INTEGRATED CHAIN MANAGEMENT FOR FOOD SAFETY IN THE DAIRY INDUSTRY. AFDA Conference J Burger Managing Director

Transcription

1 AFDA Conference November 2017

2 INTEGRATED CHAIN MANAGEMENT FOR FOOD SAFETY IN THE DAIRY INDUSTRY AFDA Conference J Burger Managing Director

3 PURPOSE To define and discuss leading principles necessary for effective integrated chain management for food safety management in the diry industry To give perspective on food safety systems and mechanisms that support integrated chain management. Reference IDF Bulletin 449/201

4 Introduction Food safety should be a shared effort among all role players of the food chain with specific reference to the milk producer, the manufacturer, the distributor and the retailer. Knowledge of the inter relationship and impact of one segment of the food chain on another segment is important to ensure potential gaps in the continuum are dealt with through effective communication and interaction between the stakeholders. It makes perfect sense that food safety and risk management control measures implemented along the food chain are interconnected.

5 Key documents supporting ICM Codex Code of Hygienic Practice for Milk and Milk Products Codex Principles and Guidelines for the Conduct of Microbiological Risk Management ISO Food Safety Management Systems Requirements for organisations throughout the food chain ISO/TS First edition ; Prerequisite programmes on food safety- Part 1: Food Manufacturing ISO/TS First edition ; Prerequisite programmes on food safety- Part 3: Farming SANS 10330:2007 Ed 2.01 Requirements for a Hazard Analysis and Critical Control Point (HACCP) system SANS 10049:2011 Ed. 4. Food safety management- requirements for prerequisite programmes (PRPs) SANS 898:2011- Ed 1. Good manufacturing practice for the self mixing of feed in the livestock industry

6 What is Integrated Chain Management (ICM) It is defined as the interaction through effective communication between committed operators in the food chain to: o Enhance mutual adaptation of activities along the food chain, providing cost effective hazard control that meets the food safety outcomes and o Improving options to perform due diligence and contingency preparedness. To ensure effective implementation of ICM the following leading principles should be evident

7 LEADING PRINCIPLES OF ICM 1. Each batch of ready-to-eat (RTE) food has its own unique food chain. 2. Effective communication 3. Food safety skills 4. Reliable suppliers 5. Targeted hazard control 6. Shared responsibilities 7. Acceptance criteria 8. Performance of the control measures 9. Co-operation of organizations 10. Role of competent authorities

8 1. Each batch of dairy ready-to-eat (RTE) has its own unique food chain. It is important that the food chain applicable to each individual batch should be addressed as a unique and individual continuum. A batch leaving the manufacturer may belong to several food chains and have its own fate. The manufacturer is the major link in the food chain having access to sufficient information about the food/destiny combination to assess food safety impact and to take appropriate action accordingly. In practical terms, this means that the dairy manufacturer must take the lead in addressing food safety management along the food chain.

9 2. Effective communication Dairy businesses involved in the same food chain should establish effective communication with the other key players operating in the same chain. Communication should be interactive with the subsequent step in the food chain to ensure allocation of sufficient and relevant knowledge regarding effective hazard identification, assessment and control. Upstream communication - understanding the nature of the food chain (e.g. intended use of the food) and correct identification of the hazards and assessing their potential impact on occurrence and levels downstream the food chain. Downstream communication aimed at understanding of the nature of the food regarding any potential restrictions regards storage, use or treatment (not to be confused with instructions to consumers in product labelling). Communication between food authorities and food business aiming at ensuring that all relevant information and data used in hazard analysis and food safety management (the food business) and in risk management (the competent authority) is kept updated.

10 Communication Environment Crop production and harvesting Feed manufacturing Animal husbandry/milk production Processing/Manufacturing Transport & Distribution Retail Consumer

11 Effective communication through ICM FARM FACTORY Food safety management systems GDP HACCP ISO GLP Consumer GVP GAP GHP GHP Equipment Design GMP Export Certification

12 3. Food safety skills All players along the food chain should have and be able to demonstrate a good understanding of the nature and impact of all hazards that may occur at all stages in the food chain, and an in-depth understanding of those hazards that need to be controlled at the step(s) for which they are responsible. Food safety training upstream the food chain to assist role players early in the food chain in identifying all hazards and in addressing them appropriately to an extent that is manageable downstream the food chain. Communication downstream the food chain to educate and train players later in the chain in understanding the nature of the hazards associated with the food, and thus enabling them to keep them under control.

