challenges and opportunities: managing food …risk “multiple barriers approach to food safety”...
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Challenges and Opportunities: Managing Food Safety Risk
Lois LehmanSenior Manager FSQAUS Foods
Agenda
• US Foods
• Importance of Food Safety
• The Risks
• USF approach
• Additional Opportunities
• Q&A
U.S. Foods – Background
One of the largest foodservice distributors in the United States Headquartered in Rosemont, IL Annualized revenue of US$19B 25,000 employees - best jobs in the industry One of the largest private refrigerated
transport fleets Sell > 300,000 food & non-food products To more than 250,000 customers that
include Colleges & Universities , Government, Hospitality, Healthcare and Restaurants (Chains and Single Units)
LocationsMore than 60 distribution centers and 13 processing facilities
Food Safety Importance Shaped by Critical Events
2006 - SpinachTomatoes- 2008Peppers- 2008
2009 Peanut Butter2010- EggsSprouts- 20112011 Turkey BurgersMelons- 2011Rocky Ford Melons 2011Sprouts 2012
Outcome?
Copyright PMA 20096
The Headlines:
Illinois *** Salmonella Outbreak LawsuitJune 21,2010……A Salmonella lawsuit was filed on behalf of a Will county, Illinois resident, who became infected with Salmonella after eating at a **** restaurant.
Salmonella Linked to Central IllinoisOctober 22, 2010 (WLS) -- State health officials say they have traced a widespread salmonella outbreak at some Chicago-area restaurants to a food distributor based in central Illinois
ABC Local
* Deloitte 2010 Survey** ASQ 2009 Survey***PEW Poll September 8, 2009
73% are as equally concerned about food safety as the war on terror**
93% say food growers, manufacturers, operators should be held legally responsible when individuals are fatally sickened by tainted food***
76% Americans are at least somewhat
concerned about food safety and food recalls*
Food Safety Importance- CUSTOMERS
Impact on the Operator?
More than ever food safety is Critical to an operator
• Customers concerned
•Food Safety Legislators- New Laws
• New Regulations
• More inspections and power to inspectors
• More testing
• More Recalls
• More National/ Regional or Local stories
• More Operators concerns
USF Approach to Food Safety and Regulatory Compliance
2nd & 3rd
PartyVerification
Producers Processors Distributors Customers
RISK RISK RISK
2nd and 3rd
PartyVerification
Mitigation Points FS SystemsHACCP FS ChecksQuality Checks
Mitigation Points FS SystemsHACCP FS ChecksQuality Checks
Mitigation Points FS SystemsHACCP FS ChecksQuality Checks
2nd & 3rd
PartyVerification
Monitoring &Verification
Monitoring &Verification
Monitoring &Verification
9
RISK
“Multiple Barriers Approach to Food Safety”
Requirements for Suppliers
2
MONITORING: Regular product monitoring to ensure compliance with:
• Safety expectations
•Quality specifications
• Regulatory compliance
HIGH FOCUS on high risk products and/or suppliers, facilities, or regions with a history of risks
3
DATA on: Food Safety & Regulatory Risks
• Focus of Monitoring and Verification activities
Suppliers
SUPPLIER IMPROVEMENT:Our commitment to Food Safety & Quality improvement uses data gathered from monitoring and verification program to score our suppliers and help them improve
SET CLEAR EXPECTATIONS:
•Supplier Approval- Facility and Product
• Risk Assessment
• Quality Management Systems
•Safety & Quality Controls for ingredients
•HACCP
•Allergen Controls
•Product Specifications
•Label Approval
•Packaging Specifications
1
Distribution Centers
Best Practices in Distribution:
• Job specific food safety training for all employees who handle food products
• Specific Key Performance Indicators for every stage (Receipt, Storage, Load & Delivery)
• Ensuring Cold Chain Management throughout
• At least 2 HACCP certified employees in every Distribution Center
GOAL: To create a food safety culture
Additional Opportunities?
• Involvement with Industry and Academia in the identification of emerging risks and mitigation steps- Be among the FIRST to identify issues
• Involvement in the development new standards and regulations
“ The best way to predict your future is to create it”- Abraham Lincoln
• Continuous Vigilance and Improvement
What operators should do about food safety
• Consider Food Safety and Quality as a Key Business
Decision
• Take Farm to Fork Approach to Food Safety
• Partner with Suppliers with Best Food Safety Programs
• Focus on Food Safety Risks in YOUR operations
• Commit to Food Safety Training Managers and Staff
BUSINESS CASE: Properly Leveraged food safety can offer more than Risk Management, Brand Protection, and Regulatory Compliance, it can also offer Savings, Superior Product and Customer Service
Questions/ Discussion
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