THE ROLE OF FOOD SAFETY MANAGEMENT SYSTEMS IN THE FOOD INDUSTRY APPLICATION ADVANTAGES & DISADVANTAGES

Transcription

1 THE ROLE OF FOOD SAFETY MANAGEMENT SYSTEMS IN THE FOOD INDUSTRY APPLICATION ADVANTAGES & DISADVANTAGES

2 Introduction WHAT IS THE FOOD INDUSTRY? -A COMPLEX GLOBAL COLLECTIVE OF DIVERSE BUSINESSES THAT SUPPLY THE WORLD POPULATION WITH FOOD PRODUCTS -INCLUDES AGRICULTURE, MACHINERY MANUFACTURING, FOOD PROCESSING, MARKETING, WHOLESALE AND DISTRIBUTION, RESEARCH AND TECHNOLOGY, FINANCIAL SERVICES, CONSULTING AND AUDITING SERVICES ETC -U.S. CONSUMERS SPEND 1 TRILLION US $ ANNUALY ON FOOD (10% OF GDP) MILLION PEOPLE EMPLOYED IN THE U.S. FOOD INDUSTRY

3 IS THERE ONLY ONE SYSTEM FOR ALL INDUSTRIES? -UNFORTUNATELY NO! HERE ARE THE MOST COMMON -IFS (INTERNATIONAL FOOD STANDARD) -BRC (BRITISH RETAIL CONSURTIUM) -FSSC ISO 22000:2005 -GLOBAL GAP

4 MAIN CONTENTS OF A FOOD MANAGEMENT SYSTEM -QUALITY MANAGEMENT/HACCP SYSTEM -MANAGEMENT RESPONSIBILITIES -PRODUCT CONTROL AND PROCEDURES CONTROL -MEASURES, ANALYSES AND IMPROVEMENTS -PERSONNEL TRAINING -RESOURCE MANAGEMENT -BUILDINGS, EQUIPMENT AND INSTALLATIONS REQUIREMENTS

5 METHODOLOGY OF THE FOOD MANAGEMENT SYSTEMS? HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) -A METHODOLOGY THAT EVALUATES FOOD SAFETY RISKS AND ITS APPLICATION HAS BEEN DEMANDED BY LEGISLATION IN PRACTICALLY ALL COUNTRIES IN THE LAST DECADES

6 SYSTEMATIC METHOD IN 12 STEPS -ASSEMBLE HACCP TEAM -DESCRIBE PRODUCTS -IDENTIFY INTENDED USE -DESIGN FLOW DIAGRAMME -ON-SITE CONFIRMATION OF FLOW DIAGRAMME -LIST OF ALL POTENTIAL HAZARDS IN EACH STEP, HAZARD ANALYSIS, MEASURES TO CONTROL IDENTIFIED HAZARDS

7 SYSTEMATIC METHOD IN 12 STEPS -DETERMINE CRITICAL CONTROL POINTS (CCPS) -ESTABLISH CRITICAL LIMITS FOR EACH CCP -ESTABLISH A MONITORING SYSTEM FOR EACH CCP -ESTABLISH CORRECTIVE ACTIONS -ESTABLISH VERIFICATION PROCEDURES -ESTABLISH DOCUMENTATION AND RECORD KEEPING

8 WHY SHOULD I APPLY THEM? -TO ENSURE CONFIDENCE IN THE DELIVERY OF SAFE FOOD TO CONSUMERS WORLDWIDE -IN A GLOBAL MARKETPLACE, THE INDUSTRY S COMMITMENT TO FOOD SAFETY AND QUALITY CAN ONLY BE ACCOMPLISHED VIA APPLICATION OF THESE SYSTEMS AND THIRD-PARTY AUDITS AND CERTIFICATION -FOOD AND WATERBORNE DIARRHEAL DISEASES ARE LEADING CAUSES OF ILLNESS AND DEATH IN LESS DEVELOPED COUNTRIES, KILLING APPROXIMATELY 1.8 MILLION PEOPLE ANNUALLY, MOST OF WHOM ARE CHILDREN

9 ADVANTAGES TO CONSUMERS -CONFORMITY OF PRODUCTS TO INTERNATIONAL STANDARDS -ASSURANCE FOR PRODUCT QUALITY AND SAFETY -REDUCE FOODBORNE ILLNESSES

