11th cii-face summit booklet...

TH11 CII FOOD SAFETY & QUALITY SUMMIT “THE FOOD SAFETY, QUALITY AND REGULATORY EXCHANGE”

December 6-7, 2016Executive Summary

PROCEEDINGS

The summit served as a platform for all the stakeholders and witnessed over 200 delegates and more than 50 speakers of national and international repute for this annual flagship event. This year the summit had the special presence of Ms. Awilo Ochieng Pernet, Chairperson, Codex Alimentarius Commission.

The added attraction to the summit was the grand “Award Ceremony” of the “CII Award for Food Safety”. This Year also the emphasis on street food vendors continued. Same as the last summit the Street Food

Vendors were felicitated with Commendation certificates and letter of Appreciation and each Street Food Vendor winner was awarded a cheque of Rs. 5000 by Shri Ashish Bahuguna, Chairman, Food Safety Standards Authority of India (FSSAI). The Awards ceremony was followed by the distribution of certificates to the second batch of students of the “IIT & CII-FACE Certified Food Professional course Batch IV” launched in 2013 and also to the CII food safety and quality expert group of assessors.

With an intention to address the current and emerging challenges and opportunities prevailing in the area of Food Safety and Quality across Food Value chain, Confederation of Indian Industry (CII) – Jubiliant Bhartia Food and Agriculture Centre of Excellence organized the 11th CII Food Safety and Quality Summit on 6-7 December 2016 in New Delhi on “Food Safety, Quality and Regulatory Xchange”. There were deliberations on Emerging Food Safety Risks and their mitigation, methods of strengthening Farm Practices, International Food Safety Regulatory regimes and Science behind Claims Validation & Substantiation which brought forth several key issues impacting Food Safety as relevant to India. On the 2nd Day of the Summit Master classes on Best Practices in Food Safety and Quality and Science based sampling for determination of Food Safety risk elements were also conducted.

Status of the Indian Food Industry

The Indian food industry has been demonstrating an increasing contribution to world food trade. This high-growth industry, due to its immense potential for value addition, was valued at around (US$ 39.03 billion) in 2013 and is expected to reach USD 78 billion by

[1]2018 . The contribution of the food processing sector to the Gross Value Addition (GVA) in 2014-15 amounts to INR 1.43 Trillion at 2011-12 prices. In 2014-15, GVA in food processing grew by 5.78%. Food is also the biggest expense for an urban and rural Indian household constituting share of 38.5% and 48.6% of the total consumption expenditure of households

[2]in 2011-12 respectively . Food Processing Industry is also one of the major employment intensive segments. It is interesting to note that the online food ordering business in India while being in its nascent stage, is also witnessing exponential growth. With online food delivery players building scale through partnerships, the organized food business has a huge potential and a promising future.

Simultaneously, the country is witnessing a positive shift in Food Regulatory Ecosystem. The Food Safety and Standards Authority of India (FSSAI) is working towards strengthening the Food Regulatory regime in India to ensure safe food for our consumers. The recent notifications and regulations by FSSAI on proprietary foods, Food Additives and Imports more recently are hallmark initiatives in this direction. All these efforts are laying the

foundation of a robust science based regulatory regime encouraging a conducive regulatory environment and building investor confidence.

Changing demands for variety, greater purchasing power of consumers and globalization of food supply chains where companies are sourcing from suppliers around the world, have created a great opportunity for the Indian food sector to become the supplier and food factory of the world. It is thus imperative that the entire ecosystem be addressed to improve food safety systems and practices from farm to fork.

Food safety is a multi-faceted subject especially in the context of complex modern food chains. It encompasses standards and regulations, risk assessment, communication and management practices and analytical methods to address challenges posed by pathogens, contaminants, toxicants, additives, allergens among others to protect health of the consumers.

In the current global scenario where Scientific advances are increasing our ability to detect hazards and identify risks, new technologies, such as on-farm GPS mapping and DNA labeling and traceability combined with social media, are giving consumers unprecedented transparency into not only the food they purchase but also on the origins and ingredients of their food, thus resulting in food safety as one of the ‘Top of the Mind’ issues.

