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Haccp and food fraud security
The document discusses the challenges of food fraud, emphasizing the need for improved food security and the effectiveness of HACCP (Hazard Analysis Critical Control Point) in addressing these issues. It highlights the importance of supply chain transparency, risk assessment, and education in preventing food crimes while suggesting practical solutions and recommendations for the food industry. Key points include the integration of HACCP principles into food fraud prevention and the call for collaboration and trust within the supply chain.
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Haccp and food fraud security
- 1. HACCP and FoodSecurity James T Flynn – HACCP Now www.haccpnow.com
- 2. Food Fraud Exposedin 2013 Reputations and businesses damaged
- 3. Not Just Horsemeat Wholeindustry now awaiting developments
- 4. Interim recommendations published Enquiriesand Reports
- 5. A New Vocabulary •Food security • Food defence • Food fraud • TACCP The food sector needs to get up to speed
- 6. A New Industryis Emerging • Provenance authentication • DNA testing • Isotope testing • Food fraud consultants • TACCP experts • Supplier audit services It comes at a cost
- 7. Stop: What aboutHACCP? • Improve food safety • Put responsibility on industry • Reduce end testing • Allow positive release • Universally accepted Why didn’t HACCP prevent this?
- 8. Key HACCP Factors •Reliance on ‘due diligence’ – Supply chain ‘cascade’ • Scope of application – ‘Internal’ processes • ‘Tick box’ culture – Focus on paperwork – Lack of evidence approach None of this is caused by the HACCP approach
- 9. Elliott on HACCP? Recc:9. “Education and advice is required on the prevention and identification of food crimes. My reference is for advice to be given in a format already familiar to the food industry, such as that expressed in terms of critical control points for hygiene in a food safety management system (the HACCP approach).” This indicates an integrated approach
- 10. Food Fraud HACCPScope • Each level of supply chain • Including – Import agents – Transport – Storage • Must cover entire supply chain • Difficult to co-ordinate / monitor Sharing of information is key, few are willing
- 11. Typical Supply Chain:UK Beef Shorter supply chains are easier to manage Issues Assurance Welfare Transport Issues • Assurance • Licensing • Storage • Hygiene • Contamination • Labeling Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling • Quality • Provenance • Storage • Hygiene • Contamination Issues Farm Market Abattoir Cutting Restaurant
- 12. Horsemeat Supply Chain Issues •Ethics • Records Issues • Assurance • Storage • Hygiene • Contamination • Labeling Issues • Ethics • Records • Assurance • Provenance • Storage • Hygiene • Contamination • Labeling Issues Issues Farm? Abattoir Cutting Trader Trader Process Retail Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport Assurance Welfare Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling
- 13. A Hidden SupplyChain Source: The Guardian
- 14. The Food FraudIceberg Food fraud is pandemic • Fish • Cereals • Alcohol • Honey • Olive Oil • Packaging • ...and so on.... Horse dressed as beef
- 15. What is thesolution? Its a LONG list implemented at differing levels Elliott Report • Detection • Enforcement • Intelligence • Inter Agency Communications • Transparency • Training • Testing • HACCP Approach
- 16. FDF Five PointPlan A Sensible Approach 1. Map Your Supply Chain 2. Identify Impacts, Risks, Opportunities 3. Assess and Prioritise Findings 4. Create Action Plan 5. Implement, Track ,Review, Communicate http://www.fdf.org.uk/
- 17. What Can WeDo Now? Solutions must be practical, feasible and affordable • Food fraud training • Application of HACCP • Visibility of assurance • Whole chain traceability • Building trusted supply chains • Earned recognition
- 18. Food Fraud Training Generateawareness and embed best practice • What is it? • How to identify it • How to control it • Managing suppliers • Risk monitoring
- 19. Application of HACCP HACCPis a transferable skill • Supply Chain Risk Identification • Scope of Hazards • Where are the CCPs? • How do you control them? • How to ‘measure’ success?
- 20. Application of HACCP HACCPis a transferable skill • It’s a Scope problem • Start to end of chain • Hazard types • Control measures • ‘Critical limits’ • Monitoring • Corrective Action
- 21. Terms of Reference HACCPis a transferable skill • Scope: Entire supply chain • Hazard Types: Species substitution, dilution, authenticity • Intended use: Consumer consumption • Team expertise: HACCP, supply chain knowledge, buyers Its a simple modification of HACCP thinking.
- 22. Process Flow HACCP isa transferable skill Process Flow – Supply Chain Map Shorter supply chains are easier to manage Issues Assurance Welfare Transport Issues • Assurance • Licensing • Storage • Hygiene • Contamination • Labeling Issues • Assurance, e.g. Red Tractor • Husbandry • GMO • Provenance • Transport Issues • Assurance • Licensing • Welfare • Carcass inspection • Hygiene • Contamination • Labeling • Quality • Provenance • Storage • Hygiene • Contamination Issues Farm Market Abattoir Cutting Restaurant
- 23. ‘Hazard Analysis’ HACCP isa transferable skill • Hazard: • Control Measure: • CCP Status: • Critical Limits: • Monitoring: • Corrective Action: • Verification: • Validation: • Implementation: Species substitution Assured supplier status Subject to Risk Assessment <1% non bovine DNA Check supplier on order Use alternative supplier Random sampling, third party audit Review results, research controls Directors, buyers, food safety, quality
- 24. Visibility of Assurance Assurancestandards need better food fraud focus • Suppliers at all levels • ‘Cascading assurance’ concept • ‘Custody Chain’ approach • Real time monitoring and alerts • Requires: • Inter-assurance scheme sharing • Retailer demand • Regulatory demand
- 25. Whole Chain Traceability Thesector still largely operates in the dark ages on traceability • Scope currently introspective • Major gap in industry infrastructure • Paper based • Error prone • Time consuming
- 26. Trusted Supply Chains Toolsare available for most of this, more on the way • Mapping the supply chain • Supplier assessment • Assurance visibility • Ongoing monitoring • Food fraud trends
- 27. Earned Recognition Trust beginswith sharing information • Urgently needed at industry level • Regulatory • Assurance • Consumer • Can help drive higher standards • Unannounced audits / inspections • Sharing of operational information
- 28. Investment in SupportedEnforcement Local authorities have massive potential to help the sector improve • Resources – paid inspections? • Experienced Professionals • Focused expertise • Service ethos – paid?
- 29. What We Don’tNeed Responsible businesses don't want the additional cost • Massive End Product Testing • More Regulation • More Audits & Inspections • More Paperwork
- 30. Summary The sector doesnot need to wait • The information exists • The techniques exist • Tools are available • Assurance is available • What’s required is • Application • Effort • Diligence
- 31. Resources Thank you • PAS96:2010: www.cpni.gov.uk • Food Fraud database: www.foodfraud.org • RASSF Portal: webgate.ec.europa.eu • Red Tractor Tracking: assurance.redtractor.org.uk • BRC Tracking: brcdirectory.com • SALSA Tracking: salsafood.co.uk • HACCP Software: www.haccpnow.com Contact details: jf@haccpnow.com Tel: 07527 255012