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Simple Rules for Reducing Risk within the Food Industry

Emily Ysaguirre
by Emily Ysaguirre on Wed, Nov 18, 2015

Simple Rules for Reducing Risk within the Food Industry

Rules and regulations…they seem like a pain, but in the end they help keep an organization healthy, safe and running to its greatest potential.  One of the best ways to keep up with rules and regulations is through employee training. Training employees on the proper protocols and procedures makes for an effective and wholesome organization.

In the food industry in particular,  it is extremely important to practice the hygienic stocking of food. Here are some of the most effective practices to ensure food safety..

Food Rotation: One of the most important rules is that the first food placed in should be the first food bought. Rotating foods is the best way to ensure that the “use by” and “sell by” dates are being noticed.

Food Handling: It is critical for all food handling employees to know the CDC’s top five risk factors, whether they are in manufacturing, retail or foodservice.

The top five risk factors that most often are responsible for foodborne illness outbreaks are:

  • Improper hot/cold holding temperatures of potentially hazardous food.
  • Improper cooking temperatures of food.
  • Dirty and/or contaminated utensils and equipment.
  • Poor employee health and hygiene.
  • Food from unsafe sources

Eliminating sunlight: It is important not to store foods in direct sunlight. Oxidation, which is the process that occurs when oxygen combines with an element and then changes its appearance, results in losing the food’s nutritional value and quality. Foods with vitamins such as A, D, E and K are particularly sensitive to light, therefore it is best to block sunlight on windows and skylights and rely solely on artificial light when the storage room is in use.

The main goal is to keep food wholesome and nutritious for as long as possible so your consumers stay safe and healthy. These simple rules can keep goods dry and safe for consumption for humans and pets. The only way to ensure the most effective methods are taken to protect the food is through your employees and staff. That is why it is extremely important to practice good employee training techniques. Employee training as part of a Food Safety Management System (FSMS) has a lot to offer a company.

It provides:

Defined Training Requirements: Creating training requirements and linking training events to specific events is a huge benefit of a training management system. It enables training to be organized by type, so whether the training is by position, certification or quality-based, there is the ability to create requirements groups and then create training events based on those groups. What this does is assure that all employees are receiving training that is applicable to their responsibilities. Not only does the Training Management System do this, but it also allows for the creation of a course for each requirement to facilitate the creation of training specific to each individual’s needs

Testing Capabilities:  Once training is completed by an employee, it is important that you have a means of delivering tests and monitoring the results through test recording. Each time a test is completed it will be scored as either a pass or fail, making it easy to see if the training process has been effective or if more needs to be administered.

Increasing Visibility into Adverse Events:  If your organization experiences an adverse event, it is important to have a method that makes finding the cause simple and quick. Referring back to training records helps to determine whether the event was due to poor training, and to ensure that prior training took place for each employee.  With the ability to refer back to training records, your organization will have visibility into what triggered the event.

Food safety and storage regulations are important in keeping dry foods safe for consumption. It is necessary that employees are trained on the proper technicalities of food safety in order to prevent risk at large within a company. The Training Management System eases the process for you, provides assurance that the process has been effective and provides visibility into all training activities across the enterprise...making the process intuitive and simple.

How Risk Management Helps the Food Industry

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Emily Ysaguirre
Written by Emily Ysaguirre
Emily Ysaguirre is the Content Marketing Coordinator at EtQ, Inc.
Written by Author

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