This document discusses traceability and quality control practices, specifically HACCP. It begins by outlining questions consumers may have that traceability systems can address, such as organic certification practices or source location. Full traceability provides food safety, supply chain engagement, data accuracy, and supports product claims. The document then discusses Metro's commitment to quality control through HACCP in the Chinese market. It defines HACCP as a 12-step food safety program that identifies hazards and critical control points. The 12 steps of developing an HACCP plan are then outlined in detail. FoodTag is also mentioned as a traceability tool using QR codes to provide consumers product information by scanning packages.

1. Tjung Shirley (1001644808)
Shivonne Prevena (1000923486)
Nasif Chowdhury (1001439325)
Muhammad Ali (1001643069)
Muhammad Idrees Yaqoob (1001642847)
Seriki Oluwafemi Joseph (1000921761)
TRACEABILITY VALUES
Commitment to Quality Control of Metro in
Chinese Market
BY: STRATEGY CREATERS

2. What do Consumers want to know?
Although “traceability” is a term often associated with recalls and expense, the information that
a traceability system captures scan be shared with consumers in order to improve confidence
and brand loyalty.
Traceability takes the concept of transparency of products
Here are several questions that traceability can address:
 This product is labeled organic. What organic practices are used on the farm?
 These are the best berries I’ve tasted. Where did they come from so I can find them again?
 I’ve seen too many videos on inhumane animal handling. How do I know that this meat
was produced humanely?
 I want to support local agriculture. Where did this produce come from?
 I want to buy the freshest fish possible. When and where was this caught?
 I heard about a recall. Is this product affected?

3. Full Value Traceability
 Food safety is the foundation
 Opportunities and vision drive investments
 Have one version of the truth for key data
 Stakeholders and supply chain partners are proactively engaged
 Necessary supply chain processes are automated
 Credence driven product claims are supported and enabled

4. Commitment to quality control
differentiates METRO in Chinese market
• Metro, a major food wholesale company, entered the Chinese market committed to upholding
the company’s meticulous quality standards. Metro’s market differentiation is their dedication
to HACCP12, A global standard that aims to ensure quality control.
• So Top management is dedicated to and makes investment in establishing quality controls
that transcend the entire organization.

5. WHAT IS HACCP?
• HACCP (Hazard Analysis and Critical Control Points) is a written food safety system that
uses a preventative approach that controls for biological, physical, and chemical hazards in
food production.
• It is a 12 step program that includes identification of potential hazards and the points in
production at which they might occur the management chain of command, and pre-requisite
programs with SOPs (Standard Operating Procedures).

6. WHAT IS HACCP? (CON’T)
HACCP includes steps designed to identify:
 Food safety risks
 Prevent food safety hazards before they occur
 Address legal compliance

7. The Seven Principles of HACCP
• .

8. Developing a HACCP Plan
• In order to develop a HACCP system, the seven HACCP principles are applied in twelve
steps:

9. THE 12 STEPS OF HACCP
1. CREATE THE FOOD SAFETY TEAM.
 The owner,
 a QA manager (often, in small plants, the owner),
 the plant manager, and someone with no connection to management who works on the floor.
2. DESCRIBE THE FOOD IN GREAT DETAIL.
 Composition (e.g. raw materials, ingredients, additives, etc.);
 Physical/chemical structure (including Aw, pH, etc;
 Processing (e.g. heating, freezing, drying, etc. and to what extent),
 Any microbiological or chemical criteria applicable including microbial /static treatments (cooling,
freezing, brining, heat-treatment, etc;
 Packaging (e.g. carton, hermetic/canning, vacuum, modified atmosphere
 Storage and distribution conditions, methods of distribution;
 Required shelf life (e.g. “use by date” or “best before date”);
 Instructions for use.

10. THE 12 STEPS OF HACCP (CON’T)
3. DESCRIBE THE INTENDED CONSUMER AND HOW THEY ARE GOING TO CONSUME THE FOOD.
Including where they buy the product, how the product is transported to them, how they store
the product, and how they are going to use it (cooked? straight from the package?).

11. THE 12 STEPS OF HACCP (CON’T)
4. DIAGRAM THE PROCESS FLOW, FROM RECEIVING TO SHIPPING.

12. THE 12 STEPS OF HACCP (CON’T)
5. VERIFY THE PROCESS FLOW DIAGRAM.
• Walk through the plant with the diagram to make sure that it accurately describes the process.
6. CONDUCT A HAZARD ANALYSIS.
• This is a two-step process that collects information on potential biological, chemical and physical
agents, and evaluates how likely they are to occur during the process.
 What are the physical characteristics of the product that promote or control hazards (such as
preservatives, active water, pH).
 During processing, what will contribute to or control for hazards?
 How does the facility and equipment contribute to or control for hazards? What safety controls are
in place?
 Are there allergens present, and if so, what is the control plan?
 How can packaging and labeling contribute to pathogen control?

13. THE 12 STEPS OF HACCP (CON’T)
7.DETERMINE CRITICAL CONTROL POINTS.
If a hazard is determined to be significant, and is reasonably likely to occur, it must be written as
a Critical Control Point
8.SET CRITICAL LIMITS.
Critical Limits are defined as a maximum and/or minimum value at which a biological, chemical
or physical parameter must be controlled
9.ESTABLISH MONITORING PROCEDURES.
Once Critical Limits are set, procedures must be established for monitoring the Critical Control
Points to determine and document whether the Critical Limits are being met.

14. THE 12 STEPS OF HACCP (CON’T)
10. ESTABLISH CORRECTIVE ACTIONS.
• Deviation from a Critical Control Point is likely to occur at some point.

15. THE 12 STEPS OF HACCP (CON’T)
11. VERIFY, THEN VALIDATE.
(1) the plan is adequate to control the hazards associated with the product when the plan is
properly implemented
(2) the HACCP system is operating according to the plan.
12. ESTABLISH GOOD RECORD KEEPING.
Records are the written evidence that document an action or activity and preserve it in a lasting
form. In addition, tampering with or changing logs in a USDA monitored setting is a criminal
offense.

16. `

17. Food Tag (Traceability tool)
 FoodTag is a related marketing software, also developed
by Lyngsoe, that is used in the promotion of traceable
foods at the retail level.
 The consumer can access information about product
origin, added ingredients, recipes and even discount
coupons displayed directly on their Smartphone by
scanning a QR Code (2D Barcode) located on the
packaging. Current product declarations only provide the
most essential details, ingredients and best before date.
 Will it become a habit for customers to scan the product?
 Product recalls
 Information of the foods
 Food safety
 Improve confidence

18. REFERENCE
• http://www.fmi.org/docs/food-safety/fs13-traceability-
backgrounder-docx.pdf?sfvrsn=2
• http://www-
935.ibm.com/services/us/gbs/bus/pdf/fvt_whitepaper_0069_
en.pdf
• http://www.dirigofoodsafety.com/12step/
• http://www.acsa.md/public/files/english/stand/HACCP_Guide
_ENG.pdf

19. THANK YOU FOR LISTENING!
ANY QUESTIONS?