Video: FSSC 22000 ISSUE 6 - early learnings and key observations | Duration: 4996s | Summary: FSSC 22000 ISSUE 6 - early learnings and key observations

Transcript for "FSSC 22000 ISSUE 6 - early learnings and key observations": NSF's and, FSSC's webinar on, version 6 22,000 early learnings and observations. We are on time. I can see, quite a lot of people already joined in. So we will give it about a minute's time for all the people, to join in the event. There are some, key housekeeping announcements, which I'll be going through, then that'd be followed by the agenda, the introduction, to the, speakers. I am Pratik from NSF, and I'll be your moderator for today. So I can see that, there is quite a lot of chatter. So I I understand that most of the people who are already aware with this platform, and they, are find it finding it easy to navigate through. Okay. To, ensure optimal broadcasting efficiency, only speakers have access to the microphone during the webinar. So we encourage you to use the chat feature that is located on the far right corner of your screen. If you have any questions, there is a q and a chat panel that you can as well use. We will be having a dedicated q and a session at the end of the webinar, which we can use. There are a lot of advanced questions as well, which we already have received, and our speakers have tried to incorporate those, in the best possible way in the presentation itself. Nonetheless, if there are any more questions that you think are required to be answered, please feel free to type those under the q and a chat panel, and we will do our best to answer those within the session. Okay. So, yes, an important aspect. If you, experience any technical difficulty, please try and refresh your system. This, platform of ours, Goldcast, works best on Chrome. If there is anything else that you think, is a technical glitch, do reach out to us under the chat, and we'll try our best to resolve this. Okay. So going ahead, we have our speakers, who are already there. We have, Smita, who is the India representative for FSSC, and we also have, Jeetendra Nottial, who is our regional audit delivery manager for NSF. So Smita is a renowned face in the F and B circles. Smita is the India representative for FSSE 22,000, as I already said, and has extensive working experience in the field of quality and food safety, having worked for a leading food and beverage company, the Coca Cola Company that is for about 20 odd years. Talking of Ajitendra ji, he's an industry veteran having an overall experience of more than two and a half decades, in the food and pharma industry, which includes, 14 years with different certification bodies. Jitenderji is also a qualified lead auditor for FSSE 22,000 QMS dietary supplement, cGMP cosmetic, or OTC pharma products, and BAP feed audits. So a little bit more detail about the speakers can be found under the speakers tab on, your screen's, center, if you wish so. So without much ado, let me just dive into the agenda for today. So we have a fixed agenda to cover today. Jitendra ji will be talking about, NSF, what what are the key services that NSF has to offer. Then he will speak something about what's next on the road to certification. Then he will pass it on to Smitha to take it forward from there. She will give us an overview about FSSE 22,000 version 6, what is the current status of, implementation of the new version, what are the key benefits of the certification, the key learnings and observations that all of us are here to understand today. And, finally, we will have a dedicated q and a session, at the end of the webinar. So let's get started. Jitendraji, over to you. Thank you, Pratik. Welcome everybody who have joined this webinar, my friends, colleagues from the industry. It's a really pleasure to be here for all of you who have joined this webinar. And, in the next due one hour, we will share our experience and other things. So introducing NSF. So NSF is the trusted global authority for health, standard testing, certification, consulting, and training for food, water, health products, and the environment. So our mission started way back in 1944, which deals with improving human and planet health. This mission is carried out by thousands of team members around the world, including microbiologists, toxicologists, chemists, engineers, and environmental and public health professionals. So that's our mission, which NSF propels for human and planet health. NSF is, published more than 1 60 standards and protocols, and it has been for almost 80 years for improving human health and planet health. It has more than one case standards developed for industry members, more than 6, 5, 7,000 certified products, more than 40,000, plus client sites. We cater to almost 120 180 countries and more than 300,000 audits per year. So this is the repo which we create. So we are based at each and every location where customers are based, so we work on customer focus. The key milestone in our history is from vision shared by 3 people dedicated to improving our our quality of life has grown over 80 years into global organization committed to improving human and planet health. We started way back in, as I said, 1944 and dedicated to scientific research for this is our journey from 1944 to 2020. So we have gone through various, launches, introducing various standards on NSF, which was way back in 1950 standards 12, which are called the gold standards, the first food equipment standard. And way back in 1965, we launched our plastics, piping, wastewater treatment, and pools and spa programs. In 1972, 73, we launched our NSF, started its drinking water treatment unit program. In 1984, 85, we started the NSF standard 6061, which is very prominent standards adopted by all US states and Canadian provinces following the safe drinking water. NSF in 1992, NSF becomes a collaborating center on drinking water safety and treatment by the World Health Organization. We entered into pharma and biotech industry because that a time where, the industries were focusing on more of pharma and biotech, industries, and we launched products which are certified for sports. Way back in 210, 11, 12, we launched our NSF transact traction section, which is on the SaaS offering for quality and compliances. And not only that, on I succeed augmented reality, smart glass. And this was a very unique, formula for, during the COVID time when we had to face a virtual audits. So NSFW is very pioneer in developing those kind of a solution for remote auditing, called virtual auditing. So nobody was, away from those kind of, defect where the auditing was not carried out on-site. It was carried on virtually. So this was help how we help industries to have those kind of solutions. In 2020, we have new programs for sustainability, food chain, and health technologies and helping our clients develop robust sustainability and information security strategies. So 2020. So our global footprints are mostly serving more than 40,000 clients in 1 80 countries. We have 45 plus offices and laboratories. So this is a detailed, busy slide with regards to the APAC region. In India, we have office in Gurgaon, Haryana, and then we cater to other so we have a lab in China, Shanghai, and, also, we have a lab in Germany. We have, in US and other things. So these are the all the offices we have globally. So if you see all the global footprints globally, wherever our customer are present, we are present to give them the service and give them the solution. So in our world class talent, we have more than 3,000 plus employees globally. Out of this, 60% of these are female employees, and we speak more than 30 plus languages spoken across the globe. So that's our talent. We have deep expertise in our focus sectors. Now these focus sectors, which NSF offers standards, development testing, inspection, certification services, as well as consulting training and data insights to help your business grow and thrive. So there are 5 pillars for that. One is the food and beverages, which create us to, factories on the road and the stores and also restaurant audits. NSF has also involved in the dawn of modern food services operations and to improve food safety quality. We also cater to water system, which we say is to guarantee the quality, performance, and safety of water products and system with NSF extensive range of services and certifications. Not only that, the life sciences are the companies which we offer, NSF expertise to all those companies which face all, regulations and industry challenges with regards to the life science industry. Nutrition and personal care is one one area which we are focused more on, which deals with the product's high quality safety and quality standards. I do a lot of audits for those companies, globally as well as in India, as well as in Asia Pacific, which deals with nutraceuticals, manufacturing, cosmetics, OTC, and drugs. So we cater to those kind of nutraceutical, audits as well as the dietary supplement audits to take care of personal items, and we also produce, provides expert