Recall after recall, there are indications that employee hygiene and good manufacturing practices are not being followed and companies are not leveraging their most powerful tools, their employees, to control the process and prevent these events.
When we use the term “process control” in food manufacturing, we evoke the idea of sophisticated manufacturing control systems and elaborate statistical graphs of microbiological or other analytical data. This is certainly the mainstream method of operations when detail is critical to the food-safety systems, such as temperature or pH control.
