Food Quality and Safety Conference ﻭﺳﻼﻣﺔ ﺍﻟﻐﺬﺍﺀ ﺍﻟﻌﺮﺑﻲ ﻣﺆﺘﻤﺮ ﺍﻟﺠﻮﺩﺓ 15 & 16 June 2006 From the farm… Dr. Hassan Bayrakdar Beirut - Lebanon …to the table Nestlé Middle East / Dubai - UAE 1
Quality is our Priority The 3 Dimensions of Food Quality HEALTH SOCIAL • Price / Performance • Convenience • Cultural / Ethnic • Conviviality / Pleasure • Nutritional value • Safety SENSORY • Aroma • Flavor • Aspect • Texture • Color • Sound 2
How much Quality? 99% - 99. 999% …. ? ? ? 99. 9% Quality looks good = 0. 1% None-Quality Frankfurt Airport = 1000 take off + landings/day 0. 1% None-Quality = 1 crash per day = disaster they must do better - assume 1 crash per year = 0. 00028% None-Quality or 99. 9997 % Quality Airport is doing better - no crash in the last years. 3
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 4
Quality 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 5
Basic principles • Safety of the products • Compliance with local legislation • Quality products/Consumer satisfaction 6
Nestlé experience in Lebanon Quality & Environmental Improvements at Sohat 7
Introduction Nestle Waters’ acquisition of Sohat had many positive contributions to Quality. ØSohat’s implementation of the NQS (Neslé Quality System) allowed to build an integrated Quality Management System. ØNestle Waters’ technical support gave Sohat the tools to act on the international level. 8
Integrated Quality System n. QA at factory management level at planification level n. Weekly • QA at maintenance level n. Quality n. QA at logistics procedure and pallet status Downstream traceability issues during intervention n. Release level n. Inspection of raw/packaging material at delivery (ex : PET Preforms. . . ) n. Destruction of bad products or Destruction of raw/packaging material (destruction sheet) üCIP-minded after major intervention on the filler üCIP Organization n. Water supplies vs production planed meeting ( Microbiology trends, projects, water ressources, . . . ) decision organization or destruction decision in case of (regular or extraordinary) non-conformity n. CIP n. Blocked products and adaptation of production n. Release n. Sensitive complaints n. HR & Quality 9
Nestle 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 10
PRODUCT QUALITY FIRST PRIORITY PRODUCT CONSISTENCY FOOD SAFETY ADVANCED ANALYSIS TQM PRINCIPLES 11
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. 12
First Priority Level Instrument Calibration Proficiency Tests HACCP Recall Procedures NGMP QMS Release NQS 13
Operational Verification • Audit Compliance (HACCP & NGMP) • Review: • results • records • changes • the study • validation data • Int. & Ext. Inf. Application • Training • Awareness • Information Flow • NGMP • Control Measures • Monitoring • Corrective actions • Recording Food Safety Management Through HACCP Study • List Pot. Hazards • Hazard Changes • List. Determination Significant Hazards Improvement • Control measures Needs • CCP (& CPs) • Monitoring • Critical Limits Review Define • Corrective actions • Validation Safe products, Records HACCP Plan Implement Approve QMS, Procedures ment prove us Im tinuo Approval • Monitoring plan (transfer to QMS), • Contr. Measures, • Modifications, • Corrective Actions Con 14
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