European Paper Packaging Alliance

Food hygiene challenges in replacing single use food service ware with reusable food service items A report prepared for EPPA The European Paper Packaging Alliance Professor David A McDowell M. I. Biol., Ph. D, C. Biol., F. R. S. B. Emeritus Professor of Food Studies Ulster University 29/06/2020 Ref.

McDowell M. I. Biol., Ph. D, C. Biol., F. R. S. B. Emeritus Professor of Food Studies Ulster University 29/06/2020 Ref. Ares(2020)7795488 - 19/12/2020 TABLE OF CONTENTS Page EXECUTIVE SUMMARY 1 The context 1 Cross contamination 1 Changes in food consumption patterns 2 The inherent problem 2 Increases in reusable food service ware & increased foodborne Illness 3 Dishwashers 3 Fungal infections and allergies 3 Reducing cross contamination to reduce foodborne illness 3 Symptoms of foodborne illness 4 Incidence of foodborne illness 4 The costs of foodborne illness 4 Moving from single use food service ware to reusable food service ware will further increase foodborne illness 4 A matter of balance 4 REPORT STRUCTURE 5 BACKGROUND SCIENCE 5 The current situation in relation to foodborne disease in the EU 5 Wider costs of foodborne illness 5 Disease causing bacteria/viruses enter/persist in the…

…evidence 12 Undesirable scenarios and problems with reusables 13 New challenges in dealing with reusable food service ware 13 Dishwashers 14 Fungal infections and allergies 16 Quality controls and standards for paper-based food service ware 16 Wider recontamination and pathogen dissemination at retail level 17 Recontamination of high risk (ready to eat/take away) foods 17 Take away foods 18 Eating on the move 18 Unsuitable environments for reusable alternatives 18 CONCLUSIONS 19 GLOSSARY 21 REFERENCES 22 1 EXECUTIVE SUMMARY The context Single use materials are widely used, especially within the retail, self-service, convenience, food service and consumer sectors of the human food chain, as key elements in preventing cross contamination of food products with pathogenic (disease causing) bacteria and viruses.

…key elements in preventing cross contamination of food products with pathogenic (disease causing) bacteria and viruses. The environmental profile of single use packaging and food service ware is of increasing interest to consumers, governments and industry (1-3). It has been suggested that reusables alternatives may have better environmental profiles, although little research has been carried out to confirm these suggestions (4). However, it is becoming clear that some reusables must be used a considerable number of times to achieve better environmental profiles than single use food service ware (5), and further life cycle studies could usefully be conducted (6).

…profiles than single use food service ware (5), and further life cycle studies could usefully be conducted (6). This report reviews the risks of increased foodborne disease associated with the move to wider use of reusable food service ware and systems, in the absence of very necessary significant changes in consumer understanding and hygienic practices. These risks are inherent in the additional, more complex, multilocation cleaning, sanitation, storage and transport of reusable food service ware within the human food chain. In essence, this is because there are greater risks of cross contamination within “circular” reuse systems, than in the current “linear” single use systems. The inherent complexity of “circular” reuse systems may also make it more difficult to track and suppress outbreaks of food borne illness and/or carry out related food product recalls.

…it more difficult to track and suppress outbreaks of food borne illness and/or carry out related food product recalls. Cross contamination Cross contamination of food is the unintended process by which bacteria, fungi, viruses or allergens, are unintentionally transferred from one substance or object to another, with harmful effects. Such transfer can occur at any stage of food production, processing and service, and can be direct, e.g. transfer from the hands of an operative into a ready to eat meal (7), or indirect, e.g. transfer of harmful organisms/material from a contaminated food contact surface onto food during processing, retail or service (8).

…harmful organisms/material from a contaminated food contact surface onto food during processing, retail or service (8). Cross contamination is the most frequent cause of most foodborne illness, causing 600 million cases of per year of which 350 million are caused by pathogenic bacteria such as Campylobacter sp., Salmonella sp., Listeria sp., or the Enterobacteriaceae family. EFSA/ECDC (European Food Safety Authority /European Centre for Disease Prevention and Control) have reported Campylobacter and Salmonella as the most common causes of foodborne zoonotic disease in the EU, affecting as many as 350,000 people per year (9, 10), with most sufferers having mild illness (very brief nausea and vomiting).

…as many as 350,000 people per year (9, 10), with most sufferers having mild illness (very brief nausea and vomiting). However, a much smaller proportion of sufferers have long term illnesses such as temporary or persistent paralysis and nervous system damage, dysfunction of the nervous system and brain, or kidney or liver failure, which may be fatal (11). Adequate means of mitigating the significant impacts of cross contamination are relatively easy to describe, in terms of what food handlers should know, and what they should do. They are, however, difficult to establish and maintain. Food handlers should have a clear understanding of how to avoid cross contamination, and how to consistently apply and maintain good hygienic practice. They should be trained, supported, and monitored in cleaning/ sanitising work surfaces, utensils and equipment.

