Sysco Quality Assurance 2015

QUALITY ASSURANCE Sysco Food Safety and Quality Programs

CONTENTS 03

02

THE SYSCO PROMISE

15

QUALITY

15

Individual Product Specifications

04

DISTRIBUTION FOOD SAFETY

15

Monitoring and Compliance

04

The Sysco Approach

16

Sysco Product Evaluation Center (PEC)

04

Distribution Food Safety (DFS)

17

Field Specialists

04

Temperature Controls

17

Point Source Inspection Program (PSIP)

18

Sysco Brand Product Discrepancy Notice Program (PDN)

19

Sysco QA Plant Visits – Approved Suppliers

06

SUPPLIER APPROVAL

06

Initial Facility Audit

07

Ground Beef and Veal Supplier Authorization

08

Sysco Specialty Meat Company (SSMC)

20

SUSTAINABILITY

Raw Materials Supplier Approval

20

Corporate Social Responsibility

20

Animal Welfare

09

FOOD SAFETY

22

Sustainable Egg Supply

09

Risk Matrix

23

Integrated Pest Management (IPM)

10

Independent Audit Program

24

Sustainable Seafood

10

Global Food Safety Initiative

10

Listeria Monocytogenes Controls

26

REGULATORY & TECHNICAL SERVICES

11

Allergen Controls

26

Crisis Management Program

12

Foreign Material Controls and

26

Recall Procedures

Metal Detection Guidelines

26

Seafood HACCP

27

EDUCATION & DEVELOPMENT

27

Employee Training and Professional Memberships

12

Low Acid Canned Foods

13

Produce: Good Agricultural Practices (GAP)

14

FOOD DEFENSE

27

Operating Company and Customer Support

14

Supplier and Operating Company Controls

27

Industry, Academic and Research Engagement

Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

THE SYSCO PROMISE

#1

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home.

Our family of products also includes equipment and supplies for the foodservice and hospitality industries.

Sysco operates diverse facilities involved in broadline foodservice distribution, specialty quickservice restaurant distribution, as well as premium protein and produce manufacturing facilities in North America and Ireland. These complex business

40+ Full-time Sysco QA Associates

operations enable Sysco to serve customers, ranging from small family-owned restaurants to multi-unit chains, as well as large educational, health care, hotel and government operations.

Our commitment to quality and food safety can be traced back to the founding of the Sysco Corporation. The principles and vision outlined in 1970 have served as the foundation on which our quality and food safety programs have been built. Today,

100+ Supportive QA Members Worldwide

Sysco’s commitment to providing safe, wholesome and consistent quality products to our valued customers has never been stronger.

The Sysco Quality Assurance team is responsible for ensuring we meet today’s challenges relative to quality and food safety. We accomplish this through the diligent efforts of our fulltime Quality Assurance

on various advisory committees and/or participate

staff members and over 100 supportive Quality

in current food safety, regulatory, quality and

Specialists around the world.

environmental initiatives. We are committed to the belief that shared knowledge leads to continuous

We are actively involved in quality, food safety,

improvement in these areas and ultimately benefits all

regulatory and environmental initiatives. The Sysco

stakeholders in the foodservice industry, including our

Quality Assurance Department sponsors food safety

supply partners, valued customers and our competitors.

and sustainability research while staff members serve

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03

DISTRIBUTION FOOD SAFETY +

+

The Sysco Approach

Sysco Standard Operating Procedures (SOPs) cover all

Sysco’s approach to food safety aligns with the

areas of food handling and transport, and function as the

mission and vision of our company:

foundation for training programs focused on preventive controls and a food safety culture designed to ensure the safety of the food distributed by Sysco is maintained.

Mission To market and deliver great products to our customers with exceptional service.

Distribution Food Safety (DFS) To assure compliance with Sysco’s DFS systems in our Broadline Sysco Operating Companies (OpCos), Food

Vision To be our customer’s most valued and trusted business partner.

Safety Program Managers (FSPM) will be employed at the local companies. These FSPMs will report directly to Sysco Corporate Food Safety Regional Directors with a dotted line to the company President.

These constructs all require a best in class food safety

The FSPMs in the companies partner with other

system. Sysco has implemented a comprehensive supply

functions to ensure food safety tasks are performed

chain food safety system covering transportation from

appropriately (operations, merchandising,

the supplier through to delivery to the end-customer.

transportations, sales, etc.).

Key components of the food safety system involve

Corporate Food Safety Regional Directors will manage

1) sourcing from capable suppliers who pass an

the FSPMs in the U.S. and Canada.

approved 3rd party Food Safety audit, 2) eliminating the possibility of cross-contamination

Sysco QA Initial Facility and Temperature Controls

during storage and transport, and

The temperature of many Sysco branded products, as

3) establishing time and temperature control limits

well as a growing number of non-branded food products

from the time products leave the supplier to the time

are monitored during transit.

they are delivered to the end-customer.

The information is used to continuously improve supply chain temperatures, as well as ensure that transit temperatures maintain food safety prior to

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Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

DISTRIBUTION FOOD SAFETY Sysco receiving the product. No refrigerated products are received by Sysco without thorough evaluation.

Prior to Sysco receiving products from a supplier and placing it in inventory, the receiver checks the product temperature and evaluates the load to ensure it was handled properly.

The process for product flow from receiving, through storage, and loading onto delivery trucks is engineered to maintain product temperature as close to ideal as possible to maximize food safety and quality. Once on delivery trucks, temperature is maintained by a fleet of multi compartment refrigerated trailers. Drivers

At Sysco, we know maintaining food safety in the cold

monitor temperature throughout the delivery to ensure

supply chain ensures we market great products with

food safety and product quality are maintained. The food

exceptional service, which earns our customer’s trust.

safety system at Sysco is designed to exceed regulatory requirements, as well as our customers’ expectations.

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SUPPLIER APPROVAL Manufacturers must pass a rigorous quality and food safety assessment

IFA

before becoming Sysco suppliers.

