This document discusses the importance of being prepared for a product recall. It notes that while companies aim to never have a recall, they will likely occur due to contamination events. It emphasizes that companies should establish a recall team and have a written recall plan in place before an event happens. This helps ensure roles are clear and the recall is handled effectively. It also promotes the Recall Ready program from United Fresh that provides services like training and plan reviews to help companies prepare.
A food recall is when a product is removed from the market or; a correction is made to the product because it is either defective or potentially harmful
The mere word “recall” can send a shudder all the way through a company, from receptionist to the executive team, to the boardroom and shareholders. Recalls are costly and risky and can threaten the existence of a company.
How can Food Safety Practitioners prepare for the FSMA Regulations?Beth Mitchell
In this article, Erasmo Salazar, LRQA’s Food Safety Technical Manager – Americas, discusses the impacts and implications of the Food Safety Modernization Act (FSMA) for food safety practitioners including Preventive Controls, Foreign Supplier Verification (FSVP) and Qualified Individuals (PCQI)
I wrote an article on Restaurant Safety in 2006 for FCSI's Magazine, The Consultant. Successful restaurants and foodservice operations worldwide are a complicated mix of guests, team members, products, and busy, hectic environments. Operators face difficult daily decisions just to stay in business. Employee retention (lowering turnover) has been identified as a crucial component of the management success formula. In everyone's book, it is just as important as brand, sales, and profits. During 2006 it will not get any easier. If you want to retain workers, lower costs and provide a great team member experience, you must reduce and eliminate worker injuries.
Protect your TEAM, and Protect your Guests.
A food recall is when a product is removed from the market or; a correction is made to the product because it is either defective or potentially harmful
The mere word “recall” can send a shudder all the way through a company, from receptionist to the executive team, to the boardroom and shareholders. Recalls are costly and risky and can threaten the existence of a company.
How can Food Safety Practitioners prepare for the FSMA Regulations?Beth Mitchell
In this article, Erasmo Salazar, LRQA’s Food Safety Technical Manager – Americas, discusses the impacts and implications of the Food Safety Modernization Act (FSMA) for food safety practitioners including Preventive Controls, Foreign Supplier Verification (FSVP) and Qualified Individuals (PCQI)
I wrote an article on Restaurant Safety in 2006 for FCSI's Magazine, The Consultant. Successful restaurants and foodservice operations worldwide are a complicated mix of guests, team members, products, and busy, hectic environments. Operators face difficult daily decisions just to stay in business. Employee retention (lowering turnover) has been identified as a crucial component of the management success formula. In everyone's book, it is just as important as brand, sales, and profits. During 2006 it will not get any easier. If you want to retain workers, lower costs and provide a great team member experience, you must reduce and eliminate worker injuries.
Protect your TEAM, and Protect your Guests.
"Food recall is the cornerstone of a robust food recall program in any food industry. It encompasses meticulous monitoring, swift communication, and decisive action. By identifying potential risks early, companies can prevent widespread consumer harm and safeguard their reputation.
The hold and release program for non-conforming products in the food industry is crucial for ensuring product safety and regulatory compliance. By temporarily halting distribution until thorough evaluation and resolution, it safeguards consumers from potential harm. This process upholds quality standards, preserves brand reputation, and fosters trust among customers.
Unlock the latest insights in food factory engineering and design with 'Tech-Knowledge' – your guide to cutting-edge solutions and industry expertise in F&B industry."
