Presentation from 2015 Association of Dressings and Sauces Technical Meeting by Dr. Claire Sand titled: GFSI, BRC, SQF and beyond where food safety is heading and packaging’s role in getting us there.
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and coaching.
Want to know more about items reviewed in this presentation? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning? View more presentations at http://www.packagingtechnologyandresearch.com/thought-leadership.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them.
In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Getting Started with GFSI (For Manufacturers)TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Being compliant with a Global Food Safety Initiative (GFSI) recognized scheme can be a business accelerator, but is also often viewed as a daunting task. It doesn’t need to be.
Join our webinar to learn about the impetus for creating the GFSI, its benefits, and basic steps to get you going on the process to becoming compliant.
Karil Kochenderfer, GFSI’s North American representative, will start with an overview of the Global Food Safety Initiative and its benefits.
John Kukoly, Director of BRC in the Americas, will then give a general overview of what is required to begin the compliancy process with any GFSI-compliant scheme relevant to food manufacturers and ingredient processors.
Topics to be addressed:
-Why certification to a GFSI scheme matters to you
-Considerations in choosing a scheme
-The audit process explained
-Best practices for successful implementation
-Poor practices to avoid
-Key areas to focus on in planning and implementation
The webinar will conclude with both Karil and John taking questions from the audience.
About the Global Food Safety Initiative:
The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world's leading food safety experts from retailer, manufacturer and food service companies, service providers associated with the food supply chain, international organizations, academia and government.
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them.
In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Getting Started with GFSI (For Manufacturers)TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Being compliant with a Global Food Safety Initiative (GFSI) recognized scheme can be a business accelerator, but is also often viewed as a daunting task. It doesn’t need to be.
Join our webinar to learn about the impetus for creating the GFSI, its benefits, and basic steps to get you going on the process to becoming compliant.
Karil Kochenderfer, GFSI’s North American representative, will start with an overview of the Global Food Safety Initiative and its benefits.
John Kukoly, Director of BRC in the Americas, will then give a general overview of what is required to begin the compliancy process with any GFSI-compliant scheme relevant to food manufacturers and ingredient processors.
Topics to be addressed:
-Why certification to a GFSI scheme matters to you
-Considerations in choosing a scheme
-The audit process explained
-Best practices for successful implementation
-Poor practices to avoid
-Key areas to focus on in planning and implementation
The webinar will conclude with both Karil and John taking questions from the audience.
About the Global Food Safety Initiative:
The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world's leading food safety experts from retailer, manufacturer and food service companies, service providers associated with the food supply chain, international organizations, academia and government.
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
Food safety in low- and middle-income countries: What works, what doesn't and...ILRI
Presentation by Delia Grace, Fred Unger, Hung Nguyen-Viet, Johanna Lindahl, Kohei Makita, Kristina Roesel, Michael Taylor, Ram Deka, Sinh Dang Xuan, Steve Jaffee and Silvia Alonso at the 15th International Symposium of Veterinary Epidemiology and Economics, Chiang Mai, Thailand, 13 November 2018.
"Partnering for Impact: IFPRI-European Research Collaboration for Improved Food and Nutrition Security" presentation by Maximo Torero, IFPRI, 25 November 2013 in Brussels, Belgium.
Top 5 packaging solutions
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to keep learning from Dr. Sand? View more of her presentations and articles at http://www.packagingtechnologyandresearch.com/thought-leadership.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
The Economist Intelligence Unit gives their view about the future of food supply in the world. Food must be enough in quantity and quality to feed the future population.
Katharine Kreis
POLICY SEMINAR
Bigger Change Faster: Integrated Development, Health, and Environment Actions for a Sustainable Future
Co-Organized by IFPRI, The Nature Conservancy, PATH, and Duke University
OCT 23, 2019 - 12:15 PM TO 01:45 PM EDT
Presentation on the HBR Case Study: Krispy Natural, Cracking the PM Code completed by Karthik Prasad, BITS Goa as part pf the marketing internship under Prof. Sameer Mathur, IIM Lucknow
A 72-hour M&A case competition on whether Whole Foods Market should be taken private by The Blackstone Group, or seek out strategic partners in order to alleviate sliding margins and increased competition in the US organic and natural foods market.
Our solution, a strategic merger with Publix Super Markets and a public health-focused growth strategy was well-received by the judges from Guggenheim Partners.
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
December 2023 article on Food Safety
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand, owner and founder of Packaging Technology & Research, helps clients achieve
more sustainable packaging,
increase shelf life/prevent food waste,
leverage food packaging innovations,
address food package optimization
and serves the food and packaging industry as
a food packaging expert witness
adjunct professor
columnist for Food Technology and Packaging Digest
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 35+ years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affects your business? Reach out to Dr. Sand on LinkedIn - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/insights.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, CalPoly and Michigan State University; Columnist for Food Technology Magazine and Packaging Digest http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
May 2023 Food Technology Article
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
December 2022 IFT Article
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
March 2023 Packaging Digest article.
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
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2015- GFSI, BRC, SQF and beyond where food safety is heading and packaging’s role in getting us there by Dr. Claire Sand
1. GFSI, BRC, SQF and beyond: Where food safety is
heading and packaging’s role in getting us there
Dr. Claire Koelsch Sand
Founder and Owner, PackagingTechnology and Research
Adjunct Professor, Michigan State University
2015 Association of Dressings and SaucesTechnical Meeting
2. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
2
3. Acknowledgements
• Dr. Ted Labuza
• Department of Food Science and Nutrition University of Minnesota
• Dr. Tonya Schoenfuss
• Department of Food Science and Nutrition University of Minnesota
• Dr. John Spink
• Director of Food Fraud Initiative Michigan State University
3
4. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
4
5. GFSI continues to be relevant
2000
“continuous improvement in food safety management systems and
ensure confidence in the delivery of safe food to consumers
worldwide”
2007
2015
Version 7 launches
GFSI5
6. GFSI: harmony, transparency efficiency, save $
Goals
• harmonize worldwide food safety standards
• increase transparency
• efficiency in the supply chain
• cut costs for manufacturers
GFSI goals
Best
Practices
GFSI Schemes
ISO 22000
Food Laws and Regulations
Codex – HACCP - GMP
6
8. Dominates in USA food packaging
1994
developed in Australia
2000
Food Marketing Institute (FMI)
2004
GFSI approved at level 2
2014
3 unannounced audits
GFSI: SQF8
13. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
13
14. How are we doing?
Goals were to:
Harmonize worldwide food safety standards
Increase transparency
Improve supply chain efficiency
Cut costs for manufacturers
GFSI: assessment14
15. Food safety standardized
• Standards and holistic approaches guide industry
• Food safety on radar
• Increase in budgets
• Combine food safety into HHS
• Food safety now has a common language
• Import knowledge and transparency demands are up
GFSI: assessment15
20. 2 classes of foods more discernable
(17)
GFSI: assessment20
21. 2 classes of foods more discernable
GFSI: assessment21
22. Supply chains and manufacturing efficiencies
not realized - yet
• Motivation to pursue GFSI:
• 70% to meet customer requirements
• 30% to pursue GFSI to address food safety
• Company audits take resources and time:
• 80% companies see no reduction in company audits
• Suppliers now need to comply with unannounced SQF and
company audits
• Small players bear proportionally higher costs to be GFSI
certified
GFSI: assessment22
26. Dressings & sauces - positive results from GFSI
• Outbreaks threaten stability
• Consume time and resources
• Shift company focus
• Impact of prevented outbreaks
cannot be measured
• Industry connected by skus and
brands
• Liability and legality
GFSI: assessment26
Recent cases
• Hummus
• Ice cream
• Peanuts
• Ingredients
27. Dressings & sauces - positive results from GFSI
• Audits not equal
• 3rd party audits not all equal
• FSMA section 307 will equalize
• Pass rates on company audits likely higher
• FSMA implementation for GFSI complaint food manufacturers and
packaging suppliers much smoother
GFSI: assessment27
28. Dressings & sauces - positive results from GFSI
• Consolidation decreased sourcing options
