Food Safety In Smart Industry - phariyadi's...

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Hariyadi, P. 2018. Food Safety In Smart Industry. Presented at Food Safety Seminar 2018:Food Safety Challenges in the Era of Industry 4.0, Vol 2.TUV Nord Indonesia, Jakarta, 28 Feb 2018

Purwiyatno Hariyadi - phariyadi.staff.ipb.ac.id

Food Safety In Smart Industry

Purwiyatno Hariyadiphariyadi.staff.ipb.ac.id

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Professor, Department of Food Science & Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Bogor, Indonesia

Senior Scientist, Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indonesia

Vice Chair, Codex Alimentarius Commission (CAC), Intergovernmental body of FAO/WHO.

Presented at


Key words :

- Food Safety

- Smart Industry

Food Safety In Smart Industry

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Xs

Ys

The Determinants of Food ValueFOOD SAFETY ISSUES

FOODVALUE = x A B


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance

QTY/Calorie Nutrition

The Determinants of Food ValueFOOD SAFETY IS …

A

Appearance Eco-Friendliness

QualityIssues

Price Time to Prepare “handlingcomplexity”

B

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance


The Determinants of Food ValueFOOD SAFETY IS ...

A


QualityIssues


B

SafetyIssues


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance




QualityIssues

SafetyIssues

Physiological

SafetyPrice Time to Prepare “handling

complexity”

Law No 18, 2012Food Safety is a condition and effort that is required to prevent food from the possibility of biological, chemical and other pollution that can interfere, harm and endanger the human health

A

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance




QualityIssues

SafetyIssues

Physiological


complexity”

Psychological

Safety

Law No 18, 2012Food Safety is a condition and effort that is required to prevent food from the possibility of biological, chemical and other pollution that can interfere, harm and endanger the human health as well as not conflicting with religion, belief and culture of the society so that it is safe for consumption.


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues



SafetyIssues

Physiological

SafetyPsychological

Safety

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues


Psycological Safety

• Cultural/Life Style

• Belief•Religion



FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues


Physiological Safety

• Chemicals• Physicals

• Microbiologicals


CHEMICAL HAZARDS:

Include natural chemicals that may be in a food or chemical agents that we may add to a food (cleaning agents).

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues






• Also include alergen• Peanuts• Tree Nuts (walnuts, pecans,

almonds, cashews, hazelnuts/macadamia nuts, pistachio nuts, etc.)

• Milk• Egg• Wheat• Soy• Fish• Shellfish


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues






• Processing contaminants

• MCPD• Acrylamide• MCPDE• GE• ?

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues






PHYSICAL HAZARDS:

Include foreign objects that can be introduced into food during growing, harvest/slaughter, and or processing. • rocks (vegetables)• bone (animal products), and • metal (from processing

equipment).


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues






MICROBIOLOGICAL HAZARDS:

Include bacteria likeSalmonella, viruses like Hepatitis, and parasites like those that cause trichinosis.

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1st Revolution through introduction of mechanical production facilities powered by water andsteam INDUSTRY 1.0

FirstMechanical Loom1784

Deg

ree

of C

ompl

exity

2nd Revolution through introduction of mass production based on the division of labour powered by electrical energy INDUSTRY 2.0

3rd Revolution through Introduction of electronics and IT for a further automization ofproduction

INDUSTRY 3.0

4th Revolution

Through Cyber-Physical Production Systems

INDUSTRY 4.0

TIMEStart of70ies

End of18th Century

Start of20th Century

Today

At the Era of INDUSTRY 4.0 ?? History of Industrial Revolution

Adapted from www.siemens.com/press

Hunting &

Gathering Society

SMART INDUSTRY :


Start of70ies

End of18th Century

Start of20th Century

Today

Deg

ree

of C

ompl

exity

TIME

At the Era of INDUSTRY 4.0 ?? History of Industrial Revolution

https://en.wikipedia.org/wiki/Industry_4.0

SMART INDUSTRY :

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FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues

SafetyIssues

Physiological


complexity”

Psychological

Safety

At Era of Smart Industry?FOOD SAFETY ISSUES


•MA

IN T

RE

ND

• MAKE

•1970 •~1980 •~1990 •~2000 •~2010

“MAKE”: Efficiency. • Batch continuous processing• Improving process reliability• Reducing waste products, and • Effective energy utilization

SAFETY


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•MA

IN T

RE

ND

• SERVICE

• MAKE• MAKE

•1970 •~1980 •~1990 •~2000 •~2010

“SERVICE” :• 24/7

• Convinience, food service

SAFETY



•MA

IN T

RE

ND

• CARE

• SERVICE• SERVICE

• MAKE• MAKE• MAKE

•1970 •~1980 •~1990 •~2000 •~2010

“CARE” :• Care for health• Care for

environment• Care for Social

fair trade

SAFETY


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•MA

IN T

RE

ND

• CARE

• SERVICE

• MAKE

• CARE

• SERVICE• SERVICE

• MAKE• MAKE• MAKE

• SMART(personalized, prescribed)

•1970 •~1980 •~1990 •~2000 •~2010

SAFETY



•MA

IN T

RE

ND

•1970 •~1980 •~1990 •~2000 •~2010

SAFETY

Adapted from evrythng.com

• SMART(personalized, prescribed)

1. Product IDProduct has unique ID (with all necessary food safety & quality attribute)

2. Personal IDConsumer connect using smart device and social network login, mobile number or any other ID

3. PersonalizationOur smart product profile deliver contextual & relationship-based web experiences and capture analytics


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for the Millennials ? At Era of Smart Industry?

FOOD SAFETY ISSUES

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How to make information of “FOOD VALUE” readily :

• Available?• Readable?• Retrievable?• Transferable?• Communicable?• SMART? able to apply a scientific logic

• Consumer Engagement

• Tracking & Analytics


FOOD SAFETY ISSUES


evrythng.com


FOOD SAFETY ISSUES

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In-Store product engagement (Millennials)

34% 27%

Communicate via mobile about products

29%

Make mobile shopping lists

Scan products to get info, deals or experiences

Source: Interactions, Retail Perception Report, Sept. 2014 (evrythng.com)


FOOD SAFETY ISSUES


AS CLEVER AS AS EASY AS AS IMMEDIATE AS AS INFORMATIVE AS

AS SOCIAL AS AS PERSONAL ASAS ENTERTAINING

ASAS VISUAL AS

evrythng.com


FOOD SAFETY ISSUES

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So SMART . . .

At Era of Smart Industry Era of SMART “everythings”

FOOD SAFETY ISSUES


Example :


FOOD SAFETY ISSUES

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Example :


FOOD SAFETY ISSUES


Example :

RipeSense®


FOOD SAFETY ISSUES

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Example :


FOOD SAFETY ISSUES


FOODVALUE = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



QualityIssues

SafetyIssues

Physiological


complexity”

Psychological

Safety

At Era of Smart Industry?1. Health2. Convenience3. Indulgence

• Economic factor• Bottom line: SAFETY

FOOD TRENDS

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Providing BETTER value of foods#

of

Pe

op

le

Unhealthy &Unfit

Individuals

Generally HealthyIndividual

Healthy & FitIndividuals

Nutritional & Health Status

MORE “individual capable to livehealthy, active and productive in a sustainable manner”.

BETTERFOOD VALUE

FOODINDUS-

TRY

FINALLY,The ROLE of FOOD SAFETY in SMART INDUSTRY

Mission improve nutritional & health of population


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