PROCEEDINGS TH11 CII FOOD SAFETY & QUALITY SUMMIT

“THE FOOD SAFETY, QUALITY AND REGULATORY EXCHANGE” 01

[1] Make in India [2] Make in India

Some of the key issues impacting Food Safety as relevant to India are as follows:

• Rising Awareness on Food Safety among consumers and Changing food demand

• Sourcing of Raw Material, Ingredients across global food supply chains and food safety control on these articles of food

• Backward Integration of Primary Production and supply chain extending to Food Retail

• Traceability to source

• Stringent Regulatory standards

• Technological and scientific breakthroughs

• Adequacy of Trained manpower in food manufacturing and services in MSME and organized sectors

• Adequacy of Testing and analytical capacity for Food safety surveillance

• Frequency of Occurrence of food borne illness outbreaks especially from the Food service Industry.

• Availability of comprehensive estimates of Food borne illnesses

• Emergence of antimicrobial resistance and emerging pathogens

The key recommendations and Learnings from the Summit• There is a need to educate consumers in

order to prevent food borne diseases by enabling them to adopt basic food hygiene practices and also imparting them skills to read and understand food labels so that they can make informed choices. Longer is the supply chain, higher the need for education.

• New innovations must be done in a responsible manner taking into account consumer confidence and trust.

• Contaminant monitoring and mapping is an important component of food control programs. Monitoring programs must be carefully designed and implemented according to stated objectives. Data from monitoring programs strengthen risk

assessment and risk management decisions at international and national levels.

• The solutions to resolve of food fraud can include review supply chain to identify suppliers of potential compromised ingredient to establishing program for supplier risk management & strengthen the overall governance.

• The action plan by FAO for AMR includes 3 pr inc ip les (Awareness: I t inc ludes understanding the importance and complication of AMR, Practices: This includes the understanding of how to control Anti Microbial Resistance (AMR) in a g r i c u l t u re , a q u a c u l t u re a n d t h e environment and improving the legislations

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and guidelines to reduce the indiscriminate use of chemicals such as growth promoters, Evidence: This includes the evidence for the problem and the progress made to overcome the problem). It is important for countries to start evaluating AMR concerns and putting action plans in place

• Claims are also a useful tool for food companies to differentiate their food products from others. The claim spectrum is relevant at every stage of production i.e. from farm to fork.

• Effective monitoring of food safety across the entire value chain is necessary to combat food borne diseases. Engagement of all s ta ke h o l d e rs f ro m p ro d u c t i o n t o consumption is necessary to achieve the objective of Safe Food for All.

• Food security, safety and nutritional security should be aligned to each other.

• The three pillars for a safe food value chain are education of consumers, accessibility to safe and nutritious food and practical legislations having risk based approach

Summary and Key TakeawaysCEO Panel Discussion - Business for Consumer DelightNew innovation has exploded the Indian market with a variety of food products. It is thus a shared responsibility of the industry and the regulator to be vigilant to new technologies and products in the food sector to ensure that they are well regulated and consumers are well informed about the products. Business is cognizant of the fact that consumer concerns and expectations on new technologies and new

products have to be addressed and transparency in dealing is of utmost importance. Effective communication with consumers, learning about best practices on labelling in International markets and ultimately the consumer safety is the key to build trust and reaffirmation from businesses on deliverance of safe food to consumer.

Key Takeaways

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• Complicated messages in the form of claims should never be given as they confuse the consumer. To develop trust one must seize the opportunity to build a relationship with the consumer.

• A regulator plays a guardian role for the consumer and does not defend or market the novel product but helps to improve the understanding of the consumer for the product.

• The technology used should be such that it does not kill nutrients.

• Harmonization of food laws across the globe so that food standards in terms of additives and contaminants don’t become barriers to trade.

