1. Beyond Compliance
Webinar & Podcast Series for Process Manufacturers
Reducing the Pinch Points
in Your Food Safety Plan
Jeff Eisert
CEO

2. Ensure Quality and
Compliance
Maximize Throughput
and Yield
Optimize Labor and
Productivity
DIGITAL PLANT MANAGEMENT
PLATFORM
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3. BEYOND COMPLIANCE
• BS Environmental Health, 1998 Colorado State University
• REHS - State of California
• PCQI - IAFC- 2020
• ASP - Board of Certified Safety Professionals - 2021
• HACCP Certified - NEHA - 2015
• CDC - Research Tech - 1998
Jeff Eisert
CEO
How FSQA Data is Driving Continuous Improvement: Meet the Speaker
BEYOND COMPLIANCE

4. BEYOND COMPLIANCE
Retail and Wholesale
Photos From the Field

5. BEYOND COMPLIANCE
Food Manufacturing
Photos From the Field

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Laboratory Support

7. BEYOND COMPLIANCE
Presentation Goals:
Foreign Objects: What is required, the “standard way”
to comply, and current best practices. Ideas to gain
compliance with less cost and time commitment.
Recall: What is required, how industry is complying, common
pinch points and real world solutions.
Environmental Monitoring Programs: How clean does clean
have to be to pass your EMP program? What does a passing
place look like? It’s tie into your recall program
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1. Foreign Objects
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Common Pinch Points:
Foreign Objects
Metal fragments, shells, and how to best control
for them. Cost effective ways to comply.
Examples of foreign objects recently found in food reportedly include
glass, gravel, rocks, metal, jewelry, wood, plastic, cigarettes, gum, feces,
hair, blood, human fingers, fingernails, insects, rodents, bones and other
animal parts
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1. Foreign Objects (cont.)
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The “Standard method” can be an Xray or Metal Detection Unit.
• Very expensive, large, requires trained staff to oversee, or is cloud based monitored.

10. BEYOND COMPLIANCE
1. Foreign Objects (cont.)
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Solution: An alternative method is to to use supplier Certificate of Analysis letters.
Obtain them annually from your supplier to show that they are controlling the hazard you
identified in your HACCP plan. They may provide this service to their customers as a
competitive advantage. It may cost a bit more for that product for you, but then the hazard is
controlled at your supplier.
Be sure to verify compliance of your supplier by laboratory testing your product at least
annually to show that the hazard is not passing into your production. You will need to set this
frequency based on your risk assessment.
You must verify that the products received and use are exactly the specifications/suppliers you
call out in your HACCP plan. Thus receiving verification is critical.

11. BEYOND COMPLIANCE
1. Foreign Objects (cont.)
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Easterday Farms is a great example:

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1. Foreign Objects (cont.)
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A Cashew Wholesaler in US:
Get HACCP Plan from them. They show they have a metal
detecting machine for foreign object detection.
Be sure to do your
laboratory testing at least
annually to verify that
your supplier is
controlling for the hazard

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2. Recall
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Common Pinch Points:
Current pinch point is that this is new for the food industry. FSMA raised the bar, but industry is
still challenged with data management and supply chains that are fluid.
NSF, SQFI, AIB, ect., audits raise the bar on these and require two mock audits annually.
One usually involving packaging materials, and once drill at an off-shift, such as an evening
shift. Recall almost requires a full-time person in some sites.
1 up and 1 down method is what the facility is responsible for.
Solutions are software. There are larger companies, like SafetyChain, and mid-sized software
companies, like Flexibake. Where you can enter lot numbers into your production logs.

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2. Recall (cont.)
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Recall Emergency Notice:
I provide my clients a notice about recall on
the back of their binder.
It’s like a reminder of what they need to do if
a recall happens. Don’t panic, but you have
a responsibility to handle the recall
appropriately and effectively.

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2. Recall (cont.)
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Recall :
When you have to make a production batch number, it needs to have the lot numbers from
the products you use, to be incorporated into your batch. That will become your lot number.
This can lead to a lot of spreadsheets to capture the lot numbers from your supplier’s
products.
A recall can happen even if you are doing everything right. A supplier can contact you and tell
you a product you have is not safe to use and thus you have to recall the product. Therefore
you have to be attentive to the possibility at all times. Luckily it not too common from
suppliers. It more common that the cause for recall comes from a manufacturer of a final
product.
Your EMP program can cause you to have a recall. Thus, to make recall even more
overwhelming for clients, they have to be on the watch to recall their product if their EMP lab
reports come back showing positives for their bacteria of concern after stated tests fail.
Thus you are not alone in your challenges in the world of recall. It is a high standard.

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3. Environmental Monitoring Programs
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How clean is clean enough? :
In order to show a facility is free of Salmonella and Listeria, how much cleaning is required?
What type of places take more work than others to obtain negative lab samples?
For my clients, I have to know if they will need to invest in a new epoxy floor, if their drains
need to be repaired. If they have harborage areas.
I have found a “relatively” clean facility with smooth unsealed concrete will pass the EMP
sampling. No need for special cleaning chemicals.

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3. Environmental Monitoring Programs (cont.)
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What surfaces are a challenge? :

18. Questions?
BEYOND COMPLIANCE
Jeff Eisert
jeff@foodsafetyengineers.com

19. White Papers & Surveys
Webinars & Videos
Product & Partner Info
Solution Consultation
BEYOND COMPLIANCE
More Resources at www.safetychain.com
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