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Explore this issueAugust/September 2018
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For decades, solutions vendors have used the generic phrase “track and trace,” which suggests manufacturing traceability and quality control solutions that enable users to store, retrieve, and report status in food manufacturing environments. Ingredient traceability has obvious and numerous benefits for food manufacturers, including improved quality, reduced production costs, and increased plant floor visibility. Traceability ensures brand consistency while protecting consumers. There is no sector where this is more needed and regulated than the food industry.
From a single grain of pepper from China to a curry flavor from India, the percentage of food manufacturers with multi-cultural global ingredients has multiplied 400 percent in the past 10 years; nearly 31 percent of all finished food products have ingredients from more than four countries. Tracking, tracing, and accounting for these variables is a challenging process for both quality assurance and quality control for food managers globally.
Increasingly, companies are turning to Hazard Analysis and Critical Control Points (HACCP) and the ISO 22000 standard to control for the wide variability and food quality variances found between different nations. ISO 22000 is the international standard for food safety management systems and requires a rigorous ISO audit to confirm eligibility. ISO 22000 emphasizes communication, systems management, prerequisite programs, and the U.S. FDA’s HACCP principles to ensure complete safety along the food chain. Manufacturing facilities must be structured to dynamically integrate quality and food safety management programs, assuring the ability to produce high-quality and safe products. Increasing demand for kosher and halal certification has driven this effort.| | | Next → | Single Page