verification for consumers of product integrity. And the last, not the least, transport is another area where we are focused on as the world leading provider of transport supplier certification. Our service services can help to mitigate risk, demonstrate compliance, and build customer confidence. So this is one thing which we have. NSF is a mark of trust. When we say the mark of trust means the NSF certification mark represent that the product or operation has been certified by one of the most esteemed independent certification certify those product based on, the compliance level of the organization. Not only that, it is a recognized trust and valued by consumers, manufacturers, retailers, and regulatory agency worldwide. So whenever we come, we prepare the organization, whether it's a FDA audit, whether it is a audit which deals, with, certain regulatory, like USDA Organic Safer Choice. We do a lot of audits for certified sustainability, for, companies in the manufacturing sector, and, also, we deal with NSF for sports program for NSF certified food. Also, we have one more program, which is race without antibiotics certified by NSF and also with regards to various standards, which is called non GMO projects and other requirement as per the customer needs. We have a well rounded solution across the entire food supply chain. Not only that, we help you to protect your supply chain so you can deliver the quality, safer food to our communities. Apart from that, because of the success means a safer public, we work with importers, exporters, processors, aquaculture, facilities, retailers, restaurants, and distributors to help ensure product safety, quality, consistency, transparency, and sustainability. The major product categories which we cater to are on seafood, meat and poultry, fresh produce, grocery and dry foods, confectionery, information security, and sustainability services. Apart from that, we cater to various, points of inspection, which is called as a raw metal inspections. That is a initial production check during production inspection and preshipment inspection. So if you see on the right side, there is a big circle. The circle covers each and every industry we cater to, which includes the restaurants and retail audits. As we said, many audits we conduct globally. We do supply chain and food safety audit. Apart from that, we have specialist. We deal with food consulting, which is a specialist to advise organizational, challenges to reduce risk and manage regulators. And you come in FSSE 22,000. We have lot of challenges on food safe waste, which I think Smita will take through that slides, but, that will be a very important, topic to discuss today. The training is also another core area which we conduct for, various industries. Apart from that, digital solution, organic certification, food chain verification programs are there. And not only that, we cater to, management systems also, like, no, ISR programs and sustainability services. Next. Yeah. So food and beverages is another area from farm to fork, which is NSF offers auditing certification testing as well as consulting and training across the globe food supply chain. Our solution for food and beverage industry range from food agriculture, aquaculture, and fishery, which is like, BAP and MSE standards for best aquaculture practices on various solution from farm to fork, on food packaging, on food retail and grocery, organic and specialty foods, food storage and distribution, commercial food equipment, food manufacturing and processing, and the last, not the least, on the food service, hospitality, and the restaurant industries. Apart from that, we also have food safety and quality services, which deals with all the food safety certification program, which includes the growers, the producers, the processors, the distributors, retailers, packagers, and the transporters, sir. Also that, we also do the GFSI benchmark, which includes FSSE 20,000, IFS as well as BRC. Also, in agriculture and other food safety system, which includes the HACCP farms, retail, or our schemes, bespoke design, and also animal feed and welfare, which we have started, globally and also in India. Apart from that, we have food service equipment certification, beverage quality certification, non food compound compounds registration, and personal care and dietary supplements, which is another area which we cater to. In the sector of seafood, we have our seafood safety and quality, which deals with various seafood inspections, and testing and certification, which includes MSE, AC, BAP, farm food, and hatcheries. Also, we deal with processor safety and quality, which is auditing for food, beverage, packaging, storage and distribution, industry product and process development, food label compliance, and technical package testing. So these are our various certification programs which we deal, currently with regards to services, which gave label claim verification, non GMO, raised without antibiotics, gluten free audits. We do a lot of audits in, European countries as well as in US, plant based and beverage audits. We do non food compounds, which is product certification, food service equipment, organic and transitional food, personal care, and textile QA. And also that we also cater to GFSI, which we will be taking care through, the food safety system, Global Food Safety Initiative, agriculture, seafood audits, and not only that, laboratory and sensory testing. Next. So more details, you can get in ww.nsf.org for our services, which we offer, and we are open to all the services and the solutions which we can provide to you, through NSF. And thank you so much for listening for the presentation. Now over to Smita for carrying out the next. Thank you, Jita. I think that was very insightful. So before, Smita comes over and takes it, there is a poll that I have lined it up, for everyone. So I'm just opening that. It should come in as a pop up for all of you. Just ensure you fill in your detail, your preferred choice, and launch. So we already have about 19 people. We'll give it another 30 seconds. So, yeah, I can see the numbers swelling. So almost 5050. So half of the people who have, joined in, they have taken up FSSE version 6, whereas, about half of them, they are yet to get that standard. Sure. Thank you. So moving back, Smitha, I'll just request you to take it forward from there. I think we have had a good engagement. There are almost a 50 50, percentage audience, which have taken up FSSE. So it would be a good learning for them, to understand what it takes to take up the FSSE 22,000, certification for the organization as well. Thank you, Pratik. And I'd like to thank NSF, for giving me this opportunity. I think this is one of the first webinars we are doing on learnings, from version 6. So thank you everyone who's made time to be on the call today, and I'll try my best to answer the questions and talk a little bit about what we as FSSC are seeing. Of course, there's Jitendra ji who can also add on to what, they are seeing when they are auditing. And it's still early. It's about 4 months since we've had our first audit. So there are things still that we need to analyze data that we need to look at. But based on what I have, hopefully, I'll be able to bring some value to, the time that you're spending today on this webinar. So let's get started. I think the agenda, Pratik spoke about already, so I won't spend too much time on this slide. But we will, spend a lot of time talking about, the insights from the v six audits and how we, you know, we should be implementing some of these new standards that we have. So getting to a quick introduction on FSSE 22,000 since half of you on the poll already have a version 6. So I think most of you know what FSSE 22,000 is and that I will not spend too much time explaining. Very quickly, why do we talk about FSSE? 1, it's a GFSI recognized and globally accepted standard. It's based on ISO, so a very, it's easy, to integrate with other ISO standards if your company has environment safety. If you have 9,000, you if you have ISO 22,000, then getting into FSSE makes it very easy. It's the same high level, structure that we have, the same harmonized structure, so you can, integrate the standard very easily. Since it's based on ISO 22,000, it's, science based, developed by international experts. Our own board, of FSSE 22,000 has all the, international food companies in it. So we, look at all the international best practices and standards and do try to incorporate it. And, of course, it covers the entire food supply chain, and there are technical PRPs that are, also audited along with this for each sector. So it makes it a very robust, system. We have now approximately 35,000 auth certificates worldwide. So in the 5th it's 15 years that we are celebrating for FSSE 22,000, and, we have this huge number of certificates spread out across the globe, which brings in a lot of, information. And, you know, we can keep on bettering our standards based on the insights we get from this. We have a reliable integrity