What is IFS? · 2015 BRC Food Issue 7 incorporates specific ... • IFS Food ist not able to check that all finished products, raw materials are compliant to customer‘s specifications

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www.ifs-certification.com 1

How can Food Safety Standards help improve food fraud risk mitigation?

16th - 18th April 2018 | Amsterdam

8th Annual


What is IFS?

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2017/2018: IFS FOOD REVISION

VERSION 6.1 – VERSION 7

IFS TIMELINE

2 0 0 3 2 0 0 62 0 0 52 0 0 4 2 0 1 2

IFS Food V 3

HDE (Germany)

IFS Food V 5

Italy

Austria

Switzerland

FCD (France)

IFS Food V4

IFS Food V 6

ITC

Spain

2 0 0 92 0 1 6


30 employees

speaking over

10 languages

6 standards

and 2 programs

110 Certification Bodies & assessment service providers

10 offices world wide

Standards translatedin up

to 20 languages1150 auditors

in 100 countries

6 national working groups

with 80 members

750 + retailers

working with IFS

> 22.000audited companies

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IFS STANDARDS & PROGRAMME


IFS STRUCTURE

IFS General Structure

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IFS INTERNATIONAL TECHNICAL COMMITTEE

Bert UrlingsVion Food

Certification Bodies

Bizhan PourkomailianMcDonalds

Aline MaysseEurope Snacks

Cristina DiezPalacios

Gabriele SperiAia

Jürgen SommerFreiberger

Steve ThomeDawn Foods

Faycal BellatifEurofins

Sabrina BianchiniDNV

A. Hernandez AENOR

Joachim MehnertDQS

Dr. Horst LangGlobus

Luc HoremansScamark

Angela MoritzRewe Group

Maria Lopez de M. DIA

Alberto PeiròMercadona

Lucia Tortoreto Coop

Sébastien BianGroup Casino

Andrea ArtoniConad

Ute PieperMETRO C&C

Andreas DörrCoop

Massimo GhezziCarrefour

RetailersCertification Bodies

Manufacturers Food Services

Karin VoßEdeka

Ricardo FabregatConsum

IFS MANAGEMENT

N.N.N.N.


IFS Mission:

“Delivering trusted products”

IFS Vision:

“Providing trusted standards and services to cooperate within the supply chain to improve product integrity.”

IFS MISSION AND VISION

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PLINIO SECONDOIN VINO VERITAS?

FOOD FRAUD IS AS OLD AS…….

“….THE WINES ARE BEING ADULTERATED THE VERY MOMENT THEY ENTER THE VAT.”

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Giveme a

break!

Myturn!

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SUPPLY CHAIN COMPLEXITY

Aspekte der Globalisierung


Pizza Peperoni

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TOMATO SAUCETOMATO PUREE: Greece, Turkey, Italy, Spain, ArgentinaSUGAR: China, Germany, France, UKPEPPER: Vietnam, Indonesia, India, Brazil, China OREGANO: Greece, Turkey, MacedoniaBASIL: Egypt, Turkey SAGE: Albania, TurkeyTHYME: Morocco, Egypt, Albania, Poland MODIFIED STARCH: Netherlands, Germany SALT: Germany, UK, Russia CARRAGEENAN: PhilippinesSODIUM ALGINATE: UK

SPICES AND VEGETABLESRED PEPPERS: Spain, South Africa, Mexico, Turkey CHILLIES: Mexico, Spain, ChinaSWEETCORN: Spain, USA, Israel GHERKIN: Poland, HungryMUSHROOM: Ireland, Netherlands, Poland, France

SMOKED PORK PEPPERONIPORK: Poland, Denmark, China, Thailand PORK FAT: Poland, Denmark, Brazil SALT: Germany, France, UKDEXTROSE: USA, GermanySPICES: India, Pakistan, Sri Lanka, Turkey, Indonesia ANTIOXIDANT (EXTRACT OF ROSEMARY): Tunisia, Morocco, Spain SODIUM ASCORBATE: China, TaiwanSODIUM NITRATE: Chile, Peru

PIZZA BASEWHEAT FLOUR: USA, Canada, France, Germany RAPESEED OIL: UK, France, Spain, ItalyYEAST: Germany, FranceDEXTROSE: USA, China, Brazil, India,Pakistan MALTODEXTRIN: Brazil, PolandSALT: Germany, UK, FranceSOYA LECITHIN: Brazil, China, USA

MOZZARELLA CHEESEDenmark, Germany, Italy, France

Pizza Peperoni30 Ingredients

36 potential Countries

SUPPLY CHAIN GLOBALIZATION


WHAT HAVE QUALITY & FOOD SAFETY

STANDARDS DONE?