Technical session 1 - Strengthening farm practices for effective Food Safety, Quality and Regulatory EcosystemIn the area of primary production, India's ranks No. 1 in the world for Milk, bananas, guavas, mangoes and indigenous buffalo meat production, amongst many other products and No. 2 in the world for rice and wheat. With such impressive statistics in primary production, the Indian Food industry has a huge potential of contribution to the 'Make in India' campaign by elevating the agricultural economy and creating large scale value addition through zero defect food manufacturing with world class food chain facilities. With increasing consumer awareness and access to wider choice of food there is huge opportunity for product and process innovations for rapid growth of value added segment in food industry. At the same time, food safety concerns are looming large at every stage of production starting from farm practices wherein natural and process induced hazards get introduced.

Chemicals, Heavy metals which are present naturally in the environment at various levels in soil, water and atmosphere are also getting added through lapses in adherence to scientific agricultural practices and causing the potential health hazards for human beings. These process induced hazards migrate from the farm through processing and enters the food chain from Farm to Fork.

Key Takeaways

Technical session 2 - Emerging Food Safety Risks and their mitigationWith increased global sensitivity on emerging Food Safety hazards including occurrence of Antimicrobial resistance where microorganism (like bacteria, viruses, and some parasites) develop the ability to stop an antimicrobial (such as antibiotics, antifungal and others) from working against it, as a result of which standard treatments become ineffective, redefining thresholds and developing countermeasures are the order of the day. The Scientific community and regulators are adopting less

time consuming and accurate techniques of detection of Pathogens, Adulterants, and Allergens through sophisticated genomic analytical tools and techniques such as PCR/RTPCR or whole genomic sequencing.

While the Risk-based approach for Risk mitigation is traditionally being implemented across the Food Chain to ensure safe food for the consumer, it may not work if the hazard in food is intentionally embedded for economic

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• Co-farming as a practice of farming includes educating the farmers about good agricultural practices and efficient use of pesticides and also constant checks on the crops in the field.

reasons which is termed as “Food Fraud”. Food fraud can be defined as the intentional misrepresentation of the true identity or contents of a food ingredient or product for economic gain. Some of the methods of food fraud are dilution, substitution, artificial enhancement, use of banned biocides, removals of authentic constituents such as fat from milk, misinterpretation of nutritional value, false labelling claims, counterfeits etc. Quality laboratories have to play an important role in detecting the food fraud.

Antimicrobial resistance (AMR) is one of the most important public health problems today. Antimicrobial resistance is different from antibiotic residues in which the former consists of a bacteria which can no longer be fought because it is not affected anymore by the drugs and the latter is the chemical or drug persistent after veterinary treatments. The travel chain of these AMR organisms in the environment is very complex and FAO-OIE-WHO have also collaborated to address this.

Key Takeaways• Some of the solutions to address Food Fraud could be

to Enhance supplier risk management programs (Due diligence, Surprise checks etc.), Develop the Digital traceability capabilities for better customer transparency, Focus on crisis management procedures by Identifying food fraud investigation tools, Continuous food fraud monitoring and reporting procedures and Corrective action and Recommendations.

• Some of the quality control tools that can be utilized to address the emerging contaminants can include Early Warning (Early warning network includes Ingredient & product surveillance, Regulatory Expertise, Analytical capability and Active contaminant Monitoring. Sources for information about the emerging issues include blogs, journals, newspaper, government, universities), Supplier QA (Vendor audits and Performance monitoring), Factory QC (This includes NIR Fingerprinting, Proximate analysis and Sensory evaluation),

Operational Quality (HACCP, Traceability & recall facilities)

• The mandate of codex includes consumer safety and good trade practices but the scenario is changing in the international markets as things are moving from food safety to bio-security and food authentication as can be seen for basmati rice and honey which are going to be major concerns in the future. To reduce food safety concerns in exports, a multi-pronged approach needs to be put in place which can include primary food manufacturers to adhering to good harvesting practices, good manufacturing practices and good agricultural practices and maintaining the quality of food during post-harvest stages including transportation and storage.

• The UN general assembly has also declared that “Anti-microbial resistance as a global health concern” and all the member states signed on it to address this major health crisis.