Initial Facility Audit (IFA) Potential supplier facilities from all product categories must pass an Initial Facility Audit (IFA) performed by a Sysco Quality Assurance team member.

Suppliers must demonstrate the capability of producing food products to our requirements.

Facilities are not allowed to produce under the Sysco Brand without first passing a rigorous process of quality, food safety audit and product evaluations. Suppliers must demonstrate the capability of producing food products to our requirements. If the product evaluations and business analysis warrant proceeding through the approval process, a representative of Sysco Quality Assurance will conduct a comprehensive “desktop” pre-audit teleconference with the facility management personnel in order to determine if the facility will meet our food safety and quality expectations.

If approval of the facility is granted, the supplier and

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If Sysco Quality Assurance obtains facts to support the

the Sysco Program Quality Manager will establish

facility is capable of meeting the requirements, upon

monitoring and verification procedures to ensure that

completion of the teleconference, an initial “On-Site”

the food safety and quality systems are maintained

audit of the facility shall be scheduled. The initial audit

and the Sysco products are manufactured or packed

will verify, by physical inspection, the acceptability of the

according to the agreed specifications. The IFA

plant and grounds as well as validation of the food safety

requirement applies to all potential Sysco Brand

and quality assurance programs in place.

manufacturers.

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SUPPLIER APPROVAL Regulations, FSIS Directives and/or Notices and Industry Best Practices. The purpose of this process is to achieve a greater level of consistency between products and Specialized supplier requirement program to provide safe and wholesome products

suppliers of this important product category.

Compliance with Sysco’s Ground Beef Food Safety Program must be verified annually by an approved E. coli O157:H7 audit developed specifically for “Grinders.” Any establishment identified as not

Sysco Quality Assurance professionals visit Sysco Brand suppliers on a routine basis

complying with the Sysco requirements will be disqualified from the Sysco Brand/Packer Label authorized supplier list and purchases of Raw Ground Products produced at such establishment(s) shall be suspended until compliance is achieved.

Compliance with FDA, USDA and CFIA regulations, FSIS Detectives and Industry Best Practices

Sysco’s QA personnel visit Sysco Brand raw ground beef and veal suppliers on a routine basis.

If suppliers are not on the authorized list, then they

Ground Beef and Veal Supplier Authorization

cannot distribute through any Sysco Operating

To mitigate the risk of E. coli O157:H7 in raw ground

Company, including Broadline, “Quick Service” or

beef and veal products distributed through Sysco

Specialty Meat companies. In addition, Sysco’s QA

Operating Companies and/or Sysco Specialty Meat

personnel visit Sysco Brand raw ground beef and

Companies, Sysco has developed a specialized supplier

veal suppliers on a regular basis, and our Operations

requirement program.

Review Department conducts audits at Sysco Operating Companies to assure that purchases are limited to

Sysco has been very proactive in establishing food

authorized suppliers only.

safety programs that provide our customers with safe and wholesome products. When purchasing Raw Ground Products, Corporate QA, with the support of the SMS Beef Department and Operating Companies, has implemented enhanced food safety control requirements that exceed minimum regulatory requirements.

The product and process requirements are reviewed and updated as needed to improve Sysco’s ability to provide safe food and to affirm compliance with USDA/CFIA

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SUPPLIER APPROVAL Sysco Corporation and the SSMC monitor compliance on an ongoing basis. In the event a supplier or supplier SSMC Supplier Approval Program

location fails to comply, they will be removed from the SSMC Approved Supplier List, and product shipments from those suppliers or individual supplier locations will not be allowed to be received into inventory at SSMC establishments and may not be used for Whole Muscle Non-Intact (WMNI) beef production.

The SSMC Supplier Approval Program requirements include a rigorous set of food safety standards including an annual Independent Food Safety Audit (IFSA).

Sysco Specialty Meat Company (SSMC) Raw Materials Supplier Approval To reduce risk of the potential for introduction of pathogenic E. coli 0157:H7 into whole muscle non-intact beef cuts, SSMCs only purchase raw materials from approved suppliers that have confirmed compliance to the Raw Materials Supplier Approval Program.

The SSMC Supplier Approval Program requirements include a rigorous set of food safety standards.

These include: • Annual Independent Food Safety Audit (IFSA) for all covered establishments.

• Annual E. coli O157:H7 assessment portion or addendum to the IFSA audit • Ongoing Food Safety System Letter of Guarantee including verification and validation details of at least two hazard control point interventions.

Sysco QA compiles program requirements on an on-going basis and posts the information via an electronic archive.

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Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

FOOD SAFETY Supplier Facility Risk Rating System and

Examples of High Risk Supplier Facilities include those

Plant Visit Matrix

producing refrigerated Ready To Eat (RTE) Deli Meats,

Sysco Quality Assurance has developed a Supplier

RTE Smoked Salmon, RTE Crustaceans, and RTE Produce.

Facility Risk Rating system and Plant Visit Matrix to

Medium Risk examples include potentially hazardous

manage internal, second party Sysco QA Plant Visits to

foods that may support pathogen growth, but where

supplier facilities approved to manufacture Sysco brand

the growth is limited due to inherent physiochemical

products. Facility risk ratings are based on numerous

properties, validated interventions or processes that

factors including but not limited to: the products with

reduce and inhibit the growth throughout the product’s

the most inherent food safety risk produced at each

shelf life. Low Risk examples are facilities producing

facility, the robustness and validity of the food safety

products that do not support, or do not inherently

processes in each facility, the scheme and results from

possess conditions conducive to the growth of food

certiďŹ ed third party food safety audits, the current and

borne pathogens.

historical performance regarding food safety, regulatory, quality and/or social responsibility.

The Sysco Quality Assurance Plant Visit Matrix is updated as new facilities are approved and is reviewed

After each facility is assessed using decision making

annually to determine resource needs to complete

criteria, each facility is assigned a High, Medium or Low

essential travel and to assess any new information

Risk Rating resulting in a Plant Visit Matrix used to assign

such as emerging food safety hazards or new validated

the frequency of on-site Sysco QA Plant Visits.

intervention technology.

