CLASS 4456789064535778634444446676567.pptx

deberes y trbj en cls

1. Hacemos Ciencia, Yachay Tech

2. Agri-Food Quality and Safety Management Class 3. Foodborne Illness

3. Menu What is product traceability? Results international benchmark study Bottlenecks for traceability Actual situation and developments Performing a traceability analysis Concluding remarks

4. General Food Law (EU 178/2002/art. 18) “Food and feed business operators shall have in place systems and procedures to identify the other businesses to which their products have been supplied. This information shall be made available to the competent authorities on demand.” Ambiguous demands: What are systems and procedures? What kind of information should be made available? When should the information be made available? Each country has its own interpretation of demands

5. Proposed demands of the Dutch Food Safety Authority A system for traceability that comprises the following elements: The (time of) goods received and their internal handling The processing The dispatch Analysis of the determining of lot sizes Provide the following information on request within 4 hours in case of calamities: Determination of the batch size of the product involved Customers of a possibly affected lot Possible suppliers of any ingredients of an affected lot Amount and sort of the ingredients Production circumstances including rework and influence on other lots Possible cross contamination during transport

6. EU Guidance Document General Food Law (1) Traceability is a risk management tool Required is one step back and one step forward approach Food contact materials are captured in new regulation (EU 1935/2004) The chain covers the importer/grower up to the retailer outlet Recommended are : Internal traceability (link incoming and outgoing products & batch splitting/combinations) Tracking and tracing at international trading partners Determination of the recall batch size is the responsibility of the company (they should be able to show a traceability analysis to the relevant authorities) Direct informing of food safety authority in case of food incident

7. EU guidance document General Food Law (2) Information to be provided immediately: Name, address of supplier, nature of products that are supplied Name, address of customer, nature of products that is delivered date of transaction / delivery Highly recommended information (as soon as reasonably practicable) : volume or quantity batch number more detailed description of the product (pre-packed, raw, bulk…) Information detail depends on type of business (risk assessment) Type of systems and procedures needed : related to the time needed to deliver fast and accurate information. Record keeping = Minimum ( 5 years, Best-Before-Date + 6 months )

8. Supplier Producer Retail DC Outlet Consumers Producer Retail DC Outlet Consumers Farmer backward tracing ( reactive gathering of information ) tracking (pro-active gathering of information) forward tracing (reactive gathering of information) Traceability is …

9. Traceability is all about ... … deciding what performance level to strive for: How fast can the tracing operation take place? What is the tracing unit? What is the maximum recall size that can be accepted? … knowing the wishes of your customers concerning food safety. … deciding on the lot segregation in your goods flow. … following lots through the process. Lot = a number of products (boxes, bags, pallets, ..) that have unique and homogeneous characteristics with a common history in process conditions.

10. Lot A Lot C Lot B Batch P1 Batch P3 Batch P2 Lot H1 Lot H2 Lot E1 Lot E3 Lot E2 Raw material Processing Semi-finished Packing End product Batch V1 Batch V3 Batch V2 Product information Process information Rework Lot H3 Communication (EDI, XML) Registration (LIS, ERP, MES, WMS) Identification (barcodes, scanners, RFID)

11. International Benchmark Study

12. Benchmark results Small differences between the countries; food supply chains have become global chains. The differences between supply chains are larger than between countries. Legislation important incentive for traceability ... but still indefinite with respect to required performance levels. Retailers are more demanding than government. Best practices are fully integrated or highly coordinated chains that go beyond legal requirements.

13. Benchmark results There is still little chain collaboration and/or chain transparency. Large differences in chain performance regarding traceability. Complete chain traceability scarce. There are hardly any specific traceability systems. Most companies focus on prevention instead of traceability Traceability usually part of larger change project aimed at improving logistical efficiency, product and process quality assurance or the communication to buyers.

