Your client wants shortcuts that risk food safety. How do you navigate this dangerous request?

Actually I disagree with any forms of short cuts, we as Food Technologist are responsible for betterment of human health, considering this No short cut which effects human body should not be encouraged.. Time to time audit plays a major role..

Clients who cut corners often agree that ensuring food safety is important. They may even agree with you about maintaining high "compliance" audit scores. They know about the legal implications, the high costs of serious health risks and recalls that could arise due to food safety failures. They have assessed the risks to their business and brand reputations that could result due to food safety failures, etc. Despite this knowledge, the clients may still be willing to take the chance with cutting corners that could pose a risk to the safety of food. These clients need more than education about the importance of food safety. They need reassurance about keeping food safe but make money in the process. They need FSQA NINJA coaches.

- Explicar os prós e os contras de adotar esta atitude. - Relembrar que a Segurança Alimentar é sempre uma prioridade - Tentar avaliar alternativas que sejam boas para ambos os lados

Maneiras mais eficientes numa linha produção, requer investimentos em equipamentos especializados, onde irão otimizar tempo. Mas precisamos atentar para o treinamento perfeito dos colaboradores que irão operar as máquinas e também implantar políticas e maneiras para evitar desperdícios.

Short cuts if mean time saving can be made with amalgamation of Education and experience in food preservation , processing and packaging. That is the experience by which companies are making daily innovations and advancements in the equipments and machineries to handle bulk food handling in shortest possible time with no effect on quality, rhealogical properties and shelf stabilities. These have been come across now in every processing industries. One can discuss in length with examples on any topic like R&D, Food processing / presevation techniques wherein short cuts can be applied with experience. Hope understand my view points.

Safety Modernization Act (FSMA), set standards to ensure that food production processes are safe and that products are of high quality. Following these regulations helps prevent contamination and ensures that consumers receive safe, high-quality products. Legal Compliance: Using regulations as a framework helps clients understand their legal obligations. Non-compliance with regulations can lead to serious consequences, including fines, legal action, and damage to reputation. By emphasizing the importance of these regulations, you can help clients avoid legal issues and operate within the law

Perfeito. Venda e pós venda. Acompanhar seu cliente é fundamental, afinal não queremos vender pra ele apenas uma vez correto?

I would like to add, that as custodians of Food Safety we need to interact and interrogate the changes that are requested and logically explain the potential risks associated with these changes.

La integridad profesional en el sector agroalimentario es un pilar fundamental, sin ella el riesgo que puede concurrir al consumidor puede ser elevado. Del mismo modo, nuestros clientes en cualquier segmento comercial deben de notar que nuestros principios y ética son superiores a obtener su satisfacción con métodos opacos.

Cutting corners in food safety procedures is never advisable. The importance of following strict food safety guidelines cannot be overstated, as they are in place to protect the health and well-being of consumers. Any deviation from these procedures can lead to serious consequences, including foodborne illnesses, legal implications, damage to reputation, and loss of customer trust. It is crucial to prioritize food safety at all times and adhere to established protocols to ensure the highest standards of safety and quality in the food industry.

One of the best Quality Directors that I worked with in my previous company taught me that business is business and it will always prioritize productivity over quality. However, as quality professionals, we should always make decisions that will never compromise the quality of the product or pose risks to consumers because that is what the company is paying us for. I know it's hard, but bear in mind that there will always be workarounds and ways to provide a quality product that will not hinder the productivity of the company.

Merchandising. Temos a obrigação de ajudar nossos clientes, com eventos promocionais para alavancar cada vez mais as vendas dos seus produtos nos estabelecimentos deles.

Firstly, one need to recognise the difference between Food Safety and Quality which must be communicated to the business. Furthermore, Risk Assessments is a very good and under- utilised tool to use to determine and demonstrate the associated risks in a Food Safety System.