SafetyChain Blog

Hazard Analysis and Critical Control Points, or HACCP, is the system by which food manufacturers and processors preventively address chemical, physical, and biological hazards. For years, many companies have relied on manually updating HACCP logs. However, in attempt to modernize their food safety programs and comply with the stringent record keeping requirements of the Food Safety Modernization Act (FSMA), more and more facilities are digitizing program data, including their HACCP logs. Here’s why.

The record keeping requirements of the FDA’s Food Safety Modernization Act (FSMA) are robust and complex. Quality Assurance Mag calls the scale of FSMA documentation requirements “quite extensive,” stating that for food manufacturers and processors, “it can be quite easy to become overwhelmed.” Here, we break down the requirements with a comprehensive overview to facilitate a thorough understanding of the regulations.

The Foreign Supplier Verification Program (FSVP) is encompassed by the FDA’s Food Safety Modernization Act (FSMA). Under the rule, any U.S. company that imports food is held responsible for FSVP compliance and may therefore be required to undergo FSVP audits performed by the FDA or another approved third-party auditing body. Because compliance deadlines have passed (May 30, 2017 for large companies, and March 19, 2018 for small businesses), affected companies must ensure they have the proper means in place to be audit ready.

SQF (Safe Quality Food) Institute is the most sought-after Global Food Safety Institute (GFSI) scheme in the U.S. Many food and beverage companies pursue GFSI certification to enhance their competitiveness, secure stronger customer relationships, and promote improved safety outcomes within their facilities. Some companies, however, specifically choose to become SQF certified because unlike other GFSI schemes, it is the only certifying body with a voluntary quality code. Below, we discuss some key considerations to help you decide whether SQF quality certification is a good fit for your company.

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 may serve as a helpful resource.

In food and beverage manufacturers and processors, safety and quality go hand-in-hand. While achieving safety outcomes is naturally paramount, quality plays an important role in maintaining competitiveness and customer satisfaction. In many scenarios, food and quality objectives are also inextricably linked. Thus, improving quality assurance could have a beneficial impact on overall company performance.

SafetyChain Software, the leading provider of food quality management software, is pleased to announce the launch of its new website in coordination with completely new corporate branding and product packages.

While many compliance deadlines for the FDA Food Safety Modernization Act (FSMA) are behind us, many food and beverage companies are still awaiting inspections. In the meantime, questions remain: Is your facility doing everything it should to ensure FSMA compliance? And, if not, what could you be doing differently?

As of April 25, more than 80 people had reportedly been infected with the E. coli outbreak from romaine lettuce, with 9 developing kidney failure. At the time of press investigators still hadn’t identified a supplier or brand responsible for the outbreak, but it will only be a matter of time before the origins of the tainted lettuce come to light. As more and more brands experience similar food safety issues, it’s left experts wondering why there are still many companies that haven’t yet implemented food inspection software.

The cost of quality is estimated to comprise about 20-40% of sales revenue, according to The American Society for Quality (ASQ). While that’s the case for most organizations, that figure could be even higher in the food and beverage industry. The Food Waste Alliance (FWRA) estimates that 60 million tons of food waste is generated in the U.S. annually, and the costs have a negative impact on food companies’ bottom line and the environment alike. Thankfully, there is now a more efficient and cost-effective way to achieve actionable quality assurance.