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Technical session 3 - Learnings from International Food Safety Regulatory SystemSince the enforcement of FSSA 2006 in India, the countr y i s mov ing fast toward implementation of World Class regulatory system. The last 10 years have seen a very

encouraging progress towards and it would be pertinent to understand the global perspective on the Science behind use of additives.

Food Safety Implementation in Canada Canadian Food Inspection Agency's role in safeguarding Canada’s food supply includes Certifying exports and inspecting imports, Protecting the Animal Resource Base, Controlling Zoonotic Disease Transmission, Protecting the Plant Resource Base, Regulating Biotechnology, Maintain an Effective Regulatory Base. The CFIA Manuals/Guidelines includes clear and c o n c i s e d o c u m e n t s t o i n t e r p r e t acts/regulations are easily accessible to

industry and inspectors and are kept up to date as per new information. Food Safety Enhancement Program include specific food safety requirements for food facilities. Facility Inspection Tool includes detailed and comprehensive information on various inspection activities. Enforcement by strong and supportive regulatory authority for a wide range of progressive enforcement options related to violation.

Challenges for Indonesia Food Regulation Indonesia needs to pay more attention to food safety; due to its great potential impact on P u b l i c h e a l t h ( D o m e s t i c ) , T r a d e competitiveness (International) and Food Security. In terms of food safety Indonesia majorly face 2 challenges: one at the national level where there is a need to establish domestic food safety and infrastructure and the other at international level where there is a need of comply with increasingly stringent international standards of food safety.

Challenges of “Domestic” Food Safety includee Microbial problems due to unsanitary conditions, use of unsafe-chemicals, unsafe use of food additives. Challenges include Poverty and lack of food, the food production system is dominated by SMEs (and household industries), lack of basic food safety infrastructure (clean water, clean ice, cold chain system, etc.), lack of capacity of human resources (Producers, consumers, government officials) and lack of funding.

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Implementing Food Safety Modernization Act (FSMA) FSMA aims at shifting the focus from responding to food illness outbreak to preventing them from happening. FSMA has 5 major pillars including preventive control, imported food safety, response, inspection and

compliance and to enhance partnership. Preventive control for human food include facilities that manufacture, process, pack or hold human food must have a written food safety plan that outlines: Hazard analysis,

Food Trade and Food Safety - Brazil perspective Brazil produces its food products based on 3 pillars i.e. sustainability, food safety and efficiency. The thinking is to prevent loss of bio-diversity and how to feed 9 billion people across the world by 2050 with safe and nutritional food without sacrificing the environment. Brazil is using sustainable systems such as non-tillage systems which avoid soil erosion, optimise bio-physical soil properties, avoid compaction- maintaning the longest possible soil protection, reduce

consumption of fuel, contribute to the biodiversity, preserve and improve intrinsic soil fertility. Brazil uses an integrated production system which is a concept of sustainable agriculture. The agronomic preventive measures and biological/physical/chemical methods are carefully selected and balanced taking into account the health protection of both farmers and consumers and the environment. One of the benefits of this system is the production of safe food.

European Union Food Safety Regulatory SystemEU official bodies include European Food Safety Authority (EFSA), Food and Veterinary Office (FVO), European Reference Laboratories (EURLs). EFSA an Independent European agency funded by the EU budget assesses risks associated with the food chain including animal health & welfare, plant protection &

nutrition,and supports commision’s risk m a n a g e m e n t d e c i s i o n s . F O O D A N D VETERINARY OFFICE (FVO) ensures that EU legislation is properly implemented and enforced. It Carries out audits, inspections, non- audit activities, Producing reports, Organize trainings. EU Commission sets new MRL and amends or removes an existing one.

