If you are a food supplier for retail grocery, and have to conduct a market withdrawal or recall, you must provide the retailer with information required to rapidly pull product from store shelves.
Effective procedures are essential for protecting public health and your brand. The reality is, it often does not go as smoothly as planned. How can you partner with your retailer to ensure an expedient recall?
On May 15, 2015, the USDA Food Safety Inspection Service (FSIS) released the final requirements for Hazard Analysis & Critical Control Points (HACCP) Systems Validations. Learn how to be ready, and avoid non-compliance and enforcement actions?
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How to conduct a food product recall in Australia. Contains details on the process, useful contact details and numbers, plus links to supporting material and recall templates.
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SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
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Food Safety: Effective Product Recall - using global standardsShantalla
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The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
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The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
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Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
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The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
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FDA's current deadline for publishing the final rules for preventative controls for is quickly approaching. Find out what your company needs to know to prepare for these new regulatory requirements for FDA-regulated processors. This presentation provides an overview of preventative controls requirements under the Food Safety Modernization Act (FSMA), what is HARPC, and how to make the HACCP to HARPC conversion, as well as reassessing food safety plans for compliance and effectiveness.
Inside the Mind of a Food Safety AuditorTraceGains
Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
Featuring
Nancy Scharlach, President & Chief Technical Director of Soterian Systems, LLC
HACCP Principles for Operators in Food Services and Retail Establishment. Eng. A.karam Al Malkawi
This presentation is specially designed for Food Safety beginners and Operators focuses of the main principles of HACCP in field of Food Services and Retail.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
The need to build a robust food safety culture with your front-line workforce will only increase as the customer and regulatory demands continue to escalate. In 2020 the industry will need to feed 9 billion, leaving little room for error with regard to food quality standards and food waste.
http://www.alchemysystems.com
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View the slides from The Mind of the Food Worker webinar.
Build an Effective Serious Injury Prevention Strategy (in Food Manufacturing)...Alchemy Systems
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From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
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Build an Effective Serious-injury Prevention Strategy (in Food Manufacturing)Alchemy Systems
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Learn how you can mitigate risks, protect your people, your reputation, and your bottom line with an effective serious injury prevention strategy.
Strategies to Reduce Food Waste for Increased ProfitabilityAlchemy Systems
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. In fact, over 16% is lost during production and distribution—a major profit killer!
Join Alchemy to learn more about how you can implement employee-driven initiatives that cut production waste. Our experts will share best practices on identifying and reducing production-related waste to drive a more profitable, and ecologically sustainable operation.
Learn how to:
Identify key areas for waste management and reduction
Implement employee-driven waste management initiatives and inspire positive behavior change
Establish the proper KPIs to reduce waste while improving overall efficiency
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. Over 16% is lost during production and distribution—a major profit killer! Join us to learn about how you can implement initiatives that cut waste and increase profitability.
Exceeding BRC Expectations: Addressing the Human Element of Food SafetyAlchemy Systems
The 2016 Global Food Safety Training Survey revealed an astounding 62% of food companies say that not all of their employees are following the right food safety protocols on the floor. However, 75% of those food companies agreed that employees would be more productive if their food safety program was consistently applied.
Have you ever wondered if your training methods are driving the right food safety behaviors and results? Once upon a time, the food industry’s approach to food safety focused on inspection results, facility design, microbiology, and illness outbreaks. The future of food safety, as outlined by BRC 7, now includes and emphasizes people and their behavior.
Campden BRI and Alchemy in partnership with BRC, SGS, SQF and TSI have released the results of the fourth annual global survey of food safety training. The survey questioned food and drink manufacturers and processors worldwide to identify the needs, effectiveness and challenges of food safety training in the industry.
The results reveal some interesting trends:
Improving food safety culture was the top training goal for almost 80% of those surveyed
Many companies are not exploiting the specialist expertise available in their HR departments
Traditional training methods are still favored over online methods
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1. Food Recalls: Effective Supplier/Retailer
Partnerships
LeAnn Chuboff | David Guilhaus | Holly Mockus
June 19, 2015
2. Webinar Logistics
2
• All lines are in listen-only mode
• Post your questions early and often!
