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Packaging Supplier

HACCP
Food Safety has always been
a top priority of Kraft Foods
The use of HACCP systems by our packaging
suppliers, ingredient suppliers, and food
manufacturing plants helps to proactively
address potential food safety hazards/risks
and assure that controls are in place to
manage those risks

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Kraft Foods Evolution of HACCP
1980’ Kraft Internal plants developed
s HACCP plans
Developed Supplier Quality
Expectations Document
1995
• Required all suppliers to have HACCP programs in
place
• Primary focus on ingredient suppliers

Formed a world-wide HACCP team to


1995
standardize Kraft HACCP programs
globally
• Utilized Ag-Canada/CFIA prerequisite program
requirement approach and forms
1997 3
Developed HACCP Standard/Guide to
Kraft Foods Evolution of
HACCP
2003 Updated Supplier HACCP Guide (North
America)
• Included requirements for primary packaging, labels, and
labeled packaging materials
• Included CCP models for key packaging issues
2004
Increased focus on packaging suppliers of
primary packaging, labels, and labeled
packaging materials
• Sent letters to suppliers defining the requirement for HACCP
programs to be in place
• Identified high risk suppliers to assist with HACCP
development and training
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Kraft Foods Evolution of
HACCP
2004 Became actively involved with PAC
HACCP initiative

2005 Developed a Global Packaging


Supplier Expectations document
• Contains details for HACCP requirements
• Examples of completed HACCP forms for a packaging
supplier
• CCP Models

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Current Status of HACCP for Kraft Foods
Packaging Suppliers
• Require that all primary packaging, labels, and
labeled packaging suppliers have HACCP
programs in place (SQE and HACCP requirements included
in purchasing contracts)

• If no CCPs are identified, a documented


hazard/risk assessment and prerequisite
programs must be in place

• Key areas of focus are prevention of mixed


labels or labeled materials, foreign material
prevention, and preventing microbiological
contamination 6
Current Status of HACCP for Packaging
Suppliers– Real World
• HACCP is new to many packaging suppliers

• Suppliers need to look at their packaging


material as food contact (may be a new concept
for them)

• Risk analysis needs to be performed based on


risks to the consumer that will eat the packaged
food

• Training programs commercially available tend


to focus on food and ingredients vs. packaging
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Why are mixed labels or labeled packaging
a concern for the food manufacturing
industry?
• If a consumer with a food allergy eats a product
containing an allergen and the product is
mislabeled, this could result in a serious food
safety issue and could lead to severe allergenic
reactions, even death

• Many labels are similar in size, colors, and print


making it extremely difficult to identify mixed
labels on high-speed food packaging lines

• Food manufacturers are taking strict measures at


the food manufacturing end to prevent mislabeling
but receiving mixed labels or mixed labeled
materials from a supplier is still unacceptable 8
What if this container…………

Pineapple – no unique allergens

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Was filled with this product?

Cheesecake – contains egg allergen

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Why is HACCP Important?

• HACCP programs at the packaging


supplier in conjunction with HACCP
programs at ingredient suppliers and
the food manufacturers work jointly
to keep our food supply safe for the
consumer

• Effective controls must be in place


NOW if food safety risks are identified

• Strong prerequisite programs are the


basis of a robust food safety program

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PYRAMID OF FOOD
SAFETY
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Prerequisite
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SEQU
Canada is among the leaders globally for
HACCP initiatives for Packaging Suppliers

Special thanks to the PAC group, Roger Miller,


CFIA, and Guelph Food Technology for leading
this effort

Also special thanks to the packaging and other


food suppliers that participated in the program
development and/or the initial trials at their
facilities
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QUESTIONS?

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