SafetyChain Blog

After a series of large-scale food recalls due to contamination, the Food and Drug Administration (FDA) decided to overhaul the food safety system with the most sweeping reforms seen in decades. Then-president Obama signed the Food Safety Modernization Act into law in 2011, starting a cascade of fundamental shifts in how the FDA regulates food safety from end-to-end. Implementation of FSMA has been an ongoing process because of the size and scope of the new regulations.

In the food industry, what you measure tells a story about what you value. You can’t improve what you don’t measure. This sends a strong message from the top that food safety is a priority for the organization. Establishing and communicating objectives and KPIs related to food safety can influence a facility’s food safety culture. But how do you know if your KPIs are driving the right behaviors? And are there better KPIs you could be setting?

Frequently, manufacturers in the industry use the terms “food safety plan” (FSP) and “HACCP plan” interchangeably. However, there are critical differences between these two concepts. Although both terms can support a robust approach to food safety in food and beverage companies, understanding the nuances of each program is essential to identifying best practices for ensuring compliance. Let’s take a close look into each type of plan and what they entail, along with key differences between the two. 

GMP stands for good manufacturing practices. The role of GMP in food industry success is critical—they help food and beverage companies maintain food safety and quality while increasing their productivity. All relevant food legislation, including the FDA’s Food Safety Modernization Act (FSMA), emphasizes these practices, including customer certification requirements.

Food safety is a top concern for Food and Beverage companies and for a good reason. Not only does it help to ensure the safety of your consumers, but it also prevents severe consequences like hefty fines and irreparable damage to your company’s reputation. While each company is unique and thus must take its own tailored approach to compliance, there are a few industry best practices you can use as a starting point for designing more specific food safety programs. In this blog, we will cover the key components of Food Safety Compliance: