As FSMA rules go into more widespread effect, Food Manufacturing VP Jack Payne recommends a few key ways food manufacturers are sharing and documenting the required HARPC programs.

Payne suggests streamlining access to key information across facilities. He identifies three focal points for documentation: Suppliers, Facilities, and Shippers.

His advice covers in broad strokes how companies can know:

  1. where their supplies come from,
  2. how their food is handled and processed, and
  3. where food is going when it leaves the facility.

Thinking in these big-picture terms, Payne says, will help food companies document for compliance the preventive controls programs they’ve outlined and put in place.

Read more at Food Manufacturing