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The areas where the laboratory has the greatest impact in identifying potential and real incidents is through regular and/or randomized testing to ensure HACCP critical limits aren't violated, as well as other varieties of verification testing (e.g., raw material monitoring, environmental monitoring, end-product quality control testing, or even investigation of employee-reported issues) at various points along the manufacturing process. This is usually done in-house or with a contracted third-party laboratory, but in the case of incident management where testing doubts arise, some other independent accredited laboratory may be needed to perform testing.<ref name="WallaceIncident23" />  
The areas where the laboratory has the greatest impact in identifying potential and real incidents is through regular and/or randomized testing to ensure HACCP critical limits aren't violated, as well as other varieties of verification testing (e.g., raw material monitoring, environmental monitoring, end-product quality control testing, or even investigation of employee-reported issues) at various points along the manufacturing process. This is usually done in-house or with a contracted third-party laboratory, but in the case of incident management where testing doubts arise, some other independent accredited laboratory may be needed to perform testing.<ref name="WallaceIncident23" />  
Increasingly common in modern laboratories, a [[laboratory information management system]] (LIMS) can prove useful in these matters. The next section explains how.


==How can a LIMS help?==
==How can a LIMS help?==
 
A modern LIMS for food and beverage laboratories is able to address a wide variety of needs for the lab, from sample reception, testing, tracking, and results management to quality, security, compliance, operations, and report management.<ref name="DouglasKeyElementsFoodLIMS22">{{cite web |url=https://www.limswiki.org/index.php/LIMS_FAQ:What_are_the_key_elements_of_a_LIMS_for_food_and_beverage_testing%3F |title=What are the key elements of a LIMS for food and beverage testing? |author=Douglas, S.E. |work=LIMSwiki |date=September 2022 |accessdate=23 February 2024}}</ref>


==Conclusion==
==Conclusion==

Revision as of 17:15, 23 February 2024

Sandbox begins below

[[File:|right|400px]] Title: How can a LIMS help a food and beverage laboratory better handle incident management and corrective action?

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: February 2024

Introduction

Incident management and corrective action in general

Numerous regulations, standards, recommendations, and guidelines make clear that incident management and corrective action must be addressed by businesses in multiple industries, not only within their workflows and processes but also within the information systems they use to better manage those workflows and processes. Examples include:

An incident is typically represented as a deviation from a standard operating procedure or standardized method that leads to a product outcome that is less than ideal, such as a substandard or injurious product before or after distribution, a low-quality or poor-tasting product that causes customer or consumer dissatisfaction, a product demonstrating regulatory non-compliance, or a product with generally perceived food safety issues.[1]

As part of preventing incidents, the food and beverage manufacturer must not only ensure a well-designed and operational food safety system but also that it is able to monitor unsatisfactory or near-miss situations, analyze their trends and consequences, and investigate their root causes to better enable corrective and preventative action.[1]

The areas where the laboratory has the greatest impact in identifying potential and real incidents is through regular and/or randomized testing to ensure HACCP critical limits aren't violated, as well as other varieties of verification testing (e.g., raw material monitoring, environmental monitoring, end-product quality control testing, or even investigation of employee-reported issues) at various points along the manufacturing process. This is usually done in-house or with a contracted third-party laboratory, but in the case of incident management where testing doubts arise, some other independent accredited laboratory may be needed to perform testing.[1]

Increasingly common in modern laboratories, a laboratory information management system (LIMS) can prove useful in these matters. The next section explains how.

How can a LIMS help?

A modern LIMS for food and beverage laboratories is able to address a wide variety of needs for the lab, from sample reception, testing, tracking, and results management to quality, security, compliance, operations, and report management.[2]

Conclusion

References