HOT SOURCE EXPERT INSIGHTS INTO SAFE, SUSTAINABLE AND HIGH-QUALITY FOOD

NEW PRINCIPLES FOR RESPONSIBLE INVESTMENT AGRICULTURE AND FOOD SYSTEMS PUBLISHED

EXPANDING GMO LABELLING REQUIREMENTS IN THE US

FOOD ILLNESS OUTBREAKS DECLINE IN GERMANY

NEW PESTICIDES LAB OPENS IN MOMBASA

ISSUE 6 • DECEMBER • 2014

DEAR READER,

PAGE 2EDITORIAL

In this issue of Hot Source, food supply, security and sustainability comes to the fore with the publication of new principles for Responsible Investment Agriculture and Food Systems, by the Committee on World Food Safety (CFS) under the auspices of the Food and Agriculture Organisation of the UN (FAO).

The Principles for Responsible Investment in Agriculture and Food Systems promote responsible investment in agriculture and food systems that contribute to increased food production and improved sustainability, both economic and environmental. We look at the implications for the food industry and its supply chain.

In food safety, we look at the prevalence of foodborne illness outbreaks, focusing on recent data released by the Bundesinstitut für Risikobewertung (BfR), Germany’s Federal Institute for Risk Assessment. Although outbreaks dropped in 2013 the BfR report still identifies food handling, preparation and cooking as serious issues for consumer health. Our food experts explore the reports findings in detail.

In the United States, GMO labelling tops the agenda again. Federal law requires the labelling of GMO derived products, in certain circumstances, but unwanted events have strained consumer confidence and increased the perception that nothing is being done to protect them. We explore the US Food & Drugs Administration’s voluntary labelling guidance and developments at state level.

Increasing globalisation extends the requirement for growers and exporters in developing markets to look for better and more effective testing services to ensure products meet global safety standards. In Kenya, a thriving export market, the industry has celebrated the opening of a new SGS owned and operated Pesticides Maximum Residues Limits (MRL) testing laboratory in Mombasa. Find out more about its capabilities in this issue.

For the complete range of SGS services and support visit: www.foodsafety.sgs.com or send an email to food@sgs.com.

SGS Agriculture and Food Team

CONTENTS

MARKET NEWS

New Pesticides Lab Opens in Mombasa - read article Page 3

Expanding GMO Labelling Requirements in the US - read article Page 4

Food Illness Outbreaks Decline in Germany - read article Page 6

New Principles for Responsible Investment Agriculture and Food Systems Published - read article Page 9

SGS to Host Special Session at GFSI 2015 - read article Page 11

SGS FOOD TRAINING RESOURCES

Information on SGS Webinars - go to page Page 12

SGS EVENTS, SAFEGUARDS & E-SUBSCRIPTIONS

Information on upcoming Food Events, the latest food-related Safeguards and information on E-subscriptions to SGS Food Publications - go to page Page 13

SGS WHITE PAPERS

The newest SGS white papers - go to page Page 14 - 15

PAGE 3MARKET NEWS - KENYA PESTICIDES LAB

NEW PESTICIDES LAB OPENS IN MOMBASAState of the art equipped and ISO 17025 accredited, SGS Kenya’s new Pesticides Maximum Residues Limits (MRL) testing laboratory opens the door to quality sensitive horticulture, agriculture and food markets such as the European Union, the USA, Japan and Korea.

SGS’s new Pesticides Maximum Residue Limits (MRL) Laboratory in Mombasa, Kenya was officially opened in October with a ceremony hosted by Albert Stockell, Managing Director, SGS Kenya Limited, and attended by government officials and local dignitaries including, Dr. Johnson Irungu, Director of Crops Management, Ministry of Agriculture, Livestock and Fisheries.

At a time of great uncertainty in Kenya’s horticulture and agriculture industries, as a result of pesticide residue regulation, the Ministry of Agriculture Livestock and Fisheries, the Ministry of East African Affairs Commerce and Tourism, the Ministry of Foreign Affairs, KePHIS and the HCDA all are working very hard to address the issue and protect local business.

TUNED TO THE INDUSTRY’S NEEDS

Kenya operates in a global market and its agricultural industry in particular is part of the extended global supply chain, where adherence to global food safety standards is paramount. Equipped with state of the art LC-MS/MS and GC-MS/MS systems which can achieve detection levels as low as 5 PPB, SGS’s Mombasa laboratory now has the capability to test 451 compounds, all validated according to SANCO criteria and therefore meeting EU standards, making it possible for SGS Kenya to test vegetables, fruits and flowers for export to the EU. This investment also opens the door to other quality sensitive markets such as the USA, Japan and Korea.

