Presentation Transcript

1. Implementation of a Global Food Safety Strategy

   Michael C. Robach Cargill, Inc. GLOBAL FOOD SAFETY FORUM
2. Customers Across the Supply Chain Agriculture Food Health Industrial Risk management and financial Cargill presence
3. Convergence of Interconnected Markets
4. Net International Food Flows (grains, rice, oilseeds, meals, oils, feed equivalent of meat – in mmt)
5. “God did not bestow all products upon all parts of the earth, but distributed gifts over different regions to the end that we might cultivate a social relationship, because one would need the help of another. And so God called commerce into being, that all might have the common enjoyment of the fruits of the earth, no matter where produced”Libanius, a 4th century philosopher
6. Challenges in Today’s Global Environment Danger of protectionism Increased global conflict and tension Government intervention Global recession Convergence of energy, environment, land use, trade policy Credit crunch Financial markets disruption
7. Key concepts for global food safety systems Internationally recognized and based on science and risk Results based to allow flexibility for achieving health objectives Use CODEX, OIE and IPPC as basis International accreditation Surveillance - rapid response Oversight focused farm to fork Involve all stakeholders
8. Cargill’s recommendations Multi-stakeholder discussions FS Systems-HACCP and prerequisites Industry/government programs focused on risk and innovation
9. Public-private partnerships essential Neither sector can drive harmonization alone We all have a role in driving partnerships forward
10. Basis Q: What is the Basis for Governments, Trade, Law, and Standards? “The Three Sisters” CODEX OIE IPPC CODEX Alimentarius Protect health of consumers Ensure fair trade World Organization for Animal Health Animal health Food safety of animal derivates International Plant Protection Convention Prevent the spread and introduction of plant pests Global Authority under Sanitary Phytosanitary Agreements
11. Partnership Auditor Competency/ Independence Government Academia CODEX Food Safety Systems Regulatory Oversight Risk based Science based Industry Protecting consumers
12. Harmonization Common Framework -Codex -OIE -IPPC -ISO Stake- Holders -Consumers -Industry -Gov’ts -Academia -CB’s Accredited -Auditors -CB’s Stds -Independent -Benchmarked Food Safety Convergence/ Harmonization Collaboration Systems Process Education Certification A Pathway Forward: Global Food Safety Initiative GFSI
13. Some companies now accepting GSFI recognised schemes
14. Cargill’s Committment to Food Safety Our purpose is to ensure the safety and integrity of Cargill’s food products and the global food systems that Cargill and its customers are engaged in. Our mission is to provide leadership in food safety, regulatory affairs, animal health and quality assurance processes and systems creating distinctive value and enabling Cargill to be the global leader in nourishing people. Our approach is to: Drive science-based decisions Focus on positive public health outcomes Assure Cargill and customer brand protection Champion talent development
15. Cargill’s Committment to Food Safety Our purpose is to ensure the safety and integrity of Cargill’s food products and the global food systems that Cargill and its customers are engaged in. Our mission is to provide leadership in food safety, regulatory affairs, animal health and quality assurance processes and systems creating distinctive value and enabling Cargill to be the global leader in nourishing people. Our approach is to: Drive science-based decisions Focus on positive public health outcomes Assure Cargill and customer brand protection Champion talent development
16. Global Food Safety System Codex Principles of Good Hygiene Cargill Pre-requisite Programs Hazard Analysis Critical Control Point Consistent Standards for Co-manufacturers Supplier Qualification Program
17. Food Safety Business Strategy Global Leadership Customer Focus Talent Management Collaboration/Connectivity Accountability Innovation
18. Global Leadership Global harmonization Utilize public-private partnerships Engage internal and external stakeholders Drive public policy Promote science-based policy Shape inter and intra-govt policy Food safety system leadership Drive long term commitments to develop future global food system leaders
19. Customer Focus Be recognized as world-class food safety leaders by our customers and stakeholders Position Cargill as partner of choice Good relationships with universities, IGOs and NGOs Be proactive with customers Be at the forefront of emerging issues Focus on strategic customers Coordinate across Cargill Provide a single face to our customer Strengthen trust and reliance on our food safety systems
20. Talent Management Sourcing and development Be the food safety employer of choice Develop and manage talent across Cargill Promote the value of food safety for all employees Change management Evolve the role of Cargill food safety and quality professionals to lead and champion change
21. Collaboration/Connectivity Increase connections with business unit leadership Take the initiative Partner on continuous improvement Measure and communicate added value Develop new approaches to connect internally and externally Broaden connections to capture synergies across the company and supply chains to create greater value
22. Accountability Strengthen organizational alignment Instill food safety and quality in Cargill culture Increase awareness of opportunities for improvement Use food safety index to drive continuous improvement Strengthen science-based decision making skills Increase expertise Increase consistency and effectiveness in crisis management
23. Innovation Create a culture of food safety systems innovation Be recognized as the innovation leader by customers and the innovation partner by our suppliers Lead food safety innovation efforts across Cargill Benefit public health
24. Cargill Food Safety Policy Cargill is committed to providing safe food and animal feed products and services. We will use only those product development, procurement, supply chain, transportation, storage, production, manufacturing, and distribution systems and suppliers that ensure the safety and regulatory compliance of our products. Every Cargill Business Unit, Function, and employee has a responsibility to ensure the production of safe products that comply with the applicable laws, regulations and Corporate Food Safety and Regulatory Affairs requirements. Cargill management will provide the resources and support necessary to enable our employees to fulfill this responsibility.
