2011 food safety execsum

8/3/2019 2011 Food Safety ExecSum

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Global Food SaFety

ConFerenCe 2011

ConferenCe report

Creating a global

Food SaFety

Culture

16h - 18h Fbu 2011 / Pk Plz Wsmis Big Hl - L, Ui Kigm

www.tcgoodsaet.com


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2 GLoBaL Food SaFety ConFerenCe 2011

global Food SaFety ConFerenCe: london, 2011

The Consumer Goods Forum welcomed 745 delegatesrom 60 countries worldwide to the Global FoodSaet Conerence in London. The annual event, nowin its tenth ear and returning to Europe ater its rstNorth American event in 2010, has established itselat the centre o the world ood industrs polic woron ood saet. The programme is planned b theCGFs long standing programme or harmonisation,The Global Food Saet Initiative. What started in2000 with a group o retailers believing that a shared

approach to ood saet polic would deliver saer oodor consumers has changed into a global networ oproessionals across the ood industr that includesbrand manuacturers and ood service companies.The 2011 event also saw signicant growth in therepresentation o polic maers rom public authoritiesand academia rom around the world. The regulatorshave denitel engaged with the private sector.

Kevin McKinley, Deput Secretar General, International Standards Organisation, Switzerland

I hik h pmc h ius i hi cllbi hugh GFSI is xcll. thiwk cvgc is ivig simplici i cmplx wl.

Johannes den Hartog, Managing Director, GMP+ International, The Netherlands

I wk i h iml ius I bliv hs lik bw s. Im

h lk l m h ius bu hw w c impv u w schm.

Mariam Harib Al Yousu, Executive Director, Polic & Regulation Sector, Abu Dhabi Food ControlAuthorit, Government o Abu Dhabi, U.A.E.

Is m s GFSI cc Im impss. th ppl m s m if culus s much kwlg is sh. Is g hig s h public piv scs wkiggh bcus his ll hlps us vlp fciv gulis.

Richard Linton, Proessor o Food Science, Purdue Universit, USA

Im h avis B h GFSI bu his is m s cc. Im supis h quli h wkig his mig is ul glbl. F his mvm succ w mus chiv cssus. th h pic is w gul, bcus h ius is ms h w h w.

Les Bourquin, Proessor in the Department o Food Science and Human Nutrition, Michigan State Universit, USA

Iv b cmig w s w bcus his ll hs hlp u iil vlpmpjcs. GFSI hs c sigl vic, hs m icibl ifc u wk.

Dionysis Dionysopoulos, Qualit Assurance Manager, AB Vassilopoulos, Greece

I ws h v s GFSI mig i Gv. I sms lg im g bu i ws l 10 s.Sic h Iv b ms h ccs v xpic h swsm i WshigdC i 2010. M cmp is p h dlhiz Gup s i givs m g chc m upwih m cllgus.

Adriana Traslavina, Leader o Qualit Private labels, Exito Group (Casino), Colombia

Is m s cc. I l h s Suh amic, wih u pil gwig xps, w musji i his cvsi bu s wih h s h wl.I shll b ig h hcmig GFSI cus v l his i S Pul, Bzil.

QuoteS From delegateS


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Table o ContentsDay 1 : Wednesday 16th February

Creating a Global Food Saet Culture ........................................................................................................................................4

PLENARy SESSION

Global Food Saet Initiative - A Multi-Staeholder Approach ...........................................................................................5

Building Consumer Trust and Condence ...................................................................................................................................6The Economic and Emotional Burden o Foodborne Illness ...................................................................................................6

Managing the Global Burden o Foodborne Disease ...............................................................................................................7

Day 2: Thursday 17th February

PLENARy SESSION

Food Saet Starts at the Top .........................................................................................................................................................8

Food Saet Culture Within Corporate and Countr Culture ................................................................................................8

Food Saet Culture: An Emerging Ris Factor..........................................................................................................................9

Social Media Driving Change in Consumer Perception ........................................................................................................ 10Recent Scientic Discoveries Driving Change ........................................................................................................................ 10

Foodborne Outbreas and Lessons Learned ..............................................................................................................................11

Building a Food Saet Culture in a Multi-Cultural Societ: the Role o Government ...............................................11

BREAkOUT SESSION 1

Modernisation o Food Saet Regulations and the Role o the Public Sectorin Ensuring Sae Food or Consumers ....................................................................................................................................... 12

BREAkOUT SESSION 2

Allergens, Nutritional Inormation, Traceabilit...

Providing Inormation and Adding Value at the Right Time, Right Place.......................................................................15BREAkOUT SESSION 3

Bringing Value To your Business - Integrating GFSI ............................................................................................................. 19

BREAkOUT SESSION 4

Building Food Saet Capacit with GFSI ................................................................................................................................ 21

BREAkOUT SESSION 5

Developing Competenc and Motivating our Wororce .................................................................................................. 23

BREAkOUT SESSION 6

Pacaging and Food Saet .......................................................................................................................................................... 24

Day 3: Friday 18th February

BREAkOUT SESSION 7

Emerging Food Saet Issues ....................................................................................................................................................... 25

BREAkOUT SESSION 8

Shaping the Future o Food Saet with New Technologies .............................................................................................. 27

BREAkOUT SESSION 9

Building a Food Saet Culture rom the Top Down .............................................................................................................27

PLENARy SESSION

Unwrapping the Future o Food Saet .................................................................................................................................... 27

3GLoBaL Food SaFety ConFerenCe 2011


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Creating a Global Food Saet Culture

There is a great opportunit to shape the uture o ood saet. 2 billion cases o ood illness and 1.8 milliondeaths is not just a developing world problem, its a global issue. Traceabilit is not enough, it is not justabout where the ood came rom. We should harness modern technologies to help us and theres an improved

abilit both to detect ood saet issues and also to prevent them.Traditional ood saet prescriptions o more training, more inspections and more testing are not enough.Maing a bigger, better or stronger ood saet program is not enough, we need a better ood saet culture.