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2013 Horse meat scandal in Europe.

2014 IFS Food Version 6. First standard with food fraud / adulteration relatedrequirements: authenticity

2015 BRC Food Issue 7 incorporates specific food fraud clauses in their standard

2017 GFSI Benchmarking requirements Ver. 7.1 includes requirements.

2014 GFSI releases Position Paper on mitigating the public health risk of food fraud

2018 All standards incorporate requirements


WHAT DOES IFS?

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Food Quality

Food safety

Food Integrity (Fraud)

Food Defense

IFS FOOD

Was macht der IFS

Not Intentional/ Accidental

Adulteration

IntentionalAdulteration


• If a manufacturer is able to produce a safe product according to its customersspecifications.

• If the relevant processes are correctly and effectively implemented.

• IFS Food ist not able to check that all finished products, raw materials arecompliant to customer‘s specifications.

IFS CHECKS

What IFS does

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SupplierEvaluation

TOPICS COVERED

Was macht der IFS

IncomingGoodsControl

SupplierSourcing

Supply Chain


• 4.4 Purchasing• 4.4.1 The company shall control purchasing processes to ensure that all externally

sourced materials and services, which have an impact on food safety and quality, conform to requirements […]

• 4.4.2 There shall be a procedure for approval and monitoring of suppliers (internal and external), outsourced production or part of it.

• 4.4.3 The approval and monitoring procedure shall contain clear assessment criteria such as: audits, certificates of analysis, supplier reliability and complaints […]

• 4.4.4 The results of suppliers’ assessments shall be reviewed regularly and this review shall be based on hazard analysis and assessment of associated risks […]

• 4.4.5 The purchased products shall be checked in accordance with the existing specifications and their authenticity, based on hazard analysis and assessment of associated risks […]

SUPPLIER RELATED REQUIREMENTS

Was macht der IFS

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GLOSSARY DEFINITION

FOOD FRAUD

The deliberate and intentional substitution, mislabelling, adulteration or counterfeiting of food, raw materials, ingredients or packaging placed upon the market for economic gain. This definition also applies to outsourced processes.


FOOD FRAUD DEFINITION

The deliberate and intentional substitution, mislabelling, adulteration or counterfeiting of food, raw materials, ingredients or packaging placed upon the market for economic gain. This definition also applies to outsourced processes.

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FOOD FRAUD VULNERABILITYASSESSMENT

A documented food fraud vulnerability assessment shall be undertaken on all raw materials, ingredients, packaging and outsourced processes, to determine the risk of fraudulent activity in relation to substitution, mislabelling, adulteration or counterfeiting. The criteria considered within the vulnerability assessment shall be defined.

4.21.1

4.21 Food Fraud


FOOD FRAUD MITIGATION PLAN

A documented food fraud mitigation plan shall be developed, with reference to the vulnerability assessment, and implemented to control any identified risk. The methods of control and monitoring shall be defined and implemented.

4.21.2

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FOOD FRAUD ASSESSMENT REVIEW

In the event of increased risk, food fraud vulnerability assessment shall be reviewed. Otherwise all vulnerability assessments shall be reviewed at least annually. Control and monitoring requirements of the food fraud mitigation plan shall be reviewed and amended when applicable.

4.21.3


TRANSITION PERIOD

1 year no Major on new food fraud requirements

Realization of vulnerability assessment

Implementation of control measures

Review process planned or in place

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NEXT STEPS

Webinar

Auditor Question Guideline

Food Fraud Guideline

Food Fraud Webinar & Training


4.21.1 VULNERABILITY ASSESSMENTAUDITOR QUESTIONS

?Is there a defined vulnerability

assessment methodology?Are all raw materials, ingredients and packaging subject to vulnerability assessment?

Are the risk factors defined for product (raw material, ingredient and packaging) and suppliers?

Vulnerability assessment procedure

Vulnerability assessment

records

List of raw materials,

ingredients and packaging and their suppliers

Results of internal audit review

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4.21.2 MITIGATION PLAN AUDITOR QUESTIONS

?Is there a food fraud mitigation

plan procedure in place?

Are control measures appropriately and consistently applied in

accordance with identified risks?

Who monitors, and where necessary actions, issues identified by the control measures?

Food Fraud Mitigation Plan

proceduresComplaints


control measure records and review

(and actions)

Results of internal audit


4.21.3 REVIEW OF THE ASSESSMENTAUDITOR QUESTIONS

?

Are control and monitoring requirements changed, and if so, why?

