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Recent articles

The last few months have been busy for both John and I. Three articles, a TV show (more on that later when we can post the video) and participation in the World Wide Food Expo showing some new systematic approaches to integrating quality and HACCP systems.


Our articles can be seen at the publication websites below. We hope you find them useful and welcome you comments and suggestions.


Food Safety Magazine, Aug/Sept 2007

Sanitation – Process Auditing for Food Safety
John G. Surak


The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant. The process audit is designed to understand how the plant functions day to day. Cosmetic issues, such as determining if HACCP plans are signed and up to date, are still audited. However, these issues become part of the audit not the primary focus. When an auditor sees a potential finding in a cosmetic issue, this issue sends a signal to the auditor. The auditor responds by digging deep into the process and other supporting processes. This technique forms an audit trail that allows the auditor to determine whether the organization’s system is effective to manufacture safe food. The audit report then becomes a record of the supplier’s performance on that day with an added indication of how that supplier operates on a daily basis. 

Food Quality Magazine, Aug/September 2007,

 Lower Risk, Boost Safety – Use vendor certification and continuous process improvement to manage your supply chain safety and quality.
Jeffery Cawley


From ground beef to spinach to adulterated ingredients, the food industry has seen the huge downside of supply chain safety and quality failures. Food processors are faced with the continuing challenges of maximizing food safety while reducing production costs by improving throughput, product yields, and process efficiencies. Part of the risk equation is that the food processing industry has become dependent upon extended supply chains using multiple vendors. One risk reduction strategy is to improve the performance of these supply chains. In addition to conventional audit programs, many customers mandate that their suppliers implement Statistical Process Control (SPC) programs. These programs improve food quality and safety while decreasing purchasing costs.Quality Progress, October 2007,  

What’s in Your Grocery Bag? How ISO 22000 and HACCP Ensure Safe Food
John G. Surak



Recent major recalls highlight the importance of food safety, particularly in a global food supply chain. ISO 22000 incorporates and strengthens the hazard analysis and critical control point system to create an effective food safety management system. It is designed for the entire supply chain starting with producers.


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