food production pathogen monitoring

Sample collection and testing at all stages of food production assures successful monitoring of the entire workflow. Statistical Process Control (SPC) methods increases the confidence levels of the data collection and testing methods and protocols of the facility. More data is always better than less data. More accurate, correct, and validated data is the goal for food safety managers to assure consumers, organizational stakeholders, and buyers of the safety of the production goods.

Well-equipped, trained, supplied, and certified team members yields amazing quality value for the entire food production team.

All team members substantially contribute their skills, energies, and pride in the finished products sold to the organization's buyers.

All in-coming raw food products and materials must be held in a receiving "red zone" and immediately tested upon receipt with quantitative, real-time polymerase chain reaction (qRT-PCR) methods prior to being admitted into any food processing facility.  This Standard Operating Procedure (SOP) will prevent any  cross-contamination by those products within the food processing environment.  Sample collection, sample preparation, sample testing, and test reports should be produced within one (1) hour of delivery in the facility "red or holding zone."  This measure more than any other will prevent most major cross contamination events.

A client engagement to audit a food facility's production processes  includes the initial inquiry, parameters questionnaire, quotation submission,  assignment agreement,  date/time scheduling, opening conference meeting, walk-through inspection with comprehensive notations and observations, policies, procedures, standards, and programs review, exit conference, and the issuance of the complete report which will include corrective actions (if observed), , findings, and suggestions.

 An independent, internal expert will review the audit for technical accuracy prior to final submission to the client.