(Editor’s Note: This is an online-only article attributed to the June/July 2018 issue.)
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Explore this issueJune/July 2018
With product lifecycles shortening and the number of SKUs increasing, how do food and beverage manufacturers keep up with traceability requirements? From more varied forms of packaging, regional mass customization, seasonal products, and other variations, this is more of a challenge now than 10 or even five years ago. Each new SKU involves new vendors, new processes, different equipment, and other risk factors that must be accounted for and mitigated.
The CDC estimates that each year, roughly one in six Americans—or 48 million people—get sick due to foodborne illnesses, with another 128,000 hospitalized. With human health at stake, it’s little wonder the industry faces multiple regulations. Just within the U.S. market, key regulations include Good Manufacturing Practices (GMPs), the Food Safety Modernization Act (FSMA), and Hazard Analysis and Critical Control Points (HACCP).
Compliance Not as Easy as ABC
One element these regulations have in common is the idea that food safety is driven by the establishment of well-documented procedures, including who touched which material in each step of the manufacturing process. This regulatory emphasis on procedures creates a natural fit with enterprise software because these are the systems that carry out most of the critical enterprise procedures—the management systems that food and beverage companies use to manage procurement, production, product information, quality assurance, maintenance, distribution, and other functions.| | | Next → | Single Page