X社区掳 Food Safety and Supplier Quality Management Software Solutions Thu, 18 Apr 2024 10:21:43 +0000 en-GB hourly 1 https://wordpress.org/?v=6.4.3 /wp-content/uploads/2020/06/cropped-sf360-favicon-1-32x32.png X社区掳 32 32 Alcoa+ Principles: What can the food industry learn from life sciences /blog/alcoa/ /blog/alcoa/#respond Mon, 15 Apr 2024 13:07:47 +0000 /?p=20764 No matter where you are based, the global food manufacturing industry must comply with strict regulatory requirements, retailer demands and legal frameworks. While the nuances of each of these asks may vary, compliance to their principles and quality standards to mitigate risk are at the heart of every action in food safety. In this regulated […]

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No matter where you are based, the global food manufacturing industry must comply with strict regulatory requirements, retailer demands and legal frameworks.

While the nuances of each of these asks may vary, compliance to their principles and quality standards to mitigate risk are at the heart of every action in food safety.

In this regulated landscape, maintaining data integrity is paramount, not just from a business perspective, but more importantly, ethically, it is needed to ensure that manufactured products do not cause any threat to life.

From the creation of HACCP in the 1960鈥檚 up to the modern day, the industry has grappled with evolving demands and how best to demonstrate compliance with them.

It is evident that having a standard and complying with a standard are two different demands, and the fallacy of audits to these requirements are that they present a moment frozen in time, rather than a holistic view of the real-world application of any management system.

Where records are created, they are often paper-based and islands unto themselves, presenting a microcosm of what happened on that specific day, at that specific time, and too often, do not help us determine greater learnings.

GFSI compliant schemes like , (Safe Quality Food), and IFS allow us to standardize the questions we ask of our data and uncover learnings, however, as these are ultimately industry-led, is the question worth asking, do these ask enough, or rather to be more specific, do their outputs of complying with them enable us to ask the right questions?

To answer this, this blog proposes a thought-experiment of looking at what learnings we can derive from another highly regulated industry, specifically the pharmaceutical industry.

What is ALCOA+

ALCOA+ is a set of principles designed to ensure data integrity in the pharmaceutical industry but has also become commonplace in other related healthcare and bioscience related spaces.

Quite simply, data integrity is ensuring the 鈥渃ompleteness, consistency and accuracy of data鈥 (Source, Page 2 ) and ALCOA+ is a means to achieving that.

Originally introduced by the US Food and Drug Administration with a condensed scope of 鈥楢LCOA鈥, it has since expanded to include the 鈥+鈥 and its principles can be applied to manufacturing, clinical research, testing, validation, and supply chain compliance.

In addition to evolving, the use of ALCOA+ principles have also spread and impacts how these sectors approach GMP (Good Manufacturing Practices) as well.

ALCOA is an acronym which means that a document should be something which is:

  • Attributable
  • Legible
  • Contemporaneous
  • Original
  • Accurate

Further to this, the 鈥+鈥 refers to documents that are also:

  • Complete
  • Consistent
  • Enduring
  • Available

To ensure we have a fuller understanding of each point before we consider what learnings the food industry can take from this framework, we must briefly provide an explanation for each:

Attributable

While anonymous data can be used, such as in instances of whistleblowing, to apply learnings, we must understand the context in which the data was generated.

When we say that something is attributable, therefore, we are meaning that the origin of the data itself, be it manually created by a person or automatically generated by a sensor or machine reading, is identified as well as the time and date that the measurement was taken.

While the idea of this is nothing that will be new to any reader, there are vulnerabilities that we may not consider if the necessary security provisions are not applied.

Systems that allow anonymous access, or password sharing between members of a team can expose a business to falling at the first hurdle here and disqualifying the data from being attributable.

Legible

If your company is still using manual systems, it likely is still doing so with printed forms and checklists.

While this will structure the data, it is still potentially illegible depending on the cursive skills of the person who completed the record, or indeed, the type of paper being used.

Today, in many factories around the world, paper-based records are still commonplace and in use, so it is wise to take precaution and consider the type of materials we use.

Simple things like pen thickness can impact legibility, and if your factory deploys carbon paper to improve record keeping, the thickness of sheets should be considered as simple things like the digits 鈥8鈥 and 鈥3鈥 can easily be confused with the degradation of each copy.

Naturally, digital systems negate many of these potential pitfalls from the off and ensure that data can be read, however, even these systems must consider their place against other ALCOA considerations.

Contemporaneous

It is critical that the records you are keeping are reflective of the moment that they are pertaining to capture.

This means data should strive to be caught when it was generated or as close to the observation as possible, so that they reflect an accurate and complete picture of circumstance.

If a record is retroactively ascribed, it is possible that details may be forgotten or neglected to be included.

While one detail may be trivial and matter in the total picture of things, if left unchecked, these can quickly compound and create an issue.

This then means that future comparisons of current data against past data may be at odds and not able to be reconciled.

Further compounding this can be a potential risk of unchecked or unknown bias, where data being sampled retroactively may skew results if the individual happens to pick samples that are less onerous to test.

Again, software systems help mitigate against this risk with complete record keeping captured at source and random sampling to prevent against bias.

Original

鈥極riginal鈥 data can also be considered 鈥榬aw鈥 or 鈥榮ource鈥 data and refers to the data in its purest form at the point of capture.

This data represents a true picture and should be preserved in its original form before any assessment or application is made to the data.

For instance, temperature or sample readings in a monitoring record refer to the original data, and readings that refer to Mass Balance or Weight Averages would be considered additional or meta data.

In a paper-based process, this data can easily be skewed, misinterpreted, or truncated as it is copied from one form or format to another.

A digital system which can capture a higher quantity of digits and thus, more of the 鈥渙riginal data鈥 so it avoids things like rounding, resulting in a more complete picture that more accurately represents the true circumstances of output.

Accurate

There is a quote often attributed to Grace Hopper that 鈥渙ne accurate measurement is worth a thousand expert opinions.鈥

Accuracy is implied across all facets of quality management and underpins every reading we capture.

Over the years as the sophistication of machines, sensors, and indeed our ability to record information has grown 鈥 our ability to be more accurate has become pronounced.

The benefits of electronic systems compared to paper in this regard are unparalleled.

Fueled by the acceleration of systems like Hadoop, Data Lakes, Warehouses and indeed, Data Lakehouses, we are now able to capture a large quantum of data and recall it faster than ever.

This means that we can be more precise with machine calibration, maintenance, and proactively predict wear and tear.

The result is that Accurate systems striving for Total Data Quality deliver fundamental value to the bottom line of the business across Statistical Process Controls, Thorough Put, Yield, Waste, Rework, Scrap and knowing our Takt Time.

While the above considerations provide a solid baseline for data principles, they are further complimented and enhanced by the 鈥+鈥 which includes four more areas which can be applied to create a more robust data strategy.

Complete

There is a theory that it is not just the data for product spec that we wish to capture that we should 鈥 but rather all original data and metadata should be collected as well.

This means that the 鈥榞olden thread鈥 of data covers as absolute a picture as possible and can be reconciled against one another.

This includes retests, environmental data, batching details from lot number to time of goods-forward, audit logs, sensor readings, etc.

Consistent

Record keeping must be equal in its application.

Where possible, readings should occur to a defined and rigorous schedule, recorded in the moment and any deviations from the process monitored so that its effect on the captured data can be considered.

This is a principle that is quite tricky for humans and manual systems to adhere too, as variation is all but inevitable as front-line employees work at different speeds or have ad hoc tasks to perform in any given day.

As such, outsourcing, and capturing this at source in an electronic record, can give additional peace of mind.

Enduring

Retention of records and their availability to be accessed upon demand is ital.

A strong history of data capture that is archived and inaccessible is of no use as it cannot stand the test of time.

Vendors who provide systems must also ensure that access is uninterruptable, and the right redundancies are in place.

This is why Safefood like many vendors, includes automated daily data backup, multiple records across dispersed geographical servers and best practice disaster/recall recovery support.

Available

Last, but certainly not least, data must be available to all 鈥 or at least those that are in position to use it to drive continuous improvement.

It is of little merit or value to execute the above principles only to have the data locked in an environment where it cannot be used to help enhance processes.

If the data is available to everyone, it may overwhelm, cause confusion, or indeed, potentially compromise intellectual property or competitive edge.

Putting appropriate safeguards in place that protect the extent to which this data can be accessed and retrieved can be easier with software systems rather than needing to have manual security in place to protect or monitor specific areas of your facility.

How to apply ALCOA+?

Depending on where your facility and personnel are starting from, the best way to apply the above principles is likely to divide them amongst the relevant stakeholders with separate projects for each.

A GAP assessment of current status can be a good starting point, as it will reveal gaps from your 鈥榓s-is鈥 to its 鈥榮hould-be.鈥

Once the assessment and these potential pitfalls are known to you, you could couple this with a Failure Mode Effects Analysis to quantify the potential risk to the business, and indeed, what costs could be incurred.

The good news is operating and adhering to ALCOA+ with manual systems can be done, however, it does require ongoing maintenance, drive, oversight, and cross department co-operation.

As such, it can often be burdensome on resources and while projects typically start strong, they may decrease in effectiveness as employee churn occurs or manual creep in systems takes place.

The better news is that there are ready-made solutions in the market available today which can help, X社区 is one such system.

Our software combines more than 35+ modules which are purpose built for global legislation and technical standards such as GFSI, BRCGS, SQF, FSSC, and ISO22000.

Each of these modules can replace your current systems and brings the different elements of ALCOA+ together so you can remain in step with best practices.

All of our projects are supported by a team of Food Safety Professionals who will take the pain out of a digital transformation and be more than a support to you.

These services include full set up and deployment of all records, programmes, data, and tasks, so your team can remain focused on value added activities and contributing to your company鈥檚 bottom line.

Still not sure? Click the button below and contact us to see how.