Having a strong ood saet culture is a choice.

Frank Yiannas, Vice President, Food Saet and Health, Wal-Mart Stores, USAand Chairman o the Global Food Saet Conerence Committee

"A ood saet cultureis how and whatthe emploees in anorganisation thin about

ood saet. Its the oodsaet behaviours thatthe routinel practiceand demonstrate.



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d 1: Ws 16 F

Plenary SeSSion

Speaing at the Global Food Saet Conerence inLondon, Uk, to an audience o 745 leading oodsaet experts rom 60 countries worldwide, JrgenMatern explained that over the last 10 ears, GFSI hasbuilt solid oundations. The initiative has establisheditsel as a major global orce in driving the continuousimprovement process in ood saet managementsstems and reducing ood saet riss through third

part certication and the use o recognised oodsaet schemes.

Matern stated that in consultation with ood industrstaeholders, and other ood saet experts romacademia, government, international organisationsand institutions, the ollowing have been identied asareas where GFSI will be ocusing eorts over the nextew ears:

Building Condence in Food Saety

Through the recentl released Guidance DocumentVersion 6 and subsequent benchmaring activities romarm to or

Auditor Competence

Forging Links and Collaborating with Key

Organisations in both the public and private

sectors

To build capacit in ood saet around the worldthrough the Global Marets programme

Through the creation o strategic liaisons with othere organisations

Better Communication

Through building awareness, holding events,technolog and measuring our success

Jrgen Matern, VP Regulator Aairs & ExternalRelations QSHE, Metro AG, German and Chairman othe Global Food Saet Initiative

We are now ocusing on the next ten ears and the e challenges ahead in order tobe able to deliver our vision to strengthen consumer condence in the ood producedand sold around the world. Customers expect more than sae ood, the expect qualitand sustainabilit as well. Research tells us that consumers dont trust governments,brand manuacturers or retailers. We need to improve this b building globalawareness and b promoting a better ood saet culture. Specicall, we must buildcondence in certication based on solid acts.

Food demand will increase b 70% b 2050 as the global population grows.

That means were acing not onl these increased consumer demands butalso external challenges to the ood suppl such as competition rombiouels and animal disease outbreas. GFSI covers the whole supplchain and through collaboration we can improve global sstems andunderstand our data better.

The GFSI has provided a credible benchmar sstem to establish equivalence acrossthe recognised schemes. We have also developed sstems or developing supplchains in emerging economies and have provided support or capacit building.

I want to invite ou all to join GFSI as our networ or ood saet and create withus a ood saet culture where everone can wor together as partner.


Global Food Saet Initiative - A Multi-Staeholder Approach


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The Economic and Emotional Burden o Foodborne Illness

The Center or Foodborne Illness Research andPrevention was established as a not-or-proitcorporation in 2007 to increase consumer trust and

conidence in the contemporar U.S. ood sstem.The scope is health and nutrition, ood saet, worercare, the environment and animal well-being.

Building Consumer Trust and Condence

McGrath gave a tal about The Edelman Trust Barometer, now in its eleventh ear. It covers 23 countriesand 5000 individuals in the top quartiles that have signiicant media consumption and are engagedin business news and public polic.

There is good trust in the ood and beverage industr at 66% that isclose to the telecommunication and automotive sectors. Technologscores highest at 81%. Looing at trust b countr, Mexico and Brazilscore highest, both at 89% European countries scoring an average o66% except German where the score was onl 33%. America and Chinahave seen a decline in scores at 54% and 52% respectivel. Perhaps

this is due to the major ood saet outbreas that have occurredrecentl in these countries.

However, trust has risen overall and is increasing steadil or thestrongest ood and beverage companies. Global ood saet is

a shared responsibilit, trust comes rom partnerships.

Jason McGrath, Vice President, StrategOne, USA

Frank Yiannas, Vice President, Food Saet and Health,Wal-Mart Stores, USA and Chairman o the Global Food

Saet Conerence Committee


Barbara Kowalcyk, Director o Food Saet, Center or Foodborne Illness Research and Prevention, USA

Food is produced in complex ood chains and it all carries ris. The cost o getting it wrongcan lead to tragic personal consequences or amilies and communities across the globe. Ocourse, nothing in lie is ris ree. We cant control all those riss when we do certain things

in our dail lives, such as buing and eating ood.

There is a shared responsibilit, not just to produce sae ood but to come together tocreate a coalition that reduces that ris. Governments can and should demand saer oodbut the cant do everthing and be everwhere. Their scarce resources mae the need ora scienticall driven ood saet sstem even more important. Food saet is about trustbetween ou and those that will consume the ood that ou have sold. Inspecting andtesting methodologies are reactive and do not alone deliver the continuous improvement culture that is essential tomaintain an integrated ood saet management sstem. Qualit processes using statistical data are essential to providethe solid evidence to support an inormed and eective ood saet culture.