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Preventive controls, Supply-chain program, Recall plan, Procedures for monitoring, Corrective action procedures, and Verification procedures. For Produce Safety the focus is on conditions and practices identified as potential c o n t r i b u t i n g fa c t o rs fo r m i c ro b i a l contamination including: Agricultural water, Biological soil amendments of animal origin, worker health and hygiene, equipment, tools, buildings and sanitation, domesticated and wild animals, growing, harvesting, packing and holding activities. The foreign supplier verification program is for US importers where

they will be required to verify the food that they import to the US has been produced in a manner that provides the same level of public health protection that is required from the US food producers. The Third Party Certification rule will be used for two purposes: 1. Facility certifications will be used by importers to establish eligibility for participation in the Voluntary Qualified Importer Program (VQIP), which offers expedited review and entry of food; 2. Food or facility certifications will be used for admissibility of a food that FDA considers a potential risk to public health.

Key Takeaways• Canada's food safety system depends on strong

partnerships by working closely with other federal government departments and agencies Provinces,

territories and municipalities, Academia, International governments, Consumers, Industry.

Technical session 4 - Science behind Claims Validation and SubstantiationA claim means any representation which states, suggests or implies that a food has particular qualities relating to its origin, nutritional properties, nature, processing, composition or any other quality. Codex also prescribes guidelines on claims intending that no food should be described or presented in a manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect.

The regulations on claims across the world have evolved over a period of time; therefore representing different regulatory frameworks. The core of such frameworks has always been and must be ‘scientific relevance of the evidence’ to substantiate a claim. These regulatory frameworks vary from generic to specific requirements depending upon the ‘nature/type of claim’ established for the food or food ingredient. For example- nutrient content and function claim are primarily based on the presence of nutrients and the available published scientific literature; a specific health claim may require specific evidence generation possibly through food/food ingredient based study/data. Safety and efficacy is crucial to establish the holistic nature of claim evidence.

For any regulatory framework it is important to establish the feasibility and impact assessment in the market of sale. Consumer understanding and ‘effective communication’ of scientific evidence is crucial to interpret the impact of a claim and therefore the potential evidence generation. The most important of these claims are health claims. The issue with health claims is its substantiation, validation and the way you convey it to your consumer. Validation and substantiation are two sides of the same coin. India is on the verge of building a formal claims regulation. At the international level there are standards and guidelines produced by the Codex Committee on Food Labelling to protect the health of the consumers and ensuring fair practices in the food trade.

The Indian regulation on claims is considering a tiered approach where very few claims will require clinical evidence and for the rest we will rely on the knowledge from the globe. The Indian draft has taken care of almost all international regulations and is basically based on the same 3 parts of health claims (nutritional functional claim, disease/ risk reduction claim and other claim).

Key Takeaways• Benefits of claims regulation include Product /

ingredient efficacy, improved public information (labelling) and fair competition. The building blocks of a regulatory system are to achieve an outcome which benefits and protects the consumer by helping them make informed choices and generate innovative science and fair competition include

Evidence-based data, Proportionality, Consistency, Transparency and Accountability.

• Substantiation is a critical part of a claim and company should have scientific evidence to validate function claims. Verification (which is the science behind claims) is a very critical part of

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• According to codex guidelines for nutrition function claim it is not always required to have a clinical trial. Clinical trials are required for product specific claims or disease reduction claims mostly.

Master Class 1 - Global best practices in food safety and QualityFood safety incidents can have a huge impact on businesses such as business interruption, diversion of management attention from core business, wasted time and effort, loss of customers, loss of market, and damage to reputation therefore harming the brand. Further the due to the complexity of food chain one weak link can have a severe impact on the whole chain.

Non-thermal food processing - Food processing is done where it is necessary to enhance shelf life of produce, enhance ease of use [Ex - remove husk/stalks, cut, slice, dice in fruits and vegetables), enhance flavors. Colors, taste (caramels, milk products), improve nutrition (ex: fermentation) and for economic reasons. An integrated food safety approach should be taken to reduce risk from raw material, equipment, people, packaging material, environment, storage and transport. For product safety one should use validated pathogen elimination techniques. Traditionally heat is used to kill pathogens, however there is also nutrient loss [greens] or food borne illness [Oysters]. Methods are emerging where one

does not use heat for processing but still kill pathogens. Here, sensory attributes and nutritional quality is maintained. Some of the non-thermal food processing techniques include MAP/CAP, Waxing, Reducing water activity, Altering pH, Antimicrobial agents and preservatives, Emulsification, Microwave – Thermal/Non-thermal , High Pressure Processing (HPP), Gases (ozone, chlorine dioxide, cold plasma), Light (ultraviolet, pulsed light), Chemical (chlorine, surfactants), Ionizing radiation (gamma irradiation, electron beam).

