{"id":9594,"date":"2021-01-28T06:22:00","date_gmt":"2021-01-28T06:22:00","guid":{"rendered":"https:\/\/sg.syspro.com\/blog\/a-systematic-solution-for-manufacturers-in-controlling-allergens-and-pathogens\/"},"modified":"2021-03-04T14:51:23","modified_gmt":"2021-03-04T14:51:23","slug":"a-systematic-solution-for-manufacturers-in-controlling-allergens-and-pathogens","status":"publish","type":"post","link":"https:\/\/sg.syspro.com\/blog\/applying-and-operating-erp\/a-systematic-solution-for-manufacturers-in-controlling-allergens-and-pathogens\/","title":{"rendered":"A Systematic Solution for Manufacturers in Controlling Allergens and Pathogens"},"content":{"rendered":"

In the world of the hyperconscious consumer, food & beverage manufacturers have a duty to manage risk through\u00a0food traceability technologies such as those found in an Enterprise Resource Planning (ERP), to not only identify and respond to food safety issues, but also to support supply chain optimization and the reduction of food loss.<\/p>\n

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Besides tracing\u00a0all processes from procurement of raw materials to production, manufacturers also need to be aware of the lurking presence of allergens and pathogens. These could pose a serious safety risk. According to\u00a0Baking Business<\/a>, the top recall category involves undeclared allergens, and the top reason for recalls involves putting the wrong product in or incorrect label on the package.<\/p>\n

Understanding the differences between food allergens and pathogens<\/u><\/em><\/strong><\/p>\n

Let\u2019s first take a step back\u00a0\u2013\u00a0there is a distinct difference between food pathogens and\u00a0allergens, and it is important to understand these\u00a0differences:<\/p>\n

Food pathogens<\/strong>\u00a0are micro-organisms\u00a0such as bacteria, viruses, found and fungi. Good examples of these include salmonella, E. coli and listeria. People can become seriously ill when these pathogens are ingested, which sometimes leads to hospitalization.<\/p>\n

Food allergens<\/strong>\u00a0can be separated into food allergies and food intolerances (like gluten, milk or dairy). These categories should not be confused with each other. While a food intolerance is not life threatening, a food allergy can be far more serious.\u00a0These foods, and any food containing them, must by law,\u00a0be identified on the food product\u2019s label.<\/p>\n

With so many potential risks in the supply chain, it is vital to implement a proper risk management methodology \u2013 formally known as a Food Safety Management System (FSMS)<\/p>\n

What is a Food Safety Management System?<\/u><\/em><\/strong><\/p>\n

Pathogens and allergens occur independently of one another and each one requires a unique intervention.\u00a0This is where a Food Safety Management System comes in.\u00a0A FSMS is a\u00a0systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. The role of a FSMS is twofold \u2013 the management of a\u00a0product\u00a0during production through rigorous testing,\u00a0as well as the inclusion of\u00a0necessary warnings on the labels.<\/p>\n

Data is the foundation of your FSMS<\/u><\/em><\/strong><\/p>\n

The reality is that using people to collect data is a waste of both time and money.\u00a0In order to manage this process, real time data needs to be automated and digitized so that manufacturers can focus on\u00a0critical decisions and be more effective. Here\u00a0it is\u00a0vital to\u00a0focus on getting the important information to the key people as quickly as possible so that the correct decisions can be made.\u00a0 There are different types of data that will be needed:<\/p>\n