• A link to the webinar recording will be emailed shortly after
the event
6. Food Recall Challenges
6
$10 Million
Average direct cost to a food
company of a recall
Allergens #1
Leading cause of recalls for both the
USDA and FDA
http://www.foodonline.com/doc/my-two-cents-are-you-prepared-for-the-high-cost-of-a-food-recall-
0001?sectionCode=Articles&templateCode=Single&user=3098071&source=nl:43110&utm_source=et_6212916&utm_medium=email&utm_campaign=FOL-E_2015-
06-04&utm_term=e6a99a48-6ca0-4d99-be13-
aa9501d0ea29&utm_content=My%2bTwo%2bCents%253a%2bAre%2bYou%2bPrepared%2bFor%2bThe%2bHigh%2bCost%2bOf%2bA%2bFood%2bRecall%253f
20%
Consumers state they wouldn’t purchase any
brand made by a company affected by a recall
7230.1 FSIS Directive
Ongoing Verification of Product Formulation and
Labeling Targeting the Eight Most Common
(“BIG 8”) Food Allergens
7. New Regulatory Developments As Of May 2015
7
• FDA Guidance for Industry
Questions and Answers Regarding
Mandatory Food Recalls Draft*
• Legislation Introduced by Sen.
Kirsten Gillibrand (D-NY)
• Give U.S. Department of
Agriculture mandatory recall
authority over contaminated
meat and poultry.
*http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/UCM445437.pdf
9. The SQF Program
• Global program based in the United States
• Owned by the Food Marketing Institute
• Modularized to provide a farm to fork solution
• Designed around the GFSI Industry Scopes
• Includes 35 different food sector categories to
meet the needs of all suppliers
• Auditors are credentialed in specific food sector
categories
• 3 levels of certification with a unique approach to
food quality
9
12. Disconnect Between Non-Conformance & Reality
Recall: Mislabeling of allergens
Non-conformance: 2.8.2.1 - Cleaning and
sanitation between change-overs rather
than 2.8.2.2 - Product ID and Labeling
Recall: Listeria monocytogenes
and environmental monitoring
Non-conformance: 11.7.4.1 - Staff
access points rather than 11.7.4.1-
Environmental Monitoring Program
Recall: Incoming raw materials/ sources
Non-conformance: 2.3.3.1 - Contract Service
Providers rather than 2.4.5.4- Incoming Goods
and Services
12
13. Best Practices
Prevent recalls and withdrawals by reviewing your food
safety system
– Focus on implementing effective food safety systems, not just
meeting the SQF Code
– Conduct internal audits
– Revisit your approved supplier program
– Conduct validation activities
• Don’t forget about the allergen program and finished product labels
• Include a review of the EMP
– Conduct a traceback exercise
• Include a review of all related processes
• Check incoming ingredients to specification
13
14. Retailer Survey In Progress
• Survey to retailers and manufacturers
• Gain better understanding of the frequency and type
of recalls/withdrawals
• How to improve the supplier/buyer relationship
Full results to be shared at Alchemy Conference - September 21st – 23rd
14
15. SQF Resources
• SQF Training Centers
• Online Training through Alchemy
• SQF Website- www.sqfi.com
15
16. 2015 Upcoming Events
• Learning Lunch Webinar
– July 22nd Creating an effective Quality Program
• Lead SQF Auditor (5-day)
– August 24-28, Oakbrook, Ill.
• SQF Packaging Auditor
– Fall class date TBD- check website
• Alchemy Conference
– September 21 – 23rd, Austin, TX
• SQF International Conference
– November 3 – 5, Indianapolis, IN
www.sqfi.com/events
16
18. Manufacturing Best Practices
18
• Use Mock Trace to find and fix gaps!
– Make it hard
– Off shifts
– Review ALL documents
– Interview employees
– Review training
– Observe the operation
– Bulk is not off limits
– Rework only
– Allergens
– Raw material to finished good
– Finished good to raw materials
– Processing aids
– Traffic pattern (cooler, oven)
– Packaging included
– Cleaning / Maintenance chemicals
• Mock Trace is a powerful tool!
– 100% plus or minus??
– 2 hours? 4 hours?
– Work sheet?
– Plant / corporate metric?
• Review templates at each
exercise
– Press releases
– FAQs
– Customer letters
– Agency communications
– Employee communications
• Retrospective for each exercise
– Continuous improvement
– Inclusion of all departments
19. Communication is Key
19
• Do you have business relationships with your customers?
