Safe food farm to chopstick

Safe Food from Farm to Chopstick
Hazard control in processing of agro-food

Dr. Kenneth Marsh
Consultant for Packaging, International trade & Global Food Security
Executive Director
Woodstock Institute for Science in Service to Humanity
&
Dr. Alastair Hicks
Former FAO Senior Regional Officer
Adjunct Professor of Agroindustry

Propak Vietnam 1 March, 2012 © 2012, Kenneth S. Marsh & Associates, Ltd. 1

Processing of Agro-Food
!  Our processing includes all post harvest action
–  Washing, dipping, sorting
–  Handling
–  Processing such as drying, thernal processing, etc.
–  Packaging
–  Storage
–  Transport
–  Distribution

QUALITY/SAFETY
PROGRAMS
Safe Products
!  All quality products
MUST be safe Acceptable Products!

!  Safe products may or Quality
may not be edible Products
sQuality Products

!  Acceptable products
may or may not be
quality products


HACCP
!  Hazard Analysis Critical Control Points
!  Safety program
!  Designed to define potential for critical
contamination or hazard, identify where it
could happen, define parameters for a safe
product, and state remedies or disposition
for out-of-specification product.


Food Security
!  Food security is acquiring a safe,
sufficient and appropriate food supply

!  Food safety is regulatory consideration
and typically does not consider
malnutrition or starvation.
!  We propose expanding the focus of food
safety to include both food-borne illness
and food insecurity

PHHACCP
!  Let s consider a Post Harvest HACCP program
!  Processing is post harvest, pre-distribution

!  Add storage & distribution – farm to chopstick

!  Extend hazard to include anything that
renders food unusable for human consumption
& therefore unable to sustain life
–  Microbial contamination - Physical damage
–  Chemical damage - Biological attack


PHHACCP Definition
!  A systemic approach to the identification,
evaluation, and control of all post harvest
food hazards which preclude consumption.

- an effective and rational means of assuring
food protection & delivery from harvest
through consumption.


HACCP
Select critical points at which
measurement and/or observation could be
made to demonstrate whether or not the
process is in control.

PHHACCP
Add evaluations and/or observations to
demonstrate that the food remains edible
and acceptable until it can be consumed.

PHHACCP Concept - 2
!  Where & How = Hazard Analysis
(Safety-related problems with the ingredients,
product or process, storage and transportation.)

!  Proof & Control = Critical Control Points
(Critical points in the production, storage,
manufacture, transportation at which loss of control
would result in an unacceptable safety risk.)


Hazards
!  Chemical contamination - most feared by
consumers

!  Physical abuse - most noticed by consumers

!  Microbiological hazards - most dangerous
and major emphasis


PHHACCP Extension
1) Include analysis for entire distribution chain
2) Identify each mechanism of food loss
3) Evaluate which mechanisms can be controlled
4) Evaluate which mechanisms should be controlled
5) Establish limits
6) Continue with HACCP Principles


Packaging Materials
!  Integrity
!  Sealability
!  Barrier
!  Contamination
–  Internal - Materials / processing aides
–  External - Microbial / environmental
!  Defects
!  Shards and cast-offs


Transportation Packaging
!  Protection from crushing, bruising, damage
that could render food unusable
!  Integrity and appropriateness for use
(strength, moisture resistance, etc.)
!  Necessary to handle and transport goods


Regulatory Loss
!  Regulations not related to safety
–  Size, color, shape
!  Can be veiled trade barriers
–  Require testing in country, take back programs
!  Harmonize requlations to assure safe food,
not destroy useful food
!  Global Harmonization Initiative


Conclusion

! Goal is to deliver safe ,
adequate and appropriate food
to people who need it and
reduce those factors that
interfere with this goal.


Thank You!!
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Former FAO Senior Regional Officer
Adjunct Professor of Agroindustry
Email: alastairhicks@gmail.com
Any questions?

Safe food farm to chopstick

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