CAN WE TRUST OUR FOOD ?

1. CAN WE TRUST OUR FOOD ? Professor Colin Dennis Director-General, Campden BRIChipping Campden, Gloucestershire, GL55 6LD, UK Tel: +44 (0)1386 842000 Fax: +44 (0)1386 842100www.campden.co.uk www.bri-advantage.com

2. Stoneleigh Chipping Campden Nutfield

3. Campden BRI • 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 • Research & Development • Analysis & Testing • Process & Product Development • Training • Consultancy • Legislation & Information

4. Can we trust our Food ?

6. Food and the Consumer Is Food Available? Accessible? Affordable? Is Food Safe? Pathogens Toxins Contaminants Allergens Food Security Is Food Authentic? Meat species Fish species Plant species Ingredients Where did food come from? Country Locality - provenance How was food produced? Animal welfare Environmental Organic Fair Trade Ethics

7. 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

8. 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

9. 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

10. 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

11. Changing demographic conditions and food demands Design and development of efficient integrated systems of: Food ProductionProcessingPreservationand Distribution From rural producers to expanding and diversifying urban population

12. 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. YumkellaDirector-GeneralUNIDO 2008

13. UK Food Chain • Consumer expenditure £154bn 50:50 Retail : Catering • 3.79m jobs1.4m 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

14. 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 NATIONAL & INTERNATIONAL REGULATIONS AND FOOD CONTROL Underpin international trade

15. CO2 emissions • Waste • Packaging • Water • Transport miles

16. Food Supply Irrigation Water Animal Husbandry PracticesFeed, Antibiotics Crop & Animal Production Pesticides, Fertilisers, Manures Cooling & Wash Water Harvest / Slaughter Abattoir Practice & Hygiene Hygiene, Environment Storage & Distribution Temperature Control Hygienic Design of Building & Equipment Validation of Processes Time/Temperature Processing & Packaging Effective Cleaning & Sanitation Programmes Seal & Package Integrity Effective Segregation Storage & Distribution Hygienic Environment Temperature Control Cleaning & Sanitation Food RetailFood Service Temperature Control Hygienic Design of Building & Equipment Temperature Control Hygiene, Storage & Preparation Consumer

17. International Food Supply Chain Crop &AnimalProduction Storage & Distribution Raw Materials Storage & Distribution Ingredients Storage &Distribution Storage & Distribution Processing& Packaging Storage &Distribution Food RetailFood Service Consumer Packaging

18. On this pizza: • ingredients from 17 processors • in 9 countries • on 3 continents

19. Salted butter garlic puree garlic salt lemon parsley pepper water - Ireland Herb butter: - China, USA, Spain - China, USA, Spain - USA - France, UK - Indonesia - Ireland Chicken breast: Chicken - Belgium, France Batter: Flour Water - Ireland - Ireland, UK Bread crumb: Bread crumb Rape-seed oil - EU, Australia - Eastern Europe Globalisation of Trade“The World on your Plate” - Ireland, Belgium UK, France etc. Chicken Kiev Food Safety Authority of Ireland

20. 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

21. Traceability • Consumers • Have food safety protection by effective recall in emergency • Avoid certain ingredients • Choose food produced in certain ways

22. 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

23. 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

24. Food and the Consumer Is Food Available? Accessible? Affordable? Is Food Safe? Pathogens Toxins Contaminants Allergens Food Security Is Food Authentic? Meat species Fish species Plant species Ingredients Where did food come from? Country Locality - provenance How was food produced? Animal welfare Environmental Organic Fair Trade Ethics

25. Food Safety • 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

26. 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’

27. Hazard and Risk HAZARD: Biological, chemical or physical agent, capable of causing harm RISK: Probability of harm combined with seriousness of outcome

28. Consumers’ Perception of Risk Relating to Food Perceived Food poisoning BSE Growth hormones Animal feed Pesticides GM Reality Cardiovascular Cancers No deaths from GM, Pesticides, Growth Hormones in UK 100,000 deaths/ year in UK

29. We wouldn’t eat beef! Far too dangerous!! Consumer perception of risk

30. Irrigation Water Animal Husbandry PracticesFeed, Antibiotics Pesticides, Fertilisers, Manures Cooling & Wash Water Abattoir Practice & Hygiene Hygiene, Environment Temperature Control Hygienic Design of Building & Equipment Validation of Processes Time/Temperature Effective Cleaning & Sanitation Programmes Seal & Package Integrity Effective Segregation Hygienic Environment Temperature Control Cleaning & Sanitation Temperature Control Hygienic Design of Building & Equipment Temperature Control Hygiene, Storage & Preparation Hazards and their Control Crop & Animal Production Harvest / Slaughter Storage & Distribution Processing & Packaging Storage & Distribution Food RetailFood Service Consumer

31. 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

32. 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

33. 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

34. 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 non-compliance • Sanctions for non-compliance

35. Assured Food Standards Standard agreed by Stakeholders(including consumer) Setting Standards Certification Compliance with Standard assessed by Certification Body Products, Processes, Systems, People Competence of Certification Body assessed by National Accreditation Body Accreditation (UKAS)

36. 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

37. Assured Food Standards Quality Meat Scotland Farm Assured Welsh Livestock Northern Irish beef and lamb Genesis QA – Quality Assurance

38. Agricultural Industries Confederation Feed Schemes Lion Quality Egg Scheme Scottish Quality Farm Assured Combinable Crops Assured UK Malt

39. LEAF MarqueLink Environment & Farming Freedom Food Soil Association Farm Assurance

40. Assured Supply Chain Animal Feed Standards Assured Farm Standards British Retail Consortium Global Standard

41. 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

42. Quality Control (end product testing) Quality Assurance (process control againstaccepted standard)

43. Testing • Due Diligence – contaminants, authenticity, composition • Surveillance – compliance • Label declarations – compliance RIGHT APPROACH RIGHT RESULT

44. Authentic Fish. Extract DNA. Cut DNA with special DNA enzymes. Cut DNA with special DNA enzymes. PCR fish gene. PCR fish gene. Canned salmon sample for analysis Compare profiles to database to identify fish species. Make DNA fingerprints. Save in database. Can 2 Can 1 Salmon Outline of Fish ID Method

45. Results of applying nut assays to target species

46. Valid Analytical Measurement Six Principles • 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

47. Laboratory Accreditation SAMPLE HANDLING MANAGEMENT CALIBRATION Staff Equipment ANALYSIS Laboratory practice QUALITY SYSTEM VALIDATION Methods MaterialsTest Kits Facilities PROFICIENCY QUALITY CONTROL ANALYTICAL RESULTS REPORTS

48. no. 0407 no. 1079 no. 1207 Campden BRI ‘World Class Resource for theAgri-Food and Drink Chain’ www.campden.co.uk www.bri-advantage.com