Lubrication is critical to equipment functionality and longevity. And in food production environments like snack and bakery facilities, it's also imperative that lubricants do not contaminate products and pose a health hazard.
Achieving greater efficiency in snack food and bakery plants can come from a variety of different initiatives. The initial design and construction of facilities can be thoughtfully laid out and executed with efficiency in mind.
If your food safety plan has identified critical control points and/or preventive controls per your hazard analysis, the FDA'’s Food Safety Modernization Act (FSMA) requires you to have a documented recall program.
Third-party logistics (3PL), the use of a third-party business to outsource elements of a company's distribution and order fulfillment services, can help snack producers and bakeries deliver their products more effectively. 3PL providers specialize in integrated warehousing and transportation services that can be customized to meet customers' needs based on market conditions.
The more plant personnel who participate in your facility’s food safety audit, the better. These educational experiences allow your staff to engage with the audit process and improve their food safety knowledge.
Many snack producers and bakery companies outsource their logistics and distribution needs, which is where third-party logistics (3PL) comes in to play.
As 2017 is underway and Food Safety Modernization Act (FSMA) implementation is in progress, food manufacturing facilities have an opportunity to review and revise their good manufacturing process (GMP) programs.
Snack foods are one of the most-innovative food categories, with countless new stock-keeping units (SKUs) introduced each year. As food manufacturers face stricter controls related to the Food Safety Modernization Act (FSMA), questions loom as to whether their innovation will be diminished.
In September, FDA issued the final rule for preventive controls for human food as part of the Food Safety Modernization Act (FSMA). As expected, validation that the baking process provides a kill step for pathogens was part of the rule.