sysco quality assurance 2015

QUALITYASSURANCESysco Food Safety and Quality Programs

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Sysco Food Safety and Quality Assurance Programs | Version 2, May 201502

03 THE SYSCO PROMISE

04 DISTRIBUTION FOOD SAFETY

04 The Sysco Approach

04 Distribution Food Safety (DFS)

04 Temperature Controls

06 SUPPLIER APPROVAL

06 Initial Facility Audit

07 Ground Beef and Veal Supplier Authorization

08 Sysco Specialty Meat Company (SSMC)

Raw Materials Supplier Approval

09 FOOD SAFETY

09 Risk Matrix

10 Independent Audit Program

10 Global Food Safety Initiative

10 Listeria Monocytogenes Controls

11 Allergen Controls

12 Foreign Material Controls and

Metal Detection Guidelines

12 Low Acid Canned Foods

13 Produce: Good Agricultural Practices (GAP)

14 FOOD DEFENSE

14 Supplier and Operating Company Controls

CONTENTS

15 QUALITY

15 Individual Product Specifi cations

15 Monitoring and Compliance

16 Sysco Product Evaluation Center (PEC)

17 Field Specialists

17 Point Source Inspection Program (PSIP)

18 Sysco Brand Product Discrepancy Notice Program (PDN)

19 Sysco QA Plant Visits – Approved Suppliers

20 SUSTAINABILITY

20 Corporate Social Responsibility

20 Animal Welfare

22 Sustainable Egg Supply

23 Integrated Pest Management (IPM)

24 Sustainable Seafood

26 REGULATORY & TECHNICAL SERVICES

26 Crisis Management Program

26 Recall Procedures

26 Seafood HACCP

27 EDUCATION & DEVELOPMENT

27 Employee Training and Professional Memberships

27 Operating Company and Customer Support

27 Industry, Academic and Research Engagement

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Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015 03

Our family of products also includes equipment and

supplies for the foodservice and hospitality industries.

Sysco operates diverse facilities involved in broadline

foodservice distribution, specialty quickservice

restaurant distribution, as well as premium

protein and produce manufacturing facilities in

North America and Ireland. These complex business

operations enable Sysco to serve customers, ranging

from small family-owned restaurants to multi-unit

chains, as well as large educational, health

care, hotel and government operations.

Our commitment to quality and food safety can

be traced back to the founding of the Sysco

Corporation. The principles and vision outlined in 1970

have served as the foundation on which our quality

and food safety programs have been built. Today,

Sysco’s commitment to providing safe, wholesome and

consistent quality products to our valued customers

has never been stronger.

The Sysco Quality Assurance team is responsible

for ensuring we meet today’s challenges relative to

quality and food safety. We accomplish this through

the diligent eff orts of our fulltime Quality Assurance

staff members and over 100 supportive Quality

Specialists around the world.

We are actively involved in quality, food safety,

regulatory and environmental initiatives. The Sysco

Quality Assurance Department sponsors food safety

and sustainability research while staff members serve

on various advisory committees and/or participate

in current food safety, regulatory, quality and

environmental initiatives. We are committed to the

belief that shared knowledge leads to continuous

improvement in these areas and ultimately benefi ts all

stakeholders in the foodservice industry, including our

supply partners, valued customers and our competitors.

Sysco is the global leader in selling, marketing and distributing food products to

restaurants, healthcare and educational facilities, lodging establishments and other

customers who prepare meals away from home.

THE SYSCO PROMISE

40+Full-time SyscoQA Associates

100+Supportive QA

MembersWorldwide

#1

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Mission

To market and deliver great products to our

customers with exceptional service.

Sysco Standard Operating Procedures (SOPs) cover all

areas of food handling and transport, and function as the

foundation for training programs focused on preventive

controls and a food safety culture designed to ensure the

safety of the food distributed by Sysco is maintained.

Distribution Food Safety (DFS)

To assure compliance with Sysco’s DFS systems in

our Broadline Sysco Operating Companies (OpCos), Food

Safety Program Managers (FSPM) will be employed at

the local companies. These FSPMs will report directly to

Sysco Corporate Food Safety Regional Directors with a

dotted line to the company President.

The FSPMs in the companies partner with other

functions to ensure food safety tasks are performed

appropriately (operations, merchandising,

transportations, sales, etc.).

Corporate Food Safety Regional Directors will manage

the FSPMs in the U.S. and Canada.

Sysco QA Initial Facility and Temperature Controls

The temperature of many Sysco branded products, as

well as a growing number of non-branded food products

are monitored during transit.

The information is used to continuously improve supply

chain temperatures, as well as ensure that transit

temperatures maintain food safety prior to

The Sysco Approach

Sysco’s approach to food safety aligns with the

mission and vision of our company:

DISTRIBUTION FOOD SAFETY

Vision

To be our customer’s most valued and

trusted business partner.

These constructs all require a best in class food safety

system. Sysco has implemented a comprehensive supply

chain food safety system covering transportation from

the supplier through to delivery to the end-customer.

Key components of the food safety system involve

1) sourcing from capable suppliers who pass an

approved 3rd party Food Safety audit,

2) eliminating the possibility of cross-contamination

during storage and transport, and

3) establishing time and temperature control limits

from the time products leave the supplier to the time

they are delivered to the end-customer.

+ +



Sysco receiving the product. No refrigerated products

are received by Sysco without thorough evaluation.

Prior to Sysco receiving products from a supplier and

placing it in inventory, the receiver checks the product

temperature and evaluates the load to ensure it was

handled properly.

The process for product fl ow from receiving, through

storage, and loading onto delivery trucks is engineered

to maintain product temperature as close to ideal as

possible to maximize food safety and quality. Once

on delivery trucks, temperature is maintained by a

fl eet of multi compartment refrigerated trailers. Drivers

monitor temperature throughout the delivery to ensure

food safety and product quality are maintained. The food

safety system at Sysco is designed to exceed regulatory

requirements, as well as our customers’ expectations.

At Sysco, we know maintaining food safety in the cold

supply chain ensures we market great products with

exceptional service, which earns our customer’s trust.

DISTRIBUTION FOOD SAFETY



Manufacturers must pass a rigorous quality and food safety assessment

before becoming Sysco suppliers.

