More than half of all Quality Assurance (QA) Managers in food manufacturing do not currently interface with their company’s Enterprise Resource Planning (ERP) system. The Bioterrorism Act, passed in 2002 to ensure the safety of the US food supply from a terrorist attack, is quickly changing the role that food quality professionals play in the selection and utilization of ERP software. QA Managers are increasingly looking at technology resources (existing in-house or acquirable) that will assist in meeting this compliance requirement.
Audit – the word is more intimidating for food manufacturers because there is more money at stake and twice as much that can go wrong. What’s the standard a manufacturer should look for when scheduling an audit? How can one make a decision when there is no clear definition of how an audit is conducted? Further, who is best to conduct the audit, develop GMPs, SSOPs and HACCP plans?
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Disclaimer: The article titled "Inspectors vs. Management: Will the Cold War End?" by Lydia Guillot, Inspector, Food Safety and Inspection Service was published in the April 2006 issue of The Food & Beverage Journal. The opinions expressed in the article are those of the author and not policies of FSIS or endorsed by them. The article was not written in an official capacity.
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