CAN WE TRUST OUR FOOD ?
Professor Colin Dennis
Director-General, Campden BRI
Chipping Campden, Gloucestershire, GL55 6LD, UK
Tel: +44 (0)1386 842000 Fax: +44 (0)1386 842100
www.campden.co.uk www.bri-advantage.com
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Stoneleigh
Chipping Campden
Nutfield
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Campden BRI
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Membership based c.2050 members
Independent, Non-profit distributing
International – clients in 60 countries
Turnover: c. £18.2m
Staff: 380
Industry and Government Clients
• Safety, Quality, Efficiency, Innovation
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Research & Development
Analysis & Testing
Process & Product Development
Training
Consultancy
Legislation & Information
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Can we trust our Food ?
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Food and the Consumer
Is Food Available?
Accessible?
Affordable?
Food Security
Is Food Authentic?
Meat species
Fish species
Plant species
Ingredients
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Is Food Safe?
Pathogens
Toxins
Contaminants
Allergens
How was food produced?
Animal welfare
Environmental
Organic
Fair Trade
Ethics
Where did food come
from?
Country
Locality - provenance
Food Security – Is it Achievable ?
c.1bn people suffer hunger or under
nutrition
c. 2bn people on borderline of barely
acceptable nutrition
i.e. c. half world population
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Future Food Demand
• Continuing population growth 40% by 2050
• Substantial economic growth in low income
countries
• Increased urbanisation
• Lifestyle changes
• Increased meat consumption
• Livestock in 2050 will consume grain
equivalent to 4bn people
Double Food Demand by 2050
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Constraints
• Available water and land resource
• Food versus Fuel
• Relative world distribution of people and food
production capacity
• Need for international trade
Impact of Climate Change
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Virtual Water Concept
‘Eat’ 2000 litres to 5000 litres per day depending
on diet
Compared to:
2 litres to 5 litres per day drinking
50 litres to 200 litres per day washing,
sanitation, household needs
Source: International Water Management Institute
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Changing demographic conditions and food
demands
Design and development of efficient integrated
systems of:
Food Production
Processing
Preservation
and Distribution
From rural producers to expanding and
diversifying urban population
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At UNIDO we are convinced that long term
poverty reduction can only be achieved through
private wealth creation based on industrial
development, particularly manufacturing and
agro-industrial processing propelled by vibrant
entrepreneurship. This implies diversification
into higher value products leading to successful
domestic and foreign trade. This is why capacity
building is one of our priorities.
K. Yumkella
Director-General
UNIDO 2008
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UK Food Chain
• Consumer expenditure
• 3.79m jobs
£154bn 50:50 Retail : Catering
1.4m Catering
1.2m Retail
0.4m Manufacture
0.5m Agriculture
0.29m Supply and Wholesale
• Food & Drink Manufacture
Gross added value £21bn
• Largest manufacturing industry
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Key Industry Issues
HEALTH &
WELLBEING
Contribute to
disease prevention
and healthy ageing
SUSTAINABILITY
Optimise resource
use to reduce waste
and energy
SAFETY
ESSENTIAL &
NON-NEGOTIABLE
COMPETITIVENESS
Production efficiency
and costs
Product match to
market need
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NATIONAL &
INTERNATIONAL
REGULATIONS AND
FOOD CONTROL
Underpin international
trade
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CO2 emissions
Waste
Packaging
Water
Transport miles
Food Supply
Irrigation Water
Pesticides, Fertilisers,
Manures
Cooling & Wash
Water
Hygiene,
Environment
Validation of Processes
Time/Temperature
Seal & Package
Integrity
Crop & Animal
Production
Harvest / Slaughter
Storage &
Distribution
Processing &
Packaging
Animal Husbandry Practices
Feed, Antibiotics
Abattoir Practice &
Hygiene
Temperature Control
Hygienic Design of
Building & Equipment
Effective Cleaning &
Sanitation Programmes
Effective Segregation
Hygienic
Environment
Storage &
Distribution
Temperature
Control
Food Retail
Food Service
Temperature
Control
Consumer
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Temperature Control
Cleaning & Sanitation
Hygienic Design of
Building & Equipment
Hygiene, Storage &
Preparation
International Food Supply Chain
Crop &
Animal
Production
Raw
Materials
Storage &
Distribution
Ingredients
Storage &
Distribution
Storage &
Distribution
Storage &
Distribution
Processing
& Packaging
Packaging
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Storage &
Distribution
Food Retail
Food Service
Consumer
On this pizza:
• ingredients from 17
processors
• in 9 countries
• on 3 continents
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Globalisation of Trade
“The World on your Plate”
Salted butter
garlic puree
garlic salt
lemon
parsley
pepper
water
- Ireland
- China, USA, Spain
- China, USA, Spain
- USA
- France, UK
- Indonesia
- Ireland
Chicken
breast:
Chicken
- Ireland, Belgium
UK, France etc.
