Food Safety,

Quality and Other

Policy Concerns on
Cold Chain
MA. CONCEPCION Cl. LIZADA, Ph.D.
Prof. (ret.), Food Science and Nutrition
7/27/2009

Pacitti,

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

Chain

2006 (Sterling Solutions LLC)

retail

display covered by author

Farm-to-fork approach

need to link inputs, primary
production and final consumption
with above processes

critical to cold chain management
Cold Chain Conference, 27-29 July 2009
Ma. Concepcion Claudio Lizada

7/27/2009

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

A
R
K
E
T

MARKET TRENDS
and
OPPORTUNITIES

INPUTS
site
planting materials
labor
agro-chemicals
equipment
expertise
energy
water

INPUTS
machinery
labor
packinghouse
agrochemicals
Packaging
materials
expertise
transport
energy
water

INPUTS
plant site
labor
chemicals
Processing
equipment
expertise/technology
energy
water

M
A
R
K
E
T
I
N
F
O

PRODUCTION POST PRODUCTION (POSTHARVEST)

PQM and Logistics
CORPORATE POLICY
3

TOTAL
QUALITY

Food product composition and matrix

Produce genetics (morpho-anatomy, physiology, etc.)

Manage interactions to assure safety and

maintain quality through the cold chain

RETURNS
PROFIT/
LOSS
M
COST

I
N
F
O

n
me
on
vir gi
e n un
al ia, f
gic ter
olo ac
Bi B

P
RHhysi
, te comp che
era mi
tur cal
e, en
air vir
mo o n m
ve en
me t
nt

* Need to delineate health risk categories associated with

food products, e.g. food safety vs. occupational safety
as in avian influenza

Production-marketing continuum (modified from FAO, 1986)

The term CHAIN focuses on monitoring

the chain of custody in which each
segment of the processing, storage,
transport and delivery functions is linked
to the step before and after with proper
documentation and records.

7/27/2009

Cold

Temperature control to
assure food safety, I.e. minimize
and/or eliminate processes leading
to hazards presenting unacceptable
health risks to the final consumer*

microbial proliferation

adverse chemical changes in food
products
preserve nutritional quality
maintain sensory attributes

INFRASTRUCTURE

IT

CCM requires seamless interfacing

As with any postharvest

technology, refrigeration
cannot improve quality,
it can only maintain
quality for longer.
The cold chain will pay if
it is complemented by
other technologies to
assure quality.

Concerns:

Food safety
SPS for
Plant, animal access!
health
Quality (sensory)
Environment
Worker health and
safety
Food safety - paramount

RISK-BASED
DEFINITION
Food safety is the
assurance that
available food supply
does not pose any
unacceptable risk to
human health.
7/27/2009

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

http://www.praxiom.com/iso-22000-definitions.htm

SPS Benchmarks
Food safety
Codex standards
and related texts
Animal health
and zoonoses
World Animal Health
Organization (OIE)
standards, guidelines and
recommendations
Plant health international standards,
guidelines and recommendations
developed within the framework of the
International Plant Protection Convention

Hazard: Codex Definition

(modified)
a biological, chemical or
physical agent in, or
condition of food
with the potential to cause
an adverse health effect
to the final consumer
Temperature effect:
biological > chemical
7/27/2009

ISO 22000 2005

Food Safety Management
Standard
articulates the basic food
safety concept as
food will not harm the
consumer so long as
intended use guidelines are
followed when it is prepared
or eaten.

11

Categories (Heap, 2006 )

_________________________________________________________________________________________________________________________

TRANSPORT MODE
COMMODITY

Air

Sea
Sea
container reefer ship

Land local
developing
countries

_________________________________________________________________________________________________________________________

FROZEN
bulk
Y*
Y
retail
Y
Y
CHILLED
bulk
Y
Y*
Y
retail
Y
Y
Y
_____________________________________________
7/27/2009
Cold Chain Conference, 27-29 July 2009
12
* Usually in holds; containerized Ma.
shipments
increasing
Concepcion
Claudio Lizada

What Can Go Wrong?

What Can Go Wrong?