GLOBAL FOOD SAFETY INITIATIVE (GFSI) Beginning July 1st 2016 Sysco will only accept GFSI schemes.

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FOOD SAFETY Independent Audit Program (IAP)

Avocado Products and Ready To Eat Meat and

Sysco Corporation maintains a strong commitment

Poultry products include internationally recognized

to Food Safety, Product Integrity, and provision of

best practices, many of which exceed those codified

consistent quality products to our Sysco Operating

by regulations.

Companies and their end user customers. In an effort to strengthen this commitment, we have developed the Sysco Independent Audit Program (IAP). All Sysco Approved supplier locations and co-packing locations producing Sysco Brand products are required to undergo a 3rd party Food Safety audit each calendar

Sysco Brand requirements are comprehensive to include the entire manufacturing process for LM controls.

year conducted by a Sysco approved auditing firm.

Sysco QA reviews all audits to assure a minimum acceptable score is achieved and that all corrective actions are adequate and implemented in a timely manner. Audit documents are managed through a secure industry network that is a web-based system where companies can store, share, and manage audit documentation and communications with other companies they do business with.

Listeriosis, a food borne disease caused by food products contaminated with Listeria monocytogenes,

Global Food Safety Initiative (GFSI)

is an important public health issue. Listeriosis

Sysco accepts GFSI recognized schemes to

primarily affects persons of advanced age, pregnant

satisfy the requirements for independent food safety

women, newborns, and adults with weakened

audits. The GFSI Mission is to provide continuous

immune systems. However, persons without these

improvement in food safety management systems

risk factors can also be affected. The mortality

to ensure confidence in the delivery of safe food to

rate for persons contracting Listeriosis is nearly

consumers worldwide. GFSI schemes are based on

30%; therefore heightened controls for Ready to Eat

the food safety principles laid down by the Codex

Meat & Poultry, Seafood, and Deli Salads have been

Alimentarius Commission (Codex), the National

developed to reduce risk to our customers.

Advisory Committee on Microbiological Criteria for Foods (NACMCF), relevant ISO standards, and

Sysco Brand requirements are comprehensive to

International Codes of Practice.

include the entire manufacturing process, including environmental controls, and provide a set of minimum

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Listeria Monocytogenes Controls

standards that all Sysco Brand suppliers must comply

Sysco’s requirements for control of Listeria

with through demonstration of equivalent

Monocytogenes (LM) in Refrigerated Salads, Ready To

practices for LM Control programs. Sysco Brand Deli

Eat Seafood, Frozen Fruits and Vegetables, Processed

Meats adhere to the highest food safety standards

Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

FOOD SAFETY in the industry whereby the manufacturing processes

In Canada, along with the top eight, Mustard, Sesame

must be equivalent to low risk as defined by the

Seeds and Sulphites are also recognized as hazards. In

United States Department of Agriculture Food

order to assist individuals in avoiding potentially fatal

Safety Inspection Service and/or Canadian Food

reactions due to food allergen consumption, the FDA

Inspection Agency and Health Canada. Sysco Brand

has mandated that all food product labeling list the top

suppliers must have Hazard Analysis of Critical

eight US allergens in their ingredient legend. Canadian

Control Point Food Safety Systems in place and such

regulations require the same information on its labeling

plans must include a hazard analysis for control of LM

for its top 11 allergens and sensitive ingredients.

throughout the processing environment. Suppliers are required to scientifically validate that all LM interventions meet or exceed Sysco QA requirements. Comprehensive pre-requisite programs are required. Examples of pre-requisite programs include Good Manufacturing Practices, Sanitation, Food Safety, Hold and Test, Comprehensive Pre Op and During Op Environmental Sampling, Root Cause Analysis with Corrective Action Plans, Laboratory Testing Methodology, Microbiological

Approximately 7% of United States and Canadian n citizens have been diagnosed with or experience some form rm of food allergies.

Interventions and Employee Training.

In addition to annual third party Food Safety audits,

Sysco has developed guidelines for its branded

Sysco QA personnel verify that all high risk RTE Sysco

suppliers in order to minimize the risks of cross

suppliers meet or exceed the minimum LM control

contamination and to ensure proper identification

requirements by conducting onsite plant visits.

of all food products containing allergens. The Sysco guidelines are more far reaching than those required

Allergen Controls

by the FDA for allergen control. These guidelines

Approximately 7% of the United States and Canadian

ensure suppliers take a systematic approach in its risk

citizens have been diagnosed with or experience

analysis of possible points of cross contamination in

some form of food allergies. Of this amount, tens of

their process, develop risk control measures, track

thousands are rushed to the hospital annually due

allergen usage, and provide proactive identification of

to an allergic reaction to foods with allergens and

allergens in plain language.

hundreds die from it. Despite these statistics there is still no cure for food allergens. The best remedy is that

Sysco provides detailed directives for its suppliers in

those sensitive to allergens should abstain from foods

the areas of packaging/specification development and

containing allergens. Presently there are eight allergens

review in addition to standard procedures employed

recognized in the US, which include Crustacean Shellfish,

during the processing of allergen- or sensitive-ingredient

Eggs, Fish, Dairy, Peanuts, Soy, Tree Nuts and Wheat.

containing food items.

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FOOD SAFETY Sysco Brand Suppliers must demonstrate effective procedures to prevent contamination of products

Wood

Glass

Plastic

Metal

with objects such as:

Examples of directives in these areas would be the

objects such as wood, glass, brittle plastic and metal.

annual review of all packaging and specifications

The foundation of this program is prevention of

to ensure allergens have been declared. There should

foreign material contamination. Strict raw material

be a statement for allergens in plain language (such

specifications, planned preventive maintenance

as “Contains Dairy”), required hourly label checks

programs, good engineering and application of

during production runs, separation and segregation

effective Good Manufacturing Practices are examples

of allergens in storage and production, and required

of the preventive measures required of all suppliers.

cleaning of the lines whenever a changeover occurs

Sysco Brand suppliers must have approved foreign

between an allergen and non-allergen food product.

material detection systems on all lines, such as Filters,

Updates to these guidelines and requirements are also

Magnets, Metal Detectors, and/or X-rays designed

provided to each supplier on a periodic basis when they

to mitigate risk of ferrous, non-ferrous, aluminum

experience change.

and stainless steel metals below limits established by regulatory agencies as choking hazards.

