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Best pandemic resources for food businesses

food worker dressed in PPE for coronavirus
Interesting times for the international food industry

 

As the COVID-19 pandemic continues, the international food industry faces a multitude of new challenges.  We are challenged by a new economic environment, we are challenged by rapidly changing patterns of supply and demand and we desperately want to keep our workers safe, while continuing to feed the people of the world.  Food Fraud Advisors wishes everyone well in these interesting times, and provides a collection of resources that we hope you will find helpful.

COVID’s Impacts on Food and Agricultural Supply Chains and Markets (July 2020)

The pandemic and associated economic impacts have affected global commodity markets worldwide.  Jayson Lusk (Purdue University), John D. Anderson (University of Arkansas) and dozens of co-contributors have authored a paper that dives deeply into the pandemic’s impacts on multiple sectors including food service, food retail, meat processing, labour supply issues, food waste, food security and consumer behaviour.  Published on 30 June, it is available to download for free from here: https://www.cast-science.org/publication/economic-impacts-of-covid-19-on-food-and-agricultural-markets/

Cleaning and sanitising chemicals

At the time of writing, there is no evidence that COVID-19 is transmissible via food.   This means that within a food business, surfaces that are in contact with FOOD (not surfaces that are contacted by people), can continue to be cleaned and sanitised using normal food industry best practices.   Surfaces that are contacted by people will need to be cleaned and decontaminated more frequently to protect workers and customers.  This recently published scholarly article provides good guidance about disinfectants that work well and those which don’t work so well for inactivating the novel coronavirus.

Inactivation of human coronaviruses with disinfectant agents
Kampf. G (2020), Potential role of inanimate surfaces for the spread of coronaviruses and their inactivation with disinfectant agents: “In a recent review on the persistence of human and veterinary coronaviruses on inanimate surfaces it was shown that human coronaviruses such as Severe Acute Respiratory Syndrome (SARS) coronavirus, Middle East Respiratory Syndrome (MERS) coronavirus or endemic human coronaviruses (HCoV) can persist on inanimate surfaces like metal, glass or plastic for up to 9 days. Some disinfectant agents effectively reduce coronavirus infectivity within 1 minute such 62%–71% ethanol, 0.5% hydrogen peroxide or 0.1% sodium hypochlorite. Other compounds such as 0.05%–0.2% benzalkonium chloride or 0.02% chlorhexidine digluconate are less effective.

Risk Assessments

Find useful information about risk assessments, contingency planning for production and hand washing, among other things, in this comprehensive article by Food Quality and Safety Magazine:

Corona Outbreak Lessons for the Food Industry

Contingency Planning and Pandemic Preparedness Checklist

The USA Food Industry Association (FMI) has curated a huge volume of useful resources on their website, including a pandemic preparedness checklist.  Find these resources here:

https://www.fmi.org/food-safety/coronavirus

Food Fraud in the COVID pandemic

It is highly likely that food fraud will increase during the pandemic and related economic downturn. Food fraud is driven by the desire for economic gain, which most commonly manifests as an attempt to receive more money when a food is sold.  In addition to direct economic gains, there are less direct methods that criminals use to derive financial rewards from food fraud, such as by avoiding taxes and duties, or by acting dishonestly to fulfill customer orders so as not to lose their business. For fraud to occur there also needs to be opportunity.  Current events in the global food market and in the wider economy are increasing both the desire for economic gains and also the number of opportunities to commit food fraud.  Read more about the influence of the pandemic on food fraud here.

Keeping your workers safe

Intertek Alchemy have created  a free video training course for front line food manufacturing workers to ensure they know how to:
• Mitigate the spread of the coronavirus
• Recognize symptoms and protect ourselves from respiratory illnesses
• Prevent transmission to others
https://www.alchemysystems.com/content/covid19-training-course/

Make your own custom hand washing poster

We all know the importance of washing hands correctly.  Posters can be good reminders, but they need to change frequently or they stop catching the attention of employees.  PosterMyWall has customisable handwashing poster templates so you can add your own twist to your next  order of hand washing posters.

Perhaps you have heard the advice to sing ‘Happy Birthday’ while you wash your hands to easily time the duration?  This fun free site allows you to quickly generate hand washing infographics based on your favourite song lyrics.

Learn new skills from home

Our online, on-demand training courses have helped thousands of food safety professionals learn about the risks posed by food fraud, and how to mitigate those risks.  Learn at your own pace, from the comfort of your own home.  If you or your company are short of cash right now, write to us for a hefty 50% discount on our courses.

write to us for 50% off our training courses

 

 

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Letter from Thailand – food fraud, food safety, food excellence

The World of Food Safety Conference was held in Bangkok in conjunction with THAIFEX in early June 2017.  Delegates represented large and medium sized food businesses in South East Asia as well as government and trade organisations.  Thai, Singaporean, Malaysian and Myanmar delegates dominated the group.  The attendees were hungry for knowledge about food fraud and food fraud prevention; almost 50% of the topics across the two-day conference were related to food fraud, traceability, supply chain management and crisis management.

As well as speaking about recent trends and developments in food fraud, I enjoyed learning from the other speakers, sampling the wonders of THAIFEX and enjoying Thai food which was truly excellent.