“This is a landmark event for both SGS and Kenya’s agriculture industry at a time when the horticultural industry is pressing hard for a technically advanced, full scope, fast and reliable analytical service to support both local monitoring programmes and export quality

analysis,” said Mr Stockell, Managing Director, SGS Kenya. “We have assembled an excellent technical team and embarked on an intensive training programme for our chemists, some of whom spent several weeks at the SGS overseas R&D centres to undergo hands-on training.”

READY TO SERVE REGIONAL BUSINESSES

SGS’s overriding objective for this project was to establish, in Kenya, a Pesticides MRL laboratory of similar capability to any European laboratory. In addition to investment in equipment and recruitment of the best staff, the laboratory team have completed a rigorous year long evaluation of each of 451 compounds currently validated according to the EU recommended DG SANCO criteria. This validation was completed under the scrutiny and supervision of pesticides residue testing experts from other SGS locations, until the SGS Group technical team was ready to approve the validation.

In addition to the lab’s ISO 17025 accreditation, it has been assessed by Kenya’s Pest Control Products Board (PCPB) and currently is the only private lab in Kenya designated for pesticides residue analysis for the registration of pest protection products.

Strategically located and staffed by experts our new facility also benefits from a sample drop-off point at the JKIA Nairobi airport and turn-around-times as low as 24 hours. SGS is waiting to supply the country’s horticultural and food industry, and its stakeholders, with technical excellence and the highest levels of integrity.

Walter OgaraLaboratory Manager SGS Kenya Limitedwalter.ogara@sgs.comt +254 41 22 26 677

PAGE 4MARKET NEWS - GMO LABELLING IN THE US

EXPANDING GMO LABELLING REQUIREMENTS IN THE US On 4 November 2014, the people of Oregon and Colorado voted for mandatory labelling of foods produced from genetically modified organisms (GMO). These initiatives from Maine, Connecticut, Vermont and subsequently Oregon and Colorado, speak of the public’s desire to know what they are eating, a mistrust of the industry and a lack of action from the federal government.

FEDERAL GOVERNMENT LACK OF ACTION AND INDUSTRY MISTRUST

Currently in the United States (US), there is no federal law that requires the labelling of GMO derived products, providing the product is not significantly different to the non-GMO product, or different in use, nutrition or includes an unexpected allergen. However, the US Food & Drugs Administration (FDA) has produced voluntary labelling guidance on GMO and Non-GMO1. While many companies have opted to label their products as Non-GMO there hasn’t been the same desire by the industry to label their products as GMO.

Unwanted events have caused the public to believe that the industry cannot be trusted and that the government is not doing everything it can to protect the public. One case involved a strain of GMO corn (Starlink) that was only approved for animal feed and fuel because it caused a reaction in people. Unfortunately, this strain of corn did end up in the food supply chain, causing the US price of corn to plummet on the world market and dozens of products to be recalled.

Another case involved the development of GMO wheat. This was a product that foreign markets had no desire for. Therefore, after field trials from 2000

to 2003, the company that created the GMO wheat dropped the project despite the US FDA completing its food safety consultation on it in 2004.

In 2013 this strain of GMO wheat was found growing in a field in Oregon. After an extensive review, the United States Department Agriculture (USDA) completed an investigation and published its findings on 26 September 2014.2 The USDA concluded that this was the same GMO wheat variety created by the aforementioned company, that it had not come from local field trials and that they were “unable to determine exactly how the GMO wheat came to grow in the farmer’s field”. On 14 July 2014, more GMO wheat was found growing in Montana. That investigation is still ongoing.

OREGON MANDATORY LABELLING OF GMOS INITIATIVE, MEASURE 92 (2014)3

One of the counties of Oregon, Jackson County, has banned GMO crops4. Oregon was one of the states involved in the unwanted GMO wheat event. Oregon has voted no to changing its existing law to require the labelling of raw and packaged foods produced entirely or partially by “genetic engineering”. This law would have required retailers to properly label raw product as “genetically engineered”. Manufacturers of pre-packaged foods would have had to place labels clearly and conspicuously stating “produced with genetic engineering” or “partially produced with genetic engineering” on the front or back of the package. These phrases did not have to be part of the product name, nor did the manufacturer have to identify which ingredient, or ingredients, are derived

1 FDA - DRAFT Guidance for Industry: Voluntary Labeling Indicating Whether Foods Have or Have Not Been Developed Using Bioengineering2 USDA - USDA Announces Close and Findings of Investigation into the Detection of Genetically Engineered Wheat in Oregon in 20133 State of Oregon - Measure 924 Jackson County, Oregon, Approves GMO Ban

PAGE 5MARKET NEWS - GMO LABELLING IN THE US

from genetic engineering. No company would have been subject to injunction, or fines, if the pre-packaged foods have less than 0.9% genetic engineered materials by the total weight of the package, or were unknowingly, or unintentionally, contaminated with genetically engineered material. For pre-packaged products, retailers would have been only responsible for their own-labelled products. This would not have apply to animal feed or food served in restaurants.

COLORADO RIGHT TO KNOW ACT - PROP 1055

A law proposed in Colorado but also not passed, dealt with labelling requirements for products derived from genetic modification. Had it been passed it would have been effective from 1 July 2016. Its main aim was that packaged and raw agriculture products derived from GM would have to have been labelled as “produced with genetic engineering”. The exemptions from the labelling requirements were:

Animal food or drink

Chewing gum

Alcoholic beverages

Food containing one or more processing aids

Enzymes produced or derived from genetic engineering

Food in restaurants and food produced for immediate consumption not packaged for resale

Food from animals not derived from genetic engineering but fed feed or injected with a drug derived from genetic engineering

Medically prescribed food

Food would not have been considered misbranded if it had been produced by someone unaware that the seed or food was derived from genetic engineering, or that it was either unknowingly or unintentionally co-mingled with genetically engineered seed or food.

The Grocery Manufacturers’ Association (GMA), a major US industry association that is against the individual state laws regarding GMO labelling, supports the HR 4432 Safe and Accurate Food labelling Act introduced by the House of Representatives’ Mike Pompeo and G.K. Butterfield6. This proposed law will not require products with GMO ingredients to be labelled as such, unless there are safety issues or substantial differences between them and the non-GMO ingredient, but it will set specific requirements for GMO free claims and require the US FDA to develop requirement for Natural claims. While this law was introduced into Congress in 11 April 2014 it still hasn’t progressed to the point that anyone believes that it will be signed into law anytime soon.

Vermont is still the only state to have passed an unencumbered GMO law. Currently, the laws in Maine and Connecticut with their requirements still not met will not be enacted, at least at this time. The State of Vermont is being sued with the GMO labelling debate in the US still continuing even though the European Union (EU) has required labelling of GMOs since 1997. To date there are now more than 60 countries, as well as the EU, requiring labelling of GMOs.

For further information please visit our website www.foodsafety.sgs.com.

Jim CookConsumer Testing ServicesFood Scientific and Regulatory Affairs ManagerSGS North America, Inc.james.cook@sgs.comt +1 973 461 1493

5 Colorado Right to Know Act6 US Congress - H.R. 4432

PAGE 6MARKET NEWS - GERMAN FOOD ILLNESS OUTBREAKS

FOOD VEHICLE 2013 OUTBREAKS

Meat, meat products and sausages 7

Ready meals and prepared food 6

Fish, fish cuts and fishery products 6

Breads, biscuits and pastries 5

Mayonnaise, emulsified sauces, cold ready-made sauces and salads 3

Milk 2

Ice cream and cream products 2

Puddings, desserts and sweet sauces 1

Vegetable products/preparation 1

REPORTED FOOD BORNE OUTBREAKS FROM 2013 WITH HIGH EVIDENCE ON FOOD TYPE

FOOD ILLNESS OUTBREAKS DECLINE IN GERMANYFood-borne illness outbreaks in Germany decreased in 2013, according to data collated by Germany’s Federal Institute for Risk Assessment, Bundesinstitut für Risikobewertung (BfR), down to 73 outbreaks, from 84 in 2012. Despite this reduction, food handling, preparation and cooking remain serious issues for consumer health.

German authorities define a food-borne disease outbreak as when two, or more, people contract a disease from the same food. Utilising the country’s standardised federal system for recording data on foods implicated in disease outbreaks, BELA, the BfR has been able, on the basis of good evidence, to identify a specific food product in 33 of the 73 outbreaks. In addition, the BfR’s data analysis has identified the pathogens present, the food vehicles and the location of outbreaks.

Insufficient hygiene and inappropriate temperature management caused many of the food-borne illness outbreaks reported to the BfR in 2013. This demonstrates that improved education for consumers on food hygiene and cooking methods, as well as regular training of personnel in restaurants and communal facilities on correct food handling can all help to prevent outbreaks.

FOOD VEHICLES

Based on the evidence submitted via BELA, and investigated by the BfR, the same two categories topped the grocery vehicles involved in 2013’s food-borne disease outbreaks as in previous years; meat, meat products and sausages, and ready meals and prepared foods. This reflects the trend of the last two years,

which also saw these two categories identified as the most prevalent food vehicles.