Scenario A specialty memory chip manufacturer is located in South.docxkenjordan97598
Scenario: A specialty memory chip manufacturer is located in Southern California with manufacturing plants located in the United States, Europe, Singapore, and Japan. Additionally, it has branch sales offices located in major metropolitan areas across the globe. The market for its six key products included original equipment manufacturers of personal computers, cellular telephone manufacturers, electronics distributors, and government organizations. The market environment for its products is extremely volatile with fluctuating demand and rapidly changing prices. The company uses short-term contracts (less than 1 month) and spot pricing for irregular customers. Internally, the operation is capital-intensive with depreciation running approximately $1.2 million per day (depreciation has an impact on revenue streams). The 6 key products had further specialized components, making the possible line mix total 24 distinct products. Further, the manufacturing process required high manufacturing lead times and various product yields. In the high technology memory arena, product life cycles were dramatically shortened because of rapid obsolescence. To coordinate the manufacturing activity, the company has an established process and system that helped optimize resource utilization, improve shop floor efficiencies, and manage customer demand.
The company is experiencing 10–15% growth in revenues and volume, primarily tied to increased worldwide demand, product type, and market variables. Most significantly, the company received a major preorder for a new cellular phone memory chip that is scheduled to come out in 3 months. This preorder is scaled for up to 10 million units, and management is concerned that the existing process and system may not be suitably optimized for this order. Additionally, the forecast in sales figures for all six key product lines is higher than it has been in the past. With the increase in volume, management is concerned about the quality management process as well—can the existing processes maintain the highest degree of quality needed?
As a new member of the production planning management staff, you will be expected to help develop strategies to support the expanded growth plans. Your team faces several fundamental issues. First, are the individual plant layouts conducive to the expanded growth expected by the company? Second, are individual plant layouts optimized for the most efficient performance and lowest cost? Third, is the existing supply chain interaction among all the various components optimized in the same manner individual layouts are expected to be optimized? Finally, your group must consider capacity planning and workflow to ensure the company can meet its contractual obligations with the maximum revenue and profitability. It currently uses information systems developed by the company to conduct production planning. You believe that a fully integrated enterprise resource planning tool or specific production plann.
The implementation of Risk management in a health care organisation ensure safe health care,increased patient satisfaction , improved bottom line and brand value.
How your business can better guarantee food safetyIftekhar Ahmed
These tips should help you to guarantee higher food safety standards.
When running a business in the hospitality industry, your most common problem will relate to your most important product: food. Serving someone the wrong kind of food or beverage is a problem: serving someone uncooked or poorly managed food is an offence. Often, it’s easy for a business to fall foul of the Food Safety Act 1990. If you would like to avoid this, then we recommend that you consider the following.
Presented by David Rosenthal, President, Cashew/Commodity Concern Certification, on January 19th at the Peanut and Tree Nut Processors' Association Meeting held in Freeport, Grand Bahama
I ntroduction to Eat and Run Verification.pdfjmsseo.com
먹튀검증 is a term used to describe a process in software development where code is quickly tested or verified without thorough examination or consideration of potential issues. It involves running the code to check if it produces the expected output, without investing much time or effort into comprehensive testing or analysis. This approach is often used in situations where there are tight deadlines or limited resources, but it can lead to overlooking critical bugs or flaws in the software.
"Food recall is the cornerstone of a robust food recall program in any food industry. It encompasses meticulous monitoring, swift communication, and decisive action. By identifying potential risks early, companies can prevent widespread consumer harm and safeguard their reputation.
The hold and release program for non-conforming products in the food industry is crucial for ensuring product safety and regulatory compliance. By temporarily halting distribution until thorough evaluation and resolution, it safeguards consumers from potential harm. This process upholds quality standards, preserves brand reputation, and fosters trust among customers.
Unlock the latest insights in food factory engineering and design with 'Tech-Knowledge' – your guide to cutting-edge solutions and industry expertise in F&B industry."
