What do you do if your food manufacturing executives are unsure about ensuring product quality and safety?

Ante todo, la Seguridad del producto alimentario, en todas las regulaciones a nivel mundial, no es un tema de cumplimiento facultativo, sino Obligatorio. Si los directivos no han comprendido ello desde que iniciaron operaciones en fábrica es crucial una urgente sensibilización de la Alta Gerencia, con capacitaciones regulatorias y anexando un análisis de Costo-Beneficio que siempre funciona como idioma gerencial.

If food manufacturing executives are unsure about ensuring product quality and safety, it's crucial to address their concerns promptly and comprehensively to uphold the integrity of the products and the reputation of the company. Here's a step-by-step approach to handle this situation effectively Education and Awareness, Open Dialogue, Risk Assessment, Establish Clear Policies and Procedures, Invest in Resources and Infrastructure, fostering a Culture of Quality and Safety, Continuous Improvement, External Expertise, Monitor and Audit Compliance, Demonstrate Commitment, By taking these proactive steps and engaging executives in the process of ensuring product quality and safety.

This is the reason why members of the top management for food businesses are audited under GMP-HACCP. They are expected not only to ensure business operation but also to catapult adherence to food safety. Executives are also expected to keep themselves abreast with current trends and issues regarding food safety technologies as primary support to the production, manufacturing, quality control, and other facets of the business operation.

In my experience as Food Safety Manager, I assumed that all incoming food handlers/new employees has no back ground on the Food Safety Management System. On the first week, all of them shall go into didactics and exam to make sure they are all calibrated with the Policies and Procedure. Surprised Inspection and Scheduled inspection and revalida is necesary However if my executive is unsure in ensuring the quality and safe foods, TNA is needed to assess the level of awareness of my executive and will facilitate the training and follow through upon induction to workplace. This will come together with frequent check of the application of the principles of the FSMS and provide coaching and corrective action when necessary.

If the food manufacturing executives have gaps in food safety. You should promptly listen to this problem and take this to advance level , since this is the matter of people's health safety and the reputation of the company .

Regulations are very critical in every food manufacturing process. Non compliance can lead to penalties, customer complaints, closure of company and bad reputation which will affect the brand, sales and probability. It's therefore very critical to understand all regulations pertaining to your process and develop a process on how to track them and ensure compliance.

Ignorance is not an excuse before the law. No one can ever outgrow knowledge. Seek for local, national and international regulatory standards that are applicable to the industry. Regulatory affairs specialist/consultant can be hired to help interpret these regulations. Where there is ambiguity or lack of clarity. These standards must be maintained at all times.

QMS and FSMS systems are a very important aspect of ensuring food quality and safety are achieved. This means putting up systems and procedures that ensure a product is effectively and continuously monitored and defects are prevented and if they occur proper RCAs are done to mitigate in a timely manner. Customer satisfaction is very important as well.

Quality assurance is a key aspect of QMS & is a major determinant of product quality & safety. This can be implemented by regularly training of staff about what it entails. The top officials should not shy away from implementing it too. The effect of the system should trickle down from the head of management.

In my experience, one effective way to ensure product quality and safety is by implementing a comprehensive quality management system that includes thorough training programs for all staff members. By providing detailed training on hygiene practices, quality control procedures, and compliance with food safety regulations, employees will be better equipped to maintain high standards in production. Continuous training (maybe once in every three months) ensures that staff stay updated on the latest practices, which can boost product quality and reassure executives about the effectiveness of operations.

Es importante que luego de la Sensibilización en Seguridad Alimentaria de la Alta Gerencia, se realice la sensibilización de todo el Personal de la empresa, sin distinción de puestos laborales, ya que cada uno de los colaboradores intervienen directa o indirectamente en la trasnformación del producto alimentario y es su obligación conocer de qué tratan las normativas generales de alimentos, según su gobierno local.

Training should be done regularly in-house for the staff or hire experts and seasoned professionals. The training can be in form of modules in email lessons or vide training or a form of flow charts that highlight step by step actions need to be taken at each stage of production, packaging and delivery.

An additional approach is to establish an incentive system that motivates employees to actively participate in promoting quality and safety. Rewards for outstanding performance in quality and safety can help foster awareness and engagement at all levels of the organization.

Embracing safety & quality culture within the company. Emphasizing on quality should be done daily. Rewards for choosing quality all the time can be encouraging method for staff.

Un punto importante que al parecer no se menciona en el articulo es la satisfaccion del cliente. Esa retroalimentacion por parte de los consumidores es fundamental para una mejora continua.

One thing I have found helpful is to not only conduct regular quality checks but also analyzing those checks and getting it reviewed by three major candidates- one the executive in charge of the quality check, two the operator working on that production line and three an employee from a different production line who was not involved in the quality check of this product. This reduces any bias possibilities.

Si bien es cierto, el cumplimiento obligatorio de normativa alimentaria es sobre Seguridad es decir Inocuidad Alimentaria (Que no haga da?o), el cumplimiento de la calidad en los productos alimentarios llevarían a un siguiente nivel a la fábrica, pues también aseguraría el cumplimiento de especificaciones, siguiendo procedimientos estandarizados de producción. En este camino resulta útil la ISO 22000, como guía para el cumplimiento de estándares de Calidad a nivel mundial.