<![CDATA[That Food Safety Guy

Hello TFSG Fans!

As usual, ThatFSGuy is always on the move! Most recently, I was out in Ohio with Savour Food Safety International training on FSMA Produce Safety rules. I'll be helping them coach some of their clients through produce risk assessments.

Before I dive into my newest adventure mentioned above, I wanted to share a quick thought.

Mary is hosting her family for a holiday meal. She has the table set with her finest china, candles are lit, decorations are hung. The house and food looks and smells heavenly, except for the roast which she has trimmed the ends off of.

She brings out her roast and places it on table. Her Brother-in-law asks her why the ends of the roast have been removed. “That’s the way Mom always served it.” Mary’s mother responds, “Well that’s how Nana always served it.” Nana starts laughing hysterically. “Sweetheart, that was because my serving plater was too small.”

Change can be difficult. In biology, a system at equilibrium (a steady state where nothing is changing) is dead. Life, therefore, is a state of constant change. So, like it or not, change is inevitable.

Often in business, as in life, we fall into routines. We do things “as we always have.” New regulations and new clients require we update and change our operations, procedures, perhaps our ingredients or materials. These can be expensive and take a great deal of time.

FSMA, the Food Safety Modernization Act, was signed into law in January 2011 by President Obama.

FSMA, the Food Safety Modernization Act, was signed into law in January 2011 by President Obama. In true government fashion, many of the rules are still “reserved.” Meaning that they are partial, not yet written, or written but subject to change. The rules on the books are not fully enforceable yet. Enforcement dates have been extended or are being rolled out based on the size and sales of your operation. That said they are coming and if you are in any aspect of the food space it is important that you are aware and up to date on the changes.

All though these and other regulations, such as the Food Code, are imperative to our operations, they are the MINIMUM that we should be striving for. Other schemas like ISO, SQF, BRC, or others under the GFSI umbrella are better goals to shoot for. Getting certified looks good to your clients and gives consumers a sense of confidence. Just be aware not all certs are the same. Do your due diligence when deciding which to pursue.

Change is necessary. It doesn’t have to be a struggle though. It is okay to get help. (Quick plug for Savour Food Safety and That Food Safety Guy😉). In all seriousness, having another set of eyes, even that “Brother-in-law,” to ask questions can smooth the process along. Just make sure the answer isn’t “Because that’s how we always have.”

Sláinte
James

Science | Safety | Sustainability
http://www.ThatFoodSafetyGuy.com
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