Food producers have many challenges to meet on a daily basis. They must continue to satisfy their consumers with the quality that customers expect by handling the product safely and correctly from start to finish. In addition to keeping their customers happy, food producers also need to worry about keeping their costs in check while maintaining these safety standards, which is not always an easy thing to do. Keeping upper management happy by staying within budget and remaining viable and profitable is still an important goal. Because of these demands, many companies continue to remain reactive instead of proactive, and do not implement more controls than is necessary to meet government food law requirements.
But the question remains — is this current system enough to deliver a modern food safety management system for 2013 and beyond?
In 2012, there was an increase in food poisoning outbreaks internationally, and the biggest concern seems to be that food safety management has not fundamentally changed in the last 10 years, although the area of food safety certification continues to grow and evolve with each new directive. Listeria has been an issue with Jindi Cheese in Victoria and NSW. The Victorian Department of Health has identified a ”definitive” link between the outbreak and batches of brie, camembert, blue and other soft cheeses manufactured by the Jindi Cheese company at its Jindivick factory in Victoria. In NSW, three cases of the bacterial illness have been identified, bringing the national total to 21.
Although the implementation of HACCP systems is currently not a legal requirement, it is currently recognized as the most effective way to achieve maximum protection for the consumer from paddock to plate.
In order to achieve this, producers must develop and execute a HACCP system or a HACCP based food safety program with supporting policies and procedures that will enable them to quickly identify and trace every ingredient for each of their products throughout all of their processing stages. In the case of an investigation or recall, a processor must be able to quickly show product checks and documentation for each step performed for a particular product or ingredient. This level of transparency must be available not only within the business but also to health regulators whenever necessary.
The increased incidence of foodborne illnesses last year alone would suggest that more is required of all food and drink producers.
In the USA, some proposed rules may help lay the cornerstone for a prevention-based, modern food safety management system (FSMA) that will have wide-ranging effects on a varied group of industries, including every link in the global food supply chain. These preventive controls will form much of the backbone of FSMA.
Some of these proposed rules include:
1. Current Good Manufacturing Practice and Hazard Analysis and Risk-based Controls for Human Food (Preventative Controls Rule), requiring food companies to create written plans on how to prevent and respond to contaminations and outbreaks.
2. Standards for the Growing, Harvesting, Packing and Holding of Produce for Human Consumption (Produce Safety Rule)
3. Preventative controls for feed and pet food facilities
4. Foreign supplier verification program will require verification that foreign companies are meeting safety standards.
5. Accredited third-party certification laws for imported foods propose to strengthen the quality of third-party food safety audits overseas.
Some of these preventive controls may include:
- An analysis of the potential sources of contamination
- Ways to prevent contamination, based on the risks posed by each hazard
- Procedures for monitoring for contamination
- Corrective actions to take in the event of contamination
Food poisonings continue to escalate requiring hospitalisations and many unfortunate deaths. Food businesses that are familiar with HACCP or have documented food safety programs already in place will be able to comply easily. Much of the food industry understands the goal of these rules which is to make food safer by ensuring that a common set of rigorous standards for the industry have been developed and will be effectively and consistently executed.
There may be complaints that the proposed requirements may cause hiring, training costs and documentation costs to skyrocket and help establish the argument that the new requirements will be difficult to successfully implement across the board. The main reason for this argument arises from the concern regarding the need for “qualified individuals” within the business. These individuals will be required to bring a high level of understanding of food safety to their position.
It is important to show food producers that a FSMS is an investment rather than a cost, and it is inefficiencies within the system that lead to revenue drains and profit losses.
A robust food safety management system will help to streamline processes, easily manage, change and automate reporting requirements. Food producers will be able to achieve more in less time, with less resources. Automated processes will help your business work smarter, not harder. It can also help reduce or eliminate the cost of business failure by minimising recalls, withdrawals and waste.
Think ST Solutions
offers practical solutions to both management and staff in hospitals, aged care facilities, restaurants, hotels and the food industry. We specialise in the development of useful tools to assist businesses in the areas of food safety, strategic planning, business management, risk and compliance training and business consultancy solutions.