Additionally, mandated annual third party audits are conducted and any infractions are identified and

A Sysco Quality Assurance Metal Detection

reported to Sysco Corporate QA in an audit report.

Guidelines Best Practices document is provided to

The Sysco Allergen Control Guidelines are also

all active suppliers and each potential new supplier.

provided to all potential suppliers in an introduction

The document is designed to provide guidance

packet. Suppliers incapable of meeting Sysco

to the standards Sysco expects from its suppliers.

requirements will not be approved. Sysco’s Allergen

Metal detection programs which go beyond these

Control Guidelines continue to evolve and present

recommendations are encouraged.

standards for both Europe and the United Arab Emirates are being added to the guidelines for products

Low Acid Canned Foods

distributed in those markets.

All approved Sysco suppliers of low acid canned foods have implemented processes specific to

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Foreign Material Controls and Metal

the product and method of operation to achieve

Detection Guidelines

commercial sterility. These processes are established

Foreign materials in foods can cause injury. Sysco

by or are equivalent to a process developed by a

Brand suppliers must demonstrate effective

competent processing authority. Commercial sterility

procedures to prevent contamination of product with

of thermally processed low acid canned foods

Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

FOOD SAFETY means the finished product is free of microorganisms

Suppliers must have tracking systems in place that

of public health significance and those capable of

provide accurate and legible labeling of all cases/items/

reproducing in the food under ambient storage and

packages so that complete and thorough traceability to

distribution temperatures.

the actual field can be provided at a moments notice.

The database monitors supplier audits, providing

Produce: Good Agricultural Practices (GAP)

reminders of impending expiration dates, thus helping

The Sysco/FreshPoint GAP Program is divided into

to assure continued compliance. Benefits of the

two areas that improve food quality, food safety

database includes the ability to monitor third party

and traceability:

auditor performance, expanding GPS capabilities, and the generation of GAP/GHP-compliant suppliers from

1

Good Agricultural Practices (GAP)

whom our Operating Companies are authorized to

2

Harvest Crew Third Party Audits (GHP)

purchase RTE produce products.

Authorized Sysco produce suppliers are included in a

Sysco/FreshPoint supports and enforces all current

secure database system which includes their company

requirements set forth by the California Marketing

profile. Suppliers upload third party GAP/GHP audits

Agreement with higher standards in the areas

from all ranches/suppliers into the secured web-based

pertaining to water quality and ATP Bioluminescence

system. The program identifies each supplier’s role in the

Testing. The program must identify monitoring

supply chain (e.g. grower-shipper, broker, processor, etc.),

methods, sampling plan, frequency of tests

the produce products they provide Sysco Operating

performed, acceptable limits and corrective actions

Companies, and the source of their raw material. The

taken when limits are exceeded.

system further ensures that all RTE products and total number of farms/ranches being used to supply those

Additionally, Initial Audits of all potential suppliers

products to Sysco/FreshPoint Companies are accounted

of Sysco/FreshPoint brand field products include

for and have been uploaded into the GAP program.

GAP/GHP assessments. These initial assessments are conducted by trained Sysco QA staff.

To assure accurate traceability, all Sysco or FreshPoint Branded cartons are marked by a seven-digit Julian Code Dating System:

00

= Supplier ID

000 = Julian Date of Calendar Year

2

= Yuma, AZ

3

= Huron, CA

0

= Crew/Ranch/Harvest/Machine Number

4

= Oxnard, CA

0

= Areas of Growing Production

5

= Santa Maria, CA

1

= Salinas, CA

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FOOD DEFENSE Supplier and Operating Company Controls

Physical Security

Sysco Suppliers and Operating

Emergency

of Buildings

Response

Companies are required to Surveillance

have demonstrated

and Monitoring

programs and procedures

Activities to Identify and

in place addressing:

Help Prevent Intentional Acts

and Personal Security

Intended to Disrupt the

Food Defense program

Food Supply

compliance is verified by third-party audits and QA plant visits.

Branded supplier and Sysco Operating Company

operations as well as during off hours or times of shut

facilities have effective food defense programs

down. Vehicles entering facility property park in areas

including, but not limited to, a food security team with

visible to plant food security patrol individuals. Non-

defined roles and responsibilities. Each team conducts

employee personnel have a designated waiting area

a unique product security risk evaluation which helps

that restricts non-employees from processing and/or

the management team prioritize the preventive

warehouse areas. Trucks and/or trailers are inspected

measures that have the greatest impact on reducing the

by trained personnel before and after unloading.

risk of tampering or other malicious, criminal or terrorist

Non-traffic doors, dock doors, receiving pipes and

actions against Sysco Branded products. All aspects

hoses are secured at all times. Security processes

of facility operations are evaluated for vulnerability to

are in place for issuing, tracking and retrieving keys,

sabotage. Ingredient and packaging suppliers must

identification badges and passes for the building and

undergo food security evaluations at their facilities

secured areas. Only authorized personnel have access

or distribution centers, and must have demonstrated

to the facility and their whereabouts are monitored

procedures for the receipt of damaged goods including

at all times. In addition, facilities have a documented

inspection and justification for product disposition.

contractor program with procedures including; GMP, food safety and hygiene rules with training, restriction

Non-USDA facility manufacturing plant warehouse

to defined work areas, options to inspect tool and

or distribution centers are registered with the FDA

lunch boxes and a sign in and out log. Regular patrol

under the Public Health Security and Bioterrorism

of outside grounds, outside buildings and roof

Preparedness and Response Act of 2002. Sysco

tops are part of the security programs. Patrols are

Branded suppliers and Sysco OpCo’s have effective

documented and suspicious activity investigated with

systems to control access to and from the plant

law enforcement notified as deemed appropriate by

grounds and the manufacturing and storage facilities.

the designated individuals.

