Combine the Xtreme’s benchmark-setting sensitivities with its feature packed
controls in a high-pressure wash down design... all at the price of a mid-range
detector, and you’ve got the best dollar-for-dollar value on the market today.
• Multi-frequency with sensitivity to .02 mm
• Huge 7-inch easy-to-use touch screen interface
• Multiple preprogrammed languages
• Easy set-up and one touch log reporting
• Multiple USB or Ethernet interface ports
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• Four password protected levels of access
• Standard high-pressure wash down design
including the following key components:
• Food safety values embedded in
the organizational culture: Setting
the right ‘tone at the top’ is critical, and can be reinforced through
employee education and training
programs that provide the skills and
knowledge needed to achieve the
organization’s food safety and compliance objectives.
• Adopting a risk-based preventive
control approach: Adopting a risk-based preventive control approach can
help identify foreseeable hazards for
each type of food manufactured, processed, packaged or held at the facility. The implementation of preventive
controls can identify, assess, prioritize
and mitigate risks. CAPA plans can
also be implemented through regular
audits based on risk assessments.
• Metrics to support risk and compliance goals: Senior management
should leverage the right metrics,
KPIs and KRIs for tracking and
assessing the efficiency of their
risk and compliance programs.
Organizations also need to conduct
in-depth audits across fundamental elements of their food safety
programs. Increasing compliance
requirements call for enhanced preventative controls, rigorous documentation and the integration of all
• Quick and agile recall and replacement strategies: The Food Safety
Modernization Act (FSMA) granted
the FDA mandatory recall authority, putting more focus on recall and
replacement strategies to ensure products are identified and removed in a
• Effective record-keeping for traceability: Organizations need to reconsider their current tracing procedures,
the potential impacts on existing
company systems and new methods
to evaluate suppliers and customers.
Q. What are the critical points
that should be a part of every food
company's compliance program?
A.There are several critical points
that should be part of every company’s
compliance program, including:
• Standardizing food quality and safety management programs across the
entire supplier base.
• Establishing a quality culture across
the supply chain.
• Performing ongoing hazard analysis
and implementing preventive controls.
• Continuously improving risk assessments and overall risk management.
• Conducting proper due diligence
• Driving forward sustainability initiatives that make efficient use of energy
and natural resources and minimize
• Performing frequent audits and inspections to identify non-conformance, and
taking corrective measures.
• Improving complaint management
• Focusing on quality and innovation as
a means to drive customer loyalty. ◆
with Keri Dawson, Vice President, Industry
Solutions and Advisory Services, MetricStream