SafetyChain Blog

There are a number of details many food retailers overlook when it comes to food code compliance. In this blog, Food Safety Manager, Karla Acosta, provides a walk-through on food code compliance so food retailers can pass their audits.

The food and beverage industry is no stranger to changing regulations and requirements. However, the rapid evolution of today’s global food market and the rate of new food trends means manufacturers are constantly at risk of violating food safety standards.

The number one reason for food-related recalls is due to product labeling mistakes. These mistakes are typically a result of the ever-changing food labeling regulations that continue to evolve and become more complex, forcing many manufacturers to quickly update their current operating practices. Without the proper checks in place, incorrect product information is being sent out. The risk of a label error goes beyond a recall - if not quickly detected, it could impact consumer health (for example, an undisclosed allergen), damaging your brand reputation.

Manufacturers are always at risk of recall because at any time, at any location along the supply chain, the FDA may sample a product for contamination.  Recall preparation involves more input and supply chain alignment than HACCP plans. This is mainly because recalls have elements that manufacturers cannot control, whereas HACCP plans run on their own if production is stable.

In November, the FDA released the final Food Traceability Rule, detailing the requirements for record-keeping of foods on the Food Traceability List (FTL). The purpose of the Food Traceability Rule is to make it faster and easier for the FDA and other regulators to pinpoint locations in the supply chain where food contamination occurs. 

During a FSMA presentation covering updates to PFAS regulations, the Director of Food Safety at the Acheson Group, Dr. Brent Kobielush, shared updates to PFAS regulations in an effort to equip attendees with the information needed to operate their companies proactively and feel prepared for the future.

Traceability is a tool, and as such, it is not an answer or the solution; it’s a means of getting there. Companies often state that they wish to have greater traceability. It is crucial that companies identify what they hope to achieve with traceability because understanding the goal can guide them in how best to use traceability. As a tool, traceability can be an effective marketing technique or a way to authenticate a product. Companies can also use traceability to increase supply chain efficiency or facilitate simpler and easier recalls. Many companies are examining traceability as a way to improve in all of these areas. The technology exists to support all of these goals, but it is helpful for companies to clarify the goals first before attempting to implement traceability. 

Statistical Process Control (SPC) is an industry-standard procedure that utilizes statistical techniques during the manufacturing process. Managers using SPC can access quality data during manufacturing in real-time and plot data on a graph with predetermined control limits. The capacity of the process determines control limits, and the client’s needs determine specification limits. By implementing SPC, manufacturers use quality data to record and predict deviations in the production environment. Data are plotted on a graph, incorporating factors like control limits (natural process limits) and specification limits (requirements determined by the corporate). When recorded data falls within control limits, it indicates everything is operating correctly.

Regulations in recent years have sought to assist allergen-aware consumers by requiring changes in labeling to reflect individual ingredients and sourcing, but challenges remain in creating labeling clarity and providing relatable education that can facilitate a better understanding for consumers of what labels mean. 

The commitment to understanding and protecting the food allergen consumer continues to be a priority for food manufacturers. The impact from a safety and purchasing standpoint is significant. 32 million Americans live with food allergies that impact their well-being and quality of life. Retail establishments, food companies are key players in building empathy and trust with the customer. 

Manufacturers use statistical process control (SPC) to reduce variability in processes and increase compliance. Several SPC tools are commonly used, but the control chart is arguably the most popular. Introduced in the 1920s, control charts utilize recorded data over time to indicate when deviations in quality occur that may still be within specifications. Control charts can help manufacturers distinguish between common cause and special cause variation. However, managing manual control charts can be a complicated and time-consuming process. Many organizations are looking for more efficient and cost-effective ways to use SPC. In this blog, we’ll discuss:

• How software can make SPC implementation more effective
• What SPC can look like in your facility
• The most commonly used SPC tools today