food safety 2020 - are you ready?
TRANSCRIPT
![Page 1: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/1.jpg)
Food Safety 2020 – Are You Ready?Laura Dunn-Nelson | Jeff Chilton | Dr. Amit Morey
April 15, 2015
![Page 2: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/2.jpg)
Webinar Logistics
2
• All lines are in listen-only mode
• Post your questions early and often!
• A link to the webinar recording will be emailed shortly after the event
![Page 3: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/3.jpg)
Today’s Speakers
3
Laura Dunn-NelsonAlchemy
Jeff ChiltonAlchemy
Diana PeñaModerator
Dr. Amit MoreyI.D.E.A. Food
Industry Consultants
![Page 4: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/4.jpg)
Agenda
4
• Employee Optimization
• Food Safety Controls
• Emerging Pathogens
• New Technologies
• Recap
• Q&A
![Page 5: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/5.jpg)
Food Safety 2020: Employee Optimization
Laura Dunn-NelsonAlchemy
5
![Page 6: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/6.jpg)
Workforce Challenges
6
• Resourcing and Retention
• Diversity
• Engagement
![Page 7: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/7.jpg)
Employee Resourcing
7
62% of organizations identified employee sourcing as the greatest challenge they face in their talent acquisition efforts
Source: Aberdeen Group Research, April 2013
![Page 8: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/8.jpg)
Employee Resourcing
8
![Page 9: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/9.jpg)
Employee Retention
9
• Turnover has direct costs ~$3,500/employee (and potentially much more in risk). Source: Society for Human Resource Management
• New/replacement workers make more mistakes.
• Lower turnover = greater “institutional memory” and fewer mistakes.
• With high turnover, it’s nearly impossible to build a cohesive food safety culture.
The top reason for employee turnover is lack of training Harvard Business Review
![Page 10: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/10.jpg)
Diversity - Multigenerational
10
• 18-24 year olds send/receive an average of ~110 text messages per day (>3,200 per month).
• Half of those in the 18-24 age group would prefer texting over talking to someone and 30% have used their phone to avoid interacting with others.
• 42% of those aged 18-29 reported having trouble doing something when their phone is not available.
• When is the last time you saw anyone under age 25 reading a newspaper?
![Page 11: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/11.jpg)
Generation Challenges
11
Generation Type Coaching Strategy
Traditionalist Not necessary
Baby Boomers Does not handle well negative feedback
Generation X Not necessary to receive feedback
Generation Y/Z Constant feedback needed
![Page 12: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/12.jpg)
Diversity – Education Variances
12
• 26.5% of the foreign-born labor force >=25 years old have not completed HS (vs 5.4% of native-born).
• Illiteracy rates vary dramatically by region and culture – even within US.
• >75% of students in the Detroit Public School system will not graduate high school
![Page 13: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/13.jpg)
Engagement
13
$450 - $550 Billionin lost
productivity
70% of workers are
either unengaged
or actively
disengaged
Source: State of the Global Workforce Report 2013,Gallup
![Page 14: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/14.jpg)
The Power of Engagement
14
• Employees receiving predominantly negative feedback from their manager are over 20 times more likely to be engaged than those receiving little or no feedback.
• Managers focusing on employee strengths are 30 times more likely to manage actively engaged workers compared with managers denying feedback.
• Managers giving little or no feedback to their workers fail to engage 98% of them.
*2009 Gallup Survey
![Page 15: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/15.jpg)
Innovations for an Optimized Workforce
15
• Robust Organizational Culture
• Big Data Usage
• Effective Training
![Page 16: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/16.jpg)
An industry study revealed an increased compliance rate from 68% to 94% after training and corrective observations occurred
*AFAB, Volume 4, Issue 1 2014
Verification of Behavior Changes
![Page 17: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/17.jpg)
Model
17
• Goal: Predict efficiency and safety on specific food manufacturing lines
• Tool: Technology that digests disparate data to create predictive model
• Result: Actionable Data
Predictive Analytics
Technology
Employee Demographics
Training
Throughput
OEE/Yield
Incidents
Quality Records
Customer Complaints
New Data
Prediction
Predictive Analytics
![Page 18: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/18.jpg)
18
Augmented Reality
![Page 19: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/19.jpg)
Action Items to Help Prepare
• Initiate Employee Engagement Studies
• Measure Training Effectiveness
• Enhance Employee Skills
• Seek Technology Enablers
![Page 20: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/20.jpg)
20
Food Safety 2020: Controls
Jeff ChiltonAlchemy
![Page 21: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/21.jpg)
Current Food Safety Challenges
21
• Product recalls due to pathogens, allergens and foreign material contaminations are still occurring at an alarming rate
• Foodborne illness outbreaks impacting public health
– Ice Cream and Caramel Apples
• New USDA regulatory standards & revised sampling methods are tightening Pathogen Performance Standards for Salmonella and Campylobacter in Poultry
– Federal Register Notice January 2015