Access to sensitive areas is controlled during

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Sysco Food Safety and Quality Assurance Programs | Version 2, May 2015

QUALITY Individual Product Specifications

Information contained in specs may include, but is

Sysco QA manages a Product Specification Database

not limited to, the following (as applicable):

describing the finished Sysco Branded products we distribute. Suppliers create Product Specifications

01

Product Description

02

Ingredient Statement

03

Packaging and Code Dating

04

Raw Material Information

05

Unique Processing Procedures or other Point of Differentiation Information

06

Foreign Material Prevention Requirements

07

Pack Size

08

General Quality Specifications and Defect Limits

09

Piece Counts, Weights, Dimensions, Colors, Etc.

10

Handling, Storage and Distribution Information

11

Shelf Life

12

General Analytical Information

13

Nutrition Panel Information

14

Monitoring and Compliance

by entering data into the shared database. To that end, suppliers are required to submit supplier-specific product information into the Sysco product specification system for items they produce under the Sysco Brand. Suppliers are not to develop packaging or produce and distribute product until each specification is in QA Approved status.

All individual product specifications are reviewed by the product quality manager and department manager for content and to assure they clearly align with the Sysco Brand strategies for points of differentiation and consistency within Sysco Brands. The specifications shall not be moved to QA Approved status by a department manager or director until all criteria is met.

These finished product specifications describe the product as sold and include key manufacturing procedures.

Monitoring and Compliance The supplier’s product specification information is

Sysco uses various means of monitoring and

stored in Sysco’s managed database for future use

compliance to verify that the products we purchase

and may be requested anytime by both Operating

are meeting our product specifications and our

Company and corporate personnel as the need arises.

customer expectations.

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QUALITY

Monitoring and compliance programs are tailored to the product category, but will include one or more of the following: 1 2 3 4 5 6 7 8 9 10 11

12 13 14 15

Product and Packaging Evaluations Field Specialist Inspection Lot Set Aside Evaluations Point Source Inspection Provision of Certifications of Analysis/Conformance Food Safety and Quality Reviews Sysco Program Quality Manager Plant Visits Independent Lab Analysis Initial Production Run Inspection Random Lot Inspection Submission of On-Going Analytical Reports QA Documents (from supplier) Verification Supplier Product Evaluations Time/Temp Recorders for Supply Chain Control Complaint Tracking

Sysco Product Evaulauation Center (PEC) In March 2008, Sysco opened a 20,606 sq. ft. Product Evaluation Center (PEC), located at the corporate headquarters in Houston, Texas, to evaluate new samples, current Sysco brand products and competitors’ products. The center includes an advanced foodservice kitchen with workstations, a sensory panel area, and an auditorium with adjacent R&D kitchen. The PEC is a manifestation of Sysco’s desire to meet customers’ expectations and maintain a competitive edge in the industry.

performance. The PEC is also utilized extensively by Sysco and supplier chefs to create and present new menu items for our valued customers. Supplier performance evaluations are an ongoing verification activity across all Sysco product categories. Additional evaluations are performed during plant visits and inside the PEC. QA personnel issue reports after each evaluation and corrective action plans are developed as needed to improve the product and processes.

The following are examples of the foodservice equipment used: in the P.E.C. fryers, convection ovens, stoves, steam kettles, char-broiler, salamander, and steamers to prepare and evaluate a wide array of food categories that are distributed in the marketplace. The sensory panel area provides the company with an opportunity to gain consumer insight prior to the release of a new or improved product. The area includes 8 individual sensory booths which allow internal, external, and expert participants to sample and evaluate single or multiple product attributes including visual, texture, taste, and aroma. The auditorium and R&D kitchen are available for food demonstrations and presentations. The PEC is a welcome addition to the corporate headquarters.

Professionally evaluating products provides value to Sysco and its suppliers. Products are evaluated against agreed purchase specifications to measure supplier

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QUALITY Field Specialists

the distribution chain. Sysco Quality Assurance and SMS

Sysco Brand approved suppliers have the responsibility

determined, with input from our valued import supplier

of producing products that meet the mutually agreed

base, that the inspection of Sysco Brand products had

upon Sysco specifications and must maintain effective

to be executed at the point of production, now known

QA/QC procedures to monitor and ensure specification

as PSIP. Sysco Quality Assurance developed strategic

compliance. The success of the program is dependent on

alliances with offshore partners for the execution of

sound production and quality assurance efforts by our

sampling and quality evaluations at our approved

select and valued suppliers. Sysco QA works closely with

supplier’s processing facilities.

its suppliers to define the monitoring requirements and reporting to demonstrate compliance.

In conjunction with supplier monitoring, Sysco Quality Assurance utilizes skilled, independent Field Specialists to routinely evaluate the quality and consistency of our Sysco Brand products in the plants where the products are produced. High volume, high value commodities are inspected during production runs and/or post processing against Sysco brand specifications.

Point Source Inspection Program (PSIP) The implementation of the Point Source Inspection Program (PSIP) effectively changed the inspection methods associated with Sysco Brand imported products (Import Commodities and Seafood) procured from many of our suppliers. Sysco Quality Assurance worked closely

Field Specialist In Plant Evaluation

with SMS and our approved Import Commodity and Seafood suppliers in the establishment of inspection

These efforts are coordinated by Sysco Quality Assurance

procedures for Sysco Brand products, resulting in a

following receipt of a Sysco Brand production and

streamlined and more efficient inspection process. In

shipping notification form. The sampling plans and

the case of internationally based approved suppliers,

evaluation requirements utilized by our partners are

the inspection of Sysco Brand products formerly

established and maintained by Sysco Quality Assurance.

occurred following their arrival in the United States. The

The PSIP program includes procedures associated with

determination that product failed to comply with Sysco

third party analysis of products for contaminants, as

Brand Product Quality Specifications following arrival

directed by Sysco Quality Assurance.

in the United States added cost, supply disruptions and considerable inconvenience for all parties throughout

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QUALITY The implementation of the PSIP program does

Brand standard of quality, or if a customer contacts

not relieve our approved suppliers from their

an Operating Company with a product quality

responsibility of producing products that meet the

complaint, a Product Discrepancy Notice (PDN) form

mutually agreed upon Sysco specifications nor does

is completed to notify Sysco QA of the issue.

it eliminate the supplier/importer responsibility for

Upon submission of the PDN, an email with the

maintaining bona-fide, effective QA/QC procedures

pertinent information is sent to the following parties:

to monitor and ensure specification compliance. The

risk manager, senior claims manager, QA Vice

success of the program remains now, as it always

President, and QA Directors. The PDN is then routed

has, dependent on sound production and quality

and assigned to the responsible Program Quality

assurance efforts by our valued suppliers.

