Download - Food Transportation System
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Food Transportation System Implementation
10 Rules for Guiding Food Transportation Management
Dr. John M. Ryan
http://www.SanitaryColdChain.com
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Management
HACCP
Sanitation
Traceability
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Establish and Manage to the Standards
(Maintenance)
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10 Rules for Guiding Food Transportation Management
http://www.SanitaryColdChain.com
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Food safety and food quality cannot be separated. They are interdependent and both are the responsibility of the food transporter. Quality controls over transportation processes are required in order to maintain food safety standards.
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All members in the food supply chain are interdependent. A break in the chain causes overall system failures and an interactive approach to transportation food safety must be taken.
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The Supply Chain is a Process Measurement along the supply chain is critical to management’s ability to control food safety and quality. No measurement means there is a lack of ability to control. Inspection is subjective and expensive and needs to be supported by testing technologies.
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Tests and technology must continue to be developed to support in-transit measurement needs. These include detection of bio-contaminants and other adulterants, allergens, tampering, explosive harmful gas detection.
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Recall time will be reduced through electronic traceability systems, sharing of information and cooperation among supply chain partners. Reducing recall times means protecting consumers and innocent suppliers. It is an important form of damage control.
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In-transit container sanitation for food is paramount. Get it under control.
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Preventive risk reducing plans must include visibility for all supply chain members. Information systems that collect and transmit identification, location and condition of shipments must do so and deliver maps, temperature trends and alerts in real-time.
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While prevention is critical, those in charge of food transportation systems must learn to respond rapidly to food safety and quality problems and priorities. Systems are required that will greatly reduce recall times.
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More sophisticated and integrated food transportation information systems need to be developed in order to allow supply chain businesses to capture, share and use supply chain traceability and sanitation information.
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Governments and laws cannot and will not solve international food transportation safety issues. Usually, businesses must do this. Government is generally involved in enforcement, and establishes laws to attend to that task.
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Transportation Ties Them All Together
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http://www.SanitaryColdChain.com
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We can start with a definition: Risk is a calculated expected value of one or more results of one or more future events. The concept is more easily understood with questions like this: What’s the likelihood of a food borne contamination outbreak from A dirty truck that has a failed refrigeration system? A dirty truck with a good refrigeration system? A clean truck with a good refrigeration system? A clean truck with an independent temperature monitoring system? A clean truck with an independent temperature monitoring system that is part of a formal food safety transportation system?
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Modeling Risk
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Define the dependent variable.
(an outbreak will “depend on” - - - - what?) List independent variables (potential causes/hazards) Prioritize the causes from the most likely cause to the least likely cause.
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Modeling Risk
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The potential causes become what we call “independent variables”.
Suppose we think that food borne illness outbreaks are likely the result of one or more of these:
Dirty water (biological, chemical, radiological or allergen contamination) Biological, chemical, radiological or allergen contaminants on/in the food Poor management by food suppliers or transporters A lack of traceability to stop and control the outbreak from continuing to spread
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Modeling Risk
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Food borne illness (FI) is likely the result of a. dirty wash water, b. adulterants, c. poor temperature control and d. a lack of traceability
FI = f (a, b, c, d) This is read as “foodborne illness” is a function of (or may be caused by) risk factors such as dirty wash water, adulterants, poor temperature control and a lack of traceability. Can we measure or monitor FI as well as a, b, c and d? Some of these independent variables (potential causes) are best controlled by maintenance stations, suppliers or by a transportation company’s daily practices. We measure them all the time or can measure them if measurement and control over these causes is part of a standardized approach to transportation food safety.
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Modeling Risk
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Using Traceability, Sanitation, and Supplier Data to Build a Controlled Risk and Recall System
An Integrated Food Safety System (IFSS) for the Food Transportation Sector
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DATA COLLECTION
Input Forms and Logs
Analysis & Reporting
Critical Tracking Events
Containers on the Move
Process Controls & Costs
Customers & Suppliers
International
Employee Capabilities
DATA MANAGEMENT
Server or Hosted
Costs & Updates
Bar Code - RFID
Database Structures
Transportation Scoring
Quality Controls
Risk Assessment
Integration
ANALYTICS &REPORTING
Recall Time Reduction
Trace Back & Recall
Cost Effectiveness
Alerts
Compliance Ranking
Risk Reduction
Customization
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Data, Analysis and Reporting
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Date/Time
Pallet Tagand Sensors
Pallet Tagand Sensors
Case Tag
Case Tag
Case Tag
Case Tag
Case Tag
Case Tag
Food Carrier
Dashboard 1 Dashboardn
Dashboard 3Dashboard 2
Traceability System Component
Supplier Vendoror Supplier
Dashboard access
Bar Code &RFID Input
Database
Server
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Supplieror LinkedDatabase
Input Options1, 2 or 3
SamplingData
InspectionData
Food SafetyStandard
Risk Calculations
Risk Data and Ranking(Supplier Management
Report or WEB)
Risk AssessmentComponent
Recall Case ID(GTIN)
Identified
Recall Case Searchfor Origin(Report)
Recall Case Search forall Brothers & Sisters
Location RiskRanking: All Locationsof all Brothers/Sisters
OutbreakRecognition(Recall Clock
Started)
Probable Cause Outbreak Component
Search/RiskReport
Risk Database
Recall Component
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OutbreakInvestigations of Risk
Ranked Suppliers
Outbreak InvestigationCompleted
Recall Clock Stop
Cloud AccessOpt-In/Out
Function
Online 2
Online 5
Online 4
Online 3
Search System
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http://www.SanitaryColdChain.com
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Distributor
Processor
Farm
RetailChain
RestaurantChain Packers
Distributor
Processor
Farm
RetailChain
RestaurantChain
Packers
Distributor
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A Simple Step-by-Step Flowchart To Help Guide Your Work
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System Implementation Flow (1)
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System Implementation Flow (2)
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Homeostasis
One up and one down is dead!
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Some Forms for Your Use
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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http://www.SanitaryColdChain.com
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End of Module
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