program. The integrity program very simply means that FSSE does has a has a governance role on the certifying bodies. For example, if NSF is auditing FSSE 22,000, FSSE as a group will audit NSF and try and make sure that their auditors are properly trained, that the way they conduct the audits meets our requirements. So, we have this very robust integrity program, which is leading to reliable and consistent audits across the globe. Now coming to version 6, like all all of you probably know, August 20 April 2024, we started with version 6, audits. And, there was about an 11 to 12 months before that when the version 6 was launched. And so, everybody had about, a newer to implement all the changes. So why was it changed? And I know this is a question FSSE gets asked, quite frequently saying that every few years, you have a new version. You have 5, then 5.16. And, of course, I cannot promise there won't be 6.1 and new versions. Yes. Things do change. And the reasons we had to change it is, one, because ISO, we had to incorporate the requirements of ISO 22,003. We had to, help organizations that are certified to EFCC, to meet their SDG goals. So, SDG, as you know, is sustainable development goals. These are the UN development goals. And, a lot of companies world over governments, everybody's committed to meeting this UN SDGs, and this was our way of, trying to strengthen requirements so that organizations can meet, the SDGs. And, of course, from our earlier, version, we had some editorial changes that we needed to do, and that's as part of continuous improvement. So these were the 3 main drivers for us to change the standard. Now that we've changed the standard, there were some benefits to changing this as well. So in the last version also, we had, we had a food safety culture. You know, it it it's a big thing, and then everybody was talking about it. But in this version 6, we decided that you cannot totally isolate food safety from quality. And so, in this version, what we've changed is we've gotten some quality control parameters into the food safety standard itself. Otherwise, it was initially just focused on food safety and we used to ignore the parameters that were, considered to be more quality focused. But now we've integrated that into our system. Now the certificates for version 6 that are given out, each of them will have an, QR code, so it makes, it easy to figure out whether a certificate is authentic or not. There are in even in our geography, even within India, there is a problem with, fake certificates, and this is something that will now address that issue of fake certificates because you'll have a specific QR code coming on each of your certificates, to make it sure that it's an authentic one. There's also been an extension of scope now. FSSE 22,000 also looks at trading and brokering. So things like where you don't really make anything, you don't manufacture food, but where you're buying and selling it. So those that scope is also now covered. And, we have had a silo breaking approach, in this standard by bringing in the food loss and waste requirements. Now I'm not going to spend too much time talking about how much food loss and waste happens in the world and why it's, you know, one of the primary UN, SDGs that is there. And, it's been a focus of lot of companies, trying to reduce food waste. So you can read up at, on the UN websites about, the food loss and waste and how much, food loss and waste happens actually. So that's something that we've gotten into our requirements to try and help companies reduce their food loss and waste, and we'll come to all of this 1 by 1. Okay. So like I said, we've started in April, and we've had about 4 odd months of, audits, that have been done to version 6. What have we learned so far? So if you look at the top 15 nonconformities for version 6, these these are our top 15 here. The ones marked with the green star are the things that we will, spend time talking about today because, 1, these are new requirements that came in in version 6. So it would be interesting to know, how do we try and mitigate, these findings that are coming in these new requirements. The environmental monitoring and management of allergens, it's not really new. It's been there in the earlier version as well. So I'm not gonna spend too many too much time talking on it. So we will, spend time today, talking about the new requirements and the findings that have come up in the new requirements. Like, you see, the number one nonconformity in the version 6 audits related to quality control. Then we had food safety quality control quality culture. Again, not new. We always had food safety culture. Food safety and quality culture still seems to have some findings coming on it. Food loss and waste, we'll talk about that, and equipment management. So we'll spend some time understanding these requirements and what what it means. Okay. So let's start with quality control because, the bulk of findings that have come up in the audits that we did last 4 months related to quality control. Now, one thing before we get into real discussion on the requirement, I this FSSE 22,000 version 6 is not meant to replace ISO 9,000. If you have ISO 9,000 certifications in your organizations, it doesn't mean you don't need it anymore or that you do do away with it and just stick to FSSE 22,000. That is not the intent of the standard. We are strengthening our, requirements, our food safety, because we realize that there is a lot of interplay between the quality parameters and food safety parameters. And in a lot of cases, they are also interrelated. Okay? So having said that, what does the requirement really ask us to do? Basically, establish, implement a policy, a quality policy, a quality objective, and you maintain your quality parameters. You have to, analyze and evaluate the results of your, of your finished products because that's what it's gonna go to the consumers. You have to include quality elements within the scope of your internal audit. If you have a 9,000, obviously, you're doing that. And you need to, look at specifically things like line startup and changeover procedure. This is now what the summary of the requirement is. So why are we getting so many, findings in this, and how do we really implement it? So, let's focus on that. So what does it mean, when we say product specifications? I think everybody understands we have to, first of all, establish specifications for all our final products. And then once you've established those specifications, obviously, you need to know whether you meet those specifications. So, therefore, you have to do testing and monitoring. You have to conduct conduct tests if they're necessary, for product release. This does not mean that you keep all your product on hold hold and then, you know, test it after 5 days you release it. That's not what it means. But you have to have a frequency, a scope. You need to know when to check for the product release, what are the parameters you will know to know that your end product is going to meet specification. And before product release, you should have a procedure that says that, yes, it meets our our quality norms, and therefore, it's ready for release. Okay? Internal audits, we've talked about in the requirements. When you do internal audits for FSSE 22,000 version 6, please make sure that your internal audits also include parameters, for quality so that we ensure compliance to it. And, in terms of compliance, the legal requirements like unit, weight, volume, these have to be met. Okay? They are legally also necessary, so you have to meet them. And what I said, in the requirements, changeover and start up, these are the times when most of the errors happen at start up or changeover procedures or at the end of, you know, you're running a line and it's the end of your production. That's when, products can have some, nonconformities. For example, if if it's a beverage, it could be a diluted bricks or, you know, because it's the last thing in the line, it's watered down product that is coming. So these are things that you need to, understand. Okay? And pay specific attention to, and that's what the standard requires you to do. So line clearance verifications, you have to also verify that labeling and packaging from the previous runs. So if you were running a pack size of 200 and now you're changing over to a 500 gram pack size, your labels change. So make sure that your labels meet meet the requirements and, are correct for the kind of product you're running. So these are things that have to be done. We are seeing a lot of, quality control findings, which comes out from a lot of these not being met. So, there's, you know, clearly nothing that they're doing at start up and change over, for example, Or, there are no systems in place to make sure that the labeling that you have to use for your next run at changeover is perfect. So all these little little, how do you say it? These requirements have to be put in place. You have to put systems in place so that you can manage this, throughout