Understanding Quality and Safety Risks in the Beverage Industry

Transcription

1 Understanding Quality and Safety Risks in the Beverage Industry Example: Bottled Water NSF International Muscat, Oman 21 st September 2016

2 Agenda Introduction Some Definitions Risks and Hazards What is Quality Safety is part of quality Risks Areas & Types Examples Handling Risks Summary

3 Introduction NSF is a Global Leader in Public Health and Safety Our mission: to protect and improve human health We are a non-profit independent certification body Developer of over 80 national consensus standards Steadfast ties with national and international key associations and governmental agencies Collaborating with the World Health Organisation WHO Service provider to thousands of organizations in around 150 countries

4 So, What Is NSF International? NSF International is a global independent public health and safety organization. Our mission and focus has always been protecting and improving human health! 4

5 NSF Around the Globe NSF Office + Lab NSF Office

6 Definitions Risk A measure, or scale, of the likelihood (or probability) that a hazard will occur, and the severity (or consequences) of the hazard. Hazard A source of danger; any thing, condition or circumstance that could cause harm to the consumer 6

7 Safety Again many definitions : The state of being protected from or guarded against hurt or injury; freedom from danger. (OED 2014) The protection of human health from harm from food (water) by controlling and minimising the risks from food hazards. Also used to indicate the absence of harm to people from food (water). (Engel, MacDonald and Nash)

8 Quality Aspects with Respect to Water Properties Authorities lay down -> rules Wholesome, not harmful, contains minerals and trace elements Safe: does not contain harmful substances Suitability e.g. thirst quenching, sports, infant food, tooth care etc. Personal Preferences / Expectations Taste, look, touch and feel Style / Life style Consumer chooses -> his quality

9 Areas and Types of Risk Types of Risks Areas of Risks Microbiogical Chemical Physical Environmental Source and Catchment area Technical Source Construction and Management Water Treatment & Delivery Packaging Good Manufacturing Practise Regulatory

10 Micro-Organisms Bacteria E coli Enterococci / Fecal streptococci Pseudomonas Protozoa Algae Moulds

11 Reducing Microbiological Risk - Source Protection Long travel time of water into the borehole Deep aquifer Protecting layers Borehole design Stae of the art construction and installation

12 Chemical Risks All water contains a cocktail of many other elements which, inter alia, gives the water its taste. There are many possibilities for chemical contamination but these can be broadly categorised as follows: 1. Contamination from the environment 2. Contamination from naturally occurring chemicals 3. Contamination during the production process or from packaging material Most chemical contamination arises from the use of surface water sources Most (reputable) bottled waters come from underground sources where the opportunity for chemical contamination is reduced.

13 Examples of Chemical Risks Environmental pollutants industrial waste, Agrochemicals (pesticides, fertilisers, volatile organic chemicals (VOCs), synthetic organic chemicals (SOCs) Naturally occuring Inorganic chemicals (heavy metals, radionuclides, Production process Primary packaging Cleaning chemicals

14 Issues With Classical Parameters Radiology Radium Gross alpha Microbiology Coliforms in raw water after rainfalls Ps. aeruginosa in raw water Inorganics Arsenic at a 8-10 µg/l level NO 3 Organics PAH, benzene: natural origin

15 Physical Risks Anything that can float or otherwise be transported by water Suspended matter e.g. clay Particles glass, metal, plastic

16 Areas of Risk ENVIRONMENTAL RISKS

17 Factors Affecting Water Quality Microbiological Bacteria Algae, Yeast, Mold Viruses Protozoas Physical Suspended matter Dissolved solids Chemical Industrial waste Minerals Pesticides 18

18 Catchment Protection Understanding the aquifer system Natural protection protected catchment area Long travel time Technical protection Well construction Active Protection Stakeholder involvement

19 Legal Frame - Bottled Water Worldwide WHO - Guidelines for Drinking Water Quality Codex Alimentarius (FAO/WHO) European Directives for Natural Mineral and Spring Waters and Directive for Drinking Water USA - FDA Standard of Quality: 21 CFR 20

20 EMIRATES - ESMA Further standards referring to bottled waters among others: GSO 9:2013 Labelling of Packaged Foods Stuff GSO 21:1985 Hygienic Regulation for Food Plants GSO 2232:2012 Labelling for Drinking Water GSO 1928:2009 Code of Hygienic Practice for Drinking Water

21 Fields of Compliance - NMW Source Recognition Treatments Quality Criteria Labelling

22 Treatment Options and Regulatory Frame WATER TREATMENT

23 Naturally Occurring in Groundwater Potential contaminants Iron Manganese Sulphur i.e. Hydrogen sulphide Arsenic Ammonium, nitrate, nitrite Fluoride Bromide

24 Permitted Treatments Natural Mineral Water / Spring Water Authorised treatments: Filter unstable compounds iron, manganese, arsenic, sulphur etc. Total or partial elimination of free carbon dioxide (must be labelled) ozone, activated alumina (must be labelled) No other treatment permitted Treatment must not alter mineralogical composition Bottled Drinking Water Authorised treatments as per applicable regulation.

25 Good Practises GHP GMP

26 Prerequisite Programs HACCP system has to be based upon solid prerequisite programs. Conditions and practices necessary to protect food are considered prerequisites All prerequisite programs need to be documented and audited on a regular basis. Facility Construction and Design Equipment Maintenance Employee Training Personal Hygiene Cleaning, Disinfection Pest Control Recall Program Customer Complaints

27 Equipment and Hygienic Design Risks Poor design Poor procedures Lack of training/internal knowledge Sources of contamination Raw water Atmospheric air Connection hoses Sampling spots Pre-treatment

28 Quality Assurance that Works 1. Definition of Quality Assurance measures based on: Product category (spring-/ mineral- /treated water ) Desired product properties Legal requirements Technical situation Best practice 2. Implementation Regulatory compliance => Risk assessment and reduction => Certification 3. Control 4. Verification

29 Certification as Part of QM Certification Provides guidance to develop the QA tools needed for safe production in the preparatory phase Includes the essential steps of a state of the art quality assurance => HACCP - PRP - GMP Training - Product Testing Is the ultimate yearly verification that the QA measures are implemented and working

30 Summary How to reduce the risks and ensure Quality Protection of the source Regular sampling and analysis of the water GMP in bottling plant Having a functioning and appropriate HACCP system Using correct packaging material Product Certification scheme such as provided by NSF

31 Thank You for Your Attention! Dr. Ulrich Kreuter Technical Manager Beverage Quality Program - EMEA ukreuter@nsf.org +49 (6128) Dr. Christian Kurdy Managing Director Middle-East Tel : (+971) ckurdy@nsf.org NSF Middle-East Al Khazna Tower Abu Dhabi