16-02-17
TÜV SÜD South Asia 1
Global best practices on
food safety in value
chain
Dr. Pankaj Jaiminy
Assistant Vice President
Food, Health & Beauty
16-02-17
India food safety: facing the biggest challenges
Population
Present: 1.2 billion
By 2050: Fast growing world’s population is estimated to reach 1.6 billion
Food supply: It is required to be doubled with limited productive land and population explosion.
Food system: It is getting complex with change in the socio-economic system and
interdependency of countries on each other
Difficulty in identification of deadly diseases: It is becoming tough as there is a need of
sophisticated technology and innovative mechanisms
New emerging pathogens
Money-driven food adulteration
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Factors affecting food safety
Reasons for increased risk for food industry:
Diverse eating habits
Increased contamination on all kinds of food products due to pollution
Severe negligence at various stages of food supply chain
Stringent food rules and regulations
Technological advancement to identify risks:
Easy detection of contaminated products with Gene typing
Antibiotic-resistant bacteria
Innovative mechanisms for detecting even the slightest contamination (ICP-MS-LC, UPLC-MS-MS,
HR-GC-MS)
Evolution of new microorganisms like EHEC (E. coli), Norovirus and Listeria on vegetables as well
as meat products
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TÜV SÜD Safety Gauge Study
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TÜV SÜD Safety Gauge Study on consumer attitudes,
experiences and views on product safety
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Percentage of consumer study participants who
believe that companies are doing enough for product
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Percentage of consumer study participants for food
products of most concern
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Producer Exporter
India ranking as
1st (Banana
Papaya, Mango,
Ginger Okra )
1st
5th 1st (beef)
1st
2nd
5th 5th
2nd
(Groundnut
oil)
5th
(Groundnut
oil)
Best Practices for Food safety across food chain
Best Practices @ Farm &
Processing stage
• Proper training to the workers
for handling technical
instruments
• Maintaining hygienic
manufacturing environment
• Transparency and
accountability of vendors and
suppliers of raw material
• Gathering information and
working as per local as well
global regulations to assure
safe and uncontaminated food
production
• Adopting well-established food
quality system like ISO22000,
FSSC 22000, BRC Food,
HACCP
Best Practices @ Logistics
stage
• Adopting active packaging &
labeling systems
• Thoroughly supervising
loading & storage practices,
conditions and equipment
• Warehouse inspection on a
routine basis
• A fast & flexible move
towards Global food safety
systems such as ISO 22000,
HACCP, ISO 9001, FSSAI
schedule IV, Mystery
shopping and others
• Implementing good storage
& logistics systems
Best Practices @ Retail
stage
• Reliable supply chain
network for private labels
• Communication and
transparency in the network
and towards consumer
• Conducting food safety test
and benchmarking studies
• Detecting contaminants and
GMO’s
• Label verification
• Traceability & Product recall
system
• Stringently following
standards like ISO 22000,
HACCP, 2nd party audit and
supplier audits
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3rd Party food safety services across food chain
Testing &
Product
Certification
Inspection
Activities Agricultural / Raw
material supply
Manufacturing / Processing Distribution Retail
Auditing &
system
certification
• Residues Analysis
• Microbiology
• Contaminants
• GMO
• Residues Analysis
• Microbiology
• Contaminants
• Nutritional Analysis
• Microbiology
• Mystery Shopping
• Contaminants
• Nutritional Analysis
• Food Safety Test
• Benchmarking
• Contaminants
• GMO
• PSI
• Final Random Insp.
• Loading Supervision
• PSI
• DUPRO
• IPC
• Loading Supervision
• Storage Check
• Warehouse Inspection
• Label Check
• Storage Inspection
• PSI
• Global GAP
• ISO 22000
• ISO 9001
• HACCP
• ISO 22000
• FSSC 22000
• BRC Food
• HACCP
• ISO 22000
• HACCP
• ISO 9001
• FSSAI Schedule IV
• ISO 22000
• HACCP
• 2nd Party Audit
• Supplier Audit
•TÜV SÜD South Asia Slide 9Global Best Practices on Key Food Safety Processes
TUV SUD South Asia Accreditations & Approvals
Accreditations and Recognitions
Food Safety & Standards Authority of India (FSSAI)
Export Inspection Council Of India (EIC)
Tea Board of India
Bureau of Indian Standards (BIS)
Agricultural and Processed Food Product Export
Development Authority (APEDA)
NABL as per ISO/IEC 17025 : 2005)
NABCB as per ISO/IEC 17020 and 17021
Ministry of Health & Labor Welfare, Japan
Saudi Arabia Food and Drug Authority
DAkkS, Germany as per ISO/IEC 17021
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Taking a step forward
Food safety – A collaborative approachTo Initiate Food safety partnership for
capacity building in order to come up with
the best food safety practices
To establish an Open Source knowledge
sharing platform based upon:
• International standards
• R&D support
• Operational competencies
• Third party support
Food Safety
Partnership
Government
International
agencies
Third party
Agencies
Industry
Stakeholders
Farmers / Producers
Research
Associations
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Taking a step forward
Food safety is a pre-competitive issue
which needs the collaboration of all
stakeholders to mitigate risks
• To apply all the resources (based on
science & risk) in an efficient manner
• Develop Early Warning System for future
risk to food
• Business shares the responsibility of safe
and quality food
• Targeted research and surveillance
activities to fill gaps in our food safety
knowledge
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www.tuv-sud.in
Thank you!