Across the globe, similar messages surrounding food safety are being expressed: the need for integration and collaboration between stakeholders.
Unleashing the power of the cloud on Food Safety and Food Quality
SafetyChain’s FSQA Tech Talk conversation continues next week with a discussion on why cloud and mobile technologies are becoming a game changer for food safety and quality assurance (FSQA).
Partnerships. Collaboration. Transparency. Alignment. Accountability. Let’s start talking about how we’re going to move forward.
Prepare Your Food Safety Plan for the Preventive Controls Rule
As FDA prepares to issue its next final FSMA rule, Preventive Controls for Human Food, companies should already be laying the groundwork for training staff.
A Supply Chain Or a Growing Spider Web?
The biggest risk faced by the food and beverage industry could be the supply chain itself.
Embed Food Safety Culture. There’s No On/Off Switch
Experts cited management buy-in, employee satisfaction, and information sharing as the critical factors for success.
Poll: Food Manufacturers Challenged with Limited Resources, FSMA, Staff Training, and Information Overload
In the age of increasingly fewer resources and less time, companies are challenged to effectively train staff and meet ever-changing regulatory requirements, while successfully managing their suppliers and customer expectations.
FSMA to Expand Lab Responsibilities, Partnerships Essential
Partnerships between research and regulatory labs should strive to bridge information gaps with the goal of harmonizing standards, integrating lab networks, and expanding surveillance programs.
CAPA and Root Cause Analysis for the Food Industry
A thorough and effective CAPA can provide many benefits such as providing long-term solutions, preventing recurrences, fostering continuous improvement, improving customer satisfaction, improving profitability, and having the ability to influence FDA and FSMA inspections.
Understand what you are being asked to do with HARPC. Then get together a team to do this to figure out where your risks are, if they are significant, and build these into food safety plan. Then, look at your current systems and structure to understand if you have these now identified significant risks controlled.
