How to Manage Food Safety Risk throughout the Supply Chain (Podcast)

[fa icon="calendar'] Tue, Jun 30, 2015 / by Traci Slowinski

Risk seems to be the new buzzword in the Food and Beverage industry. Whether you are talking about the Food Safety Modernization Act (FSMA), Hazard Analysis and Risk-based Preventive Controls (HARPC), ISO standards or Global Food Safety Initiative (GFSI) certification, identifying and mitigating risk is a top priority for all of us. Risk has become the focal point for compliance initiatives. And risk assessment is becoming more complex as our supply chain expands. It is important to look at risk within your own facilities and it is becoming more critical than ever to also look at it throughout the whole supply chain, from farm to fork. Thankfully technology has been evolving to help address this increased risk focus. You must look beyond Hazard Analysis and Critical Control Points (HACCP) to manage your hazards, and using risk management tools will ensure you have covered all your bases.

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Traci's Tidbits Food and Beverage

Taking Control of Your Allergens

[fa icon="calendar'] Tue, May 26, 2015 / by Traci Slowinski

Mislabeled allergens…we see them in the media almost every day. From bakery to dairy to meat products, there is a plethora of recalls and withdrawals related to allergen control issues. As you may have noticed, the human population has seen an increase in the number of people who have allergies to various food products (more than 50 million Americans). And the allergen product list continues to grow as well. More people who are allergic to more foods makes for a complex food supply full of pitfalls for the unwary. Food and beverage producers need to be more aware than ever about how they are managing allergen control within their facilities.

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Traci's Tidbits Food and Beverage

Deciphering HARPC from HACCP—Let’s Talk About the Differences (Podcast)

[fa icon="calendar'] Tue, Apr 28, 2015 / by Traci Slowinski

There has been a lot of discussion lately around the FSMA requirement for risk-based preventive controls, otherwise known as HARPC (pronounced harp-see). At first glance you may say—what? I already have a HACCP plan…why are they re-inventing the wheel and slapping a new acronym on it? But, once you take a deeper dive into understanding HARPC you will discover that they aren’t the same. Yes, HACCP is definitely a part of a risk-based, preventive control program but it is only one component of it. A literature review will provide you with a plethora of resources in which to learn about HARPC including the HARPC definition and requirements, comparisons between HACCP and HARPC, and how to prepare for HARPC implementation. My goal is here is to summarize what I have learned about HARPC (so far) and help you to start speaking the “HARPC lingo.”

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Traci's Tidbits Food and Beverage

3 Tips for Communicating Effectively with Your Suppliers (Podcast)

[fa icon="calendar'] Tue, Mar 31, 2015 / by Traci Slowinski

Communication…it is the key to all relationships. Good communication can inspire partnership and trust. Bad communication can result in confusion and doubt. How you communicate both in your personal and professional life will determine how successful you are. There are a number of examples of how businesses have crumbled due to bad communication. Therefore, it is critical to consider how you are communicating with your external partners such as suppliers, co-packers and vendors, to ensure mutually beneficial, trusting and successful partnerships.

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Traci's Tidbits Food and Beverage

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