_____________________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________________________

HAZARD
Temperature > optimum

< optimum cold chain interrupted

____________________________________________________________________________________________________________________________

COMMODITY

FROZEN
fruit, veg
microbial
fish
meat
CHILLED
fruit, veg
fish
meat

QUALITY DEFECT*
Temperature > optimum

< optimum

cold chain
interrupted

____________________________________________________________________________________________________________________________

FROZEN

fruit, veg sensory

microbial
microbial
microbial

microbial
microbial

microbial *, stress metamycotoxin bolites

microbial
microbial

microbial
mycotoxin
microbial
microbial

fish
meat

sensory
sensory

CHILLED

fruit, veg accelerated chill, freeze

senescence injury
fish
sensory
meat
sensory

condensation,
disease
sensory
sensory

________________________________________________________________________________________________________________________________________________________

_______________________________________________________________________________________________________________________________________________________

7/27/2009
Chain pathogens
Conference, 27-29
2009 E. coli, etc.
* N.B.
covers bacterial toxinsCold
for such
as S.July
aureus,

condensation
sensory
sensory
sensory

13

Ma. Concepcion Claudio Lizada

Hazard Analysis Critical Control Point

(HACCP)
systematic approach to the identification,
evaluation, and control of food safety
hazards
preventing problems from occurring is the
paramount goal underlying any HACCP
system
Limited use of the HACCP system In
agricultural production
contamination controlled through the
application of Good Agricultural Practices
(GAPs)
hazard reduction is achieved through
Good Manufacturing Practices (GMPs)

Occurrence and severity defined by time x temperature interaction

both microbial and enzymatic (autolysis)
e.g.7/27/2009
Cold Chain Conference, 27-29 July 2009
WOF due to peroxidation
Ma. Concepcion Claudio Lizada

14

PREREQUISITE PROGRAMS
Good Manufacturing Procedures
(GMPs)
provides the basic environmental and
operating conditions needed for the
production of safe, wholesome food
Sanitation Standard Operating
Procedures (SSOPs)
procedures that must be followed in
order to make sure that cleaning and
sanitation activities are performed
correctly

Public health
goals
Framework
for Food
Safety
Management
(IFT, 2002)

G
O
V
E
R
N
M
E
N
T

C
O
L
D
C
H
A
I
N

HACCP

I
N
D
U
S
T
R
Y

consistent with hazard definition

Heggum, 2005

Gorris, L. 2004. Performance objectives and performance

criteria Two sides of the food chain. Mitt. Lebensm. Hyg.
95: 2127.

Working definitions for the key concepts in risk

analysis based food control

Appropriate Level of Protection (ALOP)

Level of protection deemed appropriate by
the member (country) establishing a
sanitary or phytosanitary measure to
protect human, animal or plant life or health
within its territory (imported food).
Food Safety Objective (FSO)
The maximum frequency and/or concentration of a (microbial) hazard in a food at the
time of consumption that still provides the
ALOP.

HACCP further development requires

process performance criteria / numbers
food science to specify and develop process
performance criteria HACCP principles
setting of controls in a new process to achieve
a desired consumer Appropriate Level of
Protection (ALOP) / Food Safety Objective
(FSO) (e.g., illness per 100,000 people; deaths
per 1,000,000 people)
process safety management (example):
Cook (Control measure) for a 5D reduction of
Salmonella (Performance criterion) to get <1
Salmonella/ 100 g (Performance objective)
FSO sometimes expressed in terms of
performance objective for as long as
relationship between the two is defined (easily
measured; equivalent measures); related to
national health objectives
7/27/2009

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

20

Performance Objective (PO) - maximum

frequency and/or concentration of a
hazard at a specified step in the chain
before consumption that still provides
or contributes to the achievement of an
FSO or ALOP, as applicable
Performance Criterion (PC) parameter
to control to meet or contribute to meet
a PO
Control Measures (CM) - any action
used to prevent or eliminate a food
safety hazard or to reduce it to an
acceptable level
Modified from Gorris, L. 2004. Performance objectives and performance
7/27/2009
Cold Chain Conference, 27-29 July 2009
22
criteria
Two sides of the
food chain. Mitt. Lebensm. Hyg. 95, 2127.
Ma. Concepcion Claudio Lizada

FSO and the Cold Chain

current version adopted by the Codex

Alimentarius Commission in 1997
amendments regarding rinsing adopted
in 1999
HACCP Guidelines revised in 2003
The Code has been sent to all Member
Nations and Associate Members of FAO
and WHO as an advisory text, and it is for
individual
governments
to decide what24
7/27/2009
Cold Chain Conference, 27-29 July 2009
Ma. Concepcion
Lizada Guidelines.
use they wish to
makeClaudio
of the

