You're committed to food safety standards. How do you navigate conflicting client demands?

In my experience, handling conflicting client demands in food safety involves considering five key factors: customer requirements, which are the most important; regulations in the customer's country; regulations in the country of origin; standards for the specific category, such as herbs and spices; and internal standards. By understanding these factors, I can accurately assess the customer's requirements. If their demands exceed regulatory standards, I inform them to avoid potential recalls. This approach ensures compliance and client satisfaction.

The aim of food safety is to produce food that is safe for consumption. Notwithstanding to strike a balance between meeting the customer requirements and food safety. The safety of foods are not to be compromised and because customer's expectations are to be met according to regulatory standards which are beneficial to the health of consumers, I would politely explain the hazards that are likely to happen when HACCP protocols are ignored and their health implications. An example is when a customer demands a faster delivery of margarine products requesting that microbial testing of the finished product is ignored or reduced. This implies that there is likely going to be a health risk, regulatory risk and subsequently product recall.

El sistema HACCP nos ayuda controlar, reducir y/o eliminar riesgos físicos, quimicos y microbiologicos en toda la cadena alimentaria. Sin embargo el éxito radica en el seguimiento a los controles y/o medidas tomadas; después de dicho analisis por materias primas usadas y por parte del proceso. El objetivo es asegurar que el producto final sea inocuo; en este sentido si hay algún reclamo donde se tenga la veracidad que fue el producto el que causa el da?o ( no inocuo), se debe poner en marcha el protocolo de recall de producto. Teniendo en cuenta que el protocolo de recall debe tener niveles y dependiendo el reclamo del consumidor o dependencia se revisa si aplica o no el recall del producto.

Food safety must always be at the top of the list in any situation no matter how hard pressed one is by the client. It doesn't mean the clients point of view is dismissed but to actively engage them and explain what is acceptable from the unacceptable and why.

Prioritizing food safety is paramount in manufacturing. Conflicting client demands can pose challenges, but a structured approach can mitigate risks. Begin by assessing each request against established safety standards. Collaborate closely with clients to understand their needs while emphasizing safety concerns. If necessary, modify processes to accommodate demands without compromising safety. Thoroughly train staff on new procedures and maintain open communication with clients. Remember, a strong emphasis on food safety protects consumers and builds trust and long-term relationships with clients.

An example of a client request I can evaluate that doesn't compromise a food safety standard is when a client wants a product (vegetable oil) delivered in pouches rather than in pet bottles. I would explain to them how a pet bottle is better because of easy handling procedures but if the client's concern is based on how to accommodate a larger supply of the product , I would consider the client's need because it won't affect the safety of the food product and will align with the food safety standard and the client's needs.

El alimento que se ofrece en el mercado o materia prima por ende ya debera cumplir las regulaciones alimentarias por lo que el cliente necesita es porque ya hay una evaluacion primaria del uso del producto y su caducidad. En este aspecto la inocuidad no esta condicionada de ningn lado de las partes. se debe cumplir si o si.

One thing that is beneficial in the food safety management system, is to identify that customers are interested parties and their needs are to be met. Explaining your process and collaborating with customers is a way to guarantee continuous improvement. An example is a feedback of a product shelf life extension that doesn't compromise the critical safety requirements.

Las estrategias de negocio involucran a los skateholders de la cadena alimentaria por lo que los lazos de produccion son la forma de generar un grado de confianza a largo plazo y sobre todo en producciones muy grandes en el consumo humano. Por ejemplo la leche de vaca es un alimento que un lote en el mercado puede durar maximo una seman y haberse consumido, por lo que los efectos de consumo se verian reflejados inmediatamente.

One thing that I have found helpful in my career as a food safety specialist is the importance of documentation. If it is not documented, it is not done. validation proves efficacy and then verification of the process is required to know how effective the process is. These tests are to be carried when there is a process change.

Absolutely, the HACCP team reviews the plan for adequacy when there is a change or at least annually. A training of the staff is required for understanding of the changes. Everyone should be involved and meant to understand these changes. It ensures a seamless process and at the same time promotes food safety.

One of the most important step is implementing good training process at manufacturing business, HACCP, Food Safety, Food Defense, SOP’S, Chemical Process, Sanitation , OSHA training to maintain a good standards and compliance with State and Federal Rules and Regulation. Education is a key to success in manufacturing. I had been working and training about 35 years with experience as a consultant and trainer, majority of the business employees need to be train correctly and with professionalism.

Thanking of how you would feed your family. food safety is everyone concern you would not feed your child a low leaver of food too eat.after all family.. they all are brother and sister mon are dad the people of the world need to no that we pervand a high quality of food no matter what

Communicating early and often with customers makes the bad news easier to handle. No one likes bad news especially when it relates to quality but early communication can ease the pain and usually reduce potential costs.