 

Demo request

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Introducing Audit Management 360: Better Food Safety Audits /blog/new-audit-management-solution-food-safety/ /blog/new-audit-management-solution-food-safety/#respond Fri, 20 Oct 2023 14:07:41 +0000 /?p=20439 We are delighted to announce Audit Management 360, an enhanced version of the existing X社区 Audit Management Solution. The solution is relevant to food manufacturers and distributors of all sizes and will help them to simplify their audit processes and securely report findings. For the first time, the solution will enable native offline functionality, […]

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We are delighted to announce Audit Management 360, an enhanced version of the existing X社区 Audit Management Solution.

The solution is relevant to food manufacturers and distributors of all sizes and will help them to simplify their audit processes and securely report findings.

For the first time, the solution will enable native offline functionality, allowing users to complete audits anywhere, and upload the results later, using our new mobile app.

Fully compliant with all retailer and technical standards like , and , the app delivers a new and enhanced User Experience which delivers a simpler interface and streamlined workflows for mobile devices.

Until now, the X社区 platform has always been browser agnostic, however, this new development is designed to address some of the expanding needs that our customers have articulated and provides a simpler, more user-friendly experience.

 

What is Audit Management 360?

Audit Management is a new solution designed for stakeholders across the supply chain at all levels who are involved in the audit process.

At its core, the solution is designed to assist Quality, Compliance and Technical Managers that the full FSMS already caters for, but will provide them the option of priming management to transition to a full digital solution at a lower entry cost point and with minimal demand on resources.

Transition to a full digital solution at a lower entry cost point with minimal demand on resources.

Audit Management 360 brings together the existing Auditing, Corrective Action and Management Review programs and workflows, supported by X社区鈥檚 backbone functionality of master data management, document management, the reporting centre, and alert management.

In addition, Audit Management 360 is the first X社区 solution to have its workflows available on the new X社区 mobile app which gives users the option to conduct internal audits online or offline using their devices.

Conduct internal audits online or offline

We have developed the solution in response from our user base to evolving mark need to utilize hybrid working while maintaining compliance and oversight of facilities in accordance with GFSI and retailer technical standards.

Easier than ever to use and remove barriers in adoption

The solution will allow users to maintain oversight with retailer and technical standards to the same extent as when all resources are available on site with significantly less labour resources needed to be physically present.

New workflows designed specifically for mobile audits, will make it easier than ever to use and remove barriers in adoption across the wider work force.

What’s included (Features)

  • Focused auditing functionality delivering internal audit, site audit and site self-assessment programs and workflows.
  • Ability to configure your own customizable checklists, and also have access to our checklist library of globally recognized standards, large international retailers & other compliant bodies.
  • Build your own ratings and scoring for your checklists to align with your own compliance regime or pull from our libraries.
  • Access to our brand new mobile app, which gives users the option to fill out and complete their internal audits and raise corrective actions online or offline on the app with real-time data synching.
  • Ability to raise corrective actions automatically or manually during your audit, or log corrective actions independently, and then track, manage and close these corrective actions with enhanced reporting and follow-up workflows.
  • Ability to write Audit Reports, including customizing approval and review workflows.
  • Ability to add files and photos while carrying out your audit to respond to checklist questions or support audit findings.
  • Add guides and procedures to your audits, including on or offline on the mobile app, so your auditors always have access to the right information when they conduct the audit.
  • Access to our Management Review module to build your own Management Review workflows for scheduled or targeted management reviews to take actions and submit reporting on non-conformances.
  • Access to our Document Management module to build and configure document review and document control workflows for the storage, management, approval, versioning, and control of documents, including files uploaded during the audit workflow. Never lose a document again!
  • Ability to maintain employee records to manage their information & build employee review workflows to monitor performance.
  • Use the Reports center to access our library of reports, schedule and configure reports to land in your team鈥檚 or your leaders鈥 inboxes in the format and frequency that suits you best.
  • Use our alert and notification functionality to keep teams and managers in the loop on all auditing activity and corrective action management.
  • Build and customize user roles relevant to your organization or use our out-of-the-box user roles to manage access and permissions to your data and workflows.
  • Our audit log feature tracks all activity across the solution, creating audit log entries for processes like creating, saving, printing, deleting, editing records and data, so you always know who carried out an activity & when.
  • Access to X社区鈥檚 high performing support team and comprehensive user guide to advise and support you while using Audit Management 360.

 

How to get the solution?

Getting to grips with understanding where to start with X社区掳 has never been easier.

Our team of professionals are standing by to discuss your requirements and see if this is the right fit for you.

If it is, they will arrange a live demonstration which takes place on a 1-to-1 basis for you and your stakeholders to look at the system.

During this session they will advise you of what the next steps in your digital transformation will look like, or, if we’re not a fit, were other parts of our network can assist you.

Don鈥檛 miss out and to speak to our team today, to find out more.

 

Demo request

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Unlocking the Power of SPC in Food Safety: A Webinar Recap /blog/food-safety-industry-news/webinar-spc/ /blog/food-safety-industry-news/webinar-spc/#respond Thu, 05 Oct 2023 10:27:36 +0000 /?p=20410 The post Unlocking the Power of SPC in Food Safety: A Webinar Recap appeared first on X社区掳.

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Webinar1 SPC 1058 530

Speaker Profile:

Annemarie Joyce is a Senior Product Specialist at X社区掳. With a rich history as a Quality Assurance Officer and Quality Controller, she brings a wealth of hands-on experience to the table. Annemarie’s expertise in food safety, combined with her roles in quality assurance, positions her as a leading voice in the industry, guiding businesses towards best practices and innovative solutions.


SPC webinar Speaker AnnemarieJoyce

The Importance of Statistical Process Control (SPC) in Food Safety

In a collaborative effort to provide valuable insights into the food safety industry, BRCGS and X社区掳 have come together to present a series of educational webinars. This particular session delved deep into the realm of Statistical Process Control (SPC) and its pivotal role in ensuring top-notch food quality. If you’re keen on gaining more technical knowledge in the food safety domain, don’t miss out on our upcoming sessions. . Below is the recap of the webinar series 1:

What is SPC and Why Does It Matter?


SPC, or Statistical Process Control, is a scientific approach that employs statistical methods to oversee and regulate a process. By doing so, it ensures that the process operates efficiently and produces products that conform to specifications. For food businesses, this means a significant reduction in waste and rework, leading to consistent product quality. In an industry where quality can make or break a brand, understanding and implementing SPC is crucial.

The Historical Roots of SPC


The foundations of SPC can be traced back to Walter Edwards Deming, an American engineer who fervently believed in enhancing product quality to capture a larger market share. By understanding the origins and evolution of SPC, businesses can better appreciate its significance in modern-day quality control.

Process Variation and Data Analysis


Every process, no matter how refined, has inherent variations. The challenge lies in understanding and controlling this variation to ensure a consistent output. Through SPC, businesses can monitor these variations, ensuring that the end product remains within the desired specifications, thereby guaranteeing consistent product quality.

Transitioning from Paper to Digital: X社区掳


The digital age beckons, and with it comes the need for businesses to transition from traditional paper-based records to digital platforms. X社区掳 offers a seamless solution, providing a platform for SPC analysis that offers real-time insights, superior data organization, and a more streamlined quality control process.

Process Variation and Data Analysis


Every process, no matter how refined, has inherent variations. The challenge lies in understanding and controlling this variation to ensure a consistent output. Through SPC, businesses can monitor these variations, ensuring that the end product remains within the desired specifications, thereby guaranteeing consistent product quality.

Conculsion:


In the competitive world of food production, staying ahead means embracing tools and methodologies that ensure consistent quality. SPC, with its data-driven approach, offers businesses the chance to achieve this. Join us in our upcoming webinars to further enhance your knowledge and stay at the forefront of food safety innovations. If you are interested in watching this webinar recording, please visit the ; for other on-demand webinars, please visit our On-Demand webinar page.

About X社区掳: founded in 2010 by a team of food safety experts, offers cutting-edge solutions to address the challenges faced by food-related industries. Combining Food Safety Management and Supplier Quality Management, the platform features over 35 pre-set modules, creating a fast, secure, and audit-ready working environment. Recently acquired by LGC Group, X社区掳 now benefits from being a part of a wider network of brands, including BRCGS and Informed, all united in their mission to provide science for a safer world. X社区掳 stands as an innovative software crafted by food safety experts. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

Demo request

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Unveiling the Secrets to Mastery in Operational & GMP Auditing: A Webinar Recap /blog/food-safety-industry-news/webinar-gmp-audit/ /blog/food-safety-industry-news/webinar-gmp-audit/#respond Thu, 28 Sep 2023 11:00:22 +0000 /?p=20356 The post Unveiling the Secrets to Mastery in Operational & GMP Auditing: A Webinar Recap appeared first on X社区掳.

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Webinar 2 Mastering Operational and GMP Auditing A Comprehensive Guide to Best Practices 1058 530

Speaker Profile:

Chris Dominico, speaking from Pennsylvania, USA, is a seasoned professional with a wealth of knowledge in designing and managing food safety programs. Together, they bring a rich blend of theoretical knowledge and practical experience, providing valuable insights into the realm of operational and GMP auditing in the food industry.


Chris domenico speaker

Mastering Operational & GMP Auditing

In a collaborative initiative to enlighten the food industry with pivotal knowledge, BRCGS and X社区掳 have orchestrated a series of insightful webinars. This session, being the second in a three-part series, meticulously explores Operational & GMP Auditing, revealing its significance in safeguarding food safety and quality.听Below is a recap of the second webinar in the series:

Key Insights from the Webinar


  • The Essence of Operational Audits: Operational audits, encompassing GMP, GHP, and PRP audits, involve detailed inspections and checks, ensuring the production of safe and quality food products.
  • Underpinning HACCP: Regardless of the robustness of a HACCP plan, it must be underpinned by a solid prerequisite program to guarantee the safety of food products.
  • Significance of Predefined Schedules: Activities in food safety management, such as cleaning and pest control, are conducted based on predefined schedules, ensuring the operation remains safe and does not transition to an unsafe state.

