4. World Food Trends- 1
Competition is severe and slow down in economic growth
There is a need to:
• Streamlining or modernizing operation by automation to offer
quick and easy processing
• Tackling food loss and food waste by making use of all parts of
any raw material to achieve zero waste and introduce the
3Rs concept: reuse, reduce, recycle
• Strictly in compliance with food safety management system
• Up-to-date with consumer tastes and health trends
• Understand both industry and market trends
5. World Food Trends- 2
Competition is severe and slow down in economic growth
There is a need to:
• Flexible in processing lines to cater new product
development with the science based system
• Fundamentally global: new wave of international cuisines
through consumer curiosity and exposure to international food
and flavor e.g., fermented vegetable, traditional charcoal grill,
more ingredients of medicinal herbs
• Experience dichotomy: exploration for new and complimentary
experiences: calorie intake from meals, indigenous dishes
6. Global Crisis Affecting
Food Security
Population
Increase
Economic
Crises
Regulatory
Framework
Depreciation
of Natural
Resources
Urbanization
Emerging
Diseases
Energy
Crisis
Climate
Change
Food Loss
Food Waste
Increasing
Affluence
Aging/Aged society Labor
Trafficking
7. Importance of Food Business
• Agriculture-based nation
• Value creation from agri-produce
• Food innovation, more varieties of foods
• Control of food safety and food quality
• Healthy society
• Wealthy society
• Food security and health security
• Job creation
• Tourism
8. Challenges and Trends for food Manufacturers
• To stay survive:
A must in food safety and quality
Implement productivity tools
In trend with nutrition and health
Effort in consumer tastes
Clean and green processing
Reduce food loss and food waste and introduce
3Rs concept (reuse, reduce, recycle)
Modernise manufacturing machineries
Enough skilled manpower
9. Challenges in Agri-food Raw Materials
Crops and other agri-commodities from fisheries, meat are
seasonal:
• Utilization of manufacturing machineries and all other
supplies need to be managed closely
• Production planning must be properly considered to make
use of staffs, workers and facilities as efficiently as
possible.
• Food manufacturing plants need to be monitored to
emphasizing food safety, personal hygiene, sanitation and
waste disposal
10. Challenges in Technology
• Need to be up-to-date with the advance available
technology to ensure efficient processes
• Develop new products to meet different consumer’s
trends e.g., natural food, functional meal,
convenience, low salt, low sugar, herbal food
• Automated food processing machineries with well
design in hygienic control measures
• Knowledge in sanitizing, cleaning chemicals and
cleaning technology
11. Competing in Efficiency
• Competition is severe even though demand of food is
increasing due to population growth, more meat
consumption, change in consumer’s lifestyle, shift to
healthy diet, etc.
• Profitability for each food manufacturer depends on
how efficient it is operated and a need to modernize
the processing machineries
• Smaller food manufacturers have more flexible
processing but need to ensure an up-to-date
production lines
12. Consumer Trends
Consumer’s preferences varies from place-to-place but the
basic needs are:
• Safety and quality
• Great flavor, taste, and display
• Healthy and nutritious
• Great variety of food
• Attractive packaging design and product protection
• Convenience in preparation
• Value for money
• Clean and green production
• Easily access of the preference meal
13. Key Success Factors for Food Industry
• Availability of raw materials and ingredients
• Understanding and implementation of food safety management
system
• Fully understand food laws and regulations
• Networking with other agencies and enterprises to gain knowledge
in food safety, food innovation through training
• Increase knowledge in food innovation to add value to the existing
products
• Well trained human resource to run the operation
• Concern in minimizing food loss and food waste for a better
environment and production cost reduction
15. Food Value Chain
Make effort to control all these factors:
• Environmental contamination
• Lack of safe food preparation facilities
• Limited knowledge in food safety
• Limited financial to support the operation
• Limited understanding of productivity, costing and finance
• Limited awareness in mass or social communication
• Poor public health in food control direction and policy
• Poor social conditions
• Conventional thinking consumers
16. Food Safety in Food Supply Chain-1
Farm levels:
= control of any chemicals used
pest control
insect control
disease control
veterinary drugs for animals
antibiotics for animal or fish or aquatic animals
growth hormone to improve rate of growth of any farm animals
= environment contamination: contaminated water, garbage,
air pollution: dioxin, furans, heavy metals, foodborne
microbial pathogens and/or bio-toxin or metabolites
17. Food Safety in Food Supply Chain-2
Farm level:
= farm management practice
mostly very limited knowledge of food safety issues
poor handling during storage of grain or agriculture
produces may lead to mycotoxin infection
Results: chemical residues from environment or from chemical
added to farms or foodborne pathogens can be a left
over residues and go to the food chain
18. Food Safety in Food Supply Chain-3
Food manufacture:
= poor knowledge of food safety issues esp. small
industries, microenterprises and street food services
= not understand why hygienic practices and food safety
