10 Rules for Guiding Food
Dr. John M. Ryan
Establish and Manage to the Standards
10 Rules for Guiding Food
Food safety and food quality cannot be
separated. They are interdependent and both
are the responsibility of the food transporter.
Quality controls over transportation processes
are required in order to maintain food safety
All members in the food supply chain are
A break in the chain causes overall system
failures and an interactive approach to
transportation food safety must be taken.
The Supply Chain is a Process
Measurement along the supply chain is critical
to management’s ability to control food safety
No measurement means there is a lack of
ability to control.
Inspection is subjective and expensive and
needs to be supported by testing technologies.
Tests and technology must continue to be
developed to support in-transit measurement
These include detection of bio-contaminants
and other adulterants, allergens, tampering,
explosive harmful gas detection.
Recall time will be reduced through electronic
traceability systems, sharing of information and
cooperation among supply chain partners.
Reducing recall times means protecting consumers
and innocent suppliers. It is an important form of
In-transit container sanitation for food is
Get it under control.
Preventive risk reducing plans must include
visibility for all supply chain members.
Information systems that collect and transmit
identification, location and condition of shipments
must do so and deliver maps, temperature trends
and alerts in real-time.
While prevention is critical, those in charge of
food transportation systems must learn to
respond rapidly to food safety and quality
problems and priorities.
Systems are required that will greatly reduce
More sophisticated and integrated food
transportation information systems need to be
developed in order to allow supply chain businesses
to capture, share and use supply chain traceability
and sanitation information.
Governments and laws cannot and will not solve
international food transportation safety issues.
Usually, businesses must do this.
Government is generally involved in
enforcement, and establishes laws to attend to
Transportation Ties Them All Together
We can start with a definition:
Risk is a calculated expected value of one or more results of one or more
The concept is more easily understood with questions like this:
What’s the likelihood of a food borne contamination outbreak from
A dirty truck that has a failed refrigeration system?
A dirty truck with a good refrigeration system?
A clean truck with a good refrigeration system?
A clean truck with an independent temperature monitoring system?
A clean truck with an independent temperature monitoring system that is part
of a formal food safety transportation system?
Define the dependent variable.
(an outbreak will “depend on” - - - - what?)
List independent variables (potential causes/hazards)
Prioritize the causes from the most likely cause to the least likely cause.
The potential causes become what we call “independent variables”.
Suppose we think that food borne illness outbreaks are likely the result of
one or more of these:
Dirty water (biological, chemical, radiological or allergen contamination)
Biological, chemical, radiological or allergen contaminants on/in the food
Poor management by food suppliers or transporters
A lack of traceability to stop and control the outbreak from continuing to
Food borne illness (FI) is likely the result of a. dirty wash water, b.
adulterants, c. poor temperature control and d. a lack of traceability
FI = f (a, b, c, d)
This is read as “foodborne illness” is a function of (or may be caused by) risk
factors such as dirty wash water, adulterants, poor temperature control and
a lack of traceability.
Can we measure or monitor FI as well as a, b, c and d?
Some of these independent variables (potential causes) are best controlled
by maintenance stations, suppliers or by a transportation company’s daily
We measure them all the time or can measure them if measurement and
control over these causes is part of a standardized approach to
transportation food safety.
Using Traceability, Sanitation, and Supplier Data
to Build a Controlled Risk and Recall System
An Integrated Food Safety System (IFSS)
for the Food Transportation Sector
Input Forms and Logs
Analysis & Reporting
Critical Tracking Events
Containers on the Move
Process Controls & Costs
Customers & Suppliers
Server or Hosted
Costs & Updates
Bar Code - RFID
Recall Time Reduction
Trace Back & Recall
Data, Analysis and Reporting
Dashboard 3Dashboard 2
Traceability System Component
Bar Code &
1, 2 or 3
Risk Data and Ranking
Report or WEB)
Recall Case ID
Recall Case Search
Recall Case Search for
all Brothers & Sisters
Ranking: All Locations
of all Brothers/Sisters
Probable Cause Outbreak Component
Investigations of Risk
Recall Clock Stop
End of Module
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