Anyone who has spent a few years working in the food industry, whether you are involved with the production of foods, beverage or ingredients, knows the truth of Murphy’s Law: Anything that can go wrong will go wrong.
It is up to the processor’s management team and staff to build the programs necessary to keep Mr. Murphy out of their operation. One of the tools that more and more operations are adopting is what is known as “the food safety culture.” The term may be relatively new, but the philosophy is not. In fact, the philosophy may well go back as far as 1844, when Alexandre Dumas wrote “The Three Musketeers.” In other words: