The key product inspection standards to meet in the food industry
In the food industry, there is a huge importance placed on safety through careful hygiene and hazard analysis. This to ensure that the products delivered by manufacturers to consumers are safe and fit for purpose.
In the last two years, quality has become the priority for all manufacturers due to changing consumer preferences following the coronavirus pandemic. Manufacturers must now do everything they can to create the best possible output to maintain their brand reputation and increase their opportunities to grow.
In the food industry, new standards have been created to hold businesses to account for their handling of food, as well as showcase the guidelines to follow when creating safe, quality products for consumers. To comply with these standards, food processors must implement adequate processes, including product inspection measures.
By adhering to the various standards in the food industry, you will cement your position as a reputable business while improving customer satisfaction levels and avoiding the negative consequences of non-compliance, such as product recalls, legal action and lost sales.
This guide explains the main standards that businesses are expected to follow and how to do so.
The standards to follow
The exact standards you need to comply with may vary, depending on the raw materials you are handling. However, there are some well-known guidelines that apply across food plants. We’ve explained them below.
HACCP
Hazard and Critical Control Point (HACCP) refers to a framework created by the Food Standards Agency (FSA) that details how food processors should manage their practices to ensure consumer safety.
To enable HACCP in your plant, you must implement appropriate measures that identify and address the hazards that could occur within your business and at the pre-production stage.
The FSA has a tool that helps plants create personalised plans for their businesses, but generally speaking, it will include product inspection (both before, during and at the end of processing) and creating an environment of quality assurance.
A large part of this means uncovering the ‘critical control points’ in your production line – that is, the areas where issues may occur and those where you can correct any problems in your products, such as contamination.
The result will be high-quality output, free from contaminants or issues that could potentially harm your customers.
ISO 22000
ISO 22000 is an internationally recognised standard that sets out what food businesses must do to manage safety. It also outlines the duty of such companies to protect their customers while providing reassurance across the supply chain that the materials being provided meet quality thresholds.
ISO 22000 aligns closely with the principles of HACCP, with emphasis on identifying the hazards in your plant and doing everything possible to eliminate them. It also focuses on creating universally recognised requirements that every food provider must follow.
ISO 22000 uses this framework:
- Plan – make plans about how you will manage safety in your business
- Do – implement your plans
- Check – monitor results against your expectations to ensure processes are working sufficiently
- Act – improve your plans continuously
By following each step, as every food business should, the entire supply chain can be confident of the quality of the product, which means the supplies you receive for your product meet standards, saving you time and money having to rectify issues. It also means the end customer is better protected.
FSSC 22000
FSSC 22000 is similar to ISO 22000, except the focus is on certifying food safety management systems, particularly for products of animal origin, vegetable products, long shelf-life products and ingredients like additives and vitamins. The certifications given out under FSCC 22000 are internationally recognised, so it again helps to strengthen supply chains and offer confidence to each link.
FSSC also comprises the Publicly Available Specification (PAS) 220:2008, which outlines requirements that can support quality control processes, such as the construction of buildings, pest control, waste management, etc.
Essentially, it provides food businesses with the guidelines they need to be certified, proving their devotion to safety and as a valid part of the supply chain.
British Retail Consortium
The British Retail Consortium (BRC) is an independent trade association for retail businesses and provides a global standards accreditation (BRCGS) that is recognised by supermarkets and other large retail organisations and acts as evidence that adequate safety standards have been followed in a food company supplying products for sale.
The BRCGS is again linked to HACCP, so you will need to prove you comply with the practices outlined under the HACCP framework. You will then need to have a BRC audit that checks the safety level in your plant and confirms your output is of a high enough quality to be provided to retailers.
The benefit of the BRC is that it makes it easier to work with supermarkets and other retailers, which could drive your sales as a food manufacturer.
How to meet industry standards
Regardless of the standards you are attempting to meet, the focus is on creating an environment where your products are safely handled, and any risks are addressed to produce an output that does not harm your customers.
Firstly, this means ensuring a culture of hygiene in your plant through regular cleaning, staff utilising handwashing and protective equipment, and machinery that is compatible with your products, the relevant standards and is easy to clean.
You will also need to identify the risk areas in your production, such as areas where contamination could happen. This includes analysing your raw materials and thinking about any issues that may arise, such as common contaminants before it reaches your plant. You must maintain your machinery to prevent the danger of part failures or faulty programs derailing your quality; regular staff training will help to reduce human error during production.
Next, introduce effective quality control processes into your business. These should directly relate to the products you are handling and the risks that may arise in them. This may mean investing in new equipment, such as product inspection systems that work with your materials. You should also create a checklist of the checks you will undertake on output.
Finally, you must work with partners who you know meet the appropriate standards. This means that the quality of your own output will improve by through better quality supplies and using the right equipment, while preventing your reputation from being damaged by association.
Remember to continually revisit your practices, especially as consumer behaviour and requirements change. This will allow you to constantly optimise your production, ensuring that no stone is unturned and that high quality outputs are consistently delivered.
Conclusion
By understanding the standards you need to follow and how to meet the necessary criteria, you will guarantee compliance across your production. This allows you to build a reputation as a trusted manufacturer while reaping the benefits of protected, satisfied customers.
In the long run, this can have seismic benefits for your sales growth while preventing any detrimental consequences.
If you are seeking to improve safety management in your plant or increase quality, Yamato can help. Our solutions have been manufactured to comply with standards, including HACCP, BRC, ISO, FSSC and codes of practice.
We also deliver safe, hygienic solutions to boost your quality control efforts, utilising x-ray, checkweigher and metal detector systems.
Get in touch today to learn more about the products we offer and how they can fit into your compliance with safety standards.