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Haccp and food fraud security

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In the post horsegate era as professor Chris Elliott's final report is about to be published HACCP Now's Jim Flynn gives a thought provoking and challenging presentation at the REHIS (Royal Environmental Health Institute for Scotland) annual conference 2014. With key industry figures such as Charles Milne from the Food Standards Agency Scotland both presenting and in the room it was an ideal opportunity to float some concepts that industry experts are not talking about.

Published in: Food, Technology

Haccp and food fraud security

  1. 1. HACCP and Food Security James T Flynn – HACCP Now www.haccpnow.com
  2. 2. Food Fraud Exposed in 2013 Reputations and businesses damaged
  3. 3. Not Just Horsemeat Whole industry now awaiting developments
  4. 4. Interim recommendations published Enquiries and Reports
  5. 5. A New Vocabulary • Food security • Food defence • Food fraud • TACCP The food sector needs to get up to speed
  6. 6. A New Industry is Emerging • Provenance authentication • DNA testing • Isotope testing • Food fraud consultants • TACCP experts • Supplier audit services It comes at a cost
  7. 7. Stop: What about HACCP? • Improve food safety • Put responsibility on industry • Reduce end testing • Allow positive release • Universally accepted Why didn’t HACCP prevent this?
  8. 8. Key HACCP Factors • Reliance on ‘due diligence’ – Supply chain ‘cascade’ • Scope of application – ‘Internal’ processes • ‘Tick box’ culture – Focus on paperwork – Lack of evidence approach None of this is caused by the HACCP approach
  9. 9. Elliott on HACCP? Recc: 9. “Education and advice is required on the prevention and identification of food crimes. My reference is for advice to be given in a format already familiar to the food industry, such as that expressed in terms of critical control points for hygiene in a food safety management system (the HACCP approach).” This indicates an integrated approach
  10. 10. Food Fraud HACCP Scope • Each level of supply chain • Including – Import agents – Transport – Storage • Must cover entire supply chain • Difficult to co-ordinate / monitor Sharing of information is key, few are willing
  11. 11. Typical Supply Chain: UK Beef Shorter supply chains are easier to manage Issues  Assurance  Welfare  Transport Issues • Assurance • Licensing • Storage • Hygiene • Contamination • Labeling Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling • Quality • Provenance • Storage • Hygiene • Contamination Issues Farm Market Abattoir Cutting Restaurant
  12. 12. Horsemeat Supply Chain Issues • Ethics • Records Issues • Assurance • Storage • Hygiene • Contamination • Labeling Issues • Ethics • Records • Assurance • Provenance • Storage • Hygiene • Contamination • Labeling Issues Issues Farm? Abattoir Cutting Trader Trader Process Retail Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport  Assurance  Welfare  Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling
  13. 13. A Hidden Supply Chain Source: The Guardian
  14. 14. The Food Fraud Iceberg Food fraud is pandemic • Fish • Cereals • Alcohol • Honey • Olive Oil • Packaging • ...and so on.... Horse dressed as beef
  15. 15. What is the solution? Its a LONG list implemented at differing levels Elliott Report • Detection • Enforcement • Intelligence • Inter Agency Communications • Transparency • Training • Testing • HACCP Approach
  16. 16. FDF Five Point Plan A Sensible Approach 1. Map Your Supply Chain 2. Identify Impacts, Risks, Opportunities 3. Assess and Prioritise Findings 4. Create Action Plan 5. Implement, Track ,Review, Communicate http://www.fdf.org.uk/
  17. 17. What Can We Do Now? Solutions must be practical, feasible and affordable • Food fraud training • Application of HACCP • Visibility of assurance • Whole chain traceability • Building trusted supply chains • Earned recognition
  18. 18. Food Fraud Training Generate awareness and embed best practice • What is it? • How to identify it • How to control it • Managing suppliers • Risk monitoring
  19. 19. Application of HACCP HACCP is a transferable skill • Supply Chain Risk Identification • Scope of Hazards • Where are the CCPs? • How do you control them? • How to ‘measure’ success?
  20. 20. Application of HACCP HACCP is a transferable skill • It’s a Scope problem • Start to end of chain • Hazard types • Control measures • ‘Critical limits’ • Monitoring • Corrective Action
  21. 21. Terms of Reference HACCP is a transferable skill • Scope: Entire supply chain • Hazard Types: Species substitution, dilution, authenticity • Intended use: Consumer consumption • Team expertise: HACCP, supply chain knowledge, buyers Its a simple modification of HACCP thinking.
  22. 22. Process Flow HACCP is a transferable skill Process Flow – Supply Chain Map Shorter supply chains are easier to manage Issues  Assurance  Welfare  Transport Issues • Assurance • Licensing • Storage • Hygiene • Contamination • Labeling Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling • Quality • Provenance • Storage • Hygiene • Contamination Issues Farm Market Abattoir Cutting Restaurant
  23. 23. ‘Hazard Analysis’ HACCP is a transferable skill • Hazard: • Control Measure: • CCP Status: • Critical Limits: • Monitoring: • Corrective Action: • Verification: • Validation: • Implementation: Species substitution Assured supplier status Subject to Risk Assessment <1% non bovine DNA Check supplier on order Use alternative supplier Random sampling, third party audit Review results, research controls Directors, buyers, food safety, quality
  24. 24. Visibility of Assurance Assurance standards need better food fraud focus • Suppliers at all levels • ‘Cascading assurance’ concept • ‘Custody Chain’ approach • Real time monitoring and alerts • Requires: • Inter-assurance scheme sharing • Retailer demand • Regulatory demand
  25. 25. Whole Chain Traceability The sector still largely operates in the dark ages on traceability • Scope currently introspective • Major gap in industry infrastructure • Paper based • Error prone • Time consuming
  26. 26. Trusted Supply Chains Tools are available for most of this, more on the way • Mapping the supply chain • Supplier assessment • Assurance visibility • Ongoing monitoring • Food fraud trends
  27. 27. Earned Recognition Trust begins with sharing information • Urgently needed at industry level • Regulatory • Assurance • Consumer • Can help drive higher standards • Unannounced audits / inspections • Sharing of operational information
  28. 28. Investment in Supported Enforcement Local authorities have massive potential to help the sector improve • Resources – paid inspections? • Experienced Professionals • Focused expertise • Service ethos – paid?
  29. 29. What We Don’t Need Responsible businesses don't want the additional cost • Massive End Product Testing • More Regulation • More Audits & Inspections • More Paperwork
  30. 30. Summary The sector does not need to wait • The information exists • The techniques exist • Tools are available • Assurance is available • What’s required is • Application • Effort • Diligence
  31. 31. Resources Thank you • PAS 96:2010: www.cpni.gov.uk • Food Fraud database: www.foodfraud.org • RASSF Portal: webgate.ec.europa.eu • Red Tractor Tracking: assurance.redtractor.org.uk • BRC Tracking: brcdirectory.com • SALSA Tracking: salsafood.co.uk • HACCP Software: www.haccpnow.com Contact details: jf@haccpnow.com Tel: 07527 255012

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