10 ADVANTAGES TO THE FOOD INDUSTY -CONFORMITY OF PRODUCTS TO INTERNATIONAL STANDARDS -ASSURANCE FOR PRODUCT QUALITY AND SAFETY -PASSPORT TO COMPETE IN MARKETS GLOBALLY -MARKETING BENEFITS -PASSPORT TO COMPETE IN PUBLIC CONTESTS (FOR EXAMPLE MILITARY FOOD COMISSIONS, PUBLIC HOSPITAL COMISSIONS)

11 ADVANTAGES TO THE FOOD INDUSTY -INCREASED PROFITS -BETTER UTILIZATION OF RAW MATERIALS AND RESOURCES -VALIDATION AND DOCUMENTATION OF TECHNIQUES, METHODS AND PROCEDURES -CONTINUOUS TRAINING OF PERSONNEL -CONTINUOUS IMPROVEMENT

12 DISADVANTAGES TO CONSUMERS -HIGHER PRICE

13 DISADVANTAGES TO THE FOOD INDUSTY -COSTS FOR DESIGNING, IMPLEMENTING AND MAINTAINING A FOOD SAFETY MANAGEMENT SYSTEM -COMMON SECOND-PARTY AUDITS FROM SUPPLIERS THAT COST DAYS AND MONEY -NO UNIVERSALLY RECOGNIZED STANDARD FOR FOOD SAFETY AUDITS BASED ON DIFFERENT STANDARDS

14 DISADVANTAGES TO THE FOOD INDUSTY -NEED FOR INVESTMENT IN HIGHLY EDUCATED PERSONNEL, VALIDATED EQUIPMENT, TRACEABILITY SYSTEMS -DIFFICULT IMPLEMENTATION IN SMALL-SIZED COMPANIES < 10 PERSONS AND SMALL-SIZED FAMILY BASED COMPANIES -PUBLIC AUTHORITIES IN SOME COUNTRIES DON T ENFORCE THE CURRENT LEGISLATION SO THE INDUSTRIES IMPLEMENTING SUCH SYSTEMS FACE UNFAIR COMPETITION

15 PROPOSALS -DESIGN AND IMPLEMENTATION OF A FEW OR EVEN ONE GLOBALLY RECOGNISED AND APPLICABLE FOOD SAFETY MANAGEMENT SYSTEM, THAT CAN BE ADJUSTED TO ALL TYPES OF FOOD COMPANIES IN ORDER TO REDUCE COSTS -ENFORCEMENT OF THE CURRENT LEGISLATION BY PUBLIC AUTHORITIES WITHOUT EXCEPTIONS. HIGH FINES FOR COMPANIES VIOLATING THE LEGISLATION AND IN SOME CASES PERMANENT REMOVAL OF THE COMPANIE S LICENCE

16 PROPOSALS -PARTIAL FUNDING FROM PUBLIC / EUROPEAN FUNDS TO THE FOOD INDUSTRY FOR THE IMPLEMENTATION AND MAINTENANCE OF SUCH SYSTEMS. MAIN FOCUS ON EXPORTING SMALL SIZED AND MIDDLE SIZED COMPANIES -ENFORCEMENT OF PUBLIC AUTHORITIES CONTROLS IN THE FOOD INDUSTRY

17 PROPOSALS -FUNDED MARKETING AND PUBLISHING CAMPAIGN FROM THE FOOD INDUSTRY, CONCERNING THE BENEFITS OF THE APPLICATION OF FOOD SAFETY MANAGEMENT SYSTEMS TO THE CONSUMER -PRESENTATION OF ALL CERTIFIED FOOD COMPANIES IN EVERY COUNTRY TO AN UPDATED PUBLIC LIST

18 CONCLUSIONS -FOOD SAFETY HAZARDS CAN BE INTRODUCED IN ANY STAGE OF THE FOOD CHAIN. ADEQUATE CONTROL IS ESSENTIAL. FOOD SAFETY IS A JOINT RESPONSIBILITY OF ALL PARTIES PARTICIPATING SO THE IMPLEMENTATION AND MAINTENANCE OF A FOOD SAFETY MANAGEMENT SYSTEM IS REQUIRED -PUBLIC AUTHORITIES HAVE TO ENFORCE THE CURRENT LEGISLATION WITHOUT EXCEPTIONS.

19 CONCLUSIONS -THERE IS A NEED FOR LESS OR EVEN ONE GLOBALLY RECOGNISED AND APPLICABLE FOOD SAFETY MANAGEMENT SYSTEM TO REDUCE COSTS FOR THE FOOD INDUSTRY

20 THANK YOU FOR YOUR ATTENTION