– Contact info
– Periodic updates
– Network
– Share best practices
• Customer Communication
– Complete
– Accurate
– Timely
– Exact
• Avoid the rolling recall conundrum!!
23. How Should Suppliers Support Retail During Recalls?
23
In reality, when they do happen,
up-front transparent communication is key.
24. Food Safety as our Strategy
Corporate Food Safety Objective
Food safety is a top priority. We do this by training our
associates on food safety standards, monitoring compliance
with standards, having a best-in-class recall
program, and following clear processes to elevate
significant issues to company officers and/or the board of
directors.
24
26. Recall Trends at Publix
26
Quality
35%
Mislabelling
28%
Undeclared
Allergen
12%
Pathogens
8%
Foreign Material
4%
Underweight
1%
Other
12%
2014 Recall Reasons by Count
27. Recall Information Sources
27
• Food and Drug Administration
• U.S. Department of Agriculture
• Centers for Disease Control
• Consumer Product Safety
Commission
• Environmental Protection
Agency
• FoodTrack
• Rapid Recall Exchange
• Suppliers
28. Recall Information Resource
• Rapid Recall Exchange (RRE)
Rapid Recall Express (RRX)
• RRX is
– fillable standardized form
– sponsored by GS1 US
– advocated by FMI and GMA who promote the use of GS1
business standards
– available to all suppliers free of charge
• www.rapidrecallexchange.org
28
29. Recall Management at Publix
• Product Response System
• Remove product within 3 hours
• Report units recalled
• Assist
– Audible alerts for retail associates
– Lock-out at the point of sale register
– Verify 100% completion
– Account for all customer returns
– Recall reports for regulatory
• Consumer notification
– Publix has no loyalty cards
– Signage, Website, and Social Media
29
32. Retail Best Practices
• Importance of an effective recall management system
• Prompt removal of recalled product from the market place
• Necessity for all stores to report the units removed at the time
of the recall and with any customer returns
• Provide premier service and assist customers, stores, and
regulatory officials
32
34. Upcoming Events
34
• Network with industry leaders
• Master best practices
• Discover new technologies
http://www.alchemysystems.com/alchemy-conference/
35. SQF International Conference – Nov. 3-5, 2015
35
• Key Benefits
– Hear the latest food safety
information
– Updates to the SQF Program
– Network with your peers
– Meet new contacts and experts
– Learn about innovative solutions to
everyday problems
– Become a more effective leader
• Who Should Attend
– Food Safety Professionals at all
levels of supply chain
– Individuals from companies seeking
to enhance current programs
– Companies beginning to implement
a food safety program
– Food safety auditors, consultants,
and trainers
www.sqfconference.com
Diana - 5 MINUTES BEFORE START
Hello and welcome to today’s webinar Food Recalls: Effective Supplier/Retailer Partnerships
The webinar will begin in approximately 5 minutes. All lines will be in listen only mode for this discussion
If you need assistance for this online event, please call us at 888-259-8414 or use the chat function in your GoToWebinar window. The meeting will begin shortly. Thank you.
2 MINUTES BEFORE START
Hello and welcome to today’s webinar, Food Recalls: Effective Supplier/Retailer Partnerships
The webinar will begin in approximately 2 minutes. All lines will be in listen only mode for this conference.
If you need assistance for this online event, please call us at 888-259-8414 or use the chat function in your GoToWebinar window. The meeting will begin in 2 minutes. Thank you.
START
Welcome everyone, and thank you for joining us for today’s webinar, Food Recalls: Effective Supplier/Retailer Partnerships
Before we get started, let’s cover a few quick logistical details [CLICK]
All lines will be in listen-only mode for the duration of the show. However, we do want to hear from you – please post questions early and often in the GoToWebinar Question Box on your right, and we’ll get to as many as possible during the formal Q&A at the end.
Last but not least: We will be sending you a link to the recorded webinar shortly after the event for your review.
With that, let’s introduce our speakers for today’s discussion [CLICK]
LeAnn Chuboff, Sr. Technical Director, Safe Quality Food InstituteLeAnn has over 25 years of food service experience specializing in supply chain food safety and quality assurance and is responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF code and supporting materials. Prior to working at the SQF Institute, LeAnn worked for the National Restaurant Association Solutions as the Director of Science and Regulatory Relations. In this role, she was responsible for the technical accuracy of the ServSafe food safety program and developed program and services on food safety and food defense to fit with all segments of the restaurant industry.
