Best Practices in Food Traceability

Transcription

1 Best Practices in Food Traceability Janet Zhang, Ph.D. Director, Food Safety Programs, Institute of Food Technologists 2015 Institute of Food Technologists

2 Agenda Global Food Traceability Center (GFTC) Project overview Project Approach Project Results Findings, impact and next steps Institute of Food Technologists

3 Vision To become the global resource and authoritative voice on food traceability. Mission A program to serve the agriculture and food sectors, by providing applied research, objective advice, and practical expertise about data collaboration and food product traceability for business benefit and public good. Website: 3

4 Project Overview Project Lead: Dr. Janet Zhang GFTC Director: Mr. Tejas Bhatt 55 Subject Matter Experts from 11 Countries Purpose: To explore current food traceability best practices in selected industry sectors based on principles of Critical Tracking Events (CTEs) and Key Data Elements (KDEs) Expected Outcomes: A food traceability best practices guidance document for government regulatory authorities and others to foster uniform data gathering and recordkeeping requirements for the purpose of fostering uniformity throughout the food system Institute of Food Technologists

5 Defining CTE/KDE Critical Tracking Event (CTE): Points where product is moved between premises or is transformed, or is determined to be a point where data capture is necessary to maintain traceability. Key Data Elements (KDE): are those data required to successfully trace a product and/or its ingredients through all relevant CTEs Institute of Food Technologists

6 Challenges to Address Regulators demanding compliance Critical to protect public health Effective and rapid traceability Coordinated and quickly responsive global traceability system Businesses demanding flexibility Adjust to business processes & customer needs Return on investment Time to implement Significant gap between regulatory requirements and industry implementation feasibility Institute of Food Technologists

7 Project Approach Project launch and development of work plan Assemble project work groups Develop general traceability guidance framework Apply framework to sector specific traceability Understand what specific data can be provided now Update original framework using the similarities and differences observed for each sector to enhance its overall applicability Develop final report and presentation Institute of Food Technologists

8 Project Workgroups The seven project workgroups consist of representatives from the following broad areas of traceability expertise and interests Six Food Sectors: Bakery Dairy Meat/Poultry Produce Processed foods Seafood Institute of Food Technologists

9 Project workgroups (cont.) 7th Related Sectors Work Group: Distribution sector Transportation sector Retail sector Standards sector Technology sector Regulatory sector Other Perspectives Different size of companies: small-, mid- and large- sized International/Global organizations Other Key stakeholders: Global Food Traceability Center Advisory Council Consumer advocacy groups Institute of Food Technologists

10 Project workgroups (cont.) Total 55 Subject Matter Experts (SMEs) from 11 countries, including Canada, China, Denmark, Germany, Italy, Japan, Macedonia, Norway, Turkey, the United Kingdom and the United States participated the project Each sector consisted of at least two writing SMEs and two reviewer SMEs Broad range of expertise Institute of Food Technologists

11 CTE/KDE Framework Update the original CTE-KDE framework, defined by the Institute of Food Technologists (IFT) Tomatoes and processed food with peanuts, spices and chicken were studied in the original study (Bhatt, Hickey, & McEntire, Pilot Projects for Improving Product Tracing along the Food Supply System, 2013) Make applicable across food sectors 11

12 Original CTE/KDE Framework Critical Tracking Events Key Data Elements and Tracking Events Currently Required KDEs Event Owner (firm submitting information) Transportation (exchange of goods) Transformation (creation/manipulation of products) Depletion (exit from system) Shipping Receiving Input Output Consumption Disposal R R R R R R Date/ Time R R R R R R Event Location R R R R R R Trading Partner 1 R R R Item (the good) R R R R R R Lot/Batch/Serial# BP* BP* R R BP BP Quantity R R R R R R Unit of Measure R R R R R R Linking KDEs Activity Type (e.g., PO, BOL, Work Order) C* C* R R Activity ID (number associated with PO, BOL, Work Order) C* C* R R Transfer Type 2 C C Transfer Number 2 C C Lot/Batch Relevant Date 3 C C C C BP BP Carrier ID C C Trailer Number C C R = Required Field C = Conditional Field; The need for this field would be determined by business circumstances, and in the instance of transport events that do not capture batch/lot numbers, this field may be required (*) BP = Best practice is to capture the batch/lot number or relevant date whenever possible; however, in recognizing the current difficulty in capturing this information for transport and depletion events, Activity Number or other KDEs that provide links, as identified in the table, must be provided (*) as the industry prepares to meet a future requirement to capture lot/batch numbers

13 13 Template graphic elements and format 2014, Institute of Food Technologists. All rights reserved. Slide content 2014, by the presenter. All rights reserved.

