AUGUST 20249at the manufacturer and during installation at the plants with cross-functional sign-offs, including engineering, quality, food safety, and operations, must be in place. Early involvement and cross-functional collaboration are key for successful and consistent implementation. Environmental Monitoring Program (Pathogens and Indicators)Some people say they have never had a positive hit in their facilities. It could be a good thing but also a bad one. This begs whether they are swabbing enough, swabbing the right locations, or using the right method. A robust EMP program must be risk-based, including factors such as the age of the facility or equipment, type or nature of the product, processing type, hygienic zoning, cleaning method or frequency, and historical data. The number of swabs across zones 1-4 and frequency should be appropriate for the risk level defined. Air monitoring in the processing or surrounding areas is critical to identifying potential airborne micro risks. Another crucial aspect of EMP programs is data tracking and trending to identify the hot spots and follow up with adequate corrective actions. Allergen Management ProgramFood allergen recalls could occur due to cross-contact or exposure and undeclared allergen on product labels. It is imperative to have a comprehensive allergen management program end to end, from ingredients sourcing to finished product distribution. This includes but is not limited to major allergen declaration requirements for all suppliers, validated allergen cleaning and verification using rapid allergen-specific testing kits or finished product testing, formula and product verification, segregated production and storage areas, and production sequencing.Food Safety KPIsThere must be a continuous measure of performance to ensure the food safety management system is working as intended. Confirmed internal findings, Master Sanitation Schedule (MSS) completion rate, First Time Right (FTR), and Cost of Poor Quality (COPQ) are some of the food safety KPIs to routinely track and trend, and review at various management levels.In summary, everyone is responsible for food safety regardless of function in the organization; food safety is not a one size fits all; assess the risk unique to the process, product, and environment and implement appropriate validated preventive controls. And most of all, never forget that no matter how robust and sustainable your food safety system is, it must be updated and changed. Food Safety is very dynamic. A new threat or challenge to your current systems might be approaching. EVERYONE IS A RESPONSIBILITY FOR FOOD SAFETY REGARDLESS OF FUNCTION IN THE ORGANIZATION; FOOD SAFETY IS NOT A ONE SIZE FITS ALL, ASSESS THE RISK UNIQUE TO THE PROCESS, PRODUCT, AND ENVIRONMENT AND IMPLEMENT APPROPRIATE VALIDATED PREVENTIVE CONTROLSOlawumi Wumi Yusuff
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