Food producers have the responsibilit to adopt integrated ood saet sstems that span rom the board directors downto the line worers.


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Managing the Global Burden o Foodborne Disease

Food saet is an international concern, with up to 1.9million deaths per ear due to ood saet related issuesin developing countries (WHO, 2008) and aecting up to30% o the population in industrialized countries.

Studies show that the main ris actors lie in contaminatedequipment, hands being contaminated with FB pathogens,undercooing and poor storage temperatures. Thechallenges o managing ood saet in developing countriesare particularl tring, with an increased number o largescale outbreas o oodborne diseases. Data oten onlreects a raction o actual cases, it depends on nationalreporting and surveillance sstems and is thereore otenver varied or non-existent and it reects poor linagesbetween surveillance sstems (human, animal) and ood

control sstems.

In response the WHO has outlined our objectives:

To provide estimates on the global burden o oodbornediseases according to age, sex and regions or a dened listo causative agents o microbial, parasitic, and chemicalorigin.

To strengthen the capacit o countries in conductingburden o oodborne disease assessments and to increasethe number o countries who have undertaen a burden ooodborne disease stud.

To increase awareness and commitment among MemberStates or the implementation o ood saet standards.

To encourage countries to use burden o oodbornedisease estimates (e.g. or cost-eective analses o

prevention, intervention and control measures).B looing at the whole chain, an integrated and eectiveood saet sstem must prioritize consumer protectionand prevention eorts have to integrate the ull oodproduction chain rom arm to or.

Peter Karim Ben Embarek, Food Saet, Zoonoses and Nutrition,World Health Organization, China


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d 2: ts 17 F

Plenary SeSSion

Food Saet Starts at the Top

Michael H. McCain, President and CEO, Maple Lea Foods, Canada

I lead 23,000 people, but Im here as an individual who saw 23 people die on m watch because o a listeriacontamination. We were accountable or the biggest recall in Canadian histor. At the specic site we had

an active environmental monitoring programme. We did 3,000 tests in the ear beore and we had a 95%score in an audit just one month beore. That process made us complacent and we did not have rigour in ouranalsis. In act, a problem with listeria was building in the heart o our plant.

I believe a ood saet culture is rooted less in what ou hear and more in what ou eel. Because o ourexperiences we eel this at a ver deep and personal level..

Maple Lea Foods is a leading consumer pacagedood compan, headquartered in Toronto withoperations across Canada and in the United States,United kingdom, Asia and Mexico.

McCain started the second da o the conerence b sharingthe stor o his compans ood saet problem in 2008:

Food Saet Culture Within Corporate and Countr Culture

Sara Mortimore, Vice President, Qualit Assuranceand Regulator Aairs, Land oLaes, USA

The Peanut Corporation salmonella outbrea, identied through geneticngerprinting, aected 3000 companies and resulted in 9 deaths and 4000recalls. The had been audited and given a high rating. The ailure grabbedthe attention o the public and the industr because the product was onever table in America. The ailure wasnt driven b external actors, it was allinternal. The compan showed this culture b how the went down: the justclosed up and waled awa leaving the victims without recourse.

This saet culture is similar to the laers o an onion. The smbols are at the surace; just below are theheroes. Close to the core are the rituals with the compan values at the heart. The practices can be learntand run across all the laers. Theres a cultural context with its own laers as well such as national andregional or ethnic cultures, gender, generations, social class as well as the compans own culture.

The global maretplace is smoothing out some o these dierences. I believe GFSI does pla a role in drivingconvergence b providing an oversight o the benchmaring o standards with their requirements ortraining and education. GFSI is also bridging the gap between regulators and industr.

We have to thin and act dierentl in the uture. Changing nothing and expecting the results to bedierent is painul.



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Tpicall, ood saet riss arerom inadequate cooing, poorstorage, cross contamination or

inected ood handlers. I otenhear I we put in good sstems weve done our job. I dont agree. Whats much moredifcult and important is getting compliance. Thatsnot about sstems, its about culture.

Most ood saet outbreas are because o oodhandler error. Theve all been trained and thats reallimportant but its not enough because people otendont do what the should. Man ofcial reports intomajor ood saet problems sa that compliance ailureis not about the individual, its about management andthe organisational culture.

Thousands o businesses are over-managed but under-led with a negative culture where saet is a low priorit.Man more have a neutral culture o complacenc. Bigcompanies are especiall prone to this. How man o ouhave a positive culture o passion and commitment?

To quote the Easjet airline owner, Stelios Haji-Ioannou:I ou thin that saet is expensive, tr having an

accident!.

"Getting the right oodsaet culture is aboutwhat ou eel, not just

what ouve learnt.

Outbreas o oodborne disease are usuallinvestigated to determine the causes althoughtraditional approaches to identiing ris actors ma

not determine the real underling causes .The tem risactor is dened as is the term emerging pathogen.These denitions are used to dene an emerging risactor. Evidence is presentedrom a range o industries thata business ood saet culture

can be considered as an emerging ris actor. Everood business has a ood saet culture --whether thisis nown or not --and will lie on a continuum rom

strongl positive to strongl negative. Ever businessmust be protable to survive however the greatestenem to a positive ood saet culture can be the

overriding desire to cutcosts and save mone.

