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TÜV SÜD South Asia 1

Global best practices on

food safety in value

chain

Dr. Pankaj Jaiminy

Assistant Vice President

Food, Health & Beauty

16-02-17

India food safety: facing the biggest challenges

Population

Present: 1.2 billion

By 2050: Fast growing world’s population is estimated to reach 1.6 billion

Food supply: It is required to be doubled with limited productive land and population explosion.

Food system: It is getting complex with change in the socio-economic system and

interdependency of countries on each other

Difficulty in identification of deadly diseases: It is becoming tough as there is a need of

sophisticated technology and innovative mechanisms

New emerging pathogens

Money-driven food adulteration

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Factors affecting food safety

Reasons for increased risk for food industry:

Diverse eating habits

Increased contamination on all kinds of food products due to pollution

Severe negligence at various stages of food supply chain

Stringent food rules and regulations

Technological advancement to identify risks:

Easy detection of contaminated products with Gene typing

Antibiotic-resistant bacteria

Innovative mechanisms for detecting even the slightest contamination (ICP-MS-LC, UPLC-MS-MS,

HR-GC-MS)

Evolution of new microorganisms like EHEC (E. coli), Norovirus and Listeria on vegetables as well

as meat products

TÜV SÜD South Asia Slide 3

TÜV SÜD Safety Gauge Study

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TÜV SÜD Safety Gauge Study on consumer attitudes,

experiences and views on product safety

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Percentage of consumer study participants who

believe that companies are doing enough for product

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Percentage of consumer study participants for food

products of most concern

TÜV SÜD South Asia Slide 7Global Best Practices on Key Food Safety Processes 16-02-17

Producer Exporter

India ranking as

1st (Banana

Papaya, Mango,

Ginger Okra )

1st

5th 1st (beef)

1st

2nd

5th 5th

2nd

(Groundnut

oil)

5th

(Groundnut

oil)

Best Practices for Food safety across food chain

Best Practices @ Farm &

Processing stage

• Proper training to the workers

for handling technical

instruments

• Maintaining hygienic

manufacturing environment

• Transparency and

accountability of vendors and

suppliers of raw material

• Gathering information and

working as per local as well

global regulations to assure

safe and uncontaminated food

production

• Adopting well-established food

quality system like ISO22000,

FSSC 22000, BRC Food,

HACCP

Best Practices @ Logistics

stage

• Adopting active packaging &

labeling systems

• Thoroughly supervising

loading & storage practices,

conditions and equipment

• Warehouse inspection on a

routine basis

• A fast & flexible move

towards Global food safety

systems such as ISO 22000,

HACCP, ISO 9001, FSSAI

schedule IV, Mystery

shopping and others

• Implementing good storage

& logistics systems

Best Practices @ Retail

stage

• Reliable supply chain

network for private labels

• Communication and

transparency in the network

and towards consumer

• Conducting food safety test

and benchmarking studies

• Detecting contaminants and

GMO’s

• Label verification

• Traceability & Product recall

system

• Stringently following

standards like ISO 22000,

HACCP, 2nd party audit and

supplier audits

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3rd Party food safety services across food chain

Testing &

Product

Certification

Inspection

Activities Agricultural / Raw

material supply

Manufacturing / Processing Distribution Retail

Auditing &

system

certification

• Residues Analysis

• Microbiology

• Contaminants

• GMO

• Residues Analysis

• Microbiology

• Contaminants

• Nutritional Analysis

• Microbiology

• Mystery Shopping

• Contaminants

• Nutritional Analysis

• Food Safety Test

• Benchmarking

• Contaminants

• GMO

• PSI

• Final Random Insp.

• Loading Supervision

• PSI

• DUPRO

• IPC

• Loading Supervision

• Storage Check

• Warehouse Inspection

• Label Check

• Storage Inspection

• PSI

• Global GAP

• ISO 22000

• ISO 9001

• HACCP

• ISO 22000

• FSSC 22000

• BRC Food

• HACCP

• ISO 22000

• HACCP

• ISO 9001

• FSSAI Schedule IV

• ISO 22000

• HACCP

• 2nd Party Audit

• Supplier Audit

•TÜV SÜD South Asia Slide 9Global Best Practices on Key Food Safety Processes

TUV SUD South Asia Accreditations & Approvals

Accreditations and Recognitions

Food Safety & Standards Authority of India (FSSAI)

Export Inspection Council Of India (EIC)

Tea Board of India

Bureau of Indian Standards (BIS)

Agricultural and Processed Food Product Export

Development Authority (APEDA)

NABL as per ISO/IEC 17025 : 2005)

NABCB as per ISO/IEC 17020 and 17021

Ministry of Health & Labor Welfare, Japan

Saudi Arabia Food and Drug Authority

DAkkS, Germany as per ISO/IEC 17021

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Taking a step forward

Food safety – A collaborative approachTo Initiate Food safety partnership for

capacity building in order to come up with

the best food safety practices

To establish an Open Source knowledge

sharing platform based upon:

• International standards

• R&D support

• Operational competencies

• Third party support

Food Safety

Partnership

Government

International

agencies

Third party

Agencies

Industry

Stakeholders

Farmers / Producers

Research

Associations

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Taking a step forward

Food safety is a pre-competitive issue

which needs the collaboration of all

stakeholders to mitigate risks

• To apply all the resources (based on

science & risk) in an efficient manner

• Develop Early Warning System for future

risk to food

• Business shares the responsibility of safe

and quality food

• Targeted research and surveillance

activities to fill gaps in our food safety

knowledge

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www.tuv-sud.in

info@tuv-sud.in

Thank you!