• Some of the strategies to improve food safety and quality across the supply chain include - Food safety & quality must be adopted as a company-wide value, continuous focus should be placed on building risk management skills to ensure that employees know the risks, understand the crucial nature of risk management, and effectively manage those risks, technologies, operating procedures. The workforce should be trained and empowered, Communication and collaboration within the organization and in the value chain encouraged, The company

claims. Verification of Claims can be carried out in a number of ways including Screen tests (such as like iodine test for starch in grated cheese carried out by inspection staff), Net quantity verification, Analytical method development, Analysis for various parameters including macro and micro nutrients, allergens, adulteration and authenticity.

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advocates practices that raise standards across the industry and contribute to public education and food safety.

• There are varieties of non-thermal processing methods available. One has to choose a method suitable to the product type considering its benefit in retaining

nutrit ional and sensory quality. A combination of processing methods along with an Integrated Food Safety Measures will help in delivering a safe product to consumers.

Master Class 2 - Science Based Sampling in determination of Food Safety Risk ElementsSampling is the first crucial step in evolving and estimation of Food Safety Risk of either a lot or a Risk to a population and is no more a routine activity. Sampling, preparation and analysis of Heavy Metals in Foods is again a very important topic in reference to the Heavy Metal contamination of foods. Here again, adoption

of global methods both by the Indian FSSAI approved 3rd parties and the Government Referral labs play a key role in assessing the risk of Food samples from the trade as non-adherence to any of the established practices such as sampling, pre-preparation and analysis, could severely hamper the Risk assessment.

Analytical measurement and SamplingFood materials are routinely analyzed for risk analysis, compliance with regulatory requirements, post-market monitoring, surveillance, and manufacturing process control. Uncertainty (error) of measurement is the most important single parameter that describes the quality of measurements. A measurement almost invariably involves the process of taking a sample. This is because it is usually impossible to analyze the entire bulk of the material to be characterized (the sampling target). A measurement uncertainty is caused by heterogeneity, sampling uncertainty and Analytical uncertainty. If the objective of the measurement is to estimate the value of the analyte concentration in a sampling target, then the uncertainty associated with the

sampling process must inevitably contribute to the uncertainty associated with the reported result. It has become increasingly apparent that sampling often contributes to uncertainty and requires careful management and control. The uncertainty arising from the sampling process must therefore be evaluated.

Sampling is a process for making an inference from analytical data, through multiple mass reduction stages from a decision unit (DU)/sampling target; and the DU sets the scale of decision-making. A high quality sampling should always be applied to ensure the use of adequate and representative samples as test materials for making the decision. A laboratory is involved in smaller scale “sampling”

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processes. Global Estimation Error arrives from subsequent mass reduction error, primary sampling error and originally from decision unit heterogeneity. A Sample heterogeneity contributes to the total sampling error in two ways: (1) Compositional (Constitutional heterogeneity) which results from any process (chopping, cutting, crushing, grinding, etc.) that enables reduction of the average particle size of a solid material and thereby reduces its constitutional heterogeneity; (2) Distributional (Spatial and Temporal heterogeneity) which results from the gravitational forces on particles

of different densities, sizes and shapes which cause grouping and segregation of all particles.

A grinding method can be used to produces particles of uniform size and shape. Avoid heat generation during grinding. As a rule of thumb it is recommended to take 10 increments when there is no prior knowledge about the sample heterogeneity. To avoid the increment delineation errors it is advised that spoons, spatulas and shovels should be square-edged and not round.