and quality system are essential
= processing facilities and lay out of the manufacturing plant can
be easily contaminated
= no calibration of the measuring equipment eg., pH meter,
thermometer, weighing machine
= storage area not label, no FIFO system
Results: contamination and cross contamination during processing
chemical and heavy metal residues from farm still in food
heating and cooling temperature not corrected
19. Food Safety in Food Supply Chain-4
Transportation:
= no/little knowledge on critical factor of time and
temperature during transporting food esp. fresh meat,
fresh seafood, frozen food, milk, butter
= essential to consider packaging and packing of food in
the transporting truck
= properly clean truck before loading any food to avoid
contamination
Results: food can be damaged
contamination occurs
20. Food Safety in Food Supply Chain-5
Food Service and restaurant:
= cross contamination during cooking and handling
= no FIFO, some raw meat may go rotten
= not understand expiry date, best before date and
manufacturing date
= no checking of personal hygiene
= no labelling for all ingredients
= limited space of storage area and no proper control of
time and temperature
= cleanliness of cooking facilities and area
Results: food can be unsafe due to foodborne pathogens or
chemical or undercooking
21. Food can become unsafe due to several reasons
Why food not safe!-1
Emerging foodborne illnesses problems
Change in pathogens through adaptation by natural selection
Dietary habits of preference and practices and cultural beliefs may
be the causes
Food trade of plant and animal origin is increasing rapidly and
contributed to the spread of foodborne problems to new areas
22. Food can become unsafe due to several reasons
Why food not safe!-2
Economic and technical development of new food,
new production system or new environmental changes
increase opportunities for contamination due to lack of
knowledge from food handlers and an increase in mass
catering
Poverty and pollution, environmental contamination
Poor social conditions and lack of safe food preparation
facilities
23. Food can become unsafe due to several reasons
Why food not safe!-3
Travel and migration of millions of people crossing borders can
spread diseases rapidly to new environment
Poor hygiene practice of food handlers of street food and the
improper storage of raw ingredients esp. meat and seafood
items
Inappropriate time and temperature in processing
Improper cleaning and sanitizing
Contamination and cross contamination
24. Food Safety and Quality
o Food safety is a global issue
o Consumption of wholesome foods, good quality and
safety and right nutrition is one of the basic human
rights
25. Why food safety is a must for any food
enterprise?
Consequence of producing unintentionally or intentionally
unsafe food:
• consumer gets sick
• Government authority intervene in this incident
• Ruin business and may end up with bankruptcy
• Ruin national reputation if it is a serious incident
26. Food safety and quality management
system
Food safety is an extreme important tool for any food enterprise!
Food quality and safety management system is a preventive
tool, it is to reduce chance of producing poor or lower than
standard food!
Well trained staff is key to achieve the goal of producing safe
food!
27. Benefits of Food Safety and Quality
Management System
Processing of safer food >> lower business risk
Clients satisfaction >> reputation and brand value
Staff knowledge and skill >> better productivity
Less production cost >> less utilities expense, less waste, less error
More business opportunities
Higher profitability
Compliance with national and international regulations
28. FAO (Food and Agriculture Organisation)
FAO provides guidelines and food standards on food
safety and quality as part of their effort towards
food security, to ensure
1. Food availability
2. Food accessibility
3. Utilization
4. Stability
29. WHO (World Health Organisation)
“Foodborne diseases take a major toll on health. Millions of
people fall ill and many die as a result of eating unsafe
food”
WHO Member States adopted a resolution in 2000
declaring food safety as an integral part of public health
consideration
30. Jointly established in 1963 by
FAO (Food and Agriculture Organization)
WHO (World Health Organization)
189 member countries
Main objectives
to promote a science-based approach in setting food standards
to improve multi-stakeholder dialogue on establishing standards,
guidelines and code of practices
to adopt food standards by all member countries
Codex Alimentarius
31. Codex Alimentarius
Three types of regulations:
Codex standards: standards for specific products,
standards for ranges of products
• Codex Methods of analysis and sampling
• cereal pulses (legume) vegetable protein
• fats and oils and related products
• fruit juices
• milk and milk products
32. Codex Alimentarius
Three types of regulations:
Codex codes of practice for production, processing,
manufacturing, transport and storage:
• General Principles of Food Hygiene
Codex guidelines: Guidelines for the interpretation of these
principles or the interpretation of other Codex standards
• Guideline for conduct of food safety assessment of foods
produced using recombinant-DNA microorganisms
CAC/GL/46/2003
34. Food Safety Management System
General Practices
Thai: mandatory 2014
CodexGuideline
Thai:mandatorysince2000
Codex Guideline
Thai : to be mandatory
Private Standard:
ISO 9000+HACCP+GMP
Food Safety Management system
ISO 22000
HACCP
GMP
Primary GMP +5S
35. Global Food Standards
Codex standards and guidelines
