Food safety through improved standards of operations

SAFETY FIRST: At the Nestlé Ocotlán plant in Mexico, when a delivery arrives the trucks are cleaned and checked before they enter the factory compound

Based on consumer surveys and analyst opinions, Nestlé has clearly built its business on the basis of product quality, rather than lowest price. A Nestlé brand name on a product is a promise to the customer that it is safe to consume, complies with all regulations and meets high standards of quality. The Nestlé business model relies on quality as a main driver of consumer preference and profitability. High quality standards result in fewer mistakes, less waste and higher productivity. Along with regulatory compliance, food safety is non-negotiable for Nestlé. Fulfilling individual expectations comes next and includes providing a positive sensory experience for consumers and meeting their expectations concerning nutritional value, convenience (e.g. ease of preparation), packaging (e.g. opening, closure), portion size, shelf-life and freshness. Safety requirements are set for each product category according to the final consumer’s specific needs. For infants, the requirements are the most stringent. Because they may be the sole source of food for infants, formulas must guarantee the provision of all necessary nutrients for each age group. Nestlé also puts clear labels and preparation instructions to ensure proper dosing and handling by caretakers.

Risk management for food safety — Early Warning System
Despite an increasing amount of knowledge on food safety issues, effective food safety management systems and safer and stricter regulatory frameworks, unexpected safety issues still emerge as the food production chain grows more complex. To identify any risks and threats that could emerge from this increased complexity, the company set up the Early Warning System for Food Safety.
The unit consists of a core team of eight scientific experts covering the main areas of food safety: agriculture and raw materials, chemical safety and contaminants, microbio logy, authenticity, nutritional safety and packaging. This team is connected to a larger network of about 150 key contacts around the world, within Nestlé and external laboratories and institutions. This network performs a surveillance role, collecting information and evidence on potential hazards and emerging issues. These are communicated across the network and scientifically evaluated at the Nestlé Research Center. In case of an identified risk, Nestlé will pro actively inform its peers in the food and beverage industry and, whenever necessary, alert the food authorities. Nestlé also collaborates with local institutions to strengthen food-manufacturing practices and reduce potential food-borne health threats. Nestlé Brazil, for example, worked with the Federal University of São Paulo to establish a microbiology and bromatology lab dedicated to the science of food. The lab performs research, but also advises street food vendors and small Brazilian retail companies on proper food handling practices. Whether working as an individual company or as part of an industry organisation, Nestlé values dialogue with national and international food-related authorities such as the World Health Organisation or the Food and Agriculture Organisation of the United Nations. This cooperation contributes to the development of stricter and more precise food safety regulations and analysis techniques.