SUPPLIER APPROVAL

Initial Facility Audit (IFA)

Potential supplier facilities from all product categories

must pass an Initial Facility Audit (IFA) performed by a

Sysco Quality Assurance team member.

Suppliers must demonstrate the capability of

producing food products to our requirements.

Facilities are not allowed to produce under the Sysco

Brand without fi rst passing a rigorous process of quality,

food safety audit and product evaluations. Suppliers

must demonstrate the capability of producing food

products to our requirements. If the product evaluations

and business analysis warrant proceeding through the

approval process, a representative of Sysco Quality

Assurance will conduct a comprehensive “desktop”

pre-audit teleconference with the facility management

personnel in order to determine if the facility will meet

our food safety and quality expectations.

If Sysco Quality Assurance obtains facts to support the

facility is capable of meeting the requirements, upon

completion of the teleconference, an initial “On-Site”

audit of the facility shall be scheduled. The initial audit

will verify, by physical inspection, the acceptability of the

plant and grounds as well as validation of the food safety

and quality assurance programs in place.

If approval of the facility is granted, the supplier and

the Sysco Program Quality Manager will establish

monitoring and verifi cation procedures to ensure that

the food safety and quality systems are maintained

and the Sysco products are manufactured or packed

according to the agreed specifi cations. The IFA

requirement applies to all potential Sysco Brand

manufacturers.

IFA



Ground Beef and Veal Supplier Authorization

To mitigate the risk of E. coli O157:H7 in raw ground

beef and veal products distributed through Sysco

Operating Companies and/or Sysco Specialty Meat

Companies, Sysco has developed a specialized supplier

requirement program.

Sysco has been very proactive in establishing food

safety programs that provide our customers with safe

and wholesome products. When purchasing Raw

Ground Products, Corporate QA, with the support of the

SMS Beef Department and Operating Companies, has

implemented enhanced food safety control requirements

that exceed minimum regulatory requirements.

The product and process requirements are reviewed and

updated as needed to improve Sysco’s ability to provide

safe food and to affi rm compliance with USDA/CFIA

Regulations, FSIS Directives and/or Notices and Industry

Best Practices. The purpose of this process is to achieve

a greater level of consistency between products and

suppliers of this important product category.

Compliance with Sysco’s Ground Beef Food Safety

Program must be verifi ed annually by an approved

E. coli O157:H7 audit developed specifi cally for

“Grinders.” Any establishment identifi ed as not

complying with the Sysco requirements will be

disqualifi ed from the Sysco Brand/Packer Label

authorized supplier list and purchases of Raw Ground

Products produced at such establishment(s) shall be

suspended until compliance is achieved.

Sysco’s QA personnel visit Sysco Brand raw ground beef

and veal suppliers on a routine basis.

If suppliers are not on the authorized list, then they

cannot distribute through any Sysco Operating

Company, including Broadline, “Quick Service” or

Specialty Meat companies. In addition, Sysco’s QA

personnel visit Sysco Brand raw ground beef and

veal suppliers on a regular basis, and our Operations

Review Department conducts audits at Sysco Operating

Companies to assure that purchases are limited to

authorized suppliers only.

SUPPLIER APPROVAL

Specialized supplier requirement program toprovide safe and wholesome products

Sysco Quality Assurance professionals visit SyscoBrand suppliers on a routine basis

Compliance with FDA, USDA and CFIA regulations,FSIS Detectives and Industry Best Practices



The SSMC Supplier Approval Program

requirements include a rigorous set of

food safety standards including an annual

Independent Food Safety Audit (IFSA).

Sysco Specialty Meat Company (SSMC)

Raw Materials Supplier Approval

To reduce risk of the potential for introduction of

pathogenic E. coli 0157:H7 into whole muscle non-intact

beef cuts, SSMCs only purchase raw materials from

approved suppliers that have confi rmed compliance to

the Raw Materials Supplier Approval Program.

The SSMC Supplier Approval Program requirements

include a rigorous set of food safety standards.

These include:

• Annual Independent Food Safety Audit (IFSA) for

all covered establishments.

• Annual E. coli O157:H7 assessment portion or

addendum to the IFSA audit

• Ongoing Food Safety System Letter of Guarantee

including verifi cation and validation details of at

least two hazard control point interventions.

Sysco QA compiles program requirements on an on-going

basis and posts the information via an electronic archive.

Sysco Corporation and the SSMC monitor compliance

on an ongoing basis. In the event a supplier or supplier

location fails to comply, they will be removed from the

SSMC Approved Supplier List, and product shipments

from those suppliers or individual supplier locations

will not be allowed to be received into inventory at SSMC

establishments and may not be used for Whole Muscle

Non-Intact (WMNI) beef production.

SUPPLIER APPROVAL

SSMCSupplier Approval Program



Supplier Facility Risk Rating System and

Plant Visit Matrix

Sysco Quality Assurance has developed a Supplier

Facility Risk Rating system and Plant Visit Matrix to

manage internal, second party Sysco QA Plant Visits to

supplier facilities approved to manufacture Sysco brand

products. Facility risk ratings are based on numerous

factors including but not limited to: the products with

the most inherent food safety risk produced at each

facility, the robustness and validity of the food safety

processes in each facility, the scheme and results from

certifi ed third party food safety audits, the current and

historical performance regarding food safety, regulatory,

quality and/or social responsibility.

After each facility is assessed using decision making

criteria, each facility is assigned a High, Medium or Low

Risk Rating resulting in a Plant Visit Matrix used to assign

the frequency of on-site Sysco QA Plant Visits.

Examples of High Risk Supplier Facilities include those

producing refrigerated Ready To Eat (RTE) Deli Meats,

RTE Smoked Salmon, RTE Crustaceans, and RTE Produce.

Medium Risk examples include potentially hazardous

foods that may support pathogen growth, but where

the growth is limited due to inherent physiochemical

properties, validated interventions or processes that

reduce and inhibit the growth throughout the product’s

shelf life. Low Risk examples are facilities producing

products that do not support, or do not inherently

possess conditions conducive to the growth of food

borne pathogens.

The Sysco Quality Assurance Plant Visit Matrix is

updated as new facilities are approved and is reviewed

annually to determine resource needs to complete

essential travel and to assess any new information

such as emerging food safety hazards or new validated

intervention technology.

