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Saturday, 2 January 2016

More Food Safety Reality Check Questions:


Never follow blindly and don't let a person who has no intended destination lead the way.

While some food businesses and individuals are operating on the basis of reality, several facts have eluded others. These proceed blindly. They may have the aspirations and the theory of food safety and quality management but fail to connect with the realities.
Some who know the facts may be backed into a corner and they play along but they are not fooled. They will escape at the first opportunity.


Whatever position you currently take, let it not be with the attitude of "Keeping Fingers Crossed" about possible food safety failures in your food business. Take decisive and reality-based steps to prevent possible failures. With fingers crossed, hands often become powerless to do anything

Newest Reality Check Question(s):

27. Can food safety certifying bodies be held legally liable if what they certified fails within the validity period of the certification?

See Previous Questions below:

27. Who, after falling ill from a purchased food, asks to see the retailer's food safety certificate?

26. When people tell you that the cost of their proposals “is the cost of doing business” do you check to see if it is not an artificially imposed cost, and that these purveyors are not just seeking to fill their pockets at your expense?

25. How much product safety enforcement by how many outside agencies is sufficient for each company?

24. The scenery along wrong paths may look great but all wrong paths lead to wrong destinations. Are you sure you are on the right path with your product safety and quality management program?

23. What is the best food safety audit that a food business needs to complete as it emerges from the trenches of a devastating food safety recall incidence?

22. In this Cherry Processor and Topping Manufacturer example, should the five instances of non-compliance to the supplier’s specification prevent the cherry processor from receiving a third party audit certification? Should the processor stop its certification process for 3 years in favor of a proposed automated cherry processing system? Should the topping manufacturer drop this processor as a supplier because it stopped the third party certification process for more than 1 year? Should the topping manufacturer allow the 3-year hiatus and cut the contract if the processor still does not have a third party audit certificate? Should the topping manufacturer continue to push for the certification and pay any increase in the price of frozen cherries that allows the cherry processor to absorb the expected annual cost of the third party audit and certification? What about the blast freezer project for quality improvement purposes, should that be allowed to disrupt continuation of the cherry processor's third party audit and certification program?

21. Do you feel that many food safety and quality assurance managers are too pre-occupied with fire-fighting and other sidetracks and distractions to properly pursue the proactive management of food safety and quality? (Have you read the post: “Taming the Food Safety and Quality Systems Management Monster)?

20. Can a food business survive, grow, remain profitable  and be Recall-Free without external food safety certification? 

19. What is the difference between food safety assurance and food safety insurance?

18. Food safety assurance and Food safety insurance: For one, you keep your fingers crossed. For the other, you set your fingers free to do the failure prevention work. Do you know which is which?

17. An internal versus external audit: Which is most likely to be a finger crossing enterprise?

16. For which does your company do all the work to prevent anticipated problems but pays outside companies: assurance or insurance?

15. In what other kinds of arrangements is your company expected to do all the work to prevent anticipated problems but pays money to outside companies that simply tell your company to do the work?

14. If you wish to have a more efficient use of available resources to produce safe products, which should you have, food safety assurance or food safety insurance?

13. Which of these provides the more reliable confirmation of an effective food safety and quality management system, the certificate or the product?

12. Which proof of your food safety and quality management consistency and effectiveness keeps your customers the longest, the third party audit certificate or your product?

11. What is the actual product safety merit of this statement: "We want a food safety certificate to give to our customers"?

10. "Food companies with globally recognized food safety audit certificates invariably produce safer food than companies that do not have such certificates." Is this statement true or false?

9. How many copies of certificates have you paid for over the years?

8. How many of your company's customers will instantly stop buying your products the year you decide not to certify your food safety program but maintain the necessary control measures and procedures

7. How much will it actually cost your company (customer loss cost and other costs) if you decide not to certify your food safety program but maintain the necessary control measures and procedures?

6. Apart from training and experience inequality, what else drives varying opinions among the auditors of internationally recognized food safety and quality assessment programs?

5. What auditing tool makes otherwise rational auditors into irrational assessors?

4. What is the difference between" compliance" and "commitment" to food safety?

3. Which best ensures the production of safe food, "compliance" or "commitment"?

2. Is a company able to "comply" without being "committed"?

1. Are you tempted or forced to join the DRIVE-THRU food safety and quality system queue? - http://gcse-food-health-protection.blogspot.ca/2012/11/product-safety-and-quality-management.html

Posted By Felix Amiri
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Felix Amiri is the current Food Sector Chair of GCSE-Food & Health Protection 

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