Product recalls due to foreign objects cost food companies millions of dollars, damage their brand, and pose a risk to consumers.
Since the onset of COVID-19, food manufacturers have strived to maintain employee well being by promoting proper hygiene, while producing essential goods. Implementing hygiene best practices will help keep sites on track and ensure employee safety.
A growing number of organizations strongly believe that social responsibility and profits are not mutually exclusive. This is especially important now for the food sector, where some companies are undergoing a major shift in workforce and supply chain management.
With the global population growing and demands increasing more with each year, food manufacturers will adopt more technology to streamline their operations and boost output.
Overnight, the pandemic has turned the entire food industry upside down. While news stories speak of robot deliveries, contactless purchases, and sanitizing protocols, the changes might be much more substantial than that. So, what is the real impact, and what does the future hold for the food industry?
Surviving a crisis requires a strong food safety culture, and participation by all employees is critical.
COVID-19 put audits on hold beginning in March as the industry looked to food safety leaders like GFSI to provide guidance on the pandemic’s impact for the auditing process.
Development and implementation of a food safety plan is key to protect your customers and your brand; additionally, the appropriate choice of instruments to control foreign materials, as well as their validation process, are crucial activities within the food safety plan.
In reality, your plant has probably been affected by COVID-19, but have your actions been documented?
Many food manufacturers are discovering that ERP software plays a key role in lowering the risk of food and beverage product recalls.