Packaging Supplier HACCP

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Packaging Supplier HACCP
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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

• Kraft Internal plants developed HACCP plans
• Developed Supplier Quality Expectations Document
• Required all suppliers to have HACCP programs in
  place
• Primary focus on ingredient suppliers
• Formed a world-wide HACCP team to standardize
  Kraft HACCP programs globally
• Utilized Ag-Canada/CFIA prerequisite program
  requirement approach and forms
• Developed HACCP Standard/Guide to provide to
  suppliers

1980s 1995 1995 1997
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Kraft Foods Evolution of HACCP

• Updated Supplier HACCP Guide (North America)
• Included requirements for primary packaging,
  labels, and labeled packaging materials
• Included CCP models for key packaging issues
• 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

2003 2004
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Kraft Foods Evolution of HACCP

• Became actively involved with PAC HACCP
  initiative
• Developed a Global Packaging Supplier
  Expectations document
• Contains details for HACCP requirements
• Examples of completed HACCP forms for a packaging
  supplier
• CCP Models

2004 2005
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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

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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
• Need increased awareness of food
  labeling/potential allergen issues

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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

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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
HACCP
BUILDING STRUCTURE
LETTERS OF GUARANTEE
DISTRIBUTION
HACCP Prerequisite Programs
EQUIPMENT CALIBRATION
HOUSEKEEPING
RESIDUAL CHEMICAL TESTING
TRAINING
CODE DATING
GMP
ANTIBIOTIC TESTING
RAW MATERIAL TESTING
HOLD RELEASE
APPROVED CHEMICALS
FORMULATION
REWORK
SHELF LIFE
TESTING LABORATORY APPROVAL
PEST CONTROL
RECALL PROCEDURES
SANITATION
MYCOTOXIN TESTING
ENVIRONMENTAL TESTING FOR MICRO-ORGANISMS
PREVENTIVE MAINTENANCE
WATER QUALITY
CARRIER INSPECTION
LABEL REVIEW
PACKAGE DESIGN
PRODUCT/ PROCESS DESIGN
STORAGE
EQUIPMENT DESIGN
SUPPLIER APPROVAL
TRACEABILITY
OUTSIDE PROPERTY
PRODUCT SEQUENCING
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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?