= adopted by most member nations
= Hazard Analysis and Critical Control Points (HACCP)
= Prerequisite program or Good Manufacturing
Practices (GMP) or Good Hygienic Practices (GHP)
Private standards and guidelines
= ISO 22000 Food Safety Management Program
= Food Safety System Certification (FSSC 22000)
= British Retail Consortium (BRC)
= Global Food Safety Initiative (GFSI)
36. GMP or Good Hygienic Practice (GHP) or Primary GMP:
prerequisite program
basic environmental & operating conditions
production of safe and quality food
compliance with regulations
Good Manufacturing Practice
37. Good Manufacturing Practices
Codex GMP - for food manufacturing
1. Primary production
2. Establishment: design and facilities
3. Control of operation
4. Establishment: maintenance and
sanitation
5. Establishment: personal hygiene
6. Transportation
7. Production information and
consumer awareness
8. Training
Primary GMP-for microenterprise
1. Location and manufacturing
buildings
2. Tools, machineries and production
equipment
3. Control of production process
4. Sanitation
5. Cleaning and maintenance
6. Personnel and hygiene workers
38. Hazard Analysis and Critical Control Points
HACCP: Benefits
effective method of maximizing food safety
applicable thru out food chain: farm to fork
reducing risk of selling unsafe products
enhance product quality and safety
39. HACCP System
Pre-requisite Program (GMP)
pest control, cleaning procedures, hygienic practices
Preliminary Procedures
(5 tasks)
HACCP Principles
(7 principles)
Training
40. HACCP System
Preliminary Procedures
1. Assemble HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site confirmation of flow diagram
41. HACCP System
Principles of the HACCP system
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCP)
3. Establish Critical Limits
4. Establish a system to monitor control of the CCP
5. Establish the Corrective Actions to be taken when monitoring
indicates a particular CCP in not under control
6. Establish procedure for Verification to confirm that HACCP
system is working effectively
7. Establish Documentation concerning all procedures and
Records appropriate to these principles and their application
42. There are 3 categories
• Physical hazards e.g. metal, glass, bone, sharp objects
• Chemical hazards e.g. pesticides, toxins, chemical misuse,
chemical reaction during storage, heavy metals
• Biological hazards e.g. contamination of pathogenic bacteria,
yeast, mold, virus, parasite
Hazards in Foods
43. 1. Physical hazards
broken glasses
extraneous matters
pin
pieces of metal
etc.
Consequence: injuries
Food Hazards -1
44. 2. Chemical hazards
misuse of food additives
vet drug residue
heavy metal residues
fertilizer contamination
mycotoxin
pollutants
antibiotic residues
products from chemical reaction: rancidity, browning
Consequence: lead to acute symptoms or chronic effects due
to accumulation of harmful substances in the body
Food Hazards-2
45. 3. Microbiological hazards
pathogenic bacteria
mold infection
virus
parasites
etc.
Consequence: poisoning and infection with diarrhea,
vomit, headache, numb, kidney failure
Food Hazards-3
46. Foodborne Illness
• Caused by consumption of food containing pathogens
such as virus, bacteria, mold, yeast, parasite, bio-
toxin or poisonous chemicals
• Major health problem world wide
• Most illness cases are mild but some severe cases in
vulnerable groups can be morbidity and mortality
• Difficult to investigate and to trace the exact mortality
associated with foodborne illnesses
48. Foodborne Disease Outbreak
• When 2 or more people get the same illness from the
same contaminated food or drink
• 4 most world wide problematic foodborne pathogens:
o Salmonella enterica
o Listeria monocytogenes
o Campylobacter jejuni
o E. coli 0157:H7
49. Outbreak: Salmonella Infection
Japan, 2011
• Product: Miso soup with potatoes, green salad and
radish with minced chicken, rice and milk
• From: Central Kitchen
• 1,048 school students, teachers and staff from 9
schools infected with severe diarrhea, 13 students
hospitalized,
• Food safety and hygienic practices stringently
introduced
50. Outbreak: Shiga toxin-producing
E. coli 0157:H7
USA., 2012
• Product: Organic Spinach and Spring Mix Blend
• From: State Garden
• 32 people infected, 12 people hospitalized,
9 people developed hemolytic uremic syndrome
or a type of kidney failure
• Product recall introduced
51. Outbreak: Campylobacter jejuni
USA., 2014
• Product: Raw Milk
• From: local establishment
• 99 people infected with diarrhea, abdominal pain
and fever, 10 people hospitalized, 1 died
• Closed down the establishment
52. Outbreak: Listeria monocytogenes
Listeriosis
USA., 2015
• Product: Packaged Mix Vegetable
• From: Dole
• 19 people hospitalized with fever, diarrhea, muscle
aches, head aches, 1 case died
• Product recall introduced and closed down this line of
product
53. Outbreak: Shiga toxin-producing
E. coli 0157:H7
USA., 2016
• Product: ground beef, veal
• From: Adams Farm Slaughterhouse
• 11 people infected, 7 people hospitalized,
1 case developed hemolytic uremic syndrome
or a type of kidney failure
• Product recall introduced
54. “!!Food Safety!!”
• extreme critical issue
• must not be compromised in funding, research and knowledge
dissemination
• must involve policy makers, agri-food producers/farmers, food
manufacturers, distributors, retailers and the general public
A sound food safety management system is one that identifies,
evaluates and controls hazards in food safety, by taking a systematic
and preventive approach by anticipation and prevention not by end-
product inspection and testing
