Supply Chain Hurdles

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From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.

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  • Supply Chain Hurdles

    1. 1. National Restaurant Association Supply Chain Hurdles 10/23/08
    2. 2. History Industry programs Third Party Audits Future
    3. 3. When did this attention start? <ul><li>In 1997, McDonald’s was found “culpably responsible” in the British High Court in London for cruelty to animals </li></ul><ul><li>On December 11, 1998 McDonald’s and Temple Grandin meet with PETA to discuss animal welfare in the United States </li></ul>
    4. 4. McDonald’s = Oct. 99 – Sept. 00 (11 months)
    5. 5. Burger King = Jan. 01 – June 01 (5 months)
    6. 6. Wendy = July 01 – Sept. 01 (2 months)
    7. 7. KFC = Jan. 02 - ????
    8. 8. PETA ( People for the Ethical Treatment of Animals) Purchased stock in companies <ul><ul><li>Jack in the Box </li></ul></ul><ul><ul><li>Denny’s </li></ul></ul><ul><ul><li>Outback </li></ul></ul><ul><ul><li>Chili’s </li></ul></ul><ul><ul><li>Applebee’s </li></ul></ul><ul><ul><li>McDonald’s </li></ul></ul><ul><ul><li>Wendy’s </li></ul></ul><ul><ul><li>Burger King </li></ul></ul><ul><li>Krogers </li></ul><ul><li>Super Valu </li></ul><ul><li>Winn Dixie </li></ul><ul><li>Safeway </li></ul>
    9. 9. Customer request <ul><li>What programs are in place to </li></ul><ul><li>evaluate and assure proper </li></ul><ul><li>animal handling procedures </li></ul><ul><li>are in place and followed in </li></ul><ul><li>the slaughter facilities? </li></ul>
    10. 10. Customers assurances <ul><li>Formalize animal handling </li></ul><ul><ul><li>Formal training programs </li></ul></ul><ul><ul><li>Formal self assessments </li></ul></ul><ul><li>Documentation on file </li></ul><ul><ul><li>Training </li></ul></ul><ul><ul><li>Self assessment results </li></ul></ul><ul><ul><li>Corrective actions </li></ul></ul><ul><li>Third party outside audits </li></ul>
    11. 11. Develop an animal welfare program <ul><li>Satisfy the company mission statement </li></ul><ul><li>Outline procedures and goals </li></ul><ul><li>Follow AMI or NCC guidelines </li></ul><ul><li>Training requirements & frequency </li></ul><ul><li>Auditing requirements & frequency </li></ul>
    12. 12. Programs and Policies <ul><li>Animal handling statement (mission) </li></ul><ul><li>Non-ambulatory animals </li></ul><ul><li>Injured or fallen stock </li></ul><ul><li>Transporter manual </li></ul><ul><li>Procedures for stressed and overheated animals </li></ul>
    13. 13. Training <ul><li>Written materials and manuals </li></ul><ul><li>Videos illustrating proper procedures </li></ul><ul><li>Certification </li></ul><ul><li>Compliance statement </li></ul><ul><li>Re-certification frequency (annual) </li></ul>
    14. 14. Developing Internal Audits <ul><li>Simple to conduct </li></ul><ul><li>Criteria measure a multitude of potential issues </li></ul><ul><li>Frequency of internal audits </li></ul><ul><ul><li>Recommended weekly at random times </li></ul></ul><ul><li>Targets are reasonably achievable </li></ul><ul><li>Snapshot in time (variables may influence) </li></ul><ul><li>Scores below acceptable levels require interventions </li></ul>
    15. 15. Beef/Pork Criteria <ul><li>Truck Unloading (Prods) </li></ul><ul><li>Facilities (Yards) </li></ul><ul><li>Egregious Acts of Abuse </li></ul><ul><li>Electric Prod Usage (25/100) </li></ul><ul><li>Slips and Falls (3 and 1/100) </li></ul><ul><li>Vocalization (Beef 3, Pork 5/100) </li></ul><ul><li>Stunning (Beef 5, Pork 1/100) </li></ul><ul><li>Sensibility (0/100) </li></ul>