Key Takeaways from the Webinar


  1. Deep Dive into Auditing: The second session in a three-part series, focusing on operational and GMP auditing, essential for securing food safety excellence amidst escalating global standards.
  2. Securing Food Safety Excellence: The webinar underscores the importance of a robust auditing process, empowering participants to identify potential gaps, mitigate risks, and assure continuous compliance.
  3. Affiliation with LGC Assure: BRCGS and X社区掳, part of LGC Assure, aim to deliver science for a safer world, forming a conglomerate of brands including BRCGS, X社区掳, Informed, and SAS.
  4. BRCGS鈥檚 Global Impact: With over 33,000 certificated sites worldwide, BRCGS has established various standards applicable across the supply chain, ensuring adherence to global food safety and quality standards.

Operational Audits: A Closer Look


Operational audits, also known as GMP, GHP, or PRP audits, involve meticulous inspections and checks on standards and practices in food businesses. These audits are prerequisites, ensuring the production of safe, legal, and quality food products. The webinar emphasizes the importance of these audits, providing insights into conducting them effectively and understanding the key principles underlying them.

The Significance of Predefined Schedules in Risk Management


Many activities in food safety management, such as cleaning, pest control, and training, are conducted based on predefined schedules or frequencies. The assumption is that if these activities are not conducted effectively or at the required frequency, the operation may transition from safe to unsafe. Understanding the qualitative shift in the level of risk, based on the accumulation of events over time, is crucial to comprehending why audits are conducted.

Conculsion:


In the pursuit of food safety excellence, mastering operational and GMP auditing is pivotal. This webinar not only provides a comprehensive guide to best practices but also empowers food businesses to pinpoint potential gaps, mitigate risks, and assure continuous compliance. Engage with the webinar to elevate your understanding and application of food safety practices in the industry.

About X社区掳: founded in 2010 by a team of food safety experts, offers cutting-edge solutions to address the challenges faced by food-related industries. Combining Food Safety Management and Supplier Quality Management, the platform features over 35 pre-set modules, creating a fast, secure, and audit-ready working environment. Recently acquired by LGC Group, X社区掳 now benefits from being a part of a wider network of brands, including BRCGS and Informed, all united in their mission to provide science for a safer world. X社区掳 stands as an innovative software crafted by food safety experts. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

Demo request

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X社区掳: Top Performer Summer 2023 at SourceForge /blog/food-safety-industry-news/safefood-360-top-performer-summer-2023-at-sourceforge/ /blog/food-safety-industry-news/safefood-360-top-performer-summer-2023-at-sourceforge/#respond Fri, 28 Jul 2023 09:04:47 +0000 /?p=20262 The post X社区掳: Top Performer Summer 2023 at SourceForge appeared first on X社区掳.

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X社区 is now top performer on sourceforge

X社区掳: Top Performer Summer 2023 at SourceForge

X社区掳 is proud to be a winner of the Top Performer award from , the world’s largest software reviews and comparison website.

Today, it was announced that X社区掳 has been awarded a Summer 2023 Top Performer Award by SourceForge, the world’s largest software and services review and comparison website. This prestigious award recognizes exceptional companies and products with a significant number of recent favorable user reviews, placing them in the top tenth percentile of highly reviewed products on SourceForge.

To achieve the Summer 2023 Top Performer award, each winner had to accumulate enough high-rated user reviews to position their product in the top 10% of favorably reviewed products on SourceForge, showcasing the exceptional quality that X社区掳 delivers to its customers. We are thrilled to receive the SourceForge Summer 2023 Top Performer Award. It is a testament to our unwavering commitment to our customers, the excellence of our support, and the outstanding quality of our tool X社区掳. We feel honored to be highly regarded by our customers and recognized by SourceForge.

X社区掳 offers an integrated cloud-based platform that streamlines food safety processes and supplier quality oversight across multiple sites. This comprehensive solution covers all aspects of your food safety management system, including monitoring, management processes, pre-requisite programs, document control, and risk assessment. Our dedicated X社区 team assists you throughout the journey, providing expert product and food safety guidance to ensure the solution’s effectiveness. With the help of our food safety and technical experts, HACCP and Food Safety plans are automatically generated from the software, tailored to your company’s requirements, freeing you from unnecessary workload.

About X社区掳: founded in 2010 by a team of food safety experts, offers cutting-edge solutions to address the challenges faced by food-related industries. Combining Food Safety Management and Supplier Quality Management, the platform features over 35 pre-set modules, creating a fast, secure, and audit-ready working environment. Recently acquired by LGC Group, X社区掳 now benefits from being a part of a wider network of brands, including BRCGS and Informed, all united in their mission to provide science for a safer world. X社区掳 stands as an innovative software crafted by food safety experts. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

Demo request

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Food Safety Alert Update (June 2023) /blog/food-safety-alert-update-june-2023/ /blog/food-safety-alert-update-june-2023/#respond Wed, 26 Jul 2023 09:18:49 +0000 /?p=20252 X社区掳 RISK Assessment Tool Report:
February 2023
A total of 384 food safety alerts have been...

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X社区掳 RISK Assessment Tool Report:
June 2023

Globally, there have been 413 food safety alerts reported, marking a 17.7% increase from the 351 alerts recorded in June 2022.


What is the X社区掳 RISK Assessment Tool?

X社区掳 RISK is a standalone solution that provides entry-level, line-of-sight risk analysis using big data sources to gain an exact measure of risk in the supply chain, scan for potential risk trends, and provide valuable input into the development of local HACCP and PCP plans. It is specifically designed for food safety managers and auditors, bringing world-class risk assessment capabilities directly into the food business – enabling
food safety practitioners to source and use risk data in a comprehensive format.

For more information, please watch our on-demand webinar about RISK.


Why do we need the X社区掳 RISK Assessment Tool?

X社区掳 RISK uses internal and external data sets that helps food safety managers to quickly underpin their assessments and decisions with scientific data, developing robust food safety and supply chain programs.

RISK pulls hourly updates from and the for the most up-to-date data you can then visualise in geographical and global heat maps, in addition to the ability to drill down into the source data. By just utilizing their reports, the information needs to be taken one by one, which can be time-consuming for an individual business operator – subscribing to RISK saves your Food Safety Managers time in daily operations.

RISK also includes data from FDA food alerts in its beta version mode. Request a demo for听more details from our technical consultants.


How do we use this data?

X社区掳 RISK enables food businesses to make better food safety, fraud, governance and sustainability decisions. It contains a wide range of tools and features, including:

– Identifying emerging food safety trends globally based on your products, hazards and material sources.
– Assessing risk associated with your suppliers and products using reliable data sets and analytical methods.
– Rapidly profiling your products, materials, ingredients and suppliers against food safety and governance indicator data.
– Providing tailored business intelligence, analytics, KPI dashboards and automatic reporting to your team for Enterprise users.


June 2023 Top 5 Food Safety Alerts by Product Category

Risk jun 2023 report number by product

The top 5 alerts are categorised (in descending order):听 Fruits and vegetables (79), Nuts & nuts-related products (36), Cereals and Bakery Product (34), Poultry Meat(28) and Herbs and Spices (28).


June 2023 Top 5 Food Safety Alerts by Hazard Category

Risk jun 2023 report number by hazard

The top 5 alerts relate to (in descending order): NULL (107), Pesticide Residues (102), Pathogenic Micro-organism (74), Mycotoxins(35) and Composition (19).

(To understand more about the individual hazards, browse our technical datasheets)


June 2023 Top 5 Food Safety Alerts by Actions Taken

Risk jun 2023 report number by action taken

The top 5 actions taken are (in descending order): Official Dentetntion (57), Withdrawal From The Market (47), Destruction (44), Recall From Consumer (37) and Informing Authorities (35).


Recent Food Recalls 2023 (June) /Food Product Recalls 2023 (June)

What food is being recalled right now?



Date Location Product-Description Recall-Reason-Description
06/07/2023 US Food and Beverage Safety/Unapproved Ingredient Unapproved PEG-40 Hydrogenated Castor Oil
06/08/2023 US Milk Chocolate Raisins Undeclared peanuts.
06/09/2023 US Organic Daybreak Blend 4lb bags of frozen fruit Potential to be contaminated with Hepatitis A
06/12/2023 UK Extra Large King Prawns (Ready to Eat) contains raw, uncooked prawns
06/12/2023 US Sophelise, Tobasi, and Berkshire Bloom Cheeses Potential contamination with Listeria monocytogenes.
06/13/2023 US Beet Root Powder Undeclared milk
06/13/2023 US Frozen strawberries and frozen fruit blends containing frozen strawberries Potential for Hepatitis A contamination
06/14/2023 US Chocolate Chunk Ice Cream Undeclared milk
06/15/2023 US Sophelise, Tobasi, and Berkshire Bloom Cheeses Potential contamination with Listeria monocytogenes
06/16/2023 US Mini Fruit Jelly Cup, multiple flavors Potential Choking Hazard
06/16/2023 US Avocado Salsa Dip Undeclared milk
06/21/2023 US Frozen Fruit Potential for Listeria monocytogenes contamination
06/22/2023 UK Houmous may contain pieces of plastic
06/23/2023 US Organic Frozen Pineapple and Frozen Fruit Blend Containing Organic Frozen Pineapple Potential to be contaminated with Listeria monocytogenes.
06/23/2023 US Milk, Sesame Undeclared milk and sesame seeds
06/23/2023 US Tome Corse Sheep Milk Cheese Potential Foodborne Illness
06/23/2023 UK Organic Broth Incorrect Date Labelling
06/26/2023 US Fruit Jelly Snack Potential Choking Hazard
06/28/2023 US Multiple frozen fruit with mango products Potential Listeria monocytogenes contamination
06/30/2023 US Sambhar Masala and Garam Masala spices Potential Foodborne Illness-Salmonella

X社区掳 RISK is an ideal solution for food safety practitioners across the entire food supply chain. To get the latest food news, recalls and alerts from X社区掳, click request demo听to talk with our technical specialists about how we can help.


