Lecture Notes On Entry of Hazardous Substances in Supply Chain (July 10, 2024) PDF

07/07/2024 Entry of hazardous substances in to Supply Chain and control mechanisms #Waste in Food KKDS Ranaweera,...

07/07/2024 Entry of hazardous substances in to Supply Chain and control mechanisms #Waste in Food KKDS Ranaweera, Supply Chain #Cost of waste Senior Professor and Chair Department of Food Science and Technology University of Sri Jayewardenepura Food security Essentials in food a. availability, Food security exists when all people, at all times, have physical and economic access to sufficient safe and b. access, nutritious food that meets their dietary needs and c. stability, and food preferences for an active and healthy life d. utilization to ensure the food - 1996 World Food Summit security  07/07/2024 Food Safety Threats in Sri Lanka Mycotoxins in Food Mycotoxins (originate from fungi as their secondary Food Contamination from Pesticide Residues, Heavy Metals, and Artificial Fruit Ripening Chemicals metabolites)  diseases and death E.g., apart from the fertilizers and pesticide residues, Fungal invasion  pre-or post-harvest problem hazardous chemicals are being used to ripe fruits and during food production, storage, & transportation increase the mass and durability of fruits and vegetables Moreover, such as Calcium carbide a ripening agent - carcinogenic material and is most commonly used on (banana and Food contamination by mycotoxins is common in mango) tropical countries (like SL) One of the prominent and commonly found mycotoxins is acutely toxic aflatoxins (immunosuppressive carcinogenic substances) Aspergillus species (Aspergillus flavus and A. parasiticus) 1. Physical AVAILABILITY of food Food availability addresses the “supply side” of food security and is determined by the level of food production, stock levels and net trade 2. Economic and physical ACCESS to food An adequate supply of food at the national or international level does not in itself guarantee household level food security Change in rice cultivation area, yield and production in Sri Lanka Concerns about insufficient food access have resulted in a (2011–2023) greater policy focus on incomes, expenditure, markets and The shaded area depicts the growth seasons affected by fertilizer prices in achieving food security objectives. and agrochemical ban led organic farming Data Source: Sri Lanka Ministry of Agriculture, Crop Production Programme and U.S. Department of Agriculture Foreign Agricultural Service.  07/07/2024 3. Food UTILIZATION 4. STABILITY of the other three dimensions over time a. Utilization is commonly understood as the way the body makes the most of various nutrients in the a. Even if the food intake is adequate today, people food are still considered to be food insecure if they have b. Sufficient energy and nutrient intake by inadequate access to food on a periodic basis, individuals is the result of good care and feeding risking a deterioration of the nutritional status practices, food preparation, diversity of the diet b. Adverse weather conditions, political instability, or and intra-household distribution of food. economic factors (unemployment, rising food c. Combined with good biological utilization of food prices) may have an impact on your food security consumed, this determines the nutritional status of status. individuals Malnutrition issues in SL Movements of foods/goods in a food supply chain - A supply chain consists of Supplier Manufacturer Distributor Retailer Customer Upstream Downstream - aims to Match Supply and Demand, profitably for products and services SUPPLY SIDE DEMAND SIDE - achieves Tue, 18 Jul 2023 The right Product + Price + The right The right Store + The right Quantity + The right Customer + The right Time = Higher Profits  07/07/2024 Evidences say that multiple, complex factors beyond Dairy supply chain personal decisions strongly influence dietary choices and patterns Government can consider these influences as potential targets, barriers, facilitators, and effect modifiers of food policies Product flow in beef supply chain  07/07/2024 Supply Chain Management for Utilization of fruit and vegetable + Waste to Fresh/processed Vegetables Fruit supplies produce value-added products Prominent routes of food hazards and food Food supply chain contaminant exposure The food supply chain comprises all the stages that food products go through, from production to consumption. Food is transported over longer distances, across continents The supply chain has become longer and more fragmented, so consumers have become more disconnected from the food source Food gets wasted/lost at every stage of the chain The longer the chain, the more the chances for overall food waste  07/07/2024 Major challenges in Food Supply Chains Traceability in the food supply chain One of the biggest challenges with implementing Traceability in the food supply chain refers - ability effective traceability systems in food supply chains to track the movement of food products from their Because of the complexity of the supply chains origin to the consumer, ensuring transparency and Food