    16. 16. Poultry audit areas <ul><li>Hatchery </li></ul><ul><li>Catching </li></ul><ul><li>Grow out </li></ul><ul><li>Plant </li></ul>
    17. 17. Poultry Slaughter Criteria <ul><li>Damaged transport modules </li></ul><ul><li>Hanging </li></ul><ul><li>Loose birds in yards </li></ul><ul><li>Broken/dislocated wings (50/500) </li></ul><ul><li>Stunning (10/500) </li></ul><ul><li>Automatic kill knife (10/500) </li></ul><ul><li>Sensibility at scald (0/500) </li></ul><ul><li>Egregious Acts of Abuse </li></ul>
    18. 18. Third Party audit <ul><li>Performed by independent auditor </li></ul><ul><ul><li>Customer themselves </li></ul></ul><ul><ul><li>Professional auditing company hired by the customer or the packer </li></ul></ul>
    19. 19. PAACO (Professional Animal Auditor Certification Organization) <ul><li>Federation of Animal Science Societies (FASS) </li></ul><ul><li>Am Registry of Professional Animal Scientists (ARPAS) </li></ul><ul><li>Am Assn of Bovine Practitioners (AABP) </li></ul><ul><li>Am Assn of Swine Veterinarians (AASV) </li></ul><ul><li>Am Assn of Avian Pathologists (AAAP) </li></ul>
    20. 20. PAACO – Services and Goals <ul><li>Quality, professional auditors </li></ul><ul><ul><li>Minimum standards of livestock experience and education </li></ul></ul><ul><li>Third-party, peer reviewed, quality audits </li></ul><ul><li>Improved auditor performance </li></ul><ul><li>Reduce need for multiple audit instruments & audits </li></ul>
    21. 21. PAACO Activities <ul><li>Education/training auditors </li></ul><ul><ul><li>Meat Plant (cattle, swine, sheep) welfare </li></ul></ul><ul><ul><li>Poultry (broiler, turkey, layer) welfare </li></ul></ul><ul><ul><li>Dairy (oversight based on PAACO standards) </li></ul></ul><ul><li>Audit Certification </li></ul><ul><ul><li>Dairy – Validus </li></ul></ul><ul><ul><li>Dairy, layers & others – American Humane Association </li></ul></ul><ul><ul><li>Slaughter -- American Meat Institute </li></ul></ul><ul><ul><li>Others </li></ul></ul>
    22. 22. Who Attends training? <ul><li>Academia </li></ul><ul><li>Professional auditors/companies </li></ul><ul><li>Veterinarians </li></ul><ul><li>Foodservice </li></ul><ul><li>Retail/grocery </li></ul><ul><li>Packers/processors </li></ul><ul><li>Service sectors </li></ul><ul><li>Government </li></ul>
    23. 23. Training Structure <ul><li>Two to Three Days </li></ul><ul><li>Lecture </li></ul><ul><li>“ Field Demo” </li></ul><ul><li>Auditor protocol </li></ul><ul><li>Testing </li></ul><ul><li>Shadowing </li></ul><ul><li>Certification (annual) </li></ul><ul><li>Continuing Ed </li></ul><ul><li>Standards of Conduct </li></ul>
    24. 24. Future <ul><li>Customers will require the development of programs and audit requirements for the phases of animal production and slaughter. </li></ul>
    25. 25. Future Issues <ul><li>Controlled Atmosphere Stunning </li></ul><ul><li>Cage Free Eggs </li></ul><ul><li>Gestation Stalls </li></ul><ul><li>Feedlot management </li></ul><ul><li>Transportation </li></ul>
    26. 26. <ul><li>THANK YOU </li></ul><ul><li>Kellye Pfalzgraf DVM </li></ul><ul><li>Director, Office of Animal Well-Being </li></ul><ul><li>Tyson Foods </li></ul>
    27. 27. QUESTIONS
    28. 29. Humane Slaughter Act <ul><li>All animals are rendered insensible </li></ul><ul><li>to pain by a single blow or gunshot </li></ul><ul><li>or an electrical, chemical or other </li></ul><ul><li>means that is rapid and effective, </li></ul><ul><li>before being shackled, hoisted, </li></ul><ul><li>thrown, cast or cut. </li></ul>