FOOD SAFETY

GLOBAL FOOD SAFETY INITIATIVE (GFSI)Beginning July 1st 2016 Sysco will only accept GFSI schemes.



Independent Audit Program (IAP)

Sysco Corporation maintains a strong commitment

to Food Safety, Product Integrity, and provision of

consistent quality products to our Sysco Operating

Companies and their end user customers. In an eff ort

to strengthen this commitment, we have developed

the Sysco Independent Audit Program (IAP). All

Sysco Approved supplier locations and co-packing

locations producing Sysco Brand products are required

to undergo a 3rd party Food Safety audit each calendar

year conducted by a Sysco approved auditing fi rm.

Sysco QA reviews all audits to assure a minimum

acceptable score is achieved and that all corrective

actions are adequate and implemented in a timely

manner. Audit documents are managed through a

secure industry network that is a web-based system

where companies can store, share, and manage audit

documentation and communications with other

companies they do business with.

Global Food Safety Initiative (GFSI)

Sysco accepts GFSI recognized schemes to

satisfy the requirements for independent food safety

audits. The GFSI Mission is to provide continuous

improvement in food safety management systems

to ensure confi dence in the delivery of safe food to

consumers worldwide. GFSI schemes are based on

the food safety principles laid down by the Codex

Alimentarius Commission (Codex), the National

Advisory Committee on Microbiological Criteria

for Foods (NACMCF), relevant ISO standards, and

International Codes of Practice.

Listeria Monocytogenes Controls

Sysco’s requirements for control of Listeria

Monocytogenes (LM) in Refrigerated Salads, Ready To

Eat Seafood, Frozen Fruits and Vegetables, Processed

Avocado Products and Ready To Eat Meat and

Poultry products include internationally recognized

best practices, many of which exceed those codifi ed

by regulations.

Listeriosis, a food borne disease caused by food

products contaminated with Listeria monocytogenes,

is an important public health issue. Listeriosis

primarily aff ects persons of advanced age, pregnant

women, newborns, and adults with weakened

immune systems. However, persons without these

risk factors can also be aff ected. The mortality

rate for persons contracting Listeriosis is nearly

30%; therefore heightened controls for Ready to Eat

Meat & Poultry, Seafood, and Deli Salads have been

developed to reduce risk to our customers.

Sysco Brand requirements are comprehensive to

include the entire manufacturing process, including

environmental controls, and provide a set of minimum

standards that all Sysco Brand suppliers must comply

with through demonstration of equivalent

practices for LM Control programs. Sysco Brand Deli

Meats adhere to the highest food safety standards

FOOD SAFETY

Sysco Brand requirements arecomprehensive to include the entire

manufacturing process for LM controls.



in the industry whereby the manufacturing processes

must be equivalent to low risk as defi ned by the

United States Department of Agriculture Food

Safety Inspection Service and/or Canadian Food

Inspection Agency and Health Canada. Sysco Brand

suppliers must have Hazard Analysis of Critical

Control Point Food Safety Systems in place and such

plans must include a hazard analysis for control of LM

throughout the processing environment. Suppliers are

required to scientifi cally validate that all LM interventions

meet or exceed Sysco QA requirements. Comprehensive

pre-requisite programs are required. Examples of

pre-requisite programs include Good Manufacturing

Practices, Sanitation, Food Safety, Hold and Test,

Comprehensive Pre Op and During Op Environmental

Sampling, Root Cause Analysis with Corrective Action

Plans, Laboratory Testing Methodology, Microbiological

Interventions and Employee Training.

In addition to annual third party Food Safety audits,

Sysco QA personnel verify that all high risk RTE Sysco

suppliers meet or exceed the minimum LM control

requirements by conducting onsite plant visits.

Allergen Controls

Approximately 7% of the United States and Canadian

citizens have been diagnosed with or experience

some form of food allergies. Of this amount, tens of

thousands are rushed to the hospital annually due

to an allergic reaction to foods with allergens and

hundreds die from it. Despite these statistics there is

still no cure for food allergens. The best remedy is that

those sensitive to allergens should abstain from foods

containing allergens. Presently there are eight allergens

recognized in the US, which include Crustacean Shellfi sh,

Eggs, Fish, Dairy, Peanuts, Soy, Tree Nuts and Wheat.

In Canada, along with the top eight, Mustard, Sesame

Seeds and Sulphites are also recognized as hazards. In

order to assist individuals in avoiding potentially fatal

reactions due to food allergen consumption, the FDA

has mandated that all food product labeling list the top

eight US allergens in their ingredient legend. Canadian

regulations require the same information on its labeling

for its top 11 allergens and sensitive ingredients.

Sysco has developed guidelines for its branded

suppliers in order to minimize the risks of cross

contamination and to ensure proper identifi cation

of all food products containing allergens. The Sysco

guidelines are more far reaching than those required

by the FDA for allergen control. These guidelines

ensure suppliers take a systematic approach in its risk

analysis of possible points of cross contamination in

their process, develop risk control measures, track

allergen usage, and provide proactive identifi cation of

allergens in plain language.

Sysco provides detailed directives for its suppliers in

the areas of packaging/specifi cation development and

review in addition to standard procedures employed

during the processing of allergen- or sensitive-ingredient

containing food items.

FOOD SAFETY

Approximately

7% of United

States and Canadian

citizens have been

diagnosed with or

experience some form

of food allergies.

n

rm



FOOD SAFETY

Sysco Brand Suppliers

must demonstrate eff ective

procedures to prevent

contamination of products

with objects such as:Wood Glass Plastic Metal

Examples of directives in these areas would be the

annual review of all packaging and specifi cations

to ensure allergens have been declared. There should

be a statement for allergens in plain language (such

as “Contains Dairy”), required hourly label checks

during production runs, separation and segregation

of allergens in storage and production, and required

cleaning of the lines whenever a changeover occurs

between an allergen and non-allergen food product.

Updates to these guidelines and requirements are also

provided to each supplier on a periodic basis when they

experience change.

Additionally, mandated annual third party audits are

conducted and any infractions are identifi ed and

reported to Sysco Corporate QA in an audit report.