• Food safety to more equal footing for large and small manufacturers
• Focused food and packaging industries
GFSI: assessment28
(26)
29. Net: GFSI is working but much more to do
• Industry
• Food industry doing what needs to be done for food safety
• Increased realization on bad apples
• Packaging suppliers can do more
• Smaller companies benefit most
• Food safety is a strategic advantage
“Foodborne diseases impede socioeconomic development by
straining health care systems and harming national economies,
tourism and trade. Food supply chains now cross multiple national
borders.” (WHO)
GFSI: assessment29
30. • Complexities in abundance
• GFSI will have a positive long term impact
GFSI: assessment
Net: GFSI is working but much more to do
30
31. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
31
32. Refocus on food fraud and what is next
• Refocus to address food and packaging fraud
• Align value chain to address fraud and then to meet next
challenge
32
33. Food fraud is economically motivated (EMA)
Action
IntentionalUnintentional
Harm
Public Health,
Economic, or
Terror
FOOD
DEFENSE
FOOD
SAFETY
EconomicFOOD
FRAUD
FOOD
QUALITY
Food fraud-what’s now
Motivation
33
(27)
35. Food fraud prevalence increasing
• 10 of 117 countries are responsible for 60% of all food fraud
Current food of concern
• Seafood:
• "Sturgeon caviar" was MS paddlefish
• Catfish fillets replaced expensive fish
• 77% of USA snapper mislabeled
• Cumin
• Honey diluted with beets or corn syrup
• Protein source products
• Olive oil
• Coffee
• Tea
• Wine: Pinot Noir from merlot & syrah
grapes
Current packaging of
concern
• Recycled paperboard
• PP
• RPET
• Laminate layers
Food fraud-what’s now35
36. Food fraud increase due to 3 main factors
Food fraud increase is due to:
Consolidated buying that enables:
• Focus on lowest ingredient costs that tempts fraud
• Technology to covertly transact illegitimate deals
• Impedes traceability
Unharmonious regulations
• Lack of enforced processing regulations in much of world
• GMO to produce bioplastics
Increase refrigerated distribution for long-term perishables
• Increased need for and rising cost of product stability
• Increased value of food
Food fraud-what’s now36
37. Impacts of food fraud
• Declining public trust in packaged food
• Loss of country of origin business
• Increased funds for further fraud
• Loss of brand value
• Companies become enforcers
Food fraud-what’s now37
39. Food fraud example
Deliberate intent by senior management to deceive customers was
Adulteration & Tampering (5)
1. “Acceptable” mix ratios defined within a manual
• Mixing expired meat with fresh meat
• Mixing chicken skin with breast meat
2. Cunning was a source of pride
• Concealing suspect stock from quality inspectors
• Altering expiration dates
3. Quality control department recorded fraudulent practices
• Dual sets of records kept
– one for the inspectors and one for company
Food fraud-what’s now39
41. Food packaging fraud also economically motivated
Packaging fraud-what’s now
Highly competitive and industry
• Competitive converters have same suppliers
• Long term contracts
• Raw material prices flux
Goals not align with customer
• “Meet” environmental goals
• Shelf life and migration data not obtainable
Manufacturing efficiencies
• Long material runs
• Substitute materials
• Additives to speed up production
• Temptation to expand tolerances
41
42. PET viable to fraud
• Replace RPET with PET as prices fluctuate
• Lack of harmonization on food contact
• EU position paper - food contact RPET if <5% of RPET non-food
sources
• RPET COC unsteady
• RPET demand exceeds supply
• RPET vs PET discernable by DSC
Packaging fraud-what’s now42
43. Dressings & sauces packaging vulnerability
• Understanding motivation is key
• Profit
• No punishment
• Low risk
• Consistent packaging COC
• Long shelf life
• Infrequent and established pack dates
• Similar to OTC medicine
• Complexities of ingredient hamper:
• Tracing
• Knowledge of fraud (melamine example)
Packaging fraud-what’s now43
44. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
44
45. How to Refocus and address food fraud
1. Embrace GFSI version 7
2. Implement FSMA
3. Add FSMA packaging elements
4. Focus packaging innovation on
prevention and prediction
Refocus to address food fraud
detection & mitigation prediction & prevention
45
46. Embrace GFSI version 7
Begins to address food fraud
Refocus to address food fraud
GMA
FSMA
ISO TC 247
Food Chemicals Codex
EP/EU Resolution and Interpol
Corporate Processes and systems
6 sigma and Enterprise Risk Management
46
48. Implement FSMA
• New Focus on prevention in:
• SEC 101. INSPECTIONS OF RECORDS.
