Mondelez International, Inc. · NASDAQ:MDLZ
Mondelez International — Technical Presentation (November 2024)
12 slides from Mondelez International's technical presentation, November 2024
Slide 1: MDLZ Cocoa Processing Expectations Manual Updates
MDLZ COCOA PROCESSING EXPECTATIONS MANUAL UPDATES Nov 2024 Mondelez International Public
Slide 2: About Today's Session
ABOUT TODAY’S SESSION This webinar is being recorded Send any questions you have throughout today’s session using the Q&A panel Questions will be addressed at the end of the webinar If your questions are not answered, please contact us through email Please be sure to complete the quiz and survey at
Slide 3: Moderators and Presenter for Today's Training
Moderators For Today’s Training ChriS D’ANCONA Nathalia Galliano Supplier Quality Manager Supplier Quality Manager Mondelēz Global Supplier Quality Mondelēz Global Supplier Quality East Hanover, NJ, United States Curitiba, Brazil Today’s Presenter Karen Megumi Watanabe Thermal Process Authority Mond
Slide 4: Key Take Aways
KEY TAKE AWAYS Go through the major changes in new version 1 (published on March 1st 2024) *SQE requirements will not be covered in this session 2 Cover common audit findings 3 Clarify common questions from PE requirements
Slide 5: Summary of Main Changes
SUMMARY OF MAIN CHANGES • Updated minimum target reduction from 6 to 5 log based on references of prevalence. • Updated requirement for validation, changing the 2-log TVC with spores data as verification only and requiring surrogate validation if data is not robust to perform lethality calculation.
Slide 6: CCP 5.1A Cocoa Bean Steam Treatment
CCP 5.1A COCOA BEAN STEAM TREATMENT • Removal of references of temperatures and time – Critical limits shall be defined based the validation targeting Salmonella inactivation; the respective variables controlling the process; and its variability to deliver the reduction showed in the validation • Ef
Slide 7: CCP 5.1B Cocoa Nib Heat Treatment
CCP 5.1B COCOA NIB HEAT TREATMENT • Clarified that applicable moisture shall be ensured during the whole process (CCP) • Validation: – Biological validation is required (surrogate) when temperature measures could have interference of the heating media (example direct hot air heating the nibs/beans)
Slide 8: Validation Using a Surrogate
VALIDATION USING A SURROGATE • Surrogate is a non-pathogenic organisms that shall have a proven correlated, equivalent or higher resistance to the microbial reduction process than the target pathogen. It is also expected to have similar behavior to the target pathogen when exposed to changes in cond
Slide 9: Validation Using a Surrogate: Common Issues
VALIDATION USING A SURROGATE Common issues: The treatment received by the inoculated samples are harsher than routine process • Limitations: Settings used during production are not validated or covered by validation – Inactivation is measured only for the conditions tested – Changes in conditions, m
Slide 10: Section 7: Prevention of Cross Contamination
SECTION 7: PREVENTION OF CROSS CONTAMINATION Common audit findings: Management of the risk of cross contamination coming from handling unprocessed material Managing leakages of raw nibs/beans in controlled zone Water condensation Supplier´s supplier management • When different microbiological risk l
Slide 11: Key Take Aways
KEY TAKE AWAYS Go through the major changes in new version 1 (published on March 1st 2024) *SQE requirements will not be covered in this session 2 Cover common audit findings 3 Clarify common questions from PE requirements
Slide 12: Thank You! Q&A
THANK YOU! Q&A Please complete the quiz and survey for today’s training by scanning the QR code or using the link provided. We value your feedback! https://forms.office.com/r/zAqJUT9ftV Mondelez International Public
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