Comments on: The Maple Leaf Food Safety Advisory Council http://blog.mapleleaf.com/2009/12/maple-leaf-foods-food-safety-advisory-council-294 Our Journey to Food Safety Leadership Fri, 19 Nov 2010 09:12:04 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: Editor http://blog.mapleleaf.com/2009/12/maple-leaf-foods-food-safety-advisory-council-294/comment-page-1#comment-2900 Editor Mon, 25 Jan 2010 20:59:05 +0000 http://blog.mapleleaf.com/?p=294#comment-2900 Don- The notion of applying similar testing approaches across very diverse manufacturing industries is a novel one, but I question if the suggestion is scientifically sound. I am not an expert in the manufacture of electronic equipment, but I would assume that the testing for microbiological targets in perishable food products certainly must be very different that testing done in electronics manufacturing. The manufacturing process for electronic equipment versus food production creates significant challenges that must be considered. Testing for microorganism in food has scientific limitations which cannot be ignored and must be fully understood before an effective testing program is developed. At Maple Leaf Foods we have implemented very aggressive testing schemes in our food manufacturing environment that meet the regulatory requirements and in many cases exceeds what required by law . These protocols give an indication of process control and allows us to be proactive in addressing food safety risks. Testing is an important component of a total food safety system, but to suggest that testing is the only way to ensure safety of food is misguided. A properly designed and implemented HACCP program combined with all the critical pre-requisite programs is in fact the best way to ensure safety of food. Dr. Randy Huffman Don-
The notion of applying similar testing approaches across very diverse manufacturing industries is a novel one, but I question if the suggestion is scientifically sound. I am not an expert in the manufacture of electronic equipment, but I would assume that the testing for microbiological targets in perishable food products certainly must be very different that testing done in electronics manufacturing. The manufacturing process for electronic equipment versus food production creates significant challenges that must be considered. Testing for microorganism in food has scientific limitations which cannot be ignored and must be fully understood before an effective testing program is developed. At Maple Leaf Foods we have implemented very aggressive testing schemes in our food manufacturing environment that meet the regulatory requirements and in many cases exceeds what required by law . These protocols give an indication of process control and allows us to be proactive in addressing food safety risks. Testing is an important component of a total food safety system, but to suggest that testing is the only way to ensure safety of food is misguided. A properly designed and implemented HACCP program combined with all the critical pre-requisite programs is in fact the best way to ensure safety of food.
Dr. Randy Huffman

]]> By: Don Thompson http://blog.mapleleaf.com/2009/12/maple-leaf-foods-food-safety-advisory-council-294/comment-page-1#comment-2784 Don Thompson Mon, 18 Jan 2010 15:34:31 +0000 http://blog.mapleleaf.com/?p=294#comment-2784 It all sounds so nice, BUT... Why can't Maple Leaf (and other food industry companies) match the manufacturing processes of, for example electronic equipment makers? That means rather than implement fluff like HACCP, actually TEST. It means rather than hope your buyers and suppliers are consistent, track everything. Amusingly, the food industry uses cost as an excuse to maintain practices that would be considered shoddy, wasteful and risky by most other industries when analysis generally shows change makes economic sense. It all sounds so nice, BUT… Why can’t Maple Leaf (and other food industry companies) match the manufacturing processes of, for example electronic equipment makers? That means rather than implement fluff like HACCP, actually TEST. It means rather than hope your buyers and suppliers are consistent, track everything.

Amusingly, the food industry uses cost as an excuse to maintain practices that would be considered shoddy, wasteful and risky by most other industries when analysis generally shows change makes economic sense.

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