MEAT, MEAT PRODUCTS AND SAUSAGES

Of the seven outbreaks identified, six were triggered by the Salmonella pathogen. Two S. Agona outbreaks were traced back to chicken kebab meat and

an outbreak of S. Muenchen related to the consumption of raw minced meat sold through a chain of butcher’s shops. On a wider scale, an S. Derby outbreak was traced to a sausage spread served in hospitals and nursing homes, impacting some of the most vulnerable consumers. Sausages and minced meat preparations were the source of a S. Typhimurium outbreak, while Wild Boar snacks were determined as the source of a Trichinella spriralis outbreak.

READY MEALS AND PREPARED FOODS

Increasingly popular in today’s time poor society and the era of mass catering, ready meals and prepared food were identified as the source of six food-borne disease outbreaks. Poor food handling and preparation resulted in two outbreaks caused by Bacillus cereus. A caterer supplying several day care

PAGE 7MARKET NEWS - GERMAN FOOD ILLNESS OUTBREAKS

centres was the common link in an outbreak caused by a noodle dish, with cheese sauce that had been cooked one day then re-heated and served the next. Within a few hours those affected began violent vomiting. Testing on two spice samples used to prepare the pasta contained 103 colony forming unit per gram (cfu/g) of Bacillus cereus. The uncooled remains of the dish, tested the next day, showed very high concentrations of up to 4.9 x 106cfu/g.

In the second outbreak, at a country house, the heating and cooling of rice used in a soup was determined to be the decisive factor. Analysis of soup residues confirmed Bacillus cereus levels of 360cfu/g.

An outbreak of S. Typhirium DT 193 was traced to consumption of smoked pork, roasted and with sauerkraut.

FISH, FISH CUTS AND FISHERY PRODUCTS

In a year when most figures have been decreasing, the frequency of outbreaks involving fish and fish products has increased. Smoked mackerel and tuna were the foods principally identified as the source of six outbreaks in this category. Research suggests that the contamination was introduced during the smoking process as, although high histamine levels were found (varying from 700 mg/kg to almost 10,000 mg/kg), the bacterial load was low.

BREADS, BISCUITS AND PASTRIES

S. enteritidis was identified as the cause of all five outbreaks in this category. In the evidence supplied to BELA all the dishes implicated in this category used raw eggs, these included a Tiramisu and several fine bakery products. In addition to the outbreak’s trigger pathogen, further testing also identified high levels of Bacillus Cereus.

MAYONNAISE, EMULSIFIED SAUCES, COLD READY-MADE SAUCES AND SALADS

Prepared salads, from delicatessens, were the root cause of three outbreaks, triggered by staphylococcal enterotoxins, rotavirus and norovirus pathogens.

MILK

Campylobacter was again associated with raw milk outbreaks in 2013. In the first incident, a kindergarten group visiting a farm were given the opportunity to taste raw milk which had been drawn from its storage an hour in advance of the visit. Campylobacter jejuni was subsequently detected at the site. Elsewhere, a kindergarten’s heated milk was identified as the vehicle for Staphylococcus aureus with the ability to form enterotoxin A. Analysis detected Staphylococcus aureus at a high concentration (1.3 x 108 cfu/g).

These outbreaks prompted the BfR to issue a media statement to the effect that children, pregnant women, the elderly and sick people in particular should refrain from consuming raw milk and raw milk products, even those visiting farms.

ICE CREAM AND CREAM PRODUCTS

Ice cream contaminated with Staphylococcus aureus resulted in two food-borne disease outbreaks. On investigation of the samples, high concentrations of Staphylococcus aureus and enterotoxin, about 106 cfu/g, were detected.

PUDDINGS, DESSERTS AND SWEET SAUCES

Eating out and a sweet tooth made several diners sick as a result of a Bacillus cereus outbreak triggered by eating a starchy dessert. Inadequate cooling was determined as a contributing factor. Analysis of a sample from the same batch showed Bacillus cereus present at levels from 105 cfu/g. In addition, in two of five isolates tested, a toxin-forming ability for Diarrhoetoxin of Bacillus cereus was detected.

PAGE 8MARKET NEWS - GERMAN FOOD ILLNESS OUTBREAKS

BELA REPORTING OF CONTRIBUTING FACTORS

In order to help identify the root cause of food-borne disease outbreaks, the BELA reporting system asks those making a submission to nominate, where possible, factors that may have contributed to an outbreak. To make this as easy as

INFLUENCING FACTOR OUTBREAKS IN 2013

Handling by infected persons 7

Cross contamination 6

Use of a contaminated ingredient without further heating 5

Processing of shell eggs 5

Inadequate hygiene plan 5

Inadequate cleaning equipment 5

Inadequate separation of pure/impure area 3

Pathogen detection in primary production 1

FACTORS INFLUENCING FOOD-BORNE OUTBREAKS WITH HIGH EVIDENCE FROM THE YEAR 2013, WHICH MAY HAVE CONTRIBUTED TO THE CONTAMINATION OF THE FOOD

possible, BELA offers users a predefined list, from which multiple factors can be selected, as well as the opportunity to add free text comments. Despite this, 6 out of the 33 food-borne outbreaks with high evidence did not include any contributory factors. Resulting in outbreaks of Salmonella and rotavirus,

poor food handling, either by an infected person, or through cross-contamination is the highest risk factor.