David Guilhaus, Supply Chain Food Safety Manager, PublixDavid has over 15 years of food experience including retail, manufacturing, and food service. Since 2008, he’s held the position of supply chain food safety manager at Publix Super Markets, Inc., responsible for developing corporate food safety strategies, validating existing food safety systems across eleven manufacturing facilities and over thirty distribution centers. He also serves as the subject matter expert for food safety and quality matters related to manufacturing and distribution. Beginning in 2009, David oversaw the implementation of the SQF program within Publix Manufacturing’s bakeries, dairies, deli’s and produce packing operations and continues to support their recertification efforts today. He is also a member of SQF Technical Advisory Council.
Holly Mockus, Product Manager, AlchemyHolly has over 30 years of experience in the food industry with companies including ConAgra, Kellogg, and Sara Lee, holding leadership positions in food safety, quality assurance, sanitation, and plant regulatory affairs. She has authored several chapters related to the importance of recordkeeping and documentation in the food industry, and was honored with the 2013 SQF Outstanding Achievement Award. Currently, Holly works with the Alchemy systems Engineering and Creative teams to create solutions that help the food industry meet its safety, quality, and productivity objectives.
FDA Guidance
Process steps
Determine criteria has been met – product is adulterated and will cause SAHCODHA
Provide responsible party with opportunity to cease distribution and recall
Order distribution to cease and mandate recall
Assessment of fees for mandatory recall
2014 recall summary
Top non-conformances within SQF
What are the disconnects between the results from recalls and audits?
Tips on how to make your retailer happy
Resources
Recall: Mislabeling of allergens
Non-conformance: 2.8.2.1 - Cleaning and sanitation between change-overs rather than 2.8.2.2 - Product ID and Labeling
Recall: Listeria monocytogenes and environmental monitoring
Non-conformance: 11.7.4.1 - Staff access points rather than 11.7.4.1- Environmental Monitoring Program
Recall: Incoming raw materials/ sources
Non-conformance: 2.3.3.1 - Contract Service Providers rather than 2.4.5.4- Incoming Goods and Services
Mislabel graphic
Listeria image
Pallet w/labeling “raw materials” – boxes piled up on pallet for third item
w/her info under each
Survey Questions
How many withdrawals/ recalls do you experience in one month?
How many withdrawals and recalls do you experience in a year?
Rate the following:
Is the communication for recalls effective with all the correct information provided to you on the first try with no additional follow up required?
Is the correct information provided to you on the timeframe you require?
Is there follow up from the supplier to verify the communication?
What would be your overall success rating for how your supplier manages recalls and/or withdrawals?
What are the top reasons for recalls and withdrawals? (please be specific)
What can suppliers do to help improve this relationship?
SQF Training Centers
Implementation Training for the SQF Code
Supplemental training
internal audits
validation and verification
Online training through Alchemy
SQF Website- www.sqfi.com
0SQF Code, edition 7.1
SQF Code, guidance document- modules 2, 11, 3 and 4
SQF code comparison to FDA’s proposed Preventative Controls Rule
Pre-assessment tool
Do you have business relationships with your customers?
Contact info
Emergency contact?
Periodic updates
Network
Share best practices
Customer Communication
Complete
Accurate
Timely
Exact
Names of manufacturers and distributors
Description of product
Brand or generic names
Sizes(s) affected
Lot or unit numbers
Dates manufactured, date of expiration, use by date
Distribution means, transportation entities and involved geographic areas
Avoid the rolling recall conundrum!!
This year marks the 85th anniversary for Publix Super Markets. While we are well known for our dedication to providing premier customer service at our 1,102 stores throughout the southeastern United States, Publix is also a very large food manufacturer. We have 11 manufacturing facilities and 30+ distribution centers. Publix is the largest supplier of food to our own company.
This year, Publix ranked No. 2 in the food and drug industry on FORTUNE magazine’s “Most Admired Companies,” and we have made the list every year since 1994. Most recently, for the 18th consecutive year, Publix was honored as one of FORTUNE magazine’s “100 Best Companies to Work For.”