Richard F. Stier, M.S.

Every food processor, handler, or warehouse operation must establish programs to ensure that workers and the business are protected in the event of a crisis that may affect plant operations.

This article discusses the fundamentals of a retain sample program, which ensures that production samples from each lot of product are retained onsite. These retained samples allow the manufacturing company to evaluate any customer complaints, conduct quality checks, and provide samples to evaluate in the event of a recall.

Calibration is really a verification activity. The goal of a calibration program is to ensure that all instruments used to monitor food safety, quality, and issues related to regulatory compliance have been properly calibrated and are operating effectively.

An internal audit is an intensive assessment of all elements making up the food safety management system. It helps determine if the system is effective and is being properly maintained.

The objective of a water quality and maintenance program is to ensure that the water is safe and is of the proper quality for each application.

Food manufacturers should consider their physical plants in their list of prerequisite programs for HACCP. As demonstrated by a recent, high-profile Listeria outbreak at a major meat processor, facility condition and upkeep can have a significant effect on food safety.

Temperature monitoring is more than writing numbers on a form or entering data into a spreadsheet. Personnel must be properly educated on not only how to do the work, but also why it is important—as well as the ramifications of failing to properly do the work.

Positive release programs are designed to ensure that any food product that is produced meets all quality, safety, sanitation, microbiological, and legal requirements before it is shipped.

Everyone entering a food processing facility needs to know and adhere to a set of rules that address food safety, basic sanitation, and safety. Plant rules for staff and visitors comprise elements of good hygiene culture and exist to minimize the potential for cross-contamination of foods, equipment, or utensils. Some of these elements have other roles, such as personal safety.

The objective of a glass and brittle plastic program is to minimize the potential for cross-contamination of food, ingredients, and packaging to ensure that foods and ingredients are safe and will not result in an injury or illness to end users.