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© 2018 Commercial Food Sanitation, L.L.C.
Introduction to Suppliers
May 2nd, 2018
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Agenda
• Welcome and introduction• Antitrust statement• Team description • Sponsor and Processor perspectives • Team charter / direction• Goals, outcomes and deliverables• Team time line and deliverables • Next steps• Questions
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Introduction Dear Suppliers to Fruit and Produce industry,
Fresh Fruit and Produce companies in North America have been working in recent years to enhance food safety programs with initiatives such as GAP/GHP at farms, wash water enhancements in packing houses, processing flumes and sanitation enhancements in facilities etc. We believe hygienic design improvement is the next major step change project for the industry. The concerns with hygienic designs of equipment and facilities have been elevated by processors, their customers such as QSRs, trade groups and regulatory agencies.
Over the last 18 months Commercial Food Sanitation (CFS) has led three hygienic design summits between Fruit and Produce processors and suppliers which have generated a high level of ongoing interest with participants. The common question after each summit was what's next. As a result processors came together and we formed the HYGIENIC DESIGN FORWARD Team which will facilitate collaboration between fruit / produce processors, suppliers of equipment and design & build companies to improve the understanding of optimal designs for food safety. The anticipated outcome is to create improved linkages to hygienic design and collaboration and between packers, processors, their customers and the supplier community.
The reason you have been invited to this meeting is because one or several of your processor customers have indicated that they would like to collaborate with you to improve designs that will facilitate improved cleaning and ultimately a higher quality and safer product for their customers.
Thank You
Joe Stout and the HYGIENIC DESIGN FORWARD Team Members and Sponsors
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© 2018 Commercial Food Sanitation, L.L.C.
Protecting Ourselves, Our Companies and Suppliers
The HYGIENIC DESIGN FORWARD team is organized to advance our Hygienic Design knowledge and applications, to promote public health and safety.
Our discussions are be limited to topics associated with improvement in designs using the Principles of Design as our guiding document. It is important that we bear this in mind, since a condition of HYGIENIC DESIGN FORWARD Team membership and participation is an agreement that we will all abide by the antitrust laws in our activities, and do nothing that would be a restraint on competition, or perceived as such. Accordingly, we are reminded that we cannot discuss subjects that would cover elements of competition between Processor companies, including pricing, promotions, terms of sale, boycotts or allocations of specific customers, or future business plans. Likewise our conversations and direction associated with Design improvements is a consistent approach with guidance and the Hygienic Design Principles available to all suppliers to use for continuous improvement. Purchase decisions by Processors for equipment from Suppliers will be the responsibility and knowledge of the purchasing company based on varied attributes of equipment including cost, operations, personal safety, sustainability, food safety and Hygienic design. Decisions will be made independent of the HYGIENIC DESIGN FORWARD Team.
If anyone has a question during our meeting, please let us know immediately. If necessary, we can consult with counsel at that time.
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Terminology
• Sponsors – Customers of Processors who purchase product from fruit and produce Processors.
• Processors – Companies who handle / process or prepare fruits and produce to sell into food Service or retail
• Suppliers – Original Equipment Manufacturers (OEMs) or facility design and build companies.
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
HYGIENIC DESIGN FORWARD The HYGIENIC DESIGN FORWARD Team is group of fruit, vegetable and cut produce processors facilitated by CFS and sponsored by QSRs, Trade Groups and Retail Outlets. These parties are interested and passionate about food safety, preventive programs, sustainable food safety and public health. Specifically focused to improving equipment and facility design to promote effective and efficient sanitation and sanitary operational performance.
The role of the Sponsors is to encourage and empower the supply chain to ensure continuous improvement and to promote food safety through enhanced designs. The base guidance document for improvement will be the Ten Principles of Design for Equipment and Facility applications for the fresh industry which were introduced to Processors in 2013.
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© 2018 Commercial Food Sanitation, L.L.C.
Sponsors
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© 2018 Commercial Food Sanitation, L.L.C.
Processors
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Sponsor and Processor Perspectives
Now• Shane Sampels - Sysco• Felice Arboisiere - Yum • Allison Nepveux -United Fresh. • Gillian Kelleher • Suresh DeCosta - Lipman Produce
End of MeetingSummary Comments • Drew McDonald - Taylor Farms • Todd Bacon - McDonalds
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
The HYGIENIC DESIGN FORWARD Team is group of fruit, vegetable and cut produce processors facilitated by CFS and
sponsored by QSRs, Trade Groups and Retail Outlets
Sponsors: McDonald’s, Taco Bell, Pizza Hut, KFC, Sysco, United Fresh, Burger
King, Popeyes, Tim Hortons, Chick-fil-A.
