With the implementation of the Food Safety Modernization Act (FSMA) and media coverage of food safety issues and recalls, ensuring a facility is maintained in a condition that allows safe production of food has become a paramount issue on the minds of food manufacturers.
Conditions can change daily in a food manufacturing environment. To verify that these changes are not negatively impacting food safety, a robust food plant inspection program is needed. This program will help ensure that the processes in place are working as designed to control issues that could impact product safety. In this case, verification is the on-the-floor physical review of conditions in the facility when the site is in production — and when it is not.
PREPARATION
Appropriate preparation is key to ensuring a successful inspection program. This means setting aside uninterrupted time to accomplish the physical inspection; determining the needed tools and access (lifts, ladders, flashlight, screw drivers, wrenches, spatulas, cabinet/receiving area keys, etc.); and dressing appropriately. The inspection should include time while the plant is down to gain access to equipment and provide a thorough evaluation of the conditions.
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