your, process, throughout your operational process. Okay? So that's where quality control stays. Here here are some examples of what we mean by quality control. Again, one thing I would like to verify here, we are talking about finished product specifications meeting all your quality requirements. But please bear in mind, if your raw material probably does not meet requirements, your finished product might also not meet requirements. Right? So, you have to bear this in mind that you also, as a system, when you're thinking about designing quality control, you have to also make sure that your raw materials, when they have an effect on the final product characteristics, have to be in specifications. Okay? Some of the examples of quality control parameters that you will typically see, like, if it was a beverage industry, it would be something like bricks, viscosity, and in case of jams and sauces as well, fill height, viscosity, weight, if there are fish fillets, and you don't need any scales, then these could be possible quality control parameters. Having said this, the audits again for FSSC 22,000, version 6 will not look at every quality parameter probably given the time that they spend in the plant. They will be doing a sampling. But as a organization implementing FSSE version 6, you have to make sure that all your finished products have the specifications in place. You have operational requirements processes there so that, you know, you can show this, during your audits. You can also, identify and explain what are the quality control parameters which are most critical to your product and how you test them. Let's move on now to the next. So, again, when we are talking about quality control, that was, in, in manufacturing category. But when we come to, storage, transport, trading and brokering, there are quality control parameters there which are also which have to be taken into a, consideration. Okay? So examples, if you're a storage, and warehousing part of the operation? Environmental controls become very, necessary because probably temperature and humidity can affect, the quality of your products. How do you manage third party logistics if you're using, 3rd party logistics, to manage your, transport and storage? What are the service level agreements you have, and what how do you specify these requirements in those service level agreements? How do you manage T4 and FIFO? And, what are yours, you know, do you have COAs? Do you have COA, COCs, like certificates of acceptability and conformity to make sure that what you're getting, and what you're trading or selling forward meets all the requirements. So this is something, that all of you need to consider when you are looking at, quality control. That brings me to the next big, thing. The next big findings we had was in food safety and quality culture. Now this has been talked about, like, I think for the last 1 year and, food food quality food safety culture and quality culture have been, I think topics in several webinars, several workshops. So I will not spend too much time. What I will guide you to is we have a very good guidance document on our website. I think it's also, in part of this, webinar today. I think the document is, there for for you to download from the site. If not, please go to the FSSE site and download the guidance document on food safety and quality culture. What we believe as FSSE is, as having ISO 22,000 as a base, we do meet a lot of, the requirements that, I mean, if you meet, ISO 22,000 in the intent, you will also meet a lot of the intent of this requirement on food safety and quality culture. So there are four main things that you need to pay attention to, communication, training, employee feedback engagement, and how do you measure performance of defined activities. I think there's an entire webinar even NSF has done on food safety and quality culture. So, I will not spend too much time on this. Please look at our guidance document. And if needed, maybe NSF, we can come back and do one specific, you know, webinar only related to this topic. But, yes, please, do go ahead and check this out. That our guidance document also tells you how do you meet those requirements, what are the things that you can you need to look at to, you know, show that you meet these requirements. So please do have a look at that. I'm now gonna go to, food loss and waste. This is the this is a new requirement that, as you know, that's come in version 6. And, I think all of you by now know that food loss is something that we've defined as what occurs before it reaches a consumer, something that is related to a supply chain loss. Okay. That's what we call food loss. And food waste, specifically means, it was actually, food that is alright. It's fit for consumption, but it was it got spoiled or it got discarded or thrown away at the consumption level. So that is food waste. In the in FSSC 22,000, when we talk about FLW, it does not relate to packaging material waste. It relates, only to food waste. Okay? This is how we have defined the scope. So when we talk about food loss and waste, again, what does the requirement ask you? You need to have a documented policy and objectives to reduce your food loss. You need to you need to have controls in place to manage any product donations that you might be doing for charity or you're giving away to someone. You have you have to find a way to manage surplus products or byproducts that might go as animal feed or food. And while doing all of this, you don't have to compromise on food safety. So food safety is primary. It's a given. It's mandatory. So why if you're doing all of this, food safety still becomes the major thing that you have to ensure that food the food that you're either giving away to charity, animal feed, any of these other ways, it's still food safe. Okay? So now let's talk a little bit about this. How do you implement food loss and waste? I think that's the question which lot of you a lot of you might have. So the there are couple of things that you need to do. First of all, you need to look at, all the steps in your supply chain that are under your control. And here, I'm not saying do things that you definitely cannot manage. You know, you don't know something that's happening at the farm. But post harvest, probably, that's in your control. You so you start looking at, your supply chain that is under your control. You identify all stages in your, operations in your production processes where food loss and waste happens. Now when you're doing this identification, you have to also determine the time frame. What is the time frame that you're going to, quantify this food loss? So the next, you know, 6 months, next 1 year, what is the time period? You need to define that and then start looking at, ways, where the food loss is happening actually. Once you do that, obviously, you have to quantify it. What what is the amount of food loss that is happening? You know, this could be as simple as saying that I I waste 10 kilos or it could be in a relevant currency saying that, the this food loss leads to, say, all 1 lakh rupees wasted for the company. So that you can define what is your quantification method. You have to understand what are you doing currently to manage this food loss and waste. Do you have any, maybe informal ways to manage it right now? What are you doing, and how can you better it, of course, will be the next step, and the root cause. So, basically, it's the same PDCA cycle applied to food loss and waste. If you go next, you will understand one second. Pratik, can I oh, yeah? Sorry. I thought my slide was not moving. Okay. So once you've decided where it's happening, you've decided the time that you're gonna, you know, look at the time period when this, food loss is happening and you've quantified it, then you have to start the next step is the, prevention plan. Right? You have to figure out as for an organization, you have to prioritize what is the kind of food loss and waste that will give you, if you stop it or if you manage it, we'll give you the biggest bang for your buck. So, you you need to prioritize on the focus areas. Then, of course, set up some objectives, could be short term objectives and some long term objectives on how to reduce this food loss and waste in the priority area that you've identified and what are the steps that you'll take, to do it. Once you've done that, obviously, you need to measure, your food loss and determine where you are now. And if your targets are met, great. You know, who are you? You achieved your target, then you can take the next goal. If you not met it, then you have to figure out what are the things that went wrong, where did it still, not meet requirements. And then you have to, again, do your entire p d s PDCA cycle back. So just, on the food loss and waste, I would like to before I go to, biochemicals, I'm just gonna bring you back to, this one slide. Please remember that you have to, identify also determine the time period. So that's quite critical to know. And, these steps that I've identified on this slide, you