Demo request

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Food Safety Alert Update (May 2023) /blog/food-safety-alert-update-may-2023/ /blog/food-safety-alert-update-may-2023/#respond Wed, 26 Jul 2023 08:49:46 +0000 /?p=20243 X社区掳 RISK Assessment Tool Report:
February 2023
A total of 384 food safety alerts have been...

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RISK overview heatp jpg

X社区掳 RISK Assessment Tool Report:
May 2023

A total of 440 food safety alerts have been registered globally, representing a 6.5% escalation from the 413 alerts documented in May 2022.


What is the X社区掳 RISK Assessment Tool?

X社区掳 RISK is a standalone solution that provides entry-level, line-of-sight risk analysis using big data sources to gain an exact measure of risk in the supply chain, scan for potential risk trends, and provide valuable input into the development of local HACCP and PCP plans. It is specifically designed for food safety managers and auditors, bringing world-class risk assessment capabilities directly into the food business – enabling
food safety practitioners to source and use risk data in a comprehensive format.

For more information, please watch our on-demand webinar about RISK.


Why do we need the X社区掳 RISK Assessment Tool?

X社区掳 RISK uses internal and external data sets that helps food safety managers to quickly underpin their assessments and decisions with scientific data, developing robust food safety and supply chain programs.

RISK pulls hourly updates from and the for the most up-to-date data you can then visualise in geographical and global heat maps, in addition to the ability to drill down into the source data. By just utilizing their reports, the information needs to be taken one by one, which can be time-consuming for an individual business operator – subscribing to RISK saves your Food Safety Managers time in daily operations.

RISK also includes data from FDA food alerts in its beta version mode. Request a demo for听more details from our technical consultants.


How do we use this data?

X社区掳 RISK enables food businesses to make better food safety, fraud, governance and sustainability decisions. It contains a wide range of tools and features, including:

– Identifying emerging food safety trends globally based on your products, hazards and material sources.
– Assessing risk associated with your suppliers and products using reliable data sets and analytical methods.
– Rapidly profiling your products, materials, ingredients and suppliers against food safety and governance indicator data.
– Providing tailored business intelligence, analytics, KPI dashboards and automatic reporting to your team for Enterprise users.


May 2023 Top 5 Food Safety Alerts by Product Category

Risk may 2023 report number by product

The top 5 alerts are categorised (in descending order):听 Fruits and vegetables (74), Dietetic Foods, Food Supplements and Fortified Foods (53), Nuts & nuts-related products (44), Feed Materials (43) and Poultry Meat(29).


May 2023 Top 5 Food Safety Alerts by Hazard Category

Risk may 2023 report number by hazard

The top 5 alerts relate to (in descending order): NULL (129), Pesticide Residues (85), Pathogenic Micro-organism (80), Mycotoxins(39), Non-pathogenic Micro-organisms (19) and Composition (17).

(To understand more about the individual hazards, browse our technical datasheets)


May 2023 Top 5 Food Safety Alerts by Actions Taken

Risk may 2023 report number by action taken

The top 5 actions taken are (in descending order): Official Dentetntion (67), Withdrawal From The Market (55), Informing Authorities (50), Destruction (37), Informing Recipient(s) (35), None (30).


Recent Food Recalls 2023 (May) /Food Product Recalls 2023 (May)

What food is being recalled right now?



Date Location Product-Description Recall-Reason-Description
05/01/2023 US Copitas-Artisan ceramicware cups May exceed FDA guidance levels for leachable lead.
05/02/2023 US Nut Mixes Undeclared almonds
05/03/2023 US Organic Tahini Potential Foodborne Illness/Salmonella
05/04/2023 US Classic potato chips Undeclared milk
05/04/2023 US Salad greens Due to potential Escherichia coli 0157:H7 (E. coli)听 contamination
05/05/2023 US Mung bean sprouts Potential for Listeria monocytogenes
05/06/2023 US Kale, Spinach, Collard Green products Potential for Listeria monocytogenes
05/09/2023 US Genova Pesto Packaged in Tubs Marked Hummus Dip Product may contain undeclared milk and walnuts
05/09/2023 US Bean Sprouts Listeria monocytogenes
05/09/2023 US Strawberry Yogurt & Blueberry Yogurt Parfaits Undeclared soy
05/11/2023 UK Fishy Fish Pie may contain pieces of plastic
05/11/2023 UK Chicken & Turkey Casserole may contain pieces of plastic
05/11/2023 UK Mexican Style Chilli Cheddar Potential for Salmonella
05/11/2023 UK Chocolate Dessert Potential for Listeria monocytogenes
05/11/2023 US Black Fungus (Nam Meo) Salmonella
05/11/2023 US Oatmeal Raison Cookies Undeclared Peanut and Soy
05/12/2023 US Kale, Spinach, Collard Green products Potential for Listeria monocytogenes
05/12/2023 US 鈥淪pice鈥 packaged salad greens Recall Cancellation Due to False Positive
05/14/2023 US Powdered Infant Formula Potential Cronobacter sakazakii contamination
05/17/2023 US Italian Classics Diavolo Sauce Undeclared fish (Anchovy)
05/18/2023 US Vanilla Crunch Dark Chocolate Bar Undeclared tree nuts (hazelnut, cashew, and almond)
05/18/2023 US Chile Cacahuates Japones Undeclared peanut
05/18/2023 US Children鈥檚 Chewable Colostrum Undeclared milk
05/22/2023 US SABOR NUTELLA, TODDY, FERRERO, GALLETA MARIA & GALLETA OREO Undeclared Soy, Walnuts, and Wheat
05/23/2023 US BROWN SUGAR CHUNK WITH COOKIE DOUGH & BROWNIES FRENCH ICE CREAM Undeclared walnuts
05/23/2023 US Dark Chocolate Almonds Undeclared Milk
05/24/2023 US Chocolate Kandy Kakes Undeclared peanuts
05/25/2023 US Buffalo Wing Sauce Undeclared Soy
05/25/2023 US Penne Rigate Mozzarella Salad Undeclared Allergen
05/26/2023 UK Milk Chocolate with Hazelnuts may contain pieces of plastic
05/30/2023 US Sophelise Cheese and Tobasi Cheese Potential Contamination with Listeria monocytogenes
05/31/2023 US Onion Flavored Rings Undeclared Wheat
05/31/2023 US Ice Cream Undeclared wheat and soy

X社区掳 RISK is an ideal solution for food safety practitioners across the entire food supply chain. To get the latest food news, recalls and alerts from X社区掳, click request demo听to talk with our technical specialists about how we can help.


Demo request

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Should I implement single sign-on (SSO) for food safety management software? /blog/should-i-implement-single-sign-on-sso-for-food-safety-management-software/ /blog/should-i-implement-single-sign-on-sso-for-food-safety-management-software/#respond Fri, 23 Jun 2023 12:44:19 +0000 /?p=19457 The post Should I implement single sign-on (SSO) for food safety management software? appeared first on X社区掳.

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sf360 Single sign on

Should I implement single sign-on (SSO) for food safety management software?

Keeping your food safety handlers’ personal information secure is imperative as a food-related business owner. A significant step in achieving this is by implementing a robust authentication mechanism that secures the personal data of your customers. In recent years, Single Sign-On (SSO) has become popular for businesses looking to enhance customer data security.

In this article, we’ll explore the benefits of SSO and how it can improve the security of your food safety management software across your food-related websites. We’ll also delve into the potential drawbacks of SSO and help you determine whether it’s the right fit for your business.

Don鈥檛 miss our latest product updates and whitepapers.

What is Single Sign-On (SSO)?

Single Sign-On (SSO) is an authentication mechanism allowing users to access multiple applications with a single login credential. With SSO, users need only log in once to gain access to all applications in the network, eliminating the need to enter login credentials repeatedly. This not only streamlines the login process but also enhances the security of personal data.

X社区 Single Sign on

Benefits of using Single Sign-On in your food sites:



1. Improved Security

One of the most significant benefits of SSO is improved security. SSO significantly reduces the risk of password-related security breaches, as users must enter their login credentials only once.



2. Simplified User Experience

SSO simplifies the login process for users by reducing the number of times they need to enter their login credentials. This enhances the user experience and improves customer satisfaction, making it a key consideration for businesses prioritising customer experience.



3. Increased Efficiency

Implementing SSO can increase efficiency by reducing users鈥 time logging into multiple applications. This is especially important for food sites, where network connections or Wi-Fi signals may only sometimes be reliable. SSO can improve productivity and save time for food safety handlers by reducing the time spent logging in.



4. Reduced X社区 Costs

With SSO, users are more likely to have less issues with their login credentials, as they don’t need to remember another set of passwords to access the devices & accounts. Thus this reduces the number of support requests related to login issues, ultimately lowering support costs for your business.

Conclusion

In conclusion, implementing Single Sign-On (SSO) can significantly enhance the security and user experience of your food safety management software across your food-related websites. X社区掳 applied ADB2C, powered by Microsoft, to enable our users to access the software seamlessly. If your food safety management software does not support SSO, we recommend submitting a demo request to learn more about how SSO can benefit your business.

If your food safety management software does not support the Single Sign-On, please submit the demo request to understand how it helps your company.

X社区掳 is an innovative software designed by food experts, and it is dedicated to food manufacturers to work for a safer world. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

Demo request

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How do Chemical Hazards occur in the Food Safety Process? /blog/how-do-chemical-hazards-occur-in-the-food-safety-process/ /blog/how-do-chemical-hazards-occur-in-the-food-safety-process/#respond Wed, 14 Jun 2023 12:08:35 +0000 /?p=19858 The post How do Chemical Hazards occur in the Food Safety Process? appeared first on X社区掳.

