,feed, food-producing animal or substance intended to be ,or expected to be incorporated into a food or feed , through all stages of production, processing & distribution (The general Food law) ISO 8402:1994 Traceability is the ability to trace the history, application or location of an entity by means of recorded identificationISO/DIS 22005 Ability to follow the movement of a feed or food through specified stage(s) of production ,processing and distributionFSSA 2005 Not defined ,but Section 28 refers about Food Recall proceduresThis is the definition agreed at Codex Alimentarius held in June-July 2004Ability to follow the movement" in this definition refers to tracing both directions: trace forward and trace backMovement" can relate to the origin of the materials, processing history ,or distribution.Stages of production processing and distribution means any stage ,including import from and including the primary production of a food,up to the final consumer and ,where relevant ,the importation ,production,manufacture,storage,transport,distribution ,sale and supply of feed.*
Why Traceability
Each business has role to play in collecting ,collating and storing information about ingredients, products and processes under their control, thereby facilitating traceability through the whole food chain - FARM TO FORK Meeting Regulatory DemandTo provide information within the business to assist in process control and management e.g. stock control, efficiency of material usage and quality controlTo assist when problem arise- Support Withdrawal or recall of products Root cause analysis Targeted action to prevent recurrenceTo help support claim about product and provide information to consumers Important to authenticate marketing claims e.g. related to origin or assurance statusThis slide explains importance of Traceability for the Food Business Operator (FBO)
In regulatory demand-mention the applicable food laws of your country
Emphasize the importance in crisis management-Food poisoning cases how important is to you trace the defective lot ,otherwise un affected lots will also require recall
Traceability support market claims with regards to origin and method of processing e.g.. Halal ,Kosher etc.
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Benefits
can react rapidly and prevent a problem to become crisiscan give right information to customers with allergieshelps control processes, and protect name and brandcan deal quickly with customer enquiries and complaintscan show quickly that having met all the legal requirements of the business ,particularly materials usage for customs and excisecan show compliance to meeting standards that customers requirecan seek assurance of the quality and composition of ingredients back to source if necessaryincreases production efficiencyEmphasize on various orange words and understand first yourself about the distinctive difference between these words
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Traceability - purpose, objectives, attributes to trace type of requirement for traceability and examples (regulations and standards).
PurposeObjectiveAttributesStandardExampleSafetyConsumer protection (through recall and withdrawal)Specified in food & Fish safety regulationsMandatory EU regulationVoluntary (1) USA regulationSecurityPrevention of criminal actions (through Verifiable identification & deterrence) Specified in securityregulationsRegulatory (2) USA Prevention of Bio terrorism, regulationVerification of Selected attributes on package and/or foodVoluntary (no common standard)Brand & product protectionRegulatoryQuality Consumer assurance (through recall &withdrawal) Specific attributesincluded in regulations Regulatory (3)EC labelling, mandatoryconsumer information.Non-regulatoryquality &MarketingCreation and Maintenance of Credence attributesSpecific attributes included in public standardsVoluntary (common standard) (4)Public Quality seals (e.g. Label Rouge, France) Organic fish,EcolabellingFood chain trade & logisticsmanagement Food chain uniformity & Improved logisticsSpecific attributes required to food and services suppliers by contract Private standards (4)Own traceability Systems (e.g. Wal-Mart)Public standards For Encoding informationEAN.UCC 128 (5) (e.g. with TRACEFISH (6) standard) SSCC (7)PlantManagementProductivity improvement & costs reductionInternal logistics and link to specific attributesVoluntary (internal traceability; own or public Standards )From simple to Complex IT systems.(1) Recall and withdrawal can become compulsory if a responsible company does not take action.
(2) Includes the possibility of mandatory disposal, recall and withdrawal, legal and police actions but primary purpose is prevention.
(3) Includes the possibility of mandatory disposal, recall and withdrawal and administrative actions, but primary purpose is consumer assurance.
(4) Could include voluntary (contractual) recall and withdrawal and agreed (contractual) sanctions.
(5) EAN.UCC (European Article Numbering.Uniform Code Council) System standardizes bar codes (http://www.ean-ucc.org/)
(6) TRACEFISH, Traceability of Fish Products (EC funded project) http://www.tracefish.org/
(7) SSCC : Serial Shipping Container Code (UCC)
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Factors affecting to implement Traceability and Assurance Protocols
EconomicIncreased supply chain management efficiency
Increased efficiency of meeting quality targets
Increased efficiency in meeting food safety targets
Risk and liability management
Meet regulatory requirements more efficiently
MarketCompetitive advantage
Market Access
Market value
ConsumerPerceived quality
Perceived food safety
Food credence (environment, welfare, social responsibility)
These three major factors may have different priorities for different FBO depending upon their area of operation, Sector in which they are operating and the product they are handling and the market they are focusing . The reason to implement the traceability may be any or all of these.