know, you have to identify where your loss is happening, the time period, quantifying it, your current process and root cause. These are really, really critical to understanding the standard. Again, there are guidance documents available on this on how to do it and something that you can, go and have a look. And when you start setting objectives, it doesn't have to be too elaborate. It can be simple as, you know, as simple as saying that I will reduce my food loss and waste after the, you know, quantification period that you've done it and done all your implementation identification, quantification. You can say I'm gonna bring it down by 2% or 5%. It can start like that. And as you get into it and understand this better, as you understand where your own losses are happening, you can kind of, then, take it, further. Coming to biochemicals, I've specifically added this slide because there are a lot of questions that come up that we are a biochemical industry or we make some nutraceutical or something and then this obviously doesn't apply to us. It does apply to you. There might be some things that some bullet points that don't, but the standard does apply to you. This requirement applies to you. And couple of examples, if you're a biochemical company is, if you make you're making a product, let's say, a neutral cyclical and then it's out of spec. You cannot sell it to a consumer as that. But, how do you handle your outer specification products? Can they be downgraded to any other technical grade? Can they be used for something else? So that is the way in which, you you can still define under the food loss and waste what you do with your auto specs product. So one of the things is how can you downgrade it to another technical grade? Can there be an alternative use for this product that cannot directly be sold as what it was meant to be? And, can you, implement any measures within your operations, within your production where this need for product downgrading itself, you can eliminate or think of ways in which that can be reduced? So even if you're a biochemical company, these things apply to you. I mean, technically, what you're making is, maybe not directly food that I eat as it is, but, this still will apply to you, and these are some of the examples that you can use. Yeah. And like I said, you know, you can set objectives, short term as well as long term, and that will, of course, depend on, what you have identified, what you've prioritized, what your time period is, and how you're gonna go about it. Remember that, food loss and waste will also direct directly help you manage, your overall, you know, efficiencies and bring them up because as the losses goes down, your efficiencies, obviously, will keep getting better. So, would you want to pause here, for a moment and, let me just share the second, poll that we have? Yes, please. Yeah. So you would have all seen a poll pop up on your window. Okay. I think we have had good engagement here on this poll as well. Most of the people okay. For the people who are suggesting that, they do not know about the guidance document, so that guidance document is available on the FSSE, website chart panel as well. Apologies. That is for the food safety culture. The one on, equipment management is available on the FSSE website. So please ensure, that you visit the website and, get your hands on that. Thank you. You can resume, miss Mitla. Sorry for Okay. So I'm already happy that 50% of you, have seen our, guidance documents. So I think it makes it easier for me to talk about this here. So equipment management, again, one of the new requirements added in version 6. And, for those of you who have already gone through the, guidance document, I think, you you understand what it means, but we'll just sum it I'll just summarize it for you all here. So, again, this is this new additional requirement talks about having, yeah, documented post purchase specifications, having a risk based, approach when you're doing change management or changing your process equipment. And when you're commissioning it finally, you still have to make sure that it meets the intent. Okay. That's simply what the standard says. Now how what what does it mean again when you are trying to implement it? So, I think for all of you, there is also another piece that I would like to add. There are standards like the European hygienic design requirements, EHEDG for short, and the these are very good detailed requirements on how an equipment, is considered to be hygienic. What does an hygienic design mean? So, for those of you who are interested in deepening your understanding, I suggest you also look at EHEDG, and their documents. They have everything from designing layout for a plant from at a plant level to designing a factory level, I mean, to going down to designing individual equipments and having them, you know, how to, make sure that they are hygienic. So when we talk about purchase specifications, obviously, this is, I think, the most, is the most basic or the most simplest thing, but it's amazing how many times we get this wrong in operations. You have to have a detailed purchase specification before buying any piece of equipment because you have to consider the intended use. You have to know that by the design of the equipment, you are not adding anything hazardous into your, into your, food. You don't have you don't want things like, you know, it's been welded so badly that, things have, you know, you have growth coming there. You have, you know, fungal pockets happening there or the microbial dead dead end. You know, it's like a dead end happening, and there's microbial growth. You don't want that. So purchase specifications detailed enough to, tell you tell the the the manufacturer what is the intended use, what is the hygienic design principle, how how clean you want it done, how you want the welding to look, what is it intended to be used for, how is it gonna be clean. All this has to be thought when you're gonna already decide to buy a piece of equipment. Okay? You have to have risk based change management processes in the sense that you must document the impact of a new or modified food safety equipment. What what will happen when you get a new piece of equipment? How does it fit into your entire operation? What are the hazards that could come because of it? And, you know, have you thought about minimizing it already? How will it fit in in your entire flowchart? How is it, you know, going to help you? How are you gonna clean? So all these risks have to be addressed. And once you've decided to get a piece of equipment, once it's installed, you have to also make sure that, you do a validation post installation to make sure that all the operational standards, what you intended to buy this equipment for and what it intended to do, that is what it's doing. You have to be very focused on this and getting your purchase specification, your design specifications right is very, very, very critical and very important so that the rest of your operation becomes much easier later. Okay? How do you implement the standard? Again, it's like a little bit like HESUP. You need to also here have a multi multidisciplinary team, because everybody, you know, you need the maintenance engineer, you need the production engineer, but you also need the HACCP, somebody who understand, understands HACCP and somebody who understands the microbial risk probably also on this team to be able to, help with those decisions making. You have to do a risk assessment to ensure that, the food safety hazards are not there from this new equipment. And, also, think about how you're going to maintain this hygienic design throughout its life cycle. How are you gonna clean it? What is gonna be the maintenance protocols for it? Are there any relevant legislations that you need to meet? Is there any risk of product being contaminated post installation? Because you've forgotten probably to, you know, kind of it's been welded and it's been put in place, but you have done nothing, to remove the little bores of metal that are there, and that could lead to probably another, risk of contamination. So have you thought of thought of all this before using an equipment into, getting an equipment operational? So these are things that you will need to document, which you will need to also show when your audits are happening. This is something that you need to have as a process, for every time anything is modified or anything new is coming into your production line. I will encourage you to read our guidance document. And like I said, if there is any deeper understanding required, please go to e h e d g as well. One more little thing that I would like to add here is when we are talking about equipment management, equipments that you're using, that you've been using for the last 20 years, don't please unless you modify that equipment, this doesn't mean that you have to now start assessing for everything that you have grandfathered and used for 20 audios in your production. Okay? This is for new equipment. This is