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How do Chemical Hazards Occur in the food safety process

How do Chemical Hazards occur in the Food Safety Process?

A chemical substance can be natural or synthetic. Chemicals can be intrinsic to the food product and can play an important role in food production such as being added for taste and preservation reasons e.g., sodium nitrates. Chemical hazards can also occur in food when they are unintentionally added which causes contamination e.g., pesticide residue. Chemical hazards are associated with a high number of food safety alerts, recall and withdrawals. Chemically contained food can cause immediate health effects on consumers or they may have long-term effects depending on the how long they have been exposed. due to the presence of the chemical ethylene oxide, a pesticide which is not permitted in the European Union (EU). Products part of the recall included ice-cream and it was the additive locust bean gum which was contaminated with the pesticide.

It is important for Food Safety Plan/HACCP plan team members to understand chemical hazards. The team should know the main categories of chemical hazards associated with food and the toxicology of these hazards. This information can then be used to assist in the development of more robust and informed Food Safety plan.

To gain a fundamental understanding of hazards, you can refer to our earlier article: Food Safety Hazard 101

How do Chemical Hazards occur in Different Types of Food Products?


Chemical hazards can occur in products in several ways such as they may be naturally occurring, used as part of product formulation, or unintentionally present and can then therefore affect the safety of a product. Toxins for example, are naturally occurring chemical hazards that are produced by animals, plants, and microorganisms. Mycotoxins are specifically produced by fungi/mould and pose as a health threat to humans. Moulds which can produce mycotoxins can grow on food such as dried fruit, nuts, cereals, coffee beans, etc. and most are chemically stable and survive prolonged heat processing and can grow due in inadequate storage. As they are naturally occurring, they can鈥檛 be fully avoided. Mycotoxin is an umbrella term and there are hundreds of different mycotoxins having been identified such as aflatoxins. Aflatoxins are produced by species of Aspergillus called aspergillus flavus and aspergillus parasitcus. Aflatoxins are known to be one of the most dangerous natural poisons and are highly toxic and a known human carcinogen associated with increased risk of liver cancer. They occur in foods such as peanuts, tree nuts, rice, corn, animal feed etc. People can be exposed to aflatoxins by eating contaminated plant products like peanuts or by consuming products like meat or dairy products from animals that ate contaminated feed. Even farm workers could by accident inhale dust raised during the moving of contaminated feeds. In on various brands of popcorn kernels sold in Ireland took place due to elevated levels of aflatoxin in the popcorn kernel鈥檚 originating in Turkey. Other examples of the many mycotoxins include: Ochratoxins such as Ochratoxin A found in vine fruits such as currants, raisins, and sultanas. Patulin is produced by a variety of moulds, and is found in apple products and mouldy fruits, grains, and other foods.听

Chemical hazard in laboratory

How are Food Allergens and Marine Toxins Categorised as Chemical Hazards?


Food allergens should be considered under the chemical hazard category. Under details requirements on conducting a hazard analysis to help identify known or foreseeable hazards. Specifically, when it comes to chemical hazards it details identifying natural toxins, residues such as pesticides residue, unapproved additives, radiological hazards, etc. but also states food allergens under the chemical category.听 Undeclared food allergens are and are a serious health hazard to consumers allergic to the common food allergens e.g. nuts.

What are Marine Biotoxins and How do They Occur?


Marine toxins found in fish and shellfish can cause foodborne intoxication when consumed by humans. These toxins found in seafood which cause poisoning to humans include amnesic shellfish toxin, diarrhoetic shellfish toxin, neurotoxic shellfish toxin, paralytic shellfish toxin, ciguatoxin and histamine. The toxins generally come from algae that the fish/shellfish feed on or from bacteria naturally present in some fish. Scombroid fish poisoning is an illness caused by consuming fish containing high levels of histamine. In 2021 a number of people in Sweden which originated in Vietnam. In the case of histamine poisoning the toxin occurs due to mishandling of the fish such as storing it at incorrect temperatures. Cooking/freezing of fish does not remove the toxins.

Natural toxins can be produced by plants e.g., glycoalkaloids in potatoes, lectins in beans such as green beans, cyanogenic glycosides in apricot seed and flaxseeds, muscarine in some wild mushrooms.

To further understand each type of chemical hazard, you can download our technical datasheet about Chemical Hazards in the food industry.

What are the Various Sources and Types of Chemical Hazards in Food Production?


Chemicals are often intentionally added to products as they are required for purposes such as preservatives, e.g., nitrates and sulphites in meats or they are used for colouring in the product e.g., cochineal and tartrazine etc. These are chemicals that are deliberately added but could be an issue if high levels are added. Chemical hazards can be produced during the processing of a product e.g., acrylamide, benzene, chloropropanols, furan hydrocarbons etc, and they can form as a result of processing the food under certain conditions relating to high temperature, chemical interaction between ingredients and packaging.

Environmental chemical hazards such as dioxins, polychlorinated bipehentyls, heavy metals such as arsenic, cadium, lead, mercury etc., (You can download our technical datasheet to more specific chemical hazard to know more about that)can also cause illness when consumed through food. Arsenic is commonly associated with rice and while it is present in food in low amounts it is the long-term ingestion of inorganic arsenic and high levels of it that cause health issues. In 2021 a recall took place in the USA due to elevated levels of arsenic in rice cereal for babies.

Chemicals residues from agricultural chemicals used in farming e.g., pesticides, herbicides, fertilisers, fungicide etc., and can make their way through the food chain into food products. In 2020 a number of recalls took place in Europe on bagels, crackers, sesame oil, among the few products, due elevated level of Ethylene oxide in Sesame Seeds originating in India. Ethylene oxide a pesticide which is classed as a mutagen, carcinogen, and reproductive toxicant by the European Chemicals Agency (ECHA). It has been banned in the EU since 1981. Ethylene oxide does not pose a significant risk in small quantities however, there is an increased risk if foods containing the chemical are eaten over long periods of time. Veterinary drugs are used to control and prevent illnesses in animals, e.g., antibiotics. Residues of these drugs can potentially be found in food products above the required limits.

During food production chemical contamination can occur when food comes into contact with a surface that has been cleaned with a cleaning agent but not rinsed correctly. Oils and lubricants used in the maintenance of food processing equipment can also potentially contaminate food due to adequate use or inadequate cleaning.

Chemicals could be added to food intentionally to cause harm i.e., a food crime or adulteration of a product with a chemical for economically motivated reasons.听 The melamine was used to give the diluted milk the appearance of containing higher protein content. The addition of the melamine caused kidney issues in children and even some babies died.

Food Chemical Hazards Sources

What Measures can be Put in Place to Control Chemical Hazards in Food Production?


Clearly, there are many ways chemical toxins can enter our food but what measures can be put in place to stop and/or reduce this happening? Firstly, the control measures will be determined by the specific chemical hazards identified in a hazard analysis.

Before ingredients arrive to a manufacturing facility, control should begin in the field to reduce chemical hazard contamination and a number of measures can be put in place for example Good Agricultural Practice (GAP) measures.听 The measures are there for number of reasons including safe food production. For example, use of antibiotics/hormones can be minimised and not feeding certain animals by-products to livestock and of course in different regions there is local policies/regulations in place.听 Facilities need to prevent/reduce chemical hazards in the facility by establishing an effective chemical control program. The facility should identify all potential chemical hazards (this is the purpose of a HACCP of course) such as the chemicals mentioned previously and put in place controls where required e.g., if one of your ingredients is nuts then aflatoxin would be a hazard to identify.听 When it comes to a manufacturing facility buying in ingredients, they can take steps to ensure what they are buying is compliant with regulation. Food manufacturing facilities should have a supplier approval process to assess and approve suppliers and ingredients, and part of this is requesting documentation such any , letters of guarantee, organic certs etc. and by requesting for ingredients allows verification that certain chemical hazard levels are within regulatory limits e.g., heavy metals such as arsenic. Collecting information from suppliers on the ingredients they supply can help reduce chemical hazards for example if you are purchasing fish, you can study the area the fish was farmed/caught and see if the waters are known to be polluted, as polluted water can lead to heavy metals in fish. An incoming inspection programme for ingredients could include testing e.g., grains incoming to the facilities could be tested for aflatoxin levels, moisture, and water activity to confirm they are within the required levels to ensure no growth of a hazard could occur while stored at the facility. If purchasing ingredients such as fruit and vegetables washing them will reduce residues such as pesticides residues and of course general visual checks on the quality of the fruit and vegetable for example older potatoes maybe be sprouting and sprouting potatoes contain glycoalkaloids as mentioned previously.听 It鈥檚 important to identify if a chemical hazard may be produced/enter the product during the processing of it or even after processing during storage. For example, as mentioned previously cleaning chemical residue could enter a product if there is inadequate cleaning of equipment. To prevent cleaning chemicals/residues in a product, chemicals should be labelled and stored correctly, instructions on using chemicals clearly followed e.g., the contact time and temperature etc. Staff should be trained on chemical hazards and how to handle food and chemicals to avoid contamination issues etc. If chemical additives are added to products for preservation purposes, proper batching procedures should be followed to ensure only the correct amounts are added to product. Verification of batching documentation along with review of recipes with additives should take place to ensure regulations are met. Good storage practices of ingredients and finished products should be in place for example mycotoxins, as mentioned previously, can occur in grains if moisture levels are not controlled or in seafood scrombotoxin can occur if not stored at the correct temperatures.听 Some chemical hazards become an issue when they are found in food over the established legal limits and different countries will have requirements and limits. Chemical testing plays a significant role in ensuring food is within required limits. Many chemical toxins are not visible and therefore for testing is important for detection. An allergen management programme will help manage food allergens. For example, having proper hygiene practices/procedures can reduce cross-contamination, proper labelling /storage of materials to reduce accidental contamination and proper labelling procedures for finished products to ensure the correct allergens are identified.

