Food Industry Ruth M Bell FIFST August 2015 The Food Industry The - PowerPoint PPT Presentation

25 Years in the Food Industry Ruth M Bell FIFST August 2015

The Food Industry The Food Industry • Current Industry Facts • Food Incidents • Systems Management • The Future 2 17 August 2015

Source: IGD, Food and Drink Federation, 2015 3 17 August 2015

UK agricultural industry provides 60% of the food consumed in the UK Source: IGD, Food and Drink Federation, 2015 4 17 August 2015

Some products no longer with us 5 17 August 2015

Some notable incidents over the last 25 years • 1994 Ground Paprika adulterated with lead oxide (Hungary) • 1998 Milk and meat found with elevated dioxin levels (Germany and Holland) • 1999 Animal feed contaminated with dioxins and PCB’s (Belgium) • 2001 Olive pomace oil contaminated with PAH’s (Spain) • 2002 Prawn and shrimp contaminated with nitrofurans (UK) • 2004 Organic free range chicken containing nitrofuran (UK) • 2005 Worcester sauce containing Sudan 1 dye (UK) • 2007 Pet food containing melamine (Europe) • 2008 Baby milk containing melamine (Oceania) • 2008 Pork contaminated with dioxin (Ireland) • 2011 Sprouting seeds contaminated with E. colli 0104:H4 (Germany) • 2013 Beef products contaminated with horse meat (UK and Ireland) • 2013 Halal lamb burgers contaminated with pork (UK) 6 17 August 2015

Incidents notified to FSA 2006 - 2014 Incident: Any event where based on the information available, there are concerns about actual or suspected threats to the safety or quality of food and feed that could require intervention to protect consumer interests. (FSA, 2015) 7 17 August 2015

Incidents by Incident Category: UK 2006 2014 Microbiological Contamination 11% Veterinary Medicines 5% All Other Microbiological All other Categories Contamination Categories 21% 23% 27% Labelling/Documen Environmental Veterinary tation Contamination Medicines 7% 28% 13% Labelling/Docume ntation Use of 7% Unauthorised Natural Environmental Ingredient Use of Allergens Chemical Contamination 7% Unauthorised 8% Contamination 12% Ingredient 12% Allergens 6% Natural Chemical 4% Contamination 9% Source: FSA, 2015 8 17 August 2015

FSA Incident Report 2006 - 2014 390 400 350 322 317 300 281 271 Allergens 250 Incidents 218 200 186 Labelling 163 147 150 132 129 129 127 126 120 114 Microbiological 109 95 Contamination 93 91 100 86 86 84 82 79 77 61 50 0 2006 2007 2008 2009 2010 2011 2012 2013 2014 Source: FSA, 2015 9 17 August 2015

Allergen Incidents by Allergen of Concern: UK 32 35 35 30 30 22 25 22 25 19 20 20 13 13 15 15 10 8 7 10 6 10 6 5 4 4 2 5 2 2 1 5 1 0 0 2006 2014 10 17 August 2015

Incidents Relating to Labelling and Documentation by Type: UK, 2014 Incorrect Labelling/Documentation Type Number of Incidents General labelling violations 44 Unapproved premises 21 Documentation incorrect 19 Absent/incorrect ID or health marks 7 Unauthorised health claims 5 Date coding incorrect 5 Undeclared presence of ingredient 4 Other/unspecified 4 Total 109 Source: FSA, 2015 11 17 August 2015

Micro-organisms of Concern UK 2006 2014 140 140 123 120 120 100 100 80 80 69 53 60 50 60 43 40 28 40 20 20 16 15 15 13 20 9 20 9 7 3 1 1 0 0 Source: FSA, 2015 12 17 August 2015

Notifiable Food Poisoning Cases 1990 - 2014 (England and Wales) 200000 180000 Total 160000 140000 Otherwise 120000 Ascertained 100000 Notifications 80000 60000 40000 20000 0 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 Source: Public Health England 2015 13 17 August 2015

Notable Food Poisoning Outbreaks 1996 Scotland 2005 South Wales Largest E. coli outbreak in Wales. Second largest E. At the time the worlds deadliest outbreak of E. coli Coli outbreak in UK. 14 17 August 2015

Recalls over the years June 2001 2001 1997 15 17 August 2015

The incident no one expected or anticipated 2006 16 17 August 2015

Systems Management 1990 – HACCP – What's that? 2015 – TACCP – What's that? • Rocket Science • Think Like a Criminal And a few others along the way…… BRC V 1 - 7 ISO 22000 Retailer Standards QMS Ethical Allergens Butchers Licencing We are a very adaptable bunch! 17 17 August 2015

Tomorrow’s Food Factory • Design to raise efficiency • Reduce the cost of production • Recycle water • Energy efficiency of equipment • Heat recovery • Offer better sustainability • Reduce sources of contamination • Hygienic engineering • Better IT systems for • traceability • communication between processing I Food Robot systems • data storage 18 17 August 2015

The future issues over the next 25 years? • Science will get more sensitive – we will be able to detect contaminants at lower levels • Food Supply Chains will become vulnerable • We will face the threat of intentional contamination • Emerging mass markets will develop • Cross contamination will still be an issue for some • The right product will still end up in the wrong box! • Greater consumer demand for innovative, sustainable and good value products • Emerging preservation technologies to create high quality, extended shelf life products • Innovation and speed to market will be critical • Impact of social media, accountability and community trend 19 17 August 2015

We've come a long way in 25 years……. Here’s to the next 25……. 20 17 August 2015