Raw eggs resulted in five outbreaks of S. Enteriditis and the use of a contaminated ingredient without further heating contributed to three Salmonella outbreaks, one of Listeria monocytogenes and one of Trichinella spriralis.

BELA also explores factors that may have contributed to the survival or multiplication of pathogens in foods. The majority of these involved temperature management. Insufficient cold storage or uncontrolled cooling was given as a factor in four outbreaks from histamine, two of Bacillus cereus and one of S. Enteriditis. Insufficient heating of food was named as a major factor in two Salmonella outbreaks, and an outbreak each of Campylobacter jejuni and staphylococcal enterotoxin. In the catering sector, two submissions cited an inadequate HACCP concept.

CONTINUOUS IMPROVEMENT AND EDUCATION

Based on 12 months’ data, Germany’s BELA reporting system offers a detailed snapshot of the issues facing the food industry and its consumers. Poor food handling is the biggest cause of food borne disease outbreaks, whether in the food supply chain, or domestically. Education is key to combating these problems. Within the food industry this means improved HACCP plans, staff training and effective implementation of food safety management systems. Plus, stakeholders across the food supply chain must ensure that safety systems and training plans aim for continuous improvement. This will ensure that businesses maintain a focus on brand protection as well as product and consumer safety.

For further information on SGS visit our website www.foodsafety.sgs.com.

Jim CookConsumer Testing ServicesFood Scientific and Regulatory Affairs ManagerSGS North America, Inc.james.cook@sgs.comt +1 973 461 1493

NEW PRINCIPLES FOR RESPONSIBLE INVESTMENT AGRICULTURE AND FOOD SYSTEMS PUBLISHEDThe Committee on World Food Safety (CFS) under the auspices of the Food and Agriculture Organisation of the UN (FAO) has published, following consultation, its Principles for Responsible Investment in Agriculture and Food Systems.

The objective of this document is to promote responsible investment in agriculture and food systems that contribute to increased food production, improved sustainability, both economic and environmental. The CFS aim is that these principles should progress the realisation of the global population’s right to adequate food. The final document also forms part of the FAO’s guidance documents.

Investment in agriculture and food systems supports not only this industry, but also extends the benefits of increased business to the service sector, manufacturers and processors. Responsible investment, as defined by the CFS Principles, goes further and sets out 10 Principles that, if implemented, will help to support initiatives that contribute to creating sustainable development. This includes, delivering sustainable livelihoods, creating good quality jobs for agricultural and food workers, eliminating child labour and promoting social wellbeing, thereby increasing economic growth.

10 PRINCIPLES FOR RESPONSIBLE INVESTMENT IN AGRICULTURE AND FOOD SYSTEMS

PRINCIPLE 1 Contribute to food security and nutrition.

PRINCIPLE 2Contribute to sustainable and inclusive economic development and the eradication of poverty.

PRINCIPLE 3Foster gender equality and women’s empowerment.

PRINCIPLE 4Engage and empower youth.

PRINCIPLE 5Respect tenure of land, fisheries, forests and access to water.

PRINCIPLE 6Conserve and sustainably manage natural resources, increase resilience, and reduce disaster risks.

PRINCIPLE 7Respect cultural heritage and traditional knowledge, and support diversity and innovation.

PRINCIPLE 8Promote safe and healthy agriculture and food systems.

PRINCIPLE 9Incorporate inclusive and transparent governance structures, processes, and grievance mechanisms.

PRINCIPLE 10Assess and address impacts and promote accountability.

Food producers, processors and manufacturers, have a vital role to play in the successful implementation of the CFS RAI Principles. At the entry point to the food supply chain, the scheme introduces protection for small holders and farmers, the backbone of food production in developing markets, and empowers them to become actors in their own development.

Further up the food supply chain, food businesses seeking to invest, or to attract external investment in their projects will need to be able to demonstrate adherence to the RAI Principles. Food businesses need to apply the Principles with a focus on mitigating and managing risks to maximise the positive effect on production, as well as sustainability.

Increased food production, funded by responsible investment, should be synonymous with a clear focus on empowerment and equality for workers, respect for land tenure, conservation, safety and governance, as well as improved accountability.