Conclusion


Chemical hazards can come from a variety of sources as mentioned throughout this blog, and this means chemical contamination can occur at any stage in the food chain from farming, slaughtering, processing, cooking, storage, etc. This makes eliminating them challenging but it is critical that food facilities conduct a hazard analysis to ensure that the minimum levels of chemical contaminants end up in the food being produced. At each step in the process chemical hazards should be identified, a risk assessment needs to be completed with justification for determining the severity and likelihood of the hazards, and details on the preventative measures in place need to be developed within the food safety plan. Food safety teams should regularly monitor operations especially those with a significant risk for chemical hazards.

X社区掳 is an innovative software designed by food experts, and it is dedicated to food manufacturers to work for a safer world. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

Demo request

The last comment needs to be approved.

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Food Safety Alert Update (April 2023) by X社区掳 RISK Assessment Tool /blog/food-safety-alert-update-april-2023-by-safefood-360-risk-assessment-tool/ /blog/food-safety-alert-update-april-2023-by-safefood-360-risk-assessment-tool/#respond Wed, 31 May 2023 13:48:17 +0000 /?p=19789 X社区掳 RISK Assessment Tool Report:
February 2023
A total of 384 food safety alerts have been...

The post Food Safety Alert Update (April 2023) by X社区掳 RISK Assessment Tool appeared first on X社区掳.

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RISK overview heatp jpg

X社区掳 RISK Assessment Tool Report:
April 2023

174 food safety alerts have been reported globally, indicating a 54% decrease from April 2022 (378 alerts).

The number of food safety alerts in the previous six months

Risk Apr 2023 report number by month

Nov 2022: 376 cases

Dec 2022: 351 cases

Jan 2023: 316 cases

Feb 2023: 384 cases

Mar 2023: 131 cases

Apr 2023: 174 cases


What is the X社区掳 RISK Assessment Tool?

X社区掳 RISK is a standalone solution that provides entry-level, line-of-sight risk analysis using big data sources to gain an exact measure of risk in the supply chain, scan for potential risk trends, and provide valuable input into the development of local HACCP and PCP plans. It is specifically designed for food safety managers and auditors, bringing world-class risk assessment capabilities directly into the food business – enabling
food safety practitioners to source and use risk data in a comprehensive format.

For more information, please watch our on-demand webinar about RISK.


Why do we need the X社区掳 RISK Assessment Tool?

X社区掳 RISK uses internal and external data sets that helps food safety managers to quickly underpin their assessments and decisions with scientific data, developing robust food safety and supply chain programs.

RISK pulls hourly updates from and the for the most up-to-date data you can then visualise in geographical and global heat maps, in addition to the ability to drill down into the source data. By just utilizing their reports, the information needs to be taken one by one, which can be time-consuming for an individual business operator – subscribing to RISK saves your Food Safety Managers time in daily operations.

RISK also includes data from FDA food alerts in its beta version mode. Request a demo for听more details from our technical consultants.


How do we use this data?

X社区掳 RISK enables food businesses to make better food safety, fraud, governance and sustainability decisions. It contains a wide range of tools and features, including:

– Identifying emerging food safety trends globally based on your products, hazards and material sources.
– Assessing risk associated with your suppliers and products using reliable data sets and analytical methods.
– Rapidly profiling your products, materials, ingredients and suppliers against food safety and governance indicator data.
– Providing tailored business intelligence, analytics, KPI dashboards and automatic reporting to your team for Enterprise users.


April 2023 Top 5 Food Safety Alerts by Country

Risk apr 2023 report number by country

The top 5 alerts come from (in descending order): Turkey (18), India (12), Germany (11), Netherlands (11), Ukraine (10).


April 2023 Top 5 Food Safety Alerts by Product Category

Risk apr 2023 report number by product

The top 5 alerts are categorised (in descending order):听 Fruits and vegetables (32), Nuts & nuts-related products (18), Herbs and Spices (16), Dietetic Foods, Food Supplements and Fortified Foods (14) and Feed Materials (11).


April 2023 Top 5 Food Safety Alerts by Hazard Category

Risk Apr 2023 report number by hazard

The top 5 alerts relate to (in descending order): Not categorised (45), Pesticide Residues (40), Pathogenic Micro-organism (38), Mycotoxins(13), Non-pathogenic Micro-organisms (5), Migration (5) and Heavy Metals (5).

(To understand more about the individual hazards, browse our technical datasheets)


April 2023 Top 5 Food Safety Alerts by Actions Taken

Risk apr 2023 report number by action taken

The top 5 actions taken are (in descending order): Withdrawal From The Market (24), Recall from Consumer (16), Official Dentetntion (16), None (13), and Informing Authorities (13).


Recent Food Recalls 2023 (April) /Food Product Recalls 2023 (April)

What food is being recalled right now?



Date Location Product-Description Recall-Reason-Description
04/03/2023 US Peanut Butter Chocolate Crispy Bar Undeclared tree nuts (cashew)
04/05/2023 US White Cheddar Cheese Popped Water Lily Seeds Undeclared milk
04/05/2023 US Lettuce & Salad Kits Listeria monocytogenes
04/07/2023 US Salad Kits Listeria monocytogenes
04/07/2023 US Lettuce & Salad Kits Listeria monocytogenes
04/10/2023 US Premade Salads Potential Listeria monocytogenes contamination
04/12/2023 US Peanut Butter Chocolate Crispy Bar Undeclared tree nuts (cashew)
04/12/2023 US Ajhei Sanuki Udon Noodle Undeclared fish
04/13/2023 US Super Kids Colostrum, Dietary Supplement Undeclared milk
04/18/2023 US Pretzels Undeclared Milk
04/18/2023 US Crab dip, cocktail sauce, coleslaw, crabcake Undeclared egg, fish, milk, soy and wheat
04/19/2023 US Chick peas, Peanuts, Peanut Spread, Cashew Nuts Undeclared milk
04/19/2023 US Madras Curry Powder (CA RI NI AN DO 鈥淜IM TU THAP鈥) Undeclared peanuts
04/20/2023 US Ground cumin Salmonella
04/21/2023 US Mini treats, Banana Nut Flavor & Birthday Cake Flavor Undeclared egg
04/22/2023 US GEISHA Medium Shrimp, 4 oz can Potential contamination with Clostridium botulinum
04/22/2023 US Pretzels Undeclared milk
04/25/2023 US Greek Yogurt Product may contain undeclared egg allergen
04/25/2023 US Blueberry Peach Crisp Product may contain undeclared almonds
04/27/2023 US Turkey and Havarti Sandwich, 8.55 oz Undeclared Sesame Allergen
04/27/2023 US Turkey and Havarti Sandwich Product may contain undeclared sesame in bread
04/27/2023 US Various Dietary Supplement Capsules Unapproved Hordenine and octodrine/DMHA (1,5-dimethylhexylamine)
04/28/2023 US Turkey and Havarti Sandwich Undeclared allergen, sesame
04/28/2023 US All Purpose Flour, bleached and unbleached Potential to be contaminated with Salmonella
04/17/2023 UK Arrabbiata Sauce Undeclared milk
04/28/2023 UK Capricorn Somerset Goat Cheese Microbiological contamination
04/15/2023 UK Onion Rings Undeclared milk
04/06/2023 UK Free From Bran Flakes Undeclared milk

X社区掳 RISK is an ideal solution for food safety practitioners across the entire food supply chain. To get the latest food news, recalls and alerts from X社区掳, click request demo听to talk with our technical specialists about how we can help.


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How do Physical Hazards Occur in the Food Safety Process? /blog/how-do-physical-hazards-occur-in-the-food-safety-process/ /blog/how-do-physical-hazards-occur-in-the-food-safety-process/#respond Tue, 30 May 2023 19:59:18 +0000 /?p=19738 The post How do Physical Hazards Occur in the Food Safety Process? appeared first on X社区掳.

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How do Physical Hazards Occur in the Food Safety Process 1

How do Physical Hazards Occur in the Food Safety Process?

In the food manufacturing world, we come across the word hazard daily, one type being physical hazards. We strive to prevent these physical hazards (You can download specific physical hazards by category in our Datasheet) from entering our food chain and into our processes to ensure that we deliver products of the highest food safety and quality to our consumers. However, there are still many recalls worldwide due to physical hazards entering the food chain and potentially causing harm to consumers, such as cuts to the mouth, throat, or intestine, broken teeth or choking. We will delve further into how they can enter the food chain and how we can try and prevent this from happening.

What are the Physical Hazards in Food?


Physical hazards in food have often been defined as foreign objects or foreign materials present in foods and can vary in nature. They can either be defined as being naturally occurring in foods, also known as intrinsic, for example, bones or shells. We then have those unintentionally introduced to food like extrinsic hazards such as plastic, glass and metal, which more than likely get into the food through the food manufacturing processes.

According to the , 鈥淧hysical hazards are broadly classified as sharp hazards, choking hazards, and conditions of animal food hazards such as size and hardness. Injuries from physical hazards may include oral cavity damage (e.g., tooth damage or laceration of the mouth or throat), laceration or perforation of the gastrointestinal tract, and choking.鈥

This means there is a wide range of physical hazards that needs to be controlled, which is not always easy, but having the right procedures and processes in place will make it much easier to prevent these hazards from causing serious harm to our end consumer.听

Food production site

Common Physical Hazards: A Closer Look


Physical Hazard Source/Reason
Glass and Metal Pieces Originates from broken or damaged equipment or machines at manufacturing facilities.
Plastic Fragments Commonly found due to wide usage in all process stages, from utensils to packaging materials.
Bone and Shell Fragments Natural components of meat, fish, poultry, and egg products. Must be carefully removed during processing.
Stones, Pebbles, Soil Can enter food items such as fruits and vegetables, being part of their natural growing environment.
Pests and Insects Can directly contaminate food, or introduce other hazards like feathers or droppings if proper sanitary procedures are not followed.
Jewellery and Personal Items Can originate from employees involved in manufacturing. Companies need procedures to control items like jewellery, medication, or band-aids in the production area.

Let鈥檚 investigate specific hazards and how they can enter the food chain.

Glass and Metal pieces or fragments are one of those physical hazards that can really cause the consumer serious health consequences. Glass and metal usually originate from a piece of equipment or machine that has been broken or damaged. In some cases, some food manufacturing facilities even ban glass from the site to prevent this hazard from getting into the product.

Plastic is a very common source of contamination as it is widely used in all process stages. Whether this be hard plastic from utensils or soft plastic from packaging materials, it can be very easy for this type of hazard to be present in food due to the various stages in the process it is used.

Bone and Shell fragments are natural components of meat, fish, poultry, and egg products.听 As they occur naturally in the food, the processing methods must remove these as best as possible to ensure nothing is left behind.

Stones, pebbles, soil, and other components of the natural environment can easily make their way into food items such as fruit and vegetables as they are part of the environment in which these sorts of foods grow.

Pests and insects themselves can be known as a physical hazards, for example, an insect found in salad leaves but not only this, these types of hazards can actually introduce other physical hazards such as feathers or droppings onto food items and packaging if the correct GMP and sanitary procedures are not adhered to.

Jewellery and personal items can originate from employees involved in the manufacturing process, whether this be items such as jewellery, medication, or band-aids. It is essential that all personnel are trained on personal hygiene procedures and that companies have procedures in place for employees who need to have medication or jewellery on site for medical purposes, and this needs to be controlled. Band-aids that have been given out should be counted and reconciled at the end of every day to make sure that none have reached their way into the finished product.

On our Datasheet page, you can access and download individual datasheets that provide information about the hazards mentioned.听

How do Physical Hazards Occur in the Food Safety Process?


Physical hazards can occur at any stage in the food chain from harvesting, processing, packing and distribution. They are often the result of poor procedures and practices, inadequate adherence to procedures and environmental factors. In this next stage we will look and see how these hazards can make their way into the foods we eat.

If we look at the start of the food chain, farming and agriculture are up there when it comes to the origin of many physical hazards. Firstly, pests and insects live in the natural environment around us, and it is inevitable at times that they will creep into the food and end up on the consumer鈥檚 plate. Insects are commonly found on vegetables, for example, salad leaves and due to the nature of the product being leafy and layered, some insects can find hiding places. We have mentioned why leafy green always recalls and suggested what food businesses can do about it. Soil and sand are also another physical hazard that similarly to insects are naturally found on fruits and vegetables and it is important that if these products are being sold as ready to eat then they are washed, and any soil is removed prior to being put on the shelf for consumers. Last but not least, one of the most common physical hazards originating from the natural occurrence are bones or shells from meat, fish or egg products. These types of hazards are naturally occurring in these types of products so it is not always easy to make sure that these are 100% removed which is why in some cases companies even state on the labels of packaged products that 鈥淎lthough all care has been taken to remove bones some may remain鈥, this is evidently due to the fact that these are intrinsic to the product and unfortunately it cannot always be guaranteed that any process would remove these.

The next stage in the food chain is when food is delivered to manufacturing and processing facilities to go through specific processes to make them into the finished product. During this time, foods can go through such long and lengthy processes that there is many an opportunity for physical hazards to enter the products.

Let鈥檚 start with packaging materials, packaging is one physical hazard that is tricky to prevent from making its way into the food, this can happen if the packs of raw material are not opened or decanted correctly, and materials such as plastic can tear off and get mixed among the food.

As the manufacturing process moves on then food comes into contact with different types of equipment and utensils. In most cases these kinds of physical hazards would be metal or hard plastic from equipment, machines, utensils or even from personnel. This can happen if there is ware and tare over time and if equipment is not maintained correctly then this increases the risk of these types of foreign materials getting into foodstuff. Glass is also another very serious physical hazard that has potential to invade the consumers food, this can happen if glass gets damaged and if it is too close to open product areas the it can contaminate the food.

Personnel also contribute to foreign material issues, whether that be hair, false nails, PPE such as aprons or gloves or even band aids. This can be a common occurrence especially in those facilities where the manufacturing process is very hands on, for example, RTE sandwiches or salads where there is a lot of manual assembly and packing.

Once the product is packed then we may feel that the product is lower risk and that it cannot become contaminated which is relevant in some instances however, the product is not totally out of the woods yet as during the dispatch stage where there may be a lot of manual handling on trays and pallets it is not impossible for product packaging to get damaged during the storing, dispatch and transport of the goods. This in turn can mean there is still a slight chance that foreign material could end up on or in the product although less likely than during the manufacturing and processing stages.

Physical hazards are a frequent occurrence in the food production process. To avoid food recalls, implementing reliable software can greatly enhance efficiency and offer guidance to streamline your food production chain. If you’re interested in learning more, please send us a demo request, and we can discuss how to optimize your food business and eliminate physical hazards.

FoodChain production process scaled 1

Physical Hazard Prevention: A Step-by-Step Guide


We have gone through the types of hazards and how they can into the food chain but let鈥檚 see now what preventive measures we can put in place to try and improve food safety and reduce the chance of this happening and how we can implement these as best as possible.

Let鈥檚 start again from the beginning of the food chain and see how we can put controls in place that may reduce the chance of food becoming contaminated with these physical hazards. Beginning at the farm or agriculture step, we need to make sure we implement Good Agricultural Practices. There should be regular pest control inspections and checks in place to make sure areas where products are stored are free from any rodent activity especially in farms and other areas of agriculture where these types of pests are more likely to exist. Harvesting and post-harvest handling is important also to check the product for any sign of physical hazards and to remove these as much as possible during quality checks. Correct irrigation techniques should also be used to make sure produce is washed or rinsed in different stages to remove any physical hazards especially those that are harder to see just using the eyes and those hazards such as insects that can make the produce their home.

According to Commission Regulation (EC) No 2023/2006 good manufacturing practice for material and articles intended to come into contact with food, GMP is defined as 鈥淭hose aspects of quality assurance that ensure materials and articles conform to quality standards, do not endanger human health or cause an unacceptable change in the composition of the food.鈥

Good Manufacturing Practices is a major component of preventing physical hazard contamination during the production process, without it there would be many more food recalls and no doubt consumer health consequences. GMP covers a wide range of practices from conducting inspections and checks, training employees, personal hygiene practices and many more. It is essential that GMP is implemented in any food manufacturing facility and that all aspects are trained out to employees and that the procedures are adhered to. Conducting a hazard analysis as part of your food safety plan will help identify where you can put GMP measures in place. For example, you may want to conduct a preoperational inspection every morning to make sure that all equipment such as conveyor belts are free from any foreign material, and this should be checked by a trained employee and verified by QA to make sure it is being done.

In addition to having these GMP checks in place a lot of manufacturing facilities put in place systems such as sieves or filters to be used during the manufacturing process. Some may have automatic detecting systems such as metal detectors or x-rays in order to detect foreign material in finished product. It is important with equipment such as metal detectors that the test pieces used are adequate to detect potential metal within your type of product. Testing is usually conducted at the beginning of production, every hour, after any maintenance or rejects and at the end of production. It usually is also verified by QA if it is a CCP, and they may even do their own daily check to make sure it is up to scratch to detect any foreign bodies present.

This brings us to think about maintenance, maintenance is a critical part of preventing physical hazards, there should be a preventive maintenance schedule in place to ensure that all equipment is maintained in good condition, and this should be done at a set frequency by the maintenance team. Sanitation is also another key element, it is essential for all types of hazards, and this is no different for physical hazards, it is key that sanitation processes are in place and that facilities are cleaned and sanitized to the highest standard to remove any potential hazards and to leave the production and other departments ready for a busy day of producing safe food.

GMP can be covered all over the facility from start to finish and this leads on to Good Distribution Practices. When the packaged good is being stored before being shipped to the consumer it is important that the storage conditions are clean, tidy, and free from any damage as if not this could affect or damage the product. Thinking of this you may think that if the product is packed there is no need to adhere to these practices just as much as in an open product area, but it is essential that these are followed right through from start to finish to avoid any complaints or serious consequences to the consumer鈥檚 health.

Overall, I think it is safe to say that physical hazards play a huge part in food recalls and can have serious consequences if they are not controlled. Due to the wide variety of physical hazards present out there in the food manufacturing environment it is necessary to really think through the product, the process and what hazards could occur and how we can prevent them. Doing this can make us one step closer to helping put the best interest of our consumers at heart.

X社区掳 is an innovative software designed by food experts, and it is dedicated to food manufacturers to work for a safer world. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

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The High Cost of Cross-Contamination in the Food Sector /blog/the-high-cost-of-cross-contamination-in-the-food-sector/ /blog/the-high-cost-of-cross-contamination-in-the-food-sector/#respond Fri, 26 May 2023 12:54:39 +0000 /?p=19749 The post The High Cost of Cross-Contamination in the Food Sector appeared first on X社区掳.

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The high cost of Cross contamination in the food sector

The High Cost of Cross-Contamination in the Food Sector

What are the types of food contamination?


Food contamination, a matter of significant concern, is classified into three broad categories: biological, chemical, and physical. Notwithstanding, other categories, such as allergens and radiological contamination, also exist but do not form part of the primary triad. The key hazards in a business associated with food vary in relation to the nature of raw materials and products produced.

Let’s delve deeper into the nuances of these three categories of food contamination and familiarise ourselves with common instances of each:

Biological Contamination


Biological contamination is arguably the most prevalent, referring to harmful microorganisms like bacteria, moulds, yeasts, viruses, and parasites, collectively termed pathogens. Depending on the specific pathogenic contamination in food, consequences can range from mild ailments such as nausea to severe, life-threatening foodborne diseases.

