Published on March 11, 2014
Anaphylaxis Campaign 05 March 2014 Peter Cleghorn
Best In Class Customer Service, Operations and processing of telephone, fax, email and all electronic data interchange orders All three temperature regimes managed with leading WMS (warehouse management systems). Full UK coverage Leading the UK in ultra-fresh product unit pick - speed, cost and accuracy. Years of experience of single unit picking in extremely time- pressured environments A history of ultra- fresh production facilities and nationwide customer requirements. Delivering the same standards and products nationwide. No 3rd party contracts Leading the UK in attended and unattended overnight and early morning daily deliveries. Specially-designed environmentally friendly vehicles, visiting every UK high street Over 35,000 Orders Weekly Management of Over 500 SKUs Daily Picking of Over 3,000 SKUs Daily London to Scotland Daily Overnight, Time Crucial
Delivering Freshness Every Day • Multi-channel delivery network • Dedicated & Shared User distribution fleet • 8 distribution hubs providing UK radial coverage • Unique vehicle design for ambient, chilled and frozen • Best in Class vehicle tracking and driver behaviour monitoring • Consolidation and collation of 3rd party products to suit partner needs • Technical expertise as both a manufacturer and distributor of food items, providing high levels of food safety end to end • Daily store level feedback and issue management through dedicated Customer Service teams • Dedicated Supply Chain resources managing stock levels and incoming goods from over 50 international suppliers • Hugely flexible & scalable – i.e. Wimbledon, Ascot • Ultra-fresh Supplier for 2012 London Olympic Games TRULY NATIONAL COVERAGE
Special Deliveries Adelie is the only shared service chilled food and drink distributor that has truly national coverage. Operating over 220 chilled vehicles from seven strategically-located distribution centres throughout the UK allowing us to keep food miles travelled to a minimum. Covering all 3 temperature regimes - ambient, chilled and frozen All vehicles are fitted with sophisticated communication and satellite tracking systems that provide us with real- time data that enables achievement of best in class service levels Around 6,000 deliveries daily and working very hard to continue to reduce our C02 emissions , investing, wherever possible, in ‘green’ transport technologies Locations Full nationwide coverage with depots in Heathrow Tamworth Warrington Leicester Melksham Cardiff Middlesbrough Kilmarnock
Allergen Control The Manufacturer’s Perspective • Why? – Protect vulnerable consumers – Legal requirement – Brand & company protection of reputation – Customer and consumer relationship - trust
Sandwiches and Salads - The Problem • High complexity – Many allergens – Complex product structures – Short runs of many SKUs – Wave scheduling – Forecasts and Revisits
Manufacturer’s Perspective • Structure of control – Policy – Classification – Analysis (what are our allergens) – Risk Assessment – Allergen Validation and Verification Procedure – Allergen Clean-down Procedure (swabs and product) – Product and swab analytical results – Review of results/controls
In Practice Policy Statement Adelie Foods Group is in full compliance with Directive 2003/89/EC and Directive 2007/68/EC (amending Directive 2000/13/EC), the Food Labelling (Amendment) (No.2) Regulations 2004 and Food Labelling (Declaration of Allergens) Regulations 2009 with regard to the indication of the ingredients (including additives) present in foodstuffs. In addition the group is compliant with Directive 1169/2011 on the provision of food information to consumers (The Food Information Regulations 2013) regarding the presence of all ingredients, food additives and processing aids proven to have an allergenic or intolerance effect, thus allowing consumers to make a safe informed choice. Statement of Intent and Classification of Allergens
Risk Assessment Walk and understand the process flow
Procedures TECHNICAL DEPARTMENT WORK INSTRUCTION XYZ123 ALLERGEN VALIDATION AND VERIFICATION PROCEDURE Aim: The purpose of this procedure is to ensure that all allergens are removed from food contact surfaces using clean down procedure reference XYZ456. Method 1. The procedure should be carried out once per year by the Technical department. 2. The areas of risk are determined as per the site’s allergen risk assessment. 3. To verify that the risk areas are allergen clean internal rapid result swabs are used. These are designed to pick up protein residues to give an indication of the clean. These are usually based on a colour coding system. Results are to be recorded on the Allergen Testing Points Control Sheet (INSERT REF HERE). If swabs fail then an internal non conformance is to be raised at site, investigations made (where applicable) and retesting conducted. 4. To validate the allergen process the following tests should be taken and sent to the lab for ELISA allergen testing. Swabs on risk assessed contact points (e.g. conveyor belts, cutters, flow wrappers, knives, slicers, etc). Finished product. For example a tuna product is run, line clean down conducted and then the first product off the line would be sent for fish residue testing. Results are provided in ppm form with a target <20ppm and a maximum tolerance of 100ppm. 5. If swabs fail then an internal non conformance is to be raised at site, investigations made (where applicable) and retesting conducted Define control procedures Colour coding of equipment? PPE requirements Verification tests?
Verification Roast Chicken Salad Sandwich run after Prawn Mayo – tested for Shellfish
Verification Egg & Spinach Sandwich run after Prawn Mayo – tested for Shellfish
Gluten-free in Sandwiches Gluten-free claimed products Order must be Day 1 for Day 3 – a change to standard SOP (known order so can be made after daily deep clean – not forecast and revisit/top-up) Control procedure defined Products manufactured on site which are claimed ‘’Gluten Free’’ are tested for gluten on the first product from the line. The test kit consist of 1 x sample tube, 1 x ‘’Type 4’’ buffer, 1 x ‘’Type 5’’ buffer and 1 x Reveal 3- D gluten test device. The product sample is decanted into stomach bag and mix well with 40ml distilled water. The liquid from the sample mix is mixed with ’Type 4’’ buffer and then with ’Type 5’’ buffer into sample tube. The tip of the gluten test device is dipped into the liquid in the sample tube lid until saturated. Liquid will flow into to the end of test window. Then the result is read after 5 min as Positive, High result, Negative and Invalid as demonstrated by diagram on the right hand side in Test Record Sheet in which the result of the test is recorded. Rapid Test – Method Validation
What if…? • Emergency Procedures Spillage Contamination Mislabelling - label verification systems Quarantine Procedure Crisis Management Manual and Procedures Assess necessary actions and implement Review and improve
The Solution…… Don’t complicate the complex
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