Sustained Success: Everyone, Everyday

As a SQF Level 3 certified food company, it is necessary that all of our employees possess knowledge and awareness of food safety so they can manage the risks associated with the biological, chemical, and physical food safety hazards identified with the making, storing, and transporting of our products.This requires ongoing communication and training.

Category: Food Safety Minute

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As a SQF Level 3 certified food company, it is necessary that all of our employees possess knowledge and awareness of food safety so they can manage the risks associated with the biological, chemical, and physical food safety hazards identified with the making, storing, and transporting of our products.

This requires ongoing communication and training. The Food Safety Team meeting provides an opportunity for such communication and training.

The following is taken into consideration when assessing food safety risks to determine if there is a minor, major, or critical nonconformity:

  • Location (i.e. Zone 1, Zone 2, Zone 3, or Zone 4)
  • Hazard Type (i.e. biological, chemical, or physical)
  • Consequence or Severity (i.e. Critical, Serious, Minor, or Negligible)
  • Frequency (i.e. Frequent, Likely, Occasional, Seldom, or Unlikely)

Of course, this is done by an auditor during the course of an audit, but ideally it can also be done by all employees, while on the job, so they can effectively manage, in real time, food safety risks to achieve and maintain an appropriate and consistent level of protection for our customers/consumers. When this happens, it prevents the occurrence and reporting of an internal audit nonconformity.

The goal or vision is to have knowledgeable employees that have an awareness of food safety who are observant of their work place and can regularly implement timely corrective actions/preventative actions on their own. Their corrective actions/preventative actions are not repeatedly dependent upon on an internal audit report.

Corrective actions are good, but preventative actions are better because they can prevent the reoccurrence of a nonconformity and have a long term or permanent effect. Subsequent verification/validation of preventative actions will ensure that we continue to do what we are supposed to be doing and are getting the desired results.

We will continue to train and coach all of our employees so they can identify and manage the risks associated with the biological, chemical, and physical food safety hazards present in our workplace. With sufficient understanding should come self-recognition and the ability to identity and manage the risks associated with food safety hazards. As a result there can be fewer audit nonconformities reported, especially ones that are repetitive and are simple and inexpensive to correct or prevent from occurring.