It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.
One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.
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