Food Saet Culture: An Emerging Ris Factor

Chris Grith, Editor British Food Journal and Head o Food Research and Consultanc Unit, Universit o Wales, Ukand Technical Director o Von Hol Consulting, South Arica



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Social Media Driving Change in Consumer Perception

Vandenheede told the conerence that social media is

driving a undamental change in consumer perception:

Jean-Jacques Vandenheede,Director, Retailer Insights,

The Nielsen Compan, Belgium

Heres the news: Theres somethinghappening that ou just cannotcontrol. Those are the online conversations

called social media. A ew acts:

Social media is now the #1 online activit and its ree

It taes up 10% o all internet time, there are 5bn minutesspent on Faceboo each da

All our competitors are doing it

One-wa mareting has had its da

Communication used to be a monologue. It was about driving messages;controlled, organised, exclusive and product driven. The new model is

transparent; inclusive, authentic, vibrant and consumer driven. This is morethan a little change its a revolution.

Who would a consumer trust in a ood saet scare? Its going to be thesocial networ. Thats a great opportunit or ou. Start o b being the bestlisteners. Then join in and learn. Then use what ou have learnt.

Forget control we have lost it!.

Recent Scientic Discoveries Driving Change

Food saet is aected b numerous actors. An increase in world temperatures isleading to variable water availabilit and thereore variable qualit. New hazardsare being induced b climate change such as vibrio parahaemolticus in sea waterand new zoonotic agents (Virus, Escherichia coli STEC). Changes in consumptionhabits mean innovation in ood processing technologies, contact with new products

and ingredients as well as increased allergen issues. Trends in ood innovationincluding health claims, the desire or organic products, extended shel lie, cheaper

products and preservative-ree oods urther impact ood saet.

Food can be made saer b moving rom a sstem osurveillance to shel-lie and process validation usinghistorical data and predictive models such as growth anddestruction models or microbiolog, proper indicatorssuch as chemical compounds and sensor proles anddestruction or challenge studies.

Michel du Peloux, Head o Bioortis Business Unit, Mrieux NutriSciences, France

Christophe Duour, Scientic Director, Sillier, France10 GLoBaL Food SaFety ConFerenCe 2011


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Building a Food Saet Culture in a Multi-Cultural Societ:the Role o Government

Foodborne Outbreas and Lessons Learned

The ood suppl chain has changed rom being local to becoming dispersed.This means that co-ordination amongst states and countries is even moreimportant than beore. Things can go wrong at an point and problems canmultipl ver quicl. Our oods arent simple and were seeing more ingredient

driven outbreas meaning it can be ver difcult to quicl identi problems.

In the USA we have a shared sstem called PulseNet this is a wa or publichealth agencies to share what the nd. Data comes through rom man sources

to create the opportunit or a new tpe o investigation and analsis.

The prevention measures o the uture will be all about collaboration.

Ian Williams, Acting Chie, OutbreaResponse and Prevention Branch, Division oFoodborne, Waterborne and Environmental

Diseases, National Center or Emerging andZoonotic Inectious Diseases, Centers orDisease Control and Prevention, USA

Mariam Harib Sultan Al Yousu, Executive Director Polic & Regulation Division,Abu Dhabi Food Control Authorit, U.A.E.


We are the local authorit in charge o regulating ood saet issues.86% o our ood is imported and we have 40,000 ood handlers. One o ourchallenges or building a ood saet culture is the high levels o illiterac. Wenow that saet is about more than training but it is still the place to start.

Using a conventional training approach we aced low examination pass rates ojust 39% so we developed pictorial assessments. This has wored well or theilliterate, not just because we could conrm comprehension but also becausethe reall lied it. For man o them this was the rst exam the had evertaen or passed so there was a good sense o personal achievement.

The development o a positive ood saetyculture has been identiied as an importantactor in improving ood saety standards and

public health. However, as ood borne disease

statistics demonstrate, there is yet no quick

ix to changing deep seated cultural norms. The

Government o Abu Dhabi recently embarked on

an ambitious training initiative to establish and

positively change what psychologists would term

the social norms o ood handling practice. The

project, based on international research and best

practice, has taken innovative steps to deal with

the unolding reality o trying to achieve success

with ood handlers speaking over 150 dierent

languages, with poor levels o literacy and with

very dierent cultural norms.


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Breakout Session 1

moderniSation oF Food SaFety regulationS and

the role oF the PubliC SeCtor in enSuring SaFeFood For ConSumerS

Moderator: Mike Robach, VP Corporate Food Saet and Regulator Aairs, Cargill, USA

3 Das in London - Will your Food Be Sae?

Our regulator ramewor puts responsibilit entirel with the ood business. We have three e themes:

The ood must be sae, there must be traceabilit up and down the suppl chain and unsae ood must bewithdrawn. We estimate that there are 1 million ood saet related illnesses with 500 deaths per ear. Themain reasons are camplobacter or illness, and listeria or death.

Some things wor well or us such as ris assessment through our scientic committees. Also, a maretdominating supermaret sector reall helps and the tae their responsibilities ver seriousl.

Were woring on better inormation or consumers and have introduced a rating sstem(0-5) against all catering establishments and their score must be displaed at theentrance. We aim to have this applied everwhere b the London Olmpics in 2012.

Areas or improvement include building the eectiveness o our regulator structure

and the development o ris based regulation. Also, were looing at our complianceand enorcement strateg and the recognition o arm and ood assurance schemesis a part o that wor.