Scenario A specialty memory chip manufacturer is located in South.docxkenjordan97598
Scenario: A specialty memory chip manufacturer is located in Southern California with manufacturing plants located in the United States, Europe, Singapore, and Japan. Additionally, it has branch sales offices located in major metropolitan areas across the globe. The market for its six key products included original equipment manufacturers of personal computers, cellular telephone manufacturers, electronics distributors, and government organizations. The market environment for its products is extremely volatile with fluctuating demand and rapidly changing prices. The company uses short-term contracts (less than 1 month) and spot pricing for irregular customers. Internally, the operation is capital-intensive with depreciation running approximately $1.2 million per day (depreciation has an impact on revenue streams). The 6 key products had further specialized components, making the possible line mix total 24 distinct products. Further, the manufacturing process required high manufacturing lead times and various product yields. In the high technology memory arena, product life cycles were dramatically shortened because of rapid obsolescence. To coordinate the manufacturing activity, the company has an established process and system that helped optimize resource utilization, improve shop floor efficiencies, and manage customer demand.
The company is experiencing 10–15% growth in revenues and volume, primarily tied to increased worldwide demand, product type, and market variables. Most significantly, the company received a major preorder for a new cellular phone memory chip that is scheduled to come out in 3 months. This preorder is scaled for up to 10 million units, and management is concerned that the existing process and system may not be suitably optimized for this order. Additionally, the forecast in sales figures for all six key product lines is higher than it has been in the past. With the increase in volume, management is concerned about the quality management process as well—can the existing processes maintain the highest degree of quality needed?
As a new member of the production planning management staff, you will be expected to help develop strategies to support the expanded growth plans. Your team faces several fundamental issues. First, are the individual plant layouts conducive to the expanded growth expected by the company? Second, are individual plant layouts optimized for the most efficient performance and lowest cost? Third, is the existing supply chain interaction among all the various components optimized in the same manner individual layouts are expected to be optimized? Finally, your group must consider capacity planning and workflow to ensure the company can meet its contractual obligations with the maximum revenue and profitability. It currently uses information systems developed by the company to conduct production planning. You believe that a fully integrated enterprise resource planning tool or specific production plann.
The implementation of Risk management in a health care organisation ensure safe health care,increased patient satisfaction , improved bottom line and brand value.
How your business can better guarantee food safetyIftekhar Ahmed
These tips should help you to guarantee higher food safety standards.
When running a business in the hospitality industry, your most common problem will relate to your most important product: food. Serving someone the wrong kind of food or beverage is a problem: serving someone uncooked or poorly managed food is an offence. Often, it’s easy for a business to fall foul of the Food Safety Act 1990. If you would like to avoid this, then we recommend that you consider the following.
Presented by David Rosenthal, President, Cashew/Commodity Concern Certification, on January 19th at the Peanut and Tree Nut Processors' Association Meeting held in Freeport, Grand Bahama
I ntroduction to Eat and Run Verification.pdfjmsseo.com
먹튀검증 is a term used to describe a process in software development where code is quickly tested or verified without thorough examination or consideration of potential issues. It involves running the code to check if it produces the expected output, without investing much time or effort into comprehensive testing or analysis. This approach is often used in situations where there are tight deadlines or limited resources, but it can lead to overlooking critical bugs or flaws in the software.
1. 24 N OV EM B ER / D EC EM B ER 2 015
UNITED FRESH W W W.UNITEDFRESH.ORG
PLAN. PREPARE. BE RECALL READY
IN AN IDEAL WORLD, your company will
never have to issue a product recall; nor will
it ever be negatively affected by someone
else’s recall. However, anyone involved in
the fresh produce industry supply chain
knows that contamination events warranting
a recall do and will unfortunately continue
to occur throughout the produce supply
chain. Detection methods are better and
surveillance is prevalent, so even given the
tremendous improvements in food safety,
there will be recalls.
When these industry recalls happen, it is important companies
be prepared and ready to take action from the beginning.
However, long before the recall event occurs, senior-level
management and executives should be fostering an organization-
wide approach for food safety and recall-ready preparedness,
ensuring that all employees understand the direct impact recalls
can have on the business and industry as a whole.
