Effective Supply Chain Management

Transcription

1 Effective Supply Chain Management Warren Stone Grocery Manufacturers Association Sponsored By:

2 Recent recalls and outbreaks of foodborne illness have shown there are weaknesses in our supply chain.

3 Melamine I 2 China Suppliers Canadian Fish Feed Manufacturer Feed 106 U.S. Hatcheries Aquaculture Farms (2) 3 Feed Ingredient Manufacturers Scraps Ingredients & Meals Scraps Feed Mill Feed Poultry Farms Hog Farms Slaughter House 5 U.S. Importers 14 Pet Food Manufacturers Ingredients & Meals Offal/Meat/ Bone Meal Pet Food Scraps 5 Rendering Plants

4 Company recalls trail mix The recalled products contain peanuts that were manufactured by Peanut Corporation of America (PCA) and that were supplied by PCA to [Company X s] third party contract packer for its Fruit and Nut Trail Mix products.

5 Company recalls nutrition bars Because an external manufacturer sourced peanuts from the Plainview, Texas plant of PCA

6 Seasoned veggie snack Recalled in 2007 after linked to at least 60 cases of salmonellosis in 19 states Suspected source: dried Chinese vegetable seasonings Supplier had outsourced to China without the manufacturer s knowledge

7 Seasoned veggie snack CEO: The big lesson I learned is, always monitor suppliers and not take anything for granted and do more testing.

8 What such events tell us: Importance of having control over your supplier Importance of ensuring your supplier also implements appropriate controls over their supplier

9 What such events tell us: The food industry needs to step back and re-look at how they manage their suppliers and implement supplier approval/verification programs.

10 Food Supply Chain Handbook To aid companies in selecting such valued business partners, the Grocery Manufacturers Association (GMA) has developed a Food Supply Chain Handbook

11 Some of the handbook tools Supplier Management Supplier Preassessment & Review Change Control Documentation & Recordkeeping Supplier Documentation (LOGs, COAs etc.) Auditing Internal & External Regulatory Compliance Food Defense Sanitation Programs Food Safety Employee Training Environmental Monitoring Allergen Control

12 More tools Foreign Material Control Label Control Programs Design Controls Inventory Controls Product & Ingredient Tracing Product Testing Control of Nonconforming product (Hold & Release) Consumer Complaints Recalls & Withdrawals Crisis Management

13 The World on your Plate Salted butter - Ireland garlic puree - China, USA, Spain garlic salts - China, USA, Spain lemon - USA parsley - France, UK pepper - Indonesia water - Ireland Chicken Flour Water - Ireland, Belgium UK, France etc. - Belgium, France - Ireland Chicken Kiev >10 countries! Bread crumb Rape-seed oil Courtesy A. Reilly, FSAI, Ireland - Ireland, UK - EU, Australia Eastern Europe

14 A Multinational Loaf Wheat gluten France, Poland, Russia, Netherlands, Australia Honey China, Vietnam, Brazil, Uruguay, India, Canada, Mexico, Argentina Calcium proprionate Netherlands Source: Sara Lee Guar gum India Flour enrichments China Beta-carotene Switzerland Vitamin D 3 China Source: Amy Schoenfeld, New York Times

15 Available in: English Spanish Mandarin French Russian

16 Key Concept Preventing production of contaminated foods is much more effective than reliance on detection of contaminated goods in distribution and corrective actions.

17 Know your supplier & their programs This may be your best approach to evaluating the integrity of certain attributes. In practicality, attempts to sample and test certain critical defects may not be statistically feasible especially in high volume situations.

18 Limitations of Testing Attempting to control your ingredients by testing is often limited by the logistics of sampling and analysis time Often large sample sizes are required to achieve any type of meaningful results

19 Case in Point To evaluate a lot of 40,000 containers Actual defect rate = 0.10% Sample size = 125 units Accept zero defects, reject on one Probability of accepting the lot = 90%

20 What s the Alternative? Develop a comprehensive & thorough Material and Supplier Management Program

21 Where Do We Start? Conduct a material risk assessment for all raw materials, ingredients and packaging The risk assessment will lead to: Development of specifications and supplier requirements Determination of critical parameters

22 Materials Risk Assessment Use a HACCP hazard analysis type approach What key attributes must incoming goods have to make my product successful? Identify the inherent key components of ingredients Draft specifications around these factors Unique & specific to each product and facility Don t forget packaging!! Example: Peanut Butter (Identified Hazards: aflatoxin, salmonella, foreign material)

23 Key Attributes of Your Product What makes your product safe? Low moisture/water activity Low ph Process step: cooking, baking etc. Integrity of ingredients Temperature control throughout the supply chain

24 Inherent Properties of Ingredients Raw agriculture commodities Canned Pasteurized Frozen Blanched What further processing will they receive? Recent activity in the food safety arena? Salmonella in peanut products

25 Draft Specification Draft specification around these critical factors E.g., IQF candied apricot chunks, which are washed pitted and sorted to meet USDA grade A quality, then blanched cooled and submerged in a solution of ascorbic acid and then individually quick frozen Further specify ph, micro requirements, packaging etc. Example: Peanut Butter (Salmonella=negative and aflatoxin<20ppb)