Manager (PQM) responsible for that particular

If a customer contacts an Operating Company with a product quality complaint, a PDN form is completed and assigned to the responsible Program Quality Manager responsible for that product category.

The procedures outlined in the PSIP program are

product category. The PQM pursues a thorough

intended only as an additional “check” on the system.

investigation of the product discrepancy, confirms

PSIP includes, at the direction of Sysco Quality

any corrective actions taken by the supplier, reports

Assurance, routine audits of approved supplier’s

results of investigation to the Operating Company and

quality assurance programs and associated

Customer, and records the findings on the PDN form

documentation. In-depth information pertaining to

for aggregation of data.

the PSIP program can be reviewed in the Standard Operating Procedure Guidelines for Import and

PDN summary reports are reviewed by the Sysco

Seafood products.

QA management team in order to ensure that all discrepancies are resolved quickly, as well as

Sysco Brand Product Discrepancy Notice

to evaluate and address any trends that may be

Program (PDN)

occurring. The PDN system helps the QA department

The Quality Assurance department makes it a priority

ensure Sysco’s customers are satisfied and are receiving

to ensure we market consistent quality products on a

consistent quality and value for products purchased

continuous basis to our Sysco Operating Companies

under the Sysco Brand.

and their customers. If an Operating Company receives a product that does not meet the Sysco

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QUALITY

Sysco QA personnel are required to complete announced and unannounced plant visits to approved supplier locations.

Sysco QA Plant Visits - Approved Suppliers

noted on third party audits, and product evaluations.

To help ensure the consistency, food safety, and

Plant documentation review may include traceability

quality of Sysco Brand products, Sysco QA personnel

(back to raw materials and through production

are required to complete announced and

and forward through distribution), pest control

unannounced plant visits to approved supplier

documentation, allergen program compliance,

locations that manufacture those Sysco Brand

on-line finished product inspection documentation,

products. Sysco QA plant visits are assigned based

environmental and microbial test results, HACCP

on risk and managed through a plant visit matrix.

related documents, validation and verification

The plant visits are made by Sysco Program Quality

supporting documents for pre-requisite programs and

Managers, Department Managers or Directors

other pertinent areas associated with required Sysco

and involve, but are not limited to, completion

program(s) relevant to the individual category.

of a physical inspection of the facility, a review of the facility Food Safety and Quality Systems,

Other visits to approved locations may be for the

Managements Commitment and an in-depth review

purpose of observing activities of a field specialist(s)

of specific supporting documents and process

assigned to a particular facility. A visit could also be

controls pertinent to key food safety programs.

for the purpose of addressing immediate food safety or quality issues. These may include: recent recalls,

The physical plant inspection includes examination

follow-up to a failed Independent Third Party Audit,

of the manufacturing processes/equipment, foreign

product complaints, initial production runs, review of

material control (metal detection, magnet traps,

new technology implementation, and/or equipment

screens, filters, X-ray, etc.), temperatures (ambient

replacement on lines producing Sysco Brand items.

and/or product), GMP (Good Manufacturing Practices) policies and procedures, verification of HACCP documentation (Critical Control Points), verification of corrective actions completed arising from deficiencies

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SUSTAINABILITY Our corporate social responsibility commitment ultimately rests on every individual in the Sysco organization.

Sysco conducts business on principles that have been ingrained in our culture - integrity, reliability, entrepreneurialism and quality.

Corporate Social Responsibility

Animal Welfare

The success of Sysco is tied inevitably to the success

As North America’s largest and leading distributor of

of our customers, and our mission reminds us daily that

foods sourced from animal agriculture, we take our role

we must continue to strive to help them succeed. Our

as a responsible corporate citizen in the food supply

financial success is also tied to managing our business in

chain very seriously. We use science-based standards for

a responsible manner. This includes meeting the needs

animal welfare and work diligently with our suppliers to

of our customers, but also providing a workplace

ensure humane handling practices for animals sourced

that fosters a diversity of talented employees and

for fresh meat and poultry, ground meat and sausage,

embracing a corporate mindset that is concerned with

deli meat, and shell or processed eggs.

the many environmental and community issues relating food supply sustainability.

Our corporate social responsibility commitment ultimately rests on every individual in the Sysco organization. Sysco conducts business on principles that have been ingrained in our culture – integrity, reliability, entrepreneurialism and quality – to ensure

I am pleased to see that Sysco has a long track record of supporting high animal welfare standards to improve conditions across the industry.

– Dr. Temple Grandin

that our business remains profitable and sustainable for future generations.

A component of this commitment is illustrated by the international social responsibility assessment program. This independent, third party assessment has been implemented at Sysco Branded supplier

Dr. Temple Grandin (pictured 2nd, left to right), 2012 Sysco Animal Welfare Advisory Committe Annual Meeting

locations in sensitive areas of the world including Asia and Latin America.

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SUSTAINABILITY We engage industry experts and leading animal

Throughout the year, all animal welfare audits are

scientists to continually assess and improve conditions

reviewed by Sysco QA team members to identify

for the animals upon which we rely. We have also

issues requiring immediate action, with detailed

incorporated Animal Welfare and Handling Guidelines

summaries presented for review to Sysco’s Animal

and Independent Animal Welfare and Handling Practices

Welfare Advisory Council. Any failed audit will require

audits into our annual Independent Audit Program. This

immediate corrective action and a passing re-audit

is a requirement for all Sysco Brand suppliers.

within 60 days.

