Anaphylaxis Campaign05 March 2014

Peter Cleghorn

Best In Class Customer Service, Operations and processing of telephone, fax, email and all electronic data interchange orders

All three temperature regimes managed with leading WMS (warehouse management systems). Full UK coverage

Leading the UK in ultra-fresh product unit pick - speed, cost and accuracy. Years of experience of single unit picking in extremely time-pressured environments

A history of ultra-fresh production facilities and nationwide customer requirements. Delivering the same standards and products nationwide. No 3rd party contracts

Leading the UK in attended and unattended overnight and early morning daily deliveries. Specially-designed environmentally friendly vehicles, visiting every UK high street

Over 35,000 Orders Weekly

Management of Over 500 SKUs Daily

Picking of Over 3,000 SKUs Daily

London to Scotland Daily

Overnight, Time Crucial

Delivering Freshness Every Day• Multi-channel delivery network• Dedicated & Shared User distribution fleet• 8 distribution hubs providing UK radial coverage• Unique vehicle design for ambient, chilled and frozen• Best in Class vehicle tracking and driver behaviour

monitoring• Consolidation and collation of 3rd party products to

suit partner needs• Technical expertise as both a manufacturer and

distributor of food items, providing high levels of food safety end to end

• Daily store level feedback and issue management through dedicated Customer Service teams

• Dedicated Supply Chain resources managing stock levels and incoming goods from over 50 international suppliers

• Hugely flexible & scalable – i.e. Wimbledon, Ascot• Ultra-fresh Supplier for 2012 London Olympic Games

TRULY NATIONAL COVERAGE

Special DeliveriesAdelie is the only shared service chilled food and drink distributor that has truly national coverage.

Operating over 220 chilled vehicles from seven strategically-located distribution centres throughout the UK allowing us to keep food miles travelled to a minimum. Covering all 3 temperature regimes - ambient, chilled and frozen

All vehicles are fitted with sophisticated communication and satellite tracking systems that provide us with real-time data that enables achievement of best in class service levels

Around 6,000 deliveries daily and working very hard to continue to reduce our C02 emissions , investing, wherever possible, in ‘green’ transport technologies

LocationsFull nationwide coverage with depots in

Heathrow Tamworth Warrington LeicesterMelksham Cardiff Middlesbrough Kilmarnock

Allergen Control The Manufacturer’s Perspective

• Why?– Protect vulnerable consumers– Legal requirement– Brand & company protection of reputation– Customer and consumer relationship - trust

Sandwiches and Salads- The Problem

• High complexity– Many allergens– Complex product structures– Short runs of many SKUs– Wave scheduling– Forecasts and Revisits

Manufacturer’s Perspective• Structure of control – Policy– Classification– Analysis (what are our allergens)– Risk Assessment– Allergen Validation and Verification Procedure– Allergen Clean-down Procedure (swabs and product)– Product and swab analytical results– Review of results/controls

In PracticePolicy StatementAdelie Foods Group is in full compliance with Directive 2003/89/ECand Directive 2007/68/EC (amending Directive 2000/13/EC), the Food Labelling (Amendment) (No.2) Regulations 2004 and Food Labelling (Declaration of Allergens) Regulations 2009 with regard to the indication of the ingredients (including additives) present in foodstuffs. In addition the group is compliant with Directive 1169/2011 on the provision of food information to consumers (The Food Information Regulations 2013) regarding the presence ofall ingredients, food additives and processing aids proven to have an allergenic or intolerance effect, thus allowing consumers to make a safe informed choice.

Statement of Intent and Classification of Allergens

Risk AssessmentWalk and understand the process flow

Procedures

TECHNICAL DEPARTMENT WORK INSTRUCTIONXYZ123 ALLERGEN VALIDATION AND VERIFICATION PROCEDURE

Aim: The purpose of this procedure is to ensure that all allergens are removed from food contact surfaces using clean down procedure reference XYZ456.Method1. The procedure should be carried out once per year by the Technical department.2. The areas of risk are determined as per the site’s allergen risk assessment.3. To verify that the risk areas are allergen clean internal rapid result swabs are used. These are designed to pick up protein residues to give an indication of the clean. These are usually based on a colour coding system.Results are to be recorded on the Allergen Testing Points Control Sheet (INSERT REF HERE).If swabs fail then an internal non conformance is to be raised at site, investigations made (where applicable) and retesting conducted.4. To validate the allergen process the following tests should be taken and sent to the lab for ELISA allergen testing.Swabs on risk assessed contact points (e.g. conveyor belts, cutters, flow wrappers, knives, slicers, etc).Finished product. For example a tuna product is run, line clean down conducted and then the first product off the line would be sent for fish residue testing. Results are provided in ppm form with a target <20ppm and a maximum tolerance of 100ppm. 5. If swabs fail then an internal non conformance is to be raised at site, investigations made (where applicable) and retesting conducted

Define control proceduresColour coding of equipment?PPE requirementsVerification tests?

VerificationRoast Chicken Salad Sandwich run after Prawn Mayo – tested for Shellfish

VerificationEgg & Spinach Sandwich run after Prawn Mayo – tested for Shellfish

Gluten-free in SandwichesGluten-free claimed productsOrder must be Day 1 for Day 3 – a change to standard SOP (known order so can be made after daily deep clean – not forecast and revisit/top-up)Control procedure definedProducts manufactured on site which are claimed ‘’Gluten Free’’ are tested for gluten on the first product from the line.The test kit consist of 1 x sample tube, 1 x ‘’Type 4’’ buffer, 1 x ‘’Type 5’’ buffer and 1 x Reveal 3- D gluten test device. The product sample is decanted into stomach bag and mix well with 40ml distilled water. The liquid from the sample mix is mixed with ’Type 4’’ buffer and then with ’Type 5’’ buffer into sample tube. The tip of the gluten test device is dipped into the liquid in the sample tube lid until saturated. Liquid will flow into to the end of test window.Then the result is read after 5 min as Positive, High result, Negative and Invalid as demonstrated by diagram on the right hand side in Test Record Sheet in which the result of the test is recorded.

Rapid Test – Method Validation

Verification

What if…?• Emergency ProceduresSpillageContaminationMislabelling - label verification systemsQuarantine ProcedureCrisis Management Manual and ProceduresAssess necessary actions and implementReview and improve

The Solution……

Don’t complicate the complex