As senior vice president of food safety and technology for
United Fresh, David Gombas said, “You don’t want an actual
recall to be a training exercise, and unfortunately, we know
that recall events will continue to have an impact on the
entire fresh produce supply chain. As an industry, we must all
be committed to implementing effective strategies to protect
public health, comply with government requirements and,
moreover, minimize the impacts on businesses.”
There are many aspects to consider when putting together
a company recall plan. First and foremost, having the
appropriate recall team in place is crucial for planning. The
team should include communications, marketing and sales,
operations and senior management, along with food safety or
quality assurance personnel. Often, there is a misconception
that only food safety and technical staff should be trained
to handle a recall.
Identifying your recall team also sets clear roles and
responsibilities for everyone involved in the process. Make
sure to assess risks, and always test and evaluate your plan.
Practicing mock recall simulations should include a mock
contamination event, all the way through assembling the
entire team, making decisions, knowing who to contact and
ensuring all communications are as prepared as they can
be. This will help find any holes in your plan and make you
better prepared in the long run.
Furthermore, just being hypothetically “prepared” these
days may not be legal anymore. The newly published
Food Safety Modernization Act final rule on Current Good
Manufacturing Practice and Hazard Analysis and Risk-Based
Preventive Controls for Human Food states that companies
subject to the rule must have a written recall plan.
Poor recall planning can have devastating business
implications and public health consequences. Consider loss
of sales; the potential impact on your company’s brand and the
commodity or category itself being associated with negative
press; and don’t forget to factor in the potential financial and
legal effects. For example, the 2008 salmonella outbreak,
which was incorrectly attributed to tomatoes, cost the tomato
industry millions of dollars in related losses. Eventually, the
contamination was traced to jalapeno and serrano peppers
from Mexico. Or take the deadliest foodborne outbreak
from listeria contamination in cantaloupes. The result was
33 deaths and hundreds of illnesses, according to the CDC
report; conviction and legal fees; and thus, cantaloupe industry
sales heavily declined in the following weeks and months.
So at United Fresh, our motto is simple. “Plan. Prepare.
Be Recall Ready.” United Fresh has designed a Recall Ready
program made up of an exclusive group of professional services
such as personalized education and training, and industry
workshops and seminars. All Recall Ready services come
standard with the expertise of the food industry’s leading
professionals in food safety, legal and regulatory counsel
and crisis communication. Working together with OFW
Law, known for its expertise in food and drug regulatory
law, and Watson Green, among the food industry’s leading
crisis counseling firms, United Fresh leverages the expertise
of food safety, legal and crisis communication professionals
who know what it takes to execute a recall to protect public
health, comply with government requirements and minimize
detrimental impacts on your business.
The United Fresh Recall Ready Program offers recall
plan review, onsite recall training and simulations, written
custom recall plans, executive management workshops at
your facility and annual maintenance programs. All of these
program services can be customized to your commodity,
company and operations!
If you prefer group settings, The Recall Ready Training
Workshops are hands-on, two-day workshops that will help
companies understand the fundamentals of a product recall,
including their rights and responsibilities, the role of FDA and
how to limit liability, manage customer expectations, and
develop a recall plan. The workshop combines recall protocols
and communication management principles to ensure that
technical food safety, management and communication and
marketing staff work together effectively and efficiently during
the entire recall event. If you are interested in attending
a Recall Ready Workshop, the next training is Dec. 8-9 at
Hamburger University in Oak Brook, Illinois.
All of the programs are designed for companies throughout
the produce supply chain, including growers, shippers,
packers, processors, wholesalers and distributors, retailers,
restaurant operators and other industry organizations. For
more information on all of the United Fresh Recall Ready
services, call Erin Grether, United Fresh grassroots manager,
at 202-303-3402, or email egrether@unitedfresh.org. To learn
more about Recall Ready Programs, visit www.unitedfresh.
org/recall-ready-program.
ERIN GRETHER
United Fresh
Produce
Association
PROGRAM COMBINES PROFESSIONAL SERVICES, EDUCATIONAL WORKSHOPS