products can pass through multiple intermediaries, accountability throughout the entire process including producers, processors, distributors, and retailers, before reaching the end consumer But, common challenge in food supply chains related What is a common challenge in food supply chains to traceability - Lack of transparency related to traceability? So, role of government regulations in food supply Lack of transparency chains - Ensuring safety and quality standards Consumers bear the cost of postharvest losses Point Farmer Middlemen I Middlemen II Consumers Invest 10000.00 for 100 kg 11,000.00 Rs 12,800.00 15,000.00 for 60 kg How to ensure safety Waste/ damage 0 20% = 80 kg left 20 % (initial) = 60 kg left 2 kg waste Domestic waste and minimize waste Selling @ 110.00 Rs @ 160.00 Rs @250.00 Rs 259.00 Rs Profit 110.00 Rs x 160.00 x 80 = 250.00 x 60 = 100 = 12,800.00  15,000.00  We will study some of the following ….. 11000.00 Rs 1,800.00 Rs 2,200.00 Rs  1000.00 Rs If we buy 110.00 Rs 160.00 Rs 250.00 259.00 Rs @ this point ~145 % ~227 % ~235%  07/07/2024 How to ensure safety and minimize waste How to ensure safety and minimize waste 1. Food supply chains and identifying potential ways 9. WTO agreements on SPS and TBT and their of entry of hazardous expectations 2. Logistic management of food supply chains 10. Codex food standards and guidance on risk 3. QC, QA, TQM & Role of quality control circles management 4. GMP, GHP, GAP, GVP, and other related practices 11. ISO food quality and safety standards 5. HACCP and related areas 12. FSSC 22000 food safety systems certification 6. ISO 22000 13. Role of OiE and IPPC in meeting SPS agreement 7. Organic food certification requirements OIE = World Organization for Animal Health 8. Risk based food safety assessments IPPC = International Plant Protection Convention (FAO) How to ensure safety and minimize waste Food supply chains and identifying potential ways of entry of hazardous 14. Role of National Food regulations, and standards of Food supply chain is the process that all food products go the health ministry through, from production all the way through to consumption. 15. Lean manufacturing The food supply chain is, thus, a hugely important step in how 16. Six sigma you safely consume and understand the food you eat. 17. Circular economy 18. Eco labelling and eco policies 19. Degrowth (focus on Environment rather than GDP)  07/07/2024 Food value chains Logistic management of food supply chains Food value chains are “Strategic alliances between farmers Improper handling and and other supply-chain partners that deal in significant transportation and loss volumes of high-quality, differentiated food products and of productivity  distribute rewards equitably across the chain” Failure in supply of  USDA quality raw material for processing. A supply chain management is an integrated network including people, organizations, information, activities and resources. Logistic management of food supply chains QC, QA, TQM & Role of quality control circles Quality control (QC) is a procedure or set of procedures intended to ensure that the product or service adheres to a defined set of quality criteria or meets the requirements of the client or customer Quality assurance (QA) is a set of activities for ensuring quality in the processes by which products are developed. It is a proactive (practical/positive) process It aims to prevent defects by concentrating on the process used to make the product. QC is similar to, but not identical with, quality assurance (QA).  07/07/2024 QC, QA, TQM & Role of quality control circles Total Quality Management (TQM) is a continuous improvement approach to doing business without any failure TQM is a comprehensive management system and it, Focuses on meeting customer’s needs by providing quality services at a cost that provides value to customers Is driven by the quest (mission) for continuous improvement in all operations Recognizes that everyone in the organization has owners/ customers who are either internal or external Views an organization as an internal system with a common aim rather than as individual departments acting to maximize their performances Focuses on the way tasks are accomplished rather than simply what tasks are accomplished Emphasizes teamwork and a high level of participation by all employees GAP, GVP, GMP, GHP and other related practices GAP, GVP, GMP, GHP and other related practices Good pharmacovigilance practices (GVPs) are GVP is a set of voluntary guidelines developed by producer guidelines for pharmaceutical companies to follow organizations, food industry, NGOs, and government for to help prevent harm to humans caused by adverse produce farmers to produce foods and crops with reduced risk of microbial contamination, that is related to foodborne drug reactions (i.e., ADRs) from approved illnesses on their farms. pharmaceutical drugs. It is based on the FDA’s Guide to Minimizing Microbial Good Agricultural Practices are defined as "practices Food Safety Hazards for Fresh Produce aimed at improving the quality, safety, and All things are poison, and nothing is without poison; only sustainability of food and agricultural products the dose permits something not to be poisonous WHO defines - Pharmacovigilance as “The science and activities while maintaining environmental, economic, and relating to the detection, assessment, understanding, and prevention social sustainability." of adverse effects or any other drug-related problem.”  