Prominent biological contaminants in the food industry encompass Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. These microorganisms top the charts for causing foodborne illnesses in the US. Moreover, other pathogens such as Clostridium botulinum, E.coli, and Listeria significantly contribute to this category. Their impact leads to at least 20% of foodborne illnesses in the US annually.

In favourable conditions, biological contaminants can cause notable alterations in food items over time. They can produce acid, lower the pH, and even create an unpleasant odour or changes in food colour and texture. These indicators point towards food spoilage, rendering it unsafe for consumption.

However, the potentially severe effects of microbial contamination can be mitigated and controlled through proper food safety practices and regular monitoring. An efficient food safety management system can control and eliminate these contamination sources.

Certain biological contaminants naturally exist in fresh produce, particularly those grown in soil and exposed to environmental contaminants. Moreover, unpasteurised milk and raw meat, being highly nutritious, provide a fertile breeding ground for infectious organisms. Contaminated water also poses a significant risk as a source of biological contaminants. Therefore, appropriate preparation and cooking of food ingredients is vital to prevent pathogens from harming consumers.

Chemical Contamination


Chemical contamination relates to the unwelcome presence of chemicals in food, posing a safety risk. Common chemical contaminants include cleaning solutions, fertiliser residues, pesticides, industrial oils, additives, and by-products.

The classifications of chemical contaminants are based on their origin and can be divided into industrial, agricultural, toxic heavy metal, natural, and preservative chemicals. While chemical contaminations occur less frequently than biological contamination, their potential for harm is substantial.

Chemical contaminants like cleaning agents can lead to burning, swelling, gastric issues, and long-term effects. Misuse or improper storage can introduce these substances into food during preparation. Cleaning products, if not adequately removed, can linger on surfaces and contaminate food.

In certain instances, utensils coated with non-food grade materials have been reported to contaminate food with toxic metals, emphasising the importance of sourcing high-quality materials. Similar importance should be given to raw food materials, with agricultural products like fertiliser residues and pesticides potentially

Moreover, the cooking process can contribute to chemical contamination. Substances such as additives can become contaminants when used excessively or found in inappropriate products. For instance, acrylamide, a harmful carcinogenic chemical, can indicate temperature abuse.


Physical Contamination


Physical contamination denotes the presence of unwanted foreign materials in food, leading to injuries, bleeding, choking, and broken teeth when consumed. In severe cases, physical contaminants can obstruct airways and impede normal breathing. Physical contaminants may be natural or unnatural, depending on the nature of the contaminant. Examples of physical contamination include bone fragments, feathers or hair, fruit pits, stems and skins, glass, soil or sand, metal shards, pest droppings, and personal effects.

Natural physical contaminants are inherent in food materials, like stems in fruits, while unnatural contaminants include items like stones, glass, and metal fragments. Depending on their size, physical contaminants can be visually detected.

Undetected physical contaminants can pose significant risks, causing injuries, cuts in the mouth or throat, or even more severe consequences. Contaminants such as hair or fingernails can come from food handlers, and these contaminants can also lead to other types of contamination, such as biological. For instance, fingernails can introduce harmful organisms into food.

Similarly, physical contamination from pests can lead to the introduction of pathogens and diseases into the food. This highlights the importance of maintaining a pest-free production area.

Incidents of physical contamination can trigger widespread food recalls in food manufacturing. In 2019, , primarily composed of hard and soft plastics, metal, rubber, and glass, often originating from packaging materials and poorly maintained equipment.

While these contaminants can easily infiltrate the prepared food, they can be managed effectively with a robust food safety management system. Proper preventive and control measures can ensure that these contaminations are thoroughly monitored. Your best strategy would be to implement a digital Food Safety Management System (FSMS).听

What is Cross-Contamination in Food Enterprises?


There are at . Food businesses should pay attention and work on preventing cross-contamination at any point in the food chain.

Cross-contamination occurs when any such material is transferred from one surface or food item to another, including all contaminants.

Why Cross-Contamination Matters to Food Enterprises?


Public Health: Cross-contamination may facilitate the spread of harmful bacteria, viruses, and parasites, potentially leading to foodborne illnesses. Ensuring food safety is crucial for safeguarding consumers’ health and preventing disease outbreaks, such as salmonella, E. coli, and listeria.

Financial Impact: Foodborne illnesses can result in expensive recalls, product disposal, legal fees, and settlements. Additionally, they can harm a food business’s reputation, leading to lost customers and reduced sales. In extreme cases, businesses may face closure due to non-compliance with food safety regulations.

Legal Compliance: Food enterprises must comply with stringent food safety regulations established by local, national, and international authorities. Cross-contamination can lead to non-compliance, resulting in fines, penalties, and the suspension or revocation of operating licenses.

Consumer Trust: Maintaining consumer trust is vital for any food business’s success. Incidents of cross-contamination can erode this trust, causing customers to question a company’s commitment to food safety and quality.

Allergen Management: Cross-contamination can endanger customers with food allergies, as allergens from one food product may inadvertently end up in another. Properly managing allergen risks is essential to prevent severe allergic reactions and protect customers with food allergies.

If you want to monitor what food is being recalled by the government, you can follow our monthly Risk assessment report to follow the latest food recall notifications.

How to Prevent Cross-Contamination and Reducing the Risk of Costly Incidents in Food Businesses?


in food businesses begins with recognising the risks and implementing effective management measures. This process emphasises the importance of conducting a comprehensive risk assessment, such as a HACCP assessment or a legally compliant food safety plan. These assessments should identify all hazards associated with raw materials, products, and the manufacturing environment, determine which ones require management, and establish the necessary controls or procedures to ensure consistent, comprehensive management.

Essential elements of cross-contamination control include designing equipment to facilitate easy cleaning and confirming that food contact surfaces are made of appropriate materials. Rigorous cleaning and sanitising procedures are crucial to maintaining a hygienic environment and minimising the risk of contamination. When feasible, it is vital to eliminate potential sources of hazards if they are not an integral part of the production process.

Another critical aspect of cross-contamination prevention is implementing thorough segregation measures, particularly for materials containing different allergens. This practice ensures that contaminants do not spread from one product to another during the production process. Employee training is essential in upholding proper hygiene and safety practices. Regular training sessions and refreshers help guarantee that staff members understand the importance of preventing cross-contamination and are familiar with the required procedures.

Monitoring for potential hazards and evaluating the effectiveness of control procedures is an ongoing process. It involves measures such as approving cleaning activities before starting production lines, which helps ensure the environment is safe and prepared for food processing. By implementing these strategies, food businesses can effectively manage the risks associated with cross-contamination and maintain the highest standards of food safety and quality.

Establishing your food supply chain utilising top-notch food safety management software is crucial to the success of your food businesses. If you’re pondering over enhancing your existing food supply chain, feel free to request a demo and engage in discussion with us.

X社区掳 is an innovative software designed by food experts, and it is dedicated to food manufacturers to work for a safer world. for the latest food safety news. If you would like to have more details about how to ensure the food safety of your company, submit a demo request here.

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Ensuring Employee Training and Knowledge in Preventing Cross-Contamination in Food Businesses


Training is a crucial component of all food business operations, particularly in preventing cross-contamination. Initial training should encompass an understanding of cross-contamination hazards and the site procedures to manage them. Regular updates and monitoring of the hazard should follow this.

Company culture can also play a significant role in managing cross-contamination. Encouraging staff to report anything that appears wrong and ensuring they know who to report concerns to enables unexpected occurrences to be investigated and, if necessary, additional action to be taken to protect consumers by preventing contamination or correctly managing any contaminated product.

What are the five useful steps for preventing cross-contamination?


Implementing effective measures to prevent cross-contamination is crucial in maintaining food safety standards. Here are five vital steps that serve as a guide to curbing cross-contamination in your food processing environment:

Identify Hazards: The first crucial step in preventing cross-contamination is to recognise potential hazards. These could range from biological contaminants like bacteria, viruses, and parasites to physical or chemical hazards. A keen understanding of these threats is fundamental to devising effective strategies for their control.

Locate Where They Can Occur: The next step involves mapping out where these identified hazards can occur within your food processing or preparation areas. This could be at any stage, from sourcing raw materials to serving or selling the food. Locating these potential contamination points allows for targeted action to prevent the occurrence of cross-contamination.

Introduce Mitigation Measures: Once you’ve identified the hazards and located where they can occur, the next step is to implement preventive measures. This could include practices like proper cleaning and sanitising of surfaces, effective waste management, regular pest control, or appropriate protective clothing for food handlers.

Train Employees: Employee training is a critical component of preventing cross-contamination. A well-trained team is equipped with the knowledge of hygiene standards, safe food handling practices, and appropriate actions to take when potential hazards are identified. Regular training sessions can ensure that these standards are maintained consistently.

Validate, Verify, and Monitor: Lastly, it’s essential to validate and verify that your cross-contamination prevention strategies are effective. This can be done through routine checks, inspections, and testing. Continuous monitoring allows for immediate action to be taken when standards are not met, ensuring that food safety is always prioritised.

By following these steps, you can ensure a safer food environment, reducing the risk of foodborne illnesses and safeguarding your customers’ health. Integrating these practices into your food safety management plan can significantly improve your business’s overall food hygiene ratings and reputation.


5steps to prevent cross contamination

Conclusion


Cross-contamination in the food industry poses significant risks to public health, financial stability, and consumer trust. Food businesses must understand the hazards, implement effective management measures, and ensure employees are well-trained and knowledgeable in preventing cross-contamination. By following the outlined steps and best practices, food businesses can maintain the highest standards of food safety and quality, safeguarding the health of customers and employees alike.

If you want to elevate your food safety standards and mitigate cross-contamination risks, X社区掳 offers a comprehensive solution. Our platform is designed to help you streamline your food safety processes, optimise allergen management, and improve overall operational efficiency. Don’t hesitate to submit a demo request today and experience the benefits of X社区掳 firsthand.

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