Future Challenges or Food Saet Regulation

in a Global Maret

Alison Gleadle, Director o Food Hgiene, Food Saet Authorit, Uk

Carol Barnao, Deput Director General (Standards), Ministr o Agriculture and

Forestr, New Zealand

Agriculture contributes 23% to our econom and represents over hal o ourexports, led b dair and then meat. We want to ocus on outcome based standardsand in our current regulator approach we recognise audits b accredited thirdparties. We recognise that the private standards have more prescription. I we areto move orward then perhaps we can build our enorcement approach on top othese standards. Ater all, commercial audits exceed public audits b 10 to 1.


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Achieving Saer Food Through Collaboration

We have sstems o certication at the heart o our approach and we loo ater both local and regionalapproaches. So, that gives us responsibilit or standards and were authorised b the State Council toauthorise, manage and administer. Specicall, so ar we have 5000 or so actories with HACCP certication.

Accreditation and certication has contributed to the economic and social development

o the Peoples Republic o China. We have reall wored to develop an integratedapproach with all the relevant international bodies. We have been ver happ tohave wored with the GFSI since 2004.

I believe that ood is not lie other products. We would lie to control and manageeach part o the process.

Wenyi Che, Deput Chie Administrator, Certication and AccreditationAdministration o the Peoples Republic o China (CNCA), China

The US Strateg or Improving Food Saetin a Global Maretplace

The development o ood saet polic is a global movement. Consumers have their own role and so doesgovernment. But its reall about the ood industr doing everthing the can to ull their responsibilit.GFSI has championed the idea that ood saet must be woven through the abric o ood suppl chains.We recognise this contribution and it has greatl helped us with our import risassessment. With the new legislation, importers into the USA will have a clearldened accountabilit or the rst time. We recognise that creating partnershipsinternationall will support the capacit o the USA to get sae ood.

Weve established a sstem or recognising the competence o third part auditors,we did issue a voluntar guidance note on this in Januar 2009. The primarpurpose o m trip to the Uk is reall to listen and learn. There are man possibleroles or accredited third part certication. We are clear that we should be buildingon existing private sector wor.

Michael R Taylor, Deput Commissioner or Foods, Food and Drug Administration, USA

Eective Food Saet Management through

Public and Private Partnerships

The leadership o GFSI has provided an opportunit to bring together polic approaches. We need to remainon this path o continuous improvement and we need to share this eort.Were also involved in an innovative example o this. Established b the Asia-Pacic Economic

Cooperation (APEC), the Food Saet Cooperation Forums goal is to acilitate trade andprotect public health b adopting international model standards and practices in ood

saet management rom production to consumption. We use scientic ris basedapproaches such as improved laboratories, better ris analsis and a model orregulator collaboration. Australia and China have reall shown some leadership.Building capacit is a daunting tas but we need to continue our wor.

Pamela Bailey, President and CEO, Grocer Manuacturers Association (GMA), USA


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allergenS, nutritional inFormation, traCeability...

Providing inFormation and adding value at theright time, right PlaCe

Moderator: Cenk Gurol, General Manager, Re-engineering Department, Aeon Global SCM, Japan

Managing Traceabilit and Recalls Worldwide

The emerging use o social media can allow rapid damage to a brand whensomething goes wrong. Its time to simpli the multiple ood saet initiatives.We need both local and global harmonisation and alignment to protect bothconsumers and brand image. Food saet is non-competitive and a problem or onecould aect the whole sector. Can we harmonise ris communication as we do rismanagement? Well, we are thining o maing our database open.

Yves Rey, Corporate Qualit General Manager, Danone, France

yves Re, who was announced later as the Chairman elect or GFSI to ollow Jrgen Matern o Metro AG,started the session:

Breakout Session 2


Inormationon our websiteis not useul or the

customer in the store. So, were trialling anallerg chec in a sel-scan device that nowuses data rom our central specicationdatabase or private label products. Accessto the GS1 data is needed so we can maeinormation available to all consumers. Howcan we overcome mis-ino?

Simone Hertzberger, Vice President, Qualit Assuranceand Product Sustainabilit, Ahold Europe,The Netherlands

CASE STUDyUsing Mobile Phones to CommunicateAllergen and Nutritional Inormation:Extended Pacaging Pilots in Australia

Maria Palazzolo, CEO, GS1 Australia, Australia

Consumers preer to receive productinormation on the product label,but the problem is tting it all

on! A solution is a smart phoneapplication that allows shoppers toaccess GSDN/GS1 ingredient inormationb scanning the barcode. GS1 is developingthe Go-Scan application now.

GS1 Recallnet sends recall inormation toall those registered and will launch laterthis ear, including applications or all smartphones.

CASE STUDyProviding Allergen

Checs or Consumers


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Networing


Social Events


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Sessions


Exhibitors Area


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bringing value to your buSineSS - integrating gFSi

Moderator: Hugo Byrnes, Director Product Integrit, Roal Ahold, The Netherlands

Wegmans Perspective on GFSI Supplier Certication

Cooperation rom our own emploees and engagement rom our suppliers is e to delivering ourcommitment to sae ood. Consistent standards governed with the right checs and balances meaningewer audits are some acets o the GFSI approach that we recognise as adding value to the business.

In 2008 a letter was sent to our suppliers inviting them to select an one o the GFSI recognised schemes.

The recognised the benets and have communicated this to us through letters o commitment. 75% oWegmans brand suppliers are currentl certied to a GFSI scheme and at the end o2011 that number will be 92%. Both o our own acilities (the innovation centreand bae shop) are certied to SQF, so this is not one rule or the compan andone or the suppl base.