• SEC 102. REGISTRATION OF FOOD FACILITIES.
• SEC 103. HAZARD ANALYSIS AND RISK-BASED PREVENTIVE
CONTROLS.
• SEC 104. PERFORMANCE STANDARDS.
• SEC 105. STANDARDS FOR PRODUCE SAFETY.
• SEC 106. PROTECTION AGAINST INTENTIONAL ADULTERATION.
• SEC 108. NATIONAL AGRICULTURE AND FOOD DEFENSE STRATEGY.
• SEC 109. FOOD AND AGRICULTURE COORDINATING COUNCILS.
• SEC 110. BUILDING DOMESTIC CAPACITY.
• SEC 111. SANITARY TRANSPORTATION OF FOOD.
• SEC 112. FOOD ALLERGY AND ANAPHYLAXIS MANAGEMENT.
• SEC 115. PORT SHOPPING.
Refocus to address food fraud
• Fraud direction pending
48
49. Implement FSMA’s expanded HACCP
HACCP is adaptable to thwart food fraud
5. Review &
Adjust
1. Identify Hazard 2.
Understand
Cause
3. Implement
Preventive
Controls
4. Monitor
Effectiveness
Refocus to address food fraud49
50. Use FSMA’s VA
Vulnerability Assessment focuses efforts with attention to motive
Criticality
• Measure of public health & economic impacts of an attack
Accessibility
• Ability to physically access and egress
from target
Recuperability
• Ability of system to recover from an attack
Refocus to address food fraud50
51. Use FSMA’s VA
Vulnerability
• Ease of accomplishing attack
Effect
• Measured by loss in production
Recognizability
• Ease of identifying target
Shock
• Combined health, economic and
psychological impacts of an attack
Refocus to address food fraud51
52. Use same solutions for packaging & food fraud
Refocus to address food & packaging fraud
detection & mitigation prediction & prevention
52
53. Add packaging to FSMA
• Perform risk analysis
• Biopolymers derived contaminants – plant fibers and allergens
• Conversion process – laminations, coextrusions
• Effect of post package processing - Irradiation/HPP
• Extraction protocol
• Reassess packaging specifications
• Tight and too loose windows
• Identify critical aspects to fraud
Refocus to address food & packaging frau53
54. Add packaging to FSMA
Add packaging to FSMA now
• Establish supplier testing
protocol
• Extraction for food contact (15)
• EU guidelines (14)
• Complete traceability
• Lots, lines, location, transport,
storage
Refocus to address food & packaging fraud54
55. Add packaging to FSMA
Add packaging to FSMA now
• Emphasis on material documentation
• Documentation and recall linked to packaging
• Minimize the damaging effects to human health and brand
reputation
• Consider changes that alter dynamics
• Supplier financial pressure
• Price fluctuations
• Disasters
• Global strife and success
Refocus to address food & packaging fraud55
56. Packaging innovation for prevention & prediction
• Begin tracking packaging before food is packaged
• Address diversion
• Selective monitoring
• Load monitoring
detection & mitigation prediction & prevention
Refocus to address food & packaging fraud56
57. Use packaging prevent & predict after VA
• Assess innovations on prevention & prediction
• Overt is a deterrent and prevention
RFID
Coded track and trace
Integrated with tamper evidency
Refocus to address food & packaging fraud57
58. Use packaging prevent & predict after VA
Assess package innovations on prevention prevention &
prediction
Covert is less of a deterrent and more of detection
Combine covert selectively to verify overt
• Steganography
• Digital watermarks
• Coatings and hidden marks
• Covert RFID
Refocus to address food & packaging fraud58
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59. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
59
60. Need value chain as an operational solution
raw materials for
packaging
converted
packaging
manufactured
packaging
components
Combined
product
and
package
distributed
product
and
package
sold
product
and
package
discarded
product
and
package
Food
Packaging
Value
Chain
Interfaces
• Beyond food safety and food
fraud there are quality and
defense and other challenges
• Need robust system to
address all challenges
• Food packaging value chain
aligns to meet challenges
• Link of food and packaging is
critical
Align value chain to address fraud & next
challenge
60
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61. Technology & regulations offer partial solutions
• Technology offers
temporary solutions