14 14 Template graphic elements and format 2014, Institute of Food Technologists. All rights reserved. Slide content 2014, by the presenter. All rights reserved.

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16 16 Template graphic elements and format 2014, Institute of Food Technologists. All rights reserved. Slide content 2014, by the presenter. All rights reserved.

17 17 Template graphic elements and format 2014, Institute of Food Technologists. All rights reserved. Slide content 2014, by the presenter. All rights reserved.

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19 Comparisons Of Simplified Supply Chains Stakeholder Bakery Dairy Meat and Poultry Processed Food Produce Seafood Farm, Grower, Hatchery X X X X X X Raw Material, Bulk X X X X X Supplier Processor, Manufacturer X X X X X Packer X X Distributer, Wholesaler X X X X X X Re-Packer X X Retailer, Foodservice X X X X X X Consumer X X X X X X

20 Comparison Of Simplified CTEs Category CTE Bakery Dairy Meat and Processed Food Produce Seafood Poultry Creation Harvest, Hatch, Grow, Catch X X X X Transformation Separate, Sort X X X Transformation Combine, Mix, Re-pack, Co-mingle X X X X X X Transformation Process, Production X X X X X Transformation Batching X X X X X Transformation Pack, Package X X X X X X Transportation Load, Fill, Order X X X X X Transportation Ship, Transport, Receive and Unload X X X X X X Transportation Store, Warehouse X X X X X Transportation Return X X X Depletion Discard, Dispose, Loss X X X X X X

21 Comparison Of Simplified KDEs Category KDE Bakery Dairy Meat and Processed Food Produce Seafood Poultry Who Immediate Supplier X X X X X X Who Event Owner X X X X X X Where Origin, Location, Destination X X X X X X What Product, Commodity X X X X X X What Packaging Type, Materials, Style X X X X X X What Variety, Species X X X X X X What Batch, Lot Code, Sell-by Date, Use-by Date X X X X X X What Quantity, Amount X X X X X When Date X X X X X X When Time X X X Who Subsequent Customer X X X X X X Who Trailer, Carrier, Transporter X X X X X X Link Optional/ Not Current Best Practices Bill of Lading, Invoice, Packing Slip, Load Info, Farm Tickets, Purchase Order, Work Order Allergy Content, Temperature Requirements, Shelf life, Consumer Loyalty Card, Antibiotic Testing Results, Antimicrobial Residue Testing, Loss Report, Chemical Treatments (for example, Disease Treatment), Measurement of Environmental Data X X X X X X X X X X X X

22 Updated Generic framework (2.0) Critical Tracking Events Creation Transportation Transformation Depletion Key Data Elements Load, Fill, Order, Ship, Process, Production, Package, Harvest, Hatch, Return, Transport, Batch Input or Output, Separate, Sell to Consumer, Consumption, Discard, Grow, Catch Receive, Unload, Store, Sort, Combine, Mix, Re-pack, Dispose, Lose Warehouse Comingle, Rework Who Event Owner X X X X Trading Partner (supplier, customer) Trailer, Carrier, Transporter X X What Item, Good, Product, Commodity, Variety, Packaging Type, Packaging Materials, Packaging Style, Batch, X X X X Lot Code, Sell-by or Use-by Date, Quantity, Unit of Measure When Date, Time X X X X Where Link Origin, Event Location, Product Source, Product Destination Activity, Bill of Lading, Invoice, X X X X 22 Packing Slip, Load Information, Farm Tickets, Purchase Order, X X X

23 Findings, impacts and next steps Food is handled and distributed across the value chain in a fairly consistent manner. All food sectors studied are currently capable of tracking transportation, transformation, and depletion CTEs by recording the who, what, when, where, why, and how KDEs. However, it is not currently being implemented in a consistent and uniform manner across all sectors. Gaps still exist in many food chains Paper vs. electronic accessible data Missing linkages between recorded information Lack of uniform requirements and definitions Institute of Food Technologists

24 Findings, impact and next steps (Cont.) The document can facilitate more balanced, effective, science-based, and cost-conscious policies for the regulator around the world Provide industry valuable context and content to help them refine and strengthen traceability practice More extensively involved stakeholders, like those dealing with multiple food commodities, such as distributors and retailers, for example, may use this guidance for an updated version of a CTE KDE-based framework that is applicable to most foods Institute of Food Technologists

25 Findings, impact and next steps (Cont.) Further research areas: Reliable traceability system Other food sectors such as agriculture commodities Pilot-testing the self-reported best practices within the industry Bring us one step closer to developing harmonized and interoperable global food traceability standards and regulations Institute of Food Technologists

26 Questions? Dr. Janet Zhang Mr. Tejas Bhatt Institute of Food Technologists