The document discusses the farm to fork food supply chain and ensuring food safety at each stage. It covers the key players of farmers, processors, transportation/storage, and consumers. Each stage is described, including farming practices, food processing activities, transportation and storage requirements to prevent contamination, and the importance of proper handling and preparation at the consumer level. Overall it emphasizes that maintaining food safety is a shared responsibility throughout the entire supply chain.

1. FARMTOFORK
FOODSUPPLYCHAIN
SAFETYFROM
Submitted by: Rishikesh Mishra
16-PGDM-ABPM-76

2. TheSupplyChain&EvolvingFood Patterns
The concept of “farm to fork” encompasses the traceability of food products
as they move throughout the supply chain. Supply chain operators including
farmers, processors, 3PLs, distribution centers and retailers are expected to
examine and control their internal practices and procedures at each stage to
guarantee food safety forconsumers.
From farm to fork is a much longer process to control today because
consumers are much further removed from their food sources. Many are
unaware of the complex food preservation and transportation process required
to deliver them fresh,high-quality foods.
The increasing complexity of this process is forcing every level of the supply
chain to more closely monitor the supply chain than ever before in an effort
to avoid contaminated food reaching unsuspecting consumers.

3. FoodSupplyChainKeyPlayers
Farmer Processor Transportation
&Storage
Consumer

4. SupplyChainStage1:FoodOrigin
The majority of food products and ingredients derive from agriculture. This
type of environment is much less controlled and is a potential source for
food safety concerns.
Many conventional farmers utilize natural and synthetic chemicals to fight
pests and diseases and to promote strong crop yields.
Each year more and more consumers search for food sources not grown using
these chemicals. This has caused many farmers to consider shifting to organic
methods and biological farming where only naturally occurring pest control
methods are used.
Many consumers feel as if the food products derived from this farming
method are significantly safer than those produced using chemicals.

5. SupplyChainStage1:FoodOrigin
Regardless of whether conventional or organic farming methods are used,
the main priority for farmers is to ensure that their products are produced
safely.
Farm owners work closely with certified scientists and farm advisory boards to
properly implement the use of fertilizers, antibiotics, pesticides and animal
husbandry.
Once products have been grown safely by farmers, food products can move
on to the next level of the food supply chain – processing.

6. FDAFSMAProduceSafety Rule
The FDA FSMA Produce Safety Rule establishes standards for the safe production
of raw fruits and vegetables. This FSMA provision applies only to farms that
grow,harvest, pack, or hold produce in a raw or unprocessed state.
This is the first rule to ever regulate food on farms and sets minimum safety
standards focused on the identified sources of contamination such as:
– Irrigation & agricultural water
– Materials put into soil (i.e. manure)
– Worker health and hygiene
– Intrusion of animals in growing areas
– Equipment,tool and building sanitation

7. SupplyChain Stage2:FoodProcessing
A large portion of the available foodstuffs are produced by a small
percentage of the population. As sustenance farming practices fade, food
sources are further removed from consumers. The function of preserving
and processing food are a critical in order to get food products to
consumers safely and in ediblecondition.
Food is processed in a variety manners to meet consumer demands for:
– Freshness
– Nutrition
– Convenience
– Variety
– Affordability

8. SupplyChain Stage2:FoodProcessing
As consumer expectations and demands evolve, food manufacturers are
performing a growing variety of processing activities including:
– Harvesting, slaughtering, catching/killing game
– Cutting, cleaning, packaging & refrigeration
– Secondary processing activities
• Heating
• Cooling/refrigeration
• Drying
• Smoking
• Fermentation
• Additives

9. SupplyChain Stage2:FoodProcessing
To manage food safety and quality throughout these processing
activities, manufacturers develop and implement industry and company
standards such as Good Manufacturing Processes, Hazard Analysis
Critical Control Points (HACCP) and Quality Assurance Standards.
These standards help to develop safe manufacturing processes while
more accurately identifying possible contamination points.

10. FDAFSMAPreventativeControls Rule
The Preventative Controls Rules account for a large portion of the FDA Food Safety
Modernization Act. Regulated facilities including both US and foreign operations
processing or storing foods sold in the US are required to create written plans
documenting their analysis and implementation of preventativemeasures.
Written plans must include:
– Analysis of potential contamination sources
– Preventative measures for each contamination based on risks
– Procedures for monitoring contamination
– Corrective actions to take in the event of contamination
– Recordkeeping requirements

11. SupplyChainStage3:Intermediary Transport &Storage
Transportation & logistics providers play a more important role
than ever in the food supply chain by closing the gap between
food manufacturers and consumers.
Third-party logistics providers, retailers, distribution centers
and warehouses are also held responsible for preventing
potential food safety hazards such as cross contamination,
improper storage containers and inadequate storage and
transportation temperatures.

12. SupplyChainStage3:Intermediary Transport &Storage
This leg of the food supply chain reaches consumers directly and is the last
opportunity to identify and eliminate contaminated inventory.
In order to prevent these safety hazards and maintain quality standards,these supply
chain storage and transportation operations focus on the monitoring and tracking
of proper procedures including:
– Temperature
– Humidity
– Atmosphere
– Handling conditions
Tracking and monitoring these factors in real-time creates thedetailed audit trail
required to remain complaint with food safety regulations such as FSMA.

13. SupplyChain Stage4:Consumer Consumption
Throughout the farm-to-fork process farmers, retailers, processors, 3PLs and
distribution centers play a role in retaining food safety. As the last stage, “the fork”,
consumers play their own critical role. Preventing contamination is a shared
responsibility in the food supply chain that does not end once the food reaches the
endconsumer.
Many foodborne illnesses at the consumer level are a direct result of :
– Inadequate heating during preparation
– Food being left too long at room temperature
– Cross contamination between cooked and raw food
– Contamination during preparation
Following strict handling and preparation standards at the consumer level is just
as critical as every other level of the food supplychain.

14. Conclusion
The shared responsibility of transporting food products from farm to
fork is encouraging supply chain businesses to build strong, reliable
partnerships.
These long-lasting partnerships allow supply chain operators to more
easily develop the mandated audit trails showing that food safety and
quality protocols are met.
Powerful supply chain technology such as automated data capture,
RFID and warehouse management technology helps to facilitate the
development of these relationships and compliancedocumentation.