GFSIMcDonalds

Arcos DoradosPetit Fours

Why GFSI?Food Service Perspective

Cindy JiangGlobal Food Safety and SC Compliance, McDonald's Corporation

Started in 1955 In 119 Countries

With more than 34,000 Restaurants

McDonalds Around the World

Why GFSI

-Food Safety is not a competitive issue-Harmonized food safety standards and practices-Improve consumer confidence-Gain efficiency

McDonalds is member of GFSI board since 2008

GFSI VisionSafe food for consumers everywhere.

GFSI MissionProvide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

Alignment with GFSI

Best Practices to Share. McDonalds

Supplier Quality Management Systems

(SQMS)

McDonalds SQMS Expectation Document

1. Scope

2. Quality management system

3. Management responsibility

4. Crisis management

5. Quality product realization

6. Verification and continuous improvement

7. Glossary

2.3 Regulatory considerations Suppliers shall be in compliance with all applicable laws and regulations relative to food products where they are manufactured and delivered. Suppliers are also required to comply with all applicable religious certification requirements for specific products or regions of the world.

Suppliers shall follow a documented process and procedure to provide accurate product information including food additives, nutrition labeling, food allergens, GMO and religious declarations.

2. Quality Management System

3.1 Management Commitment

Supplier management from all levels of the organization shall provide evidence of its commitment to the development and implementation of the quality management system (including food safety) and continually improving its effectiveness by establishing written food safety and quality policies (including organizational structure and objectives, see 7.8). Ensuring availability of resources, reviewing the systems at least annually by management and communicating to all employees about the importance of meeting their own company requirements, as well as McDonalds requirements.

3. Management Responsibility

5.1 General

5.2 Fundamentals

5.3 Food safety system

5.3.1 HACCP system

5.3.2 Testing

5.3.3 Food allergens and sensitivities

5.4 McDonalds product requirements

5.4.1 Vendor requirements

5.4.2 McDonalds product specification

5.4.3 Sensory attributes and evaluations

5.4.4 Process validation and capability

5. Quality Product Realization

Quality Product Realization: Food Safety Systems GFSI Addendum

Sec

tionExpectation

Guideline (use to verify

expectation)

BP

N

A S m I M C

FSSC SQF Code, ed 7

(module 2,

levels 2, 3, and

11)

BRC, Issue

6

IFS

Ver. 6

Core

Requirement 5.3.1 HACCP System

Prior to the application of HACCP

(see 7.11), suppliers shall implement

the fundamental personal hygiene

requirements (see 5.2.9). A

documented risk analysis for raw

materials, as well as a written

HACCP plan must be established for

each product according to the seven

principles under the Codex

Alimentarius Commission's

recommendation. The HACCP plan

shall be validated (see 7.24) and

implemented in all facilities. The

HACCP plan shall also be reviewed

at least annually and proper

revisions must be made and

documented as product or processes

change.

The facility has a documented

risk analysis for raw materials

and HACCP system.

ISO22K 7.3, 7.4 2.4.3.1, 2.3.2 2 2.2

The HACCP system is

supported by a sound GMP

program covering fundamental

food hygiene management.

2.4.2 2.2 2.2.1

x a

HACCP Team There has been an individual or

team assigned to head-up the

HACCP Program.

ISO22K 7.3.2 2.4.3.1i 2.1.1 2.2.2

Team leader is appropriately

trained and team leader is

qualified to lead the HACCP

team.

HACCP team should be built up

of appropriate disciplines.

SQMS and GFSI Benchmark Schemes

Current Practice

SQMS Guidance Document SQMS Verification:

GFSI + SQMS Addendum Full SQMS Audit

Leverage GFSI

Stakeholder Collaboration

Food Manufacturer

Consumer

Academia

Food Service

Government

AB and CB

Scheme Owners

Retailer

19

Working Groups:

Auditor Competence

Global Markets

Guidance Document

Food Safety Culture

www.mygfsi.com

Scheme Owner Organizations

Certification Bodies

Leverage GFSI to Advance Food Safety

Continuous Improvement

http://www.mygfsi.com/

Engagement

Understand customers expectations

Collaboration and share best practices

Commitment to Collaboration

Proceso de desarrollode proveedores en Arcos Dorados SA

Gente que alimenta Gente

Contribuimos con el desarrollo de las comunidadesen las que Operamos:

Compartiendo conocimientos sobre: Seguridad en alimentos (Food Safety) Fraude alimentario (Food Fraud) Sabotaje (Food Defense)

Consideramos que es nuestro responsabilidad en las sociedades en las que actuamosel transferir este conocimiento para con la cadena de proveedores de McDonalds as

como para con cualquier persona o empresa interesadaen mejorar la inocuidad total de los alimentos.

AdulteracinIntencional

Food Fraude

Food Defense

FoodQuality

Food Safety

AdulteracinNo Intencionalo Accidental

Motivacin movida porintereses econmicos: GANAR

Motivacin movida porintereses ideolgicos: DAAR

Enfermedades transmitidaspor alimentos

http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf

http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf

Restaurant GMP

3rd. Party Audit

Traceability

Raw Material

SpecificationGMP

HACCP

Animal Welfare

Global GAP

Distributor Audit

Logistic Audit

Reception Audit

Campo

Compromiso de la Direccin.

Programas de seguridad alimentaria en: Implantacin

Cosecha

Transporte

Plan de manejo de crisis

Requisitos para el uso de tierras.

Riego y calidad de agua.

Uso de Fertilizantes, aditivos y pesticidas.

Higiene Personal e instalaciones para el personal.

Control de material extrao en campo.

Trazabilidad de materiales

Certificados Global GAP reconocidos como vlidos

Entrenamientos

On line via Webinars.

En campo por parte de los procesadores hacia susgranjas.