for equipment that will be modified in, you know, in some way and then be put into operation. So things that have that you're using, it's been installed 20 years back and it's working perfectly, has already met all these requirements. Right? But when you're now going to get new equipment or modifying that, you have to validate from the design to the equipment really being installed and post installation how it works. So, that is, in short, what this standard requires you to do. Now coming to the other big thing, I think is climate change, and, I think we also had questions on climate change. So I'm gonna now talk a little bit briefly, and, Jeetendra ji, if you need to come in, please do as well here. Climate change is, something that came in, in ISO this year itself, and therefore, it has now got also incorporated into FSSE 22,000. So when you're talking about climate change and what what does it have to do with food safety and FSSE twin, 22,000 version 6, Please make sure that you as an organization can answer these three main questions. Have you determined whether climate change is a relevant issue for you as your as your organization? You know, you could really think, does climate change affect my organization, my product, what we are trying to do? Okay? Yes or no? That is what you need to determine. You also need to, determine that are there any statutory regulatory requirements that are applicable to your products and services? And, does the organization, align with all your contractual requirements? Like, if you have interested parties, 3rd parties, are you meeting all of that? Now why why talk about climate change in food safety? So, like I said, ISO bought this, in introduced this. And, because FSSE's ISO aligned standards, it also comes into FSSE 22,000. Now a lot of organizations who have, an integrated management system already maybe looking at these questions and already may have considered climate change in them. They may there there may be some, companies which look which which have environment management and, EMS systems where they might have looked at climate change. There there will be some food companies which probably have not thought of it, and, in version 6, this forces you to start thinking about climate change. Now, why why start thinking about climate change? We all know I mean, we we know the way the rains they've just become crazy. They come much later, and they're much more, like, you get a 100 millimeters of rain in a day sometimes. And, all of us are living through, climate change right now. We've been seeing examples of it. So as a company, as your product, if as a food company, what does it mean to you? I mean, examples here would be, are they say you're producing something which has a raw material, an agricultural input. How is climate change impacting that? Is it the like, in in the coffee business, you are already here hearing that coffee arabica is going to be extinct. You know, the climate change is just killing this coffee plant out. So what do you do? I mean, if these are changes that are gonna affect the raw material for your product, what are your, checks and balances? What have you put in place to already start planning for the next level? So these are the kind of things that you will have to determine. There will be companies which are, probably located close to a flood plain. What does it mean for a food company which is starting to get flooding? I mean, there was no flood before this happening where your company is situated now, but with the kind of rain and the way things are going, you've had flooding issues happening. So what does that mean for your organization? So these are the kind of questions that you will have to start grappling with. And when we say climate change, maybe these issues will have to now start being addressed in your quality system, in your food safety system, and that is why we've got them here. The other examples yeah. Sorry. Yeah. Yes, Smitha. Just one more example, because I was just auditing, some company 2 days back, and then they had some, environmental management system in place, and they had done the risk assessment of the environment. But the challenge was that that they had too many air conditioned systems and, freezers and coolers and all that, and they were not meeting those norms, like, you know, of emission. Okay. So then, I said then the global, GAG, which is their how you are maintaining those kind of thing. So they have put one very good, unique feature in their quality objectives right now, how they will be managing and controlling such kind of climatic change within their norms so that they monitor those, norms of emission, of those kind of, features like air conditions and the conditioning systems in that because that's was, like, a company which was using those kind of, processes and then they had. Similarly, it's like boilers and, some kind of compressors and other things which are there, which gives lot of emission. So what we have to do is that we have to verify as an auditor, like, you know, whether the compliance level for those kind of, instruments, which they are using as a boiler or any compressors are smoke resistance and whether they have those kind of approvals in place and all that. So earlier people, as a food company, they were not focusing on, those requirement in a very true sense. But now they have come up because of the new requirement in the FSSE, 22,000, which has put the climate change as globally, for all companies to follow in totality. So that's my view on those kind of audits and how we can do during the auditor and what is the auditing we'll be checking during that process. Yeah. Yeah. Thank you. Yeah. Thanks a lot. And, you know, there's a, link here, to an, document from the, ISO group, which also explains how climate change is going to be audited. So I, encourage all of you to have a look at that document as well. The other example I can give very simply from beverage companies, you know, your water use ratios. How do you minimize the water use ratio? How do you rationalize the water that you're going to be using? How do you bring down those product to water ratios? And how do you make it more efficient? So all these things you'll have to start considering and, you know, put this together as something that you're looking at climate change. It's not that, QMS systems and ISO never had it always told you to look at interested parties and what the external, you know, your customer needs are. So probably, even in climate change, even with food companies, this will start to have you'll have to start doing this. There might also be, reasons like when you're exporting to, say, another country, they have laws on carbon emission. They have probably they want to know the source from where you've got the product. They want to know whether it's sustainably fished or something. You know? So these are kind of things that you as an organization will have to first determine whether they're relevant to you, and then you'll have to start a way in which you manage or you have a plan in place to deal with this, as as things progress. So that's my thing on climate change, and I encourage you to read this document on the, ISO website. It's on auditing climate change, and it'll give you a few more inputs and examples on how how we do it. I think, with that, I'm gonna go into the benefits now of 22,000. Again, this is just a very quick thing about y 22,000. It's like to summarize everything, ISO 22,000 and FSSC are I mean, FSSC is built on the ISO platform, but FSSC 22,000 is GFSI recognized and therefore is globally accepted. A lot of food companies already follow it, and we take best practices from them to include it in our requirements as well. ISO does not have a public register, so you cannot go on to any website and check your company name and see the ISO certification there. FSSE allows you to do that. You can go to our website. There's a public register there. You can quickly identify which company has a FSSE certificate. Okay? I'm not gonna talk about integrity programs. We've already talked about that, about pass and integrity programs. And, one thing that I'd like to highlight is because FSSE is governed by a board of stakeholders, which is, which comes from all the big, food companies, agility of, you know, getting, our standards changed, leveraging, new requirements, new threats that come up, new things that happen. We can quickly turn around our standard, and that's also one of the reasons you get so many versions, and we can address, food safety issues, in that way. Again, we have for those of you are exporting to the US, FSSE has an FSMA addendum that can help you with, your, exports. It's a 3 year certification cycle, so that also, in a way, plays in reducing the cost over a 3 year period. That is it. We have 2 new things that I'd like to just point you to. You can look this up on our website. We have a new standard called FSSE 24,000 on social scheme, social management that is things like child labor and, you know, living wages, working conditions. Those