Sysco has also implemented an objective auditing

Suppliers who do not meet Sysco’s Animal Handling

program to monitor and verify compliance to our

standards face immediate disciplinary action and

Animal Welfare and Handling Practices Program

deauthorization as a Sysco supplier.

among Sysco Brand suppliers.

At Sysco, we are advocates for the humane handling Ongoing compliance to our strict Animal Welfare

of livestock and poultry, and go to great lengths to

Program is enforced through a three-point system

ensure that proper procedures are maintained by all

of checks and balances:

Sysco Brand suppliers. To us, good animal welfare practices go deeper than government mandates and program directives – we consider them to be part of our corporate culture to ensure a sustainable

1

food supply and be our customer’s most valued and

Sysco Brand suppliers are

trusted business partner.

required to incorporate and demonstrate ongoing animal handling systems

3

that meet or exceed

Random audits are also

industry industrystandards. standards.

2

conducted throughout the year,

Annual third-party audits

both on an announced and an

are conducted using highly

unannounced basis. These audits are

trained animal welfare and handling

conducted by Sysco QA personnel who

personnel to ensure compliance. All

have been trained in animal handling

third-party audits are are conducted byconducted agencies by agenciesby approved byQuality the approved the Sysco Assurance Department.

Sysco Quality Assurance

and/or certified by Professional the Professional Animal Auditing Animal Auditing Certification Organization (PAACO).

Organization (PAACO).

Department.

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SUSTAINABILITY Sustainable Egg Supply Sysco supports proper animal welfare in all segments of animal agriculture. In doing so, our Quality Assurance associates are involved in animal agriculture work with a number of trade groups and research programs.

One example of a research program Sysco supports is the Coalition for Sustainable Egg Supply (CSES). The CSES is comprised of leading animal welfare scientists, academia, NGOs, and egg industry personnel, as well as foodservice and retail food establishments. The research involved a multi-year study comprising two flocks of birds within each system.

The three types of housing systems being evaluated include conventional-style systems, often referred to as battery cages, enriched-cage systems and cage free aviary systems. A few topics of study within each sustainability area are:

The goal is to holistically study three types of laying hen housing systems to determine the impacts on five

1

sustainable areas of study. These five areas include:

Food Safety Monitoring of hen immunological responses to vaccines, comparison of exterior egg shell characteristics and interior egg quality and

01

Food Safety

02

Worker Health and Safety

microbial populations in hen housing environments.

2

Worker Health and Safety Assess personnel exposure to gases and particulate

03

Hen Health and Well Being

04

Environmental Impact

05

Food Affordability

matter in the housing systems, and characterize associations between different hen housing systems and respiratory health for workers.

3

Hen Health and Well Being Effects of the different housing systems related to bone quality, space and physiological stress

The research objective is to collect data which will better support the understanding of the viability of

4

Environmental Impact

alternative laying hen systems, which, in turn, will enable

Monitor the gaseous emission rates from the

organizations to make informed decisions based on their

three housing types and determine feed and

needs and values. The purpose is not to provide data

water energy use.

to support one method of housing over the other, but

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on the birds.

5

Food Affordability

simply to provide the data obtained during research to

Assess farm cost differentials and the economic

assist companies in making informed decisions.

costs to consumers for each hen housing system.

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SUSTAINABILITY Integrated Pest Management (IPM)

2

Personal Health and Wellness

The Sysco Sustainable Integrated Pest Management

Our goal is health and happiness for our customers,

Program (IPM) was developed and implemented

suppliers, employees, families and friends. We make

beginning in the 2005 growing season. This program

food safety number one. We believe that a healthy,

is currently supported by Sysco Brand suppliers of

attractive environment is key to personal health and

canned and frozen fruits, vegetables, and potatoes.

enjoyment of life.

The mission of the program is to improve the quality

3

Business Integrity

of resources we pass down to succeeding generations

Our goal is long-term economic success for

of Sysco customers, suppliers, employees, families

our customers, employees, shareholders and

and friends.

suppliers. We communicate openly, provide our employees the support and respect they deserve,

To help us meet our goals, we’ve developed Five

pay suppliers within terms and resolve disputes

Guiding Principles of our IPM initiative:

fairly. We expect our suppliers to share our high standards for courtesy, reliability, productivity

1

Environmental Stewardship Our goal is to ensure a healthy environment. In

and innovation.

4

Exceptional Quality

partnership with our suppliers, we use economically

Our goal is to exceed our customers’ expectations

viable practices to protect sensitive areas, improve

for wholesome, flavorful food. We take great care

air, water, soil and conserve non-renewable mineral

in selecting and building our supplier relationships

resources. We reduce waste and nutrient inputs to

and in creating demanding product specifications.

those needed for a successful crop.

We thoroughly inspect and evaluate our products and processes from field to table, to ensure consistent, exceptional food service products for our customers.

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SUSTAINABILITY 5

Continuous Improvement Our goal is to learn and implement new, scientifically sound approaches to improve the sustainability of our business on an ongoing basis.

We invest in research, development, education and training with customers, employees and suppliers.

We set measurable goals, assign responsibilities, adhere to timelines, verify performance and validate results. Wherever possible, we assess outcomes and not simply implementation of practices. We work to ensure that our programs encourage and reward innovation by our employees and our trade partners.

All of these steps are in place to provide our customers with the healthiest and highest-quality food possible.

Sustainable Seafood As the largest purchaser of seafood in North America, we are committed to working with our suppliers to improve sustainability in our seafood supply chain.

The IPM program takes the full engagement and cooperation of approximately 4,400 growers, Sysco Branded suppliers, and numerous certified auditing agencies to document results. Independently, other members of the supply chain utilized include state and federal regulatory agencies and specific NGO organizations to affirm information and verify credibility.