Sampling, preparation and analysis of Heavy Metal in Foods

• The critical points that can be taken care of during Heavy metal analyses include preparation Avoid contamination when preparing a test portion, Use the appropriate digestion program according to the type and amount of sample. Carry out blank test in parallel by the same procedure

• Good laboratory practices for sample preparation would include Food and beverage samples should be stored in their typical commercial storage conditions (either frozen, refrigerated, or at room temperature) until analysis. Samples should be analyzed within 6 months of preparation. If food or beverage samples are subsampled from their original storage containers, ensure that containers are free from contamination for the elements of concern. Well-homogenized samples and small reproducible aliquots help minimize interferences. Particle size and distribution should be normalized using blenders, grinders and mixers.

• Sample preparation Digestion techniques must be analytically accurate (No contamination No loss of

elements Complete decomposition Reliable equipment), economically efficient (Low consumption of chemicals, Ease of handling, Low investment/operating costs. Automation), Safe and easy to perform (Low amounts of hazardous chemicals, Simple handling, Spontaneous reactions, Reduce operator error, Instrument safety (design/Manufacture)).

• The sampling programme should be based on the precise definition of the sampling frame, weighting the potential risk associated with the production of a given product and the random sampling of the products all over the production cycle.

Key Takeaways

In food/feed, metals are usually found in ionic or covalent form (not metallic). Heavy metals» is often used to describe toxic metals. It should be used only for element > 200Da. In practice it refers to metals with high gravity and which have high attraction for biological tissues.

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7th CII Food Safety Awards 2016CII awarded Food Business Operators for Excellence in Food Safety Practices at the special Awards event during the Summit.

Mr. Ashish Bahuguna, Chairperson FSSAI was joined by Ms. Awilo Ochieng Pernet, Chairperson Codex Alimentarius Commission and Mrs. Anuradha Prasad, Joint Secretary, Ministry of Food Processing Industries to give away the Awards at the 7th CII Food Safety Awards Ceremony.

Five sectors covering 6 Food Businesses in the Food Ingredients, Restaurants, Warehouse, Beverages, Ready To Cook, out of the participating 15 sectors, qualified for the Awards with Outstanding Performance in Food Safety 2016. Five (5) out of the 6 Award Winners were in the SMB category.

Adani Agrilogistics Ltd., Moga

ADM Agro Industries Latur

Domino's Pizza, K.K.Nagar

Hector Beverages Pvt. Ltd., Mysore

Varun Beverages Limited, Nuh

Jubilant Foodworks Limited, Mohali

Criteria 4 Storage, Handling & WarehouseSMB (M) transportation of Grain

Criteria 3 SMB Soya Lecithin Food Ingredients(M) (RS)

Criteria 2SMB Pizza, Side Items, QSR(S) (RS) Desserts & Beverages

Criteria 3 Manufacturing, storage, sale and BeveragesSMB (M) distributionof Ready-to-Serve Fruit

Beverages, Ready-to -Serve Tea Beverages,Caffeinated Beverages

Criteria Carbonated Soft Drinks(Pepsi, Mountain Beverages3 Large Dew, Mirinda orange, Nimbooz Masala

Soda, Seven Up, Evervess Soda)

Criteria 3 Manufacturing of Dough, storage of raw RTCSMB (M) material & packaging material for dispatch

to retail outlets

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Under the street food category, Recognition certificates on Silver Rating was awarded to Pratima Ghosh, Devi Prasad of Patna was awarded a Bronze rating and Devendra Kumar Tiwari of Lucknow and Dalchand Kashyap of New Delhi were awarded Letters of Appreciation. FSSAI provided cheques of Rs 5000 each to the Winner Representatives of Street Food Category as an incentive for embracing the principles of food safety and quality in their day to day work.

The Jury panel was chaired by Mr. Ravi Mathur, Chairman, CII Expert Group on Food Safety and Quality and CEO GS1 while the Award Committee was chaired by Mr. Piruz Khambatta, Chairman CII National Committee on Food Processing and CMD Rasna.

