Richard F. Stier, M.S.

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.

It is up to each and every food processor, handler, and warehouser to develop, document, and implement a policy regarding photography of their operations. This is a much greater challenge today compared to 20 years ago because nearly every cellphone has a high-quality camera with the ability to capture both pictures and video. Operations that are regulated by FDA must also factor the agency into their camera policy.

Cleaning and sanitation are far more than just chemicals used for cleaning.

Food and beverage processors should encourage third-party audit firms to be more critical and eliminate checklists.