25. Supplier Qualification/Management Program Risk assessment determines level of oversight May manage with a questionnaire, 3rd party audit and/or Cargill audit Currently managed by Business Unit programs; moving to a Cargill-wide program Must have line of sight back to origin We must be comfortable with intent to comply and will work to build a solid, trusting relationship
26. External Manufacturers Non-Cargill facilities that produce Cargill finished products Must meet Cargill food safety & quality requirements Must be audited with CFSRA Audit We must be comfortable with intent to comply and will work to build a solid, trusting relationship
27. Food Safety Audits Most business units (BUs) have their own weekly, monthly or quarterly audit All plants audited annually using the CFSRA Audit which is based on CODEX Plants receive multiple 3rd party audits, customer audits and/or customer visits Have strategy to move to FSSC 22000 (GFSI benchmarked) across all of Cargill
28. Food Safety Index (FSI) Objective To develop a formula that can be used to demonstrate the value and effectiveness of our food safety programs Provide a gap analysis tool to help the businesses progress in food safety Major effort began in 2006
29. Findings/Givens The Food Safety Index must be Global not North American Centric Must not be a punitive system Should be a “Living Index” that becomes part of Cargill’s “DNA” and leads to continuous improvement and a food safety culture Cargill’s businesses range from those that have a high Food Safety risk to those with a low risk Should use indexes that already work at Cargill as models or for guidance [e.g., Environmental Health and Safety (EHS), Service Quality Index (SQI)]
30. Balancing Act Keep it simple Minimal inputs needed Inputs are already being tracked End result is very easy to interpret Keep it fair Weighting/balancing risks, number of customers, complexity of process, etc. is necessary to compare apples-to-apples May need to invent new tracking systems Should be risk-based – adds huge complexity
31. Implementation of the FSI FY 06/07 – did a trial run, collected the data from the BU’s, but did not report to upper management FY 07/08 – made improvements to the FSI, shared single BU results with the BU leadership, shared combined index with Platform Leaders, Function Leaders and the CLT FY 08/09 – continued to improve the FSI, add additional areas of focus (Feed Ingredient Safety) as determined during the Food Safety Summit and other discussions Next year – requirement for written corrective actions and timeline for all “reds”
32. Current FSI Objective Measures Subjective Measures CFSRA or equivalent audit score Number of FS Recalls Number of Significant FS Incidents Red, Yellow, Green, Gold Feed Ingredient Safety Training HACCP Prerequisite Programs
33. Benefits of the FSI Identifies gaps Ensures communication OUFSC to CFSRA OUFSC to BU Leadership BU Leadership to CFSRA CFSRA to CLT/Platform Leaders Highlights focus areas for CFSRA Strategy Helps OUs better allocate resources Is beginning to influence Cargill’s culture in a positive way
34. Management Responsibilities Food and Feed Safety Management Responsibilities Acquisition Review Incident Reporting Regulatory Compliance of Substances in Food or Feed Management of Change
35. Prerequisite Programs: Cargill Policies Food Safety Audits Product Defense Allergen Control Adulterant Testing Listeria monocytogenesControl Salmonella Control Food Safety for Product Development Good Laboratory Practices Contract Manufacturers Supplier Qualification
36. Prerequisite Programs: CODEX GHPs Establishment: Design and Facilities Control of Operation Establishment: Maintenance and Sanitation Establishment: Personal Hygiene Transportation Product Information and Consumer Awareness Training
37. CODEX HACCP Preliminary Tasks Hazard Analysis Critical Control Points Critical Limits Monitoring Procedures Corrective Actions Verification Procedures Record Keeping and Documentation
38. Food safety is a top priority at Cargill Food safety has always been a No. 1 priority for Cargill, across all of our food businesses.
39. Consumers demand more information Consumers want to know that we are keeping their food safe.
40. We need to help our customers meet consumer demands