In 2001, Debby published her first text book titled ISO 9001 Application in Food and Technology.  Since then, Debby has written many articles for magazines and specifically focused chapters in text books on management systems and food safety.  Debby contributes the success of these works to the input that she receives through quotes and comments from professionals that have lived through these challenges and opportunities.  Debby is now writing her second book to be published by Taylor and Francis Publishing titled Selecting and Applying Management-Based Systems to the Food Industry and would like to again build its content around not only her experience, but also comments, concerns and experience from her fellow professionals.  Debby may be contacting many of you in person in the next few weeks.  However, in the mean time if you are interested in sharing your comments, please respond to the questions below.  Please include permission to use your statement in the text with credit given to you.  If you do not want to be identified specifically, we will list the comment as “anonymous” but you (and us) will know who it came from.  If this is chosen to be included in the final text, we will contact you to receive signed permission for its inclusion.

Here is a sampling of our questions, please feel free to add any additional comments:

  1. As a professional, why do you feel that “food safety” has become such a prominent concern over the recent years?
  2. What is your experience with the food safety standards such as ISO 22000, FSSC 22000, BRC, SQF, and other GFSI approved standards?   
  3. If you have chosen a standard, why did you choose the one that you did?
  4. What do you feel is (has been) the toughest element (s) to comply with?
  5. What has been (is) the most beneficial?
  6. How did (has) Top Management demonstrated support the efforts demonstrating commitmen and providing the necessary resources?
  7. As you look back over your career in quality and food safety, if you could step back in time, what would you do differently knowing what you know today?
  8. What has been your experience, both good and bad with external auditors?

Implementing & Auditing ISO 14001 and OHSAS 18001:

  • What is your experience in implementing an environmental and/or compliant health and safety compliant with your current management systems (i.e., food safety, quality, laboratory compliance, etc?)
  • What was the biggest challenge and how did you successfully overcome it?
  • How did top management approach this integration?
  • It is important to understand and effectively integrate these requirements into existing management systems?

The Basis for Sustainability – It’s All Connected:

  • What does “sustainability” really mean to a management system?
  • Does Top Management understand the difference between ‘sustainability’ or ‘green’?
  • Call it sustainability or call it something else, but we’re seeing the field of corporate responsibility morph into a valid business approach, not just the latest fad.
  • Sustainability and green initiatives need a management systems framework to succeed. With this framework, they will certainly thrive and avoid being just interesting possibilities.
  • Many industry sectors have serious commitments and extensive program in environmental sustainability and Corporate Social Responsibility; how do you feel that the food and beverage industry has taken these issues as serious as other sectors have?

What role does “sensory testing” play in your food safety and/or quality programs?:

  • What do you consider an effective sensory program?  How do you train your associates in sensory?
  • Have you ever compared your products from a “sensory” prospective you’re your competitors?
  • What would be the most effective manner of training for your operation (detailed or not specific)?
  • What would be the most effective learning criteria from an external advanced training class?  For example: Learning basic sensory skills, enhancing current skills, evaluation of products, preparation of related Lexicons and the application of critical tools in creating or enhancing your in house sensory program.

What role do your “magnets” have in your food safety programs?

  • How do you know that your “Magnets” are effective?  Are they monitored through your preventive maintenance program?  Does this process meet requirements for “verification” and “validation”?
  • Is the Magnet as effective as it could be in its particular location?
  • Is the Magnet is still as effective as it was at the installation date.
  • Are you maintaining records confirming the initial “validation”?  How often is this repeated (annually?)?
  • What is the process that is used to validate your magnets (i.e., the pull test, use of a calibrated Gauss meter)?
  • Are you aware that many consider the pull test as being outdated and not the most effective method for validation?