Disgruntled employees. International terrorists. Extortionists. What do these people have in common? They could all potentially be a source of intentional food contamination or tampering. Today, food safety and security threats are real, and it is critical that food manufacturers ensure the food they produce is safe and free from contamination. If not, the risk to a company's reputation and its bottom line are significant. "Bio-weapons" such as Salmonella, E. coli, Botulinum, and Shigella can cause foodborne illness when food is contaminated by improper handling or when the contaminants are introduced deliberately into a food or water supply to cause harm. Fortunately/manufacturers have numerous resources at their disposal to ensure food under their control will not be subject to tampering or other malicious, criminal or terrorist actions. Even the smallest manufacturer can couple a HACCP-based, common-sense approach to food safety with standard operating procedures, employee and management training, strong vendor relationships, physical facility readiness and a crisis management plan.
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