Wegmans are ull committed to GFSI and see the initiative as raising the barand promoting best practice.

Gillian Kelleher, Vice President o Food Saet and Qualit Assurance, Wegmans Food Marets, USA

Implementing GFSI Recognized Schemes Upstreamin the Suppl Chain

We own 500 brands, with 3000 products in 206 countries, 1.6 billion servings a da. We have a range oproduction partners ranging rom large anchor bottling companies to micro businesses and ranchises.Were also the largest juice business in the world and are now moving into the dair business. Food saet isver much at the heart o the wa we do business and standards give us the discipline to get things right.

We believe that the GFSI recognised schemes give us: Comparable audits, reducedduplication, continuous improvement, cost efcienc, condence and saer ood.All manuacturers globall and all ingredients suppliers will need to be certiedto a GFSI recognised scheme. All bottling plants will be FSSC 22000. This isspecied because bottling plants need to provide comparable metrics.

Carletta Ooton, VP Chie Qualit & Product Integrit Ofcer, The Coca-Cola Compan, USA


Breakout Session 3


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CASE STUDyThe Impact o GFSI Recognized Schemes

to the Business

Jorge Hernandez, Senior VP Food Saet and Qualit, US Foodservice, USA

Previousl we approved the acilit using 2nd and 3rd part audits with clearperormance metrics.In 2006 we discovered the GFSI benchmaring sstem. It addressed our concerns when tring to

compare audit sstems and audit companies. This means that b the end o 2011 all our suppliersmust be certied against a GFSI recognised scheme. Right now, 60% o private label are with 30%

scheduled to be certied b June 2011. 5% will be later and a nal 5% said the would not compl.

Our suppliers tell us that barriers to certication included not just cost and time but alsounderstanding GFSI, which includes how certication wors. Benets or us have included moreocussed teams woring on the areas where people are needed. Pre audits are less liel because

suppliers have to have certication beore entr.

GFSI recognised schemes provide a better tool or assessing a suppliers ood saet sstem.

US Food Service sells 300,000 dierent ood and non ood productsto around 250,000 customers across the USA. The have their own

private label called Monarch Foods.


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building Food SaFety CaPaCity With gFSi

Moderator: Jan Kranghand, Director International External Inrastructure, Strategic Qualit Management,Metro AG, German

kranghand, Chairman o the GFSI Global MaretsTechnical Woring Group, said that auditing in emergingmarets was still a challenge. GFSI has developed aprogramme to help small suppliers and suppliers indeveloping countries to build a pathwa to certication,through a continuous improvement programme. Overthe last 18 months, these programmes have been

tested rigorousl in dierent marets across dierentparts o the suppl chain, in dierent countries.

Sub-groups wored on Basic and Intermediate levelrequirements or processed oods, resh oods anda guidance protocol to accompan the programme.The term small and/or less developed business wasadopted rather than emerging marets as it becameclear that this was not just an issue in developingcountries and the ocus is on the status o the oodsaet management sstem, rather than the turnover

o the compan or number o emploees.Companies are ree to adopt an or all o the parts othe process and use them in their own wa. Howeverit helps i everone uses the whole methodolog inthe same wa then data can be compared and sharedto improve the programme. There are three steps orcompanies:

1. Bsic: Unaccredited assessment o the supplieragainst basic level requirements. Theres a report notan audit.

2. Intermediate: Unaccredited assessment o thesupplier against intermediate level requirements

3. A certied audit against a GFSI recognised scheme

(this step cannot be reversed)The basic level requirements comprise onl 30% o therequirements set out in the GFSI Guidance Document,the Intermediate level requirement are at 70% o therequirements in the Guidance Document.

Pilot programmes in Malasia, Mexico, Chile, Egpt,India, Uraine and Russia against the basic levelrequirements showed that average scores reached wereonl at 30% o basic level. Thats onl one third o onethird o the GFSI Guidance Document requirements.With training the results are reversed and 66% passthe basic test.

Breakout Session 4



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CASE STUDyLearnings rom the Egpt Pilot Programme

The Egpt project was a collaboration between Metro,UNIDO and the Egptian Traceabilit Centre or Agro-

Industrial Exports (ETRACE) and was open to an supplier whowished to suppl to Metro. Man alread had certications toHACCP or ISO 22000. ETRACE were trained on the protocol andtraining materials which were developed with Michigan StateUniversit. Three das ace to ace training or suppliers was ollowedwith a one da compan mentoring or each supplier. Later eedbacshowed that this should be extended. Average increase in nowledge was 16.3% atertraining. As in all o the other pilots 33% was the pass rate beore training and 66%ater training. Allergen control, ood deence, traceabilit and incident managementwere the most common non conormities (these are all private sector driven issues).

Establishing a genuinel local context is e to success. The maret opportunit provides the powerto drive change in the chain and it can equall be approached with prospective suppliers as well asexisting ones. UNIDO will continue to develop the GFSI relationship and wor on more ood saetprogrammes, both in processed and pre arm gate protocols. Its also crucial that a local retailer isinvolved. The programme can be duplicated and scaled up.

Ali Badarneh, Industrial Development Ofcer, UNIDO, Austria

CASE STUDyLearnings rom the Uraine

Uraine has been identied as a countr that could mae a major contribution toalleviating ood shortage. Food saet is a e barrier to developing agricultural andood businesses. There are multiple agencies and multiple messages. There are 20,000registered ood businesses with minimal certication. The GFSI has provided the IFCwith the capacit building tools that the needed to tacle this ood saet challenge.

