implementing food safety principles in sm es

Implementing Food Safety Principles Implementing Food Safety Principles in SMEs: an Engineer’s Perspectivein SMEs: an Engineer’s Perspective

P. Sunjka, V. Orsat, and G.S.V. Raghavan

OUTLINEOUTLINE

SMEs? Are they important?

Food Safety for dummies

Does a B.Eng. make a difference?

Hurdles to jump over

Conclusion (if there is one)

SMEsSMEs

Small to Medium-sized Enterprises

Au Canada, une "petite ou moyenne entreprise" (PME) ne doit généralement pas employer plus de 500 personnes, ne pas avoir un actif supérieur à 25 millions de dollars et ne doit pas être détenue à plus de 25 % de son capital par une entreprise de plus grande importance.

SMEsSMEs

Small to Medium-sized Enterprises

SMEs are defined as enterprises with

fewer than 500 employees. However,

firms range from one-person consulting

shops to larger, publicly traded

companies. Moreover SMEs are present

in almost every industrial sector.

SMEsSMEs

SMEsSMEs

SMEsSMEs

Food SafetyFood Safety

There is an increased concern about food safety in the agri-food sector.

• Customer concerns

• Government regulations

• Client-driven

Food SafetyFood Safety

Food Safety is not a trend, it’s a necessity

We can be killersWe can be killers

2009 :

•Salmonella in peanuts, 9 dead, 700 hospitalized

2008 :

•Salmonella in salsa, 1 dead, 1400 hospitalized

•Listeria in cold cuts, 26 dead, 57 hospitalized

•Listeria, Ravine Mushroom Farms inc., ON (no hospitalized persons since CFIA acted quickly)

Food SafetyFood Safety

Food Safety management is usually organized through HACCP principles

HazardAnalysis andCriticalControl Point

Food SafetyFood Safety

• HACCP is not an exact science, it is based on exact science

• It is a logical and common sense approach to food control

• The step-by-step approach makes it very powerful

Food SafetyFood Safety

Originated in the early 1960s by the Pillsbury Company working with NASA and the US army laboratories.

Based on the engineering concept of failure, mode, and effect analysis (FMEA).

FAO & WHO: HACCP is the most effective means of controlling food-borne diseases.

Food SafetyFood Safety

1. Conduct a hazard analysis

2. Determine the Critical Control Point(s)

3. Formulate critical limit(s)

4. Set up a monitoring system for CCPs

5. Determine a corrective action(s)

6. Designate verification procedures

7. Establish record keeping

Who should use it?Who should use it?

HACCP is applicable throughout the food supply chain:

Primary producer Processor(s)

Consumer

Caterer Retailer

Who writes the HACCP plan?Who writes the HACCP plan?

The multidisciplinary team with knowledge in:

1. Quality Analysis/technical: microbiological, chemical, and physical hazards

2. Operations or production

3. Engineering

HACCP team HACCP team

1. Hired professionals (expensive)

2. From within the company (requires

appropriate training)

How is HACCP written?How is HACCP written?

Stage 1

Stage 4

Stage 3

Stage 2

Preparation and planning

Studies and plan development

Implementation

Verification and maintenance

HACCP planHACCP plan

• Process flow diagrams

• HACCP control chart

• HACCP team list

• Product(s) description

• Hazard analysis charts

HACCP plansHACCP plans

• Linear: Small companies, simple production line(s)

• Modular: Big companies, multiple products with several basic processes

• Generic: For similar operations carried out at different locations

Managing Food SafetyManaging Food Safety

Who should be in charge of HACCP?• Engineer

• QC/QA technician

• Dietician

• Epidemiologist

• Food scientist

• Microbiologist

•___?_______

Managing Food SafetyManaging Food Safety

What degree is required?• High school

• DEC/AEC

• B. Eng

• B. Sc.

• M. Sc.

•___?___________

Managing Food SafetyManaging Food Safety

Increased concern among engineers as well…

Managing Food SafetyManaging Food Safety

Someone was faster…

Managing Food SafetyManaging Food Safety

The advantages of having an engineering background:

• Thorough understanding of the complete production process

• Systematic approach

• Developed analytical thinking

• Easiness of acquiring new information and adapting to new situation

Managing Food SafetyManaging Food Safety

Food safety is usually managed by food-only experts, lacking multi-disciplinary strengths,

and/or are linked to a specific commodity group.

Managing Food SafetyManaging Food Safety

None of the university-based food safety centers include engineering as an essential component.*

*Center for Food Safety Engineering

Managing Food SafetyManaging Food Safety

Engineering is necessary to develop physical and chemical mechanisms for detection of microbial

and chemical hazards to the food supply.

For example, the non-engineering scientist may understand what biological agent is present and at what level the agent needs to be detected in a food system. However, the non-engineering scientist may need collaboration with engineers to build the most effective and accurate system of measurement.

Managing Food SafetyManaging Food Safety

The expertise of engineers also becomes critical in process control. All foods are subject to several different processes from the farm gate to consumption. Each process affects food safety and quality. Engineers help to measure important parameters of process control and predict and/or control the effect of the processes on food safety and quality.

Managing Food Safety in SMEsManaging Food Safety in SMEs

SMEs are usually understaffed, and hire multitalented candidates

•engineering•food safety•QC/QA•OHS•managerial skills•personnel training•repairs/maintenance

ProblemsProblems

Management/owners

Inspectors/auditors

Employees

Engineer

ProblemsProblems

Management/owner commitment in SMEs?Problematic at least.

“Just do your job, don’t interfere with production, take care of CFIA inspector, and you’ll do just fine”

“Why should I send water for analysis if I never had any problems with it?”

“Of course that I can smoke in my office, it’s my company…”

“HACCP? It’s just a form-filling, you copy the same completed form every

day and just change the date…”

ProblemsProblems

Experienced or not, an engineer will be the only one knowledgeable in this area

External inspectors/auditors will assume you have a complete control of food safety issues in your company, an assumption that is not always correct

ProblemsProblems

Employees are reluctant to accept any novel ideas or suggestions, even if they are mandatory

Conclusion…Conclusion…

• All levels of government should encourage food safety in SMEs through tax cuts, rigorous inspections, etc.

• Having an engineering degree is a definite asset

• Being a good communicator is often more important than being knowledgeable

QuestionsQuestions