The Sysco Allergen Control Guidelines are also

provided to all potential suppliers in an introduction

packet. Suppliers incapable of meeting Sysco

requirements will not be approved. Sysco’s Allergen

Control Guidelines continue to evolve and present

standards for both Europe and the United Arab

Emirates are being added to the guidelines for products

distributed in those markets.

Foreign Material Controls and Metal

Detection Guidelines

Foreign materials in foods can cause injury. Sysco

Brand suppliers must demonstrate eff ective

procedures to prevent contamination of product with

objects such as wood, glass, brittle plastic and metal.

The foundation of this program is prevention of

foreign material contamination. Strict raw material

specifi cations, planned preventive maintenance

programs, good engineering and application of

eff ective Good Manufacturing Practices are examples

of the preventive measures required of all suppliers.

Sysco Brand suppliers must have approved foreign

material detection systems on all lines, such as Filters,

Magnets, Metal Detectors, and/or X-rays designed

to mitigate risk of ferrous, non-ferrous, aluminum

and stainless steel metals below limits established by

regulatory agencies as choking hazards.

A Sysco Quality Assurance Metal Detection

Guidelines Best Practices document is provided to

all active suppliers and each potential new supplier.

The document is designed to provide guidance

to the standards Sysco expects from its suppliers.

Metal detection programs which go beyond these

recommendations are encouraged.

Low Acid Canned Foods

All approved Sysco suppliers of low acid canned

foods have implemented processes specifi c to

the product and method of operation to achieve

commercial sterility. These processes are established

by or are equivalent to a process developed by a

competent processing authority. Commercial sterility

of thermally processed low acid canned foods



FOOD SAFETY

means the fi nished product is free of microorganisms

of public health signifi cance and those capable of

reproducing in the food under ambient storage and

distribution temperatures.

Produce: Good Agricultural Practices (GAP)

The Sysco/FreshPoint GAP Program is divided into

two areas that improve food quality, food safety

and traceability:

Good Agricultural Practices (GAP)

Harvest Crew Third Party Audits (GHP)

Authorized Sysco produce suppliers are included in a

secure database system which includes their company

profi le. Suppliers upload third party GAP/GHP audits

from all ranches/suppliers into the secured web-based

system. The program identifi es each supplier’s role in the

supply chain (e.g. grower-shipper, broker, processor, etc.),

the produce products they provide Sysco Operating

Companies, and the source of their raw material. The

system further ensures that all RTE products and total

number of farms/ranches being used to supply those

products to Sysco/FreshPoint Companies are accounted

for and have been uploaded into the GAP program.

To assure accurate traceability, all Sysco or

FreshPoint Branded cartons are marked by a

seven-digit Julian Code Dating System:

Suppliers must have tracking systems in place that

provide accurate and legible labeling of all cases/items/

packages so that complete and thorough traceability to

the actual fi eld can be provided at a moments notice.

The database monitors supplier audits, providing

reminders of impending expiration dates, thus helping

to assure continued compliance. Benefi ts of the

database includes the ability to monitor third party

auditor performance, expanding GPS capabilities, and

the generation of GAP/GHP-compliant suppliers from

whom our Operating Companies are authorized to

purchase RTE produce products.

Sysco/FreshPoint supports and enforces all current

requirements set forth by the California Marketing

Agreement with higher standards in the areas

pertaining to water quality and ATP Bioluminescence

Testing. The program must identify monitoring

methods, sampling plan, frequency of tests

performed, acceptable limits and corrective actions

taken when limits are exceeded.

Additionally, Initial Audits of all potential suppliers

of Sysco/FreshPoint brand fi eld products include

GAP/GHP assessments. These initial assessments are

conducted by trained Sysco QA staff .

00 = Supplier ID 2 = Yuma, AZ

000 = Julian Date of Calendar Year 3 = Huron, CA

0 = Crew/Ranch/Harvest/Machine Number 4 = Oxnard, CA

0 = Areas of Growing Production 5 = Santa Maria, CA

1 = Salinas, CA

1

2



FOOD DEFENSE

Supplier and Operating Company Controls

Sysco Suppliers and Operating

Companies are required to

have demonstrated

programs and procedures

in place addressing:

Food Defense program

compliance is verifi ed by

third-party audits and QA plant visits.

Surveillance

and Monitoring

Activities to Identify and

Help Prevent Intentional Acts

Intended to Disrupt the

Food Supply

Physical

Security

of Buildings

and

Personal

Security

Emergency

Response

Branded supplier and Sysco Operating Company

facilities have eff ective food defense programs

including, but not limited to, a food security team with

defi ned roles and responsibilities. Each team conducts

a unique product security risk evaluation which helps

the management team prioritize the preventive

measures that have the greatest impact on reducing the

risk of tampering or other malicious, criminal or terrorist

actions against Sysco Branded products. All aspects

of facility operations are evaluated for vulnerability to

sabotage. Ingredient and packaging suppliers must

undergo food security evaluations at their facilities

or distribution centers, and must have demonstrated

procedures for the receipt of damaged goods including

inspection and justifi cation for product disposition.

Non-USDA facility manufacturing plant warehouse

or distribution centers are registered with the FDA

under the Public Health Security and Bioterrorism

Preparedness and Response Act of 2002. Sysco

Branded suppliers and Sysco OpCo’s have eff ective

systems to control access to and from the plant

grounds and the manufacturing and storage facilities.

Access to sensitive areas is controlled during

operations as well as during off hours or times of shut

down. Vehicles entering facility property park in areas

visible to plant food security patrol individuals. Non-

employee personnel have a designated waiting area

that restricts non-employees from processing and/or

warehouse areas. Trucks and/or trailers are inspected

by trained personnel before and after unloading.

Non-traffi c doors, dock doors, receiving pipes and

hoses are secured at all times. Security processes

are in place for issuing, tracking and retrieving keys,

identifi cation badges and passes for the building and

secured areas. Only authorized personnel have access

to the facility and their whereabouts are monitored

at all times. In addition, facilities have a documented

contractor program with procedures including; GMP,

food safety and hygiene rules with training, restriction

to defi ned work areas, options to inspect tool and

lunch boxes and a sign in and out log. Regular patrol

of outside grounds, outside buildings and roof

tops are part of the security programs. Patrols are

documented and suspicious activity investigated with

law enforcement notifi ed as deemed appropriate by

the designated individuals.



