Benefits of a Food Safety Program

It will make you more competitive!

The benefits of a food safety program are as follows:

Increases Competitiveness: It will make you more competitive in the market place.

Maintain Market Share: It will help you keep existing customers who demand proof of food safety audits.

Reduces Buyer and Customer Complaints: Leads to happier and more satisfied buyers and customers.

Lead to New Markets: It improves market share, lead to new markets, and new accounts.

Improve Food Safety and Liability: A food safety program reduces liability issues and reduces product recalls.

Industry Standards and Regulations: Food safety programs will ensure industry standards.

Protects Brand Equity: Bad news travels nine times faster than good news; we want to protect our brand.

Increases Quality: It will increase the quality of your products.

Cost Reduction: It reduces waste, re-work, improves shelf life, and may reduce liability insurance costs.

Enhanced Efficiency: Food safety programs increase efficiencies.

Motivates Staff: Staff will know what is expected of them.

Food safety is not an option; it is a requirement to keep buyers and customers happy and to maintain, and improve market share. Major supermarkets, distributors and food service companies are committed to delivering safe, quality food products to their consumers. In order to meet those standards, they require food processors who supply low risk food products to maintain and improve high food safety standards. Many supermarkets will not deal with you unless you have proof of documented food safety programs and proof of regular audits.

Food safety is the responsibility of every member in the supply chain. A HACCP system demonstrates “due diligence” from a legal perspective, and it meets retailers' and co-packers' requirements. The system increases product quality and productivity.

GMPs and HACCP is a proactive approach to internal auditing, rather than relying on government inspection. Further, by implementing a food safety and food quality program, we can eliminate costs that result from poor quality and unsafe food products. Poor quality in food processing can be spotted as defective product, wastage, and product returns. In addition, there are other costs associated with poor quality control such as reduction in shelf life, loss of customers, fewer repeat sales, production down time and excessive inventory.

GMPs – Good Manufacturing Practices

HACCP – Hazard Analysis Critical Control Points

◊ Food Safety Programs ◊ Good Manufacturing Practices (GMP's) ◊ HACCP  ◊ Cost Effective Coaching Program

◊ Food Safety and Quality System's Gap Analysis ◊ Nutritional Analysis

◊ Benefits of a Food Safety Program  ◊ What we can offer you! ◊ Summary of Services 

◊ Increasing Sales and Profits ◊ Business & Marketing Plans ◊ Store Design and Production Facility Layouts 

◊ Customized Merchandising Services ◊ Retail Merchandising Audit/Gap Analysis ◊ Retail Merchandising Plans

◊Customer Surveys

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