Systems

Thinking

Ryan Brown
Global Supplier Process Manager
Food Safety, Quality & Regulatory
Cargill Animal Nutrition

Feed & Pet Food Joint

Conference

Columbus, OH
September 29, 2015

Systems Thinking CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing. 2013 Cargill, Incorporated. All rights reserved.
www.cargill.com 2013 Cargill, Incorporated. All rights reserved.
 across

143,000
employees
67
countries

working in nearly

70
businesses

with a singular purpose:

to be the global leader in nourishing people.
2 Systems Thinking 2013 Cargill, Incorporated. All rights reserved.
 Food Safety Program &
Systems Thinking
The U.S. animal food industry consists of many
different segments (pet food, complete feed, animal
health, premix, etc.) each at a different level of food
safety maturity.
Risk (finished product, facility, raw material, etc.),
industry segment and company needs dictate the
sophistication of a food safety program.
The following is one industry example of how a food
safety program can be implemented and how systems
thinking plays a role.

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 Food Safety, Quality and
Regulatory (FSQR) Standard

Sanitation HACCP Additional requirements

Pest Control Training Programs for Pre-Requisite and
Management of Internal Audit Food Safety
Ingredients Management Review Management
etc. etc.

Cargill Animal Nutrition FSQR Policy Manual

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Food Safety Management Systems:
a model e.g. ISO 22000
elements of
ISO 9001:2000
Management Food Safety
Requirements Management
System
Codex Alimentarius: HACCP
System and Guidelines for its
application
HACCP principles Food
(Codex Alimentarius) Safety
GAP, GMP System
Codex Alimentarius:
General Principles of
Food Hygiene (CAC/RCP)
Good Practices / PRPs
Basis

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 Pillars of a Food Safety
Management System

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 Verification System

Ext. Audits
Int. Audits
a) PRPs Confirm the FSMS is meeting
b) Inputs requirements
7.8 Verification Identify needs to improve the FSMS
c) OPRPs & CCPs Identify Trends
planning Plan the Internal Audit
d) Acceptable levels
Ensure Corrections and Corrective
e) Other procedures Action are effective

8.4.2 Evaluation of 8.4.3. Analysis of

ind.verification verification results

8.5.2 Updating
Existing procedures and communication 5.8 Mgmt. Review
Hazard Analysis Decisions the FSMS
PRPs
Effectiveness of Training

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 Audit Trails

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 Continuous Improvement Model
Management Review Gap Assessment
Corrective/Preventive HACCP program planning
action Establish Measurable
Update documents and Objectives
adjust behavior Budgeting
Resource planning (human
and financial)
Act Plan Communication Plan

Check Do Document
Record
Audit (internal/external) Train
Verification Spend against plan
HACCP Internal/External
Management Review communication

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 Auditor Training and Calibration

Training (classroom On-going

Identify Auditors
& on the job) Calibration

Technical Skills Auditor & Soft Skills

Auditor Code of Observation Effective

Listening Skills
Conduct Skills Communication

Impact of Culture Positive

Conflict How to build
on Relationships
Avoidance trust
Communication Building Rapport

How to interview
Following Audit Opening &
and ask Taking Notes
Trails Closing Meeting
questions

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 Summery
Risk and intended use play important roles in
systems thinking. It is not a one size fits all
approach.
Observations are important to note, but root
cause analysis and effective corrective action
enable prevention.
A facilitys food safety culture plays an
important component of how serious a facility
is in continuously improving versus being
satisfied with the status quo.
On-going calibration and a commitment of
lifelong learning of auditors is critical to ensure
auditors have the skills, experience and
network to consistently audit. The goal should
be consistent audit findings.
11 Systems Thinking 2013 Cargill, Incorporated. All rights reserved.
Systems Thinking 2013 Cargill, Incorporated. All rights reserved.