QUALITY

01 Product Description

02 Ingredient Statement

03 Packaging and Code Dating

04 Raw Material Information

05

Unique Processing Procedures orother Point of Diff erentiation Information

06 Foreign Material PreventionRequirements

07 Pack Size

08 General Quality Specifi cationsand Defect Limits

09 Piece Counts, Weights,Dimensions, Colors, Etc.

10 Handling, Storage andDistribution Information

11 Shelf Life

12 General Analytical Information

13 Nutrition Panel Information

14 Monitoring and Compliance

Individual Product Specifi cations

Sysco QA manages a Product Specifi cation Database

describing the fi nished Sysco Branded products we

distribute. Suppliers create Product Specifi cations

by entering data into the shared database. To that

end, suppliers are required to submit supplier-specifi c

product information into the Sysco product

specifi cation system for items they produce under the

Sysco Brand. Suppliers are not to develop packaging or

produce and distribute product until each specifi cation

is in QA Approved status.

All individual product specifi cations are reviewed by

the product quality manager and department manager

for content and to assure they clearly align with the

Sysco Brand strategies for points of diff erentiation and

consistency within Sysco Brands. The specifi cations

shall not be moved to QA Approved status by a

department manager or director until all criteria is met.

These fi nished product specifi cations describe the product

as sold and include key manufacturing procedures.

The supplier’s product specifi cation information is

stored in Sysco’s managed database for future use

and may be requested anytime by both Operating

Company and corporate personnel as the need arises.

Monitoring and Compliance

Sysco uses various means of monitoring and

compliance to verify that the products we purchase

are meeting our product specifi cations and our

customer expectations.

Information contained in specs may include, but is

not limited to, the following (as applicable):



QUALITY

Monitoring and compliance programs are tailored

to the product category, but will include one or

more of the following:

1 Product and Packaging Evaluations2 Field Specialist Inspection3 Lot Set Aside Evaluations4 Point Source Inspection5 Provision of Certifi cations of Analysis/Conformance6 Food Safety and Quality Reviews7 Sysco Program Quality Manager Plant Visits8 Independent Lab Analysis9 Initial Production Run Inspection

10 Random Lot Inspection11 Submission of On-Going Analytical Reports12 QA Documents (from supplier)13 Verifi cation Supplier Product Evaluations14 Time/Temp Recorders for Supply Chain Control15 Complaint Tracking

Sysco Product Evaulauation Center (PEC)

In March 2008, Sysco opened a 20,606 sq. ft. Product

Evaluation Center (PEC), located at the corporate

headquarters in Houston, Texas, to evaluate new

samples, current Sysco brand products and competitors’

products. The center includes an advanced foodservice

kitchen with workstations, a sensory panel area, and

an auditorium with adjacent R&D kitchen. The PEC is

a manifestation of Sysco’s desire to meet customers’

expectations and maintain a competitive edge

in the industry.

Professionally evaluating products provides value to

Sysco and its suppliers. Products are evaluated against

agreed purchase specifi cations to measure supplier

performance. The PEC is also utilized extensively by

Sysco and supplier chefs to create and present new menu

items for our valued customers. Supplier performance

evaluations are an ongoing verifi cation activity across

all Sysco product categories. Additional evaluations are

performed during plant visits and inside the PEC.

QA personnel issue reports after each evaluation and

corrective action plans are developed as needed to

improve the product and processes.

The following are examples of the foodservice equipment

used: in the P.E.C. fryers, convection ovens, stoves,

steam kettles, char-broiler, salamander, and steamers

to prepare and evaluate a wide array of food categories

that are distributed in the marketplace. The sensory

panel area provides the company with an opportunity

to gain consumer insight prior to the release of a new

or improved product. The area includes 8 individual

sensory booths which allow internal, external, and expert

participants to sample and evaluate single or multiple

product attributes including visual, texture, taste, and

aroma. The auditorium and R&D kitchen are available

for food demonstrations and presentations. The PEC is a

welcome addition to the corporate headquarters.



QUALITY

Field Specialists

Sysco Brand approved suppliers have the responsibility

of producing products that meet the mutually agreed

upon Sysco specifi cations and must maintain eff ective

QA/QC procedures to monitor and ensure specifi cation

compliance. The success of the program is dependent on

sound production and quality assurance eff orts by our

select and valued suppliers. Sysco QA works closely with

its suppliers to defi ne the monitoring requirements and

reporting to demonstrate compliance.

In conjunction with supplier monitoring, Sysco Quality

Assurance utilizes skilled, independent Field Specialists

to routinely evaluate the quality and consistency of our

Sysco Brand products in the plants where the products

are produced. High volume, high value commodities

are inspected during production runs and/or post

processing against Sysco brand specifi cations.

Point Source Inspection Program (PSIP)

The implementation of the Point Source Inspection

Program (PSIP) eff ectively changed the inspection

methods associated with Sysco Brand imported products

(Import Commodities and Seafood) procured from many

of our suppliers. Sysco Quality Assurance worked closely

with SMS and our approved Import Commodity and

Seafood suppliers in the establishment of inspection

procedures for Sysco Brand products, resulting in a

streamlined and more effi cient inspection process. In

the case of internationally based approved suppliers,

the inspection of Sysco Brand products formerly

occurred following their arrival in the United States. The

determination that product failed to comply with Sysco

Brand Product Quality Specifi cations following arrival

in the United States added cost, supply disruptions and

considerable inconvenience for all parties throughout

the distribution chain. Sysco Quality Assurance and SMS

determined, with input from our valued import supplier

base, that the inspection of Sysco Brand products had

to be executed at the point of production, now known

as PSIP. Sysco Quality Assurance developed strategic

alliances with off shore partners for the execution of

sampling and quality evaluations at our approved

supplier’s processing facilities.

These eff orts are coordinated by Sysco Quality Assurance

following receipt of a Sysco Brand production and

shipping notifi cation form. The sampling plans and

evaluation requirements utilized by our partners are

established and maintained by Sysco Quality Assurance.

The PSIP program includes procedures associated with

third party analysis of products for contaminants, as

directed by Sysco Quality Assurance.

