If there’s one thing consumers, industry and governments can agree on, it’s food safety. It is therefore in collaboration with industry, other government departments and agencies as well as consumers that the Canadian Food Inspection Agency conducts some 3,000 food safety investigations each year. The goal of these investigations is to determine whether a food safety hazard exists and to assess the nature and extent of the issue. As a result of these investigations, the CFIA manages about 350 food recalls each year. The reasons for these recalls are varied, but they often include contamination or unacceptable levels of potentially harmful substances in products or their components.
Failure to have a proper cleaning procedure in place, or inadequate cleaning can have serious consequences on food safety: the development of biofilm, potential bacterial contamination, cross-contamination with employees, the risk of bacterial growth in the finished product and even a product recall.
Product recalls obviously entail direct financial costs, which range from replacements to reparations to logistics. But they can also have social and regulatory impacts. Plus there’s the high costs an unsafe product can have on a company’s brand image. Product recalls can be a traumatic event for businesses, who often see their hard-earned brand reputation and consumer confidence quickly crumble.
When it comes to food safety, always err on the side of caution. The best way to avoid the nightmarish scenario of a food recall is to religiously adhere to food safety regulations. Our Total Chemical Management Platform can help. In addition to its many features and functionalities, this tool will facilitate the audit process for businesses in the food & beverage industry. Its continuous monitoring of chemical levels and audio and visual alerts will ensure you always have an ample supply of chemicals on hand – an essential ingredient in ensuring food safety. Although it may seem trivial, running out of cleaning products can have devastating consequences for a food manufacturer.
The bottom line? Do everything in your power to ensure your facilities never run out of chemicals. After all, these laws and rules were created to protect people from preventable food safety hazards. But they’re also there so that you won’t have to deal with food safety emergencies.