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Enhancing Food Safety Sustainability
- Through Workplace Cooperation
Dr. Jose C. GatchalianChairman, Quality Partners Co., Ltd
PhilippinesINTERNATIONAL CONSULTANT ON WPC
ASIA FOOD and BEVERAGE SUMMIT 2015
Pullman Bangkok King Power Hotel, Thailand
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FOOD!!!
QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships
for quality
FRUITS AND VEGETABLES
SWEET and JUICY!!!
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ITALIAN SAUSAGES & OTHER MEAT PRODUCTS
- YUMMY !!!
QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships
for quality
ALL PEOPLE
LOVE FOOD!!!
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HOW SAFE ARE ALL THESE FOOD PRODUCTS?
WHAT ARE POSSIBLE SOURCES OF CONTAMINATION?
HOW MUCH INFORMATION ON FOOD SAFETY ARE AVAILABLE?
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There can be FOOD-BORNE ILLNESSES… infection intoxication
QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships
for quality
FOOD CAN BE DANGEROUS!!!
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WHAT IS FOOD SAFETY?
WHEN FOOD IS RENDERED FREE FROM ALL TYPES OF CONTAMINANTS, FROM:
MICROBIOLOGICAL, CHEMICAL & PHYSICAL SOURCES - SUCH THAT WHEN EATEN NO ILLNESS WILL OCCUR.
AN EFFECTIVE FOOD SAFETY PROGRAM CAN ENSURE THIS SITUATION IN THE COMPANY
QUALITY PARTNERS COMPANY LTD.“Fostering Partnerships Through Quality”
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Biological, Chemical, and Physical
POTENTIAL FOOD
Hazards:
Quality Partners Company Ltd.
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REPORTS OF CASES OF
FOOD POISONING IN
DIFFERENT PARTS OF
OF THE PHILIPPINES
(3 MONTHS IN 2005)!
INDICATORS OF LOSS OF FOOD SAFETY
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Light ballast with hanging wires & bulb above processing area
Ice for crushing to cool fresh octopus and other marine products, placed on floor of receiving area
Some evidences of GMP violations (From : MMG’s DOST-MPEX
Project)
QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships for
quality
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Some evidences of GMP violations
Light ballast w/ hanging wires & bulb above processing area
Notice walls w/ cracks & scratches as backdrop for frozen products on floor
Ice for crushing, to cool fresh food, placed on floor
From : MMG’sDOST-MPEX ProjectQUALITY PARTNERS COMPANY LTD.
“Fostering Partnerships Through Quality”
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QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships for
quality
Due to lack of space, peeling is done on the floor, peeled mangoes put on basins, to await manual slicing.
LOCAL PLANTS: EC-ASEAN FOOD SAFETY TRAINING PROGRAM
Small bakeshop producing “buko” pie, workers are seen sorting and slicing young coconut meat (buko) on the floor, with workers sitting on short stools
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LACK OF ORDER AND POOR
ATTENTION TOCLEANLINESS -
ARE TRACEABLE TO PEOPLE
Old equipment, drums and other materials left in hallway
MORE EVIDENCES OF GMP LACK IN SOME SMEs:
QUALITY PARTNERS COMPANY LTD.“Fostering Partnerships Through Quality”
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!! !! !!
!! !!
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§ §
EMPLOYEES ARE DISTRIBUTED EVERYWHERE IN THE FOOD PLANT
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IMPROVED COMMUNICATIONS NEEDED!IMPROVED COMMUNICATIONS NEEDED!
LISTEN TO YOUR PEOPLE!
“We could have told
you!”
“I knew but you never
asked”
“You never listen
anyway!”
“The process would go smoother
if…….
Quality Partners Company Ltd.
“We see these all the time”
“Why don’t you listen?”
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Air
Clothing
Personnel
Packaging.
Water
Equipment
Raw materials
Areas of INVOLVEMENT and Role of Employees
2Quality Partners Company Ltd.
EMPLOYEES ARE EVERYWHERE IN THE FOOD PLANT
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Quality EmployeesQuality Employees Know and Understand Know and Understand the Hazards the Hazards
BIOLOGICALBIOLOGICAL
CHEMICALCHEMICAL
PHYSICALPHYSICAL
VirusesMolds & mycotoxinsPathogenic bacteria
Protozoae
Residues of veterinary drugs & pesticidesToxic products (pesticides, acids, allergens…)Pollutants (heavy metals…)
• Foreign bodies: sand, rocks, metal, wood...
• Glass, metal shards from machinery, equipment
Quality Partners Company Ltd.