Batter:
Flour
Water
- Belgium, France
- Ireland
Bread
crumb:
Bread crumb - Ireland, UK
Rape-seed oil - EU, Australia
- Eastern Europe
Herb
butter:
Chicken Kiev
Food Safety Authority of Ireland
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Traceability – industry standards
• One up/one down concept plus link finished
product to/from raw materials
• Each food business operation must be able to
trace and follow
– All raw materials from source
– Through all stages of production
– To distribution of the finished product
• Traceability is established from raw material to
finished product and visa versa
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Traceability
Consumers
• Have food safety protection by effective recall
in emergency
• Avoid certain ingredients
• Choose food produced in certain ways
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Traceability
Government
• Protect public health through withdrawal
of product
• Exercise control in the food chain in
emergencies
• Control livestock disease
• Prevent fraud, non-authentic
ingredients/products
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Traceability
Industry
• Enable prompt action to remove product in case
of food safety / quality problem
• Minimise size and cost of any withdrawal
• Comply with relevant legislation and customers
requirements
• Diagnose cause of problem and pass on liability
• Maintain consumer confidence in the brand
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Food and the Consumer
Is Food Available?
Accessible?
Affordable?
Food Security
Is Food Authentic?
Meat species
Fish species
Plant species
Ingredients
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Is Food Safe?
Pathogens
Toxins
Contaminants
Allergens
How was food produced?
Animal welfare
Environmental
Organic
Fair Trade
Ethics
Where did food come
from?
Country
Locality - provenance
Food Safety
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Complex fundamental issue of continuing
concern
– Changes in demographics
– Geographic origin of food and ingredients
– Food production and processing technologies
– Food consumption patterns
– International travel
– Emerging pathogens
– International trade
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Food Safety
• Increasingly international nature of agri-food
chain
– Food safety management systems adopted
globally
– Common operating principles accepted worldwide
– Consideration of whole food supply chain from
production to consumption
‘Stable to Table’
‘Field to Plate’
‘Farm to Fork’
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Hazard and Risk
HAZARD: Biological, chemical or physical agent,
capable of causing harm
RISK:
Probability of harm combined with
seriousness of outcome
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Consumers’ Perception of Risk Relating to Food
Perceived
Reality
Food poisoning
Cardiovascular
BSE
Cancers
100,000 deaths/
year in UK
Growth hormones
Animal feed
Pesticides
GM
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No deaths from GM,
Pesticides, Growth
Hormones in UK
We wouldn’t
eat beef!
Far too
dangerous!!
