When a sales person (imagine yourself) try to sell a food product to a customer, you will bring out the point that we have a great food safety program with competitive pricing. Where does your food safety program come from?
While most people account food safety program success to Quality Assurance department. I would associate the success to the entire production team that we had. It is easy to claim that as a food scientist, we design, implement and monitor the entire quality assurance manual. Thus, we are the right person to be attributed to the success. Are you aware? Our production employees are the one who had most contact hours with the food that we produce from receiving to packaging.
Production employees spent time inspecting and sanitize equipment before starting to work at their work areas, measuring ingredients according to the process control recipe, process food following recipe and good GMP procedures, be aware of any foreign material and their surrounding while processing food. They need to be aware of the surface that they touch and washes their hand regularly to minimize contamination to the food they are producing. They record important information on the required documentation. They sort food before sending it out of the production door to ensure our customers are satisfied with their purchase.
Shouldn’t we thank our production employee for keeping food safe? The next time you see a production employee, thank them for keeping our food safe.