ROLE OF QUALITY EMPLOYEES IN FOOD SAFETY PROMOTION
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WP-C Organization FACILITATES COMMUNICATION:
STEERING COMMITTEE
FACILITATOR
TASK FORCE TASK FORCE TASK FORCE TASK FORCE
STRUCTURE: Each Committee/Task Force has joint
membership from labor & management
FUNCTIONS: * Steering Committee - problem identification * Task Forces or teams - problem solving
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Promote quality as a way of life - “Sanitation” and cleanliness (like “washing of hands”) should become habitual. This should be a routine practice & activity especially of people involved with food processing.
SOME ACTIONABLE RECOMMENDATIONS –RE: FOOD SAFETY
Other quality practices, e.g., attention to process controls & consciousness of one’s responsibility toalways meet food safety standards, should be part of a Company-wide advocacy of food safety.
RECOMMENDATION: SET UP A WORKPLACE COOPERATION PROGRAM !
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Communication & participation: basic underpinnings of WPC
• WPC - a forum wherein employees and management can express their problems and felt needs to each other.
• Information-sharing about present and anticipated issues that may affect the workforce, the company or both.
• Regular interchanges can lead to mutual understanding, consensus, and the resolution of issues and concerns.
• WPC can serve as an organizational communication mechanism for harmonious and productive work relations.
QUALITY PARTNERS COMPANY,
Ltd. “fostering partnerships for quality”
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LABOR MANAGEMENT
ECONOMY
LABORMANAGEMENT
ECONOMY
FROM …
TO …
QUALITY PARTNERS COMPANY, Ltd. “fostering
partnerships for quality
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“Empowerment of employees at all levels is a benefit to the company and should not be considered as cost.” Feigenbaum,A.
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QUALITY PARTNERS COMPANY, Ltd. “fostering partnerships for
quality”
OPEN COMMUNICATIONSUSTAINS GOODRELATIONSHIPS
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WPC - a participatory vehicle for workers to have a say in decision-making on matters that affect their interests and welfare.
• A channel by which management can obtain feedback on its programs, policies and their implementation.
• By consulting and involving employees in selected areas of mutual concern, they can be given a chance to input useful ideas and suggestions that can improve productivity and the quality of work and work life.
QUALITY PARTNERS COMPANY, Ltd. “fostering
partnerships for quality”
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IN ISO 22000, the FOOD SAFETY TEAM conducts hazard analysis to determine which hazards need to be controlled.
Employees play a major role in ISO 22000!
Quality Partners Co., Ltd.
PLANNING AND REALIZATION OF SAFE
PRODUCTS ( ISO 22000 )
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QUALITY PARTNERS COMPANY, Ltd.
DOCUMENTATION IS VERY IMPORTANT IN FOOD SAFETY. THIS CAN BE DONE BY TRAINED QUALITY EMPLOYEES
ASSISTANCE OF FOODSAFETY EXPERTS TO FACILITATE EMPLOYEE CAPABILITYENHANCEMENT IS RECOMMENDED
DESK STUDY OF FOOD SAFETY MANUALS DONE BY EMPLOYEES
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Clean comfort rooms with wash basins, detergent and dryer are projects of Workplace Cooperation to sustain cleanliness
Some evidences of sanitary practices in the company Some evidences of sanitary practices in the company
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Foot bath using chlorinated water (200 PPM) before entry into the processing plant, properly maintained by employees.
Some evidences of sanitary practices in the company Some evidences of sanitary practices in the company
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SUSTAINING FOOD SAFETY PRACTICES BY COOPERATIVE EMPLOYEES
Above, fried sliced bananas pass through the metal detector as a final check before packaging and weighing.
At right, fried bananas are placed on stainless steel holder with holes that allow to pass broken or fine chips not meeting specifications.
METAL DETECTOR
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RESULTS from a WORKPLACERESULTS from a WORKPLACE COOPERATION PROGRAM:COOPERATION PROGRAM:
STRONGER TEAM EFFORT
OPERATOR INVOLVEMENT
FEEDBACK
MANAGEMENT VISIBILITY
OPERATOR SELF-MEASUREMENT
THE ABOVE PRACTICES ENHANCE
SUSTAINABILITY OF FOOD SAFETY IN THE
COMPANY
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QUALITY PARTNERS COMPANY, Ltd. “Fostering partnerships
for quality,,,”
Workers & Managers Partnership at the Workplace
PRODUCTIVITY
QUALITY
COMPETITIVENESS
PEOPLE ARE THE MAJOR PLAYERS IN FOOD SAFETY AND QUALITY PROGRAMS
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* Our journey to excellence has no ending!
“Cooperation is the thorough conviction that nobody can get there unless everybody gets there.”V. Burden
QUALITY PARTNERS COMPANY, Ltd. “fostering
partnerships for quality