07/07/2024 GAP, GVP, GMP, GHP and other related practices GAP, GVP, GMP, GHP and other related practices The main objectives and roles of GVPs practices are: Good Manufacturing Practice (GMP) Promote the safe and effective use of pharmaceutical products GMP is a system for ensuring that products are Delivery timely information about the safety of medical consistently produced and controlled according to products quality standards. Evaluate observational data on pharmaceuticals, including It is designed to minimize the risks involved in any drugs and medical, excluding blood components pharmaceutical production that cannot be Provide guidance on the conduct of pharmacovigilance for specific product types or populations in which medical eliminated through testing the final product. products are used GAP, GVP, GMP, GHP and other related practices GAP, GVP, GMP, GHP and other related practices GMP covers all aspects of production from the What is GHP standard in food industry? starting materials, premises, and equipment to the GHP is the first step to hygiene management training and personal hygiene of staff. GHP is used in the whole food supply chain. Detailed written procedures are essential for each GHP concerns about hygiene management in the food process that could affect the quality of the finished supply chain, workers’ hygiene practices, sanitation product. facilities, pest control, and preventing physical and chemical pollutions. There must be systems to provide documented proof GHP is the prerequisite of other standards including GAP, that correct procedures are consistently followed at HACCP, and ISO 22000. each step in the manufacturing process - every time a product is made.  07/07/2024 GAP, GVP, GMP, GHP and other related practices Relationship between GMP, GHP, HACCP, QACP, QMS (ISO-9000, ISO-14000, etc.) and TQM GMP is the prerequisite of GHP, and all GMP, GHP, and GAP are the British Retail prerequisites of HACCP. Consortium (BRC) Hazard Analysis Critical Control Point HACCP IS (HACCP) and related areas Preventive And Proactive HACCP is a management system in which food safety is addressed through the analysis and control of Science Based biological, chemical, and physical hazards from raw Systematic material production, procurement and handling, to Flexible manufacturing, distribution and consumption of the Cost Effective finished product. Multi-disciplinary Industries Lead Role Government Facilitates  07/07/2024 HACCP Principles Who is ISO and FSMS The International Organization for Standardization (ISO) Form a multidisciplinary team to: creates many different types of standards 1. Conduct a Hazard Analysis ISO is made up of standards institutes from 154 different 2. Identify the CCPs countries 3. Establish Critical limits Member countries work together to develop and approve standards 4. Establish Monitoring Procedures It is a Food Safety Management System (FSMS) that uses a 5. Establish Corrective Actions to be taken management systems approach as well as a HACCP process. 6. Establish Documentation and Records The goal of ISO 22000 is to provide one internationally 7. Verify the Effectiveness recognized standard for a food safety management system that can be applied to any organization in the food chain. Food Safety Food safety Assurance that food will not cause an adverse health Food safety refers to routines in the preparation, handling effect for the consumer when it is prepared and/or and storage of food meant to prevent foodborne illness and consumed in accordance with its intended use injury. From farm to factory to fork, food products may Food Safety is a way of making sure that food is encounter any number of health hazards during their produced in ways that prevent food-borne illnesses. journey through the supply chain. Therefore food safety also simply means “meeting customer’s food safety requirements”.  07/07/2024 Organic food certification Organic food certification ORGANIC PRODUCTS Organic certification is a requirement to Organic agriculture is a sustainable form of demonstrate a product or operation has met these agriculture, for both ecological and economic legal standards. reasons. The Soil Association symbol is a recognized and Sri Lanka has been at the forefront in organic trusted mark of organic certification internationally, agricultural exports ranging from spices, essential and as a certification body we deliver certification to oils, and herbs to rubber. some of the highest organic standards. The industry is well equipped to supply the global If you’re playing in the supply chain or marketing an market. organic food or drink product or livestock feed, products should be certified.  