Karen Constable spoke about Food Fraud at World of Food Safety Conference

 

Background checks as an aid to fraud mitigation

I was lucky to gain some fantastic insights into the intricacies and challenges of performing background checks on business people in Asia from Jingyi Li Blank,  Mintz Group.  Background checks on business owners are a great way to understand vulnerabilities to food fraud when seeking new suppliers or investigating sources of new raw materials.  South East Asia and China present some challenges for companies performing background checks, including the way that people in the area often have multiple spellings and versions of their names, as well as issues related to cross-border jurisdictions.

Prevalence of food fraud prevention systems

Julia Leong from PricewaterhouseCoopers shared some statistics on current levels of compliance among food companies who have interracted with the PwC SSAFE tool: 41% of companies have no systems to detect or monitor fraud, 36% have no whistle-blowing systems and 38% do not perform background checks on employees. Food businesses that neglect these areas are exposing themselves to serious financial risks from food fraud.

Support for food businesses in developing countries from GFSI

It was heartening to hear about the new program being launched by the Global Food Safety Initiative (GFSI) in developing countries.  The Global Markets Program is designed to bridge the gap between food operations with no formal food safety systems and those who have GFSI-endorsed certification by helping companies to develop food safety management systems through a process of continuous improvement.  Within the program, manufacturing support systems related to hygiene and other basic principles of food safety are implemented progressively over a defined time period as the companies work to attain either a basic or intermediate level of compliance.  The results are not accredited but become the foundation for further improvements so that the business can work towards implementing a complete food safety program.

Sustainability in the food supply chain; palm oil and coconut oil

Matthew Kovac of Food Industry Asia presented on behalf of Cargill, providing a fascinating introduction to the sustainability programs Cargill has introduced in their palm oil and coconut oil supply chains.  Cargill is a major grower, purchaser and refiner of palm oil and are aiming for a 100% sustainable target by 2020.   For Cargill, sustainability in palm oil means:

  • No deforestation of high value areas
  • No development on peat (burning beat causes air pollution and contributes to climate change)
  • No exploitation of indigenous peoples
  • Inclusion of small land holders

Coconut oil sustainability is being improved in conjunction with The Rainforest Alliance, by providing training and support for Filipino growers so that they can increase their yields, as well as providing them with access to wood fired dryers that allow the growers to produce copra that has better colour, less aflatoxins, less environmental contaminants and lower free fatty acids than traditionally sun-dried copra.

The many and varied hazards in HACCP for fish

It was both fascinating and scary to be reminded of the hazards to food safety from fresh fin fish by Preeya Ponbamrung, from Handy International: pathogenic bacteria, viruses, biotoxins such as ciguatera, biogenic amines (histamine being the most common), parasites and chemicals such as water pollutants and antibiotics used in aquaculture.  That’s quite a hazard list; it was heartening to hear Ms Ponbamrung describe the control methods employed by the fish processing industry to keep those hazards out of our food supply.

Crisis communications; winners and losers

We learnt about successful methods – and not-so-successful-methods – that food companies use to communicate food safety and food fraud risks to consumers.  Nestle was applauded for its fast, clear and practical response to reports of counterfeit versions of its popular MILO chocolate drink powder in Malaysia.  The brand owner promptly published instructions for consumers on social media and in the local press explaining how to tell the difference between the fake and the real product.

Image: MILO Malaysia Facebook, March 2015

 

Some other companies do not do so well with crisis communications.  Cesare Varallo of Inscatech, showed us that the public communications of Chipotle in the USA about its food safety problems were less than ideal.  The brand has suffered serious losses and it has been reported that 13% of its former customers say they will never return.  Time is of the essence in a food safety or food fraud crisis.  Does your company have a crisis plan?

Want to know more about any of these topics?  Get in touch with us, we love to help.

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How much does a recall cost part 2

Earlier this year I reported on the huge losses faced by Patties Foods after their hepatitis A problems in frozen berries. Patties have now sold off their frozen berry business.  That part of the business generated 13% of their sales in past years.

More on the sale

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How much does a recall cost?

Here in Australia one of the best publicised food scares we have had in recent years was a large-scale recall of frozen berries that were apparently contaminated with Hepatitis A.  The recall was prompted after a string of cases of the virus in New South Wales and Victoria were blamed by health officials on the well known Nanna’s brand of mixed berries.

The recall is reported to have caused direct costs of $4.4 million, including the loss of $3.8 million worth of berries that had to be disposed of, compensation payments to people who contracted Hepatitis A, public relations and social media costs and the cost of advertising the recall to consumers.

Indirect costs were much higher: the owner of Nanna’s brand and manufacturer of the berries, Patties Foods, posted a profit decline of 90%.  The chairman Mark Smith blamed the decline saying “The frozen berries recall had a significant impact and was the primary reason for the approximate $14.6m reduction in net profit,”

Patties later sold their frozen berry business and in the process lost a part of their business that had generated 13% of their sales in previous years.  More on the sale

Not one sample of Nanna’s berries tested positive for the virus.

Larger brands:  more to lose

Mars Galaxy and Teaser brand chocolates were recalled from markets in the United Kingdom and Ireland in June 2017 after the company found evidence that Salmonella could have been present in ingredients used to make the products.  Mars reportedly filed a product recall insurance claim of $50 – $60 million in November 2017.

So to answer the question posed by the title of this blog – how much does a recall cost? – the answer is A LOT.

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