Nine meat companies were selected and the all ailed the rst assessment, despite one othe companies being certied against ISO 22000. Ater training, all companies demonstratedimprovement with a range rom 49% to 93%.

Traceabilit is not a nown concept but is a e concern. Simple tools lie journals were used to demonstratethat eective traceabilit does not have to be expensive or complicated. Learnings included putting moreemphasis on product contamination. Also ood saet culture was at the heart o the ailure o one o thecompanies. It was wholl down to peoples acceptance and commitment to the project.

An incremental approach is e or smaller and less developed suppliers.

Sarah Cruikshank Ockman, Manager Uraine Food Saet Project, International Finance Corporation

(IFC member o World Ban Group), Uraine


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develoPing ComPetenCy and motivatingyour WorkForCeModerator: DV Darshane, Director, Polic, Product & Technolog, Global Qualit & Product Integrit,The Coca-Cola Compan, USA

Enhancing the sills and nowledge o the individualswho are responsible or ensuring ood saet is e tothe credibilit and integrit o business. This session

looed at innovative wor that has been done to createlow cost interventions that drive saer behaviour.

Behaviour Based Food Saet Store Interventions

Cultural, attitude and nowledge actors are the e drivers or emploee behaviour.A behaviour based approach to changing compan culture includes training,

providing the relevant tools or the job, and establishing a realistic timerame.Conclusions have shown that having the right tools in place (as simple as havingmore jacets in the chilled warehouse) improved understanding and the condenceo emploees.

Dan Fone, Director Consulting and Advisor Services, NSF-CMi, Uk

Online Assessment o People Based Ris

Go with the human behaviour, not against it. Well-run businesses reect theirleaders and i we are to drive change then we need to start with them. Its themiddle managers who ace the realit o balancing ood saet requirements withthe demands o prot or saet. The highest ris people have high condence andpoor nowledge. The lowest ris people have good nowledge combined withgood condence. Using online assessments ou can start to target interventionsand help people.

David Edwards, Executive Director, NSF-CMi, Uk

Developing Food Saet Communication Toolsor Food Handlers

We can demonstrate nowledge change but that doesnt result in behaviourchange. Its difcult to get through to ood handlers in a itchen with a manual.Stortelling and current aairs is prevalent in their worplace so tap into that. Beee-catching with the graphics and highlight what the can do as a ood handlerthrough our stories. Messages need to be compelling and based on evidence thatcan prove ris is reduced.

Benjamin Chapman, Assistant Proessor, Food Saet Specialist,Department o 4-H youth Development and Famil & Consumer Sciences,

North Carolina State Universit, NC Cooperative Extension, USA

Breakout Session 5


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PaCkaging and Food SaFety

Moderator: Carol Ciszek, VP Worldwide Qualit, Food Saet & SARA, krat Foods Inc, USA

Sae Food Pacaging o Food: Rewards Without Riss?

Michael Nieuwesteeg, Managing Director,

NVC Netherlands Pacaging Centre, The Netherlands

Each second, the world pacages 100.000 products and ood pacaging is assumed to account orat least 2/3 o that. Man o the external unctions required, depend on the use o pacagingmaterials, ingredients and additional substances lie printing ins, adhesives or evenRFID-labels. Integrating these with the ood poses some inherentl contradictor

questions in terms o rewards and riss. Basicall, the aimshould be to benet rom the positive aspects o theintegration process (i.e. the pacaging activit)while minimising or even eliminating an negativeaspects. How can we continuousl balancethe rewards and the riss and therebcontribute to the sustainable development

o our societ in the coming ears?

Japan Food Communication Project: ChangingCorporate Food Saet Culture to Build Consumer Trust.

Our project is encouraging collaboration in the ood suppl chain between public and private sector with

voluntar participation o the staeholders. We launched it to drive change in a long and complex supplchain with advanced consumer needs. Consumer trust in ood was low, and the project

aimed to increase the amount and requenc o inormation between the businessoperators. Project participants included manuacturing, wholesale, retail, oodservice and academia, research institutions and government organisations. Theexpected results will be increased transparenc in the whole ood chain while thesocial cost o low trust will decrease.

Yutaka Arai, Director o Food Industr Polic Division, General Food Polic Bureau,Ministr o Agriculture, Forestr and Fisheries, Japan

Breakout Session 6



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CASE STUDyTranserring a Food SaetCulture to our Pacaging

Suppliers

CASE STUDyThe Impact o PacagingSuppl Chain onFood Saet

d 3: F 18 F

emerging Food SaFety iSSueS

Moderator: Bizhan Pourkomailian, Senior Food Saet and Social Accountabilit Manager,McDonalds Europe, Uk

Process-induced Contaminants: The Good News andthe Bad News

The main areas o current concern are acrlamide, PAH/benzo(a)pene,chloropropanols (3-MCPD/ -esters). An emerging concern is the hot topic o ethlcarbamate glucidol att acid esters.

Chloropropanols (3-MCPD) can be eliminated b moving to enzme hdrolsis.However, 3-MCPD esters are taing longer to eliminate with no data availableon toxicit. Its just not possible to eliminate all the process contaminants, but b

woring together we can reduce the levels.

Michle Lees, Director Collaborative Research, Eurons Analtics, France


Breakout Session 7

More organoleptic testing is needed btraining testers at pacaging manuactureplants.

