As food manufacturers, we have an obligation to protect our customers and consumers from hazards that can result in injury or illness. These hazards include microorganisms that can cause illness and chemicals such as food allergens and foreign objects that can cause injury or choking. It just makes good business sense to prevent illness or injury as these can lead to loss of customer trust, legal liability, and damage to brand equity and the company reputation, as well as potential regulatory control action and additional oversight.
With the aforementioned in mind, how does a company prepare a comprehensive food safety plan that will help prevent or reduce the potential for a food safety hazard within their manufacturing environment? In addition, how does a company ensure that the plan can be effectively implemented, is enforceable, and still allows for production efficiency? We would like to provide our recommendations for building a comprehensive food safety plan that will reduce potential for hazards, protect consumers, and conform to regulatory expectations.