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Corrective and Preventive Action (CAPA) -Part 2: Preventive Actions and Verification
2/22/2021 By Kristine McDonald
Last month I introduced the use of a Corrective and Preventive Action (CAPA) program to work to find a root cause by using a 5-Why technique, but that is just the start of a CAPA. The next step after a root cause is discovered is to prevent the issue from reoccurring by instituting actions that are effective. Done correctly, a CAPA will extend beyond the specific failure to other possible failures with the same or similar root cause. To ensure the preventive actions are effective...READ MORE
Corrective and Preventive Action (CAPA) – Part 1: Root Cause Analysis
1/20/2021 By Kristine McDonald
In my previous Food Quality Food and Safety Insights Blog post, I discussed the importance that risk assessment plays in manufacturing safe and high-quality food products. By employing the Risk Assessment techniques, the manufacturing processes are continually improved. When a process fails or does not work in the intended way, a Corrective and Preventive Action (CAPA) program is utilized to find a root cause, develop a corrective action to get the process moving again safely, as well as developing preventive actions that permanently correct the issue so that this and other related processes do not fail in the future. READ MORE...
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Assessing Risk in Food Manufacturing
12/21/2020 By Kristine McDonald
In any food manufacturing process there are inherent risks that need to be assessed and mitigated. There are obvious risks, such as microbial, or foreign matter contamination, but also risks that are not as easily assessed, such as human errors. Process mapping is an effective tool to determine the risks throughout the manufacturing operation. An effective risk assessment begins with identifying possible hazards prior to harm being inflicted due to the hazard. Identification allows for preemptive controls to be put in place to mitigate the hazard. Food manufacturing facilities must be ever vigilant to evaluate and mitigate risks to the processes and products in the operation. READ MORE
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Traceability Ensures Food Safety
11/6/2020 By Kristine McDonald
Traceability in the food supply chain means that manufacturers can track the movement of a product through all the stages of manufacturing and distribution. U.S. Federal regulations require all manufacturers to have the ability to trace food products both forward (Trace-Forward) to the final customers and backward (Trace-Back) to the raw material sources. The traceability requirement is to ensure any product with a food safety issue that requires a recall has sufficient information to be able to alert and retrieve all contaminated product from the public, as well as to investigate back through the supply chain to find the source and the scope of the issue. READ MORE
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Food Fraud
10/1/2020 By Kristine McDonald
What is it and why does it matter? The term Food Fraud is new to the food industry, but the adulteration of foods for economic gain is not a new concept. In fact, it is documented as far back as ancient Rome, where laws were enacted to prevent the watering down of wine for sale to “stretch” the commodity. Food Fraud is defined as the act of purposely altering, misrepresenting, mislabeling, or substituting food products at any point along the supply chain. Food Fraud can be as simple as... READ MORE
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