kind of things that are addressed in the standard. And we have an emphasis on-site. It's like a subscription based service where companies can, have this on-site access, and they can, know the certification status, the findings of all the companies, within their, you know, if you're like 1, like, the corporate office and you have 10 offices around, you can figure out what's happening in those 10 offices with respect to FSSE certification, validity findings, by using on-site. So that's just something new that's happening. And, we'll, I think, take a few questions. I can see a lot of them coming there, so I think I'll leave some time for questions. And you can see my email on the screen. Please feel free to contact me if you have any questions. Otherwise, of course, you can, send all your questions to NSF, and we can answer them. Sure. Thank you so Thank you, Smita. Thank you, Jeetendra ji. You both have been exceptionally good. And I think, our participants, they have been very curious and inquisitive with their questions. I can see loads of them coming in. So, we do have some time. I know we have spilled over a little, but I think we have about 10 minutes to answer as many as we can. Other questions we can, perhaps reach out to the, the people personally in their emails or via their LinkedIn profiles as is the case. So, I'll start with a question from Ravinder g, Ravinder Lumer. He says that can you please elaborate on performance measurement of defined activities? You're talking about the food safety and quality culture, is it? Yeah. I think he's speaking on the food safety and quality measurement, KPIs. Okay. Jitendra, do you wanna take them up, or should we just say that it's clearly defined in our guidance document for so to save us some time right now? It is, like, no. You can have kind of a smart, objectives, like specific, measurable, real estate, and time bound, and then you can have those. And it's very clearly defined in the guidelines also. It is like your organization should adapt to those requirement, with regards to, what are the products you are manufacturing and what are your processes. So that has to be aligned to to be the smart objective as KPI. Yeah. And, just just to add to that here, when we are talking about performance measure, it's, you know, performance measures related to food safety and quality. Yeah. It's it's not whether, you come on time to the office or not, not those kind of performance measures. So please, yeah. And, please have a look at the the guidance document. It will answer a lot of your questions. And if not, you can definitely get back to me, and I'll help you find the guidance documents if you don't, find it. And, yeah, we can Yeah. Yes. Talk about that. Okay. Thank you, both. There is another question from Naveen Nidumuri. He's requesting, for FSQC objectives. Sorry? Skew objective. Food safety quality objectives. Yes. Quality objectives. Yes. So, again, you know, for this, the quality objectives and food safety objectives depends on the kind of product that you're making, the kind of operations that you have. And you have to clearly, define, now can I get, get get you, Jeet, in case? Yeah. One example I can give. Like yeah. Specific. Like, if you have a quality objectives, you can say number of breakdowns should be reduced from 10 hours in a month to 5 hours per month. See, that's a quality objective. When you say food software objective, you count your environmental monitoring program. Suppose your environmental monitoring program, say, TPC should be, is currently having 500. So you reduce it bit to 250. So that's a more on, food safety objectives, basically. So food safety is mostly towards the food safety, the food compliance, the safety of the food. Like, if you have to, count off some, in your area, then you have to reduce it that, you have hand swab count of 100 coming. You reduce it by 10. No coliform, 0 coliform. So that's more on the food safety objective. Quality is mostly, like, no, with respect to the quality parameters, which is there, like, no, meeting the specifications and other things. So that's what Good. I can give one example. Yes. So just another example is customer complaints. You know, you that could be a quality objective. That you have, 0 customer complaints that are related to, say, food safety or, not, not more than, one one percent or whatever your stand. So if you've got 100 last year, you can say that I'm gonna reduce my customer complaints from 100 to 90. 90. Yes. Yes. Yeah. You can define your objectives that way. And for food safety, you can say none no customer complaints should be, related to, like food safety. Like, you know, somebody getting salmonella from my my product or, you know, something related to food safety are 1 0. So 0 complaints related to, microbial contamination or physical contamination. Yeah. Foreign body foreign bodies. Foreign bodies. Yes. Yes. Yes. Thank you. Yep. So there is the next question from well, there are so many of them. There's a next question from Himadri Shekhar Chatterjee. He's asking, in case of pharma, they're following testing pharmacopoeia as standard. What standard will be followed for testing of raw food materials? I'm sorry. Raw food yeah. Yes. He means to say how the raw food material, like the incoming raw materials, how they will be checked, in now. So there is a pharmacopoeia standard to check the raw materials, whether it is passed through in, IP, BP, USP norms. But for food materials, there are certain guidelines on the FSSA site also where you can check the food materials, and then you can check on in house specification also. You can design your in house specification so that, that in house specification will meet by by the seat. Now this in house specification standards will be based on the product, which the raw material which you are supplying and using in the product. It will be based on the codecs requirement. It will be based on the FSSA requirement. So that requirement has to be fitted into your specification, and you can design your own specification. It is not like a pharma standard, specification which is fixed in the pharmacopial. So hope I it's answered to your question. Anything, Smita, you want to add on this? You, you know, like, first, something like a beverage plant, water would be a raw material. So there will be raw material specifications for water in the sense you will you'll have to meet 105100 if you're India. Like, IS 105100 basic drinking water guidelines you have to meet, or you have to meet, WHO, or you have to meet EU requirements on water. So that was that is what will I mean, raw material was water, and your water meets these basic basic specifications. It's drinking water quality. It's 105100. It meets that quality. If it is sugar, like Jitendra ji said, there will be, requirements on sugar. If it's a raw material, sugar is your raw material, you're gonna try and meet codex requirements. You're gonna meet requirements that are there in FSSC. There are some requirements on pesticides. So all these tests, you will have to do to ensure that your, raw material coming in, meets requirements. If you're using carbon dioxide as a gas, like, again, from a beverage perspective, there are, specifications for an ISBT specification for c o two, which tells you the c o two that can be used in food has to minimum meet these requirements. So that way for every raw material that you're going to use, in within your, to create a food product will have some specs that you will have, which will have to be met. If it's absolutely there is no specification, developed for this and it's an entirely different new ingredient that you're trying to do, you will still have to make sure that it is food safe, that there's no risk that is gonna get added into your, final product because, you know, you're using an ingredient for the first time. You still have to know the basics of what it contains, what it means. Are these things that this ingredient is made from, is it safe for making food? Yeah. So Yeah. So the label claim and the testing procedures that also has to be properly defined in the specifications, how you test and from where you have got those specifications as such. Yes. Yeah. Sure. And a lot of times, it would be COAs and COCs that your supplier gives you, that you'll have to make sure, you know, meet specifications. You'll have to design your own specs sometimes if, you know, if there's nothing else as a base level to start looking at, things that are coming in. Sure. Thank you both. There is another question from Minnie. I think we have answered a little bit of that during our presentation. So she's requesting a deep dive into the climate change requirements, specifically to the requirements for the interested parties outlined in the clause 4.2. Okay. So do you wanna take this up or you want me to explain this, Jiten, Vijay? Yeah. The actually, Miniji, this is a very good question what we asked. As I as we have, discussed in the presentation, which Smita ji has already shown, the climate change will depend on the industry