FOOD SAFETY CONCERNS WITH CHOCOLATE “Keeping Your Sweets Safe” 1.
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Transcript of FOOD SAFETY CONCERNS WITH CHOCOLATE “Keeping Your Sweets Safe” 1.
FOOD SAFETY CONCERNS WITH CHOCOLATE
“Keeping Your Sweets Safe”
1
Leading North American manufacturer
quality chocolate and non-chocolate confectionery
chocolate-related grocery products
leader in the gum and mint category
Global Manufacturing Operations
Manufacturing facilities in US, Canada, Mexico, Brazil, China, India and Malaysia
2
THE HERSHEY COMPANY
We use more than 1 BILLION pounds of milk a year
almost 2 pounds of milk to make one pound of milk chocolate
We make over 3.5 BILLION bars per year
We make 13.6 BILLION kisses per year across all our kiss shaped brands!
4 days of production would make enough Kisses to stretch from New York City to Los Angeles
1 day of Syrup production would make 12.2 million 8 oz glasses of chocolate milk
1 week of production would make enough snack size bars to completely cover 4 football fields
3
FUN FACTS
4
HERSHEY GLOBAL BRANDS
5
HERSHEY LOCAL JEWELS
Salmonella
Chocolate Products
• Cadbury 2006
• Nesquick Chocolate Powder 2012
• Chocolate Marshmallow Eggs 2013
Peanut Products
• Con Agra Peter Pan Peanut Butter 2007
• Peanut Corporation of America 2008
6
POTENTIAL FOOD SAFETY RISKS
Listeria
Dairy Ingredients
Allergen Concerns
Peanut, Almond, other Tree Nuts, Milk, Soy, Wheat
Foreign Material
Metal on Metal in processing equipment
7
POTENTIAL FOOD SAFETY RISKS
Consumer well being
Hershey is an $8 billion brand, and growing
Global Distribution
Our brand is our name
8
WHY IS FOOD SAFETY IMPORTANT
Everyone
Identify the “right” thing to do
Train people on the “right” thing
Practice the “right” thing
Empower employees to do the “right” thing
“Doing The Right Things Right Everyday”
9
WHO IS RESPONSIBLE FOR FOOD SAFETY
Global Manufacturing and Distribution
Standards differ
Infrastructure differs
Cultures differ
Food Safety is equal
Diverse product line presents different challenges
10
CHALLENGES TO FOOD SAFETY
Product Excellence Program
HACCP Based Approach
Food Safety
Food Quality
Regulatory Compliance
Assure Safe, High Quality Products Across the Supply Chain
Sets expectations, defines programs
11
GLOBAL FOOD SAFETY SYSTEM
Identify
Product quality and safety concerns
Control
Develop systems to control product quality / safety concerns
Monitor
The effectiveness of the controls
12
PRODUCT EXCELLENCE PROGRAM
13
PEP IS THE WAY WE OPERATE
INNOVATIO
N
SUPPLY CHAIN
GOVERNANCE
PEP
New manufacturing facility
New manufacturing process
New products
New market
New regulations
New technology
14
DRIVERS OF INNOVATION
15
THE INNOVATION PROCESS
Overlays the innovation / commercialization process
Quality Design Review
New Material / New Product / New Process
Product Qualification
Commercialization
16
DESIGN QUALITY IN
Product review
Recipe development
Regulatory review – where manufactured and where sold
Label review
Dietary concerns – Kosher, Halal
Key requirements identification
• Claims – Peanut Free, Sugar Free, Reduced Fat
• Certifications – Organic, Rain Forest Alliance
• Unique product attributes
• GMOs
17
NEW MATERIAL / NEW PRODUCT
Process review
Process Controls
Product Attributes
Product Safety
Equipment review
Sanitary Design
Ability to clean effectively
Change over capability
18
NEW PROCESS
19
PEP IS THE WAY WE OPERATE
INNOVATIO
N
SUPPLY CHAIN
GOVERNANCE
PEP
Ingredient
Packaging
Receiving
Manufacturing
Shipping
Warehouse
Distribution
Retail / Consumer
20
SUPPLY CHAIN
Supplier Qualification
Supplier Approval Program
Ingredients
Packaging
• Food Contact Packaging - qualify as an ingredient
Equipment
Contract Services
21
SUPPLIER QUALITY PROGRAM
Inbound Inspection Process
Load Conditions
Carrier Conditions
Ensure Correct Material, Approved Supplier
• Sampling, Certificate of Analysis
22
RECEIVING
Prerequisite programs form the foundation
Premises
• Food Defense
Facility
• Structure
• Utilities – air, water, steam, lighting
• Chemical Compliance and Control
• Integrated pest management
• Waste management and disposal
23
MANUFACTURING
Prerequisite programs form the foundation
Equipment
• Product protection – physical contamination control
• Cleaning and sanitation
• Calibration
• Allergen Control
People
• Dress and grooming
• Plant practices
• Training
24
MANUFACTURING
Master Control Plan
Food Safety
Food Quality
Regulatory Control
Key control points
Chemical, Biological, Physical, Regulatory
Monitoring, Corrective Action, Verification, Validation
25
MANUFACTURING
Program modeled on the Sanitary Food Transportation Act of 2005
Sanitary Transportation
Controlled Shipping Conditions
26
SHIPPING
Facility Design
Construction style and material
Appropriate Storage Conditions
Integrated Pest Management Program
Stock Rotation
Controlled Storage Conditions
27
WAREHOUSE / DISTRIBUTION
Customers - Confection Protection at Retail
Warehousing and Storage
Environment
Pest Management
Stock Rotation
Customer and Consumer Feedback
28
RETAIL / CONSUMER
29
PEP IS THE WAY WE OPERATE
INNOVATIO
N
SUPPLY CHAIN
GOVERNANCE
PEP
Program and Policy oversight
Shelf life
Product coding
Traceability
Incubation hold
Recall program management, mock recall activities
30
GOVERNANCE
Assessment program
Internal manufacturing facilities
Compliance to GFSI certification requirements
Assessments across the supply chain
31
GOVERNANCE
32
PEP IS THE WAY WE OPERATE
INNOVATIO
N
SUPPLY CHAIN
GOVERNANCE
PEP
“Doing The Right Things Right Everyday”
Identify the “right” thing to do
Train people on the “right” thing
Practice the “right” thing
Empower employees to do the “right” thing
33
WHAT DOES FOOD SAFETY MEAN TO HERSHEY
QUESTIONS?