What do you do if food safety and quality standards are at risk in the Food & Beverage industry?

1. Identify the root cause of the problem and determine the extent of the issue. This may involve inspecting your facilities, reviewing processes, and evaluating supplier practices. 2. Implement corrective actions: This may involve training employees, improving processes, updating equipment, or making changes to suppliers. 3. Review and update your food safety protocols: Ensure that your food safety and quality standards are up-to-date and in line with industry regulations. Regularly review and update your protocols to prevent future issues. 4. Conduct regular audits and inspections: Implement a system of regular audits and inspections to monitor compliance with food safety standards and identify any potential risks early on.

Firstly, list down the severity and frequency of risks involved. If any unsafe commodity has been processed/produced, plan to recall it from the market. Discuss with Food safety team leader, quality, management team about root cause of the risk and possible corrective actions and mitigation for these risks. The risks/hazards can be identified in either one or more 6Ms of production (Manpower, Machine, Material, Method, Measurement and Milieu). Discuss the corrective action with the team. Establish a process for monitoring and verification of these corrective action. Document all the findings, corrective actions and improvement actions for preventing such risk in future.

Inventory storage is the biggest risks in the process of food inventory management for a F&B operation. As of 2024, most F&B operations still rely on error-prone and labor-intensive manual monitoring practices, such as maintaining pen-and-paper-based temperature logs. Such practices will not empower operations leaders to easily identify risks such as refrigeration loss and equipment malfunctioning.

Correctly cleaning surfaces and utensils such as countertops, sinks, tables, knives and spoons helps to ensure good hygienic conditions when handling food and, thus, prevent contamination.

Immediate inspection and assessment. If necessary, stop production. Hold products (containment) if needed. Root cause analysis, investigation of source of risk. Corrective actions, how are we correcting and preventing this from happening again? Communicate with fellow employees so they are aware.

At this step it is vital that expectations are clear in terms of risks and mitigation plans, short term gains vs long term consequences. I have always observed that if the manufacturing leadership is not aligned about the mitigation factors and the consequences, it may results in conflict over production. It is vital that the manufacturing leadership bear the hat as food safety champions to support the decisions to halt production etc. This will also enhance the food safety culture when the shop floor sees that food safety is prioritized by Leadership.

Communicate transparently and promptly with relevant stakeholders, including customers, suppliers, regulatory authorities, and the public. Provide clear and accurate information about the situation, the steps being taken to address it, and any potential risks or impacts.

Supercharging your operational workflow is critical to avoiding food safety risks and achieving world-class quality standards in your operation. A paradigm shift towards a data-driven distributed practice for refrigeration equipment monitoring is essential to address such risks.

Transforming refrigeration equipment monitoring into a data-driven distributed practice is vital for F&B operations to address operational challenges and safeguard their brand reputation effectively. By embracing innovative solutions prioritizing centralized control and real-time insights, operators can position themselves for long-term success in a competitive market.

Reviewing Protocols: Conduct a thorough review of existing protocols and procedures related to food safety and quality. This includes protocols for food handling, storage, sanitation, equipment maintenance, and employee training. Identifying Gaps and Weaknesses: This could include inadequate training, lack of proper equipment maintenance, or insufficient monitoring of critical control points. Comparing with Industry Standards: This helps identify areas where improvements can be made to bring protocols in line with industry norms. Updating Protocols: This may involve revising existing protocols, developing new procedures, or enhancing training programs.

Leveraging technology presents a strategic advantage for F&B Operations in optimizing resource utilization, reducing overhead costs, and enhancing overall profitability. Whether ensuring food safety compliance, minimizing inventory waste, or optimizing equipment performance, innovative technology solutions offer a pathway to sustainable growth and success in the dynamic F&B operations industry.