Food processors cannot make money and operate effectively unless their production lines are operating, so managing and minimizing downtime is crucial to operational effectiveness and optimizing production operations.

While these conditions may not be widespread in plants overseas, they’re food for thought when considering partner suppliers for imported ingredients.

One of the most significant and powerful statements in all of the United States collection of food regulations may be found in 21 CFR Part 113: “Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.” The regulation clearly states that processes must be established by a “competent process authority.”

Since handwashing is a key element of the food quality and safety programs for food processors, meeting this early mandate was not a major issue for the industry. But how should companies go about ensuring that their people not only wash their hands, but that handwashing is effective?

Know what to look for in a third-party auditor to ensure food safety and regulatory compliance.

Fresh fruits and vegetables have been part of humankind’s diet for millennia. This started with the hunter-gatherers and has progressed through to today where crops are grown and eaten fresh all over the world. 

2021 marked two significant anniversaries: one year of the COVID-19 pandemic and ten years of FSMA. How have they affected the food industry and food safety management systems?

A program to manage foreign materials must go beyond the equipment.

It is imperative that food processors understand that innovation is an imperative, and a failure to innovate can mean that they will begin to fall behind their competitors.

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.