Field Specialist In Plant Evaluation



QUALITY

If a customer contacts an Operating Company with a product quality

complaint, a PDN form is completed and assigned to the responsible

Program Quality Manager responsible for that product category.

The implementation of the PSIP program does

not relieve our approved suppliers from their

responsibility of producing products that meet the

mutually agreed upon Sysco specifi cations nor does

it eliminate the supplier/importer responsibility for

maintaining bona-fi de, eff ective QA/QC procedures

to monitor and ensure specifi cation compliance. The

success of the program remains now, as it always

has, dependent on sound production and quality

assurance eff orts by our valued suppliers.

The procedures outlined in the PSIP program are

intended only as an additional “check” on the system.

PSIP includes, at the direction of Sysco Quality

Assurance, routine audits of approved supplier’s

quality assurance programs and associated

documentation. In-depth information pertaining to

the PSIP program can be reviewed in the Standard

Operating Procedure Guidelines for Import and

Seafood products.

Sysco Brand Product Discrepancy Notice

Program (PDN)

The Quality Assurance department makes it a priority

to ensure we market consistent quality products on a

continuous basis to our Sysco Operating Companies

and their customers. If an Operating Company

receives a product that does not meet the Sysco

Brand standard of quality, or if a customer contacts

an Operating Company with a product quality

complaint, a Product Discrepancy Notice (PDN) form

is completed to notify Sysco QA of the issue.

Upon submission of the PDN, an email with the

pertinent information is sent to the following parties:

risk manager, senior claims manager, QA Vice

President, and QA Directors. The PDN is then routed

and assigned to the responsible Program Quality

Manager (PQM) responsible for that particular

product category. The PQM pursues a thorough

investigation of the product discrepancy, confi rms

any corrective actions taken by the supplier, reports

results of investigation to the Operating Company and

Customer, and records the fi ndings on the PDN form

for aggregation of data.

PDN summary reports are reviewed by the Sysco

QA management team in order to ensure that

all discrepancies are resolved quickly, as well as

to evaluate and address any trends that may be

occurring. The PDN system helps the QA department

ensure Sysco’s customers are satisfi ed and are receiving

consistent quality and value for products purchased

under the Sysco Brand.



QUALITY

Sysco QA personnel are required

to complete announced and

unannounced plant visits to

approved supplier locations.

Sysco QA Plant Visits - Approved Suppliers

To help ensure the consistency, food safety, and

quality of Sysco Brand products, Sysco QA personnel

are required to complete announced and

unannounced plant visits to approved supplier

locations that manufacture those Sysco Brand

products. Sysco QA plant visits are assigned based

on risk and managed through a plant visit matrix.

The plant visits are made by Sysco Program Quality

Managers, Department Managers or Directors

and involve, but are not limited to, completion

of a physical inspection of the facility, a review

of the facility Food Safety and Quality Systems,

Managements Commitment and an in-depth review

of specifi c supporting documents and process

controls pertinent to key food safety programs.

The physical plant inspection includes examination

of the manufacturing processes/equipment, foreign

material control (metal detection, magnet traps,

screens, fi lters, X-ray, etc.), temperatures (ambient

and/or product), GMP (Good Manufacturing Practices)

policies and procedures, verifi cation of HACCP

documentation (Critical Control Points), verifi cation of

corrective actions completed arising from defi ciencies

noted on third party audits, and product evaluations.

Plant documentation review may include traceability

(back to raw materials and through production

and forward through distribution), pest control

documentation, allergen program compliance,

on-line fi nished product inspection documentation,

environmental and microbial test results, HACCP

related documents, validation and verifi cation

supporting documents for pre-requisite programs and

other pertinent areas associated with required Sysco

program(s) relevant to the individual category.

Other visits to approved locations may be for the

purpose of observing activities of a fi eld specialist(s)

assigned to a particular facility. A visit could also be

for the purpose of addressing immediate food safety

or quality issues. These may include: recent recalls,

follow-up to a failed Independent Third Party Audit,

product complaints, initial production runs, review of

new technology implementation, and/or equipment

replacement on lines producing Sysco Brand items.



SUSTAINABILITYOur corporate social responsibility commitment ultimately rests on every individual in the Sysco organization.

Sysco conducts business on principles that have been ingrained in our culture - integrity, reliability,

entrepreneurialism and quality.

I am pleased to see that Sysco has a

long track record of supporting high

animal welfare standards to improve

conditions across the industry.

– Dr. Temple Grandin

Dr. Temple Grandin (pictured 2nd, left to right), 2012 Sysco

Animal Welfare Advisory Committe Annual Meeting

Corporate Social Responsibility

The success of Sysco is tied inevitably to the success

of our customers, and our mission reminds us daily that

we must continue to strive to help them succeed. Our

fi nancial success is also tied to managing our business in

a responsible manner. This includes meeting the needs

of our customers, but also providing a workplace

that fosters a diversity of talented employees and

embracing a corporate mindset that is concerned with

the many environmental and community issues relating

food supply sustainability.

Our corporate social responsibility commitment

ultimately rests on every individual in the Sysco

organization. Sysco conducts business on principles

that have been ingrained in our culture – integrity,

reliability, entrepreneurialism and quality – to ensure

that our business remains profi table and sustainable

for future generations.

A component of this commitment is illustrated by

the international social responsibility assessment

program. This independent, third party assessment

has been implemented at Sysco Branded supplier

locations in sensitive areas of the world including Asia

and Latin America.

Animal Welfare

As North America’s largest and leading distributor of

foods sourced from animal agriculture, we take our role

as a responsible corporate citizen in the food supply

chain very seriously. We use science-based standards for

animal welfare and work diligently with our suppliers to

ensure humane handling practices for animals sourced

for fresh meat and poultry, ground meat and sausage,

deli meat, and shell or processed eggs.



Professional Animal Auditing

Organization (PAACO).

industry standards.

are conducted by agencies approved by the Sysco Quality

Assurance Department.

SUSTAINABILITY

We engage industry experts and leading animal

scientists to continually assess and improve conditions

for the animals upon which we rely. We have also

incorporated Animal Welfare and Handling Guidelines

and Independent Animal Welfare and Handling Practices

audits into our annual Independent Audit Program. This

is a requirement for all Sysco Brand suppliers.

Sysco has also implemented an objective auditing

program to monitor and verify compliance to our

Animal Welfare and Handling Practices Program

among Sysco Brand suppliers.

Ongoing compliance to our strict Animal Welfare

Program is enforced through a three-point system

of checks and balances:

Throughout the year, all animal welfare audits are

reviewed by Sysco QA team members to identify

issues requiring immediate action, with detailed

summaries presented for review to Sysco’s Animal

Welfare Advisory Council. Any failed audit will require

immediate corrective action and a passing re-audit

within 60 days.

Suppliers who do not meet Sysco’s Animal Handling

standards face immediate disciplinary action and

deauthorization as a Sysco supplier.

At Sysco, we are advocates for the humane handling

of livestock and poultry, and go to great lengths to

ensure that proper procedures are maintained by all

Sysco Brand suppliers. To us, good animal welfare

practices go deeper than government mandates

and program directives – we consider them to be

part of our corporate culture to ensure a sustainable

food supply and be our customer’s most valued and

trusted business partner.

1Sysco Brand suppliers are

required to incorporate

and demonstrate ongoing

animal handling systems

that meet or exceed

industry standards. 2Annual third-party audits

are conducted using highly

trained animal welfare and handling

personnel to ensure compliance. All

third-party audits are conducted by

agencies approved by the

Sysco Quality Assurance

Department.

3Random audits are also

conducted throughout the year,

both on an announced and an

unannounced basis. These audits are

conducted by Sysco QA personnel who

have been trained in animal handling

and/or certifi ed by the Professional

Animal Auditing Certifi cation

Organization (PAACO).



SUSTAINABILITY

01 Food Safety

02 Worker Health and Safety

03 Hen Health and Well Being

04 Environmental Impact

05 Food Aff ordability

1

2

3

4

5

Sustainable Egg Supply

Sysco supports proper animal welfare in all segments

of animal agriculture. In doing so, our Quality Assurance

associates are involved in animal agriculture work with

a number of trade groups and research programs.

One example of a research program Sysco supports is

the Coalition for Sustainable Egg Supply (CSES). The

CSES is comprised of leading animal welfare scientists,

academia, NGOs, and egg industry personnel, as well

as foodservice and retail food establishments. The

research involved a multi-year study comprising two

fl ocks of birds within each system.

The goal is to holistically study three types of laying

hen housing systems to determine the impacts on fi ve

sustainable areas of study. These fi ve areas include:

The research objective is to collect data which will

better support the understanding of the viability of

alternative laying hen systems, which, in turn, will enable

organizations to make informed decisions based on their

needs and values. The purpose is not to provide data

to support one method of housing over the other, but

simply to provide the data obtained during research to

assist companies in making informed decisions.

The three types of housing systems being evaluated

include conventional-style systems, often referred to

as battery cages, enriched-cage systems and cage free

aviary systems. A few topics of study within each

sustainability area are:

Food Safety

Monitoring of hen immunological responses

to vaccines, comparison of exterior egg shell

characteristics and interior egg quality and

microbial populations in hen housing environments.

Worker Health and Safety

Assess personnel exposure to gases and particulate

matter in the housing systems, and characterize

associations between diff erent hen housing systems

and respiratory health for workers.

Hen Health and Well Being

Eff ects of the diff erent housing systems related

to bone quality, space and physiological stress

on the birds.

Environmental Impact

Monitor the gaseous emission rates from the

three housing types and determine feed and

water energy use.

Food Aff ordability

Assess farm cost diff erentials and the economic

costs to consumers for each hen housing system.



Integrated Pest Management (IPM)

The Sysco Sustainable Integrated Pest Management

Program (IPM) was developed and implemented

beginning in the 2005 growing season. This program

is currently supported by Sysco Brand suppliers of

canned and frozen fruits, vegetables, and potatoes.

The mission of the program is to improve the quality

of resources we pass down to succeeding generations

of Sysco customers, suppliers, employees, families

and friends.

To help us meet our goals, we’ve developed Five

Guiding Principles of our IPM initiative:

1 Environmental Stewardship

Our goal is to ensure a healthy environment. In

partnership with our suppliers, we use economically

viable practices to protect sensitive areas, improve

air, water, soil and conserve non-renewable mineral

resources. We reduce waste and nutrient inputs to

those needed for a successful crop.

SUSTAINABILITY

2 Personal Health and Wellness

Our goal is health and happiness for our customers,

suppliers, employees, families and friends. We make

food safety number one. We believe that a healthy,

attractive environment is key to personal health and

enjoyment of life.3 Business Integrity

Our goal is long-term economic success for

our customers, employees, shareholders and

suppliers. We communicate openly, provide our

employees the support and respect they deserve,

pay suppliers within terms and resolve disputes

fairly. We expect our suppliers to share our high

standards for courtesy, reliability, productivity

and innovation. 4 Exceptional Quality

Our goal is to exceed our customers’ expectations

for wholesome, fl avorful food. We take great care

in selecting and building our supplier relationships

and in creating demanding product specifi cations.

We thoroughly inspect and evaluate our products

and processes from fi eld to table, to ensure

consistent, exceptional food service products for

our customers.



Sustainable Seafood

As the largest purchaser of seafood in North America,

we are committed to working with our suppliers to

improve sustainability in our seafood supply chain.

“As a market leader in seafood, Sysco’s continued

commitment to sustainable seafood sourcing is helping

to achieve positive change on the water and contribute

to the conservation of healthy oceans. WWF’s eff orts

to secure responsible fi sheries and healthy marine

ecosystems are only possible if leading seafood buyers,

like Sysco, help drive the fi shing and aquaculture

industries toward more sustainable seafood sourcing

practices” says Bill Fox, WWF VP and Managing

Director, Fisheries Program. Sysco began working

with World Wildlife Fund (WWF), the world’s leading

conservation organization, in FY2011 to assess

our seafood raw material supply. In FY2012, we

expanded our work with WWF to develop strategies

to responsibly source our Top 10 Sysco Brand wild

caught seafood species. Completing this step of the

project allowed us to understand where we need to

focus our eff orts to meet our goal.

5 Continuous Improvement

Our goal is to learn and implement new,

scientifi cally sound approaches to improve the

sustainability of our business on an ongoing basis.

