It’s no secret to anyone in the food and beverage industry that an outbreak can cost an average of $10 million in damages. So why are food manufacturers still reacting AFTER something happens instead of preventing BEFORE a situation runs out of control? It’s beyond vital that plant managers not only have an appropriate corrective action plan for handling positive test results on finished product, but it’s equally if not more important to have strong preventative measures in place to catch pathogens in the production environment BEFORE they enter the product and worst of all BEFORE they leave the facility!
Food safety practitioners have been forced to wait until they can react to results from environmental testing programs (EMPs) for years. The current process of testing for pathogens and bacteria in your food manufacturing plant can often take up to 48 – 72 hours under good conditions. You collect samples, send them to the lab and wait for the results. If your lab doesn’t have a robust reporting workflow, you might wait longer even than it takes to run the testing! So while you’re waiting for those results, your company’s risk exposure grows and grows, a very clear and present danger of possibly ruining your brand. It’s no secret that hundreds of companies have been under scrutiny in recent years due to very public recalls. Is this reactionary approach still working for you? Did it ever? And is your plant really as clean as it looks? More often than not, if you are not getting positive results, you aren’t looking hard enough!
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Here at Sample6, we know the holidays are the most wonderful time of the year. Which is why we want to make sure everyone is practicing safe baking when preparing holiday food! Follow along in the below steps for four easy food safety baking tips.
Our approach is three-fold: First and foremost, we protect your brand! Second, we help you comply with existing and new rules and regulations! Third, we reduce your risk while producing food and serving customers!
“Many food and beverages manufacturers are poorly prepared to comply with the record keeping requirements mandated by the Food Safety Modernization Act, according to a new survey”. How can you enjoy a food safety audit when the majority of manufacturers are unprepared you ask yourself? Most people equate a food safety audit with a visit to the dentist, an audit by the IRS or something else equally tedious and potentially painful. But it does not have to be this way.
Using technology to respond to a Listeria recall It’s Tuesday – your least favorite day ever – at least this Tuesday is… you’ve been notified that your company is recalling product due to Listeria… produced in your plant! In cases like these it is of paramount importance to have a predetermined course of action included in a detailed Recall Plan. The goal of a Recall Plan is to provide explicit steps to rapidly identify and remove the recalled product from the marketplace to ensure the health of the public.