14. Findings in types of supply chains Meat integrated chains need evident, more branding bottleneck: identification international co-operation required technological developments (DNA: animal identification) Fruit & Vegetables spot market more chain co-operation focus on prevention (QA) low ICT-penetration level trend more pre-packed Wheat/Bread grain spot market; after coordinated chains bottleneck: bulk goods low ICT-level (islands) development of chain products Dairy integrated chains focus on prevention (QA) T&T from store to factory bottleneck: lot segregation Innovative products resulting in increased complexity

15. Bottlenecks for traceability Indefinite and differentiated performance levels concerning traceability Lack of chain organisation and chain transparency Lack of standardisation in identification and registration Little economical incentives for traceability High investments in infrastructures required for 100% traceability Traceability of products in QA schemes is restricted Divergence in businesses systems makes standardisation difficult

16. Chain traceability strategies Compliance-oriented strategy : comply to rules and regulations with the help of end-of-pipe techniques (process as black box) – just costs . Process improvement-oriented strategy : control within the own link by means of production integrated measures that achieve both compliance with governmental rules and regulations and a better return – costs and local benefits Market-oriented (branding) strategy : aim for full traceability within the supply chain to achieve competitive advantage (by creating added value in the market place) – costs and chain benefits

17. It’s all about making choices … Comply to legislation or branding Just QA or also high traceability Link focus or chain focus Generic or specific (QA) Existing chain or new supply chain Low risk or high risk National or international

18. Actual situation Many companies focus on compliance, some on process-improvement and a few on branding. Front-runners .. all develop their own traceability system. More and more cooperation and alignment of systems. Biggest issues : Definition of the smallest traceable unit Optimal batch size determination Traceability at retailer and supplier (labelling) Usefulness of small batch sizes Paper versus electronic recording (LIMS) Availability of traceability analysis and procedure Management decision regarding maximum recall size

19. Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Determine the traceability strategy Demarcate the scope of the project Analyse the processes Determine improvement measures Implement improvement measures Adjust procedures and test the system Steps in the traceability analysis Make process flow diagrams and describe inbound & outbound volumes in each process step including possible cross-contaminations and cut-off points for lot segregation (e.g. by cleaning).

20. Risk of a large product recall volume = the chance of an incident occurrence x severity of the incident x volume of infected lot X reaction time Traditional “quality” view on risk Additional elements from traceability perspective

21. Improvement options to reduce the risk Managed system Adjusted warehousing (more silo’s, check posts, etc.) Adjusted machinery: less blending Managing system Lot separation (more cleaning, with loss of line efficiency) No use of remaining small lots Less rework Information system Introduction of barcodes / scanning technology New quality control equipment (linked to ERP-system) Organization New ways of working to guarantee lot segregation Selecting new supplier(s) with lower risk

22. General conclusions Processors have to formulate a traceability strategy with performance objectives Based on their traceability strategy, companies should identify critical control points, optimal lot sizes and sampling regimes in each stage of the supply, production and distribution process. Risk analyses should be extended with a traceability analysis with specific focus on lot sizes and maximum (allowed) recall volumes. This determines the inspection/sampling regime and its requirements. Because of internationalization of food supply chains, the increase of clock speed and the decrease of product lot sizes, there is a need for faster, cheaper, real-time, more sensitive, accurate and validated testing methods for food safety/quality assurance.

23. Obtaining Health Notification for Processed Foods (Domestic Manufacturing) Definition : The Health Notification for Processed Foods is a certificate that allows its importation and commercialization under the requirements of current regulations, to guarantee that it is safe for human consumption. Processed food.-  Any natural or artificial food material that has been subjected to technological operations necessary for its transformation, modification and conservation for human consumption, and which is distributed and marketed in containers labeled under a specific brand. The term processed food extends to alcoholic and non-alcoholic beverages, table water, condiments, spices and food additives. Exceptions:   Foods that do not require Health Notification are: Food products in their natural state such as: fresh fruits and vegetables and other products. Food products of animal origin, whether raw, chilled or frozen, including cut products, provided they have not been subjected to technological processes of transformation, modification or preservation. This includes eggs in their natural state and honey. Dry grains in any form, except precooked rice.

