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How certification, testing and inspection can build consumer trust,
confidence, brand strength and loyalty for food brands
Anna Theil-Gangl
Regional Business Manager SGS
SGS Consumer Testing Services.
February 3 2011
2
Introduction
Food safety issues remain at public attention due to issues such as salmonella in eggs and chicken, melamine in milk, dioxins in animal feed, questions about shelf life
Globalization and international trade have changed the way that food is produced, processed, transported and consumed with new challenges to food safety and quality
In today's globalization and ever-increasing consumer awareness, there are many initiatives surrounding food quality and safety
Food safety and quality programs are increasingly focusing on a farm-to-fork approach to reduce food borne hazards entering the food chain
3
HISTORY
In the 90’s we saw the wider adoption of a risk-based approach to food safety through Hazard Analysis and Critical Control Point (HACCP) systems as a basis for food safety
The past decade shows the greater adoption of the Farm-to-Fork approach which has lead to Good Farming and Processing Practices
Today a growing number of public and private initiatives aim to improve food safety and quality and bring more control on the food chain
Globally governments change regulations of control
Producers and manufacturers supply to many buyers in many markets with potentially multiple standards requested
4
THE CONSUMER EVOLUTION
Today consumers are more and more demanding to companies for appropriate systems in place to ensure that food safety and quality are addressed
The trends are that the food industry has to ensure:
Balanced Value (Price vs. Quality)
Confidence and Transparency
Consistency and predictability
Regulatory compliance
Adequate control over product recall and traceability
Above all else that the food consumers eat is safe
5
CHALLENGES TO FOOD SAFETY
Companies are being forced to take more ownership for food safety and to protect their brands
Tighter controls are being established to safeguard the food supply chain
Traceability and integrated management programs are now an essential part of the food chain
However problems remain and food safety and security concerns continue to increase globally
Governments are tightening regulations, reducing MRL’s (Maximum Residue Levels like pesticides, heavy metals) and engaging more with Third Party Providers to gain better control on the food supply chain
6
EXPRESSED FOOD INDUSTRY NEEDS
Customers/Retailers: Compliant products to legal and own brand image to
gain consumers confidence Avoid bad press and product recalls Rely on manufacturers regarding ingredients of products
(eg. “false cheese”) Maintain continuity of supply But increased global sourcing = increased risk with
decreased direct oversight of suppliers Risk reduction throughout the supply chain
Suppliers:
Confused as to which “standard” to comply Keep confidentiality of product know how & market Support to solve technical/critical issues Minimum number of audits/tests from competent
certification bodies/auditors/laboratories with solid experience, no conflict of interest
7
PRODUCERS
With consumers eating habits changing to more exotic flavors and fresher and more natural products, food safety issues will increase
With globalization of food chain, farming is often opposite side of the world to consumption and consumers are concerned as to the safety of the farming practices, eg. a producer or retailer can not change pesticides in tomatoes
Fish and animal welfare has different importance in different countries, eg. antibiotics in salmon,
8
MANUFACTURERS
Many manufacturers still consider that by one control in their food chain their manufacturing chain is under control and their food safety and quality issues are adequately addressed
This often is not the case, in fact there is a strong likelihood that a single control would not mitigate risks to an acceptable level – and mystery checks by independent consumers organization detect problems
Sometimes manufactures source raw materials from various suppliers. Creating initiatives with suppliers can lead to safer and more consistence raw materials
9
RETAILER DRIVEN INITIATIVES
Initiatives such as the Global Food Safety Initiative has paved the way for uniformity in food standards
The CIES through the Global Food Safety Initiative have succeeded to reduce the duplication of audits in the supply chain through common acceptance of four GSFI benched marked food safety standards
Retailers such as Carrefour, Tesco, Metro, Migros, Ahold, Wal-Mart and Delhaize all accept GSFI benched marked food safety standards
In addition, retailers are driving initiatives to tackle sustainability (eg. packaging), protection of the environment (eg. use of water) and animal welfare
10
WHERE CAN BRAND PROTECTION BEGIN?