    29. 30. USDA Animal welfare <ul><li>FSIS has 17 District Veterinary Medical Officers (one for each district in the U.S.) </li></ul><ul><ul><li>Conduct welfare data collection in the plants </li></ul></ul><ul><ul><li>Create a set of standards for FSIS </li></ul></ul><ul><ul><ul><li>Current evaluation at plants is at the discretion of the inspector </li></ul></ul></ul><ul><ul><ul><li>Limited training in animal welfare evaluation </li></ul></ul></ul>
    30. 31. 9 CFR PART 313 Humane Slaughter of Livestock <ul><li>Livestock pens, driveways and ramps </li></ul><ul><li>Handling of livestock </li></ul><ul><li>Chemical; Carbon dioxide </li></ul><ul><li>Mechanical; captive bolt </li></ul><ul><li>Mechanical; gunshot </li></ul><ul><li>Electrical; stunning or slaughtering </li></ul><ul><li>Tagging of equipment, alleyways, or pens </li></ul>
    31. 32. Directive 6900.1 Humane handling of disabled livestock <ul><li>Antemortem inspection procedures </li></ul><ul><ul><li>Inside transport vehicle </li></ul></ul><ul><li>Movement of ambulatory disabled stock </li></ul><ul><li>Movement of non-ambulatory stock </li></ul><ul><ul><li>Equipment and restraints </li></ul></ul><ul><li>Notification </li></ul><ul><li>Documentation </li></ul>
    32. 33. Directive 6900.2 Humane handling and Slaughter of Livestock <ul><li>Livestock pens, driveways and ramps </li></ul><ul><li>Humane handling of livestock </li></ul><ul><li>Stunning methods </li></ul><ul><li>Ritual slaughter of livestock </li></ul><ul><li>Enforcement and documentation </li></ul><ul><li>District Veterinary Medical Specialists (DVMS) </li></ul>
    33. 34. Notice 35-04 ( Documentation of Humane Handling Activities) <ul><li>Information required for: </li></ul><ul><ul><li>Humane-handling Activities Tracking (HAT) </li></ul></ul><ul><ul><li>Data on the time FSIS spends verifying </li></ul></ul><ul><ul><li>Non-compliance reports </li></ul></ul><ul><ul><li>Nine categories for documentation (time & NR) </li></ul></ul>
    34. 35. HIKE ( Humane Interactive Knowledge Exchange) <ul><li>Educational and correlation tool </li></ul><ul><li>Enhance and improve knowledge & understanding </li></ul><ul><li>FSIS field personnel and plant management </li></ul><ul><li>Fictional scenarios generated monthly </li></ul><ul><li>Review FSIS requirements & their application </li></ul>
    35. 36. FMI/NCCR animal welfare goals <ul><li>Consistency across the US retail sector </li></ul><ul><li>Implement practical and attainable guidelines based on science </li></ul><ul><li>A measurable audit process </li></ul><ul><li>An ongoing advisory council of third party, independent animal welfare experts </li></ul><ul><li>Improve communications across the supply chain on animal welfare issues </li></ul>
    36. 37. Audit scoring <ul><li>Audits consist of a list of “Yes/No” questions </li></ul><ul><li>Audit results are posted on secure website </li></ul><ul><li>Customers view results and determine approval of the facility </li></ul><ul><li>Carcasses and products may have to be segregated </li></ul>
    37. 38. Regulation 381.65© <ul><li>“ Poultry shall be slaughtered in accordance with good commercial practices in a manner that will result in thorough bleeding of the carcasses and assure that breathing has stopped prior to scalding.” </li></ul>

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