This year, 73% of the applicants were from the Small and Medium Food Sectors including Street Food Vendors. More than 112 qualified Assessors from a pool of 300+ assessors were involved in the assessments this year.

The stringent codes of the 4 stage evaluations comprising technical assessment by trained food professionals, calibration by sector specific calibrators and subsequent evaluations by the Awards Committee and a final round of evaluation by a distinguished panel of Jury resulted in recommendation of Winners. The contest saw a very close competition between the best food safety practitioners in India.

Voices

Mr. Ashish Bahuguna, Chairperson FSSAI mentioned that programs like these generate a sense of competition in the industry in terms of quality and best practices to capture the trust of the consumers.

Mrs. Anuradha Prasad, Joint Secretary, Ministry of Food Processing Industries that this year there were a large number of awardees/ applicants from the Small and Medium food business space, which is a very healthy sign.

Mrs. Awilo Ochieng Pernet, Chairperson, Codex Alimentarius Commission congratulated CII on its universal and inclusive approach for promoting food safety amongst all relevant stakeholders.

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Thank You Sponsors


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CORPORATE SPONSORS

PARTNER MASTER CLASS

FACE is CII's Centre of Excellence dedicated to building efficiencies across the agricultural value chain from farm to fork.

The Centre endeavours to build capacity while leveraging technology and innovation to improve productivity and the environmental footprint of agriculture. It focuses on introducing efficiencies across the supply chain, right from the farm gate to the end consumer.

Guided by an Expert Group on Food Safety and Quality consisting of technical experts from the India industry, CII commenced Food Safety and Quality (FSQ) –related services to the Indian Industry since 2003. It has been a preferred partner for information and knowledge dissemination, carrying out Awareness programs, trainings, Workshops, Consultancy, Gap assessments, skills and capacity building services, Seminars and Award Process, on various subjects relating to Food Safety, Quality Management, Manufacturing Excellence, B u s i n ess Exc e l l e n c e, To t a l Pro d u c t i ve Maintenance and Quality tools and techniques for providing a platform to share information and best practices.

For further queries, please contact:Anju BistDeputy DirectorCII-Jubilant Bhartia Food and AgricultureCentre of Excellence (FACE)C/o Confederation of Indian IndustryThird Floor, Indo-Global Social Service Society28, Institutional Area, Lodhi Road, New Delhi - 110003Ph: 011-45772044Email: [email protected]

The Confederation of Indian Industry (CII) works to create and sustain an environment conducive to the development of India, partnering industry, Government, and civil society, through advisory and consultative processes.

CII is a non-government, not-for-profit, industry-led and industry-managed organization, playing a proactive role in India's development process. Founded in 1895, India's premier business association has over 8000 members, from the private as well as public sectors, including SMEs and MNCs, and an indirect membership of over 200,000 enterprises from around 240 national and regional sectoral industry bodies.

CII charts change by working closely with Government on policy issues, interfacing with thought leaders, and enhancing efficiency, competitiveness and business opportunities for industry through a range of specialized services and strategic global linkages. It also provides a platform for consensus-building and networking on key issues.

Extending its agenda beyond business, CII assists industry to identify and execute corporate citizenship programmes. Partnerships with civil society organizations carry forward corporate initiatives for integrated and inclusive development across diverse domains including affirmative action, healthcare, education, livelihood, diversity management, skill development, empowerment of women, and water, to name a few.

The CII theme for 2016-17, Building National Competitiveness, emphasizes Industry's role in partnering Government to accelerate competitiveness across sectors, with sustained global competitiveness as the goal. The focus is on six key enablers: Human Development; Corporate Integrity and Good Citizenship; Ease of Doing Business; Innovation and Technical Capability; Sustainability; and Integration with the World.

With 66 offices, including 9 Centres of Excellence, in India, and 9 overseas offices in Australia, Bahrain, China, Egypt, France, Germany, Singapore, UK, and USA, as well as institutional partnerships with 320 counterpart organizations in 106 countries, CII serves as a reference point for Indian industry and the international business community.

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