PAGE 9MARKET NEWS - RESPONSIBLE INVESTMENT

Continued on page 10

PAGE 10MARKET NEWS - RESPONSIBLE INVESTMENT & GFSI CONFERENCE

The CFS RAI Principles put the onus on the industry to attract investment, from within, as well as external sources, by casting off some of the worst aspects of its reputation. For example, low wages, poor terms and conditions, and in the worst cases land grabs.

METHODOLOGY

These Principles were developed by a CFS Open Ended Working Group and are based on an inclusive process of consultations that took place from November 2013 to March 2014. The global scope of the project has been

reflected in the regional consultations and workshops held in Africa, Europe and Central Asia, North America, Asia and the Pacific, Latin America and the Caribbean, as well as the Near East.

In addition, the working group has also received feedback through an electronic consultation. Consultations included governments, UN agencies, civil society and nongovernmental organisations, international agricultural research institutions, private sector associations and private philanthropic foundations, as well as international and regional financial institutions.

IMPLEMENTATION

Applicable to all sectors and all stages of agriculture and food systems the Principles are complementary but not every Principle may be relevant for every investment, the full details of which can be obtained by reading the Principles for Responsible Investment in Agriculture and Food Systems in full.

Investors, shareholders and authorities will want to know whether the principles are respected, and effectively implemented. The food industry will need to prepare for final buyers not only insisting that production comes from investments that respect these Principles, but also that adherence can be proven.

SGS, with our global network of agriculture experts, is ready and qualified to conduct these assessments.

For further information on SGS visit our website www.foodsafety.sgs.com.

Bruno WidmerAgriculture Audit and CertificationManagerSGS Genevabruno.widmer@sgs.comt + 41 22 739 94 68

PAGE 11MARKET NEWS - SGS AT GFSI CONFERENCE

SGS TO HOST SPECIAL SESSION AT GFSI 2015Event sponsor and exhibitor, SGS, will showcase its expertise and host a Special Session at next year’s GFSI conference.

SGS, a leading global solution provider in food safety, quality and sustainability, will be one of the main sponsors of the GFSI Global Food Safety Conference 2015. We will host a Special Session and also showcase our unique food safety solutions at this international event, which will take place from 3 - 5 March 2015, at the Kuala Lumpur Convention Centre, Malaysia.

The GFSI’s Global Food Safety Conference is a leading annual event, that brings together more than 800 leading food safety specialists in the food and agriculture industry, such as manufactures and retailers, as well as food related associations and government agencies from over 50 countries. Its aim is bring the experts to one location and to advance the cause and management of food safety globally.

NETWORKING

The conference provides the opportunity to meet and network with industry peers, share knowledge, benefit from thought-provoking presentations from internationally reputed industry experts and hear innovative ideas to implement in your workplace.

The chosen theme is: “Food Safety: A Shared Responsibility”.

The SGS Special Session titled “HOW WELL DO YOU KNOW YOUR SUPPLY CHAIN?” will commence on Thursday, 5th of March at 8:15 AM.

The objectives of this breakout session are to:

1. Present findings of the SGS industry survey on current supply chain management practices, including supplier approval processes and a review of their vulnerability and impact on food safety

2. Discuss the concept of risk and vulnerability in the supply chain through available guidelines and challenges of implementation

3. Evaluate the available tools and methods to manage traceability and transparency in the supply chain and how they support the prevention, mitigation and management of risk

The session will be moderated by Dr. Evangelia Komitopoulou, SGS Global Technical Manager for Food.

Attendance at the GFSI Global Food Safety Conference 2015 is required for admittance to SGS’s Special Session. Please sign up on the Global Food Safety Conference website. Registered delegates will further be invited to confirm their attendance at the special session.

Visit us at Booth 32. Experts from the SGS Global Food team look forward to meeting you during the GFSI Global Food Safety Conference 2015.

For more information, please contact:

Vivien ChanGlobal Marketing ManagerSGS Malaysiavivien.chan@sgs.comt +603 2095 9200

PAGE 12SGS FOOD TRAINING & E-SUBSCRIPTIONS

SGS WEBINARS

WEBINAR TOPIC LANGUAGE WEBINAR STATUS & LINK

Food Defence / Food Fraud Food EN Live on February 5, 2015 www.sgs.com/foodwebinars

Sustainability Reporting to GRI G4: Time to Make the Switch

Sustainability EN Live on March 10, 2015 www.sgs.com/sustainabilitywebinars

How Well Do You Know Your Supply Chain? Food EN Live on March 26, 2015 www.sgs.com/foodwebinars

