When evaluating the potential payoff of a QMS investment, Tracy Ouellet from Norima Consulting helps companies assess their potential return on investment, beginning with this this simple ROI calculation:

(Gain/Savings Achieved from the Investment – Cost of Investment) / (Cost of Investment)

Each food and beverage facility is different, with its own unique set of food safety and customer requirements to satisfy. With that said, there are many key performance indicators (KPIs) shared across the industry which are used to measure success.

What Is Statistical Process Control?

Simply put, SPC uses statistical methods and sampling programs to help plant and operations managers understand and control variability in their manufacturing processes. Process variations are displayed in real-time charts and trigger alerts as processes begin to trend out of expected, standard limits. The main objective of statistical process control (SPC) is to better manage operations and reduce waste and the need for rework. Plant and Ops managers like SPC because it gives them the concrete information they need to stop a line and fix problems before they spin out of control.

The British Retail Consortium (BRC) is a GFSI-benchmarked scheme popular throughout Europe, with some U.S.-based food and beverage companies holding certificates. While 65% of registered sites are located in Europe, 11% are located in the U.S., making it a fairly common food safety scheme for North American processors and manufacturers. If your company is preparing for a BRC audit and is wondering what to expect, this brief guide will serve as a helpful resource.

Oftentimes, the terms “food safety plan” (FSP) and “HACCP plan” are used interchangeably. Yet, there are critical differences among these two concepts. Although both can support a robust approach to food safety in food and beverage companies, understanding the nuances of each program is essential to ensuring compliance. Here, we offer a close look into each type of plan and what they entail, along with key differences between the two.

What Is GFSI?

The Global Food Safety Initiative (GFSI) is an organization whose purpose is to enforce food safety through internationally-recognized benchmarked standards. Becoming GFSI certified helps food manufacturers and processors stay competitive, produce safer products, and improve performance in a number of key areas. If your company is considering certification in one of the GFSI schemes, this guide will help you determine which option is best for your needs.

Becoming SQF certified offers several advantages for food and beverage companies. Like other Global Food Safety Initiative (GFSI) schemes, SQF certification helps facilities improve performance, promote safer products and operations, and optimize their resources. While there are several steps involved with becoming SQF certified, these advantages far outweigh the time and effort. Here’s what you should know about the certification.

Food and beverage companies must go to great lengths to ensure the safety and quality of their products. While agencies such as the FDA and USDA help to regulate practices and enforce food safety, compliance with these laws is mandatory. To further demonstrate their commitment to providing top-notch products and adhering to rigorous standards, food and beverage companies can also voluntarily pursue GFSI certification. Here’s a look into what the qualification is, why it’s important, and how you can obtain certification to a GFSI-recognized standard in your facility.

While it remains important in any aspect of manufacturing, root cause analysis in the food, beverage, and CPG industries is critical for safety, compliance, and performance reasons. Oftentimes, problems arise which do not have an obvious explanation. In these instances, further investigation is necessary to arrive at the root cause. 

Cultivating a food safety culture has always been critical to successful operations in F&B companies. Now, however, the need for a strong culture surrounding food safety is not only key to making your plant run efficiently — it’s also a matter of compliance. Governing bodies like the FDA and food safety organizations like GFSI are rolling out directives in 2020 and 2021 that callout specific requirements for food safety culture, and for the vast majority of companies, some adjustments will need to be made to accommodate these changes.