Are you more confident about the safety of food if you certify or are you more confident if you fortify?
Doing both is not the correct answer.
Some businesses BELIEVE THEY HAVE NO CHOICE but to be “food safety certified” if they want to stay in business.
A Quick Rundown:
- Customers who insist on third-party certification feel that suppliers can be trusted if they are certified by a third party. Those customers who insist on buying “only from certified suppliers” imply that only certified suppliers can be trusted. Thereby, these customers restrict their buying scope and prevent themselves from enlisting non-certified suppliers who may be more trustworthy than some of their “certified” suppliers. In other words, they make themselves more vulnerable (to possible supply availability shortfalls, possible lack of supplier integrity as well as to possible supply safety and quality failures).
- If trust is gained only through the corroboration of a third-party, it implies that the first party is not trusted and cannot be trusted. Otherwise, (i.e. if the first party is trusted) there would be no need for the third-party corroboration. By implication, the first party that is not trusted must be kept under constant surveillance by the corroborating party. During those moments when the first party that is not trusted is not under the third-party’s surveillance, whatever is produced cannot be trusted. Under current arrangements, the first party is not under surveillance for much longer that they are.So, who are the losers?
Use your resources wisely:
- The product safety certificate that is issued to you by a third party does not provide the best promotion for your product safety and quality assurance efforts; your products do.
- There is not one third party that can truly certify (i.e. guarantee) your consistency in assuring the safety and quality of your products; that guarantee is completely left up to you and the work that you must put into it.
- No third party will assume any liabilities for you in the event of a product failure; you stand alone in that regard.
- Check the fine print on the certificate: You are abandoned to your fate regarding the safety and quality of your product as soon as the third party certificate is issued.
ALL of the resources spent on CERTIFYING food safety programs were diverted to an honest commitment to FORTIFYING food processing operations against food safety and quality failures? Would the industry gain or lose grounds?
Unpredictable food safety failures are like storms. They are leaving trails of devastation as they continue to ravage the food industry. Even certified companies can be undone (check out some of the News Stories). Only well fortified businesses are better able to avoid the stormy paths, or remain standing if struck.
You have heard it said that having a good recall program will save you a lot of money and enable you to maintain customer and consumer confidence. That may very well be true. But let me tell you a secret: Never ship out a bad product and you’ll never have to deal with the cost or aggravation of a recall. If issues can be detected after the product is on the market, the same issues can be detected before they are shipped. In fact, they can be prevented where there is a solid and consistent food safety fortification. Such fortification will not only enable you to maintain consumer confidence, it will also help you to keep consumers alive and well enough to keep coming back for more product.