User:Shawndouglas/sandbox/sublevel12

This is sublevel12 of my sandbox, where I play with features and test MediaWiki code. If you wish to leave a comment for me, please see my discussion page instead.

Sandbox begins below

[[File:|right|450px]] Title: How does a LIMS help a food and beverage business better address the core principles of quality and safety management?

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: January 2024

Introduction

The core principles of food and beverage quality and safety management

Hazard analysis and critical control points (HACCP) methods remain one of the obvious go-to tools for food and beverage businesses.

In the 2023 book Food Safety Management: A Practical Guide for the Food Industry, Overbosch and Blanchard break down the concept of food and beverage quality and safety management into a set of principles that must be applied in order to best achieve it^[1]:

Hygiene in the workplace,
Prevention and reduction of risks (through HACCP),
Reliability of processes and equipment,
Consistency of products and processes to their specifications,
Traceability of products and ingredients,
Relevance to the customer or consumer, and
Transparent and accountable integrity of products and ingredients.

For the purposes of food and beverage quality and safety management, hygiene management can be understood as the process of identifying and shrinking down the list of "realistic hazards" in development, production, and packaging into a manageable yet robust set of preventable and eliminable risks that either get addressed up-front (the easier risks) or individually identified and managed through HACCP (the more difficult risks).^[1] Preventing illness, the introduction of foreign material, and the introduction of allergens are generally the domain of hygiene management, backed by standardized approaches found with, for example, ISO/TS 22002-1:2009 Prerequisite programmes on food safety - Part 1: Food manufacturing, EN 15593:2008 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements, and Codex Alimentarius CXC 1-1968 General Principles of Food Hygiene.^[1]^[2]

While addressing hygiene management is in part a matter of addressing a specific set of risks, more broadly food and beverage businesses must address a wide variety of other risks beyond hygiene. This is where HACCP fully comes into play. The U.S. Food and Drug Administration (FDA) describes HACCP as "a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."^[3] As the definition notes, this systems is meant to address a variety of risks from start to finish. However, standards like ISO 22000 that dictate certification to HACCP don't necessarily point to specific hazards; this is left up to the implementers of HACCP systems to do their due diligence and select the most appropriate hazards (i.e., having appropriate specificity and relevancy) and describe how they will be measured and enforced. (In other words, just because HACCP is in place doesn't mean it will be effective.)^[1]

Processes and equipment must perform in a predictable manner, with attention paid to their regular review and maintenance. Deficiencies here can originate from lack of appropriate preventive maintenance, non-thorough process design that doesn't imagine "worst case scenarios," and insufficient controls to demonstrate processes and equipment are working as they should.^[1] A lack of focuse on reliability can lead to inefficiencies, spoilage, and decreased production.^[4] The focus on reliability can also tie into the prior principle of risk prevention and reduction, whereas risk and reliability modelling can go hand-in-hand. Proper modelling around a framework that identifies critical equipment with high failure rates and modifies maintenance plans to address those rates can in turn improve quality, safety, and availability.^[5]

Product and process consistency—such that variation from the proper specification is limited—is also important to the food and beverage business. Of course, consistency borne from specification and adherence to it requires that the specification is relevant, specific, precise, and realistic to the intended product or process, while maintaining appropriate goals and symmetrical limits, as well as ensuring process capability. Without these considerations in place, consistent product and process control is unachievable.^[1] When they are properly enacted in a careful and systematic way to reduce variability, waste reduction, higher quality, and increased customer satisfaction are real outcomes.