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Kristine McDonald

Food Safety – A Matter of Culture: Part 1
9/13/2021 By Kristine McDonald
How to successfully create a 'food safety culture': During the past two years, the FDA has been cultivating a new initiative in the food manufacturing industry focused on establishing a ‘food safety culture.’ To further strengthen this initiative, the Global Food Safety Initiative (GSFI) certifying bodies, such as the Safe Quality Food Institute (SQFI) have implemented ‘food safety culture’ in their code of requirements. You may be asking – why. Why with all the food safety rules, regulations and procedures already in place are we talking about food safety culture? It comes down to this. In reality, no facility can afford not to develop a healthy food safety culture...READ MORE
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The challenge of inevitable change
7/30/2021 By Kristine McDonald
We’ve all heard the saying, “the only constant in life is change.” This adage is certainly true regarding food manufacturing facilities. Change is a given in food manufacturing operations. What’s not a given is how we manage that change. The challenge in managing change in food manufacturing is controlling the implementation and documentation of changes... READ MORE
The Role of Employee Training in Food Safety and Quality
4/28/2021 By Kristine McDonald
Quality systems across food manufacturing rely heavily on employee training programs. Training employees to not only perform their job functions but to know and understand the quality systems is key to successful food safety and quality product manufacturing. There are many reasons that training programs are important beyond performing job functions. An employee that has received adequate training... READ MORE
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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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