13 4. Reliable suppliers Suppliers of products (ingredients or raw materials) and services should only be accepted by the receiving food business if they have been approved and/or recognized (certified or recognized in another way) as being able to meet agreed outputs and/or to follow agreed procedures. Approval procedures can be based upon verification by inspection (suppliers audit), ISO certification by 3rd party, analytical testing and/or liability guarantees, depending on the nature and extent of the food (complexity, importance). If alternative approval approaches are implemented, the principle of equivalence should prevail over prescriptive and harmonized approaches. This can be achieved, for instance, through benchmarking against the requirements of ISO

14 5. Targeted hazard control Hazards identified as relevant for the food (prior to or after manufacturing) should be controlled at the step(s) in the food chain where control is most cost-efficient. Clear communications and interactions are needed between all parties to help designing and implementing appropriate and timely controls and to avoid grey areas Pathogens should be controlled from the point where they are introduced until the end of shelf life. Where hazards cannot be controlled, or not fully, to acceptable levels prior to sale or delivery, it must be ensured (through effective communication and product identification) that this happens later, but prior to the stage where the food becomes ready-to-eat.

15 6. Shared responsibilities Each individual food business responsible for a particular step in the food chain has the primary responsibility for meeting the requirements with regard to the safety of its products and services, when they are supplied to the subsequent step of the food chain. Crop producers of feed ingredients Feed manufacturers Feed manufacturers organizations Milk producers Manufacturers of milk products Distributors and transporters Consumers Competent authorities

16 7. Acceptance criteria The individual food business responsible for the manufacture of the RTE food should derive, from their hazard analyses, validated and verifiable acceptance criteria for raw materials and ingredients. Acceptance criteria should be risk based, i.e. be related to a quantifiable level in the RTE food. The hazard levels specified may be expressed as PO s (performance objectives) and/or as MC (microbiological criteria), depending on whether analytical testing has been identified as an effective means of verification. Where indicators are used, the relationship with hazard control and/or any PO,s should be established.

17 8.Performance of the control measures The performance of the combination of control measures applied at each step of the food chain should be adapted so that the products can comply with the food safety targets (e.g. maximum hazard levels) specified and communicated by the subsequent step(s). Performance can be expressed explicitly, e.g. in the form of a performance criteria (for instance, maximum 10-fold increase of Listeria monocytogenes concentration during storage) or implicitly through a corresponding set of process criteria and product criteria (for instance, storage at max 6 C for maximum 10 days). In the case of new or emerging hazards, the speed of and the efficiency in identifying and resolving them in an expeditious fashion are important to maintain the integrity of the entire food chain.

18 9. Co-operation of organizations Establishment and maintenance of national, regional and international frameworks and baselines for integrated food safety management should be explored and exploited by the sector organizations involved in the food chains. Frameworks would include codes and/or guidelines in the following areas: o o o o o o o o Good Manufacturing Practices for the production, procurement and/or mixing of feed ingredients intended for lactating milking animals HACCP guidelines for the manufacture of compound feeds Output agreements between segments along the food chain Good Feeding Practices of milking animals Good Hygienic Practices in milk production, storage and transportation Specifications for equipment used in the production of feed materials and milk and in the manufacturing of compound feeds and milk products Design and implementation of food safety management systems in dairy processing Application of harmonized methods for sampling and analysis

19 10. Role of the authorities Authorities should support co-operation between organizations through activities that encourage participation by companies and food sectors. Motivation activities may include o recognition of HACCP systems that rely on agreements between enterprises to address hazard control at points in the food chain where cost-effectiveness is optimized o active use of results of objective third party audits and certification in public control and inspection strategies (e.g. targeting inspection resources towards enterprises not subjected to or not showing satisfactory third party audits).

20 Role of the authorities Various control measures exist and are used to safeguard dairy products in the interest of the consumer In South Africa these control measures are found, amongst other, in the form of fragmented legislation (e.g. health requirements and compositional standards for dairy) as well as voluntary national and international standards and guidelines.

21 Organisation understanding food safety and ICM The organisation knows its qualifications and will use the implementation ICM to reinforce its strengths and to be an example for suppliers. There is an expectation about ICM adding value. The organisation is self-confident and its food safety management goals are clear and well communicated within the company. The organisation continuously identifies possibilities to improve by adding value to its upstream and downstream clients. Avoids re-active approaches to resolve deficiencies Uses its strenghts to be differentiated from its competitors. Transparency

22 Organisation not understanding food safety and ICM The organisation is slow in recognising its deficiencies systematic path to address its concerns. Usually doesn t understand the potential of food safety management systems and ICM in terms of adding value Looking for excuses to there deficiencies Demonstrates its fragility Hardly looks for consultancy, seeking self and easy solutions Regards food safety management systems as a market requirement and a tool to compete Hostile and defensive behavior towards food safety audits and usually they don t agree with the auditor s findings

23 Thank you