FREMONT, CA: The food safety industry is changing at an exponential rate, and a new era of smarter food is going to emerge out of it where food safety modernization will be fact-based, people-led, and technology-enabled.
1. Automation of current processes with technology:
While hazard identification or risk management cannot be replaced by technology, areas like inventory management temperature inspection can substantially be automated. Errors occurring in executing certain parts of the process can be replaced with technology to improve stability and accuracy. Systematic identification of proper steps and evaluation of specific data will help the food safety system to envisage a commendable policy.
2. Generating technical requirements with the developer:
An understanding of the operation program should always be discussed with the technology developer beforehand through a step-by-step procedure. Translation of the scribbles in the standard operating procedures to a computer program plays a pivotal role in this transition. The foundation of the future daily processes is based upon the development, and it needs to be ensured that the control parameters are not misplaced during the alteration.
3. Maintenance of solidarity through validation and verification:
Once the technological procession is complete, verification and validation must also be guaranteed with irrefutable frequency to certify that the steps are managed as intended. Confirmation of the annexure of the right data at the appropriate time is the cue to ensure that the integrity of the control risks is not undermined.
4. Deployment of “preventative maintenance” on all technologies
Food safety technologies, like others, need to keep a “preventive maintenance” schedule that must be implemented proactively to inspect whether it is adequately operating on a particular frequency.
5. Comprehensive study
Areas for improvements are always existent, and continuous data analysis from their own facility must be maintained to ensure risk assessments of all kinds. The records from those self-evaluatory studies are the stepping stones for the development of a better food safety management system that will produce high-quality, safe, and sustainable products for the consumers.