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Consumer perception of risk
Irrigation Water
Hazards and their Control
Pesticides, Fertilisers,
Manures
Cooling & Wash
Water
Hygiene,
Environment
Validation of Processes
Time/Temperature
Seal & Package
Integrity
Crop & Animal
Production
Harvest / Slaughter
Storage &
Distribution
Processing &
Packaging
Animal Husbandry Practices
Feed, Antibiotics
Abattoir Practice &
Hygiene
Temperature Control
Hygienic Design of
Building & Equipment
Effective Cleaning &
Sanitation Programmes
Effective Segregation
Hygienic
Environment
Storage &
Distribution
Temperature
Control
Food Retail
Food Service
Temperature
Control
Consumer
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Temperature Control
Cleaning & Sanitation
Hygienic Design of
Building & Equipment
Hygiene, Storage &
Preparation
HACCP
• Acronym for ‘Hazard Analysis and Critical
Control Point’
• HACCP is a system which
–identifies,
–evaluates, and
–controls
–hazards which are significant for food safety
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HACCP
• Developed in 1960’s in USA
– Collaborative effort to develop safety food
for astronauts
• Since modified and developed by the food
industry
• National and international recognition
– Codex HACCP code (7 principles)
– European legislation (Codex principles)
• Industry standards
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Food Assurance Schemes
Food Standards Agency Guidance
• Independent Standard Setting Body
• Consumer interests included
• Balance consumer benefit and costs
• Hazard approach to Standard setting
• Whole chain coverage
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Accredited Certification Bodies
• Inspection regimes on annual basis
• Inspections separate from Standard Setting
Body
• Training, assessment and review of Inspector’s
expertise
• Clear and effective procedures for noncompliance
• Sanctions for non-compliance
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Assured Food Standards
Standard agreed by Stakeholders
(including consumer)
Compliance with Standard
assessed by Certification Body
Competence of Certification Body
assessed by National
Accreditation Body
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Setting
Standards
Certification
Products,
Processes,
Systems,
People
Accreditation
(UKAS)
Assured Food Standards
* Combinable Crops – cereals, oilseeds,
sugarbeet
* Produce – fruit salad, vegetables
* Dairy Farms – milk
* Poultry Production – chickens
* Pigs – pork
* British Meat – beef and lamb
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Assured Food Standards
Quality Meat Scotland
Farm Assured Welsh Livestock
Northern Irish beef and lamb
Genesis QA – Quality Assurance
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Lion Quality Egg Scheme
Assured UK Malt
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Agricultural Industries
Confederation Feed Schemes
Scottish Quality Farm
Assured Combinable Crops
Freedom Food
LEAF Marque
Link Environment & Farming
Soil Association Farm Assurance
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Assured Supply Chain
Animal
Feed
Standards
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Assured
Farm
Standards
British Retail
Consortium
Global Standard
Review of Food Assurance Schemes
Food Standards Agency - 2008
Assured Food Standards
- Reviewed and tightened Standards across all
schemes
- All certification bodies have UKAS accreditation
Schemes – established part of consumer retail
awareness
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Quality Control
(end product testing)
Quality Assurance
(process control against
accepted standard)
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Testing
• Due Diligence – contaminants, authenticity,
composition
• Surveillance – compliance
• Label declarations – compliance
RIGHT APPROACH
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RIGHT RESULT
Outline of Fish ID Method
Authentic Fish.
Extract DNA.
Cut DNA with special
DNA enzymes.
PCR
PCR fish
fish gene.
gene.
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Salmon
Can 1
Make DNA fingerprints.
Save in database.
Can 2
Compare
profiles to
Canned
salmon
database
to identify
sample
for analysis
fish species.
Results of applying nut assays to
target species
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Valid Analytical Measurement
Six Principles
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Agreed requirement
Methods and equipment to fit purpose
Qualified and competent staff
Independent assessment of technical
performance
• Inter laboratory agreement
• Quality control – Quality assurance procedures
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Laboratory Accreditation
MANAGEMENT
Staff
QUALITY
SYSTEM
Laboratory
practice
SAMPLE
HANDLING
ANALYSIS
ANALYTICAL
RESULTS
REPORTS
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Equipment
Methods
Materials
Test Kits
Facilities
PROFICIENCY
CALIBRATION
VALIDATION
QUALITY
CONTROL
no. 0407
no. 1079
Campden BRI
‘World Class Resource for the
Agri-Food and Drink Chain’
www.campden.co.uk
www.bri-advantage.com
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no. 1207