Transcript Hershey`s Food Safety Concerns with Chocolate

FOOD SAFETY CONCERNS
WITH CHOCOLATE
“Keeping Your Sweets Safe”
1
THE HERSHEY COMPANY
 Leading North American manufacturer
quality chocolate and non-chocolate confectionery
chocolate-related grocery products
leader in the gum and mint category
 Global Manufacturing Operations
Manufacturing facilities in US, Canada, Mexico, Brazil, China,
India and Malaysia
2
FUN FACTS
 We use more than 1 BILLION pounds of milk a year
almost 2 pounds of milk to make one pound of milk chocolate
 We make over 3.5 BILLION bars per year
 We make 13.6 BILLION kisses per year across all our kiss shaped
brands!
4 days of production would make enough Kisses to stretch from New
York City to Los Angeles
 1 day of Syrup production would make 12.2 million 8 oz glasses of
chocolate milk
 1 week of production would make enough snack size bars to
completely cover 4 football fields
3
HERSHEY GLOBAL BRANDS
4
HERSHEY LOCAL JEWELS
5
POTENTIAL FOOD SAFETY RISKS
 Salmonella
Chocolate Products
• Cadbury
2006
• Nesquick Chocolate Powder
2012
• Chocolate Marshmallow Eggs 2013
Peanut Products
• Con Agra Peter Pan Peanut Butter
2007
• Peanut Corporation of America
2008
6
POTENTIAL FOOD SAFETY RISKS
 Listeria
Dairy Ingredients
 Allergen Concerns
Peanut, Almond, other Tree Nuts, Milk, Soy, Wheat
 Foreign Material
Metal on Metal in processing equipment
7
WHY IS FOOD SAFETY IMPORTANT
 Consumer well being
 Hershey is an $8 billion brand, and growing
 Global Distribution
 Our brand is our name
8
WHO IS RESPONSIBLE FOR FOOD SAFETY
 Everyone
Identify the “right” thing to do
Train people on the “right” thing
Practice the “right” thing
Empower employees to do the “right” thing
 “Doing The Right Things Right Everyday”
9
CHALLENGES TO FOOD SAFETY
 Global Manufacturing and Distribution
Standards differ
Infrastructure differs
Cultures differ
Food Safety is equal
 Diverse product line presents different challenges
10
GLOBAL FOOD SAFETY SYSTEM
 Product Excellence Program
 HACCP Based Approach
Food Safety
Food Quality
Regulatory Compliance
 Assure Safe, High Quality Products Across the Supply
Chain
Sets expectations, defines programs
11
PRODUCT EXCELLENCE PROGRAM
 Identify
Product quality and safety concerns
 Control
Develop systems to control product quality / safety concerns
 Monitor
The effectiveness of the controls
12
PEP IS THE WAY WE OPERATE
PEP
GOVERNANCE
13
DRIVERS OF INNOVATION
 New manufacturing facility
 New manufacturing process
 New products
 New market
 New regulations
 New technology
14
THE INNOVATION PROCESS
15
DESIGN QUALITY IN
 Overlays the innovation / commercialization process
 Quality Design Review
 New Material / New Product / New Process
 Product Qualification
 Commercialization
16
NEW MATERIAL / NEW PRODUCT
 Product review
Recipe development
Regulatory review – where manufactured and where sold
Label review
Dietary concerns – Kosher, Halal
Key requirements identification
• Claims – Peanut Free, Sugar Free, Reduced Fat
• Certifications – Organic, Rain Forest Alliance
• Unique product attributes
• GMOs
17
NEW PROCESS
 Process review
Process Controls
Product Attributes
Product Safety
 Equipment review
Sanitary Design
Ability to clean effectively
Change over capability
18
PEP IS THE WAY WE OPERATE
PEP
GOVERNANCE
19
SUPPLY CHAIN
 Ingredient
 Packaging
 Receiving
 Manufacturing
 Shipping
 Warehouse
 Distribution
 Retail / Consumer
20
SUPPLIER QUALITY PROGRAM
 Supplier Qualification
Supplier Approval Program
Ingredients
Packaging
• Food Contact Packaging - qualify as an ingredient
Equipment
Contract Services
21
RECEIVING
 Inbound Inspection Process
Load Conditions
Carrier Conditions
Ensure Correct Material, Approved Supplier
• Sampling, Certificate of Analysis
22
MANUFACTURING
 Prerequisite programs form the foundation
Premises
• Food Defense
Facility
• Structure
• Utilities – air, water, steam, lighting
• Chemical Compliance and Control
• Integrated pest management
• Waste management and disposal
23
MANUFACTURING
 Prerequisite programs form the foundation
Equipment
• Product protection – physical contamination control
• Cleaning and sanitation
• Calibration
• Allergen Control
People
• Dress and grooming
• Plant practices
• Training
24
MANUFACTURING
 Master Control Plan
Food Safety
Food Quality
Regulatory Control
 Key control points
Chemical, Biological, Physical, Regulatory
Monitoring, Corrective Action, Verification, Validation
25
SHIPPING
 Program modeled on the Sanitary Food Transportation
Act of 2005
 Sanitary Transportation
 Controlled Shipping Conditions
26
WAREHOUSE / DISTRIBUTION
 Facility Design
Construction style and material
Appropriate Storage Conditions
 Integrated Pest Management Program
 Stock Rotation
 Controlled Storage Conditions
27
RETAIL / CONSUMER
 Customers - Confection Protection at Retail
Warehousing and Storage
Environment
Pest Management
Stock Rotation
 Customer and Consumer Feedback
28
PEP IS THE WAY WE OPERATE
PEP
GOVERNANCE
29
GOVERNANCE
 Program and Policy oversight
Shelf life
Product coding
Traceability
Incubation hold
Recall program management, mock recall activities
30
GOVERNANCE
 Assessment program
Internal manufacturing facilities
Compliance to GFSI certification requirements
Assessments across the supply chain
31
PEP IS THE WAY WE OPERATE
PEP
GOVERNANCE
32
WHAT DOES FOOD SAFETY MEAN TO HERSHEY
“Doing The Right Things Right Everyday”
Identify the “right” thing to do
Train people on the “right” thing
Practice the “right” thing
Empower employees to do the “right” thing
33
QUESTIONS?