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:
- where their supplies come from,
- how their food is handled and processed, and
- 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.
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