and the type of industry. It will not be applicable, for all type of industries. Suppose you are a beverage company, so the climate change, 4.1 will be different. But for your type of industry, what you are into, you have to define those very clearly what are the products and what whether there will be a aspect impact study done for your product on the climate. So you have to see the aspect impact studies on the product which you have been manufactured based on the rational of, what your product will be having those kind of things. Suppose it's a dry ingredient company, which does not have x y expect impact studies which have been done for, like, for a boiler or, manufacturing, company, which is using more of water, how it is, done, like, as as I gave example of air conditioning company where they use lot of air and gas and other things in the city. So how does the climate change get, into those kind of environment and how does it impact those things? So there should be some risk assessment done based on the, severity and the probability of, like, no, HACCP, you do HACCP. So similarly, we have to have the risk assessment for climate change also documented. So maybe that company you are under. So what the audit point of view is that you have to have those kind of norms incorporated in your document under section 4.1 of climate change and just see to that. And, as Smita ji also told about the guidance document, you can go through this ISO guidance document, which is very good and handy. And you can add up those guidance document to into your company's, products which you are manufacturing. Just to add to that, just to add to that, when we are talking about interested parties, many, couple of things that you can, you know, easily determine. Are there any statutory, regulatory, requirements for the product or, you know, is there anything like this already existing? Any customer requirements regarding, zero discharge, climate change? Are there any, permits, licenses, or environmental authorizations that you need? These are all interested parties, you know. So, the other thing would be, are there any requirements, related to reuse, you know, end of life? How do you treat the product or, product claims? Is there any, how do you say, industry codes and standards related to climate change, in in your specific area? So all these kind of things will help you understand what the interested party requirements in climate change is. Sure. Thank you. Thank you, Smita and Jeetendra. I'm just requesting you if we can take any more questions or can we just refer to all of these personally? I know that there are about 170 odd people on call currently. So would you want to take at least couple of them and then we call it a month? Maybe we can take 2 more questions. Okay. Okay. So we have a question from Akshita. Is line clearance verification a new addition to the FSSE version 6? Well, it it is not, it is it's part of the version 6, and it is talking about, quality control parameters. When we say, line clearance, I have summarized it as line clearance. But it basically means that if you're chain doing the changeover process and your labels from the old, old package are still lying on the line and then you pack a new thing with the old package, that is, something that's not acceptable. So that would be an example of where you'll have to, look at, quality control parameters and specifications being set. The version 6 link requires you to look at startup and shutdown procedures. Yes. So, in that sense, that that was an example that we've added to give you you more clarity. Ashok wants to understand what's the meaning of ongoing shelf life study and how to go about doing it. So ongoing shelf life study. So if, so first of all, I think we all understand what shelf life studies is. When you make a new when you make a product, you have to know, in what conditions, how many days it's still fit to eat or fit to consume. Right? That's what the shelf life would be. So when you're, when you're, when we talk about ongoing shelf life studies, so you have developed a product, you've launched it into the market, and you said it's got 2 year shelf life. But, things do change. What what is your validation to make sure that it's still 2 years? You'll have to still probably once a year, you know, 1, a year down the line, get the product back from the market, see whether it still tastes the same, has the same flavor, or you will have to, you know, make changes then to your shelf life the way it is. So the end result is what the consumer gets has to be perfect, has to be fit for, the intended use. So how do you make sure that your shelf life, that you've declared really, meets what it means? That that is what the standard in short says. So you'll have to verify and validate that these kind of shelf life that I've given 6 months, 2 years, 1 year, it still is acceptable, basically. Okay. I I think I'll take the last question and then I think, we'll call it a call. The other questions, I'm sure that I'll refer it to both Smitha and Jita Energy. Apologies for all those who asked the questions, but, please, rest assured that your queries will get answered. I'll reach out personally to you and send across, the answers from our speakers to you through your registered email IDs. And so the last question coming in from Sunil Malethia. It's actually a big question. What should be an example of objective for organizations to reduce food loss and waste? And does it, you know, it is a part of food safety and quality objectives? Also, does it, is it mandatory to define policies for reduce, food loss and waste and if we have waste management program or procedure? Okay. I think it's a long winded question. I think I did address all of these, when I was talking about food loss and, yeah, you need to set some targets for food loss and waste. Otherwise, how do you know whether you're meeting it or not? So like I said, when I was talking about food loss and waste, first, you have to quantify what's going on. You know, first first of all, know what is happening, what your process is, where are the losses happening, what kind of losses are happening, how much of it is happening. And then you need to kind of, once you know what is that, you need to quantify how much you're losing, what is the waste, and then set some specific short term or long term targets to kind and kind of meet them. So, yes, to answer your long question, the my short answer is yes. You have to you have to set objectives and targets, and having a waste management program is different from having a food loss and waste, program. So if you're saying waste management program and I'm gonna perfectly manage my wood, cardboard, glass, you know, whatever waste that is coming out, and I'm gonna have a process whereby I will sell it to a scrap vendor that does not meet requirements of the food loss and waste, stand. So just to add, what, Smita has just, spoken about, like, no. We have 2 things here. 1 is not the waste which is created, by you as a, substitute for this, but it has to be monitored. So you have to set your benchmark for the waste, and then you have to monitor those on a regular basis. And then secondly, it depends on the type of industry and the product what you're manufacturing. Based on that, also, the waste, is also, going to be monitored and maintained. So that's the thing, and, I think the presentation was quite enough to give you all the details of those things. I just want to add one more thing. I saw a lot of questions saying that link on the ISO was not working or whatever the so the name of the document is auditing climate change issues in ISO 9,000. So if you've not, the link is not working, just Google this thing called, this, phrase, auditing climate change in ISO 9,000, and you will get to that same document that we are talking about. It's a very good and useful document for you to understand how, how this clause will be audited and what are the things that you need to do, you know, to to be able to meet it. Yeah. Sure. Thank you. With that, I think we come to conclusion of today's webinar. Thank you. I think it has been a very, very engaging and insightful webinar. Special thanks to our speakers, both Smitha and Jitendra ji for their insights and real time experience of the industry, which they have worked in for decades. And a round of applause and thanks for our participants as well who have been very kind, very engaging and have asked so many questions, which actually took us up the learning curve as well. So but I'll ensure that all the questions that remain would get referred to the speakers and all the people who are there. I'll try to compile all the questions in a PDF and send it across as a as a document when I send the thank you email to all of you. So signing off for today. Thank you so much for joining in. Till the next time, we we meet on another webinar with FSSE, with NSF experts. Thank you so much for joining in today. Have a great day ahead. Bye bye. Thank you. Thank you. Thank you so much. Pleasure. Bye bye. Thanks. And