Baking & Snack - March 2019 - 82

AUDITS

Keeping track of inventory
Auditors want to know that a baking or snack
company has information on its ingredients
and products throughout the entire supply
chain in case of a recall.
"Lot tracking is critical to allow the company
to have a clear understanding of what ingredients are used to make the product and have
the ability to trace sources of ingredients used
in batches," said Don Goshert, vice-president
and general manager, Sterling Systems &
Controls. "Flexibility to access the system's
data to search by lot, date, batch as well as
other information is key."
Sterling's automatic and semi-automatic
batching control systems offer raw ingredient
validation and lot tracking in addition to lot
tracking for completed batches. "With integrated barcode readers or radio-frequency
indentification the ingredients can be scanned
prior to being introduced to the mixer to confirm the ingredients are correct and the weight
is proper," Mr. Goshert said. "The systems can
also offer first-in, first-out inventory features as
well as quality control to ensure the right ingredients are being used by date of the product
and approved."
International Delights tracks its products
forward and backward. "We test our recall
program to be able to account for 100% of all
ingredients, packaging materials and finished
products," said Jesse Yachouh, director of
quality control and food safety, International
Delights. He follows recall emails from the
Food and Drug Administration very carefully
because imported or domestic ingredients
may be relevant to the company directly or
indirectly.
The Product Recipe Ingredient Management
Software from Focus Works, Inc., traces
ingredients from receiving to shipping.
Additionally, the technology knows where
each ingredient or product was shipped and
can recall it in minutes.
"Auditors highlight conducting a mock trace
exercise during the audit. Criteria is based on
speed and accuracy," noted Dominic DeBlasio,
vice-president of quality assurance and food
safety, Hearthside Food Solutions. "Traceability
is critically important in order to verify recall
readiness in the event of an ingredient recall."

82 Baking & Snack March 2019 / www.bakingandsnack.com

on a Supplier Management Software, third-party/GFSI
certificates and self-audits, according to Alicia Pulings,
quality compliance manager, Gonnella. The company
also does onsite audits for suppliers who are high-risk or
critical to its operation.
When it comes to approving new suppliers,
International Delights first sends questionnaires that ask
about operation specifics. The company also requests
a list of documentation: specifications of the product,
letters of continued guarantee, certificate of insurance,
safety data sheets, letters of origin, valid third-party
audit certificates, GMP programs and internal training
proof as well as any non-GMO records and special diet
considerations like kosher.
International Delights also makes inquiries about the
supplier's Hazard Analysis and Critical Control Points
(HACCP) program and Food Safety Modernization Act
(FSMA) compliance process, including preventive controls, Pathogen Environment Monitoring and allergyen
control programs. "Certificates of analysis are further
verified by sending samples to independent labs for
testing," Mr. Yachouh said. "You need to check certain
ingredients for potential adulteration. There are some
ingredients that have the potential for adulteration, for
example, honey, milk, olive oil and spices."
Mr. DeBlasio said he has noticed that the supplierapproval process is easily overlooked by companies.
Hearthside uses TraceGains Inc., a quality management
software, which he said is beneficial for showing the
company's approval process.
An additional challenge comes from customers requiring social compliance audits. "The trend we're seeing with
large retailers is the adoption of social compliance standards to eliminate intolerable working conditions or environmental hazards resulting from the manufacture of
consumer goods in countries where regulations are not
as common and employees can be exploited," Ms. Pulings
explained. "While most social compliance requirements
are easily achievable in the US, the standards we have seen
recently are not suited for a one-size fits all approach."
To stay on top of audits, baking and snack companies
should ask their customers if they have specific requirements, audit suppliers and review all instructions - and
they must train employees.

More than a crash course
Quality assurance/control specialist positions aren't always easy to fill. The amount and variety of necessary
training can be extensive and includes experience with
FSMA and GFSI, along with a Preventative Controls
Qualified Individual certificate.
"It is very difficult to find knowledgeable and qualified quality professionals in general," Mr. DeBlasio said.

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