Entrenamiento con Global GAP en Cono Sur

Global GAP Private Farm Assurer Workshop

Fomentamos el concepto de train the trainers

Trato de animales

http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare.html

- Desde 1991 McDonalds ha establecido una relacin con la Dra Temple Grandin, especialista mundial en bienestar animal para trabajar en el desarrollo de un programa mundial de cuidado de los animales en todas sus etapas.

- A partir de 1999 McDonalds adopta globalmente los conceptos desarrolladosjunto a la Dra Grandin en los puntos crticos de manejo de los animales en lasinstalaciones frigorficas que nos abastecen a nivel mundial.

- Auditores terceros certificados bajo standares PAACO (Profesional Animal Auditor Certification Organization) revisan anualmente las instalaciones de todaslas plantas aprobadas para trabajar con McDonalds en Argentina y Latinoamrica.

Referencias:http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare/legacy-of-commitment.htmlhttp://www.lanacion.com.ar/1730442-temple-grandin-el-miedo-es-una-emocion-universal-que-tambien-mueve-a-los-animaleshttp://www.grandin.com/

http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare/legacy-of-commitment.htmlhttp://www.lanacion.com.ar/1730442-temple-grandin-el-miedo-es-una-emocion-universal-que-tambien-mueve-a-los-animaleshttp://www.grandin.com/

Centros de Distribucin

1. Compromiso Gerencial

2. Infraestructura

3. Saneamiento y Control Plagas

4. Control Qumico

5. Prcticas de Higiene Personal

6. Entrenamiento y Educacin

7. Almacenaje de materiales, entregas

8. Equipo del Centro de Distribucin

9. Rastreabilidad del Inventario que sale.

10. Gerenciamiento de Crisis

11. Seguridad de las Facilidades

12. Mantenimiento del Equipo de Distribucin

13. Sistema de Seguridad de Alimentos

14. Control de Materia Extraa

15. Gerenciamiento de la Cadena de Frio

16. Documentacin

17. Mejora Continua

18. Servicio al Cliente

19. Programa de Inspeccin 3rd

Party

20. Cumplir con las Regulaciones

Estndar Centro Distribucin

Proveedores Directos

Global Supplier Quality

Management Systems (SQMS)

Proveedores de Alimentos

Proveedores de Empaques

Desarrollo de verificacin paraseguridad alimentaria de empaques

Basadas en Normasinternacionales reconocidas:

BRC Packaging

Pre Revisin de Programa de acciones Correctivas

Revisin de Plan de auditora

Audit Presentacin de documentacin respaldatoria

Revisin de procesos en planta

Post

Anlisis de No conformidades

Implementacin de Acciones Correctivas

VERIFICACIN de las Acciones Tomadas

87

100

81

28

14 13

9185

63

15 15

5

98 98

39

116 4

0

20

40

60

80

100

120

A>95%

B85% - 94%

C70% - 84%

D50% - 69%

E20% - 49%

F

A>95%

B85% - 94%

C70% - 84%

D50% - 69%

E20% - 49%

F

Planes 2016 Arcos Dorados y GFSI

Entrenamientos

On line para auditores y Proveedores

Presenciales dictados por proveedores colegas.

Visitas de soporte por parte de ADSA a las plantas.

Reuniones de seguimiento de planes anuales.

Extensin de proveedores certificados bajoprogramas GFSI.

Activa participacin en el Grupo GFSI LatAm Sur

13 de Noviembre

Muchas gracias, Preguntas?

How a multinational company advances food safety and helps their small suppliers advance in the same way

TIMELINE

TIMELINE

AO ESTADO ESTANDARES DE CALIDAD IMPLEMENTADOS CALIFICACIN SQMS % Productos ofrecidos

2005 Se inicia relacin comercial BPM / POES / MIP NA NA Cortesas McCaf 1

2009Comienzo del programa SQMS.

Relevamiento de estado de situacinBPM / POES / MIP F

No se aplicaba puntuacion

Cortesas McCaf 1

2010 Se aplica PAC 2009 BPM / POES / MIP C 81 Cortesas McCaf 1

2011Se modifica el estndar SQMS para

proveedores No-coreBPM / POES / MIP E 41 Cortesas McCaf 1

2012 Se aplica PAC 2011 BPM / POES / MIP / ISO 22000 / ISO 14000 C 81 Cortesas McCaf, Salad sticks 2

2013 Se aplica PAC 2012 BPM / POES / MIP / ISO 22000 / ISO 14000 C 83Cortesas McCaf, Salad sticks,

Croutons 3

2014 Se aplica PAC 2013 BPM / POES / MIP / ISO 22000 / ISO 14000 B 86Cortesas McCaf, Salad sticks,

Croutons, Shake Papas 4

2015Se aplica PAC 2014. Se comienza la

evaluacin de protocolo FSSC 22000

BPM / POES / MIP / ISO 22000 / ISO 14000 / Especificaciones Mondelez / Especificaciones

PepsiCo EN PROCESO

Cortesas McCaf, Salad sticks, Croutons, Shake Papas,

McFlurry Cookies grinding, Semillas ensaladas

6

DESAFO DEL CAMBIO CULTURAL

CAMBIO EN EL PARADIGMA DE PENSAR LA CALIDAD

El mundo de las siglas en el contexto de una panadera de un pueblo de

15.000 habitantes.

LA IMPORTANCIA DEL ROL DE LA GRAN EMPRESA EN EL SEGUIMIENTO

EVOLUCION COMERCIAL vs. EVOLUCION GESTION CALIDAD

EN LA GESTIN DE CALIDAD DE PETIT FOURS

Muchas graciashttp://www.petitfours.com.ar/

GFSIMcDonalds

Arcos DoradosPetit Fours

Preguntas?