Vision: Advance Hygienic Design knowledge and application to promote
public health and safety. Improve equipment and facility design to facilitate effective and efficient
sanitation and sanitary operational performance.
Incorporate the principles of Hygienic Design using checklists introduced to fresh processors in 2013 as guidance to assess, communicate and improve design alternatives.
Educate and align processors as well on the importance of sanitary design as an essential pre-competitive requirement when designing, fabricating and refurbishing equipment and facilities.
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Goals and Desired Outcomes
• Provide session(s) to inform processors and suppliers on the purpose of the HYGIENIC DESIGN FORWARD Team initiative.
• Provide information and/or forums to processors and suppliers to enable Hygienic Design understanding and approaches for implementation.
• Promote Hygienic Design as a pre-competitive business necessity with sponsor, processor and supplier leadership.
• Utilize equipment and facility checklists as a method to communicate with suppliers and other processors to evaluate current designs and suggest alternatives across the industry.
• Availability of new and refurbished equipment that will be easier to access and clean, facilitating more efficient and effective sanitation.
• Assure pre-competitive information regarding Hygienic Design is available to processor and supplier stakeholders to promote continuous improvement.
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Deliverables
• Share industry learning materials/forums to promote and “calibrate” to hygienic design principles and expectations.
• Develop descriptive materials and communication mechanisms describing working group initiative, processes and tools.
• Provide a means for interested industry processors and suppliers (facility & equipment) to participate in working group design improvement efforts.
• Within sub-groups a (cut produce, Onions / tomato & Fruit) identify common hygienically challenged equipment designs and selected suppliers to initiate processor/supplier collaboration with SMEs to identify alternatives using produce design checklists as a common reference.
• Working collaboratively with selected suppliers develop hygienic solutions that would be commercially available to any processor.
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© 2018 Commercial Food Sanitation, L.L.C. 13
Timeline and Milestones
Enlist Team
Members
Hygienic Design
Training
to start journey
Collaborate
Execution
Commercialization
CFS Training
in New
Orleans
1/30/18
Joint visits to Processors
and Suppliers
Equipment checklists.
Identify opportunities
Webinars
Create must and must-not
have lists
Legacy equipment fixes
Meet Team and
Sponsor
expectations
Target < Pathogens
< Foreign M.
< Allergens
Innovation to
reduce variability
and risk
PMs
SSOPs
PIC
PEC
Designs to
Facilitate
cleaning E&e
Design Templates
Trials
Test ideas
Documentation
Time Line 30 Months
Pro
gre
ss T
ow
ard
s G
oal
Glossary
E = Effectiveness of cleaning
e = Efficiency of cleaning
PM = Preventive Maintenance
PIC = Periodic Infrastructure cleaning
PEC = Period Equipment Cleaning
SSOP = Standard Sanitation Operating Procedure
Guided by the
Hygienic Design Principles
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
HYGIENIC DESIGN FORWARD Team Sponsors, Processors, and Facilitator
HYGIENIC DESIGN
FORWARD Team
Crunch Pac
Taylor farms
LipmanFarms
McEntire
Prod
Peterson
Farms
Fresh Express
Del MonteDole
Ready Pac
Sysco
Gills Onions
True Leaf Farms
Generation Farms
Sponsors
Taco Bell
Pizza Hut
Wegman
KFC
Sysco
Burger King
Popeye's
Tim Hortons
McDonalds
United Fresh
http://www.commercialfoodsanitation.com/services/hygienic-design-forward/
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
What are next steps for Suppliers? • There are many suppliers compared to a few processors, therefore we suggest that
you be proactive and continuously improve designs rather than waiting for us to
contact you.
• Suppliers are encouraged to understand and use the equipment and facility design
checklists. Seek to understand what the processors need to ensure safe food
production and public health.
• Treat the Processor community and their Sponsors as your Customer.
• A webpage will be available to share documentation on design checklists and other
pertinent information about the team.
• If you are not right contact person for this activity please let us know and we will
update names in the distribution list for suppliers. Ideally we would like active
participants from Engineering, Food Safety, Sanitation and Operations disciplines.
• Contacts for the HYGIENIC DESIGN FORWARD sub teams are:
Team Primary Contact Back Up
Fresh Cut [email protected] [email protected]
Fruits [email protected] [email protected]
Onions / Tomato [email protected] [email protected]
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Sponsor and Processor Perspectives
Now• Shane Sampels - Sysco• Felice Arboisiere - Yum • Allison Nepveux -United Fresh. • Gillian Kelleher • Suresh DeCosta - Lipman Produce
End of MeetingSummary Comments • Drew McDonald - Taylor Farms • Todd Bacon - McDonalds
commercialfoodsanitation.com
© 2018 Commercial Food Sanitation, L.L.C.
Questions