They should be trained, supported, and monitored in cleaning/ sanitising work surfaces, utensils and equipment. They should understand the importance of washing hands before/after touching /preparing food, safe cooking, separating raw and ready to eat foods, along with the correct use of fridges. Food handlers should be supplied with appropriate protective clothing, an adequate supply and use of cleaning 2 materials e.g. cloths, sponges, mops etc, and should work in separate food preparation and storage areas, with surfaces, machinery and equipment, which are cleaning between working with raw and ready to eat foods.

…areas, with surfaces, machinery and equipment, which are cleaning between working with raw and ready to eat foods. These key elements of food hygiene have been effectively presented in the 4Cs (Cleaning, Cross-contamination, Cooking and Chilling) (12), From Farm to Fork Safety of the Agri-food Chain (13) , and Five Keys to Safer Food (14) Changes in food consumption patterns People are increasingly consuming food away from home, on-the go, often in crowds, and frequently where and when the reuse, recovery and effective sanitisation of single service ware, packing and utensils is difficult, if not impossible. There are good reasons why, where appropriate, effort could be made to reduce the use of single use packaging and service ware.

…good reasons why, where appropriate, effort could be made to reduce the use of single use packaging and service ware. However, there are many circumstances in which the continued use of single use packaging and service ware provides the only feasible option for maintaining adequate food hygiene, public health and consumer safety. The evidence is clear. The potential for the persistence/transfer of agents of foodborne disease (bacteria, fungi and viruses) on food service reusables, remains a clear and present hazard, especially at the retail/service/consumer interface. The risks to human health posed by cross contamination within the food chain are well-known and long-established.

The risks to human health posed by cross contamination within the food chain are well-known and long-established. It is a hundred years since Dr Samuel Crumbine, one of the founding fathers of modern public health, invented the first single use disposable cup with the express purpose of reducing cross contamination and the incidence of human foodborne disease. It is twenty years since J.G. Doser (15) concluded that “Individual pre-packaging of food is the only certain method of preventing contamination by customer handling”. The factors which led Crumbine and Doser to establish the crucial importance of breaking the chain of cross contamination to prevent foodborne illness have not changed.

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What is better for the environment in Quick Service Restaurants? Reusable v Single-use Learnings from multiple studies Ref. Ares(2023)2887852 - 24/04/2023 The need for a science-based approach EPPA’s priority is to provide the best environmental and most hygienic renewable paper-based products for the European population. Why did EPPA commission studies? We want to provide a scientific basis for discussion with authorities on the policy developments within the European Union regarding the circular economy and waste prevention.

…authorities on the policy developments within the European Union regarding the circular economy and waste prevention. EPPA has commissioned five studies since 2020: • 3 environmental Life-Cycle-Analyses • 1 economic impact assessment on SU vs Reuse • 1 hygiene report on SU vs Reuse These studies were conducted by independent experts who also work for the EC, such as Ramboll and RBB Economics The need to safeguard our climate goals Looking for the best environmental solution is a legal requirement Mere “waste reduction” shouldn’t prevail over the “overall best environmental outcome” When applying the waste hierarchy, Member States shall take measures to encourage the options that deliver the best overall environmental outcome.

Member States shall take measures to encourage the options that deliver the best overall environmental outcome. This may require specific waste streams departing from the hierarchy where this is justified by life-cycle thinking on the overall impacts of the generation and management of such waste.

…where this is justified by life-cycle thinking on the overall impacts of the generation and management of such waste. (Waste Directive 2008/98/EC, article 4§2) The need for robust & representative LCAs QSR provides a standard EU study case • A comparable system across EU • A full set of representative packaging • Primary data for the packaging, the washing process and the QSR system • Best in-class dishwashers delivering the highest efficiency in HORECA • ISO compliance and external review Single-use Paper packaging Multiple-use Plastic packaging • An ISO 14040/44 third party reviewed study • Seven types of packaging including 24 products in paper, plastic, ceramic, glass and metal compared - covering all types of QSR servings • In-store and out-store washing considered • Different number of reuse considered:100 for plastic, 500 for ceramic and glass, 1000 for metal • Different…

…also by another series of impacts related to exclusive phases”, mainly: • Preliminary washing at home • Transport back to restaurant • Decrease in the number of reuse due to non- returned products “It can be concluded that shifting from in-store consumption to take-away would be more burdensome for MU systems than SU systems” Take-away LCA • An ISO 14040/44 study reviewed by 3 senior experts • All takeaway options considered: Drive, Delivery, On-the-go, Click and collect • Eight types of packaging including 17 products in paper or plastic, covering all type of servings • In-store and out-store washing considered • Different number of reuse considered: 50 and 100 • Different recycling rates considered • 4 major “hotspots”: production and converting for SU paper, transport and washing for plastic MU Single-use tableware performs better in ALL impact categories Key take-aways • Single-use…

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