• Regulations offer
inflexible solution
• Value chain offers
operational solution
linking food and
packaging
Align value chain to address fraud & next
challenge
Technology
To increase food safety and decrease fraud:
61
62. Connect tangibly within value chain
Use value chain to connect food safety and food fraud to
packaging by:
1. Inspiring
2. Building tactic knowledge
3. Sharing work and value
4. Rewarding significance
Align value chain to address fraud & next
challenge
62
63. Build tactic knowledge and trust within value chain
• Knowledge means value is understood
• Build tactic knowledge with food and package suppliers
• Expand existing initiatives with safety and fraud focus
• Link on goal of decreasing fraud and increasing safety
• Build knowledge at all levels
• Build trust at all levels
• Build operational processes to align and transfer knowledge
that thwart fraud and increase safety
Align value chain to address fraud & next
challenge
63
64. Lack of trust is an expensive way to run a business
• 85 % of consumers do not trust the words spoken by a corporate
executive (16)
• Many consumers are executives
• Employees and management conduct or are complicit in:
• Poor food safety practices
• Intentional food fraud
• Safety and fraud are often money driven and relate to poor ethics
Align value chain to address fraud & next
challenge
64
65. Share value in an expanded value chain
• Shared value links societal issues (safety and fraud) to
business needs
• Expand partners to increase value of working relationships
• To address food safety and fraud now
• To address next issue
Align value chain to address fraud & next
challenge
65
66. Shared values link with fraud and safety
Increasing food safety and decreasing food fraud relate to many
concerns:
• Decreased unsaleables
• Reduced product diversion and counterfeiting
• Tighter chain of custody
• Reduced out-of-stocks
• Brand erosion
• Environment
• Product utility
Align value chain to address fraud & next
challenge
66
67. Reward significance within value chain
• Food ingredient and packaging suppliers can not sustain and or
improve safety and address fraud if:
• Focus is solely on price
• Product is commoditized
• They are marginalized
• Just as our brands cannot
• Link rewards to prevention and protection of fraud and food
safety
• Provide economic incentive to traceability and COC
Align value chain to address fraud & next
challenge
67
68. Expand the value chain
• Minimal links to externals that address value
Align value chain to address fraud & next
challenge
68
(22)3
69. • Create links that are meaningful safety and fraud
Expand the value chain
Align value chain to address fraud & next
challenge
69
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70. Value chain to improve microbial safety -example
• Situation: Product microbial level so high HPP/irradiation can not
reduce it effectively
• Need to address problem for this plant and others
• Focus on prevention and protection
Align value chain to address fraud & next
challenge
70
71. Value chain to improve microbial safety - example
5. Review
& Adjust
1. Identify
Hazard
2. Understand
Cause
3. Implement
Preventive
Controls
4.
Effectiveness
4. Monitor
Effectiveness
Expand knowledge
base: lack of clean water
sources on
manufacturing site and in
homes
Expand Knowledge base:
water borne contamination
package seals not consistent
Share work: design an provide clean
water sources for homes and
manufacturing, address tactic
knowledge on washing, manufacturing
HACCP, water testing
Share work: Track and stress test
Reward significance:
refined relationship with
suppliers anchored on
safety
Align value chain to address fraud & next
challenge
71
72. Value chain to reduce recalls – tactical example
• Situation: Costly recalls due to repeated product off-flavors
• Focus away from detection and mitigation to
prevention and protection
Align value chain to address fraud & next
challenge
72
73. Value chain to reduce recalls – tactical example
• Already had COC tactic links with suppliers for
sourcing, tracking processes, verification, recall
processes
• Expanded knowledge:
• Product contaminated from package
• Shared work:
• Link migration data to supplier’s converters
• Expanded value chain connected on final product
use and sensitive flavor profile
• Converter financials and motivation
• Prevention vs detection
Align value chain to address fraud & next
challenge
73
74. Value chain holds in a vuca world
• Volatile
• Dynamics of change
• Catalysts
• Uncertain
• Missing predictability
• Complex
• Chaos slightly at bay
• Ambiguous
• Hazy reality
• Misreads
Align value chain to address fraud & next
challenge
74
75. Agenda
1. What are we doing and why ?
• GFSI’s meaningful role in packaged food
2. How are we doing?
• GFSI assessment
3. What do we need to do now?
• Address Food and packaging fraud
4. How can we do this?
• Refocus to address food & packaging fraud
• Align value chain to address fraud & next challenge
75
76. Checklist
Insist upon GFSI Version 7 compliance
Implement FSMA with packaging initiatives
Forecast vulnerability
Assess packaging technology with focus on prevention & prediction
Refine and develop operational solutions
Connect food and packaging within the Value Chain
Continue to expand issue to pervade relationships within the value chain
Build trust and align to deliver meaningful packaging innovation
Expand to connect with NCFPD and FFI
Share value and work
Consider food safety and fraud as a social issue
Identify key and critical packaging and food suppliers
Develop shared library (ingredients and audit information)
76
77. Relevant Sources and References
• Food Fraud Initiative at Michigan State University
• National Center for Food Protection and Defense (NCFPD) at University of Minnesota
1. Lupien, J., 1997. Food packaging, international standards related to food safety and quality, and trade. Food
Additives and Contaminants, Vol. 14, No. 6-7, 519-527
2. Sand, C.K. 2015. Bringing in Innovation with the Packaging Value Chain. IFT Webcast February 26, 2015.
3. José Cuesta, J., Htenas, A., and Tiwari, S., 2014. Monitoring global and national food price crises. Food Policy 49:
84–94
4. NSF, 2014. The ‘new’ phenomenon of criminal fraud in the food supply chain White Paper.
5. 2014-07-21 08:11 Shanghai Daily Web Editor
6. Brody, A, Sand, C. Sabbagha, F., 2014. RFID in Packaging using Value Chain. Food Technology. October
7. Spink, J. and Moyer, D., 2011. Developing a Food Fraud Prevention Program. MSU Food Fraud Initiative
8. Reig, C., Lopez,A.D., Ramos, M.H., Ballester, V., 2014. Nanomaterials: a Map for Their Selection in Food
Packaging Applications. Packag. Technol. Sci. 27: 839–866
9. Percy, B., 2011. GFSI Compliance and Automated Food Safety Management Systems.
Cereal Foods World. 56, 4; pg. 144
10. Busta, F., 2011. Defending the safety of the global food system from intentional contamination. National Center for
Food Protection and Defense. University of Mn.
11. National Center for Food Protection and Defense
12. Spink, J. and Moyer, D., 2011. Defining the Public Health Threat of Food Fraud. Journal of Food Science Vol. 76,
Nr. 9,
13. adapted from Guardian
14 http://ec.europa.eu/food/food/chemicalsafety/foodcontact/eu_legisl_en.htm
77
78. 15.http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/IngredientsAdditivesGR
ASPackaging/ucm081818.htm
16. 2013 survey by public relations agency Edelman
17. http://foodsecurityindex.eiu.com/
18. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne
outbreaks in 2013. 2015. European Food Safety Authority & European Centre for Disease Prevention and Control.
EFSA Journal 2015;13(1):3991
19. Consumer Product Fraud: Deterrence and Detection. AT Kerney, 2010.
20. Chen, E., Flint, S., Perry, P., Perry, M., and Lau, R., 2015. Implementation of non-regulatory food safety
management schemes in New Zealand: A survey of the food and beverage industry. Food Control 47: 569e576
21. Mensah, L.D., Julien, D. 2011. Implementation of food safety management systems in the UK. Food Control 22
1216e1225
22. Exploring new values and new directions in the Forest, Paper & Packaging industry., 2011. PWC.
24. http://www.brcglobalstandards.com/
25. http://www.ifs-certification.com/index.php/en/
23. SQFI.com
26. http://www.informationclearinghouse.info/article36743.htm
27. Spink, J., 2006, The Counterfeit Food and Beverage Threat, Association of Food and Drug Officials (AFDO),
Annual Meeting.
28. ACFE, 2012. Report to the Nations.
29. US Patent 8,674,834,132.
30. Sand, C., 2007. Packaging Value Chain. DesTech Publishing.
78
Relevant Sources and References