Linda Pell, VP Consumer & Qualit Services, kelloggCompan, USA

A case stud that consideredemerging chemicalcontaminants in pacagingwas shared.

Jef McMahon, Senior Director, Global Qualit Services,The E.&J. Gallo Winer, USA

"Our approach startswith the choice o aprogressive supplier. Find the

nowledgeable and inuentialleaders at the supplier and dont

mention timescales. Patience, participation andpersistence is crucial. While maing sure ou eepgood oversight, dont push the supplier too hard.

Establish clear targets once ou have achieved the

required level.


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Applied Ris Management - Best Practice Methodolog& Solutions

We need to bring the principles o HACCP into helpingus with plant design. We can move to a bottom upris register instead o what we tend to use, a bestguess ris register. Integrated ris management canallow us to use one ramewor that is applied to all ristpes and sites. We can have HACCP all in one sstem:Framewor, execution, reporting and customer eedbac.

Peter Gillson, Director Global Relationships,

SFI International, Australia

Joe Giblin, Founder & Director,Icon Global Lin, Australia

Quantitative Analsis o Global Animal Health (Trends)

In summar, ou cant get sae ood rom unhealth animals. From 2006 - 2009there has been a good decrease in deaths rom illness or livestoc, though thereis some under-reporting due both to inabilit and unwillingness. We need bettersurveillance and data interpretation because an earl warning sstem is verpossible.

Ulrich Sperling, Executive Director, TAFS, Switzerland

Challenges or the Prevention o Foodborne Viruses

Unlie bacteria, viruses dont change the appearance o ood. However, some oodviruses are resistant to disinectant. It is time to include wor on viruses in oodsaet culture. How is it possible to solve the problem o sampling or somethingthat can be toxic in ver low levels? Well, we use the same sampling as or

bacteria.

Fabienne Loisy-Hamon, Chie Scientic Ofcer, Ceeram, France



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ShaPing the Future oF Food SaFetyWith neW teChnologieSModerator: Robert Gravani, Proessor, Department o Food Science, Cornell Universit, USA

DNA ngerprinting allows ood borne illness outbreas to be quicl traced bacto sources.Using isolates it is possible to trace illness bac to a common source o thebacteria. Bacteria can be traced bac to a plant, even to oor mats and othercomponent plants showing where harmul organisms are persisting even whenapparentl good cleaning procedures are in place.

Martin Wiedmann, Associate Proessor, Department o Food Science, Cornell Universit, USA

building a Food SaFety Culture From the toP doWnModerator: Tom Ford, Vice President Food Saet, Ecolab, USA

Do ou have a vision? Or does our compan have a vision? Is that the same? Do ou have sills in motivation, incommunication? I ou want to get people to share our vision, ou need to wor on getting ourmessage over. The scientist within us wants to train everbod, but ood saet culture isnt just

about training. Ever organisation has a unique culture so ou cant just tae something othe shel. Organisations alwas have silos so ou need to wor across them.

Remember, people dont want to now how much ou now, the want to now howmuch ou care. Find out who are the champions. I ou can recognise one, then others willidenti themselves. Sae ood is just good service. I thin we all now that. Its quite simple

reall!

Cory Hedman, Director, Corporate Food Saet, Meijer, USA

Suresh Pillai, Proessor and Texas AgriLie Facult Fellow and Director, National Centeror Electron Beam Research, Texas A&M Universit, USA

Problems over recent ears with resh cut produce, read to eat ood and blended spices have all proved that it isimpossible to eliminate pathogens rom all commodities. Food irradiation is not new and ater100 ears we are still debating whether to use this technolog or not. It is approved and

recommended b Codex, WHO and FDA but anecdotal reerences to consumer resistanceare erroneous. The concept that Europe does not accept irradiated ood is also wrong.France, Belgium and the Netherlands are the largest users o irradiated ood. It isharmonisation across the EU that needs to be addressed. The uture o ood irradiationshould be seen in the context o technolog, applications, regulations and globalisation.

Each area requires urther wor and coordination to progress this technolog.


Breakout Session 8

Breakout Session 9


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CloSing Plenary SeSSion

We cant see the uture, but we can help mae it happen. Weve taled about the wa the world ischanging and how we need to accelerate our response or ood saet. This conerence is about human

behaviour its about people. We must go beond our traditional tools o testing and measurement. Letsmae creativit a priorit and celebrate imagination and innovation. Its about leadership not management.We need to wor on the sstem, not in it. Never beore in histor have we, as a proession, been so well suitedto advance ood saet through innovation, leadership and collaboration..

"Thats mpersonaltae home message:

Food saet =human behaviour.

James Martin, Celebrit Che, Restaurateur, Food Writer, Journalist and Presenter, Uk

In the closing session, celebrit che James Martin made an entertaining guestappearance. As a restaurateur and consultant or the Uk Food Standards Agenc,this TV icon gave the audience his perspective on Food Saet based on his variousexperiences within dierent parts o the industr.

Food SaFety ProteCting your brand, yourrePutation and your Future

Frank Yiannas, Vice President, Food Saet and Health, Wal-Mart Stores, USAand Chairman o the Global Food Saet Conerence Committee


Unwrapping the Future o Food Saet


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Board,

TechnicalWorkingGroups

andTeam



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ConFerenCe exhibitorS

The Consumer Goods Forum would lie to than the ollowing exhibitors or theircontribution in maing this event a success:

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The Consumer Goods Forum would lie to than the Sponsorsor their ongoing contribution to this event

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2011 food safety execsum

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