Chilled Pork
TECHNICAL REFERENCE TR 20 : 2005
(ICS 67.020; 67.120) for the Cold Chain
management of chilled pork
Published by SPRING Singapore
intended for the application and
observance of temperature controls
in each sector of the Cold Chain for
chilled pork
recommendations and guidelines for
the proper Cold Chain management
of chilled pork from the abattoir,
transportation, storage, de-boning,
distribution, handling, retailing , and
thereafter purchase by consumers.

http://www.cfsan.fda.gov/~dms/prodgui3.html
e-CFR Data is current as of July 16, 2009
Title 21: Food and Drugs
PART 123FISH AND FISHERY PRODUCTS
Section Contents
Subpart AGeneral Provisions
123.3 Definitions.
123.5 Current good manufacturing practice.
123.6 Hazard analysis and Hazard Analysis Critical Control
Point (HACCP) plan.
123.7 Corrective actions.
123.8 Verification.
123.9 Records.
123.10 Training.
123.11 Sanitation control procedures.
123.12 Special requirements for imported products.
Subpart BSmoked and Smoke-Flavored Fishery Products
123.15 General.
123.16 Process controls.
Subpart CRaw Molluscan Shellfish
123.20 General.
123.28 Source controls.

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Code of Practice for

Minimally Processed
Ready-to-Eat
Vegetables (Canada)

February 2008
Guidance for Industry

Guide to Minimize Microbial

Food Safety Hazards of
Fresh-cut Fruits and
Vegetables
Guidance
Contains Nonbinding Recommendations

Labuza et al, 2004

setting of an expiration date on a food
based on a food safety parameter,
growth of a pathogen
meaningful only if no temperature abuse
on package (or case or pallet) sensors
for shelf life and safety
time-temperature integrators to integrate
abuse and relate this to shelf life
need for data on time to detect (TTD) and
growth kinetics for each pathogen on
each type of food
relate above to regulatory action level
time-temperature integrator device , TTI,
can be useful for monitoring in HACCP

WHO, modified
Safe Food for All
SHARED RESPONSIBILITY
Good Practices: Primary
Producers/Distributors

Food Legislation
and Enforcement

Knowledgeable
Graduates

Educated/Knowledgeable Public

QA and Control of
Processed Food

Advice for
Industry/Trade

Consumer
Education

Discriminating/Selective Consumers

Appropriate Processes
and Technology

Consumer
Education

Expert Advice to
Government

Safe Food Practice

in the Home

Trained Managers and

Food Handlers

Information
Expert Services to
Gathering/Research
Industry

Informative Labeling and Provision of HealthConsumer Education

Related Services

INDUSTRY/TRADE

GOVERNMENT

Community
Participation

Research

Active Consumer
Groups

ACADEME

CONSUMER

FOUR PILLARS OF THE NATIONAL COMMITMENT TO FOOD SAFETY

WHO LEADERSHIP FOR INTERNATIONAL CONSENSUS
ON FOOD SAFETY ISSUES, POLICIES AND ACTIONS

FOURTEENTH CONGRESS OF
THE REPUBLIC OF THE PHILIPPINES
SENATE
S.B. No. _____________
_______________________________________________________
Introduced by SENATOR LOREN LEGARDA, SENATOR
MIRIAM DEFENSOR SANTIAGO, SENATOR RAMON
REVILLA JR., SENATOR ANTONIO F. TRILLANES IV AND
SENATOR MANNY VILLAR
_______________________________________________________
AN ACT TO ENSURE THAT FOODS AVAILABLE TO THE
PUBLIC ARE SAFE BY CONSOLIDATING THE EFFORTS OF
AND STRENGTHENING CONCERNED GOVERNMENT
AGENCIES AND OTHER PURPOSES

The bill can be strengthened in terms of

Explicit statement of food safety principles
(internationally accepted principles,
particularly those found in Codex texts and
guidelines)
Risk-based framework and a clearly
enunciated role of risk analysis and its
components in food safety measures
Definition and integration of the food safety
objective (FSO) into the National Food Safety
Program and its contribution to the national
health objective
Greater emphasis on HACCP and its
prerequisites
7/27/2009

Cold Chain Conference, 27-29 July 2009

Ma. Concepcion Claudio Lizada

33