BRC Agents & Brokers Food EN Live on April 14, 2015 www.sgs.com/BRCwebinars

Value Chain Risk Management: Emerging Approaches to Global Risk Management in

Sustainability

Sustainability EN Live on April 21, 2015 www.sgs.com/sustainabilitywebinars

Halal Certification Food EN Live on May 7, 2015 www.sgs.com/foodwebinars

BRC Issue 7 Food EN Live on June 18, 2015 www.sgs.com/BRCwebinars

Halal: Overview of available standards, harmonisation initiatives, market size & trends

Food EN Recorded www.sgs.com/foodwebinars

BRC Food, Issue 7: Overview of new requirements

Food EN Recorded www.sgs.com/foodwebinars

SGS-Mettler Toledo: Allergen Management - Industry Practices, Label Control & Prevention

Food EN Recorded http://mt-emea.adobeconnect.com/

p3aszogybh6/

Allergen Management: Industry Challenges & available Guidelines

Food EN Recorded www.sgs.com/allergenwebinars

Food Packaging - An overview of available Standards & Implications on Food Safety

Food EN Recorded www.sgs.com/foodpackagingwebinars

Introduction to ISO/DIS 9001:2015 Webinar Quality Management

Systems

EN Recorded www.sgs.com/ISODIS90012015

ISO 14001 Revision Introduction to ISO/DIS 14001 Environmental Management

Systems

EN Recorded www.sgs.com/ISODIS140012015

For a complete list of SGS seminars, courses and webinars, please check our events calendar.

PAGE 13SGS FOOD EVENTS, SAFEGUARDS & E-SUBSCRIPTIONS

IN THE KNOW & IN THE NOWThrough the SGS e-subscription web page, we are able to provide our subscribers a simple yet comprehensive news management tool. Whether you already subscribed to various SGS publications or this is your first try, our publications management page will help you choose the right types of newsletters, alerts or reports from our stable of international and country-specific publications. The main international Food-related publications and bulletins include:

CONSUMER COMPACT – embracing all consumer product segments it covers international and product news, industry articles and stories about our activities. It is published quarterly. www.sgs.com/consumercompact

SAFEGUARDS - a technical bulletin concentrating on new product standards, regulations and test methods. SafeGuards is usually published weekly.

www.sgs.com/safeguards

SEED & CROP SERVICES - the latest news highlighting developments and specific capabilities in the Seed & Crop Services industry segment.

See the latest Seed & Crop newsletter.

UPCOMING SGS FOOD EVENTS

EVENT COUNTRY LOCATION DATES EVENT TYPE STAND #

Gulfood 2015 UAE Dubai Feb 8 - Feb 122015

Trade Fair TBC

Global Forum for Innovation in Agriculture 2015

UAE Abu Dhabi Mar 9 - Mar 102015

Trade Fair TBC

Seafood Expo North America

USA Boston Mar 15 - Mar 17 2015

Trade Fair Stand no. 681

For more events, please check the online events calendar.

SAFEGUARDSSTAY ON TOP OF REGULATORY CHANGES WITHIN THE FOOD INDUSTRY! SafeGuards, are SGS technical bulletins concentrating on new product standards, regulations and test methods. They are written by SGS experts and dispatched on a weekly basis. Find below a selection of Food-related SafeGuards titles from the past weeks. Subscribe to SafeGuards: www.sgs.com/ConsumerSubscribeBrowse the SafeGuards Library: www.sgs.com/safeguards

THE LATEST SAFEGUARDS EU Moves Step Closer to Law on National GMO Crop Bans - read the bulletin

EU Amends Pesticide Maximum Residue Levels (MRLS) - read the bulletin

EU Recommendation on 2- and 3- MCPD, 2- and 3- MCPD Fatty Acid Esters, and Glycidyl Fatty Acid Esters in Food - read the bulletin

US FDA Proposes Changes to Four of the FSMA Proposed Core Rules - read the bulletin

World Health Organization (WHO) Europe Recommends Banning or Virtually Eliminating Trans Fats - read the bulletin

EU Recommendation on the Reduction of the Presence of Dioxins, Furans and PCBS in Feed and Food - read the bulletin

Canadian Government Requires Mandatory Labelling of Mechanically Tenderized Beef - read the bulletin

US Department of Agriculture Food Safety Inspection Service Approves Higher Level Tomato Lycopene in Processed Meats - read the bulletin

PAGE 14SGS WHITE PAPERS

OUR WHITE PAPERS - LEARN MORE ABOUT FOOD QUALITY, SAFETY & SUSTAINABILITY

PACKAGING INNOVATIONS AND THEIR IMPACT ON FOOD SAFETY CERTIFICATION

Discussion on Food Packaging Challenges, Trends and Innovations and their Relevance for Organisations Considering Global Food Safety Initiative (GFSI) Certification. This document aims to provide an insight into Global Food Safety Initiative (GFSI) certification schemes. It is not intended to be a full

explanation of the schemes, rather it provides an understanding of the standards and their benefits. This report gives focus to the quality management system standards required for the safety of food packaging suitable for organizations doing business at a domestic or international level within the food industry.