We invest in research, development, education and

training with customers, employees and suppliers.

We set measurable goals, assign responsibilities,

adhere to timelines, verify performance and validate

results. Wherever possible, we assess outcomes and

not simply implementation of practices. We work

to ensure that our programs encourage and reward

innovation by our employees and our trade partners.

All of these steps are in place to provide our

customers with the healthiest and highest-quality

food possible.

The IPM program takes the full engagement and

cooperation of approximately 4,400 growers, Sysco

Branded suppliers, and numerous certifi ed auditing

agencies to document results. Independently, other

members of the supply chain utilized include state

and federal regulatory agencies and specifi c NGO

organizations to affi rm information and verify credibility.

SUSTAINABILITY



As a result of this work, by the end of 2015, we

have committed to sourcing 100% of our Top

10 Sysco Brand wild-caught seafood species from

fi sheries that are either Marine Stewardship Council

(MSC) certifi ed, under assessment by the MSC or

involved in fi shery improvement projects with WWF.

These wild-caught seafood products include

tuna, clams, cod, pollock, shrimp, scallops, salmon,

calamari, lobster and crab.

SUSTAINABILITY

Sysco began working with the World Wildlife Fund (WWF),

the world’s leading conservation organization, in FY2011 to

assess our seafood raw material supply.

Not all seafood we purchase comes from MSC certifi ed

fi sheries, or fi sheries undergoing certifi cations. For the

supplies that do not fall in either of these categories,

we are working with WWF to improve the management

of fi sheries. Our mahi-mahi and spiny lobster fi shery

improvement projects in South and Central America are

two examples.



REGULATORY & TECHNICAL SERVICES

Crisis Management Program

In the event of a crisis situation the Crisis Notifi cation

System is designed to notify key individuals within Sysco

Corporation to eff ectively protect our brand integrity

and shareholder equity.

Triggering events for this process would include

nationwide Class 1 Recalls of a National Brand or

Sysco Brand product where serious illness is a distinct

possibility and Sysco involvement is extensive.

The information provided during an actual crisis situa-

tion will include the same information that is routinely

forwarded to Sysco Operating Companies via e-mail

in the event of a recall. The Crisis Notifi cation System

message will not replace the e-mail communications

but instead is intended to emphasize the importance of

following the directions provided. Generally, there will

be no action required of the call recipients in response

to the call beyond ensuring that the recall directions

provided are followed as described.

Recall Procedures

Product recalls are an ever-increasing fact of business.

When manufacturers fi nd a problem either with the

safety or quality of their products it is incumbent upon

them to remove the product from the distribution

system. As Sysco grows and becomes an even bigger

part of the distribution system our involvement in

product recalls and withdrawals has grown as well.

A basic tenet of eff ective crisis management is effi cient

and comprehensive communication. Sysco Quality

Assurance has taken the lead in this regard and has

developed a recall communication system designed to

notify all involved, in as rapid a manner as possible, of

the details of any product recall/withdrawal situation, as

well as any responsibilities they might have. Guidelines

have been developed to facilitate communication

between the recalling fi rm/supplier, Sysco Operating

Companies, and aff ected customers involved. This plan

minimizes disruption and describes step-by-step the

procedure to follow in the event of a recall.

Seafood HACCP

In accordance with Title 21 Code of Federal Regulations

Part 123, the Seafood HACCP Regulation, Sysco seafood

suppliers shall have an adequate Hazard Analysis and,

should any hazards be identifi ed, a corresponding

HACCP plan. The HACCP plan shall follow the strategies

outlined in the US Food & Drug Administration’s Fish

and Fishery Products Hazard and Control Guide for

the specifi c type of seafood product and processing.

The HACCP plan must be adequate to ensure control

of all hazards associated with the specifi c product.

Additionally, processors of raw molluscan shellfi sh

must include in their HACCP plan the requirements

as recommended by the National Shellfi sh Sanitation

Program Model Ordinance. Likewise, Sysco Operating

Companies that receive, store, and distribute Sysco

seafood products have also conducted a Hazard Analysis

and when hazards were found a corresponding HACCP

plan is in place.

A list of key customer contacts

has also been included to

rapidly assist Sysco customers in

addressing a crisis situation.



EDUCATION & DEVELOPMENT

Employee Training and Professional Memberships

Sysco Corporation provides ongoing professional

development training for all Quality Assurance staff

associates through a number of resources including

individual off site technical training, webinars, in house

group seminars and interactive web-based course work.

Operating Company and Customer Support

Sysco’s QA Department which includes a Food

Safety Team, is a viable resource to support the

Sysco Operating Companies and their customers

with product expertise or knowledge on current

technical and/or regulatory issues related to our

functional areas of Food Safety, Seafood HACCP,

Product Quality, Product Claims, Regulatory, Recall

Communications, and Health/Nutrition. Sysco’s

degreed QA Staff members have product expertise

acquired from their formal education and ongoing

skills development, as well as practical work

experience in all of the food and related food service

supply categories that Sysco markets.

Our organizational structure has been established

based on product expertise, which enables us to

direct resources to address and support specifi c

Operating Company or MUA customer needs,

including support during Regulatory Authority visits,

Customer Audits, Sales Meetings, Sysco Techs, or

Sysco Brand Advantage Evaluations. Many of the

Sysco QA staff member’s offi ce remotely which can

facilitate a more immediate response to critical issues.

Industry, Academic and Research Engagement

Sysco Corporation encourages active involvement

with professional associations within the Food and

Beverage Industry. Sysco QA Managers and Directors

actively serve on many professional committees and

sustainable stewardship initiatives to improve the

food safety, quality, animal welfare and sustainability

in their respective food industry segments. Sysco also

contributes personnel time and fi nancial resources to

food safety research and education outreach programs.


Sysco Quality Assurance1390 Enclave ParkwayHouston, Texas 77077281-584-1350Copyright © 2015 Sysco Corporation

The Sysco Promise.

At Sysco, providing only the freshest and best in quality products will always

be our #1 commitment to you. If you witness a Sysco Quality Assurance

violation, immediately contact one of our specialized Sysco QA offi cers.

Call (281) 584-1350 or visit sysco.com/contact-us.html