24. Obtaining Health Notification for Processed Foods (Domestic Manufacturing) . Exceptions:   Foods that do not require Health Notification are: Seeds such as sesame, sunflower, squash seeds and other similar seeds that have not been subjected to any technological process of transformation, modification or conservation. Nuts in shell (such as walnuts in shell). General food raw materials, food additives and semi-finished products not intended for direct sale to the final consumer. Samples with no commercial value intended for market studies and interlaboratory tests, research, development, laboratory tests and trials. Bakery and pastry products that, due to their composition characteristics, are for daily or immediate consumption; Ready-to-eat packaged meals for daily consumption, the packaging of which will include the date of manufacture. Processed foods produced on production lines certified with Good Manufacturing Practices

25. Issuance of Operating Permits Description: The Operating Permit is the document granted by the ARCSA to establishments subject to health control and surveillance that meet all the requirements for their operation, established in current regulations, with the exception of health service establishments.

26. Procedure for Obtaining an Operating Permit: Enter the ARCSA computer system  permitsoperation.controlsanitario.gob.ec  , with your username and password; if you do not have a username, you must register  http://permisosfuncionamiento.controlsanitario.gob.ec/registrar_usuario .

27. Issuance of Operating Permits

28. Issuance of Operating Permits

29. Technical Representatives of Food Processing Plants Definition: Technical food representatives are responsible for the quality and safety of processed foods and will oversee managing the technological processes of conservation, transformation, marketing, transportation and storage; they will also apply control systems through physical-chemical, qualitative and quantitative, microbiological, sensory and other analyses of raw materials, products in process and processed foods, to guarantee quality and safety standards.

30. Requirements to be a technical representative (Food): Professionals must have higher technological education or a third-level degree, registered by Senescyt , in the courses. How is it determined who can be a technical manager? Review Resolution ARCSA-DE-067-2015-GGG in the Regulations section, which establishes that technical managers will have training in the area of ​​production, quality and safety. Therefore, within the curricular grids of the approved professions, the following subjects were reviewed: Food Production:   Food technologies or processing and unit operations. Quality Control of Processed Foods:   Microbiology, chemistry, toxicology, food science and quality control systems, food analysis, food biochemistry, food plant design Food Safety:   Safety systems (GMP, HACCP), sanitary control and ISO 22000 or similar. 

31. Hiring of Technical Representative for Food Processing Plants: All food processing plants must hire a technical representative who meets the requirements to be able to request the Sanitary Registration of their products or the GMP Certificate. The Plant must have a signed contract or agreement that validates the professional's relationship, whether through employment or the provision of professional services.   Arcsa does not determine the amounts to be paid for the service. The contract or agreement will be verified in Subsequent Control. Esta foto de Autor desconocido está bajo licencia CC BY-NC-ND

32. Check if I am registered as a technical representative: To verify whether a professional is in the Arcsa database or which establishments they are associated with, the interested party must contact the  respective  Zonal Coordination   or send an email to   [email protected]   with the name and ID number of the technical manager

33. In case of disengagement of the technical representative: The professional must submit a letter to the General Secretariat of Arcsa    (Central Plant or Zonal Coordinations )  , addressed to the Technical Director of Good Practices and Permits, in which the disassociation from the system is requested. The following must be attached: Resignation accepted by the Food Plant, scanned Full names and ID number of the professional. Name and RUC of the Processing Plant. The processing plant must immediately hire another technician who meets the requirements and notify Arcsa (carry out the technical representative registration process).

34. Obtaining Health Notification for Processed Foods (Domestic Manufacturing) The following data and documents will be entered into the system:Description and interpretation of the batch code. Design of label or sign for the product(s). Physical and chemical specifications of the packaging material, in any format issued by the manufacturer or distributor. Overview of the product manufacturing process. In the case of maquila, declaration of the holder of the mandatory notification. For organic products, the Certification granted by the corresponding competent Authority must be presented

35. Obtaining Health Notification for Processed Foods (Domestic Manufacturing) The system will issue a payment order according to the category listed in the Operating Permit granted by the Agency, which must be consistent with the type of food to be notified. After the payment order has been issued, the user will have 5 working days to cancel the payment, otherwise the request will be permanently cancelled from the health notification system. The receipt must be sent to the following address: [email protected] for confirmation of payment. https://www.youtube.com/watch?v=vTaT6-VTrHg

36. ¡GRACIAS!