07/07/2024 Who is organic certification for? Activities in the supply chain that require certification include: Manufacturing Packing or re-packing Storing Importing The standard of requirements for Sri Lanka organic Wholesaling/trading agriculture production and processing (SLS Labelling organic products 1324:2018) is based on the four principles of health, Selling loose produce or zero waste operations ecology, fairness and care Operations such as warehousing, storage and distribution This inspires the organic movement in its full diversity. will also need to be licensed if handling organic products Risk based food safety assessments What else WTO agreements on Sanitary and Phytosanitary (SPS) A risk assessment of a food or ingredient includes and Technical Barriers to Trade (TBT) and their hazard identification and characterization, exposure expectations assessment and risk characterization. Codex food standards and guidance on risk This leads up to a decision on whether any legal management measures should be taken in order to prevent harm by ISO food quality and safety standards this food or ingredient. Role of OiE and IPPC in meeting SPS agreement Food safety organizations evaluate continuously requirements whether new or already existing food is safe to eat. OIE = World Organization for Animal Health They may evaluate whole food groups, such IPPC = International Plant Protection Convention (FAO) as processed meat, or food ingredients, such as Role of National Food regulations, and standards of the individual additives. health ministry  07/07/2024 Question for learning What is a common challenge in food supply chains related to traceability? What term is used to describe the intentional adulteration of food products for economic gain? What role do government regulations play in food Main stream supply chains? Stages of development of Modern Agriculture The agrifood sector (AS) Modern agriculture  key developments that AS is one of the most regulated and protected sectors progressed through “hunter-gatherer societies”, to the worldwide early masters of agriculture, to the industrialization AS has some major implications for sustainability, Providing adequate, nutritious food for people under The fulfillment of human needs challenging circumstances (dearth of resources, Food The support of employment and economic prosperity Loss and Waste) is of economic, environmental and The environmental impact societal Significance The tackling of poverty So, it is necessary to reduce losses and waste from the The creation of new markets edible food mass during different stages of food supply chain  07/07/2024 Food loss and waste at different stages of the food supply chain Global food loss or waste It has been estimated that one-third of global food is lost or wasted This entails significant environmental, economic, and social costs. Stage-specific drivers of food losses The processes that describe how food from a farm ends up on a table of a consumer, including the processes of production, processing, distribution, consumption, and disposal.  07/07/2024 Postharvest of food commodities Plant is not alone Immature Fruit Vegetables Respiration Beans, Peas Maturity Transpiration Summer squash Water loss Metabolic reactions Okra Physical damage After harvesting Cucumber and Chilling injury Respiration other cucurbits Decay Eggplant Internal seed Transpiration Metabolic reactions Tomato development Mechanical injuries Sweet corn  07/07/2024 Mature Fruit Vegetables Peppers, Chiles Maturity at harvest critical for quality Winter squash, Chilling sensitive, but Colour changes during pumpkins variable in sensitivity ripening Ethylene can control Tomatoes ripening of peppers Melons Moderate respiration rates; can be stored Maturity Stages for Chiles 1 2 3 4 5 6 7 8 9  07/07/2024 Effect of temperature on fruit ripening  07/07/2024 Avoid chilling temperatures for tomatoes Postharvest handling Too low temperature (> slowed down at lower temperature Senescence is an “active” process >> slowed down at lower temperature  07/07/2024 Post harvest loss - Decrease in quantity and Senescence - Final phase in the life of an organ in which series of normally irreversible events is initiated that leads quality of a crop for human consumption to cellular breakdown or death of an organ Advantages of proper post harvest handling General characteristics of fruits and vegetables More food supply 1. Energy requiring Preventing loss is cheaper than producing more of the same 2. Continual state of change quantity and quality 3. High in water content Improving handling practices is less risky than improving 4. Subject to attacked by pathogens and insects the yield by the addition of the inputs Morphological basis of PH handling Energy used to produce and market food that is eventually lost could be conserved Post harvest life Duration of the usability of the commodity Food value chain Cooking/ Raw materials Consumption Direct consumption Transport/ Storage at Next week we will talk Storage/ Transport Domestic Conditions Etc Marketing/ (Processing)n Wholesales Retails Storage/ Packaging Transport  07/07/2024 All foods undergo deterioration/ spoilage after harvest to some degree Thank you