PD_Packaging Digest

Packaging Digest, Spring 2016

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Page 26 of 39

27 www.PackagingDigest.com SPRING 2016 // BEST PRACTICES 259 Elm Place, Mineola, NY 11501 Phone: 516.248.3850 | Fax: 516.248.4385 Email: info@khkgears.us Now available factory direct which can be measured, documented and validated. HACCP and HARPC both require that the programs, processes and corresponding generated data be documented (archived), reviewed, validated for efectiveness and adjusted or customized as conditions and factors change. Proof of efectiveness and consistent performance exists in the evidence, visual, written and archived. What this tells the industry and consumers Packaging converters, manufacturers and distributors who maintain a certifed HACCP- or HARPC-based food safety program are notifying supply chain partners, clients and consumers that: • As required under our food safety program, you must provide us with complete, comprehensive and satisfactory documentation to prove the safety and suitability of the products you ship us and that said products are legally compliant for the intended food use. • Our facility sets quality thresholds for incoming materials and monitors properties which may afect the safety of the goods we convert. • We evaluate our facility, its internal and supporting processes and the related environment for conditions known or thought to represent food safety hazards. • We create written programs to control those hazards and train our employees to properly and consistently apply steps in the program. • We evaluate reasonable, representative products and assess their physical, chemical and/or microbiological quality against written standards and specifcations to identify and control hazards in advance of shipment. • We allow our program to be inspected at regular intervals by independent or external monitors or auditors to verify that we are meeting or exceeding food safety program standards as determined through written data and visual proof. • We perform our food safety operations using a program that contains and embraces internationally and uniformly accepted standard principles of Hazard Analysis and Control. Although there are no absolute guarantees that potentially hazardous products may slip past a facility's hazard analysis and control program, supply chain partners and consumers alike should feel a level of confdence that members who operate under such certifed programs are best positioned to prevent and react to hazardous events and demonstrate a commitment to responsible manufacture of safe products with independent oversight. Congratulations to those facilities that have achieved certifed food safety hazard analysis and control program status. To those organizations that are in the development phase, keep up the good work! Gary Kestenbaum has 40 years' experience in the food and packaging industries, 6 as a supplier with National Starch, 18 as a product developer with General/Kraft Foods and 15 as a packaging engineer and developer with Kraft. As senior food packaging safety consultant with EHA Consulting Group, Kestenbaum provides guidance on packaging safety and suitability-related projects for raw material manufacturers, converters and associated supporting professionals. He can be reached at gkestenbaum@ ehagroup.com or 410-484-9133. The website is www.ehagroup.com.

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