Supplier Assessments
Production & Final Random Inspection
Loading Supervision
Product Testing
Packaging & Labelling Assessment
Product Certification
Private Label Support
Collateral Management
Training
Technical Assistance
Certification
Sustainability Services
Supplier Assessments
Raw Materials Inspection
Sampling/Raw Materials Testing
Collateral Management
On Farm QA
Training
Technical Assistance
Farm Input Inspection & Testing
Collateral Management
Sustainability Services
Certification
Vehicle Hygiene Inspection
Supplier Assessments
Certification
Hygiene Monitoring
Storage and Distribution Inspection
Sampling
Product Testing
Training
Technical Assistance
Collateral Management
Certification
Store Checks
Hygiene Monitoring
Retail Product Inspection
Sampling
Product Testing
Private Label Support
Packaging & Labelling Assessment / Testing
Claims Inspection
Training
Technical Assistance
Sustainability Services
Certification
Vehicle Hygiene Inspection
Supplier Assessments
Certification
Vehicle Hygiene Inspection
Supplier Assessments
Certification
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INSPECTION
OBJECTIVES To avoid costs and delays linked with non-compliance
(controlled production) To check the loading (quantity, quality of containers…) To have reliable indicators to make the right decisions
EXAMPLES Inspection of origin : to ensure the origin of
productions and materials
Visual inspection: initial production check, during production check and final random inspection according to a technical dossier (specifications) and a sample for compliance
Quantity & Assortment Product compliance (style, material, colour…) Aesthetic aspect (product defect…) Tests of functioning Marking, Labelling Packaging
Supervision of loading : quality of containers, seals, quantitative checking
12
FOOD FACTORY AUDITS
Specs & Raw Materials
Physical Plant
Worker Health & Hygiene
Equipment
Sanitation
Testing
Receiving, Storage & Shipping
A Food FACTORY Audit examines the systems in place that ensure the safety and quality of the food product that is produced.
Deliverables include a written report, overall rating or score and corrective action recommendations.
Can be Third-Party or Second-Party audit
Administration & Regulatory Compliance
HACCP
Recall
Food Security
Pest Control
Foreign Material Control
Maintenance
Allergen Program
Process:
13
What contaminants are associated with food?
Micro-organisms
Mycotoxins
Other biological origin toxicants
Inherent plant food toxicants
Industrial & Environmental Chemicals
Improperly used agrochemcials
Contaminants produced during processing
Improperly used additives
Other potential hazards
Fraud-products (eg. melamine, dioxins)
14
FOOD TESTING
Chemical Residues Antibiotics,
Pesticides, Melamine
Food Contact/Food Packaging
Allergens
Additives & Colorants
Total Plate Count
Coliforms
Yeast & Mould
Pathogens
Shelf Life Studies
Nutritional Analysis
Label Creation & Review
DNA Species Identification
FDA Detention
Seminars & training
ChemicalChemical
MicrobiologicalMicrobiological
RegulatoryRegulatory
15
FOOD CERTIFICATIONS
ISO 22000 Food Safety Management Systems;
FSSC 22000 Food Safety System Certification;
HACCP Hazard Analysis and Critical Control Points;
GMP Good Manufacturing Practices;
BRC Global Standard;
IFS International Food Standard;
SQF Safe Quality Food;
GlobalGAP;
AHA Allergen Management System Label;
Customised Single Food Audit; and
Audits against customer-specific criteria
16
SGS Certification and Approval Marks
Competitive advantage : Certification Marks are a recognisable signal to consumers that the product meets recognised safety or performance benchmarks in International or National Standards.
Market access : Compliance with certain standards or specifications can mean wider market acceptance from both customers and regulators.
Reduced risk of product liability claims: Certification demonstrates that the customer has the capability to consistently manufacture a product to meet a recognised standard. And so potentially reducing the risk of product liability claims. If there is a problem, the records resulting from assessment and certification activities may offer evidence of due diligence.
17
SGS Certification and Approval Marks
Ongoing improvement and performance:
Continues monitoring of the performance of the product and the effectiveness of the processes in achieving that performance, can lead to production efficiencies and performance improvements.
Marketing benefits:
The marks are shown on the product. Help building trust between brand/producer and consumer due to independent and recognized verification which enables wider market access.
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CONCLUSION
To prove that food safety and quality is managed companies must ensure that their supply chain is secured and under appropriate controls
Appropriate controls must address key supply chain steps where food safety and quality can potentially breakdown
Only holistic and integrated solutions, with multiple controls can provide the confidence that food safety and quality are adequately addressed and Consumer Confidence is increased
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ABOUT US
World’s leading inspection, verification, testing and certification company
Experts at: Protecting brands Providing competitive advantage Driving speed to market Delivering trust Driving sustainability
60,000 employees, including: Scientists, engineers, doctors, chemists, auditors,
inspectors and project managers.
1,000 offices and laboratories globally including Moscow
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