26 Specification This is one of the primary tools in communication with your supplier. It is often the first communication with the supplier Thus, it should be thorough, comprehensive and professional

27 Other Specification Components Any necessary regulatory requirements (BioT Act, Calif. Prop 65) Coding (how to read the lot code) Packaging Shelf life remaining upon receipt Shipping requirements (i.e. raw peanuts, degrees F & 55-70% humidity ) Allergen controls

28 Specification Cont. A specification is one single step dealing with one single ingredient or packaging material It is one step in comprehensive Supplier Management

29 Supplier Management Build in prevention via close interaction with suppliers Establish supplier approval protocols Source only from approved suppliers whenever possible Implement a more stringent oversight process when sourcing from a new supplier or unapproved supplier

30 Supplier Approval Ability to meet specifications for safety and quality Presence and implementation of appropriate control programs/ policies/ procedures (See Food Supply Chain Handbook) Presence of the supplier s supplier approval program

31 Supplier Approval The nature and frequency of activities for supplier approval and maintenance should depend on risk Importance/volume of ingredient used Sensitive ingredient Likelihood of contaminant being present Absence of steps to mitigate risk from the contaminant Control of any risk mitigation steps

32 Supplier Approval Process Surveys Testing Audits

33 Supplier Approval Process Surveys Processes in place (HACCP, Allergen control) document review (may also be done on-site) Regulatory compliance (search FDA website) Specifications Certifications (e.g., ISO 22000, GlobalGAP) Questions specific to concerns Allergens used Environmental monitoring programs Training

34 Supplier Approval Process Review testing programs in place Environmental monitoring Supplier s incoming ingredients Suppliers outgoing products Conduct verification testing as appropriate to the items being purchased from this supplier. Testing for new supplier approval is usually more extensive than for maintenance of approved supplier status.

35 Supplier Verification Testing Focus on safety Assess the inherent risk in categories of ingredients Define High/Medium/Low risk for the categories Amount and frequency of testing should increase as move from low to high risk Amount and frequency of testing for approved suppliers should vary based on supplier performance as well as risk

36 Supplier Audits Audits On-site assessments should be conducted for approval of suppliers of high-risk ingredients. Define an audit frequency for approved suppliers based on ingredient risk and performance. Increase the frequency for adverse findings

37 Supplier Audits May be second or third party audits or both, depending on risk of ingredient. Conduct follow up audit to verify deficiencies have been corrected. Conduct audit (2 nd or 3 rd party) when testing indicates there may be deficiencies in the supplier s control programs. Ensure auditor is knowledgeable about the ingredient being provided by the supplier.

38 Supplier Audits Determine whether non-conformances warrant a follow up audit to confirm corrective actions have been implemented. Be prepared to stop buying products from a supplier when major deficiencies are found.

39 Supplier Documentation: Certificates of Analysis Common question: How do you know the level of attribute X in your ingredients? Common answer: We get a certificate of analysis (COA) from the supplier.

40 Is this a COA, or a Piece of Paper? A COA can supply valuable information However to be truly beneficial the customer should be knowledgeable of certain key components of the COA

41 Key Components of a COA (GMA FSCH page 11-12, 25) What is the method of analysis used by the supplier? What sampling plan is used by the supplier to generate these results? Do we test the same ingredient attribute and do our results generally agree with the suppliers? Is the testing performed by the supplier or by an outside laboratory?

42 Supplier Certificates of Analysis Require testing and COAs where necessary and meaningful Remember the limitations of testing Supplier COAs should not be the sole means of verifying compliance for high risk or important ingredients

43 We get a certificate of analysis from the supplier. Analyzing the components of the suppliers COA program as described in the earlier slides transforms this statement from a common answer to a good answer.

44 Documentation Look for suppliers to have well-defined, written programs and records to document implementation.

45 Protect Your Company! Through your contracting process Through your supplier requirements Through an educated supplier approval team Through an educated purchasing group Through your supplier verification procedures

46 Change Control After you ve conducted a review, established a working relationship with the supplier, conducted an audit, purchased their goods or services, you as the customer need to know when a significant change occurs. Change control ensures that standardized methods and procedures are used for efficient handling of all changes to the food safety system, in order to minimize the impact of any related modifications to supplied items.

47 Relatively simple changes in ingredients can often have a major impact

48 Seasoned veggie snack Recalled in 2007 after linked to at least 60 cases of salmonellosis in 19 states Suspected source: dried Chinese vegetable seasonings Supplier had outsourced to China without the manufacturer s knowledge

49 Changes A change in an ingredient supplier could result in an item being sourced from a factory with marginal food safety programs versus exemplary ones Changes in process machinery could affect sanitation procedures for new machinery that may not be validated for elimination of microorganisms or allergenic residues Required changes in finished product country-oforigin labeling (juices and, recently, meats) Different standards for chemical residues or pesticides

50 Summary/Conclusions The food industry must implement appropriate controls to ensure the safety of the products it produces. Many companies will have to enhance their existing programs. Having controls for the immediate previous supplier will not be adequate in many cases.

51 Summary/Conclusions Appropriate controls must be employed throughout the food supply chain. If industry does not find approaches that work, the government may dictate programs that may be burdensome and not be effective.

52 Questions

53 Thank You