– FSIS Notice 22-15
![Page 22: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/22.jpg)
What’s Coming
22
• USDA HACCP Validation requirements for critical limits and critical operating parameters
• Food Safety Modernization Act – New Standards
– HARPC (Hazard Analysis Risk Based Preventative Controls)
– Produce Safety
– Pet Food
– Foreign Supplier Verification
![Page 23: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/23.jpg)
Action Items to Help Prepare
23
• Create more robust Food Safety and Quality Management Systems
• Implement thorough microbial monitoring systems including tier sampling for:
- Plant Environments- Indirect and Direct Food Contact Surfaces - Products
• Administer vigorous internal process validations to assure controls are working as intended in the plants
• Prepare more widespread implementation of anti-microbial agents or processes and post lethality treatments
• Create more widespread implementation of anti-microbial agents or processes and post lethality treatments
![Page 24: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/24.jpg)
Action Items to Help Prepare
24
• Create better formulation controls, labeling controls and bar code scanning processes to prevent allergen recalls
• Create new processes to control Food Fraud and Food Defense
• Third party reassessment of existing HACCP Plans/PRP’s
• Gap analysis to compare current systems with upcoming regulatory and updated GFSI standard requirements
• Raise the bar for vendor specification requirements and adherence
• Participate in trade association events to increase knowledge and sponsor needed research for key industry issues
![Page 25: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/25.jpg)
Food Safety 2020: Emerging Pathogens
Dr. Amit MoreyI.D.E.A. Food
Industry Consultants 25
![Page 26: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/26.jpg)
26
Infectious diseases whose incidence in humans has increased in the past 2 decades or threatens to increase in the near future
Source: CDC
Emerging Pathogens
![Page 27: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/27.jpg)
27
• Bacteria
– Arcobacter butzleri
– Cronobacter sakazakii
• Algae
– Pseudonitzchia pungens
• Parasites:
– Cryptosporidium
– Cyclospora
– Sarcocystis
– Trypanosoma
• Virus
– Astrovirus
– Norovirus and Sapovirus
– Nipha virus
– Rotavirus
• Fungus
– Aspergillus flavusaflatoxin
• Prion Agent:
– new Variant CreutzfeldJacob Disease prion
Major Pathogens Identifiedas Foodborne Since 1970
![Page 28: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/28.jpg)
28
• Food trade
• Develop resistance or adaptation
• Improved detection methods
• Changes in
– animal production
– eating habits
– travel behavior
Why Do Pathogens “Emerge”?
![Page 29: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/29.jpg)
29
• Increasing vulnerable or susceptible population
• Environmental changes
Source: www.greenpeace.org
Why Do Pathogens “Emerge”?
![Page 30: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/30.jpg)
30
• Foreign Supplier Verification
– Food Safety Practices
– Antimicrobial/antibiotic usage
• Robust Food Safety Programs (HARPC, HACCP etc.)
• Validated Traceability and Recalls Program
• Stay Up-To-Date
– Food recalls
– CDC Reports
– Foodborne Disease Trends Nationally/Internationally
• Risk Assessment and Modifications of Existing Practices
– Eg. Rotation of Sanitizers
Action Items to Help Prepare
![Page 31: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/31.jpg)
Food Safety 2020: New Technologies
31
![Page 32: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/32.jpg)
32
Destroy/Rupture Cell wallIntracellular Imbalance
Attack DNA
![Page 33: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/33.jpg)
33
Source: www.hyperbaric.com
Advantages Disadvantage
Non-thermal Ineffective against spores(eg. Yeast and Molds, Bacillus subtilis, Clostridium spp.)
All-Natural Intervention Certain enzymes retain activity
Widely Acceptable Expensive than heat treatment
Effective against most spoilage and pathogenic organisms
Batch process
High Pressure Processing
![Page 34: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/34.jpg)
34
UV: 254 nm
Advantages Disadvantage
Non-thermal Ineffective against spores(eg. Yeast & Molds, Bacillus sp., Clostridium spp.)
All-Natural intervention Cannot penetrate surface
Effective against certain pathogens Bacteria in shadow-zone are not killed
Continuous process
Used on any surface
Source: www.foodsafetynews.com
Ultraviolet Light
![Page 35: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/35.jpg)
35
Source: www.Adelaide.edu.au
Source: www.usda.gov
Advantages Disadvantage
Dry non-chemical based intervention UNDER INVESTIGATION
External Decontamination Costly to produce
No “shadow effect”
Continuous process
Cold Plasma
![Page 36: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/36.jpg)
36
• Target pathogen
• Effectiveness of technique against the target
• Effect on food or surface decontaminated
• Validation studies
– Manufacturer
– In-house
• Cost
• Suitability to process and product
Action Items to Help Prepare
![Page 37: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/37.jpg)
Recap
37
• Population will continue to change
– Seek new methods to keep them engaged
• Regulatory controls and standards will continue to be implemented
– Create more robust internal process validation methods
• Pathogens “emerge” from many sources like trade and environmental changes
– Stay up-to-date and implement effective food safety programs
• Take advantage of new technologies
![Page 38: Food safety 2020 - Are you ready?](https://reader031.vdocuments.site/reader031/viewer/2022020208/55a5ced21a28abd4298b4613/html5/thumbnails/38.jpg)
38
Q & A