Food Quality and Safety Conference مؤتمر الجودة وسلامة الغذاء العربي 15 & 16 June 2006

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Food Quality and Safety Conference

العربي الغذاء وسالمة الجودة مؤتمر

15 & 16 June 2006

Beirut - LebanonFrom the farm…

…to the tableDr. Hassan Bayrakdar

Nestlé Middle East / Dubai - UAE

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Quality is our PriorityThe 3 Dimensions of Food Quality

HEALTH

SOCIAL

SENSORY

• Price /Performance

• Convenience• Cultural / Ethnic• Conviviality /

Pleasure

• Nutritional value• Safety

• Aroma• Aspect• Color

• Flavor• Texture• Sound

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How much Quality?How much Quality?

99% - 99.9% - 99.99% - 99.999% ….???

99.9% Quality looks good = 0.1% None-Quality

Frankfurt Airport = 1000 take off + landings/day0.1% None-Quality = 1 crash per day = disaster

they must do better - assume 1 crash per year= 0.00028% None-Quality or 99.9997 % QualityAirport is doing better - no crash in the last years.

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How much Quality?How much Quality?

We don’t operate an Airport.

But we have millions of consumers every day.We are responsible for the safety of our products!Our consumers are also babies and children.

Even None-Quality = 0.0001% means: (Airport 1 crash/3 years)

per 1 Million consumers = 1 complaint/day

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Quality of productQuality of product

A sophisticated Quality Assurance System alone can not achieve:

99.9999% Quality

This ambitious target requires:

Commitment of every employee in the organization

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Basic principlesBasic principles

• Safety of the products

• Compliance with local legislation

• Quality products/Consumer satisfaction

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Quality & Environmental Improvements

at Sohat

Nestlé experience in Lebanon

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IntroductionIntroduction

Nestle Waters’ acquisition of Sohat had many positive contributions to Quality.Sohat’s implementation of the NQS (Neslé Quality

System) allowed to build an integrated Quality Management System.

Nestle Waters’ technical support gave Sohat the tools to act on the international level.

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Integrated Quality SystemIntegrated Quality System

• QA at maintenance level

Release procedure and pallet status Downstream traceability

Inspection of raw/packaging material at delivery (ex : PET Preforms.....)

Destruction of bad products or Destruction of raw/packaging material (destruction sheet)




QA at factory management level

QA at planification level

QA at logistics level

Water supplies vs production planed

CIP organization (regular or extraordinary)

Blocked products and adaptation of production




Weekly meeting ( Microbiology trends, projects, water ressources, ...)

Release decision or destruction decision in case of non-conformity

Sensitive complaints

HR & Quality




HR & Quality

Quality issues during intervention

CIP-minded after major intervention on the filler

CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization
















HR & Quality




HR & Quality



CIP Organization



CIP Organization




HR & Quality




HR & Quality

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Nestle Waters Technical SupportNestle Waters Technical Support

• Regional Lab in Italy aids in cost minimization and increase coverage of parameters needed for testing.

• Interlabs and audits that monitor quality performance.

• Supply of related research and updates.

• Technical consultation

• Best practices and benchmarking

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PRODUCT QUALITYPRODUCT QUALITY

FOODFOODSAFETYSAFETY

PRODUCTPRODUCTCONSISTENCYCONSISTENCY

ADVANCED ANALYSISADVANCED ANALYSIS TQMTQMPRINCIPLESPRINCIPLESTQMTQMPRINCIPLESPRINCIPLES

FIRSTFIRSTPRIORITYPRIORITYFIRSTFIRSTPRIORITYPRIORITY

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First Priority Level (FPL) First Priority Level (FPL)

FPL defines the compulsory requirements that Nestlé factories must satisfy all over the world to ensure an

effective implementation of appropriate preventative Food Safety measures.

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First Priority LevelFirst Priority Level

Proficiency Tests

Release

NGMP QMS

HACCP

Recall Procedures

NQS

Instrument Calibration

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ApprovalApproval•Monitoring plan (transfer to QMS),•Contr. Measures,•Modifications,•Corrective Actions

ApplicationApplication•Training•Awareness•Information Flow•NGMP•Control Measures•Monitoring•Corrective actions•Recording Continuous Improvement

Food Safety ManagementFood Safety ManagementThrough HACCPThrough HACCP

OperationalOperationalVerificationVerification

•Audit Compliance (HACCP & NGMP)•Review:

• results• records• changes• the study• validation data• Int. & Ext. Inf.

DefineDefine

ImplementImplement

ReviewReview

HACCPPlan

QMS,Procedures

ImprovementNeeds

ApproveApprove

Safe products,Records

ChangesChanges

StudyStudy•List Pot. Hazards•Hazard

Determination•List Significant

Hazards•Control measures•CCP (& CPs)•Monitoring•Critical Limits•Corrective actions•Validation

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Documents

Food Quality and Safety Conference مؤتمر الجودة وسلامة الغذاء العربي 15 & 16 June 2006