Is the effectiveness of the food fraud mitigation plan reviewed? If

so how is this undertaken?

How often is a vulnerability assessment undertaken?


procedures

Complaints


control measure records and review

(and actions)

Results of internal audit

Vulnerability assessment procedure

Vulnerability assessment records

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IFS FOOD FRAUD APPROACH


Identify potentialproduct fraud risk

Undertake the product fraudvulnerabilityassessment

Develop productfraud mitigation plan

Implementing and monitoring of

controls

Review and refine

VA and MP

Establish product fraudassesment team

DEVELOPING A STRATEGY

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OUTLINE

Reliable Information and Data Sources Gathering including list of products/packaging/suppliers

Vulnerability Assessment on Products

Vulnerability Assessment on Suppliers

Assessment of current control measures

Mitigation Plan: Decision on Prioritization

Mitigation Plan: Decisions on actions and new control measures

Review Process (management, results, new events)


RELIABLE INFORMATION AND DATA SOURCES

Raw materials, ingredients and packaging list and their suppliers

Media

National Competent Authorities -product recall alerts

EU RASFF- Rapid Alert System for Food and Feed

Testing Laboratory Information

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VULNERABILITY ASSESSMENT ON PRODUCTS

Low

1Low

2Low

3Low

4

Low

2Low

4Low

6Medium

8

Low

3Low

6Medium

9Medium

12

Low

4Medium

8Medium

12High

16

1Very Likely

2Likely

3Quite Possible

4Possible

5Not Likely

Medium

5

Medium

10

High

15

High

20

Medium

5Medium

10High

15High

20High

25

Likelihood of Current Detection

No

tL

ikel

y

1P

oss

ible

2

Qu

ite

Po

ssib

le

3L

ikel

y

4

Ver

yL

ikel

y

5

Like

lihoo

dof

O

ccur

ence


VULNERABILITY ASSESSMENT ON PRODUCTS

Tomato Paste

Very Likely2

Likely3

Quite Possible Possible Not Likely

Extra VirginOlive Oil

Likelihood of Current Detection

No

tL

ikel

yP

oss

ible

2

Qu

ite

Po

ssib

leL

ikel

yV

ery

Lik

ely

5

Like

lihoo

dof

O

ccur

ence

E X A M P L E

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VULNERABILITY ASSESSMENT ON SUPPLIERS

Very high confidence

High confidence

Medium confidence

Low confidence

Very low confidence

1

2

3

4

5

History of business

Commercial and Technical relationships

Cultural and business ethics


ASSESSMENT OF CURRENT CONTROL MEASURES RELATED TO FOOD FRAUD ACTIVITY

Product inspection prior to intake

Audits

Supplier questionnaires

Raw material, ingredient and packaging analytical testing

Mass balance testing

HighGood level of control measures

MediumMedium level of control measures

LowLow level of control measures

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MITIGATION PLAN: DECISIONS ON ACTIONS AND NEW CONTROL MEASURES

Raw Material, Ingredient, Packaging or Food

Supplier Product RiskScore

Supplier RiskScore

Overall RiskScore

Current Control MeasureRating

Team Decision

Revised Control Measures


MITIGATION PLAN: DECISION ON PRIORITIZATION

Limited availability of product

Cost: new suppliers vs. new surveillance measures

Analytical cost

Level of product risk

Turnover / importance of product

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REVIEW PROCESS

Change in ownership of supplier

Change in financial situation of supplier

Evidence of fraud found by control measures

Change in raw material availability

Change in cost of raw material(s)


CAN IFS DO MORE?

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QR CODE

QR Code shows following Information

Is the certificate in the

Database?Yes/No

COIDName of company

Address of company

GLN when available

Certification Body

StandardDate of

certification

CertificateExpiration

CertificateValidity


Product FraudRisk MitigationTraining

From May 2018

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„IFS AUDIT MANAGER“

FREE IFS APP

04Notes, Camera, Languages, Bookmarks

05Reports and Export nachExcel Export

internal Audits Checklist01

Auditor questions, Guidelines, Documents 02

03Audits Record and

Consultation 06Updates und News per Push


SOON TO COME: IFS DASHBOARD

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How to audit product & process integrity?

Developed with Dutch Certification Body, retailers, Manufacturer and Supply Chain Information Management Experts

- Vertical Approach

- Integrity risks and fraud cases of the sector- Inside information of customers

– Specific way of auditing– Specific checklist– Professional Evaluation of the auditor

-> results in risk of product integrity issues-> different auditor competence needed

Specific Product Integrity Audit (PIA) Project


STAY CONNECTED

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