Download your copy of: ‘Packaging Innovations and their Impact on Food Safety Certification: White Paper’.

UNDERSTANDING, MONITORING AND MEETING THE DIFFERING GLOBAL MAXIMUM RESIDUE LIMITS (MRLS) FOR PESTICIDES IN FOOD AND FEED PRODUCTS.

The purpose of this white paper is to provide an overview on current thinking within the food industry for how best to manage pesticide residue risk in food products and supply chains. The aim is to promote an understanding of the origins of pesticide residues, and current industry challenges due to increasing

regulations for the management and compliance of products destined for the EU, US, China and Japan. This paper is aimed equally at those organisations with established pesticide residues risk control and management plans as well as those considering development and implementation of risk protocols.

Download your copy of: ‘Understanding, Monitoring and Meeting the Differing Global Maximum Residue Limits (MRLs) for Pesticides in Food and Feed Products’.

PROLIFERATION, REGULATION AND MITIGATION OF PERSISTENT ORGANIC POLLUTANTS (POPS) IN CONSUMER PRODUCTS AND SUPPLY CHAINS.

The purpose of this white paper is to provide an overview on current thinking within the consumer goods industry for how best to manage POPs risk in consumer products and supply chains. The aim is to promote an understanding of the origins of POPs, current industry challenges due to increasing EU and

US regulations, and the principles of POPs management and compliance. This paper is aimed equally at those organisations with established POPs control and management plans as well as those considering development and implementation of POPs risk protocols.

Download your copy of: ‘Proliferation, Regulation and Mitigation of Persistent Organic Pollutants (POPs) in Consumer Products and Supply Chains’.

Continued on page 15

FOR ENQUIRIES

Please contact:food@sgs.com

© 2014 SGS SA. All rights reserved. This newsletter is a publication of SGS SA. It is intended to provide general information on a particular subject or subjects and is not an exhaustive treatment of such subject(s). Accordingly, the information in this newsletter is not intended to constitute consulting or other professional advice or services. This newsletter is provided “as is” and SGS SA does not warrant that the information contained therein will be error-free or will meet any particular criteria of performance or quality. SGS SA expressly disclaims all implied warranties including, without limitation, warranties of merchantability, title, fitness for a particular purpose, non-infringement, security and accuracy. The information may not be quoted or referred to in any other publication or proceeding without the prior written consent of SGS SA.

SGS WHITE PAPERS PAGE 15

RESPONSIBLE SOURCING IN NEWLY EMERGING ECONOMIES

A review of the Key Issues and Challenges that organisations may experience when sourcing from emerging economies, and an overview of paths towards responsible and sustainable sourcing. The purpose of this white paper is to provide an overview on current thinking for how best to ensure responsible sourcing from emerging economies. The aim is to promote an understanding of the key principles of responsible

sourcing and how best to implement supplier safeguards. This paper covers the concept/implementation of a responsible sourcing management system, and is aimed equally at those organisations with established supplier evaluation programmes as well as those considering development and implementation of responsible sourcing protocols.

Download your copy of: ‘Responsible Sourcing in Newly Emerging Economies White Paper’.

ALLERGEN MANAGEMENT – AN INTEGRAL PART OF A SAFE FOOD SUPPLY CHAIN

The purpose of this white paper is to provide an overview on current thinking within the food industry for how best to manage allergen risk in the supply chain. The aim is to promote an understanding of the key principles of allergen risk management and best practice allergen

management guidelines. This paper is aimed equally at those organisations with established allergen control and management plans as well as those considering development and implementation of allergen risk protocols.

Download your copy of: ‘Allergen Management – An Integral Part of a Safe food Supply Chain: White Paper’.

To view more white papers from SGS experts please visit the SGS White Paper Library.

UNDERSTANDING THE US FOOD SAFETY MODERNIZATION ACT (FSMA)

This document introduces the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) and how its proposals are likely to impact the food industry. The key provisions are detailed and compared against current industry-standard GFSI-recognized schemes. Advice is provided on how to prepare to

meet the FSMA requirements, including a step-by-step process guide. This is further developed by a comparison with, and discussion around, Global Food Safety Initiative recognized schemes and the simpler move from these certifications to complete preparedness for FSMA compliance.

Download your copy of: ‘Understanding the US Food Safety modernization Act (FSMA): White Paper’.

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