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Example of a risk matrix to guide decision relating to the implementation of traceability
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Interpretation
It is just like Hazard Analysis in HACCP implementation
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The basic components of a Traceability system
Key things to trace are Product and Process like fish is product and preservation is process
Essential information are the bare minimum.-
Product - Whole or Eviscerated etc and quantity of fish Process Chilling or Freezing and time in which it is chilled or frozenExtra information are needed to make the system more robust
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Frame work For Product Traceability
Product identification
Traceability Tools
Data To Trace
Product Routing
Product identification
Data To Trace
Product Routing
Traceability Tools
This is frame work, Can go through carefully and discuss for any doubts.
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How dose Traceability Work
Traceability systems are in essence joined-up record keeping systems which bring together information collected at key stages in the production and supply processKey stages are:Deliveries from suppliers into the business
Each of the steps in processing or manufacturing of the ingredients into new intermediates and products
Deliveries out of the business
Important to note that Traceability systems need not be complicated or complexThe best system is one that fits into the normal working practice and enables the right information to be collated, and then accessed, quickly and easily.Emphasize on Key Stages .
Clarify that it needs not be a complex process
It should fit into the normal working-Do not complicate or start from fresh.
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How dose Traceability Work
Traceability relies on clear identification of :Ingredients
Intermediates
Products
Within business identification can relate to production batches or lots few Kilos or TonnesIn all cases, identification should provide a clear link to their production historyIdentification can be done by:Hand written labels
Accompanying documents to bar codes
Radio Frequency tags.
Emphasize on Identification of three things
Ingredients including Packing Material Going INIntermediates In process /semi finished / left overs/ balance packing material on machinesProducts Final product produced and going out Linkages have to be maintained at all stages and levels*
Traceability Information Flow
Farmer
Processor
Ingredient
Manufacturing
Food
Manufacturing
Wholesaler
Or Retailer
How the traceability information flows
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Types of Traceability
Internal Traceability: Traceability between the received unit (or raw material unit) and the sold unit (or product unit) at the food operator levelOne step back traceability: Ability to identify the supplier of the units received by the businessOne step forward traceability: Ability to identify the buyer of the units sold by the businessChain Traceability: Traceability throughout the food chainVarious types of Traceabilities Make the concept clear to the participants
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One Up ,one down Principle
One up One down is must give emphasis on this and explain that this facilitates to build chain traceability.
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Example of Up stream and Down Stream Traceability Concepts
Up stream is forward and Down stream is backward
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Chain Traceability
One up One down brings the chain traceability
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Kinds of Traceability
Supplier TraceabilityTraceability of suppliers and their goods entering a business
Process TraceabilityTraceability of food stuffs through a business
Customer TraceabilityTraceability of Food stuffs to immediate customer
Three kinds of traceability these are important and decide that in what type of operation what kind of traceability should be maintained.
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When and What
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Business solely engaged in CATERING and SUPPLY of FOOD DIRECT to the CONSUMER may only require a traceability system based on SUPPLIER TRACEABILITY and PROCESS TRACEABILITYCase - 1
Like fast food joints, Restaurants ,petty food vendors , food courts operators ,
Three kinds of traceability these are important and decide that in what type of operation what kind of traceability should be maintained.
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Business solely engaged in CATERING and SUPPLY of FOOD to OTHER CATERING BUSINESSES will require a traceability system based on SUPPLIER TRACEABILITY, PROCESS TRACEABILITY and CUSTOMER TRACEABILITYCase - 2
Whole sale food producers bulk kitchens ,bulk bakers supplying to wholesellers ,processed food manufacturers supplying to their distributors
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Case - 3
Business solely engaged in RETAIL SUPPLY of FOOD to CONSUMERS may only require a traceability system based on SUPPLIER TRACEABILITYWhole sale food producers bulk kitchens ,bulk bakers supplying to wholesellers ,processed food manufacturers supplying to their distributors
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Case - 4
Business solely engaged in WHOLESALE SUPPLY of INDIGENIOUS or IMPORTED FOOD to OTHER FOOD BUSINESSES will require a traceability system based on SUPPLIER TRACEABILITY, PROCESS TRACEABILITY and CUSTOMER TRACEABILITYThe process in this case may be re - palletisation of goods inwards or breakdown of pallets for cash and carry purposes
This category includes retail owned central distribution centers (CDCs)
Traders ,Importers, Exporters ,Bulk Breakers , Retail Chains central Godowns which repack and distribute to their own outlets for retail sales.
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Case - 5
Business solely engaged in PROCESSING and SUPPLY of FOOD to OTHER FOOD BUSINESSES will require a traceability system based on SUPPLIER TRACEABILITY, PROCESS TRACEABILITY and CUSTOMER TRACEABILITYIngredients manufacturers ,processed raw material suppliers like, pulps, concentrates, Packing material manufacturers.
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