1. Anaphylaxis Campaign
05 March 2014
Peter Cleghorn

2. 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

3. 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

4. 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

5. Allergen Control
The Manufacturer’s Perspective
• Why?
– Protect vulnerable consumers
– Legal requirement
– Brand & company protection of reputation
– Customer and consumer relationship - trust

6. Sandwiches and Salads
- The Problem
• High complexity
– Many allergens
– Complex product structures
– Short runs of many SKUs
– Wave scheduling
– Forecasts and Revisits

7. 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

8. 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

9. Risk Assessment
Walk and understand the process flow

10. 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?

11. Verification
Roast Chicken Salad Sandwich run after Prawn Mayo –
tested for Shellfish

12. Verification
Egg & Spinach Sandwich run after Prawn Mayo – tested
for Shellfish

13. 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

14. Verification

15. 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

16. The Solution……
Don’t complicate the complex