“As a market leader in seafood, Sysco’s continued commitment to sustainable seafood sourcing is helping to achieve positive change on the water and contribute to the conservation of healthy oceans. WWF’s efforts to secure responsible fisheries and healthy marine ecosystems are only possible if leading seafood buyers, like Sysco, help drive the fishing and aquaculture industries toward more sustainable seafood sourcing practices” says Bill Fox, WWF VP and Managing Director, Fisheries Program. Sysco began working with World Wildlife Fund (WWF), the world’s leading conservation organization, in FY2011 to assess our seafood raw material supply. In FY2012, we expanded our work with WWF to develop strategies to responsibly source our Top 10 Sysco Brand wild caught seafood species. Completing this step of the project allowed us to understand where we need to focus our efforts to meet our goal.

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SUSTAINABILITY As a result of this work, by the end of 2015, we

Not all seafood we purchase comes from MSC certified

have committed to sourcing 100% of our Top

fisheries, or fisheries undergoing certifications. For the

10 Sysco Brand wild-caught seafood species from

supplies that do not fall in either of these categories,

fisheries that are either Marine Stewardship Council

we are working with WWF to improve the management

(MSC) certified, under assessment by the MSC or

of fisheries. Our mahi-mahi and spiny lobster fishery

involved in fishery improvement projects with WWF.

improvement projects in South and Central America are

These wild-caught seafood products include

two examples.

tuna, clams, cod, pollock, shrimp, scallops, salmon, calamari, lobster and crab.

Sysco began working with the World Wildlife Fund (WWF), the world’s leading conservation organization, in FY2011 to assess our seafood raw material supply.

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REGULATORY & TECHNICAL SERVICES Crisis Management Program

A basic tenet of effective crisis management is efficient

In the event of a crisis situation the Crisis Notification

and comprehensive communication. Sysco Quality

System is designed to notify key individuals within Sysco

Assurance has taken the lead in this regard and has

Corporation to effectively protect our brand integrity

developed a recall communication system designed to

and shareholder equity.

notify all involved, in as rapid a manner as possible, of the details of any product recall/withdrawal situation, as

A list of key customer contacts

well as any responsibilities they might have. Guidelines

has also been included to

have been developed to facilitate communication

rapidly assist Sysco customers in

between the recalling firm/supplier, Sysco Operating

addressing a crisis situation.

Companies, and affected customers involved. This plan minimizes disruption and describes step-by-step the

Triggering events for this process would include

procedure to follow in the event of a recall.

nationwide Class 1 Recalls of a National Brand or Sysco Brand product where serious illness is a distinct

Seafood HACCP

possibility and Sysco involvement is extensive.

In accordance with Title 21 Code of Federal Regulations Part 123, the Seafood HACCP Regulation, Sysco seafood

The information provided during an actual crisis situa-

suppliers shall have an adequate Hazard Analysis and,

tion will include the same information that is routinely

should any hazards be identified, a corresponding

forwarded to Sysco Operating Companies via e-mail

HACCP plan. The HACCP plan shall follow the strategies

in the event of a recall. The Crisis Notification System

outlined in the US Food & Drug Administration’s Fish

message will not replace the e-mail communications

and Fishery Products Hazard and Control Guide for

but instead is intended to emphasize the importance of

the specific type of seafood product and processing.

following the directions provided. Generally, there will

The HACCP plan must be adequate to ensure control

be no action required of the call recipients in response

of all hazards associated with the specific product.

to the call beyond ensuring that the recall directions

Additionally, processors of raw molluscan shellfish

provided are followed as described.

must include in their HACCP plan the requirements as recommended by the National Shellfish Sanitation

Recall Procedures

Program Model Ordinance. Likewise, Sysco Operating

Product recalls are an ever-increasing fact of business.

Companies that receive, store, and distribute Sysco

When manufacturers find a problem either with the

seafood products have also conducted a Hazard Analysis

safety or quality of their products it is incumbent upon

and when hazards were found a corresponding HACCP

them to remove the product from the distribution

plan is in place.

system. As Sysco grows and becomes an even bigger part of the distribution system our involvement in product recalls and withdrawals has grown as well.

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EDUCATION & DEVELOPMENT Employee Training and Professional Memberships

Our organizational structure has been established

Sysco Corporation provides ongoing professional

based on product expertise, which enables us to

development training for all Quality Assurance staff

direct resources to address and support specific

associates through a number of resources including

Operating Company or MUA customer needs,

individual offsite technical training, webinars, in house

including support during Regulatory Authority visits,

group seminars and interactive web-based course work.

Customer Audits, Sales Meetings, Sysco Techs, or Sysco Brand Advantage Evaluations. Many of the

Operating Company and Customer Support

Sysco QA staff member’s office remotely which can

Sysco’s QA Department which includes a Food

facilitate a more immediate response to critical issues.

Safety Team, is a viable resource to support the Sysco Operating Companies and their customers

Industry, Academic and Research Engagement

with product expertise or knowledge on current

Sysco Corporation encourages active involvement

technical and/or regulatory issues related to our

with professional associations within the Food and

functional areas of Food Safety, Seafood HACCP,

Beverage Industry. Sysco QA Managers and Directors

Product Quality, Product Claims, Regulatory, Recall

actively serve on many professional committees and

Communications, and Health/Nutrition. Sysco’s

sustainable stewardship initiatives to improve the

degreed QA Staff members have product expertise

food safety, quality, animal welfare and sustainability

acquired from their formal education and ongoing

in their respective food industry segments. Sysco also

skills development, as well as practical work

contributes personnel time and financial resources to

experience in all of the food and related food service

food safety research and education outreach programs.

supply categories that Sysco markets.

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The Sysco Promise.

At Sysco, providing only the freshest and best in quality products will always be our #1 commitment to you. If you witness a Sysco Quality Assurance violation, immediately contact one of our specialized Sysco QA oďŹƒcers.

Call (281) 584-1350 or visit sysco.com/contact-us.html

Sysco Quality Assurance 1390 Enclave Parkway Houston, Texas 77077 281-584-1350 Copyright Š 2015 Sysco Corporation